CHStoday’s holiday cookbook

Last week, we asked y’all to send in your favorite holiday recipes so that we could compile a CHStoday cookbook. From entrées to sides, desserts and turkey recipes, we’re getting a taste of your favorite traditions.

So, whether you’re looking for inspiration for your Thanksgiving Day meal, just need a dinner idea for tonight, or want to indulge in a neighbor’s concoction, check out these holiday recipes from our local master and at-home chefs in Charleston. ⬇️

🍗 Entrees

Charleston Novo Shrimp Quiche

Submitted by Ken B.

Ingredients

• 9” pie shell
• 6-8 oz large raw shrimp (cut into thirds)
• ¾ cup shredded cheddar cheese
• 2 beaten eggs
• ¾ cup half and half
• ¼ cup sour cream
• 1 cup chopped mushrooms
• 1 cup chopped onions
• ½ cup white wine
• 1 tbsp butter
• ⅛ tsp nutmeg
• Salt, pepper + paprika to taste
• Dash of hot sauce

Instructions

1. Preheat oven to 400°
2. Gently saute onions, then mushrooms in butter. Once cooked, add wine, salt, pepper + nutmeg. Stir, reduce heat until dry then remove from heat to cool.
3. Spread shrimp evenly across pie crust + cover with cheese.
4. Mix the half and half + sour cream with eggs, adding a dash of hot sauce
5. Fold duxelle (mushroom + onion mixture) into the egg mixture, then pour over shrimp. Sprinkle with paprika.
6. Bake for 25-30 minutes until an inserted toothpick comes out clean; cool for 10 minutes.
7. Serve warm or cold.

Roasted Turkey and Gravy

Submitted by Ken B.

Ingredients

• 1 whole turkey, skin on
• ½ cup salt
• ½ cup sugar
• ½ gal water
• ¼ cup flour
• 3 tbsp butter
• A brine of 1/2 C. Salt, 1/2 C. Sugar, and about 1/2 gallon of water. Combined.
• 1 cup carrots, peeled and chopped
• 1 cup celery, chopped
• 2 cups chopped onion
• Salt + pepper to taste

Instructions

1. Preheat oven to 325°
2. Combine water, salt + sugar to create a brine.
3. Brine the turkey in a 1 gal plastic bag for at least 2 hrs. Pat dry, salt + pepper all sides of the meat and rub the skin thoroughly with butter.
4. Spread the vegetables on a rimmed baking sheet. Salt + pepper to taste. Cover with a wire rack (don’t worry if you lack a rack).
5. Arrange the turkey on the rack, skin side down. Roast in the oven for 1 hr.
6. Turn turkey over, roast an additional hour until done.
7. Rest turkey, covered in a foil tent, on a cutting board.
8. For the gravy: Mash and strain the vegetables with the liquid in the pan.
9. Melt in a hot 1 qt saucepan.
10. Whisk in butter + flour. Cook, stirring until brown.
11. Add vegetable liquid and a little water to about 2 cups total volume. Whisk until thick over medium heat. Keep the gravy warm until served.
12. Place Turkey skin side up on the baking sheet.
13. Turn the oven to broil, and cook the turkey until the skin is crisp.
14. Serve with gravy on warmed plates.

Seared Duck Breasts with Cherry-Port Sauce

Submitted by Ken B.

Ingredients

• 2-8 oz duck breasts
• ¼ stick cold butter
• ¼ cups fine chopped shallots
• ½ cup chicken broth
• 12 halved red cherries (frozen or fresh)
• ¼ cup tawny port wine
• 2 tbsp orange marmalade
• Salt + pepper to taste

Instructions

1. Prepare the duck breasts by scoring skin on a crosshatch pattern with a sharp knife.
2. Add 2 tbsp butter to a heavy, very hot skillet. Sear the duck skin side down until crisp as desired.
3. Turn once, cook until medium rare. Transfer to a cutting board + tent with foil.
4. For the sauce: save about 2 tbsp of duck fat in the hot skillet. Add shallots. Gently saute until translucent.
5. Add broth, cherries, wine and marmalade. Boil until the sauce is reduced to a glaze. Stir continuously.
6. Whisk in 1 tbsp cold butter (or roux). Season to taste with salt and pepper.
7. Thinly slice duck. Fan slices out onto warm plates. Spoon sauce over and serve.

🌽 Side dishes

Charleston Red Beans and Bacon

Submitted by Ken B.

Ingredients

• 16 oz dry red beans
• 2 slices diced bacon
• 1 large sweet onion, sliced
• Several cloves garlic, chopped
• 1 tbsp butter
• ½ cup white wine (Vermouth)
• Worcestershire sauce to taste
• Hot sauce to taste
• Salt + pepper to taste

Instructions

1. Saute garlic, butter, salt and pepper in 2 qt. pot over medium heat until softened.
2. Add vermouth + reduce by half.
3. Add the beans + bacon and cover with water.
4. Simmer until beans are cooked, 1-2 hrs. Stir occasionally +taste for saltiness.
5. Cooked beans may be drained if dry servings if desired.
6. Stir in some Worcestershire + hot sauce to taste.

