Holiday Recipe Roundup-MainPhoto

Holiday Recipe Roundup-MainPhoto
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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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

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


  1. 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.
  2. 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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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

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


  1. Preheat oven to 400°. Arrange cauliflower, Country Crock® Spread, lemon juice, garlic and pepper in 13 x 9-inch baking dish; toss to coat.
  2. Roast 45 minutes or until cauliflower is golden and tender. Sprinkle with cheese.

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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

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


  1. Preheat oven to 425°. Remove giblets from turkey cavities and rinse turkey inside and out; pat dry with paper towels; set aside.
  2. 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.
  3. 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.