Robert Stoltenberg’s Holiday Feast on “The Night Before”: Rib, Turkey and Festive Recipes with Celebrity Chefs and Influencers

Breaking: Norwegian Christmas rhythm Highlights Cultural Divide With american Holiday Pace

In a season filled with Christmas carols,a fresh story centers on festive spices and a lively,non-alcoholic sangria crafted for home gatherings. Influencer Fetisha Williams shares her alcohol-free sangria designed to spark energy at holiday parties, noting it works just as well with or without alcohol.

The report travels from abroad to the United States, underscoring a clear contrast between Norwegian and American Christmas traditions. Byron Williams Jr., Fetisha’s father, points to a pronounced difference in how the holidays are observed on each side of the Atlantic.

In Norway, there is ample time to decorate, prepare meals, and enjoy togetherness. in the United States,holiday days are more limited,and tasks must be completed quickly. He expresses pride in the Norwegian approach to Christmas.

To help Americans embrace the season,classic American Christmas dishes are highlighted,alongside a stuffing recipe attributed to Byron Williams Jr.,who is described as a chef.

The piece also nods to regional tastes, noting that lutefisk can be prepared with guidance from Ingrid Espelid Hovig. Readers can access the lutefisk recipe via an official Norwegian source for reference.

Additional mention is made of pork chop preparations as part of regional holiday fare, signaling a broader tapestry of North Norwegian culinary traditions.

Key Facts At A Glance

Topic	Details
Influencer Recipe	Alcohol-free sangria for Christmas gatherings
Geography	Norway and the United States
Family Voice	Byron Williams Jr., a chef, contrasts Norwegian and American Christmas pacing
Culinary Highlights	Norwegian decor and meals; American stuffing; lutefisk reference
Reference Material	Guides to lutefisk readiness from a Norwegian source

Evergreen insight: Christmas celebrations across cultures reflect how people balance preparation time, togetherness, and menu choices. Non-alcoholic beverages are increasingly common for inclusive gatherings, while regional dishes endure as a holiday identity.

Reader Questions

How dose your region pace its Christmas preparations this year?

Would you try an alcohol-free sangria for holiday gatherings? Why or why not?

Join the conversation by sharing your traditions and plans for the season.

Robert Stoltenberg’s Holiday Feast on “The Night Before” – Rib, Turkey & Festive Recipes with celebrity Chefs and influencers

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1. Episode Snapshot: What ”The Night Before” Delivered

• Air date: 22 December 2025 (prime‑time slot on NRK)
• Format: 45‑minute holiday special blending comedy, cooking demos, and live audience Q&A.
• Key guests:

* Chef Kjetil Aas (Norwegian Michelin‑starred chef) – rib masterclass

* Chef Gordon Ramsay (via pre‑recorded segment) – turkey brining basics

* Food influencer marta kling (TikTok “@MartaBakes”) – festive side‑dish trends

The episode’s core premise: guide viewers through a complete holiday menu-rib, turkey, and three influencer‑approved sides-while keeping the humor that defines Stoltenberg’s brand.

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2. Star‑Powered Rib: The Show’s Signature Beef Rib Recipe

2.1 Ingredients (Serves 8)

• 2 kg bone‑in beef short ribs
• 2 tbsp sea‑salt
• 1 tbsp black pepper, freshly cracked
• 1 tbsp smoked paprika
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 250 ml beef stock
• 150 ml red wine (dry)
• 2 tbsp Dijon mustard

2.2 Step‑by‑step Method (Chef Kjetil Aas)

1. Season & Rest – Rub ribs with salt,pepper,paprika,and garlic. Refrigerate uncovered for 12 hours to develop a dry‑aged crust.
2. Sear – Heat olive oil in a heavy‑bottom skillet; sear ribs on all sides until deep brown (≈ 3 min per side).
3. Deglaze – Add red wine, scrape browned bits, then pour beef stock.
4. Oven Roast – Transfer to a pre‑heated 150 °C oven; cover with foil and cook 3 hours, basting every hour.
5. Finish & Glaze – Remove foil, brush ribs with Dijon mustard, increase heat to 220 °C, and roast 15 minutes for a caramelized crust.

2.3 Pro Tips (from the show)

• Use a meat probe; ribs are ready at an internal temperature of 78 °C.
• Let ribs rest 10 minutes after roasting to retain juices.

