Soft, buttery, festive, and so much fun to make, these Slice and Bake Christmas Cookies are a beautiful addition to any holiday baking lineup. Each cookie reveals a cute hidden design in the center, which makes them perfect for cookie boxes, class treats, and Christmas dessert trays. The dough mixes easily, takes color wonderfully, and bakes into crisp edged cookies with tender centers and clean holiday shapes that look instantly cheerful and gift worthy.
This type of slice and bake cookie looks impressive, but the process is much more approachable than it appears. The dough handles well, chills reliably, and holds its shape in the oven, which means your colors stay bright and your designs stay sharp. It is a fun baking project for anyone who loves creative holiday cookies, and it is easy to customize with different Christmas shapes, colors, and sprinkles.
These cookies are also great for making ahead because both the dough logs and the baked cookies freeze beautifully. You can prepare the dough days or even weeks in advance and bake fresh cookies whenever you need them. Whether you are filling a holiday cookie tin, hosting a cookie exchange, or adding something playful to your Christmas dessert table, these slice and bake cookies are guaranteed to stand out.
Why You'll Love This Recipe
- Easy to prep and customize. The dough comes together quickly and works beautifully with food coloring, sprinkles, or mix ins. You can create stripes, swirls, or fun patterned cookies without complicated shaping.
- Make ahead friendly. The dough freezes and chills well, which means you can prep it days or even weeks ahead. Slice off what you need and bake fresh cookies whenever you want them.
- Perfect for holiday gifting. These sliced cookies keep their shape, cut cleanly, and look picture perfect. They are ideal for holiday tins, cookie boxes, teacher gifts, or your Christmas cookie trays.
- Kid friendly and festive. Kids love choosing the colors and watching the cookies bake. With gel food coloring, you get bold Christmas tones like red, green, and gold without affecting the texture of the dough.
Ingredients and Substitutions
To make this delicious Slice and Bake Christmas Cookies, you will need the following ingredients (see recipe card below for quantities):
- unsalted butter - Softened butter gives the cookies their classic tender texture. Salted butter works too, but reduce the added salt slightly.
- confectioners' sugar - Helps create a smooth dough with a soft crumb. You can replace it with additional white sugar, but the texture will be slightly crispier.
- white sugar - Sweetens the dough and helps the cookies spread just the right amount as they bake.
- vanilla - Adds depth and classic sugar cookie flavor. Almond extract also works well.
- eggs - Bind the dough and create a soft cookie. Use room temperature eggs for best results. You can crack them into a medium bowl before adding to the dough to avoid shells sneaking in.
- all purpose flour - Gives the dough structure. For a gluten free version, a 1 to 1 gluten free flour blend works well.
- baking powder - Gives the cookies a light lift so they do not bake up too dense. Do not substitute with baking soda here, since the texture would change.
- salt -Balances sweetness and enhances flavor.
- gel food coloring - Use gel instead of liquid so the dough stays firm and bright in color. Red, green, blue, and gold are great for holiday cookies.
Baking Equipment
You will also need measuring cups and spoons, a stand mixer or hand mixer, mixing bowls, a sharp knife for slicing the dough, a ruler for measuring even slices, plastic wrap for wrapping the cookie logs, a baking sheet, and a cooling rack for the cookies.
Instructions
- Mix the dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- Cream the butter and sugars. In another large mixing bowl, beat the room temperature butter, confectioners' sugar, and white sugar with a hand mixer until light and fluffy, about 3 minutes.
- Add the eggs and vanilla. Add the vanilla extract and eggs, then beat again until fully combined and smooth.
- Bring the dough together. Add the dry mixture to the wet ingredients and beat until a soft dough forms. The dough should not feel sticky.
- Separate and chill the dough. Wrap and refrigerate two-thirds of the plain dough. Divide the remaining one-third into as many colors as you plan to use (I used green, brown, and blue, so I separated it 3 further times).
- Color the dough. Add gel food coloring to each portion of dough. Mix using a hand mixer or knead by hand with gloves (this is the easiest way). Wrap each color in plastic wrap and place in the refrigerator for at least 1 hour.
- Create the center shapes. Remove the colored dough from the fridge. Roll each color to about ½ inch thick. Use mini cookie cutters to cut out small shapes, then stack identical shapes into tall, firm stacks. Repeat with remaining doughs (if doing multiple shapes/colours) into separate stacks. Freeze your stack(s) for at least 4 hours to harden.
- Soften the plain dough. After about 3 hours of freezing, remove the plain dough from the fridge and let it sit at room temperature until softened, about 1 hour.
- Form the cookie logs. Remove the frozen shape stacks from the freezer. Press the softened plain uncolored dough around each stack to form a log, ensuring the stack runs directly through the center. For shapes with small crevices and lots of corners (such as snowflakes), it helps to press small bits of plain dough into crevices before wrapping fully.
- Chill the logs. Roll the logs gently between your hands until smooth, round, and even. Wrap tightly with plastic cling wrap and freeze for at least 4 hours, or overnight.
- Slice the cookies. Remove frozen cookie dough logs from the freezer and let them sit for about 20 minutes so they soften slightly. Using a sharp knife, slice into ¼-inch cookies.
- Bake the cookies. Place slices onto the baking sheets lined with parchment paper and bake in a 350°F preheated oven for 9-10 minutes, or until set and very lightly golden at the edges.
Expert Tip: Chill the Dough Long Enough for Clean Slices
Slice and bake cookies look their best when the dough is fully chilled and firm. Wrap each log tightly in plastic cling wrap, then chill for at least three hours. If the dough softens while slicing, pop it back into the fridge for fifteen minutes. A firm dough gives the cleanest edges and the most defined colors and patterns.
More Tips and Tricks
- Use gel food coloring only. Liquid coloring softens the dough and makes slicing harder.
- Do not over bake. They should look pale, not browned, for a soft sugar cookie texture.
- Make multiple logs. Split the dough into two to four logs so the colors and designs stay vivid and defined.
- For perfect rounds, reshape. Roll the dough into an even cylinder so your cookies slice evenly. If your cookies come out slightly misshaped, gently round the edges while still warm.
- Chill as needed. If the rest of the dough softens while you work, chill it again to keep the shapes clean.
- Use cooking rack. Always cool the cookies on a cooling rack so the bottoms do not soften.
Recipe Variations
- Classic swirl cookies. Skip the cutout center and divide the dough into two or three colors. Roll each color into a rectangle, stack them, then roll tightly into a spiral. Chill well and slice for colorful swirl cookies.
- Checkerboard cookies. Divide the dough into two contrasting colors, shape each into a rectangle, chill them, then slice into long strips. Stack the strips in alternating colors to form a checkerboard block. Chill again, then slice into patterned squares.
- Striped cookie logs. Roll colored doughs into thin sheets and layer them to create bold stripes. Fold, trim, and stack again for more stripes, then shape into logs and freeze before slicing.
- Two tone logs. Keep it simple by creating one colored dough log and wrapping it in plain dough or a second color. This creates a clean two tone ring effect when sliced.
- Sprinkle edge logs. Before freezing, roll the shaped dough logs in holiday sprinkles, sanding sugar, or even crushed candy canes. Once sliced, the edges bake up bright, festive, and crunchy. A light egg wash brushed on the outside of the cylinder before adding sprinkles helps them stick better. See our Pecan Sandies which we rolled in crushed nuts.
- Chocolate dough variation. Replace one half cup of the flour with unsweetened cocoa powder to create a chocolate cookie exterior. This pairs beautifully with red, green, white, or gold designs inside.
- Peppermint twist. Add a little peppermint extract to one portion of the dough and color it red. Twist or braid the red dough with a plain dough portion to create a candy cane effect through the log.
- White chocolate drizzle. After baking, drizzle melted white chocolate over the cookies for a snowy holiday finish.
- Orange twist. Add orange zest to part of the dough for bright and fragrant orange cookies. See our Cranberry Orange Shortbread Cookies.
Storage
How to Store
Store cooled cookies in an airtight container at room temperature for up to one week.
How to Reheat
If you prefer warm cookies, microwave one for a few seconds to soften slightly.
How to Freeze
- How to freeze cookie dough: Slice and bake cookie dough freezes beautifully. Wrap each dough log tightly in parchment, then place it in a freezer bag or freezer safe container. Freeze for up to three months. When you are ready to bake, thaw the log in the fridge just until it is firm enough to slice cleanly.
- How to freeze baked cookies: Baked slice and bake cookies also freeze very well. Once fully cooled, arrange them in a single layer and freeze until solid, then transfer them to a freezer safe container or bag. They keep for about three months and thaw quickly at room temperature while staying soft and buttery.
How to Serve
These cookies are perfect for Christmas dessert trays, cookie exchanges, gift boxes, and holiday parties. They pair well with hot chocolate, milk, festive cocktails, and cozy warm drinks. Add them to your Christmas cookie platter alongside classic favorites like gingerbread men, shortbread, and chocolate peppermint cookies and other holiday cookie recipes.
These are my favorite drinks to serve with slice and bake cookies:
Holiday Cookie Week
These cookies are part of our Annual Cookie Week! For more sweet inspiration, explore our full holiday cookie collection from this year and year's past. You will find everything from nostalgic classics and colourful decorated cookies to creative flavours and fun themed bakes that make our annual Cookie Week such a favourite tradition.
FAQ
Start by creaming the butter and sugars until light and fluffy. Mix in the vanilla and eggs, then add the dry ingredients to form a smooth dough. Divide the dough and add gel food coloring to create festive colors. Shape each portion into a log, wrap tightly, and chill until firm. Once the dough is fully chilled, slice it into rounds and bake at 350 degrees until set around the edges. Cool on a rack and enjoy. The whole process is simple, flexible, and perfect for holiday baking.
Create a center design by shaping a portion of the dough into a small log or shape, then wrap it in a contrasting colored dough. Chill the center shape first so it keeps its form. Once firm, press another color of dough around it evenly to create the outer layer. Chill again, then slice to reveal the design.
Cookies baked at 375 degrees will bake faster and may develop darker edges with a slightly crispier texture. The higher heat encourages more rapid spread and browning. This can be great if you like lightly caramelized edges, but it is easier to overbake them. For slice and bake cookies that need clean edges and even color, 350 degrees gives the most reliable result.
Yes, baking cookies at a lower temperature often results in a softer and more tender texture. Lower heat cooks the dough more gently, so the cookies stay pale and do not crisp as much around the edges. Keep in mind that they may also spread a little more slowly. If you want soft sugar cookie style slice and bake cookies, sticking to 350 degrees is usually the best balance.
Yes, slice and bake cookies can be baked in the air fryer. Preheat the air fryer to 325 degrees, line the basket with parchment, and place the cookies in a single layer with space between each one. Bake for 5 to 7 minutes, checking early so they do not overbrown. Air fryers run hotter than ovens, so shorter times and slightly lower temperatures work best.
Make sure the dough is fully chilled before slicing. Rotate the dough log slightly after each cut so it does not flatten on one side. If a slice loses its shape, gently reshape the edges with your fingers before baking. Wrapping the dough tightly in parchment while chilling also helps maintain a perfectly round shape.
You can roll the dough log in sprinkles or colored sugar before chilling to create a decorative edge. After baking, decorate with drizzled chocolate, royal icing, or festive sprinkles. These cookies are simple on their own, so a few small finishing touches go a long way for holiday trays.
Use a sharp, non serrated knife and slice straight down with gentle pressure. If the dough crumbles, let it warm slightly at room temperature for a few minutes. If it smashes or loses its shape, it may be too soft, so chill it again until firm. Clean the knife every few slices to keep the edges neat.
Yes. You can turn the recipe into orange cookies, almond cookies, or even peppermint cookies by adjusting extracts and colors. For something richer, start with a shortbread cookies base instead. You can even add warm spices like cinnamon or nutmeg to one portion of dough for a cozy twist.
Start with good quality butter, use gel food coloring for bright festive colors, and chill the dough long enough for clean slices. Rolling the dough in sprinkles or sanding sugar before chilling adds a fun decorative edge. You can also play with flavors by adding citrus zest, almond extract, peppermint extract, cocoa powder, or finely chopped chocolate.
