Turkey Shaped Challah Food

EVERYTHING SPICED CHALLAH TURKEY PASTILLA

Steps:

• For the challah: In a small bowl, combine yeast, sugar and water. Whisk to dissolve, then add eggs and salt and whisk again. Place yeast mixture into the bowl of a stand mixer fitted with a dough hook. With mixer on medium speed, gradually add flour. When dough holds together, it is ready for kneading.
• Turn dough onto a floured surface and knead until smooth. Place dough in a bowl lightly greased with vegetable oil. Cover with plastic wrap and let rise in a warm place for 45 minutes, or until almost doubled in size.
• For the turkey filling: In a medium cast-iron skillet over medium heat, add olive oil. When shimmering, add ginger and onion and saute until browned, 3 to 4 minutes. To the skillet, add turkey, pistachios, raisins, cinnamon, and chili powder. Saute until turkey is cooked through, 8 to 10 minutes. Set aside to cool.
• For the everything spice: Place the onion flakes, dried garlic, salt, caraway seeds, poppy seeds and sesame seeds in a bowl; mix and set aside.
• To assemble: Preheat the oven to 375 degrees F.
• Turn dough onto a floured surface and roll into a rectangle approximately 1/8-inch thick. Cut into 3-inch squares. Spoon 2 tablespoons turkey filling on top of each square. Fold up the sides to form dumplings and crimp the tops. Place top-side down on a baking sheet, leaving about 2 inches between each pastilla. In a small bowl whisk egg with 1 tablespoon water. Brush pastillas with the egg wash, then sprinkle with the everything spice.
• Bake until golden brown, about 25 minutes. Cool, then dust with powdered sugar and serve.

TURKEY SHAPED CHALLAH

Steps:

• 1. Start with Jamie Geller's Challah Dough recipe. 2. Lightly grease a baking pan. 3. After dough has completed the first rise, place on a floured surface and divide the dough ball into 3 sections. Divide so that the middle section is bigger than the two ends (see photo). Body: 1. Roll the middle/largest piece of dough into a ball shape about 5 to 6 inches across. Place on prepared pan. Feathers: 1. Divide one of the smaller sections into 3 pieces and roll into balls. Divide each of those balls into 3 more pieces, you'll have 9 total pieces. 2. Roll each ball into a 6- to 8-inch rope. Braid 3 ropes together. Repeat for a total of 3 braids. Place the 3 braids next to each other to the right side of the turkey's body on the prepared pan (see photo). Head and Feet: 1. Divide last section into 2 pieces. Roll one piece into a thick 10- to 12-inch rope that's slightly fatter on one end. This will be the head. Curve into a backwards "S." 2. Snip ½-inch off the thinnest end, and flatten. This is will be the turkey's waddle. Place across the head (see photo). 3. Place the thinner end under the turkey's body on the prepared pan. 4. Divide the remaining piece of dough in half. Roll each into a 5- to 6-inch fat rope. Using kitchen shears or a sharp paring knife, snip one end of each rope into 3 "toes." Place the unsnipped end under the body (see photo). Decorating and Baking: 1. Cover dough with a clean towel and rise for 1 to 2 hours, or until the dough has doubled in size. 2. Preheat oven to 350°F.Brush turkey with egg wash. Decorate body, neck, and feathers with pumpkin seeds and flax seeds. Add 1 whole clove for the turkey's eye. See video for decorating inspiration. 3. Bake at 350°F for 15 minutes. Then rotate pan and bake for 15 minutes more. Cool slightly before serving.