Stars' Favorite Holiday Recipes

This rich and creamy soup from Mad Men star Christina Hendricks calls for decadent ingredients like bacon, Pecorino cheese, and white truffle oil. It’s the perfect starter for wowing dinner guests. Get the recipe below!

Serves 8

Ingredients:
6 slices of bacon, chopped
2 cups onions, chopped
1½ cups celery, chopped
6 garlic cloves, chopped
12 cups cauliflower (2 large heads), chopped in 1" pieces
8 cups chicken broth
3" cube of Pecorino Romano cheese, plus extra for garnish
1 cup heavy cream
Salt and black pepper to taste
Crumbled bacon and fresh herbs for garnish
White truffle oil for drizzling on top

Directions:
1. Saute bacon in a heavy large saucepan over medium heat until golden brown; set aside a few pieces to crumble as garnish.
2. Add onion, celery and garlic. Cover; cook until veggies are soft, stirring occasionally, about 7 minutes.
3. Add cauliflower, broth and cheese; bring to a boil. Reduce heat to low, cover and simmer until cauliflower is tender, about 20 minutes.
4. Puree soup in batches in a blender.
5. Return to pan, add cream; let soup simmer. Thin with more broth if needed. Season with salt and pepper.
6. Ladle into bowls, top with cheese shavings, bacon, any fresh herb (like tarragon), and a tiny drizzle of truffle oil-a little goes a long way.

Ingredients

:
amp#149; 1 lb. green beans, ends trimmed
amp#149; 2 garlic cloves
amp#149; 1 shallot
amp#149; 1/4 cup red wine vinegar
amp#149; 2 tsp. salt
amp#149; 1/4 tsp. pepper
amp#149; 2 tbsp. Dijon mustard
amp#149; 1 tbsp. sugar
amp#149; 1 cup canola oil
amp#149; 25 fresh basil leaves, plus a few extra for garnish

Directions:
1. Place beans in a steamer in a covered saucepan over medium heat.
2. Steam about 5 minutes until beans turn bright green and are tender but still crisp.
3. As beans are steaming, mince garlic and shallot in a food processor.
4. Add remaining ingredients into food processor and pulse until basil leaves are coarsely chopped.
5. Pour dressing over hot green beans and garnish with remaining whole basil leaves.

Serves 8

Ingredients

:
• 5 cups day-old cornbread, crumbled
• 4 cups day-old Bisquick biscuits, crumbled
• 1 1/2 cups celery, finely chopped
• 1 large onion, finely chopped
• 1/8 tsp. black pepper
• 2 tsp. salt
• 6 cups chicken broth
• 1 tbsp. dried sage
• 1 tsp. parsley flakes
• 1/4 tsp. poultry seasoning
• 1/2 cup melted butter
• 1 lb. mild pork sausage, cooked and drained

Directions:
1. Preheat oven to 350° F.
2. In a large bowl, mix all ingredients together. Stuff turkey with mixture and follow your own recipe for cooking time or treat as a side dish (as Hendricks's family likes to do) by placing mixture in a 9" x 13" ovenproof pan or casserole dish in oven, uncovered.
3. Cook 1 hour, adding extra broth if it starts to become too dry.

Serves 8 (with leftovers)

Ingredients

:
• 2 large bunches of Tuscan Kale
• 2 tbsp. shallots, finely chopped
• 2 tbsp. fresh lemon juice
• 1/4 tsp. salt
• black pepper to taste
• 3 tbsp. olive oil
• 6 oz. crumbled feta cheese, to taste

Directions:
1. Wash kale; chop into bite-size strips, discarding stems; set aside.
2. Combine shallots, lemon juice, salt and pepper; slowly whisk in olive oil to thicken.
3. In a large salad bowl, toss kale and feta; coat with dressing.

