HOLIDAY COOKBOOK
a letter from MARK WOODROOF
As the holidays arrive, we’re reminded of the simple magic that happens in the kitchen—where recipes turn into memories and shared meals bring people closer. Whether you’re preparing a family favorite or trying something new, there’s something special about gathering around good food with the people you love.
Inside this cookbook, you’ll find a mix of standout kitchens from homes sold by Gary Greene this past year, paired with recipes that inspire creativity, connection, and joy. Each space reflects the vibrant communities we’re honored to serve—and the many moments of togetherness they make possible.
Thank you for letting us be part of your year and your home journey. From all of us at Gary Greene, we wish you a season filled with warmth, wonderful meals, and memories worth savoring.
Here’s to love, laughter, and a bright year ahead.
BROKER OWNER | CEO
Better Homes and Gardens Real Estate Gary Greene
TURKISH EGGS: THE FLAVORFUL BREAKFAST THAT DESERVES A SPOT ON YOUR TABLE
EACH BITE IS RICH, GARLICKY, AND PERFECTLY SPICED.
Prep: 5 mins | Cook: 10 mins | Stand: 30 mins
Total Time: 45 mins | Serving: 4
INGREDIENTS YOGURT
• 1 1/3 cups plain whole milk Greek yogurt
• 1 small clove garlic, minced
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. chopped fresh dill
• Salt
• Freshly ground black pepper ALEPPO OIL
• 1/4 cup olive oil
• 1 Tbsp. dried aleppo pepper flakes
• 1/4 tsp. ground cumin POACHED EGGS
• 4 cups water
• 1 Tbsp. vinegar
• 4 large eggs
INSTRUCTIONS
YOGURT
In a bowl stir together the first four ingredients (through dill). Season with salt and black pepper. Spoon into four shallow dishes. Let stand at least 30 minutes to come to room temperature.
ALEPPO OIL
In a small saucepan combine the olive oil, Aleppo pepper, and cumin. Heat over medium just until shimmering, 8 to 10 minutes.
POACHED EGGS
In a 10-inch skillet combine 4 cups water and 1 Tbsp. vinegar. Bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break an egg into a cup and slip egg into the simmering water. Repeat with three more eggs, allowing each egg an equal amount of space in the skillet. Simmer eggs, uncovered, 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from skillet.
GLAZED ROAST TURKEY
THIS GLAZED ROAST TURKEY RECIPE IS A COMPILATION OF OUR TEST KITCHEN’S BEST ADVICE FROM 90 YEARS OF TESTING AND TASTING THANKSGIVING TURKEYS.
Hands On Time: 20 mins Total Time: 4 hrs 35 mins | Serving: 14
INGREDIENTS ROAST TURKEY
• 1 (14-to16-lb.) turkey
• 2 Tbsp. butter, softened HOT HONEY-SESAME GLAZE
• 1/4 cup honey
• 2 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. rice vinegar
• 2 to 3 Tbsp. gochujang (Korean chili paste)
• 1 Tbsp. fresh ginger, grated
• 3 cloves garlic, minced
• 1 Tbsp. sesame seeds
• 1 tsp. toasted sesame oil (optional)
DOUBLE MUSTARD-BROWN SUGAR GLAZE
• 1/4 cup cider vinegar
• 1/4 cup packed brown sugar
• 2 Tbsp. Dijon mustard
• 2 Tbsp. whole-grain mustard
• 2 Tbsp. fresh thyme
DIRECTIONS
HOW
TO MAKE A GLAZED ROAST TURKEY
PREP THE TURKEY
Preheat the oven to 325°F. Skewer the neck skin of the turkey to the back and tuck the ends of the drumsticks under the band of skin across the tail. If there’s no band of skin, securely tie the drumsticks to the tail. Twist the wing tips under the back, then rub the turkey all over with the softened butter.
ROAST THE TURKEY
Place the turkey breast side down in a roasting pan and loosely cover with foil. Set the pan on a center rack to roast for 2-1/4 hours.
