Thanksgiving - Southern Cravings

Crockpot Turkey Breast

Anna Kate — Mon, 19 Sep 2022 13:15:43 +0000

This Crockpot turkey breast makes an incredible Thanksgiving centerpiece, especially for a smaller crowd! Made with a simple seasoning rub, this recipe delivers tender, juicy, and flavorful turkey with extra crispy skin!

If you ask me, hosting Thanksgiving dinner can be a tough and strenuous endeavor — oven space issues, proper timing, and the list goes on. If you’re doing it alone, it’s essential to find easy and efficient methods of cooking while still providing the best flavor.

That’s where this Crockpot turkey breast recipe comes in handy! It will become your new go-to cooking technique for easy, breezy holiday feasts. With just a few minutes of prep, it’s virtually all hands-off! You can thank me later.

If you are preparing a whole turkey this season, be sure to check out my guide on cooking a Thanksgiving turkey. Plus, how to thaw a turkey safely.

What is a Crockpot turkey breast?

Most turkey breast recipes require the turkey to be brined. You also have to be diligent with a meat thermometer as turkey breast is notoriously easy to overcook. It could turn out okay (if all goes smoothly), but why take any chances?

Making turkey breast in the slow cooker is a far more forgiving cooking method. There is no brining required and much less mess to clean up, which means you’ll have more time to work on side dishes and visit with family!

Since turkey is such a lean cut of meat, traditional cooking techniques require much more of a hands-on approach to ensure juicy results. Making it in the Crockpot takes out all the guesswork, and you’ll still end up with a delicious centerpiece. That sounds like a no-brainer to me!

How much turkey breast per person?

If you’re wondering how much turkey breast to make, the following measurements are a good guideline to ensure you have enough:

Boneless: ½ pound per person (2 ½ pounds for 5 people)
Bone-in: 1 pound per person (5 pounds for 5 people)

Crockpot turkey breast ingredients

See the full list of ingredients in the recipe card below.

Turkey breast: Either bone-in or boneless turkey breast works for this recipe. Bone-in offers more flavor while boneless is easier to carve. Either way, opt for skin-on as it will help lock in moisture and create a crispy, golden-brown exterior.
Butter: Along with the fat released from the skin, butter helps create the perfect crunch, especially once you pop the turkey breast under the broiler. You can also use olive oil.

Seasoning rub: A well-crafted rub goes a long way! I love the earthy, herbaceous, and savory flavors of garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper.
Chicken broth or water: To cook the turkey breast in and keep it moist and tender. Broth or water both work equally well.
Onion & celery: Fresh onion and celery are slow-cooked with the turkey, and they are both absolutely magical additions to savory recipes like this. Your house is going to smell amazing!

How to make a slow cooker turkey breast

Step 1: Mix the rub

In a small bowl, combine the salt, garlic powder, onion powder, paprika, Italian seasoning, and black pepper. Stir to combine, then set the bowl aside while you prepare the turkey breast.

Step 2: Prepare the turkey

Remove the turkey breast from the packaging. Make sure to check the cavity for the giblet bag or neck.

Tip: Make a giblet gravy to serve with this Crockpot turkey breast. It prevents waste and provides so much flavor!

Step 3: Season the turkey

Brush the turkey with melted butter, then rub the seasoning mixture over the entire turkey breast. Ensure you slather the rub all over for an evenly crisped skin.

Step 4: Slow cook the turkey breast

To a 6-quart slow cooker (Crockpot), add chicken broth or water. Place the turkey breast in the slow cooker, then surround it with the quartered onion and celery.

Cook the turkey breast on low heat for 5-7 hours, or until the internal temperature reads 165 degrees F with an internal meat thermometer. The temperature will increase slightly as the turkey rests, but this is completely okay.

Step 5: Broil the turkey

Transfer the turkey to an oven-safe dish and broil for a few minutes — just long enough for the skin to crisp on top. Keep an eye on it as it will brown quickly!

Step 6: Serving

Let the turkey rest, then slice and serve it with drippings drizzled over the top. Alternatively, make a quick gravy with the drippings, all-purpose flour, and broth to serve with the turkey.

Tip: The best way to carve a turkey breast is to cut across the fibers of the meat for the juiciest slices.

What to serve with turkey

Surrounding turkey breast with flavorful side dishes is key to a festive holiday feast with your friends and family. With this in mind, serve it up with some of my favorite sides like air fryer potatoes, mashed potatoes, cornbread dressing, or a green bean casserole.

Tips for the best recipe

Cook low and slow. Slow cookers are very forgiving when it comes to turkey breasts. Avoid a dry and bland result by keeping the heat low.
Crisp the skin. To achieve perfectly crispy, crunchy, and golden skin, do not skip broiling! It’s worth the wait.
Use a thermometer. The best way to ensure your turkey breast is safely cooked is with a meat thermometer. If you don’t already own one, the investment will save you many headaches!
Choose the right turkey. If you prefer more flavor, opt for bone-in turkey breast. If convenience is a more important factor, go for boneless turkey breast.

What to do with leftover turkey

Fridge: In an airtight container, this Crockpot turkey breast will last for 3-4 days in the fridge.
Freezer: If using bone-in, remove the bone from the turkey. It’s best to slice the turkey before freezing it so it thaws more easily. If kept in a freezer-safe container, turkey breast will last for up to 3 months.
Reheating: Thaw the turkey breast overnight in the fridge. The best way to reheat turkey breast is to wrap it in aluminum foil, place it on a wire rack on a rimmed baking sheet, and heat it in the oven at 275 degrees F, or until the meat reaches 130 degrees F.

Additional Thanksgiving recipes

For more Thanksgiving recipe ideas, feast your eyes on some of my most popular holiday-inspired dishes:

Frequently Asked Questions

Is it safe to slow cook a turkey overnight?

Yes, you can slow cook your turkey overnight; it will be just as good as if you did it during the day. Just make sure it won’t be cooked much longer than the recommended cooking time of 5-7 hours.

Can you cook frozen turkey breast in the Crockpot?

No, you should never cook frozen turkey breast in the Crockpot. In fact, no frozen meat should be cooked in a Crockpot because of the risk of foodborne illnesses.

Tender and Juicy Crockpot Turkey Breast

Course Thanksgiving Recipes

Cuisine American

Keyword crockpot, slow cooker, Thanksgiving, turkey

Prep Time 10

Cook Time 5

Servings people

Calories 612kcal

Author Anna Kate

Equipment

Ingredients

5-7 pound bone-in turkey breast thawed
8 tablespoons butter 1 stick
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon black pepper
2 cups chicken broth or water vegetable broth or turkey stock may be substituted
1 count yellow onion quartered
3 count celery stalks halved

Instructions

In a small bowl, combine the salt, garlic and onion powder, paprika, italian seasoning, and black pepper. Stir to combine. Set aside.
Remove the turkey from the packaging. Check the cavity for the giblet bag/neck.
Brush the turkey with the melted butter. Rub the seasoning mixture all over the bird.
To a 6 quart slow cooker, add the chicken broth or water. Then, place the turkey breast in the slow cooker and surround with the quartered onion and celery.
Cook on low for 5-7 hours or until the internal temp reads 165°F degrees with an internal meat thermometer.
Transfer the turkey to an oven-safe dish and place under the broiler for a few minutes – just long enough for the skin to crisp on top. Keep an eye on it as it will brown quickly!
Allow the turkey to rest for about 10-15 minutes before carving.
Serve with drippings or gravy.

Nutrition

The post Crockpot Turkey Breast appeared first on Southern Cravings.

Bisquick Sausage Balls

Anna Kate — Thu, 15 Sep 2022 16:53:47 +0000

Make the best Bisquick sausage balls in no time! These bite-sized beauties feature sharp cheddar cheese, ground sausage, and Bisquick. Serve them at holiday parties or on game day for a quick, easy, crowd-pleasing appetizer.

When a recipe requires just three ingredients, it’s always worth testing out! Thanks to the convenience of Bisquick, this simple sausage ball recipe will save you so much time in the kitchen.

It’s the perfect appetizer to make ahead of time and freeze. When you’re ready to serve it, just pop a batch in the oven and wait for your house to fill up with cheesy and delicious aromas.

Why I Love This Recipe

Quick & easy: All you need is 3 ingredients and 25 minutes to make this recipe.
Crowd-pleaser: I always get compliments on just how good these Bisquick sausage balls taste. I’m constantly giving out the recipe to friends and family!
Finger food: Bisquick sausage balls are ideal for busy holiday preparations or last-minute gatherings because they’re so easy to serve and eat.
Versatility: You can easily adapt this recipe to your taste preferences. Feel free to spice these Bisquick sausage balls up and pair them with your favorite dips.

What Are Bisquick Sausage Balls?

Bisquick sausage balls are one of my favorite recipes because you only need three simple ingredients — sausage, shredded cheddar, and Bisquick. Think meatball meets cheese biscuit. Is your mouth watering yet?!

If you’re unfamiliar with Bisquick, it’s a mixture of flour, baking powder, sugar, salt, and shortening. It was invented back in the 30s to make recipes like this more convenient and time-efficient.

All you need to do is mix the ingredients in a bowl, roll them into balls, and bake them in the oven for about 20 minutes. Talk about an easy way to impress your guests!

What is the best pork sausage to use?

When it comes to Bisquick sausage balls, your choice of pork plays an important role. You want them to be moist and tender, yet sturdy enough to hold up for dipping.

Raw, ground pork is the best choice. Typically, pork bought at the supermarket contains around 15% fat. If you prefer more flavor, sausage-grade pork is a great option. Extra-lean sausage can be used as well, but you may have a harder time getting the mixture to stay together.

Ingredients For Bisquick Sausage Balls

Bisquick: I’m using the original Bisquick from Betty Crocker, but there are other brands like Jiffy baking mix. If you don’t have any on hand, make your own with 2 cups of flour, 1 tablespoon of baking powder, 2 tablespoons of butter or shortening, and ½ teaspoon of salt.
Sharp cheddar cheese: For the most flavor, use aged cheddar cheese. It adds just the right amount of savory and umami elements to these Bisquick sausage balls. Try to stay away from pre-grated cheese as it can lead to a dry, crumbly mixture.
Ground pork sausage: This can be mild or spicy depending on your taste preferences. For a lighter version, try turkey or chicken sausage.
Milk: If the mixture seems dry, add milk little by little until it reaches a moist consistency that is easy to roll. You can use any type of milk you prefer here.

How To Make Bisquick Sausage Balls

Step 1: Mix the ingredients

While your oven is preheating to 350 degrees F, combine the ground sausage, Bisquick, and shredded cheddar cheese in a large mixing bowl.

If the mixture is too dry or crumbly, add a little milk at this point until it sticks together.

Step 2: Shape The Balls

Shape the mixture into bite-size balls, then spread them out evenly on a few baking sheets. You should get about 24 sausage balls from this recipe, but it depends on the exact size of your scoop.

If you have a cookie scoop, I highly recommend using it for even sizing and cooking time.

Step 3: Bake

Bake the sausage balls for about 20 to 25 minutes, or until they appear golden brown and the sausage is cooked. Serve them immediately while warm!

What To Serve With Bisquick Sausage Balls

While I do think Bisquick sausage balls are scrumptious on their own, you can turn them into an absolute show-stopper with some dips and sauces like the following:

Alabama white BBQ sauce
Ketchup
Regular BBQ sauce
Chili sauce
Honey-mustard or hot mustard
Garlic aioli
Ranch dressing

Recipe Variations

Gluten-free: If you need to make a gluten-free or low-carb version, Betty Crocker has options available for these as well.
Spices: Shake things up with different seasonings like Italian seasoning, paprika, cayenne, chives, Creole seasoning, or taco seasoning.
Cheese: While I prefer the taste of sharp cheddar in this recipe, test out other varieties like Gouda, Manchego, Colby, or even mozzarella for a more mild flavor.

Tips For The Best Recipe

Avoid pre-grated cheese: Freshly grated cheddar cheese will provide a lot more moisture to the Bisquick mixture than pre-grated cheese. Try to avoid it if possible.
Warm the sausage: Bring the ground sausage to room temperature before combining it with the Bisquick and cheese. This will release some of the grease and make mixing easier.
Wet your hands: To prevent the mixture from sticking to your hands, wet them with a little water before rolling the sausage balls.
Check the consistency: After mixing, make a test ball to see if it holds up. If not, add milk a tablespoon at a time until it sticks together.
Batch size matters: Keep your sausage balls uniform in size. This ensures even cooking and prevents some from being undercooked or overcooked.
Space them out: On the baking sheet, make sure the balls are spaced apart. This allows hot air to circulate around each ball, ensuring even browning.
Cook the pork safely: Use a meat thermometer to ensure the pork reaches a safe temperature. For ground meats, 160 degrees F is recommended by the USDA.
Chill before baking: If time allows, chill the formed balls in the refrigerator for about 30 minutes before baking. This helps them maintain their shape, resulting in a better texture.

How to Store Leftovers

If you have leftover Bisquick sausage balls, follow these simple storage tips:

Fridge: Transfer the baked sausage balls to an airtight container. They will keep for 3 to 4 days in the fridge this way.
Freezer: Once cooled, transfer the sausage balls to a freezer-safe bag or container. If stored properly, they will keep for up to 3-4 months.
Reheating: Cooked Bisquick sausage balls can be reheated again in the oven or microwave until warm. They won’t turn out quite as moist and tender, but they are still delicious.

Can Bisquick Sausage Balls be Made in Advance?

