Everything You Need for Your Holiday Feast!

There is no need to search the internet for holiday recipes this year, because I have Everything You Need For Your Holiday Feast right here in one post!
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Everything You Need for Your Holiday Feast! #thanksgivingdinner #christmasdinner #holidaydinner

I May Be a Little Bit of a Control Freak when It Comes to Food…

Maybe. Just maybe.
Even if I am not making everything myself I have a habit of asking people to bring something and then shooting them a link. Now you may think people would get annoyed by that (if so no one has expressed annoyance…yet) but in my experience they are grateful they don’t have to figure it out themselves and wonder if whatever they bring will work with the rest of the food being served. See I am doing everyone a big favor! That’s my story and I am sticking to it. So what links do I shoot off when making food assignments for the holidays? These…

The Drinks:

We don’t drink alcohol, but we love a sparkling festive drink that is also liver friendly. We opt for spritzers all the way! I have two flavors that will make everyone happy: The Lemon Basil Spritzer and The Pomegranate Lime Spritzer.

Everything You Need for Your Holiday Feast! #thanksgivingdinner #christmasdinner #holidaydinner

The Appetizer:

When it comes to appetizers, nothing beats a Holiday Charcuterie Platter. You can keep it as simple or elaborate as you please, and everyone will find something they like.

Everything You Need for Your Holiday Feast! #thanksgivingdinner #christmasdinner #holidaydinner

The Turkey or Roast Chicken:

We are all about the Dry Brine Herbed Butter Turkey here. It’s less messy and more flavorful than a wet brine. But if turkey is a bit much for your celebration, The Organic Kitchen Citrus and Herb Roasted Chicken is a great choice!

Everything You Need for Your Holiday Feast! #thanksgivingdinner #christmasdinner #holidaydinner

And Because a Delicious Turkey or Chicken Needs and Incredible Stuffing:

Turkey is fabulous and all, but give me the stuffing! This Italian Sausage and Apple Stuffing is made with Ciabatta bread which makes for amazing taste and texture!

Everything You Need for Your Holiday Feast! #thanksgivingdinner #christmasdinner #holidaydinner

The Cranberry Sauce:

Let’s just get this out of the way…canned cranberry sauce is not the greatest, and when my homemade cranberry sauce takes five minutes to make and tastes 1000X better, why would you go any other way?

Everything You Need for Your Holiday Feast! #thanksgivingdinner #christmasdinner #holidaydinner

The Potatoes:

Okay, I can’t decide on just one holiday potato recipe so I am going to share four! My Orange and White Au Gratin Potatoes are always a hit and look beautiful on a holiday table, that said my Traditional Potatoes au Gratin are fabulous too. Maple Sweet Potato Casserole and Decadent Smashed Potatoes are traditional favorites as well…I told you I couldn’t decide, I hope you can.

Everything You Need for Your Holiday Feast! #thanksgivingdinner #christmasdinner #holidaydinner

The Gravy:

Potatoes have to have some good gravy so I offer this thick and creamy Turkey Gravy made with Drippings!

Everything You Need for Your Holiday Feast! #thanksgivingdinner #christmasdinner #holidaydinner

The Veggie Side Dishes:

One again, I just can’t decide here…my Grandma Julia’s Green Beans are a traditional holiday vegetable side dish go to. But I also love these Orange and Brown Sugar Glazed Carrots or Brussels Sprouts with Apples!

Everything You Need for Your Holiday Feast! #thanksgivingdinner #Christmasdinner #holidaydinner

The Salads:

I am definitely a holiday salad kind of girl. I think all that meat, potatoes, and stuffing needs some balance and greens provide that. My top four salad picks are each very simple, so no added stress or oven space needed and the dressings can be made ahead: Greens with Apples and Pomegranate Vinaigrette, Butter Leaf with Pear Vinaigrette, The Chopped Apple with Apple Vinaigrette or the Traditional House Salad.

