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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.

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What is Cranberry Sauce

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

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

Recommendations for Buying Canned Cranberries

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

  • Jellied Cranberry Sauce
  • Whole Berry Cranberry Sauce

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

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

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

Canned Cranberry Sauce Ingredients

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

ingredients to make canned cranberry sauce recipe

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

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

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

How to Make Cranberry Sauce

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

Place the pot over low heat .

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

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

Remove from the heat and let it cool.

Serving

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

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

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

A thanksgiving plate with canned cranberry sauce poured over the turkey

Making Cranberries Sweeter

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

  • brown sugar
  • white sugar
  • maple syrup

Making Cranberries More Tart

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

Using Leftover Cranberry Sauce

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

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

How to Store Cranberry Sauce

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

More Delicious Holiday Side Dishes

thanksgiving table with plates full of food and candles and glasses

Thanksgiving Dinner Menu

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

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

Canned Cranberry Sauce Recipe + Video

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

Equipment

Ingredients

  • 2 (14 oz.) canned whole berry cranberry sauce
  • 8 oz crushed pineapple in juice - – do not drain!
  • orange zest of 1 orange - – medium or large size
  • 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!
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Serving: 1serving | Calories: 134kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 49mg | Fiber: 1g | Sugar: 33g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 1mg

more recipes you will love

Braised Tri Tip with Red Wine Glaze

by 3 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

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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 7 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Servings: 5 people
Calories: 597kcal
Author: Susie Weinrich

Equipment

Ingredients

Tri Tip

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

Braising Liquid

Instructions
 

Tri Tip Note

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

Braised Tri Tip Recipe Instructions

  • Preheat the oven to 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!
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Serving: 1serving | Calories: 597kcal | Carbohydrates: 9g | Protein: 58g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 642mg | Potassium: 1121mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4277IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 5mg

Deluxe Chicken Tetrazzini

by 2 Comments

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

chicken tetrazzini in a glass casserole pan

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

It’s a Classic

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

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

Ingredients

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

Ingredients for tetrazzini on a table with text overlay

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

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

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

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

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

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

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

Substitution for Sherry

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

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

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

Chicken OR Turkey

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

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

Step by Step Picture Instructions

Once you start making and 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

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Did you make this recipe?

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

Rate This 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

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turkey pot pie with a slice taken out

Homemade Turkey Pot Pie Recipe + Video

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

Equipment

Ingredients

  • 1 (2 count) pie crust – - store bought or make your own Flaky Pie Crust
  • 4 Tbsp. Butter
  • 1 yellow or white onion - diced
  • 3 garlic cloves - minced
  • 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!
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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

Añejo Manhattan

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

Añejo Manhattan in a coupe glass

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

Ingredients

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

Añejo Tequila

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

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

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

  • Casamigos
  • Patron

Glassware & Ice

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

top of a coupe glass with a luxardo cherry

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

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

Tips to Make the Best Añejo Manhattan

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

More Añejo Cocktails

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Anejo Manhattan in a coupe glass with a luxardo cherry

Añejo Manhattan Recipe

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

Ingredients

  • 2 oz Anejo Tequila
  • ¾ oz sweet vermouth
  • 2 dashes Angostura bitters
  • 2 dashes Orange bitters
  • Garnish – Luxardo Cherry

Instructions
 

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

Recipe Tips and Notes:

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

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

dirt and worms dessert in a small mason jar

Ingredients

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

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

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

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

Step by Step Picture Instructions

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

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

Grab the glasses you will use.

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

crushed oreos, pudding and gummy worms in a glass

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

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

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

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

More Fun Recipes for Kids!

