KUSA — The holidays are a time for family. Many of the holiday gatherings will include meals filled with traditional foods. Some of them are more mainstream but other families have their own recipes that they prepare each year. Members of the 9NEWS morning team have shared some of their favorite family recipes.





Brown Sugar

Maple Syrup


This recipe is pretty much done by taste. I do not measure exactly. First, wash the yams, cut them in half or thirds and put them in a big pot of water. Cook them until you can poke a fork in them easily. Drain the yams and put them in a strainer to cool enough to handle.

While they are cooling a bit, melt 1/4 to 1/2 pound of butter in a large deep skillet. Add about a cup of brown sugar and a cup of maple syrup and heat. The amount depends on how many pounds of yams you are making.

Peel the skin and place the yams in a large deep skillet. Simmer over a very low flame for a couple of hours, basting the yams and rolling them over, gently. The yams will absorb the liquid and you will need to add additional ingredients as you go.

Serve hot


Aunt Keren’s Creamy Onion Sauce


30 oz raw unpeeled pearl unions

2 cups of heavy cream

3 dried bay leaves

2 tablespoons chopped, fresh flat leaf parsley

2 garlic cloves smashed but not chopped (they will be removed from sauce before serving)

½ teaspoon freshly grated nutmeg

1 teaspoon salt

1/8 teaspoon white pepper

1 cup chicken stock

1 tablespoon cornstarch, as needed


Peel the onions and bring 4 quarts of water to a boil- then add onions, including the screen

Bring back to a boil and boil for 3 minutes. Drain immediately and plunge onions into ice water. Drain and cut the root end off of each onion: then pinch the other end and the onion will pop right out of their skins. Throw out skins.

Place a 4 qt pan along with cream, bay leaves, parsley, garlic, nutmeg, salt & pepper. Over medium-low heat, cook covered for ten minutes stirring a few times during the cooking process. The mixture should be somewhat thick.

Remove cover and add in chicken stock and simmer for 5 minutes or more until the mixture has thickened and onions are tender.

Discard the smashed garlic and bay leaves and season with salt and pepper to taste.

If desired for a crunchy top—add bread crumbs and butter on top before serving. Serve immediately


Bacon Cheddar Stuffing


1 package bacon

1 onion

3 stalks celery diced

1 tbsp chopped garlic

1 1/2 tsp crushed red pepper

1 1/2 tsp each sage, thyme, oregano, basil

8 oz cheddar cheese shredded

1 pound seasoned bread crumbs

1 1/3 quarts chicken stock


Sauté bacon until crisp, drain half of the fat, set bacon aside.

Add to skillet onion, celery, garlic and spices and cook until translucent.

Add in bread crumbs, chicken stock and water and boil until liquid is absorbed.

(If stuffing is too dry, keep adding stock or water until it’s the consistency you want).

Mix in crumbled bacon and cheese.

Stuff into turkey, or bake 1 hour at 350.