Serves 8

Ingredients

:
• 2 cups pecans, plus 1/2 cup for top of pie
• 1 store-bought 9" pie shell
• 3 eggs
• 1/2 cup less 1 tbsp. heavy cream
• 1 cup sugar
• 1 tsp. vanilla
• 2 tbsp. butter
• 1 tbsp. sherry
• 1/2 cup dark corn syrup
• 1/8 tsp. salt

Directions:
1. Preheat oven to 400° F.
2. Break up pecan pieces and fill pie shell.
3. Place remaining ingredients in a blender or food processor; pulse for 10 seconds.
4. Pour mixture into pie shell and bake in oven for 25 minutes.
5. Arrange pecan halves on top; bake 10 more minutes.
6. Let cool.

Serves 8

Ingredients:

amp#149;1 1/2 cups flour
amp#149;1/2 cup fine yellow cornmeal
amp#149;1/2 tsp fine sea salt
amp#149;2 tsp baking powder
amp#149;1 tsp baking soda
amp#149;4 tbsp cold unsalted butter, cut into 1/2" cubes
amp#149;2 cups freshly grated Parmesan cheese
amp#149;1/2 cup finely chopped scallions, white and green parts
amp#149;3/4 cup buttermilk
amp#149;1/3 cup olive oil
amp#149;1/2 cup lemon butter at room temperature
amp#149;3 cups baby arugula (optional)
amp#149;10 oz. smoked salmon or prosciutto (optional)

Directions:
1. Place an oven rack in center of oven and preheat to 400°F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine flour, cornmeal, salt, baking powder, and baking soda; add butter. Using your fingertips, work butter into flour until mixture resembles a coarse meal. Stir in cheese and scallions. Add buttermilk and olive oil. Stir until mixture forms a dough.
3. Drop dough onto prepared baking sheet in 12 equal-size portions. Bake for 18–20 minutes or until golden. Cool biscuits for 10 minutes, then transfer to a rack to cool completely.
4. Slice each biscuit in half horizontally and spread each half with lemon butter. Serve biscuits whole. Optional: Add arugula leaves and a small slice of smoked salmon or prosciutto to each biscuit.

Makes 12

Ingredients:

amp#149;2 tbsp unsalted butter
amp#149;3 tbsp honey
amp#149;4 large eggs
amp#149;1/2 cup whole-milk ricotta cheese
amp#149;3 tbsp sugar
amp#149;1 cup whole milk
amp#149;1/4 cup freshly squeezed orange juice
amp#149;4 slices bread, torn into 1" pieces (about 4 cups)
amp#149;1 10 oz. bag frozen mixed berries, thawed and drained

Directions:
1. Melt butter in a small saucepan over low heat. Turn off heat, add honey and stir. Set aside.
2. Place eggs, ricotta and sugar in a large bowl. Using a fork, mix to combine and beat eggs. Add milk, orange juice, butter and honey mixture, and then add bread. Stir to combine. Gently fold in berries.
3. Pour mixture into a two-quart baking dish. Cover with plastic wrap and refrigerate for at least 2 hours and up to 12.
4. Preheat oven to 350°F. Bake strata until golden on top and baked through, about 40 minutes. Let stand for 5 minutes. Spoon into dishes and serve.

Serves 6 (with leftovers)

Ingredients:

amp#149;2 cups dry elbow macaroni
amp#149;4 tbsp canola oil
amp#149;2 lb. pork loin, chopped into 1/2" cubes
amp#149;Salt and pepper
amp#149;1/2 cube chicken-flavored bouillon dissolved in 1/4 cup water
amp#149;1 medium green pepper, diced
amp#149;3 cloves garlic, minced
amp#149;2 stalks celery, diced
amp#149;1 medium onion (Vidalia or yellow)
amp#149;1 cup mushrooms, thinly sliced
amp#149;1 jar (24 oz.) high-quality marinara sauce
amp#149;2 cups shredded sharp cheddar cheese

Directions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions, rinse, and set aside.
3. Heat a large frying pan on medium-high and coat with 2 tbsp oil. Add pork cubes, season with a pinch of salt and pepper and bouillon mixture, then brown meat on all sides (about 12 minutes total). Set aside.
4. Coat frying pan with 2 tbsp oil and saute vegetables with a pinch of salt and pepper until lightly brown and tender (10 to 12 minutes).
5. Combine macaroni, meat, vegetables and sauce, season with a pinch of salt and pepper, and transfer into a 9" x 13" baking dish. Top with shredded cheese.
6. Bake for 15 minutes.