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

Dirt and Worms Recipe

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

Equipment

  • whisk
  • small clear cups

Ingredients

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

Instructions
 

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

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

Halloween Spider Cupcakes on a table with a spider web

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

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

Ingredients

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

ingredients

Cupcakes & Frosting

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

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

Sprinkles

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

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

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

Step by Step Picture Instructions

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

a tray of chocolate cupcakes

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

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

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

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

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

Spider cupcakes with candy eyes and licorice legs

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

More Fun Halloween Recipes

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Spider cupcakes with candy eyes and licorice legs

Spider Cupcake Recipe

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

Equipment

  • Cupcake Tin
  • Paper cupcake liners

Ingredients

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

Instructions
 

Cupcakes

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

Decorating

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

Recipe Tips and Notes:

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

by 1 Comment

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

bone breadsticks on a wooden surface with marinara dipping

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

Ingredients

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

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

Pizza Crust Dough

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

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

Step by Step Picture Instructions

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

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

Unroll the pizza crust onto the parchment.

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

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

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

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

Bake for 15-18 minutes until golden.

Done!

bone breadsticks with everything seasoning

Other Halloween Recipes

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bone breadsticks on a table with marinara sauce

Bloody Bone Breadsticks Recipe + Video

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

Equipment

Ingredients

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

Serving

Instructions
 

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

Recipe Tips and Notes:

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

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I live in Kansas City, which just so happens to be the home of Garozzo's Ristorante, a place that's legendary around here. If you Google "chicken spiedini," you'll likely see that it's widely credited as being invented at Garozzo's. And honestly, that wouldn't surprise me one bit-it's certainly the first place I ever heard of this delicious Italian dish.

Skewers of chicken spiedini on a plate with green beans and spaghetti

Now, whether they truly invented chicken spiedini is probably up for debate (as with most great food origin stories). But what I can tell you for sure is that they make an absolutely killer Spiedini – That flavor is what inspired this recipe, with all the juicy chicken, herby breading, and that unmistakable garlicky punch.

Listen to the Recipe

You can also listen to a podcast episode sharing all the tips and tricks for making amazing chicken spiedini, plus the full audio recipe. There is a convenient audio player in the recipe card below!

What is Chicken Spiedini?

Pronounced “Spee-dee-nee” or “Spah-dee-nee”.

Spiedini is a traditional Italian dish made of marinated meat, rolled in fine Italian bread crumbs, skewered, and baked or grilled.

It was traditionally made with veal or beef (eye of round).

Chicken Spiedini at Garozzo’s

I live in Kansas City where Garozzo’s Ristorante is located. If you search “chicken spiedini” on Google, it comes up that Chicken Spiedini was actually invented at Garozzo’s.

It definitely is the first place I ever heard of this Italian dish.

However, whether this is true or not is up for debate. But I will say they make some damn good Spiedini.

Ingredients

Here are the things that you need to make this Chicken Spiedini Recipe and Amogio Sauce, plus some helpful tips on a few ingredients:

ingredients for chicken spiedini with text labels
Ingredients for amogio sauce with text labels

Chicken – buy good quality boneless skinless chicken breasts. I like to buy Smart Chicken. If you can find chicken that has been “air chilled” you are on the right track to having really good chicken.

Garlic – for this recipe you just want to crush the garlic cloves to release thier flavors into the marinade. If you chop or mince the garlic it will stick to the chicken and you risk it burning in the oven.

Italian Bread Crumbs – make sure you use fine/traditional bread crumbs. Now is not the time for the coarser panko bread crumbs.

If you do not have “Italian” bread crumbs, just use traditional bread crumbs and mix in 1 tablespoon Italian Seasoning.

Extra Virgin Olive Oil – definitely use the “extra virgin” type of olive oil. It has a very distinct buttery flavor that you want, especially in the Amogio sauce.

White Wine

Did you know that you can actually freeze white wine to use in recipes.

I don’t drink a ton of white wine, but I love to use it in recipes like Shrimp Risotto or Shrimp Scampi Linguine.

I buy chardonnay in an aseptic container (looks like a small carton) and after I have used a little I will just pop the whole carton in the freezer.

You want to make sure you leave a little room for the container to expand when freezing. You can also pop the whole carton in a freezer safe bag to make sure there are no wine explosions in your freezer.

It will freeze like a slushy so you can scoop out what you need, when you need it.

