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Beef Chuck Roast (Instant Pot)

by 4 Comments

Instant Pot Beef Pot Roast is an excellent family dinner. Beef chuck roast turns out juicy, tender and super flavorful in the Instant Pot. Then the veggies and gravy cook in that same pot. You will have the pickiest eaters licking their plate.

Instant Pot Pot Roast on a plate with potatoes and carrots

To make this in your oven pop over to this recipe for Beef Pot Roast with Gravy. Or if you love this Instant Pot Roast recipe, try this Instant Pot Pork Roast with Veggies & Gravy next.

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Why You’ll Love This Instant Pot Pot Roast Recipe

There are a lot of Instant Pot Pot Roast recipes around, you will find that this one gives you all the tips and tricks to make it the very best:

  • If you have time, let your raw chuck roast set at room temp for about 30 minutes. This is called tempering and is a great way to have really flavorful beef.
  • Searing the beef after seasoning makes a really flavorful crust that everyone will rave about.
  • Adding onion powder to the initial seasoning adds depth of flavor in this recipe.
  • Cooking the veggies in a “second cook” makes sure your veggies are not turned to mush.
  • Fresh herbs, rosemary and bay leaves, flavors the gravy so much more than dried herbs will.

What is Beef Pot Roast?

Some people think that “pot roast” always refers to beef. However that is not the case. Pot Roast actually means that it is slow roasted in a heavy pot, usually in the oven, as in the case of my Chicken Pot Roast.

But a “Beef Pot Roast” is obviously beef, usually chuck roast or round roast. It is generally slow braised with some broth and surrounded by herbs, potatoes, carrots, onions and sometimes mushrooms.

a close up of pot roast,cooked carrots and mashed potatoes

In this recipe we are braising a little faster with the help of pressure and steam in the Instant Pot (Electric Pressure Cooker).

Beef Roast Instant Pot Ingredients

Pictured are the ingredients you need to make Instant Pot Beef Pot Roast, plus some tips on a few key ingredients:

Ingredients for Instant Pot Pot Roast with text labels
  • Potatoes – you can use Russet or Yukon Gold potatoes. Russets will hold up a little better to the pressure cooker, but Yukon golds soak up the cooking liquid.
  • Carrots – make sure to cut your carrots a little bigger (about 2 inches) so they do not over cook.
  • Mushrooms – we like a Baby Bella Mushroom for this recipe as they have a stronger earthy flavor that holds up to the beef and gravy. However, you can use button mushrooms if that is what you have or prefer. Cut really large mushrooms in half, but the smaller ones can stay whole to stand up to the pressure cooker.

Chuck Roast

Chuck Roast is a cut of beef that is traditionally used for Beef Pot Roast. It is cut from the shoulder and is known for its rich beefy flavor. It is a tougher cut that does well being slow roasted or braised.

raw beef chuck roast
Image credit – Beef It’s What’s For Dinner

When picking a chuck roast you want one that is a nice red color with some marbling.

How to Make Instant Pot Pot Roast

Follow these steps for the Best Instant Pot Beef Pot Roast!

  • Pat the roast dry and season all sides with salt, pepper and onion powder.
  • Sear on sautรฉ mode, in oil, in the Instant Pot. About 7 mins. per side. Remove to a plate.
chuck roast seasoned with salt, pepper and onion powder
a chuck roast that is seared with a nice crust
  • Add more oil and sautรฉ the onions, garlic and celery for a minute.
  • Pour in the beef broth and fully deglaze the bottom of the pot.
  • Stir in the tomato paste, balsamic vinegar, Worcestershire sauce, rosemary, and bay leaves.
  • Add the chuck roast and any juices back to the pot.
  • Lock the lid in place and set to cook on manual/pressure setting for 20 minutes per pound.
  • Do a 10 minute natural release, then finish with a quick release.
celery, onion and garlic in the instant pot
beef broth with onions, celery and garlic in the instant pot
seared chuck roast in the Instant Pot

Veggies

  • Remove the roast from the pot and set aside, cover with foil to keep warm.
  • Place all the veggies in the pot – potatoes first, then carrots and top with mushrooms.
  • Lock the lid in place and set to cook on manual/pressure setting for 5 minutes.
  • Do a quick release. Spoon the veggies to a serving plate.
potatoes, carrots and mushrooms in a bowl
cooked potatoes, carrots and mushrooms in the Instant Pot

Gravy

  • Strain the remaining liquid and then pour back into the pot.
  • Turn on sautรฉ mode. Add the flour/butter mixture and whisk in to make the gravy.
  • It will thicken as it simmers.

Cook Times for Chuck Roast in Instant Pot

It is recommended that you cook your fresh chuck roast for 20 minutes per pound in the Instant Pot. Most chuck roasts weight between 3-5 lbs..

3 lb. Chuck Roast – 60 minutes

3.5 lb. Chuck Roast – 70 minutes

4 lb. Chuck Roast – 80 minutes

4.5 lb. Chuck Roast – 90 minutes

5 lb. Chuck Roast – 1 hour 40 minutes

No matter what size your chuck roast is you will want to do a 10 minute natural release at the end of the cook time. This is a “resting” period for the meat before you do a quick release.

Avoiding the Burn Warning

You should not have troubles with the burn warning in this recipe, there is plenty of liquid to protect the bottom of the pot.

However, you will want to make sure you FULL DEGLAZE the bottom of the pot when you pour in the beef broth. Leaving any bits on the bottom may trigger the burn notice.

Serving

Pot Roast is such a classic Sunday Family Dinner! Serve your roast sliced or pulled into tender chunks then drizzle with gravy. Serve with potatoes, mushrooms and carrots on the side.

Dinner rolls and butter are a great accompaniment too. Any of these dishes would also make a great side to Instant Pot Pot Roast:

Storing

Store leftover Pot Roast, veggies and gravy in the fridge, in a covered container for up to 5 days.

gravy being poured over beef pot roast and veggies

Pot Roast Instant Pot Recipe Tips

  1. Dry your chuck roast with some paper towels before seasoning and searing. By removing the moisture content you will get a better sear/crust.
  2. Use all the salt, pepper and onion powder to season the roast, it sears into the crust and creates a ton of flavor!
  3. Don’t skimp on the searing…7 minutes will feel like forever, but it creates the most beautiful crust.
  4. Use fresh herbs! The dried stuff will not give you the same punch of flavor.
  5. Taste the gravy before serving, you may want more salt, pepper, Worcestershire or balsamic. Season to your taste!

More Instant Pot Chuck Roast Recipes

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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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Instant Pot Beef Pot Roast Recipe

An excellent recipe and guide to making the best Beef Pot Roast in your Instant Pot, as well as potatoes, carrots, mushrooms and gravy for serving!
5 from 5 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 1 hour
Pressure and Release Time: 20 minutes
Total Time: 1 hour 40 minutes
Servings: 6 people
Calories: 648kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 3 lb. beef chuck roast
  • 2 tsp. Kosher salt
  • 1 tsp. ground black pepper
  • 1 tsp. onion powder
  • 3 Tbsp. Olive oil – divided
  • 1 Large white onion - chopped 1 inch pieces
  • 1 cup chopped celery - chopped 1 inch pieces
  • 3 cloves garlic - rough chop
  • 1 ยผ cup beef broth or stock - (see notes)
  • 1 Tbsp. Tomato Paste
  • 1 Tbsp. Balsamic Vinegar
  • 1 Tbsp. Worcestershire Sauce
  • 1 tsp. fresh rosemary - leaves removed from woody stem
  • 2 bay leaves
  • 6 large carrots - peeled and cut into 2-3 inch chunks
  • 8 oz pkg whole baby bella mushrooms - half the large ones, leave the smaller ones whole
  • 1.5 lbs Russet or Yukon Gold Potatoes - (see notes), cut into smaller chunks

Beurre Maine for Gravy (Thickener)

Instructions
 

  • Take your chuck roast out of the fridge and let it sit at room temp for 30-45 minutes. **Only if you have time, this step is not totally necessary.
    This is called tempering your beef and will create a more beautiful crust on the outside and help it cook more evenly.
    3 lb. beef chuck roast
  • Turn the Instant Pot Sautรฉ Function on and add 2 tablespoon oil. Let the Instant Pot heat up for approx. 5 minutes or until it registers "Hot".
  • Meanwhile, pat the chuck roast dry with a paper towels. Mix together the salt, pepper and onions powder. Then sprinkle on all sides of the roast.
    2 tsp. Kosher salt, 1 tsp. ground black pepper, 1 tsp. onion powder
    chuck roast seasoned with salt, pepper and onion powder
  • Add the seasoned roast to your hot Instant Pot and sear for 7 minutes – a deep brown crust will form (do not move the roast around during this process). Turn the roast over and sear the other side for another 7 minutes.
  • Remove the roast to a plate.
    a chuck roast that is seared with a nice crust
  • Add the remaining 1 Tbsp. olive oil to the pot. Add the onions, celery and garlic and sautรฉ for 2 minutes.
    1 Large white onion, 1 cup chopped celery, 3 cloves garlic
  • Add the beef broth to the pot and completely deglaze by scraping off all of the browned bits from the bottom.
    Burn Notice – by completely deglazing the bottom of the pot you will prevent the burn notice!
    1 ยผ cup beef broth or stock
  • Whisk in the tomato paste, balsamic vinegar, Worcestershire sauce, and add in the rosemary and bay leaves.
    1 Tbsp. Tomato Paste, 1 Tbsp. Balsamic Vinegar, 1 Tbsp. Worcestershire Sauce, 1 tsp. fresh rosemary, 2 bay leaves
    beef broth with onions, celery and garlic in the instant pot
  • Add the roast back into the pot along with any accumulated juices.
    seared chuck roast in the Instant Pot
  • Place the lid on the Instant Pot, set the valve to the sealing position. Turn the Instant Pot on to Manual Pressure Cook setting and set the time for 20 minutes per pound.
    2.5 lbs. – 50 minutes
    3 lbs. – 60 minutes
    3.5 lbs. – 70 minutes
    4 lbs. – 80 minutes
  • Once the cooking time is up, let it natural release for 10 minutes then do a quick release. When the pressure has fully released, open the lid and remove the roast to a plate and tent with foil to keep it warm, but keep the liquid in the pot.

Potatoes, Carrots, and Mushrooms

  • You can use Russet, Red or Yukon Gold Potatoes here. The russet will hold up better to the pressure of the Instant Pot, but the Red and Yukons soak up the sauce beautifully!
    Red and Yukon Gold: do not peel, quarter large ones and half the smaller ones.
    Russet: peel and then cut into quarters.
    1.5 lbs Russet or Yukon Gold Potatoes
    potatoes, carrots and mushrooms in a bowl
  • Add the veggies to the Instant Pot in this order… adding the potatoes first, then the sliced carrots, and top with the mushrooms
    6 large carrots, 8 oz pkg whole baby bella mushrooms
  • Close the lid and set the vent to sealing position. Turn the Instant Pot on to Manual Pressure Cook setting and set the time for 5 minutes.
  • When time is up do a quick release.
    cooked potatoes, carrots and mushrooms in the Instant Pot
  • Use a slotted spoon and carefully remove the veggies to a serving plate. Season with salt and pepper.

