blog - Mom's Dinner

Super Simple Cranberry Sauce

November 16, 2023 by Susie Weinrich Leave a Comment

This is a super simple recipe for Cranberry Sauce made by simmering fresh cranberries with sugar, orange, spices and a little water. It is a perfect combo of tart and sweet. Best part is they come together in about 10 minutes. You will love these cranberries on your holiday table!

a large bowl of cranberry sauce on a thanksgiving table

Unlike this Cranberry Relish Recipe that is raw and crisp, this cranberry sauce is more of a jellied sauce with whole berries in the mix. Which is amazing spooned over roasted turkey.

((If you want cranberries outside of cranberry season, you can use frozen berries for this recipe… or pop over to this recipe using two cans of Ocean Spray Whole Berry Cranberries))

Perfect For Turkey Day!

Traditionally, in the US, Cranberry Sauce is served on Thanksgiving (and Christmas). It goes really well with Roasted Turkey, and the tart sweetness of the cranberries is a nice palate cleanser for the heavier dishes like mashed potatoes, gravy and stuffing classically served at this meal.

cranberry sauce being spooned over turkey

It is also served cold, which is a nice contrast to all the hot or warm dishes that are served on a holiday table.

Ingredients

Whole Fresh Cranberries- Fresh cranberries are available in the US from late October to the end of December. This recipe will also work with frozen whole cranberries. You may need to add a little time when cooking from frozen.

Sugar- Raw cranberries are unbelievably tart, almost painfully tart!! It is crucial that you balance the flavor with sugar.

Orange- The flavor of fresh orange juice and orange zest pair perfectly with the tart berry flavor of the cranberries.

Water- Helps to cook down the cranberries. Then when it mixes with the sugar and the pectin and juice from the cranberries it becomes a beautiful and delicious gelatin.

Kosher Salt- Balances the flavor of the sugar and the tart berries.

Clove and Cinnamon- It is optional to add the spices. At the holidays we find that a pinch of cinnamon and clove really enhance the flavor of the cranberries.

How To Make Cranberry Sauce

Add all the ingredients to a pot.

Set the pot over medium heat, and give everything a good stir.

Simmer for about 10 minutes.

Simmer the cranberries for about 10 minutes, until the berries begin to burst.

Remove from the heat and cool.

Transfer to a covered container.

Cover the Cranberry Sauce and pop in the fridge for 24 hours, up to 1 week.

Make Ahead

Cranberry Sauce is actually better if it can be made at least one day ahead. Just like this Jell-O Salad, it needs time to set up in the fridge.

Make this Simple Cranberry Sauce up to one week in advance of your dinner. Keep it covered in the fridge until it is time to eat. They are great served nice and cold next to all the hot dishes.

Storing & Freezing

Any leftover Cranberry Sauce can be stored in the fridge for up to 2 weeks! If you want to keep it even longer you can freeze the cranberries for up to 6 months.

Flavor Troubleshooting

Make sure you taste the cranberries after they have simmered and cooled. This is a good time to adjust any flavors, before they set up in the fridge.

Sweeter: add some brown sugar, white sugar, or honey to the cranberries. Pop them back over low heat for a few minutes so the sugar melts into the berries.

More Tart: zest in a little lemon and squeeze in some lemon juice. If you have more cranberries you can simmer them in a smidge of water, no sugar, and add them to your cranberry sauce.

More Texture: if you want to add a little extra texture to your cranberry sauce you can spoon in a couple tablespoons of crushed pineapple in juice. Just like we use in the this Canned Cranberry Sauce, pineapple goes amazing with cranberries!

Too Thin: don’t worry, your cranberries will set up in the fridge! The pectin from the berries and the sugar will make them more jelly-like as they cool. You can also simmer for a couple extra minutes to concentrate them a little more.

Too Thick: add a little more water or orange juice (or pineapple juice) to thin the berries a little bit.

More Fresh Cranberry Recipes

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Simple Cranberry Sauce Recipe + Video

A really simple recipe for Cranberry Sauce made with simmered cranberries, sugar, orange and spices. Perfect tart-sweet cranberry sauce for your holiday table.

5 from 2 votes

Print Pin Rate Save

Prep Time: 5

Cook Time: 10

Servings: people

Calories: 99kcal

Author: Susie Weinrich

Equipment

▢
Saucepan

Ingredients

Instructions

Add all the ingredinets to a sauce pan. Simmer over medium heat for about 8-10 minutes. You want the berries to be bursting and releasing their juice and pectin.
12 oz fresh, raw cranberries, ¾ cup sugar, zest of 1 orange, ½ cup orange juice, ½ cup water, pinch kosher salt, pinch clove and cinnamon
Remove from the heat and let cool.
After they have cooled enough, give them a little taste and make sure they suit your tastebuds perfectly. See flavor and texture troubleshooting in the notes below.
Store in the fridge for 24 hours- up to a week.
Serve cold as a tart and sweet side dish.

Recipe Tips and Notes:

MORE CRANBERRY RECIPES:

FLAVOR TROUBLESHOOTING:

Make sure you taste the cranberries after they have simmered and cooled. This is a good time to adjust any flavors, before they set up in the fridge.

Sweeter: add some brown sugar, white sugar, or honey to the cranberries. Pop them back over low heat for a few minutes so the sugar melts into the berries.

More Tart: zest in a little lemon and squeeze in some lemon juice. If you have more cranberries you can simmer them in a smidge of water, no sugar, and add them to your cranberry sauce.

Too Thick: add a little more water or orange juice (or pineapple juice) to thin the berries a little bit.

Did you make this recipe?Connect with me and let me know by commenting below!

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Homemade Mushroom Gravy

November 13, 2023 by Susie Weinrich 2 Comments

This Mushroom Gravy Recipe is so rich and silky with pronounced flavor of mushrooms. It is perfect served over top mashed potatoes. It all starts with butter, baby bella mushrooms and garlic, add seasonings, then make a roux with flour and finish with beef broth and a little water. It thickens to perfection!

a large bowl of mashed potatoes with mushroom gravy being drizzled over top

The best part is you can have this mushroom gravy whenever you want, no need to make a roast or have drippings to put it together. Just some ingredients from your pantry!

RELATED: No Dripping Gravy and Brown Gravy

Ingredients

Butter- Starts everything off by melting the butter and cooking the mushrooms and garlic (fun fact… one of my favorite kitchen smells is mushrooms and garlic in butter). This is the “fat” of the recipe and will help make the roux to thicken the gravy.

Mushrooms- Opt for a baby bella mushroom, aka. cremini mushroom. They have great flavor and are smaller than their sister mushroom the portabella.

Garlic – Always a good idea.

ingredients for mushroom gravy on a table — *Ingredients Shown Clockwise: beef broth, beef base, butter, bay leaf, rosemary (optional), flour, garlic, seasonings, mushrooms*

Herbs – I have made this gravy with fresh rosemary or without, both are delicious. You can also sub in thyme or sage. Throw the herbs in whole and let them infuse the gravy, them remove the herb stem before serving.

