Bourdain's Holiday Recipes

Anthony Bourdain shares his favorite holiday tips and recipes.

Bourdain Tip No. 1: Turkey breast takes more time to cook than the legs. Take off the legs, and place them in a separate pan. Butter under the skin, and add salt and crushed pepper. No garlic!

Stuffing
Bourdain Tip No. 2: Make the stuffing on the side, and don't include it in the cavity of the turkey. Do this to avoid bacteria (salmonella), which will drain off the bird and into the stuffing.

Ingredients for Stuffing
Cooking time: 45 minutes | Serves 10
Preheat oven to 350 degrees F.
1/2 pound of sausage
4 diced onions
2 cups diced celery
1 cup of wild mushrooms and 1 cup of porcini mushrooms
4 cups of bread crumbs, stale. Leave out over night.
Brown roasted chestnuts
Dab of fresh sage and thyme

Brown the sausage in a large skillet. Drain the juice into a separate jar. Set aside. Add the onion and celery to the large skillet, along with the sausage, sauteéing frequently until tender. Add all the remaining ingredients -- mushrooms, bread crumbs, chestnuts, sage and thyme. After 15 minutes, sauté again to make sure all the ingredients and natural juices have blended together. Pour the grease from the sausage and the drippings from the turkey pan into the skillet to add flavor and moisture. Put the stuffing into a large pan and into the preheated oven. Bake for 45 minutes.
Gravy
Ingredients
Cooking time: 2-3 hours | Serves 10
10 pounds mixed poultry bones, roasted
4 onions, chopped
1 head of celery, chopped
1 1/2 carrots, chopped
2 cans of tomato paste
2 tablespoons butter
2 tablespoons flour
Thyme, two sprigs
2 bay leaves

In a large stockpot, combine all ingredients. Fill pot with cold water. Add a couple bay leaves and sprigs of thyme. Simmer (do not boil) for two to three hours. Strain and transfer the ingredients to another pot. Add shallots and a little red wine. Reduce the red wine by cooking until it's all concentrated. To thicken the stock, combine with the butter and flour.
Carrot Vichy
Ingredients
Serves 10
5 pounds of carrots
2 cups butter
3 cups sugar

Slice the carrots and place into a pan. Fill the pan with water almost to the top. Add the 2 cups of butter and 3 cups of sugar. Place on medium heat. Cook for about 10 minutes until the carrots are fork tender.
Keep Reading

Next Up

Anthony Bourdain No Reservations

Take a culinary tour with Anthony Bourdain.

Anthony Bourdain's Boeuf Bourguignon

Learn to make boeuf bourguignon like Anthony Bourdain with this recipe from his 'Les Halles Cookbook.'

Tony Bourdain's Guide to Macau

Explore Macau like Tony Bourdain.

London Tips

Check out our picks for Tony's best tips from his layover in London.

Los Angeles Tips

Tony Bourdain has 48 hours in Los Angeles -- what he calls an exotic wonderland. Get his tips on not-to-miss eats, including In-N-Out Burger, along with a special breakfast recipe prepared by Tony.

Booze Traveler

In Booze Traveler, cocktail connoisseur Jack Maxwell seeks out the people, places, customs and cultures behind drinks across the globe.

Holiday Recipes by Anthony Bourdain

Anthony visited his brother's family in Connecticut for the holidays and prepared a meal for 10. Try his recipe for stuffing, gravy and carrot vichy, and get some great advice from Tony on turkey.

How to Debone a Chicken

Legendary chef Jacques Pepin introduces the proper way to debone a whole chicken.

Boeuf Bourguignon

Boeuf Bourguignon recipe courtesy of Anthony Bourdain

Cheddar BLT Burger With Tarragon Russian Dressing

Cheddar BLT Burger With Tarragon Russian Dressing courtesy of chef Laurent Tourondel.

On TV

Baggage Battles

8:30am | 7:30c

Bizarre Foods

10am | 9c

Bizarre Foods

11am | 10c
On Tonight
What's Hot
What's Hot

Bizarre Foods

Consult Program Guide

Follow Us Everywhere

Join the party! Don't miss Travel Channel in your favorite social media feeds.