Gravy/Sauce

  • In a small bowl mash together the butter and flour. Set aside.
    This is called a beurre manie and is a thickener for your gravy.
    1 Tbsp. butter at room temperature, 2 Tbsp. all-purpose flour
  • Place a fine mesh strainer over a bowl. Strain the solids from the liquid.
    Pour the now smooth liquid back into the Instant Pot (you can discard the strained solids).
    a mesh collander with solids from the instant pot pork roast stained into a glass bowl
  • Turn the Sautรฉ Function on and bring the liquid to a simmer.
  • Whisk the flour mixture (beurre manie) into the sauce until it "melts" in. Let it simmer for a few minutes to thicken.
    Taste the sauce/gravy for seasonings and add more salt/pepper or Worcestershire or Balsamic if needed.
    gravy in a glass gravy boat

Serving

  • Slice the roast against the grain or pull it into tender chunks, drizzle with a little gravy, and serve the rest on the side. Also serve the potatoes, carrots, and mushrooms on the side.
    beef pot roast on a platter

Recipe Tips and Notes:

Beef Broth- You can use all beef broth here, or if you love red wine make it ยฝ cup red wine and ยพ cup beef broth!
Potatoes– You can use Russet, Red or Yukon Gold Potatoes here. The russet will hold up better to the pressure of the Instant Pot, but the Red and Yukons soak up the sauce beautifully!
Red and Yukon Gold: do not peel, quarter large ones and half the smaller ones.
Russet: peel and then cut into quarters.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 648kcal | Carbohydrates: 34g | Protein: 49g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 162mg | Sodium: 1121mg | Potassium: 1657mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10354IU | Vitamin C: 28mg | Calcium: 95mg | Iron: 7mg

Classic Holiday Fruitcake Cookies

by 14 Comments

Holiday Fruitcake Cookies, sometimes called Holiday Fruit Drop Cookies, are a truly old fashioned holiday cookie, made popular as an updated version of Fruitcake. They are a festive cookie that is soft and chewy and filled with red and green candied cherries, dates, and pecans. They make a great addition to any holiday dessert tray.

Fruitcake Drop Cookies on a plate being held for guests

We keep this recipe for Fruitcake Cookies kid friendly by omitting any alcohol added.

This is a recipe that my Grandma made when we were little, spending Christmas at her house. So this is the ORIGINAL old fashioned fruit drop cookie recipe, not an “updated version”. If you like these cookies, definitely check out my Grandma’s recipes for Old Fashioned Carrot Cake and Cream Cheese Buttercream!

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This fruitcake cookie is wonderful. The spices were bang on. I tweaked it since I had leftover sugared fruit. I used glazed cherries, sugared lemon and orange peel, and dried dates. So glad I found your recipe. Thank you for sharing. -Paulina

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What are Fruitcake Drop Cookies

To define a Fruitcake Drop Cookie we need to first explain Fruitcake, and then explain why the word drop is added.

First, it is called a fruitcake cookie because it is emulated after a traditional fruitcake. Filled with candied fruit and nuts, in a spiced batter/dough, however here we are eating it in cookie form.

Second, it is called a drop cookie because you “drop” the dough onto the cookie sheet for baking. No rolling or slicing involved in making your Fruitcake Cookies.

Easy Fruitcake Cookies Recipe

Pictured are the ingredients that you need to make Fruitcake Cookies, plus some tips on a few key ingredients:

fruit drop cookie ingredients with text labels

Candied Cherries – you should be able to find these at your grocery store in the baking aisle. There will usually be three options: red candied cherries, green candied cherries, and candied fruit mix.

I like to buy the red and green cherries for a Christmas look.

You can buy the candied fruit mix, but it will also include pineapple.

Dates – I buy pitted whole dates and give them a good chop. I find them on an end cap in the produce section at my grocery store. If you can find chopped ones (possibly near the raisins), go ahead and grab those!

Pecans – Since I add a whole pecan half to the top of the cookies I like to buy a bag of whole pecan halves, then chop 1 ยฝ cups and use the rest for the tops.

Buttermilk – The buttermilk is necessary in this recipe as an acid. It helps to activate the baking soda. If you do not have buttermilk you can make your own:

Mix ยฝ cup whole milk with 2 teaspoon lemon juice or vinegar. Let it sit for about 5 minutes, then use in place of the buttermilk.

Video: Watch How to Make Fruit Drop Cookies

How to Make Fruitcake Cookies Recipe

Just a couple mixing steps and you will be ready to bake your Fruit Drop Cookies:

  • In a stand mixer with a paddle attachment or hand held mixer, cream together the butter and sugar, about 2 minutes.
  • Add in the eggs, one at a time and mix for another minute.
  • Pour in the buttermilk and vanilla, and mix another minute. Don’t be alarmed if it looks curdled at this point.
cookie dough in a mixer
  • In a separate bowl sift together the flour, baking soda, kosher salt, cinnamon, clove and nutmeg.
  • Slowly mix it into the dough a little at a time.
  • Add the cherries, dates and chopped pecans, stir or mix into the dough.
cookie dough with no mix ins in a stand mixer
chopped candied cherries, dates, and pecans
fruitcake cookie dough in a mixer
  • Line a large baking sheet with parchment or a reusable silpat.
  • Drop spoonfuls of cookie dough onto the baking sheet, about a heaping tablespoon each. Using a cookie scoop can be extremely helpful with this task!!
  • Press a pecan half in the top of each cookie, pressing down to adhere. ((This step is optional))
raw fruit drop cookies on a baking sheet
  • Bake for 9-11 minutes until they are just starting to turn golden around the edges. (they bake perfectly for 11 minutes in my oven) watch the first batch and then use that time on the remaining batches.
  • They will be very soft when they come out of the oven, but will firm up as they cool!
  • Let them cool on the baking sheet for about 5 minutes, then transfer to a cooling rack.
baked fruitcake drop cookies on a baking sheet

How to Store Christmas Fruit Cookies

You will want to store your Fruit Drop Cookies at room temp for up to 5 days. They will get softer and more moist the longer they sit.

Pro Tip: When storing Fruitcake Cookies you will want to separate the layers with parchment or wax paper. These are very moist cookies and tend to stick together when stored.

How to Freeze Christmas Fruit Cookies

This recipe makes A LOT of cookies, so unless you are having a house full of guests or you are taking cookies to a cookie swap or friends you may want to freeze some!

You have two options for freezing, you can freeze the dough and bake later, or you can freeze the baked cookies to eat later:

  1. Freezing Dough: Portion the dough out into individual cookies, press a pecan half in the top, place on a baking sheet that will fit in the freezer. Freeze the cookies for a few hours. Then transfer to a freezer safe container or baggie for up to 6 weeks. To bake from frozen, place on a parchment lined baking sheet and bake for about 12-15 mins at 350 degrees. **They may not spread as much as the fresh cookie dough.
  2. Freezing Baked Cookies: Wrap the baked and cooled cookies tightly in plastic wrap and then in foil, or place in a freezer safe baggie. Keep in the freezer for up to 3 months. Unwrap and thaw at room temp for a few hours.
a holiday table with fruitcake cookies on a plate

To get the very best Fruitcake Drop Cookies, follow these extra tips:

  • You will probably be baking in batches, so pop the unused dough in the fridge while the cookies bake.
  • Get the red and green candied cherries for a festive look.
  • To get a more pronounced red and green color save ยฝ cup of each colored cherries and dot the outside of the portioned cookies with the chopped cherries.
  • Do not overcook your fruitcake cookies, they are meant to be very soft and chewy.
  • Use parchment paper or a silpat when baking your cookies, it makes for an easier release from the pan and a nice golden bottom.

More Classic Holiday Sweets

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’

Melissa TorresmtorresEdit Profile

a white plate with fruitcake cookies

Holiday Fruitcake Cookie Recipe + Video

An old fashioned recipe for a soft and chewy cookie that is spiced with cinnamon and clove, and filled with candied cherries, dates, and pecans. (AKA. Fruit Drop Cookies)
5 from 11 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 10 minutes
Cooling: 5 minutes
Total Time: 35 minutes
Servings: 50 cookies
Calories: 160kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 1 cup salted butter - softened (2 sticks)
  • 2 cups brown sugar - packed
  • 2 large eggs
  • ยฝ cup buttermilk - see notes if you don't have buttermilk!
  • 1 teaspoon vanilla
  • 3 ยฝ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ยฝ teaspoon ground cinnamon
  • ยผ teaspoon each : ground clove and nutmeg
  • 2 cups candied cherries - cut in half
  • 2 cups dates - chopped
  • 1 ยฝ cups pecans - chopped
  • optional – pecan halves for the top of cookies

Instructions
 

  • Preheat the oven to 400ยฐ. Line a cookie sheet with parchment paper or a reusable silpat.
  • Cream together the butter and sugar, about 2-3 minutes. Add the eggs one at a time and mix for another minute.
    Pro Tip: crack your eggs into a separate bowl and then pour in, this will help avoid any shell pieces in your cookies!
    1 cup salted butter, 2 cups brown sugar, 2 large eggs
  • Pour in the buttermilk and vanilla and mix another minute.
    Pro Tip: don't be alarmed if the dough looks a little curdled at this point!
    ยฝ cup buttermilk, 1 teaspoon vanilla
    cookie dough in a mixer
  • In a separate bowl or on a piece of parchment paper, sift together the flour, baking soda, salt, cinnamon, clove and nutmeg.
    3 ยฝ cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, ยฝ teaspoon ground cinnamon, ยผ teaspoon each : ground clove and nutmeg
  • Add the flour a little at a time to the cookie dough mixture, just until combined.
    cookie dough with no mix ins in a stand mixer
  • Chop the cherries, pecans and dates.
    Pro Tip: Optionally save some of the cherry pieces out to dot the outside of the cookie, makes a prettier cookie!
    chopped candied cherries, dates, and pecans
  • Stir/Mix in the candied cherries, dates and chopped pecans.
    Pro Tip: if you want a more pronounced red and green look, save back ยฝ cup of each color cherries. Then dot the outside of the portioned cookies with the extra pieces.
    2 cups candied cherries, 2 cups dates, 1 ยฝ cups pecans
    fruitcake cookie dough in a mixer
  • Drop the dough onto the parchment lined baking sheet, about a heaping tablespoon each.
  • If using the pecan half, place on top of each cookie, pressing down to adhere and spread the cookie a little.
    If you saved out some cherries pieces press them onto the outside of the cookie portions.
    optional – pecan halves for the top of cookies
    raw fruit drop cookies on a baking sheet
  • Bake for 9-11 minutes.
    They will be done when the very outside edge is just starting to turn golden. They are a very soft cookie due to the brown sugar, so they will seem under done in the center, but will firm up as they cool.
    Watch the first batch and see how long it takes, then use that time for the remaining batches.
    If you are baking in batches, place the remaining dough in the refrigerator until needed.
  • Let the cookies sit on the hot baking sheet for an additional 5 minutes, then transfer to a cooling rack to cool the rest of the way.
    baked fruitcake drop cookies on a baking sheet

Storing

  • Store cookies at room temp for up to 5 days.
    Pro Tip: the cookies are very moist and tend to stick together. Divide the layers of cookies with some parchment paper or waxed paper.

