I love cooking and eating delicious dishes this time of the year because they echo the warmth and joy of the holiday season. Below you can find some of my favorite holiday recipes which are steeped in tradition but with a twist. They are all made with love.
I hope you try one or maybe all of my favorite holiday recipes below during your family’s celebrations this holiday season.
The Crock Pot Kielbasa is a fan favorite at every family gathering. Kids and adults alike can’t get enough of this delicious hot appetizer. It is great for a more casual holiday celebration. We leave it in the slow cooker and set up toothpicks and plates for people to dig in. There’s literally never any leftover. This recipe is from my mother-in-law.
Crock Pot Kielbasa
Equipment
- 1 Slow cooker
Ingredients
- 1/2 cup molasses
- 1/4 cup brown sugar
- 2 tbsp mustard
- 2 lbs kielbasa
Instructions
- Ingredients are for every 2 lbs of kielbasa, adjust according to how much you have. Put all ingredients in a slow cooker. Cook on low for at least 4 hours, stirring occasionally.
I am always looking for recipes that remind me of being a kid because I used to help my grandma in the kitchen around the holidays to make the stuffing. This Cornbread-Andouille Stuffing recipe is a twist on a Southern classic that’s always a hit in my house!
Cornbread-Andouille Stuffing
Ingredients
- 1 stick unsalted butter plus more for the baking dish
- 1 lb andouille sausage diced
- 1 onion thinly chopped
- 5 stalks celery finely chopped
- 1 tbsp fresh sage chopped
- 1 tbsp fresh thyme chopped
- 3 cups low-sodium chicken broth
- 2 large eggs
- 1/2 cup fresh parsley chopped
- 6 cups 1/2 inch stale potato bread cubes about 10 ounces
- 6 cups 1/2 inch stale cornbread cubes about 10 ounces
- 2 tbsp fat from the turkey dripping (or butter)
Instructions
- Preheat the oven to 375 degrees and butter a 3-quart baking dish. Melt 2 tbsp butter in a large skillet over medium heat. Add the sausage and cook, stirring until browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate.
- Melt the remaining 6 tbsp butter in the skillet, then add the onion, celery, sage, thyme, 1 teaspoon salt, and a few grinds of pepper. Cook, stirring until the vegetables are tender, about 5 minutes. Add 3 cups broth and bring to a boil; remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the potato bread, cornbread, sausage, and vegetable-broth mixture and stir until combined, adding up to 1/2 cup more broth if necessary. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter)
- Cover the dish with foil and bake for 30 minutes, then uncover and bake until golden, about 35 more minutes.
This Maple Roasted Butternut Squash is a tasty veggie side dish. I always look forward to this one from my sister-in-law. A self-proclaimed vegetarian, we can always expect her to bring a veggie dish to our holiday gatherings. Some years better than others, last year’s sweet potatoes were burnt to a crisp, literally. ha!
Maple Roasted Butternut Squash
Ingredients
- 4 cups butternut squash cubed
- 1 tbsp avocado oil
- 1 tbsp pure maple syrup
- 1/2 tsp sea salt
- 1/4 tsp cayenne
- 1/2 tsp cinnamon
- 1/2 cup pecans
- 1/4 cup dried cranberries
Instructions
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
- Place the butternut squash in a mixing bowl and add the avocado oil, maple syrup, cinnamon, sea salt, and cayenne and mix well. Pour onto the baking sheet in a single layer.
- Roast for 15 minutes and then add the pecans and cranberries to the baking sheet. Fold into the butternut squash and return to the oven for 15 minutes more or until the butternut squash is tender and starting to caramelize.
Desserts bring the whole meal together. For me, I rarely eat sweets but during the holidays, I’m all about it. I love this take on two American classics…apple and cherry pie! And, the cayenne adds an unexpected warmth to the fruit filling. I found this recipe decades ago by Better Homes & Gardens. I guess I really like tearing out recipes from magazines and hanging on to them for years!
Apple Double Cherry Pie
Ingredients
- 2 cups frozen pitted tart cherries
- 2 cups frozen pitted dark sweet cherries
- 1 pkg Pillsbury pie crust
- 3/4 cup sugar
- 3 tbsp cornstarch
- 1/8 tsp cayenne pepper
- 4 cups apples thinly sliced, peeled
- milk
Instructions
- Thaw cherries overnight in the refrigerator.
- Drain cherries, reserving 1/4 cup juice. Preheat oven to 450 degrees. Line a 9-inch pie plate with one of the Pillsbury pastries. Trim the pastry to 1 inch beyond the pie plate rim. Fold the pastry under even with the rim.
- In a very large bowl combine sugar, cornstarch, and cayenne pepper. Add apples, cherries, and reserved cherry juice, gently tossing to coat. Fill pastry with fruit mixture.
- Roll out the second pastry and cut it into squares and rectangles. Top fruit with pastry shapes so that each shape touches another one or overlaps. Use a fork to make a crisscross pattern to finish the edge. Brush pastry with milk and sprinkle with additional sugar. Place a baking sheet lined with foil below the pie in the oven.
- Bake, uncovered, 15 minutes. Reduce over to 375 degrees, and bake for 1 hour and 20 minutes to 1 hour and 30 minutes or until the filling is bubbly in the center and the pastry is golden. (If necessary, tent with foil to prevent overbrowning). Cool at least 30 minutes before serving.
My hope is that you can take a moment to gather around the table with your family and friends during this busy holiday season. Wishing everyone a happy and safe holiday season. Enjoy!
