Holiday-Inspired Recipes
Turkey Mode and Roasted Vegetable Modes, now on Café wall ovens and ranges, will help you create the perfect presentation for your holiday meal.
Once you’ve got the turkey covered you’ll need a few additional recipes to round out your meal. Try our suggestions for a colorful, flavorful and unique spread.
Learn more about downloadable appliance upgrades
Classic Roasted Turkey
Cook time: 2-3 hours | Servings: 8-10
This roasted turkey recipe is simple, delicious and fool-proof thanks to the new Turkey Mode available on Café ranges and wall ovens. It will exceed expectations as the centerpiece of your Thanksgiving feast.
Ingredients
1 turkey (10 to 12 pounds)
Coarse kosher salt
1 tablespoon ground black pepper
1 lemon, zested and quartered
1 bunch fresh thyme
1 bunch fresh sage
2 onions, peeled and quartered
½ cup salted butter, softened
Olive oil, as needed
How to make it
Thaw turkey (allow up to 4 days to safely thaw in the refrigerator). Remove any giblets from the cavity and reserve for stock or gravy.
Pat turkey dry with paper towels; rub all over with kosher salt (½ teaspoon per pound of turkey), pepper and lemon zest. Allow turkey to sit at room temperature for 1 hour or up to 24 hours in the refrigerator.
When ready to roast, fill the inside of the cavity with onions, lemon and herbs. Carefully separate the skin of the turkey from the meat and rub butter under the skin. Brush the skin of the turkey with oil.
Place turkey, breast side up, on a roasting rack set inside the roasting pan. Insert the temperature probe into the thickest part of the breast, without touching the bone. Be sure to push the probe all the way in, the gray end of the probe touching the skin of the turkey.
Set the oven to Precision Cooking > Meat > Whole Turkey and follow the prompts. When the turkey is in the oven, plug in the other end of the temperature probe. The oven will alert you when the turkey is done (it should take about 2 to 3 hours depending on the size of your turkey). If the turkey is getting too browned during roasting, tent with aluminum foil.
Remove turkey from oven and allow to rest for 15-20 minutes before carving. Reserve any drippings to make turkey gravy. Slice the turkey and serve.
Probe Placement
Accurate probe placement is the key to a perfectly cooked turkey. Insert the metal tip of the probe into the thickest part of the breast, without angling it outward. Be careful to not hit bone. The gray end of the probe will be in contact with the skin of the turkey.
Probe Placement
Accurate probe placement is the key to a perfectly cooked turkey. Insert the metal tip of the probe into the thickest part of the breast, without angling it outward. Be careful to not hit bone. The gray end of the probe will be in contact with the skin of the turkey.
Orange Pomegranate Green Bean and Arugula Salad
Cook Time 24-26 min | 8-12 Serving
Give your green beans a fresh spin with this simple and colorful salad. Using Café’s new Green Bean mode, prepare this salad ahead of time and serve chilled or at room temp.
Roasted Green Bean Ingredients
12 ounces fresh green beans, washed and ends trimmed
1 TBS olive oil
½ tsp kosher salt such as Diamond Crystal or ¼ tsp table salt
Vinaigrette Ingredients
1 TBS fresh orange juice
1 TBS white wine or champagne vinegar
1 tsp Dijon mustard
¼ cup olive oil
¼ tsp kosher salt such as Diamond Crystal or 1/8 tsp table salt
To Serve Ingredients
1 5 oz package of baby arugula
¼ cup pomegranate arils
¼ cup shelled pistachios
1 oz goat cheese
Orange zest
How to make it
Place green beans on sheet pan. Add olive oil and salt. Toss to coat beans and distribute in a single layer across the pan.
Cook using “Roasted Vegetables à Green Beans” mode, following on-screen instructions for rack position placement.
While the green beans are roasting combine the vinaigrette ingredients and mix well.
When timer expires, remove green beans from the oven and let cool slightly so they don’t wilt the greens.
Toss green beans and arugula with vinaigrette
Transfer to serving platter and top with pomegranate arils, pistachios, goat cheese and orange zest
Maple Rosemary Glazed Carrots
Cook Time 35-38 min | 6-8 Servings
Dress up ordinary roasted carrots with a quick maple rosemary glaze. With our new Roasted Carrot mode, this delicious side dish can be on your table in less than 40 minutes.
Ingredients
2lbs of whole carrots
1 TBS olive oil
1 tsp kosher salt such as Diamond Crystal or ½ tsp table salt
1 TBS butter, softened
1 TBS maple syrup
½ TBS chopped fresh rosemary
How to make it
Peel carrots, remove ends and cut into chunks that are 1-2 inches long. Cut any very wide carrot pieces (greater than 1 inch diameter) in half lengthwise.
Toss the carrot pieces with the olive oil and salt and arrange on a sheet pan in a single layer.
Cook using “Roasted Vegetables à Carrots” mode, following on-screen instructions for rack position placement.
While the carrots cook, combine the butter and maple syrup until a smooth mixture forms.
When the timer expires, remove the sheet pan from the oven and gather the carrot pieces together. Add the butter mixture to the carrot pieces and toss to coat the carrots.
