Celebrate Christmas in true Tennessee style with Jack Daniel’s Tennessee Honey

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Celebrate Christmas in true Tennessee style with Jack Daniel’s Tennessee Honey


Bring the taste of Tennessee to your dinner table this Christmas, with authentic American-style recipes from Jack Daniel’s Tennessee Honey.


Mr Jack used his whiskey to bring people together, and this long-standing tradition is still as true today as it was when he founded his distillery over 150 years ago. He was also known as a great host and an independent spirit, so what better way to celebrate Christmas than by kicking back with a glass of Jack Daniel’s Tennessee Honey over ice and serving up a feast that Mr Jack himself would be proud of.

1108 – composit shotJack Daniel’s Tennessee Honey is a finely crafted blend of Jack Daniel’s Tennessee Whiskey and a unique honey liqueur of our own making, ideal to enjoy with family and friends. Its sweet taste and smooth finish is perfect for pairing with delicious Tennessee-style dishes fit for a festive feast.

From a succulent Jack Daniel’s Tennessee Honey glazed turkey with a chunky bacon and sourdough stuffing, and spice rubbed pulled pork with a Jack Daniel’s Tennessee Honey salsa to a Jack Daniel’s Tennessee Honey pecan pie topped with whipped cream, these dishes are sure to delight your guests. So why not enjoy the Christmas the Jack way.



Jack Daniel’s Tennessee Honey glazed turkey with Jack Daniel’s Tennessee Honey deglazed gravy

Prep time: 30 minutes
Cook time: 3 – 3 ½ hrs approximately, stuffed
Serves: 8


Jack Daniel’s Tennessee Honey glazed turkey

5-6 kilo fresh turkey, giblets and neck removed to make a stock (recipe to follow)
2 sprigs each of fresh thyme, rosemary and sage
Head of garlic, cut in half – if not using the stuffing
1 tbsp olive oil
Salt and pepper for skin and cavity (about 2 tbsp sea salt and 1 tbsp pepper)
Jack Daniel’s Tennessee Honey glaze

100ml Jack Daniel’s Tennessee Honey cooked down to 50ml
50g unsalted butter
20ml soy sauce
40ml runny honey
10-15ml hot sauce (Tabasco or Louisiana)
1 tbsp dark marmalade
1 tbsp cider vinegar

Jack Daniel’s Tennessee Honey gravy

120ml Jack Daniel’s Tennessee Honey
57g (4 tbsp) turkey drippings fat or butter
50g (4 tbsp) flour
600ml of stock for gravy


Preheat oven to 180C, 160 fan-assisted, with rack on lowest position.
Bring turkey out of fridge, one hour before roasting, to reach room temperature. Pat dry and stuff the cavity with garlic and herbs if not using stuffing. Stuff it loosely in cavity as well as neck cavity and fold skin down under bird. Bake any remaining stuffing in buttered dish.
Place turkey on rack in large roasting tin. Oil and season the turkey generously with salt and pepper.
Tie the legs together and tuck the wing tips under the body.

Add 500ml water to bottom of pan, if it dries out in beginning, you may need to add more water. Tent the turkey loosely with foil if it browns too quickly.
Baste with pan liquid every 30 minutes. You may need to top up with water. Towards the last 30 minutes of roasting brush the turkey every 10 minutes with glaze.
Remove turkey and tip the juices from cavity in pan. Pour the juices into a fat separator. Set turkey aside on a board to rest for 30 minutes loosely tented by foil.
Place the turkey roaster over two burners and add 150ml Jack Daniel’s Tennessee Honey, scraping to get all the good brown bits, cook for about 1 minute and tip into your gravy fat separator along with the other pan liquid. You should have 100ml golden liquid. Strain to remove any bits. Reserve the fat from the stock. Add the pan juices to your 500ml giblet stock.
Add the fat (should have if not use butter) and flour in roasting tin and whisk cooking about 1 minute and gradually add your stock to pan, cook for about 5 minutes then adjust seasoning.
Yield is 1 pint of gravy roughly.
Remove stuffing and place turkey on platter, garnish as you like.

Turkey giblet stock for gravy

Prep time: 15 minutes
Cook time: 1 hour
Yields: 500ml roughly


1 tbsp oil
Giblets and neck patted dry, discard liver
1 onion, quartered
1 carrot, roughly chopped
1 celery rib, roughly chopped
2 garlic clove smashed
1 ltr unsalted chicken stock


Place oil in a large and heavy gauge sauce pan, sauté the neck, giblets and vegetables and cook 5 minutes.
Add stock and simmer for one hour, skimming off fat as it simmers.
Strain the stock and hold in sauce pan until needed for gravy. Should have 500ml, if not add some water.

