Most gifts pale in comparison to a good holiday dinner. This year, our chefs have created 6 recipes to help make your holiday memorable. From the main course to sides and dessert, we have more than enough ideas for you to fill your table with holiday cheer.

Spiced Turkey Breast

You can’t fit an entire turkey in your air fryer, but you can definitely cook up a delicious turkey breast! The air fryer makes the turkey skin crispy while keeping the inside juicy, and cooks faster than a conventional oven. You can also try personalizing this recipe by using your favorite herbs and spices for a dish you’ll crave every holiday season.

Yields: 5 servings

Prep Time: 30 minutes

Cook Time: 50 minutes

INGREDIENTS:

• 1 teaspoon toasted fennel seed, ground
• 1½ teaspoons kosher salt
• ½ teaspoon pepper
• 1 teaspoon dried oregano
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon smoked paprika
• 3 pounds turkey breast
• 1 tablespoon olive oil

DIRECTIONS:

1. Mix together the ground fennel seed, salt, pepper, oregano, onion powder, garlic powder, and smoked paprika in a bowl.
2. Dry the turkey breast with paper towels. Rub the olive oil all over the turkey breast.
3. Season the turkey breast all over with the spice mixture. Allow the turkey breast to come to room temperature for 20 minutes.
4. Select the Preheat function on the Cosori Air Fryer, adjust temperature to 350°F, and press Start/Pause.
5. Insert the turkey breast skin side down into the preheated baskets.
6. Set temperature to 350°F and time to 20 minutes, then press Start/Pause.
7. Flip the turkey breast over so the skin side is facing up. Cook at 350°F for 30 more minutes, or until the internal temperature reaches 160°F.
8. Allow the turkey breast to rest for 10 minutes before slicing, then serve.

BBQ Cranberry Turkey Meatballs

These turkey meatballs make a great appetizer or dinner in a pinch, taking only 20 minutes to prepare and cook. Loaded with herbs and spices, these meatballs are full of flavor, and the air fryer makes them beautifully crispy all around while keeping the interior moist. The sweet cranberry barbeque sauce compliments the savory flavor of the turkey, while also giving you the chance to use up leftover cranberry sauce from Thanksgiving.

Yields: 10 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

INGREDIENTS:

Meatball:

• 1 pound ground turkey
• 1 large egg
• 3 garlic cloves, minced
• ½ cup panko breadcrumbs
• ½ tablespoon fresh sage leaves, finely chopped
• 1 teaspoon fresh thyme leaves
• ½ teaspoon ground cumin
• ¼ teaspoon allspice
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• Olive oil spray

BBQ Cranberry Sauce:

• 1 cup spicy bbq sauce
• ½ cup cranberry sauce

DIRECTIONS:

1. Combine all the meatball ingredients in a large bowl, except the olive oil spray, and mix until well combined. Form into 1-inch meatballs.
2. Combine the spicy bbq sauce and cranberry sauce in a small saucepan. Place over medium heat and cook for 5 minutes, or until bubbly. Remove from heat and set aside.
3. Select the Preheat function on the Cosori Air Fryer, adjust temperature to 400°F, and press Start/Pause.
4. Insert the meatballs into the preheated baskets. Spray the tops with the olive oil spray.
5. Set temperature to 400°F and time to 10 minutes, then press Start/Pause.
6. Remove meatballs and brush all over with sauce. Serve warm.

Chocolate Peppermint Cookies

These soft, chocolatey, peppermint-infused cookies are topped with a white chocolate glaze, creating a mouthwatering after-dinner treat. Using cocoa powder and peppermint extract, this recipe relies on natural flavors for a tried-and-true holiday combination without cutting corners. The crushed peppermint candies sprinkled on top of the glaze gives the cookies a beautiful presentation for the final touch.

Yields: 12 servings

Prep Time: 15 minutes

Cook Time: 8 minutes

INGREDIENTS:

Cookie:

• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• ¾ teaspoon vanilla extract
• ¼ teaspoon peppermint extract
• 1 large egg
• ½ cup semi-sweet chocolate chips

White Chocolate Glaze:

• 1 cup white chocolate chips
• 1 teaspoon coconut oil
• ½ cup peppermint candies, crushed

Items Needed:

• Stand mixer

DIRECTIONS:

