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Chloe's Holiday Recipe Book 🦃🦃🦃


  • 1 12-pound turkey, thawed if frozen
  • 12 sprigs fresh thyme
  • 2 medium onions, cut into wedges
  • 2 tablespoons unsalted butter, at room temperature
  • kosher salt
  • 2 carrots, cut into 2-inch pieces
  • 2 stalks celery, cut into 2-inch pieces
  • 1 cup low-sodium chicken broth (if needed)

Step 5

Roast the turkey, basting every 30 minutes with the pan juices. (Basting will not make the meat moister, but it will produce an evenly browned skin.)

Step 6

If the turkey begins to darken and there is still a substantial amount of cooking time left, tent it loosely with foil. If the vegetables begin to scorch, add some broth to the pan.

Step 7

Continue roasting until the thickest part of a thigh registers 165° F, 2½ to 3 hours. Tilt the turkey to empty the juices into the pan. Transfer the turkey to a carving board, tent with foil, and let rest for at least 25 minutes. Reserve the pan and its contents for Basic gravy.

 Turkey 🦃

Step 1

Heat oven to 375° F. Working on a baking sheet, remove the giblets and neck from the cavity. Reserve the neck and discard the giblets. Using a paper towel, pat the turkey dry of juices. Stuff with the thyme and half the onions.

Step 2

Tie the legs together with kitchen twine. Tuck the wing tips underneath the body (this will prevent them from burning).

Step 3

Rub the turkey all over with the butter and season with 1 teaspoon salt, making sure to reach the crevices of the legs and wings. Be careful not to tear the delicate skin.

Step 4

Place the turkey neck, carrots, celery, and remaining onions in a large flameproof roasting pan. Put a roasting rack in the pan and place the turkey on top of it.

  • 1 14–16 lb. whole cured, smoked bone-in ham

  • 2 cups sweet (Auslese) Riesling, divided

  • 2 tablespoons (1/4 stick) unsalted butter

  • 1/4 cup finely chopped shallots

  • 3 sprigs thyme plus 2 tsp. fresh thyme leaves

  • 1/2 cup whole grain mustard

  • 1 tablespoon honey

  • 1/2 teaspoon freshly ground black pepper

  • Small pinch of kosher salt

  • Remove pan from oven and increase heat to 350°. Using a pastry brush, spread Riesling mixture over ham. Return pan to oven and bake ham, tenting with foil if browning too quickly, until internal temperature registers 135° and crust is golden brown, 15-30 minutes.

  • Meanwhile, melt butter in a medium skillet over medium heat. Add shallots and thyme sprigs; cook, stirring often, until shallots are very soft, about 10 minutes. Remove pan from heat; stir in the remaining 1 cup Riesling. Return to stove. Increase heat to medium-high, bring to a simmer, and cook until reduced to 1/4 cup, about 8 minutes. Remove the thyme sprigs and transfer mixture to a food processor. Add thyme leaves, mustard, honey, pepper, and salt. Process until well blended.

  • Arrange rack in lowest level of oven; preheat to 300°. Leaving fat in tact, remove outer rind from most of ham, leaving a band around the end of the shank bone. Score fat crosswise (do not cut into meat) on top of ham with parallel cuts spaced 1/2” apart. Place ham in a large roasting pan. Boil 1 cup Riesling and 7 cups water in a saucepan for 5 minutes. Pour into bottom of roasting pan. Bake ham, basting with pan juices occasionally, until an instant-read thermometer inserted into the center of the ham registers 110°, 2 1/2–3 hours.

transfer ham to a large platter. Let rest for 30 minutes before carving. Skim fat from pan juices, reheat, and pour juices into a medium pitcher; serve alongside.

Roast Duck     

Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.

Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.

Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.

  • 3 pounds Yukon gold potatoes
  • 2 teaspoons salt, divided
  • 1/3 cup butter
  • 1/3 cup half-and-half
  • 4 ounces cream cheese, softened
  • 3/4 teaspoon coarsely ground pepper

Mashed Potatoes

Step 1

Peel, Boil & Drain. Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender; drain.

Step 2

Add Creamy Richness. Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, next 3 ingredients, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.

Step 3

Beat Until Smooth. Remove from heat; beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not overbeat.) Serve immediately.

