November-December 2017 | HOLIDAY HARVEST




A feast prepared by SoDel Concepts’ Chef Ronnie Burkle

The holidays are a time for celebraiton, reflection and appreciation. We share time together with our loved ones, friends and neighnors during this magical time of year - and food is most often the center of attention. SoDel Concepts' corporate chef Ronnie Burkle knows the importance of preparing the perfect holiday meal - and shares his personal recipes for a memorable dinner with you.

1 18–20-lb turkey
½ cup SODEL’s bayspice
2 Tbsp cracked black pepper 
2 sticks melted butter


1 gallon, plus 1 quart of vegetable stock
1 cup sea salt
3 sprigs rosemary
1 whole onion, chopped 
1 bulb garlic, chopped
2 Tbsp fresh thyme 
2 Tbsp sage, chopped
2 Tbsp oregano, chopped
1 beer
3 quarts ice water

Over medium-high heat in a large pot, add all of the ingredients, except the ice water, and bring to a boil. Stir frequently, until all of the salt is dissolved. Take off of the stove and cool to room temperature. Pour into a clear 5-gallon container and stir in the ice water. After cleaning the turkey, slowly place the turkey, breast-side down, into the brine. Be sure that the whole inside of the turkey gets filled with the brine. Place in the refrigerator overnight. 

Drain the turkey the next day and place, breast-side up, into a large roasting pan. Tie the legs together at the ends with butchers twine. Preheat the oven to 350°. Brush the turkey with melted butter, rub the turkey in bayspice and cracked pepper, brush again with melted butter. A brined turkey cooks about 20 to 30 minutes quicker than an unbrined turkey. The turkey should be done in 3 to 3½ hours or when a meat thermometer reaches 165° in the deepest part of the thigh. Allow the turkey to rest for 20 to 30 minutes before carving and serving. 

2 carrots, peeled and diced 
4 stalks of celery, peeled and diced
1 Vidalia onion, peeled and diced
6 cloves garlic, sliced thin
2 Tbsp fresh thyme
1 Tbsp fresh oregano, chopped
1 tsp of sea salt
½ tsp of cracked pepper
2 sticks of butter 
10 cups of cubed bread
1 egg 
1 cup of chicken stock 

Melt the butter in a large pan over medium-high heat. Cook the vegetables in the butter for about 7 minutes, stirring occasionally. Cook them until they are tender. Remove the pan from the heat. Stir in the cup of chicken stock and the egg. Place the cubed bread into a large mixing bowl. Add the cooked vegetable and stock mixture to the bread and mix well. Place in a well-buttered 3-quart casserole or 13” x 9” baking dish. Cover with aluminum foil and bake for 30 minutes at 325°. Remove foil and bake for an additional 15 minutes. 


12-oz bag of fresh cranberries 
1 orange, zested and juiced 
1 cup additional orange juice 
1 cup sugar 

In a sauce pot, dissolve the sugar into the orange juice over medium heat. Add the zest and the cranberries and cook for about 10–12 minutes or until the cranberries begin to pop open. Pour the mixture into a bowl and cool. The cranberry sauce will thicken as it cools. 


½ lb of red grapes 
1 butternut squash, peeled and diced 
2 lb Brussels sprouts, cleaned and halved
¼ cup fresh parsley 
1 lemon sliced 
Grapeseed oil, for cooking 
Extra virgin olive oil, for finishing 
Sea salt 
Cracked pepper 

In a large mixing bowl, toss the grapes, lemon slices, butternut squash and Brussels sprouts. Toss with just enough grapeseed oil to coat the vegetables; add salt and cracked pepper to taste. Spread out on a baking sheet and bake in a 350° oven for 20 to 30 minutes or until squash is tender and Brussels sprouts begin to slightly char on the leaves. Place the vegetables and grapes into a serving bowl and stir in the fresh parsley. Drizzle with extra virgin olive oil before serving and an additional dash of sea salt and cracked pepper for good measure. 

6 Pink Lady apples, cored, peeled and cut into wedges 
1 cup sugar 
1 Tbsp cinnamon
¼ cup butter, diced and chilled
2 Tbsp flour
1 egg, whisked

In a large mixing bowl, toss the apples with the sugar, cinnamon and flour. Mix in the diced, chilled butter. Place the apples into the pie crust in the pie pan. Add an additional pie crust on top of the apples and seal around the edges. Make 4 slits from the near-center of the pie to the rim in each direction. Brush the pie with the egg and dust with additional sugar. Bake in a 350° convection oven or 325° convection oven for 60 minutes. Remove and serve warm.

¾ cups light or dark corn syrup
1 cup packed light or dark brown sugar 
¼ cup melted butter 
½ tsp salt
3 eggs
1½ cups pecans
1 cup dark chocolate chips 

In a mixing bowl, whisk well together the butter, sugar, corn syrup, eggs and salt. Stir in the pecans and the chocolate chips. Pour into pie crust and bake in a 350° convection oven or 325° convection oven for 50 minutes. Remove and cool completely. 

1¼ cups flour 
1 pinch of salt
½ cup unsalted butter, diced and chilled 
4 Tbsp of ice water 

In a large mixing bowl, combine the salt and flour. Add the diced butter and cut it in until the dough is like coarse crumbs. Stir in the ice water, 1 tablespoon at time, until the mixture forms a ball. Wrap it in plastic wrap and refrigerate for at least 4 hours or overnight. Roll the pie crust dough out so that it fits a 9” pie pan. Place the crust into the pie pan and press the dough evenly into the pie plate.


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