Serves 6

Ingredients:

amp#149;Nonstick spray, for pan
amp#149;1 box pound-cake mix (16 oz.)
amp#149;1/2 cup butter, softened
amp#149;4 eggs
amp#149;8 oz. cream cheese, softened
amp#149;3 3/4 cups powdered sugar
amp#149;1/2 cup coarsely chopped pecans

Directions:
1. Preheat oven to 350°F.
2. Grease a 9" x 13" baking pan; set aside.
3. In a large bowl combine cake mix, butter, and 2 eggs. Mix until smooth.
4. Spread mixture evenly in pan.
5. In a medium bowl combine 2 1/2 cups sugar, 2 eggs, and cream cheese. Mix until smooth.
6. Carefully spread cream-cheese mixture evenly over first layer and sprinkle with pecans.
7. Bake for 35 minutes. Let cool 5 minutes.
8. Dust with remaining sugar and cut into 2" squares.

Serves 10

Dulce De Leche Ingredients:

amp#149;1 14 oz. can sweetened condensed milk

Dulce De Leche Directions:
1. Preheat oven to 425°F.
2. Scrape milk into an 8" baking dish; cover tightly with aluminum foil. Place dish inside a roasting pan; fill pan with enough water to come halfway up sides of baking dish. Bake for 1 1/4 hours, adding more water to pan if needed.
3. When milk becomes a thick caramel, remove from oven; let cool, covered, for 15 minutes before serving. Yields 1/2 cup.

Sopaipillas Ingredients:
amp#149;1 cup granulated sugar, plus 1 tsp
amp#149;1 tbsp ground cinnamon
amp#149;1 3/4 cups sifted flour, plus more for kneading dough
amp#149;2 tsp baking powder
amp#149;1/4 tsp fine sea salt
amp#149;2 tbsp very cold vegetable shortening
amp#149;2/3 cup ice cold water
amp#149;1 1/2 cups canola or vegetable oil
amp#149;1 1/2 pints vanilla ice cream

Sopaipillas Directions:
1. Combine sugar and cinnamon. Set aside.
2. Whisk together flour, baking powder, and salt. Use fingertips or a pastry cutter to work in shortening to form coarse crumbs. Slowly add water; mix until just combined.
3. Turn dough out onto a lightly floured surface. Gently knead until smooth. Cover with plastic wrap; let sit at room temperature for 15 minutes.
4. Heat oil in a large high-sided skillet over medium heat until it reaches 350°F on a deep-fry thermometer. Line a large plate with several layers of paper towels.
5. Roll dough on a lightly floured surface into a u"–thick, 12" x 15" rectangle, then cut into 2" x 3" pieces (about 24).
6. Fry in batches of 5 until golden and puffed on both sides (about 1 minute per side). Remove with a slotted spoon; drain on paper towels for 30 seconds.
7. Immediately dredge in cinnamon sugar. Serve warm with a scoop of ice cream and a dollop of dulce de leche.