How to Cook Chicken Spiedini

This is a 24 hour recipe, including marinating time, so make sure you leave time to make this the right way. It is FULL of flavor!

Marinating Prep

Start by cutting your chicken breast into 1 ½ inch chunks.

Grab a large zip lock baggie for marinating.

Add the chicken chunks to the bag, also add in the crushed garlic cloves, lemon zest, extra virgin olive oil, water, white wine, and kosher salt.

chicken marinating in a baggie

Now seal the bag and squish it around in your hands so that the marinade mixes and coats the chicken.

Pop in the fridge for 24 hours (24 hours preferred… can go up to 48 hours too).

Assembly and Baking

Grab 6-8 skewers.

If you are using wooden skewers you will want to soak them in water for about 15-20 minutes while you bread the chicken chunks. This will prevent them from burning up in the oven.

Set up an assembly:

  • The bag of chicken in marinade.
  • A plate or shallow bowl with the bread crumbs
  • A plate lined with a paper towel
  • Large rimmed baking sheet lined with foil and sprayed with non stick spray.
breading marinated chicken

With tongs pull a couple chicken cubes out of the marinade, roll in the bread crumbs making sure the crumbs adhere to the chicken cubes. Place on the paper towel lined plate. Repeat until all the chicken pieces are breaded.

Skewer the chicken pieces, about 5 pieces per skewer. Then place on the prepared baking sheet.

skewered chicken on a baking sheet

Spray the tops of the skewers with the non-stick spray. Bake at 400 for 15 minutes, flip the skewers and bake another 10 minutes.

Amogio Sauce

While the skewers are baking prepare the Amogio Sauce.

Over low heat in a small sauce pan melt together the butter, evoo, salt and red pepper flakes. 

If you really love garlic you could add one minced garlic clove too.

Amogio Sauce in a pot

Once the butter melts remove from the heat and stir in the lemon juice and parsley.

Give it a taste for additional seasoning- more lemon, salt or red pepper flakes.

Serving

These marinated chicken skewers are amazing served with pasta and a side salad (basil vinaigrette is a great dressing)! Here are some of our faves:

Chicken Spiedini Skewers on a plate with Amogio Sauce

Other Delicious Italian Recipes

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a skewer of chicken spiedini

Chicken Spiedini Recipe (with Amogio Sauce)

Marinated chicken is rolled in Italian bread crumbs, skewered, and then baked crispy and served with a lemon butter Amogio sauce for dipping. Makes an excellent Italian dinner served with pasta and veggies or salad.
USE THE PLAYER BELOW TO LISTEN TO THE FULL AUDIO RECIPE.
5 from 8 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Marinating: 1 day
Total Time: 1 day 45 minutes
Servings: 4 people
Calories: 672kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 1 ½ lbs. – up to 2 lbs. boneless skinless chicken breast - cut into 1 inch to 1 ½ inch pieces
  • 4 garlic cloves - crushed to break open and release their flavor into the marinade
  • 2 teaspoon lemon zest
  • ¼ cup extra virgin olive oil
  • ¼ cup water
  • ¼ cup white wine
  • ¾ teaspoon kosher salt
  • 1 cup Italian breadcrumbs
  • non stick baking spray

Amogio Dipping Sauce

  • 4 tablespoon butter
  • 4 tbsp extra virgin olive oil
  • 2 ½ tbsp lemon juice
  • 1 tablespoon Italian parsley - finely chopped
  • healthy pinch of kosher salt and red pepper flakes

Instructions
 

Marinate

  • In a large Ziploc plastic bag combine the garlic, lemon zest, oil, water, wine and salt.
  • Add the chicken pieces and marinate in the fridge for 24 hours, can marinate up to 48 hours.

