Other Type: Festive

Bacon Sweet Potato Mash

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

Portions

Bacon Sweet Potato Mash

  • Ingredients

  • Preparation

  1. Heat a large skillet over medium high heat.
  2. Cook bacon until just crisp, about 5 to 6 minutes.
  3. Using a slotted spoon, remove onto a paper towel lined plate and keep warm.
  4. Add heavy cream, maple syrup, butter, and cooked bacon to the prepared mashed sweet potatoes and combine until all ingredients are incorporated and have a silky texture.
  5. Add salt to taste.
  6. Serve immediately.
Tips icon

Tight on time? Swap our Maple Leaf® Original Natural Bacon to our Maple Leaf® Ready Crisp® Fully Cooked Natural Bacon Pieces!

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Baked Black Forest Ham with Brazilian Pineapple and Cranberry Chutney

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1600gr Maple Leaf Black Forest Smoked Ham, cooked per package directions and kept warm
  • 3cups ripe pineapple, cut into ½ inch pieces
  • ½cup frozen cranberries, par thawed
  • 1tbsp brown sugar
  • ¼tsp cinnamon
  • Pinch nutmeg
  • 1tsp maple syrup
  • 2tbsp butter
  • Pinch salt
  1. In a large bowl combine pineapple, brown sugar, cinnamon, nutmeg, maple syrup and salt. Stir well to combine.
  2. Heat butter over medium high heat in a large nonstick skillet. Add pineapple mixture and cook stirring occasionally. Allow pineapples to brown and caramelize, about 3 to 4 minutes.
  3. Add cranberries and cook for about 2 to 3 minutes more until cranberries just start to soften and burst.
  4. Slice ham and spoon chutney over top.
Tips icon

Make ahead alert! This chutney is so good you will want to make a double batch. Make ahead and keep in an airtight container for
3 days.

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Quick Skillet Holiday Tuscan Chicken

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4 to 5

Portions

  • Ingredients

  • Preparation

  • 2pkg Maple Leaf Prime RWA Thin Sliced Chicken
  • 2tbsp olive oil
  • 3tbsp butter
  • 1tbsp garlic, minced
  • 1pint cherry tomatoes, halved
  • 1142gr cup baby spinach
  • 1cup cream
  • ¼cup chicken stock
  • 1cup parmesan cheese, finely grated
  • 2sprigs fresh rosemary
  • Salt
  • Pepper
  • Fresh Pomegranate Arils
  • Sage
  1. Heat oil in a large nonstick skillet over medium high heat. Working in batches brown chicken 2 minutes on each side. Set aside and keep warm.
  2. Heat butter in the same skillet. Add garlic and cook stirring frequently for about 1 minutes. Add tomatoes and cook for about 2 to 3 minutes more. Add spinach and allow to wilt.
  3. Pour in cream and chicken stock and warm through, about 2 minutes. Add parmesan and stir well until melted into sauce.
  4. Return chicken to skillet and add rosemary sprigs. Cover and reduce heat to low. Simmer for about 20 minutes or until chicken is cooked through and has reached 165 degrees.
  5. Season with salt and pepper to taste. Remove onto patter and garnish with pomegranate and sage.
Tips icon

Serve with sauce over mashed potatoes for a complete meal. Try sweet potato mash for a switch up!

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Bacon Braised Collard Greens

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

1h 45

Minutes

Serves
Portions icon

6

(side dish)

Bacon Braised Collard Greens

  • Ingredients

  • Preparation

  • 1375g pkg Maple Leaf® Original bacon, diced
  • 2bunches collard greens, woody ends and thick veins removed – cleaned and roughly chopped
  • 1large onion, thinly sliced
  • 1tbsp garlic, minced
  • 2cup chicken broth
  • 1 ½tsp apple cider vinegar
  • Freshly ground pepper
  • Hot pepper sauce – to taste, optional
  1. Place bacon in a large deep nonstick skillet with tight fitting lid or a Dutch oven.
  2. Cook bacon over medium high heat stirring for about 3 to 4 minutes until just starting to turn golden brown. Add onions and cook for 2 minutes more. Add garlic and cook for an additional minute. Add collard greens and combine with bacon mixture and allow to wilt for 2 to 3 minutes. Pour chicken broth and apple cider vinegar into mixture and stir well. Cover and reduce heat to low and allow to simmer for about 1 to 1 ½ hours.
  3. Season with fresh ground pepper and add hot sauce to taste if using.
Tips icon