Serves 4-6

Ingredients:

amp#149;1 1/2 lb. skirt steak, cut crosswise into three pieces
amp#149;Canola oil
amp#149;Salt and freshly ground black pepper
amp#149;1 small red onion, finely diced
amp#149;3 cloves garlic, finely chopped
amp#149;1/4 cup aged sherry vinegar or red wine vinegar
amp#149;1 tbsp pureed chipotle in adobo (smoked chiles canned in red sauce, La Morena, $4;

amazon.com)
amp#149;1 tbsp smoked paprika
amp#149;1 cup finely chopped fresh flat-leaf parsley
amp#149;2 tbsp finely chopped fresh oregano
amp#149;1/2 cup extra virgin olive oil

Directions:
1. Heat grill to high.
2. Brush steaks on both sides with canola oil; season with salt and pepper. Grill until charred on both sides and cooked to medium rare (about 5 minutes per side). Remove and let rest for 5 minutes.
3. For chimichurri: Whisk together onion, garlic, vinegar, chipotle, paprika, parsley, oregano, and olive oil.
4. Cut meat across the grain into thin slices. Serve with chimichurri.

Serves 4

Ingredients:

amp#149;2 tbsp olive oil
amp#149;1 large bunch broccoli, stems removed, finely chopped
amp#149;1 16 oz. bag baby carrots, chopped
amp#149;1 16 oz. box lasagne noodles
amp#149;1 32 oz. container ricotta cheese (for vegan option, use 24 oz. extra-firm tofu)
amp#149;1 tsp garlic powder
amp#149;1 tsp oregano
amp#149;1 tsp basil
amp#149;Salt to taste
amp#149;1/4 cup Parmesan cheese (for vegan option use ground sesame seeds)
amp#149;2 cups shredded mozzarella cheese (for vegan option use sliced mozzarella-style rice cheese)
amp#149;2 24 oz. jars tomato sauce (reserve half for final topping)

Directions:
1. Preheat oven to 350°F.
2. In large skillet, heat olive oil and saute chopped broccoli and carrots until tender, about 7 minutes.
3. Place in large bowl and refrigerate until cool.
4. Cook noodles, drain, and lay flat until cool.
5. Mix ricotta with garlic powder, oregano, basil, and salt to taste.
6. Add ricotta mixture, Parmesan, and mozzarella to bowl of broccoli and carrots; mix well with spoon.
7. Using a spatula, spread 1/2 cup filling onto length of each lasagna noodle, leaving 1/2 inch at each end so roll-ups don't overflow; roll each one tightly.
8. Spread half of tomato sauce on bottom of deep baking pan; place roll-ups seam side down.
9. Cook in oven for 45 minutes.
10. Remove and top with remaining tomato sauce; cook for 15 more minutes.

Serves 6-8.

Ingredients:

•2 lb. salted dried codfish (soaked for 12 to 24 hours; change the water at least twice to remove excess salt)
•1 lb. potatoes, peeled and cut into quarters
•2 tbsp extra virgin olive oil
•1/4 cup green olives, halved
•1 small red onion, thinly sliced•2 green peppers, diced
•1 tsp mashed garlic
•5 plum tomatoes, quartered
•2 tbsp tomato paste
•Salt to taste

Directions:
1. Boil presoaked codfish and potatoes in 4 cups water until fish is tender and flakes easily, about 10 to 15 minutes. Set aside.
2. In a different pot, heat oil.
3. Sauté olives, onion, peppers, garlic and tomatoes.
4. Add 1 cup water. Let simmer for 3 minutes.
5. Stir in tomato paste, then add codfish, potatoes, and another cup of water.
6. Cook on low heat for an additional 5 minutes. The sauce will start to thicken.
7. Taste sauce and add salt to taste. (For more spice, add dash of red or black pepper?or hot sauce!)