Freezing Baked Cookies

  • Wrap the baked and cooled cookies tightly in plastic wrap and then in foil, or place in a freezer safe baggie.
    Keep in the freezer for up to 3 months. Unwrap and thaw at room temp for a few hours before eating.

Freezing Dough

  • Portion the dough out into individual cookies, on a cookie sheet that will fit in the freezer. Press a pecan half in the top. Freeze the cookies for a few hours, until solid. Then transfer to a freezer safe container or baggie for up to 6 weeks.
  • To bake from frozen, place on a parchment lined baking sheet and bake for about 12-15 mins at 350 degrees. They will not spread as much as the fresh cookie dough.

Recipe Tips and Notes:

Buttermilk – The buttermilk is necessary in this recipe as an acid. It helps to activate the baking soda. If you do not have buttermilk you can make your own:
Mix ยฝ cup whole milk with 2 teaspoon lemon juice or vinegar. Let it sit for about 5 minutes, then use in place of the buttermilk.
Candied Cherries – you should be able to find these at your grocery store in the baking aisle. There will usually be three options: red candied cherries, green candied cherries, and candied fruit mix.
I like to buy the red and green cherries for a Christmas look.
You can buy the candied fruit mix, but it will also include pineapple.
Fruitcake Drop Cookie Tips:
  • You will probably be baking in batches, so pop the unused dough in the fridge while the cookies bake.
  • Get the red and green candied cherries for a festive look.
  • To get a more pronounced red and green color save ยฝ cup of each colored cherries and dot the outside of the portioned cookies with the chopped cherries.
  • Do not overcook your fruitcake cookies, they are meant to be very soft and chewy.
  • Use parchment paper or a silpat when baking your cookies, it makes for an easier release from the pan and a nice golden bottom.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1cookie | Calories: 160kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 112mg | Potassium: 79mg | Fiber: 1g | Sugar: 16g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Thanksgiving Stuffing with Sausage

by 11 Comments

This Thanksgiving (or any holiday!!) make sure you have this Sausage and Herb Stuffing on your table! Everyone will rave about the super flavorful, soft and buttery stuffing with the crispy golden top. It is the perfect savory blend of fresh herbs, buttery bread cubes, salty sausage and sweet cranberries. It will be your favorite dish of the whole holiday meal!

sausage and herb stuffing on a holiday table

If there's one dish I can confidently say I know inside and out, it's stuffing. Here at Mom's Dinner, I've tested, tweaked, and perfected a whole lineup of stuffing recipes and this Stuffing with Sausage is a standout for good reason. It has the hallmarks of a Mom's Dinner stuffing; perfectly seasoned, a buttery soft middle and a golden, crispy top. The salty sausage and sweet cranberries give every bite an irresistible balance of flavor.

Want to serve more than one stuffing at your holiday table? I've got you covered with a full collection: Traditional Bread Stuffing, Bacon and Apple Stuffing, and Savory Cornbread Stuffing-each one tested, loved, and trusted on thousands of holiday tables.

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Why You’ll Love this Sausage and Herb Stuffing

  • This Sausage Stuffing recipe uses quality bread that is cut into hearty cubes and dried.
  • Fresh herbs make all the difference!
  • ALL the butter in this recipe makes it so completely flavorful, decadent and delicious.
  • The bread soaks up the yummy sausage flavor.
  • Tart dried cranberries balance the savory-salty flavors without adding an overpowering sweet flavor.
  • Baking the Sausage Stuffing covered with foil at the beginning makes for a soft and buttery inside, and then the last 20 minutes without foil makes a nice crispy top!

I've made this sausage stuffing 2 years in a row. Making again today for Thanksgiving. Great stuffing. Everyone loves it!!

– Jason

Ingredients

To get the best Sausage Stuffing make sure you are using quality ingredients, like Pepperidge Farm Hearty White bread and fresh herbs:

Ingredients for sausage stuffing with text labels
  • Celery – use both the stalks and leaves. The inside stalks with leaves have great flavor!
  • Herbs – make sure you use fresh sage, parsley and rosemary. Dried will not give you the same flavor.
  • Sausage – Use the sausage that you like. You can use Italian, sweet, hot or mild, turkey or pork. Bulk breakfast sausage will work too. We have found that Jimmy Dean Sage pork sausage is our favorite.
  • Bread – If your grocery store has large dried bread cubes in the bakery you can definitely purchase those. However, a lot of the commercial packaged stuffing mixes are TINY little cubes. For this soft and buttery stuffing you want larger bread cubes.
    Purchase a quality hearty bread, like Pepperidge Farms Hearty White or Sara Lee Artesano Bakery Bread, cut it in 1 inch cubes and then dry it out overnight or in the oven.
  • Salted Butter – “SALTED”, it’s the only one that we recognize as butter here at Mom’s Dinner. Using plenty of butter is one of the secrets to really good sausage stuffing. It keeps the center of the stuffing buttery and soft, but it also helps crisp up the top!
  • Onion & Garlic – flavor town!
  • Chicken Broth or Stock – help to moisten the bread cubes and keeps your Sausage Stuffing from drying out. It also adds a layer of flavor.

Making Stale Bread

You have 2 options to make your bread nice and stale for this sausage stuffing recipe:

stale bread cubes on a baking sheet
  1. Overnight- Cut the bread into 1 inch cubes and let it sit on a sheet pan, on the counter overnight.
  2. Quick Method- Cut the bread into 1 inch cubes and spread on a large sheet pan. Dry in a 250 degree oven for 30 minutes, tossing every 5-10 minutes so it doesn't brown. (You will have time for this while the onions and celery soften!)

How to Make Sausage Stuffing

Follow these steps to make the best Sausage Herb Stuffing for your holiday feast:

  1. Sautรฉ the onions and celery in the stick of butter over medium heat.
  2. Add the sausage and crumble while it cooks through. Drain excess grease
  3. Remove from the heat and add the garlic, herbs, seasonings, cranberries.
  4. Stir together the sausage mixture and bread crumbs.
sausage, onion, celery, dried cranberries and herbs in a skillet

5. Whisk together the eggs and chicken broth.
6. Pour over bread & sausage mixture stir to coat.
7. Butter a 9×9 inch baking dish and pour in the sausage stuffing. Dot the top with butter.
8. Bake covered with foil for 30 minutes. Remove the foil and bake additional 20 mins.

sausasge stuffing in a 9x9 pan dotted with butter on top

Make Ahead

You can absolutely make your stuffing ahead. Prep it completely and place covered in the fridge for up to 24 hours.

Then bake as directed.

sausage stuffing on a plate with beef and green beans

Stuffing with Sausage Recipe Tips

  • Use quality bread that is cut into 1 inch cubes.
  • Properly dry/stale the bread cubes so they soak up the butter, sausage, and broth without getting soggy.
  • Definitely use fresh herbs (parsley, sage and rosemary). It adds such a great flavor to your stuffing.
  • Don’t skimp on the butter!
  • Use the sausage that you like. A sage flavored sausage makes a great choice for stuffing.

Doubling

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

More Holiday Recipes

To make your holiday meal complete, check out these other Thanksgiving and Christmas Recipes from Mom’s Dinner:

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glass casserole dish with sausage stuffing

Thanksgiving Stuffing Recipe with Sausage

A delicious savory side dish perfect for your holiday table. The inside of this sausage stuffing is buttery and soft, filled with herbs, sausage, and cranberries, and the top is crispy and golden.
5 from 4 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8 people
Calories: 573kcal
Author: Susie Weinrich

Equipment

Ingredients

  • ยฝ cup Salted Butter - (1 stick) Melted
  • 3 tablespoon Butter - divided
  • 1 Large Onion - chopped
  • 1 cup Celery - chopped, leaves and stalks
  • 4 large garlic cloves - finely chopped
  • 1 pound bulk pork Sausage - I like Jimmy Dean Sage pork sausage
  • 1 ยฝ tsp. Kosher Salt
  • ยฝ tsp. Black Pepper
  • 1 tsp. Poultry Seasoning
  • 2 Tbsp. Fresh Sage - chopped
  • 1 Tbsp. Fresh Rosemary - chopped
  • ยผ cup Fresh Italian Parsley - chopped, (regular curly parsley is fine too)
  • 1 cup Dried Cranberries - (Craisins)
  • 12 Cups Stale White Bread - cut into 1 inch cubes – see notes for drying/stale tips.
  • 2 large eggs - beaten
  • 1 ยฝ cups chicken broth or stock

Instructions
 

Dry your bread for Sausage Stuffing use one of these options:

  • Air Dry - Cut the bread into 1 inch cubes and let it sit on a sheet pan, on the counter for 1 day up to 3 days
    Quick Methodโ€“ Cut the bread into 1 inch cubes and spread on a large sheet pan. Dry in a 250 degree oven for 30 minutes, tossing every 5-10 minutes so it doesnโ€™t brown. (You will have time for this while the onions and celery soften!)
    How to make homemade stuffing with bread-2

Sausage Stuffing

  • Preheat the oven to 350 degrees. Use 1 tablespoon softened butter to butter the bottom and sides of a 9×9 glass baking dish.
  • In a large skillet melt the ยฝ cup butter (1 stick) over medium, med-low heat. Add the chopped onion and celery and sautรฉ until soft (this will take about 10 minutes).
    1 Large Onion, 1 cup Celery, ยฝ cup Salted Butter
  • Add the sausage and cook until the sausage is no longer pink - breaking it up into small pieces. Drain excess grease.
    1 pound bulk pork Sausage
  • Remove from the heat and stir in the garlic, kosher salt, black pepper, poultry seasoning, sage, rosemary, Italian parsley and dried cranberries.
    4 large garlic cloves, 1 ยฝ tsp. Kosher Salt, ยฝ tsp. Black Pepper, 1 tsp. Poultry Seasoning, 2 Tbsp. Fresh Sage, 1 Tbsp. Fresh Rosemary, ยผ cup Fresh Italian Parsley, 1 cup Dried Cranberries
    sausage, onion, celery, dried cranberries and herbs in a skillet
  • Put the dried bread cubes in a large bowl, pour the sausage/onion/herb mixture in and toss to coat t he bread cubes evenly.
    12 Cups Stale White Bread
  • In a liquid measuring cup, whisk the chicken broth and the eggs together. Pour the chicken broth mixture over the bread cubes tossing to evenly coat and make a stuffing that is moist and just barely holds together.
    2 large eggs, 1 ยฝ cups chicken broth or stock
  • Transfer the stuffing to the prepared 9×9 pan.
  • Cut the remaining 2 tablespoon butter into 8 cubes. Dot the top of the stuffing with the cubed butter.
    Make Ahead Tip: at this point you can cover and refrigerate for 24 hours if you are making ahead.
    sausasge stuffing in a 9x9 pan dotted with butter on top
  • Cover the stuffing with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes.
    Pro Tip: if you want an even more golden crisp to the top and edges turn the broiler on for the last minute or two.

