HOUSTON – Holiday preparations, especially in the kitchen, do not have to be daunting. If you’re hosting your whole family, including in-laws and your third cousin once removed, friends, and a few surprising guests, we asked an award-winning chef with experience feeding large crowds daily for his best advice on impressing your guests.
University of Houston Executive Chef Chad McDonald is a culinary expert who has fed thousands of students, faculty, and visitors on campus. He’s also a four-time gold medal winner at the National University & College Food Service (NACUFS) Culinary Challenge.
We first met Chef McDonald in April 2023 when he won the NACUFS regional cooking competition with his signature dish, wonton char siu noodle soup.
- More on that story » UH senior executive chef named one of nation’s best collegiate chefs
Today, he’s back in the ‘Houston Life’ kitchen with his three recipes and tips for preparing a feast with ease. Scroll below.
If you like to keep up with Chef McDonald and the food served at the University of Houston, click here.
1. Cranberry Sauce
According to Chef McDonald, preparing cranberry sauce can feel intimidating, but his recipe uses only five simple ingredients and can be prepared quickly, even for a large group. After you have cooked the base, add your personal touch by adding dried fruit, fresh apples or pears, nuts like pecans or walnuts, or even a dash of nutmeg to add flavor and elevate the presentation.
- 2/3 cup light brown sugar, tightly packed
- 1/4 cup water
- 1.5 cup orange juice
- 1 each cinnamon stick
- 12 oz cranberries rinsed and picked through
Instructions:
- Combine all ingredients in a medium-sized saucepan over medium heat. Stir occasionally and bring to a boil.
- Reduce heat to a simmer and continue to cook cranberries, stirring occasionally, for 10-15 minutes or until all or most berries have burst (careful, there could be some splatter) and the mixture is slightly reduced. The longer you cook your cranberries the thicker your mixture will be, but it will also thicken up after standing.
- Transfer the mixture to a bowl and allow it to cool for at least 30 minutes at room temperature. Cover and refrigerate at least 2 hours before serving.
2. Brine and Roasted Turkey
If you’re cooking multiple turkeys, consider breaking the turkey into smaller parts, like breasts, legs, and thighs. This method saves space during brining and dramatically shortens cooking time, from over three hours to about an hour.
Additionally, according to Chef McDonald, to prevent dryness, always start by brining the turkey to keep it moist and flavor.
- 1/2 cup kosher salt
- 1/2 cup light brown sugar
- 1/2 gallon vegetable stock
- 1/2 cup pickling spice
- 1/2 gallon ice
- 12–14 lb turkey, broken into breasts, thighs, and legs
- 1/2 cup fresh sage, chopped
- 3 tbsp garlic, minced
- 1 tbsp kosher salt
- 1/2 tbsp cracked black pepper
- 1 lb butter, softened
Instructions:
- Prepare the Brine:
- Place pickling spice in the center of a cheesecloth, fold, and tie tightly.
- In a medium saucepan, combine salt, brown sugar, vegetable stock, and the cheesecloth bundle.
- Bring to a boil, stirring until salt and sugar dissolve (about 10 minutes).
- Remove from heat and cool for 30 minutes.
- Brine the Turkey:
- Divide turkey parts and ice between two 2-gallon zip-top bags or a brining bag.
- Pour the cooled brine over the turkey, filling each bag halfway.
- Seal tightly and refrigerate for 12–16 hours.
- Roast Turkey:
- Preheat oven to 350°F. Remove turkey from brine, rinse with cold water, and pat dry. Discard the brine.
- Place turkey parts on a roasting pan rack.
- In a bowl, mix butter, sage, garlic, salt, and pepper. Rub the mixture generously over the turkey.
- Cook:
- Cover the pan with foil and roast at 450°F for 40 minutes.
- Remove foil, baste with pan juices, and roast uncovered for an additional 20 minutes or until the internal temperature reaches 165°F.
- Allow turkey to rest for 10 minutes before serving.
3. Holiday Dressing
If you feel that the best way to save time is by buying store-bought items, Chef Mcdonald will agree with you. For example, boxed stuffing can be elevated with a few simple additions. Swap water for chicken or turkey stock to boost the flavor, and toss in some diced onion and celery for added texture. If you’re feeling adventurous, mix in dried cranberries or nuts to make it uniquely yours.
- 2 (6 ounces) boxes stove top stuffing mix
- 7 cups chicken broth
- 1/4 cup butter
- 1/2 large onion, chopped
- 4 celery ribs, chopped finely
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Instructions:
- Preheat oven to 350 degrees F.
- In a pot add butter, onion, and celery. Place over medium heat for 10 minutes allowing the vegetables to sweat. Turn off the heat and add in the remaining ingredients. Thoroughly mix until all is combined into a wet mixture.
- Place mixture into a 9 x 13 baking dish. Bake at 350 for about 45 minutes or until set.
Let us know in the comment section if you tried any of these methods.
Enjoy and have a happy Thanksgiving!