Serves 4-6

Ingredients

•1 medium head organic bok choy, washed, cored and dried
•1 bunch organic green onions, chopped
•2 3 oz. packages Nissin Top Ramen Oriental instant noodles (no need to use the flavor packet)
•2 1/2 oz. organic sesame seeds
•1 2 oz. package organic sliced almonds
•2 tbsp olive oil
•Garlic powder and salt to taste
•2 tbsp soy sauce
•1/4 cup rice vinegar or cider vinegar
•1/2 cup organic sugar
•1 package Gardein Crispy Tenders vegetarian "chick'n," prepared as directed on the package

Directions:
1. Chop bok choy into 1-inch pieces; add onions, place in bowl, and refrigerate.
2. Break up uncooked ramen noodles into bite-size chunks.
3. Sauté noodles, sesame seeds, and almonds in oil, about 5 minutes, until lightly browned.
4. Add garlic powder and salt. Cool and store in covered container. 5. In small saucepan, whisk together soy sauce, vinegar, and sugar. Boil for 1 minute.
6. Combine all parts of salad and toss with "chick'n" pieces. For variety, try with chopped pimientos or mandarin orange wedges.

Serves 6

Ingredients:

amp#149;3 cups bread crumbs
amp#149;2 cups semolina flour
amp#149;1 cup Pecorino Romano cheese, grated Zest of one lemon
amp#149;2 tsp ground nutmeg
amp#149;1 tbsp ground cinnamon
amp#149;1 tsp salt
amp#149;1 tsp pepper
amp#149;8 eggs
amp#149;Juice of 1/2 lemon
amp#149;3 quarts chicken broth
amp#149;Garnish: Italian parsley

Directions:
1. In a large mixing bowl, combine dry ingredients.
2. Using hands or a stand mixer with dough hook, add eggs and lemon juice and mix.
3. Add 1/2 cup chicken broth, 1 tbsp at a time, continuing to mix until you have a workable dough that's not too dry or too sticky.
4. Form dough into ball, cover with plastic wrap, and let rest for 10 minutes.
5. Roll out dough into y-inch thick ropes; cut into 2-inch-long strips. (Or simply feed dough through a meat grinder or the grinder attachment for a stand mixer.)
6. Separate pieces and place them in a single layer on baking sheets. Place in freezer for 10–15 minutes until pasta is set. (You can make noodles in advance and keep them frozen until ready to prepare broth).
7. In a large soup pot, bring remaining chicken broth to a boil. Add noodles; reduce to a simmer. Cook for 1–1y hours.

Serves 8–10

Ingredients:

amp#149;12 lb. turkey (preferably organic and free-range)
amp#149;1 cup herb butter-recipe on following slide
amp#149;4 cups store-bought stuffing, made according to package instructions
amp#149;Salt and pepper
amp#149;2 carrots, sliced
amp#149;1 onion, sliced
amp#149;4 stalks celery, sliced
amp#149;2 cups chicken stock
amp#149;Garnish: 2 oranges, sliced, and 1 bunch dandelion greens

Directions:
1. About 5 hours before serving time, remove giblets and neck from inside turkey cavity.
2. Rinse bird inside and out with cold water; pat dry.
3. Slide a rubber spatula between skin and breast meat to separate. Pipe half the herb butter under skin of both breasts, spreading evenly over entire breast area with fingertips. Rub remaining butter over skin of rest of bird.
4. Fill cavity loosely with stuffing. Truss bird with butcher's twine; season with salt and pepper.
5. Spread sliced vegetables over bottom of a large roasting pan. Lay turkey on top, breast side up. Add 1 cup stock to pan.
6. About 4 hours before serving time, preheat oven to 375°F; position rack in lower half of oven. Roast turkey for 1y hours (a 12 lb. turkey takes between 3y and 4 hours to cook—plan accordingly!). Turn the pan every half hour or so to ensure that turkey is browning evenly, adding more stock if liquid evaporates below u inch in pan. (If turkey browns too rapidly, create a tent with aluminum foil and drape it over turkey breast for remainder of roasting time. Reduce temp to 325°F and roast for 1y hours more.) Use a thermometer to test internal temperature of thigh—it's cooked through at 165°F or when juices run clear if thigh is pierced with fork.
7. Remove turkey from oven to a platter to rest for 30 minutes while you prepare gravy. When ready to serve, garnish turkey with orange slices and greens.