Recipe Tips and Notes:

Options for Stale White Bread: Use a good quality hearty white bread like Pepperidge Farm Farmhouse Hearty White, Butter or Potato Bread, or Sara Lee Artesano White (12 cups = 1 loaf Pepperidge Farm Farmhouse Hearty White).
To dry your bread for Sausage Stuffing use one of these options:
  • Overnight- Cut the bread into 1 inch cubes and let it sit on a sheet pan, on the counter overnight.
  • Quick Method- Cut the bread into 1 inch cubes and spread on a large sheet pan. Dry in a 250 degree oven for 30 minutes, tossing every 5-10 minutes so it doesn't brown. (You will have time for this while the onions and celery soften!)
Doubling – 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.
Additional Tips to Make It The Best!
  • Use quality bread that is cut into 1 inch cubes.
  • Properly dry/stale the bread cubes so they soak up the butter, sausage, and broth without getting soggy.
  • Definitely use fresh herbs (parsley, sage and rosemary). It adds such a great flavor to your stuffing.
  • Don’t skimp on the butter!
  • Use the sausage that you like. A sage flavored sausage makes a great choice for stuffing.
More Stuffing Recipes: Traditional Stuffing, Bacon and Apple Stuffing, Cornbread Stuffing.
ย 
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Serving: 1serving | Calories: 573kcal | Carbohydrates: 49g | Protein: 17g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1379mg | Potassium: 376mg | Fiber: 4g | Sugar: 14g | Vitamin A: 876IU | Vitamin C: 8mg | Calcium: 233mg | Iron: 4mg

Tequila Hot Toddy

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A Tequila Hot Toddy is an Aรฑejo based drink that is served warm. It has added notes of lemon, orange, cinnamon and clove. It is great if you are a little under the weather or it is freezing outside. The Hot Toddy will warm your bones and have you feeling really good in no time!

Tequila hot toddy in a glass with a cinnamon stick, lemon wheel and clove

Try using a little hot honey in your Tequila Hot Toddy, especially if you are under the weather it will clear up your sinuses right away!

Some other Aรฑejo Tequila drinks that we love are the Tequila Cobbler, Aรฑejo Manhattan, and Aรฑejo Old Fashioned.

And if you have kids that want a nice hot drink too, pop over to this recipe for The Best Homemade Hot Chocolate!

RELATED: Grilled Lemon and Reposado Tequila & Tequila Smash

What is a Hot Toddy?

If you have never heard of a hot toddy it is hot water, infused with liquor, and flavored with citrus, honey, herbs, and spices. It is traditionally consumed when you are under the weather with a cold or flu or the weather outside is frightful (COLD), or as a night cap before bed.

overhead photo of tequila hot toddy ingredients

Traditionally a hot toddy is made with whiskey, rum or even brandy, but here we are updating the flavor profile with Aรฑejo Tequila!

Ingredients

To have a perfectly balanced Tequila Hot Toddy recipe you need to have sweet, tart, and warm flavors

Tequila hot toddy ingredients on a table

Aรฑejo Tequila – We find that Aรฑejo is the best tequila for a hot toddy. It has beautiful warm flavors of vanilla and caramel.

Fresh Lemon Juice – this is the tart flavor that this cocktail needs. You can also use orange if you prefer!

Cinnamon Stick and Whole Clove – A cinnamon stick and whole clove works a little different that ground spices. It will infuse your hot toddy without making your cocktail muddy or gritty. You can find these in the spice aisle at your local grocery store.

Cointreau – Is a triple sec orange liqueur. It not only adds a sweetness, it adds a hint of orange flavor, which pairs beautifully with the clove and honey!

Honey- Any honey will work here. It balances and sweetens up the cocktail. We also love using this Hot Honey for a little kick of heat.

Tips to Make your Toddy Perfect!

Follow these extra tips to make your Tequila Hot Toddy extra tasty:

  • Use fresh squeezed lemon juice, the bottled stuff is not what you want here.
  • Find an Aรฑejo tequila that you like – we have tried and liked Casamigos and Jose Cuervo.
  • Use whole spices, not ground – cinnamon sticks and clove, and if you have it star anise and all spice could be good too!
  • Adjust the flavor profile with more honey or lemon to suit your taste buds.

Other Tequila Cocktails to Try

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hot toddy made with tequila in a stemmed glass

Aรฑejo Tequila Hot Toddy Recipe

A Tequila Hot Toddy Recipe that is made with Aรฑejo and infused with lemon, honey, cinnamon and spices. Perfect night cap, to warm your bones on a cold night or when you are under the weather with a cold.
5 from 6 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

  • heat safe drinking glass

Ingredients

  • 4 oz hot/warm water
  • 2 oz Aรฑejo Tequila
  • 1.5 oz fresh squeezed lemon juice - (can use fresh squeezed orange juice instead)
  • 1 oz honey
  • .5 oz Cointreau
  • cinnamon stick & whole cloves
  • lemon wedge or wheel - (or orange)

Instructions
 

  • In a heat safe glass pour 4 oz. hot water.
    Measure in the tequila, lemon juice, Cointreau, and honey.
    4 oz hot/warm water, 2 oz Aรฑejo Tequila, 1.5 oz fresh squeezed lemon juice, 1 oz honey, .5 oz Cointreau
  • Give it a really good stir to melt the honey into the drink.
  • Add a cinnamon stick, a couple whole cloves, and a lemon wedge. Let it steep for a few minutes and then enjoy!
    cinnamon stick & whole cloves, lemon wedge or wheel
  • Take a sip to taste, adjust as you like:
    more lemon for tartness
    more honey for sweetness
    could also add whole star anise and/or whole all spice for more complex flavors

Recipe Tips and Notes:

ย 
A KICK OF HEAT: Try using Hot Honey in the Tequila Hot Toddy for a little spice.
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Best Canned Cranberry Sauce Recipe

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Cranberries are generally served during the holidays when you already have 15 other dishes to makeโ€ฆ BUT everything still needs to taste deliciously homemade. That is why we developed this recipe for Canned Cranberry Sauce. You can take the short cut of store-bought whole berry cranberries and dress them up to look and taste totally homemade! It only takes a couple extra ingredients and a couple minutes to add layers of flavor. It can even be made a few days ahead for easier holiday dinner prep!

a large white bowl of cranberry sauce

We are taking two cans of Ocean Spray Whole Berry Cranberries and making them SO much better with crushed pineapple, orange, and spices added! It is super simple to do.

And if you still really want to make them homemade from fresh cranberries grab this recipe, and you have an Instant Pot you can pop over to this recipe for Instant Pot Cranberry Sauce.

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What is Cranberry Sauce

If you are not familiar with cranberry sauce, sometimes called cranberry relish (although relish is more of a raw cranberry dish), it is a condiment or side dish that is made from whole cranberries and sugar. It is a popular holiday side dish served in the United States with Thanksgiving or Christmas Dinner.

It is the perfect complement to any rich and butter heavy dinner. It goes great with Roasted Turkey, Pot Roast, Braised Tri Tip, Pork Roast, or Rosemary Pork Loin.

Recommendations for Buying Canned Cranberries

There are two options when you go to the store to buy canned cranberries.

  • Jellied Cranberry Sauce
  • Whole Berry Cranberry Sauce

You want to make sure you buy the whole berry cranberry sauce, we like Ocean Spray brand. It is consistent and has a lot of berries.

Jellied Cranberry Sauce is the one that gives canned cranberry sauce a bad reputation! It is the one that comes out of the can whole, still showing the ribs of the can, and then gets cut into slices. NO THANK YOU… Although we love the idea of using cranberry sauce in a cocktail.

Whole Berry Cranberry Sauce actually has whole cranberries in it and is surrounded by a cranberry sauce. It is good, but lacks depth of flavor and additional texture. It is a great starting point for your “homemade cranberry sauce”.

Canned Cranberry Sauce Ingredients

You only need a few ingredients to dress up your canned cranberries:

ingredients to make canned cranberry sauce recipe

Orange Zest – the zest of an orange is literally just the orange peel portion, you want to avoid going to deep or you will also get the white pith under the peel, which can be bitter. A Microplane does a great job of zesting fresh oranges!

Crushed Pineapple – a little pineapple goes a long way in this recipe, you only need an 8 oz can. Make sure you get the crushed pineapple in 100% juice. It adds the perfect texture and sweetness.

Cinnamon & Clove – These two spices are the perfect addition here. The cinnamon is traditional and the clove adds perfect depth of flavor and warmth.

How to Make Cranberry Sauce

Start by opening the cans of whole cranberry sauce and pop them into a medium saucepan. You may need to run a knife or spoon between the cranberries and the can to get them to release.

Place the pot over low heat .

Now add the orange zest from a medium or large orange, canned crushed pineapple with juices, ground cinnamon and clove.

Stir it around the pot and let warm through for about 10 minutes.

Remove from the heat and let it cool.

Serving

You can serve your cranberries warm, cold or at room temperature, it is completely personal preference.

To serve them warm, you can cook them right before dinner and then let them cool for a while and serve. Or make ahead and then warm on the stove or in the microwave for a minute.

To serve cold (my favorite way to serve them!) make the cranberries ahead and then pop in the refrigerator for a couple hours or a couple days. Give them a stir and place them on the dinner table.

A thanksgiving plate with canned cranberry sauce poured over the turkey

Making Cranberries Sweeter

Give the cranberries a taste. There is already quite a bit of sugar in the canned cranberries, but if you still like it a little sweeter, try using some of these options, adding just a little at a time:

  • brown sugar
  • white sugar
  • maple syrup

Making Cranberries More Tart

If you like tart cranberries then you want more acid. Achieve this by adding a little lemon juice, taste, and add more as you like.

Using Leftover Cranberry Sauce

Store any leftover cranberry sauce in the fridge, covered, for up to a week.

It is excellent added to leftover turkey sandwiches, over ice cream, or served with other proteins like pork chops, roasted pork loin. Or use it to mix up a cocktail!

How to Store Cranberry Sauce

Leftover Cranberry Sauce can be stored in the fridge in an airtight container for up to a week. Use leftovers cold or zap in the microwave for 20 seconds.

More Delicious Holiday Side Dishes

thanksgiving table with plates full of food and candles and glasses

Thanksgiving Dinner Menu

Check out this full guide including the full menu and recipes for Thanksgiving Dinner for 10.