Assemble & Bake

  • Preheat the oven to 400°. Prep a large rimmed baking sheet with foil, sprayed with non stick spray.
    If using wooden skewers, put them in water to soak for 15-20 minutes.
  • Prep two plates:
    one with the Italian Bread Crumbs and one lined with a paper towel.
  • With tongs remove the chicken from the marinade, about 3 pieces at a time, and roll in the bread crumbs, coating all sides. Then place on the paper towel lined plate.
    Repeat with all pieces of chicken.
    (discard any remaining marinade).
  • Skewer the chicken, about 5 pieces per skewer, pushing them close together.
    You should have 6-8 skewers.
  • Place on the foil lined baking sheet, spray the tops of the skewers with additional non stick spray.
  • Bake at 400 degrees for 15 minutes, flip the skewers and bake another 10 minutes.
    Make sure they are cooked through to 165° internal temp.
  • Serve, 1-2 skewers per person.
    Excellent drizzled with Amogio sauce or topped with pesto!

Amogio Sauce

  • While the Spiedini bakes make the Amogio sauce
  • In a small saucepan melt together the butter, evoo, salt and red pepper flakes.
    If you really love garlic you can add one minced garlic clove as well.
    Remove from the heat when they are melted together.
  • Stir in the parsley and lemon juice.
  • Taste for additional seasoning.
    Serve drizzled over Chicken Spiedini or in a cup on the side for dipping.

Recipe Tips and Notes:

Bread Crumbs – If you do not have “Italian” bread crumbs, just use traditional bread crumbs and mix in 1 tablespoon Italian Seasoning.
Great served with any of these pasta dishes: 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 672kcal | Carbohydrates: 23g | Protein: 41g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 1137mg | Potassium: 742mg | Fiber: 2g | Sugar: 2g | Vitamin A: 544IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 2mg

Copycat Zuppa Toscana from Olive Garden

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If you are looking for that sausage, potato and kale soup recipe that you had at Olive Garden you are in the right place. This is a great Copycat Zuppa Toscana recipe, just like the popular restaurant version, but made in one-pot at home! It is loaded with potatoes, sausage and kale. It comes together really quickly and can be made on the stove top, in the Instant Pot or in a slow cooker.

a big pot of copycat Olive Garden Zuppa Toscana

What is Zuppa Toscana

If you haven’t been to Olive Garden and aren’t sure what Zuppa Toscana is, let me tell you! Zuppa Toscana translated from Italian means Tuscan Soup. It is Pronounced “zoo-pah toe-skaw-nah”.

It is a broth based soup that is made slightly creamy with heavy cream. It is full of Italian sausage, onions, potatoes, kale, and red pepper flakes. The soup was made popular by the chain restaurant Olive Garden in the United States.

Ingredient Details

It doesn’t take a lot of ingredients to make Zuppa Toscana!

ingredients for zuppa toscana on a table with text overlays

Sausage – use what your family likes, any crumbled Italian sausage will work; pork, turkey, mild, sweet, or spicy.

Potatoes – a russet potatoes holds up best in this soup recipe, although others will work too; Red or Yukon. If you use russet I recommend peeling the potato. If you use Yukon or red potatoes you can leave the skin on.

Kale – make sure to remove the hard stem pieces from the kale, those bits will not soften in the soup. Only use the leaf portions and chop those into bite sized pieces. You can also buy bags of kale that are already processed and ready to use (near the packaged salads at your grocery store).

Heavy Cream – this helps make the soup slightly creamy… not thick and creamy, just creamy based. You can also sub in half and half for a less creamy (and less caloric) soup.

You will notice there is not salt included in the recipe. Do not salt this soup until you taste it at the end. The sausage and chicken broth add a nice amount of salt, so add it to taste before serving.

How To Make Zuppa Toscana – Step by Step

Copycat Zuppa Toscana is pretty easy to make, the majority of the work is slicing the potatoes and then waiting for them to boil. If you have a mandolin, it makes quick work of the potato prep!

  1. Start by crumbling and cooking the sausage in a large pot. Add the onions and garlic and soften for another 5 minutes.

Drain any excess grease.