This makes for a wonderful savory and luxurious side dish to your holiday table. Easily clean your collard greens by plunging leaves into a large bowl filled with cold water. Swirl around to loosen any debris. Allow to stand for about 10 minutes to let debris fall to the bottom. Carefully lift leaves out onto paper towel – don’t disturb the water as it will redistribute onto the leaves. Fold leaves in half and cut along the vein to remove from leaf. Roughly chop and you are done!

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Bacon Two Bite Stuffed Mushrooms

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45-48

Minutes

Serves
Portions icon

18

mushrooms

Bacon Two Bite Stuffed Mushrooms

  • Ingredients

  • Preparation

  • 6slices Maple Leaf® Original Bacon, small dice
  • ⅓cup parsley, minced
  • 18mushrooms, cleaned and stems removed and reserved
  • ½cup seasoned breadcrumbs
  • ½cup Italian cheese blend, fine shred
  • ½cup Parmesan cheese, find shred
  • 2tbsp red pepper, minced
  • 1tbsp garlic, grated
  • ½cup herb and garlic cream cheese, softened
  • Freshly ground pepper
  • Olive oil
  1. Preheat oven to 375°F.
  2. Prepare a baking sheet lined with parchment paper. Line mushrooms onto baking sheet and drizzle with olive oil.
  3. Finely chop mushrooms stems and set aside.
  4. Heat a large nonstick skillet over medium-high heat and cook bacon for 3 to 4 minutes. When bacon is just crisping and turning golden brown add chopped mushroom stems and red peppers. Cook for about 2 to 3 minutes until vegetables are just softening. Add garlic and parsley and cook for about 1 minute longer stirring frequently. Remove from heat and set aside.
  5. In a large bowl add cheeses, breadcrumbs, cream cheese and reserved bacon mixture.
  6. Mix and combine well with a wooden spoon. Divide mixture and with clean hands mold mixture into small balls and stuff mushroom cavities.
  7. Place stuffed mushrooms onto prepared baking sheet.
  8. Tent mushrooms loosely with tin foil and bake for 20 minutes. Remove tin foil and cook for about 6 to 7 minutes longer. Broil on low for last 2 minutes of cooking until mushrooms are golden
Tips icon

Make ahead! Prepare mixture up to 1 day in advance and stuff mushrooms when ready to use!

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French Onion Chicken Crostini

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

55 – 60

Minutes

Serves
Portions icon

14 to 16

pieces

French Onion Chicken Crostini

  • Ingredients

  • Preparation

  • 1250 gr pkg Maple Leaf Natural Shredded Chicken
  • 2medium to large Spanish or Yellow Cooking Onion, thinly sliced
  • 2 ½tbsp butter
  • 1small dry bay leaf
  • 1sprig fresh thyme
  • 1 ½tbsp cooking sherry
  • 1cup swiss cheese, grated
  • 14 to 16slices French baguette or ciabatta, sliced ¾ inch think on the bias
  • Garlic butter, prepared
  • Salt
  • Pepper
  • Fresh parsley
  1. Preheat oven to 400°F and prepare a baking sheet lined with parchment paper.
  2. Heat butter over low heat in a large non-stick skillet. Add onions, bay leaf and thyme. Cook on low to medium heat for 30 to 40 minutes stirring often until deep golden brown and caramelized. Add cooking sherry and season with salt and pepper and cook for 1 to 2 minutes longer. Discard bay leaf and thyme and place onions into a bowl and set aside.
  3. Set same pan to medium-high heat and add chicken, break up the larger pieces with the back of a wooden spoon or spatula. Cook on high for 1 to 2 minutes stirring frequently until chicken is just starting to brown and crisp. Add a little butter or oil if pan is too dry.
  4. Spread garlic butter on top of each slice of bread and place on to prepared baking sheet.
  5. Divide and spoon onion mixture onto each slice of bread followed by chicken over top. In a small bowl mix together cheeses and sprinkle evenly over top.
  6. Place tray onto center rack of oven for about 5 minutes or until cheese has melted and crostini has warmed through.
  7. Set oven to low broil and cook for 1 to 2 minutes longer until golden and bubbling. Remove from oven and garnish with parsley. Serve immediately.
Tips icon