Get the recipes
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a cowl of cranberry sauce with a spoon for serving

Canned Cranberry Sauce Recipe + Video

A recipe to turn your canned cranberry sauce into a spectacular side dish for your Holiday feast! They will taste just like homemade, no one will ever know they started in a can!
5 from 12 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 10 people
Calories: 134kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 2 (14 oz.) canned whole berry cranberry sauce
  • 8 oz crushed pineapple in juice - – do not drain!
  • orange zest of 1 orange - – medium or large size
  • ยผ teaspoon ground cinnamon
  • healthy pinch of ground clove

Instructions
 

  • Place all the ingredients in a sauce pan over low heat. Stir to combine
    2 (14 oz.) canned whole berry cranberry sauce, 8 oz crushed pineapple in juice, orange zest of 1 orange, ยผ teaspoon ground cinnamon, healthy pinch of ground clove
  • Warm together for 10 minutes, stirring occasionally.
  • Taste for sweet/tart preference!
    To make sweeter add a little brown sugar, maple syrup or white sugar.
    To make more tart squeeze in a little lemon juice.
  • Remove from the heat and cool for 15-20 minutes.

Serving/Storing

  • Canned Cranberries can be served warm or cold.
    (Cold is my preferred way! It adds a nice temperature contrast to the warm/hot meal)
  • You can make these up to a week ahead and store in the fridge, covered. Give them a stir before serving cold.
    Or heat them over low for a few minutes to serve warm.
  • Leftovers are great on turkey sandwiches or over ice cream!

Recipe Tips and Notes:

ย 
More Cranberry Recipes:
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Serving: 1serving | Calories: 134kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 49mg | Fiber: 1g | Sugar: 33g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 1mg

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Braised Tri Tip with Red Wine Glaze

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Braised Tri Tip is an excellent beef dish to serve at the holidays or any family dinner. It is less expensive than brisket but still has a really nice beef flavor. This roast cooks up perfectly in the oven with a red wine braising liquid, that also makes a beautiful glaze for serving.

braised tri tip cut into slices and drizzled with red wine glaze

Some other roasts that are great for the holidays are Beef Pot Roast, Instant Pot Pork Roast, or Roasted Rosemary Pork Loin.

RELATED: Grilled Tri Tip with Mustard Butter

What is Tri Tip

Tri Tip, originally called the California Cut, is a cut of beef from the bottom sirloin. It is called the tri tip because it literally has 3 tips, and looks like a triangle.

It is becoming increasingly popular because it is a lean cut of beef that is still super flavorful AND economical.

raw tri tip showing the grain
fat cap side of a raw tri tip

This cut is traditionally cooked on a grill or smoked. However, we have found that it cooks up beautifully in a braising liquid.

Flavor

Although tri tip is considered a lean cut of beef it is still incredibly flavorful. It has rich beef flavor similar to a chuck roast.

It also has beautiful marbling throughout which lends to the buttery flavor.

The fat cap renders perfectly when cooked low and slow. It not only creates a wonderful crust on this roast, it is super flavorful too, like the beef fat on a ribeye!

Other Tri Tip Recipes

If you really love the flavor on this Braised Tri Tip then I recommend checking out some other tri tip recipes too:

Braising VS. Roasting

Braising is a cooking method that starts by browning the meat at high temperatures and then cooking the meat low and slow in some form of liquid, usually a broth or wine.

Roasting is a cooking method that uses hot air surrounding that meat, very little or no liquid is used in roasting.

Ingredients

Here are the items that you need to make Braised Tri Tip:

ingredients for braised tri tip

Carrots/Celery/Onions/Garlic – Just do a rough cut here, you will not be serving these veggies they are just flavoring the braising liquid.

Red Wine – I like to use a Malbec, Cabernet, Shiraz, Zinfandel, or Merlot here. Something bold that I also like to drink.

Apple Cider Vinegar – don’t skip this part!!! It really finishes the red wine glaze by adding a little high note.

Butter/Flour – these are the last ingredients added. They are mashed together to make a beurre manie, which is a liquid thickener.

Trimming a Tri Tip

This triangle shaped beef cut should come nice and trimmed up.

The only thing you will need to check is if there is any silver skin remaining. This will literally be shiny silvery looking stirpes that you will not be able to chew through!

Also if there is excess fat cap you will want to trim that down to ยฝ-1/4 inch thick.

Step by Step Picture Instructions

To make a Braised Tri Tip with Red Wine Glaze

  • Prick the fat cap of the tri tip with a fork and then season with salt and pepper.
  • Brown both sides in oil.
  • Soften the onions, celery, and carrots. Add the garlic and tomato paste.
carrots, onions, and celery softened in a dutch oven
  • Pour in the beef broth, red wine, and add the herbs.
  • Nestle the roast back in the pot, cover with parchment paper and then cover with a lid.
beef broth, red wine, herbs in a dutch oven
browned tri tip nestled in a dutch oven
parchment paper tucked around a tri tip in a dutch oven
  • Braise at 325 degrees for 2 ยฝ hours.
tri tip that has been braised in red wine and beef broth
  • Make a red wine glaze by straining the braising liquid, add the vinegar, and simmer. Whisk in the beurre manie.
solids from the braising liquid in a strainer over a sauce pot
red wine glaze in a sauce pan

Cutting a Tri Tip

As always, it is crucial to cut beef against the grain. Doing so ensures the most tender chew on any cut.

Because of where the tri tip is cut from it has two different grains, you will want to take note of this before you sear.

Correctly Cutting A Tri Tip

Serving

This Braised Tri Tip is excellent served with mashed potatoes or stuffing, a roasted veggie and of course dinner rolls. Here are some recipe ideas to choose from:

How Much Per Person

When you are gauging how much tri tip to purchase, go by the raw meat weight.

You will want to plan about ยฝ a pound of raw tri tip per person. It will shrink a little in size by rendering while it braises in the oven, so it will be a little less than ยฝ lb. cooked tri tip per person when it comes to serving.

a plate of sliced tri tip with stuffing and green beans

Tips for the BEST Braised Tri Tip

  • Take the extra time at the beginning to get a nice brown seared crust on the roast, it adds great flavor and texture, especially to the fat cap.
  • Leave a little fat cap on the tri tip, about ยผ inch, it renders slightly to add flavor to the roast and the sauce AND is delicious beef fat!!!!!
  • Take note of the two directions of grain, make sure you cut against the grain.
  • Use a red wine that you also would like to drink, the flavor will concentrate in the oven.
  • Don’t skip the fresh herbs, they impart amazing flavor to the glaze.
  • Use the parchment to aid in the braising of the tri tip.
  • Cut the roast the right way!!! It has two grains, watch this video to make sure you get a tender chew.
a spoon drizzling red wine glaze on a tri tip

Other Delicious Dinner Recipes from Mom’s Dinner

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Rate This Recipeโ†’
sliced tri tip with red wine glaze and herbs

Braised Tri Tip with Red Wine Glaze

A beautiful beef cut that is braised in red wine and beef broth, then finished and served with a red wine glaze. Tri Tip is an economical and lean cut of beef yet really flavorful (like a chuck roast).
LISTEN TO THE FULL AUDIO RECIPE WITH THE PLAYER BELOW.
5 from 7 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Servings: 5 people
Calories: 597kcal
Author: Susie Weinrich

Equipment

Ingredients

Tri Tip

  • 3 lb. fresh tri tip - with good marbling
  • 2 tablespoon oil - canola or olive oil
  • kosher salt and black pepper

Braising Liquid

Instructions
 

Tri Tip Note

  • Because of where the tri tip is cut from it will have two different grains (see photo), so you will have two different cutting directions. There is a video linked in the note box below that shows how to cut your tri tip for optimal tenderness.

Braised Tri Tip Recipe Instructions

  • Preheat the oven to 325ยฐ.
  • Trim the fat cap on the tri tip so that it is ยฝ-1/4 inch thick. Also remove any silver skin (if there is any).
    Prick the fat cap, down to the meat, with a fork or sausage pricker. This will help the fat render and get a nice crust.
    Generously salt and pepper the tri tip on both sides. Lightly rub it into the meat.
    3 lb. fresh tri tip, kosher salt and black pepper
  • Place your Dutch Oven or roasting pan over medium-high heat on the stove top. Add the oil and let it get hot.
    2 tablespoon oil
  • Place the trip tip, fat side up, in the hot oil and brown the first side, about 5 minutes. Flip and brown the other side, about 4-5 minutes.
    Remove the tri tip to a plate.
  • In the now empty pan add the onions, carrots, celery and salt and pepper. Soften and brown lightly for about 10 minutes. Scraping up any browned bits on the bottom of the pan as you are able (this is called deglazing and is full of flavor!!!)
    1 yellow onion, 2 carrots, 2 celery stalks, ยฝ teaspoon kosher salt, ยผ teaspoon black pepper
  • Add in the garlic and tomato paste, stir around the pan to mix with the veggies.
    3 garlic cloves, 1 tablespoon tomato paste
  • Pour in the beef stock and wine and deglaze the bottom of the pot further.
    1 cup beef broth, 1 cup good red wine
  • Add in the bay leaves, rosemary, and thyme.
    2 bay leaves, 2-3 sprigs each: thyme and rosemary
  • Nestle the tri tip into the liquid, fat side up. Place a piece of parchment paper directly over the roast. This will help the braising liquid work it's magic!
  • Cover the pot with a lid, or if you do not have a lid tightly cover with foil.
  • Place in the oven to braise for 2 ยฝ hours.
  • Remove the braised tri tip from the pot to a separate plate or wooden cutting board, cover with foil. Let rest for 15 minutes.
  • Meanwhile make the red wine glaze:

Red Wine Glaze

  • Place a fine mesh strainer over a sauce pan and strain the braising liquids from the solids. Discard the solids.
  • Place the sauce pan/braising liquid over medium high heat, add the apple cider vinegar, and then simmer the sauce for 5 minutes.
    If any brownish-tannish bubbles/scum rises to the top, skim that off and discard.
    1 teaspoon apple cider vinegar
  • Mix the softened butter with the flour by mashing with a fork, this is called a beurre manie and will thicken your sauce beautifully!
    Turn the heat to low, then whisk the beurre manie into the sauce.
    Once thickened pull from the heat. Taste for seasoning.
    2 tablespoon butter, 2 tablespoon all purpose flour

Serving

Recipe Tips and Notes:

Recipe Tips:
  • Take the extra time at the beginning to get a nice brown seared crust on the roast, it adds great flavor and texture, especially to the fat cap.
  • Leave a little fat cap on the tri tip, about ยผ inch, it renders slightly to add flavor to the roast and the sauce AND is delicious beef fat!!!!!
  • Take note of the two directions of grain, make sure you cut against the grain.
  • Use a red wine that you also would like to drink, the flavor will concentrate in the oven.
  • Don’t skip the fresh herbs, they impart amazing flavor to the glaze.
  • Use the parchment to aid in the braising of the tri tip.
  • Cut the roast the right way!!! It has two grains, watch this video to make sure you get a tender chew.
MORE TRI TIP: Grilling a tri tip is another great way to cook this cut of beef. Pop over and check out this Marinated Grilled Tri Tip next time you buy this cut.
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Serving: 1serving | Calories: 597kcal | Carbohydrates: 9g | Protein: 58g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 642mg | Potassium: 1121mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4277IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 5mg

Deluxe Chicken Tetrazzini

by 2 Comments

Chicken Tetrazzini is a classic pasta dish that is creamy, cheesy and comforting! This is an elevated Tetrazzini made with a sherry laced cream sauce filled with spaghetti, chicken, peas, almonds and mushrooms. No “cream-of-soups” or sour cream in this dish.

chicken tetrazzini in a glass casserole pan

You can also use turkey in place of the chicken, which makes it great dish to make with leftover Thanksgiving turkey.