1. Whisk together the flour, cocoa powder, baking soda, and salt in a bowl.
2. Cream together the butter and sugars on high in a stand mixer until light and fluffy, about 2 minutes.
3. Add the vanilla, peppermint extract, and egg to the stand mixer. Beat on medium until smooth, about 1 minute. Add the dry ingredients and beat on low speed, until just combined.
4. Fold in chocolate chips with a spatula until fully incorporated.
5. Select the Preheat function on the Cosori Air Fryer, set temperature to 320°F, and press Start/Pause.
6. Form the cookie dough into 2-tablespoon sized balls. Line the inner basket with parchment paper and place cookie dough balls on top.
7. Set temperature to 320°F and time to 8 minutes, then press Start/Pause.
8. Remove the cookies and place onto a cooling rack. Repeat this process for the rest of the cookies.
9. Allow the cookies to cool completely.
10. Make the white chocolate glaze by placing the white chocolate chips and coconut oil in a microwave safe bowl. Microwave in 30-second intervals until fully melted.
11. Dip half of each cookie into the melted white chocolate and place on a wax paper-lined baking sheet. Sprinkle crushed peppermint candies over the chocolate.
12. Allow chocolate glaze to harden completely before serving.

Rosemary Garlic Rubbed Beef Tenderloin

This tenderloin is a main course that’s as quick and easy to make as it is impressively delicious. The rapid air circulation from the Air Fry function locks in the juices of the tenderloin while creating a nice, crisp skin. Simple ingredients like rosemary and garlic give the roast great flavor, and when paired with your favorite veggies it's the perfect holiday dinner.

Yields: 6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

INGREDIENTS:

Dough:

• 3 tablespoons olive oil, divided
• 3 pound center-cut beef tenderloin roast, trimmed and tied
• 1 tablespoon kosher salt
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon black pepper

DIRECTIONS:

1. Select the Preheat function on the Cosori Smart Air Fryer Toaster Oven, adjust temperature to 400°F, and press Start/Pause.
2. Rub 2 tablespoons olive oil all over the tenderloin. Season with salt, garlic, rosemary, and pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Sear the tenderloin on all sides until browned, about 3 minutes per side. Transfer the tenderloin to the food tray lined with foil, then insert the rack at mid position in the preheated oven.
4. Select the Air Fry function, adjust time to 30 minutes, then press Start/Pause. Remove tenderloin when the internal temperature reads 125°F for medium rare.
5. Transfer the tenderloin to a cutting board. Cover loosely with foil and allow to rest for 20 minutes before serving.

Hasselback Butternut Squash

Our Cosori Chefs have created a fun new way to cook up butternut squash with this recipe. A sweet and spicy glaze made with chile and maple syrup creates a beautiful golden caramelization on the squash, which is made extra crispy with the help of the Air Fry function on the toaster oven. Only taking 15 minutes to prepare, this is a simple side dish that’s sure to be popular.

Yields: 4 servings

Prep Time: 15 minutes

Cook Time: 1 hour

INGREDIENTS:

• 1 butternut squash
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ red fresno chile, thinly sliced
• ¼ cup pure maple syrup
• 3 tablespoons unsalted butter
• 2 tablespoons apple cider vinegar

DIRECTIONS:

1. Halve the butternut squash lengthwise and scoop out the seeds with a large spoon. Peel the skin using a peeler.
2. Brush the butternut squash all over with olive oil and season with salt and pepper.
3. Select the Preheat function on the Cosori Smart Air Fryer Toaster Oven, adjust temperature to 400°F, and press Start/Pause.
4. Place butternut squash cut side down onto the food tray lined with foil, then insert at mid position into the preheated oven.
5. Select the Air Fry function, adjust time to 20 minutes, then press Start/Pause.
6. Combine the chile, maple syrup, butter, and vinegar in a saucepan and place over medium-high heat. Cook for 6-8 minutes, or until the mixture has slightly thickened.
7. Discard the chile. Keep the glaze warm while the butternut squash is cooking.
8. Remove the butternut squash and allow to cool for 5 minutes. Score the squash halves crosswise using a sharp knife, going as deep as possible, but not cutting all the way through. Brush the squash with the glaze.
9. Place the butternut squash back into the oven.
10. Select the Air Fry function, adjust time to 40 minutes, then press Start/Pause. Baste the butternut squash with the mixture every 15 minutes using a pastry brush.
11. Remove when butternut squash is tender and golden on top, then serve.

Gingerbread Cupcakes with Maple Cream Cheese Frosting

These fluffy cupcakes will fill the whole house with the sweet smell of warm spices. Topped with a sweet maple cream cheese frosting, they’re a great festive treat to have fun making or to give as an adorable gift. Best of all, they’re easy to make, use common ingredients you may already have on hand, and bake in just 20 minutes in the toaster oven.

