Most of the time, we prefer our holidays to be separate -- more reason to keep the celebration going throughout the year.
But as long as the commingling of festivities doesn't result in a less food or fewer gifts, we can deal with it.
This year the first night of Hanukkah is taking place on T-day, which means not only can you gorge yourself for hours on end, but it's also time to bring on the gifts.
You're also going to need a menu game plan to bring the two together. To help you in your combined culinary adventures, we got executive chef Greg Schiff of the Dubliner to give us his Thanksgivingkkah appropriate Boxty Potato Cake recipe.
Boxty Potato Cakes
Eight medium potatoes, peeled and placed in water to prevent browning
Two cloves garlic, minced
One small shallot, finely chopped
One leek, washed and finely chopped
One large onion
Two apples peeled
One large egg
1/4 cup flour
Half bunch parsley finely chopped
salt and pepper for seasoning
oil or chicken fat
Step One: In a large mixing bowl, combine garlic, shallot, leeks, and egg. Preheat your oven to 375 degrees.
Step Two: Using a box grater, grate onion into the same bowl using the small grate.
Step Three: Grate the peeled apples into mixture and mix it all together.
Step Four: Add the parsley, flour, salt, and pepper; mix well
Step Five: Place a nonstick pan over medium-high heat until hot.
Step Six: Add enough oil, chicken fat, or a combination of the two to cover the bottom of the pan.
Step Seven: Take about two ounces of the combined mixture, squeeze out the excess water, and form into the shape of a pancake.
Step Eight: Gently place the potato cake into hot pan, making sure no hot oil splashes out.
Step Nine: Cook until the bottom reaches a nice golden brown color and then flip it over.
Step Ten: Finish the cakes out in the oven until warm.
Step Eleven: Serve with sour cream and apple sauce on the side.
Follow Sara Ventiera on Twitter, @saraventiera.