We’re going to talk about how to cook your food in a festive way, and I’m going to show you how to prepare some classic American comfort foods like turkey legs, stuffing, and gravy.
And I’m also going to give you a quick guide on how to make a few new dishes for the holiday season, too.
The dishes we’re talking about in this post are all traditional American favorites.
We know they’re great for the grill, and we love them on a cold winter’s night.
But they also have a lot of versatility.
We can make them in a hurry and use them as a meatball, or we can make the most of them as an entrée.
We’ll even show you a few more easy and delicious dishes that are totally delicious when they’re made the old-fashioned way.
Here are the seven American comfort food dishes you’ll love to make this Christmas season.
Tuna-Baked Turkey Legs 1.5 cups (2 cups) all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/8 teaspoon baking powder 1/6 teaspoon ground cloves 2 large eggs 1/3 cup cooked chicken breast 1 large yellow onion, sliced 1 large sweet potato, diced 1/1 cup chopped parsley, stems removed 1/5 cup fresh grated Parmesan cheese (I used this recipe from The American Cook) 2 tablespoons chopped fresh parsley or 1 tablespoon fresh parsly 1 tablespoon freshly grated cheddar cheese, divided 3 cups leftover stuffing (about 12-14 servings) 1 tablespoon sour cream 1 tablespoon minced fresh ginger 1 tablespoon chopped garlic salt and freshly ground pepper, to taste Preheat oven to 350 degrees F. Butter two 8-inch pie pans, and line with parchment paper.
In a large bowl, whisk together flour, salt, baking soda, baking powder, cloves, and onion.
Add chicken, sweet potato and parsley and stir to combine.
Pour egg and chicken mixture into prepared pans and bake for 8 minutes, until mixture is light golden brown and chicken is tender.
Remove from oven and allow to cool.
Transfer mixture to a bowl.
In another bowl, add mashed potatoes and grated cheese.
In the same bowl, mix together sour cream, minced fresh garlic, ginger, parsley slices, and salt and pepper.
Stir in the chicken mixture and stir until combined.
Spoon mixture into lined pie pans and top with turkey legs.
Bake for 20-25 minutes, or until golden brown.
Let cool completely.
Cauliflower-Bacon Chicken 2 tablespoons olive oil 1 medium head cauliflower, cut into 1/16-inch cubes 1/32 teaspoon cumin 1/12 teaspoon turmeric 1/24 teaspoon salt and black pepper, or to taste 1 medium egg 1/7 cup brown sugar 2 tablespoons sour cream 3 cups shredded cabbage 1 tablespoon grated parmesan cheese (optional) In a medium bowl, beat together egg and cauliflower.
In separate bowl, combine cumin, turmeric, and 1/30 teaspoon salt.
Add cauliflower mixture to olive oil mixture and toss to coat well.
Stir until evenly coated.
In an electric mixer, cream together sugar and sour cream until fluffy, about 1 minute.
Add eggs and beat until combined, about 2 minutes.
Add cabbage mixture and mix to combine, about 5 minutes.
Sprinkle the mixture with parmesans and cheese.
Pour into greased pan and bake at 350 degrees for 10 minutes, stirring frequently.
Remove skillet from oven, and let cool.
Sprout cabbages in batches of 4-6.
Serve hot with mashed potatoes or other traditional Thanksgiving foods.
Recipe Notes *You can make this recipe without cilantro if you don’t have any.
You can substitute with any fresh herb.
Recipe by The American Homecooking Club.
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