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Happy Holiday Recipes

Roast Turkey with Sausage Stuffing Roast Turkey with Sausage Stuffing
Holiday Beef Roast Holiday Beef Roast
Bread and Celery Stuffing Bread and Celery Stuffing
Grandma's Green Bean Casserole Grandma's Green Bean Casserole
Fresh Vegetable Saute Fresh Vegetable Saute
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ENTREES

Grilled Turkey
1 frozen turkey (12 lb.), thawed
3 Tbsp.  oil
1/2 tsp. salt
1/2 tsp.  pepper
2 Tbsp. fresh or 2 tsp. dried herbs, such as thyme, sage or rosemary
3 cups  water

Preheat grill to medium-high heat. Remove neck and giblets from turkey. Rinse outside of turkey as well as inside the cavity; pat dry with paper towels. Tuck the wings under the back. Place turkey, breast side up, on roasting rack in large disposable aluminum foil pan.
Rub outside of turkey with oil. Season with salt and pepper. Sprinkle with herbs. Place pan on grate of grill. Add water to pan, then close the lid of the grill.
Grill turkey 2 to 2-1/2 hours or until meat thermometer registers 180°F when inserted in the thickest part of the thigh and 170°F when inserted in the thickest part of the breast, adding additional water to the pan as needed to prevent the drippings from burning and to have enough liquid remaining in the pan after turkey is cooked for use in making gravy. Remove turkey from grill; let stand 15 to 20 minutes before carving. Meanwhile, use pan drippings to make gravy, if desired.

Perfect Turkey
1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine

Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Roast Turkey with Sausage Stuffing
1 frozen whole turkey (10 lb.), thawed
1 lb.  pork sausage
1-1/2 cups hot water
2 pkg.  (6 oz. each) Stove Top Stuffing Mix for Turkey

Preheat oven to 325°F. Do not stuff turkey until ready to roast.
Brown sausage in large skillet on medium heat; drain, reserving 1/2 cup of the drippings. Place reserved drippings in large bowl. Stir in hot water. Add stuffing mix and the cooked sausage; stir just until moistened. Stuff neck and body cavities lightly with stuffing. Truss turkey; place on rack in large roasting pan that has been sprayed with cooking spray. Place any extra stuffing in separate lightly sprayed covered baking dish.
Roast 3 to 3-1/4 hours or until internal temperature of thigh is 180°F, breast is 170ºF and center of stuffing reaches 165°F when checked with meat thermometer. Bake any extra stuffing with turkey during last 30 min. of turkey baking time.

Sherry's German Turkey
1 (18 pound) whole turkey, neck and giblets removed
1 medium onion, peeled
1 large carrot, peeled
1 stalk celery
1 apple, stem removed
1 orange
1/4 cup vegetable oil
1 teaspoon salt
1 tablespoon coarsely ground black pepper
1 teaspoon soul food seasoning
1 pound sliced smoked bacon
1 turkey sized oven bag

Preheat the oven to 350 degrees F (175 degrees C).
Rinse the turkey, pat dry and place in a large roasting pan. Insert the onion, carrot, and celery into the cavity of the bird. Poke holes in the apple and orange so they will release their juices, and stuff them into the bird. You may have to cut some things in half to get them all inside. Spread oil all over the outside of the bird, and season with salt, pepper and soul food seasoning. Place the turkey into an oven bag, and set back into the pan with the breast facing up. Lay strips of bacon over the entire top. Close the bag.
Roast the turkey for about 4 hours, or until the internal temperature reaches 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Let the turkey rest for 10 or 15 minutes before carving, and use the drippings in your favorite gravy recipe.
Tip: To get ahead for the big day, you can prepare turkey the night before, then refrigerate and roast the next day.

Honey Glazed Ham
5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter

Preheat oven to 325 degrees F (165 degrees C).
Score ham, and stud with the whole cloves. Place ham in foil lined pan.
In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Roasted Ham
1 (5 pound) bone-in ham
1/3 cup prepared yellow mustard
1/3 cup maple syrup
2 tablespoons brown sugar
2 teaspoons onion powder

Preheat the oven to 325 degrees F (165 degrees C). Rinse the ham and pat dry with paper towels. Place the ham in a shallow roasting pan. In a small bowl, mix together the mustard, maple syrup, brown sugar and onion powder. Coat the ham entirely with the glaze using a spoon or brush. Roast the ham uncovered for 2 hours in the preheated oven, or until heated through. Let it rest for about 15 minutes before carving to keep it from drying out.

