Thanksgivukkah Latkes

Potato/Sweet Potato Latkes + Sour Cream + Stuffing + Turkey + Cranberry Apple Sauce | With Lovely,

I’ll be honest, I didn’t think latkes could get any better. Crispy, salty fried potato, creamy sour cream, bright apple sauce… perfection, right? Wrong!

These loaded Thanksgivukkuh latkes take things to a whole new level of deliciousness. Yams are added to the shredded potato mixture for a hint of sweetness, cranberries give some tang to the applesauce, and cornbread stuffing and brown butter-and-herb-basted turkey breast complete the made-to-be marriage of Turkey Day feast and Jewish potato pancake.

For those of you who missed the viral BuzzFeed article, Thanksgivukkah will happen this year on November 28th, when Thanksgiving and the beginning of Hanukkah fall on the same day for the first time since 1888 and the last time for 70,000 years. It’s a once-in-a-lifetime event worth celebrating (at least with food) even if you’re not Jewish.

Not that there’s any chance that this will be my one and only time making Thanksgivukkah latkes! I think these are going to be a tradition in my house.

Don’t be deterred by the length of this recipe—it only takes about an hour and a half from start to finish, and you could cut down on a lot of that by using pre-made cranberry applesauce and/or pre-cooked turkey breast. Plus, even if you make everything from scratch, it’s still way quicker than making a whole turkey!

Thanksgivukkah Latkes

Makes about 18 loaded latkes 


For the turkey:

  • 2 turkey breast tenderloins
  • 4 tbsp butter
  • 4 fresh sage leaves
  • 1 tsp salt
  • 1-2 sprigs fresh rosemary

For the cranberry apple sauce: 

  • 3 apples (I used Pink Lady)
  • 1 can whole cranberry sauce
  • 1/8 c sugar
  • 1/4 tsp ground cinnamon

For the potato-yam latkes: 

  • 3 large russet potatoes
  • 1 yam
  • 1 sweet onion
  • 2 eggs
  • 3/4 c flour
  • 2 tsp salt
  • Lots of canola oil for frying (enough to fill a large pan 3/4″–1″ high)

Other toppings:

  • 1 box cornbread stuffing, cooked according to package instructions
  • 1 container sour cream


For the turkey: 

  1. Preheat the oven to 400° and line a roasting pan with aluminum foil. 
  2. Place the butter in a small saucepan over medium heat until melted. Tear sage leaves and rosemary into small pieces and add to melted butter. Continue cooking over medium heat, swirling occasionally, until butter reaches a golden brown color and starts to smell nutty.
  3. Place the turkey breast tenderloins on the foil-lined pan and sprinkle with salt. Spoon 3/4 of the brown butter sauce on top and place in pre-heated oven. This is a good time to start the cranberry apple sauce.
  4. Cook for 10 minutes, spoon on the remaining brown butter sauce, and return to the oven.
  5. Cook for an additional 10 minutes, baste turkey breast tenderloins with juices from the pan, and return to the oven.
  6. Cook for a final 7–10 minutes, until cooked through (I sliced into the thickest portion to make sure it wasn’t pink). Remove from the oven and cover with aluminum foil.

For the cranberry apple sauce: 

  1. Peel and dice the apples and place in a small saucepan over medium heat. 
  2. Add the cranberry sauce, sugar, and cinnamon, and stir to combine.
  3. Cook for about 30 minutes, stirring occasionally, until most of the moisture is gone.

For the potato-yam latkes: 

  1. Peel the potatoes, yam, and onion.
  2. Grate potatoes, yam, and onion using a food processor fitted with the large grater attachment or the large side of a hand grater.
  3. Preheat oven to 200° and line a baking sheet with paper towels.
  4. Squeeze the grated mixture in a towel over the sink one handful at a time to remove excess moisture, then transfer to a very large mixing bowl (or two medium-large mixing bowls).
  5. Add eggs, flour, and salt, and stir to combine.
  6. Heat oil in a large pan over medium-high/high heat until very hot. Test by putting a small piece of grated potato in; if it sizzles, it’s ready.
  7. Shape a small handful of potato mixture into a ball (about 3″)  carefully place into the hot oil, and flatten with a spatula. Repeat until you have three to five latkes in the pan (they should take up about half of the space in the pan, combined).
  8. Cook about two minutes per side, or until crispy.
  9. Place finished latkes onto the paper towel-lined baking sheet in the oven to keep warm while you cook the remaining latkes.

To assemble: 

  1. Place a couple of latkes on each plate.
  2. Add a dollop of sour cream (don’t be stingy, there’s no way you’ll make this meal healthy so you may as well go all out!)
  3. Add a couple of spoonfuls of stuffing.
  4. Add a few slices of turkey breast.
  5. Top with a big scoop of cranberry applesauce.
  6. Enjoy one of the best meals of your life, and the ensuing food coma!

Note: If you miraculously have any leftover latkes, just layer them with parchment paper and store in a large ziploc bag in the freezer. To reheat, cook them for about three minutes in the toaster oven (or until hot) or reheat them in a pan (you shouldn’t need any additional oil). 


With Lovely,


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