Pro Tip

Push the meat and onions to one side of the pot, tip the pot up and let the grease drain to the empty side of the pot. Mop it up with paper towels being held with tongs. Discard the paper towels and move on to the rest of the recipe!

sausage, onion and garlic in a pot
  1. Add the broth and scrape up any browned bits on the bottom of the pot. This is called deglazing and will add amazing flavor to your broth.
broth, potatoes, sausage and onions in a pot
  1. Add the potatoes and bring to a boil and then reduce the heat to low and simmer for 30 minutes, until the potatoes are fork tender but not falling apart.
  1. Add the cream and kale, simmer for another 5 minutes.
kale and cream added to zuppa toscana in a large pot
  1. Taste for additional seasonings – salt, red pepper flakes and pepper.

Thickening The Zuppa

This is absolutely a broth-ey soup. If you prefer something a little creamier you can do one of two things:

  1. Mix 2 tablespoon corn starch with 2 tablespoon cream and add it to the soup at the end. Let it simmer for about 5 minutes and it will thicken nicely.
  2. OR reduce the broth to 5 cups, and then at the end increase the cream to 2 cups.

Serving Zuppa Toscana

Just like at Olive Garden this soup is PERFECT served with warm bread or bread sticks and a big veggie filled salad.

To recreate the bottomless soup, salad and breadsticks from Olive Garden here are the other copycat recipes you need:

Copycat Olive Garden Salad & Breadsticks

Storing & Reheating

Store any leftover soup in the fridge in a covered container. It will be good for up to 5 days. To reheat simply warm on the stove top or microwave individual bowls for a minute or two.

I do not recommend storing this soup in the freezer, the milk content tends to separate in the freezer.

copycat zuppa toscana in a bowl with bread to the side

TL;DR Recipe Tips

  • Taste the soup before you add salt! The sausage and chicken broth both have salt content.
  • Make sure to drain some of the sausage grease before adding the broth.
  • Cook the potatoes until they are fork tender, but not until they are falling apart.
  • Use the sausage you like – mild, sweet, spicy, turkey. They all work.
  • Make it extra spicy by adding an extra helping of red pepper flakes.
  • A mandolin slicer makes really quick work of the potato prep. I have the OXO Simple Mandolin, it is under $40 and a great investment!

Other Great Italian Soup Recipes

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Did you make this recipe?

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

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a bowl of zuppa toscana with a spoon

Copycat Zuppa Toscana Recipe

A great Olive Garden Zuppa Toscana copycat recipe, just like the popular restaurant version, but made in one-pot at home! It is loaded with potatoes, sausage and kale.
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 559kcal
Author: Susie Weinrich

Ingredients

  • 1 lb Mild Italian Pork Sausage - (sweet, hot, even turkey sausage- whatever you prefer)
  • 1 tablespoon oil
  • 1 yellow onion - chopped
  • 3 plump garlic cloves - minced
  • 3 cups russet potatoes - peeled, halved lengthwise, then sliced ¼ - ½ inch thick
  • 6 cups chicken stock
  • 3-4 cups fresh kale - chopped, hard stem pieces removed
  • 1 cup heavy whipping cream
  • salt to taste - TASTE THE SOUP BEFORE SALTING
  • pepper and red pepper flakes to taste

Instructions
 

  • Place a large pot over medium heat. Add the olive oil and crumble/brown the sausage for about 5 minutes.
    1 tablespoon oil, 1 lb Mild Italian Pork Sausage
  • Add the onions and garlic and soften for about 5 minutes.
    1 yellow onion, 3 plump garlic cloves
  • Drain most of the grease.
    Pro Tip: Push all the sausage/onions to one side tip the pan up and let the grease drain to one side of the pot. Sop it up with a couple paper towels being held with tongs. Discard the paper towels.
  • Pour in a little chicken broth and scrape up any browned bits from the bottom of the pot. Pour in the remaining broth.
    6 cups chicken stock
  • Add the peeled and sliced potatoes and turn the heat to high and bring the pot to a hard simmer/boil.
    3 cups russet potatoes
  • Reduce the heat to medium/low and simmer for 30 minutes.
  • Turn the heat to low and add in the kale and cream. Keep on the heat for another 5 minutes.
    3-4 cups fresh kale, 1 cup heavy whipping cream
  • Taste for seasoning (salt, pepper, red pepper flakes) and then serve!
    salt to taste, pepper and red pepper flakes to taste

