Mom's Dinner

menu icon
subscribe
search icon

Ground Turkey Shepherd’s Pie

by 78 Comments

Ground Turkey Shepherd’s Pie is such a great comfort food dinner. Ground turkey is mixed with carrots, peas, beef broth, red wine and lots of herbs & seasonings then is topped with super flavorful creamy mashed potatoes. It all gets baked up in one skillet. It is a great family dinner that everyone will LOVE!!

cast iron skillet with turkey shepherd's pie cooked in it

Some other great family recipes that use turkey are Turkey Pot Pie, Turkey Chili, Tetrazzini, or Turkey Meatloaf Muffins.

[feast_advanced_jump_to]

Why It’s SO Good!

  • The potato topping has it’s own delicious flavors of butter, sour cream and a little garlic.
  • Fresh rosemary lends amazing fresh flavor.
  • Ground sage adds just a hint of “holiday” that goes perfect with the turkey.
  • Red wine makes the filling deep and rich with flavor.
  • Using beef broth instead of chicken broth gives the filling a robust flavor.

This is the absolute BEST cottage pie recipe I've ever tried. It is moist, not at all dry inside with the perfect balance of flavors. I'm thrilled to have found this new family favorite. Thank you so much! Its a winner. – Diane

Ingredients

Pictured are the ingredients that you need to make Turkey Shepherd’s Pie, plus some helpful tips on a few ingredients:

ingredients for ground turkey Shepherd's Pie

Ground Turkey – When you cook with ground turkey it is always good practice to use 93/7. It has enough fat to be flavorful and juicy. The 99% lean is to be avoided at all cost!

You can absolutely use ground beef, ground pork or ground chicken if that is what you have in your fridge/freezer.

Spoon resting in a veggie and beef gravy mixture topped with a thick measure of mashed potatoes.

For Ground Beef…

If you are using ground beef, this recipe for Shepherd’s Pie is perfection! Check it out…

Beef Shepherd’s Pie

Red Wine – I HIGHLY recommend that you do not skip the red wine! If you do not want to buy an entire bottle just grab a carton or small “airplane” sized bottle. You only need ½ cup, but it makes all the difference.

Beef Broth – It may seem funny to use a beef broth in a turkey dish, but believe me it works! The beef broth adds a deepness of flavor that a chicken broth won’t. However if you are making this because you don’t eat beef, you can absolutely sub chicken broth.

Mashed Potatoes

Mashed Potatoes are the very best topping for Shepherd’s Pie. There is a great recipe included below for the mashed potatoes. However, you could also use one of these options:

Step by Step Picture Instructions

  • Boil the Russets and make the mashed potatoes. Set aside until assembly.
  • In a large oven safe skillet, sauté the onions, carrots, and celery in the oil, about 5 minutes.
  • Add the garlic and ground turkey and crumble while cooking through.
ground turkey with onions, carrots and celery
  • Now add in the rosemary, sage, salt, pepper, onion powder, flour and tomato paste.
  • Deglaze the pan with the red wine and let it reduce for about 5 minutes.
  • Finish with the beef broth, frozen peas, Worcestershire and bring to a boil. Simmer for 2-3 mins.
ground turkey, peas, carrots and herbs in a tomato and red wine base
  • Remove from the heat.
  • Dollop the mashed potatoes over the meat filling. Smooth it to the edges. To get nice browned bits on the top make swoops in the mashed potatoes.
dollops of mashed potatoes on top of Shepherd's Pie Filling
Spatula spreading mashed potatoes on Shepherd's Pie
  • If using a 10 inch skillet place it on a rimmed baking sheet to catch spills.
  • Bake at 350 for 30 minutes.

Listen To The Full Recipe

Serving

Serve the Turkey Shepherd’s Pie right in the skillet. Scoop out portions making sure to get a good filling to mashed potato topping ratio on each plate.

a scoop taken out of a Turkey Shepherd's Pie

Side Dishes

The nice thing about Shepherd’s Pie is it has everything in one – starch, protein and veggies – so it can really be served by itself.

But if you want to make it more of a dinner experience you can serve it with dinner rolls, a roasted veggie or side salad.

Recipe Tips

Top Tips

  • If you have leftover mashed potatoes this makes a great recipe to use them up!
  • Make Swoops in the mashed potatoes topping, the peaks brown beautifully in the oven.
  • Don’t skip the red wine! It lends amazing depth of flavor to the Turkey Shepherd’s Pie.
  • If rosemary isn’t your jam, sub in fresh thyme.
  • If you like a soupier filling, add ¼-1/2 cup of beef broth.
  • Pick a red wine you will like to drink. You only need ½ cup so you can enjoy the rest of the bottle.
  • Do not use 99% lean ground turkey. Go for the 93/7!
  • If you use a 10 inch skillet, place a rimmed baking sheet underneath to catch spills in the oven.
  • If ground turkey isn’t your thing you can absolutely use ground beef, ground pork, or ground chicken in this recipe.

More Delicious Comfort Food Dinners

Susie leaning on the kitchen counter

💛💛💛💛💛

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 Recipe→
Ground Turkey Shepherd's Pie in a cast iron skillet

Ground Turkey Shepherd’s Pie Recipe + Video

A delicious family dinner that has layers of ground turkey mixed with seasonings and herbs, carrots, and peas, all topped with creamy mashed potatoes and baked in the oven.
5 from 50 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 5 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 443kcal
Author: Susie Weinrich

Equipment

  • 10-12 inch oven safe skillet (cast iron works great)

Ingredients

Mashed Potato Topping

  • 2 - 2 ½ lbs. Russet potatoes - - peeled and cut into 1-2 inch chunks
  • ¼ cup sour cream
  • 5 Tbsp. butter
  • 2 Tbsp. whole milk or half and half
  • 1 tsp. Kosher salt
  • 1 fresh garlic clove - minced

Ground Turkey Shepherd's Pie Filling

Instructions
 

  • Preheat the oven to 350 degrees.

