Second Helpings Please! by Norene Gilletz was originally published in 1968.

Good Shabbos, Shabbat Shalom! Purim is over and now it’s time to think about getting rid of your chametz before Pesach. Use up those leftover cereals, pasta, flour, and breadcrumbs in your pantry, along with ‘goodies’ such as that package of leftover brisket or chicken lurking in your freezer. They can be repurposed and transformed into delicious dishes that will have your family asking for Second Helpings Please! I’ve adapted some sentimental recipes from the book for you to enjoy for Shabbat.

And, great news! Second Helpings Please! is being reprinted. For the past 49 years, generations of families have grown up with this iconic cookbook. Now, by popular demand, it is going into its 17th printing. It will be available through Act to End Violence Against Women (formerly known as B’nai Brith Women and then Jewish Women International). For more information or to pre-order your copy, please contact [email protected], or call 905-695-5372.

See last week’s cookie recipes here.


2 eggs

1/2 cup shortening (or use pareve stick margarine)

1/2 cup water

1 Tbsp sugar

1 tsp salt

2 tsp baking powder

3 cups flour (approximately)

2 lb cooked ground meat or chicken

1/2 cup gravy or water

Salt and pepper, to taste

  1. Dough: Combine first 5 ingredients in order given and blend thoroughly. Blend in dry ingredients. Roll out on a floured board to 1/4-inch thickness. Cut in 6-inch circles.
  2. Filling: Combine remaining ingredients and mix well.
  3. Place 2 Tbsp filling on each circle. Fold over and pinch edges of dough together securely.
  4. Place on a slightly greased baking sheet and bake at 350 F for 40 to 45 minutes, until brown and crispy.

Yield: about 2 1/2 dozen.

Norene’s Notes:

  • Place an inverted salad plate onto the dough and cut out 6-inch circles, using a sharp knife.



14 cups white bread crumbs (use your leftover challah)

2 tsp poultry seasoning

4 tsp salt

1 tsp pepper

1/2 cup minced onion

2 cups diced celery

1 1/2 to 2 cups chicken broth or water

1/2 cup chcken fat or pareve margarine

Combine all ingredients except broth and fat. Add enough both and fat to moisten mixture, but do not make mixture soggy. Mix well and stuff turkey.

Yield: for a 14-lb turkey


14 lb turkey

salt and pepper to taste

3 Tbsp oil

2 Tbsp dry mustard

  1. Rub cavity of turkey with salt and pepper. Stuff with Fluffy Bread Stuffing (above).
  2. Make a paste of the oil and mustard and brush on the outside of the turkey.
  3. Roast uncovered, at 325°F, for 5 hours.
  4. To keep turkey from drying out, either:

1) Moisten cheesecloth with fat and place over bird. Baste often.

2) Wrap bird in tin foil completely and roast for 4 hours. Uncover and let brown for an additional hour.

Yields 18 servings

Test for Doneness: The drumstick/thigh joint will move easily, and the drumstick will be tender to the touch. Check out more helpful turkey tips here.

Norene’s Notes:

  • Leftover turkey can be stored for a day or two in the refrigerator, or can be frozen for 4 to 6 months. Remove meat from the carcass; refrigerate or freeze it in meal-sized packages. Be sure to label and date the packages. The turkey carcass can be used to make a terrific broth. Place the carcass in a large pot, cover with water, add cut-up onions, celery, and carrots, bring to a boil and simmer for 1 hour. Add salt and pepper.


1/2 cup shortening

1/2 cup brown sugar, packed

1/2 cup white sugar

1 egg, lightly beaten

1 Tbsp water

1/2 tsp vanilla

3/4 cup sifted flour

1/2 tsp baking soda

1 tsp salt

1 1/2 cups rolled oats

1 1/4 cups chocolate chips (for husbands); &/or nuts (for husbands); &/or raisins (for children)

  1. Cream the shortening with sugars. Add egg, water and vanilla and beat until smooth. Stir in remaining ingredients.
  2. Drop from a teaspoon onto a lightly greased baking sheet. Bake until barely brown, at 375 F for 12 to 15 minutes.
  3. Remove from oven and immediately cool on a wire rack. Store in a covered tin.

Yield: about 4 dozen


1/4 cup butter (use margarine to make the recipe pareve)

2 cups white marshmallows

5 cups rice krispies

  1. Melt butter. Add marshmallows and stir over low heat until melted and well blended. Remove from heat.
  2. Add cereal and mix well.
  3. Place hot mixture in a buttered (or sprayed) 9 x 13-inch baking pan and spread evenly. Refrigerate. Cut into squares.

Yields about 2 dozen squares

Norene’s Note:

  • Use whatever ready-to-eat cereal you have on hand (e.g., Kashi, Fiber One, etc.).
  • Variation: Blend 1/2 cup peanut butter into butter-marshmallow mixture.

Norene Gilletz is the leading author of kosher cookbooks in Canada. She is the author of twelve cookbooks and divides her time between work as a food writer, food manufacturer, consultant, spokesperson, cooking instructor, lecturer, and cookbook editor. Norene lives in Toronto, Canada and her motto is “Food that’s good for you should taste good!” For more information, visit her website at or email her at [email protected].