This holiday, dare to try something different. Find chicken and waffle cupcakes, Turducken and more when you browse our twisted recipes, and get inspired to create a twist of your own. Want to twist more than your holiday recipes? Find inspiration on holiday recipes, decor and more.
Lamb and Pistachio Burgers with Feta Centers
- 2 teaspoons ground cumin
- 3/4 pound ground beef
- 3/4 pound ground lamb
- 1-1/2 cups pistachio nuts, shelled and chopped
- 1 medium onion, grated and strained
- 1 clove garlic, minced
- 2-1/2 teaspoons kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup cilantro leaves, chopped
- 2 ounces Feta cheese, cut into half-inch cubes
- 4 hamburger buns, toasted
- hummus, thinned with 1 tbsp. olive oil and 1 tsp. lemon juice
In large bowl, combine ground cumin, lamb, beef, pistachios, onions, garlic, salt, red pepper flakes and cilantro. Mix with hands. Chill 10 minutes. Cut feta into 1/2-inch cubes and set aside.
Roll meat into four round balls. With fingers, indent center of each patty and place 3-4 pieces of feta in indentation. Flatten patties, completely surrounding feta, into four 3-inch patties about 1-1/2 inches thick.
Heat large cast-iron skillet or grill. When hot, add patties and cook over moderately high heat until browned, 5 minutes per side for medium-rare. Transfer to large plate and let rest for 5 minutes.
Place burgers on toasted buns and top with hummus.
Chocolate Broccoli Cupcakes with Chocolate Spinach IcingInventive cupcake recipe that you'll love to try!View Recipe
- 1 Box of Dr. Oetker Organics Chocolate Cake Mix
- 4 Square One Organic Broccoli Puree Cups, 2 Twin Packs-thawed
- 1 Box Dr. Oetker Organics Chocolate Icing Mix
- 2 Square One Organics Spinach Puree Cups, 1 Twin Pack-thawed
Follow the directions for the Dr. Oetker Cupcakes and fold in 4 Square One Organic Broccoli Puree Cups at the end of the mixing process.
Follow baking instructions on box.
Follow the directions for Dr. Oetker Chocolate Icing Mix
Reduce water to 1 tablespoon
Fold in 2 Square One Organic Spinach Puree Cups
- 4 cups eggnog
- 4 large eggs
- 1 teaspoon nutmeg, ground
- 1 teaspoon cinnamon, ground
- 1 loaf brioche, halved horizontally, each half cut crosswise into 8 slices (do not use ends)
- 1/4 cup unsalted butter, melted
- powdered sugar
Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13" x 9" x 2" glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight. Preheat oven to 450Â°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar and fresh whip cream.
- 1 cup kosher salt, (brine)
- 1 cup brown sugar, (brine)
- 1 gallon water, (brine)
- 20 pounds turkey, skin intact and boned (brine)
- house seasoning, recipe below (brine)
- cornbread dressing, recipe below (brine)
- 3 pounds duck, boned (brine)
- 3 pounds chicken, boned (brine)
- paprika, to taste
- 1 cup salt, (house seasoning)
- 1/4 cup black pepper, (house seasoning)
- 1/4 cup garlic powder, (house seasoning)
- 1 cup self rising cornmeal, (cornbread)
- 1/2 cup self-rising flour, (cornbread)
- 3/4 cup buttermilk, (cornbread)
- 2 eggs, (cornbread)
- 2 tablespoons vegetable oil, (cornbread)
- 7 slices of white bread, dried in warm oven (dressing)
- cornbread, from recipe
- 1 sleeve of saltine cracker, (dressing)
- 2 cups celery, chopped (dressing)
- 1 large onion, chopped (dressing)
- 8 tablespoons butter, (dressing)
- 7 cups chicken stock, (dressing)
- 1 teaspoon salt, (dressing)
- 1/2 teaspoon freshly ground black pepper, (dressing)
- 1 teaspoon dried sage, (dressing)
- 1 tablespoon poultry seasoning, (dressing)
- 5 eggs, beaten (dressing)
To make the Brine
Mix salt and sugar with the water. Brine is ready when the mixture is completely dissolved. If the water is heated to quicken the process, make sure it is cooled to room temperature before placing meat in. Let the 3 birds sit in brine in the refrigerator overnight.