Make sure the dough is fully chilled before slicing. If your slices are too thinner, chill them again before baking. A firm dough helps keep the designs crisp.
More Slice and Bake Cookie Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Gingerdoodle Cookies (Soft and Chewy Ginger Snickerdoodles)
Soft, chewy, spiced just right, and rolled in warm cinnamon sugar, these Gingerdoodle Cookies are the perfect mashup of classic snickerdoodles and nostalgic ginger cookies. They bake into thick, tender cookies with crackly tops, crisp edges, and soft centers that taste like pure holiday comfort. The molasses adds depth and chew, the spices bring warmth, and the cinnamon ginger sugar coating gives every bite a sweet, fragrant crunch.
These gingerdoodles are incredibly easy to make with everyday pantry staples, and they come together quickly with no chill time required. The melted butter base means minimal effort and maximum flavor, and allowing the dough to briefly rest helps the cookies form their signature thick, crinkled shape. They feel familiar and cozy, yet different enough to stand out on a holiday cookie tray or December bake list.
This recipe was inspired by my love of both ginger molasses cookies and soft snickerdoodles, and it pairs beautifully with hot chocolate, chai, or a warm winter latte. If you love cinnamon sugar cookies but want something richer and more festive, these gingerdoodles are the perfect addition to your seasonal baking.
Why You'll Love This Recipe
- Soft and chewy texture. Thick, tender cookies with warm spices, crackled tops, and centers that stay soft even after cooling.
- Perfect holiday flavor. A cozy blend of cinnamon, ginger, cloves, and molasses creates a festive cookie everyone loves during December.
- Easy no chill dough. Melted butter keeps the recipe simple, and a short rest helps the dough scoop smoothly without refrigeration in this chewy gingerdoodle cookies.
- Crowd pleasing twist. The combination of ginger cookies and snickerdoodles creates a familiar yet unique cookie perfect for cookie boxes.
Ingredients and Substitutions
To make this delicious Gingerdoodle Cookies, you will need the following ingredients (see recipe card below for quantities):
- white sugar - Used for the cinnamon sugar coating. Granulated sugar works best for crisp, sparkly edges.
- cinnamon and ground ginger - These spices give the coating its warm flavor. You can increase the ginger for extra heat.
- all purpose flour - Provides structure. For a gluten free option, use a 1 to 1 gluten free flour blend. If you prefer slightly softer cookies, replace one tablespoon of flour with one tablespoon of cornstarch, which helps create an extra tender crumb.
- baking soda and cream of tartar - Essential for lift and that classic snickerdoodle tang. Do not substitute them with baking powder.
- salt - Balances sweetness and enhances spice.
- warm spices - Cinnamon, ground ginger, and cloves create the gingerbread flavor base. You can reduce cloves if you prefer a milder spice. A pinch of nutmeg can be added for extra warmth, especially during the holiday season. Cinnamon and ginger are also used in the cinnamon sugar coating.
- unsalted butter - Melted butter gives the cookies a soft, chewy texture. Slightly cooled salted butter works too if you reduce added salt.
- dark brown sugar - Adds moisture, chewiness, and deeper molasses flavor. Light brown sugar can be used but the flavor will be slightly lighter.
- egg - Provides structure and binds the dough. Use room temperature for best texture.
- molasses - Essential for gingerdoodles. Unsulphured molasses gives the ideal flavor. Do not substitute with blackstrap.
- vanilla extract - Adds warmth and balances the spice.
Equipment
You will also need measuring cups and spoons, mixing bowls, a whisk, a spatula or wooden spoon, a medium cookie scoop for portioning, parchment paper or silicone mats, cookie sheets, and a cooling rack for cooling the baked cookies.
Instructions
- Make the cinnamon sugar coating. Add the white sugar, cinnamon, and ground ginger to a medium bowl. Whisk until combined and set aside.
- Mix the dry ingredients. In a medium to large bowl, whisk together the flour, baking soda, cream of tartar, salt, ground ginger, cinnamon, and cloves until well combined.
- Mix the wet ingredients. In a large mixing bowl, whisk together the melted butter, dark brown sugar, egg, molasses, and vanilla until smooth.
- Combine the dough. Add the dry ingredients to the wet ingredients. Mix with a spatula or wooden spoon until just combined. Do not overmix.
- Let the dough rest. Allow the dough to rest for 5-10 minutes to firm up slightly. This makes the scooping and rolling process easier.
- Scoop and coat. Using a medium cookie scoop, scoop out your cookies. Roll each ball in the prepared cinnamon sugar mixture and evenly place the cookie dough balls onto parchment paper lined baking sheets (no more than 6 per sheet).
- Bake. Bake in a 350°F preheated oven for 11-12 minutes until the edges are set and the tops are lightly crackled. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tip: Let the Dough Rest Before Scooping
Even though this is a no chill recipe, letting the dough rest for 5-10 minutes is key for perfect gingerdoodles. The melted butter begins to firm slightly, allowing the flour and molasses to fully hydrate. This makes the dough easier to scoop and roll in cinnamon sugar, helps the cookies stay thicker as they bake, and creates that signature soft and chewy texture without requiring refrigeration.
More Tips and Tricks
- Whisk the dry ingredients well. Since the spices are fine and potent, whisking helps distribute them evenly and prevents pockets of flavor. This step also ensures the cookies bake evenly with consistent flavor throughout.
- Scoop evenly. Use a medium cookie scoop to portion your dough. Even sizes help the cookies bake at the same rate and stay soft without overbaking. Rolling in the cinnamon sugar coating also becomes easier and more uniform.
- Use fresh spices. Ginger, cinnamon, and cloves lose potency over time. Using fresh spices dramatically improves the warm, cozy flavor of your gingerdoodles.
- Do not overmix. Stir just until the dough comes together. Overmixing after adding the flour can create a tougher cookie instead of a soft, chewy one.
- Roll thoroughly. After scooping the dough, toss each ball in the cinnamon sugar mixture until fully coated. This ensures even baking and rich flavor.
- Finish with extra sugar. After rolling, lightly sprinkle tops of cookies with a bit more cinnamon sugar before baking for an extra sparkly finish, if desired.
- Watch the bake time. These cookies set quickly in the oven. Remove them as soon as the edges begin to firm up. They will look slightly under baked, but they continue cooking on the tray.
Recipe Variations
- Extra spicy gingerdoodles. Increase the ginger to two teaspoons and the cinnamon to one and a half teaspoons for a bold, warming flavor. This variation is perfect for those who love deeply spiced holiday cookies.
- Glazed gingerdoodles. Drizzle cooled cookies with a simple icing made from powdered sugar, milk, and vanilla. The glaze adds a sweet finish and looks beautiful sprinkled with cinnamon.
- Molasses rich cookies. Add an extra tablespoon of molasses for deeper flavor and richer color. The cookies will spread slightly more and stay extra soft in the center, giving them a gooey, tender texture.
- Gingerdoodle sandwich cookies. Spread a layer of cream cheese frosting or vanilla buttercream between two cookies. The tangy filling pairs perfectly with the warm spices and creates a decadent holiday treat.
- Sparkle sugar gingerdoodles. Roll the cookies in coarse sparkling sugar instead of cinnamon sugar. This creates a crunchy exterior with a shimmering finish, amazing for holiday cookie boxes and Christmas dessert boards.
- Gingerdoodles with chocolate chips. Fold in half a cup of mini chocolate chips for a fun twist.
Storage
How to Store
Store the cookies in an airtight container at room temperature. They stay soft and chewy for four to five days. If stacking cookies, place parchment between layers to prevent the cinnamon sugar coating from rubbing off. Keep the container sealed tightly to maintain the chewy texture and avoid drying out.
How to Reheat
If you prefer warm cookies, reheat one or two in the microwave for a few seconds until just softened. Avoid overheating to keep them from drying out. You can also warm them briefly in a low oven.
How to Freeze
Freeze baked cookies in a single layer, then transfer to a freezer safe container for up to three months. Thaw on the counter before serving. You can also freeze the dough balls after rolling in cinnamon sugar. Freeze on a tray, transfer to a bag, and bake directly from frozen by adding one to two extra minutes to the bake time.
How to Serve
Gingerdoodle cookies are perfect for holiday dessert trays, cookie exchanges, gifting, and cozy nights with warm drinks. Their cinnamon ginger flavor pairs beautifully with classic holiday treats and makes them a standout choice for December baking.
These are my favorite dishes to serve with gingerdoodles:
Holiday Cookie Week
These cookies are part of our Annual Cookie Week! For more sweet inspiration, explore our full holiday cookie collection from this year and year's past. You will find everything from nostalgic classics and colourful decorated cookies to creative flavours and fun themed bakes that make our annual Cookie Week such a favourite tradition.
FAQ
A gingerdoodle is a soft and chewy cookie that blends the warm, spiced flavor of a ginger molasses cookie with the classic tang and cinnamon sugar coating of a snickerdoodle. It has the best parts of both cookies in one bite. The dough includes ginger, cinnamon, cloves, and molasses for depth, along with cream of tartar and baking soda for the signature snickerdoodle lift and crackled top. Gingerdoodles are thicker and softer than gingersnaps, with a tender center and crisp edges.
Gingersnap cookies are crisp, spicy, and deeply flavored with ginger and molasses. They bake until crunchy and often have a stronger ginger bite. Snickerdoodles, in contrast, are soft, chewy sugar cookies rolled in cinnamon sugar. They contain cream of tartar, which gives them their signature tang and puffy crackled tops. The two cookies have completely different textures and flavor profiles. Gingersnaps are bold and crisp with warm spice, while snickerdoodles are tender, cinnamon forward, and mild.
Gingerdoodles stay soft when they are not overbaked. These cookies only need 11-12 minutes in the oven, and they should still look slightly under baked in the center when you take them out. They continue firming as they cool. Remove them as soon as the edges set for soft, chewy perfection. Overmixing the dough, using too much flour, or letting the cookies bake until fully browned can also create a firmer texture. To ensure softness, measure the flour correctly, mix only until combined, and pull the cookies out when the edges are just beginning to set.
Yes, this recipe is very make ahead friendly. You can prepare the dough, scoop it, roll in cinnamon sugar, and refrigerate the dough balls for up to three days before baking. You can also freeze the dough balls and bake straight from frozen when needed. The baked cookies also store well for several days and stay soft, making them perfect for gifting and holiday prep. Many bakers prepare a double batch in December to keep on hand for cookie exchanges.
Molasses is essential to achieving the deep, rich gingerdoodle flavor. It adds chewiness, moisture, and the warm caramel notes that distinguish gingerdoodles from snickerdoodles. If you skip it, the cookies will taste more like plain snickerdoodles and will be less soft and tender. If you absolutely must replace it, use dark brown sugar plus a teaspoon of maple syrup, but the flavor will not be the same.
Cream of tartar creates the classic snickerdoodle tang and helps the dough rise while staying soft. It also prevents sugar crystallization, giving the cookies their tender, chewy texture. In gingerdoodles, cream of tartar balances the stronger flavors of ginger and molasses, keeping the cookie light and chewy instead of dense. It works together with baking soda to create the perfect thick, crinkled cookie.
Yes, gingerdoodles adapt easily to different spice preferences. If you love bold spice, add an extra half teaspoon of ginger, a pinch more cinnamon, or a tiny amount of ground cloves. You can also add a small pinch of black pepper for gentle heat, similar to traditional gingerbread. The key is balancing the extra spices with the sweetness of the dough so the cookies stay warm and complex without becoming overwhelming.
More Ginger Cookie Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Hot Chocolate Macarons
There is something magical about Hot Chocolate Macarons, where crisp cocoa shells meet a fluffy marshmallow filling that melts on your tongue in the warmest, coziest way. These winter inspired macarons pack in all the nostalgic hot cocoa flavor you love, wrapped up in a bite sized treat that feels special enough for the holidays yet simple enough for an afternoon bake. They are chocolaty, delicate, and ridiculously festive for cookie boxes or Christmas dessert trays.
Cold weather baking always makes me crave richer flavors, and this recipe delivers exactly that with deep cocoa shells, a creamy hot chocolate buttercream, and tiny marshmallows for that classic mug of cocoa vibe. Macarons are famously picky, but this recipe walks you through each step in a clear and friendly way so that your shells bake up smooth, full, and perfect with those pretty little feet.
