Tyler Florence’s 7 recipes for a full holiday meal

Preheat oven to 375 degrees F. Set a large roasting pan over medium heat and add 3 tablespoons of extra-virgin olive oil. Season leg-thigh and wing pieces well with salt and pepper and place in hot pan skin side down. Brown well while you prepare the breasts. Once breasts are stuffed and tied (see recipe below), turn the leg-thigh and wing pieces over, then nestle in the breast pieces and brown on one side for 2-3 minutes before flipping over, then place the whole roasting pan in the oven and cook for 25-30 minutes.

Once cooked, remove the breasts and leg-thigh pieces to a platter and rest. Set the pan (the wings will remain in the pan) over medium heat and add about 2 tablespoons of extra-virgin olive oil. Stir with a wooden spoon to scrape any brown bits off the bottom of the pan, then add the chopped onion, carrots and celery. Stir well and season. Saute until vegetables are caramelized — about 5 minutes. Sprinkle in flour to make a roux and stir well to combine; make sure the flour is mixed well with the oil so you don't have any lumps in the final gravy. Once roux is nice and brown, pour in chicken stock and stir with a whisk and simmer until gravy is thickened and reduced slightly — about 12-15 minutes. Season, strain through a sieve and serve.

Trim off most of the dark-green parts of the leeks, leaving the white and just an inch or two of the light-green part. Cut into circles and soak in a large bowl of water to remove dirt. Drain and pat dry with paper towel to ensure all the dirt is removed.

Heat 1 tablespoon each of butter and olive oil in a large saute pan over medium heat. Add the leeks, sprinkle with the thyme, salt and pepper, and cook for about 10 minutes, turning every now and then, until the leeks are softened but not colored. In a small bowl combine chicken stock, cream and egg and whisk to combine. In a large mixing bowl crumble in cornbread muffins, then add leeks, chicken stock, a splash of cream and egg. Season well with salt and pepper, then stir to combine well.

Using a sharp, thin knife, cut the breast parallel to the board, almost in half, just stopping short of the outside edge. Open out the 2 halves as if you were opening a book. Now you've got a large piece of meat that will cook evenly and is thin enough to roll.

Preheat oven to 375 degrees.

Sprinkle the cut surface of the turkey with salt and pepper and spoon stuffing on top. Smear evenly on top with a rubber spatula. Now, starting with the left side, roll the turkey over the filling and into a cylinder. Tie in 4 places with kitchen twine. Season with salt and pepper. (You can bake remaining stuffing in a gratin dish to serve as dressing.)

Put the turkey in the roasting pan (with the leg-thigh pieces and wings; see above recipe) and sear all over. Transfer the pan to the oven and roast for about 25-30 minutes (internal temperature should reach 160 degrees F). Continue as outlined in above recipe to make gravy with pan drippings.

Begin by making the croutons. Set a large saute pan over medium heat and add 3 tablespoons of olive oil. Toss in croutons and toss to coat evenly with oil. Cook over medium heat for 5-7 minutes until crispy and golden brown. Season with salt and set aside.

In the same pan add another 2 tablespoons of olive oil and add garlic, thyme and shallots. Saute gently until translucent, then add shaved brussels sprouts. Season with salt and pepper, then add chicken stock and balsamic vinegar. Reduce heat, cover slightly and simmer for 15 minutes until brussels sprouts are well cooked. Remove heat and reduce liquid for 2-3 minutes before folding in flat-leaf parsley. Serve topped with crispy croutons.

Put the potatoes in a medium saucepan with milk and cream; depending on your pot, add extra milk if required to cover the potatoes. Add garlic, bay leaf and thyme and bring to a boil. Reduce the heat and simmer for to 25 to 30 minutes, until the potatoes are very tender.

Drain the potatoes, then remove skins carefully (they should fall off when rubbed between your fingers). Pass the potatoes through a food mill or a ricer back into the same pot you cooked them in. Stir in enough of the warm cream and milk mixture until the cream is absorbed and the potato mixture is silky-smooth.

Season the potatoes with salt and pepper and finish them off by stirring in the butter.