Mix ingredients together and store in an airtight container for up to 6 months.
Preheat oven to 350 degrees F. Combine all ingredients and pour into a greased shallow baking dish. bake for approximately 20 to 25 minutes. Remove from oven and let cool.
Crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well.
Cooking the Bird
Preheat roaster to 500 degrees F. Lay turkey skin side down on a flat surface. Dust turkey with House Seasoning and add 1/4-inch layer of cornbread dressing. Repeat with duck and chicken. Begin trussing up the turkey at the neck. Insert metal skewer about 1/2-inch from the edge and up through the other side. Run butcher's twine between skin and skewer and tighten to draw both sides together. Continue down to the legs. With every other skewer, draw together the duck and chicken skin. Tie together turkey legs to resemble standard turkey. Dust turkey skin with paprika. Roast turducken for 15 minutes. Then turn the roaster down to 225 degrees F to finish, approximately 3 hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155 degrees F. Let rest for at least 20 minutes before carving.
Cut across the middle of the breast completely through. Plate thin slices containing turkey, duck and chicken.
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 egg
- 1/2 cup sugar
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 3 tablespoons pure maple syrup
- 1/4 cup vegetable oil
- 1/4 cup buttermilk
- 8 tablespoons butter, room temperature (frosting)
- 1/2 pound powdered sugar, (frosting)
- 1 teaspoon vanilla extract, (frosting)
- 3 tablespoons maple syrup, (frosting)
- 1 pinch salt, (frosting)
- 12 pieces of fried chicken, small nuggets
- 1 waffle, cut into 12 pieces
Preheat oven to 350 degrees. Line a muffin tin with cupcake liners. In a medium sized bowl, combine dry ingredients (flour, cinnamon, salt, baking soda, and baking powder). Set aside. In stand mixer, beat eggs, sugar, applesauce, vanilla extract, maple syrup and vegetable oil. With the mixer on low, alternate dry ingredients and buttermilk, until fully combined. Fill cupcake liners 3/4 full and bake for 16-18 minutes, until a toothpick inserted in the center comes out clean. Cool on cooling rack before frosting.
Buttercream Frosting Directions
Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and pure maple syrup and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more maple syrup. For thicker frosting you can gradually add in a little more sugar. Pipe buttercream onto cooled cupcake. Skewer a piece of waffle and fried chicken with a toothpick and stick on top of buttercream. Before serving, drizzle maple syrup on top!
Mashed Potato Puffs
- 2 cups mashed potatoes
- 3 eggs, beaten
- 3/4 cup parmesan or gruyere, grated and divided
- 1/4 cup chives, minced
- 1/4 cup diced ham, optional
- salt and freshly ground pepper, to taste
heat the oven to 400F and lightly grease the cups of a regular muffin tin, or a mini-muffin tin. Whisk together the mashed potatoes, eggs, 1/2 cup of cheese, chives, and ham. Taste and season, if necessary, with salt and pepper. Put a spoonful of the mixture in each muffin cup. Sprinkle the top of each potato puff with grated cheese. Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through and through. Serve immediately.
Red Potato Knish with Kale, Leeks and Cream Cheese
- 2-1/2 cups all-purpose flour, (dough)
- 1 teaspoon baking powder, (dough)
- 1/2 teaspoon table salt, (dough)
- 1 large egg, (dough)
- 1/2 cup vegetable oil, (dough)
- 1 teaspoon white vinegar, (dough)
- 1/2 cup water, (dough)
- 1-1/2 pounds medium red potatoes, peeled and quartered (filling)
- 1 big leek (about 1/2 lb), white and light green parts only, halved lengthwise and thinly sliced (filling)
- 1 tablespoon vegetable oil, (filling)
- 1 tablespoon unsalted butter, (filling)
- 1 cup lacinato kale ribbons, tough stems and ribs removed and leaves cut into strips (filling)
- 1/2 teaspoon table salt, (filling)
- freshly ground black pepper, (filling)
- 3 ounces cream cheese, room temperature (filling)
- 1 large egg yolk, (finish)
- 1 teaspoon water, (finish)
Stir together your dry ingredients in the bottom of a medium/large bowl. In a small bowl, whisk together the egg, oil, vinegar and water. Pour it over the dry ingredients and stir them to combine. Once the mixture is a craggy, uneven mass, knead it until smooth, about a minute. Place the dough back in the bowl and cover it with plastic wrap. Set it aside for an hour (or in the fridge, up to 3 days) until needed.