This recipe was inspired by our festive Peppermint Macarons and our Classic Chocolate Macarons, and it pairs beautifully with our Homemade Hot Chocolate or any chocolate forward holiday treats you love to bake this season.
Why You'll Love This Recipe
- Cozy hot chocolate flavor in macaron form. These macarons capture everything you love about a warm cup of cocoa, with deep chocolate shells and a marshmallow filled center that feels indulgent, nostalgic, and perfect for winter baking.
- Bakery quality results at home. You get crisp tops, chewy centers, and pretty macaron feet without complicated steps or confusing instructions. This recipe is written to guide you through the entire process confidently so you can create bakery worthy macarons in your own kitchen even if you are not an expert.
- Perfect for the holidays. These French macarons look stunning on cookie trays, holiday dessert boards, and gifting boxes. The tiny marshmallow decoration makes them feel instantly festive and extra cute, which is why they are perfect for Cookie Week and all your holiday celebrations.
- Fun to decorate and customize. You can drizzle chocolate on top, pipe tall swirls of frosting through a star tip, add mini marshmallows, sprinkle crushed candy canes, swirl of ganache, or tint the shells slightly for a winter twist. The recipe is flexible enough to let you create your own holiday inspired macaron style.
Ingredients and Substitutions
To make these delicious Hot Chocolate Macarons, you will need the following ingredients (see recipe card below for quantities):
- super fine almond flour - For the smooth shells. Use blanched almond flour only.
- confectioners sugar - Used in both the shells and filling, which helps create a smooth texture.
- dutch processed cocoa powder - For the deep chocolate flavor. Natural cocoa works in a pinch but the shells will be lighter in color.
- egg whites - Use aged or room temperature egg whites.
- super fine white sugar - This helps stabilize the meringue.
- brown gel food coloring - This is totally optional, to deepen the cocoa tone.
- unsalted butter - Softened butter is needed for the filling.
- marshmallow fluff - This gives a classic hot chocolate marshmallow flavor.
- hot chocolate powder - Blends smoothly into the delicious hot chocolate buttercream and gives it an authentic hot cocoa taste. Feel free to use any brand of hot cocoa mix.
- vanilla - For sweetness and balance.
- semi sweet chocolate - Used for drizzling on top or decorating.
- dehydrated mini marshmallows - Also used for decoration. Regular mini marshmallows can work but the texture will differ.
Equipment
You will also need measuring cups and spoons, a kitchen scale, stand mixer with whisk attachment, sieves, silicone baking mats, large piping bags, medium round piping tips, mixing bowls, and a spatula for folding.
Instructions
Make the chocolate macaron shells
- Prepare the pans. Line one or two baking sheets with silicone mats. Set aside.
- Sift the dry mixture. Place a sieve over a bowl set on a scale. Sift the almond flour until you reach 130 grams, discarding any large pieces. Repeat with confectioners' sugar and cocoa powder. Whisk together until very well combined, then set aside.
- Whip the meringue. Add the egg whites and white sugar to the bowl of a stand mixer. Whisk by hand to combine, then attach the whip attachment. Beat eon low speed until soft peaks form, increase to medium until medium peaks form, then increase to high. Beat until stiff, glossy peaks develop.
- Add food coloring (optional). Add gel food coloring and mix until just combined.
- Combine wet and dry ingredients. Remove the bowl from the mixer. Place a sieve over the meringue and sift in the dry mixture.
- Fold to make macaron batter. Gently fold the dry ingredients into the meringue, being careful not to deflate it. The batter is ready when it flows in smooth ribbons off your spatula. It should fall continuously, without drizzling off too quickly If it is coming off in large V shaped chunks it needs to be folded more. Use the figure eight test to confirm the right consistency: If you can lift some batter up and use it to draw several figure 8's without the stream breaking, it is ready.
- Pipe the macaron shells. Transfer the batter to a piping bag fitted with a medium round tip. Pipe 1 to 1 ½-inch circles onto the prepared baking sheets, holding the bag straight above the pan and perpendicular to baking sheet.
- Release air bubbles. After you've piped all the macarons, tap the baking sheet firmly on the counter several times to remove air bubbles. Use a toothpick to pop any remaining bubbles.
- Rest the shells. Preheat the oven to 300°F. While it heats, allow the macarons to sit until a thin "skin" forms. This can take anywhere from 8 minutes to an hour, depending on humidity. They are ready when you can lightly touch the tops without batter sticking to your finger. Keep checking them periodically to see if they have formed a skin.
- Bake the shells. Bake for 15-20 minutes. Check at 15 minutes, then continue baking one minute at a time until the tops are firm and do not wiggle at the base. Cool completely on the silicone mat before removing.
- Remove the shells. Once cooled, gently peel all the macaron shells off the mats and set aside.
Make the hot chocolate buttercream filling
Add butter and marshmallow fluff to a large mixing bowl and beat with an electric hand mixer until fluffy, about 2 minutes. Add in the confectioners' sugar, hot chocolate powder, and vanilla. Beat again until smooth, well-combined, and creamy.
Assemble the hot chocolate macarons
- Melt the chocolate. Melt the chocolate using a double boiler or microwave.
How to Melt Chocolate
You can melt chocolate either on the stovetop or in the microwave.
- On the stove: Bring about 2 inches of water to a gentle simmer in a saucepan over medium-low heat. Reduce the heat to low and place a medium heatproof bowl over the saucepan, making sure the bottom of the bowl doesn't touch the water (you can also use a steamer insert). Add the chocolate and stir constantly as it melts. Continue stirring until completely smooth and gloss. This should take just a few minutes.
- In the microwave: For a quicker method, place the chopped chocolate in a heatproof bowl and microwave in 30-second intervals, stirring well after each one. Continue until the chocolate is fully melted and smooth. Be sure to stir between intervals to prevent overheating or scorching.
- Decorate the tops. Drizzle melted chocolate over half of the macaron shells and sprinkle with dehydrated mini marshmallows. Let them set until firm.
- Fill and sandwich. Transfer the hot chocolate buttercream to a large piping bag fitted with a round tip. Pipe a generous amount onto the undecorated shells. Top each one with a decorated shell of similar size.
- Mature the macarons. Refrigerate the filled macarons overnight to allow the shells and filling to meld together for the best texture and flavor.
Expert Tip: Let the shells mature overnight
Macarons get noticeably better after maturing in the fridge. The shells absorb moisture from the filling, turning soft, chewy, and deeply flavorful. Even if you want to eat them the same day, plan to chill them overnight for that perfect macaron texture that makes every bite feel luxurious and balanced.
More Tips and Tricks
- Use a scale for accuracy. Measuring your ingredients by weight gives you consistent, reliable results and prevents dry or hollow shells. A kitchen scale is essential for macaron success because even small changes in almond flour or sugar can affect the texture.
- Check the meringue carefully. Whether you use the simple French method or experiment with swiss meringue, your goal is stiff glossy peaks that do not droop. Whip on medium speed at first, then increase as needed.
- Fold patiently and test often. Macaron batter should ribbon smoothly off your spatula without clumping. Too thick and your shells will be lumpy, too thin and they will spread flat. The macaronage stage should look like slow flowing lava. Stop folding once the batter ribbons smoothly off your spatula. Use the figure eight test for accuracy.
- Resting creates perfect shells. Allowing the shells to form a dry skin helps them develop those pretty feet during baking. Rest time can vary based on humidity, so touch test often until no batter sticks to your fingers.
- Control your oven heat. Every oven runs slightly different, so check your shells early. If they brown too quickly, lower the heat slightly. If they do not rise, increase the heat just a little on your next tray.
- Use a pastry bag. Use a pastry bag instead of a plastic bag because it gives better control over the batter flow, especially when testing for the lava like ribbon stage.
Recipe Variations
- Peppermint hot chocolate macarons. Add a splash of peppermint extract to the filling and sprinkle crushed candy cane over the chocolate drizzle.
- Salted hot chocolate macarons. Sprinkle a tiny pinch of flaky sea salt over the chocolate drizzle to balance sweetness and add depth.
- Dark chocolate macarons. Use dark cocoa and a dark chocolate drizzle for a richer, less sweet version. You can even enrich the filling with one or two egg yolks for a silky finish.
- Spicy Mexican hot chocolate macarons. Add cinnamon and a tiny pinch of cayenne to the filling for gentle heat and warmth.
- Mocha macarons. Replace one tablespoon of hot chocolate powder with instant espresso powder for a chocolate coffee twist.
- Cookies and cream hot chocolate macarons. Add crushed chocolate sandwich cookies to the filling for a creamy, crunchy center.
Storage
How to Store
Store assembled macarons in an airtight container in the fridge. They stay fresh for about five days and actually improve for the first two days as the shells soften and meld with the filling. Keep them in a single layer or separate layers with parchment paper to protect the tops. Macarons always taste better after a day in the fridge because the filling softens the shells and deepens the cocoa flavor.
How to Reheat
Macarons should not be warmed, but you can let them sit at room temperature for 20-30 minutes before serving. This helps the filling soften and the shells return to their ideal texture.
How to Freeze
Freeze the assembled macarons in a single layer on a baking sheet until solid, then transfer to a freezer safe container. Separate layers with parchment. They keep for up to two months and thaw quickly at room temperature without losing texture or flavor.
How to Serve
Hot chocolate macarons are beautiful on their own, but they shine even brighter as part of a cozy winter spread. Serve them with warm drinks, chocolate themed desserts, or a festive assortment of seasonal treats for a perfect holiday platter.
These are my favorite dishes to serve with hot cocoa macarons:
Holiday Cookie Week
These cookies are part of our Annual Cookie Week! For more sweet inspiration, explore our full holiday cookie collection from this year and year's past. You will find everything from nostalgic classics and colourful decorated cookies to creative flavours and fun themed bakes that make our annual Cookie Week such a favourite tradition.
FAQ
The main trick to making successful macarons is controlling each step with patience and accuracy. Using a scale rather than cups gives you consistent results, since even small measurement differences change the texture of your shells. Whipping the meringue to proper stiff peaks is also essential because it creates structure and prevents spreading. Folding the batter slowly and stopping as soon as it ribbons off the spatula keeps the shells smooth and full rather than hollow or cracked. Resting the shells before baking helps them develop a dry skin, which is what creates those pretty macaron feet. Finally, baking on silicone mats and monitoring your oven temperature keeps the bottoms from browning or sticking. Together, these little details create perfect macarons.
The best method for most home bakers is the French macaron method because it is the most approachable and requires the least equipment. The French method uses granulated sugar whipped directly into egg whites to create a stable meringue. It is simple, reliable, and easy to learn even if you are new to macaron baking. The Italian method uses hot sugar syrup and creates an extremely stable batter, but it requires a thermometer and more precision. The Swiss method sits somewhere in between, using gently warmed egg whites for a glossy meringue. All three methods work beautifully, but the French method is ideal when you want consistent results without extra tools or added complexity.
Common macaron mistakes usually come from a few key steps. Under whipped meringue leads to spreading or cracked shells, while over whipped meringue can cause hollow or brittle shells. Over mixing or under mixing the batter is another issue because macaronage affects everything from texture to shape. Skipping the resting period often causes cracked tops or missing feet. Baking at too high or too low a temperature can also create problems, such as browning, sticking, or under baked centers. Even crowded baking sheets or uneven oven heat can distort the shells. Most mistakes come down to meringue texture, batter consistency, resting time, and oven accuracy, so focusing on these areas usually results in much better success.
The best hot chocolate powder for these macarons is a classic, good quality drinking cocoa that dissolves smoothly and has a balanced chocolate flavor. You want something that tastes like traditional hot chocolate rather than baking cocoa, since it gives the filling that nostalgic sweetness. Any well known brand works as long as the powder is fine and mixes easily with buttercream.
Resting is one of the most important steps for preventing cracks and achieving those signature macaron feet. Some fast macaron methods skip resting, but classic macarons need that dry skin to bake properly. Skipping this step often leads to spreading or cracked tops. It is worth the short wait.
Macarons should sit anywhere from 8 minutes to an hour before baking, depending on the humidity in your kitchen. The goal is to allow the piped shells to form a thin, dry skin on the surface. This step is important because it helps the macarons rise upward instead of outward, giving you those classic ruffled feet.
