New York ? It’s a rare occurrence: The first night of Hanukkah starts the day after Thanksgiving.

So, here’s a thought: Celebrate the two holidays with one stuffed bird, a turkey stuffed with potato latke.

Thanksgiving Day and Hanukkah, the Jewish Festival of Lights, are both times to offer thanks with family gatherings and festive meals. Turkey is the Thanksgiving bird of choice, and latke is a traditional dish served during Hanukkah. This recipe happily celebrates both traditions.

The two cooks who have been inspired to create the recipe are Peter Kelly, of Irish descent, chef-owner of four restaurants in the New York area, and Steve Gold, of Murray’s Chicken, South Fallsburg, N.Y.

Choose a plump 12- to 14-pound turkey and brine it overnight in the spicy brine formulated by Kelly. Make the quintessential Jewish specialty, potato latke, using an acclaimed family recipe handed down over the generations. Stuff the turkey with latke, baste and bake, and enjoy the results along with the other diners around your table.

Roasted Turkey With Potato Latkes

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For the Stuffing:
12- to 14-pound turkey
4 tablespoons vegetable oil
1 gallon water
1 1/2 cups sugar
1 1/2 cups kosher salt
3 ounces dark soy sauce
4 tablespoon black peppercorns
4 ounces fresh ginger, peeled, sliced 1/4-inch thick
6 pieces star anise
6 bay leaves
1 recipe potato latkes (recipe follows)
Preheat oven to 550 degrees.

In a large pot or plastic container (large enough to submerge whole turkey) combine water, kosher salt, sugar, soy sauce, peppercorn, ginger, star anise and bay leaves. Stir to dissolve sugar and salt. Remove giblets from turkey’s cavity. Submerge turkey in brine and allow turkey to brine overnight in refrigerator (up to 24 hours).

Remove turkey from brine; rinse inside and out under cold running water. Pat dry with paper towels.

Prepare Potato Latkes and allow to cool (may be prepared 1 day ahead).

Place turkey in roasting pan; stuff cavity loosely with potato latkes. Secure legs of turkey by tying together with kitchen string. Rub outside of turkey with vegetable oil.

Place roasting pan with turkey in preheated oven and roast for 30 minutes. Lower oven temperature to 375 degrees and continue roasting for about 2 hours, basting every 20 minutes. When an instant-read thermometer inserted into body cavity-stuffing registers 165 degrees (fleshy part of thigh will be about 180 degrees; do not touch the bone), remove turkey from oven.

Allow to rest 30 minutes. Carve turkey and spoon latkes stuffing around platter.

Makes 8 to 10 servings.

Potato Latkes

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(to stuff a 12- to 14-pound turkey)
4 large potatoes (about 11 pounds), unpeeled, washed
2 small onions
2 extra large eggs
4 tablespoons self-rising cake flour
Pinch of kosher salt
Corn oil for frying

Shred the potatoes and the onions in a food processor; place into a large mixing bowl and mix by hand. Put the shredded mixture of potatoes and onions into the bowl of the food processor fitted with the metal chopping blade. (If making a larger quantity, this should be done in batches.) Add egg and salt, then pulse just to blend (the potatoes and onions will break down further).

Return to the mixing bowl. Sprinkle the flour over the mixture, then stir to mix. (Self-rising flour has baking powder added and gives the pancakes a little lift.) The mix should have the consistency of loosely cooked oatmeal.

Pour the corn oil into a large skillet to the depth of about 1/2-inch, then heat over medium-high heat. Pour in enough mix to make a 3-inch-diameter pancake. Cook the pancakes until deep golden brown, about 3 or 4 minutes on each side. Drain on paper towels. Once cool, cut the latkes into crouton-size pieces and stuff the turkey.