Beef Base – Most of our gravy recipes, and soup recipes for that matter, include a “base” of some kind. Beef base is the perfect pick to match with the mushrooms. You can find beef base in the soup aisle, it is in a jar or tub and comes in a paste form. We prefer the Better Than Bouillon brand.

Flour- Mixes with the butter and fat and creates a roux to thicken the gravy.

Beef Broth and Water – We have found the all beef broth is a little too strong, so we use 2:1 beef broth and water.

How to Make Mushroom Gravy

Sauté Mushrooms & Garlic in Butter.

Add In Beef Base and Seasonings.
Sprinkle In Flour and Cook 1 Minute.

Pour in Beef Broth and Water, Whisking.

Mushroom Gravy Recipe Tips

Gravy not thick enough? Mix up 1 tablespoon corn starch with 1 tablespoon cool water and whisk it into the SIMMERING gravy. Wait a few minutes and repeat if necessary.
Gravy got too thick? Simply whisk in a ½ cup of beef broth, chicken broth or water. See if that brings it to the right consistency, if not repeat with ¼ cup to ½ cup increments
Too Salty? Whisk in a little water. You may need to re-thicken the gravy a little more, see the step above.
Want more flavor? Throw some additional whole fresh herbs into the gravy while the gravy simmers; sage and/or thyme. Then remove the herbs before serving. You can also whisk in another ½ teaspoon of beef base.
Ended up with lumps in your gravy? If this happens, whisk the daylights out of your gravy. If that doesn't work, strain the mushrooms out, run the remaining liquid through a fine mesh sieve. And if that doesn't work, you can pulse your gravy in a blender. Then add the mushrooms back.
You can super simply make this Mushroom Gravy vegetarian (but not vegan). Sub the beef base for a vegetable base or mushroom base, then sub the beef broth for vegetable broth.

Serving Mushroom Gravy

Of course Mushroom Gravy is going to be amazing ladled over mashed potatoes. Here are some of our favorites:

It is also amazing served over pork chops, breaded and pan fried chicken, or chicken fried steak!

a glass gravy boat with mushroom gravy inside, topped with cracked black pepper

How to Store Brown Mushroom Gravy

Mushroom Gravy can definitely be made ahead and reheated when you are ready to use it. It will keep in the fridge, in an air tight container, for about 5 days.

To reheat simply place in a skillet or pot over low heat. Give it a few whisks as it heats up. You may need to add a little water, chicken broth or beef broth to reconstitute the gravy.

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Outrageous Roasted Garlic Mashed Potatoes

November 12, 2023 by Susie Weinrich 1 Comment

These Roasted Garlic Mashed Potatoes are a great side dish any time you want to have mashed potatoes. Russet potatoes are boiled to fork tender perfection and then mixed with 2 heads of roasted garlic, yup, 2 heads! The you mix in some butter, sour cream, cream cheese, milk and kosher salt. There is no shortage of flavor here!

a large bowl of roasted garlic mashed potatoes topped with a large pat of butter

I think that mashed potatoes are our favorite side dish here at Mom’s Dinner! We love these Yukon Gold Mashed Potatoes and these Instant Mashed Potatoes as well as this recipe for Red Skin Mashed Potatoes, and of course this Roasted Garlic Mashed Potato recipe.

Ingredients

There is no skimping on flavor in these Roasted Garlic Mashed Potatoes… they are not just flavored with roasted garlic. We go the extra mile in this recipe.

Head of Garlic- Yep, we are using 2 heads of garlic in these mashed potatoes. The thing is, when you roast garlic it becomes more mild and some even say it turns a little sweet.

Russet Potatoes- This recipe has been tested and written with russet potatoes, which are nice and starchy and hold up to all the mix-in’s. If you prefer a Yukon potato, pop over to this recipe for Yukon Gold Mashed Potatoes.

Sour Cream & Cream Cheese – These two not only add amazing flavor, they make the mashed potatoes super creamy. I recommend using your cream cheese slightly softened so it mixes in well.

Softening Cream Cheese Quickly

To soften your cream cheese quickly, you can cube it into 1 inch pieces. Leave it at room temp for the time it takes the potatoes to cook.

Milk- Any good mashed potato recipe has a little milk to help mix everything together. We like to use a whole milk for more richness.

Butter- Just like milk… any good mashed potato recipe will have plenty of butter.

Raw Garlic Clove- One, just one!, raw garlic clove will enhance the flavor of garlic PERFECTLY!

How Many Potatoes To Make

When you are making mashed potatoes you want to plan on ½ lb. of raw potato per person. This recipe for Roasted Garlic Mashed Potatoes calls for 3 lbs. of potatoes so that will serve 6 people.

Step By Step

Make The Roasted Garlic

Cut the top off the head of garlic. Place in a little piece of foil and drizzle with olive oil. Cover the garlic completely with the foil and pop in the 400°F oven for 40 minutes.

roasted garlic being pulled from some foil

Cook The Potatoes

Peel and cut the potatoes into 2 inch pieces. Place in a pot of cool salted water. Place on the stove over medium heat and simmer for about 40 minutes until they are fork tender.

Mash The Roasted Garlic

Remove the roasted garlic from the foil packet, when it is cool enough to handle you can squeeze the garlic from the wrapper. Make sure none of the wrappers came with the garlic cloves. Mash with a fork.

Combine the Potatoes & Ingredients

In a mixing bowl add the cooked potatoes, roasted garlic, sour cream, butter, cream cheese, kosher salt, milk and 1 raw garlic clove. Blend with a hand mixer.

Taste for additional seasoning.

Serve topped with more butter!

a large bowl of roasted garlic mashed potatoes topped with butter

Gravy for Potatoes

These mashed potatoes are flavorful enough on their own. They do not need gravy! But if you want gravy, here are a few to choose from:

Freezing Mashed Potatoes

You can definitely freeze mashed potatoes. Make the potatoes completely and cool. Then scoop them into portions ( a large ice cream scoop is great for this job) onto a rimmed baking sheet that will fit into the freezer, lined with parchment paper.

Pop in the freezer for 2 hours, then transfer to a freezer safe baggie. They will keep in the freezer for up to 6 months.

To use you can thaw in the fridge overnight and then reheat. Or you can place frozen mashed potato “balls” into a skillet with a little milk or water over medium-low heat. Pop the lid on the pan and let them “steam” for a few minutes and then give then a stir and start to break them up. Add more liquid as needed.

More Mashed Potato Recipes

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Savory Cornbread Stuffing

November 9, 2023 by Susie Weinrich Leave a Comment

Cornbread Stuffing is a delicious mix of homemade savory cornbread, celery, onions, fresh herbs and plenty of butter. All tossed together and baked to golden perfection. The middle of the cornbread stuffing is nice and buttery and moist and the top gets golden and has a slight crisp to the edges of the cornbread pieces.

cornbread stuffing in an oval casserole pan with rosemary on top

Pair this Cornbread Stuffing with a juicy Roasted Turkey Breast, killer Mashed Potatoes, Classic Green Bean Casserole and Cranberry Sauce for an amazing holiday dinner.