To save time on the day of cooking, you can prep these Bisquick sausage balls beforehand. Mix and shape the balls, then freeze them on a parchment-lined pan until firm.

Transfer them to a freezer-safe bag or container, and keep them frozen for up to 1-2 months. If you’ll be serving them within 1-2 days, you can store them in the fridge.

When you’re ready to serve them, sausage balls can be baked straight from frozen. Just remember, you may need to tack on 5-10 minutes of bake time.

Additional Appetizer Recipes

Make an entire appetizer spread by serving these Bisquick sausage balls with other snacks and finger foods like these:

Frequently Asked Questions

Why are my Bisquick sausage balls dry?

Dry Bisquick sausage balls are commonly caused by a high ratio of Bisquick to sausage. Make sure you follow the measurements exactly as written. If you’re still having issues, add a little milk or more sausage.

Why are my sausage balls greasy?

Using high-fat content sausage or overly oily cheese can make the balls greasy. Opt for a sausage with moderate fat content or balance it out with other ingredients.

Why are my sausage balls not sticking together?

If your sausage balls are crumbly or falling apart, it’s likely because you used packaged shredded cheese or low-fat sausage. Add milk to make the mixture moist.

The mixture is too sticky to shape. What can I do?

If the mixture is overly sticky, you can refrigerate it for a bit to firm up or add a tad more Bisquick. But be careful not to add too much to avoid dry sausage balls.

How do I tell if the sausage balls are cooked?

The most accurate way to tell if the sausage balls are cooked is to use a meat thermometer, which should read 160F. Alternatively, you can break a sausage ball open around the 20-minute mark to ensure there is no longer pink in the middle.

My Bisquick sausage balls are hard. What went wrong?

Overbaking or setting the oven temperature too high can cause the balls to develop a hard crust. Always ensure your oven is calibrated correctly and watch the cooking time.

3-Ingredient Bisquick Sausage Balls

Course Appetizer Recipes

Cuisine American

Keyword crowd pleasing recipes, holiday appetizers, holiday recipes, party food, Party recipes, quick recipe, sausages

Prep Time 5

Cook Time 20

Total Time 25

Servings sausage balls

Calories 179kcal

Author Anna Kate

Equipment

Ingredients

2 cups Bisquick
4 cups sharp cheddar Cheese
1 pound ground pork sausage mild or spicy
¼ cup milk only if needed

Instructions

Preheat your oven to 350°F degrees.
In a large bowl, combine the ground sausage, bisquick and shredded cheese.
Form into 24 golf ball sized balls and place on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20 to 25 minutes, until golden brown and the sausage is cooked through entirely.
Remove and serve hot!

Nutrition

The post Bisquick Sausage Balls appeared first on Southern Cravings.

Green Bean Casserole

Anna Kate — Mon, 15 Aug 2022 16:37:12 +0000

Make a delicious green bean casserole from scratch! This comforting Southern side dish is made with a creamy homemade mushroom sauce and canned green beans, then topped with crispy fried onions. It’s the perfect addition to all your Thanksgiving and Christmas gatherings.

Why You’ll Love This Recipe

Versatile: This green bean casserole can be made with canned, fresh, or frozen green beans. You can easily tailor it to your preference or what’s available in your kitchen.
Easy to make: Even though this recipe has a homemade mushroom cream sauce, it couldn’t be easier to put together. It makes such a difference in the final flavor!
Crowd-pleasing: Hearty flavors and comforting textures make this Southern green bean casserole a hit at any gathering! It’s the kind of dish that both kids and adults rave about, making mealtime fuss-free for everyone.

Instead of canned cream of mushroom soup, this recipe is made with a homemade mushroom sauce. It is not difficult to make, so don’t let that intimidate you.

It’s a simple roux with sautéed cremini mushrooms, shallots, and crunchy water chestnuts, all pulled together with a smooth sauce made of butter, flour, milk, and Parmesan cheese. Plus, don’t forget those delicious French’s Fried Onions. I’ll admit, I always sample a few while I put this casserole together!

While this recipe is similar to the original Campbell’s Green Bean Casserole, it’s kicked up a notch with homemade sauce, added mushrooms and water chestnuts, and a few other seasonings.

The Best Green Bean Casserole Recipe

When Thanksgiving and Christmas rolls around, everyone wants to see this green bean casserole on the table! It’s a favorite holiday side dish for so many families, and if it’s going to be a staple, let’s make it better than the original, shall we?

You are missing out if you’ve never had a homemade green bean casserole! I know this is certainly not an original recipe, but it’s the way I make it every year for Thanksgiving and it’s always the first to go!

It’s such an easy recipe to make and always delicious! Plus, you’ll love that this green bean casserole can be prepared ahead of time and even reheats well!

Ingredients For A Green Bean Casserole

Green beans: This recipe is made with canned green beans. If preferred, frozen or fresh can also be used. Make sure to fully thaw and drain frozen green beans. You will also likely need more seasoning for that ingredient swap.
Mushrooms: Fresh cremini mushrooms add an earthy flavor and hearty texture. Baby bellas, oyster mushrooms, or any white or brown mushrooms will work in its place. Alternatively, canned mushrooms can be used.
Cream sauce: Flour, butter, milk, and Parmesan cheese are mixed together to create a deliciously rich sauce. The step-by-step photos will walk you through the process of making a roux.
Vegetables: In addition to green beans and mushrooms, chopped shallots and water chestnuts add additional flavor and texture.
Fried onions: It’s not a green bean casserole without French’s Fried Onions! You can skip the store-bought version and make your own if you want.

How to Make a Homemade Green Bean Casserole

Step 1: Sauté The Vegetables

Melt the butter in a large Dutch oven, then sauté the shallots and mushrooms until the mixture begins to brown. Be patient as this process takes about 7-10 minutes.

Remove the vegetables from the pot, but do not wipe out the Dutch oven! The browned bits from the bottom of the pot will add another layer of savory flavor to the green bean casserole.

Make the roux.

If you’ve never cooked with a roux before, here’s a little more information about how to make a roux and the different types of roux. For this recipe, we will make a blonde roux, which is light in color and is used in most casserole recipes.

Melt the butter in the pot, then add the flour a little at a time. Be sure to continuously whisk the mixture. It should turn into a paste-like consistency.

Step 3: Finalize The Sauce

Slowly add in the milk a little at a time, whisking all the while. A smooth white sauce will begin to form. After all the milk is added, mix in the Parmesan cheese, salt, and pepper. Stir to combine and allow the cheese to melt.

Next, add the green beans, mushrooms, shallots, and water chestnuts and stir well. Transfer the green bean mixture to a 9×13 casserole dish.

Step 4: Bake The Casserole

The total bake time is about 30 minutes. Bake the casserole uncovered, until bubbly, for about 15 minutes. Then, add the fried onions and cook for another 15 minutes. The fried onions should brown slightly and the casserole should be bubbling.

What To Serve With Green Bean Casserole

You can pair this Southern green bean casserole with any holiday mains or sides. It’s the perfect side dish for Thanksgiving or Christmas dinner! Here are a few serving options:

Recipe Variations

Canned soup: Two or three cans of cream of mushroom or cream of chicken soup can be used in place of the roux. The sautéed vegetables can still be used per the recipe. However, additional cans of soup may be needed.
Gluten-free: To prepare a gluten-free version of this green bean casserole, replace regular all-purpose flour with a reliable gluten-free 1:1 all-purpose flour blend.
Vegan-friendly: For a vegan version of this green bean casserole, use olive oil or a vegan-friendly butter substitute instead of regular butter. Opt for plant-based milk, and you can even use vegan Parmesan cheese instead!
Spicy: Add finely chopped jalapeños to the onion mix. Alternatively, you can sprinkle crushed red pepper flakes into the mushroom sauce to add some spice.
Bacon: Try dicing and frying some bacon or pancetta to infuse this dish with more savory flavors.
Different cheese: Try mixing in your favorite cheese varieties like smoked Gouda, gruyere, mozzarella, havarti, sharp cheddar, Jack, or Colby.

Tips For The Best Recipe

Fresh ingredients: Always choose the freshest ingredients, especially for vegetables like mushrooms and shallots. They impart the most flavor and texture to the dish.
Using fresh beans: If you’re using fresh green beans, cut them to uniform sizes so they cook evenly throughout the casserole. Trim off the ends and cut them into 1 ½ inch pieces. Prepare the green beans, pat dry, and use as directed in the recipe.
Mushroom sauté: Ensure the mushrooms are sautéed until their moisture has evaporated. This concentrates their flavor and prevents the casserole from becoming watery.
Roux consistency: When you’re making the roux, stir continuously to avoid any lumps and aim for a smooth, paste-like consistency before adding in the milk. This ensures a creamy sauce.
Watch the casserole: When baking, keep a close eye during the last 15 minutes to ensure the fried onions don’t burn. They should be golden and crispy. You can cover the baking dish with foil if needed.
Quality cheese: Use quality, freshly grated Parmesan cheese. It melts better and provides a richer flavor to the dish.

What To Do With Leftovers

If you have any leftovers, follow these simple storage and reheating tips to make the most of your green bean casserole:

Fridge: Store any leftover green bean casserole in an airtight container in the refrigerator. It should last for up to 4 days if properly refrigerated. Note: Green bean casserole should not be left unrefrigerated for more than 3-4 hours at a time.
Freezer: Freezing is not recommended for this particular green bean casserole because of its dairy-based sauce. The sauce may separate and become grainy or watery once thawed.
Reheating: You can easily reheat this casserole in an oven-safe dish at 350F for 15-20 minutes. Alternatively, microwave a single serving at 30-second intervals until warmed.

Can I make a green bean casserole ahead of time?

Yes, you can! To do so, prepare and assemble as directed, except for the fried onion topping. After the casserole is assembled, set aside to cool. Then, cover the casserole dish with aluminum foil and refrigerate overnight or up to 3 days before baking.

About 30 minutes before baking, allow the casserole dish to sit uncovered at room temperature to avoid shattering the dish. Then, bake as directed in the recipe card below.

Additional Recipes

If you enjoyed this Southern green bean casserole recipe, take a peek at some more side dishes like these:

Frequently Asked Questions

Can I use a different type of mushroom other than cremini?

Yes, you can substitute cremini mushrooms with baby bellas, oyster mushrooms, or any other type of white or brown mushrooms. If you’re in a pinch, canned mushrooms can also be used.

What can I do to thicken the sauce if it’s too runny?

If your sauce is too thin, you can make a quick slurry with 1 tablespoon of cornstarch and 2 tablespoons of water. Mix it until smooth, then stir it into the casserole sauce to help it thicken.

What should I do if my casserole turns out soupy?

If the casserole is too watery, it might be due to excess moisture from the green beans or mushrooms. Next time, ensure they are well-drained or sautéed to release their moisture before adding them to the casserole.

Easy Green Bean Casserole

Course Holiday Recipes

Cuisine American

Keyword casserole, Christmas, from scratch, holiday side, Side Dish, Thanksgiving

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 248kcal

Author Anna Kate

Equipment

Dutch Oven

Ingredients

48 ounces green beans drained
6 tablespoons butter salted and divided
8 ounces cremini mushrooms roughly chopped
1 shallot chopped
1 clove garlic minced
3 tablespoons all-purpose flour
3 cups whole milk
½ cup parmesan cheese shredded
2 teaspoon kosher salt
½ teaspoon black pepper
8 ounces water chestnuts drained and diced
1 cup French's Fried Onions

Instructions

Preheat oven to 350°F degrees and grease a 9×13 casserole dish.
To a large dutch oven, melt butter over medium-high heat.
Add mushrooms and shallot, and cook until mixture is brown and caramelized – about 7-10 minutes. Add garlic and stir quickly to avoid burning.
Transfer the mixture to a plate, and do not wipe or rinse your dutch oven.
Add butter to the same dutch oven over medium-high heat.
Then, add flour, whisking constantly. Then, gradually add in milk and whisk until smooth. Continue cooking until the flour, milk, and butter thicken and begin to bubble – about 5 minutes.
Remove from heat and add the Parmesan cheese, kosher salt, and pepper. Stir until melted and smooth.
Stir in green beans, mushroom mixture, and water chestnuts.
Transfer the mixture to the 9×13 casserole dish.
Bake, uncovered, until bubbly – about 15 minutes.
Remove from the oven and top with the fried onions and continue baking until the topping is golden brown – about 10-15 minutes.

Nutrition

The post Green Bean Casserole appeared first on Southern Cravings.

Southern Cornbread Dressing

Anna Kate — Tue, 02 Aug 2022 16:14:55 +0000

Delicious Southern Cornbread Dressing is a must on your Thanksgiving menu! This old-fashioned recipe is delicious! Seasoned with sage, celery, onion, and other simple ingredients. This holiday favorite is the soul food recipe you need on your Thanksgiving table.

The perfect family recipe for this holiday season! Southern dressing is the perfect side dish to serve on Thanksgiving Day or for Christmas dinner. It’s one of those old-fashioned recipes that is a family tradition for many in the south, and it’s just not the holidays without it! Growing up in the deep south, this was the one thanksgiving side dish that I could not live without!

There are about a thousand ways to make dressing, but this is the best dressing recipe! While this recipe is not complicated, it’s important to note that this does require some planning ahead. However, you can prepare this ahead and freeze or refrigerate it a few days before baking.

The holidays are hectic for many families, so I totally understand wanting to scoop up that bag of premade stuffing from the store and be done with it. But, once you make this recipe, you never go back to the bagged stuff again!

Thanksgiving Cornbread Dressing Recipe

What is cornbread dressing? Much like a traditional stuffing recipe, cornbread is a combination of bread, vegetables, seasonings, and chicken broth mixed up and baked casserole style. It’s a delicious, southern recipe that is considered an heirloom in our family!

