The Shabbat Table: Celebrating the Fall Harvest!

Roast Turkey (Flickr photo - )

Good Shabbos, Shabbat Shalom…and Happy Canadian Thanksgiving! It’s truly a time to be thankful, count our blessings, and enjoy the bounty of the fall harvest with family and friends. Start off your Shabbat or Thanksgiving dinner with Rebbetzin Rochie Pinson’s Harvest Pumpkin Challah from Rising: The Book of Challah, and serve it with Cinnamon-Maple Butter Spread

You can’t go wrong with a steaming hot bowl of Daniella Silver’s scrumptious Sweet Potato Squash Soup from The Silver Platter: Simple to Spectacular (Artscroll). Her Apple Cranberry Couscous makes the most mmm-marvelous side dish for Citrus Roast Turkey (below) when you’re expecting a crowd. These recipes can be found at:

If you have a smaller family and don’t want to make a whole turkey, switch it up and serve Ronnie Fein’s Panko-Crusted Turkey Cutlets with Cranberry and Pear Chutney (you might want to make a double batch!) along with Roasted Sweet Potatoes and Apples. These recipes can be found at:

Here are four more fabulous fall recipes that will make beautiful additions to your Thanksgiving or Shabbat table:

  • Rolled Stuffed Turkey Breast
  • Spinach & Mushroom Stuffing
  • Roasted Squash with Red Onion & Pears
  • Broccoli Sweet Potato Soup

 Oh, did I forget to mention dessert? You can’t go wrong with these family favourites—Easy Apple Cake, the ever-popular Pareve Chocolate Cake, or Marbled Streusel Coffee Cake:

Enjoy in good health, have a fabulous weekend, and enjoy the fall foliage. Shabbat Shalom!



Adapted from Norene’s Healthy Kitchen (Whitecap)

It’s turkey thyme! The zesty blend of citrus fruit, garlic, and herbs will impart a fabulous flavour to your turkey. This is terrific for Thanksgiving, Shabbat, or any holiday celebration!



4 cloves garlic

1/4 cup orange or mixed fruit marmalade (preferably all-fruit)

Juice of 1 large orange, about 1/4 cup (reserve the rind)

Juice of 1/2 a large lemon, about 2 Tbsp (reserve the rind)

1 Tbsp extra virgin olive oil

1 Tbsp honey

2 tsp Kosher salt

1 tsp freshly ground black pepper

1 Tbsp paprika

1 tsp dried thyme

12 to 14 lb (5.4 to 6.4 kg) turkey

4 stalks celery, cut into chunks


  1. In a food processor fitted with the steel blade, drop garlic through feed tube while the motor is running; process until minced. Add marmalade, orange juice, lemon juice, olive oil, honey, salt, pepper, paprika, and thyme; process until blended, about 8–10 seconds. (The marinade can be prepared in advance and refrigerated, covered, for up to 2 days.)
  2. Rinse turkey well and pat dry. Trim excess fat and remove giblets from the cavity. Place the turkey, breast-side up, on a rack in a large roasting pan. Loosen the skin but don’t remove it. Rub the marinade over the turkey, inside the cavity, and under the skin. Pour any remaining marinade into the pan. Place celery and reserved orange and lemon rinds inside the turkey’s cavity.
  3. Cover pan and refrigerate turkey overnight (or up to 2 days), basting occasionally. Remove turkey from refrigerator about 30 minutes before cooking.
  4. Preheat oven to 325°F. The turkey will take a total of 3 1/2–3 3/4 hours to cook. Cover pan loosely with foil and roast the turkey for 1 1/2 hours. Remove foil and continue cooking the turkey for 2–2 1/4 hours longer, basting occasionally. If it gets too brown, cover loosely with foil. When done, juices will run clear when pierced and a meat thermometer, inserted into thickest part of turkey breast should register 165 to 170°F.
  5. Let turkey stand for 20 minutes before carving. Discard celery, and orange and lemon rinds. Serve turkey with defatted pan juices and cranberry sauce.

Yield: 16 servings. Keeps 3–4 days in the refrigerator; reheats well. Freezes well for up to 4 months.

Norene’s Notes:

  • How Much is Enough? Calculate 3/4 lb (350 g) per serving. An average turkey will serve 12 hungry people, plus leftovers if you are lucky!
  • A Neat Way to Reheat! Place sliced turkey into a casserole dish and cover with lettuce leaves to prevent turkey from drying out. Reheat at 350ºF about 25 minutes, until heated through. Discard lettuce leaves.