They say this is the most wonderful time of the year, and we have to agree! It’s a time for family, friends, and good food. We know cooking for large parties can be stressful though, so we’ve compiled some of our favorite, easy recipes to take the edge off. Check them out below!
Garlic & Herb Roasted Turkey
Courtesy of: Woman’s Day
INGREDIENTS
- 1 12-14 lb. turkey, thawed (if frozen)
- 2 heads garlic, halved horizontally through the equator
- 1 lemon, halved
- 4 small onions, quartered
- 14 sprigs fresh thyme
- 2 tbsp. olive oil
- Kosher salt
- 2 large carrots, cut into 2-in. pieces
- 2 stalks celery, cut into 2-in. pieces
- 3/4 c. low-sodium chicken broth
- Fresh herbs, for serving
DIRECTIONS
- Heat oven to 375 degrees F. Working on a baking sheet, remove the giblets and neck of the turkey from the cavities. Reserve the neck and discard the giblets. Using paper towels, pat the turkey dry. Stuff the garlic, lemon, half the onions and 10 sprigs thyme into the main cavity.
- Tie the legs together with kitchen twine. Tuck the wing tips underneath the body (this will prevent them from burning). Rub the turkey with the oil and season with 1 teaspoon salt.
- Place the turkey neck, carrots, celery, the remaining onions and the remaining thyme in a large roasting pan. Place a roasting rack in the pan and put the turkey on top of it.
- Roast the turkey until a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 21/2 to 3 hours. (Cover the bird loosely with foil if it browns too quickly, and add the broth to the pan if the vegetables begin to scorch.)
- Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a carving board. Cover loosely with foil and let rest for at least 25 minutes. Reserve the pan and its contents for gravy. Carve the turkey and garnish with herbs as desired.
Million Dollar Mac & Cheese
Courtesy of: Carl’s Bad Cravings
INGREDIENTS
- 1 pound cellentani pasta (may sub rigatoni, penne or macaroni)
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 12 oz. can evaporated milk
- 1 tablespoon cornstarch
- 1 tablespoon Dijon mustard
- 1 tablespoon chicken bouillon
- 1 tsp EACH onion powder, garlic powder, dried parsley, salt
- 1/2 teaspoon pepper
- 1/4-1/2 teaspoon red pepper flakes (optional)
- 4 cups freshly grated sharp cheddar cheese
- 6-8 slices provolone cheese
- 1 cup sour cream
- 1 cup freshly grated Parmesan cheese
Panko Topping (optional)
- 3/4 cup panko breadcrumbs
- 2 tablespoon butter
- 1 tablespoon extra virgin olive oil
DIRECTIONS
- Cook pasta just until al dente according to package directions – don’t overcook! Strain and rinse with cold water.
- Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish. Set aside.
- Melt 4 tablespoons butter in a large skillet over medium heat then whisk in flour. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk. Whisk cornstarch into evaporated milk and gradually add to skillet followed by Dijon mustard and all remaining spices/seasonings.
- Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick). Remove from heat and whisk in sharp cheese until melted. Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing).
- Pour half of the macaroni and cheese into prepared baking dish. Layer macaroni evenly with provolone cheese followed by an even layer of sour cream. Pour remaining macaroni and cheese over sour cream and spread into an even layer. Sprinkle with 1 cup Parmesan cheese (or more to taste).
- Panko topping (optional): Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over macaroni and cheese.
- Bake 25-30 minutes or until bubbly and inside provolone is melted. If not topping with panko, broil until Parmesan is golden. Cool 10 minutes to set before serving.
Chocolate Eggnog Floats
Courtesy of: Woman’s Day
INGREDIENTS
- 4 egg yolks
- ¼ c. granulated sugar
- 2½ c. whole milk
- ½ c. heavy cream
- 3 whole cloves
- ½ tsp. pure vanilla extract
- ¼ c. bourbon
- 2 tbsp. dark rum
- ½ tsp. freshly grated nutmeg
- ¼ tsp. ground cinnamon
- 1 pinch kosher salt
- Chocolate, coffee, and vanilla ice cream
DIRECTIONS
- In a large bowl, whisk the eggs and sugar until thick and pale, 3 to 4 minutes.
- Meanwhile, in a medium saucepan, warm the milk, cream, and cloves to a bare simmer, about 6 minutes. Gradually whisk 1/2 cup of the warm milk mixture into the egg yolk mixture. Whisk in the remaining milk mixture, then transfer the entire mixture back to the pot and cook over medium heat until the mixture thickens (do not let it boil or simmer), about 15 minutes.
- Remove from the heat and whisk in the bourbon, rum, vanilla, nutmeg, cinnamon, and salt. Scoop ice cream into cups or bowls and pour the eggnog over the top.
Try them out and let us know what you think by tagging us on Facebook at www.facebook.com/StrobelDesign. All of us here at Strobel Design Build would like to wish you a Happy Holiday and Happy New Year!
