Delicious Thanksgiving Recipes Courtesy of Birthright Israel Alumni

When it comes to Thanksgiving, many people have a different idea of what they want to see on the table. Some have waited all year for traditional turkey with all the fixings. Others want something more inspired. And there are always one or two vegetarians who appreciate a meatless dish that they can dig into. With these fast, easy and delicious recipes from Birthright Israel alumni, you’ll delight all your guests!

Recipes for Everyone at Your Table

What You Need
for 1 Loaf

• 1/2 lb butter
• 2 1/2 cups sugar
• 3 cups flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• 1 teaspoon ginger
• 2 lbs pumpkin
• 1 teaspoon vanilla
• Up to 1 cup water (if needed)

How You Make It

1. Peel and grate the pumpkin.
2. Cream butter and sugar with mixer until smooth.
3. Add remaining ingredients, starting with the dry items.
4. Mix thoroughly and add water until it has a smooth consistency (medium thickness).
5. Bake at 325° F for one hour.

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What You Need
to Serve 4

• 1 medium butternut squash, peeled and medium diced
• Olive oil for roasting
• 1 leek, cleaned and thinly sliced
• 4 tablespoons unsalted butter
• Salt and pepper
• 2 fresh sage leaves
• 1/2 teaspoon lemon zest
• Juice of half a lemon
• 12 oz. fresh (or dried) tortellini
• 4 quarts heavily salted water
• 1/2 cup freshly grated Parmesan cheese

How You Make It

1. Cut the skin off the butternut squash and cut in half lengthwise.
2. Remove the seeds from the inside. Cut the squash into medium sized pieces.
3. Place on baking sheet and toss with olive oil. Season with salt and pepper.
4. Roast at 425° F for about 25 minutes, or until tender.
5. Cut the dark green end off the leek. Cut the leek in half lengthwise and run cold water to remove any soil. Pat dry.
6. Thinly slice leeks until root end. Add 2 tablespoons butter to a medium sized skillet on low heat. Add leeks and sage.
7. Cook leeks on low heat for 20 minutes, adding remaining 2 tablespoons of butter after 10 minutes. Season with salt and pepper.
8. Purée leeks and squash in a food processor or with immersion blender with lemon zest and juice until smooth.
9. Cooke tortellini in salted boiling water by package instructions (approximately 3 minutes for fresh and 9 minutes for dried pasta).
10. Drain pasta and toss with purée. Top with fresh Parmesan and black pepper.

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What You Need
to Serve 4-6

• 3 cups grated sweet potatoes
• 3 tablespoons flour
• 1 teaspoon ground black pepper
• 1/2 teaspoon mild paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground chipotle
• 2 eggs, lightly beaten
• Oil for cooking
• 1 cup finely chopped onion (~1 medium onion)
• 2/3 cup Greek yogurt

How You Make It

1. Preheat oven to 390° F.
2. Mix the sweet potatoes, onion, spices, and flour together in a large bowl with a fork. Blend in the eggs and mix thoroughly.
3. Heat 3 tablespoons oil in a skillet over medium heat. When skillet is hot and oil begins to shimmer, begin cooking latkes.
4. Measure a heaped tablespoon of the sweet potatoes mixture and spoon into skillet.
5. Place four pancakes into skillet per round, flattening each with a fork.
6. Brown latkes for about four minutes per side, until golden brown, and place on a paper towel to drain oil.
7. Keep cooked latkes in warmed oven until ready.
8. Serve warm, adding a dollop of yogurt to each.

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What You Need
to Serve 4-5

• 2 large turnips, peeled and medium diced
• Olive oil for roasting
• 1 tablespoon light brown sugar
• Salt and pepper
• 1 lb Brussels sprouts, cored and halved
• 8 oz chestnuts, shelled

How You Make It

1. Toss turnips in olive oil and brown sugar. Season with salt and pepper.
2. Roast at 400° F for 35 minutes until fork tender.
3. Toss Brussels sprouts in olive oil. Season with salt and pepper.
4. Roast at 350° F for 25 minutes until al dente.
5. Roast chestnuts at 250° F for 20 minutes until aroma intensifies. Season with salt.
6. Mix all ingredients together and serve.