Tyler Florence’s holiday meal: Turkey, creamed spinach

Preheat the oven to 425 F.

In a large bowl, toss the sage leaves, rosemary and thyme branches, and parsley leaves together.

With poultry shears, cut along each side of the the backbone of the turkey (and save for stock).

Spread the turkey as flat as possible, skin side down on a clean surface; with a meat cleaver or large knife carefully cut through the entire breast bone of the turkey, creating two even-sized turkey breast halves with leg and wing attached. Or have the butcher do this.

Rub 2 tablespoons of the butter evenly over all parts and under the skin of each turkey half and generously season all over with salt and pepper.

Sprinkle the bottom of the roasting pan with 4 tablespoons of the herbs.

Fit each turkey half into the pan. Add the garlic and cover with the remaining herbs.

Roast the turkey uncovered on the lower third of the oven for 1 1/2 hours or until an internal temperature of 160 F is reached.

Remove the turkey from the roasting pan and let rest covered for 20 minutes before serving.

Strain the drippings from the roasting pan into a measuring cup, pressing the herbs and garlic into the strainer. Set aside and allow the drippings to separate.

Dredge the giblets on a large dinner plate in 2 tablespoons of the flour.

Melt 2 tablespoons of the butter in the bottom of the roasting pan over medium heat.

Add the giblets and saute for 3 to 5 minutes or until golden and set aside.

Melt the remaining butter in the roasting pan over medium heat until bubbly.

Gradually whisk the remaining flour into the butter and stir until smooth and lightly brown.

Separate the drippings from the fat and add only the drippings to the roux, whisking for two to three minutes or until thick and bubbly. Add half the stock into the flour and continue stirring until smooth.

Add the remaining stock and let gravy reduce and thicken before adding the wine.

Finely chop the giblets, stir in the cream, giblets, and hard cooked eggs (if using). Serve immediately.

Place the unpeeled onions in a bowl and cover with very hot water. Set aside for 15 minutes to soften the skins. Drain the onions, then peel and pat dry. Heat a large skillet over high heat and add a 2-count of oil. Add the onions and saute until they are golden brown all over, about 10 minutes. Add the vinegar and honey, reduce the heat to medium, and cook until the mixture has reduced to a syrup and the onions are soft, about 20 minutes.

Preheat the oven to 400° F.

Heat a large pot over medium heat. Drizzle with a 2-count of oil, add the butter, and stir it around until it melts. Add the onions and garlic and saute until soft, about 5 minutes. Add the spinach in batches, pushing it down into the pan with a wooden spoon to help it wilt and adding more spinach as soon as there is room in the pot. Cook the spinach until it is dry, then reduce the heat and add the cream and nutmeg. Stir and cook for 10 minutes. Season with salt and pepper.

Pour the creamed spinach into a baking dish and top it with the onions and the panko. Bake until the breadcrumbs are golden brown, about 15 minutes. Serve hot.

Preheat the oven to 400° F.

Slice off the top 1/3 of the head of garlic, exposing the cloves. Place the garlic on a square of foil and drizzle with a bit of oil. Fold the foil around the garlic and roast for 30 to 35 minutes until soft. The roasted garlic can be stored in the refrigerator for up to 1 week.

Place the Yukon Gold potatoes in a large saucepan with the bay leaf. Add salt, and fill the pan with enough water to cover the potatoes. Place the sweet potatoes in a second saucepan, season with salt, and add water to cover. Bring both pans to a boil over medium heat and cook the potatoes for 20 to 25 minutes, until tender.

In a microwavable measuring cup, combine the cream with the butter and garlic. Heat on high until hot but not boiling. Drain the Yukon Gold potatoes well, and pass through a food mill or ricer. Return the potatoes to the pan and add half of the hot cream mixture. Stir gently to incorporate, then season well with salt and pepper and a drizzle of extra-virgin olive oil. Set aside.

Drain the sweet potatoes and place in a food processor along with the bananas, honey, orange zest, cinnamon, and the remaining cream mixture. Process until smooth, working in batches if necessary. Season with salt and pepper.

To serve, fold the mashed potatoes and sweet potatoes together gently to combine.

Place the unpeeled onions in a large bowl. Pour a few cups of extremely hot tap water over the onions and set aside for 15 minutes to loosen the skins. Drain the onions and peel; pat dry.

Place a very large skillet over high heat and add a 2-count of olive oil. Add the peeled onions and the salt and sear until the outsides are nice and golden brown, 5 to 7 minutes. While the onions brown, combine the vinegar, honey, and 2 tablespoons of olive oil in another skillet and bring nearly to a simmer over low heat. Add the bay leaves, rosemary, zests, garlic, and olives. Once the onions are nice and golden brown, carefully pour in the olive mixture. Simmer over low heat, uncovered, for 30 to 35 minutes, or until the onions are cooked through and the liquid has reduced slightly and has a syrupy consistency. Serve warm.

1. Melt butter in a pan over medium heat and toss in apple cubes. Cook for about 2 minutes to add a little bit of color, then set aside.

2. In the same pan, add the olive oil, rosemary, and sausage, if desired. Cook until lightly browned, then add the onions; cook for 10 minutes or until golden. Scrape into a large bowl; add the apples and cornbread. Season with salt and pepper; toss to combine.

3. In a separate bowl, whisk together the egg, cream, and chicken stock; pour over cornbread. Stir stuffing, season with salt and pepper, and bake inside turkey or in a gratin dish as dressing. (For dressing, bake in a 375º F oven for 30 to 40 minutes.)