Get Ready to Feast: 6 Must-Try Holiday Recipes

Peach-Rosemary Whole Roasted Turkey

• Thaw turkey in refrigerator for up to 3 to 4 days prior to cooking.
• When ready to cook, discard plastic truss and pat dry.
• Preheat oven to 425 degrees Fahrenheit.
• Brush turkey with olive oil and season with salt and pepper.
• Place turkey breast-side up in an oven-safe roasting pan.
• Cook at 425 degrees Fahrenheit for 10 minutes and then reduce temperature to 350 degrees Fahrenheit.
• Continue cooking turkey for about 2.5 hours, basting turkey with pan juices every 30 minutes.
• Remove turkey and glaze with half of the peach-rosemary glaze. Place back in oven and cook for an additional 15 minutes.
• Glaze turkey with the remaining peach-rosemary glaze and place back in oven. Cook until the turkey breast reaches an internal temperature of 160 degrees Fahrenheit as indicated by a food thermometer (carryover cooking will increase the internal temperature to a perfect 165 degrees Fahrenheit).
• When fully cooked, remove turkey from oven, cover, and let rest for 30 minutes before serving.

Peach-Rosemary Glaze

• In a medium-sized saucepan, add olive oil and minced shallots, garlic, and rosemary and sautéé about 45 seconds on medium-high heat until tender and fragrant.
• Whisk in peach preserves, chicken stock, Worcestershire sauce, kosher salt, and black pepper and bring to a boil, then reduce to medium heat.
• Simmer for 8 minutes until slightly reduced, about a 1/4 in volume and glaze-like in consistency.
• Remove from heat and keep warm.

Zesty Cranberry-Orange Sauce

• Put Grand Marnier in medium-sized pan and reduce by 1/2, then add zest and juice of one orange, sugar, orange juice, and frozen cranberries and bring to a boil; simmer for 12 to 14 minutes until reduced to syrupy consistency.
• Set cranberry sauce aside to cool to room temperature.

Sausage Stuffing

• In a medium-sized pan, add olive oil and bring to medium heat.
• Brown hot Italian sausage for about 5 minutes, then remove from pan and set aside.
• Add butter, shallot, red bell pepper, celery, and garlic, and sauté for about 1 minute.
• Add back in browned sausage and add sage and thyme; sauté for about 30 seconds, then add chicken stock and Worcestershire sauce.
• Bring to a boil, then lower to a simmer until reduced by half in volume; about 3 to 4 minutes.
• Turn off heat and stir in Italian breadcrumbs until fully incorporated.
• Cool stuffing to room temperature for about 10 minutes before stuffing pork loin roast.

Italian Rub

• Place all ingredients in a small mixing bowl and whisk until well incorporated.

Pork Roast

• Thaw roast in refrigerator for 24 to 48 hours.
• Remove roast from refrigerator, pat dry with paper towels, and allow to come to room temperature; about 30 minutes.
• With a sharp boning knife, make a 2-inch lengthwise incision in the middle of both sides of the roast. Place fingers through each hole to ensure incisions connect in the middle. Using a spoon, fill the middle of roast with sausage stuffing.
• Drizzle roast with 2 tablespoons grapeseed oil and liberally season with Italian rub.
• Preheat oven to 250 degrees Fahrenheit.
• Place remaining grapeseed oil in a cast-iron pan on medium-high heat and sear roast on all sides EXCEPT the ends where the stuffing is; about 1 and a half minutes on each side.
• Place stuffed roast on a wire-rack-lined baking sheet and cook for about 1 hour to 1 hour and 15 minutes, until internal temperature reads 140 degrees Fahrenheit. Rest for about 15 minutes for perfect medium doneness of 145 degrees Fahrenheit. If you desire greater cooking doneness, refer to the Omaha Steaks cooking chart.

Blistered String Beans With Bacon

• Add grapeseed oil and bacon to a cold medium-sized pan, bring to medium heat, and cook until bacon is browned; about 6 to 8 minutes.
• Remove bacon from pan and reserve bacon fat.
• Place green beans in pan, add a pinch of salt and pepper, and sear for 1 minute until charred on one side.
• Flip green beans, add garlic, white wine, and lemon juice, and sauté until white wine and lemon juice reduce by 1/3 in volume; about 2 minutes.
• Turn off heat and toss green beans with cooked bacon; season to taste if needed with salt and pepper.

• Preheat oven to 450°F.
• Add the potatoes and onions to a baking pan and arrange the Cornish Hens on top. Drizzle each hen with 1 tablespoon of extra virgin olive oil and use 2 tablespoons to drizzle over the vegetables below.
• Bake for 20 minutes.
• Meanwhile, combine the apple cider and maple in a pan over the stove. Bring to a rolling boil and then simmer. Add cornstarch or flour and whisk until it dissolves. Continue to simmer while the hens are baking.
• When the 20 minutes are up, remove the hens from the oven and drizzle 1/2 cup of the cider mix over each hen. Add the mushrooms and slices of apples. (You can reserve some apples for mixing in when the dish is finished cooking.) Lightly cover with tin foil and return to the oven for 20 minutes.
• When the time is up, remove the tin foil and bake for another 5 minutes. If you want the skin crisper, broil for 2-4 minutes. Watch it so you don’t burn the skin.
• Remove and drizzle the sauce over the hens. Sprinkle with more thyme, fresh parsley, and additional sea salt and pepper to taste.

• Preheat the oven to 400°F. Line a baking sheet with parchment paper and place side of salmon on the baking sheet skin side down.
• In a saucepan over medium heat add the olive oil, garlic, shallots, salt, and pepper. Cook until the shallots soften, about 5 minutes.
• Whisk in the mustard, maple syrup, pomegranate juice, and rosemary. Bring to a simmer and continue cooking until mixture reduces by half. Let cool slightly.
• Pour mixture over salmon and bake until salmon is cooked throughout, about 12 to 15 minutes.
• Transfer salmon to a serving plate. Sprinkle with pecans, pomegranate seeds and sliced orange.