Mashed Potatoes

  • Place the potato chunks into a large pot and add cold water to cover them. Bring to a boil over high heat, then reduce to medium low and simmer uncovered until the potatoes are fork tender (about 15 minutes).
    2 - 2 ½ lbs. Russet potatoes
  • Drain the potatoes and return to the pan. Smash the potatoes using a hand held mixer or a potato masher. Add the sour cream, butter, milk and salt.
    ¼ cup sour cream, 5 Tbsp. butter, 2 Tbsp. whole milk or half and half, 1 tsp. Kosher salt, 1 fresh garlic clove
  • Taste and adjust seasoning. Set the mashed potatoes aside until assembly.
  • Can also use a store-bought refrigerated mashed potato, not instant potato flakes! Just boost the flavor with sour cream, butter, cream cheese and a garlic clove!

Ground Turkey Filling

  • For the filling, heat oil in a 10-12 inch cast iron skillet (or oven safe pan) over medium heat. Add onion, celery, carrot and cook until softened, about 5 minutes.
    1 Tbsp. Olive oil, 1 small onion (yellow or white), ½ cup celery, ½ cup carrot
  • Add the ground turkey and garlic, and crumble/cook until browned, about 5 minutes.
    3 garlic cloves, 1 pound ground turkey
  • Stir in the rosemary, ground sage, salt, pepper, onion powder, flour and tomato paste and cook 1 minute.
    1 tsp. (heaping) fresh rosemary, ¼ tsp. ground sage, 1 ½ tsp. Kosher salt, ½ tsp. pepper, 1 tsp. onion powder, 2 Tbsp. tomato paste, 2 tablespoon all purpose flour
  • Deglaze the skillet with the red wine and reduce, about 4-5 minutes .
    ½ cup red wine
  • Stir in the beef broth, frozen peas and Worcestershire and bring to a boil. Simmer filling for 2-3 minutes.
    ** If you like your filling a little soupier you can add ¼-1/2 cup beef broth at this point and simmer for another 2-3 minutes.
    1 ½ cup beef broth, 1 cup frozen peas, 1 Tbsp. Worcestershire sauce

Assembly & Baking

  • Dollop the mashed potatoes evenly over the filling in the cast iron skillet. Using a spoon or spatula, spread the potatoes evenly over the filling and all the way to the edges of the skillet.
    Pro Tip: Make some swoops in the potatoes, the peaks will brown nicely in the oven!
    dollops of mashed potatoes on top of Shepherd's Pie Filling
  • Transfer the skillet to the oven. Bake at 350 degrees for 30 minutes.
    Pro Tip: If using a 10 inch skillet you may want to put a baking sheet or foil under the skillet to catch any drips as it is very full
    Spatula spreading mashed potatoes on Shepherd's Pie
  • You can place under the broiler for 5 minutes at the end if you want the top to be golden brown.
  • Let the Shepherd's Pie rest for 5 minutes before serving.

Recipe Tips and Notes:

Instant Pot Mashed: you can also make your Mashed Potatoes in the Instant Pot!
Recipe Tip To Remember:
  • If you have leftover mashed potatoes this makes a great recipe to use them up!
  • Make Swoops in the mashed potatoes topping, the peaks brown beautifully in the oven.
  • Don’t skip the red wine! It lends amazing depth of flavor to the Turkey Shepherd’s Pie.
  • If rosemary isn’t your jam, sub in fresh thyme.
  • If you like a soupier filling, add ¼-1/2 cup of beef broth.
  • Pick a red wine you will like to drink. You only need ½ cup so you can enjoy the rest of the bottle.
  • Do not use 99% lean ground turkey. Go for the 93/7!
  • If you use a 10 inch skillet, place a rimmed baking sheet underneath to catch spills in the oven.
  • If ground turkey isn’t your thing you can absolutely use ground beef, ground pork, or ground chicken in this recipe.
Ground Turkey: You can absolutely use ground beef, ground pork or ground chicken if that is what you have in your fridge/freezer.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 443kcal | Carbohydrates: 47g | Protein: 25g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1246mg | Potassium: 1335mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2517IU | Vitamin C: 25mg | Calcium: 88mg | Iron: 3mg

More recipes you will love

Recipe for Swedish Meatballs

by 7 Comments

When I had my first baby, Maddie, friends and family showed up with meals (thank goodness!). One of the dishes that stood out the most was my sister's famous Homemade Swedish Meatballs. She served them with a rich, creamy gravy over big scoops of buttery mashed potatoes, my husband and I devoured every single bite. It truly felt like comfort food at its best and was such a lifesaver during that time.

Swedish meatballs and sauce over mashed potatoes in a bowl

I'm so excited to share my sister's classic Swedish Meatball recipe here with you. Tender, delicious meatballs are simmered in a creamy, flavorful sauce. Whether you serve them over mashed potatoes, egg noodles, or even rice, I know you're going to love them as much as we do.