Everything You Need for Your Holiday Feast! #thanksgivingdinner #christmasdinner #holidaydinner

The Bread:

Ok I am just going to come out with it, stuffing is bread. You don’t need more bread BUT I know people really want it! It’s the holidays after all. So if you are so inclined I say go big or go home with my Herbed Cheesy Bread. I mean really…

Everything You Need for Your Holiday Feast! #thanksgivingdinner #christmasdinner #holidaydinner

Three Semi-Non Traditional Desserts:

When you have had enough of pumpkin and apple pie, it’s time for an incredible cake, mouth watering galette or some decadent bread pudding! We devour this French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans. Special enough for the holidays, simple enough for every day. But keep scrolling…

Everything You Need for Your Holiday Feast! #thanksgivingdinner #Christmasdinner #holidaydinner

Another fabulous holiday dessert is my Black and Blueberry Galette with Sour Whipped Cream, like pie, but easier!.

Everything You Need for Your Holiday Feast! #thanksgivingdinner #christmasdinner #holidaydinner

And last, but certainly not least, this Orange Cranberry Bread Pudding will knock your socks off!

Everything You Need for Your Holiday Feast! #thanksgivingdinner #christmasdinner #holidaydinner

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How to Make Turkey Gravy with Drippings

If you are going to serve gravy, it should be the best gravy, and the best gravy is made from scratch using those turkey drippings! That savory concentrated goodness left in the roasting pan makes the most flavorful gravy on the planet, and it’s easy. So, here’s How to Make Turkey Gravy with Drippings! (full printable recipe below)
(This post contains affiliate links. I may make a commission off sales, your price remains the same)

How to Make Turkey Gravy with Drippings #turkeygravy #thanksgiving #gravyfromdrippings #glutenfree option

Deglaze That Pan!

After cooking your succulent bird, remove it from the roasting pan, cover with foil and allow to “rest” for 30 minutes before carving. This accomplishes three things: it allows the juices to redistribute, allows the turkey to cool enough to handle and carve, and it gives you ample time to make some top notch gravy! Simply place the roasting pan on your cook top and bring those drippings to a simmer, there should be a little snap crackle and pop going on. Then add some broth and use a spatula to scrape any brown bits from the pan. This is called deglazing.

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Now Thicken it Up!

Now that your pan is deglazed, it’s time to thicken up that gravy. This is accomplished by whisking flour with broth and adding it to the pan while whisking consistently. BTW, this gravy is very easy to make. My husband has never made gravy before but made this gravy while I took photos and it turned out perfectly!

How to Make Turkey Gravy with Drippings #turkeygravy #thanksgiving #gravyfromdrippings #glutenfree option

Keep on Whisking:

As gravy thickens, just keep on whisking. This creates a smooth gravy, but because you’ve scraped the brown bits from the pan, you will get some wonderful, flavorful texture as well. Once the gravy thickens up, you can decide whether or not to add more broth to thin it out or leave it as is. Voila! It’s that easy!

How to Make Turkey Gravy with Drippings #turkeygravy #thanksgiving #gravyfromdrippings #glutenfree option

Making it Gluten Free and Just as Good!

If gluten is not your friend, this gravy can easily be made gluten free. For this recipe I recommend using King Arthur’s Measure for Measure Gluten Free Flour. You’ll never know the difference and neither will your guests!

How to Make Turkey Gravy with Drippings #turkeygravy #thanksgiving #gravyfromdrippings #glutenfree option

Need More Thanksgiving Recipes?

I have everything from appetizers, turkey, cranberry sauce, stuffing, potatoes and desserts right here!

How to Make Turkey Gravy with Drippings #turkeygravy #thanksgiving #gravyfromdrippings #glutenfree option

 

The Recipe: How to Make Turkey Gravy with Drippings

What you need:roasting pan, a whisk, and if making this recipe gluten free King Arthur’s Measure for Measure Gluten Free Flour.

5 from 11 votes
How To Make Gravy with Drippings
Cook Time
10 mins
resting time
25 mins
Total Time
35 mins
 

The good old fashioned way to create thick, delicious gravy with drippings

Course: gravy, sauce
Cuisine: American
Keyword: gravy, Thanksgiving, turkey
Ingredients
  • drippings from one 12-16 pound turkey
  • 2 cups turkey broth, separated
  • 1/4 cup flour of choice (see my gluten free suggestion above)
  • sea salt and pepper to taste
Instructions
  1. After turkey is removed from the oven, remove from roasting pan, cover with foil and allow to "rest" for 30 minutes before carving. Begin making gravy.

  2. Place turkey roaster with drippings on cooktop, you may need to use two burners. Turn heat to medium, when drippings start to simmer and pop add 1 cup broth to pan. Scrape pan with spatula or wooden spoon to loosen those flavorful brown bits.

