Recipes for Your Holiday Dinner

Need ideas for your holiday dinner? From lemon rosemary turkey to butterscotch shortbread dessert, here are 11 recipes that make up a complete Thanksgiving meal. 

Lemon Rosemary Turkey

1/4 cup fresh rosemary
3 tablespoons fresh thyme
8 cloves garlic, roughly chopped
zest of one orange
zest of one lemon
zest of one lime
2 tablespoons of citrus juice (lemon or orange)
1 1/2 tablespoons extra virgin olive oil
1 teaspoon salt and pepper
1 (12 pound) whole turkey


Preheat oven to 325?F. Place all ingredients in food processor container and process until blended. Wash the fresh or thawed turkey inside out removing insides. Rub the mixture under breast skin, slowly separate so you can apply mixture without ripping the skin. Apply mixture with hands under skin and all over. You can use skewer or toothpicks to secure skin over any rips. Place turkey on rack in roasting pan and add a half inch of water to pan. Roast for 3 to 4 hours depending on the size of turkey. 

Fresh Holiday Herbed Gravy

  • Pan drippings
  • 1 cup white wine
  • 3 to 4 tablespoons of flour
  • 1/2 cup of water
  • 2 tablespoons Italian seasoning or desired herb
  • 1 medium sized Vidalia onion
  • 1 clove of garlic
In a medium sized saucepan on medium low heat, sautee the thinly diced onion and garlic, be careful not to burn. Add the white wine and water and bring to a boil. Add the flour and pan drippings, and seasoning mix until thickened (add more flour to reach desired consistency).

Spicy Holiday Stuffing

  • 1 Jalapeno pepper
  • 1/3 cup of finely diced onion
  • 1 clove of garlic
  • 2 tablespoons of fresh sage
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons fresh thyme leaves
  • 1/2 cup of chicken broth
  • 4 tablespoons of olive oil
  • 1 red bell pepper
  • 3 cups of bread, crumbled
Preheat the oven to 425?F. In large skillet over medium heat add diced jalapeno pepper, red pepper, onions and garlic, and sautee, do not burn. Place mixture in mixing bowl and add the bread and fresh herbs. Mix together olive oil and chicken broth adding gradually when mixing. Bake in casserole dish for 30 to 40 minutes and serve.

Roasted Rosemary Potatoes

  • 4-5 large potatoes
  • 1/4 cup olive oil
  • Fresh Rosemary
  • Salt and pepper
  • Onion flakes
Wash potatoes, chop into cubed pieces and place in large mixing bowl. Add 1/4 cup of olive oil. Chop fresh rosemary into small pieces and add to mixture. Add in salt, pepper and onion flakes, mix well. Bake at 425 ?F for 45-50 minutes or until golden brown.

Serves 8 to 10

Stuffed Mushrooms

  • 50 medium sized mushroom, regular or cremini
  • 1 onion
  • Fresh parmesan cheese
  • 2 to 3 cloves of garlic
  • 1 cup of white wine
  • Salt and pepper
  • Gruyere cheese or desired white cheese
Wash mushrooms and remove stems; be careful not to break the caps. Place mushrooms on cookie sheet, and spray with cooking spray. Dice the onion and garlic into fine pieces. In medium saucepan, over medium to high heat, sautee onion and garlic. Add wine, bring to boil and simmer for a few minutes. Place mixture in mixing bowl, add in parmesan cheese until it sticks then add salt and pepper. Mix and scoop into mushroom caps. Slice the gruyere cheese into small squares and place on top of each mushroom. Bake at 350?F for 20 minutes or until cheese has melted.
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