Fort Knox Public Affairs office shares favorite holiday meal ideas

FORT KNOX, Ky. – Fifteen years of marriage, nine different kitchens, one constant: the creation of holiday dinners with family has shaped many of my life’s most treasured memories.

In his two decades as an active-duty Soldier, my husband has changed duty stations numerous times – meaning we’ve cooked our annual festive feasts in a multitude of different homes over the years. Together with our two children, we’ve established some family favorites, however, we’re always on the lookout for new things to try.

As I’ve been formulating my plans for the 2022 season’s meal lineups, I decided to reach out to my colleagues in the Fort Knox Public Affairs office to discover some of their most cherished recipes. Through our discussions, I’ve compiled different dishes from each person in the office and organized a complete holiday banquet!

John: the appetizer

Although there are plenty of types of dishes most people think of right away when starting to plan their holiday meal – a main course, side dishes, desserts, etc. – there should also be a plan for an appetizer as well, especially when having guests. Community Relations officer John Campbell said he’s found one pre-meal recipe that’s sure to put smiles on two faces in particular at his house.

“My twin daughters order this as their appetizer every time as long as the restaurant has it on their menu. I wanted to learn how to make it so I can surprise them and make it for them,” said Campbell. “Technically I haven’t made it yet, but I am going to make it and bring it to them on Thanksgiving, as they will be having their meal at their mother’s house this year. Wish me luck!”

Spinach Dip

• 2 10 oz. bags frozen chopped spinach
• 2 cups (16 oz.) sour cream
• 2 cups of mayonnaise
• 2 vegetable soup mix packets
• Any chip of your choice (Snack Factory Pretzel Crisps are recommended)

Directions:

1.      Fill up a pot about 1/4 of the way with water; place it on the stove.

2.      Pour bags of spinach in the water; wait for it to boil.

3.      While spinach cooks, stir sour cream, mayonnaise and soup mix together in a large mixing bowl. Blend well and place in fridge to chill.

4.      Drain spinach once done cooking and allow it to cool. Once cooled, squeeze remaining water out of spinach to ensure it’s as dry as possible before adding it to the dip.

5.      Retrieve the bowl of dip from the fridge and add the spinach, stirring well to combine. Serve with bread or chips of choice. Enjoy!

Jenn: the turkey

In our family, it’s always a traditional turkey for Thanksgiving. Although we’ve made a habit of trying all sorts of different preparations – from roasting to frying, to spatchcocking and grilling (definitely look that one up, it’s incredible!) – there’s one technique we always use before cooking our bird: brining. We’ve found that brining a turkey ensures it’s both extremely moist and intensely flavorful.

Brining simply means permeating meat with salt and other flavors prior to cooking. Although we’ve tried both dry and wet brines, there’s one foolproof method we come back to time and time again. However, this has also become our go-to recipe for another special reason.

Stationed in Colorado at the time and more than 1,000 miles aways from family, we celebrated our first Thanksgiving as newlyweds in 2007, just the two of us in our quaint townhouse nestled in the shadow of Cheyenne Mountain. Both passionate cooks and excited to make our first turkey dinner together, he and I found a recipe from famed chef Emeril Legasse we wanted to try. It came out better than we ever could have imagined, prompting us to repeat the formula several times since.

While we usually follow the roasting method listed below, you could easily substitute any cooking technique after brining the turkey with the ingredients listed.

Brined and roasted turkey:

• 1 10–12-pound turkey
• Brine (recipe follows)
• 4 tablespoons unsalted butter, room temperature
• 1 stalk celery, cut into 1-inch pieces
• 1 large carrot, cut into 1-inch pieces
• 2 bay leaves
• 2 sprigs fresh thyme
• Salt & pepper
• 2 cups chicken or turkey stock for basting

For the brine:

• 1 cup salt
• 1 cup brown sugar
• 2 oranges, quartered
• 2 lemons, quartered
• 6 springs fresh thyme
• 4 springs fresh rosemary

Directions:

1.      Prepare the brining solution: dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket, large stockpot, or clean cooler). Add the oranges, lemons, thyme, and rosemary. (Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.)

2.      Remove the neck, giblets, and liver from the cavity of the turkey and place in the brine. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

3.      Preheat the oven to 325 degrees F.

4.      Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan. Rub on all sides with the butter, using fingers to separate the skin from the breast and rubbing butter between them. Season lightly inside and out with salt and pepper.

5.      Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.

6.      Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

7.      Remove from the oven and place on a cutting board. Tent with aluminum foil and let rest for 20 minutes before carving.

Ryan: the turkey alternative

Although turkeys and hams tend to hold the traditional title for holiday meals, there are many other options that can still offer a substantial wow factor as the table’s centerpiece. Fort Knox Garrison Public Affairs officer Ryan Brus said he loves pulling out the smoker and offering his guests something unique.