[feast_advanced_jump_to]

Why You’ll Love This Recipe for Swedish Meatballs

  • These are not your run of the mill “cream of soup” Swedish Meatballs. The rich and creamy sauce is made from scratch.
  • Meatballs made with a panade will always be more tender and juicy.
  • 50% ground pork and 50% ground beef is a great mixture for Swedish Meatballs.
  • You can serve these over buttered garlic egg noodles, mashed potatoes, Instant Pot Mashed Potatoes or Rice, whatever fits your diet, mood and budget.

FIVE STARS! Growing up, we used to go to a Swedish restaurant that had an amazing Sunday brunch and my favorite thing to get was the Swedish meatballs. This recipe takes me right back…so much flavor and the creamy sauce is truly next level! – Lori

What Are Traditional Swedish Meatballs

Swedish Meatballs in Sweden are called Köttbullar, and pronounced "SHUT-boo-lahr“.

This recipe is definitely an Americanized version of Swedish meatballs.

TRUE Swedish Meatballs, in Sweden, are generally not served in any type of gravy or sauce. If they are it may be a very light version of what we consider Swedish meatball sauce. They are commonly served over a buttered pasta or mashed potatoes with a Lingonberry Jam or pickled cucumbers on the side.

Ingredients for Traditional Swedish Meatballs

Pictured are the ingredients you need to make Swedish Meatballs and the Gravy Sauce.

ingredients for Swedish meatballs on a table
Swedish meatball sauce ingredients with text

Ground Beef– an 85/15, 90/10 or 93/7 are great ratios to use in your Swedish Meatballs.

Ground Pork– you want to grab regular ground pork here. This is not the time to use a sausage/flavored product.

Onion – A yellow or white onion will work here. Make sure you very finely chop the onion so you don’t have large chunks in your meatballs. If a slight onion crunch is not your favorite, you can also grate the onion.

Panade

In this Swedish meatball recipe we make the meatballs with a panade, which keeps them moist and tender!

A panade is a mix of a starch, usually bread or crackers, mixed with a liquid, usually milk, stock or egg, to keep a meat mixture juicy. This is a common practice with meatballs or meatloaf.

How to Make Easy Swedish Meatballs

There are three main steps for making NEXT LEVEL Swedish Meatballs: making killer meatballs, a delicious homemade sauce, and then combining the two:

  1. Start by combining the beaten eggs and panko bread crumbs. Let sit for a few minutes to soften.
  2. Now add the onion, garlic, parsley, all spice, nutmeg, salt and pepper. Give a quick mix.
  3. Add the beef and pork and mix with clean hands to combine everything.
ground beef, ground pork, panade and herbs in a bowl

4. Form your Swedish meatballs about 1 ½ inches each.

raw Swedish meatballs

5. Now add oil to a large skillet and brown the meatballs on all sides, working in batches.
6. Remove the cooked meatballs to a plate and tent with foil to keep warm.

browned Swedish Meatballs in a skillet

7. If there is excess grease in the skillet wipe it out.
8. Now add the butter to the skillet and melt.
9. Sprinkle in the flour and let it cook into the butter for about 2 minutes, stirring.
10. Slowly whisk in the beef broth and heavy cream. Bring to a simmer.
11. Whisk in the Worcestershire, Dijon, Kosher salt and pepper.
12. Once the sauce is thickened add the meatballs and juices to the pan. Simmer for about 5-10 minutes.

a skillet full of Swedish Meatballs in a brown sauce

Swedish Meatballs Recipe Variations and Substitutions

  • Swap out the proteins – use a ground turkey or chicken, or make the meatballs with a combo or pork and veal.
  • No breadcrumbs… use crushed saltine crackers! You may want to dial back the salt content if you use this swap.
  • Add fresh dill – chop up a little fresh dill and add to the meatball mixture, then sprinkle a little over top when serving. It will give you a really fresh flavor in this savory dish.
  • Horseradish Lovers – stir just a skosh of grated horseradish into the meatball mixture.
  • Mushroom in the sauce – if you like mushrooms , slice up some baby bella or button mushrooms and saute in the butter before moving on with making the sauce.
  • Serving Variations – there are lots of options when it comes to serving the Swedish Meatballs. We love to spoon it over mashed potatoes. Garlic butter noodles are great too. Pile the meatballs and sauce over top a piece of rye bread.

Serving

Serve your Swedish Meatballs over mashed potatoes (or Instant Pot Mashed Potatoes), rice, or garlic buttered egg noodles. Then pour the sauce over top.

mashed potatoes topped with meatballs and brown sauce

It also goes great with warm bread, a side salad, and/or vegetable side dish, like:

Storing

Store leftover Swedish Meatballs in the fridge, in a covered container, for up to 5 days.

Reheat in the microwave for a few minutes.

Freezing

To freeze the meatballs prepare and brown completely, then freeze individually on a rimmed baking tray. Once frozen solid move to a freezer safe baggie and keep for 3 months.

I don’t recommend freezing the sauce/gravy because of the cream content. It can tend to separate after freezing.

To reheat the meatballs place in a 350 degree oven on a parchment lined baking sheet for 20 minutes, or until warmed through. Then simmer in the gravy on the stove top.

Recipe Tips

  • If you do not like a slight onion texture in your meatballs you can grate the onion. You will still get the flavor but not the extra texture.
  • Don’t skip the panade in your meatballs. It keeps them nice and juicy!
  • If you like your sauce a little thicker, whisk in a beurre manie (1 tablespoon softened butter mixed with 1 tablespoon flour) and let the sauce simmer for 1 minute.
  • Don’t make the meatballs any larger than 1 ½ inches, or they will struggle to cook through in the skillet.

