#Thanksgivukkah Recipes

The spelling of Thanksgivukkah is as elusive as the spelling of Hanukkah itself, so we are here to put an end to the confusion! It’s not Thankshanukkah or Changiving, its Thanksgivukkah. There has even been a Facebook page and a Wikipedia page dedicated to the holiday term.

Thanksgivukkah FAQ:

Why is it happening?

The lunisolar Hebrew calendar has aligned with the Gregorian calendar to allow these two holidays to overlap. Since the calendars aren’t calculated the same way, Hanukkah always occurs on a different date according to the Gregorian calendar. This makes Thanksgivukkah a truly a once in a lifetime event!

How many years until the next one?

Some say the next one will be in 2070, but Jonathan Mizrahi, a Jewish calendar expert, says it won’t happen again until 79811.

How do we celebrate?

The easiest way to celebrate Thanksgivukkah this year is to make some amazing hybrid Thanksgiving-Hanukkah dishes to share with your family and friends. We created two recipes for you to make for your meal this year. So add the Maccabeats’ new song, Candelight to your playlist and have fun creating these new holiday recipes!

Pumpkin Pie Sufganiyot

Makes: 30 sufganiyot

Dough source: http://www.marthastewart.com/314744/hanukkah-sufganiyot-jelly-doughnuts


Sufganiyot Dough

2 packets active dry yeast

½ cup warm water

¼ cup sugar

2 ½ cups flour

2 large eggs

2 tbsp room temperature butter

2 tsp salt


1 cup pumpkin puree (either homemade or from a can)

1/3 cup condensed milk

1 tsp pumpkin pie spice

3 cups vegetable oil, for frying

Powdered sugar, to top


Combine water, sugar and yeast in a small bowl and set aside until it has foamed. Meanwhile, put the flour in a large bowl and make a well in the middle. Once the yeast is done, add it to the well alongside eggs, sugar, butter and salt. Stir until the dough comes together and then knead on a floured surface for about 10 minutes, adding more flour if needed. Lightly oil the large bowl that you used to mix the dough and place the ball of dough in the bowl, covered with plastic wrap. Allow it to rise for 1 hour or more, until the dough has doubled.

Mix together all of the filling ingredients and refrigerate until needed.

making sufganiyot.JPG

Lightly flour your counter again and roll the dough out to ½ inch thickness. Use a 2 inch round cutter or cup to punch out dough rounds. Place them on a pan and cover, let them rise for 30 minutes or more until they are puffy.

Heat oil in a medium sized saucepan. The oil should be around 350-370 degrees, but if you do not have a thermometer then you can just wing it. Using a spoon or other utensil, place each dough round in the hot oil. Fry for 15-30 seconds, until golden brown, and then carefully flip and fry until the other side is also golden brown. Remove to a paper towel lined plate and repeat with the rest of the sufganiyot.

Put the filling in a frosting bag fitted with a tip, carefully cut a hole in the side of each sufganiya using a small knife, and squeeze filling into the donut. Top with powdered sugar and enjoy!

pumpkin pie sufganiyot.jpg

Butternut Squash Kugel with Pomegranate-Citrus Glazed Onions



1 large butternut squash, grated

¾ cup dried cranberries

3 eggs

¼ cup Silan (date syrup) or your preferred liquid sweetener 

½ cup flour

½ tsp cinnamon

¼ tsp nutmeg

¾ tsp pumpkin pie spice

Pomegranate-Citrus Glazed Onions

1 large onion

1 tbsp olive oil

¼ cup orange juice

2 tbsp pomegranate syrup or glaze

1 tbsp balsamic vinegar

Sprinkle of salt

Sprinkle of sugar

Preheat your oven to 350 degrees and grease a loaf pan. Mix all ingredients together. Pour into the loaf pan and bake for 1-2 hours, until the top is a bit crispy and a toothpick inserted into the center comes out moist, but clean.

Meanwhile, head a medium sized skillet over medium-high heat and add 1 tbsp olive oil. Thinly slice the onion and add to the oil once it is hot. Sprinkle a very small amount of salt on the onions and mix. Reduce the heat to low and allow the onions to cook for about 20-25 minutes, until lightly caramelized. Sprinkle in the sugar and allow to cook for another minute, then turn up the heat to medium-high. Once the pan is hot again, add the liquids and stir constantly. Bring to a boil and reduce heat to low once again and lightly simmer until the glaze is thick and coats the onions.

Top the kugel with the onions and dried cranberries. Enjoy!

butternut squash kugel recipe.jpg

Want more Thanksgivukkah? Check out these awesome links:

Manischewitz’ rap battle: http://www.youtube.com/watch?v=bOk3ZevV8gs

Now that you’re super pumped for Thanksgivukkah, stock up on Thanksgivukkah swag here, including a Menurkey, a Turkey menorah: http://www.moderntribe.com/

If you are in LA, you can attend the Light, Liberty & Latkes Thanksgivukkah Festival: http://jewcer.com/project/thanksgivukkah-festival-l-a-light-liberty-latkes

If you can’t get enough and you want even more Thanksgivukkah, check out this website: http://thanksgivukkahboston.com/