Sour dough bread stuffing with Jack Daniel’s Tennessee Honey glazed bacon and apples

If not baking inside the bird

Prep time: 15 minutes
Cook time: 1 hour and 20 minutes, including drying bread
Serves: 8 -10


5 litre baking dish
32cm x 24cm x 6.5cm generously buttered check size


75ml Jack Daniel’s Tennessee Honey, 60ml to deglaze and 15ml to drizzle over stuffing
800g loaf of quality sourdough, remove the ends, cut into 2cm cubes
1-2 tbsp olive oil
1 sweet onion, diced 2cm in size
2 celery ribs, diced 2cm in size
1 tsp dried sage
1 tsp dried parsley
1 tsp dried thyme
1 tsp dried rosemary
2 sweet red apples peeled, cored and diced 2cm in size
Salt and pepper to taste
800ml unsalted chicken or turkey stock. Stock amount may vary depending on bread, sourdough is quite spongey and absorbs more than plain bread.
125g unsalted butter, diced (use 100g in stuffing and top with the remaining 25g)
200g lardons

* If baking inside the turkey decrease stock by 100ml, stuffing is done when instant read thermometer reaches 73C 165F


1. Preheat oven 220C or 200 fan-assisted.

2. Place bread cubes on two trays and bake for 20 minutes, rotating until just dried out. Let cool and transfer to a large mixing bowl.

3. Pour oil into a large skillet and cook onions and celery for 5 minutes over medium heat and add dried herbs and apples, stirring until golden for a further 5 minutes. Season with salt and pepper.

4. Add vegetables and apples to the bread cubes along with 800ml stock and 100g butter. Let the liquid absorb for 10 minutes add more if needs necessary. You want it moist but not sitting in excess stock.

5. Clean skillet and cook bacon for 3 minutes, strain and place back in skillet and pour 60ml Jack Daniel’s Tennessee Honey into pan, cook 1 minute more. Add half to stuffing mix. Place stuffing in buttered dish and top with rest of bacon, butter and Jack Daniel’s Tennessee Honey. Cover and can be chilled until needed. If you want to cook inside bird, stuff loosely into cavity and neck flap. Do not pack tightly. Any leftover, bake in dish with 50ml stock poured over the top until golden.

6. 1 hour before turkey is done cooking, remove from refrigerator and bring to room temperature before baking.

7. Bake 30 minutes with foil. After 30 minutes, remove foil and bake about 15-20 minutes longer, until golden.

Spice rubbed pulled pork with cranberry and Jack Daniel’s Tennessee Honey salsa

Prep time: 30 minutes
Cook time: 8-9 hours for pork plus 1 hour resting time, sauce 15-20 minutes
Serves: 8



60ml Jack Daniel’s Tennessee Honey
60ml Jack Daniel’s Tennessee Honey to deglaze pan after cooking
1 tsp ancho powder
1 tsp guajillo powder
1 tbsp smoked paprika
2 tsp aleppo chili
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cinnamon
1 tsp allspice powder
2 tbsp brown sugar
2 tbsp sea salt
2 tbsp cider vinegar
½ shoulder of pork with the bone in, should weigh about 6 kilo, skin removed and think layer of fat (your butcher can prepare this for you)

Jack Daniel’s Tennessee Honey cranberry sauce

60ml Jack Daniel’s Tennessee Honey
450g cranberries
100g caster sugar
50g brown sugar
½ red onion, diced
1 jalapeno, sliced

To serve

8-10 buns
Pickles (optional)
Pickled red onions (optional)


1. Preheat oven to 150C or 130 fan-assisted

2. Combine spices, and add vinegar and Jack Daniel’s Tennessee Honey and rub all over the pork. Let marinate overnight.

3. Place on a roasting rack with 500ml water at bottom, cover with foil and roast for 8 hours covered. For the last hour, uncover and baste every 15 minutes with pan juices, may need to top up with more water if pan juices evaporate through the cooking. Check every hour to see level of water.

4. Remove when temperature registers 82C, cover with foil and it will continue to cook to 89 (when the pull happens).

5. Pour pan juices into degreaser cup and place pan over two burners. Add Jack Daniel’s Tennessee Honey to pan and cook for 1 minute scraping all the good brown bits into the juice. Add to degreaser. Save the juice to mix with the pork when pulled.

