Jennifer Behm’s Masterful Holiday Recipes
16-oz bag stuffing cubes
6 tbsp unsalted butter, plus more for on top
1 lb uncased Italian sausage
1 medium onion, chopped
2 Granny Smith apples, peeled, cored, medium chopped
1 to 2 ribs celery, chopped
1/2 tsp kosher salt
3 cups chicken broth
4 tbsp poultry seasoning
2 tsp sage
1/2 cup walnut pieces, toasted and slightly crushed
Melt 2 tbsp of butter in a large skillet over medium-high heat. Add the sausage. When 50 percent cooked, add onions; cook 4 minutes, then add apples; cook another 3 minutes. Melt the remaining butter in the pan. Add the stuffing cubes. Mix to allow cubes to soak up butter and drippings. Add celery and salt. Bring sage, poultry seasoning and chicken broth to a boil. Add liquid a little at a time, mixing continuously. Optional: Mix in nuts. Put under broiler if crispy top is desired.
Apple Cider-Brined Turkey
4 quarts apple cider
1 & 1/2 cups sea salt
1/3 cup peppercorns
5 bay leaves
4 quarts cold water
2 oranges, quartered
2 tbsp of allspice
Simmer 1 quart apple cider, salt, allspice, peppercorns and bay leaves for 10 minutes, stirring often. Allow to cool completely. Add 3 quarts cider, bay leaves and water. Place turkey in brine, completely covering it and refrigerate overnight.
Drain turkey and rinse. Pat dry thoroughly, inside and out. Arrange on several layers of paper towels in roasting pan. Place in refrigerator. Cut 1 onion, 1 orange, 1 lemon and 2 celery stalks in large pieces, a bundle of sage, rosemary, thyme; place in turkey cavity
Repeat: Large cut: 1 onion, 1 orange, 1 lemon and 2 celery stalks in large pieces, a bundle of sage, rosemary, thyme; place in roasting pan; remove paper towels and place turkey on top, breast-side down. Brush 1 tbsp of butter, salt and pepper. Cover with foil. Bake in 500-degree oven for 30 minutes.
Reduce oven temperature to 350. Remove turkey from oven. Using tongs, carefully turn turkey over (breast-side up). Brush turkey breast with 1 tbsp butter; sprinkle with 1/2 tsp pepper and 1/4 tsp salt. Bake at 350 for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170 degrees (making sure not to touch the bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 40 minutes, covered tightly with foil.
Orange Cranberry Sauce
1/2 orange, juiced
Zest of 1/2 orange
Remove pulp from 1/2 orange, leaving just rind-diced
2 cups water
3 cups fresh cranberries (remove soft ones)
1 cup sugar
1/2 tsp of ground cinnamon
1/ 4 cup light-brown sugar
Juice 1/2 orange and set the juice aside. Combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside.
Add orange juice, orange rind, sugar, brown sugar and cinnamon. Bring to a boil over high heat; reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens and the cranberries have burst, 10 to 15 minutes.
White Chocolate Pumpkin Creme Brulee
8 egg yolks
3 cups heavy whipping cream
3/4 cup canned pumpkin
1 & 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp each ground ginger, nutmeg and cloves
In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg-yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices.
Transfer to 8 6-oz. ramekins. Place ramekins in a baking pan; add boiling water halfway up ramekins in pan. Bake, uncovered, at 325 for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
Sprinkle with sugar and place under broiler until caramelized; be sure to watch, as it will caramelize quickly, about 6-8 minutes. Serve immediately.
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