There are many different versions of this recipe floating around the internet. Depending on where you live, others may add ingredients like nuts, oysters, sausage, eggs, or other additions.

Dressing vs. Stuffing

Cornbread dressing is not the same as stuffing. The debate between dressing and stuffing is an argument that seems rather polarizing in many areas. Do you cook the dressing in the bird or out? Is there really a difference between dressing and stuffing?

Dressing and stuffing recipes are similar as they are both a combination of pieces of bread, vegetables, and other ingredients. But, there is one major difference:

Dressing is cooked outside of the turkey cavity in a casserole dish.
Stuffing is cooked and served from the cavity of the turkey.

What is the difference between cornbread dressing and stuffing?

Details	Cornbread Dressing	Cornbread Stuffing
Prep Time	Long prep time, requires overnight rest	Can be prepared within an hour or two
Cooking Method	Cooked in a casserole dish, outside of the bird	Cooked inside the turkey cavity
Food Safety	No risk of undercooked turkey	Potential risk for undercooking the bird to avoid overcooking the stuffing, or vice versa
Difficulty	Easy as making a casserole! Does require planning ahead	Difficult to time the doneness of the bird and doneness of the stuffing

What ingredients are in dressing?

To make an old-fashioned cornbread dressing recipe, you only need a few basic, pantry ingredients.

(See the recipe card for complete details)

Prepared Cornbread: This recipe starts with a skillet or pan of cornbread. You will need to prepare this a few days before assembling the rest of the dressing so that it can dry out. I prefer using a homemade cornbread recipe instead of a boxed cornbread mix. Also, I would avoid any “sweet” style cornbread recipes for a savory southern dressing.

Bread: Any type of bread will do. I prefer neutral flavors, like white, wheat, sourdough, etc. Avoid heavily seeded or flavored breads. Like the cornbread, you will also want the bread cubes to dry out. These large, soft bread crumbs absorb the liquids and create a casserole-like consistency. More on this below!

Seasonings: Herbs and spices stay pretty basic with this recipe. Made without poultry seasoning, the salt, plenty of black pepper, and sage gives this classic dressing recipe all the flavors it needs. It’s the perfect amount of sage that will not overpower the dish!

Onions and Celery: Adding vegetables gives the dressing some texture and added flavor. The onions and celery are cooked down until they are soft, tender pieces with just the right amount of crispiness left. Not mushy!

Large Eggs: Not small or medium eggs. Large eggs are added to the dressing to act as a binder, holding all of the ingredients together. These are lightly whisked before being added to the dressing mixture.

Chicken Broth: Use homemade or store-bought. Stock can also be used in place of broth.

What is the best bread to use for dressing?

The best type of bread for making dressing has a neutral flavor. Avoid heavily flavored or seeded breads. Neutral breads like white, wheat, or sourdough will do.

You can use sandwich bread, hot dog and hamburger buns, biscuits, bagels, English muffins, etc. The actual type of bread really doesn’t matter. They will all be torn into small pieces and stirred into the dressing mixture. The “soft” bread crumbs are used in addition to the stale cornbread to bind the ingredients together.

Tip: I typically start collecting the heels of loaves and odds and ends of different kinds of bread to use in this recipe. Like I said, whether it’s slices of bread or buns, it really doesn’t matter.

How do you make bread stale overnight?

This tip is especially important if you are using fresh bread: To make bread go stale overnight, place the slices or pieces of the bread on a baking sheet and leave them out overnight to dry out.

If you are in a pinch for time, toast the bread on a baking sheet.

How to Make Cornbread Dressing

To start, prepare the cornbread and bread cubes. Make your cornbread and allow it to cool. Using your hands, crumble the cornbread into a bowl or container.

To the same bowl, add the stale bread crumbs that have been torn into larger, thumb-sized pieces. Let this bowl sit uncovered overnight so the bread can dry out.

Next, melt a stick of butter in a large skillet and sauté the onions and celery until they are tender. Stir in the sage.

Add this mixture to the stale bread. Then, stir in the chicken broth and whisked eggs. Season with salt and pepper.

Tip: Add the chicken broth to “cool” the vegetables before adding the eggs to avoid “scrambling” the eggs.

Cover the mixture and allow it to rest in the refrigerator overnight or for up to 3 days. This allows the flavors to marry and the bread to absorb the liquid.

Note: The mixture will look very soupy, even after the bread has had a chance to absorb the liquid. It is supposed to be that way! It will firm up during baking.

When you are ready to bake on Thanksgiving or Christmas Day, give the mixture a good stir before transferring it to a 9×13 inch casserole dish. Depending on the depth of the casserole dish, you may need an additional 8×8 casserole.

Bake at 375F degrees for about 2 hours, or until the dressing does not jiggle in the middle when gently shaken.

How long does it take to cook cornbread dressing?

Depending on the oven, depth of the pan, and the moisture level of the dressing, this dish can take up to two hours to fully cook.

Big Tip for Readers: Do not wait until two hours before serving time to put this in the oven! Give yourself (and the dressing) plenty of time to bake properly.

If you are baking multiple dishes at one time, the baking time for the dressing will likely increase depending on your oven and how much “sharing” is happening inside.

Tips for the Best Cornbread Dressing

Can you make cornbread dressing ahead of time?

Can you prepare uncooked dressing (or stuffing) ahead of time and refrigerate? Can I mix my dressing the night before? Refrigerate the “fresh” cornbread dressing mixture in an airtight container for up to 3 days before baking.

To freeze cornbread dressing: Add the cooled mixture to an airtight container and freeze for up to 3 months. Allow 3 days to defrost before baking.

How do you know when the dressing is done?

Cornbread dressing is done when the center does not jiggle when gently shaken. If it is still jiggly or soupy, continue cooking (uncovered) for another 20-30 minutes, or until done.

How do you keep cornbread dressing from being gummy?

As you are assembling the recipe, be sure not to overmix. This causes the dressing to become gummy.

More tips…

To keep dishes to a minimum, mix and freeze the dressing in the same container. I use a 4.5-liter container.
If you are storing the dressing in a casserole dish before baking: Allow the dish and dressing to sit on the counter for about 30 minutes to bring it to room temperature to avoid shattering the glass and reduce cooking time.
Don’t wait until November to begin “collecting” bread for soft bread crumbs. Toss heels, burger buns, etc. into a freezer bag all year round. The drier the bread, the better!
When crumbling the cornbread, break it into larger pieces as they will continue to break down when mixed with the liquid and other ingredients.

More Thanksgiving and Christmas Recipes:

Southern Cornbread Dressing

Course Christmas Recipes, Holiday Recipes, Thanksgiving Recipes

Cuisine American

Keyword casseroles, Cornbread Dressing, Holiday, Side Dish

Prep Time 30

Cook Time 2

Resting Time 8

Total Time 10 30

Servings servings

Calories 179kcal

Author Anna Kate

Equipment

Ingredients

1 Prepared cornbread recipe crumbled and stale
3 cups soft bread cubes torn into thumb-sized pieces and stale (see notes)
1 stick butter
2 cups yellow onion chopped
3 cups celery chopped
1 tablespoon rubbed sage
4 eggs lightly beaten
8 cups chicken broth homemade or store bought
1 tablespoon black pepper

Instructions

Make cornbread in a cast iron skillet or glass casserole dish. Crumble and set aside in a large mixing bowl. To the same bowl, add the "soft" breadcrumbs, torn into thumb-sized pieces. Allow the mixture to sit out and become stale for 1 day, or up to 3 days.
Melt butter in large skillet over medium heat. Add onions and celery. Sauté until tender – about 7-10 minutes. Stir in sage and sauté for one more minute.
To a large mixing bowl, add the breadcrumb mixture, sautéed vegetables, eggs, chicken broth, and pepper. Stir until all ingredients are well-incorporated.
Allow mixture to “set” in the refrigerator for at least 8 hours or overnight.
Pour mixture into one lightly greased 9×13 casserole dish and one 8×8 casserole dish. Bake uncovered at 375°F degrees for about 2 hours or until golden brown.

Notes

Serve this with:

More holiday side dishes.

Tips for Easy Cornbread Dressing:

When adding eggs to the bowl, make sure your bread mixture has cooled to avoid “scrambling” or cooking the eggs.
Dressing will be very soupy before baking – almost too soupy in appearance. This is normal!
To keep dishes to a minimum, mix and freeze the dressing in the same container. I use a 4.5 liter container.
Don’t wait until November to begin “collecting” bread for soft bread crumbs. Toss heels, burger buns, etc. into a freezer bag all year round.
When crumbling the cornbread, break into larger pieces as they will continue to break-down when mixed with the liquid and other ingredients.
Uncooked dressing can be frozen for up to 3 months. Allow 2-3 days to thaw before baking.
Thawed, uncooked dressing can be stored in the refrigerator for up to 3 days. Transfer to a casserole dish and bake.
To avoid shattering your dish, allow it to sit on the counter for about 30 minutes to bring it to room temperature before placing inside the oven..

Options for soft bread crumbs:

Hot dog/hamburger buns
Loaf bread (white bread or wheat bread)
French bread (or other artisan style breads)
Biscuits
Sourdough

Nutrition

The post Southern Cornbread Dressing appeared first on Southern Cravings.

Savory Mashed Sweet Potatoes

Anna Kate — Mon, 15 Nov 2021 17:10:13 +0000

These savory mashed sweet potatoes are ready in under 30 minutes, which is perfect for weeknights or a quick holiday side dish. Naturally sweet, this recipe does not include marshmallows or brown sugar. Herbs and butter give these mashed sweet potatoes a savory twist that pairs well with any main entrée!

If you are looking for a quick side dish that doesn’t require a lot of measuring and precision, then this recipe is for you. This flavorful take on mashed sweet potatoes is delicious and a fan favorite in our home.

This would be the perfect way to incorporate a new side dish into the holiday dinner rotation or something different with a weeknight dinner. The supplies and ingredients are probably already in your cabinets!

Why I Love This Recipe

Balanced: The blend of dried rosemary, garlic, sage, and onion offers a rich and aromatic taste that complements the natural sweetness of the potatoes.
Creamy: With the addition of butter, these savory mashed sweet potatoes boast a smooth and velvety texture that literally melts in your mouth.
Nutritious: Sweet potatoes are packed with vitamins, fiber, and antioxidants, making this dish not only delicious but also good for your health.
Versatile: Sweet potatoes have a lot more versatility than we give them credit for! This savory version complements a wide range of dishes, from grilled meats to hearty stews.
Simple: With just 7 ingredients and straightforward steps, even beginners can easily whip up this low-fuss side dish.

The Best Savory Mashed Sweet Potatoes

These savory mashed sweet potatoes are very reminiscent of my twice baked sweet potatoes, utilizing the same herbs and seasonings. They’re a refreshing addition to any holiday table!

It seems like every sweet potato dish is loaded with all the sweet stuff: marshmallows, brown sugar, and candied pecans. While those versions all have their place, this recipe shows you how to incorporate savory flavors in a mouthwatering way.

Potatoes are a universal side dish! You can mash them, bake them, or put them in a casserole. Any way you prepare them, they are a delicious side to all kinds of main courses.

Ingredients For Savory Mashed Sweet Potatoes

See the full list of ingredients in the recipe card below.

Dried herbs: I use a combination of dried rosemary, onion powder, garlic powder, and sage. If you have fresh on hand, feel free to use that instead. Remember, you will need 4x the measurement of fresh herbs compared to dried ones. For example, 1 teaspoon of rosemary = 4 teaspoons of fresh rosemary, chopped.
Sweet potatoes: Although their names are used interchangeably, sweet potatoes are different from yams. Sweet potatoes are a root vegetable with a creamy interior and yams are starchy with a dark brown skin. You will need orange-fleshed sweet potatoes for this recipe.

How to Make Mashed Sweet Potatoes

Step 1: Wash and Peel Potatoes

While it’s not 100% necessary, it’s good to wash off any grit or dirt from the potato. Then, use a potato peeler to peel the potatoes. Don’t forget: do not put your peelings down the disposal! Add them to your compost pile instead.

Step 2: Cut the Potatoes

The cooking time on this recipe is for larger hunks of potatoes, so keep that in mind as you are preparing this dish.

I cut the potatoes so that each potato ends up as 4 pieces respectively:

First, cut across the width of the potato.
Then, cut each half in half again.

For larger potatoes, reduce cooking time by cutting them in half again.

Step 3: Cook the Potatoes

As you cut the potatoes, add them to a large pot or dutch oven with plenty of room for water. After the potatoes have been added, fill the pot to cover the potatoes by about 1 inch.

You want to give the potatoes plenty of room to cook with plenty of water to remain covered.

Sweet potatoes and white potatoes take about the same amount of time to cook. The potatoes are done when a fork is easily pierced through the potato.

Then, drain the water off the potatoes into a colander and add them back to the pot or a large mixing bowl.

Step 4: Mash and Season the Potatoes

With a potato ricer or masher, mash the potatoes until they reach the desired consistency.

If you like a creamier texture, mash until there are no lumps left.
If you prefer a chunkier texture, mash slightly as they will become creamier as the seasonings are added.

Add the rosemary, onion powder, garlic powder, sage, salt, and butter. Stir the mixture until the seasonings are incorporated. Now, you are ready to serve these savory mashed sweet potatoes hot with a delicious entrée! Now, you are ready to serve these hot with a delicious main entree.