  • 1/2 c. (1 stick) unsalted butter, plus more for baking dish
  • 1 lb. elbow macaroni
  • 1/2 c. flour
  • 5 c. whole milk
  • 1 1/2 tsp. kosher salt
  • Freshly ground black pepper
  • 1 tsp. mustard powder
  • 3 c. Cheddar, grated
  • 2 c. Gruyere, grated
  • 1 1/2 c. Parmesan, grated, divided
  • 1 c. panko breadcrumbs
  • 3 tbsp. extra-virgin olive oil
  • chopped parsley, to garnish

3-Cheese Mac and Cheese

  1. Preheat oven to 375 degrees F. Butter a 9”x13” baking dish.
  2. In a large pot of salted, boiling water, cook macaroni until al dente. Drain and set aside.
  3. In a large saucepan, melt 1 stick butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with mustard powder, salt, and pepper. Let simmer until starting to thicken, about 5 minutes.
  4. Remove pan from heat and whisk in cheddar, then gruyere, and then 1 cup Parmesan. Continue whisking until melted and smooth. Stir in cooked macaroni and transfer to prepared baking dish.
  5. In a small bowl, combine remaining Parmesan with Panko and olive oil. Sprinkle mixture over macaroni, then season with more black pepper.
  6. Bake until bubbly and golden, 25-30 minutes.
  7. Garnish with parsley. Let sit 10 minutes before serving.

  • ½ cup extra-virgin olive oil, plus more for drizzling

  • 8 garlic cloves, thinly sliced

  • ½ teaspoon crushed red pepper flakes

  • 2 bunches collard greens, ribs and stems removed, leaves torn into 2-inch pieces

  • Kosher salt

  • 1 tablespoon (or more) apple cider vinegar

  • Generous pinch of sugar

  • Heat ½ cup oil in a large saucepan over medium. Cook garlic and red pepper flakes, stirring often, until garlic is golden, about 4 minutes.

  • Add collard greens to saucepan a handful at a time, stirring until each addition is wilted before adding the next. Season with salt and add 1 cup water. Bring to a simmer, then reduce heat so mixture is at a very gentle simmer. Cover and cook, occasionally removing lid to stir, until greens are tender and very dark green, 1–1½ hours.

  • Let cool slightly, then stir vinegar and sugar into greens. Transfer to a serving bowl and drizzle with more oil and a splash more of vinegar if desired.

  • 1 pound bulk pork sausage
  • 1-1/4 cups chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup sliced fresh mushrooms
  • 1 large garlic clove, minced
  • 1-1/2 cups reduced-sodium chicken broth
  • 1 teaspoon rubbed sage
  • 1 package (6 ounces) stuffing mix

SKILLET SAUSAGE STUFFING RECIPE 

In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth and sage.
Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Yield: 8 servings.
  • 8 cups cut fresh green beans (about 2 pounds)
  • 1/2 pound sliced fresh mushrooms
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon pepper
  • 1/2 cup fat-free milk
  • 1 cup reduced-fat sour cream
  • 1 teaspoon Worcestershire sauce
  • 1-1/2 cups shredded reduced-fat Swiss cheese
  • TOPPING:
  • 1/3 cup slivered almonds
  • 1/3 cup crushed cornflakes
  • 1 tablespoon butter, melted

 HOLIDAY GREEN BEAN CASSEROLE RECIPE

Place beans in a Dutch oven and cover with water; bring to a boil. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside.
Preheat oven to 400°. In a large skillet, saute mushrooms in butter until tender. Stir in flour, onion and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in sour cream and Worcestershire sauce. Stir in beans and cheese until blended.
Transfer to an 11x7-in. baking dish coated with cooking spray (dish will be full). Combine topping ingredients; sprinkle over the top.
Bake, uncovered, 12-16 minutes or until bubbly and heated through. Yield: 12 servings.
  • 1-1/2 cups sliced fresh mushrooms
  • 1-1/2 cups finely chopped peeled winter squash
  • 2 medium onions, finely chopped
  • 1 small green pepper, chopped
  • 2 tablespoons olive oil
  • 2 to 3 garlic cloves, minced
  • 3 cups cooked wild rice
  • 1/2 cup chicken broth or vegetable broth
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon dried savory
  • 1/4 cup sliced almonds, toasted

