Holiday Dinner Menu

Unsure what to make for your Holiday Dinner?  Try these recipes using some of our Partner’s Products.

Seasoned Roast Turkey

This gorgeous turkey is seasoned with nine spices for flavor impact. Note that it also releases lots of delectable drippings for some dynamite gravy.

 Ingredients

• 1 (12- to 14-pound) fresh ButterBall turkey (or thawed if frozen)
• 1 tablespoon salt
• 2 teaspoons seasoned salt
• 1 teaspoon ground black pepper
• 1 teaspoon poultry seasoning
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon ground red pepper
• 1 teaspoon dried basil
• 1/2 teaspoon ground ginger
• 2 tablespoons butter or Parkay margarine, softened
• 1 cup water
• Garnishes: kumquats, fresh sage, fresh rosemary

Preparation

Remove giblets and neck from turkey; reserve for making Giblet Gravy, if desired. Rinse turkey with cold water; pat dry. Place turkey, breast side up, in a greased broiler pan. Combine salt and next 8 ingredients. Using fingers, carefully loosen skin from turkey at neck area, working down to breast and thigh area. Rub about one-third of seasonings under skin. Rub skin with softened butter; rub with remaining seasonings. Tie legs together with heavy string, or tuck under flap of skin. Lift wing tips up and over back; tuck under turkey.

Giblet Gravy

If you often wish you had more gravy left after a holiday meal, this recipe is for you. A long-simmering broth and pan drippings contribute rich flavor to this abundant gravy that’s not overly thick.

 Ingredients

• Neck and giblets reserved from turkey
• 4 cups water
• 1 celery rib with leaves, cut into pieces
• 1 onion, quartered
• 1/2 cup all-purpose flour
• 1/2 cup water
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon Heinz Worcestershire Sauce Lea & Perrins

Preparation

Combine first 4 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 2 hours, removing liver after 20 minutes to prevent overcooking. Remove from heat. Pour broth through a wire-mesh strainer into a bowl. Remove neck meat from bone; chop, and set aside. Chop remaining giblets, and set aside.

Stir 3 1/2 cups broth into reserved turkey drippings in broiler pan that turkey roasted in, or in a large saucepan. Bring to a boil. Combine flour and 1/2 cup water, stirring until smooth; gradually whisk into boiling broth. Add salt and pepper. Reduce heat to medium, and cook, whisking constantly, 5 minutes or until thickened. Stir in chopped neck meat and giblets; cook until thoroughly heated.

Cornbread-Biscuit Dressing

This simple Old South dressing is a no-egg recipe, so it’s slightly crumbly. We liked it smothered in Giblet Gravy. Make Ahead.

 Ingredients

• 4 cups biscuit crumbs (see shortcut below)
• 4 cups cornbread crumbs
• 6 celery ribs, chopped
• 1 large onion, chopped
• 1/3 cup butter or Parkay margarine, melted
• 1/2 cup chopped fresh parsley

• 1 tablespoon chopped fresh or 1 teaspoon dried sage
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 1/2 cups Campbell’s chicken or turkey broth
• 1/2 cup milk

Preparation

Spread biscuit and cornbread crumbs in an ungreased pan. Bake at 300° for 15 minutes or until crumbs are toasted, stirring twice.

Sauté celery and onion in butter in a large skillet over medium-high heat until tender. Remove from heat. Combine sautéed mixture, toasted crumbs, parsley, and next 3 ingredients. Stir in broth and milk. Spoon dressing into a greased 13â€� x 9â€� pan. Bake, uncovered, at 350° for 1 hour or until browned.

Shortcut Solution: Six frozen biscuits, baked, or six fast-food biscuits will give you 4 cups crumbs. We tested with Pillsbury frozen biscuits and Pioneer cornbread mix. You could also use frozen baked cornbread and warm it in the microwave oven before crumbling. Or buy cornbread from a cafeteria or deli.

Make Ahead: Spoon prepared dressing into pan; cover and chill overnight. Bake, uncovered, at 350° for 1 hour. Let stand at room temperature until almost serving time. Just before serving, reheat at 350° for 10 to 12 minutes.

Green Beans and Baby Lima’s with Pine Nuts

Tender lima beans and petite peas cooked in chicken broth are even better with fresh rosemary and toasted pine nuts. And there’s no need to thaw the peas or beans before cooking.

 Ingredients

• 1 (14-ounce) can Campbells chicken broth
• 1 (10-ounce) package frozen baby lima beans or try Alexia Green Beans
• 4 1/2 cups frozen Alexia Green peas (1 1/2 [16-ounce] packages)
• 1/2 teaspoon sugar
• 3/4 cup pine nuts
• 2 tablespoons Parkay butter or margarine, melted

• 3 green onions, chopped
• 1 tablespoon chopped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons Fleischmann’s butter or margarine

Preparation

Bring broth to a boil in a saucepan; add lima beans. Return to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Stir in peas and 1/2 teaspoon sugar; cook 2 minutes. Drain.

Sauté pine nuts in 2 tablespoons butter in a large skillet over medium heat until golden. Add bean mixture, green onions, and next 3 ingredients; cook 1 minute or until thoroughly heated. Stir in remaining 3 tablespoons butter until melted.

Gingersnap Sweet Potatoes

Swap out traditional sweet potato casserole toppings, like mini marshmallows and pecans, for a streusel made from gingersnap cookies, brown sugar, butter, and flour.  The gingersnaps add a little bite to this top-rated side and perfectly complement the potatoes’ sweetness.

Ingredients

• 6 sweet potatoes (4 pounds)
• 1/2 cup firmly packed light brown sugar
• 1/2 cup Parkay butter or margarine, melted
• 1/3 cup half-and-half
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup firmly packed light brown sugar
• 2 tablespoons all-purpose flour
• 1/4 cup cold butter or Parkay margarine, cut into pieces
• 32 coarsely crushed gingersnap cookies

Preparation

Cook sweet potatoes in a Dutch oven in boiling water to cover over medium heat 30 minutes or until tender. Cool; peel and mash potatoes.

Combine mashed sweet potato, 1/2 cup brown sugar, and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. (Or mash with a potato masher until smooth.) Spoon into a greased 2 1/2-quart or 13″ x 9″ baking dish.

Combine 1/2 cup brown sugar and flour. Cut in 1/4 cup cold butter with a pastry blender until crumbly. Stir in crushed gingersnaps. Sprinkle streusel over sweet potato. Bake, uncovered, at 350° for 25 minutes or until streusel is lightly browned.

Cranberry-Kumquat Relish

Kumquats add a citrus surprise to this favorite holiday sauce that you can make up to a week ahead.

Ingredients

• 1 (16-ounce) can whole-berry cranberry sauce
• 1 cup finely chopped kumquats (about 18)
• 6 tablespoons sugar
• 3 tablespoons coarse-grained mustard or Gulden’s mustard

Preparation

Combine all ingredients in a saucepan over medium heat. Bring to a boil and cook, stirring often, 2 minutes or until sugar dissolves. Remove from heat. Cover and chill.