FLIP THE TURKEY
Remove the foil and turn the turkey breast side up using turkey lifters. Cut the band of skin or string between the drumsticks so the thighs cook evenly. Continue roasting for 1-3/4 to 2-1/4 hours or until the thermometer registers 175°F. Juices should run clear, and drumsticks should move easily in their sockets. Brush the turkey occasionally with the glaze of your choosing during the last 45 minutes of roasting.
REST AND CARVE
Remove the turkey from the oven and cover it with foil. Let the glazed roast turkey stand for 15 to 20 minutes before carving. Makes about 14 servings.
HOW TO MAKE HOT HONEY-SESAME GLAZE
COMBINE THE INGREDIENTS
In a small saucepan, combine the honey, reduced-sodium soy sauce, unseasoned rice vinegar, Korean chili paste, ginger, and garlic. Cook and stir until bubbly. Boil gently, uncovered, for 3 minutes, stirring occasionally.
COOL THE SAUCE
Remove the saucepan from the heat. Stir in the sesame seeds and, if desired, toasted sesame oil. Cool to thicken slightly. Makes 3/4 cup.
HOW TO MAKE DOUBLE MUSTARD-BROWN SUGAR GLAZE
COMBINE THE INGREDIENTS
In a small saucepan, combine the cider vinegar, brown sugar, Dijon mustard, and whole-grain mustard. Cook and stir until bubbly. Boil gently, uncovered, for 3 minutes, stirring occasionally.
STIR IN THE THYME
Remove the saucepan from the heat and stir in the thyme. Makes 2/3 cup.
MAPLE BOURBON APPLE PIE
BOURBON AND MAPLE SYRUP ADD LAYERED FALL FLAVORS TO THIS HOMEMADE PIE RECIPE. TRY IT AS A CHANGE-UP FROM YOUR USUAL APPLE PIE.
Hands On Time: 40 mins
Total Time: 4 hrs 40 mins | Serving: 8
INGREDIENTS
• 3 ¾ cup plus 3 Tbsp. all-purpose flour
• 1 ½ to 3 Tbsp. granulated sugar (optional)
• 1 ½ cup butter or 3/4 cup butter plus 3/4 cup lard or shortening, chilled and cut into tablespoon-size pieces
• ¾ tsp. salt
• 12 to 15 Tbsp. ice water
• ¼ cup granulated sugar
• 6 medium apples (such as Gala, Honeycrisp, Pink Lady, and/or Granny Smith), peeled and cut into 1/2-inch-thick slices (about 6 cups)
• ¹/3 cup maple syrup
• 1 Tbsp. lemon juice
• 1 to 2 Tbsp. bourbon (optional)
• 1 Tbsp. butter, chopped
• 1 egg white
• Demerara sugar, sparkling sugar, or granulated sugar
INSTRUCTIONS
For crust: In the bowl of a food processor pulse to combine 2 1/4 cups of the flour, 3/4 tsp. kosher salt, and 1 1/2 to 3 Tbsp. granulated sugar (if using).
Add butter all at once; pulse to break up and distribute it through the flour. (It’s OK if the mixture isn’t uniform.) Add remaining 1 1/2 cups flour; pulse two to three more times.
Turn the mixture out into a large bowl; sprinkle with 3 to 4 Tbsp. ice water. Using your hands or a spatula, continue to add water and lightly press the dough together, gradually adding up to about 2/3 cup more ice water, until the dough comes together into a ball.
Divide dough into three equal pieces and form into disks; wrap and chill at least 2 hours.
Let dough warm up a bit on the counter while you make the filling. For filling: In a very large bowl combine the remaining 3 Tbsp. flour, the 1/4 cup granulated sugar, and 1/4 tsp. salt. Add apples and toss to coat. Add maple syrup, lemon juice, and bourbon (if using). Mix until apples are coated.
Roll out one portion of dough into a 13-inch circle; place in a 9-inch pie plate. Pour apple filling into shell; dot top of filling with the 1 Tbsp. butter.
