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A Thanksgiving Kishke

 

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There’s a romantic relationship we seem to have with food, even the simplest food. Kishke, the simple stuffed gut is an Eastern European dish that I assume came from the poverty stricken communities in Eastern Europe.

When it comes to tying traditions together, like Thanksgiving and Chanukah, we turn to that romance and come up with recipes and a menu that combines the best of both worlds and a Thanksgiving Kishke is simply delicious. I’d never suggest skipping an actual stuffing at the Thanksgiving table, but if you’re making Friday night dinner the next day, this might be a good way to go. It’s oh-so-simple and you can either bake it in the oven or slow cook it in a soup or stew.

When I came up with this recipe for the first time, I was amazed at how easy it all came together. I was surprised that I had never thought of it before, and I was surprised how well the seasonal vegetables and turkey broth married with the traditional kishke.

So this Thanksgivukkah, elevate that simple kishke and share it with the people you love.  Here is my recipe for Thanksgiving Kishke.

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About This American Bite

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Yosef Silver, author of This American Bite, is a passionate food writer with a love for photography, living in Overland Park, KS with his wife and two children. Silver’s recipes are kosher, many are vegetarian or vegan. This American Bite has received recognition from the Kosher blogging community for a fresh approach to Kosher living in the Mid West.

Follow Yosef on Twitter @ysilver or visit This American Bite for a whole food approach to kosher cooking.

 

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