It’s a Classic

Tetrazzini is a classic American pasta dish that is made with chicken or turkey and sometimes seafood. Spaghetti is mixed with cooked chicken, mushrooms, peas, and almonds and is then baked in a sherry laced cream sauce.

It is famously named after an early 1900’s opera singer, Luisa Tetrazzini, from San Francisco.

Ingredients

Here are the ingredients that you need to make Deluxe Chicken Tetrazzini:

Ingredients for tetrazzini on a table with text overlay

Celery – If celery is not your favorite, try using chopped water chestnuts instead. They really don’t have any flavor, it is just the PERFECT crunch.

Spaghetti – if you do not have spaghetti you can absolutely sub in other pastas: fettuccine or linguine work great. Make sure to break the pasta in half before boiling, it will make the casserole easier to serve and eat!

Almonds – it is traditional to include slivered almonds in tetrazzini, however if you don’t have almonds or have allergies you can absolutely omit them.

To toast the almonds place them in a dry non-stick skillet over medium heat and occasionally stir them until they are starting to turn golden.

Peas – frozen peas are the perfect option for this dish. They will hold up to the oven heat, unlike canned peas which can get soft and mushy.

Sherry – is simply wine fortified with brandy, then salt is added as a preservative. It is used to add a sweet and salty, nutty flavor to food.

You will want to buy a cooking sherry at your grocery store, it will be near the vinegars or in the condiment aisle.

Substitution for Sherry

If you can, definitely buy the cooking sherry, you can also make this Cajun Shrimp & Sausage Pasta with it!

If you prefer to not purchase another condiment for your fridge door, you can use one of these options as a sub:

  • dry white wine
  • dry vermouth (do not use sweet vermouth)
  • apple cider, white vinegar or sherry vinegar… but only use 1 tbsp!!!

Chicken OR Turkey

This recipe will work with chicken or turkey. It is a great recipe to use up leftover Thanksgiving Turkey, just like this pot pie!

If you plan to use chicken here are some options for your cooked chicken:

Step by Step Picture Instructions

Once you start making and sautรฉing the veggies/sauce this recipe comes together really fast. I recommend measuring out all the ingredients before getting started.

  • Break the spaghetti noodles in half and then Cook/Drain/Rinse. Set aside
  • Toast the almonds.
  • Sautรฉ the celery and onion in butter. Add the mushrooms and garlic for another minute.
  • Whisk in the flour then the milk stirring constantly while it simmers (don’t boil).
  • Once the sauce is thickened add the cheese, peas, Worcestershire, nutmeg, onion powder, salt and pepper. Melt the cheese completely.
a pot of veggies and a sherry laced cream sauce
  • Whisk in the sherry.
  • Remove from the heat and add in the cooked spaghetti, cooked chicken and toasted almonds.
spaghetti, chicken and almonds in a cream sauce with peas and mushrooms
  • Place in a 9×13 casserole dish that has been sprayed with non-stick spray.
  • Sprinkle on the parmesan cheese.
  • Bake for 15-20 minutes at 375.
  • chicken tetrazzini in a 9x13 pan with parmesan being sprinkled over top
  • chicken tetrazzini baked in a 9x13 pan

What to Serve with Chicken Tetrazzini

Tetrazzini is excellent served with sautรฉed green beans, a side salad and garlic bread.

Make Ahead

You can absolutely make your Chicken Tetrazzini ahead for easy dinner prep.

Simply prepare the dish completely. Then instead of baking, cover the 9×13 pan with foil and pop in the fridge for up to 2 days.

When it is time for dinner just add 15 minutes onto the cooking time to warm it through.

chicken tetrazzini on a table with plates and forks

Freezing

I have not tested this specific recipe in the freezer.

A lot of Tetrazzini recipes say that you CAN freeze the dish for up to 2 months. However, most of those recipes are made with sour cream and “cream of” soup.

This recipe is made with milk and cheese, which generally does not do well in the freezer.

Tips for the Best Chicken Tetrazzini

This truly is the BEST Chicken Tetrazzini I have ever had. Follow these tips to make it the best in your kitchen:

  • Use fresh shredded cheese, not pre shredded. It will melt creamier!
  • Buy the cooking sherry. It adds a great layer of flavor to the cream sauce.
  • Cook your spaghetti al dente, it will continue to cook in the oven and you don’t want it mushy.
  • Break the spaghetti in half so it is easier to serve and eat.
  • Take the extra time to toast the almonds. It totally changes the flavor.
  • Use whole milk. The milk fat will stabilize the sauce.
  • Use frozen peas, not canned. The frozen peas will hold up in the oven.

Other Delicious Dinner Recipes

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chicken tetrazzini in a casserole dish

Deluxe Chicken Tetrazzini Recipe

An elevated Chicken Tetrazzini that has a homemade sherry laced cream sauce filled with spaghetti, chicken, peas and mushrooms. It is creamy, cheesy and a delicious crowd-pleasing dinner!
(can use cooked turkey too!)
5 from 4 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 474kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 8 oz spaghetti - cooked al dente per package instructions
  • 1 cup celery - diced, (chopped water chestnuts could also be used)
  • ยฝ cup yellow or white onion - diced
  • 4 tablespoon butter
  • 8 oz mushrooms - sliced, button or baby bella mushrooms will work
  • 2 garlic cloves - minced
  • ยฝ cup (scant) all purpose flour
  • 2 ยฝ cups whole milk
  • 1 cup (heaping) sharp cheddar cheese - shredded
  • 1 cup frozen peas
  • 2 tablespoon Worcestershire sauce
  • โ…› teaspoon nutmeg
  • 1 teaspoon onion powder
  • 1 ยฝ teaspoon kosher salt
  • ยผ teaspoon black pepper
  • ยผ cup cooking sherry
  • 2 cups cooked chicken (or turkey) - diced
  • ยฝ cup slivered almonds - toasted
  • 1 cup parmesan cheese - shredded
  • non stick spray

Instructions
 

Recipe Tip

  • Once you start the sauce the Tetrazzini comes together really quickly. I recommend measuring out all the ingredients before you get started. It will be a faster and easier work flow!

Recipe Instructions

  • Preheat the oven to 375. Generously spray a 9×13 baking dish with non stick spray.
  • Break the spaghetti noodles in half and cook them in a pot of salted boiling water, to al dente per package instructions. Drain and lightly rinse with cool water to stop the cooking.
    Set aside.
  • Toast the slivered almonds in a dry pan over medium heat until golden, stirring occasionally so they don't burn.
  • Meanwhile, in a large skillet over medium heat sautรฉ the celery and onions in butter, for about 3 minutes. Add the mushrooms and sautรฉ another 2 minutes.
  • Add the minced garlic and cook another minute.
  • Whisk the flour into the veggie mixture, making a roux.
  • Now slowly whisk in the milk. Stirring constantly, bring the mixture to a simmer over medium heat until it starts to thicken, be patient.
    Do not let the mixture boil.
  • Turn the heat back to low, add the shredded cheddar cheese, peas, Worcestershire, nutmeg, onion powder, salt and pepper. Stir until the cheese has melted.
  • Now whisk in the cooking sherry.
  • Remove from the heat and stir in the cooked chicken, toasted almonds, and cooked spaghetti. Toss to coat the ingredients with the sauce.
  • Pour the mixture into the prepared baking dish. Sprinkle the parmesan cheese over top and bake for 15-20 minutes until the tetrazzini is bubbly and the cheese is melted on top.

Making Ahead

  • Prepare the dish completely as instructed above. However instead of baking, let the dish cool. Then cover and place in the fridge for up to 2 days.
  • To bake, remove the cover and place in a 375ยฐ oven for 30 minutes.

Serving

  • Serve hot. Scoop out servings and pair with a side salad and garlic bread.

Recipe Tips and Notes:

Cooking Sherry Substitutes:
  • dry white wine
  • dry vermouth (do not use sweet vermouth)
  • apple cider, white vinegar or sherry vinegar… but only use 1 tbsp!!!
Recipe Tips:ย 
  • Use fresh shredded cheese, not pre shredded. It will melt creamier!
  • Buy the cooking sherry. It adds a great layer of flavor to the cream sauce.
  • Cook your spaghetti al dente, it will continue to cook in the oven and you don’t want it mushy.
  • Break the spaghetti in half so it is easier to serve and eat.
  • Take the extra time to toast the almonds. It totally changes the flavor.
  • Use whole milk. The milk fat will stabilize the sauce.
  • Use frozen peas, not canned. The frozen peas will hold up in the oven.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 474kcal | Carbohydrates: 39g | Protein: 24g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 884mg | Potassium: 528mg | Fiber: 4g | Sugar: 8g | Vitamin A: 777IU | Vitamin C: 10mg | Calcium: 387mg | Iron: 2mg

Homemade Turkey Pot Pie

by 3 Comments

Homemade Turkey Pot Pie is the perfect dish to make when you have leftover roast turkey (or chicken!). This is a double crust pot pie loaded with veggies, herbs and turkey, all in a creamy sauce. It makes an excellent family dinner.

turkey pot pie with a golden crust and sprig of thyme

Another great leftover turkey recipe is this Deluxe Chicken Tetrazzini (you can absolutely make it with turkey!).

Why This is the Best Homemade Pot Pie

  • Turkey Pot Pie is a great way to use up leftover turkey, especially around Thanksgiving and Christmas!
  • It is a double crust pie, which encases the filling and makes it a heartier dinner.
  • It can be made with turkey or chicken, even beef (like pot roast) would work here!
  • The creamy gravy that fills the pot pie is not too runny or overly thick and gloopy. It has the perfect consistency to hold the veggies and turkey.
  • Use store bought crust for ease, or make your own flaky pie crust. Both work!
  • The pot pie filling has the PERFECT flavor from the use of chicken base, garlic, parsley and thyme.

Ingredients

Homemade Turkey Pot Pie is made with really simple ingredients. Most of which you might already have, especially if it is the Holiday Season!

ingredients on a table with text labels

Chicken Base – chicken base is like chicken bouillons better looking cousin. It is a much more flavorful version! You can find it in the soup aisle near the broth and bouillon. It will be in a jar, and is a paste consistency.