…Or Use The Slow Cooker Directions

  • In a large sauté pan on the stove top, over medium heat, cook and crumble the sausage. Add the onions and garlic and saute for another 5 minutes.
  • Pour the sausage mixture into the bottom of your slow cooker.
  • Add in the peeled and diced potatoes and chicken stock.
  • Cook on high for 3-4 hours or on low for 5-6 hours, until the potatoes are fork tender.
  • Pour in the cream and add the kale. Cook for another 10 minutes.
  • Taste for seasonings (salt and red pepper flakes).

Serving

  • Just like at Olive Garden, this goes great with some warm bread sticks or ciabatta bread, and a big veggie salad!
    Pop down to the notes section for links to Olive Garden Copycat Breadsticks and Salad!

Storing

  • Store leftovers in the fridge for up to 5 days.
    I do not recommend freezing this soup due to the milk content.

Recipe Tips and Notes:

Instant Pot – Pop over to this recipe for How To Make Zuppa Toscana in your Instant Pot
For a thicker soup use one of these two options:
  • Mix 2 tablespoon corn starch with 2 tablespoon cream and add it to the soup at the end. Let it simmer for about 5 minutes and it will thicken nicely.
  • OR reduce the broth to 5 cups, and then at the end increase the cream to 2 cups.
Make it a Copycat Meal:
Copycat Olive Garden Breadsticks
Copycat Olive Garden Salad and Dressing
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 559kcal | Carbohydrates: 28g | Protein: 22g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 857mg | Potassium: 979mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3995IU | Vitamin C: 48mg | Calcium: 107mg | Iron: 3mg

Overnight Ham and Egg Breakfast Casserole

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Overnight Ham and Egg Breakfast Casserole is a delicious and super simple breakfast recipe. Bread is soaked in a flavorful egg and milk mixture and topped with ham and cheese. It is made ahead and stored in the fridge overnight (up to 2 days!) , then is ready for you to bake the next morning, which makes it a great recipe to use when you have house guests!

9x13 baking dish with ham breakfast casserole

Of course if you don’t have time to wait overnight… pop over to these sausage egg cups or healthy breakfast egg cups.

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Why It Is Such A Great Breakfast Casserole

  • Wonderful after the holidays when you have all the ingredients in your house. You can use up leftover bread or rolls, eggs, and ham.
  • Easy to put together. Cut, Whisk, Pour.
  • Simple ingredients!
  • No sautéing before assembly!
  • Can be made up to 2 days ahead for easy breakfast.
  • Kids will love it too… no onions no green stuff (just like my Chicken Noodle Soup for Kids)

Perfect for an overnight casserole. Easy to put together. I used a pound of ground ham and had ham in each bite. I'm saving this recipe and will make it again. Thanks. – Avon

Ingredients

Here are the ingredients that you need to make this overnight ham and egg breakfast casserole, plus some helpful tips on a few ingredients:

ingredients to make ham breakfast casserole with text

Leftover Ham

If you are using leftover ham, you will need about 2 ½ cups.

Ham Steak

If you are purchasing a ham steak at the grocery store, choose one that is around 1 lb. This will allow you to trim the bone and fat and still have the right amount of ham.

Bread

This recipe is a great way to use up day old bread. The recipes calls for “French bread” however you can use what you have.

If you have sourdough, use it. If you have leftover rolls, use them. I have made this with leftover slider buns, and it worked great!

Fresh Shredded Cheese

As always, I recommend that you shred your cheese fresh instead of buying pre-shredded bagged cheese. The fresh shreds will melt creamier and more delicious! The bagged cheese will work, but it is coated in anti-clumping agents and preservatives that prevent it from properly melting.

