This week, as documented by The New York Times, families across America will serve a Thanksgiving meal that speaks to their family’s distinct heritage and culinary traditions. As this article illustrates, Thanksgiving menus are every bit as diverse as our population.
If we could contribute a recipe, it would probably be a kugel, one of the most versatile Jewish side dishes. With a few grates of nutmeg, a tablespoon or two of maple syrup, and a handful of cranberries, you can customize your family’s noodle kugel to reflect seasonal produce and nutty, autumnal Thanksgiving flavors.
Some of the dishes below could even be hearty main dishes for vegetarians craving something other than mashed potatoes and brussels sprouts. In other words, kugels aren’t just for Rosh Hashanah or Passover–they’re perfectly at home on the Thanksgiving table.
Cakey Crunch Sweet Potato Kugel
Cranberry and Roasted Squash Noodle Kugel
Sweet Potato and Apple Kugel from The New York Times (use olive oil instead of butter)
Pumpkin Noodle Kugel from Overtime Cook
Alsatian Pear Kugel With Prunes from Joan Nathan (note: this French kugel calls for bread, not noodles)
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.
Pronounced: roshe hah-SHAH-nah, also roshe ha-shah-NAH, Origin: Hebrew, the Jewish new year.