NEW YORK ( MainStreet) — As we enter the threshold of this year's holiday season, more and more people are catching on to the excitement for the "once in a lifetime" holiday mash-up now known as "Thanksgivukkah." Coined by a Massachusetts resident, who also created this Facebook page and this Twitter page to spread the word, the term "Thanksgivukkah" is a name combination of the American holiday of Thanksgiving and the Jewish holiday of Hanukkah. Both holidays are set to be celebrated in tandem on November 28, 2013.

According to this interview with Jonathan Mizrahi, a physicist and Jewish calendar specialist, this overlap will not occur again for approximately another 80,000 years.

All the more reason to indulge ourselves, don't you think? Well, we're certainly not the only ones who think so!

All levels of food enthusiasts have begun to brainstorm dishes that combine traditional flavors from both holidays. The following is a sampling menu of Thanksgivukkah-themed dishes that perfectly combine flavors iconic to these two highly-celebrated holidays!

Turkey and Root Vegetable Soup with Sage-Scented Matzo Balls
(Recipe Credit: Chef Marjorie Druker of Massachusetts, owner of the New England Soup Factory and The Modern Rotisserie )

Ingredients for Sage-Scented Matzo Balls:

  • 7 eggs (separated)
  • 1 tbsp. kosher salt
  • ¼ cup chicken fat
  • 2 C. matzo meal
  • 3 tbsp. club soda
  • 2 tsp. onion powder
  • 2 tsp. rubbed sage
  • 1 tbsp. fresh parsley, chopped

Fill an 8-quart pot three quarters of the way with salted water, and bring to a boil.

Place the egg whites in a mixing bowl, and add a pinch of salt. Whip the egg whites until they form stiff peaks, and set aside. In a separate bowl, mix together the egg yolks, salt, chicken fat, matzo meal, club soda, onion powder and herbs. Gently fold in the egg whites. Place this mixture in the refrigerator for 15 minutes. Using your hands, roll the mixture into walnut size pieces and drop into boiling water. Reduce heat to a simmer and cook covered for 35 minutes.

Remove with a slotted spoon. Makes 12-15 matzo balls.

Ingredients for Turkey and Root Vegetable Soup:

  • 2 tbsp. olive oil
  • 2 cloves freshly minced garlic
  • 1 large Spanish onion, diced
  • 1 fennel bulb, diced
  • 4 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced,
  • 2 sweet potatoes, peeled and diced
  • 1 lb. butternut squash, peeled and diced
  • 4 quarts poultry stock
  • 3 cups roasted turkey, cooked and diced
  • 3 tbsp. fresh parsley, chopped
  • 3 tbsp. fresh dill, chopped
  • Kosher salt and freshly ground black pepper, to taste


In a large heavy lined stock pot add the olive oil and place on medium high heat.

Add all of the vegetables and garlic and sauté for 5-7 minutes. Add the poultry stock and bring to a boil.

Once you have reached a boil, turn down slightly and simmer for 20 minutes. Add the turkey meat, fresh herbs and seasoning and cook an additional 5 minutes. Add the matzo balls and ladle into soup bowls and serve.