  3. Whisk 1/4 flour and 1/2 cup broth until smooth. Slowly add flour mixture to the pan with the drippings while whisking constantly as gravy begins to thicken. Whisk another minute or so. If gravy is perfect, take off heat, you're done! If it's too thick: while whisking add remaining 1/2 cup broth a little at a time until desired consistency is achieved

  4. If needed, season to taste with sea salt and pepper, then smother everything on your plate with this lovely gravy!

 

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How to Dry Brine and Cook an Herbed Butter Turkey!

In preparation for Thanksgiving, the wonderful folks at Sun Basket decided to take a tip from California cooking legend Judy Rogers (the late chef and owner of Zuni Cafe), and created a flavorful dry brine for turkey. Judy, who’s best known for her perfect roast chicken, uses a simple salt brine technique to produce the juiciest, well-seasoned and most succulent bird.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

How to Dry Brine and Cook an Herbed Butter Turkey! #howtocookaturkey #drybrineturkey #thanksgivingturkey

 

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Why Dry Brine?

It’s well known that brining improves a turkey’s ability to retain moisture, since the salt helps break down the muscle fibers and season the bird throughout. But while wet brining is the conventional way to prepare a turkey — (and there a zillion resources on the web to show you how to do that) — dry brining is arguably the best way. Our top reasons:

1) Dry brining is faster.
2) It produces less mess and less cleanup.
3) It’s way more delicious than wet brining (and way WAY more delicious than not brining at all).

How to Dry Brine and Cook an Herbed Butter Turkey! #howtocookaturkey #drybrineturkey #thanksgivingturkey

 

 How To Do it:

To make a dry brine, combine kosher salt, brown sugar, baking powder (this helps produce a crispier skin) and a combination of your favorite spices. We like a blend of crushed coriander, mixed peppercorns, smoked paprika, rosemary, thyme and bay leaf. We also toss in a little citrus zest for good measure. Printable recipe below.

How to Dry Brine and Cook an Herbed Butter Turkey!Start by toasting and grinding your spices together. Mix those all up with the salt, sugar, baking powder and citrus zest. Then pat the bird dry and sprinkle on your salt and spice mixture. Rub it in to coat it well, stick the bird in a brining bag and place everything in the fridge for a minimum of 12 hours and up to 3 days — the longer, the better.

When you’re ready for the big day, remove the bird from the bag and either rinse the mixture off or wipe it clean with a wet paper towel. If you do rinse, make sure to pat dry again. Then, prepare to cook that succulent bird by placing herbed butter under and over the skin!

The Recipe: How To Dry Brine and Cook an Herbed Butter Turkey

5 from 9 votes
How To Dry Brine and Cook an Herb Butter Turkey
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 

An excellent dry brine that makes for a flavorful and moist turkey!

Course: Main Course
Cuisine: American
Keyword: easy dinner recipe, holiday recipe, Thanksgiving
Servings: 1 turkey
Author: Sun Basket Meal Delivery
Ingredients
For Dry Brine:
  • 1/4 cup Kosher Salt
  • 2 Tablespoons brown sugar if you live sugar free, skip it
  • 2 Tablespoons baking powder
  • 2 Tablespoon peppercorns toasted
  • 1 Tablespoon coriander seeds toasted
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 1 teaspoon cayenne pepper
  • 3 bay leaves
  • Zest of two lemons
  • Zest of one orange
  • 1 fresh turkey I love Diestel
Herbed Butter to Cook Turkey:
  • 1 stick butter room temp
  • 3 sprigs thyme chopped
  • 2 sprigs rosemary chopped
  • 3 cloves garlic peeled and chopped
  • Zest of one lemon
  • Sea salt and pepper to taste, be generous
  • Additional herbs and 1 onion to place in cavity if desired
Instructions
Dry Brine:
  1. Place a pan on medium heat. Add peppercorns and coriander and toast until peppercorns start to pop. While waiting for peppercorns to pop, remove thyme and rosemary leaves from stems
  2. When peppercorns begin to pop, remove from heat. Put peppercorns, coriander seeds, bay leaves, thyme and rosemary into a grinder (I use a coffee grinder) and grind until fine
  3. Use a microplane to scrape the zest off both lemons and orange, only scraping until the white appears, then move to a new area
  4. Mix together all herbs, zest, salt, sugar, and baking powder
  5. Pat turkey dry and sprinkle with dry brine, all over that turkey! Then massage the brine into the skin for a few minutes, place in a big plastic bag, seal it tight and place in the fridge for 1-3 days...the longer the better!
To Cook Turkey:
  1. Remove bird from refrigerator, wipe off brine with paper towel and allow turkey to come to room temperature
  2. Finely chop garlic, thyme, and rosemary, and then zest lemon
  3. Add herbs and lemon zest to butter, generously add sea salt and pepper to butter and mix well using a fork
  4. Use your hands to gently separate the skin of the turkey from the meat, then rub the herbed butter under the skin reserving 1/3 of it to melt and pour over skin
  5. If desired place additional herbs and one quartered onion into cavity of bird
  6. Then preheat oven to 425 degrees, place the turkey in oven and immediately turn heat down to 350 degrees, cook for 2 1/2 - 3 1/2 hours depending on size. A stuffed turkey requires about 15 minutes per pound while unstuffed turkeys require 12-15 minutes per pound. Internal temperature should be between 150-160 degrees (using a meat thermometer takes the guess work out of it)

