Four Incredibly Good Thanksgiving-Inspired Shabbat Recipes

Since this Shabbat falls right after Thanksgiving (November 27, 2025), it's a perfect time to blend the cozy, harvest flavors of the holiday with Shabbat traditions. I've come up with four fun, kosher-friendly recipes that twist classic Thanksgiving elements into Shabbat staples, like incorporating turkey into a deli roll for easy serving, or turning pumpkin pie into bite-sized rugelach for dessert.

These are pareve or meat-based where noted, to fit Shabbat meal customs. Each serves 6-8 people; adjust as needed.

1. Turkey Deli Roll with Cranberry Glaze (Meat)

This playful take on Thanksgiving turkey transforms it into a rolled-up, sliceable loaf that's easy to prep ahead for Friday night dinner. Inspired by deli-style Jewish classics, it's stuffed with herby stuffing vibes and glazed with tangy cranberry for that holiday nod.

Ingredients:1 lb ground turkey

1 cup challah breadcrumbs (or matzo meal for a crunchier twist)

1 onion, finely chopped

2 cloves garlic, minced

1 egg

1 tsp poultry seasoning (sage, thyme, rosemary mix)

Salt and pepper to taste

1 sheet puff pastry (pareve, thawed)

For glaze: 1 cup cranberry sauce, 2 tbsp orange juice, 1 tsp Dijon mustard

Instructions:

Preheat oven to 375°F (190°C). Sauté onion and garlic in oil until soft.

Mix ground turkey, breadcrumbs, egg, sautéed veggies, and seasonings in a bowl.

Roll out puff pastry on a floured surface. Spread turkey mixture evenly over it, leaving a 1-inch border.

Roll up like a jelly roll, seal edges, and place seam-side down on a parchment-lined baking sheet.

Bake for 35-40 minutes until golden and internal temp reaches 165°F.

While baking, simmer glaze ingredients until thickened. Brush over the roll in the last 10 minutes.

Slice and serve warm, pairs great with roasted veggies for a festive Shabbat main.

Fun twist: Hide "surprise" dried cranberries inside the roll for bursts of tartness.

2. Sweet Potato Kugel with Pecan Streusel (Pareve)

A nod to Thanksgiving sweet potato casserole, but baked into a creamy kugel for Saturday lunch. The crunchy pecan topping adds that fun, nutty contrast, evoking marshmallow-topped classics without the dairy.

Ingredients:

4 large sweet potatoes, peeled and grated

3 eggs

1/2 cup applesauce (unsweetened)

1/4 cup maple syrup

1 tsp cinnamon

1/2 tsp nutmeg

Salt to taste

For streusel: 1/2 cup chopped pecans, 1/4 cup brown sugar, 2 tbsp oil, 1/2 tsp cinnamon

Instructions:

Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.

Mix grated sweet potatoes, eggs, applesauce, maple syrup, spices, and salt in a large bowl.

Pour into the dish and smooth the top.

Combine streusel ingredients and sprinkle evenly over the mixture.

Bake for 45-50 minutes until set and topping is golden.

Let cool slightly before serving, it's even better reheated gently on a blech.

Fun twist: Swirl in some canned pumpkin puree for extra Thanksgiving flair and a smoother texture.

3. Cranberry-Apple Chutney over Brisket (Meat)

Thanksgiving cranberry sauce meets slow-cooked Shabbat brisket in this zesty topping. The chutney adds a fresh, fruity pop to the rich meat, making it feel like a holiday fusion without much extra effort.

Ingredients:

3-4 lb beef brisket

2 onions, sliced

4 cloves garlic, smashed

1 cup beef broth

Salt, pepper, and paprika to taste

For chutney: 2 cups fresh cranberries, 2 apples (peeled and diced), 1/2 cup orange juice, 1/4 cup honey, 1 tsp ginger, zest of 1 orange

Instructions:

Preheat oven to 325°F (160°C). Season brisket with salt, pepper, and paprika.

Place onions and garlic in a roasting pan, top with brisket, and pour in broth. Cover tightly with foil.

Bake for 3-4 hours until fork-tender. Let rest before slicing.

Meanwhile, simmer chutney ingredients in a pot over medium heat for 15-20 minutes until cranberries burst and it thickens. Cool slightly.

Serve sliced brisket topped with warm chutney, great for Shabbat dinner with challah on the side.

Fun twist: Add a pinch of saffron to the chutney for a luxurious, Sephardic-inspired glow that elevates the colors and flavors.

4. Pumpkin Rugelach (Pareve)

Turn pumpkin pie into flaky, handheld rugelach for a sweet Shabbat dessert or kiddush treat. These bite-sized spirals capture the spiced pumpkin essence in a Jewish pastry classic, perfect for post-Thanksgiving vibes.

Ingredients:

Dough: 2 cups flour, 1 cup pareve margarine (softened), 8 oz pareve cream cheese, 1/4 cup sugar

Filling: 1 cup pumpkin puree, 1/2 cup brown sugar, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/2 cup chopped walnuts (optional)

Instructions:

Beat margarine, cream cheese, and sugar until creamy. Mix in flour to form dough. Divide into 4 balls, chill for 1 hour.

Mix filling ingredients in a bowl.

Preheat oven to 350°F (175°C). Roll each dough ball into a 9-inch circle.

Spread 1/4 of filling over each circle, cut into 12 wedges, and roll from wide end to point.

Place on parchment-lined sheets, bake 20-22 minutes until golden.

Dust with powdered sugar once cooled.

Fun twist: Roll in mini chocolate chips with the filling for a "pumpkin chocolate chip cookie" surprise inside.