What To Serve With Savory Mashed Sweet Potatoes

As mentioned earlier, savory mashed sweet potatoes make a great side dish for a weeknight meal or to accompany Thanksgiving or Christmas Dinner. Here are some entrées that pair well with sweet potatoes:

Pork Chops
Brisket
Roast Beef (skip the potatoes in this recipe!)
Air Fryer Chicken
Spiral ham
Boneless prime rib
Roasted Chicken
Roasted Turkey

You can also pair them with other holiday sides like a green bean casserole, oven roasted baby carrots, homemade cranberry sauce, Southern cornbread dressing, turkey gravy, and Southern cornbread muffins.

Recipe Variations

Cheesy: Stir in grated Parmesan or cheddar cheese for a richer, creamier texture.
Spicy: Add a pinch of cayenne pepper or diced jalapeños for a bit of heat.
Herbs: Swap out dried rosemary for fresh chopped herbs like parsley, chives, or cilantro.
Creamy: Use cream cheese or sour cream instead of butter for an ultra-creamy consistency.
Bacon: Mix in crispy bacon bits for a smoky, salty touch.
Vegan: Replace butter with vegan butter, olive oil, or flavorless coconut oil.
Chunky: Instead of mashing the sweet potatoes completely, leave some chunks for a rustic texture.

Tips For The Best Recipe

Uniform cutting: When preparing your sweet potatoes, ensure they are cut into uniform sizes. This results in even cooking and prevents some pieces from becoming too mushy while others remain undercooked.
Drain well: After boiling, drain the sweet potatoes thoroughly. Any excess water can make your mash too runny.
Mash while hot: Mash the sweet potatoes while they’re still hot. This results in a smoother, creamier texture as the starches are more malleable.
Butter: Use room temperature or slightly melted butter for a smooth incorporation.
Keep them warm: If you’re not serving your savory mashed sweet potatoes immediately, keep them warm by placing them in a heatproof bowl over a pot of simmering water. This “double boiler” method keeps them warm without drying them out.

What To Do With Leftovers

Learn how to store and reheat your savory mashed sweet potatoes with these simple yet effective storage tips:

Fridge: Store fully cooled leftovers in an airtight container and consume within 3-5 days for the best taste and texture.
Freezer: Cooked mashed sweet potatoes can be frozen for up to six months in an airtight container.
Reheating: You can reheat the potatoes in the microwave in one-minute increments. Make sure to use a microwave-safe dish. Alternatively, warm them on the stovetop over low-medium, stirring occasionally, until heated through.
Prep ahead: If you’re planning to use them within a few days, keep the mashed sweet potatoes in a sealed container in the fridge and simply reheat them when you’re ready to serve. If you’re prepping for a future meal, you can portion and freeze the potatoes so you can just grab the amount you need.

Additional Recipes

If you’re looking for more side dish recipes like these savory mashed sweet potatoes, check out some of my favorites:

Frequently Asked Questions

Should I soak sweet potatoes before mashing them?

No, it’s not necessary to soak sweet potatoes before mashing them.

Do you have to peel sweet potatoes?

For the best flavor and texture, peeling sweet potatoes is recommended before mashing.

Are yams the same thing as sweet potatoes?

Yams are starchy with dark brown skin and a dry interior. They do not mash as well or have the same flavor as sweet potatoes. Sweet potatoes are a root vegetable with a creamy interior.

How do you thicken sweet potatoes?

If your savory mashed sweet potatoes are watery, they can be thickened with cornstarch, flour, or tapioca. Alternatively, you can add them to a pot, turn them on medium-low heat, and allow the moisture to evaporate as they cook.

How do you make mashed sweet potatoes not watery?

Depending on the potato, there may be extra moisture. To get rid of the watery texture, put the potatoes in a pot over medium-low heat. The heat will turn the moisture into steam and will cook off the potatoes.

What flavors go well with sweet potatoes?

Sweet potatoes are known for their naturally sweet flavor. They go well with the sugary toppings around the holidays: marshmallows, brown sugar, and candied pecans. However, sweet potatoes are also enhanced by savory herbs and butter, like sage, garlic, and rosemary.

The Best Savory Mashed Sweet Potatoes

Course Side Dish Recipes

Cuisine American

Keyword easy side dish recipe, potato recipes, smashed potatoes

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 331kcal

Author Anna Kate

Equipment

Ingredients

4 pounds sweet potatoes
2 teaspoons dried rosemary
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried rubbed sage
pinch salt
3 tablespoons butter

Instructions

Wash and peel the sweet potatoes. Cut into 3 inch pieces.
To a large pot or dutch oven, add the potatoes and enough water to cover them by about 1 inch.
Bring the contents of the pot to a boil. Reduce to medium-low and cook for about 15-20 minutes or until easily pierced with a fork.
Drain the potatoes well and return them to the pot or large mixing bowl.
Next, mash the potatoes with a potato masher or ricer until they reach the desired consistency.
Add the rosemary, onion powder, garlic powder, sage, salt, and butter. Stir until well combined.
Serve.

Nutrition

The post Savory Mashed Sweet Potatoes appeared first on Southern Cravings.

How to Make Easy Turkey Gravy (with Drippings or Stock!)

Anna Kate — Thu, 23 Sep 2021 10:00:00 +0000

Learn how to make easy turkey gravy from scratch! Once you taste this delicious, creamy gravy, you will never go back to the packet again. Using only 3 ingredients, this gravy can be made ahead of time with turkey drippings, broth, or stock and then kept warm in a slow cooker.

Let’s face it: Mashed potatoes and roasted turkey are basically the vehicles for Thanksgiving gravy, right?

Plus, it’s a great tool to spruce up holiday leftovers the next day.

If you are adding this to your Thanksgiving menu, don’t forget about these classics:

Best Turkey Gravy

Making turkey gravy from drippings has always been an intimidating feat and a stressful one at that. There’s never been an easy way to make gravy right before you serve a big holiday feast.

You remember: The turkey is finally ready to serve. There’s hungry vultures circling the kitchen counter, an electric cutting knife spraying turkey debris, and there you are attempting to scoop boiling-hot turkey drippings from a roasting pan into a sauce pan to make the gravy. Don’t forget not to burn the flour!

Gone are those days! This recipe cancels all of the chaos out of making gravy right before dinner. Instead, you can make this ahead of time and keep it warm on the stove or in a slow cooker. There’s no more panicky gravy making or worrying about enough drippings – it’s a no-stress gravy recipe!

What is gravy made of?

There are many types of gravy: chicken gravy, turkey gravy, brown and white gravy.

For the most part, all gravies consist of a liquid, fat, and a thickener. Typically, the liquid and fat come from the juices the meat releases during cooking, which pools in the bottom of a roasting pan.

The fat comes from the top layer of the drippings, or butter if you aren’t using drippings. This layer will begin to form as the drippings cool.

The trouble with drippings is that 1) you have to wait until the meat is cooked before making the gravy and 2) there’s a chance there aren’t enough drippings to make the gravy.

The liquid is almost always the drippings that are underneath the fat. Broth or stock is often substituted when there aren’t enough drippings. In some gravies, milk is also used.

Thickeners for gravy are flour and cornstarch. Making gravy with flour can be tricky as flour burns very easily, which can ruin your entire batch of homemade gravy. Therefore, many people use cornstarch instead.

How to Make Homemade Turkey Gravy

To make the best homemade gravy, keep your kitchen running efficiently with these product recommendations:

Roasting Pan
Baster
Saucepan
Whisk
Slow cooker (if you are making this ahead of time!)
Gravy boat

This is a basic gravy recipe. Depending on the way the turkey was seasoned, you may need to add additional herbs and seasonings to the gravy.

Herbs that complement gravy well:

Thyme
Sage
Rosemary
Garlic

Preparing this recipe requires a few basic steps:

Warm the drippings or broth.
Melt the butter in a saucepan.
Make the roux for the gravy.
Cook until thickened.
Serve or keep warm.

Roux for gravy

Making a roux will make a good many people shy away from making any recipe, but it’s a foundational skill when learning how to cook.

A roux is a simple mix of flour and butter that results in a thick paste cooked to a variety of shades depending on the use of the roux.

The secret to not burning a roux is to maintain enough heat to melt the butter and brown the flour without scorching them both.

Using an induction stovetop, I recommend medium-low to medium heat.

Melt the butter and continue cooking just until it begins to froth and foam, then add in the flour a little at a time.
Continue whisking until the ingredients are well-combined, then add more flour.
Continue the process until the butter and flour are well incorporated and the roux has reached the desired color.

For turkey gravy, a light brown color, or blonde roux, is just right!

After the roux is complete, the liquid will be added to the pot and whisked until the desired thickness is reached.

Gravy from turkey drippings

Making gravy from turkey drippings is the truly authentic way for delicious gravy. The herbs and seasonings are already incorporated into the liquid released from the bird so there is little more to do!

The steps are mostly the same: Warm the drippings (if not already), make the roux, combine, and cook until the desired consistency is reached.

Gravy without turkey drippings

If you are in a pinch, you can still make great turkey gravy with broth or stock instead of the drippings. In fact, learn how to make bone broth and store in your freezer for soup and holiday season.

As mentioned before, the trouble with making gravy from turkey drippings is that your bird may not release enough drippings to get the job done and you have to wait until the last minute to make the gravy.

However, the process to make the gravy with stock or broth is the same as the drippings:

Warm the stock or broth in a saucepan.
Make the roux in a separate saucepan.
Combine the warm liquid with the flour and butter mixture.
Whisk and continue cooking until the mixture is thickened to your liking.

Make ahead turkey gravy

Whether you are making gravy with or without the drippings, it’s easy to make this ahead of time and avoid the last minute scramble to carve the turkey, make the gravy, and get everything on the table while it’s hot…all while everyone’s watching!

Freezing Turkey Gravy. Flour-based turkey gravy (like this recipe) can be made ahead of time and frozen for up to four months. Freeze in zip top bags, mason jars, or ice cube trays.

A few days before the holiday, remove from the freezer and defrost in the refrigerator. Warm on the stove top and serve.

Keeping Gravy Warm. After the gravy has reached the desired consistency on the stove, carefully transfer to a slow cooker and place on the “keep warm” or “low” setting for up to several hours. Stir occasionally to prevent separating.

When it’s time to serve, ladle into a gravy boat and place on the table.

Easy Turkey Gravy (with Drippings or Stock!)

Course Thanksgiving Recipes

Cuisine American

Keyword fresh herbs, gravy, Sauce, Thanksgiving, turkey

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 728kcal

Author Anna Kate

Ingredients

¼ cup butter or fat from off the top of the drippings
¼ cup all-purpose flour
2 ½ cups turkey drippings or broth*
kosher salt
black pepper

Instructions

With Drippings:

Skim off 1/4 cup of fat from the top of the drippings and set aside. Discard the remaining fat.
Place the remaining drippings on low heat in a saucepan on the stove to keep warm. If necessary, add additional broth to the drippings to make 2 1/2 cups of liquid.
In a separate saucepan, heat the fat over medium heat. Slowly add the flour one tablespoon at a time while whisking constantly until the flour and fat is well incorporated. [mv_schema_meta name=”Make a roux”]
Gradually add the warm drippings, whisking constantly to avoid lumps. Once the liquid has been added, continue simmering until the gravy reaches desired thickness, about 7-10 minutes. Whisk frequently.
Season as desired.

Without Drippings:

In a large saucepan, warm the broth or stock on medium-low heat.
In a separate saucepan, melt 1/4 cup of butter over medium heat. Slowly add the flour one tablespoon at a time while whisking constantly until the flour and fat is well incorporated.
Gradually add the warm broth or stock, whisking constantly to avoid lumps. Once the liquid has been added, continue simmering until the gravy reaches desired thickness, about 7-10 minutes. Whisk frequently.
Season as desired.

Notes

Please read the entire post for details, tips, and more!

Make Ahead Tips:

Make up to 3 days ahead of time (without drippings) and store in the fridge. Warm before serving.
Freezing Turkey Gravy. Flour-based turkey gravy (like this recipe) can be made ahead of time and frozen for up to four months. Freeze in zip top bags, mason jars, or ice cube trays. Defrost in the refrigerator. Warm on the stove top and serve.

What to serve with gravy:

If you are making a full Thanksgiving Dinner, make sure you add these other holiday recipes to your menu.

Mashed Potatoes (IP Method here!)
Cranberry Sauce
Homemade Cornbread Dressing
Oven Roasted Turkey
More Holiday Recipes, Thanksgiving Side Dishes

Recommended tools used in this recipe:

Nutrition

The post How to Make Easy Turkey Gravy (with Drippings or Stock!) appeared first on Southern Cravings.

Ocean Spray Cranberry Sauce

Anna Kate — Tue, 21 Sep 2021 16:53:58 +0000

This Ocean Spray cranberry sauce recipe is such an easy side for holiday get-togethers! It’s super flexible and ready in 30 minutes. Upgrade your holiday dinner from canned cranberry sauce to fresh, whole cranberries, spicy cinnamon, a little sugar, and a splash of optional bourbon!

Why I Love This Recipe

Easy to make: There’s absolutely no need to settle for canned cranberry sauce when you have a simple, no-fuss recipe like this on your hands!
Gourmet feel: You can’t beat the flavor of homemade cranberry sauce! And with a dash of bourbon and cinnamon, it might just be the highlight of your meal.
Make ahead option: Take the stress out of your holiday dinner prep by making this recipe ahead of time and storing it in the fridge for up to a week!
Customizable: Ocean Spray cranberry sauce is made up of 3 primary ingredients. From there, you can fully customize this recipe to suit your preferences.

