The Dish on Holiday Recipes

Posted November 4, 2010

The leaves are falling, the air is crisp, and the pumpkins have been carved. That means the winter holidays are peeking around the corner and will be here before we can say “jingle bells.”  

Relax. Savor the season. And enjoy the precious moments with family and friends. Whether you are hosting the holidays at your house or you need a great dish to bring to Aunt Emma’s, we’ve got some delicious holiday recipes for you to try from the associates and customers at Regions and Morgan Keegan.

And remember, you can share a recipe of any kind with us. Seethegood.com would love to feature it on the site. And if you have a special story to share about the recipes, please let us know that as well. Send recipes and accompanying stories to: editor@seethegood.com.


 

Lydia Fernandez – Florida

This is an old family recipe. It is the best turkey you will ever taste. I promise. Enjoy.

CARIBBEAN TURKEY

1 large turkey (20-26 lbs)
1 can of beer
1 bottle of red wine
1 orange
1 whole pineapple
1 apple
2 bay leaves
5 tablespoons garlic powder
5 tablespoons black pepper
4 tablespoons oregano  
4 tablespoons soy sauce
4 tablespoons olive oil
2 large oven bags
1 large baking pan or pot

The day before you are cooking the turkey, mix all wet ingredients (except beer) and all dry ingredients in a large bowl. Squeeze orange juice into the bowl, saving the rind. Add 2 tablespoons of olive oil. Cut up all fruit with remaining orange, including skin, into chunks and set aside. Place turkey into an oven bag and pour liquid (except beer) into bag on the turkey. Place bay leaves and fruit into chest cavity of turkey with remaining olive oil. Pour beer on top of turkey within the bag. Tie bag and place in the refrigerator with the breast side down.

The next morning, turn turkey breast side up and continue the marinating. Before cooking, remove the turkey from the marinade, and remove all of the fruit. Place turkey in a new oven bag and onto baking pan. Bake turkey for about 3-4 hours at 350 degrees until done.

Brenda Timmer – Illinois

PUMPKIN BREAD

This recipe is from my mother. It is so easy, yet the best tasting pumpkin bread I have ever eaten.

3 cups flour
1 teaspoon salt
2 cups sugar
2 cups pumpkin
1 teaspoon baking soda
3 teaspoons cinnamon
4 beaten eggs
1¼ cups oil

Blend dry ingredients. Moisten with eggs & oil. Grease and flour 2 standard size loaf pans. Bake at 350 degrees for about 1 hour.



Gloria Howard – Louisiana

SHRIMP AND SAUSAGE JAMBALAYA

1 stick butter
1 cup green onions, chopped
1 cup parsley, chopped
½ bunch parsley
2 pieces of garlic
1 lb. shrimp
1 lb. Jimmy Dean hot sausage
1 large can of mushrooms, with juice
2 cans beef consomme (not light)
10 oz. saffron rice  
½ teaspoon red pepper
salt and pepper to taste

Simmer butter, onions, and salt. Add shrimp and chopped sausage and simmer for 10 minutes. Add mushrooms and simmer to a light boil. Add red pepper and consomme. Warm. Pour into a Pyrex bowl over rice. Bake 45 minutes at 325 degrees.



Pamela Yancey – Missouri

CRANBERRY SALAD

This is a holiday favorite at our house. My momma always made this at Thanksgiving and Christmas.

1 package cranberries, fresh and whole
1½ cups sugar
1 cup of pecans or walnuts, chopped
1 bowl of Cool Whip
1 can pineapple, crushed and drained
½ bag miniature marshmallows

The night before, place rinsed cranberries in a blender and add sugar and process until well blended. It is important to let this mixture sit overnight, or the cranberries will be too bitter. Place in refrigerator until ready to use. Add to the blended cranberry mixture, pineapples, Cool Whip, the nuts, and marshmallows. Place in refrigerator for at least 1 hour prior to serving.

Shirley Gross – Florida

SWEET POTATO SOUFFLÉ

3 cups sweet potatoes, mashed
1½ cups sugar
½ cup butter
1 teaspoon vanilla
1-3½ oz. can of coconut
3 eggs
¼ teaspoon salt

Topping:
½ cup sugar, light brown
1/3 cup flour
½ cup chopped nuts (pecans or walnuts)
6 tablespoons butter
miniature marshmallows

Preheat oven to 350 degrees. Mix all soufflé ingredients together. Place in a 9” x 11” baking dish. Mix all topping ingredients together (except marshmallows) and spread on top of sweet potato mixture. Bake for 20-30 minutes. Place miniature marshmallows on top of soufflé during the last 10 minutes of baking. Bake until brown. Soufflé may seem runny at the end of bake time. Do not over bake. It will stiffen up as it cools.



Jo Ann Graziano – Florida

SCACIATTA (SKA–CHA-TA)
ITALIAN MEAT PIE

1  9" deep-dish pie shell (frozen)
1-15 oz. Polly-O Ricotta cheese
1-4 oz. mozzarella cheese, finely shredded
1  Italian sausage link (remove casing)
6  thin slices sandwich pepperoni
6  thin slices Genoa salami
6  thin slices hard salami
6  thin slices capicola (sweet)
6  thin slices capicola (hot)
6  thin slices prosciutto (prefer Publix Boar’s Head)
¼ cup parmesan cheese, grated

Brown and crumble sausage, saving drippings. Finely chop all deli meats and add to bowl with sausage and drippings. Mix together all 3 cheeses and add to meat mixture, mixing well. Spoon into frozen pie crust. Bake at 350 degrees for approximately 45 minutes until crust is brown and top of cheese pie is lightly browned. Cool and slice to serve. Refrigerate leftovers.