Put potatoes into a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and cook until soft, about 20 to 25 minutes. Drain, then transfer to a large bowl to cool. Fill a medium bowl with very cold water and drop in leek rings. Swish them around with your fingers, letting any sandy dirt fall to the bottom. Scoop out the leeks and drain them briefly on a towel, but no need to get them fully dry. Do the same with the kale, but you can leave the leaves to nearly fully dry, patting them if necessary, on the towels while you cook the leeks. Heat a large, heavy skillet over medium heat. Once hot, add butter and oil and once they're fully melted and a bit sizzly, add the leek slices. Reduce heat to low, cover with a lid and cook leek for 20 minutes, stirring occasionally. Raise heat back to medium, add the kale ribbons and cook until they wilt, about 5 minutes. Transfer mixture to bowl with potatoes, add the cream cheese and mash together until combined. Stir in salt and many grinds of black pepper and set filling aside.
Assembly Part 1
Line a large baking sheet with parchment paper and preheat your oven to 375 degrees. If your dough has sweated some beads of oil while it rested, fear not, you can just knead it back into an even mass. Divide the dough in half. On a well-floured surface, roll the first half of the dough into a very thin sheet, roughly in the shape of a 1-foot square, but really, no need to be rigid about it. For moderate size knish (smaller than the traditional "doorstops" but still hefty, about 3 inches across), create a 2-inch thick log from half your potato filling across the bottom of your dough. Roll the filling up in the dough like you were rolling a cigarette, but not too tight. A tiny amount of slack will keep the dough from opening in the oven. Keep rolling until the log has been wrapped twice in dough. Trim any unrolled length and add it to the second half of the dough; it can be used again. Repeat the process with the second half of your dough and second half of filling; you might have a small amount of dough leftover.
Assembly Part 2
Trim the ends of the dough so that they're even with the potato filling. Then, make indentations on the log every 3 to 3 1/2 inches (you'll have about 3, if your log was 1 foot long) and twist the dough at these points, as if you were making sausage links. Snip the dough at each twist, then pinch one of the ends of each segment together to form a sealed knish base. Use the palm of your hand to flatten the knish a bit into a squat shape and from here, you can take one of two approaches to the top: You can pinch together the tops as you did the bottom to seal them; indenting them with a small dimple will help keep them from opening in the oven. You can gently press the dough over the filling but leave it mostly open.
Arrange knish on prepared baking sheet so that they don't touch. Whisk egg yolk and water together to form a glaze and brush it over the knish dough. Bake knish for about 45 minutes, rotating your tray if needed for them to bake into an even golden brown color. Let them cool a little bit before digging in. Spicy mustard is a traditional accompaniment, but you can use a dollop of sour cream too.
Cold Tomato Soup with Parmesan Cheese Ice Cream
- 18 plum tomatoes, chopped
- 6 leaves fresh basil, julienned
- 2 cups extra-virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup cream
- salt, to taste
- freshly ground black pepper, to taste
Place the tomatoes and basil into a large pot or bowl. Use a stick blender, food processor, or blender to puree the tomatoes and basil together. Gradually blend in the oil to form a good emulsion. If pureeing the mixture in smaller batches, add a bit of oil to each one. Season with salt and ground black pepper, but remember, the Parmesan ice cream will be salty. Place the tomato preparation in the refrigerator while the ice cream is prepared.