  7. Allow bird to rest under foil tent for 20 minutes, carve and enjoy your feast!

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment withThe Organic Kitchen’’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

Decadent Smashed Potatoes!

The holidays are upon us and that calls for really special potatoes. The kind that elicit raves from family and friends. These Decadent Smashed Potatoes are just that kind. Creamy, lovely, decadent smashed potatoes!
(This post contains affiliate links. I may make a commission off sales but your price stays the same)

Decadent Smashed Potatoes! Perfect for the holidays or any day #smashedpotatoes #mashedpotatoes #holidaypotatoes

Keep It Real!

Every dish is only as good as the ingredients used to make it. Be sure to use the freshest and best. Baby rose potatoes, creme fraiche, real butter, hand grated parmesan and half and half!

Decadent Smashed Potatoes

Yep, that’s what I’m talking about! Freshly grated Parmesan…how these potatoes be anything but delicious?

Keep It Chunky!

These potatoes should be chunky. I use a mixer to break them up leaving the skin on. The rosy potato skins makes this dish look really pretty.

Add fresh chives for a little more flavor and color.

Creme Fraiche is a french sour cream that is creamier and sweeter than regular sour cream. And what would potatoes be without a little Maldon Flaked Sea Salt? Maldon is a chef’s salt that contains no iodine or chemicals to make it flow. We use it here at The OK instead of table salt in all our recipes. I even carry a little tin in my purse…yep I am a little spoiled! You can purchase it here.

Gorgeous, simple and delicious… now go run a few miles.

decadent smashed potatoes

 

The Recipe: Decadent Smashed Potatoes

You will need a mixer and some exceptional sea salt!

Decadent Smashed Potatoes
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

The holidays are upon us and that calls for really special potatoes. The kind that elicit raves from family and friends. These Decadent Smashed Potatoes are just that kind. Creamy, lovely, decadent smashed potatoes!

Course: Side Dish
Cuisine: American
Keyword: easy side dish recipe, holiday recipe, kid-friendly recipes
Servings: 8 servings
Author: Linda Spiker
Ingredients
  • 3 lbs rose potatoes, skin on
  • Sea salt
  • 1 cup half and half
  • ½ stick butter
  • ½ cup creme fraiche or sour cream
  • ½ cup freshly grated Parmesan
  • ½ t freshly ground pepper I love this pepper mill
  • 1 T chopped chives
Instructions
  1. Place potatoes and two pinches of salt in a pot of cold water, cover and bring to a boil. When water is boiling lower heat, and simmer till potatoes are tender (about 25-30 minutes). When potatoes are almost done, heat half and half and butter in a saucepan.
  2. Drain potatoes and place them in large bowl (if using a hand mixer) or in the bowl of a stand mixer mixer with a paddle attachment. Mix just long enough to break potatoes up. Add hot half and half/ butter mixture a little at a time while mixing on lowest speed. Add crème fraiche, chives and Parmesan cheese. Salt and pepper to taste.

  3. Serve alone or with gravy

Post tags: potatoes, butter, chives, creme fraiche, half and half, smashed potatoes, parmesan, a few of my favorite things, holiday, holidays