More Next Level Dinner Recipes

Susie leaning on the kitchen counter

💛💛💛💛💛

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 Recipe→
a large bowl filled with mashed potatoes topped with Swedish Meatballs

Easy Swedish Meatballs Recipe

The best Swedish Meatball recipe you will make! A perfect meatball is simmered in a delicious homemade sauce/gravy and served over mashed potatoes, egg noodles or rice.
This is WAY better than the Ikea Swedish Meatballs.
4.88 from 8 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 706kcal
Author: Susie Weinrich

Equipment

Ingredients

Swedish Meatballs

  • 1 pound ground beef - 85% lean
  • 1 pound ground pork
  • 2 eggs - lightly beaten
  • ½ cup panko breadcrumbs
  • 1 small onion - very finely diced -(if you don't like an onion texture you can grate the onion)
  • 3 cloves garlic - minced
  • 1 Tbsp. fresh parsley - chopped
  • ¼ tsp. ground allspice
  • ¼ tsp. ground nutmeg
  • 1 ½ tsp. kosher salt
  • ¼ tsp. pepper
  • 1 Tbsp. olive oil

Homemade Sauce/Gravy

Serving

  • Mashed Potatoes, Rice or Egg Noodles for serving

Instructions
 

  • In a medium sized bowl, combine the beaten eggs and the panko breadcrumbs and let sit for 2-3 minutes to soften.
    2 eggs, ½ cup panko breadcrumbs
  • Add in the diced onion, garlic, parsley, allspice, nutmeg, salt, pepper, ground beef and ground pork. Using clean hands or a large spoon, mix until thoroughly combined.
    1 pound ground beef, 1 small onion, 3 cloves garlic, 1 Tbsp. fresh parsley, ¼ tsp. ground allspice, ¼ tsp. ground nutmeg, 1 ½ tsp. kosher salt, ¼ tsp. pepper, 1 pound ground pork
  • Roll the mixture into 1 ½ inch meatballs (you will have approx. 30 meatballs). Set meatballs aside.
  • In a large skillet heat the 1 Tbsp. olive oil over medium heat. Add half the meatballs and cook turning continuously until brown on each side and cooked through (depending on how cold your meat/meatballs are this can take about 10 minutes).
    1 Tbsp. olive oil
  • Transfer the meatballs to a plate and cover tightly with foil.
  • Repeat with the remaining meatballs.
  • If there is a lot of extra grease, wipe the skillet clean so your sauce is not overly greasy. Now add 4 Tbsp. butter to the skillet and melt over medium heat .
    4 Tbsp. butter
  • Add the flour to the melted butter and whisk until it turns golden brown (about 1-2 minutes).
    ¼ cup plus 1 tablespoon all purpose flour
  • Slowly whisk in the beef broth and heavy cream. Add the Worcestershire sauce, Dijon mustard, salt and pepper and bring to a simmer. Simmer, whisking occasionally, until the sauce starts to thicken (approx. 10-15 minutes).
    Be patient this can take, what feels like, a long time! But it will thicken beautifully into a glossy sauce.
    However if you like it thicker your can add a beurre manie, 1 tablespoon softened butter mashed together with 1 tablespoon flour, whisk it in and simmer for 1 minute.
    3 cups beef broth, 1 cup heavy cream, 2 Tbsp. Worcestershire sauce, 1 ½ tsp. Dijon mustard, 1 tsp. kosher salt, ½ tsp. pepper
  • Once the sauce is thick enough to coat a spoon, add the meatballs and any accumulated juices back into the skillet and simmer for another 5-10 minutes.
  • Serve over egg noodles, mashed potatoes or rice.

Freezing

  • To freeze the meatballs prepare and brown completely, then freeze individually on a rimmed baking tray. Once frozen solid move to a freezer safe baggie and keep for 3 months.
  • I don't recommend freezing the sauce/gravy because of the cream content. It can tend to separate after freezing.
    Instead make the gravy when you remove the meatballs for serving.
  • To reheat the meatballs from frozen: place in a 350 degree oven on a parchment lined baking sheet for 20 minutes, or until warmed through. Then simmer in the gravy on the stove top.
  • To reheat the meatballs thawed: place the meatballs in the fridge overnight to thaw. Prepare the sauce/gravy and then simmer the meatballs in the sauce until heated through- approx. 15 minutes.

Recipe Tips and Notes:

Mashed Potatoes: my favorite way to serve Swedish Meatballs is over a big bowl of creamy mashed potatoes. Here are two AMAZING recipes to choose from:
Recipe Tips: 
  • If you do not like a slight onion texture in your meatballs you can grate the onion. You will still get the flavor but not the extra texture.
  • Don’t skip the panade in your meatballs. It keeps them nice and juicy!
  • If you like your sauce a little thicker, whisk in a beurre manie (1 tablespoon softened butter mixed with 1 tablespoon flour) and let the sauce simmer for 1 minute.
  • Don’t make the meatballs any larger than 1 ½ inches, or they will struggle to cook through in the skillet.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 706kcal | Carbohydrates: 13g | Protein: 32g | Fat: 58g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 238mg | Sodium: 1543mg | Potassium: 652mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1131IU | Vitamin C: 7mg | Calcium: 99mg | Iron: 4mg

Thanksgiving Pumpkin Trifle Dessert

by 16 Comments

When Thanksgiving rolls around, you want a dessert you can trust – one that feels just as good to make as it does to bring to the table. This Pumpkin Trifle is one my family has made time and again for Thanksgiving, and it always disappears before the night is over. I can promise this one is simple to put together yet presents like a showstopper. A beautiful trifle bowl is filled with layers of crushed Biscoff cookies, pumpkin and cream cheese mousse, and whipped cream. The top is finished with bits of chocolate toffee.

