Other – Page 2 – Family Feast

Like a warm blanket, these 13 timeless holiday recipes wrap your table in comfort. You’ll get clear, easy plans for roast turkey with herb butter, creamy mashed potatoes, honey-glazed ham, green bean casserole, chestnut stuffing, pecan and apple pies, eggnog, and a Yule log. Follow straightforward steps, use common ingredients, and adjust servings as needed—keep going to pick the dishes that suit your menu and schedule. Roast Turkey With Herb Butter Herb-browned, juicy roast turkey that’ll be the centerpiece of your holiday table. Ingredients: 1 whole turkey (10–12 lb), thawed and giblets removed 1 cup (2 sticks) unsalted butter, softened 3 tablespoons fresh rosemary, finely chopped 3 tablespoons fresh thyme, finely chopped 3 tablespoons fresh sage, finely chopped 4 cloves garlic, minced 2 teaspoons lemon zest 2 teaspoons kosher salt, plus more for seasoning 1 teaspoon freshly ground black pepper 1 large onion, quartered 1 lemon, halved 4 stalks celery, roughly chopped 4 carrots, roughly chopped 1 cup low-sodium chicken or turkey broth How to Make: Preheat your oven to 325°F (165°C). In a bowl, combine the softened butter, rosemary, thyme, sage, garlic, lemon zest, 2 teaspoons salt, and pepper to make the herb butter. Pat the turkey dry with paper towels. Gently loosen the skin over the breasts and spread about two-thirds of the herb butter under the skin, smoothing it over the meat. Rub the remaining herb butter all over the outside of the turkey and season the cavity with a pinch of salt and pepper. Stuff the cavity with the quartered onion and halved lemon. Tie the legs together with kitchen twine and tuck the wing tips under the body. Place the chopped celery and carrots in the bottom of a large roasting pan and set a rack on top. Put the turkey breast-side up on the rack. Pour the cup of broth into the pan to keep the drippings from burning and to add moisture. Roast the turkey in the preheated oven, basting with pan juices every 45 minutes. Plan for about 13–15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If the skin is browning too quickly, tent the turkey loosely with aluminum foil. When done, transfer the turkey to a cutting board and let it rest, loosely tented, for 20–30 minutes before carving to keep it juicy. Carve, serve with the pan juices or strained drippings, and enjoy the fragrant, buttery flavor. Make it the star of your holiday feast and watch everyone go back for seconds! Classic Mashed Potatoes Creamy, buttery mashed potatoes — the ultimate comfort side for any holiday plate. Ingredients: 3 pounds russet or Yukon Gold potatoes, peeled and cut into 1–2 inch chunks 1 cup whole milk (or half-and-half for richer mash) 6 tablespoons unsalted butter, cut into pieces 1/2 cup sour cream (optional for tang and creaminess) 1 1/2 teaspoons kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper Chopped fresh chives or parsley for garnish (optional) How to Make: Place potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt to the water and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, about 15–20 minutes. Meanwhile, warm the milk and butter together in a small saucepan until butter melts; keep warm. Drain potatoes well and return them to the hot pot for 1 minute to dry out slightly. Mash potatoes with a potato masher or ricer until mostly smooth. Slowly add the warm milk-and-butter mixture while stirring until you reach desired creaminess. Stir in sour cream (if using), the remaining 1/2 teaspoon salt, and pepper; taste and adjust seasoning. Transfer to a serving bowl, top with a pat of butter and chopped chives or parsley if you like. Serve hot and watch these creamy mashed potatoes disappear from the holiday table! Honey-Glazed Ham Honey-Glazed Ham — a sweet, shiny centerpiece that fills the kitchen with warm, festive aromas. Ingredients: 1 (8–10 lb) fully cooked bone-in ham 1 cup honey 1/2 cup brown sugar, packed 1/4 cup Dijon mustard 2 tablespoons apple cider vinegar or orange juice 1/2 teaspoon ground cloves (or whole cloves for studding, optional) 1/4 teaspoon black pepper 2 tablespoons unsalted butter, melted 1/4 cup water or apple juice (for the pan) Fresh herbs for garnish (optional: rosemary or thyme) How to Make: Preheat the oven to 325°F (165°C). Remove the ham from packaging and pat dry. Place it cut-side down in a roasting pan. If