6. To make cranberry sauce add all but Jack Daniel’s Tennessee Honey and jalapeno to pan, bring to boil and reduce heat. Simmer for 15-20 minutes, add Jack Daniel’s Tennessee Honey and jalapeno when you take off heat. Yields 650g

7. Remove pork and pull with two forks until it is all shredded. Add the juice to pork or serve on side.

8. Serve with buns, lettuce and cranberry sauce. Pickles and Onions great for crunch factor.

Sweet potato puree with Jack Daniel’s Tennessee Honey candied pecans

· Prep time:15 minutes

Cook time: 25 minutes
Serves: 8


Sweet potato puree

6 sweet potatoes, peeled and cut into even size chunks
1 tbsp salt for water
120 ml double cream
60g butter
Salt to season

Glazed Jack Daniel’s Tennessee Honey pecans

60ml Jack Daniel’s Tennessee Honey
40g butter
100g pecan halves, roughly chopped
1 tbsp fresh rosemary chopped
1 tbsp thyme leaves
Sea salt to sprinkle


Place sweet potato chunks into a pot of cold water with 1tbsp salt and bring to boil. Cook for 15-20 minutes until fork tender. Drain and blend in food processor until smooth. Add cream and butter. Adjust seasoning.
Place in serving dish and cover.
Place butter in skillet and add pecans, cook 2 minutes. Add Jack Daniel’s Tennessee Honey and cook 1-2 minutes more. Strain butter and drizzle over potatoes and top with nuts, sprinkle with rosemary and sea salt.

Okra succotash with Jack Daniel’s Tennessee Honey warm vinaigrette

Prep time: 15 minutes
Cook time: 15 minutes
Serves: 8



60ml Jack Daniel’s Tennessee Honey
2 tbsp vegetable oil, divided
1 sweet onion, diced
2-3 garlic cloves, minced
5-6 ears of corn, taken off the cob
200g of cherry tomatoes red and yellow
350g of okra, washed and sliced in three pieces
Salt and pepper
2 tbsp fresh chopped parsley
1 tbsp fresh thyme leaves


1 tbsp cider vinegar
1 tsp Dijon mustard
3 tbsp vegetable oil


Pour 1 tbsp oil into large skillet and sauté onion for 4 minutes, add garlic cook 1 more minute add corn and cook for 2 minutes, add tomatoes and Jack Daniel’s Tennessee Honey and cook 1 minute. Remove and pour into bowl, cover.
Add remaining oil and okra cook 5-7 minutes, add to bowl.
Make vinaigrette by adding Jack Daniel’s Tennessee Honey to pan and cook 1 minute, whisk in vinegar, Dijon and oil. Toss over succotash. Season with salt and pepper. Garnish with parsley and thyme.

Jack Daniel’s Tennessee Honey pecan pie with whipped cream

Prep time: 20 minutes plus 1 hour 15 minutes resting time for dough
Cook time: 45-50 minutes, (includes blind baking)
Serves: 8


For the crust

185g plain flour
½ tsp salt
1 tsp sugar
113g ice cold, unsalted butter cubed
2 tbsp ice cold water

Pie Filling

45ml Jack Daniel’s Tennessee Honey
100g Lyles’ golden syrup
200g brown sugar
1 tsp mixed spice
60g unsalted butter, melted
4 large eggs
1 tsp vanilla paste
150 g, pecan halves – 100g chopped and 50g for top of pie

To serve

200ml double cream, whipped


1. Preheat oven to 220C or 200 fan-assisted for pie shell

2. To make the pastry- pour flour, sugar, salt and butter in a food processor and pulse until it resembles sand. Slowly pour the water in and pulse until it comes together in a ball. Form into a disc and wrap in cling film. Refrigerate for 1 hour to rest.

3. Roll the dough out into 28cm circle and place in 23cm pie tin. Fold the overhanging crust under and crimp the edges. Refrigerate for 30 minutes or freezer for 15 minutes-this will prevent shrinkage, well worth the time.

4. To prevent pastry from puffing up, prick the base of the pie with fork in several places. Place parchment or a large coffee filter inside tin and place dried beans to weight it down. Bake for 20 minutes, remove beans and bake 5 more. Cool completely before adding filling.

5. Whisk together all the filling ingredients together up to and including chopped pecans. Pour the filling into shell and arrange remaining whole pecan pieces on top, sinking them a bit.

6. Reduce oven to 180C or 160 fan-assisted. Bake for 25-30 minutes or until set along sides with a hint of jiggle in the middle.

7. Cool at least an hour and serve with whipped cream.

Your friends in Tennessee remind you to drink responsibly



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