Watch The Recipe

How To Make Overnight egg Bake

Start by cutting your bread into cubes. If you have a bread with a thick or crusty crust, you will want to remove that and discard.

Prep a 9×13 casserole dish by spreading 1 tablespoon softened butter across the bottom and slightly up the sides. Now add the bread cubes.

bread cubes and cubed ham in a buttered 9x13 casserole pan

Top with the cubed ham and finish by sprinkling on the cheese

Crack your eggs in a bowl, add the Dijon mustard, Lawry’s, onion powder, garlic powder and whole milk. Whisk so everything is combined and the eggs are all whisked.

eggs, milk, and seasonings mixed together

Now pour it over the bread/ham/cheese. Making sure you pour it evenly over the entire casserole.

Pouring egg mixture over breakfast casserole

Give the casserole a gentle press so all the bread touching the egg/milk mixture.

Cover and refrigerate for 12-24 hours, up to 48 hours!

I accidentally made this a day too early one time and it had to sit in the fridge and extra day… came out totally fine!!! So you CAN make this breakfast casserole up to 2 days in advance.

Baking

Preheat the oven to 375 degrees. Bake, uncovered, for 45 minutes.

Let the casserole cool for about 15 minutes before serving.

Serving

Cut the Ham and Egg Breakfast Casserole into squares. It is excellent served with fresh fruit, vanilla yogurt and sweet breakfast pastries, blueberry breakfast cake, Banana Bread or coffee cake muffins.

It can also make a great breakfast for dinner! Serve it up with a green side salad dressed with vinaigrette (this basil vinaigrette is amazing!).

two breakfast plates with ham and egg casserole, fruit and yogurt

Storing

Keep any leftover breakfast casserole in the fridge in a covered container for 2 days. After that the casserole will still be fine to eat up to 4 days, but it will start to “dry out”.

Overnight Ham & Egg Breakfast Casserole Recipe

An amazing breakfast casserole that has bread cubes soaked in a flavorful egg and milk mixture. Great make-ahead breakfast that is easy to prepare!
4.96 from 23 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Refrigerating: 1 day
Total Time: 1 day 1 hour
Servings: 8 people
Calories: 593kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 4 cups French bread - cubed
  • 8 large eggs
  • 2 cups whole milk
  • 2 teaspoon dijon mustard
  • ½ teaspoon each – Lawry's Seasoned Salt, onion powder & garlic powder
  • 2 ½ cups (up to 3 cups) cooked ham - cubed, ham steak or leftover ham works great
  • 1 ½ cups cheddar cheese - grated
  • 1 tablespoon butter - softened

Instructions
 

  • Spread the softened butter across the bottom and sides of a 9×13 casserole dish.
    1 tablespoon butter
  • Cube your bread (about 1-1.5 inches). Place the bread in the prepared 9×13 dish.
    **If your bread has a thick or tough crust remove that and discard, only using the inside, soft parts of the bread.
    4 cups French bread
  • Add your cubed ham on top of the bread cubes, then sprinkle on the cheese.
    2 ½ cups (up to 3 cups) cooked ham, 1 ½ cups cheddar cheese
    bread, ham and cheese in a 9x13 pan
  • In a bowl whisk together eggs, milk, mustard, and seasonings.
    8 large eggs, 2 cups whole milk, 2 teaspoon dijon mustard, ½ teaspoon each – Lawry's Seasoned Salt, onion powder & garlic powder
    eggs, milk, and seasonings mixed together
  • Pour the egg mixture evenly over top of the bread/ham/cheese.
    Cover and refrigerate over night (12-24 hours).
    Can be made 2 days in advance.
    Pouring egg mixture over breakfast casserole

Baking

  • Preheat the oven to 375°.
    Meanwhile, uncover the casserole and set on the counter.
  • Once the oven is fully heated, bake uncovered for 45 minutes.
  • Let the casserole rest for about 10-15 minutes before slicing.