Roll out a second portion of dough into a 13-inch circle; cut into fifteen to twentyone 1/2- to 3/4-inch-wide strips. Place strips on top of pie so top is covered. Repeat the same rolling and cutting with third portion of dough.
Weave lattice with remaining strips, grouping three strips together as if they were one. Trim extra dough and finish with crimping a decorative edge. Chill pie while oven preheats.
Place a rimmed baking sheet in the oven. Preheat oven to 425°F.
Carefully line preheated baking sheet with parchment paper or foil; place pie on top. Bake 20 minutes. Turn oven down to 375°F. Bake about 20 minutes or until you see some steam and a bit of juice bubbling up through the lattice.
For egg wash, in a small bowl beat together egg white and 1 Tbsp. water. Open oven, carefully remove pie, and quickly brush top with egg wash; sprinkle lightly with demerara sugar. Place pie back in the oven; bake 20 minutes more. Let pie cool at least 1 hour. Serves 8.
MAKE THIS HOLIDAY DELICACY YOURSELF WITH OUR SIMPLE EGGNOG RECIPE. HOMEMADE EGGNOG
Prep Time: 15 mins | Cook Time: 10 mins
Chill Time: 4 hrs | Serving: 10
INGREDIENTS
• 6 beaten egg yolks
• 2 cups milk
• ¹/3 cup sugar
• 1 to 3 Tbsp. light rum
• 1 to 3 Tbsp. bourbon
• 1 tsp. vanilla extract
• 1 cup heavy cream
• 2 Tbsp. sugar
• Ground nutmeg
INSTRUCTIONS
COOK THE EGG YOLKS AND MILK
In a large heavy saucepan mix the egg yolks, milk, and the 1/3 cup sugar. Cook and stir over medium heat until mixture just coats a metal spoon.
CHILL THE MIXTURE
Remove from heat. Place the pan in a sink or bowl of ice water and stir for 2 minutes.
STIR IN ALCOHOL AND VANILLA
Stir in rum, bourbon, and vanilla. Cover and chill for at least 4 or up to 24 hours.
MAKE WHIPPED CREAM
Just before serving, in a mixing bowl beat the cream and the 2 tablespoons sugar until soft peaks form.
FINISH THE PUNCH
Transfer chilled egg mixture to a punch bowl. Fold in the whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg. Makes about 10 (4-ounce) servings.
GUY FIERI’S GREEN BEAN CASSEROLE
CLASSIC GREEN BEAN CASSEROLE LEANS ON CANNED GREEN BEANS, CREAM OF MUSHROOM SOUP, AND FRENCH FRIED ONIONS.
Prep: 5 mins | Bake: 30 mins
Total Time: 35 min | Serving: 8
INGREDIENTS
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 2 tsp. Worcestershire sauce
• 1/8 tsp. black pepper
• 4 (15-oz.) cans cut green beans, drained
• 1 (2.8-oz.) can french fried onions, divided (1 1/3 cups)
• Shredded cheddar cheese, optional
• Slivered almonds, optional
INSTRUCTIONS
PREHEAT OVEN
Preheat the oven to 350°F.
ASSEMBLE CASSEROLE
In a large mixing bowl combine cream of mushroom soup, milk, Worcestershire sauce, and pepper until smooth. If adding cheese, add it now. Add green beans and 1/2 cup of the fried onions. Stir to combine. Transfer to a 2 1/2- to 3-quart baking dish
BAKE
Bake until heated through and bubbly, about 25 minutes. Sprinkle remaining fried onions and slivered almonds, if desired, over the top. Bake 5 minutes more.
ROAST BEEF WITH ROSEMARY
BOOST THE FLAVOR OF ROAST BEEF BY ADDING AN ANCHOVY RUB.