RELATED: Traditional Bread Stuffing

Cornbread

Cornbread is the star of the show here! You want to make sure you use a savory style cornbread for this recipe, this is NOT the time for a sweeter cornbread (save that for when you make chili).

We love this Cornbread Recipe for this Cornbread Stuffing, I have also included the recipe (with a little less sugar) in the recipe card below. It is a savory recipe and let’s the corn flavor shine. It also dries out nicely for the stuffing recipe. However, if you have a family cornbread recipe or a box mix that you love, use that by all means!

I make the cornbread the day before, let it sit out at room temp to dry. Then cube it the next day to make the stuffing.

Ingredients

This Cornbread Stuffing is full of traditional stuffing ingredients. The flavors blend perfectly with the savory corn flavor in the cornbread!

Cornbread- You can use this Savory Buttermilk Cornbread Recipe, I have included the recipe in the recipe card below, or use a family recipe or box mix that you like. Just make sure you use a recipe that isn’t overly moist or sweet.
Butter- Stuffing uses a lot of butter! It perfectly sautés the onions, celery and garlic, and helps keep the inside of the cornbread stuffing moist and the top golden and slightly crispy!
Onion, Celery and Garlic - This is the start to any good stuffing! These flavors mix perfectly with the cornbread and fresh herbs.

Fresh Herbs- A mix of fresh sage, rosemary and parsley will enhance the flavors of your cornbread stuffing, perfectly. Definitely opt for fresh herbs here, it makes all the difference in the flavor.
Poultry Seasoning- This is another staple of really good stuffing. It enhances the “holiday” flavor of your stuffing.
Whole Milk- Helps keep the inside of the stuffing moist.

Step By Step

Make The Cornbread.

Make the Cornbread and let it sit out at room temp to dry out a little, overnight.

Or if you are short on time, you can cube the cornbread and place in a 250°F oven and bake the cornbread cubes for about 20 minutes to “dry out”. Just make sure they don’t get overly toasted.

Cube the Cornbread.

Cut the cornbread into large 1 inch cubes and set aside.

Sauté Celery, Onions and Garlic.

onions, celery and garlic sautéing in butter

Add Herbs and Seasonings.

fresh herbs and seasonings mixed with onions, garlic and celery

Combine Cornbread and Onion Mixture.

Start breaking up the larger cubes of cornbread into smaller bite size pieces as you mix the stuffing.

cornbread cubes mixed with herbs, onions, garlic, celery, and seasonings

Dot Top of Stuffing with Butter

Cut the remaining 4 tablespoon of butter into small cubes and dot the top of the cornbread stuffing.

cornbread stuffing in a casserole dish, topped with cubes of butter

Bake.

Bake at 400°F covered with foil for 30 minutes, remove the foil and bake an additional 5 minutes. Serve immediately.

Make Ahead

You can make this Cornbread Stuffing a day ahead. Make completely and dot the top with butter cubes. Cover and place in the fridge for 24 hours.

When it is time to bake you may need to add 5 minutes to the covered baking time since it will be cold coming straight out of the fridge.

Doubling The Recipe

If you are hosting a large crowd, you can absolutely double this recipe. Just make it in a larger 9×13 dish. The baking time will be the same.

Tip For Doubling The Recipe

To easily double the recipe, hover over the serving in the recipe card below. Use the +/- to change the amount you are serving. It will change the ingredient amounts for you!

Change the baking pan size accordingly. Baking time should be the same.

More Stuffing Recipes

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Tart & Sweet Apple Cranberry Relish

November 8, 2023 by Susie Weinrich Leave a Comment

This Cranberry Relish is a super fresh and delicious way to have cranberries when they are in season! The best part is you don’t need to cook them at all. The cranberries, apple, orange juice and zest and spices get blended up right in a food processor. Couldn’t be easier!

My not-so-secret confession: when it comes to a Holiday feast, I'm all about the sides! And my absolute favorite? The Cranberry Relish. That tart, bright flavor is something you only get a couple times a year, which makes it feel so special. If I'm choosing Cranberry Relish over all the other yummy dishes on a holiday table, you know it's got to be GOOD. This recipe is one you can trust to turn out perfectly-and it definitely deserves a spot on your table.

The great thing is that it isn't complicated, but it's still delicious. You simply blend all 5 ingredients together and it's done.

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Cranberry Apple Relish Ingredients

Just a couple simple ingredients to make this fresh Cranberry Relish;

Fresh Cranberries: This is not the time for frozen or canned cranberries. You will want fresh raw cranberries.

Granny Smith Apples: These are nice and firm and tart, they pair perfectly with the tart cranberries.

Sugar: Cranberries and green apples are very tart so it is essential that you add sugar. Start with a ½ cup and add more as you like to suit your taste.

ingredients for cranberry relish on a table

Orange: Make sure you zest the orange before squeezing the juice. A microplane makes quick work of getting the zest. Use the juice and pulp from the orange too.

Clove and Cinnamon: These two spices lend a holiday flavor to your Cranberry Relish.

How To Make Cranberry Relish

This is a quick overview of how to make Fresh Cranberry Relish, for more detailed instructions and ingredient amounts pop down to the recipe card.

Step 1

Clean and sort through your cranberries. Place in a food processor or blender.

Ingredients for cranberry relish in a food processor

Step 2

Add all the other ingredients with the cranberries.

Running a food processor to make cranberry relish

Step 3

Pulse the food processor or blender about 25-30 times so it creates a relish texture, not pureed.

Step 4

Refrigerate for at lease 30 minutes up to 24 hours before serving.

How To make It ahead

You actually need to plan a little bit ahead of time to serve cranberry relish. It is better if it refrigerates for at least 30 minutes. However it can be made up to 2 days in advance.

Just prepare the Cranberry Relish completely and then place in a covered bowl until you are ready to serve. Serve it cold, straight out of the fridge, or let it sit at room temp for 30 minutes before serving.

Recipe Additions

You can absolutely customize this recipe to your families taste preference! Here are some options:

Add additional warm spices for a different flavor profile.
Stir in some toasted pecans or walnuts right before serving.
Stir in a little crushed pineapple.
A smidge of fresh grated ginger could add a nice flavor.

What To Serve With Raw Cranberry Relish

Cranberry Relish is a very traditional side dish for the Holidays; specifically Thanksgiving and Christmas. Which makes sense because that is the time of year fresh/raw cranberries are available.

The Relish goes great with Roasted Turkey or Roasted Pork, Stuffing, Mashed Potatoes, Gravy, Green Beans and Dinner Rolls!

thanksgiving table with plates full of food and candles and glasses

Thanksgiving Dinner for 10

Check out the full menu with recipes included for a large Thanksgiving Feast.

Get the recipes

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bowl of cranberry relish with a spoon and raw cranberries in the background

Raw Cranberry Relish Recipe

Blend up whole fresh cranberries and a granny smith apple together with orange and spices for an amazing Cranberry Relish. No need to boil your cranberries, this recipe uses them raw.