Shells usually crack when the meringue is under whipped, when the batter is under folded, or when the shells were not rested long enough to form a dry skin. Cracking can also happen when the oven heat is too high or uneven. To prevent cracking, make sure your meringue reaches stiff peaks, fold gently until the batter ribbons smoothly, rest until the shells no longer feel tacky, and use an oven thermometer so the temperature stays steady.
Hollow shells often happen when the meringue is over whipped or when the oven temperature fluctuates. Over whipping creates too many large air pockets that collapse during baking. To avoid this, stop whipping as soon as stiff peaks form. Also check that your oven is not too hot, since rapid rising and collapsing can cause hollow interiors.
Macarons stick when they are under baked or when the bottoms did not dry out enough. Bake them until the tops do not move at the base when gently nudged. If your oven runs cool, adding one or two extra minutes helps. Once fully cooled, they should peel off cleanly.
More Macaron Recipes
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Peppermint Pinwheel Cookies
Soft, buttery, and perfectly festive, these Peppermint Pinwheel Cookies are the ultimate slice and bake Christmas treat. Swirled with bright red, green, and white sugar cookie dough and rolled in crunchy nonpareil sprinkles, they bake into cheerful holiday cookies with crisp edges, soft centers, and a delicate peppermint flavor. They look impressive, but the dough is incredibly easy to work with, and the whole recipe uses simple pantry staples (plus food coloring and sprinkles).
These peppermint pinwheels have a classic holiday flavor and a nostalgic swirl pattern that makes them extra fun to gift, display, and snack on throughout December. The dough rolls smoothly, chills cleanly, and slices into beautiful spirals every time. Once baked, the cookies get lightly crisp at the edges while staying tender in the middle, giving you that perfect balance of texture that makes holiday cookies so irresistible.
This recipe was inspired by my favorite Christmas sugar cookies and classic slice and bake designs that always feel magical this time of year. These peppermint pinwheel cookies pair beautifully with hot chocolate, espresso, or a mug of peppermint tea. If you are building a Christmas cookie tray or gifting holiday treat boxes, these colorful spirals will always be one of the first cookies people reach for.
Why You'll Love This Recipe
- Festive holiday colors. Red, green, and white swirls rolled in sprinkles make these cookies eye catching, bright, and perfect for any Christmas dessert platter.
- Peppermint flavor. A touch of peppermint extract gives these Christmas pinwheel cookies a refreshing holiday twist without overpowering their buttery sugar cookie base.
- Slice and bake convenience. The dough log chills in advance and slices cleanly, making this one of the easiest cookies for holiday prep or making ahead.
- Perfect for gifting. These cookies hold their shape, pack well, and stay fresh, making them ideal for cookie tins, party trays, and homemade holiday gifts.
Ingredients and Substitutions
To make these festive Peppermint Pinwheel Cookies, you will need the following ingredients (see recipe card below for quantities):
- unsalted butter - Softened for easy mixing. Salted butter works if you reduce the added salt slightly.
- confectioners' sugar - Creates a smooth, tender cookie texture. Do not substitute with granulated sugar here.
- granulated sugar - Helps the cookies spread slightly and adds sweetness.
- eggs - Bind the dough and add richness. Room temperature eggs incorporate more smoothly.
- vanilla extract - Adds depth and warmth to the sugar cookie base.
- peppermint extract - Provides the holiday flavor. Adjust the amount slightly depending on how strong you like peppermint.
- all purpose flour - Gives structure. Measure accurately using a spoon and level method or a kitchen scale for the most consistent dough texture. For softer cookies, replace one tablespoon of flour with one tablespoon of cornstarch.
- baking powder - Helps keep the cookies light and tender.
- salt - Balances sweetness and enhances flavor.
- food coloring - Gel food coloring is best for bright, vivid red and green swirls without altering the texture. If needed, you can use liquid food coloring, but you may have to compensate with a bit more flour.
- holiday nonpareil sprinkles - Add crunch and a festive look when rolled around the cookie log.
Equipment
You will also need measuring cups and spoons, a large mixing bowl, a hand mixer or stand mixer with a paddle attachment, sheets of parchment paper, a rolling pin, plastic wrap for chilling the dough, a sharp knife for slicing, two baking sheets, and cooling racks to cool the cookies completely.
Instructions
- Combine the dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- Cream the butter and sugars. In another large mixing bowl, beat the butter, confectioners' sugar, and white sugar on medium speed until light and fluffy, about 3 minutes.
- Add eggs and extracts. Add the vanilla, peppermint extract, and eggs, then beat again until fully combined and smooth.
- Add the dry ingredients. Add the flour mixture to the wet ingredients and beat until a soft but not sticky dough forms.
- Divide and chill the dough. Divide the dough into three equal portions. Wrap one portion as the plain white dough with cling wrap and refrigerate.
- Color the remaining doughs. Add green food coloring to one portion of dough and mix with a hand mixer or use your hands with gloves (this is the easiest way). Color the remaining portion with red food coloring. Wrap each dough separately with plastic cling wrap and refrigerate for at least 1 hour.
- Roll out each dough. After chilling, remove the doughs from the fridge. Roll each portion out, on top of a lightly floured piece of parchment paper, into a 9x12-inch rectangle.
- Stack and trim. Stack the colored doughs on top of each other (green on the bottom, then plain, then red). Trim the edges with a sharp knife to form an even rectangle.
- Roll into a log. Starting from the long side, roll the stacked dough tightly into a log.
- Add sprinkle coating. Pour the sprinkles into a small rimmed baking sheet or container. Roll the dough log over the sprinkles, pressing gently until the entire log is sufficiently coated.
- Chill the log. Wrap the sprinkle coated dough log in plastic wrap and refrigerate for at least 4 hours.
- Preheat the oven. Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Slice the cookies. Remove the chilled log and cut into ¼-inch thick slices using a sharp knife.
- Bake. Place the cookies on the prepared baking sheets and bake for 9-11 minutes, or until the cookies are set but still soft. Cool on the sheet briefly, then transfer to a wire rack to cool completely.
Expert Tip: Chill the Log for Perfect Spirals
Chilling the dough log thoroughly is the secret to clean, even slices. A well chilled log holds its shape as you cut, ensuring the spirals stay tight and round rather than flattening or smudging. For best results, chill the dough for a full 4 hours or overnight before slicing, and wipe your knife clean between cuts.
More Tips and Tricks
- Mix on low speed and scrape often. When creaming the butter mixture, mix on low speed at first so the sugar incorporates smoothly. As you mix, pause to scrape down the sides of the bowl to prevent streaks of color or uneven dough. This helps create clean layers that roll tightly without cracks.
- Roll evenly for clean layers. When rolling out each color of dough, try to maintain the same thickness across all three layers. Even thickness helps the spirals stay tight and prevents uneven spreading in the oven.
- Trim the edges for a perfect rectangle. Use a sharp knife to square off the edges before rolling. This step makes the final spiral cleaner and more defined when baked.
- Use parchment to help roll the dough. Roll each color of dough directly on parchment so you can easily lift, stack, and roll everything without sticking or tearing the layers.
- Work on a cool counter. Rolling on a cool counter helps keep the dough firm and prevents the swirls from smudging.
- Seal the seam. When rolling the stacked dough into a log, pinch the seam gently so it stays tight and does not open while slicing.
- Add sprinkles to a shallow tray. Pour the sprinkles into a rimmed sheet or dish, then gently press the dough log into the sprinkles so they adhere evenly. This keeps the coating neat and prevents runaway sprinkles.
- Slice gently with a sharp knife. Avoid pressing straight down, which can squish the spiral. Instead, use a gentle sawing motion for smooth, clean cuts.
Recipe Variations
- Candy cane swirl. Replace the green layer with another red layer for a two tone candy cane look. Add a touch of crushed peppermint candies to the edges before baking for extra flavor and festive texture.
- Chocolate peppermint pinwheels. Swap one third of the dough's flour with cocoa powder for a chocolate layer. Stack chocolate, white, and red dough for a holiday Neapolitan style pinwheel cookie with a peppermint twist.
- Rainbow slice and bake. Skip the peppermint and color each section with bright rainbow shades. These make fun birthday or celebration cookies year round and follow the same rolling method.
- Vanilla almond pinwheels. Replace the peppermint extract with almond extract for a nutty, bakery style flavor. Roll the edges in sanding sugar or colored sugar instead of nonpareils.
- Chocolate chip pinwheels. Mix mini chocolate chips into the white dough layer and keep the peppermint extract. This gives the cookies a fun mint chocolate twist.
- Sprinkle filled centers. Add a thin layer of sprinkles between each colored dough sheet before rolling. This creates confetti style flakes throughout the swirls.
- Halloween version. Swap red and green for orange and black for a fun Halloween pinwheel cookie. Slice slightly thicker thick slices to keep the colors bold.
Storage
How to Store
These cookies stay fresh for days, making them one of my picks for the best Christmas cookie recipe to store ahead for the season. They hold their shape beautifully and keep their crunch even after a few days.
Store cookies in an airtight container at room temperature for up to one week. Separate layers with parchment so the sprinkles stay intact and the spirals remain clean.
How to Reheat
These cookies do not need reheating, but you can warm them gently in a low oven if you prefer a softer texture. Avoid microwaving, which can melt sprinkles.
How to Freeze
Freeze baked cookies in a single layer, then move to an airtight container or freezer safe bag for up to three months. You can also freeze the unbaked dough log. Wrap tightly in plastic and freeze for up to three months. Thaw in the refrigerator before slicing.
How to Serve
Peppermint pinwheel cookies are perfect for cookie boxes, classroom treats, holiday dessert boards, cookie swaps, and Christmas parties. Their bright colors make them a standout on any platter, and they pair beautifully with hot chocolate, coffee, or peppermint mocha. Serve them with other festive favorites like sugar cookies, gingerbread men, or chocolate crinkle cookies for a beautiful holiday spread.
These are my favorite drinks to serve with christmas pinhweel cookies:
Holiday Cookie Week
These cookies are part of our Annual Cookie Week! For more sweet inspiration, explore our full holiday cookie collection from this year and year's past. You will find everything from nostalgic classics and colourful decorated cookies to creative flavours and fun themed bakes that make our annual Cookie Week such a favourite tradition.
FAQ
Yes. This recipe is ideal for preparing ahead because the dough log must chill for several hours. You can make the dough one or two days in advance, keep it wrapped in the refrigerator, then slice and bake when needed. The dough also freezes well if you want to prep weeks ahead during busy holiday baking.
Pinwheel cookies spread slightly but should hold their shape if the dough is chilled properly. A warm dough log is the most common reason for overly spread cookies. Chill for at least four hours and use parchment lined sheets to help the cookies bake evenly. Trim the edges neatly for smooth spirals, and slice with a sharp knife for clean cuts.
Roll each dough color evenly, stack with care, and trim the edges to create a perfect rectangle. Use parchment underneath to help guide the roll. Chill the log thoroughly, slice with a sharp knife, and clean the blade between cuts. These tips help keep the swirls distinct and beautiful.
Yes. Try sanding sugar for sparkle, crushed peppermint candies for extra mint flavor, or finely chopped nuts for a nutty edge. Nonpareils add the best crunch and color, but any coating that sticks to the chilled dough log will work.
More Peppermint Cookie Recipes
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Grinch Cookies
These Grinch Cookies are soft, sweet, festive treats that taste like a classic sugar cookie but with a fun holiday twist. They are tinted the perfect Grinch green, rolled in sparkly sugar, and finished with a little red heart that melts right into the warm cookie. They are adorable, cheerful, and guaranteed to brighten any Christmas cookie box or holiday dessert table.
The dough comes together quickly in one bowl, using simple pantry staples and a few drops of green food coloring for that iconic look. The cookies bake up soft in the center with lightly crisp edges, making them perfect for kids, cookie exchanges, or any cozy December baking day. Press the heart sprinkle on while the cookies are still warm, and just like that, they transform into the sweetest holiday cookies you will ever make.
These cookies were inspired by my Soft Sugar Cookies and are the perfect addition to holiday parties, cookie trays, or festive movie nights. They pair well with a glass of milk, hot chocolate, or anything warm and cozy. Whether you bake them with kids or prepare a batch for gifting, these grinch cookies add a little extra magic to the season.
