A proper Thanksgivukkah feast must have noodle kugel, doctored up with Thanksgiving flavors like pecans, cranberries, and brown sugar.
The nutty, semisweet, and slighty sour kugel is sure to clear fast at the Thanksgivukkah feast, but if leftovers remain, this particular recipe tastes even better cold the next day, sliced up for breakfast.
Read on for the recipe.
Feel free to substitute the nuts and dried fruit with any of your liking.
Add cinnamon, nutmeg, or other warming spices for even more Fall flavor.
1 pound egg noodles
1 pound cottage cheese
1 pound sour cream
3/4 cup brown sugar
1 stick butter, melted, plus more for greasing
3/4 cup pecans, toasted, cooled, and roughly chopped
3/4 cup dried cranberries
- Fill a large stock pot with water, and salt liberally. Bring it to a boil, and add egg noodles. Cook until just al dente, about 5 minutes. Drain, and rinse under cold water. Set aside.
- Preheat oven to 350°F. Butter a large casserole dish.
- In a large bowl, whisk together cottage cheese, sour cream, brown sugar, and melted butter. Salt to taste. Whisk in eggs. Fold in egg noodles. Fold in all but 2 tablespoons of pecans. Fold in all but 2 tablespoons of cranberries. Transfer kugel to a casserole dish. Garnish with reserved pecans and cranberries. Bake until eggs set and the tops of the noodles are golden brown, about 30 to 45 minutes. Cool 15 minutes before serving.
- Side Dishes, Pasta/Noodle
- Serves 12 to 16
- Cook Time
- 1 hour