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Dress up your holiday meal

Celebrity chef Tyler Florence with some recipes that’ll get them running to the dinner table.
/ Source: TODAY

Yes the holidays here — and what better way to celebrate than with some recipes from celebrity chef Tyler Florence — host of “Food 911” and author of “Tyler Florence’s Real Kitchen.”

MAPLE ROAST TURKEY WITH SMOKED BACON, SAGE & CORNBREAD STUFFING

INGREDIENTS

1 12-14 lb fresh turkey, discard giblets, neck and liver

2 sticks butter, room temperature

1/2 bunch sage, chopped

1 medium yellow onion, chopped fine

12 large cornbread muffins / 6 cups cornbread roughly torn into large “crumbs”

1 egg

1/2 cup heavy cream

1 cup chicken stock

1/2 cup maple syrup

1/4 cups hot water

8 strips smoked bacon

4 tbsp flour

2 1/2 cups chicken stock

Juice of 1/2 a lemon

DIRECTIONS

Preheat the oven to 350 degrees Fahrenheit.

Chop up sage, place in a bowl with the butter, a few twists of pepper and sea salt. Mash with a fork until smooth and well combined.

In a sauté pan, melt 1/4 cup of the sage butter, add the onions to the pan and cook for 10 minutes or until soft and golden. Place in a large mixing bowl with the cornbread crumbs; toss and season with sea salt and fresh ground black pepper.

In a separate mixing bowl, whisk together the egg, cream and stock and pour into the stuffing, toss together until well combined. Set aside to stuff the turkey.

Rinse and dry your bird well. Sprinkle the cavity and skin liberally with sea salt and fresh ground black pepper. Gently lift the skin from the turkey and using your hands, massage the remaining sage butter under the skin. Stuff the bird with the sage-cornbread stuffing. Place the turkey in the roasting pan and in the oven.

Meanwhile, in a small mixing bowl, whisk together the maple syrup and water. Use this to baste the turkey every 30 minutes. Cook for four hours, basting every 30 minutes.

In the last hour, remove the turkey from the oven and place the bacon over the breasts. Return to the oven and cook for 1 more hour.

The turkey is done when the internal temperature of the thickest part of the thigh reaches 165 degrees Fahrenheit. Remove the turkey to a serving tray and set aside.

Drain 3/4 of fat from the pan. Place the roasting pan on a burner and turn the flame to medium. Whisk to scrape up the brown pieces and maple syrup with a few tablespoons of the flour to bind. Bring to a low boil and add the chicken stock slowly, 1/2 cup at a time, stirring constantly to blend and prevent lumps. Add the remaining flour if it needs additional thickening, whisking continually until smooth gravy forms. Add a squeeze of lemon, stir and simmer for 5 minutes. Strain and serve with the turkey.

SWEET POTATO & BANANA WHIPPED WITH HONEY & A CRUNCHY PECAN STREUSEL

INGREDIENTS

10 medium sweet potatoes, scrubbed

4 bananas, unpeeled

2 sticks of butter, room temperature

1/3 cup honey, such as acacia

3/4 cup brown sugar

1 1/2 cups pecans, smashed

1/2 cup flour

Sea salt

1/2 cup of orange juice

DIRECTIONS

Pierce the sweet potatoes with a fork all over. Place the potatoes on a roasting pan and in the oven for 40 minutes, or until soft. After 30 minutes, toss the bananas into the pan and continue to cook for 10 to 15 minutes, or until browned. Remove from oven and let cool.

Scoop the sweet potato from the skins into a large mixing bowl. Add the peeled bananas, 1 stick of butter, and the honey. Season with sea salt and whip with a wooden spoon until well combined and fluffy. Transfer to an oven-proof serving bowl.

Meanwhile, in a separate mixing bowl, combine the remaining butter, brown sugar, flour and pecans to form crumbs. Sprinkle the streusel over the sweet potatoes and return to the oven. Cook for 25 minutes or until the crumbs are golden. Serve.

MASHED ROOT VEGETABLE WITH HERBED BUTTER

INGREDIENTS

6 garlic cloves

1 1/2 lbs carrots, coarsely chopped

1 1/2 lbs parsnips, coarsely chopped

2 lbs white turnips, coarsely chopped

1 large rutabaga, coarsely chopped

1 pt heavy cream

1 stick butter

2 sprigs fresh thyme

2 sprigs fresh rosemary

1 bay leaf

Sea salt and fresh ground black pepper

1/2 bunch chives, minced

DIRECTIONS

Place all the vegetables in a large pot and fill with water to cover. Season with sea salt and bring the water to a boil. Lower the flame, and let simmer for about 1 hour or until fork tender. Strain into a colander and set aside. Toss a tea towel over the top to keep warm.

In the empty pot, combine the heavy cream, herbs and butter. Place the pot over a low flame and stir all the ingredients together. Heat the mixture, but do not bring to a boil! Turn off the heat, cover the pot and let steep. When ready to use, remove the herb stems and the bay leaf.

Meanwhile, pass all the vegetables through a food mill into a large serving bowl. Stir in the herb cream and season with sea salt and fresh ground black pepper. Scatter with the chives and serve immediately.

FRESH CRANBURY RELISH

INGREDIENTS

1/2 cup sugar

1/4 cup grand marnier

2 lbs fresh/frozen cranberries

Zest of 1 orange

DIRECTIONS

Place all the ingredients in the bowl of a food processor, pulse several times to incorporate all the ingredients and let macerate for 30 minutes.

Serve room temperature.

PUMPKIN SOUFFLE

INGREDIENTS

2 cups of canned pumpkin puree

Extra-virgin olive oil

Sea salt and freshly ground black pepper

Zest of 1 orange, finely grated

1/2 teaspoon minced fresh rosemary

1 teaspoon ground cinnamon

2 tablespoons unsalted butter, at room temperature, plus more for greasing the soufflé dish

4 eggs, separated

Pinch of cream of tartar

Granulated sugar, for the soufflé dish

Confectioners’ sugar, for dusting

DIRECTIONS

Preheat the oven to 350F. Halve the butternut squash lengthwise and remove the seeds and strings. Brush the insides with oil; season with salt and pepper. Turn the squash over and place the halves side by side on a rack in a roasting pan, cut side down. Bake for 45 minutes, until fork-tender.

Remove the squash from the oven, scoop out the flesh, and put it in a food processor; you should have 2 cups. Add the orange zest, rosemary, cinnamon, and butter and season with salt and pepper. Pulse to combine. Scrape the butternut squash puree into a bowl and cool to room temperature. Whisk in the egg yolks to cream out the filling.

In a separate clean bowl beat the egg whites and cream of tartar to stiff peaks. With a rubber spatula, fold one third of the beaten whites into the squash mixture to lighten it. Then gently fold in the rest.

Grease a 2-quart soufflé dish with softened butter, sprinkle with granulated sugar, and pour out any excess. (The butter and sugar will keep the soufflé from sticking to the sides, allowing it to rise evenly.) Spoon the butternut squash mixture into the prepared baking dish and place on a cookie sheet. Bake on the middle oven rack for about 30 minutes. The soufflé is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly. Dust with confectioners’ sugar before serving.