In the Kitchen Nosh News

What’s Thanksgiving without the leftovers?

It’s practically a law of physics: the amount of turkey on your Thanksgiving table will necessarily overwhelm the number of mouths taking part in the feast. In other words: There’s no escaping leftovers.

Then again, with these day-after turkey recipes from three renowned kosher chefs, who would want to?


Turkey Noodle Soup with Matzah Ball

4-6 servings

(The Nosher via JTA) — Shannon Sarna is editor of The Nosher (, a kosher food blog that offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Of this recipe she says: “There is so much meat and flavor still left on the carcass of the turkey — this recipe is a great way to use up some of that leftover meat. Throw in some fresh veggies and aromatics, and you have a dish that isn’t just leftovers, it’s ‘bestovers.’ In my version I add some matzah balls for good measure but, of course, add or subtract what you like.

I have even been known to drive home from my in-laws with a few tin-foil wrapped turkey carcasses sitting in the back seat. Not making a turkey this year? You can also make turkey stock from some turkey necks, turkey wings and/or turkey drumsticks – whatever is cheap and available.”

1-2 leftover turkey carcasses
4 quarts cold water
2 quarts chicken or vegetable stock
1 large onion (or 2 small onions)
4 large carrots, peeled and cut into chunks
4 stalks of celery
2 parsnips
1 turnip
2-3 garlic cloves
1 bunch fresh parsley
1 bunch fresh dill
a few sprigs of fresh thyme
1 bay leaf
1 Tbsp whole peppercorns
salt to taste
leftover turkey meat
egg noodles
matzah balls



Place all ingredients in  large stockpot and cover with  cold water and stock (add additional water and/or stock if needed). Bring to a boil and then reduce heat to medium. Simmer for 2 hours, skimming the top of the soup to remove fat and any scum that rises to the top. Remove turkey and vegetables and set aside. Simmer again on low-medium heat for another 30-45 minutes until stock has reduced just slightly and flavor is rich. Season with salt to taste. Serve with the cooked carrots, diced leftover turkey meat, cooked egg noodles and matzah balls if desired.


Slow Cooker Wild Rice & Turkey Chowder

8 servings

book coverLaura Frankel is a noted kosher chef and owner of Pickled Tongue Catering and Foods. Most recently she served as the executive chef at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish Learning and Leadership in Chicago. She is a regular contributor to the Jerusalem Post, Joy of Kosher and Eating Well magazines, as well as an avid food blogger. This fall, Frankel updated and republished one of her favorite collection of kosher recipes: Jewish Slow Cooker Recipes – 120 Holiday and Everyday Dishes Made Easy. Originally published in 2009, the new edition includes lots of new recipes. Of this recipe Frankel says: “I love any recipe that uses wild rice. With a rich, nutty aroma and hearty texture, wild rice is the perfect cold weather addition to soups and stews. This recipe uses leftover turkey, but I think the soup is so heavenly fragrant with mushrooms and herbs that you will want to make turkey just as an excuse to make the soup.”


Several tablespoons of turkey pan drippings or olive oil
3 medium celery stalks, dried
2 medium carrots, peeled and diced
9 ozs mushrooms, stems included, chopped
1 large Spanish onion, diced
1 cup dry white wine (I prefer chardonnay)
1 oz (1/4 cup) dried porcini mushroom
2 cups wild rice
1 cup white basmati rice
5 cups turkey stock (see recipe below)
Bouquet garni of 3 fresh sage leaves,
6 parsley springs, 1 bay leaf, and 1 small rosemary sprig, tied together with   kitchen twine
2 cups diced cooked turkey
chopped fresh flat-leaf parsley,
chopped fresh sage, for garnish (optional)



Preheat a slow cooker to low. Place a large saute pan over medium heat. Lightly coat the bottom of the pan with the turkey drippings or olive oil. Saute the celery, carrots, mushrooms, and onion in batches until lightly browned. Transfer the vegetables to the slow cooker insert. Add the white wine to the pan and simmer for several minutes. Transfer the wine to the slow cooker insert. Add the porcini mushrooms, wild rice, basmati rice, stock, and bouquet garni to the slow cooker. Stir to combine. Cover and cook on low for 5 hours, until the wild rice has split open and softened.


Remove 2 cups of the soup with rice in it. Puree until creamy. add the pureed mixture back to the slow cooker and stir to combine. Add the cooked turkey, cover and cook for 30 minutes more. Remove the bouquet garni. Ladle the soup into bowls and garnish with parsley and sage.







Turkey Shwarma

joy of kosherBest-selling cookbook author and celebrity chef Jamie Geller – aka “The Jewish Rachael Ray” – is best known for her get-me-out-of-the-kitchen-quickly recipes. In addition to her recipe books, Geller is creator of the Kosher Media Network, which includes and Joy of Kosher With Jamie Geller magazine, from which this recipe is culled.


She has sold close to 60,000 cookbooks and counts 30,000 subscribers to the magazine. Of this recipe Geller says: “Thanksgiving turkey celebrates our American heritage. Why not use the leftovers to celebrate our Israeli roots.

My favorite thing about shawarma is choosing the salads! No two shwarma sandwiches are alike!”


Leftover turkey (up to 2 lbs)
2 onions cut into ¼-inch thick rounds
1 tablespoon turmeric
2 teaspoons coarse kosher salt
1.5 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon cayenne pepper or hot paprika
8 tablespoons olive oil, divided
Pitas, spreads and salads to serve



Pull all of the leftover turkey off of the bones. Shred well. Heat half of the olive oil in a large skillet over medium low heat.


Add the onions to saute. Mix the turmeric, salt, cumin, coriander, white pepper, black pepper and cayenne pepper in a small bowl. Sprinkle 1 tablespoon spice mixture on the onions. Mix well to coat. Drizzle remaining olive oil and the rest of the spice mixture over the shredded turkey. Knead in by hand. When onions are translucent, add the turkey and mix well. Let cook until turkey is heated through. Serve in a pita with Israeli salad, hummus, techina, falafel balls, or any other Israeli spread of your choice.

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From the kitchen of… Leah Koenig

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