# Hanukkah Lamb and Braised Turkey with Butternut–Sage Latkes and Balsamic Brussels Sprouts > Crisp-edged butternut squash and sage latkes anchor this Hanukkah plate, with tender braised turkey and slices of leftover roast lamb alongside. A bright parsley sauce lifts the meats, while deeply roasted Brussels sprouts get a glossy finish of aged balsamic and olive oil. - URL: https://www.chezjk.com/recipes/hanukkah-plate-leftover-leg-of-lamb-braised-turkey-legs-butternut-sage-latkes-ro - Author: Jonathan Katzman - Cooked and photographed: 2025-12-16 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo, nut-free ![Hanukkah Lamb and Braised Turkey with Butternut–Sage Latkes and Balsamic Brussels Sprouts](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F040a1609a89ba1d7.jpg) ## Leftover Roast Leg of Lamb Serving the already-roasted lamb cool preserves its rosy interior and gives the warm, rich plate a useful contrast. ### Ingredients - 12–16 oz cooked roast leg of lamb, properly refrigerated - to taste flaky salt and freshly ground black pepper ### Instructions 1. Keep the lamb refrigerated while preparing the other components. About 15 minutes before serving, slice across the grain into 1/4-inch slices, trimming away any firm excess fat. 2. Arrange on a platter or plates and season lightly, accounting for the original roast's seasoning. Spoon the parsley–lemon sauce over just before serving. ### Notes - Use refrigerated cooked lamb within 3–4 days of its original cooking date. Keep its total time out of refrigeration under 2 hours. - If you prefer it hot, place the slices in a covered baking dish with a splash of stock and reheat at 325°F to 165°F; the lamb will no longer remain pink. ## Braised Turkey Legs with Reduced Pan Juices A covered, gentle braise softens the legs' connective tissue. Reducing the strained cooking liquid gives the pulled meat a glossy coating without flour. ### Ingredients - 2 whole legs turkey legs, thigh and drumstick attached, about 3–4 lb total - 2 tsp kosher salt, plus more to taste - 1/2 tsp freshly ground black pepper - 1 tbsp ghee - 1 medium yellow onion, sliced - 4 cloves garlic, smashed - 4 sprigs fresh thyme - 1 bay leaf - 3 cups gluten-free, unsalted turkey or chicken stock, plus more as needed - 1–2 tsp lemon juice ### Instructions 1. Heat the oven to 325°F. Pat the turkey dry and season with salt and pepper. 2. Heat the ghee in a Dutch oven over medium-high heat. Brown the legs in batches, about 4–5 minutes per broad side, then transfer to a tray. 3. Lower the heat to medium. Add the onion and cook for 5 minutes, scraping up the browned bits. Add the garlic, thyme, and bay leaf. 4. Return the legs to the pot and add enough stock to reach halfway up their sides. Bring to a simmer, cover tightly, and transfer to the oven. 5. Braise for 2–3 hours, checking after 2 hours. The thickest meat should reach approximately 180–190°F and yield easily to a fork; temperature alone does not establish tenderness. Add hot stock if the pot is drying out. 6. Transfer the turkey to a tray. Strain the braising liquid into a saucepan, skim excess fat, and simmer for 10–20 minutes until lightly syrupy and flavorful. 7. When cool enough to handle, remove the bones, tough tendons, and any rubbery skin. Pull the meat into large pieces rather than fine shreds. 8. Fold enough reduced liquid into the turkey to coat it generously. Add lemon juice and salt to taste, then keep covered and hot until serving. ### Notes - If the stock is already salted, season the turkey more lightly and reduce the juices cautiously. - This component can be made a day ahead. Chill the meat in its cooking liquid, then reheat covered to 165°F before serving. ## Butternut Squash and Sage Latkes Coarsely grated squash makes lacy, caramelized edges. Squeezing it dry and using a modest amount of binder keeps the centers tender rather than gummy. ### Ingredients - 1 1/2 lb peeled and seeded butternut squash - 1 small yellow onion - 1 tsp kosher salt, plus more for finishing - 2 large eggs, beaten - 1/4 cup cassava flour - 2 tbsp finely sliced fresh sage leaves - 1/2 tsp freshly ground black pepper - 1/2 cup ghee, for shallow-frying, replenished as needed ### Instructions 1. Coarsely grate the squash and onion. Toss with the salt and let stand in a colander for 10 minutes. 2. Wrap in a clean kitchen towel and squeeze firmly in batches until very little liquid emerges. Transfer to a bowl. 3. Mix in the eggs, cassava flour, sage, and pepper. The mixture should hold together when compressed but still look mostly like squash strands. 4. Heat a wide, heavy skillet over medium heat with enough ghee to form a layer about 1/8 inch deep. Test with a strand of squash: it should sizzle immediately without scorching. 5. Add packed 1/4-cup portions and flatten to about 1/4 inch thick, leaving space between them. Fry for 3–5 minutes per side, until deeply golden with crisp edges and a tender, fully cooked center. 