Serves 6–8

Ingredients:

amp#149;8 tbsp unsalted butter, softened
amp#149;1/4 cup extra virgin olive oil
amp#149;1 tbsp lemon juice
amp#149;1 tbsp chopped shallot
amp#149;1 tsp chopped garlic
amp#149;1/4 cup chopped parsley
amp#149;1 tbsp chopped chives
amp#149;1 tbsp chopped sage
amp#149;1 tbsp chopped thyme
amp#149;1 tsp chopped tarragon

Directions:
1. Place all ingredients in a food processor and blend.
2. Transfer to a pastry bag or plastic bag. Set aside (or refrigerate if made a day ahead).

Ingredients:

amp#149;3 large heads broccoli, cut into spears
amp#149;1 tbsp unsalted butter
amp#149;1/4 cup slivered almonds
amp#149;1/4 cup olive oil
amp#149;1 clove garlic, chopped
amp#149;2 tbsp lemon juice
amp#149;1/2 tsp salt
amp#149;Garnish: lemon wedges

Directions:
1. Bring a large pot of salted water to a boil.
2. Add broccoli and blanch for 2 minutes.
3. Remove broccoli and rinse with cold water to prevent further cooking.
4. In separate pan, melt butter and add almonds, sauteing over medium heat until lightly browned (about 5 minutes).
5. Transfer almonds to a plate and wipe down pan with a kitchen towel. Add olive oil and saute garlic until fragrant. Add broccoli and stir. Sprinkle with lemon juice and salt; cook 1 minute more.
6. Remove to a warm dish; garnish with almonds and lemon wedges.

Serves 8

Ingredients:

amp#149;3 lb. sweet potatoes or yams (about 6 medium)
amp#149;6 tbsp unsalted butter, plus more to grease pan
amp#149;1 cup light brown sugar
amp#149;1/4 cup corn syrup
amp#149;1/4 tsp cinnamon
amp#149;1/4 tsp nutmeg
amp#149;1/2 tsp orange zest

Directions:
1. Preheat oven to 350°F.
2. Peel sweet potatoes and slice into y-inch pieces.
3. Grease a large baking pan with butter and fill with sliced potatoes.
4. Combine remaining ingredients in a saucepan and stir until melted. Pour over sweet potatoes, making sure to cover each piece evenly.
5. Bake uncovered until potatoes are fork-tender but retain their shape (about 1–1y hours). For best results, baste and turn sweet potatoes every 15 minutes.

Serves 6–8

Crust Ingredients:

•1 cup unsalted butter
•2/3 cup sugar
•1/2 tsp vanilla extract
•2 cups all-purpose flour
•1/2 cup raspberry jam

Crust Directions:
1. Preheat oven to 450°F.
2. Cream butter, sugar, and vanilla. Blend in flour to form a ball.
3. Press dough onto bottom and about 2 inches up sides of a 9-inch springform pan.
4. Spread with a thin layer of raspberry jam.
5. Refrigerate crust while preparing filling.

Filling Ingredients:
•16 oz. cream cheese
•1/2 cup sugar
•2 eggs
•1 tsp vanilla extract

Filling Directions:
1. Combine cream cheese and sugar. Add eggs and vanilla; mix well.
2. Pour over jam-covered crust.

Topping Ingredients:
•4 cups peeled, cored, and sliced apples, from about 6 medium apples•1/2 cup dried cranberries
•1/3 cup sugar
•1/2 tsp cinnamon
•1/2 cup sliced almonds

Topping Directions:
1. Toss apples and cranberries with sugar and cinnamon; spoon over cream cheese layer and sprinkle with almonds.

Final Steps:
1. Bake torte at 450°F for 10 minutes; with torte still in oven, lower heat to 400°F and bake for 40 additional minutes.
2. Chill in refrigerator for at least 1 hour to firm up filling.
3. Use a thin knife to carefully loosen torte from sides of pan and remove. Transfer to a serving plate and enjoy!

Serves 6-8