Serving

Recipe Tips and Notes:

Bread – this recipe is a great way to use up day old bread. I call for “French bread” however you can use what you have. If you have sourdough, use it. If you have leftover rolls, use them. I have made this with leftover slider buns, and it worked great! 
Ham – if using leftover ham you will need about 2 ½-3 cups. If you are purchasing a ham steak grab one that is about 1- 1.25 lbs. That gives you enough meat after you have trimmed the bone and the fat.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 593kcal | Carbohydrates: 70g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 1262mg | Potassium: 415mg | Fiber: 3g | Sugar: 6g | Vitamin A: 593IU | Vitamin C: 8mg | Calcium: 302mg | Iron: 6mg

MOre recipes you will love

Bloody Shirley Temples

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Bloody Shirley Temples are a kid-friendly, but super spooky way to serve drinks (mocktails) on Halloween. Sprite is mixed with cherry grenadine, BUT the grenadine is added to the cocktail through a gruesome bloody syringe! It’s the perfect Halloween version of a classic Shirley Temple.

bloody Shirley temples in mason jars with syringes

This is a great mocktail, perfect for kids, but if you want an adult cocktail perfect for October 31st, check out this Devil’s Margarita, El Diablo, Apple Cider Margarita or Halloween Margarita.

RELATED: Bloody Guts Cinnamon Rolls

Ingredients

Just three two ingredients to make Bloody Shirley Temples: Sprite and Grenadine.

ingredients for Halloween Shirley Temple

Grenadine: You can usually find grenadine in the drink aisle or liquor aisle at your grocery store. It is a non-alcoholic cherry flavored sugar syrup. It is traditionally used in Shirley Temples and Roy Rogers.

Sprite: You do not have to use Sprite, any lemon-lime flavored soda will work.

Supplies

The most important part of your Bloody Shirley Temples are the syringes for the BLOOD (aka. grenadine)!!! If you are like me then you have 5000 in your medicine cabinet from years of kid’s meds.

But if you don’t have a back stash – you can grab a pack of 10ml plastic medicine syringes on Amazon for under $15.

Another fun supply to serve these mocktails are science lab beakers used as glasses.

Sprite with a syringe of grenadine

Serving The Mocktail

If you will be serving a few of these then I recommend filling the syringes before guests arrive or the party starts.

Then to make each mocktail, fill a glass with ice and pour in the sprite. Once it stops fizzing slide the bloody syringe (grenadine) into the glass and shoot out just a smidge so it colors the bottom of the glass.

Let the kids shoot the rest into their drink!

Optionally you can garnish the cocktail with a maraschino cherry, gummy worms, gummy eyeballs, or spiders!

Other Spooky Recipes

Bloody Shirley Temples in mason jars

Bloody Shirley Temple Recipe

A spooky drink perfect for kids on Halloween. Sprite is mixed with cherry grenadine, but served up with a syringe.
5 from 1 vote
Print Pin Rate
Prep Time: 2 minutes
Cook Time: 0 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

Ingredients

  • 8 oz Sprite - or similar lemon/lime soda
  • 1.5 oz. Cherry Grenadine Syrup
  • optional garnish – maraschino cherry, gummy eyeball, gummy spider or other spooky Halloween treats.

Instructions
 

  • Pour Sprite in a small clear glass with ice.
    (short mason jars or beakers are fun to use in place of glasses)
    8 oz Sprite
  • Fill a syringe with grenadine syrup.
    1.5 oz. Cherry Grenadine Syrup
  • Squirt just a little of the grenadine in the bottom of the glass, then lay the syringe in the glass leaving the rest of the grenadine for the kids (or adults) to squirt into their glass.
  • Optional – top with a cherry or other spooky Halloween garnishes.
    (gummy eyeballs, witches finger, gummy spider, etc…)

Recipe Tips and Notes:

Syringes– if you need to order them, here is a great option on Amazon.
Science Beaker Glasses – beakers make a fun glass, Find Science Beakers on Amazon.
This is a great mocktail (non-alcoholic drink), but for a spooky adult beverage pop over to this Devil’s Margarita!
Did you make this recipe?Connect with me and let me know by commenting below!
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