Holiday Salad

Submitted by Sterling E.

Ingredients

• 10 oz mixed baby greens (one large or two small greens containers at 5 oz each)
• 1 ½ cups crumbled goat cheese
• 1 ½ cups lightly toasted nuts such as pecans, walnuts or pine nuts (or all 3)
• 1 ½ cups dried cranberries
• 1 shallot, minced
• ¾ cup extra virgin olive oil
• ¼ cup champagne vinegar
• ½ tsp cracked black pepper
• ½ tsp sea salt granules
• 3 tbsp chopped fresh parsley
• 2 tbsp chopped fresh rosemary
• 1 tbsp dijon mustard

Instructions

1. Add to a glass jar (with lid) olive oil, vinegar, shallots, parsley, rosemary, mustard, salt and pepper. Give it a good shake. Set aside to allow flavors to marry. The extra dressing may be stored in the refrigerator in the jar for up to 5 days.
2. Lightly toast (careful not to burn, nuts turn bitter) the nuts on a tray in a toaster oven or in a dry pan over medium heat. Don’t walk away, toasting will happen quickly once the pan heats up. To ensure an even toast, shake the pan several times during the process.
3. In a large bowl, mix the greens, nuts, cranberries and goat cheese.
4. Slowly add dressing to ensure you do not overdress the greens. Start with half the mixture in the jar, then toss to coat. Add more as needed.
5. Serve immediately.

Southern Cornbread Dressing

Submitted by Haley H.

Ingredients

• 1 pan of cooked cornbread crumbled fine (approx 6 cups)
• 1 small bag (approx 6 cups) of Pepperidge Farm Stuffing Mix Herb Seasoned & Spices (blue bag)
• 1 can of cream of chicken soup
• 2 tbsp butter
• 2 ribs of celery, sautéed
• 1 large sweet onion, sautéed
• 1 tbsp rubbed sage (may add more to taste)
• 1 tsp poultry seasoning
• 1 32 oz chicken broth
• 3 eggs (beaten before you add to dressing mix)
• 1 can of evaporated milk
• Salt + pepper to taste

Instructions

1. Preheat the oven to 350°. Spray a 12x8 inch baking dish with cooking spray. Set aside.
2. In a skillet over medium high heat cook together butter, diced onion and celery. Season lightly with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables begin to soften and brown.
3. Place the crumbled cornbread and bread crumbs into a large mixing bowl. To the bowl add sauteed onion and celery, soup, eggs, rubbed sage, poultry seasoning, evaporated milk, salt and pepper.
4. Gradually add stock, stirring until all of the chicken stock is used and ingredients are fully moistened. Add more broth if needed.
5. Pour evenly into the prepared baking dish. Bake for 50-60 minutes until the top is golden and baked through.
6. Serve immediately.

Southern Squash Casserole

Submitted by Kelly D.

Ingredients

• 4 cups yellow squash, sliced into rounds
• 1 small yellow onion, sliced
• 1 tbsp olive oil
• 1 egg, beaten
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ¼ cup parmesan cheese
• ½ cup heavy whipping cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp pepper
• 1 cup almond flour
• 1 stick of butter, softened
• 2 green onions
• Paprika

Instructions

1. Preheat oven to 350°
2. Over medium heat, add squash, onion and olive oil to skillet and cook until veggies begin to lightly brown and soften, about 15 minutes. Remove from the skillet and let cool.
3. In a small bowl, combine the softened butter and almond flour until it turns into a paste. Set aside.
4. In a separate bowl, mix together the cooked, cooled squash + onion mix, cheddar, mozzarella and parmesan cheeses, heavy cream, garlic powder, onion powder, salt, pepper and beaten egg.
5. Pour mixture into a 9x13 baking dish.
6. Drop small amounts of the almond flour + butter mixture on top of the squash + cheese mixture. Don’t worry about making this look nice and neat – just evenly drop over the casserole.
7. Bake for 40 minutes, until golden brown and bubbly.
8. After cooking, take a butter knife and “cut” the almond flour/butter topping to break up any clumps.
9. Sprinkle with paprika, green onions and serve.

🥧 Desserts

Apple Bundt Cake

Submitted by Jill H.

Ingredients

• 3 cups flour
• 2 ¼ cups sugar
• ½ tsp salt
• 3 tsp baking powder
• 1 cup oil
• 4 unbeaten eggs
• ⅓ cup orange juice
  

Apple Mixture

• 5-6 apples, peeled + sliced thin
• 2 ½ tsp vanilla
• 2 tsp cinnamon
• 5 tbsp sugar

Instructions

1. Preheat oven to 350°
2. Mix cinnamon, sugar and vanilla together, then add apples.
3. In a separate bowl, mix together all dry ingredients.
4. In a separate bowl, mix together all wet ingredients.
5. Add wet ingredients to the dry ingredients.
6. Grease and flour Bundt pan.
7. Add ½ batter to pan then layer with apples, draining some of the juices and top with remaining batter.
8. Bake for approximately 1 hr. 30 min.