WILD RICE AND SQUASH PILAF RECIPE

In a large saucepan, saute the mushrooms, squash, onions and green pepper in oil until crisp-tender. Add garlic; saute 1 minute longer.
Stir in the rice, broth, soy sauce and savory. Cover and cook over medium-low heat for 13-15 minutes or until squash is tender. Stir in almonds. Yield: 10 servings.
  • 5 to 6 cups fresh broccoli florets
  • 1/2 cup raisins
  • 1/2 cup sunflower seeds
  • 1/2 cup cooked crumbled bacon
  • 1/4 cup of red onion, chopped
  • 1 cup of frozen peas, thawed
  • Dressing:
  • 1 cup mayonnaise
  • 2 tablespoons vinegar (apple cider vinegar or white vinegar)
  • 1/4 to 1/2 cup sugar, or to taste

 

Crunchy Broccoli Salad 

  1. In a large bowl, combine the broccoli florets, raisins, sunflower seeds, crumbled bacon, chopped onion, and thawed frozen peas; toss to combine.
  2. In a separate bowl or large cup, whisk together mayonnaise, vinegar, and sugar.
  3. Add the dressing to the salad and toss to mix well; chill thoroughly before serving.

Serves 4 to 6.

  • 6 peaches (peeled, pitted, and chopped)
  • 1 pound strawberries (rinsed, hulled, and sliced)
  • 1/2 pound seedless green grapes
  • 1/2 pound seedless red grapes
  • 3 bananas (peeled and sliced)
  • 1/2 cup granulated sugar (or less, to taste)
  • For the Dressing:
  • 2 tablespoons lime juice (juice of one lime)
  • 1/2 cup pineapple juice

Fresh Fruit Salad 

  1. combine chopped and sliced fruits in a large serving bowl; toss gently. Sprinkle with sugar.
  2. Whisk together remaining ingredients in a small bowl or a 1-cup measure.
  3. Pour dressing mixture over fruit and toss gently to combine.
  4. Cover and chill the fruit salad thoroughly before serving.
  • 2 tablespoons canola oil
  • 2 cups yellow cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 3/4 cups fat-free buttermilk
  • 1/8 teaspoon black pepper
  • 1 large egg, lightly beaten

Quick Buttermilk Corn Bread 

Step 1

Preheat oven to 450°.

Step 2

Pour oil into a 9-inch cast-iron skillet. Place skillet in oven for 10 minutes.

Step 3

Combine the cornmeal, salt, baking powder, and baking soda in a large bowl. Combine buttermilk, pepper, and egg, stirring with a whisk. Add egg mixture to cornmeal mixture, stirring just until moist. Remove pan from oven. Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine. Pour the batter into pan, spreading evenly. Bake at 450° for 15 minutes or until a wooden pick inserted into center comes out clean. Let stand 5 minutes before serving.

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1 1/3 cups packed brown sugar
  • 3/4 cup fat-free milk
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 (15-ounce) can pumpkin
  • Cooking spray
  • 1/3 cup chopped walnuts

Spicy Pumpkin Bread 

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth. Add to flour mixture, stirring just until moist.

Step 3

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray, and sprinkle with walnuts. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely; cut each loaf into 12 slices.

  • 3/4 c. graham crackers, crushed
  • 3/4 c. ginger snaps, crushed
  • 6 tbsp. unsalted butter, melted
  • 2 tbsp. granulated sugar
  • kosher salt
  • 3 (8-oz.) bars cream cheese, softened
  • 1 c. packed light brown sugar
  • 1 c. pumpkin puree
  • 1/4 c. sour cream, at room temperature
  • 1 tsp. pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 tbsp. all-purpose flour
  • 1 1/2 tsp. pumpkin spice, plus more for garnish
  • Warm caramel, for garnish
  • whipped cream, for garnish
  • Chopped, toasted pecans, for garnish

Pumpkin Spice Cheesecake 

  1. Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
  2. Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
  3. Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust.
  4. Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
  5. With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
  6. Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.
  • 1 leftover pumpkin pie
  • 10 Graham Cracker squares
  • 2 bars Hershey's Chocolate
  • 5 marshmallows
  • Warm caramel, for drizzling

Pumpkin Pie S'mores 

  1. Using a paring knife, cut graham cracker-sized squares of pumpkin pie.
  2. Roast marshmallows until golden. Place pie on top of one square of graham cracker, top with marshmallow, chocolate, and another square of graham cracker. Drizzle with caramel and serve.