“I love this bone-in beef ribeye roast recipe for several reasons,” said Brus. “First, it isn’t something people generally eat very often, so it is perfect for a special-occasion dinner. It also feeds several people, and they have choices in terms of desired level of doneness. Finally, it’s a very tender and juicy meat that’s packed with beefy, savory and smoky flavor.”

Bone-in beef ribeye roast:

• 1 4-6 bone ribeye roast
• Worcestershire sauce for coating beef
• Ground beef bouillon (enough to lightly coat)
• Beef rub of choice, I use a blend of salt, garlic powder and other spices
• Fresh cracked pepper, details below

Directions:

1.      Get a wood stick smoker, pellet smoker or Kamado-style grill up to 250 degrees (Note: Consider using hickory or oak wood for the fuel.)

2.      Prepare the roast. Trim the outer fat cap to approximately 1/8-inch thick. Pat roast dry and lightly coat with Worcestershire sauce. Sprinkle with bouillon seasoning. Generously apply salted beef rub and cracked pepper. I recommend using a 16 mesh, or coarse ground pepper for the best flavor.

3.      Place the roast fat side up on the smoker and insert a barbecue thermometer into the center of the roast to keep track of the temperature (Note: For this roast and cooking style, the center of the meat will always be several degrees cooler. Keep that in mind when considering people’s preferences for level of doneness. Rare: 120-125 degrees. Medium rare: 130-135 degrees. Medium: 140-145 degrees. Medium well: 150-155 degrees. Well done: 160-165 degrees. Well done is not recommended because it will dry out the roast.)

4.      Baste the roast with melted beef tallow every 30 minutes to help with moisture and added beefy flavor.

5.      Pull the roast off when the center of the meat is five degrees cooler than your minimum desired level of doneness. The bone-in roast should have a nice dark crust.

6.      Loosely cover the roast with aluminum foil, and let it rest at least 15 minutes. (Note: It is important to let the meat rest to allow the temperature to rise another few degrees and help keep the meat juicy.)

7.      When ready to serve, use a boning knife to cut along the edge of all of the bones at one time to remove them from the roast. Then, use a carving knife to cut the roast into 1/2-inch or 3/4-inch thick slices. Season each slice with coarse sea salt. Also consider topping the slice with an au jus or horseradish cream.

Kelly: the dressing

There are many who would argue a key component of any Thanksgiving spread is the dressing, or as others may refer to it, stuffing. Public Affairs specialist Kelly Appelman said even though her family never uses an exact science for making stuffing, the foundation for its design has deep meaning.

“This recipe comes from my grandma, Vivian Morgan. She was the best cook, best grandma, and my very best friend,” said Appelman. “Long before I was old enough to reach the counter tops, I began cooking with her in the kitchen. I made countless messes, broke dozens of dishes and ruined my fair share of recipes - but she never once lost patience or gave up on me. She was the most influential person in my life and I’m forever grateful for the memories I have with her and the tangible items she left behind.

“When my grandma passed Thanksgiving hosting privileges over to my mom, she passed this recipe along with it. When I hosted my first Thanksgiving for my husband’s family a few years ago, my mom passed it on to me."

Cornbread Stuffing

• 1 stick butter
• 1 medium onion, chopped
• 3 ribs celery, chopped
• 1 pan cooked, unsweetened cornbread
• 7 slices white bread, toasted
• 2 teaspoons sage
• ½ teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon pepper
• 3-4 cans chicken broth

Directions:

1.      Melt butter in skillet

2.      Sauté onion and celery in melted butter

3.      Break up cornbread and toast into small pieces

4.      In a large bowl, mix bread, seasonings, and sauteed onion and celery together

5.      Add 3-4 cans of chicken broth, mix well

6.      Pour in buttered 9x13 pan

7.      Bake at 350 degrees for 30-45 minutes (until top is browned).

Eric: the veggies

Another holiday staple for family gatherings in many American homes is a green bean casserole. Fort Knox News writer/editor Eric Pilgrim said this play on the traditional crowd-pleasing recipe is a great-tasting substitute his family loves.

“Green beans were always a staple in my family growing up,” said Pilgrim. “We grew them in our garden and had them at suppertime: a lot!

“Beans have also been a staple in my wife’s family which, if you knew them, is saying something. As dairy farmers, they are not big veggie eaters. They are basically meat, potato and corn folks — and milk products — and their many family cookbooks reflect this. But they do love their green beans. My wife remembers sitting around with her sisters, mom and grandma, snapping green beans in bowls and preparing them for meals.