Benne Seed Cookies

Submitted by Joyce M.

Ingredients

• 1 ½ cup brown sugar
• ¾ cup butter
• 1 egg
• ¾ cup self rising flour (or add ¼ tsp baking powder and salt)
• 1 tsp vanilla
• ⅓ tsp nutmeg (optional)
• 1 cup Benne seeds (or substitute sesame seeds)

Instructions

1. Preheat oven to 350°
2. Cream sugar and butter, then add egg, flour (mixed with optional nutmeg) and vanilla. Gently fold in the seeds.
3. Bake on waxed paper until brown and no longer bubbly, cool completely before removing from waxed paper.

“Better Than Grandma’s” Moonshine Pie

Submitted by Firefly Distillery

Ingredients

• 1 9” pie crust
• 1 cup light brown sugar
• ½ cup + 1 tbsp flour
• 1 ¼ cup milk
• 2 eggs
• 2 tbsp butter
• 1 tbsp Firefly White Lightning Moonshine
• 1 cup unsweetened coconut flakes

Instructions

1. Combine ¾ cup sugar, flour and salt in a double boiler. Add milk and cook until thickened, around 20 minutes.
2. Place coconut flakes in a large pan over medium heat and toast until golden brown, around 7 minutes.
3. Beat egg yolks until thick. Gradually stir ¼ of the hot mixture into yolks before adding them back to the pot. Cook for 15 minutes, stirring constantly.
4. Remove from heat, stir in Moonshine and butter, and let cool.
5. Beat egg whites until foamy.
6. Gradually add remaining ¼ cup sugar, beating until soft peaks start to form.
7. Fold egg whites into mixture and spoon filling into pie crust. Sprinkle with toasted coconut flakes and chill until set, about four hours.

Boozy Bourbon Apple Cider Pie

Submitted by Hardscoop Distillery

Ingredients

• Pre-made graham cracker crust
  
• Hardscoop Bourbon Apple Cider ice cream
• 2-3 sliced apples, baked
• Cinnamon to taste
• Whipped cream (for topping)

Instructions

1. Let ice cream sit out for 5 minutes + spread in an even layer on the pie crust.
2. Top with whipped cream, baked apple slices + a dash of cinnamon. Freeze before serving.

Pumpkin Bars

Submitted by Bonny L.

Ingredients

• 4 eggs
• 1 cup canola oil
• 1 can pumpkin (100% pumpkin; not pie filling)
• 2 cups sugar (raw sugar is best)
• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• ½ tsp ground ginger
• ½ tsp ground cloves
• ½ tsp nutmeg

Frosting

• 6 oz cream cheese
• 4 cups powdered sugar
• ¾ stick of butter
• 1 tbsp milk or cream
• 1 tsp vanilla

Instructions

1. Preheat oven to 350°
2. Mix eggs, oil, sugar + pumpkin and set aside.
3. Mix remaining ingredients, then add to the pumpkin mixture.
4. Pour mixture into a large greased + floured cookie sheet.
5. Bake for 25-30 minutes
6. Mix frosting ingredients together + frost pie when cooled.

Pumpkin Cheesecake

Submitted by Ms. Rose’s Fine Food & Cocktails

Ingredients
Crust

• 1 ½ cups gingersnap crumbs
• ¼ melted butter
• ¼ cup brown sugar
• Pinch of salt
  

Filling

• 2 pounds cream cheese, room temp
• 1 ½ cups sugar
• ⅓ cup sour cream
• 1 tsp vanilla extract
• 4 eggs, room temp
• 1 cup pumpkin puree
• 1 tsp cinnamon
• 2 tsp pumpkin pie spice

Instructions

1. Preheat oven to 350°
2. Mix crust ingredients together and pat into the bottom of a 9″ springform pan.
3. Bake the crust for 7 minutes, allow to cool; reduce oven heat to 300°
4. Place cream cheese and sugar into a stand mixer and mix for about one minute, scraping the bottom and sides very well. Repeat the process 2 more times.
5. Add eggs one at a time, scraping bowl after each egg.
6. Add vanilla extract
7. When mixed, place 1 cup of batter into a bowl and fold in puree and spices.
8. Next, wrap the crust in plastic wrap and aluminum foil to avoid leaking.
9. Gently pour in plain batter on top of crust and swirl pumpkin into the plain batter.
10. Place the wrapped pan onto a cookie sheet and carefully pour hot water on the cookie sheet to avoid the cheesecake from cracking.
11. Bake for 1 hr 20 min.
12. Turn off the oven and allow cheesecake to cool in the oven for 30 minutes.
13. Remove cheesecake from the oven and remove foil/plastic and allow to cool completely before slicing.

Have a recipe you want to share? Let us know. 👇

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