using, score the ham surface in a diamond pattern about 1/8 inch deep and stud with whole cloves. Pour the 1/4 cup water or apple juice into the bottom of the pan to keep the ham moist. Tent the ham loosely with foil and bake for about 12–15 minutes per pound, until heated through (internal temp ~140°F/60°C). While the ham bakes, whisk together honey, brown sugar, Dijon mustard, apple cider vinegar (or orange juice), melted butter, ground cloves, and black pepper in a small saucepan. Warm the glaze over low heat until the sugar dissolves and the glaze is glossy, stirring occasionally; remove from heat. During the last 20–30 minutes of baking, remove the foil and brush the ham generously with the glaze. Return the ham to the oven uncovered and brush with additional glaze every 8–10 minutes until the surface is caramelized and deep golden. Remove the ham from the oven and let it rest 10–15 minutes before slicing to keep it juicy. Transfer to a platter, garnish with fresh herbs if you like, and serve slices with any pan juices and extra glaze. Enjoy a slice — sweet, savory, and perfectly glossy for your holiday table! Green Bean Casserole Green Bean Casserole — a creamy, crunchy holiday classic everyone asks for twice. Ingredients: 2 pounds fresh green beans, trimmed and halved (or 4 cups frozen) 2 tablespoons unsalted butter 1 medium onion, finely chopped 8 ounces mushrooms, sliced 2 cloves garlic, minced 3 tablespoons all-purpose flour 1 cup chicken or vegetable broth 1 cup whole milk (or half-and-half for richer) 1 teaspoon soy sauce (optional, for depth) 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon nutmeg (optional) 1 1/2 cups crispy fried onions (store-bought or homemade) 1/2 cup shredded cheddar or Parmesan (optional, for extra flavor) How to Make: Preheat oven to 350°F (175°C). If using fresh beans, blanch in boiling water 4–5 minutes until crisp-tender, then drain and rinse with cold water; if frozen, thaw and drain. Melt butter in a large skillet over medium heat. Add chopped onion and cook 4–5 minutes until soft. Stir in mushrooms and cook 5–6 minutes until they release their juices and begin to brown. Add garlic and cook 30 seconds until fragrant. Sprinkle flour over the vegetables and stir 1 minute to remove raw flour taste. Gradually whisk in broth, then milk, until sauce is smooth and begins to thicken. Stir in soy sauce (if using), salt, pepper, and nutmeg; simmer 1–2 minutes to meld flavors. Remove sauce from heat and fold in green beans and half of the crispy fried onions; add cheese if using and stir to combine. Transfer mixture to a 9×13-inch (or similar) baking dish and spread evenly. Bake uncovered 20–25 minutes until bubbly around the edges. Sprinkle remaining fried onions on top and bake 3–5 more minutes until onions are golden. Let cool 5 minutes before serving. Serve this comforting, crunchy casserole warm and watch it disappear! Creamy Chestnut Stuffing Rich, velvety chestnut stuffing that’s creamy, savory, and perfect for the holidays. Ingredients: 1 lb (450 g) cooked chestnuts, coarsely chopped (or jarred vacuum-packed, drained) 4 tbsp unsalted butter 1 medium onion, finely chopped 2 celery stalks, finely chopped 2 garlic cloves, minced 8 oz (225 g) mushrooms, sliced (optional for earthiness) 1 tsp fresh thyme leaves (or 1/2 tsp dried) 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried) 1/2 cup heavy cream 1/2 cup chicken or vegetable broth (plus more if needed) 2 cups day-old bread cubes (about 4–5 cups loosely packed) 1 large egg, beaten Salt and freshly ground black pepper to taste 2 tbsp chopped fresh parsley 1 tbsp olive oil (if using mushrooms) How to Make: Preheat oven to 350°F (175°C) if you plan to bake the stuffing in a casserole; otherwise you can stuff the bird or bake in a covered dish. Heat butter in a large skillet over medium heat until melted and foamy. Add onion and celery and sauté 6–8 minutes until softened and translucent. Stir in garlic, mushrooms (if using), thyme, and rosemary; cook 3–4 minutes until mushrooms release their liquid and it evaporates. Add chopped chestnuts and cook 2–3 minutes to warm and lightly brown them. Pour in the cream and 1/2 cup broth, simmer 2–3 minutes until mixture is saucy; season with salt and pepper. Remove skillet from heat and stir in the bread cubes, beaten egg, and parsley until everything is evenly