Prep Time: 20 mins | Chill Time: 1 hr |
Roast Time: 15 mins | Roast Time: 45 mins
Stand Time: 15 mins | Total Time: 2 hrs 35 mins | Serving: 6
INGREDIENTS
• 1 sprig fresh rosemary
• 1 (2-oz.) can anchovy fillets, drained
• 1 clove garlic, peeled and smashed
• 1 tsp. freshly ground black pepper
• 1 Tbsp. red wine vinegar
• Olive oil
• 1 (2.5- to 3-lb.) beef strip loin roast or top sirloin roast
• Fresh rosemary leaves
DIRECTIONS
MAKE RUB
Remove leaves from the rosemary sprig. Place rosemary leaves, anchovies, garlic, and black pepper on a cutting board. Roughly chop mixture. Drag the flat, broad side of the knife across the mixture in one direction and then the other until it forms a smooth paste. Transfer to a small bowl. Stir in vinegar and enough olive oil to make a spreadable paste. Set aside.
PREP BEEF
Trim most of the fat from the roast; score any fat that remains. Rub anchovy paste over beef. Tuck edges of the roast under and tie with kitchen string. Cover and chill at least 1 hour.
ROAST
Preheat oven to 500°F. Place the roast on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast, uncovered, for 15 minutes; reduce temperature to 350°F. Roast for 45 to 60 minutes more or until the thermometer registers 135°F for medium-rare. Remove roast from oven. Cover with foil; let stand 15 minutes. (The temperature of meat will rise to 145°F after standing). Top with fresh rosemary leaves.
RICOTTA AND PARMESAN SPREAD
BASIL, OREGANO, AND CHIVES
BRIGHTEN UP THIS RICH PARM-ANDRICOTTA CHEESE SPREAD. START YOUR NEXT DINNER PARTY WITH THIS EASY, CHEESY APPETIZER: JUST ADD SLICES OF BAGUETTE AND VEGGIES FOR DIPPING.
Prep Time: 15 mins | Chill Time: 1 hr | Bake Time: 8 mins
Total Time: 1 hr 23 mins | Serving: 16
INGREDIENTS
• 1 (15-16 oz.) container whole milk ricotta cheese
• ¾ cup finely shredded parmesan cheese (3 oz.)
• ¼ cup snipped fresh basil
• 2 Tbsp. snipped fresh oregano
• 2 Tbsp. snipped fresh chives
• 1 Tbsp. lemon juice
• 1 tsp. cracked black pepper
• 1/2 tsp. kosher salt or 1/4 tsp. regular salt
• 1 tsp. olive oil (optional)
• 1 (8-ounce) loaf baguette-style French bread, cut into 1/4-inch-thick slices and/or assorted vegetable dippers
INSTRUCTIONS
In a bowl beat ricotta on medium 2 minutes. Add parmesan. Beat until combined. Stir in next six ingredients (through salt). (If the spread seems a little dry, stir in olive oil.) Cover and chill 1 hour or up to 12 hours.
Preheat oven to 425°F. Place bread slices on a large baking sheet. Bake about 5 minutes or until lightly toasted. Turn slices over. Bake about 3 minutes more or until lightly toasted; let cool. Serve spread with cooled toast slices and/or vegetable dippers.
CREAM CHEESE SUGAR COOKIES
CREAM CHEESE GIVES THESE SUGAR COOKIES THEIR IRRESISTIBLY SOFT TEXTURE.
Prep Time: 25 mins | Bake Time: 5 mins
Chill Time: 1 hr | Total Time: 1 hr 30 mins | Serving: 24
INGREDIENTS
• 1/2 cup salted butter, softened
• 4 oz. cream cheese, softened, or 4 oz. mascarpone cheese
• 1 cup sugar
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp. freshly grated nutmeg or 1/8 tsp. ground nutmeg (optional)
• 1 egg
• 2 1/2 cups all-purpose flour
INSTRUCTIONS
In a large bowl beat butter and cream cheese with a mixer on medium 30 seconds. Add sugar, baking powder, baking soda, salt, and nutmeg (if using). Beat until combined, scraping bowl as needed. Beat in egg. Beat in flour. Divide dough in half. Wrap and chill until easy to handle, 1 hour.
