Wednesday, December 14, 2011

Christmas Season: A Feast Fit For a King (Or Queen)

Good afternoon trusty bloggers! Welcome to a brand new edition of Everyday Meals. As always, I'm your chipper host, Mandie. Today, I bring you a feast fit for a king (or queen...). I come baring scrumptious gifts for you and your family for this upcoming Christmas. We will start with the hardest task at hand, our turkey. You may cue the suspenseful sounds now if you'd like. ^_^ After we pop our turkey in the oven, things will get easier, trust me! I know not everyone likes slaving away in a hot, stuffy kitchen ALL day during the holidays, so I will make this as painless for you as possible, or at least, I'll try. I'll meet you back in the kitchen so we can spread some holiday cheer!

Herb-Roasted Turkey with Maple Gravy

You will need:

  • 18 pound turkey 
  • 1 head of garlic, halved horizontally 
  • 1 medium onion, quartered 
  • 20 sage sprigs 
  • 20 fresh thyme sprigs 
  • 20 parsley sprigs 
  • salt
  • freshly ground black pepper 
  • 3 cups rich turkey stock 
  • 4 tablespoons unsalted butter 
  • 4 tablespoons all-purpose flour 
  • 4 tablespoons maple syrup


  1. Preheat the oven to 350 degrees.
  2. Rinse the turkey inside and out and pat dry, then trim the neck skin.
  3. Stuff the turkey with the garlic, onion, sage, thyme and parsley sprigs.
  4. Season inside and outside with salt and pepper.
  5. Transfer the turkey to a large, lightly oiled roasting pan and roast it for about 3 hours, or until an instant-read thermometer inserted in a thigh registers 175 degrees. Cover the turkey with foil if the skin begins to look very brown.
  6. Transfer the turkey to a cutting board and let rest for 30 minutes.
  7. Meanwhile, pour the pan juices into a heatproof bowl and skim off the fat.
  8. Set the roasting pan over 2 burners on high heat until sizzling.
  9. Add 1 cup of the Rich Turkey Stock and bring to a boil, scraping up any browned bits stuck to the bottom and side of the pan, then add to the pan juices in the bowl.
  10. In a medium saucepan, melt the butter.
  11. Add the flour and cook over moderately high heat for 1 minute. 
  12. Add the pan juices and the remaining 2 cups of turkey stock to the saucepan and cook, whisking, until the gravy is thickened and no floury taste remains, about 5 to 10 minutes, adding flour as necessary.
  13. Stir in the maple syrup and season with salt and pepper.
  14. Strain the gravy into a gravy boat.
  15. Carve the turkey and serve with the gravy.
  16. Enjoy!

Oven Roasted Honey Glazed Sweet Potatoes

You will need:

  • 3.5 pounds sweet potatoes, cut into 2 inch pieces 
  • 1/2 cup butter 
  • 1/4 cup honey 
  • 2 teaspoons lemon juice 
  • salt 
  • fresh ground pepper

  1. Set oven to 350 degrees.
  2. Pat all the potato cubes thoroughly dry using paper towels.
  3. Arrange the sweet potato cubes in a lightly-buttered 13x9 inch dish.
  4. In a small saucepan stir together the butter, honey and lemon juice until the butter melts.
  5. Pour the butter mixture over the sweet potatoes, then toss well to coat.
  6. Sprinkle with salt and lots of black pepper.
  7. Bake uncovered for about 40 minutes or until just fork-tender.
  8. Stir with a spoon and enjoy!

Creamy Potato Salad

You will need:

  • 5 pounds potatoes, peeled and cut into small chunks 
  • 6 hard-boiled eggs, cooled and peeled 
  • 1/2 cup dill pickles 
  • 1.5 cups Miracle Whip 
  • 2 tablespoons yellow mustard 
  • 1/4 cup dill pickle juice 
  • 1/4 cup half and half 
  • 2 tablespoons sugar 
  • 1.5 teaspoons salt 
  • 1 teaspoon paprika 
  • 1/2 teaspoon black pepper

  1. Boil the potatoes until just tender when poked with a fork, then remove and drain.
  2. Place the potatoes into a large bowl and let cool to room temperature. 
  3. Mash half of the potatoes then add them back in with the chunks.
  4. Cut the eggs in half then remove the yolks. 
  5. Place the yolks into a small bowl used for mixing.
  6. Add the egg whites and pickles into a food processor then chop until finely diced. 
  7. Stir into the potatoes.
  8. Gently mash the yolks with a fork then mix in the mayonnaise, mustard, pickle juice, cream, sugar and spices.
  9. Whisk the mixture until creamy then pour over potatoes. 
  10. Gently stir until the potatoes are coated.
  11. Cover and refrigerate at least 2 hours.
  12. Enjoy!

Cranberry Maple Carrots

You will need:

  • 2 pounds baby carrots, peeled if necessary 
  • 2 tablespoons unsalted butter 
  • 1/2 cup dried cranberries 
  • 2 tablespoons pure maple syrup 
  • 1 teaspoon fresh ginger, minced
  • 1/2 teaspoon rosemary, finely chopped
  • salt 
  • pepper

  1. Place carrots in a saucepan and cover with salted water. Bring to a boil over high heat.
  2. Reduce heat to medium and boil for 3 to 4 minutes or until almost fork tender, then drain well and set aside.
  3. In a large skillet, melt butter over medium-high heat, then add carrots to the melted butter, along with the cranberries.
  4. Cook, stirring frequently, for 3 to 5 minutes or until carrots begin to brown.
  5. Stir in maple syrup, then add ginger, rosemary, salt and pepper.
  6. Cook until the carrots are tender, shiny and caramelized.
  7. Plate and enjoy!

I hope you all have had fun cooking with me today. I hope to see all of you back soon! I'll be back with more jolly recipes for you. Happy Holidays and happy blogging to all! <3