5 from 1 vote

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Prep Time: 10

Refrigerating: 1

Total Time: 1 10

Servings: people

Calories: 83kcal

Author: Susie Weinrich

Equipment

▢
Food Processor

Ingredients

▢ 12 oz fresh raw cranberries - (about 3 ¼ cups)
▢ 1 small granny smith apple - cored and cut into 2 inch pieces (no need to peel)
▢ ½ cup granulated sugar - more as desired
▢ ¼ cup fresh orange juice - pulp is great too!
▢ zest of 1 navel orange
▢ pinch of ground cinnamon and ground clove

Instructions

Place all the ingredients in the bowl of a food processor fitted with the blade. Pulse everything about 20-25 times so that it blends down into a fine crumble.
Be sure not to over-blend, you want it to be like a relish, not a puree.
12 oz fresh raw cranberries, 1 small granny smith apple, ½ cup granulated sugar, ¼ cup fresh orange juice, zest of 1 navel orange, pinch of ground cinnamon and ground clove
Taste for additional sweetness or spices!
Transfer to a bowl and refrigerate for 30 minutes, up to 24 hours.
Serve as a fresh, tart side dish! Great at Thanksgiving and Christmas.

Make Ahead

This dish can be made up to 3 days ahead and stored in an airtight container in the fridge. Give it a good stir before serving.

Recipe Tips and Notes:

ADDITIONAL CRANBERRY RECIPES:

Did you make this recipe?Connect with me and let me know by commenting below!

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How to Make Brown Gravy (without drippings)

November 7, 2023 by Susie Weinrich 3 Comments

If you've ever wanted to master Homemade Brown Gravy without pan drippings, I've got you!! This recipe walks you through gravy techniques like a pro, you will be building brown gravy from caramelized onions and garlic, salted butter, flour, and beef broth. Best part – no roast required.

two hands holding a bowl of mashed potatoes with brown gravy poured over top

We love that this recipe doesn't require any drippings, because sometimes you just need killer gravy… not the whole roast. With this one you just need some simple ingredients from your pantry and spice cabinet.

If you are looking for more of a poultry gravy, pop over to this recipe for No Dripping Gravy or Turkey Gravy No Drippings.

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This recipe has changed my outlook on brown gravy packets. I will no longer buy them!!. THIS GRAVY IS PHENOMENAL! -Kevin

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No Drippings Required

You do not have to make a chuck roast to have delicious brown gravy. The “drippings” that you use are basically a stock or really strong broth. You can definitely find a quality stock in the grocery store.

Stock vs. Broth

Decide which option is going to be best for your brown gravy:

BEEF STOCK- generally made from the bones and meat of a cut of beef. It will be deeper in color and stronger in flavor.
BEEF BROTH- made from simmer meat, no bones. It is going to be lighter in color and have a more mild flavor.

Ingredients

Butter – a little butter will caramelizing the onions and garlic perfectly, which adds the first layer of amazing flavor.

Onion and Garlic – caramelizing the onions and garlic creates a delicious base for this brown gravy. You can leave the onions and garlic in the gravy or your strain them out for a smooth gravy.

Beef Broth – since this is the main ingredient in your gravy, make sure you get a really quality and flavorful broth or stock.

brown gravy ingredients on a table — *Ingredients Shown Clockwise: beef broth and water, beef base, bay leaf, butter, Worcestershire sauce, flour, garlic, seasonings, onion*

Worcestershire Sauce – adds a deeper layer of flavor for your brown gravy.

Beef Base – you can find beef base in the grocery store in the soup aisle. It will come in a jar in a paste form. We like the Better Than Bouillon brand.

Seasonings – kosher salt, black pepper, onion powder and garlic powder add flavor to the gravy.

How to Make Brown Gravy

onions and garlic caramelized in a pan with butter

Step 1

Caramelize the onions in butter. Add the garlic.

Step 2

Pour in the beef broth, water, Worcestershire, beef base, onion powder, garlic powder, black pepper and bay leaf. Simmer for 5 mins.

Strain the solids from the liquid. Then return the liquid to the pan.

brown gravy liquid simmering on the stove top

Step

Mix the remaining ¼ cup beef broth and corn starch, whisk into the simmering gravy.

Step 4

Simmer for a few minutes until thickened. Taste for seasoning and then serve hot.

Brown Gravy Recipe Variations

We think this Brown Gravy is perfect as is, BUT if you want to jazz up the flavors to match your dinner menu, here are some different options:

Add some rosemary, thyme and/or sage with the garlic and onions.
While you strain the gravy solids add some butter and sliced mushrooms to the pan, soften them, then add the gravy liquid back to thicken.
Leave the onions and garlic in the liquid so it is more of an onion style brown gravy (or add extra onions!). Just make sure you remove the bay leaf before serving.
Punch up the flavor by using 1 ¼ cups beef broth and 1 cup red wine!

How to Make Brown Gravy with Drippings

To make brown gravy with drippings you will want to have cooked a roast or some type of beef dish that renders drippings. Separate the drippings from the fat, reserving the drippings. Add 3 tablespoon salted butter (and a little of the strained fat if you like) to a pan over medium heat. Add in about heaping ¼ cup all purpose flour and whisk together. Now combine the drippings with enough liquid to equal about 2 cups. Whisk the drippings/broth in a pan. Simmer until it is thickened. Taste for seasoning.

Serving Brown Gravy

You can serve your brown gravy with any beef that needs a little gravy. It is also great served over mashed potatoes (linked below). Salisbury Steak and Country Fried Chicken or Chicken Fried Steak can do with a delicious brown gravy too.

How to Store Homemade Brown Gravy

Store any leftover gravy in an airtight container in the fridge for up to 4 days. To reheat place in a skillet or pot over low heat. You may need to whisk it vigorously to bring it back together.

You can also freeze your gravy. Let it cool completely and pour into a freezer safe container. Keep frozen for up to 6 months. To reheat thaw in the fridge over night and then heat on the stove top over low heat. You may need to whisk vigorously to bring it back together.

Gravy Troubleshooting Tips

Of course this Brown Gravy recipe should turn out perfectly! But if something crazy happens along the way or you want to adjust the flavor of your gravy, here are some helpful troubleshooting tips:

Forgot to strain the solids? No problem, move forward with thickening the gravy. Then strain the brown gravy through a fine mesh sieve over a large bowl. Use a wooden spoon to smash the onions and garlic so they release all the gravy.
Gravy not thick enough? Mix up 1 tablespoon corn starch with 1 tablespoon cool water and whisk it into the SIMMERING gravy. Wait a few minutes and repeat if necessary.
Gravy got too thick? Simply whisk in a ½ cup of beef broth, chicken broth or water. See if that brings it to the right consistency, if not repeat with ¼ cup to ½ cup increments

Too Salty? Whisk in a little water. You may need to thicken the gravy a little more, see the step above.
Want more flavor? Throw some whole fresh herbs into the gravy while the gravy simmers; rosemary, sage, and/or thyme. then remove the herbs before serving. You can also whisk in another ½ teaspoon of beef base.
Ended up with lumps in your gravy? Since we don’t use flour for this recipe it is unlikely that you will have lumps in your gravy. BUT if it happens, whisk the daylights out of your gravy. If that doesn’t work you can run it through a fine mesh sieve. And if that doesn’t work, you can pulse your gravy in a blender.