A Thanksgiving trifle on a table with layers of pumpkin whipped cream and biscoff cookies

Traditionally pumpkin pie and pecan pie are served at the Holidays. So if you are not a pie lover this Trifle will be the perfect Thanksgiving dessert for you! And if pumpkin isn’t your favorite flavor, pop over to these decadent Individual Chocolate Trifles or these Pecan Pie Bars.

"Made this for Friendsgiving, and getting ready to make it for my family Thanksgiving! Delicious. A friend told me that he doesn't like many pumpkin things, and this trifle made the list of the two pumpkin things he likes." – Amanda, Mom's Dinner Cook

[feast_advanced_jump_to]

What is a Trifle?

A trifle is a traditional British dessert made in a large stemmed glass bowl and served cold. It is commonly made with layers of cake, custard (or pudding mixture) and some type of fruit. 

Why You’ll Love This Thanksgiving Trifle

This is truly a spectacular dessert perfect for the holiday season.

The layers of flavors meld together as it sits in the fridge. The Biscoff cookies soak up a little of the pumpkin cream cheese mousse and whipped cream, so some of the cookies stay crispy and some soften. It’s the perfect mix of textures!

  • Pumpkin is the flavor of the season, and this dessert delivers!
  • Instead of traditional sponge cake or angel food cake this recipe uses super flavorful Biscoff Cookies that add texture and flavor.
  • Mixing the pumpkin with cream cheese makes an amazing layer of pumpkin cheesecake-like filling.
  • Pumpkin pie spice flavors are added – cinnamon, ginger, nutmeg and clove for a perfectly balanced flavor.

Pumpkin Trifle Recipe Ingredients

Pictured are the ingredients that you need to make your Pumpkin Trifle Dessert. Plus some tips on a few ingredients:

ingredients for thanksgiving trifle on a table with text overlay

Pumpkin: Make sure that you buy 100% pure pumpkin puree, not pumpkin pie filling.

Cream Cheese: Get full fat cream cheese and make sure you soften it at room temperature so it blends creamy, with no lumps.

Toffee Bits: You can find these packaged toffee bits near the chocolate chips in the baking aisle. However, if they do not have them at your grocery store you can buy 2 Heath Candy Bars and crush them for the top.

Biscoff Cookies: Instead of graham crackers we use a more flavorful version called Biscoff Cookies. See the section below to learn more about these cinnamon cookies.

Biscoff Cookies

Biscoff Cookies are the best part (or one of the best parts) of this Thanksgiving Trifle! They are a traditional European Biscuit cookie that is served with coffee or tea. They kind of tastes like a really hearty cinnamon graham cracker. The sugar is caramelized during the baking process so they have a very brown sugary taste.

You can find them in the cookie aisle at your grocery store.

You will need 2 packages to make the full recipe.

A traditional trifle bowl is a large glass bowl (to see the beautiful layers) and usually has a stem. See the photo below for reference:

traditional glass trifle bowl

They come in all sizes, for this large desert I recommend that you use a 9″ Trifle Bowl (affiliate link).

How to Make Pumpkin Trifle Dessert

This is an excellent no-bake dessert that actually comes together really quickly. Just make sure you leave time to let it set in the fridge.

  • Grab 2 large resealable baggies. Place each package of Biscoff cookies it a large ziploc. Crush them so you have bite sized pieces.
crushed Biscoff Cookies
  • In a stand mixer with a paddle attachment (or hand mixer) mix the cream cheese until it fluffy, then add in the brown sugar slowly. Finally add in the pumpkin, vanilla and spices.
pumpkin cream cheese mousse in a mixing bowl
  • In a separate bowl whip the heavy cream until it starts to thicken. Sprinkle in the powdered sugar and beat until you have medium stiff peaks.
  • Now in the bottom of a trifle dish pour one bag of crushed cookies.
  • Top with half of the pumpkin mixture, spreading it to the sides and slightly up the side of the bowl to create a layer.
  • Top with half the whipped cream.
crushed biscoff cookies in a trifle bowl
pumkin cream cheese mousse in a trifle bowl
spreading whipped cream in a trifle bowl over top pumpkin filling
whipped cream spread in a trifle bowl
  • Repeat with the cookie layer, then remaining pumpkin and remaining whipped cream.
  • Finish by smoothing out the top and sprinkling on the toffee bits.
toffee bits sprinkled on top of a Thanksgiving Pumpkin Trifle

Cover the bowl with plastic wrap and pop in the fridge for 4 hours up to 24 hours.

Serving Suggestions for Thanksgiving Trifle

Since this is such a festive dessert that has amazing presentation I recommend actually bringing the entire trifle bowl to the table. Then scoop individual servings onto plates/bowls or dessert glasses. It goes great with a hot cup of coffee or tea and good conversation!

Thanksgiving Trifle in a bowl with layers of pumpkin, whipped cream and biscoff cookies

Recipe Tips

  • Make sure your heavy cream is COLD. It will whip up faster and creamier.
  • If you can’t find toffee bits, purchase 2 or 3 Heath Candy Bars to crush.
  • Get 100% pure pumpkin puree, NOT pumpkin pie filling.
  • Make sure your cream cheese is softened at room temp, that way it will blend up smooth with no lumps.
  • When layering very slightly paint each layer up the sides of the trifle bowl, about ½ inch, so that you can see each layer.