6. Transfer to a wire rack over a sheet pan and sprinkle lightly with salt. Repeat, adding ghee as needed and removing stray darkened strands between batches. 7. Serve promptly, or hold on the rack in a 225°F oven for up to 20 minutes. ### Notes - Makes approximately 12 latkes. - If the first latke falls apart, mix in another tablespoon of cassava flour. If it browns before the center cooks, lower the heat and flatten subsequent latkes more thinly. - Do not stack or cover the cooked latkes; trapped steam softens their crust. ## Roasted Brussels Sprouts with Aged Balsamic and Olive Oil A hot pan browns the cut faces while leaving the centers tender. Adding aged balsamic after roasting preserves its acidity and prevents its sugars from scorching. ### Ingredients - 1 1/2 lb Brussels sprouts, trimmed and halved; large ones quartered - 3 tbsp extra-virgin olive oil, divided - 3/4 tsp kosher salt - 1/4 tsp freshly ground black pepper - 1 tbsp aged balsamic vinegar without added sugar, plus more to taste ### Instructions 1. Heat the oven to 425°F with a heavy rimmed sheet pan inside. 2. Dry the sprouts thoroughly and toss with 2 tablespoons olive oil, salt, and pepper. 3. Carefully spread on the hot pan, mostly cut-side down, in a single uncrowded layer. 4. Roast for 20 minutes without disturbing, then turn and roast for another 5–10 minutes, until the cut faces are dark golden and the centers are just tender. 5. Transfer to a serving bowl and toss with the aged balsamic and remaining tablespoon olive oil. Taste and adjust the salt and vinegar. ### Notes - Use aged balsamic vinegar rather than a sweetened balsamic glaze. ## Parsley–Lemon Sauce Hand-chopped parsley and garlic make a coarse, fresh sauce that cuts through the lamb's richness without overwhelming it. ### Ingredients - 1 cup loosely packed flat-leaf parsley leaves and tender stems - 1 small clove garlic, finely minced - 1 tsp finely grated lemon zest - 1 1/2 tbsp lemon juice - 1/4 cup extra-virgin olive oil - 1/4 tsp kosher salt, plus more to taste ### Instructions 1. Finely chop the parsley by hand and combine with the garlic, lemon zest, lemon juice, olive oil, and salt. 2. Let stand for 10 minutes, then taste. Adjust with a little more lemon or salt as needed; it should taste bright and herbaceous, with a spoonable, coarse texture. ### Notes - Make shortly before serving for the freshest color and flavor. ## Overall Timing / Workflow The turkey does most of its cooking unattended. Roasting the sprouts after the braise frees the oven for high heat while the latkes are fried on the stove. ### Instructions 1. About 3 1/2–4 hours before dinner, season and brown the turkey, then begin its covered braise at 325°F. 2. While it braises, trim the Brussels sprouts, grate the squash and onion, and prepare the remaining latke ingredients. Keep the grated vegetables refrigerated until ready to salt and squeeze. 3. When the turkey is fork-tender, remove it from the oven. Strain and reduce its juices, pull the meat, and return it to the sauce. Keep covered over very low heat, maintaining at least 140°F. 4. Raise the oven to 425°F and roast the Brussels sprouts. Meanwhile, salt and squeeze the squash mixture, mix the latkes, and begin frying in batches. 5. Make the parsley sauce and slice the lamb during the final 15 minutes. 6. Finish the sprouts with balsamic and olive oil. Once they leave the oven, lower it to 225°F if needed to hold the latkes briefly. Serve as soon as the final batch is crisp. ### Notes - For a shorter cooking day, braise the turkey the day before and reheat it covered in its juices to 165°F while preparing the sides. ## Plating Keeping the components in distinct clusters preserves the crisp latkes and makes the contrasting meats and vegetables easy to enjoy together. ### Instructions 1. Arrange the sliced lamb on the left side of each plate and spoon parsley sauce over part of it. 2. Place the braised turkey on the right with just enough reduced juices to keep it glossy. 3. Set the latkes in the middle, slightly overlapping but away from pooled sauce. 4. Add the balsamic Brussels sprouts along the lower edge and serve immediately. ## Leftover Path Separate storage lets the turkey retain moisture while the latkes and sprouts can be reheated with dry heat. ### Instructions 1. Refrigerate the components separately in shallow containers within 2 hours of serving. Store the turkey with its juices and the parsley sauce in a small sealed container. 2. Use turkey, sprouts, and latkes within 3–4 days. Use the lamb within 3–4 days of its original cooking date; serving it again does not restart that clock. 3. Reheat turkey covered with its juices to 165°F. Re-crisp latkes on a rack in a 400°F oven for about 10–15 minutes, and roast the sprouts alongside on a separate tray until hot; reheat leftovers to 165°F. 4. Serve remaining lamb cold with the parsley sauce, or reheat covered with a splash of stock to 165°F. Use the herb sauce within 2 days for best quality. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.