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Blood Orange Margarita

November 2, 2023 by Susie Weinrich Leave a Comment

We love a good margarita here at Mom’s Dinner and this Blood Orange Margarita recipe is no exception! It is the perfect cocktail to make when blood oranges are in season. It is such a beautiful citrus and make an even more beautiful cocktail. You just need 6 ingredients to put this Blood Orange Margarita together.

a blood orange margarita in a short glass with salted rim and a blood orange wheel garnish

Since you can generally find blood oranges in the winter in the United States, this makes a great cocktail for the holiday season, especially Thanksgiving and Christmas.

You can find loads of other margaritas here on Mom’s Dinner. We can’t resist a good tequila cocktail!

Fresh Blood Oranges

A blood orange is akin to a traditional navel orange but they tend to be smaller and speckled on the outside with a little red…. However, It’s the inside that holds all the beauty. Once they are sliced open the flesh is a mix of orange, yellow, red, maroon, crimson, even pinks, hence the name “blood orange”.

Blood Oranges tend to be sweeter and less tart than other oranges. They can also have a slightly bitter note that pairs perfectly with silver tequila, Cointreau, and agave syrup.

Blood Oranges can be found in the United States from November to April.

Ingredients, Especially Blood Oranges!

Blood Oranges: Use fresh squeezed blood oranges. Like we talked about above, they can be found in the US between November and April. ((if blood oranges are out of season, pop over to this Orange Margarita))

Silver Tequila: Just like a traditional margarita, we are using silver or blanco tequila for this blood orange margarita recipe. Since the blood orange juice flavor will shine there is no need to use a super expensive tequila here. Something in the mid range will do. We like Espolon, Jose Cuervo Tradicional, or Cazadores.

Make your own Jalapeno Infused Tequila to give this cocktail a kick of heat!

Fresh Lime: Any time you are mixing up margaritas it is crucial to use fresh lime, not pre-squeezed shelf stable lime juice.

Cointreau: This is a type of triple sec that has a very refined and delicious flavor. It is not overly sweet. The orange flavor blends perfectly with the flavor of the blood orange juice.

Agave: to sweeten everything up, agave syrup does the trick. We recommend using a “light” agave syrup. It isn’t light in calories, it is lighter in color and flavor.

Kosher Salt: Again, any time you make a margarita you want to use kosher salt, not iodized table salt! You can also buy “margarita salt” but you are basically paying for more kosher salt. You will use a pinch in the margarita as well as around the rim of the glass. We like Morton’s Kosher Salt and Diamond Crystal.

More Margaritas To Try

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Savory Bacon and Apple Stuffing

November 1, 2023 by Susie Weinrich Leave a Comment

This Bacon and Apple Stuffing just might steal the show on your Holiday table! It is a traditional bread stuffing recipe, with the addition of tart granny smith apples, crispy salty bacon, and sweet golden raisins. It is the perfect combo of savory, salty, and sweet. The top of the Apple Stuffing is golden and slightly toasty, while the inside is soft and buttery. Perfect!

A 9x9 pan of apple stuffing with a sage garnish and granny smith apples in the background

Some people say the side dishes are the best part of a holiday meal, we might agree…. and this Apple Stuffing Recipe will not disappoint! It is flavorful enough to stand up to all the rich dishes served at the holidays, especially at Thanksgiving and Christmas.

RELATED: You can also discover some other stuffing recipes with these delicious options: Traditional Stuffing and Sausage Stuffing.

Is It Stuffing or Dressing?

Well, in my opinion you can call it either stuffing or dressing. BUT the real definition is; if it is stuffed inside the turkey it is “stuffing”, if it is baked in a separate dish it is “dressing”.

You will notice this Apple Stuffing recipe is not stuffed inside the bird… but we are still calling it “stuffing” because sometimes Google mixes up the word “dressing” with salad dressing. LOL.

Ingredients, Especially The Bread

Make sure to use quality ingredients and fresh herbs to have the best stuffing.

ingredients for apple stuffing on a table — *Ingredients shown clockwise: white bread, bacon, apples, eggs, onion, garlic, seasonings, parsley, sage, golden raisins, butter, celery, chicken stock.*

Bread: This is the main ingredients in your Apple Stuffing. I highly recommend making your own dry bread cubes for this recipe. The ones you buy in the store are usually too small and make more of a crumbly stuffing.

The recipe calls for 24 oz loaf of bread. We love Pepperidge Farms Hearty White for this Apple Stuffing.

I have also used Sara Lee Artesano bread. It isn’t quite 24 oz. but it does work.

Apples: Granny Smith Apples are the perfect option for this stuffing. They are super tart, ensuring your stuffing isn’t overly sweet. They bake up very nice and pair perfectly with the bacon, garlic, and fresh herbs.

Bacon: Use whatever bacon you love. Crisp it up either on the stove top or in the oven. You can even use pre-cooked bacon and crisp it in the microwave (Costco has a great one) since we aren’t using the bacon grease in this recipe. You will need about 7-8 pieces of bacon, of course more if you want.

Butter: Doesn’t butter make everything better? Yes, yes it does. The butter sautés the onions, celery and apples and helps keep the inside of the apple stuffing nice and soft, it also helps crisp up the tops of the bread.

Onions & Celery: This is the base of almost all stuffing recipes. It adds flavor and texture.

Golden Raisins: Trust! I know not everyone likes raisins, but you won’t really notice they are in there and the golden raisins are more mild than traditional brown ones. They just add the perfect amount of sweetness that balances the saltiness. If you are really opposed to raisins you can swap in dried sweetened cranberries.

Seasonings: Kosher salt, black pepper, marjoram, and poultry seasoning are all you need from your spice cabinet to season up your stuffing.

Fresh Herbs: Using fresh sage and parsley make a huge difference in your Apple Stuffing. It really punches up the holiday flavors!!

Egg: Just 2 eggs helps bind your stuffing together while baking.

Chicken Stock: Mixing the chicken stock with the eggs helps keep your stuffing buttery and moist on the inside. Not to mention it adds flavor, so pick a quality chicken stock. And as always, stock is more flavorful than broth.

Drying Bread Cubes

You will need really stale/dry bread cubes for your stuffing. They should be almost crispy so when they soak up the liquid they don’t get mushy.

There are two options for drying your bread cubes; the overnight or oven method.

How to Make Stale Bread Cubes for Stuffing

Choose one method to make your stale bread cubes for your Apple Stuffing:

Overnight- Cut the bread into 1 inch cubes and let it sit on a sheet pan or two, on the counter for 24 hours (overnight). Tossing them occasionally helps dry all sides.
Quick Oven Method- Cut the bread into 1 inch cubes and spread on a large sheet pan or two. Dry in a 250 degree oven for 30 minutes, tossing every 5-10 minutes so the cubes don’t brown.