Sweet Ham Recipe
1 (7 pound) canned ham
2 cups orange juice
1/2 cup water
1 (20 ounce) can crushed pineapple
3 tablespoons brown sugar

Place ham in the slow cooker. Pour orange juice, water, and pineapple over the top of the ham. Sprinkle brown sugar along the top and sides. Cover, and cook on Low for 8 hours.

Holiday Beef Roast  
1 beef prime rib roast (5 lb.), 2 to 3 ribs
1 Tbsp.  black pepper
1 cup Kraft Zesty Italian Dressing
1-1/2 cups  Kraft Mayo Real Mayonnaise
 1/4 cup Kraft Prepared Horseradish
1/4 cup  Kraft Honey-Mustard Dressing
1/2 tsp. dried thyme leaves

Place meat in large glass dish; sprinkle with pepper. Pour Italian dressing over meat to marinate; cover. Refrigerate 15 min., turning occasionally.
Preheat oven to 325°F. Remove meat from marinade; discard marinade. Place meat, fat-side up, in shallow roasting pan. Bake 2 to 2-1/2 hours or until 150°F, basting occasionally with the pan juices. Remove from oven. Cover with foil; let stand 15 to 20 min. or until 160°F for medium doneness before slicing the meat.
Meanwhile, mix 1 cup of the mayo and the horseradish in serving bowl. Mix remaining 1/2 cup mayo, the honey-mustard dressing and thyme in separate serving bowl. Serve both sauces with the meat.

Pork Roast with Tangy Sauce
2 1/2 teaspoons chili powder, divided
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 (4 pound) boneless rolled pork loin roast
1 cup apple jelly
1 cup ketchup
2 tablespoons white vinegar

In a bowl, combine 1/2 teaspoon chili powder, salt and garlic salt; rub over roast. Place roast fat side up on a rack in shallow roasting pan. bake, uncovered, at 350 degrees F for 1-1/2 hours. In a saucepan, combine the jelly, ketchup, vinegar and remaining chili powder. Bring to a boil; cook and stir until the jelly is melted and mixture is smooth. Reduce heat; simmer, uncovered, for 2 minutes. Brush 1/4 cup jelly mixture over roast. Bake 10-15 minutes longer or until a meat thermometer reads 160 degrees F. Remove roast to a serving platter; let stand for 10-15 minutes. Skim fat from pan drippings. Stir in remaining jelly mixture; heat through. Slice roast and serve with sauce.

Roast Pork with Citrus Molasses Au Jus
1 pound whole pork tenderloin
2 teaspoons vegetable oil
1/2 teaspoon dried rosemary leaves, crushed or dried thyme leaves
ground black pepper (optional)
1 tablespoon cornstarch
1 1/2 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic)
2 tablespoons orange juice
2 tablespoons molasses
1 tablespoon packed brown sugar
1/4 cup chopped shallot or onion
2 medium oranges, peeled and cut into sections

Preheat oven to 425 degrees F. Brush pork with 1 teaspoon oil. Sprinkle with rosemary and black pepper, if desired. Place in roasting pan.
Roast for 20 minutes or until temperature reads 155 degrees F on meat thermometer. Remove pork from pan and let stand 10 minutes.
Mix cornstarch, broth, orange juice, molasses and brown sugar until smooth. Set aside.
Heat remaining oil in medium saucepan over medium heat. Add shallots and cook until tender. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Stir in oranges and heat through. Serve with pork.

