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Homemade Kishke


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Homemade Kishke


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Homemade Kishke

When I came up with this recipe for a Thanksgiving Kishke 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. Learn to make this kishke and enjoy it any time.


  • Ready Time : 0 min


2 logs


  • 2 packages matzoh ball mix
  • 1 onion, quartered
  • 1 jalapeno, halved (optional)
  • 3 carrots
  • 1 red pepper
  • 1 sweet potato
  • salt, pepper, olive oil
  • 2 cups turkey stock


Make the matzoh ball mix, per instructions.
Peel and quarter the vegetables, then roast at 425 degrees for 45 minutes.
Combine all ingredients, except for the turkey stock, in a food processor.
Pulse until ingredients are combined.
Drizzle olive oil over some alumium foil, then spoon the kishke mixture into foil. Roll into a log.
Cover with turkey stock.
Bake in the oven at 350 degrees for an hour.
Slice and serve.



About This American Bite


Yosef Silver is Food Writer living in Overland Park, KS. He and his wife Daniella found home in Kansas City in 2011 where they raise their children to enjoy wholesome, home-cooked food. Yosef shares his outlook on food at This American Bite This American Bite and is a contributor for Joy of Kosher and The Times of Israel. When away from the Kitchen, Yosef is a Marketing Strategist for a Public Company and he likes it when people say hello to him on Twitter, @ysilver.




One Response to Homemade Kishke

  1. avatar says: Susan

    Do you cook the kishke in the aluminum foil or just use it to make it the right shape? and does the stock cover it fully or just some of the way? Thanks.

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