Rachel Bahre – Missouri

HASH BROWN CASSEROLE

2 lb. bag of hash browns, loose and thawed
1½ sticks margarine
½ medium onion, chopped
16 oz. sour cream
1 can cream of chicken soup
3 cups cheddar cheese, shredded
½ box corn flake crumbs
salt and pepper
 
Cover bottom of large 9” x 13” glass baking dish with hash browns. Pour one stick of melted margarine over hash browns and season with salt and pepper. Sprinkle onions over hash browns. Mix sour cream and chicken soup together and spread over hash brown-onion layer. Sprinkle cheese next. Cover with corn flake crumbs and remaining ½ stick of melted margarine. Bake at 350 degrees for 1 hour and 15 minutes.



Michelle Langlois – Louisiana

SHRIMP AND CRABMEAT DRESSING

2 boxes cornbread mix (prefer one Jiffy and one Pioneer)
6 cups onions, bell pepper and garlic
½ jar jalapeno peppers, chopped
1 stick butter
1 can cream of shrimp soup
1 can cream of mushroom soup
1 can chicken broth
1 lb. shrimp
1 lb. crabmeat

Cook cornbread according to package directions. Sauté butter with onions, bell pepper, garlic and jalapeno peppers. Add the rest of the ingredients and cook together. Crumble cornbread together in a pan and add the cooked ingredients. Bake at 350 degrees for 40 minutes.



Laurie J. Stumpo – Florida

CHRISTMAS MORNING SAUSAGE CASSEROLE

1 lb. breakfast sausage, sage flavored
3 cups potatoes, shredded, drained, and pressed
¼ cup butter, melted
12 oz. cheddar cheese, mild and shredded
½ cup onion, shredded
6 jumbo eggs
 
Preheat oven to 375 degrees. Lightly grease a 9” x 13” baking dish. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, cheddar cheese, onions, and eggs. Pour over the potato mixture. Bake 1 hour in the preheated oven or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.



Stephanie Ozbirn – North Mississippi

SMITH FAMILY CHEESE BALL

2-8 oz. packages cream cheese (may use reduced fat)
6 to 8 green onions
2 packages deli sliced beef (can use the inexpensive kind)
2 tablespoons of Worcestershire sauce
2 tablespoons of Accent Seasoning
 
Slice the green onions and add to a medium size mixing bowl. Dice one package of beef and add to the onions.  Dice the other package of meat and scatter around on a plate. Add the cream cheese, Worcestershire sauce and the Accent seasoning to the green onion mixture. Mix thoroughly by hand and form into a ball. Roll ball in the remaining diced beef. Refrigerate at least 2 hours, but longer is better. Serve with assorted crackers.



Dina Blake – Louisiana

COFFEE PUNCH

Here is a holiday punch that everyone should love!!
 
2 - ½ gallon chocolate & vanilla ice cream (prefer Blue Bell)
½ gallon skim milk
1 qt. half and half
6 cups of strong coffee
Sugar or Sweet n’Low
Kahluá liqueur (optional)

Freeze prepared coffee in bundt ring or make in small custard size cups. Add ice cream, skim milk, and half and half in punch bowl. Stir lightly to break up ice cream in chunks. Sugar or Sweet n’Low and Kahluá liqueur can be added to punch bowl or to individual cup if desired. Yield: 1 punch bowl. 



Bob Dreher – Alabama

HONEY ROSEMARY CHICKEN

¼ cup honey
¼ cup balsamic vinegar
¼ cup rosemary, fresh and minced
2 tablespoons olive oil
6-7 oz. bone-in skinless chicken breast halves
1 teaspoon salt
¼ teaspoon pepper

In a small bowl, combine honey, vinegar, rosemary, and oil. Pour half of the marinade into a large re-sealable plastic bag. Add the chicken. Seal bag and turn to coat. Refrigerate for 2 hours. Cover and refrigerate remaining marinade.

Drain and discard marinade from chicken. Place chicken bone side down in a 9” x 13” baking pan. Sprinkle with salt and pepper. Bake uncovered at 350 degrees for 55 to 65 minutes or until a meat thermometer reaches 170 degrees, basting occasionally with reserved marinade. Yield: 6 servings.



Malori Fulgham – Mississippi

HOLIDAY SALAD WITH LEMON POPPY SEED DRESSING

Dressing:
½ cup sugar, granulated
Juice of 4 to 5 lemons, freshly squeezed
1 shallot, finely chopped
1 teaspoon Dijon mustard
½ teaspoon salt
2/3 cup olive oil
1 tablespoon poppy seeds

Salad:
3 hearts of romaine lettuce, torn or shredded into bite-size pieces
4 oz. Swiss cheese, shredded
1 cup cashews (prefer honey roasted)
¼ cup cranberries, sweetened dried
2 apples, cored and diced (prefer Gala or Fuji – and may substitute pears)

For dressing: In a blender or food processor, combine sugar, lemon juice, shallot, mustard, and salt. Process until well blended. With machine still running, add oil in a steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.

For salad: In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, and apple.

Pour dressing over salad just before serving, and toss to coat.

The recipes featured have not been tested by seethegood.com

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