Twice Baked Sweet Potatoes
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Recipes
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Cider Bourbon Glazed Roast Turkey
This simple preparation brings out the very best in your turkey. Apples and vegetables lend their sweet goodness to the bird as it roasts, and the glaze, which simmers on the stove while the bird roasts (or may be made ahead, if you’d rather have the burner for other things) gently intensifies in flavor until it is time to baste. This no-fail glaze gives the bird beautiful sable brown color, and warm, savory flavor.
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Cornbread, Pecan and Bacon Stuffing
Make the cornbread a day or two ahead, cut it in cubes, and leave it out at room temperature to dry. Walnuts and pecans are interchangeable in this slightly sweet, nutty and very savory stuffing, and feel free to throw...
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Cola and Brown Sugar Glazed Ham
The caramelized sugars in the cola make an irresistible sweet glaze for your holiday ham. Be sure to get a ham big enough for leftovers—it is nearly as good sliced up for sandwiches or fried with eggs as it is when presented in its full glory just out of the oven.Read now -
Mashed Potatoes with Cauliflower Crumb Crust
The cauliflower crumb crust adds welcome crunchy texture and lovely buttery-parmesan flavor (with no bread!) to creamy mashed potatoes.Read now -
Bacon and Apple Stuffing Muffins
A fun twist on tradition turns everyone’s favorite Thanksgiving side into stuffing muffins! Savory, comforting, and perfectly portioned, get ready for a new holiday winner!Read now -
Almond Cream Cake
Against the crunchy kick of the almond, the creamy texture of the cake creates a new flavor sensation with every bite.
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Spinach Dip Pinwheels
Everyone’s favorite dip gets even better when it’s combined with puff pastry. Spinach dip pinwheels studded with roasted red peppers are the ultimate holiday appetizer and one that is always a hit!Read now -
Lemon Dry Brined Turkey with Sage
Nearly every bit of advice out there for roasting a turkey recommends brining the bird overnight to ensure that it is moist and tender. One of my favorite alternatives to having a giant ziplock bag of salty water in the fridge is the dry brine! An easy sprinkle of salt over the turkey is all you need for moist and tender meat. As an added bonus there’s not the struggle with the lifting the bird out of a giant bag of water. The resulting roasted turkey also has a super crispy crackling skin! I’ve add a touch of lemon zest to the salt brine to give it a little dimension. Overnight time is recommended for a wet brine (you don’t want to overbrine it) but with a dry brine, 2 or 3 days is perfectly fine and in fact, the longer you dry brine, the crisper the skin.Read now