combined; add a splash more broth if it seems too dry. Transfer mixture to a greased baking dish or use to stuff your bird; smooth the top. If baking separately, cover with foil and bake 25 minutes, then remove foil and bake 10–15 minutes more until golden and set. Let rest 5 minutes before serving. Dig in and enjoy the creamy, nutty comfort of chestnut stuffing — a holiday side that steals the show. Candied Sweet Potatoes Sweet, buttery candied sweet potatoes that melt in your mouth — a holiday classic with a caramelized kick. Ingredients: 3 pounds sweet potatoes (about 4 medium), peeled and cut into 1-inch rounds 1/2 cup (1 stick) unsalted butter 1/2 cup brown sugar, packed 1/4 cup maple syrup or honey 1/4 cup orange juice (fresh is best) 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg (optional) Pinch of salt 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thicker glaze) Fresh parsley or chopped pecans for garnish (optional) How to Make: Preheat oven to 375°F (190°C). Grease a 9×13-inch or similar baking dish. Place the peeled, sliced sweet potatoes in the prepared dish in an even layer. In a small saucepan over medium heat, melt the butter. Stir in brown sugar, maple syrup (or honey), orange juice, vanilla, cinnamon, nutmeg, and a pinch of salt. Bring the sauce to a gentle simmer, stirring until the sugar dissolves and the mixture is smooth, about 2–3 minutes. If you want a thicker glaze, whisk the cornstarch slurry into the sauce and simmer another 1 minute until slightly thickened. Pour the warm sauce evenly over the sweet potatoes, spooning some sauce between layers so each piece gets coated. Cover the dish with foil and bake 25 minutes. Remove foil and bake another 15–20 minutes until potatoes are tender and the sauce is bubbling and caramelized around the edges. For extra browning, place under the broiler 1–2 minutes—watch closely so it doesn’t burn. Let rest 5 minutes before serving. Garnish with chopped pecans or parsley if desired. Serve these candied sweet potatoes hot for a cozy, glossy side that steals the show. Enjoy! Cranberry Sauce From Scratch Fresh-Tart Cranberry Sauce — bright, homemade cranberry goodness that steals the show. Ingredients: 12 oz (about 340 g) fresh or frozen cranberries 1 cup (200 g) granulated sugar 1 cup (240 ml) water Zest of 1 orange 2 tbsp fresh orange juice 1 cinnamon stick (or 1/4 tsp ground cinnamon) Pinch of salt Optional: 1/4 cup chopped toasted walnuts or pecans, or 2 tbsp finely chopped crystallized ginger How to Make: Rinse cranberries and pick out any stems or soft berries. Combine sugar and water in a medium saucepan over medium heat; stir until the sugar dissolves. Add cranberries, orange zest, orange juice, cinnamon stick, and a pinch of salt. Bring to a gentle boil, then reduce heat and simmer uncovered for 10–12 minutes, stirring occasionally, until cranberries have burst and sauce thickens. Remove from heat and let cool slightly; the sauce will continue to set as it cools. Discard the cinnamon stick, stir in optional nuts or crystallized ginger if using, and taste — add a touch more sugar or orange juice if needed. Transfer to a serving bowl and chill if you prefer it cold, or serve warm. This bright, zesty cranberry sauce is the perfect sweet-tart partner for holiday turkey — enjoy the vibrant flavor! Homemade Dinner Rolls Fluffy Homemade Dinner Rolls — warm, buttery, and impossible to resist. Ingredients: 1 cup warm milk (about 110°F / 43°C) 2 1/4 teaspoons (1 packet) active dry yeast 1/4 cup granulated sugar 1/3 cup unsalted butter, melted and slightly cooled 1 large egg 3 1/2 to 4 cups all-purpose flour 1 teaspoon salt 2 tablespoons melted butter (for brushing) How to Make: In a small bowl, stir the warm milk, yeast, and a pinch of the sugar; let sit 5–10 minutes until foamy. In a large bowl, whisk together the remaining sugar, the cooled melted butter, and the egg. Add the foamy yeast mixture to the bowl and stir to combine. Mix in 2 cups of flour and the salt, stirring until a shaggy dough forms. Gradually add remaining flour, 1/2 cup at a time, until the dough is soft and slightly sticky but pulls away from the bowl. Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours. Punch down the dough and divide into 12 equal pieces. Shape each into a smooth ball. Place the balls into a greased 9×13-inch pan or two round pans, spacing them evenly. Cover and let rise another 30–45 minutes until puffy and nearly doubled. Preheat the oven to 375°F (190°C). Brush the tops with melted butter and bake 15–18 minutes until golden brown. Remove from oven and brush again with the remaining melted butter. Let cool slightly before serving. Enjoy these soft, buttery rolls warm straight from the oven — perfect for holidays, weeknight dinners, or any time you want a cozy carb hug. Yorkshire Pudding Golden, puffed-up Yorkshire puddings — crispy on the outside, soft and airy inside. Ingredients: 140 g (1 cup) all-purpose flour 4 large eggs 200 ml (3/4 cup + 1 tbsp) whole milk 120 ml (1/2 cup) water 1/2 tsp salt 2–3 tbsp beef drippings or vegetable oil (for the tin) How to Make: Preheat oven to 220°C / 425°F and place a 12-cup muffin tin or a 9×13-inch roasting pan in the oven to heat. In a bowl, whisk the flour and salt together. Beat the eggs lightly, then add them to the flour and stir to combine. Gradually whisk in the milk and water until the batter is smooth and has the consistency of single cream. Let the batter rest for 20–30 minutes at room temperature while the tin heats. Carefully remove the hot tin from the oven and add about 1/2 tsp of drippings or oil into each muffin cup (or pour 2–3 tbsp into the roasting pan). Return the tin to the oven for a minute until the fat is smoking hot. Quickly pour the batter evenly into the cups, filling each about two-thirds full (or pour the batter into the hot roasting pan). Bake undisturbed for 20–25 minutes (muffin tin) or 25–35 minutes (roasting pan) until well risen and deep golden brown. Don’t open the oven door while they’re rising. Remove and serve immediately. Serve hot with roast beef and gravy — enjoy the impressive puff and the deliciously crisp edges! Pecan Pie With Bourbon Rich, nutty pecan pie with a warm kiss of bourbon — perfect for holiday cheer. Ingredients: 1 unbaked 9-inch pie crust (store-bought or homemade) 1 cup light corn syrup 1 cup packed brown sugar 3 large eggs 1/4 cup (4 tbsp) unsalted butter, melted and slightly cooled 2 tbsp bourbon 1 tsp vanilla extract 1/4 tsp salt 1 1/2 to 2 cups pecan halves (about 6 oz) Optional: whipped cream or vanilla ice cream for serving How to Make: Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch pie pan and crimp the edges as desired. Spread the pecan halves evenly across the bottom of the crust. In a medium bowl, whisk together corn syrup, brown sugar, eggs, melted butter, bourbon, vanilla, and salt until smooth. Pour the filling over the pecans, letting some nuts float on top. Bake for 50–60 minutes, or until the filling is set but still slightly jiggly in the center; cover the crust edge with foil if it browns too quickly. Remove from oven and let the pie cool completely on a wire rack (at least 2 hours) so the filling firms up. Slice and serve with whipped cream or ice cream if you like. Enjoy a slice of warm, boozy pecan goodness that’s sure to be the star of your holiday table! Spiced Apple Pie Spiced Apple Pie — warm, cinnamon-scented comfort in every flaky slice. Ingredients: 2 pie crusts (store-bought or homemade), one for bottom and one for top 6 cups thinly sliced, peeled apples (about 6 medium; Granny Smith, Honeycrisp, or a mix) 3/4 cup granulated sugar 1/4 cup packed brown sugar 2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/8 tsp ground cloves (optional, for warm spice) 2 tbsp all-purpose flour (or 1 tbsp cornstarch for a clearer filling) 1 tbsp lemon juice 2 tbsp unsalted butter, cut into small pieces 1 large egg, beaten (for egg wash) 1 tbsp coarse sugar (optional, for sprinkling on top) How to Make: Preheat the oven to 425°F (220°C). Roll out the bottom crust into a 9-inch pie dish and chill while you prepare the filling. In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cloves (if using), flour (or cornstarch), and lemon juice until evenly coated. Pour the apple mixture into the prepared bottom crust, mounding slightly in the center. Dot the apple filling with the small pieces of butter. Cover with the top crust; crimp the edges to seal and cut a few vents in the top for steam (or make a lattice if you like). Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired. Place the pie on a baking sheet to catch any drips and bake at 425°F for 15 minutes. Reduce the oven temperature to 375°F (190°C) and bake for an additional 35–45 minutes, until the crust is golden and the filling is bubbling; cover the edges with foil if they brown too quickly. Remove the pie from the oven and let it cool on a rack for at least 2 hours to set the filling. Slice and serve warm or at room temperature, plain or with vanilla ice cream or whipped cream. Enjoy a slice of cozy, spiced apple pie—perfect for sharing and making memories. Eggnog With Nutmeg Creamy, spiced eggnog that warms the soul and sparkles with a dusting of nutmeg. Ingredients: 4 large eggs 1/2 cup granulated sugar 2 cups whole milk 1 cup heavy cream 1/2 to 1 cup dark rum, bourbon, or brandy (optional; adjust to taste) 1 teaspoon vanilla extract 1/2 teaspoon freshly grated nutmeg, plus extra for garnish Pinch of salt Whipped cream (optional, for serving) How to Make: Separate the eggs into yolks and whites, placing yolks in one bowl and whites in another. Whisk the egg yolks with the sugar until the mixture is pale and slightly thickened. Stir in the milk, heavy cream, vanilla extract, nutmeg, and a pinch of salt until smooth. If using alcohol, stir it into the mixture now and taste to adjust amount. Beat the egg whites until soft peaks form, then gently fold them into the eggnog to add lightness. Chill the eggnog in the refrigerator for at least 1 hour to meld flavors and cool thoroughly. Serve cold in glasses, top with a dollop of whipped cream if desired, and sprinkle freshly grated nutmeg on top. Enjoy responsibly and share with friends and family! Cheers — a classic cup of holiday comfort ready to enjoy. Buche De Noel (Yule Log) A chocolatey, festive Yule Log that’s as fun to make as it’s to eat. Ingredients: 4 large eggs, separated 3/4 cup granulated sugar, divided 1/3 cup unsweetened cocoa powder, plus extra for dusting 1/2 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1/2 teaspoon cream of tartar (optional, for egg whites) 1 cup heavy cream 2 tablespoons powdered sugar 4 oz semi-sweet chocolate, chopped or chips 2 tablespoons butter, room temperature Confectioners’ sugar for dusting and optional decorations (meringue mushrooms, holly) How to Make: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease the parchment. Whisk together the flour, cocoa powder, and salt in a bowl and set aside. Beat the egg yolks with 1/2 cup granulated sugar and vanilla until pale and slightly thickened. In a separate bowl, beat the egg whites with cream of tartar (if using) until soft peaks form, then gradually add the remaining 1/4 cup sugar and beat until glossy stiff peaks. Fold the dry mixture into the yolk mixture gently until combined. Fold one-third of the beaten egg whites into the batter to loosen it, then fold in the remaining whites gently until no streaks remain. Spread the batter evenly in the prepared pan and smooth the top. Bake 10–12 minutes, until the cake springs back lightly and feels set. Turn a clean kitchen towel over a flat surface and dust it with powdered sugar. Invert the warm cake onto the towel, peel off the parchment, and then roll the cake up in the towel starting from a short side. Let cool completely rolled up. Meanwhile, make the chocolate filling: heat the heavy cream until steaming, pour over the chopped chocolate and butter in a bowl, let sit 1 minute, then stir until smooth. Cool until thickened but spreadable; whip briefly with powdered sugar if you want a lighter filling. Unroll the cooled cake gently, spread the chocolate filling evenly, leaving a small border, then re-roll without the towel into a tight log. For the exterior frosting, reserve a few tablespoons of filling or make extra ganache. Spread over the log and use a fork to create “bark” texture. Dust with cocoa and confectioners’ sugar to mimic snow. Chill for at least 30 minutes to set, then trim the ends at an angle. Decorate with meringue mushrooms, holly, or extra powdered sugar as desired. Serve slices and watch the smiles—this festive Buche de Noel is a showstopper! Conclusion You’ve got reliable recipes that make holiday meals feel like home. Pick a few favorites, plan your prep, and work step by step—roast, mash, bake, and chill as needed. Remember, many dishes can be made ahead to cut stress. As the old saying goes, “Too many cooks spoil the broth,” so keep your team small and roles clear. With a simple plan and steady pace, you’ll serve warm food and good memories.