Roasted Pork Shoulder with Pomegranate Sauce
1 (3 pound) bone-in pork shoulder roast
2 teaspoons minced garlic
kosher salt and ground black pepper to taste
-- 
2 pomegranates with the seeds removed
1/2 cup water
2 tablespoons balsamic vinegar
2 tablespoons turbinado sugar
1/4 teaspoon ground cinnamon

Preheat the oven to 325 degrees F (165 degrees C). Season the pork roast with garlic, kosher salt and pepper. Place in a roasting pan.
Bake the roast for 1hour in the preheated oven. While the roast is baking, combine the pomegranate seeds and water in a large saucepan. Bring to a boil, then reduce the heat to low and simmer for 20 to 30 minutes, until the pomegranate seeds have broken down and released their juices. Press through a strainer to get as much juice as possible. You should have about 3/4 cup of juice.
Pour the juice from the pomegranate into a saucepan and bring to a boil. Simmer over medium heat until reduced by half. Remove from the heat and mix in the balsamic vinegar, sugar and cinnamon.
After the roast has been in the oven for 1 hour, start to baste it with the pomegranate sauce, using a brush to apply to the top and sides. Continue to roast the pork until the internal temperature has reached 180 degrees F (80 degrees C). Remove from the oven and allow to rest for 20 minutes before carving and serving.

SIDES

Apple Pecan Cornbread Dressing
1 (9x9 inch) pan cornbread, cooled and crumbled
1 (8 ounce) package herb-seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup butter
1 cup chopped celery
1 cup chopped onion
2 cups chopped apples
1/2 cup chopped pecans
2 cups apple juice
3 eggs, beaten

Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender. In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish. Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

Bread and Celery Stuffing
1 (1 pound) loaf sliced white bread
3/4 cup butter or margarine
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth

Let bread slices air dry for 1 to 2 hours, then cut into cubes.
In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well. Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Chestnut Stuffing
2 cups chestnuts
1 1/2 cups margarine
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons poultry seasoning
2 (1 pound) loaves day-old bread, cubed
3 eggs
1/4 cup milk

With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to a boil. Cook 25 minutes, or until tender. Drain, peel, and chop. Preheat oven to 350 degrees F (175 degrees C).
Melt margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread. In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture. Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned.

Cheesy Mashed Potatoes  
1-1/2 lb. Idaho potatoes, peeled, cut up (about 4 cups)
1 cup  Cheez Whiz Cheese Dip
1/4 cup Oscar Mayer Real Bacon Bits
2 Tbsp.  milk
1 Tbsp. sliced green onion

Place potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil on medium-high heat. Reduce heat to medium-low; cook 20 minutes or until potatoes are tender. Drain potatoes; return to saucepan. Mash well. Add remaining ingredients; stir until well blended.

Roasted Garlic Mashed Potatoes
6 cloves garlic, peeled
1/4 cup olive oil
7 baking potatoes, peeled and cubed
1/2 cup milk
1/4 cup grated Parmesan cheese
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C).
Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown. Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl. Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

Spruced Up Mashed Potatoes
5 pounds potatoes, peeled and quartered
3 cups cauliflower florets
4 cloves garlic
1 large carrots, chopped
1/2 cup skim milk
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh parsley, for garnish

Bring a large pot of salted water to a boil. Add potatoes, cauliflower, garlic and carrots. Cook until potatoes are tender but still firm, about 15 minutes. Drain.
Add the milk, butter, salt and pepper. Beat until smooth. Sprinkle with parsley and serve.

Ultra Creamy Mashed Potatoes
3 1/2 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic)
5 large potatoes, cut into 1-inch pieces
1/2 cup light cream
2 tablespoons butter
Generous dash ground black pepper

Heat broth and potatoes in 3-quart saucepan over high heat to a boil.
Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth. Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency. For an interesting twist: Stir 1/2 cup sour cream, 3 slices bacon cooked and crumbled (reserve some for garnish) and 1/4 cup chopped fresh chives into hot mashed potatoes. Sprinkle with remaining bacon.

Gourmet Sweet Potato Classic
5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
1/4 cup butter, softened
3 tablespoons all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Spicy Glazed Sweet Potatoes and Pineapples
3 large sweet potatoes, peeled and cut into 1-inch pieces
2 tablespoons ground cinnamon
1/2 cup brown sugar
1 teaspoon cayenne pepper
4 slices bacon
1 (16 ounce) can pineapple chunks, drained with juice reserved
water, as needed
1/2 cup sugar
1/4 cup brown sugar