Why You'll Love This Recipe
- Soft, chewy, and festive. These cookies bake up with perfectly soft centers, lightly crisp edges, and a bright green color that makes them the cutest addition to any holiday cookie box. The perfect holiday cookie recipe!
- Simple ingredients and easy steps. You only need basic pantry staples, one bowl for mixing, and simple decorating that takes just seconds. No complicated techniques or chill time required for this grinch cookie recipe.
- Perfect for holiday baking. These green cookies are cheerful, kid friendly, and ideal for cookie exchanges, school events, Christmas dessert platters, or a grinch movie night. They always get attention because they look so fun.
- Customizable and make ahead friendly. You can adjust the green color, swap in different sprinkles, and bake them ahead of time. Grinch christmas cookies freeze beautifully and stay soft for days.
Ingredients and Substitutions
To make these easy Grinch Cookies, you will need the following ingredients (see recipe card below for quantities):
- all purpose flour - Provides structure and helps the cookies stay soft and chewy.
- baking powder - Gives the cookies light lift and keeps the centers soft.
- salt - Balances sweetness and enhances flavor.
- unsalted butter - Softened butter creams beautifully with sugar, giving the cookies their classic texture.
- white sugar - Sweetens the dough and creates lightly crisp edges. We also use sugar for rolling the cookie dough balls in to add sparkle and a bit of crunch. Rolling the dough in white sugar gives sparkle, but you can also use powdered sugar or confectioner's sugar for a softer, frosty look.
- egg and egg yolk - Add richness and create a soft, tender interior.
- vanilla extract - Adds warm flavor that complements the sugar cookie base.
- green food coloring - Use gel or liquid until you reach the perfect Grinch green.
- red heart sprinkles - The iconic finishing touch representing grinch's small heart. Use red hearts for the classic Grinch look. These are the heart sprinkles I used. You can also use red m&m or cinnamon hearts.
Equipment
You will also need measuring cups and spoons, a large mixing bowl, a hand mixer or stand mixer, a whisk, a medium cookie scoop, two parchment lined baking sheets, and a cooling rack for finishing the cookies.
Instructions
- Mix the dry ingredients. In a large mixing bowl, whisk together flour, baking powder, and salt until well combined. Set aside.
- Cream the butter and sugar. In another large mixing bowl, beat the softened butter and white sugar with an electric hand mixer until light and fluffy, about 3 minutes.
- Add remaining wet ingredients. Add the egg, egg yolk, vanilla extract, and green food coloring. Beat again until the mixture is smooth, fluffy, and evenly tinted.
- Combine the wet and dry ingredients. Add the dry mixture to the wet mixture and beat again until a uniform cookie dough forms.
- Scoop and roll the cookies. Line two baking sheets with parchment paper. Using a medium cookie scoop, portion the dough and roll each piece in white sugar. Arrange the cookies evenly on the prepared baking sheets.
- Bake the cookies. Bake in a 350°F preheated oven for 11-12 minutes, until the edges are just set and the cookies look slightly puffed.
- Add the heart sprinkles. Press one heart sprinkle into the center of each cookie while they are still warm from the oven.
- Cool the cookies. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Expert Tip: Add the Heart Sprinkle While Hot
Press the heart sprinkle onto each cookie within the first minute after they come out of the oven. The warmth helps the sprinkle melt slightly into the center, creating that perfect iconic Grinch look that sticks without falling off later.
More Tips and Tricks
- Use softened butter for the best texture. Soft butter creams perfectly with sugar and traps air in the dough, which helps the cookies bake up soft and fluffy. If the butter is too cold, the dough will be dense. If it is too warm, the cookies may spread too much. Leave your butter on the counter for about 30 minutes before starting or press it gently with your fingertip to check softness.
- Do not overmix the dough. Once you add the dry ingredients, mix only until just combined. Overmixing can make the cookies tough and cause them to spread more than you want.
- Adjust the color as you go. Start with a few drops of green food coloring and add more gradually. Food coloring gets darker as it bakes, so aim for a slightly brighter shade than what you want in the final cookie. Gel coloring creates the most vibrant look with minimal liquid.
- Roll in sugar for sparkle. Rolling the dough balls in white sugar adds gentle crunch and pretty shimmer.
- Rotate your baking sheet for even baking. Every oven has hot spots, so rotate your baking sheet halfway through if your cookies seem to brown quickly on one side.
Recipe Variations
- Extra chewy version. Add a tablespoon of cornstarch for a softer, chewier cookie.
- Mint Grinch cookies. Add a drop of peppermint extract for a minty holiday twist.
- Sparkle Grinch cookies. Roll the dough in green sanding sugar instead of white.
- Red heart icing. Instead of sprinkles, pipe a tiny red icing heart on each cookie.
- Chocolate Grinch cookies. Add two tablespoons of cocoa powder for a chocolate green cookie version.
- Sprinkle edges. Roll the dough in red and green sprinkles for an extra festive look.
Storage
How to Store
Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy for several days. You can place them in the fridge if your kitchen runs warm. They pack beautifully into cookie tins and are ideal for sharing as part of lots of christmas cookies during the season.
How to Reheat
Warm in the microwave for 5-8 seconds for that fresh from the oven softness.
How to Freeze
Freeze baked cookies in a single layer, then transfer to a freezer safe bag for up to 2 months. Freeze the dough balls separately for fresh baked cookies anytime.
How to Serve
Serve Grinch Cookies on holiday dessert trays, school party treat boxes, cookie exchange platters, or alongside hot chocolate during Christmas movie nights. Their bright green color and little red heart make them a joyful addition to any festive celebration.
These are my favorite drinks to serve with Grinch Cookies:
Holiday Cookie Week
These cookies are part of our Annual Cookie Week! For more sweet inspiration, explore our full holiday cookie collection from this year and year's past. You will find everything from nostalgic classics and colourful decorated cookies to creative flavours and fun themed bakes that make our annual Cookie Week such a favourite tradition.
FAQ
Grinch cookies are soft, chewy sugar cookies tinted bright green to resemble the famous character from How the Grinch Stole Christmas. They are rolled in sugar for extra sparkle and finished with a small red heart that melts slightly into the warm cookie. The color and little heart make them instantly recognizable and perfect for holiday cookie trays, Christmas parties, or baking with kids. They taste similar to a classic soft sugar cookie and rely on simple pantry ingredients, which makes them easy for beginners and fun for festive baking days. Their cheerful look always brings a little extra magic to the season.
Green Grinch cookies start with a soft sugar cookie dough made from butter, sugar, eggs, flour, and vanilla. Once the wet ingredients are mixed, add a few drops of green food coloring until you reach the perfect shade of Grinch green. Gel food coloring works best because it creates strong color with very little liquid. Roll the dough in sugar to add sparkle, then bake until just set. While the cookies are still warm, press a red heart sprinkle into the center of each one so it melts slightly into the cookie. Let them cool fully before storing or decorating further.
To make a cake mix version, use one box of vanilla or white cake mix, one third cup of oil, and two eggs. Stir together until a dough forms. Add green food coloring until you reach the shade you like. Scoop the dough, roll in sugar, and bake at 350°F for about 10 to 12 minutes. While the cookies are still warm, press a small red heart sprinkle into each one. Cake mix cookies will be softer and slightly more cakey than the scratch version, but they are fast, easy, and perfect for last minute holiday baking.
Yes, you can still make delicious cookies without food coloring, but they will not have the classic Grinch look. If you prefer to skip artificial coloring, use a natural green gel color or matcha powder to tint the dough slightly. Matcha adds a mild earthy flavor that pairs surprisingly well with vanilla sugar cookies. See our Matcha Cookies. You can also keep them natural and simply add the red heart sprinkle for a minimalist Grinch theme.
Cookies often spread too much when the butter is too warm, the dough was overmixed, or the flour measurement was too light. To fix this, chill the dough for 15 minutes before baking or add an extra tablespoon of flour. Using a kitchen scale helps ensure accurate measurements, especially for flour. Also make sure your baking sheet is fully cool before placing a new batch of dough on it, since a warm sheet can cause cookies to spread before they set.
Yes, these cookies freeze extremely well and are great for make ahead holiday baking. You can freeze the baked cookies in a single layer on a baking sheet, then transfer them to an airtight freezer safe container for up to two months. To freeze the dough, scoop and roll the dough balls in sugar, then freeze them on a sheet pan until solid before transferring them to a freezer bag. Bake from frozen with one or two extra minutes added to the cook time. Add the heart sprinkle after baking while the cookies are still warm so it sticks properly.
You can keep the classic look with a red heart or add a dusting of powdered sugar for extra sparkle. Rolling the dough in a sugar mixture before baking also adds shine and helps highlight the Grinch green color. These cookies look adorable on cookie plates and are perfect for bringing holiday spirit to parties or family baking days.
How the Grinch Stole Christmas is a classic Dr. Seuss story about a grumpy creature who dislikes Christmas and tries to stop it by taking all the presents, decorations, and food from the Whos in Whoville. After carrying out his plan, the Grinch is surprised when the Whos still celebrate with joy even without their things. Seeing that Christmas is more than gifts, his heart grows, and he has a change of heart. He returns everything he took and joins the Whos for their holiday celebration. The story teaches kindness, compassion, and the true meaning of the season.
The word "Grinch" refers to someone who is grumpy or tries to spoil other people's fun, especially during the holiday season. It comes from the character in Dr. Seuss's story How the Grinch Stole Christmas. Over time, the name has become a common way to describe someone who is not excited about Christmas or who complains about holiday traditions.
The Grinch was originally drawn black and white, but in the 1966 animated film (one of our favorite Christmas movies!), the creators decided to make him green. The bright green color made him stand out visually and emphasized his mischievous personality. The color later became iconic and is now recognized worldwide as part of the Grinch's character.
In the story, the Grinch dislikes Christmas because he feels annoyed by the noise, celebrations, and joyful energy coming from Whoville. His isolated home and grumpy personality make him feel disconnected from the warmth of the holiday.
More Christmas Cookie Recipes
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I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
M&M Christmas Cookies
Soft, chewy, and packed with festive red and green candies, these M&M Christmas Cookies are everything you want in a holiday cookie. They bake up with crisp edges, gooey centers, and big pops of melty chocolate in every bite. The best part is that these fun holiday cookies require no chill time, so you can go from mixing the dough to enjoying warm, fresh out of the oven M&M cookies in under 20 minutes. They are easy, reliable, and perfect for adding to your holiday baking list.
Christmas M&M Cookies are also a great cookie for the youngest bakers to help with, since the dough comes together quickly and rolling the tops in extra M&M's is always a kid favorite. The soft and chewy texture makes them irresistible (the cookies stay soft for days!), and the colorful candies give them that classic December look that feels cheerful and nostalgic. These cookies are ideal for cookie exchanges, classroom treats, or simply stocking your kitchen with something sweet for the season.
This cookie recipe was inspired by the classic chocolate chip M&M cookies we make all year, but this Christmas version feels extra fun and festive. They pair perfectly with peppermint hot chocolate, gingerbread cookies, or any of your favorite cozy holiday drinks. If you are building a Christmas dessert board or gifting cookie tins this season, these Christmas M&M Cookies are guaranteed to be one of the first treats everyone grabs.
Why You'll Love This Recipe
- Soft and chewy texture. These cookies bake thick and tender with chewy centers and perfectly crisp edges that stay soft for days.
- Festive and colorful. Red and green holiday M&M's make these cookies instantly Christmas ready and perfect for gift boxes or dessert trays this holiday season.
- No chill cookie dough. The dough mixes quickly and goes straight into the oven, making this an easy last minute holiday cookie. The best m&m cookies!
- Crowd pleasing flavor. A blend of chocolate chips and M&M's gives every bite melty chocolate and candy crunch, ideal for kids and adults.
Ingredients and Substitutions
To make these super easy chocolate m&m cookies, you will need the following pantry staples (full quantities in recipe card below):
- butter - Softened unsalted butter to room temp so it creams smoothly and creates a smooth dough and tender cookie. Salted butter works if you reduce added salt slightly.
