• Ingredients: 31
  • Serves: 50

Eggnoggin with garnish: powdered zest of orange, to taste.

Ingredients

  • Garnish: powdered zest of orange, to taste

Turkey Broth

Turkey

  • 1 14- to 16-pound turkey
  • 1 1/2 tablespoons minced fresh rosemary or 1 1/2 tsps. dried, crumbled
  • 1 1/2 tablespoons minced fresh tarragon or 1 1/2 tsps. dried, crumbled
  • 1 1/2 tsps. salt
  • 1 1/2 tsps. pepper
  • 1/2 large onion, cut into chunks
  • 1/2 cup butter, room temperature

Gravy

  • 6 tbsps. all purpose flour
  • 1/4 cup whipping cream
  • 3/4 teaspoon minced fresh rosemary or 1/4 tsp. dried, crumbled
  • 1/4 teaspoon minced fresh tarragon or 1/4 tsp. dried, crumbled
  • 1/4 cup Port
  • Salt and pepper

For the chocolate holly leaves:

  • *Although holly leaves are non-toxic holly berries are poisonous and should be kept away from food.

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Beat the egg yolks until they are light and gradually beat in the sugar until the mixture is thick and light-colored.

    For this step you will need

  2. Step 2 Turn the mixture into a chilled punch bowl set in crushed ice. Stir in slowly the bourbon, Cognac, heavy white rum, and the apricot liqueur.
  3. Step 3 Blend in the milk and heavy cream, whipped just to a froth, and fold in the egg whites, stiffly beaten.

    For this step you will need

  4. Step 4 Sprinkle the punch with orange-flower water. Serve in 4-ounce glass noggins (small cups) and sprinkle each serving with powdered zest of orange.

    For this step you will need

Nutrition information

Calories 188 Carbohydrates 8 g (3%)
Fat 8 g (12%) Protein 1 g (2%)
Saturated Fat 5 g (24%) Sodium 17 mg (1%)
Polyunsaturated Fat 0 g Monounsaturated Fat 2 g
Cholesterol 32 mg (11%)