Holiday Recipes to Make With Your Propane-Powered Appliances

We’re in the midst of the 2021 holiday season, and nothing brings family together this time of year quite like home-cooked comfort food! From your famous fried turkey to a pie recipe that’s been passed down for generations, the possibilities are endless for your holiday meal. Of course, there’s no better way to make these recipes come to life than using your propane appliances, and we’re sharing some of the classics.

Chocolate Pecan Pie

Pecan pie is definitely a holiday favorite for a lot of families, and this recipe from The Pioneer Woman takes it up a notch by adding chocolate.

Ingredients

• 1 unbaked pie crust (store-bought or homemade)
• 3/4 c. granulated sugar
• 1/4 c. light brown sugar
• 3 tbsp. cocoa powder
• 1/2 tsp. salt
• 1/2 c. dark corn syrup
• 1/2 c. maple syrup
• 1/4 tbsp. unsalted butter, melted
• 3 large eggs
• 1 tsp. vanilla extract
• 2 c. pecan halves
• 1/2 c. dark chocolate chips, plus more for topping
• Flaky sea salt, if desired

Directions

1. Preheat the oven to 400°F.
2. On a lightly floured surface, roll the pie crust into a 13-inch circle. Transfer to a deep dish 9-inch pie plate. Tuck the edges under and crimp as desired. Freeze for 20 minutes. Prick the bottom of the crust 8-10 times, all over, with a fork.
3. Line the frozen pie crust with parchment paper and fill with pie weights. Place on a rimmed baking sheet. Bake for 12 minutes just until the edges of the crust are dry. Carefully remove the paper with weights. Return to the oven for 3-5 minutes until the bottom of the crust is dry and the edges just start to turn light brown. Let cool slightly. Reduce the oven temperature to 350F.
4. In a large bowl, whisk together the sugars, cocoa powder, and salt. Add the corn syrup, maple syrup, butter, eggs, and vanilla. Whisk until well combined. Stir in the pecans and chocolate chips. Pour the filling into the partially baked pie crust. Sprinkle a few more chocolate chips on top, if desired.
5. Bake for 55-65 minutes or until the filling is puffed and the center wobbles slightly when the pan is gently shaken. Remove and let cool completely on a wire rack. Finish with a sprinkle of sea salt, if desired.

Hasselback Potato Gratin

A potato dish during the holidays is a must! We thought we would change it up from the usual mashed potatoes and share Country Living’s more unique way to incorporate the starch into your meal.

Ingredients

• 2 tbsp. olive oil, plus more for baking dish
• 3 medium onions, thinly sliced
• Kosher salt and freshly ground black pepper
• 2 1/2 c. heavy cream
• 4 garlic cloves, thinly sliced
• 1 tbsp. chopped fresh thyme
• 1 tbsp. chopped fresh rosemary
• 8 oz. Gruyère, grated (about 2 cups), divided
• 4 oz. Parmesan, grated (about 1 cup), divided
• 3 1/2 lb. Yukon gold potatoes, peeled and sliced 1/4-inch thick

Directions

1. Heat oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until golden brown, 30 to 40 minutes.
2. Preheat the oven to 350°F. Lightly grease a 3-quart baking dish. Combine onions, cream, garlic, thyme, rosemary, 1 2/3 cups Gruyère, and 2/3 cup Parmesan in a bowl. Season with salt and pepper.
3. Arrange potato slices vertically in a prepared baking dish. Pour cream mixture over potatoes, making sure some of the mixture goes between the potatoes. Cover with aluminum foil.
4. Bake until potatoes start to soften, 50 to 60 minutes. Remove foil and bake until potatoes are golden brown, 25 to 30 minutes. Sprinkle with remaining 1/3 cup Gruyère and 1/3 cup Parmesan. Bake until the cheese is golden brown and bubbling, 5 to 10 minutes.

Deep Fried Turkey

What would the holidays be if someone wasn’t trying to deep fry a turkey? They do taste delicious, so we don’t blame anyone for wanting to give this a try! We feel it’s necessary to remind you of a few safety tips first though.

Cook on a Flat Surface
Your oil must remain level and steady while you are frying your turkey. Make sure your fryer is stable on a level surface before getting started.

Have Plenty of Space
It is important that you stay away from your house and other objects or structures while you are using your turkey fryer. Further, keep pets and children away from the hot fryer.

Never Leave it Unattended
While you are utilizing your fryer, it should never be left unattended.

Make Sure the Turkey is Thawed and Dried.
Excess moisture will cause the oil to bubble vigorously and potentially spill over which could cause a fire.

Check the Temperature
Keep track of the temperature of the oil to ensure it doesn’t get too hot. Make sure you have a food thermometer handy in case the fryer doesn’t have it’s own thermostat.

Be Prepared
Always have a fire extinguisher handy in the event of a fire.

Now that we’ve had a crash course on safety, we’ll get to the fun part – how to deep fry a turkey. First you’ll need a turkey fryer of course, and to make sure you have it set up in accordance with the safety guidelines above and from the manufacturer of your fryer. Next, you can follow Alton Brown’s instructions below from Food Network for a delicious main course.

Ingredients

• 6 quarts hot water
• 1 pound kosher salt
• 1 pound dark brown sugar
• 5 pounds ice
• 1 (13 to 14-pound) turkey, with giblets removed
• Approximately 4 to 4 1/2 gallons peanut oil

Directions

1. Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
2. Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.
3. Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow it to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.

Make Sure Your Propane Appliances Are Ready for the Holidays

With all the cooking going on this time of year, you need to make sure your appliances and propane supply are up for the challenge. It’s important to remember that if you have hooked up any new appliance to your propane lines, you will want to get a safety inspection to ensure everything is connected properly and that there are no leaks. Now, enjoy your meals and the time spent with family this holiday season!

To schedule a safety inspection or order a propane refill, contact the Premier team at 877-435-3230!