  • 24 oz. semi-sweet chocolate chips
  • 1 c. popped popcorn
  • 1 c. Crushed Pretzels
  • 1/2 c. Jelly beans

Charlie Brown Thanksgiving-Inspired Chocolate Bark

  1. Microwave chocolate in 30-second intervals, stirring in between, until melted. Pour onto a parchment-lined baking sheet with edges (or a jelly roll pan), spreading with a spatula until evenly coated.
  2. Top with popcorn, pretzels and jelly beans, pressing them down to secure them in the chocolate. Place the baking sheet in the refrigerator to set, 25 to 30 minute
  • 3/4 c. apple cider
  • 1 1/2 c. flour
  • 1/2 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • Pinch salt
  • 1/2 c. butter, softened
  • 2/3 c. packed brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • Cinnamon sugar, for rolling
  • 1 bag caramel candies, unwrapped

Caramel Stuffed Cookies 

  1. Preheat oven to 350° and line two baking sheets with parchment paper.
  2. In a small saucepan over medium-high heat, bring the apple cider to a simmer. Cook until reduced to about 2 tablespoons. Let cool.
  3. In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder and salt. In a large bowl using a hand mixer, beat together butter and brown sugar. Add egg, vanilla and reduced apple cider and beat until combined. Add flour and mix until just combined.
  4. Scoop about 2 tablespoons of cookie dough into a ball then flatten it slightly with your hand. Press the unwrapped caramel into the center of the dough, covering and sealing the caramel entirely with dough. Reshape it into a ball and roll in cinnamon-sugar. Place on cookie sheet and repeat with remaining dough and caramels. Freeze for 20 minutes.
  5. Bake until the cookies are golden around the edges and set in the middle, 10-14 minutes. Let cool for on pan for 5 to 10 minutes before transferring to a wire rack to cool completely.

  • 3/4 c. crushed ginger snaps, divided
  • 3/4 c. crushed graham crackers, divided
  • 4 oz. cream cheese, softened
  • 2 1/2 c. melted white chocolate, divided
  • 1/2 c. pumpkin puree
  • 1 tsp. pumpkin pie spice
  • pinch of kosher salt
  • 1 tbsp. coconut oil

Pumpkin Cheesecake Bites 

  1. Line a large baking sheet with parchment paper.
  2. In a small bowl, mix together ginger snaps and graham cracker crumbs. Set aside.
  3. In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Beat in cookie crumbs until well mixed.
  4. Scoop mixture into tablespoon-sized balls and freeze until solid, about 30 minutes.
  5. Mix together remaining 2 cups melted white chocolate with coconut oil, then dunk truffles to coat. Place back on baking sheet, and sprinkle with remaining cookie crumbs.
  6. Refrigerate at least 10 minutes, or until ready to serve.
  • 1 c. large semi-sweet chocolate chips
  • 1 tbsp. coconut oil
  • 2 large apples
  • Caramel, for drizzling
  • Melted white chocolate, for drizzling
  • Crushed Oreos, for topping
  • Crushed pretzels, for topping
  • rainbow sprinkles, for topping
  • M&M's, for topping

Chocolate Apple Pops 

  1. Set up a double boiler: Bring a saucepan of water to a simmer. Set a glass bowl over the saucepan (the bottom of the bowl should not touch the water), then add chocolate chips to bowl. Stir until melted, then stir in coconut oil.
  2. Place apples upright on a cutting board and cut into 1/2” to 3/4” slices. Using a paring knife, make a small cut onto the bottom of each apple slice. Insert popsicle stick.
  3. Line a large baking sheet with wax paper and grease with cooking spray.
  4. Dip apple slices into melted chocolate and place on the baking sheet. Refrigerate until chocolate sets, 8 to 10 minutes.
  5. Drizzle with caramel and melted white chocolate and top as desired. Return to refrigerator until the white chocolate and caramel set, about 5 minutes. Serve immediately or store in refrigerator.