I like to use “Better Than Bouillon” brand.

Pie Crust – this is a double crust pot pie, so you will need a top and bottom crust. You can absolutely make your own pie crust, or buy a (2) pack pie crust at the store.

Thyme – this is the perfect herb to pair with turkey or chicken. However if thyme is not your fave, you can sub rosemary here… or do a combo of both!

Turkey or Chicken

Feel free to use turkey or chicken in this recipe. They will both be delicious. It is great to make when you have leftover, but if you don’t, here are some other options to make cooked turkey or chicken:

  1. Leftover Roasted Turkey Breast
  2. Poached Chicken or Turkey Filets
  3. Instant Pot Rotisserie Chicken
  4. OR at your deli counter ask for a large slice of roasted turkey breast and you can shred/dice it at home. Do not get the pressed deli meat, make sure it is whole roasted turkey breast meat.

Step by Step Picture Instructions

Just a few steps and you will have an amazing Homemade Turkey Pot Pie!

  • Preheat the oven to 425 degrees.
  • Melt the butter in a skillet and sautรฉ onion, garlic, celery and carrots, about 7-8 mins.
  • Add the flour and stir in.
  • Whisk in the stock, chicken base, salt and pepper. Then bring to a boil.
  • Once thickened remove from the heat and stir in the heavy cream, parsley, thyme, turkey and peas. Cool for 10 minutes.
turkey pot pie filling in a dutch oven
  • Place bottom crust in pie pan.
  • Pour the slightly cooled filling into the pie crust. Place the second crust over the filling. Crimp and seal the edges.
bottom crust with pot pie filling inside
  • Brush with egg wash and cut 4 slits in top.
  • Bake for 30-40 minutes.
turkey pot pie before it is baked

How to Fold and Crimp the Pie Crust

To seal in the pot pie filling you will want to crimp the top crust to the bottom crust. Here is how you achieve that seal:

Start by folding the edges of the top crust over and under the edges of the bottom crust. Then lightly press them together, sealing the filling inside the crust.

To crimp the edges take your thumb and index finger on the outside of the pie crust edge, then press the index finger of the other hand between the fingers on the other hand, pressing the crust between your fingers. It makes a classic crimped edge.

See the photos below for visual help. You can also watch the video in the recipe card for help sealing and crimping the double crust pot pie.

showing how to fold a top crust over a bottom crust
showing how to crimp a crust

Freezing

You can 100% freeze your Homemade Turkey Pot Pie!

Prepare the filling and let it cool. Now prepare the pie pan (make sure it is freezer and oven safe) with the bottom crust. Fill it with the cooled filling.

Now add the top crust and crimp the edges, then make 4 slits in the top.

Wrap the entire pot pie and pan in plastic wrap and then foil.

Keep in the freezer for up to 3 months.

Cooking from Frozen

Do not thaw the frozen pot pie before baking. Preheat the oven to 375 degrees.

Brush the crust with an egg wash. Pop the frozen pot pie in the oven, on a baking sheet to catch spills, and bake for 80-90 minutes until it is golden and bubbling.

If the crust is getting too dark simply tent some foil over top for the remaining cooking time.

side view of a cooked turkey pot pie with double crust

What to Serve with Turkey Pot Pie

Turkey Pot Pie can absolutely be served by itself! It has your veggie, protein and starch all-in-one. However if you want to make it more of a dinner experience, here are some great side dish options:

Dessert

Don’t forget dessert! Any of these will be perfection:

Tips for Making the BEST Turkey Pot Pie

Follow these recipe tips to make the very BEST Homemade Turkey Pot Pie:

  • Make sure you are not using a deli style meat in the pot pie. You want whole turkey or chicken meat.
  • Don’t skip the chicken base! It adds such a nice chicken flavor to the sauce
  • Use a quality pie crust. One that will turn out nice and flaky.
  • Choose the herb that your family will love… thyme, rosemary, or even a little sage will work.
  • Let your filling cool slightly so it doesn’t melt the bottom crust.

More Delicious Dinner Recipes to Discover

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turkey pot pie with a slice taken out

Homemade Turkey Pot Pie Recipe + Video

A delicious double crust, savory pot pie loaded with turkey, veggies, and herbs all in a creamy sauce. This is a great dish to make with leftover roasted turkey (or chicken!).
5 from 4 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 403kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 1 (2 count) pie crust – - store bought or make your own Flaky Pie Crust
  • 4 Tbsp. Butter
  • 1 yellow or white onion - diced
  • 3 garlic cloves - minced
  • ยฝ Cup celery - - medium diced
  • 1 Cup carrots - - medium diced
  • ยผ Cup plus 1 Tbsp. all-purpose flour
  • 2 Cups chicken stock
  • 1 tablespoon (heaping) chicken base - I like Better Than Bouillon brand
  • ยพ tsp. Kosher salt
  • ยฝ tsp. pepper
  • ยผ Cup heavy cream
  • 2 Tbsp. fresh parsley - chopped
  • 1 teaspoon (heaping) fresh thyme leaves - chopped
  • 3 Cups cooked turkey (or chicken) - diced and/or shredded
  • 1 cup frozen petite peas
  • 1 egg plus 1 tablespoon water - (egg wash for pastry)

Instructions
 

  • Preheat the oven to 425 degrees.
  • To make the filling, in a large sautรฉ pan over medium heat, melt the butter. Add the onion, garlic, celery and carrots and cook, stirring often until the carrots are crisp/tender (about 7-8 minutes).
    4 Tbsp. Butter, 1 yellow or white onion, 3 garlic cloves, ยฝ Cup celery -, 1 Cup carrots -
  • Add the flour and cook, stirring constantly for 1 minute.
    ยผ Cup plus 1 Tbsp. all-purpose flour
  • While whisking the mixture, add the stock, chicken base, salt and pepper.
    2 Cups chicken stock, 1 tablespoon (heaping) chicken base, ยพ tsp. Kosher salt, ยฝ tsp. pepper
  • Whisk until smooth and bring to a boil. Simmer until thickened (about 3-5 minutes).
  • Remove from the heat and stir in the heavy cream, parsley, thyme, turkey and peas. Set aside to cool for 10 minutes.
    ยผ Cup heavy cream, 2 Tbsp. fresh parsley - chopped, 1 teaspoon (heaping) fresh thyme leaves, 3 Cups cooked turkey (or chicken), 1 cup frozen petite peas
  • Place the bottom crust into an ungreased 9 inch, deep dish pie pan. Press the crust firmly against the sides and bottom
    1 (2 count) pie crust –
  • Pour the slightly cooled filling into the pie crust. Place the second crust over the filling.
  • Fold the excess top crust over the outside edge of the bottom pie crust edge. Press edges together to seal.
  • Then crimp the edges of the pie crust:
    Place your index finger and thumb about 1 inch apart on the outside of the crust ridge. Use the index finger of the other hand to press the crust between your thumb and index finger. Repeat all the way around the pie.
    See photo for reference:
    showing how to crimp a crust
  • Whisk the egg and 1 tablespoon water together and brush the egg wash all over the top crust.
    1 egg plus 1 tablespoon water
  • Cut a few slits into the top of the pie crust to vent the pie.
  • Place the pot pie on a baking sheet to catch and spills. Bake at 425ยฐ for 30-40 minutes until the crust is a deep golden brown and the filling is bubbling around the edges.
    Pro Tip: if the crust is getting too brown tent some foil loosely over the pot pie for the remaining cooking time.
  • Let the pie cool for 15-20 minutes before spooning/cutting individual portions.

Serving

Preparation for Freezing

  • Prepare the filling and let it cool. Now prepare the pie pan (make sure it is freezer and oven safe) with the bottom crust. Fill it with the cooled filling.
    Now add the top crust and crimp the edges, then make 4 slits in the top.
    Wrap the entire pot pie and pan in plastic wrap and then foil.
    Keep in the freezer for up to 3 months.

Baking from Frozen

  • Do not thaw the frozen pot pie before baking. Unwrap all the protective wrapping and discard.
    Preheat the oven to 375 degrees.
    Brush the crust with an egg wash.
    Pop the frozen pot pie in the oven, on a baking sheet to catch spills, and bake for 80-90 minutes until it is golden and bubbling.
    If the crust is getting too dark simply tent some foil over top for the remaining cooking time.

Recipe Tips and Notes:

Recipe Tips:
  • Make sure you are not using a deli style meat in the pot pie. You want whole turkey or chicken meat.
  • Don’t skip the chicken base! It adds such a nice chicken flavor to the sauce
  • Use a quality pie crust. One that will turn out nice and flaky.
  • Choose the herb that your family will love… thyme, rosemary, or even a little sage will work.
  • Let your filling cool slightly so it doesn’t melt your bottom crust.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 403kcal | Carbohydrates: 29g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 928mg | Potassium: 481mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4205IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 2mg

Aรฑejo Manhattan

by Leave a Comment

An Aรฑejo Manhattan is made just like a classic Manhattan Cocktail but it is updated with Aรฑejo Tequila. The flavors of vanilla and caramel blend perfectly with the sweet vermouth and bitters. It is a perfect cocktail for tequila lovers!

Aรฑejo Manhattan in a coupe glass

Similar to the Aรฑejo Manhattan are the Aรฑejo Old Fashioned and Aรฑejo on the Rocks.

Ingredients

You just need Aรฑejo Tequila, Sweet Vermouth, Angostura Bitters and Orange Bitters to make this cocktail.

Aรฑejo Tequila

If you have not had Aรฑejo before it is a delicious tequila that is aged in barrels for a minimum of one year. Most Aรฑejos have a beautiful caramel color. The flavor is a blend of salty earthy tequila mixed with caramel and vanilla.

a bottle of casamigos anejo tequila, two glasses stacked, limes and a shot jigger

Since this cocktail is a liquor forward drink you want to make sure and use a quality tequila. I have tried and really like:

  • Casamigos
  • Patron

Glassware & Ice

A Manhattan can be served either up in a stemmed glass or in a rocks glass over a large ice cube.

top of a coupe glass with a luxardo cherry

If you like to serve your cocktail over ice, this Clearly Frozen ice cube set from Amazon makes amazing large CLEAR ice cubes!

And if you like to serve it up, in a stemmed glass let me give you a little tip about coupe glasses… they are SUPER abundant at thrift and antique stores. You can usually find sets of 6 for under $5.

Tips to Make the Best Aรฑejo Manhattan

  • Use a quality Aรฑejo tequila that is a nice dark caramel color. Generally a good Aรฑejo will be $50+. When you smell it, it should have aromas of caramel and vanilla.
  • This drink will be stirred, not shaken.
  • After pouring the liquid over ice give it a thorough stir, this will melt a little water in, mix the flavors together and open the complex flavors of the Aรฑejo.