Storing

Leftover Thanksgiving Trifle can be stored in the fridge, covered with plastic wrap, for up to 4 days.

Perfect Thanksgiving Dinner Menu

All of these recipes will make a truly impressive Thanksgiving dinner:

Susie leaning on the kitchen counter

💛💛💛💛💛

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 Recipe→
Thanksgiving Pumpkin Trifle Dessert topped with toffee bits

Thanksgiving Pumpkin Trifle Recipe + Video

A delicious trifle recipe that is perfect for Thanksgiving or fall time. It is a beautiful layered dessert with crushed Biscoff Cookies, Pumpkin Cream Cheese Mousse, and Whipped Cream, all topped with toffee bits.
You can also make this dessert in individual cups, like the video below!
5 from 20 votes
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 0 minutes
refrigeration: 4 hours
Total Time: 4 hours 25 minutes
Servings: 12 people
Calories: 496kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • In a stand mixer with a paddle attachment, or an electric mixer, beat the cream cheese until fluffy.
    **Make sure your cream cheese is completely softened at room temp to make sure there are not lumps.
    2 - 8oz. packages cream cheese
  • Gradually add in the brown sugar and mix until smooth. Add in the 100% pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Mix until thoroughly combined.
    Set aside.
    1 cup packed brown sugar, 1 - 15oz can pure pumpkin puree, 2 tsp. vanilla extract, 1 ½ tsp. cinnamon, 1 tsp. ground ginger, ¼ tsp. nutmeg, Pinch of ground cloves, ⅛ tsp. kosher salt
  • In a separate mixing bowl, with a stand mixer or hand mixer, beat the whipping cream until soft peaks form.
    *Use cold whipping cream so it whips up faster and creamier.
    16 oz heavy whipping cream
  • Gradually beat in the powdered sugar until medium stiff peaks form.
    Set aside.
    ⅓ cup powdered sugar
  • Unwrap each package of cookies and place into 2 separate gallon sized zip lock bags. Using a meat mallet or a rolling pink crush the cookies into bite sized pieces.
    2 - 12.3oz packages Biscoff cookies
  • In a trifle bowl, pour the cookies of 1 zip lock bag into the bottom of the trifle bowl, spread evenly across the bottom.
  • Top the cookies with ½ of the pumpkin cream cheese mixture, spreading the mixture to create a smooth layer.
    * Spread the pumpkin all the way to the sides of the trifle bowl so you can see the layers. You can "paint" the pumpkin up the side of the bowl slightly (½ inch) to show the layer.
  • Top the pumpkin mixture with ½ of the whipped cream, spreading to form a smooth layer all the way to the edge of the trifle bowl.
  • Repeat the process with the other half of the cookies, pumpkin cream cheese and ending with the whipped cream on top.
  • Sprinkle the toffee bits over the top of the whipped cream.
    ⅓ cup Toffee bits
  • Cover and refrigerate for at least 4 hours or up to 1 day.

Serving

  • Bring the entire trifle bowl to the table for a spectacular presentation.
  • Scoop individual portions onto dessert plates/bowls/cups. Make sure to scoop down into the dessert to give all the layers to each person.
  • If you have extra toffee bits you can serve those on the side for people to sprinkle extra on their serving.

Recipe Tips and Notes:

Toffee Bits: you can find these in the baking aisle near the chocolate chips. But if your store doesn’t carry them you can also purchase two or three Heath candy bars and crush them.
RECIPE TIPS: 
  • Make sure your heavy cream is COLD. It will whip up faster and creamier.
  • If you can’t find toffee bits, purchase 2 or 3 Heath Candy Bars to crush.
  • Get 100% pure pumpkin puree, NOT pumpkin pie filling.
  • Make sure your cream cheese is softened at room temp, that way it will blend up smooth with no lumps.
  • When layering very slightly paint each layer up the sides of the trifle bowl, about ½ inch, so that you can see each layer.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 496kcal | Carbohydrates: 71g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 422mg | Potassium: 166mg | Fiber: 2g | Sugar: 38g | Vitamin A: 633IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 3mg

Turkey Meatloaf Muffins

by 3 Comments

Turkey Meatloaf Muffins are a great twist on traditional meatloaf. A flavorful ground turkey meatloaf mixture is topped with ketchup and bakes up perfectly in a 12 cup muffin tin. Serve them with mashed potatoes and a green veggie for a great family dinner!

Turkey meatloaf cups on a plate with green beans and mashed potatoes

To make these with beef, pop over to this recipe for Meatloaf Muffin Cups. Or for a different flavor profile, check out this Italian Meatloaf Recipe!

Why You’ll Love these Turkey Meatloaf Muffins

  • They are made with ground turkey, which is a little healthier than beef.
  • They are filled with a panade of panko and milk, which keeps them juicy.
  • The topping is just ketchup, keeping things simple and traditional.
  • The muffin cups cook much faster than baking an entire meatloaf.
  • Smaller portions make them great for a snack too!
  • Leftovers make an amazing meatloaf sandwich or slider.

Ground Turkey for Meatloaf Muffins

When you are shopping for ground turkey there are generally two (maybe three) options:

  • 99% fat free
  • 93/7
  • 85/15
93/7 ground turkey

You ABSOLUTELY want to buy the 93/7!! This means it has 93% lean meat, and 7% fat. It has enough fat to make it flavorful and juicy without being greasy.