Preheat oven to 375°F. Line cookie sheets with parchment paper. On a lightly floured surface roll one portion of dough at a time to 1/4-inch thickness. Use floured 2 1/2-inch cookie cutters to cut out shapes, rerolling scraps as needed. Place cutouts 1 inch apart on prepared cookie sheets
Bake until bottoms are light brown, 5 to 6 minutes. Cool on cookie sheets 2 minutes. Transfer to a wire rack; cool completely. If you like, decorate with Cream Cheese Frosting and sprinkles.
HOW TO MAKE CREAM CHEESE FROSTING
In a large bowl beat 8 oz. softened cream cheese, 1/2 cup softened butter, and 2 tsp. vanilla with a mixer on medium until light and fluffy. Gradually beat in 5 1/2 to 6 cups powdered sugar to reach spreading consistency. If you like, tint with gel or paste food coloring. Store frosting and frosted cookies in an airtight container in the refrigerator up to 3 days. Makes 3 1/2 cups.
ESPRESSO MARTINI
LEARN HOW TO MAKE THE CLASSIC COCKTAIL AT HOME. OUR ESPRESSO MARTINI RECIPE CALLS FOR JUST A FEW SIMPLE INGREDIENTS.
Total Time: 5 mins | Serving: 1 drink
INGREDIENTS
• 1 oz. ice cubes
• 1 1/2 oz. vodka
• 1 oz. espresso or cold brew concentrate
• 1/2 oz. coffee liqueur
• 1/2 oz. simple syrup
• Coffee beans (optional)
INSTRUCTIONS
In a cocktail shaker half-filled with ice, combine the vodka, espresso or cold brew coffee, coffee liqueur, and simple syrup; cover and shake until very cold.
Strain the espresso martini mixture into a martini glass. Garnish the drink with coffee beans, if desired.
INGREDIENTS
GINGERBREAD CUTOUTS
• ½ cup shortening
• ¼ cup butter, softened
• ½ cup granulated sugar
• 1 tsp. baking powder
• 1 tsp. ground ginger
• ½ tsp. baking soda
• ½ tsp. ground cinnamon
• ½ tsp. ground cloves
• ¼ tsp. salt
• 1 large egg
• ½ cup molasses
• 1 Tbsp. cider vinegar
• 3 cups all-purpose flour
• 1 recipe Powdered Sugar Icing or Royal Icing (optional)
• Decorative candies (optional)
POWDERED SUGAR ICING
• 1 cup sifted powdered sugar
• 1 Tbsp. milk
• ¼ tsp. vanilla
ROYAL ICING
• 3 Tbsp. meringue powder or powdered egg whites
• 4 cups confectioners’ sugar (1 lb.)
• 6 Tbsp. water
GINGERBREAD CUTOUTS
THESE COOKIES ARE THE PERFECT RAINY OR SNOWY DAY ACTIVITY FOR KIDS.
Prep Time: 35 mins | Chill Time: 3 hrs
Bake Time: 5 mins | Total Time: 3 hrs 40 mins
DIRECTIONS
PREPARE THE DOUGH
In a large mixing bowl beat shortening and butter with a mixer on medium to high speed for 30 seconds. Add the next seven ingredients (through salt). Beat until combined, scraping bowl as needed. Beat in egg, molasses, and vinegar. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle.
ROLL AND CUT SHAPES
Preheat oven to 375°F. On a lightly floured surface, roll out one portion and cut out shapes, rerolling scraps as needed. Place cutouts 1 inch apart on ungreased cookie sheet.
BAKE AND DECORATE
Bake for 6 to 8 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. If desired, decorate cookies with Powdered Sugar Icing or Royal Icing and candies.
POWDERED SUGAR ICING
COMBINE THE INGREDIENTS
In a small bowl combine powdered sugar, milk, and vanilla. Stir in additional milk, 1 teaspoon at a time, to make drizzling consistency.
ROYAL ICING
BEAT UNTIL STIFF
Beat together meringue powder or powdered egg whites, confectioners’ sugar, and water in bowl until peaks form, 10 minutes.