Yields: 12 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

INGREDIENTS:

Cupcake:

• 1 stick unsalted butter, softened
• ½ cup dark brown sugar, packed
• 1 large egg
• ½ cup water
• ½ teaspoon vanilla extract
• ½ cup molasses
• 1⅓ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¾ teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice

Maple Cream Cheese Frosting:

• ½ cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 3 cups confectioner’s sugar
• 1 teaspoon vanilla extract
• 1 tablespoon pure maple syrup
• ⅛ teaspoon kosher salt

Items Needed:

• Stand mixer
• 12-cup muffin pan

DIRECTIONS:

1. Cream together 1 stick of butter and the brown sugar using a stand mixer on high speed until light and fluffy, about 2 minutes.
2. Beat in the egg, water, ½ teaspoon vanilla, and molasses, about 1 minute.
3. Add the flour, baking powder, baking soda, ½ teaspoon salt, and spices on low speed until combined. Beat on medium speed for 1 minute.
4. Select the Preheat function on the Cosori Smart Air Fryer Toaster Oven, adjust temperature to 350°F, and press Start/Pause.
5. Fill 12 paper-lined muffin cups with the cupcake batter, about ⅔ full. Place the muffin pan onto the wire rack, then insert the rack at mid position in the preheated oven.
6. Select the Bake function, adjust time to 20 minutes, then press Start/Pause.
7. Remove cupcakes when a toothpick inserted into the center comes out clean. Place cupcakes on a wire rack to cool completely.
8. Cream together ½ cup butter and the cream cheese using an electric mixer on high speed until light and fluffy. Add the confectioner’s sugar, 1 teaspoon vanilla, maple, and ⅛ teaspoon salt. Beat on high speed until smooth, about 2 minutes.
9. Frost the cupcakes with the frosting, then serve.

Brown Sugar and Apricot Rugelach

Rugelach are traditional pastries that originated in Poland and are extremely popular in Israel. In this recipe, the buttery, flaky pastry dough is made from scratch and wrapped around a warming filling of apricots, brown sugar, and cinnamon. The toaster oven quickly bakes these lavish pastries in just 25 minutes, making it great for baking a big batch ahead of time and serving throughout Hanukkah.

Yield: 24 pastries

Prep time: 2 hours

Cook time: 25 minutes

INGREDIENTS:

• 2 cups all-purpose flour
• ½ teaspoon kosher salt
• 1 cup unsalted butter, chilled and cubed
• 6 ounces cold cream cheese
• ⅓ cup sour cream
• 1 cup brown sugar
• 2 tablespoons ground cinnamon
• ½ cup dried apricots, finely chopped
• 1 egg, beaten
• ¼ cup demerara sugar, for sprinkling

Items Needed:

• Food processor
• Rolling pin
• Pastry brush

DIRECTIONS:

1. Place the flour and salt in the bowl of a food processor fitted with the blade attachment. Pulse quickly to combine.
2. Add the butter, cream cheese, and sour cream into the processor. Pulse until the butter and cream cheese are uniformly mixed throughout and the butter is in very small pieces.
3. Turn the dough out onto a lightly floured surface, then divide into 3 pieces and flatten into discs.
4. Wrap the dough discs tightly in plastic wrap and refrigerate for 1 hour.
5. Combine the brown sugar, cinnamon, and dried apricots in a medium bowl and mix well. Set aside.
6. Select the Preheat function on the Cosori Smart Air Fryer Toaster Oven, adjust temperature to 350°F, and press Start/Pause. Line the food tray with parchment paper.
7. Remove the dough discs from the refrigerator, unwrap, and place onto a lightly floured surface. Roll each disc out with a rolling pin until they form roughly ¼-inch-thick circles.
8. Spread ⅓ of the filling onto each dough circle, leaving a ½-inch border around the outer edge.
9. Cut the circles into 8 equal triangles, like a pizza. Starting from the wider end, roll each triangle up, as if you were rolling a crescent roll or croissant.
10. Place a batch of the rolled cookies onto the lined food tray and refrigerate the rest until you are ready to bake another batch.
11. Brush the tops of the rugelach with the beaten egg and sprinkle with the demerara sugar.
12. Place the food tray on the wire rack, then insert the rack at mid position in the preheated oven.
13. Select the Bake function, adjust temperature to 350°F and time to 25 minutes, then press Start/Pause.
14. Remove the cookies from the oven and let cool on a wire rack. Continue baking the rugelach in batches, then serve.