The 99% fat free ground turkey should only be used if you have some kind of diet restriction. It cooks up like rubber and has very little flavor.

You may also see an 85/15 ground turkey, this is going to be too fatty and have a funny flavor. I recommend avoiding this one.

Topping

Traditionally, ketchup is used on top of meatloaf. It has enough sugar content to caramelize a little in the oven and becomes tangy, salty and sweet. Perfect balance!

Another option would be to use a mixture of 50% BBQ sauce and 50% ketchup.

How to Make Meatloaf Muffins

  1. Start by sauteeing your onions and garlic, then stir in the tomato paste, Worcestershire and rosemary. Let cool for a couple minutes.
onions garlic herbs and tomato paste for meatloaf cups

2. Meanwhile make the panade by mixing the milk, egg, salt, pepper and onion powder with the panko bread crumbs, let it sit for 5 minutes.

3. Finally mix the panade, turkey, and onion mixture together.

4. Generously grease your muffin tin. Then using a ⅓ cup measuring cup scoop heaping portions of the meatloaf mixture into the muffin tin. You will have exactly 12 muffin cups.

turkey mixture portioned into a muffin tin
meatloaf muffin cups topped with ketchup

5. Top each cup with at least 1 tablespoon ketchup.

6. Bake at 400 for 25 minutes.

What to Serve with Meatloaf Muffins

Serve your turkey meatloaf muffins warm out of the oven, 2-3 cups per person. They are excellent served with mashed potatoes and green beans!

close up photo of meatloaf cups

They also make a great slider sandwich or meatloaf sandwich.

Side Dishes

Here are some great side dishes to consider making for your meatloaf muffin cups:

Freezing

You can freeze your turkey meatloaf muffin cups for easier meal or snack prep.

  1. Freezing Baked – bake and cool the turkey meatloaf cups. Place in a freezer safe baggie or container and freeze for up to 3 months. To serve, defrost in the fridge overnight. Or use the quick method by placing the sealed bag in luke warm water, changing the water every 30 minutes until thawed completely. Then heat through in the oven or microwave.
  2. Freezing Raw – Fill the muffin tin with the meatloaf mixture, leave the ketchup off until it is time to cook. Pop in the freezer. Once solid move to a freezer safe baggie. Keep in the freezer for up to 3 months. To serve, bake from frozen, adding the ketchup to the top and you may need to add 10 minutes to the cooking time to cook through. Make sure your meatloaf cups reach 160 degrees internal temp to be considered safe to eat.

More Delicious Dinner Recipes

Susie leaning on the kitchen counter

💛💛💛💛💛

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 Recipe→
a plate with two turkey meatloaf muffins, green beans and mashed potatoes

Meatloaf Muffins (with Ground Turkey)

These Turkey Meatloaf Muffins are an easy dinner or snack. They cook up faster than traditional meatloaf and make an amazing family dinner recipe!
5 from 7 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 meatloaf muffins
Calories: 171kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Preheat the oven to 400° and spray a 12 count muffin tin with baking/olive oil spray.
  • Add the oil to a skillet over medium heat, sauté the onion and garlic until softened, about 5 mins.
  • Remove from the heat and stir in the Worcestershire sauce, tomato paste, and fresh rosemary or thyme. Let cool for a couple minutes.
  • In a large bowl combine the panko bread crumbs, milk, lightly beaten eggs, salt, black pepper, and onion powder. Let sit for about 5 minutes.
  • Add the ground turkey and the onion mixture.
  • With clean hands lightly mix the ingredients together. Only mix just until it comes together, over mixing will create tough meatloaf muffins!
  • With a ⅓ cup measuring cup portion out the meatloaf mixture into the prepared 12 cup muffin tin.
  • Top each individual meatloaf with 1 tablespoon ketchup, use more if you love the ketchup topping.
  • Place the muffin tin on top of a baking sheet to catch any spill-overs in the oven!
  • Bake at 400 for 25 minutes until the center of the meatloaf reaches 160°.
  • Let rest for a few minutes and then serve, 2-3 cups per person!

Freezing Baked

  • Bake and cool the turkey meatloaf cups. Place in a freezer safe baggie or container and freeze for up to 3 months. Then heat through in the oven or microwave.
  • To serve, defrost in the fridge overnight. Or use the quick method by placing the sealed bag in luke warm water, changing the water every 30 minutes until thawed completely.
  • Then heat through in the oven or microwave.

Freezing Raw

  • Fill the muffin tin with the meatloaf mixture, leave the ketchup off until it is time to cook.
  • Pop in the freezer. Once solid move to a freezer safe baggie. Keep in the freezer for up to 3 months.
  • To serve, bake from frozen, adding the ketchup to the top and you may need to add 10 minutes to the cooking time to cook through.
    Make sure your meatloaf cups reach 160 degrees internal temp to be considered safe to eat.

Recipe Tips and Notes:

Serving: these turkey meatloaf muffin cups are excellent served with mashed potatoes and green beans!  
Beef: To make these with ground beef, pop over to this recipe for Meatloaf Muffin Cups.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1meatloaf muffin | Calories: 171kcal | Carbohydrates: 11g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 503mg | Potassium: 370mg | Fiber: 1g | Sugar: 6g | Vitamin A: 196IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

Beef Chuck Roast (Instant Pot)

by 6 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

When I first got my Instant Pot I was a little scared of it. But after 100's of recipes I feel pretty confident it's not going to blow up my kitchen. One of my FAVORITE meals is Beef Pot Roast so I knew I needed to perfect a recipe for Instant Pot Beef Pot Roast…..and we nailed it! The roast is done in half the time from the pressure cooking and still comes out as juicy and tender as cooking it low and slow in the oven. Then the veggies and gravy cook in that same pot. You will have the pickiest eaters licking their plate.

