With the holidays right around the corner, we took a break from the madness to recreate the winning dishes from our Holiday Recipe Contest. Having sifted through hundreds of entries, we chose four different recipes to round out the perfect holiday feast. Might want the stretchy pants for this one…
Prosciutto-Hazelnut Crusted Roast Turkey
Submitted by Mark J from Colorado
Prosciutto Butter • 1 1/2 Cups (3 sticks) Unsalted Butter, room temperature • 6 Tablespoons Chopped Hazelnuts • 1 1/2 Tablespoons Sherry Wine Vinegar • 1 Tablespoon Chopped Fresh Thyme • 2 Teaspoons Crushed Black Peppercorns • 1 Garlic Clove, Minced • 3/4 Teaspoon Salt • 9 Ounces Thinly Sliced Prosciutto, Chopped • 3 Green Onions, Chopped Gravy Base • Neck, Heart, and Gizzard Reserved From One 16 to 18 Pound Turkey • 3 Large Shallots, Finely Chopped • 1 Bay Leaf • 1 Cup Dry White Wine • 1 Large Fresh Thyme Sprig • 1/2 Teaspoon Chopped Fresh Rosemary • 4 Cups Low-Salt Chicken Broth Turkey • 1 Turkey (16 to 18 lbs) • 1 Onion, Quartered • 3 Garlic Cloves, Peeled, Halved • 5 Large Fresh Thyme Sprigs • 2 Large Fresh Summer Savory Sprigs • 1 Tablespoon Crushed Black Peppercorns • 5 Cups (about) Low-Salt Chicken Broth • 1/4 Cup All-Purpose Flour
Prosciutto butter and gravy base can be made 1 day ahead.
- Place butter in large bowl. Mix in hazelnuts, vinegar, thyme, crushed pepper, garlic, and salt. Mix in prosciutto and green onions.
- Melt 2 tablespoons prosciutto butter in heavy large pot over medium-high heat. Add neck, heart, gizzard, shallots, and bay leaf; sauté until brown, about 20 minutes.
- Add wine, thyme, and rosemary; boil until liquid is reduced almost to glaze, about 3 minutes. Add 4 cups broth; bring to boil.
- Reduce heat to medium-low, cover, and simmer until giblets and neck are tender, about 1 hour. Discard bay leaf and thyme sprig. Transfer neck and giblets to work surface.
- Chop enough giblets to measure 1 cup. Remove meat from neck and chop. Combine neck meat and chopped giblets in bowl with broth from pot.
- Cover and chill butter; bring to room temperature before using. Chill gravy base until cold, then cover and keep chilled.
- Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast, thigh, and leg meat to loosen skin. Set aside 1/4 cup prosciutto butter for gravy.
- Spread 1 cup prosciutto butter over turkey meat under skin. Spread 1 cup prosciutto butter over outside of turkey. Sprinkle turkey inside and out with salt and pepper; place on rack set in large roasting pan.
- Place onion and next 4 ingredients in main turkey cavity. Tuck wing tips under; tie legs together loosely.
- Roast turkey uncovered 1 1/2 hours. Tent turkey with foil; add 2 cups broth to pan. Roast until thermometer inserted into thickest part of thigh registers 175°F, occasionally basting with pan drippings and adding more broth to pan, about 2 hours longer.
- Transfer to platter; tent with foil. Let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
- Strain pan juices into 8-cup measuring cup; spoon fat off top. Add reserved gravy base. Add enough chicken broth to mixture to measure 5 cups total.
- Melt reserved 1/4 cup prosciutto butter in heavy large pot over medium-high heat. Add flour; whisk 1 minute. Gradually add pan-juice mixture, whisking constantly. Boil, whisking frequently, until gravy is very slightly thickened, about 5 minutes. Season with salt and pepper. Serve turkey with gravy.
Pumpkin and Cheddar Scalloped Potatoes
Submitted by Colton W. from Arizona
• 2 Tablespoon Unsalted Butter • 1 Tablespoon Minced Garlic • 2 Tablespoon Flour • 1 Cup Hot Milk • 1/2 Teaspoon Kosher Salt • 1/4 Cup + 1 Tablespoon Pumpkin Puree • 2 Cups Shredded Sharp Cheddar Cheese • 3 Large Russet or Yukon Gold Potatoes cut into 1/8-inch slices
- Preheat oven to 350 degrees. Butter or grease a 1-quart oval baking dish or equivalent size.
- In a medium saucepan, melt butter over a medium heat. Add garlic. Cook 1-2 minutes until soft and fragrant. Whisk in flour. Slowly whisk in warm milk and salt. Bring the mixture to a boil and reduce to a simmer. Simmer until thickened, about 3-4 minutes. Season with salt and pepper to taste.
- Whisk in pumpkin puree. Season to taste with salt and pepper.
- Layer half of the potatoes into the bottom of the prepared baking dish. Sprinkle with salt and pepper. Spread half of the sauce on top. Sprinkle half of the cheese on top. Layer remaining potatoes on top of the first layer. Repeat process.
- Spray aluminum foil with baking spray, cover the baking dish and bake until potato are fork-tender. In the last few minutes of cooking, turn the heat on to broil. Cook until the cheese is bubbly and golden brown. Cool for a few minutes before serving.
Sausage Stuffed Mushrooms
Submitted by Tiffany C. from Oregon
24 Mushrooms • 1 Jimmy Dean Hot Sausage • One Carton (16 oz) Whipped Cream Cheese • 1 Bunch Green Onions
- Clean mushrooms and remove stems. Set aside.
- Thinly slice onions.
- Brown hot sausage, drain fat.
- Add cream cheese and onions. Mix well.
- Spoon mixture into mushroom caps.
- Bake at 350° for 20 minutes. Let cool. Enjoy!
Chocolate Cherry Pie
Submitted by Chris T from California
1 Pre-Made Flour Pie Crust • 1 Box Cook and Serve Chocolate Pudding • 3 Cups Milk • 1 Jar of Maraschino Cherries • Whipped Cream and Extra Maraschino Cherries
- Thaw and cook ready made pie shell, bake at 350° for 15-20 minutes or until golden brown. Cool completely.
- In a saucepan, combine milk, and pudding mix cook and stir over low heat until mixture starts to thicken.
- Brush cherry juice into the bottom of the cooled pie crust. Pour chocolate mixture into crust.
- Cut cherries in half and push halves into the chocolate mixture.
- Chill 2-3 hours or until firm. Garnish with whipped cream and cherries if desired.