Step by Step Picture Instructions

Dry Bread Cubes
Crisp Bacon in Oven, Stove Top, or Microwave.
Mix Bread Cubes and Bacon

stale bread cubes and bacon mixed together

Sauté Onions and Celery
Add Apples & Garlic
Stir in Herbs and Seasonings

all the mix-ins for apple stuffing in a skillet

Add Apple Mixture to Bread Mixture

Apple stuffing mixture being stirred together in a large bowl

Pour Into Buttered 9×9 Dish.
Dot The Top With Butter

a 9x9 pan full of apple stuffing, with cubes of butter on the top

Bake

Making Ahead

Since stuffing is a traditional Holiday side dish, and we all know at the holidays there are A LOT of dishes to make, you can make this Apple Stuffing Recipe a day ahead. Saving you time and dishes!

overhead view of apple stuffing in a 9x9 glass pan

Simply prep the stuffing completely, cover with foil and pop in the fridge overnight. Bake as directed the following day. You may need to add a few minutes when baking straight out of the fridge.

Traditional Holiday Menu and Recipes

We have ALLLLLLL the holiday recipes you need to make your table the MOST delicious! These recipes are tested and tested again or are family recipes that are tried and true. And if you are hosting a house full of guests check out this post for Menu Planning for House Guests.

Holiday Menu

Appetizer: Deviled Egg (can also be served as a Side Dish)
Protein: Roasted Turkey Breast or Whole Turkey Roasted in Pieces
Stuffing: Traditional Stuffing, Sausage Stuffing OR Apple Stuffing (recipe below)
Mashed Potatoes: Instant Pot Mashed Potatoes Or Yukon Gold Mashed Potatoes
Gravy: No Dripping Gravy or Instant Pot Gravy
Side Dish: Corn Casserole or Green Bean Casserole
Side Dish: Broccoli Bacon Salad
Side Dish: Oven Roasted Carrots
Rolls and Butter: store bought!
Dessert: Thanksgiving Trifle or Christmas Trifle
Drinks: Pomegranate Martinis, Apple Cider Margaritas, Tequila Hot Toddy and/or Christmas Punch

More Stuffing Recipes

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Amazing Homemade Meatballs and Gravy Recipe

October 21, 2023 by Susie Weinrich 4 Comments

In this Meatballs and Gravy Recipe super flavorful and tender beef meatballs are browned to perfection and then simmered in a flavorful homemade brown gravy with caramelized onions. Serve the meatballs and gravy over mashed potatoes, Instant Pot mashed potatoes, buttered noodles, or creamy polenta. Add a green veggie, like roasted broccoli or green beans, for a great comfort food dinner.

A bowl of mashed potatoes with beef meatballs, with gravy being spooned over top

These meatballs with gravy are similar to a Swedish Meatball but they are made with horseradish, giving them a punch of flavor. The gravy is a true beef gravy rather than a creamy gravy like with Swedish Meatballs.

We take our meatball recipes seriously around here… next up try these Baked BBQ Meatballs, Ham Balls or Italian Meatballs.

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Why You’ll Love These Meatballs and Gravy

We are meatball pro’s here at Mom’s Dinner, so you know these are going to be over-the-top good!
BONUS we are also gravy pro’s, this gravy is one you won’t forget.
The recipe is total comfort food.
You get to serve these over mashed potatoes, how good is that!?
Makes an excellent family dinner.

Ingredients Needed for Meatballs and Gravy Recipe

The meatballs and gravy are made with really simple ingredients. Below are a few tips on the ingredients you need.

Ingredients for meatballs and gravy on a table

Meatball Ingredients

The secret to making super tender meatballs is starting with a panade which is a starch and a liquid mixed together to make a ground meat recipe tender and juicy. Also using the right ground beef:

Beef: use an 85/15 lean ground beef for maximum flavor and juiciness, without having greasy meatballs and sauce. Save the 80/20 ground beef for your hamburgers.

Prepared Horseradish: make sure you use prepared horseradish and not raw or fresh horseradish. Prepared horseradish is actually pickled in vinegar and is not as strong as raw or fresh horseradish. If you only have fresh horseradish, use half the amount.

Bread Crumbs: use traditional unseasoned breadcrumbs for this meatball recipe. They are combined with egg, horseradish and Worcestershire to make a panade.

Dry Minced Onion: for this recipe you will want to use dry minced onions from the spice aisle. We tested the recipe with fresh minced onion but they tended to make the meatballs too moist and they fell apart during cooking. The dry onions work perfect!

a skillet full of meatballs in a gravy with a salad and mashed potatoes to the side

Seasonings: a mix of onion powder, kosher salt, black pepper, and red pepper flakes, added to the other flavors make these meatballs stand out!

Flour: dredging the meatballs in flour helps brown and lightly crisp up the outside of the meatballs. This also prevents the meatballs from falling apart when they simmer in the gravy.

Fresh Parsley: adds a nice fresh verdant flavor to the meatballs.

Gravy Ingredients

This recipe does not skimp on flavor when it comes to the gravy! It starts with onions being caramelized in butter and then after the broth is added it gets seasoned with beef base (huge flavor!), Worcestershire, onion and garlic powder.

Beef Broth: choose a quality, flavorful beef broth or stock for your gravy.

Onion: slice the onions thin and they caramelize in the butter beautifully, adding a ton of flavor to your gravy. This trick is also used in Gravy Recipe Without Drippings.

Beef Base: this is the perfect time to use beef base! It is a huge flavor booster! You can find beef base in the soup aisle at the grocery store, near the bouillon. It is in a jar or tub and comes in a paste form. We love the “Better Than Bouillon” Brand.

Seasonings: Worcestershire, garlic powder, onion powder and black pepper add layers of flavor to this brown gravy.

Cornstarch: mixed with a little beef broth into a slurry, makes the perfect thickener for the gravy.

How to Make Homemade Meatballs and Gravy

Make The Meatball Mixture

Whisk together the egg, minced onion, garlic, Worcestershire Sauce, prepared horseradish, onion powder, kosher salt, pepper and red pepper flakes.

Add the breadcrumbs and chopped parsley.

panade ingredients in a bowl before adding the beef

Finally add the ground beef and lightly mix all of the ingredients until thoroughly combined.

Form The Meatballs

Portion the meatball mixture into about 25 meatballs and roll. A cookie scoop can make quick work of this process.

raw beef meatballs on a rimmed baking sheet

Sprinkle the meatballs with flour and dredge them on all sides, this helps hold the meatballs together during browning.

Brown The Meatballs

In a large skillet add the oil and brown half the meatballs, on all sides, for about 6 minutes. Repeat with the other half of the meatballs.

browned meatballs with a nice golden brown exterior

Caramelize The Onions

Add the butter to the now empty skillet, when melted add the onion slices. Caramelize for about 10 minutes.

Make The Gravy

Stir in the beef broth, scraping up all the browned bits from the bottom of the pan (this is called deglazing and you are picking up all the flavors cooked to the bottom of the pan).

Add in the Worcestershire sauce, Better Than Bouillon, onion powder, garlic powder and pepper. Bring to a boil.

