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Try a Sukkot bash with a Thanksgiving flair
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Try a Sukkot bash with a Thanksgiving flair

I would rather host 50 people at my house for a Shabbat than travel overnight with my kids. So that means if I don’t want to miss the big family party, I’d better bring the party to me.

On Sukkot, if you have lots of company, surprise them by raiding ye olde Thanksgiving recipe box. Believe me, the recipes will taste completely different in your sukka and they are a creative change from standard holiday fare.

SOUTHWESTERN TURKEY BREAST AND GREEN CHILE STUFFING

For the turkey:

1/2 tsp. chili powder
1/2 tsp. mustard powder
1/2 tsp. kosher salt
1/2 tsp. dried oregano
1/2 tsp. ground coriander
1/4 tsp. cayenne pepper
1 boneless skinless turkey breast (2 to 2 1/2 pounds)

For the stuffing:

1 Tbsp. olive oil
2 medium onions, chopped
1 10-oz. bag frozen corn, defrosted
2 4-1/2 oz. cans chopped green chilies, drained
1 Tbsp. ground cumin
8 cups cubed bread (day old or dried out overnight)
1 1/2 cups chicken stock
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Preheat oven to 400 degrees. In a small bowl, combine all spices for turkey rub and mix well. Place turkey breast on a greased baking sheet or roasting pan and rub all over with spice mix to coat well. Bake for about one hour or until internal temperature reaches 170 degrees. Let rest 10 minutes before slicing.

Heat olive oil in a large skillet over medium high heat. Add onions and cook five minutes or until softened. Add corn, chilies, and cumin; saute three minutes or until fragrant. Transfer to a large bowl and add bread cubes, stock, salt, and pepper; mix to combine. Transfer to a greased baking dish. Bake with turkey breast for one hour.

Yield: 1 turkey breast and 8 cups stuffing

CIDER GLAZED VEGETABLES

2 pounds green beans, washed and trimmed
4 Tbsp. apple cider vinegar
2 Tbsp. olive oil
2 tsp. honey
1/2 tsp. kosher salt
1/2 cup sliced almonds

Preheat oven to 400. Spread green beans on a large sheet pan in a single layer. Toss with vinegar, olive oil, honey, and salt. Roast eight to 10 minutes or until tender but still crisp. Transfer to a serving platter and sprinkle with sliced almonds.

Yield: Eight-10 servings

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