As a child, I remember looking forward to a holiday table laden with delicious food almost as much as I anticipated unwrapping gifts. Holiday celebrations and winter weather do have a way of conjuring up hearty, delicious, and soul-warming dishes. Just imagine warming bowls of creamy pumpkin soup and a side of cauliflower that’s roasted to bring out its savory, deeply-flavored essence.
Then, the highlight of the feast…crispy-on-the-outside, moist-on-the-inside roast turkey. One more thing, you will pleasantly surprised at the low prep times that busy moms will be certain to appreciate! What a way to say Happy Holidays!
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PUMPKIN SOUP
I like to save the pumpkin seeds and toast them to add a crunchy texture to this already delicious soup.
Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients
1 TBSP vegetable oil
1 medium onion, chopped
1 clove clove garlic, finely chopped
2½ lbs. fresh pumpkin, peeled and cubed (about 8 cups)*
2 Knorr® Chicken flavor Bouillon Cubes
3 cups boiling water
1 cup light cream or half and half
4 ounces cream cheese
Salt and ground black pepper to taste
Instructions
- Heat oil in 3-quart saucepan over medium-high heat and cook onion, garlic and pumpkin, stirring occasionally, 5 minutes or until onion is tender. Stir in Knorr® Chicken flavor Bouillon Cubes blended with water. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until pumpkin is tender. Stir in cream and cream cheese. Cook, stirring occasionally, 5 minutes or until heated through. Remove from heat and cool slightly.
- Process soup in blender or food processor in batches, at low speed, until smooth. Return soup to saucepan and season with salt and pepper; heat through.
*Substitution: Use 1 can (15 oz.) pumpkin instead of fresh pumpkin. Stir in canned pumpkin with the water.
Tip for Entertaining: Serve pumpkin soup inside hollowed mini pumpkins.
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ROASTED CAULIFLOWER
You can add broccoli and carrots to create a colorful medley of roasted veggies that your family will love during the holidays!
Serves: 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients
8 cups cauliflower florets
3 TBSP Country Crock® Spread, melted
1 TBSP lemon juice
2 cloves garlic, chopped
Pinch ground black pepper
2 TBSP grated Parmesan cheese
Instructions
- Preheat oven to 400°. Arrange cauliflower, Country Crock® Spread, lemon juice, garlic and pepper in 13 x 9-inch baking dish; toss to coat.
- Roast 45 minutes or until cauliflower is golden and tender. Sprinkle with cheese.
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SUPER MOIST ROASTED TURKEY
Remember to let you turkey thaw up to 2 days in a refrigerator kept at 38° F…before roasting.
Serves: 8
Prep Time: 15 minutes
Cook Time: 180 minutes
Stand Time: 20 minutes
Ingredients
10-12-lb. fresh whole turkey or frozen whole turkey, thawed
1 cup Hellmann’s® or Best Foods® Real Mayonnaise
2 TBSP Knorr® Chicken flavor Bouillon
1 large shallot or onion, chopped
1 TBSP chopped fresh rosemary, sage and/or thyme*
1 envelope Knorr® Roasted Turkey gravy mix, prepared according to package directions
Instructions
- Preheat oven to 425°. Remove giblets from turkey cavities and rinse turkey inside and out; pat dry with paper towels; set aside.
- Combine Hellmann’s® or Best Foods® Real Mayonnaise, Knorr® Chicken flavor Bouillon, shallot and herbs in medium bowl; set aside. Starting at neck opening, gently loosen skin on turkey and evenly spread ½ of the mayonnaise mixture under skin. Tie legs together with kitchen string.
- Arrange turkey, breast side up, in large shallow roasting pan with rack; rub remaining mayonnaise mixture over outside of turkey. Tent with heavy-duty aluminum foil and roast for 1 hour. Decrease oven to 350° and roast turkey 1½ hours. Remove foil and continue roasting, about 30 minutes, basting occasionally with pan juices, until thermometer inserted in thickest part of the thigh reaches 165°and skin is browned and crispy. Let stand covered loosely with foil 20 minutes before carving. Serve with hot Knorr® Roasted Turkey gravy.
All recipes courtesy of Vivemejor.