Preheat oven to 350 degrees F (175 degrees C).
Place the sweet potatoes in a saucepan with enough water to cover. Add 2 tablespoons cinnamon; bring to a boil; cook 7 to 10 minutes; drain.
Mix together the 1/2 cup brown sugar and cayenne pepper in a small bowl. Lie the bacon slices in a baking dish. Sprinkle the brown sugar mix over the bacon.
Cook the bacon in the oven until the bacon is crispy, about 10 minutes. Place the bacon on a plate lined with paper towels to drain, reserving the liquid from the dish. Change oven setting to Broil. Pour the reserved pineapple juice into a measuring cup. Fill the cup with water to measure 1 cup total. Pour the mixture into a skillet and place over medium heat. Stir in the sugar, 1/4 cup brown sugar, and 2 teaspoons cinnamon. Cook until the volume of the liquid has reduced to about half. Add the pineapple and drained sweet potatoes. Cook and stir until most of the liquid is absorbed. Transfer the mixture to a round 2-quart casserole dish. Crumble the drained bacon over top of the dish. Pour the reserved liquid from the bacon dish over top of the dish. Place the dish under the broiler until the sugar on top caramelizes, 2 to 3 minutes.

Cheesy Green Bean Casserole  
2 bags (16 oz. each) frozen French cut green beans, thawed
1 can  (10-3/4 oz.) condensed cream of mushroom soup
1 cup Cheez Whiz Cheese Dip
1-1/2 cups  hot water
1/4 cup (1/2 stick) margarine
1 pkg.  (6 oz.) Stove Top Stuffing Mix for Chicken

Preheat oven to 350°F. Mix beans, soup and Cheez Whiz in 2-quart casserole. Add water to margarine in medium bowl; stir until margarine is melted. Add stuffing mix; stir just until moistened. Spoon over bean mixture. Bake 30 min. or until heated through.

Grandma's Green Bean Casserole
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Preheat oven to 350 degrees F (175 degrees C). Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Tasty Green Bean Casserole
1 (16 ounce) package frozen whole green beans, thawed
4 slices bacon
1/2 medium onion, chopped
1/2 red bell pepper, seeded and diced
1/4 cup dry white wine or vermouth
1/4 cup milk
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon soy sauce
salt and pepper to taste
1/2 cup shredded mozzarella cheese
1/2 cup canned French fried onions

Preheat the oven to 325 degrees F (165 degrees C).
Fry bacon in a skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside. Drain most of the bacon grease from the pan, and place over medium heat. Add the onions and bell pepper; cook and stir until tender. Stir in the wine, scraping all of the bits of bacon from the bottom of the pan. Mix in the butter, milk, soup, and soy sauce. Season with salt and pepper. Stir in the green beans and bacon until evenly coated. Fold in cheese, then transfer to a 9x13 inch baking dish. Sprinkle with French fried onions. Bake uncovered for 25 minutes in the preheated oven, until heated through, and sauce is bubbly.

Maple-Glazed Baby Carrots  
2 lb. baby carrots
1/4 cup Kraft Light Catalina Reduced Fat Dressing
1/4 cup maple-flavored or pancake syrup
1 Tbsp. butter 1/2 cup
Planters Pecan Pieces, toasted

Cook carrots in saucepan in enough boiling water to cover, 12 to 14 min or until tender. Drain; set aside. Mix dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally. Add carrots; cook until glaze is thickened to desired consistency, stirring frequently. Add butter; stir until melted. Stir in the pecans

Fried Okra
40 pods okra
1/2 cup  crushed Post Toasties Corn Flakes
1/2 cup yellow cornmeal
1 Tbsp.  flour
1 Tbsp. salt
1/4 tsp.  ground red pepper shortening for deep-frying

Cut okra into 1/4-inch-thick slices; sprinkle with cold water. Mix corn flake crumbs, cornmeal, flour and seasonings in shallow dish. Add okra; toss lightly to evenly coat with crumb mixture. Deep-fry okra in 1 to 2 inches hot shortening in large skillet or saucepan until golden brown. Serve hot.

Fresh Vegetable Saute  
2 Tbsp. olive oil
1-1/2 cups  each: broccoli and cauliflower florets
1 cup diagonally sliced carrots
3/4 cup  each: snow peas and sliced yellow squash
1/2 cup each: sliced mushrooms, red pepper strips and onion wedges
1/4 cup red wine vinegar
1 env. Good Seasons Italian Salad Dressing & Recipe Mix

Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir until crisp-tender. Stir in vinegar and salad dressing mix; cook until heated through, stirring occasionally.

Sources: allrecipes.com & kraftfoods.com

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