With love from the Bermuda Foodies
Is it your year to host the dinner? We rounded up some of the best recipes from the foodie community to help you create a full and delicious spread that’ll be talked about for years. Yes, that says “Turducken”, and don’t worry, we wanted to lick the spoon, too.
Tony & Vikki, Simple Bermuda
1 whole chicken
1 whole duck
1 whole turkey
Seasonings to taste (salt, pepper, Creole blend)
3 cups sausage and oyster dressing
- Preheat oven to 375 degrees F (190 degrees C). Lay the chicken skin-side down on a platter and season with salt, pepper and Creole seasoning. Repeat with duck. Cover and refrigerate.
- Lay the turkey skin-side down on a flat surface. Cover with a layer of sausage and oyster dressing pushing it into the leg and wing cavities.
- Lay the duck on top of the turkey skin-side down and cover it with a layer of dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of dressing.
- Bring the edges of the turkey skin up and fasten them together with toothpicks. Lace kitchen string around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
- Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.
1 bag of stuffing mix
1 pound of spicy Italian stuffing
5 cloves of garlic
4 pinches saffron
1 yellow onion
5 sprigs fresh time
1 teaspoon African cayenne pepper
4 sage leaves
1 1/2 cup vegetable broth
1 teaspoon turmeric
- Brown onions and fry spices in oil. Add sausage.
- Cook until sausages are cooked through.
- Add spices and garlic then add one bag of Pepperidge Farm stuffing mix.
- Lastly, add vegetable broth. Enough so that the cubes of stuffing are moist but do not lose shape. Set aside.
5-Cheese Mac and Cheese
1 stove-top and oven proof dish
4oz stick butter
4oz all-purpose flour
2 1/4 cup whole milk
1 egg yolk (scrambled)
ground mustard to taste (Optional)
1 teaspoon cracked black pepper to taste
1/2 tsp kosher salt
8oz Cracker Barrel Extra Sharp Cheese (shredded)
8oz Cracker Barrel Vermont Sharp-White Cheese (shredded)
8oz gruyere (shredded)
6oz parmesan (block preferred) (shredded)
8oz pepper jack cheese (shredded)
box of Cellentani pasta
1 cup panko breadcrumbs
- Prepare in one stove-top and oven proof dish. Preheat oven to 350 degrees and set a large pot of water to boil on the stove. Add salt to taste, then add pasta. Cook about 6-7 minutes – to al dente. Drain, and set aside. Bounce pasta to remove any retained water. While pasta is cooking, add butter and flour to large saucepan and set to medium heat. Stir constantly until the roux begins to brown just slightly.
- Add milk, whisking well. Continue to cook on medium-high heat for about 5-6 minutes, stirring constantly. Once the sauce has thickened, reduce to a very low flame, remove some of the sauce mixture, and temper the egg yolk with the sauce (whisking constantly), then mix the egg yolk into the saucepan. Add in cracked black pepper, salt and any optional ingredients to taste.
- Add the cheese (saving some for the topping) and occasionally stir until completely melted.
- Stir in the pasta, mix until covered with sauce. Sprinkle the panko bread crumbs over the top to make a thin topping, and then cover with the remaining cheese.
- Place the dish onto the middle rack of the oven, for about 30-35 minutes until the crust is nicely browned. Enjoy.
Eggnog Cheesecake Bars
Chef Damian Simmons
Graham cracker crust
1 box graham crackers
4 tablespoons sugar
4 oz melted butter
3lbs cream cheese
8 large eggs
4 egg yolks
3 cups eggnog
3 cups sugar
4 tbsp. + 6 tbsps. all-purpose flour
4 tablespoons + 4 tsp brandy (black rum)
4 teaspoons vanilla
2 tsp nutmeg
1lb sour cream
Rum Caramel glaze
1/4 cup sugar
1 cup black rum
1 cup heavy cream
1 tablespoon butter
- Preheat oven to 325 degrees. Crush gingersnaps and graham crackers in a robot coupe and grind. (If you don’t have a robot coupe, you can place items in a napkin and use a kitchen hammer to grind.) Combine 4 oz sugar, melted butter and graham cracker mix. Grease a hotel pan and spread the mixture evenly on bottom of the pan. Place in oven and bake for 10 mins.
- In a mixer, beat cream cheese and sugar until fluffy, about 3-4 minutes. Add the eggs 1 by 1 on a slow speed. Add the remaining ingredients (sugar, egg yolks, eggnog, flour, rum vanilla and nutmeg: beat until smooth.)
- Pour filling over crust. Place pan on a flat sheet tray. Add enough water to cover the tray. Bake until just set about 50 – 60 minutes. Remove from water bath and let cool. Refrigerate overnight.
- For caramel glaze, heat sugar in a medium pot until it starts to caramelise. Take a spoon or whisk and spread sugar evenly. Add black rum and reduce for 1 minute. Add heavy cream and whisk together. Add butter and remove from heat.
- Cut cheesecake into even squares and serve with glaze and fresh berries.