Heat the cream in a small saucepan over medium heat. Stir in the Parmesan cheese, and continue to cook and stir until the cheese is melted, and the mixture is uniform. Season with a dash of freshly ground black pepper, and remove to a small bowl to cool. This will temper the mixture, so it will freeze more smoothly and evenly. When the cheese mixture has cooled a bit, place it in the freezer.
Take the tomato mixture from the refrigerator, and pass it through a chinois, food mill or strainer with medium holes to remove bits of peel and seeds. The result should be a creamy liquid, not a tomato juice.
Serve the cold soup in small bowls or large cups. Make little balls with the frozen cheese using a dessert spoon. Place a little ball of the Parmesan ice cream into each bowl just before serving.
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 pounds Swiss chard, tough stems removed, leaves washes well and chopped
- 2-1/4 teaspoons salt
- 1 teaspoon fresh-ground black pepper
- 1 teaspoon dried sage
- 1/2 teaspoon grated nutmeg
- 3 cups canned pumpkin puree
- 1-1/2 cups heavy cream
- 1-1/2 cups grated Parmesan
- 1/2 cup milk
- 9 no-boil lasagne noodles
- 1 tablespoon butter
In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
Heat the oven to 400. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.
- 1 can crushed pineapple, drained
- 1/2 bag flaked coconut, (14 ounces or to taste)
- 3 cups cooked mashed sweet potatoes
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 1/2 cup butter, melted
- 1/3 cup all-purpose flour
- 1 cup firmly packed brown sugar
- 1 cup pecans, finely chopped
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Beat the pineapple, coconut, sweet potatoes, white sugar, eggs, vanilla extract, milk, and 1/2 cup melted butter together in a large mixing bowl until smooth. Pour mixture into the prepared pan; set aside. Mix the flour, brown sugar, 1/3 cup butter, and pecans in a bowl. Sprinkle pecan mixture over the batter.
Bake in the preheated oven until the casserole is bubbly and the topping is browned, about 30 minutes.
Chicken Tagine with Apricots, Almonds and Chickpeas
- 3 pounds chicken legs and thighs
- 1 yellow onion, diced
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- 1-inch piece ginger root, peeled and minced
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 cup chicken stock
- 1 cup dried couscous
- 1/2 cup dried apricots, roughly chopped
- 1 tablespoon honey
- 1/4 cup almonds, roughly chopped
- 2 cups chickpeas, drained and rinsed
- 2 tablespoons cilantro, optional for serving
Warm one tablespoon of oil in a large Dutch oven (at least 5 1/2-quarts) or tagine over medium-high heat until the oil flows easily and you can see it shimmering. Sprinkle the chicken pieces with salt and pepper, and place as many as will fit into the pan without crowding. Sear for 5 to 8 minutes, flipping once, until both sides are golden brown. Remove to a clean plate and continue searing the rest of the chicken pieces. If necessary, add more oil to keep a thin film on the bottom of the pan. If the oil starts smoking, turn down the heat.
Pour off all but a teaspoon of oil and return the pan to medium heat. Saut the onions and carrots with a half teaspoon of salt until softened and beginning to brown, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Sprinkle the ginger and spices over top and cook until fragrant, another minute.
Stir the chicken stock and apricots into the pan, scraping up any seared bits that might be stuck to the bottom of the pan. Nestle the chicken pieces into the pan; try to fit them in a single layer, but it's ok if some pieces overlap.
Bring the liquid to a boil, then reduce the heat to low. Cover the pan and cook for 50-60 minutes. The tagine is ready when the chicken registers 165 on an instant-read thermometer in the thickest part of the meat and when its juices run clear.
While the chicken is cooking, prepare the couscous and set aside.
Transfer the cooked chicken to a clean plate and tent with foil. Add the honey, almonds, and chickpeas to the pan with the apricots and onions, and increase the heat to medium-high. Bring the stew to a rapid simmer and cook until it has thickened slightly. Taste the sauce and add salt if necessary.