- sugar - Both light brown sugar and granulated sugar create a soft chewy cookie texture. Dark brown sugar makes the cookies richer and adds extra chewiness.
- granulated sugar - Helps the cookies spread and adds sweetness.
- egg - Binds the dough and gives structure. Room temperature egg incorporates more smoothly. If you ever want extra tenderness, add an extra egg yolk.
- vanilla extract - Adds warmth and complements the chocolate. Use real pure vanilla extract for the best taste.
- all purpose flour - Provides structure. For a softer texture, replace one tablespoon of flour with one tablespoon of cornstarch.
- baking soda - Helps the cookies rise and spread properly.
- salt - Balances sweetness and enhances flavor.
- M&M's - Use red and green colored M&M's for Christmas. You can use this recipe for any holiday and just switch up the colours. Mini M&M's also work.
- chocolate chips - Semi sweet chips add melty chocolate pockets. Milk, dark chocolate chips, or mini chocolate chips are also great options.
Equipment
You will also need measuring cups and spoons, a mixing bowl, a hand mixer or stand mixer with a paddle attachment, a rubber spatula to scrape the bottom of the bowl, parchment paper or silicone baking mats to line baking sheets, a medium cookie scoop for portioning the dough, a baking sheet, and a cooling rack.
Instructions
- Combine the dry ingredients. In a medium bowl, add the flour, baking soda, and salt. Whisk to combine.
- Cream the butter and sugars. In a large mixing bowl, use a hand mixer or stand mixer to cream the butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 2 minutes.
- Add wet ingredients. Mix in the egg and vanilla extract until combined.
- Add dry ingredients to wet. Add the dry ingredients and beat until just combined.
- Add mix ins. Fold in the M&M's and chocolate chips gently to avoid breaking the candies.
- Scoop the dough. Use a medium cookie scoop to scoop out 2 tablespoon balls of cookie dough. Drop onto a large baking sheet lined with parchment paper or a silicone baking mat or use your hands to roll into smooth balls if desired (for smoother edges). Space the cookies a few inches apart (you can fit about 6-8 on a large cookie sheet). Press a few additional M&M's onto the tops of each dough ball for a festive look.
- Bake. Bake in a 350°F preheated oven for 8-10 minutes, until edges just start to brown. Do not overbake. The cookies may not look done in the middle, but they will continue to cook as they are cooling. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Expert Tip: Save Extra M&M's for Topping
Always reserve a small handful of M&M's to gently press into the tops of the cookie dough balls before baking. This keeps the color bright, prevents candies from cracking inside the dough, and gives your cookies that classic bakery style look. Adding them at the end also ensures the cookies stay festive and colorful without relying on mix ins hidden inside the dough.
More Tips and Tricks
- Cream butter and sugars well. Properly creaming the butter with the brown and white sugar adds air to the dough, helping the cookies bake thicker and softer. Mix until light and fluffy for best texture.
- Fold gently. After adding the flour mixture, fold the dough just until combined to avoid overworking the gluten. Overmixing can lead to dense cookies instead of soft, chewy ones.
- Use a cookie scoop. Scooping consistently helps the cookies bake evenly. The medium cookie scoop makes the perfect two tablespoon dough ball for thick bakery style cookies.
- Do not overbake. Pull the cookies when the edges of the cookies are just starting to turn golden brown and the centers look slightly underdone. They finish cooking on the baking sheet and stay soft.
- Cool correctly. Let the cookies rest on the tray for five minutes before transferring to a cooling rack. This sets the structure and keeps them from breaking while still warm. A slightly warm cookie continues to set.
- Avoid a warm kitchen. If the dough becomes too soft, place it in the fridge briefly between batches so the cookies keep their height.
Recipe Variations
- Double chocolate Christmas cookies. Replace two tablespoons of flour with cocoa powder for a chocolate cookie base. Keep the red and green M&M's and add white chocolate chips for extra festive color. These bake slightly fudgier.
- Mint chocolate M&M cookies. Add a small amount of peppermint extract to the dough and use mint M&M's or a blend of peppermint baking chips and classic chocolate chips. This version has a cool, refreshing flavor that feels incredibly seasonal.
- Jam stuffed M&M cookies. Scoop out half the dough, press a small indent using the back of a spoon, add a teaspoon of raspberry or strawberry jam, then cover with more dough. These cookies stay soft and sweet with a fruity center and still bake perfectly with colorful M&M's on top.
- Oatmeal M&M cookies. Fold in half a cup of quick oats for a slightly heartier texture. This adds chewiness without changing the flavor and keeps the cookies thick and tender.
- White chocolate Christmas cookies. Replace the chocolate chips with white chocolate chips to create a sweeter, creamier cookie.
- Salted caramel M&M cookies. Add caramel baking bits and a pinch of flaky sea salt to the tops of the cookies before baking. The caramel melts beautifully and the salt enhances the chocolate flavor.
- Thick bakery style cookies. Chill the dough for twenty to thirty minutes to prevent spreading. This creates cookies with tall centers and chewy edges. Great for gifting or December cookie recipes.
- Loaded chocolate M&M cookies. Swap some M&M's for chunks of dark chocolate or crushed peppermint chocolate bars. This version feels decadent and extra festive for this time of year.
- Monster M&M cookies. Add a spoonful of peanut butter, oats, and mini chocolate chips. This makes thicker cookies with lots of texture. Scoop with a cookie cutter for uniform edges. See our Christmas Monster Cookies for more.
Storage
How to Store
Store chewy M&M cookies in an airtight container at room temperature for up to 3-5 days. If stacking cookies, separate layers with parchment paper to protect the M&M tops. Keep them in a cool, dry place to maintain their soft texture. You can store them longer in the fridge but their texture will change slightly.
How to Reheat
Warm a cookie in the microwave for a few seconds to soften the center and warm the chocolate chips. You can also warm several cookies on a baking sheet in a low oven if serving to guests.
How to Freeze
Once cool, freeze baked cookies in a single layer, then transfer to an airtight container or freezer safe bag. They keep for up to three months. To freeze the dough before baking, roll or scoop the dough into balls, freeze on a tray until hard (about 1-2 hours), then store the frozen balls in a freezer bag. Bake frozen dough balls directly from frozen by adding two minutes to the bake time.
How to Serve
Christmas M&M Cookies are perfect for holiday dessert boards, cookie exchanges, classroom treats, and gifting. Their bright colors make them a must have in December, and they pair beautifully with warm drinks and other festive cookies.
These are my favorite warm drinks to serve with these M&M cookies:
Holiday Cookie Week
These cookies are part of our Annual Cookie Week! For more sweet inspiration, explore our full holiday cookie collection from this year and year's past. You will find everything from nostalgic classics and colourful decorated cookies to creative flavours and fun themed bakes that make our annual Cookie Week such a favourite tradition.
FAQ
Yes. These cookies store and freeze well, making them a great make ahead option for holiday baking. You can prepare the dough a day ahead and keep it covered in the refrigerator. You can also freeze dough balls and bake them straight from frozen. The baked cookies stay soft for several days, so they are ideal for gifting and cookie boxes.
No. This recipe is designed as a no chill cookie dough, but a short chill can help if your dough feels warm or sticky. Chilling for ten to twenty minutes will help the cookies keep their shape and bake thicker with more pronounced edges.
Absolutely. These cookies are very flexible. Try adding chopped nuts, toffee bits, crushed candy cane, or swapping out the chocolate chips for white, milk, or dark chocolate. You can also add a sprinkle of flaky salt for a sweet and salty finish. Just avoid adding ingredients with excess moisture, which could affect the texture.
Flat and thin cookies often come from overly soft butter, warm dough, or too little flour. Make sure the butter is softened but not melted, and measure flour using the spoon and level method. Chilling the dough for ten to fifteen minutes can help if your kitchen is warm. Also check your baking soda to make sure it is fresh and active. Using parchment paper instead of greasing a pan prevents excess spread and ensures thicker cookies.
Press the M&M's gently into the tops of the dough balls right before baking rather than mixing too many into the dough itself. This helps prevent cracking and ensures bright, visible color. Also avoid overbaking, since extended heat can cause the candy coating to split.
A lack of chew usually means the cookies were overbaked or the flour was overmeasured. The usual culprit is scooping flour directly from the bag instead of spooning and leveling. Pull the cookies when the edges look barely set and the centers look soft. They will firm up as they cool. Let them rest on the tray before moving them to a rack. This method keeps every cookie a perfect chewy cookie with a gooey middle.
More Festive Christmas Recipes
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This recipe was originally posted in 2020. It has since been updated with new photos and helpful content.
Quinoa Vegetable Soup
Hearty, cozy, and nourishing, this Quinoa Vegetable Soup is packed with tender vegetables, protein rich beans, leafy kale, and fluffy quinoa simmered together in a flavorful tomato broth. It is the perfect comfort meal when you want something wholesome and feel good that also tastes bright and fresh. The quinoa cooks directly in the pot, soaking up all the flavors while adding a satisfying hearty texture that makes each bowl feel so good.
This soup is one of my favorite ways to bring lots of colorful vegetables together in one warm and comforting pot. The tomatoes, carrots, celery, bell pepper, quinoa, and cannellini beans create a balanced meal that feels healthy and filling, especially during cooler months. It is freezer friendly, incredibly easy to make from mostly pantry staples, and great for meal prep since the flavors deepen as it sits.
This recipe was inspired by my other vegetable based soups and one pot meals, and it pairs beautifully with a slice of crusty bread or a simple green salad. It is also a great way to use up any leftover vegetables you have in the fridge. Whether you are planning busy weeknight dinners or prepping lunches ahead of time, this quinoa vegetable soup is a nourishing staple you will want to make again and again.
Why You'll Love This Recipe
- One pot and easy. Everything cooks in a single pot, including the quinoa, which keeps cleanup simple and makes this an easy weeknight staple.
- Nutritious and hearty. Packed with vegetables, beans, and quinoa, this delicious soup is full of protein, fiber, and cozy flavor without feeling heavy.
- Great for meal prep. This soup stores and reheats beautifully, making it perfect for lunches, leftovers, and make ahead dinners that taste even better the next day.
- Flexible and customizable. Swap vegetables, use different beans, or adjust seasonings easily. This recipe works with whatever you have on hand.
Ingredients and Substitutions
To make this easy Quinoa Vegetable Soup, you will need the following ingredients (see recipe card below for quantities):
- extra virgin olive oil - Adds richness and helps sauté the vegetables. Avocado oil works as an alternative.
- onion and garlic - Build a flavorful base. Yellow or white onions both work.
- veggies - Carrots, celery, and red bell pepper are classic aromatics that add sweetness and texture. Substitute any bell pepper color or add other vegetables like zucchini, mushrooms, potatoes, yellow squash, cabbage, or peas for more bulk and color.
- diced tomatoes - Canned tomatoes add acidity and depth. Crushed tomatoes or fire roasted tomatoes are also great.
- vegetable stock or water - Stock gives the most flavor, but water works in a pinch. You can also use chicken stock if not vegetarian.
- Italian seasoning - Adds herb flavor. It can be swapped with thyme, dried basil, dried oregano, or a whole bay leaf that you remove before serving.
- quinoa - Any color quinoa works and cooks right in the soup.
- salt and pepper - Season to taste and adjust after simmering.
- cannellini beans - Adds protein and creaminess, but you can substitute with other beans including chickpeas, kidney beans, navy beans, white beans, white kidney beans, or pinto beans.
- kale - Adds texture and nutrients. Spinach, Swiss chard, or collard greens also work.
- parmesan cheese - Optional but delicious for serving. Leave it out if you want to keep the soup vegan.
Equipment
You will also need measuring cups and spoons, a cutting board and knife, a large pot or Dutch oven, and a wooden spoon or spatula for stirring.
Instructions
- Sauté the vegetables. Heat the oil in a large stockpot or 4-quart Dutch oven over medium-high heat until shimmering, about 2 minutes. Add the onion, garlic, carrots, celery, and bell pepper. Sauté until fragrant and slightly tender, about 5 minutes.
- Add liquids and quinoa. Stir in the diced tomatoes, vegetable stock, Italian seasoning, and quinoa. Season with salt and pepper. Bring to a boil, then reduce heat to medium. Cook for 20-25 minutes, stirring occasionally, until the quinoa is tender.