Thicken The Gravy

Mix together ¼ cup beef broth and the cornstarch. Stir/whisk it into the gravy while simmering. It should thicken up almost immediately.

whisking cornstarch slurry into beef gravy

Simmer Meatballs In The Gravy

Add the meatballs back to the gravy and simmer over medium-low heat for about 15 minutes, stirring occasionally.

beef meatballs simmering in a brown gravy

Serving

Serve the meatballs over mashed potatoes, Instant Pot Mashed Potatoes, buttered noodles, or polenta, with gravy and caramelized onions drizzled over top.

meatballs and gravy served over mashed potatoes and topped with fresh chopped parsley

What to Serve with Homemade Meatballs and Gravy

Since you will already be serving these meatballs and gravy over a starch; mashed potatoes, polenta, or buttered noodles, you just need to add a veggie or salad on the side.

Here are some great side dish options for Meatballs and Gravy:

Storing

If you make this recipe ahead of time, or you have leftovers, simply store the meatballs and gravy together in an airtight container in the fridge for up to 4 days.

Reheat portions in the microwave or on the stove top over medium low heat.

Make Ahead

The meatballs can definitely be made a day or two ahead and stored in the fridge. When it is time to make dinner, dredge them in flour and follow the recipe.

RAW MEATBALLS: freeze the raw meatballs, without the flour, for up to 3 months. To cook, thaw in the fridge overnight and follow the instructions below from the dredging in flour.

COOKED MEATBALLS: freeze the cooked meatballs, without the gravy, for up to 3 months. To cook, thaw in the fridge overnight and follow the instructions below from the gravy on.

Freezing

You can also make the meatballs and freeze them, raw or cooked.

Meatballs and Gravy Recipe FAQs

How do I thin out gravy that is too thick?

This is very simple, add a little beef broth at a time until it is to your desired thickness.

How do I thicken gravy that is too thin?

There are a couple options for thickening gravy once it is made. My number 1 choice is to make a slurry of 1 tablespoon cool water and 1 tablespoon cornstarch, stir it really well and then whisk it into the SIMMERING gravy.
Another option is to make a beurre manie, this is a mixture of 1 tablespoon flour and 1 tablespoon softened salted butter, mix them together and once it is a paste stir it into the simmering sauce.

More Meatball Favorites

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Super Scary Halloween Margarita

October 19, 2023 by Susie Weinrich Leave a Comment

When it is the Halloween season and you need a super spooky cocktail this Halloween Margarita is the perfect drink. The margarita tastes similar to a Traditional Margarita on the Rocks, but it is dark purple in color and has a purple salted rim, perfect for October 31st.

Pouring a purple Halloween margarita into a glass

We love Halloween around here (in fact, it is my Bday!). Definitely check out these Bloody Guts Cinnamon Rolls and Bone Breadsticks to add to your spooky spread. And for this kids whip up these Bloody Shirley Temples.

If you can find blood oranges in October, this Blood Orange Margarita is stunning for Halloween too!

RELATED: Devil’s Margarita & El Diablo Cocktail

Ingredients

Grab a few ingredients from your bar, and a few things from your kitchen to make this Halloween Margarita:

Silver Tequila: can also be called blanco or white tequila. Just a mid-range tequila will be great here. We love Espolon, Cazadores and Jose Cuervo Tradicionales.

Blue Curacao: an orange flavored liqueur, which makes it a great sub for the Cointreau in a traditional margarita. The blue color mixed with the red grenadine gives this drink it’s dark purple color.

Grenadine: is a cherry flavored syrup that works perfectly in this cocktail (we also use it in this Bloody Shirley Temple for kids). It mixes with the Blue Curacao to make the nice purple color perfect for Halloween.

Lime Juice: this is not the time for store bought/bottled lime juice. Fresh squeezed is the only way to go. This citrus press make really quick of squeezing the juice.

Kosher Salt: is what you want for the rim of your glass and to pinch into your margarita, any time you are making a margarita! You can also buy it as “margarita salt” but then you are just paying more for the name! We love Diamond Crystal and Morton’s Course Kosher Salt.

Glassware

You will want to have a glass that is about 8-10 oz in size. I LOVE going to thrift stores to find vintage glassware that looks slightly spooky (pictured below) for these specialty cocktails. You can usually get a full set for under $5-10!!

Purple margarita with fake spiders around and candles lit

More Halloween Recipes To Love

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Classic Green Bean Casserole

October 16, 2023 by Susie Weinrich Leave a Comment

Probably the number one holiday side dish in America is the Green Bean Casserole! We look forward to it every year on our Thanksgiving and Christmas table right next to the Mashed Potatoes and Stuffing. The best part is that it couldn’t be easier to make. Open a can of mushroom soup, a couple cans of green beans and mix it up with some milk and seasonings. It gets baked up warm and topped with those delicious crispy French fried onions. YUM!

close up picture of green bean casserole with sliced turkey in the background

If you would rather have your green beans plain without all the fixings you can check out this recipe for 4 Ways to Cook Haricot Verts (Green Beans).

Serving Menu

Since this is a traditional holiday side dish here is a great menu for the holiday season!

Roasted Turkey Breast or Whole Roasted Chicken
Classic Stuffing or Sausage Stuffing
Corn Casserole
Green Bean Casserole
Mashed Potatoes or Instant Pot Mashed Potatoes
Gravy
Cranberries
Pumpkin Pie Trifle

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Classic Green Bean Casserole Recipe

This is the classic recipe for Green Bean Casserole that will complete your holiday table. It is the old fashioned recipe with cream of mushroom soup and canned green beans, all topped with those delicious crispy fried onions.

5 from 1 vote

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 140kcal

Author: Susie Weinrich

Equipment

▢
2 quart casserole dish

Ingredients

▢ 10.5 oz can Condensed Cream of Mushroom Soup
▢ ¾ cup milk
▢ ½ teaspoon kosher salt
▢ ¼ teaspoon black pepper
▢ 2 cans (approx. 14.5 oz each) cut green beans - drained
▢ 2 cups French Fried Onions

Instructions

Heat the oven to 350°F.
In a large bowl whisk together the soup, milk, salt, pepper.
10.5 oz can Condensed Cream of Mushroom Soup, ¾ cup milk, ½ teaspoon kosher salt, ¼ teaspoon black pepper
Now fold or lightly stir in the drained beans and 1 cup French fried onions.
2 cans (approx. 14.5 oz each) cut green beans
Pour the mixture into a 1 ½-quart casserole baking dish.
Bake for 25 minutes, uncovered.
Remove from the oven and stir the beans. Then sprinkle with the remaining 1 cup of French fried onions.
Bake for another 5 minutes, uncovered.

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Fluffy Dumplings Recipe

October 16, 2023 by Susie Weinrich 14 Comments

These Homemade Fluffy Dumplings are the perfect comfort food recipe to elevate your soup or stew game. They couldn’t be easier to make. Simply combine flour, baking powder and kosher salt, then add some milk and melted butter. They steam/boil in your favorite stew or soup and turn out light, airy, and fluffy. They can also be called Drop Dumplings because you drop them into the soup.

a bowl of chicken with fluffy dumplings and a glass of milk to the side

In this post, we’ll guide you through the process, sharing tips and tricks along the way to ensure your dumplings turn out perfectly fluffy.