You can make the onions 1 to 2 days in advance and keep in an airtight container in the refrigerator until ready to use. Try using Maple Leaf Natural Shredded Turkey for a festive change during the holidays!

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Winter Warm Brie with Bacon and Maple Syrup

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

2 to 3

servings

Winter Warm Brie with Bacon and Maple Syrup

  • Ingredients

  • Preparation

  1. Heat oven to 425°F
  2. Line a small cast iron skillet or casserole dish with parchment paper.
  3. Place cheese in center of dish. Top with nuts and bacon.
  4. Heat in oven for 8 to 10 minutes. Cheese should be soft and melty when sliced into.
  5. Drizzle desired amount of warm maple syrup over top and garnish with pomegranate. Serve with toasted crostini.
Tips icon

Making this for a crowd? Use an extra-large wheel of brie and place in a glass pie plate. 

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Creamy Bacon Brussels Sprouts

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

Minutes

Serves
Portions icon

8

servings

Creamy Bacon Brussels Sprouts

  • Ingredients

  • Preparation

  • 1375 gram package Maple Leaf® Natural Bacon, diced
  • 2lbs Brussels Sprouts, trimmed and sliced in half
  • 2tbsp butter
  • 1cup cream
  • ½cup chicken stock
  • 1tbsp instant flour
  • 1 ½cup Italian blended shredded cheese
  • Nutmeg, pinch
  • Salt
  • Pepper
  1. Cook bacon over medium high heat until just beginning to crisp.
  2. Using a slotted spoon remove onto a paper towel lined plate. Remove all but 1 tbsp of the rendered bacon fat. Add butter and melt.
  3. Add in brussels sprouts and allow to brown tossing often, about 5 to 7 minutes. 
  4. Add half the bacon, cream, chicken stock, nutmeg and instant flour. Stir well and season with salt and pepper. Allow to simmer for about 10 to 15 minutes.
  5. Brussels sprouts should be tender / crisp and sauce slightly thickened. Sprinkle cheese over top and allow to melt. Sprinkle remaining crisp bacon over top and serve immediately.
Tips icon

Achieve a nice cheese crust by putting the brussels sprouts under the broiler!

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Classic Bacon Spinach Dip

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4 to 6

servings

Classic Bacon Spinach Dip

  • Ingredients

  • Preparation

  • 1375 gram package Maple Leaf® Natural Bacon, diced
  • 1300 gram package chopped frozen spinach, boiled and drained of all water
  • 140 gram package dry vegetable soup mix
  • 2cloves garlic, minced
  • ¾cup mayonnaise
  • 1cup sour cream
  • 1425 gram dark pumpernickel round loaf or sourdough round loaf
  • Paprika
  1. Heat a large skillet over medium high heat.
  2. Cook bacon stirring frequently until crisp. Remove onto a paper towel lined plate.
  3. In a large bowl combine spinach, soup mix, garlic, mayonnaise, sour cream and half the cooked bacon. Stir well.
  4. Using a sharp serrated knife carefully carve around the top of the loaf. Pull top off and hollow out the bread.
  5. Spoon dip into bread bowl. Sprinkle remaining half of bacon over top of the dip and dust with paprika.
Tips icon

Make it festive! Press a star shaped cookie cutter into cheese to cut out holiday shapes and garnish dip.

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