To make a similar recipe 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.

[feast_advanced_jump_to]

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 sauté 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 sauté 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 sauté 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

Susie leaning on the kitchen counter

💛💛💛💛💛

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 Recipe→

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!
4.67 from 6 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 ¼ 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 Sauté 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 sauté 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 ¼ 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 Sauté 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 ½ cup red wine and ¾ 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!
Jump to Comments
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 16 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!

⭐⭐⭐⭐⭐

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

[feast_advanced_jump_to]

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 ½ 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 ½ 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 ½ 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

Susie leaning on the kitchen counter

💛💛💛💛💛

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 Recipe→

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 13 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
  • ½ cup buttermilk - see notes if you don't have buttermilk!
  • 1 teaspoon vanilla
  • 3 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon each : ground clove and nutmeg
  • 2 cups candied cherries - cut in half
  • 2 cups dates - chopped
  • 1 ½ cups pecans - chopped
  • optional – pecan halves for the top of cookies

Instructions
 

  • Preheat the oven to 400°. 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!
    ½ 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 ½ cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, ½ teaspoon ground cinnamon, ¼ 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 ½ 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 ½ 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 ½ 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 ½ 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 15 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.

[feast_advanced_jump_to]

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. Sauté 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:

Susie leaning on the kitchen counter

💛💛💛💛💛

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 Recipe→
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

  • ½ 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 ½ tsp. Kosher Salt
  • ½ tsp. Black Pepper
  • 1 tsp. Poultry Seasoning
  • 2 Tbsp. Fresh Sage - chopped
  • 1 Tbsp. Fresh Rosemary - chopped
  • ¼ 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 ½ 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 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 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 ½ cup butter (1 stick) over medium, med-low heat. Add the chopped onion and celery and sauté until soft (this will take about 10 minutes).
    1 Large Onion, 1 cup Celery, ½ 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 ½ tsp. Kosher Salt, ½ tsp. Black Pepper, 1 tsp. Poultry Seasoning, 2 Tbsp. Fresh Sage, 1 Tbsp. Fresh Rosemary, ¼ 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 ½ 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.
 
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
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

by 9 Comments

A Tequila Hot Toddy is an Añejo 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 Añejo Tequila drinks that we love are the Tequila Cobbler, Añejo Manhattan, and Añejo 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 Añejo 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

Añejo Tequila – We find that Añejo 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 Añejo 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

Susie leaning on the kitchen counter

💛💛💛💛💛

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 Recipe→
hot toddy made with tequila in a stemmed glass

Añejo Tequila Hot Toddy Recipe

A Tequila Hot Toddy Recipe that is made with Añejo 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 7 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 Añejo 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 Añejo 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:

 
A KICK OF HEAT: Try using Hot Honey in the Tequila Hot Toddy for a little spice.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Best Canned Cranberry Sauce Recipe

by 6 Comments

Cranberries are generally served during the holidays when you already have 15 other dishes to make… 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.

[feast_advanced_jump_to]

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
Susie leaning on the kitchen counter

💛💛💛💛💛

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 Recipe→
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
  • ¼ 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, ¼ 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:

 
More Cranberry Recipes:
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
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

more recipes you will love

Braised Tri Tip with Red Wine Glaze

by 5 Comments

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 ½-1/4 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 ½ 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 ½ 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 ½ 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 ¼ 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

Susie leaning on the kitchen counter

💛💛💛💛💛

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 Recipe→
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 8 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 325°.
  • Trim the fat cap on the tri tip so that it is ½-1/4 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, ½ teaspoon kosher salt, ¼ 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 ½ 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 ¼ 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.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
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 sautéing 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.
  • Sauté 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 sautéed 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

Susie leaning on the kitchen counter

💛💛💛💛💛

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 Recipe→
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)
  • ½ cup yellow or white onion - diced
  • 4 tablespoon butter
  • 8 oz mushrooms - sliced, button or baby bella mushrooms will work
  • 2 garlic cloves - minced
  • ½ cup (scant) all purpose flour
  • 2 ½ cups whole milk
  • 1 cup (heaping) sharp cheddar cheese - shredded
  • 1 cup frozen peas
  • 2 tablespoon Worcestershire sauce
  • ⅛ teaspoon nutmeg
  • 1 teaspoon onion powder
  • 1 ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup cooking sherry
  • 2 cups cooked chicken (or turkey) - diced
  • ½ 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 sauté the celery and onions in butter, for about 3 minutes. Add the mushrooms and sauté 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 375° 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: 
  • 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!
Jump to Comments
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 sauté 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

Susie leaning on the kitchen counter

💛💛💛💛💛

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 Recipe→
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
  • ½ Cup celery - - medium diced
  • 1 Cup carrots - - medium diced
  • ¼ Cup plus 1 Tbsp. all-purpose flour
  • 2 Cups chicken stock
  • 1 tablespoon (heaping) chicken base - I like Better Than Bouillon brand
  • ¾ tsp. Kosher salt
  • ½ tsp. pepper
  • ¼ 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 sauté 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, ½ Cup celery -, 1 Cup carrots -
  • Add the flour and cook, stirring constantly for 1 minute.
    ¼ 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, ¾ tsp. Kosher salt, ½ 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.
    ¼ 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 425° 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