Diva Tasting: Holiday Menu II

Holiday Menu 2

Main Dishes
Turkey White Coq Au Vin


2 (10.75 Ounce) Cans Cream Of Mushroom Soup

1 ½ Cups Shredded Cheddar Cheese

½ Cup Half-And-Half

Cup White Wine

Cup Mayonnaise

8 Cups Cooked Turkey Chopped

½ Cup Grated Parmesan Cheese, Or To Taste


Step 1 Preheat oven to 350 degrees F (175 degrees C).

Step 2 Combine cream of mushroom soup, Cheddar cheese, and half-and-half in a saucepan; bring to a boil, stirring often. Remove saucepan from heat and stir white wine and mayonnaise, a little at a time, into soup mixture, stirring after each addition until white sauce is smooth.

Step 3 Arrange the turkey in a shallow baking dish. Pour white sauce over turkey and top with Parmesan cheese.

Step 4 Bake in the preheated oven until bubbling and turkey is warmed, about 35 minutes.

Primed for the Holidays


1 (7 Pound) Bone-In Beef Prime Rib Roast

3 Cloves Garlic, Halved And Cut Into Slivers

3 Cloves Garlic, Minced

½ Cup Prepared Horseradish

1 ½ Teaspoons Chopped Fresh Thyme

1 Teaspoon Dried Rosemary

1 ½ Teaspoons Kosher Salt

Freshly Ground Black Pepper To Taste

¼ Cup Olive Oil

3 Carrots, Peeled And Cut Into Chunks

3 Stalks Celery, Cut Into Chunks

1 Large Onion, Cut Into Chunks


Step 1 Preheat oven to 350 degrees F (175 degrees C).

Step 2 With a small sharp knife, make cuts in the meaty side of the beef roast, and insert slivers of garlic into the cuts. Lay the roast in a roasting pan with the rib side down. Mash the 3 cloves of minced garlic, horseradish, thyme, rosemary, kosher salt, black pepper, and olive oil in a bowl to make a paste. Rub the paste all over the roast, including the rib bones. Scatter the carrots, celery, and onion into the roasting pan around the meat.

Step 3 Roast the meat in the preheated oven until browned and a quick-read meat thermometer inserted into the thickest part of the roast reads 135 degrees F (57 degrees C), for medium-rare meat, about 2 hours and 20 minutes.

Step 4 Remove the roast to a carving board, and allow to rest for 10 minutes. The temperature of the roast should rise to 145 degrees F (65 degrees C).

Step 5 Pour the pan drippings into a bowl, and skim excess fat. To serve, carve the roast into 1-inch thick slices, arrange slices on a platter, and place vegetables around the meat. Pour the pan juices over the meat and vegetables. 10 Servings; great for leftovers.

Roast Goose


4 Cups Cooked Wild Rice

1 Cup Chopped Toasted Hazelnuts

2 Granny Smith Apples – Peeled, Cored And Chopped

½ Cup Chopped Onion

2 Teaspoons Ground Savory

3 Tablespoons Chopped Fresh Flat Leaf Parsley

1 (12 Pound) Fresh Goose

4 Cups Water

Kosher Salt To Taste

2 Tablespoons All-Purpose Flour

Freshly Ground Black Pepper


Step 1 Mix together the cooked rice, nuts, apples, onion, and herbs. Season to taste with salt and pepper.

Step 2 Remove the neck, heart, and gizzard from the goose. Wash the bird inside and out. Pat dry. Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers. Truss the bird.

Step 3 Roast in a preheated 325 degree F (165 degree C) oven, breast side down, for 1 1/2 hours. Draw off the fat as it accumulates. Turn, and roast another 1 1/2 hours. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body. Remove trussing strings and skewers before carving.

Step 4 While the goose is roasting, place the neck, heart, and gizzard in a saucepan with water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt.

Step 5 Pour off all but 1 tablespoon of the fat from the roasting pan. Sprinkle a little flour over the bottom, 1 to 2 tablespoons, depending on how thick you like your gravy. Set the pan over low heat. Stir for 2 minutes, scraping up all the browned bits. Add the reserved goose broth to the pan, and whisk until smooth. Taste and season with salt and pepper. Serve in a gravy boat alongside the bird.