What Is Ocean Spray Cranberry Sauce?

Cranberry sauce is a classic side dish that you can find on just about every holiday dinner table during the festive season. This Ocean Spray cranberry sauce recipe is easy to prepare, virtually all hands-off, and can be made with just three ingredients (two of which you’ll definitely have on hand).

There are many different variations of cranberry sauce — some with orange juice and zest and others with nuts or spices. However, the most important factor in crafting the perfect sauce is using fresh cranberries! The result is juicy, slightly chunky, and just the right amount of tart.

With this recipe, the one ingredient that really packs a punch is the bourbon! If you are opposed to the alcohol, it can easily be omitted but the alcohol content will cook off by serving time.

Cranberry Sauce vs. Cranberry Jelly

Cranberry sauce and cranberry jelly are essentially the same dish but with a different texture. Here is a quick breakdown of what separates the two:

Cranberry sauce can be in a jellied form (like the canned version) or in whole berry form.
Whole berry cranberry sauce is also canned but with actual berries instead of just plain jelly.

Both of these are different from cranberry jelly or jam that you would serve on toast.

Ingredients for Ocean Spray Cranberry Sauce

See the full list of ingredients in the recipe card below.

Whole cranberries: You can usually find fresh Ocean Spray cranberries in the produce section of your local grocery store, especially during the winter months. If you can’t find fresh cranberries, use frozen ones.
Sugar: The sugar creates a sticky sweetness to the tart berries. I like to use a mixture of granulated and brown sugar for more depth of flavor, but you can use one or the other.
Cinnamon: Just a pinch of cinnamon adds a sweet, warming, and festive flavor. Feel free to omit it, or replace it with ginger, nutmeg, or allspice.
Bourbon: I prefer a Kentucky Bourbon, like Woodford Reserve, for this recipe. As mentioned above, this ingredient is completely optional and the alcohol content does cook off during the cooking process. You can also try orange juice for a citrusy element.

Cooking down cranberries may seem like the last thing you’d want to do on Thanksgiving or Christmas, but this homemade recipe is 100% worth it.

How To Make Cranberry Sauce

The great thing about this recipe is that it can be made up to one week in advance. Simply store it in the fridge, and you’ve got one less thing to worry about when preparing Thanksgiving or Christmas Dinner!

Step 1: Combine All Ingredients

In a glass casserole dish, add the whole cranberries, sugar, and cinnamon. Stir well to combine. Cover the dish with foil before adding to the oven.

Step 2: Bake The Cranberries

Place the cranberries in the oven for about an hour, stirring every so often. Cook until the cranberries have burst and are juicy. The cranberries will begin to burst and the sugar will dissolve after about 20 minutes.

If you are changing the time and temperature, keep an eye out for over-caramelization and adjust accordingly. Also, trust your nose! If it smells like it may be cooking too much, adjust accordingly.

Remove the dish from the oven, and gently “mash” the cranberries with a potato masher or ricer. Stir in the bourbon if you are using it. Cover the dish tightly with foil and let it rest for another 10 minutes. Serve your cranberry sauce warm or refrigerate it for later.

This recipe makes about 2 cups, which will serve approximately 8-10 people.

What To Serve With Cranberry Sauce

If you are making a full Thanksgiving Dinner, make sure you add these other holiday recipes to your menu:

Recipe Variations

Orange: Substitute bourbon with freshly squeezed orange juice and add a tablespoon of orange zest for a bright, zesty Ocean Spray cranberry sauce.
Maple pecan: Replace a half cup of brown sugar with an equivalent amount of maple syrup and stir in a handful of chopped pecans.
Apple: Finely chop a Granny Smith apple and bake the pieces with the cranberries. Also, use apple brandy or bourbon instead of regular bourbon.
Classic: For a classic Ocean Spray cranberry sauce recipe, use all granulated sugar and omit the other flavorings. Also, just use water for your liquid.

Tips For Ocean Spray Cranberry Sauce

Jellied: You can “stretch” this recipe by adding in a can of whole or jellied cranberry sauce to the homemade version.
Texture: For a smoother sauce, use a blender or food processor after baking and before adding the bourbon.
Sugar: Always do a taste test before serving your cranberry sauce. Depending on the tartness of the cranberries, you might need to adjust the sugar.
Bourbon substitute: If you’re out of bourbon, try using brandy or rum, or even apple cider for an alcohol-free version.
Avoid overbaking: Keep a close eye on your oven to prevent burning the cranberries, especially if you’re circulating other dishes in and out.
Aluminum foil: Keep the dish tightly covered as it rests to retain moisture and heat.
Consistency check: If your sauce seems too runny after baking, just remember it will thicken as it cools. If it’s too thick, add a splash of water or orange juice to loosen it.

What To Do With Leftovers

If you have leftover Ocean Spray cranberry sauce, keep these storage tips in mind:

Fridge: Leftover cranberry sauce can be stored in an airtight container or the casserole dish it was cooked in for up to one week.
Freezer: Cranberry sauce also freezes well! Let it come to room temperature, then place it in a freezer-safe bag or container. It should keep for up to a month this way.
Reheating: Reheat at 375F degrees for about 10 minutes or until warm, or allow to rest on the counter to reach room temperature.
Prep ahead: Make the recipe up to one week ahead of time and store it in the refrigerator. Serve chilled, at room temperature, or reheated.

More Holiday Side Dishes

If you want to round out your main dishes with more holiday sides, check out some of my favorites:

Cranberry Sauce Frequently Asked Questions

Can you freeze cranberry sauce?

Yes, homemade cranberry sauce freezes well. Follow the recipe below. Then, allow the sauce to cool completely. Add it to a freezer-safe container and store it in the freezer for up to one month.

Freezing in mason jars is a great option!

A good quality Bourbon is required! You don’t need much of it, but it does add some flavor, so quality is key. Woodford Reserve is an excellent choice.

How long does fresh cranberry sauce last?

Leftover cranberry sauce can be stored in an airtight container or the casserole dish it was cooked in for up to one week.

Can you overcook cranberry sauce?

If you have other dishes circulating in and out of the oven, this recipe will be just fine. Increase or decrease the cooking time accordingly. Check the dish more frequently and watch the edges for browning.

Is homemade cranberry sauce worth it?

It’s 100% worth making a homemade version vs. canned cranberry sauce.

How do you make cranberry sauce from scratch?

It’s so easy to make cranberry sauce from scratch! Cooking down fresh, whole cranberries with sugar and bourbon makes a syrupy, saucy holiday side dish.

Is homemade cranberry sauce better than canned?

Yes. With homemade cranberry sauce, you know exactly how much sugar and other ingredients have been added to the sauce.

Festive Ocean Spray Cranberry Sauce

Course Christmas Recipes

Cuisine American

Keyword Christmas, cranberries, from scratch, Holiday, homemade pizza, Thanksgiving

Prep Time 5

Cook Time 1

Rest Time 10

Total Time 1 15

Servings

Calories 245kcal

Author Anna Kate

Equipment

Ingredients

1 pound fresh cranberries whole
1 cup brown sugar
1 cup white granulated sugar
2 teaspoons ground cinnamon
¼ cup bourbon optional

Instructions

Preheat oven to 350°F degrees. Heavily grease a 9×13 inch casserole dish and set aside.
To the casserole dish (or large mixing bowl), combine the cranberries, sugar, and cinnamon. Stir to combine.
Cover the casserole dish and bake for 1 hour. Stirring after 30 minutes. Continue cooking until cranberries burst and release juices.
Remove from oven, and gently "mash" cranberries with a potato masher or ricer. Stir in bourbon if using. Cover tightly with foil and let rest for 10 minutes.
Serve warm or refrigerate.

Nutrition

The post Ocean Spray Cranberry Sauce appeared first on Southern Cravings.

Pressure Cooker Mashed Potatoes

Anna Kate — Wed, 08 Sep 2021 19:22:04 +0000

Pressure cooker mashed potatoes are the ultimate shortcut to your favorite side dish! This recipe is your answer for mashed potatoes in a hurry. It can be made in an Instant Pot, Ninja Foodi, or any other electric pressure cooker. These easy potatoes can be whipped up and served in less than 30 minutes.

Why I Love This Recipe

Time efficiency: Using a pressure cooker will save you so much time compared to traditional stovetop cooking methods.
Less cleanup: Since everything is made in one pot, you’ll have much less cleanup at the end of the night. Plus, a pressure cooker makes everything much more hands-off!
Consistent results: Pressure cooking is the secret key to consistent, fail-proof mashed potatoes. If you follow this recipe, you’ll achieve the same velvety texture every time.
Packed with flavor: Pressure cooking mashed potatoes helps to retain and intensify the natural flavors of the potatoes.

Creamy Pressure Cooker Mashed Potatoes

Mashed potatoes are one of the most popular side dishes during the holiday season, and for good reason! This classic dish goes with just about anything, especially when paired with some homemade gravy!

The only downside is that they can be quite a pain to make and require a fair amount of hands-on time. Enter the pressure cooker. If you haven’t tried making potatoes in a pressure cooker, you need to add this to your dinner menu tonight!

In about 25 minutes, you’ll have soft, creamy, and buttery mashed potatoes in the pressure cooker to complement all your favorite main dishes. And since you only need one pot, that means more space in the kitchen to make other side dishes and mains!

Best Pressure Cooker for Mashed Potatoes

I am a huge fan of my pressure cooker! I’ve used two brands of multi-cookers, but my Ninja Foodi multi-cooker stands out as the best.

Multi-cookers like this are incredibly versatile and can take on tasks like pressure cooking, slow cooking, broiling, baking, and even dehydrating. So, if you’re working with limited counter space and want a single device that delivers on multiple fronts, this is a must-have for your kitchen arsenal!

My favorite part about the Ninja Foodi multi-cooker is that it delivers consistent and reliable results, ensuring your dishes come out perfect every time. It’s unbelievably easy to use and makes cooking more approachable for both kitchen novices and seasoned chefs alike.

Ingredients For Pressure Cooker Mashed Potatoes

See the full list of ingredients in the recipe card below.

Russet potatoes: These offer a mild, earthy flavor and a high starch content, resulting in light and fluffy mashed potatoes. If you don’t have russet potatoes, the next best substitutions include Yukon Gold or Idaho potatoes.
Water: Used to create steam in the pressure cooker. Don’t forget the water!
Kosher salt: Enhances the natural flavors of the potatoes. Sea salt or table salt can be used as well, but adjust the quantity as needed.
Stick butter: Adds a creamy, rich flavor and improves the texture of these pressure cooker mashed potatoes. For a dairy-free option, try margarine or plant-based butter.
Milk: Provides a silky, creamy consistency to the mashed potatoes. Use any type of milk that you prefer or have on hand.
Sour cream: This is key to giving a tangy richness to the potatoes! You can also use plain Greek yogurt if you’re looking for a similar texture with a slightly lighter consistency.
Cracked black pepper: Adds a mild spicy kick and depth of flavor. White pepper can be used as a substitute for a less pronounced pepper flavor.

How To Make Pressure Cooker Mashed Potatoes

Step 1: Prepare The Potatoes

Start off by peeling the russet potatoes. Once they’re peeled, cut them into quarters to help them fit into the pressure cooker and reduce the cooking time.

Step 2: Cook The Potatoes

Place the potato pieces into your pressure cooker. Add water and a generous pinch of salt (potatoes can handle a lot of salt, so don’t be shy).

Place the lid on your pressure cooker. Set it to high pressure and let it cook for 12 minutes. Remember to turn the valve to ‘seal’ before starting!

Step 3: Release The Pressure

Once the 12 minutes are up, do a quick release by carefully opening the valve. Just be careful of your bare skin near the valve to prevent any unwanted steam burns.

Step 4: Mash The Potatoes

Take out all the water from the pressure cooker. Use a masher or ricer to mash the potato chunks until they’re fairly smooth (there will still be some small chunks at this point).

Step 5: Final Touches

Add the butter and give it a good mix until melted. Then, mix in the sour cream, milk, and pepper until your pressure cooker mashed potatoes are light and fluffy.

What To Serve With Mashed Potatoes

Pressure cooker mashed potatoes are the ultimate side dish for some of my most popular mains like these:

Serve them as part of a holiday feast with other classic side dishes like green bean casserole, Southern cornbread dressing, and homemade cranberry sauce.

Tips For Instant Pot Mashed Potatoes

Use the right potato: Anything other than russet potatoes will yield less-than-creamy results and a waxy texture. If they’re available, use russets!
Do not over-mix the potatoes: Over-mixing will result in a glue-like texture, and unfortunately, there is no fixing gluey mashed potatoes.
Don’t use a mixer: It’s tempting to use a mixer to get the job done faster! However, you should use a potato masher or potato ricer for the creamiest results.
Release steam quickly: When using the Instant Pot, do a quick release of the steam after cooking. This prevents the potatoes from overcooking and reduces the prep time.
Keep them dry: After draining the potatoes, return them to the pot and let them sit for a few minutes. This extra step allows any remaining moisture to evaporate, preventing watery pressure cooker mashed potatoes.
Warm your dairy: Before adding milk to your potatoes, give it a quick warm-up. Adding cold dairy can cool down your potatoes and affect the final texture. Room temperature or slightly warmed milk blends seamlessly and helps keep everything nice and hot.

Mashed Potato Variations

Parmesan and garlic: Add a few cloves of garlic, parmesan cheese, and parsley.
Loaded mashed potatoes: Add cheddar cheese, bacon bits, and chives.
Cheesy potatoes: Add cheddar cheese for extra cheesiness.
Ranch and bacon: Season the potatoes with ranch powder and crumbled bacon.
Onion cream: For a sophisticated twist, fold in caramelized onions and a splash of heavy cream. The sweetness of the onions combined with the rich cream will elevate your mashed potatoes to a whole new level.

