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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, 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.





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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