More Aรฑejo Cocktails

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Anejo Manhattan in a coupe glass with a luxardo cherry

Aรฑejo Manhattan Recipe

Aรฑejo Manhattan is made just like a classic Manhattan Cocktail but it is updated with Aรฑejo Tequila. The flavors of vanilla and caramel blend perfectly with the sweet vermouth and bitters. It is a perfect cocktail for tequila lovers!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1 drink
Author: Susie Weinrich

Ingredients

  • 2 oz Anejo Tequila
  • ยพ oz sweet vermouth
  • 2 dashes Angostura bitters
  • 2 dashes Orange bitters
  • Garnish – Luxardo Cherry

Instructions
 

  • Pour the Anejo, sweet vermouth, and both bitters over ice in a cocktail pitcher or shaker.
  • This cocktail should be stirred around the ice, not shaken.
  • Then strain into a glass:
    You can serve the drink up in a stemmed glass (like a coupe glass), or over ice in a rocks glass.
    If serving over ice I like to use one large clear ice cube. This large clear ice cube maker from Amazon works amazingly!!

Recipe Tips and Notes:

Other great Aรฑejo cocktails to try:
Aรฑejo on the Rocks
Aรฑejo Old Fashioned
Tips:
  • Use a quality Aรฑejo tequila that is a nice dark caramel color. Generally a good Aรฑejo will be $50+. When you smell it, it should have aromas of caramel and vanilla.
  • This drink will be stirred, not shaken.ย 
  • After pouring the liquid over ice give it a thorough stir, this will melt a little water in, mix the flavors together and open the complex flavors of the Aรฑejo.
Did you make this recipe?Connect with me and let me know by commenting below!
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Dirt and Worms

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No, this is not an actual recipe for Dirt and Worms. LOL! It is a fun kids treat made of chocolate pudding (mud), crushed Oreos (dirt), and gummy worms (worms), that are layered to look like earth with worms crawling out. It is a great snack for a birthday, a group of kids, or a fun Halloween treat!

dirt and worms dessert in a small mason jar

Ingredients

Just 4 ingredients to make this cute kid-friendly snack:

  • 18-20 Oreos
  • Instant Chocolate Pudding
  • Milk (for the pudding)
  • Gummy Worms
Ingredients for making dirt and worms

Pudding – of course if you prefer the cook and serve pudding, you can use that. Just make sure you wait to layer your cups until the pudding is set.

Or if you have a homemade pudding recipe you like to use, that will work too!

Step by Step Picture Instructions

Start by preparing the instant chocolate pudding per package instructions. Let it set up, about 10 minutes.

Now crush the Oreos by placing them in a plastic baggie and using a small frying pan, rolling pin or meat tenderizer to crush them into a fine/medium crumb. You can also pop them in a food processor and pulse about 30-40 times.

Grab the glasses you will use.

Pro Tip: you definitely want a clear glass or cup for this treat! You want to be able to see the layers of “mud & dirt”.

crushed oreos, pudding and gummy worms in a glass

Place a tablespoon of crushed Oreos on the bottom, and then a heaping tablespoon of pudding, followed by another layer of Oreos and then a layer of pudding.

Now, place the gummy worms so they stick into the pudding just a little. This will anchor them in the cup.

Finish by covering the gummy worms with a tablespoon of crushed Oreo (aka. dirt).

Serve right away or pop in the fridge for a few hours.

More Fun Recipes for Kids!

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dirt and worms dessert in a mason jar with gummy worms around

Dirt and Worms Recipe

A fun layered dessert or treat that looks like layers of mud (pudding) and dirt (Oreos) with (gummy) worms crawling out of the top.
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 6 cups
Author: Susie Weinrich

Equipment

  • whisk
  • small clear cups

Ingredients

  • 3.6 oz box Instant chocolate pudding
  • 2 cups cold milk - to prepare the pudding
  • 18 up to 20 – Oreos - crushed
  • 5 oz bag gummy worms

Instructions
 

  • Start by preparing your instant chocolate pudding per package instructions.
    Let it set up, this will take about 10 minutes.
  • Meanwhile crush the Oreo cookies into a crumble.
    Pulse them in a food processor for 30-40 times, or place them in a baggie and crush them with a rolling pin or meat tenderizer.
  • Grab the small clear cups and layer the dirt and worms:
    1 tablespoon crushed Oreos
    1 heaping tablespoon chocolate pudding
    1 tablespoon crushed Oreos
    1 heaping tablespoon chocolate pudding
    anchor the gummy worms in the pudding
    top with another layer of 1 tablespoon crushed Oreos
  • You should have enough to make 6 cups.
  • Serve immediately or pop in the fridge for a few hours.
Did you make this recipe?Connect with me and let me know by commenting below!
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Spooky Spider Cupcakes

by Leave a Comment

These Spider Cupcakes are the perfect Halloween treat for kids! They make a great Halloween party dessert or classroom treat. You just need chocolate cupcakes, frosting, sprinkles, candy eyes, and pull-n-peel licorice.

Halloween Spider Cupcakes on a table with a spider web

Another creepy crawly dessert to check out are these Dirt and Worm Cups!

Check out some of these other fun Halloween treats that are easy to make: Ghost Cookies, Mummy Cookies, Bloody Guts Cinnamon Rolls, or Haunted Brownie Brittle.

Ingredients

Here are the things that you need to make Spider Cupcakes:

ingredients

Cupcakes & Frosting

You can make your own chocolate cupcakes, use a box mix, or buy some unfrosted cupcakes at the local bakery. All will work!

Same goes for the frosting – make your own or use store bought. All works!

Sprinkles

All sprinkles are not equal… some are crunchy, some are like sugar crystals, and some are soft.

For these Spider Cupcakes you want to get the soft ones, sometimes called “Jimmies”.

PRO TIP: Go to your grocery store bakery and ask for 1 cup of chocolate jimmies/sprinkles. They will scoop them into a deli container for you, and they will be much cheaper!

Step by Step Picture Instructions

Start by making chocolate cupcakes… or take a shortcut and grab some unfrosted cupcakes from a local bakery or grocery store!

a tray of chocolate cupcakes

Frost the cupcakes with chocolate frosting. Then adhere two candy eyes to the frosting.

Flip the cupcake upside down and dip in the chocolate sprinkles.

  • frosted cupcakes with two candy eyes
  • chocolate cupcakes with candy eyes and dipped in chocolate sprinkles

Cut the licorice to the right length. Then pull it apart into individual strands.

Stick the licorice legs into the frosting/cupcake, 4 per side, spiders have 8 legs.

Spider cupcakes with candy eyes and licorice legs

All done- you have cute little Spooky Spider Cupcakes perfect for Halloween!

More Fun Halloween Recipes

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Spider cupcakes with candy eyes and licorice legs

Spider Cupcake Recipe

Spooky chocolate cupcakes that look like spiders and are perfect for Halloween parties or kid's parties.
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
cooling the cupcakes: 1 hour
Total Time: 1 hour 40 minutes
Servings: 18 cupcakes
Author: Susie Weinrich

Equipment

  • Cupcake Tin
  • Paper cupcake liners

Ingredients

  • 15.25 oz box chocolate cake mix - makes 18-24 cupcakes
  • (oil, water and eggs per box instructions for the cake mix)
  • 16 oz chocolate frosting
  • 1 cup chocolate sprinkles/jimmies
  • edible candy eyes
  • pull-n-peel red licorice

Instructions
 

Cupcakes

  • Prepare and bake the box cake mix per package instructions- as cupcakes. You will have 18-24 cupcakes.
  • Cool completely.

Decorating

  • Frost a cupcake, place two edible candy eyes on one side.
    (NOTE: if you are generous with the frosting you may need a second tub of frosting!)
  • Gently dip the frosted cupcake in the chocolate sprinkles.
  • Cut the pull-n-peel licorice so that you have smaller sections. Pull it apart and then place 8 pieces in the frosting, to appear as the "legs" of the spider.
  • Repeat for all the cupcakes.

Recipe Tips and Notes:

For more spooky recipes head over to the Halloween Category on Mom’s Dinner!
Did you make this recipe?Connect with me and let me know by commenting below!
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Bloody Bone Breadsticks

by 1 Comment

Bloody Bone Breadsticks are the perfect spooky side dish for Halloween. Just 3 ingredients and under 30 minutes to make these delicious bones! Dip in marinara sauce or tomato soup for a “bloody” look. They also go great with chili, soup, or spaghetti!

bone breadsticks on a wooden surface with marinara dipping

For other spooky recipes perfect for October 31st, check out the full Halloween Category on Mom’s Dinner.

Ingredients

This is truly a simple recipe. It only takes 3 ingredients to make Bone Breadsticks:

  • Refrigerated Classic Pizza Crust
  • Olive Oil
  • Everything Seasoning
supplies and ingredients to make bone breadsticks

Pizza Crust Dough

I love using the Pillsbury refrigerated tube of dough. It’s easy and bakes up perfect!

However, any pizza crust or breadstick dough will work. Sometimes local pizza shops will sell their dough, which would be delicious!

Step by Step Picture Instructions

It only takes a couple minutes to make breadstick bones, and about 15 minutes to bake.

Preheat the oven to 400 and line a baking sheet with parchment paper.

Unroll the pizza crust onto the parchment.

pizza crust unrolled on a parchment paper lined baking sheet
pizza crust cut into strips

Cut the crust into 8 strips. Then tie/fold each end of the strips into a knot.

Brush each “bone” with olive oil and sprinkle on the everything seasoning.

pizza crust strips tied in knots
breadstick bones on a baking sheet

Bake for 15-18 minutes until golden.

Done!

bone breadsticks with everything seasoning

Other Halloween Recipes

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’
bone breadsticks on a table with marinara sauce

Bloody Bone Breadsticks Recipe + Video

Bloody Bone Breadsticks are the perfect spooky side dish for Halloween. Just 3 ingredients and under 30 minutes to make these delicious bones!
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 breadsticks
Author: Susie Weinrich

Equipment

Ingredients

  • 1 (13.8 oz) Classic Pizza Crust - -refrigerated tube, Pillsbury works great
  • Olive Oil
  • Everything Seasoning

Serving

Instructions
 

  • Preheat the oven to 400ยฐ. Line the baking sheet with parchment paper.
  • Unroll the pizza crust onto the parchment paper.
    Cut into 8 strips.
    Pro Tip: Cut the crust in half, then cut the halves in half, and then cut each piece in half.
    1 (13.8 oz) Classic Pizza Crust
    pizza crust cut into strips
  • Pick up a strip and tie/fold each end into a knot. Repeat for each strip.
    pizza crust strips tied in knots
  • Brush the bones with olive oil and then sprinkle on the everything seasoning.
    Olive Oil, Everything Seasoning
  • Bake for 15-18 minutes, until golden brown.
    Pro Tip: if your oven bakes unevenly, rotate the pan half way through the baking.

Recipe Tips and Notes:

Any pizza dough or breadstick dough will work for this recipe.
Make your night frightfully delicious with all the Halloween recipes on Mom’s Dinner!
Did you make this recipe?Connect with me and let me know by commenting below!
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