Storage & Reheating

If you find yourself lucky enough to have leftover pressure cooker mashed potatoes, follow these simple storage and reheating tips:

Fridge: Store the potatoes in an airtight container in the fridge and they’ll stay fresh for about 3 to 4 days.
Freezer: For longer storage, pack the leftovers in a freezer-safe container or a zip-top bag, squeezing out excess air. Label with the date, and they should keep for up to 2-3 months. When you’re ready to enjoy them again, let them thaw in the fridge overnight.
Reheating: Pop the potatoes in the microwave, covering them with a microwave-safe lid or plastic wrap. Heat on high for a couple of minutes, stirring halfway. Alternatively, reheat them in a skillet over medium-low. To warm them in the oven, place them in a casserole dish, covered with foil for 30-40 minutes at 375F.

If you’re feeling a little adventurous, here are a few ways to use up leftover mashed potatoes.

Frequently Asked Questions

How long does it take to pressure-cook potatoes?

It doesn’t take long to pressure-cook the potatoes – only about 12 minutes. However, it does take about 5-10 minutes for the unit to come to pressure. After the unit comes to pressure, you will see the cooking time begin to count down.

How do you keep mashed potatoes warm?

Pressure cooker mashed potatoes can be made ahead of time and kept warm for a few hours.

To keep the potatoes warm in a Crockpot, prepare the mashed potatoes in the pressure cooker according to the directions. Then, transfer the potatoes to the slow cooker on low. Stir the potatoes every hour or so along with a splash of milk (about ⅓ cup) to keep the potatoes from drying out. Don’t keep the potatoes in the slow cooker for more than 3-4 hours.

A slow cooker liner is a great option to prevent the potatoes from sticking to the side of the Crockpot.

Another option is to keep them in the pressure cooker. Most pressure cookers automatically switch to the “ keep warm” setting when cooking time is finished. With this method, prepare the potatoes according to the recipe, then keep them in the pressure cooker unit until you are ready to serve.

How do you prepare mashed potatoes ahead of time?

If you are preparing food for Thanksgiving, Christmas, or another large family gathering, prepare these mashed potatoes in the pressure cooker ahead of time!

To make the potatoes in advance, prepare the potatoes up to 2 days before serving and store them in an airtight container in the refrigerator. Reheat them by adding them to a slow cooker on low. It may be necessary to add a splash of milk and butter to smooth them out.

Prepare the potatoes up to two days before cooking: Peel and quarter the potatoes, then store in a large bowl or pot, covered in water. Leave them in water for no longer than 24 hours to avoid water-logging the potatoes.

How many potatoes do you use per person for mashed potatoes?

Plan on about ½-pound of potatoes per person. Typically, counting 1 potato per person will give you plenty of mashed potatoes – plus leftovers!

What type of potatoes are best for mashed potatoes?

Russet potatoes are the best for mashing. Other potatoes can result in a waxy, gluey texture. Yukon gold potatoes are also a popular choice for mashing. Red potatoes or new potatoes are great for “smashing” with garlicky-herbed seasoning.

More Potato Recipes

If you enjoyed these pressure cooker mashed potatoes, check out some more potato-forward recipes like these:

Easy Pressure Cooker Mashed Potatoes

Course Side Dish

Cuisine American

Keyword potatoes, pressure cooker, side dishes

Prep Time 10

Cook Time 12

Time for Unit to Come to Pressure 8

Total Time 30

Servings servings

Calories 269kcal

Author Anna Kate

Equipment

Pressure Cooker

Ingredients

3 pounds russet potatoes peeled and quartered
2 cups water
8 tablespoons butter plus more for serving
½ cup milk
½ cup sour cream
salt and pepper to taste

Instructions

Peel and quarter potatoes.
Add potatoes, water, and a generous pinch of salt to an instant pot.
Place lid on the pressure cooker and set to high pressure for 12 minutes. Make sure the valve is turned to seal.
When cooking time is finished, turn the valve to quick release to release the remaining pressure.
Drain the water. Return potatoes to the pressure cooker.
Mash the potatoes with a masher or ricer just until smooth.
Add butter and gently stir until well incorporated.
Add sour cream, milk, and pepper. Stir to combine.
Serve with additional butter if desired.

Nutrition

The post Pressure Cooker Mashed Potatoes appeared first on Southern Cravings.

A Guide to Cooking a Thanksgiving Turkey + Recipe!

Anna Kate — Tue, 03 Aug 2021 10:30:00 +0000

Learning how to make a thanksgiving turkey is a skill! This recipe packs all the flavor and juiciness you’d imagine from a deliciously roasted turkey. This guide will walk you through all the important details, complete with a list of tools, tips, and the perfect recipe!

Hosting is easy when you know how to roast the perfect Thanksgiving Turkey, but perfecting the art of timing, seasoning, and cook time can be intimidating to most cooks. For most of us, a Clark Griswold moment is never far from our minds.

But, I’d go so far to say that most of our fears are from long, complicated recipes with too many ingredients. And doing weird things like cooking it upside down. None of that here!

The Best Oven-Roasted Turkey Recipe

This method is easy! No brining – because how would you fit that in the fridge? And no basting. Just rub down and roast for a deliciously moist bird that will have your guests singing your praises and putting dibs on thanksgiving leftovers!

By providing a few things I’ve learned along the way, I hope to squash any Turkey Day tragedies and leave you ready to conquer that bird!

Handy tools for a delicious Thanksgiving turkey

In-oven Meat Thermometer
Extra Large Copper Roaster with Rack *highly recommended!
Electric Carving Knife
Thawed turkey
Garnishes – onions, apples, and lemons
Herbs – rosemary, thyme, and sage.
Seasoning – salt, pepper, and garlic
Butter

If you are interested in other handy tools, check out this article from Taste of Home about Thanksgiving Day tools.

How to Bake a Turkey in the Oven

Safely thaw the turkey

First things first, you want to make sure your turkey is completely thawed.

There are two different ways to thaw a turkey: in the refrigerator or in cold water.

If you are defrosting in the fridge, estimate for about 1 day for every 5 pounds of turkey. I like to give myself an extra day to be safe.
If you are thawing with cold water, be prepared to babysit that turkey in the sink for quite some time.

Regardless of the method you choose, I recommend thawing well in advance and add one day for good measure. Typically, 1 week is the sweet spot.

For a complete tutorial, refer to this guide for thawing a turkey safely.

Here’s a chart with the turkey size and thawing times for both methods:

Turkey Size	Thaw in Refrigerator (set to 40F or below)	Thaw in Cold Water (change water every 30 min.)
4 to 12 lbs.	1 to 3 days	2 to 6 hours
12 to 16 lbs.	3 to 4 days	6 to 8 hours
16 to 20 lbs.	4 to 5 days	8 to 10 hours
20 to 24 lbs.	5 to 6 days	10 to 12 hours

Season the turkey

There are a lot of recipes out there for the perfect, juicy Thanksgiving turkey. I prefer to use my basic recipe of butter and herbs. It’s almost exactly like my oven-roasted chicken recipe.

There are really 3 steps to season a thanksgiving turkey:

Make the herb butter.
Smear butter on the outside and underneath the skin of the bird.
Place on a large roasting pan, Insert the thermometer, and roast!

Smearing butter on the outside and underneath the skin of the bird will produce a nice, crispy and browned skin on the turkey.

I love to use a combination of rosemary and sage leaves to place underneath the skin as well. The herbs smell heavenly while cooking!

Some recipes call for white wine or champagne poured in the bottom of the roasting pan. That would also add a nice flavor and added moisture to the bird.

Why I don’t use a brine

There are a lot of recipes that use a brine and it does produce a beautifully juicy bird; however, I do know there’s not a whole lot of room in my fridge the night before thanksgiving, so adding another container full of sloshing liquid and raw meat is just asking for disaster.

Plus, you really can’t go wrong with a simple butter and herb rub-down. This recipe gives the bird such a great flavor with plenty of juices to spare!

Roast turkey cooking times per pound

The time allotment for cooking a turkey varies by size and oven temperature.

While these are great estimates for conventional and convection ovens, the key for a perfectly-cooked bird is to go by the thermometer reading.

Roasting times and temperature in a convection oven

Cooking in a convection oven requires a little adjustment in time and temperature. Because a convection oven circulates the hot air, dishes cook about 25% faster using a convection oven.

Continue to follow the recipe, but adjust your cooking times according to the chart below.

See the chart below for cooking times:

Turkey Size	Unstuffed	Stuffed
4 to 6 lbs. (breast)	1 ½ to 2 hours	1 ¾ to 2 ½ hours
6 to 8 lbs. (breast)	2 to 2 ½ hours	2 ½ to 3 ¼ hours
8 to 12 lbs.	1 ½ to 2 hours	1 ¾ to 2 ½ hours
12 to 14 lbs.	2 to 2 ½ hours	2 ½ to 3 ¼ hours
14 to 18 lbs.	2 ½ to 3 hours	3 ¼ to 3 ¾ hours
18 to 20 lbs.	3 to 3 ½ hours	3 ¾ to 4 ¼ hours

Roasting times and temperature in a conventional oven

A conventional oven is a traditional oven. If this pertains to you, follow the cooking times below.

Turkey Size	Unstuffed	Stuffed
4 to 6 lbs. (breast)	1 ½ to 2 ¼ hours	n/a
6 to 8 lbs. (breast)	2 ¼ to 3 ¼ hours	3 to 3 ½ hours
8 to 12 lbs.	2 ¾ to 3 hours	3 to 3 ½ hours
12 to 14 lbs.	3 to 3 ¾ hours	3 ½ to 4 hours
14 to 18 lbs.	3 ¾ to 4 ¼ hours	4 to 4 ¼ hours
18 to 20 lbs.	4 ¼ to 4 ½ hours	4 ¼ to 4 ¾ hours

Tips for Prepping and Carving the turkey

I use an electric knife to carve the turkey. I believe I paid $20 for it, so you don’t have to spring for an expensive knife.
Leave the bird whole until you are ready to serve. This locks in moisture and maintains the temperature.
Don’t forget to remove the neck and giblets from the turkey cavity before cooking. Use these turkey pieces to add flavor to your gravy or save for turkey stock later.
If you need to finish other food in the oven, and you do not have another warming option, just leave the bird in the roasting pan with the hot juices and wrap tightly with layers of foil.
Keep the bird warm in the roasting pan by wrapping tightly in foil and placing on the grill at 200F degrees for no more than an hour.

Frequently Asked Questions about Cooking a Turkey

How to estimate the amount of turkey per person

Account for about 1.5 pounds of turkey per guest. When you are estimating how much meat to purchase, you have to account for the entire weight of the bird, which also includes the bones, neck, gizzards, etc.

Estimating for 1.5 pounds per person will assure that you will have enough meat, and quite possibly plenty of leftovers. Always to have too much than not enough!

How do you thaw a whole turkey?

This is where I definitely recommend planning ahead. Let’s avoid defrosting a turkey during Thanksgiving day with a hairdryer, shall we?

Allow for about 24 hours for thawing in the fridge per every 5 pounds. I always give myself an extra 24 hours to be on the safe side. If you have an outdoor fridge, this will be an excellent time to clear it out for the bird.

If you need to thaw in a hurry, you might be outta luck. Aside from the refrigerator, a cold water bath is your next best bet, but be prepared to be busy for a while.

Thawing a turkey in cold water usually takes about 30 minutes for every pound of turkey:

Place the turkey in the sink and fill with cold water.
Drain water and repeat every 30 minutes.

How do you keep the turkey warm?

If your turkey is done before the rest of the Thanksgiving dinner, place the whole thing (roasting pan included) on a grill at 200F to keep warm. I wouldn’t recommend doing this for more than an hour or so.

Should You Cover Turkey When Cooking?

Some recipes suggest covering the top of the bird with aluminum foil until the last hour to prevent over-browning on the breast.

In order to get the crispy skin that everyone loves so much, leave your bird uncovered. If you notice the legs and wings are getting too brown, cover those areas with foil.

How do I know when the turkey is done?

Turkey is safe to eat when a meat thermometer reads 165F in the thickest part of the bird.

How long do I cook a turkey in a convection oven?

Here are the cooking times for turkey in a 325F degree convection oven:

12-15 pounds, 1.5-2 hours
15-20 pounds, 2-2.5 hours
20-25 pounds, 2.5-3 hours

Other Thanksgiving Recipes

If you are looking to complete your entire menu, check these Thanksgiving recipes out. Each of these can be made ahead of time for a stress-free Thanksgiving day.

I hope you enjoy the wonderful holiday season! Remember, the sole reason for gathering on Thanksgiving is to show gratitude for all we have and those we love!

How to Make the Perfect Thanksgiving Turkey

Learning how to make a thanksgiving turkey is a skill! This recipe packs all the flavor and juiciness you'd imagine from a deliciously roasted turkey. This guide will walk you through all the important details, complete with a list of tools, tips, and the perfect recipe!

