Staff Favorite Holiday Recipes: Main Dishes

Staff Favorite Holiday Recipes: Main Dishes

‘Tis the season for favorite foods and warm Christmas sweaters to come out of hiding. We all have our special treats that we look forward to each year, whether it’s the seasoning on the Christmas ham or grandma’s famous fruitcake. Food is like fuel to friendship and family. It brings us all together in the holiday spirit. Here are some of our staff’s favorite main dishes during the holiday season.

Jenna Johnson – Egg Bake, or “Overnight Eggs”

Sometimes we have a craving for certain breakfast dishes, and sometimes breakfast for supper is the best. So while this isn’t a main dish for lunch or dinner, this egg bake is great for a special morning celebration!


  • 12 slices of bread

  • 8 eggs

  • 3 cups milk

  • ½ tsp. salt

  • 2 Tbsp. chopped onion

  • ¼ lb. sharp cheddar cheese

  • 1 lb. sausage

Instructions: You will let the mixture marinate overnight, so no need to worry about preheating the oven! Place six slices of bread into a greased 9×13 pan. Mix the eggs, milk, salt, and chopped onion together. Slice the cheese and cook the sausage, draining the grease.  Spread  the sausage and cheese over the bottom layer of bread. Place the remaining six slices of bread atop  the meat and cheese layer and pour the egg mixture evenly into the pan. Cover the pan and store it in the fridge overnight. In the morning, preheat your oven to 325 degrees and bake the mixture (uncovered) for 50-60 minutes.

Mike Dupre – Traditional Ham Dinner

Not every holiday dish has to be fancy. Sometimes it’s the simple stuff that reminds us of home or brings back childhood memories. For the Dupre family, you can’t go wrong with a traditional ham dinner around the holiday! They don’t really have a secret family recipe; sometimes the best recipes are on the back of the packaging. Run down to the store and pick up the perfect sized ham for your family and just follow the directions for cooking it on the back. Here are a few tips and tricks for cooking ham:

  1. If your ham came fully cooked, don’t overheat it unless you like it as dry as the desert.

  2. If you intend to glaze your ham, remove it from the oven 10 minutes before the end of the cooking time.

  3. You should heat your pre-cooked ham for 12-15 minutes per pound.

If you and your family are looking for something a little more special this season, try out this holiday ham with riesling and mustard!

Jesse Brown Nelson – Ma’s Down Home Turkey

If you’re new to baking turkey, start by brining a fresh turkey for 24 hours in salt water. After cleaning and gutting the turkey, fill it with chopped carrots, onion, and celery. Next, cut slits in the turkey and fill with butter pats just under the skin. Smother or lightly brush salt, pepper, and onion powder on the outside, and then place it in a turkey bag. Bake the turkey at 350 degrees or until it looks golden brown. Cooking time depends on the weight of the turkey.

Alix Schaeffer – Garlic Honey Mustard Ham


  • 4 Tbsps. unsalted butter, melted

  • 4 Tbsps. honey

  • 3 Tbsps. brown sugar

  • 5 cloves garlic

  • ½ tsp. salt

  • 2 Tbsps. Dijon mustard

  • 2 Tbsps. stone ground mustard

  • 10 lb. spiral ham

Instructions: Preheat the oven to 325 degrees. In a glass measuring cup cover the butter and microwave on high for about one minute until it is completely melted. Add the rest of the ingredients and whisk until mixture is smooth. Pour about ¾ of the glaze over the ham in a baking pan, and brush the glaze between the layers of ham. Bake for about 90 minutes; when the ham is finished, remove it from the oven and drizzle the remaining glaze over the meat.

Chris Valencia – Mexican Pozole (Posole)


  • 3 tbsps. oil

  • 1 lb. pork loin, cubed into bite-sized pieces

  • 2 tsps. garlic, minced

  • 5 cups chicken broth

  • 1 (14.5 oz) can mild red enchilada sauce

  • 1 (4.5 oz) can chopped green chilies

  • 1 tsp. each ancho chili powder, chili powder, and cumin

  • ½ tsp. each Mexican oregano and paprika

  • 1 (15.5 oz) can white hominy, drained

  • 1 tbsp. lime juice

  • ⅓ cup freshly chopped cilantro

Instructions: Heat the oil in a large pot on medium heat. Add pork, onion and garlic. Saute 3-4 minutes, searing the pork on all sides. Next, stir in the broth, enchilada sauce, green chilies and spices. Bring the pot to a boil on high heat. Once it’s reached boiling, cover the pot and reduce the heat to low. Let simmer for 40 minutes, then add the hominy. Cover and simmer for the final 10 minutes. Lastly, stir in the lime juice and cilantro.

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