This is one of my favorite times of year, and I'd like to share a couple of my holiday recipes with you. Enjoy, and I wish you a safe and happy holiday season.

Good Cooking!

Brian

Recipes for Turkey Brine, Brioche Stuffing & Cranberry Chutney:

Turkey Brine

Ingredients:

2 Gallons of water

2 Cups of kosher salt

4 Cup of honey

12 Bay leaves

1 Cup garlic cloves, skin left on, smashed

1 Cup black peppercorns

6 Rosemary sprigs

1 Bunch of thyme sprigs

1 Bunch of Italian parsley

3 Lemons, zest & juice

Method:

1) Combine all the ingredients in a large pot, cover and bring to a boil.

2) Boil for 1 minute, stirring to dissolve salt

3) Remove from heat and cool completely before use.

Utilize for turkey brine for 10 hours.

Utilize for pork brine for 24 hours.

Utilize for chicken brine for 6 hours.

Brioche Dressing

Ingredients:

1 Loaf brioche bread, remove the crust, cubed

¼ Stick butter, unsalted

1 Vidalia onion, diced

3 Stalks celery, peeled and diced

3 Cups Chicken stock, warm

Kosher Salt, to taste

Freshly ground black pepper, to taste

¼ Cup chopped parsley

1 Tbsp chopped sage

1 Tsp Chopped thyme

2 Egg yolks

Method:

1) Toast brioche cubes slightly, place in a large bowl.

2) Sauté onions and celery in butter until about 1/2 cooked, place over brioche.

3) Add remaining ingredients and mix thoroughly.

4) Butter a baking dish and pack in dressing.

5) Bake at 350 degrees until browned on top and hot all the way through, approximately 30-45 minutes.

Cranberry Chutney

 Ingredients:

4 Cups of cranberries

1 Orange juice and zest, chopped, equals 1/2 cup of juice

2 Cups of sugar

5 Tsp cinnamon

1 Tsp vanilla

Method:

1) Combine all ingredients in a heavy bottomed sauce pot and cook on medium heat until cranberries pop.

2) Turn down and simmer until thick, approximately 15 - 20 minutes.