Course Thanksgiving Recipes

Cuisine American

Keyword poultry, roasting, Thanksgiving, turkey

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings servings

Calories 498kcal

Author Anna Kate

Ingredients

12 pounds turkey whole
1 yellow onion peeled and quartered
1 lemon quartered
1 apple cored and quartered
1 tablespoon rosemary fresh, chopped; reserve remaining sprigs
1 tablespoon thyme fresh, chopped; reserve remaining sprigs
1 tablespoon sage fresh, chopped; reserve remaining sprigs
1 cup butter unsalted and softened
1 teaspoon salt
½ teaspoon black pepper
6 cloves garlic minced

Instructions

Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
Preheat oven to 325 degrees Fahrenheit. Adjust the oven rack so the turkey will sit in the center of the oven.
To make the herb butter, combine the softened butter, minced garlic, salt, pepper, and one tablespoon each of the chopped rosemary, sage, and thyme.
Remove the turkey from the packaging and place directly on the rack inside of the roasting pan. Be sure to remove the neck and giblets. Reserve for gravy or discard.
Gently use your fingers to lift the skin on the turkey breasts and smooth a few tablespoons of the herb butter underneath the skin. You may need to use hands on the top and underside of the skin to smear the butter evenly.
Melt any remaining herb butter and baste over the breasts of the turkey.
Squeeze half of the lemon over the top of the bird. Then, place inside the cavity.
Stuff the cavity with a quartered onion, apple, and any leftover herb sprigs.
Insert an oven-safe meat thermometer into the middle of the thigh or breast.
Place the roasting pan in the oven and roast the turkey at 325 degrees Fahrenheit for about 15 minutes per pound, or until the meat thermometer reads 165 degrees Fahrenheit.
For the juiciest bird, allow the turkey to rest for 20 minutes before carving to allow the juices to redistribute.
Reserve drippings and juices for turkey gravy.

Notes

I remove the turkey once the internal temperature has reached 155 degrees Fahrenheit. Then, I cover with foil and allow it to rest until it reaches 165 degrees Fahrenheit.
If the meat is turning too brown, loosely tent with foil to prevent burning.

Nutrition

The post A Guide to Cooking a Thanksgiving Turkey + Recipe! appeared first on Southern Cravings.

Best Oven-Baked Mac and Cheese Recipe

Anna Kate — Mon, 12 Jul 2021 17:40:07 +0000

The best baked mac and cheese recipe I’ve ever made is right here! Made with three different kinds of cheese, this recipe is made completely from scratch and baked in the oven for the ultimate, homemade comfort food. This recipe is so easy to make and without Velveeta! You will never reach for the boxed stuff again!

Mac and cheese is one of those recipes that comes in many different forms. Some prefer drier versions, some like the extra sauce… I’ve been toying with this recipe for years to figure out the perfect combo of cheese and noodles that was creamy but not overly saturated with cheese sauce.

Y’all, I have finally cracked the code for the ideal ratio of creamy cheesiness to perfectly cooked pasta with this recipe!

Even better than homemade, this recipe only takes about 30 minutes to put together, so it’s totally doable for a weeknight meal. In fact, you can make this recipe ahead of time and then toss in the oven when you get home from work!

Also, this would be a great side dish to put together for Friendsgiving or the holiday season. Easy peasy!

How to Make Oven-Baked Mac and Cheese

Here are a few kitchen tools I recommend to make this recipe easier:

KitchenAid Mixer with shredder attachment – this will shred the blocks of cheese in a fraction of the time.
If the KitchenAid and attachments are outside of your budget, this Hamilton Beach food processor is a great option!
Enameled Cast Iron Dutch Oven – Any heavy-bottomed pot will do, but I love my Tramontina dutch oven set. It’s a budget-friendly option that really stands up against the test of time. We’ve used ours for years!
3 Quart Casserole Dish – must be oven safe!

Much like my Chicken Divan Casserole, this recipe has a creamy cheese sauce as the base, which means you need to make a roux!

Step 1: Make a roux for mac and cheese

Making a roux is as easy as combining flour, butter, and then adding cream or milk to make the sauce.

Check out this article on how to get started making a roux. Then, follow the instructions below and in the recipe card and you’ll be all set!

Melt the butter.
Slowly stir in the flour.
The flour and butter will make a thick paste. Continue whisking.
The roux will begin to turn “blonde”.
Whisk in the evaporated milk and cream slowly.
Whisk in seasonings.
Stir to combine. Simmer.
The mixture should begin to thicken, and should stick to the spoon when poured off.

Step 2: Add the cheese.

When the roux is nice and thickened, add in the cheese and stir until everything is melted and silky smooth.

Step 3: Add the pasta and sauce to a dish.

After the cheese has melted, add the cooked pasta to the sauce and stir until all the noodles are well-coated.

Then, add the mixture to a greased 3-quart baking dish. Top with more cheese…

Then, bake! I like to broil for a few minutes at the end of the cooking time to give it a little color and extra crisp around the edges.

Tips for creamy baked mac and cheese

Use freshly grated cheese

Shredding cheese by hand is a pain, but it’s really the only way to get the cheese melted and smooth. Pre-shredded cheese from the store is coated with a chemical that prevents the cheese from sticking together and well…melting.

The best kind of cheese for mac and cheese

I used a combination of mozzarella, colby jack, and sharp cheddar cheeses. Sharp cheddar is one of the more popular cheeses for this dish, but you could also use pepper jack, parmesan, medium cheddar, or any other combination of cheese for your tastes.

I do recommend including at least a little bit of sharp cheddar for that flavor punch!

Don’t overcook pasta

The pasta should be cooked to “al dente”, meaning that it’s just ever-so-slightly undercooked. For this recipe, cook your pasta about 2 minutes shorter than the instructions recommend.

For example, if the instructions say “cook for 7-10 minutes”, cook the pasta for 5 minutes. Then, drain and set aside. The pasta will continue cooking as it’s added to the melted sauce and then in the oven.

Otherwise, you could end up with bloated, soggy pasta… and that texture is not a good one!

Stir constantly

This recipe calls for making a blonde roux (don’t worry, it’s easy!), which means a lot of stirring is involved.

As you are creating the roux, you want to be sure:

Your flour and butter don’t burn
As you are adding in the evaporated milk and heavy cream, you are continuously whisking to avoid a lumpy, separated cheese sauce.

Plenty of sauce

Plenty of sauce is key to creamy mac and cheese!

If you choose to use another type of pasta, instead of elbow noodles, you might need to reduce the amount of pasta added to the cheese. Also, make sure you are choosing a noodle that will “grip” onto the cheese sauce. I’ve got plenty of pasta info right here!

The best way to do this would be to prepare the same amount of noodles as the recipe below instructs, then add the pasta until you are satisfied with the sauce to noodle ratio.

What to serve with mac and cheese

Mac and cheese has an excellent reputation for being a meal in itself, but if you are serving this as a side dish, consider these as the main course:

Add-ins for mac and cheese

This recipe is great as is, but you could always add fried onions on top, mix in pulled chicken or pork, lobster, crawfish, shrimp, crab meat…anything that sounds good to you!

Making mac and cheese ahead of time

You can make this ahead of time, but skip the baking. Follow the instructions up to the oven baking, then, cover with plastic wrap and fridge for up to three days.

When you are ready to bake, remove from the oven and allow to rest on the counter for 30 minutes. Place in the oven (uncovered) and bake.

Storage tips

This can be stored for up to 3 days in an airtight container or in the casserole dish it was cooked in.

FAQ: Baked Mac and Cheese

What can I add to macaroni and cheese?

This recipe is great as is, but you could always add fried onions on top, mix in pulled chicken or pork, lobster, crawfish, shrimp, crab meat…anything that sounds good to you!

What is the most popular cheese used in mac and cheese recipe?

Sharp cheddar cheese is best and the most popular for mac and cheese.

What can you put in macaroni and cheese instead of milk?

You can use evaporated milk, heavy cream, or half and half.

What is the best pasta for mac and cheese?

Use elbow macaroni noodles for the best results. Any noodle with grooves and ridges will also work.

How to avoid lumps in mac and cheese?

Pour the milk in slowly while whisking constantly.

Best Baked Mac and Cheese Recipe

The best baked mac and cheese recipe I’ve ever made is right here! Made with three different kinds of cheese and completely from scratch, this is the ultimate, homemade comfort food. Made without Velveeta, this macaroni and cheese is rich, creamy, and seasoned with punchy creole spices (not spicy!).

Cuisine American

Keyword baking, comfort food, meal, pasta, Side Dish

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 524kcal

Author Anna Kate

Ingredients

16 ounces elbow macaroni uncooked
4 tbsp. butter
2 tbsp. flour
12 oz. evaporated milk
1 cup half and half
½ tbsp. onion powder
½ tbsp. garlic powder
½ tbsp. Creole seasoning
¼ teaspoon cayenne pepper
½ cup mozzarella cheese grated (about half of an 8-ounce block of cheese), plus more for topping
1 cup sharp cheddar Cheese grated (about half of an 8-ounce block of cheese)
1 cup colby jack cheese grated (about half of an 8-ounce block of cheese), plus more for topping
½ teaspoon black pepper

Instructions

Cook pasta “al dente”. Drain. Set aside.
Over medium heat, add the butter to a heavy-bottomed pot or Dutch oven and melt.
When the butter has melted, whisk in the flour about a tablespoon at a time – whisking constantly! You may need to reduce the heat slightly to prevent the flour and butter from burning. Continue cooking for about 1 minute, constantly whisking.
To the pot, slowly add in the evaporated milk in a steady stream, constantly whisking. Follow with the half and half, still whisking all the while. Gently simmer until the mixture begins to thicken.
Add in the seasonings (onion powder, garlic powder, creole seasoning, and cayenne), and stir to combine.
Stir in the cheeses (reserving the 1 cup for topping) and stir until well-combined and melted. The mixture should be silky smooth.
Then, add the cooked pasta to the pot. Stir to combine.
Transfer the mixture to a lightly greased 3-quart baking dish, and top with the remaining cheese.
Bake at 375 degrees Fahrenheit for 20 minutes uncovered or until gold and bubbly.
If desired, top with additional cheese, and broil on low for 1-3 minutes for additional color and crispiness on top.

Notes

*Please read the entire post for details, tips, and more!*

Serve this with:

Nutrition

The post Best Oven-Baked Mac and Cheese Recipe appeared first on Southern Cravings.

How to Make the Best Mashed Potatoes

Anna Kate — Sun, 20 Sep 2020 10:00:36 +0000

Learn how to make the best mashed potatoes with creamy, smooth results every time! Made without milk, this homemade recipe is simple, but full of rich and creamy flavor! Plenty of tips below for making ahead of time, the best type of potato for mashing, tips, shortcuts, and more in the post below.

Potatoes are an inexpensive way to feed a crowd. Plus, there are so many different things you can do with them…From a humble baked potato to twice-baked potatoes, to smashed potatoes with herby seasoning, potatoes are great served any way you can dream up, especially homemade.

If you are looking for a sweet potato recipe, try out these simple baked sweet potatoes, twice baked sweet potatoes, and creamy savory mashed sweet potatoes!

Mashed potatoes are an essential for Thanksgiving, Christmas, and any holiday dinner. They are the perfect base for a delicious turkey gravy! They also make a great side dish with pot roast or beef stew.

Best Potatoes for Mashed Potatoes

The secret to choosing the best potato for mashing is the starch level! The starch changes the texture of the mash. If you want a heavier, denser mash, choose Yukon Golds. They have a natural buttery flavor, so fewer ingredients are needed for that rich flavor everyone loves!

If fluffy pillows of mashed potatoes are more your style, Russets are the better option. In my opinion, Russet potatoes (also called baking potatoes) produce the perfect balance of pillowy softness and density in mashed potatoes!

How to Make Creamy Mashed Potatoes without Milk

These are a breeze to make can easily be made ahead of time and kept warm in a slow cooker. You can also make these in a pressure cooker for a lot of mashed potatoes fast!

These can easily be made with or without milk. Sometimes, mashed potatoes can come out a little on the drier side. Things like the size of the potatoes, amount of water used for boiling, and other seemingly inconsequential variables can impact the texture of the final recipe.

With that said, if your potatoes are a little too dry for your liking, add a splash of milk, whipping cream, or heavy cream. There are notes in the recipe card to help guide you.

Mashed Potatoes Ingredients

Potatoes: The best potatoes for mashed potatoes are Russet or baking potatoes.

Dairy: This recipe uses full fat butter, sour cream, and mayonnaise. Using full fat dairy is best for maximum flavor. Dairy that is lower in fat often uses other ingredients to make up for the lost flavor. Avoid margarine, skim anything, or similar.

The sour cream and mayonnaise give these potatoes the tang that is so addicting! But, you cannot taste the mayonnaise flavor.

Seasonings: Because this is a basic recipe, salt, pepper, and garlic are used. Feel free to add additional seasonings as you desire.

Boil the potatoes until they are fork-tender. Make sure to drain them well so they don’t turn soupy!
Mash them with a potato masher or potato ricer. If you choose to use a stand mixer or hand-held mixer, be careful not to overmix. This can cause a gluey texture.
Don’t skimp on the butter and sour cream. Texture is key to excellent consistency, so make sure to use the same amounts called for in this recipe.
Add in the rest of the ingredients. Taste layer by layer to adjust to your liking.

What can I add to make mashed potatoes more flavorful?

Garlic Mashed Potatoes – Increase the garlic by doubling or tripling the measurement for extra garlicky flavor.
Loaded Mashed Potatoes – Top with cheese, bacon bits, and chives for super flavors!
Mashed Sweet Potatoes – Swap baking potatoes for sweet potatoes and omit the sour cream and mayo for a healthier take on mashed potatoes!
Mashed Red Potatoes – If you prefer red potatoes, this recipe would be delicious with all red new potatoes.
Leave the skins on for added texture.