- Finish the soup. Stir in the cannellini beans and kale. Cook until the beans are heated through and the kale has wilted, about 3-5 minutes. If the soup becomes too thick, add a splash of water or extra stock to adjust the consistency.
- Serve. Ladle into bowls and top with fresh parmesan cheese if desired.
Slow Cooker Instructions
To make quinoa vegetable soup in the crockpot, add all ingredients except the cannellini beans and kale to the crock. Stir well, cover, and cook on Low for 6-7 hours or on High for 3-4 hours, until the vegetables and quinoa are tender. Stir in the cannellini beans and chopped kale during the last 20-30 minutes of cooking so the kale softens without overcooking. If the soup becomes too thick, stir in extra water or broth before serving. Taste and adjust seasoning as needed.
Instant Pot Instructions
To make quinoa vegetable soup in the Instant Pot, turn on Sauté mode and heat the oil. Add the onion, garlic, carrots, celery, and bell pepper, then cook until slightly softened. Stir in the diced tomatoes, vegetable broth, quinoa, Italian seasoning, salt, and pepper. Close the lid, set the valve to Sealing, and pressure cook on High for 3 minutes. Allow a natural release for 10 minutes before releasing remaining steam. Stir in the cannellini beans and kale, then use Sauté mode for 2-3 minutes until the kale wilts and the beans are warmed through. Adjust seasoning and add more broth if needed.
Expert Tip: Rinse the Quinoa Well
Rinsing the quinoa removes its natural coating, which can taste bitter if left on. Use a fine mesh sieve and rinse under cold water until the water runs clear. This simple step improves the flavor and keeps the soup tasting clean and balanced.
More Tips and Tricks
- Sauté long enough for flavor. Giving the vegetables a proper sauté helps them soften and develop more flavor before the liquids go in. This extra step deepens the entire soup.
- Stir occasionally while simmering. Quinoa can settle at the bottom of the pot as it cooks, so stirring every few minutes prevents sticking and ensures even cooking.
- Adjust consistency to taste. The quinoa absorbs liquid as the soup cools. Add a splash of water or stock if you prefer a thinner broth or if reheating leftovers.
- Season at the end. After simmering, taste and adjust salt and pepper. The tomatoes and stock can vary in saltiness.
- Add leafy greens at the end. Stir in kale or other leaves (such as spinach or finely shredded cabbage) just before serving so it keeps its vibrant color and tender texture without overcooking. A sprinkle of fresh parsley added right before serving gives the soup a pop of color and fresh flavor.
Recipe Variations
- Spicy quinoa vegetable soup. Add red pepper flakes or a diced jalapeño when sautéing the vegetables for a lightly spicy version.
- Lemony quinoa soup. Stir fresh lemon juice into the pot just before serving. It brightens the broth and adds fresh flavor that pairs well with tomatoes and kale.
- Quinoa minestrone. Add pasta shells, zucchini, and green beans, and finish with parmesan rind simmered in the pot. This creates a cozy minestrone style soup with quinoa instead of pasta.
- Mexican inspired version. Add corn, black beans, cumin, chili powder, and a squeeze of lime. Serve with avocado and cilantro for a hearty southwest twist.
- Creamy quinoa vegetable soup. Stir in a splash of cream, half and half, or coconut milk near the end for a creamy broth that feels extra comforting.
- Roasted vegetable version. Roast the carrots, celery, and peppers before adding them to the pot. This brings out deeper, caramelized flavors in the finished soup.
Storage
How to Store
Store cooled soup in an airtight container in the refrigerator for up to four days. The quinoa will continue to absorb liquid, so add a splash of water when reheating if needed.
How to Reheat
Reheat on the stovetop over medium heat, stirring occasionally until warmed through. You can also microwave individual portions in a microwave safe bowl, stirring halfway.
How to Freeze
To freeze, let the soup cool completely, then portion into freezer safe containers. Leave a little room for expansion. Freeze for up to three months. Thaw overnight in the refrigerator or reheat gently from frozen with additional stock as needed.
How to Serve
Serve this soup warm with freshly grated parmesan, crusty bread, garlic toast, or a simple green salad. It pairs beautifully with a grilled cheese sandwich, roasted vegetables, or a slice of focaccia. It is cozy enough for winter dinners yet light enough for any time of year.
These are my favorite dishes to serve with quinoa vegetable soup:
Side Dishes for Soup
Looking for the perfect accompaniments to your favorite soups? Explore our collection of soup side dishes, including crusty breads, fresh salads, savory crackers, and hearty sandwiches that complement and elevate any bowl of soup.
FAQ
Yes, you can add raw quinoa directly to soup. Quinoa cooks beautifully in broth because it absorbs liquid well and becomes tender without losing its structure. Adding raw quinoa allows it to simmer along with the vegetables and seasoning, which gives it more flavor than cooking it separately in water. It also helps thicken the soup naturally as it releases starches into the broth. Just make sure to rinse your quinoa before adding it so the natural coating is removed, since it can taste slightly bitter if left on. Raw quinoa usually cooks in about 20 to 25 minutes, so add it early enough in the recipe to ensure it becomes fluffy and tender by the end of the simmering time.
Quinoa holds its texture surprisingly well because its outer shell helps it stay firm while absorbing liquid. It becomes tender but not mushy. If you prefer firmer quinoa, slightly reduce the cooking time or add the quinoa partway through simmering.
Rinsing quinoa is recommended because it removes the natural coating that can taste slightly bitter. If your quinoa packaging states that it is pre rinsed, you can skip this step, but rinsing always improves flavor.
Veggie soup becomes more flavorful when you build layers of taste from the start. Sautéing aromatics like onion, garlic, carrot, and celery in olive oil creates a fragrant base. Tomatoes, vegetable broth, and dried herbs add depth, while salt and pepper help everything shine. Using fresh herbs at the end brightens the soup, and a squeeze of lemon can add acidity that lifts the entire pot. Adding umami rich ingredients such as parmesan rind, soy sauce, tomato paste, or nutritional yeast can also boost flavor without overpowering the vegetables. Letting the soup simmer gives time for flavors to blend. Tasting and adjusting seasoning right before serving ensures the perfect balance.
Absolutely. Frozen vegetables work well and soften quickly once added to the pot. They are great for convenience and do not affect the overall flavor or consistency of the soup.
Quinoa absorbs broth as it cooks and even more as it sits. If the soup thickens more than you like, simply add water or extra stock until you reach your preferred consistency.
Yes. You can add cooked shredded chicken near the end of cooking or simmer raw diced chicken with the broth and vegetables until fully cooked. This makes the soup heartier while keeping the overall flavor balanced.
Quinoa is highly nutritious and offers several health benefits because it is a complete protein containing all nine essential amino acids. It is also rich in protein, fiber, and essential vitamins and minerals like magnesium and folate. It provides long lasting energy, supports muscle repair, and helps keep you full due to its combination of protein and fiber. It is naturally gluten free and rich in minerals like magnesium, iron, manganese, and phosphorus, which support bone health, energy production, and healthy blood circulation. Quinoa also contains beneficial antioxidants that help protect your cells from everyday stress. Because it digests slowly and does not spike blood sugar, quinoa is an excellent option for balanced meals, especially in soups, salads, and bowls where you want nourishment that feels satisfying but still light.
Quinoa is nutritious and well loved, but a few things can cause discomfort for some people. The natural coating on quinoa, called saponin, can be bitter and slightly irritating if not rinsed well before cooking. Washing quinoa under cold water removes most of this and makes it much easier to digest.
Cooking quinoa in vegetable broth is simple and gives it much more flavor than using water alone. Rinse the quinoa thoroughly under cold running water to remove the natural coating. Add one part quinoa to two parts vegetable broth in a saucepan or directly into a soup. Bring it to a boil, then reduce heat, cover, and let it simmer gently until the quinoa is fluffy and the broth is absorbed, usually about 15 minutes on its own or 20 to 25 minutes when cooked inside a soup. Cooking quinoa in broth infuses it with savory flavor, reduces bitterness, and helps it blend seamlessly with the other ingredients in the dish.
More Vegetable Soup Recipes
Looking for other recipes like this? Try these:
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Crispy Roasted Kale
If you love a simple, healthy side that delivers big flavor with very little effort, this Crispy Roasted Kale is about to become your new go to. The kale roasts into delicate, crunchy pieces with golden edges and a savory garlic finish that makes it impossible not to snack on right from the pan. It is the perfect balance of crisp texture and earthy flavor, and the whole batch cooks in just a few minutes.
Roasting kale is one of those winter friendly kitchen tricks that turns an everyday vegetable into something special. A little olive oil, a gentle massage, and a short time in the oven are all you need to create a surprisingly addictive sheet pan side. Whether you are serving it with weeknight meals, adding a green dish to a holiday spread, or snacking by the handfuls, it is quick, wholesome, and naturally flavorful.
This recipe was inspired by our Kale Chips, and it pairs beautifully with cozy and simple mains like Baked Chicken Drumsticks, Butternut Squash Lentil Soup, or Creamy Tomato Pasta.
Why You'll Love This Recipe
- Perfect crisp texture. Roasting kale at the right temperature gives you deliciously crispy pieces with lightly toasted edges. The texture feels like a cross between kale chips and a warm side dish, making it fun, flavorful, and surprisingly snackable.
- Fast and effortless. With only a few ingredients and minimal prep, this side dish comes together in about 20 minutes. It is ideal for busy weeknights when you want something fresh and healthy without extra fuss.
- Flexible flavor options. You can add parmesan or nutritional yeast, sprinkle it with chili flakes, toss in lemon zest, or adjust the seasonings to match any meal. Roasted kale is easy to customize while keeping the same quick cooking method.
- Healthy and wholesome. Kale is naturally packed with vitamins and fiber, and roasting it with olive oil keeps it simple, nourishing, and naturally gluten free. It is a great way to add greens to your dinner menu in a warm and comforting way.
Ingredients and Substitutions
To make this easy Crispy Roasted Kale, you will need the following ingredients (see recipe card below for quantities):
- curly kale - Curly kale works best because the sturdy leaves crisp beautifully in the oven. Remove the hard stem form each kale leaf and chop the leaves into even pieces for the most consistent texture. Lacinato or dinosaur kale can work, but the pieces will roast faster since the leaves are flatter.
- olive oil - Helps the kale crisp and prevents it from drying out. Extra virgin olive oil adds more flavor, but any light tasting oil such as avocado oil works as a substitute.
- salt - Essential for seasoning and balancing the earthy flavor of the kale. Regular fine salt works well, but you can finish the roasted kale with a pinch of fleur de sel for a more delicate, gourmet touch.
- ground black pepper - Adds gentle heat and depth. Freshly cracked pepper has the best flavor, but pre ground pepper works perfectly too.
- garlic powder - Gives the kale a warm savory flavor without adding moisture. Granulated garlic also works and produces a similar taste.
- parmesan cheese or nutritional yeast - Parmesan adds a salty cheesy finish and melts slightly on the warm kale. Nutritional yeast is the best dairy free alternative and still adds a cheesy flavor with a nutty twist.
Equipment
You will also need measuring cups and spoons, a large mixing bowl, a baking sheet, parchment paper for easy cleanup, and tongs or a spatula for tossing.
Instructions
- Season the kale. In a large mixing bowl, add kale, oil, salt, pepper, and garlic powder. Use your hands to massage the kale for 1-2 minutes until coated evenly and slightly softened.
- Bake. Spread the kale leaves in a single layer on a parchment lined baking sheet. Bake in a 325°F preheated oven for 15-18 minutes, tossing once halfway through, until crispy but not browned. Watch closely in the final minutes to prevent burning.
- Finish with cheese. Remove from the oven and immediately sprinkle with parmesan or nutritional yeast.
- Serve. Serve immediately as a festive side or crunchy snack.
Air Fryer Kale
Preheat air fryer to 350°F (175°C). Place seasoned kale in the basket in small batches to avoid overcrowding. Cook for 6-10 minutes, shaking the basket halfway. Check early since kale crisps quickly. Sprinkle with parmesan before serving.