Transfer to a serving platter, sprinkle with fresh rosemary and enjoy!
Sweet Potato Gratin
Prep Time 20 minutes | Servings 8 to 10
A great addition to your holiday meal, thinly sliced sweet and Yukon gold potatoes topped with fresh herbs, a silky sauce and plenty of cheese.
Ingredients
3 medium sweet potatoes
6 small Yukon gold potatoes
1 teaspoon kosher salt
¼ teaspoon ground black pepper
¾ teaspoon garlic powder
1½ teaspoon fresh Italian parsley
½ teaspoon fresh thyme
½ teaspoon fresh sage
½ teaspoon fresh rosemary
8 ounces Gruyère grated (2 cups)
½ cup thinly sliced yellow onion chopped
½ cup half-and-half
½ cup low-sodium chicken broth
How to make it
Preheat oven to 375°F. Peel potatoes, and, using a mandolin or knife, cut into very thin slices (about ¼ inch). In a large bowl, gently toss potatoes with salt, pepper, garlic powder, parsley, thyme, sage, rosemary, cheese, and onion, until everything is evenly mixed. Be careful not to break the potato slices.
Working with a small handful of potatoes at a time, gently line up coated slices in a greased 2-quart baking dish. Pour half-and-half and broth over potatoes. Cover pan with foil and seal around edges.
Bake 50 minutes and remove foil. Continue to bake until potatoes are tender and top is golden, 15 to 20 minutes more. You can test the potatoes with a knife to see if they are tender throughout. Cool slightly and serve hot.
Air Fried Brussels Sprouts with Crispy Pancetta
Time 25 minutes | 4 Servings
Crispy Brussels sprouts at restaurants typically come from the deep fryer. Now you can achieve the same delightfully crunchy texture in your Café oven using the No-Preheat Air Fry Mode.
Ingredients
4 ounces pancetta
1 pound Brussels Sprouts
1 tablespoon olive oil
½ teaspoon kosher salt
Freshly ground pepper
¼ cup parmesan cheese, shaved
How to make it
Lay pancetta on a parchment-lined baking sheet and place into the oven on the middle rack.
Air fry at 400 for 6-8 minutes until crispy. drain on paper towels and set aside.
Trim Brussels sprouts and cut in half. Transfer to a medium bowl, add 1 tablespoon olive oil and 1/2 teaspoon kosher salt, and pepper to taste, toss to combine.
Arrange the Brussels sprouts in a single layer on a dark-coated, non-stick baking sheet. Place pan in the oven, select Air Fry mode.
Air Fry at 425°F for 10 minutes, flip, cook 5 minutes more.
Arrange cooked brussels on a platter. Top with crumbled pancetta and parmesan shavings. Serve.
Coffee and Cardamom Crème Brulée
Time 5 hr | Makes 6 servings
Individual desserts are an elegant way to end a meal, especially when that dessert is a silky custard steeped with the flavors of roasted coffee and sweet-spicy cardamom. The custards can be made a few days ahead of time, simply brulée the sugary tops before serving.
Ingredients
4 cups cold heavy cream, divided
⅔ cup white sugar
Pinch of salt
½ cup dark roast coffee beans crushed
8 cardamom pods crushed
1 vanilla bean
12 egg yolks
2-3 tablespoons turbinado sugar
How to make it
In a medium sized saucepan combine 2 cups of the heavy cream and white sugar. Split the vanilla bean down the center and scrape the seeds into the cream. Add the vanilla pod, coffee beans and cardamom pods. Bring the mixture to a boil, stirring to prevent scorching. Once mixture is at a boil, remove from heat and allow to steep for 15 minutes. Strain into a medium sized bowl.
Prepare the water bath. Add kitchen towel to bottom of pan 9x11 roasting pan. Place in 6-8 ramekins depending on size (4 or 5 ounce ramekins).
Preheat oven to 300°F and position a rack in the middle of the oven.
In a large bowl whisk egg yolks until combined. Add the remaining 2 cups of chilled heavy cream to warm infused cream. Add 1 cup of warm cream mixture to yolks, whisk until combined. Repeat with a second cup of the warm cream, whisk until combined. Add in the remaining cream and mix until smooth and thoroughly combined. Strain through a fine mesh strainer into a 2 quart measuring cup. Equally divide custard mixture into each ramekin.
Take prepared ramekins to oven, carefully pour hot water from a kettle ⅔ up the side of ramekins. Bake for 30-35 minutes. Use an instant read digital thermometer to check temp, 5 minutes before end time. Desired temp is between 170°F-175°F. Remove dishes to a wire rack. Allow to cool to room temp (about 2 hours)
Chill in fridge on rimmed baking sheet covered with plastic for at least 4 hours and up to 4 days.
When ready to brulee, remove custards from the refrigerator. Dab any condensation off the tops of the custards with a paper towel. Sprinkle each ramekin with 1 teaspoon of turbinado sugar. Evenly cover the top of the custard. Brulee with a small kitchen torch, caramelizing the sugar until melted and browned. Return the custards to the refrigerator for 30 minutes to chill before serving.