Thanksgiving Knishes

18doors.org

Caron Blau Rothstein

4 cups of leftover stuffing

3 cups of cubed leftover turkey

zest of 1 lemon

2 tsp. pepper

salt for finishing (I like to use Maldon sea salt or a French flaky salt, but Kosher salt is OK too)

1 to 1 ½ cups of chicken stock, vegetable stock or water

gravy

1 ½ to 2 cups cranberry sauce

roasted onions, shallots, carrots, Brussels sprouts (whatever vegetables you have leftover), to get 1 cup of thinly sliced vegetables

subheading: Sage Warm Water Knish Dough Ingredients:

1 large bunch of sage leaves (20 to 40 leaves of all sizes)

¼ cup of olive oil

¼ cup of canola oil

2 eggs

½ cup of warm water

½ tsp. of salt

2 tsp. baking powder

2 ½ cups of all purpose flour

1 egg and 1 Tbsp. water for an egg wash

Directions at 18doors.org

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