“For my family, green beans held a special meaning during Thanksgiving. My mom had this amazing green bean casserole that only added to the magic and wonder of our Pilgrim holiday feasts. Here’s an easy-to-make veggie side dish recipe that’s sure to add to yours.”

Creamy green bean bake

• 1 9-ounce package frozen French-style or one 16-ounce can French-style green beans
• 1 7 1/2-ounce can semi-condensed cream of mushroom soup
• ¼ cup dairy sour cream or plain yogurt
• 1 tablespoon diced pimiento
• 1/3 cup French-fried onions

Directions:

Cook frozen beans according to package directions and drain (or drain canned beans). In a 1-quart casserole, combine soup, sour cream, and pimiento. Stir in beans. Bake in a 350-degree oven 20 to 25 minutes or until bubbly. Sprinkle with onions. Bake five more minutes. Serves four.

Kyle: the dessert

No holiday meal is complete without a sweet treat served at the end. According to Fort Knox Media Relations officer Kyle Hodges, there’s one seasonal confection that reigns supreme at his house – and it’s not the one that you might think.

“There are certain foods that just have a direct correlation with the holidays in our minds,” said Hodges. “When it comes to dessert, one could argue that pumpkin pie may be the king of Thanksgiving. There’s something about it that just tastes like the fall season and makes one reminisce about all prior holiday meals and memories.

“All that said, it’s played out and it can be somewhat of a love it or hate it divisive treat. It’s time to create a new tradition with a recipe that will conjure all of those same joyous feelings, but with twice the calories. Enter the apple cake.

“This cake isn’t the type of thing you’d eat on a hot summer day … it’s built for cold-weather comfort. The recipe utilizes two sticks of butter and a pound of apples to create a product that has a dense, insanely moist chew to it – almost like a brownie. If baked properly, the bottom of the cake turns into a crispy cookie shell, which makes for a nice texture contrast. The apples are thrown in in chunks, skin and all, so the finished cake has a very rustic quality with the apples remaining plainly visible. It features a fair amount of cinnamon and nutmeg, which will satisfy the spice-craving pumpkin pie folks. The sweetness is perfectly balanced, which really lets the natural apple flavor shine through. It can be eaten cold or warm with a little vanilla ice cream. It is the perfect holiday dessert.”

Apple cake

Note: I would highly recommend a good stand mixer for this recipe. The thickness of the batter makes hand mixing very difficult. I also weigh most of my ingredients for accuracy when baking.

• Two sticks of unsalted butter at room temperature
• 2 cups (397 grams) of sugar
• 2 large eggs
• 1 tablespoon of vanilla extract
• 2 cups (270 grams) of all-purpose flour
• 2 teaspoons of baking soda
• 1 teaspoon of salt
• 1 teaspoon of ground cinnamon
• 1 teaspoon of nutmeg (highly recommend freshly grated)
• 1 pound of apples cut into ½” cubes (Gala apples are a good choice, but any will do except Granny Smith)
• 2 cups of chopped pecans
• Nonstick spray specifically for baking (the kind with flour in it)

Directions:

1.      Preheat the oven to 275 degrees with the rack in the middle position.

2.      Coat a bundt pan with the nonstick baking spray but greasing with shortening and coating with flour is also fine, just not as easy.

3.      Assembly of the batter must be done in a very specific way:

• Combine the flour, baking soda, salt, cinnamon and nutmeg in a separate bowl and whisk it up to make sure it’s well blended.
• In the mixer, using the paddle attachment, add the butter and sugar. Beat on medium for about 5 to 10 minutes until light and fluffy looking. This part is very important, so don’t give up after a minute.
• Reduce mixer speed to low, add in the eggs, one at a time until incorporated, and then the vanilla extract.
• Finally add in the flour mixture in three small batches, wait for each to incorporate before adding the next. Still slow mixing. Briefly mix on medium until flour mixture is well incorporated.
• Add in the nuts and the apples and mix briefly until well distributed.

4.      The batter will be very thick, almost paste like. Scrape it into the pan and spread around evenly with a spatula.

5.      Bake for 1 hour and 45 minutes. If your oven is calibrated properly, this time will be dead on. To double check, the internal temperature should be 212 degrees if you have a probe thermometer.

6.      Cool in the pan for 15-20 minutes, remove from the pan carefully and put a wire rack to cool completely. It’s possible it will stick to the pan a bit. I always have a couple of small chunks stick, but the cake is very dark in color and the chunk apples camouflages these imperfections.

7.      Store in an airtight container and it will remain good, and most importantly moist, for several days.

The holidays are the time of year dedicated to sharing – sharing meals, sharing memories, and above all else, sharing time together. From all of us at Fort Knox, we hope you enjoy some delicious festive fare this year and have a wonderful holiday season!