7 Thanksgivukkah Recipes for a Once-in-a-Lifetime Holiday Event

This year offers people the rare opportunity to knock out two holiday meals in one—potentially cutting the bill, but definitely improving opportunities for a creative, inexpensive menu.

That’s because for the first time since 1888, Thanksgiving coincides with the first day of Hanukkah. The result: Thanksgivukkah.

No word on whether the dual holiday is a big factor, but the average Thanksgiving dinner is 44 cents cheaper than last year, at $49.04, according to the American Farm Bureau Federation.

Less, even, if you take advantage of our tricks to cut the price of your turkey.

With turkey, stuffing and pies for Thanksgiving and traditional foods such as latkes, brisket and doughnuts for Hannukah, there’s plenty of room for creative crossovers.

We asked chefs, food bloggers and other experts for their best bargain ideas.

7 to work into this year’s menu—after all, it’s a once-in-a-lifetime opportunity. The next Thanksgivukkah won’t happen for another 70,000 years.

Sweet Potato Latkes with Cranberry Apple Chutney

Chef David Santos of Louro Restaurant in New York serves these with a slice of smoked turkey on top, but you can make them without to use as an appetizer or side dish, too.

To make the preserves, sauté two cups green apple and two tablespoons sugar in a nonstick pan on medium heat.

Once the sugar has caramelized around the apples, deglaze with a cup cranberry marmalade. Sauté together for two minutes to combine. Let cool.

To make the latkes, combine in a large bowl four cups shredded sweet potatoes, one cup shredded onion, one cup flour and two eggs. Mix well.

“If the batter’s a little loose, add some extra flour to combine it all,” Santos says.

In a cat iron pan, heat canola oil to 350 degrees. Place dollops of the batter in the oil and fry for 2 minutes on each side until golden brown.

Garnish with a spoonful of preserves.

Bourbon and Coffee Braised Brisket with Cranberry Sauce

Try this main course instead of (or in addition to) turkey.

Challah, Wild Mushroom & Herb Stuffing

We stumbled across this Thanksgiving recipe from Jennifer at “Once Upon a Chef,” that uses the traditional Jewish bread challah instead of say, cornbread or sourdough.

Pecan Pie Rugelach

Pillsbury’s recipe uses pie crust as a vehicle to roll up pecan pie filling.

Spiced Chocolate Pumpkin Cake with Chanukah Gelt Chocolate Filling

Certified nutritionist Franci Cohen uses a circular cookie cutter to create a hidden compartment in the baked cake, which is then stuffed with Hanukkah gelt (chocolate coins).

To make it, preheat the oven to 350 degrees. Coat three 9” cake pans with cooking spray.

In a large bowl, whisk together three cups flour, two teaspoons baking soda, two teaspoons baking powder, one teaspoon cinnamon, a half teaspoon ginger, a half teaspoon nutmeg, a quarter teaspoon allspice and a quarter teaspoon salt in a large bowl.

In another bowl combine a 15-ounce can of pumpkin, 1.5 cups sugar, two teaspoons grated orange zest and a teaspoon vanilla.

Add four eggs, one at a time. Add 1.25 cups vegetable oil in a steady stream, and mix until fluffy.

Add the flour mixture. Mix in a half-cup chocolate chips.

Divide the batter between the three prepared pans and bake for about 20 minutes, or until the cakes have a spongy feel. Let cool 10 minutes in the pans, then unmold onto wax paper-lined tray.

Use a 3” circular cutter to cut a hole in the middle of two cakes and reserve one of the “cake holes.” Leave the bottom layer whole.

Stack the layers, adding chocolate frosting between each. Fill middle of cake with the gelt. Place the “cake middle” on top of cake to seal it. Frost as desired.

Cinnamon Cream Baked Pumpkin Spice Doughnuts

Sufganiyah—a kind of fried jelly doughnut—is traditional during Hannukah.

This take , from Nestle Coffee Mate, calls for healthier baking instead.

Sweet Potato Bourbon Noodle Kugel

The brains at Buzzfeed came up with their own fabulous Thanksgivukkah menu.

What we’re excited to try: this sweet kugel.

Frugal Foodie is a journalist based in New York City who spends her days writing about personal finance and obsessing about what she’ll have for dinner. Chat with her on Twitter through @MintFoodie.