Burton Ambassador Alex T’s Recipe for Getting Outside Over the Holidays

When I think about the holidays, I usually picture my mother bustling around the stove for days at a time, our kitchen a mess, lots of food, football, a drunk uncle or two, and cleaning up for what seems like an eternity. Now that I'm grown up, my mother has passed the torch to me to handle all of our family holiday meals. Through the years, I've created a fool proof way to get throughout the holidays and still have time to have fun with my friends and family.

My goal is to spend as much time outdoors, enjoy the changing of the seasons, hiking, playing football and hopefully get a few days of riding in (if there is snow!). It’s all about taking the pressure off the holidays and enjoying time with your loved ones. So here are a few recipes, tips, and tricks that have helped me host some of the most epic meals my family has ever had.

Fool-Proof Turkey

This recipe was made famous in our household by my mother, and Oprah herself has said that this recipe is her favorite turkey recipe ever. So like, it’s a big deal. Here it is with my own little adjustments:

Serves 4-6 people

• 5 (1 pound) Turkey Thighs
  
• 8 tablespoons Dijon Mustard
  
• 1/3 cup low sodium soy sauce
  
• 1/3 cup lemon juice, keep the rinds
  
• 2 sprigs fresh rosemary
  
• 3 sprigs fresh thyme
  
• 6 sage leaves
  
• 4 tablespoons olive oil
  
• 3 teaspoons fresh cracked black pepper
• 3 cups chicken broth
  
• 2 tablespoons cornstarch
  
• 2 tablespoons water
  
• 1 tablespoon dry sherry

1. Preheat oven to 350 degrees F.
2. Place the turkey thighs in a roasting pan. Whisk the mustard soy sauce, olive oil and lemon juice together and pour over the thighs.
3. Place the rinds from the lemons in the roasting pan and scatter the herbs all around the pan. Drizzle some more olive oil over the top and season with salt and pepper.
4. Cover tightly with aluminum foil and roast for 65 minutes, undisturbed.
5. Remove the foil and add 1 cup of chicken stock. Use a wooden spoon to scrape any bits off the bottom the pan. Baste the thighs with a turkey baster. Raise the heat to 375 degrees F and roast for another hour and half to two hours, basting every 20 minutes or so. The tops will start to become golden brown and the meat will start falling off the bone. (Add more stock at any point, if needed.)
6. Remove the turkey thighs from the oven and place on a plate, cover loosely with foil while you make the gravy.

GRAVY:
1. To make the gravy, use a wire mesh strainer and strain the juices from the turkey pan into a sauce pan and let it sit a minute, so the fat can rise to the top. With a ladle, skim off the fat from the top. Add in about 2 cups of chicken stock.
2. Bring it gently to a boil.
3. In a small glass bowl mix 2 tablespoons cornstarch and 2 tablespoons water until it becomes a paste. Add to the saucepan and stir with a wooden spoon until the drippings start to thicken slightly.
4. You can repeat step 3 for a thicker gravy.
5. Add in a splash of dry sherry, simmer for 1 minute, and serve!

Sweet Onion Dip with Roasted Tomatoes

This recipe is beyond cherished by my friends and family. I usually make a double batch because this stuff goes quickly!

• 8 ounce package of cream cheese (at room temperature)
  
• 1 cup mayonnaise
  
• 1 cup freshly grated Parmesan
  
• 1 cup diced sweet onion
  
• 1 large leek, sliced thin (omit the dark green tops) and rinsed well!
  
• 2 teaspoons cracked black pepper
  
• 8 ounces of cherry tomatoes

1. Preheat the oven to 350 degrees F.
2. In a bowl, mix together cream cheese, mayonnaise, Parmesan, onion, leek and black pepper.
3. Pour the mixture into a round or square baking dish, top with more parmesan, more black pepper and tomatoes. Bake for an hour until everything is melted together.
4. Serve with your favorite crusty bread, and sliced cucumber.

Incredible Cornbread Stuffing

Stuffing is one of my favorite dishes during this time of year. You can always buy boxed stuffing if you're in a rush, but here's my homemade recipe:

TIP: Cube the cornbread, and sauté all the vegetables and sausage the day before. The day of, add the liquid, mix and bake!

• 8 cups cornbread, cubed into 1” cubes and toasted (recipe attached)
  
• 1 tablespoon olive oil
  
• 2 mild Italian chicken sausages
  
• 2 leeks, rinsed well and sliced thin
  
• 2 eight ounce packages sliced white button mushrooms
  
• 4 cups sliced celery, ¼” thick
  
• 1 granny smith apple, diced
  
• 1 ½ teaspoons salt
  
• 1 teaspoon fresh thyme leaves
  
• 8 sage leaves, julienned
  
• ½ teaspoon fresh rosemary, finely chopped
  
• ½ teaspoon pepper
  
• 1/8 teaspoon cayenne pepper
  
• 1 large orange (juiced zested)
  
• ¾ cup chicken stock
  
• ¼ cup heavy cream

1. Preheat oven to 350 degrees F.
2. In a large skillet, heat olive oil over medium heat. Add sausage and cook until it’s golden brown. Remove the sausage and place into a small bowl.
3. Then add leeks, and celery and sauté on medium high for 5-10 minutes, stirring frequently. Once leeks and celery are soft, add mushrooms and apples and cook for another 5 minutes. Then add thyme, sage, and rosemary and stir.
4. Remove from the heat and put the cooked veggies into a large mixing bowl, then add the toasted cornbread. Pour heavy cream, orange juice, zest, and chicken stock over everything and mix to combine thoroughly, it’s okay if some of the pieces break apart it just makes it better in the end.
5. Grease a 9 X 13” pan with oil of your choice. Dump cornbread and veggie mixture in and bake for 30-35 mins.

CORNBREAD:

• 2 cups gluten free flour or regular flour
  
• 2 cups cornmeal
  
• 2 tablespoon baking powder
  
• 1 teaspoon kosher salt
  
• 4 eggs
  
• 2 cups milk or non dairy alternative
  
• ½ cup butter
  
• 1/3 cup honey

1. Preheat oven to 400 degrees F.
2. Grease a 9” X 13” baking pan.
3. Sift together the flour, cornmeal, baking powder, and salt.
4. Combine the milk, eggs, butter, and honey.
5. Add the liquid ingredients to the dry and mix.
6. Pour batter into baking pan and bake for 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the bread starts separate from the pan.

The Game Plan

TIP: Have different family members or guests bring a dish, dessert, or drinks. This will save everyone both money and time.

Three Days Before –

1. Go Grocery Shopping. I usually wake up early and get it done first thing. Get everything you need and avoid the crowds.
2. Make Marinades and Dressings. Marinade for the turkey, salad dressing, and cranberry sauce can all be made ahead of time.

Two Days Before –

1. Assemble Onion Dip. Cover and store in fridge, and do not bake it until the day of.
2. Marinate Turkey Thighs.
3. Stuffing prep. Make cornbread and sauté all the stufing ingredients. Store and assemble/bake the day of the meal.

The Day of the Meal –

Pour yourself a big cup of coffee, assemble dishes and bake, plan a hike, and get outside! ∆