The holiday festivities are upon us, and at Heartland Catfish Company, we could not be more excited to celebrate the season. This year, we are sharing three of our favorite recipes all with unique holiday flair to help you and your family cherish this beloved holiday season.
Southern-Style Sweet Bourbon Glazed Catfish with Toasted Pecans
Pecans are amongst the most popular nuts associated with the Christmas season, so this year embrace both pecans and catfish by trying our southern-style sweet bourbon glazed catfish with toasted pecans. In addition to the inclusion of toasted pecans, the recipe also calls for molasses, apple cider vinegar and two tablespoons of your favorite seasoning blend. Take this opportunity to season your dish with spices synonymous with the holidays, like cinnamon, nutmeg, clove or allspice. The perfect Christmas Eve dish with endless flavor possibilities. What spice combinations will you enjoy this holiday season?
Catfish Cornbread Dressing
This holiday dish requires the use of catfish nuggets instead of the typical fillet, which due to the smaller sizes of catfish, makes for a fast and easy cooking experience. With a serving size of up to 10 people, this dish is the perfect addition to any family gathering and will certainly be enjoyed by cornbread and catfish lovers alike.
Cozy Catfish Stew
In the cold days of December, there are very few feelings as rewarding as cozying up with a warm bowl of stew. This cozy catfish stew is our take on a winter classic that requires less than 25 minutes to prepare. Including Heartland Catfish fillets, diced tomatoes, red bell peppers and much more, this flavorful stew is perfect for a solo night in, or a holiday gathering.
Make the holidays festive and enjoy our holiday-themed recipes by yourself, or with family and friends. Happy Holidays from Heartland Catfish Company and may you and your family enjoy this joyous season.
To see some additional recipes you can savor, check out our website and recipe book and see what else Heartland Catfish has to offer.