To serve, spread the cooked couscous on a serving platter and arrange the chicken pieces on top. Ladle the stew over top, making sure the chicken pieces each get a good coating. Sprinkle with cilantro and serve. Leftover chicken tagine will keep refrigerated for up to a week.
Lemon Speculoos Layer Cake with Chocolate Sprinkles
- 1-1/4 cups whole wheat pastry flour, (for cake)
- 2 tablespoons whole wheat pastry flour, additional (for cake)
- 1 teaspoon baking powder, (for cake)
- 1/8 teaspoon salt, (for cake)
- 8 tablespoons butter, at room temperature (for cake)
- 1 cup sugar, (for cake)
- 1 teaspoon fresh lemon zest, (for cake)
- 2 eggs, at room temperature (for cake)
- 1/4 cup whole milk, (for cake)
- 2 tablespoons whole milk, additional (for cake)
- 2 tablespoons freshly squeezed lemon juice, (for cake)
- 12 tablespoons butter, at room temperature (for frosting)
- 1 cup speculoos spread, (for frosting)
- 3 cups sifted powdered sugar, (for frosting)
- 6 ounces cream cheese, cold (for frosting)
- dark chocolate sprinkles, (for frosting)
Preheat oven to 350 degrees F. Grease and flour three 6 x 2 inch round cake pans, line the bottoms with parchment rounds and grease again. If desired, line the cake pans with bake-even strips. Set aside. In a bowl, sift together the flour, baking powder, and salt. Set aside. In a mixer bowl, cream the butter, sugar, and lemon zest together until light and fluffy, about 2-3 minutes on medium. Add the eggs to the creamed butter one at a time, beating well after each addition. Add the flour in three additions, alternating each with milk and lemon juice. Pour the batter into the prepared cake pans. Bake for 35-40 minutes until a toothpick inserted into the center of the cakes come out cleanly. Remove from the oven and let cool on a wire rack for 15 minutes before turning out of the pans and cooling completely.
Beat the butter until light and fluffy, about 2-3 minutes. Add the speculoos spread and beat until well-combined. Gradually beat in the sifted powdered sugar. Gradually add small chunks of the cold cream cheese, beating well after each addition. Frost cake, adding chocolate sprinkles between each layer and on top.
- 1 cup salted butter, at room temperature (for shortbread)
- 1/2 cup sugar, (for shortbread)
- 2 cups all-purpose flour, (for shortbread)
- 1 cup salted butter, (for toffee)
- 1 cup sugar, (for toffee)
- 1 can sweetened condensed milk, (for toffee)
- 3 tablespoons maple syrup, (for toffee)
- 1 bag good-quality bittersweet chocolate chips, 10 ounce bag (for toffee)
- sea salt, optional
Preheat oven to 350F. In the bowl of a stand mixer fitted with a beater blade (or with an electric mixer), cream the butter and sugar together on medium speed until light and fluffy, about 3-5 minutes. Add the flour and beat on low speed until crumbly, making sure not to over-mix the dough. Press into the bottom of an 8 x 11-inch baking dish and cook for 18 to 20 minutes, or until light golden brown.
Combine the butter, sugar, condensed milk, and maple syrup in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Once the mixture is boiling, continue to stir until it is thick and golden brown (but not burned), about 5-7 minutes. Pour over the cooked shortbread and allow to set at least an hour or as long as overnight. (If you love caramel flavor, use all of the sauce, or use less for a thinner layer.)
Melt the chocolate chips in a small saucepan over low heat. Spread over the cooled caramel layer, sprinkle with sea salt (if using), and cool completely. Cut into squares before serving.
Healthy Eggnog Recipe
- 4 cups Unsweetened Vanilla Almond Milk
- 1 cup Egg Beaters
- 1 Package Sugar-free Vanilla Instant Pudding Mix
- 1/8 teaspoon Salt
- 1 tablespoon Vanilla or Rum Extract
- 1/4 teaspoon Ground Nutmeg
Whisk together Almond Milk and Egg Beaters. Add instant pudding mix, salt, vanilla extract, and nutmeg. Whisk for several minutes. Refrigerate for 3 hours or until chilled. Serve and enjoy.