My kids are older now. They’re not screeching into our bedroom at 5 am on Christmas morning any more. Quite the reverse – for the past few years, we’ve had to wake them in order to get our Christmas day going. And now that they all live on their own, my hubby and I establish a time for everyone to arrive (12 noon – so they can sleep in) and then we have brunch together.
For the past couple of years, I’ve made something that requires advance planning. The recipe calls for 5 cups of cooked, cubed turkey, which means I have to roast a turkey in order to get the leftovers. So we have a turkey dinner a few days before Christmas, after which I cut up the turkey so it’s ready for Christmas morning. The rest is simple … in a complicated way. First, you need a cast-iron skillet (which I bought especially for this recipe). You melt some butter in the skillet, then add a couple of onions (chopped up) and chopped celery. Well, here… let me give you the ingredients:
3-4 TBS unsalted butter
2 large yellow onions, finely chopped
4 large celery stalks with leaves, finely chopped
2 large baking potatoes, peeled, cubed (I use 3 or 4 for my family)
2-3 TBS olive oil if needed
1/2 cup chopped fresh flat-leaf parsley
1 TBS rubbed sage
1 tsp dried thyme or 1 TBS fresh thyme leaves
Salt and pepper to taste
2 lb cooked turkey cut into cubes (about 5 cups)
About 1 cup chicken or turkey stock
After you’ve cooked the onion and celery, add the potatoes and sauté them until they’re lightly browned (5-6 minutes). Add the turkey cubes and all the spices, and mix well. Then add the broth and bring it to a boil. Put the whole thing into the oven and bake uncovered until the potatoes are done – about 20 minutes.
Now you make 12 little “nests” into the mixture with the back of a spoon. (It helps if you make the nests go all the way down to the hot pan). Break an egg into each nest and season them with salt and pepper. Return the pan to the oven and continue to bake until the eggs are set, 6-8 more minutes.
To serve, just bring the skillet to the table and use a spatula to transfer the nests to the plates.
Everyone LOVES this dish! It’s savory and delicious and goes with all kinds of drinks – even beer. (One of my sons is a “foodie” and is into special designer beers these days, so he chooses a hearty brew and serves some of it with this meal).
One thing, though – I find the eggs don’t cook in the 6-8 minutes the recipe says. I end up turning on the broiler for a couple of minutes at the end, just to make sure the eggs finish cooking.
Do you have a favorite holiday recipe? Share it with us and I’ll pick one cook to receive a copy of The Warrior Laird, my latest book from Avon.
I hope you all have a very Happy New Year!