Holiday Roast Turkey


2 Tablespoons Kosher Salt

1 Tablespoon Ground Black Pepper

1 Tablespoon Poultry Seasoning

1 (12 Pound) Whole Turkey, Neck And Giblets Reserved

2 Onions, Coarsely Chopped

3 Ribs Celery, Coarsely Chopped

2 Carrots, Coarsely Chopped

3 Sprigs Fresh Rosemary

½ Bunch Fresh Sage

½ Cup Butter

1 Bay Leaf


6 Cups Water

2 Tablespoons Turkey Fat

1 Tablespoon Butter

¼ Cup All-Purpose Flour

3 Cups Turkey Pan Drippings

¼ Teaspoon Balsamic Vinegar (Optional)

1 Tablespoon Chopped Fresh Sage

Salt And Ground Black Pepper To Taste


Step 1 Preheat oven to 325 degrees F (165 degrees C).

Step 2 Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.

Step 3 Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.

Step 4 Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.

Step 5 Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.

Step 6 While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.

Step 7 Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing.

Gravy: Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.

Step 8 Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

Chicken Ring


6 Cups Rotisserie Chicken Chopped

1 (10 Ounce) Package Frozen Chopped Spinach, Thawed And Well Drained

1 Cup Shredded Cheddar Cheese

Cup Mayonnaise

1 Teaspoon Lemon Zest

½ Teaspoon Salt

Teaspoon Ground Nutmeg

2 (8 Ounce) Packages Refrigerated Crescent Rolls


Step 1 Preheat an oven to 375 degrees F (190 degrees C).

Step 2 Mix chicken, spinach, Cheddar cheese, mayonnaise, lemon zest, salt, and nutmeg together in a large bowl. Set aside.

Step 3 Unroll crescent roll dough, and separate into 16 triangles. Arrange triangles in a circle on a 13-inch baking stone or pizza pan with the wide ends of the triangles overlapping in the center and points facing out. The center diameter should be about 5-inches. Scoop chicken mixture evenly onto the widest end of each triangle. Bring the outer point of each triangle towards the center of the circle and tuck the point under the wide end of the dough. The filling will not be completely covered.

Step 4 Bake in the preheated oven until golden brown, 20 to 25 minutes. Slice and serve.


Cheesy Brussels Sprouts


1 Tablespoon Butter

2 Cloves Garlic, Chopped

1 Tablespoon Butter

6 Brussels Sprouts, Trimmed And Halved

1 Tablespoon Butter

2 Tablespoons Shredded Parmesan Cheese, Or More To Taste

Salt And Ground Black Pepper To Taste

Step 1 Heat a frying pan over medium heat until hot, 3 minutes. Melt 1 tablespoon butter; cook and stir garlic until fragrant, 30 seconds. Add 1 tablespoon butter and Brussels sprouts, cut-side down; cover and cook until golden brown, 4 to 6 minutes.

Step 2 Flip Brussels sprouts; add 1 tablespoon butter. Cover and cook until other side is browned, about 3 more minutes. Transfer to a serving plate. Sprinkle with Parmesan cheese, salt, and black pepper.

Christmas Morning Casserole Muffins* Make ahead and freeze…


Cooking Spray

1 (16 Ounce) Package Bulk Pork Sausage

2 Cups Half-And-Half

1 Cup Baking Mix (Such As Bisquick®)

6 Eggs

½ Teaspoon Sea Salt

¼ Teaspoon Ground Black Pepper

2 Cups Shredded Cheddar Cheese


Step 1 Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.

Step 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer sausage to prepared muffin cups.

Step 3 Mix half-and-half, baking mix, eggs, salt, and black pepper together in a bowl; pour over sausage. Top each muffin with Cheddar cheese.

Step 4 Bake in the preheated oven until cooked through and cheese is melted, about 25 minutes.


Christmas Party Crunches


2 Cups White Sugar

1 Cup Light Corn Syrup

½ Cup Water

9 Tablespoons Butter

2 Teaspoons Vanilla Extract

½ Teaspoon Baking Soda

4 Cups Crispy Rice Cereal

1 Cup Cashews Or Walnuts


Step 1 Grease one 9×13 inch baking pan.

Step 2 In a large saucepan over medium heat, combine the sugar, corn syrup and water; bring to a boil, stirring constantly until sugar is dissolved.

Step 3 Continue to cook, without stirring until a candy thermometer reads 300 degrees F (150 degrees C).

Step 4Remove from heat; stir in butter, vanilla and baking soda. Add cereal and cashews; pour into prepared pan and allow to cool. Break into pieces and store in air tight container.


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