Tips for the Best Mashed Potatoes

Make Ahead Mashed Potatoes

Can I peel potatoes ahead of time for mashed potatoes? To prep the potatoes ahead of time, place peeled and chopped potatoes in a bowl or pot and cover with cool water. Keep them in the fridge for up to 24 hours to prevent the potatoes from browning.

To keep mashed potatoes warm: Follow the recipe, then transfer the potatoes to a slow cooker. Place on warm until you are ready to serve. I’ve used this method to keep the potatoes warm for up to 3 hours at a time.

Occasionally, you will need to give them a stir and add a splash of milk to keep them from sticking to the bottom and sides of the slow cooker pot.

For easier clean up, spray the slow cooker pot or use a slow cooker liner.

What to do with Leftover Mashed Potatoes

If you happen to have leftovers, store cooked mashed potatoes in an airtight container in the refrigerator for up to 3-5 days.

Here are some great recipes for leftover mashed potatoes! You can repurpose leftovers for delicious, new side dishes!

Reheating Mashed Potatoes

To reheat, microwave in one-minute increments until warm, stirring between heating.

How Many Mashed Potatoes Per Person?

For a large holiday dinner with other side dishes, take the number of guests and divide in half to see how many potatoes you will need for this recipe.

What can I substitute for milk in mashed potatoes?

Use half and half, whipping cream, or heavy cream in place of milk.

Why are my mashed potatoes gluey?

Overmixing using a stand mixer or hand-held mixer can result in gluey mashed potatoes. Use a hand masher for best results.

Homemade Mashed Potatoes

There’s nothing more American than homemade mashed potatoes! Rich and creamy, this recipe is easy to make and perfect for your holiday table or smothered by a stew or pot roast.

Course Side Dish Recipes

Cuisine American

Keyword Christmas, crowd pleasing recipes, potatoes, sides, Thanksgiving

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 313kcal

Author Anna Kate

Equipment

1 Potato Masher
1 Potato Peeler

Ingredients

5 pounds russet potatoes
3 tablespoons butter
½ cup Mayonnaise
½ cup Sour Cream
3 cloves garlic minced
salt and pepper to taste to taste

Instructions

Wash, peel and quarter potatoes.
Place the potatoes in a large pot with room for the water. Then, fill the pot with water until all of the potatoes are covered.
Place on the stove on high heat until boiling, then turn down to medium and cover for 30 minutes or until easily pierced with a fork.
When the potatoes are done cooking, carefully strain them into a colander. Then, add them to a large bowl and mash with a potato masher, handheld beater, or stand mixer.
Then, add in the butter, milk, sour cream, mayo, and garlic cloves. Mix well to combine.

Notes

If you are preparing these potatoes for a crowd, save your arm strength and use a stand mixer to whip these up a little quicker. Be careful not to overmix!

To prep the potatoes ahead of time, place peeled and chopped potatoes in a bowl or pot and cover with cool water. Keep them in the fridge for up to 24 hours to prevent the potatoes from browning.

Nutrition

The post How to Make the Best Mashed Potatoes appeared first on Southern Cravings.

Turkey Cheese Ball

Anna Kate — Tue, 15 Sep 2020 10:00:00 +0000

Make this turkey cheese ball to wow your dinner guests during the holidays. Perfect for fending off hungry guests, this easy Thanksgiving appetizer can be assembled and served in under 5 minutes. Whether you’re aiming to keep little hands busy on the big day or adding a quirky touch to your Friendsgiving, this cheesy centerpiece is sure to be a hit.

As Thanksgiving and Christmas are quickly approaching, potluck and party recipes that you can throw together for last-minute holiday gatherings are a must! I’ve made this turkey cheese ball for a few gatherings now, and every single time, I get so many compliments on how adorable it looks.

Since it’s not really even a “recipe” recipe, it’s a fun way to get your kids involved in helping in the kitchen! You can task them with this activity to entertain them while you put the finishing touches on Thanksgiving Dinner.

Why I Love This Recipe

Festive: A turkey cheese ball makes an adorable centerpiece for holiday gatherings.
Rich & creamy: The blend of different cheeses ensures every bite melts in your mouth.
Easy to make: This simple recipe can be assembled and served in under 5 minutes!
Versatile: Serve your turkey cheese ball with any of your favorite sides, like crackers, fresh veggies, or even crusty bread.

What Is A Turkey Cheese Ball?

A turkey cheese ball is a playful take on traditional cheese ball appetizers, designed to resemble a turkey. It’s one of my favorite ways to add a touch of festivity to holiday spreads!

Featuring ingredients like cream cheese, cheddar, and crunchy toppings, each bite is packed with bold, tangy, and comforting flavors. Plus, if you make your own cheese ball, you can really get creative with the mix-ins!

Think onions, red bell peppers, cayenne pepper, and Worcestershire sauce to add more depth and zest. In fact, you can use this Kraft cheese ball recipe if you’re up for it! For the ideal appetizer, serve it with a variety of crackers and veggies, allowing guests to choose their perfect pairing.

The Best Cheese For A Turkey Cheese Ball

If you’re making your own turkey-shaped cheese ball, choosing the perfect cheese is essential to impress your guests! Here are some of the best options to try:

Cream cheese: A staple in almost all cheese ball recipes, cream cheese provides a creamy and easily moldable base that complements most other flavors.
Sharp cheddar: Cheddar lends a rich, tangy flavor. When it’s grated and mixed in, it gives the cheese ball a savory depth.
Blue cheese: For those who love a robust flavor, blue cheese can add a pungent kick. It pairs nicely with sweeter ingredients like dried cranberries or blueberries.
Gouda: Gouda offers a mild, slightly sweet flavor, making it a great choice as well.
Monterey Jack: I love Monterey Jack because of its mild flavor and ability to blend well with other cheeses and ingredients.
Feta: Feta is crumbly, salty, and tangy, and can add a Mediterranean twist to your cheese ball. It’s especially delicious when paired with olives or sun-dried tomatoes.
Goat cheese: Goat cheese provides a soft, creamy texture and tangy flavor profile. If you’re using goat cheese, consider adding herbs like thyme, rosemary, or dill.

Ingredients For This Turkey Cheese Ball

Prepared cheese ball: The star of this recipe! I recommend a basic cheese ball, but you can use a pineapple cheese ball, a cheese ball without nuts, ham, turkey, or whatever you fancy! You can also pick up a store-bought version from the grocery store.
Candy eyes: I usually have the best luck finding edible candy eyes on Amazon, but you may be able to find them in the baking aisle of large craft stores. If you can’t find candy eyes, try small purple carrot slices or gel food coloring.
Pretzel sticks: To make the turkey tail! You can also add thin carrot sticks for a fresh twist. Or, just use regular-shaped pretzels.
Candy corn: Acts as the turkey’s nose. You can also use a piece of bell pepper, carrot, or any other bright vegetable that could act as the nose.
Ritz crackers: To surround the turkey cheese ball for dipping. Feel free to use any buttery cracker you prefer, or swap in other cracker varieties.

How To Make A Turkey Cheese Ball

This recipe is incredibly simple to create and fun to make. The handy tips below and a few minutes in the kitchen will have everyone at the party asking just how you did it!

Step 1: Remove A Cheese Scoop

First, take your cheese ball and scoop out a tiny chunk of cheese from the bottom. Hang on to this because you will be using this scoop of cheese later as “glue” for the eyes and feathers.

Step 2: Insert The Pretzel Sticks

Flip the cheese ball over and place it on a plate or serving platter. Using pretzel sticks, poke one in the front of your cheese ball to create a turkey neck, and then poke several pretzel sticks in the back to make turkey feathers.

Step 3: Decorate The Turkey Face

Using the scoop of cheese as glue, stick your candy corn onto the turkey neck pretzel stick. Then, add the edible candy eyes.

Step 4: Add The Final Touches

Surround the “bird” with crackers and your turkey-shaped cheese ball is ready for his big debut. Watch as your guests devour it!

Surround the “bird” with crackers and your Turkey Cheese ball is ready for his big debut!

More Thanksgiving Appetizer Ideas

If you need even more appetizers to complete your Thanksgiving menu, check out some of my favorites like these:

Recipe Variations

Fruit: Add chopped dried cranberries for a sweet twist.
Salty: Swap pecans with crushed pretzels for added saltiness.
Smoky: Mix in some smoked paprika for a smoky undertone.
Spicy: Add finely chopped jalapeños for extra heat.
Roasted garlic: Incorporate some roasted garlic for a deeper flavor.
Sun-dried tomatoes: Mix in sun-dried tomatoes for a Mediterranean twist.
Herbs: Add some freshly chopped herbs like dill or chives for a freshness factor.

Tips For The Best Cheese Ball

If you’re making your own turkey cheese ball, keep these tips in mind:

Soften the cheese: Make sure the cream cheese is softened so it mixes more easily.
Toasted nuts: Toast any nuts beforehand to intensify their flavor.
Shape: For an even turkey look, make sure your cheese ball is well-rounded.
Refrigerate: Keep the cheese ball refrigerated until serving time.
Chill before shaping: If the cheese ball mixture is too soft, refrigerate it before shaping.

What To Do With Leftovers

In the unlikely event that you can’t finish your turkey-shaped cheese ball, follow these storage tips:

Fridge: If you don’t eat the whole cheese ball, store leftovers in an airtight container for up to 3 days.
Freezer: Cheese balls can be frozen for up to a month without the crackers. When you’re ready to eat again, just thaw it in the fridge.
Prep ahead: The cheese mixture can be prepared a day or two in advance and shaped just before serving.

Additional Recipes

For a complete holiday spread, add these mains and side dishes to the menu:

Frequently Asked Questions

Can this recipe be made vegan?

Of course! There are many vegan cream cheese and shredded cheese varieties available that will work perfectly for this recipe. You’ll also want to double-check the ingredients in the crackers to make sure they don’t contain milk ingredients.

How long can this sit out at a party?

It’s best to eat the turkey cheese ball within 2 hours to ensure it stays fresh and flavorful. If it’s going to be any longer than that, wrap it up and store it in the fridge.

What can I do if my mixture is too dry?

If your mixture is too dry, you can add a bit more cream cheese or a splash of milk to adjust the consistency. From there, just mix it thoroughly until you achieve the desired texture.

Easy Turkey Cheese Ball

Make this turkey cheese ball to wow your dinner guests during the holidays. Perfect for fending off hungry guests, this easy Thanksgiving appetizer can be assembled and served in under 5 minutes. Whether you're aiming to keep little hands busy on the big day or adding a quirky touch to your Friendsgiving, this cheesy centerpiece is sure to be a hit.

Course Appetizer Recipes, Snack

Cuisine American

Keyword Cheese, Cheese Ball, Holiday

Prep Time 5

Total Time 5

Servings servings

Author Anna Kate

Equipment

Ingredients

Instructions

Take your cheese ball and scoop out a tiny scoop of cheese from the bottom. Set aside. Use this scoop of cheese later as “glue” for the eyes and feathers.
Using pretzel sticks, poke one in the front of your cheese ball to create a turkey neck, and then poke several pretzel sticks in the back to make turkey feathers.
Using the scoop of cheese as a glue, glue your candy corn onto the turkey neck pretzel stick. Then, add the eyes.
Place on to a service dish and surround the “bird” with crackers. Serve & Enjoy!

Notes

*A store bought or homemade cheese ball will work for this recipe.

Nutrition

Serving: 1

The post Turkey Cheese Ball appeared first on Southern Cravings.

Easy Thanksgiving Side Dishes

Anna Kate — Tue, 08 Sep 2020 12:00:14 +0000

From creamy mashed potatoes to crispy roasted vegetables, these easy thanksgiving side dishes are sure to be a hit at your holiday table. And the best part? They’re all simple to make and require just a handful of basic ingredients, so you can spend less time slaving away over a hot stove and more time making memories with family and friends.

Thanksgiving is just around the corner, and whether you need a dish for a traditional family feast, an office potluck, or a cozy Friendsgiving, one thing’s for sure: you need these delicious side dishes to complement that turkey!

Whether you prepare a giant oven-roasted turkey or a smaller turkey breast in the crockpot, we all tend to get into the holiday side dish rut. Don’t get me wrong, mashed potatoes, green beans, and cranberry sauce are all staples at the thanksgiving table. But, sometimes you need to shake up the holiday season rotation!

This year, we’re taking the hassle out of holiday cooking with a lineup of easy, crowd-pleasing side dishes that are perfect for any Thanksgiving gathering.

Best Thanksgiving Side Dishes

Let’s be real for a second. It may be the turkey’s day, but the side dishes are really where the competition gets heated! If you haven’t already, check out my complete list of holiday recipes for the whole meal from start to finish.

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Portable Thanksgiving Side Dishes

Slow cookers and casserole carriers are ideal when it comes to transporting dishes to holiday gatherings. Most casserole carriers also act as an insulator, keeping food warm or cool for a few hours at a time.

Here are a few side dish options that travel well:

mashed potatoes
cranberry sauce (can be served warm or at room temp!)
casseroles – like green bean casserole
cornbread dressing
breads (like cornbread or rolls)
salads

How to Make Thanksgiving Easier

Thanksgiving is a time to show gratitude for everything we have. At the same time, it’s easy to feel pressured to feel “blessed” instead of stressed. BUT – It is stressful!

Putting together a dinner for many people with different dietary restrictions, opinions, tastes, etc. can become overwhelming quickly, so here are a few helpful articles to ease the overwhelm and make hosting the holidays enjoyable again.

A guide and recipe for roasting turkey – and how to thaw it properly.
Don’t forget to stock up on essential pantry ingredients.
Don’t forget to set the mood with a great playlist for cooking!

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