There’s no sleeping in on Christmas morning, especially if you have children excited to see what Santa Claus has tucked under the tree. After a hectic but fun morning spent knee-deep in wrapping paper, ribbons and boxes, you’ll be glad you popped that breakfast casserole into the oven.
Enjoy a festive breakfast fireside in the living room or gathered around the dining room table. It’s a relaxed and easy way to enjoy the merriest day of the year! These recipes from a few of our favorite Hy-Vee Store chefs are simple to make with delicious results. You can prepare the recipes the night before and refrigerate until it’s time to put them in the oven to bake.
Just add muffins or bread and fresh fruit, and you’ve got the perfect holiday family breakfast – or a “company’s coming!” brunch. Warm up from the cold with Hot Mocha Caramel Coffee and melt Peppermint White Hot Chocolate on a Stick into warm milk for a flavorful hot chocolate.
From Chef Ron Dillavou,
University Avenue Hy-Vee, Waterloo
Makes 4 to 6 servings
8 cups Day-After Turkey Stock
4 tablespoons (1/2 stick) unsalted butter, divided
1 small yellow onion, thinly sliced
2 cups assorted fresh mushrooms (preferably porcini fresh or dried , thinly sliced
2 cups Arborio rice
1 cup shredded leftover turkey meat can use chicken
1/2 cup shredded Parmesan
1 cup chopped asparagus fresh optional
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley
1 cup heavy cream
¼ cup of rondele garlic herb cheese
Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.
Meanwhile, melt 3 tablespoons butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes.
Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes.
Add rice; stir to coat. Add 1/2 cup warm stock and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, and asparagus if using; stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes.
Stir Parmesan and remaining 1 tablespoons butter into risotto. Season to taste with salt and pepper. Place in casserole dish and mix remaining 2 eggs and heavy cream and rondele cheese pour over dish and bake 350 for 30 minutes uncovered.
Day-After Turkey Stock
3 chopped celery sticks
1 chopped onion
1 turkey carcass (broken into pieces)
12 to 14 cups water
Combine 3 chopped celery stalks, 1 chopped onion, 1 turkey carcass (broken into pieces), and water to cover (12-14 cups) in a stockpot. Set over high heat and bring to a boil. Reduce heat and simmer until broth is reduced by 1/3, about 3 1/2 hours. Strain; discard solids. Let cool; cover and chill. DO AHEAD: Stock will keep chilled for 3 days or frozen for 3 months.
1 cup uncooked gourmet brown rice blend
2 cups water
½ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
Vegetable cooking spray
2 cups cubed, peeled and cooked butternut squash, divided
1 cup chopped cooked turkey
2 teaspoons minced fresh or ½ teaspoon rubbed sage, divided
2/3 cup evaporated skim milk
1/8 teaspoon white pepper
½ cup grated Parmesan cheese
2 tablespoons dried cranberries
Sage sprigs (optional)
Combine rice and water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand, covered, 10 minutes. Fluff with a fork.
Combine cooked rice, 1/2 cup cheese, 1 egg, salt, and black pepper in a bowl; stir well. Press into a 10-inch pie plate coated with cooking spray, and bake at 350° for 12 minutes. Spoon 1 cup squash, turkey, and half of sage into prepared crust.
Combine the remaining squash, 3 eggs, milk, and white pepper in a blender; process until smooth, and pour into crust.
Combine remaining sage, 1/2 cup cheese, and dried cranberries; sprinkle over quiche. Bake at 350° for 40 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. garnish with sage sprigs, if desired.
From Chef Haley Silhacek
Ansborough Avenue Hy-Vee, Waterloo
Serves 4 to 6 people
12 leftover dinner rolls
1/2 cup Reese’s chocolate chips
1/2 cup chocolate chips
1 1/2 cups heavy cream
1 cup sugar
1 teaspoon vanilla extract
1 jar hot fudge
Pinch of salt
Cut your leftover dinner rolls into large cubes. In a sauce pan melt half of both the Reese’s and chocolate chips . Mix with cream, sugar, vanilla, eggs and salt on low heat mixing continuously.
Combine the remaining chocolate chips, dinner rolls and prepared custard mixture in a bowl.
Place bread pudding in a sprayed 9-x-9 baking pan and bake covered at 350 F for 25 minutes, Remove foil and bake for an additional 15 minutes. Drizzle with hot fudge. Served hot or cold with Hy-Vee vanilla bean ice cream.