If you also need a stew or soup recipe to go along with your dumplings, check out this Chicken Stew Recipe, Red Wine Beef Stew, or replace the noodles with dumplings in this Chicken Noodle Soup Recipe or Creamy Chicken Noodle Soup Recipe.

These dumplings are so fluffy and tender, they remind me of my grandma's. –Vicky

These are truly the very best dumplings I have ever eaten or made in my life, and I have tried a lot of dumpling recipes! Following your cooking directions also really made a difference. So tender and fluffy – Judy

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Easy Ingredients For This Dumpling Recipe

To create these delightful fluffy dumplings, you just need a very basic set of ingredients that you probably already have on hand.

ingredients for drop dumplings on a table

2 cups all-purpose flour: When measuring flour, spoon it into the measuring cup and level it off for accuracy.
1 Tablespoon baking powder: make sure your baking powder is fresh to ensures your dumplings are fluffy.
1 teaspoon kosher salt: enhances the flavor of the dumplings. Make sure you are using kosher salt and not iodized table salt.
¾ cup milk: we prefer to use whole milk or 2% for a richer dumpling.
4 Tablespoons butter: melted and added to the dough gives these dumplings a richer flavor.

You obviously will also want a big pot of soup or stew to drop your dumplings into!

Recommended Tools

There are a few tools that can help make your dumplings.

A fine mesh sieve is great to help sift the dry ingredients together. It doesn’t need to be a big one. We like this three pack of sieves from Cuisinart.
A “cookie scoop” can also make really quick work of scooping and dropping the dumplings into your simmering soup. This is a great multipack of scoops from Amazon.

How to Make Drop Dumplings

Combine Dry Ingredients

With a fine mesh sieve over a large mixing bowl, sift together the all-purpose flour, baking powder, and kosher salt.

Add Wet Ingredients

Add the melted butter and milk to the dry mixture, stirring as you pour. Take care not to overmix; a few lumps are perfectly fine.

stirring dry and wet ingredients together

Drop in Soup

Bring your soup or stew to a gentle simmer over medium heat. Ensure it’s hot and ready for your dumplings.

Using two large spoons or a cookie scoop, portion the dough and gently drop it onto the surface of the simmering soup or stew. Do not stir, it is ok if you have to drop some dumplings on top of the others in the pot.

These are “drop dumplings,” and they will expand as they cook.

dropping dumpling dough into a hot pot of soup

Simmer in Soup

Cover the pot and allow the dumplings to simmer and cook for 15-20 minutes, or until they have puffed up and are cooked through.

You can test their readiness by inserting a toothpick; it should come out clean when the dumplings are done.

Drop Dumplings Recipe Tips

Sift your dry ingredients to make sure it mixes thoroughly with the milk and butter.
Do not overmix the dumpling dough. It is ok if it is a little lumpy.
Resist the temptation to stir the dumplings once they’re in the pot. Let them steam and cook undisturbed to achieve that perfect fluffy texture.
Ensure your soup or stew is at a simmer, not a rolling boil, to avoid breaking up the dumplings.
If you prefer larger dumplings, use a larger spoon to drop the dough into the simmering liquid. Adjust the cooking time accordingly.

Ways to Enjoy These Easy Drop Dumplings

If you have a family soup recipe that just needs some amazing dumplings, definitely use that. But if you are in search of a soup or stew to have with you dumplings, give any of these a try.

If the recipe linked below already calls for noodles or potatoes, just sub the dumplings.

How to Store Leftover Drop Dumplings

Keep the leftover dumplings and stew or soup in the fridge, covered, for up to 4 days. The dumplings will absorb some of the liquid in the soup or stew so you may need to add more broth when reheating.

More Super Duper Comfort Food Recipes

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chicken stew with a dumpling cut open on top

Easy Drop Dumplings

This is a foolproof fluffy dumpling recipe perfect for any stew or soup recipe.

5 from 8 votes

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: Dumplings

Calories: 57kcal

Author: Susie Weinrich

Equipment

▢
Cookie Scoop (optional)
▢
Fine Mesh Sieve

Ingredients

Instructions

Dumpling Dough

In a bowl sift together the all-purpose flour, baking powder, and kosher salt.
2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt
Stir in the melted butter and milk JUST UNTIL the dough comes together.
TIP: Do not overmix your dumpling dough or you will have tough dumplings!
¾ cup milk, 4 tablespoon butter melted
This will make about 25-30 dumplings.

To Use In A Stew or Soup

Bring your soup/stew to a gentle simmer. Drop tablespoons full of the dumpling dough into the simmering broth.
PRO TIP: Resist the urge to stir the dumplings!!!! They will have a better texture if you let them simmer/steam.
Once all the dumplings are in the pot, lower the heat to medium-low and pop the lid on.
Make sure the soup does not come to a rapid boil or your dumplings may fall apart.
Let the dumplings lightly simmer for 15 minutes without disturbing!
Once they are done they should have a wet dough on the outside and be fluffy and cooked through in the center.
Test with a toothpick to make sure they are done. If it pulls out of the center of the dumpling clean (no dough sticking to it) they are ready to go!

Recipe Tips and Notes:

SOUP OR STEW FOR DUMPLINGS: If the recipe already calls for noodles or potatoes, just sub the dumplings.

- Chicken Noodle Soup

- Creamy Chicken Noodle Soup

- Kid Friendly Chicken Soup

- Beef Stew with Red Wine

- Instant Pot Chicken Stock

- Homemade Chicken Stock

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Perfect For Turkey Day!

Ingredients

How To Make Cranberry Sauce

Make Ahead

Storing & Freezing

Flavor Troubleshooting

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Simple Cranberry Sauce Recipe + Video

Equipment

Ingredients

Instructions

Recipe Tips and Notes:

Ingredients

How to Make Mushroom Gravy

Mushroom Gravy Recipe Tips

Serving Mushroom Gravy

How to Store Brown Mushroom Gravy

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Savory Brown Mushroom Gravy

Equipment

Ingredients

Instructions

Recipe Tips and Notes:

Ingredients

How Many Potatoes To Make

Step By Step

Gravy for Potatoes

Freezing Mashed Potatoes

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Roasted Garlic Mashed Potato Recipe

Ingredients

Roasted Garlic

Mashed Potatoes

Instructions

Roasted Garlic

Potatoes

Assembly-Mashing

Recipe Tips and Notes:

Cornbread

Ingredients

Step By Step

Make Ahead

Doubling The Recipe

More Stuffing Recipes

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Savory Cornbread Stuffing Recipe

Equipment

Ingredients

Cornbread – use this recipe or use a family recipe or your favorite box mix.

Cornbread Stuffing

Instructions

Cornbread

Cornbread Stuffing

Recipe Tips and Notes:

Cranberry Apple Relish Ingredients

How To Make Cranberry Relish

Step 1

Step 2

Step 3

Step 4

How To make It ahead

Recipe Additions

What To Serve With Raw Cranberry Relish

Thanksgiving Dinner for 10

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Raw Cranberry Relish Recipe

Equipment

Ingredients

Instructions

Make Ahead

Recipe Tips and Notes:

No Drippings Required

Stock vs. Broth

Ingredients

How to Make Brown Gravy

Step 1