Staying home for the holidays? You can still take your taste buds around the world with our international holiday recipes.

Spanish Roasted Turkey Breast
Spain

Ingredients
8–10 lb/4–5 kg boneless turkey
Roasting pan with rack
1 tbsp/15 ml unsalted butter
Extra virgin olive oil
6 tbsp/90 ml Spanish paprika
2 tbsp/60 ml ground cumin
1 tsp/5 ml cinnamon
½ tsp/2.5 ml cayenne
4 tsp/20 ml cracked black pepper
2 tsp/10 ml kosher salt
2 cups/.5 ltr of chicken broth
Whole peeled orange

Instructions

1. Preheat the oven to 400º F/205º C. Rinse the turkey. Pat dry with paper towels.
2. Place 1 tablespoon of butter under the turkey skin.
3. Pour extra virgin olive oil on the turkey’s skin. Massage so that it’s evenly coated.
4. Mix all the spices together. Sprinkle evenly over the entire turkey.
5. Put a whole peeled orange inside the turkey.
6. Pour 2 cups of chicken broth into the bottom of the pan. Put the turkey into the preheated oven for 15 minutes. Let the skin crisp (the top begins turning golden brown). 
7. Reduce the oven to 350º F/177º C and cover the roaster pan with either a fitted cover or aluminum foil.
8. Place a meat thermometer in the thickest part of the breast meat. When it reads 165º F/74º C, take the turkey from the oven and let it rest for 10 minutes before carving.

Knödel
Germany

Ingredients
2 lbs russet potatoes
3.5-5.2 oz flour (as needed)
Salt
Pinch of nutmeg (optional)
1 small egg (2nd egg if needed)
Optional: additional spices

Instructions

1. Peel and boil potatoes until tender.
2. Press through a potato ricer while still hot. Let cool.
3. Place riced potatoes in a bowl and sprinkle with 2/3 of the flour and a dash of salt.
4. Add the whisked egg and stir loosely with a fork.
5. Knead the dough. Add the remaining flour or additional egg if necessary.
6. Make golf-ball sized dumplings with your hands.
7. Bring water to a gentle boil in a large pot.
8. Add dumplings.
9. Simmer Knödel for about 5-10 minutes until they start floating to the top.

For savory knödel
Serve knödel as a savory side dish, flavoring it with different spices or smoked meat, or stuffing it with meat or vegetables.

For sweet knödel
Make your knödel a dessert by stuffing it with fruit and/or rolling it in cinnamon sugar.

Trifle
England

Ingredients
4–6 cups pre-made English custard or vanilla pudding
2 cups sliced fresh strawberries
1 cup fresh raspberries
½ cup and 1 tbsp cream sherry
1 tbsp sugar
9×9 white or yellow cake, cut into 2×2-inch squares and sliced horizontally
3 heaping tbsp seedless red raspberry jam or preserves
Whipped cream
1 very large glass bowl or trifle dish

Instructions

1. Prepare or purchase English custard or vanilla pudding. Refrigerate.
2. Combine strawberries, raspberries, 1 tbsp sherry and 1 tbsp sugar in a medium bowl. Refrigerate and allow to macerate.
3. Brush the surface of the cake squares with ½ cup cream sherry. Then spread the raspberry jam on top of the cake and cut into 1×1-inch squares.
4. Place 1/3 of the cake cubes in the bottom of the glass bowl, jam side up.
5. Top the cake cubes with 1/3 of the fruit, followed by 1/3 of the custard and finally with 1/3 of the whipped cream.
6. Repeat layers two more times.
7. Decorate the top with fresh fruit.
8. Keep chilled until ready to serve!