From cooking appetizers to roasting turkey to baking desserts, the Big Green Egg is the Ultimate Cooking System for your Holiday feast. And the EGGcessories expand the creativity that can happen on the EGG.
The Perfect Roasted Turkey
A turkey roasted on the Big Green Egg is a simple, yet elegant centerpiece for your holiday meal.
Ingredients
1 turkey, cleaned thoroughly
Poultry seasoning
1 whole onion, cut in half
1 stalk celery
2 cups chicken broth, wine or water
Method
Set the EGG up for indirect cooking with the convEGGtor at 325°F.
Use a handful of pecan chips for a light, smoky flavor and to provide a deep brown color to the turkey. Spread the seasoning generously over the outside of the bird. Load the bird onto a Vertical Poultry Roaster or Rib and Roasting Rack, then place into a drip pan. Add the onion and celery to the drip pan. Fill the pan with chicken broth, wine or water. Cook for 12 minutes per pound until the turkey has reached a safe minimum internal temperature of 165°F throughout the product. Reserve the drippings from the drip pan to make gravy.
Savory Bread Pudding with Corn, Ham and Pepper Jack Cheese
This wonderful take on dressing is perfect for a delicious Holiday dinner.
Ingredients
2 tablespoons butter
1½ cups cooked corn
1½ cups cooked ham, diced
¾ cup scallions, thinly sliced
1 clove garlic, minced
1 teaspoon Big Green Egg Sweet & Smoky Seasoning
3 large eggs
2 cups half-and-half
4 oz. pepper jack cheese, cut into ½ inch cubes
¼ cup chopped fresh basil leaves
½ teaspoon salt
1 teaspoon black pepper
1 cup prepared cornbread stuffing, cut into ¾ inch cubes
Method
Set the EGG up for indirect cooking with a convEGGtor at 350 F.
Melt the butter in a Big Green Egg 10.5 cast iron skillet. Add the corn, ham, scallions, garlic and Sweet & Smoky Seasoning. Cook, stirring occasionally, until the scallions are soft. Lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt and pepper.
Carefully remove the skillet from the EGG. Stir the cornbread stuffing into the skillet. Pour the egg mixture on top of the stuffing and stir carefully to distribute all the ingredients evenly. Place the skillet back in the Big Green Egg and bake until lightly puffed and golden, about 30 minutes. Serve warm. Serves 4-6.
Chocolate Bourbon Pecan Pie
Pecan pie is a typical Southern dish made from corn syrup, brown sugar and pecans and is often served on holidays. This traditional pie filling has a touch of bourbon and combines with dark chocolate morsels. It is perfect for a fall dinner or winter Holiday dessert and would be especially good served after a turkey dinner.
Ingredients
1 cup dark corn syrup
3 large eggs, beaten
5 tablespoons unsalted butter, melted
1 cup firmly packed light brown sugar
¼ cup bourbon
2 tablespoons all-purpose flour
1 cup semisweet chocolate chips
1 cup chopped pecans
1 (9-inch) pie shell
Whipped Cream Ingredients
1 cup heavy cream
½ cup confectioners’ sugar
½ teaspoon vanilla extract
Set the EGG for indirect cooking with the convEGGtor at 400°F.
Using a wooden spoon, mix the corn syrup, eggs, butter, brown sugar, bourbon and flour in a medium bowl until combined. Add the chocolate and pecans and blend well. Pour the filling into the pie shell. Place the pie plate on the convEGGtor. Close the lid of the EGG and bake for 45 minutes, or until the filling is set and the pie is golden brown. Remove the pie and let cool completely, then refrigerate.
To make the whipped cream, using a whisk or an electric mixer, beat the cream, confectioners’ sugar and vanilla for 5 minutes, or until light and fluffy. Serve slices of pie garnished with the whipped cream or pass separately. Serves 6 to 8.
-submitted by Rachel Riley Martin