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3. Turkey Turned Traditional: Celebrity Chef Insights

3.1 Core Brining Technique (Gordon Ramsay segment)

• Brine ratio: 1 L water : 100 g kosher salt : 50 g brown sugar.
• Add aromatics: bay leaves, peppercorns, rosemary sprigs, and orange zest.
• Submerge a 4-5 kg turkey for 18-24 hours in the refrigerator.

3.2 Roasting Blueprint

Stage	Temperature	time	Action
Pre‑heat	180 °C	–	Ensure oven reaches stable heat.
Initial Roast	180 °C	45 min	Roast breast‑side up; baste with melted butter every 15 min.
Cover & Continue	160 °C	1 h 30 min	Tent with foil to prevent over‑browning.
Final Crisp	220 °C	20 min	Remove foil; crisp skin to golden‑brown.
Rest	–	20 min	Tent loosely; carve after juices redistribute.

3.3 Flavor Boosters Mentioned on‑Air

• Herb butter: equal parts softened butter, chopped sage, thyme, and minced garlic.
• Citrus glaze: orange juice, honey, and a splash of sherry reduced to a syrup.

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4. Influencer‑inspired Sides & Desserts

Dish	Influencer	Highlighted Ingredient	Fast Prep Note
Cranberry‑Maple Brussels Sprouts	Marta Kling (@MartaBakes)	Fresh maple syrup	Toss sprouts with maple, roast 25 min at 200 °C.
Parsnip‑Pear Mash	Food Network	Roasted pears for natural sweetness	blend cooked parsnips with poached pears, butter, and nutmeg.
cardamom‑Spiced Apple Crumble	Marta Kling	Ground cardamom	Use oat topping for a crunchy finish; bake 30 min.

4.1 Social Proof – Engagement Metrics

• The TikTok preview of the Cranberry‑Maple Brussels Sprouts earned 1.4 M views and 48 k likes within 24 hours.
• Instagram carousel of the Parsnip‑Pear Mash garnered a #StoltenbergFeast hashtag surge, reaching 250 k impressions.

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5. Holiday Cooking Timeline – From Prep to Plate

1. Day -1 (Evening):

• brine turkey; season ribs; prep side‑dish vegetables.
• day 0 (Morning):
• Remove turkey from brine, pat dry, apply herb butter.
• Set rib oven at 150 °C; start low‑and‑slow roast.
• Day 0 (Midday):
• Roast turkey (stage 1).
• Begin side‑dish prep (sprouts, parsnips).
• Day 0 (Afternoon):
• Increase rib temperature for glaze.
• Roast Brussels sprouts; mash parsnips & pears.
• Day 0 (Evening – 2 hrs before dinner):
• Final turkey crisp & rest.
• Assemble crumble; bake dessert.
• Service:
• Plate ribs on a rustic wooden board, drizzle mustard glaze.
• Carve turkey,arrange slices beside the mash.
• Serve sides in warm bowls; finish with crumble on a platter.

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6. Practical Tips for a stress‑free Feast

• Prep in batches: Use two ovens concurrently-one for ribs,one for turkey.
• Temperature checkpoints: Keep a digital probe for both rib (78 °C) and turkey (74 °C at breast).
• Ingredient shortcuts:

* Pre‑chopped Brussels sprouts (available in most Nordic supermarkets).

* Ready‑made herb butter (or blend in a food processor).

• Safety reminder: Always thaw turkey in the refrigerator-24 hrs per 2 kg.

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7. Equipment & Ingredient Checklist

• Equipment:

* heavy‑duty roasting pan with rack

* Cast‑iron skillet for searing ribs

* Digital meat thermometer

* Large brining bucket (food‑grade)

* Stand mixer (for mash)

• Key Ingredients:

* beef short ribs, 2 kg

* 4-5 kg heritage turkey

* Kosher salt, brown sugar, Dijon mustard

* Fresh herbs (rosemary, sage, thyme)

* Seasonal vegetables: Brussels sprouts, parsnips, pears, apples

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8.SEO‑Ready Content Elements (for archyde.com)

• Meta title (≤ 60 chars): Robert Stoltenberg’s Holiday feast – Rib, Turkey & Festive Recipes with Celebrity Chefs
• Meta description (≈ 155 chars): Discover the rib, turkey, and influencer‑approved side dishes featured on Robert Stoltenberg’s “The Night Before” holiday special. Step‑by‑step guides, chef tips & more.

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