Expert Tip: Dry the kale completely for maximum crispness
Any leftover moisture will cause the kale to steam instead of roast, which keeps the leaves soft instead of crisp. Spread the chopped kale on a clean kitchen towel or use a salad spinner to remove all moisture before adding the oil. This one simple step makes a huge difference in achieving those crunchy, golden edges.
More Tips and Tricks
- Massage the kale well. Rubbing the oil into the kale helps soften the leaves and ensures every piece roasts evenly.
- Avoid overcrowding. Spread the kale in a single layer across the baking sheet so the pieces crisp instead of steaming. If needed, use two pans.
- Watch closely at the end. Kale can turn from perfectly crisp to burned within a minute. Keep an eye on it during the last few minutes for the best texture.
- Use parchment for easy cleanup. The kale gets extra crispy and lifts off easily with parchment paper, which also keeps the baking sheet spotless.
- Add cheese right away. Sprinkle parmesan or nutritional yeast over the kale while it is still warm so it melts slightly and sticks to the leaves.
Recipe Variations
- Spicy roasted kale. Add chili flakes or cayenne pepper for a little heat.
- Lemon garlic kale. Add lemon zest and a squeeze of fresh lemon juice before serving.
- Smoky roasted kale. Add smoked paprika for deep, warm flavor.
- Everything seasoning kale. Toss with everything bagel seasoning for a savory, crunchy finish.
- Parmesan crisp kale. Add extra parmesan for a more cheesy, snack like texture.
- Nutritional yeast version. Keep it dairy free while still adding a savory, cheesy flavor.
- Balsamic roasted kale. Drizzle a little balsamic vinegar over the warm kale right after it comes out of the oven for a sweet tangy finish.
- Kale and veggie mix. Add roasted vegetables such as broccoli, cauliflower, or even spinach for a mixed green side dish.
- Kale bowl topping. Serve roasted kale over rice or quinoa bowls for extra crunch and earthy flavor.
Storage
How to Store
Store cooled roasted kale in an airtight container for up to two days. It will soften slightly, but you can crisp it back up in the oven or air fryer.
How to Reheat
Reheat on a baking sheet in a 300°F oven for 3-5 minutes until crisp again (or 1-2 minutes in the air fryer). Avoid microwaving because it softens the kale.
How to Freeze
Freezing is not recommended because the leaves will lose their crispness and become soft when thawed.
How to Serve
Crispy roasted kale adds a flavorful, crunchy pop to almost any meal. It works as a warm green side, a healthy snack, or a topping that adds texture and color. Serve it with weeknight dinners, holiday mains, or cozy soups for an easy extra layer of flavor.
These are my favorite dishes to serve with roasted kale:
Dinner Ideas
For more recipe ideas to pair this with on busy weeknights, check out our collection of easy dinner recipes, featuring one-pan dishes, quick pasta, roasted vegetables, light sides, and flavorful meals that come together in no time.
FAQ
Yes, roasting kale in the oven is one of the easiest ways to transform it into a crisp, savory, and lightly browned side dish.
The most common reason kale does not crisp is moisture. If the leaves are even slightly wet when they go in the oven, they will steam instead of roast. Overcrowding the pan can have the same effect since the heat cannot circulate around the leaves. Make sure the kale is very dry, tossed well with oil, and spread in a single layer. Lower oven temperatures can also prevent crisping, so check that your oven is fully preheated to 325 F.
A little oil helps the kale crisp, keeps the edges from burning, and improves the flavor. You can reduce the oil if you prefer, but completely oil free kale will turn dry and papery rather than crunchy. If you want to keep it lighter, try using a spray bottle to lightly mist the kale with oil instead of drizzling.
Kale cooks quickly, so it is important to watch it during the last few minutes. Bake it at 325 F, toss halfway, and keep an eye on the color. The kale should look crisp and slightly toasted but not brown. Ovens vary, so you may need to reduce the time by a minute or two if yours runs hot.
Baby kale is more tender and will crisp much faster, often in less than 10 minutes. Because the leaves are thinner, they are more likely to burn, so check them often. Curly kale is the best option for even baking and sturdy, crunchy texture.
Yes, roasted kale is a nutrient dense side dish rich in vitamins A, C, and K. It is naturally low carb, gluten free, and packed with fiber. Using olive oil adds healthy fats and helps the greens roast evenly. You can adjust the seasonings to keep it dairy free or reduce salt based on your preferences.
The most common mistake is not drying the kale thoroughly before adding oil. Even a little moisture will cause the leaves to steam instead of crisp, which results in soft or soggy pieces. Overcrowding the baking sheet can create the same issue because the heat cannot circulate around the leaves. Using too much oil can also weigh the kale down and prevent crisping. Another mistake is roasting at a very high temperature, which can burn the thin edges quickly. It is also easy to forget that kale cooks fast, so it is important to watch closely during the last few minutes. With dry leaves, enough spacing, and the right temperature, the kale becomes perfectly crisp.
One of the tastiest ways to enjoy kale is roasting it until the leaves turn crisp and lightly golden. The texture becomes light and crunchy, making it easy to eat straight from the baking sheet. If you want kale that feels satisfying, flavorful, and snackable, roasted kale is hard to beat.
Yes, kale is still widely considered a superfood because it is packed with nutrients, fiber, and antioxidants while remaining low in calories. It contains significant amounts of vitamins A, C, and K, along with minerals like calcium and potassium. Kale also offers plant based phytonutrients that support overall health. Its versatility makes it easy to incorporate into different meals, whether roasted, blended into smoothies, tossed into salads, or added to soups. Roasting kale actually makes it easier to eat more of it because the leaves shrink and develop a savory, crispy texture. It remains one of the most nutritious greens you can add to your weekly menu.
More Kale Recipes
Looking for other recipes like this? Try these:
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Ultimate Christmas Baking Guide (with Printable Checklists!)
Whether it is your very first Christmas baking season or you already have a well loved cookie lineup, this Christmas Baking Guide will walk you through everything you need for stress free holiday baking. You will learn about common baking ingredients and how to choose them, essential baking tools, how to measure ingredients the right way, and practical tips for making desserts ahead, storing them, and even mailing cookies as gifts. Plus, you can grab free printable holiday baking checklists to help you plan, shop, and bake like a pro this Christmas.
Christmas is one of the busiest times of year. Between shopping, hosting, and family events, it can feel overwhelming to also tackle a long list of Christmas cookies, cakes, and pies. This guide is here to simplify that part of the season. Use it as a one stop resource for all things holiday baking, from pantry staples and room temperature butter tips to packaging and shipping Christmas cookies safely.
Use the Table of Contents below to jump to the section you need, or read straight through as you plan your Christmas baking day.
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Common Christmas Baking Ingredients
Before you preheat the oven, it helps to understand the common baking ingredients you will reach for again and again during the holidays.
Pantry Staples
- Flour. There are many different types of flour, including all purpose flour, bread flour, cake flour, self rising flour, whole wheat flour, and gluten free flour. They vary by protein content and purpose, and that affects texture in cookies, cakes, and breads.
- Granulated sugar. White granulated sugar is also called cane sugar. There are also other granulated sweeteners like coconut sugar, date sugar, and sugar substitutes such as stevia or Swerve, which some recipes are specifically developed for.
- Brown sugar. Brown sugar is granulated sugar mixed with molasses, which adds moisture, deeper color, and a richer caramel flavor. It is common in Christmas cookies and bars.
- Confectioners' sugar. Confectioners' sugar, also called powdered sugar, is very finely ground. It is used to dust finished baked goods, make glazes, and whip up light and fluffy frostings and meringues.
- Baking soda and baking powder. These are leavening agents that help baked goods rise and give cakes, muffins, and cookies structure. They are not interchangeable, so always follow the recipe.
- Salt. Finely ground salt balances sweetness and brings out flavor. Some recipes also call for flaky salt as a finishing touch to add texture and a burst of salty contrast.
- Vanilla extract. Vanilla extract provides a warm, aromatic base flavor in almost every Christmas dessert. You can often swap in vanilla bean paste for an even richer vanilla taste.
- Cocoa powder. Cocoa powder adds chocolate flavor to cakes, brownies, cookies, and hot chocolate mixes. Most recipes call for unsweetened cocoa powder, and some specify natural or Dutch processed.
- Chocolate chips. Chocolate chips, chocolate chunks, and chopped chocolate bars are used as mix ins for cookies, brownies, fudge, and candy.
- Nuts. Walnuts, hazelnuts, pecans, almonds, and pistachios are popular in holiday baking for flavor and crunch.
- Oil. Neutral oils like vegetable oil, grapeseed oil, avocado oil, and light olive oil help keep baked goods moist and prevent sticking.
- Yeast. Yeast is necessary for breads, rolls, and some sweet holiday breads. It creates rise and gives dough its airy texture.
Refrigerator Staples
- Butter. Butter is a star ingredient in Christmas baking. It adds flavor, structure, and tenderness. Most baking recipes use unsalted butter so you can control the salt level.
- Milk. Whole milk is commonly used in batters, custards, and frostings to improve browning and add richness.
- Heavy whipping cream. Heavy cream creates rich, creamy desserts and fluffy whipped toppings, and is used in ganaches, sauces, and fillings.
- Eggs. Most baking recipes use large eggs. Shell color does not matter. Eggs provide structure, moisture, and help emulsify ingredients.
Room Temperature Ingredients for Holiday Baking
Many Christmas cookie recipes specify that butter, eggs, or milk should be at room temperature. This helps ingredients mix evenly and gives you the best texture.
Here are quick ways to bring ingredients to room temperature when you forget to take them out in advance.
- Butter. Fill a bowl or mug with hot water and let it sit for a few minutes. Empty it, then place the wrapped butter inside the warm vessel and cover for several minutes. Or cut butter into small cubes and let it sit on the counter.
- Eggs. Place cold eggs in a bowl of warm water, not hot water, for about five minutes to gently warm them.
- Milk. Microwave milk on the lowest power setting in ten second increments, stirring between each, until it reaches room temperature.
How to Choose the Right Ingredients
Small ingredient choices can make a big difference in your Christmas baking.
Butter vs margarine
Butter and margarine are both sources of fat, but they behave differently. Butter usually creates a more tender baked good with richer flavor. Margarine has more water and can change the texture, so it is best used as a spread or in recipes that specifically call for it.
Oils
In most recipes, you can use any neutral oil such as vegetable, canola, or avocado oil. Coconut oil has more flavor and behaves differently when cold, so it can slightly change the taste and texture. Choose the oil based on how much flavor you want it to add.
All purpose flour vs specialty flour
Most recipes are written with a specific flour in mind. Bread flour or 00 flour is perfect for breads and pizza crusts, while cake flour is ideal for light, tender cakes. In many cases you can substitute all purpose flour if you do not have the specialty flour, but the final texture will be different.
Eggs
If a recipe calls for large eggs and you only have smaller ones, you can usually use two small eggs in place of one large, especially when the recipe uses more than one egg.
Milk vs milk alternatives
Milk adds fat and helps with browning. Milk alternatives like almond milk or oat milk tend to have less fat, but can work as one to one substitutes in many recipes when you need a dairy free option. Expect slight changes in flavor and texture.
Granulated sugar vs confectioners sugar
Granulated sugar is used in batters and doughs, and confectioners sugar is used for icings, glazes, and dusting. It dissolves quickly and creates smooth, light frostings.
How to Measure Baking Ingredients Correctly
Using a kitchen scale
A kitchen scale is the most precise way to measure ingredients.
- Place your empty bowl or cup on the scale
- Press the tare or zero button
- Add your ingredient until you reach the desired weight
Always zero out the scale between ingredients so you are not including the weight of the container.
Measuring dry ingredients without a scale
Spoon or pour the ingredient into a dry measuring cup. Do not pack it down unless the recipe says to. Level the top with the back of a knife.
This prevents you from using too much flour, cocoa, or sugar, which can make baked goods dense or dry.
Measuring liquid ingredients without a scale
Use a clear liquid measuring cup (or normal measuring spoons) to measure liquids by volume instead of weight. Set it down of a flat surface so that it is level. Then, get down to eye level to check the measurement.
This helps ensure your milk, oil, or water measurements are accurate.
Essential Baking Tools for Christmas Baking
You do not need a full bakery setup to make beautiful Christmas desserts. These tools cover most holiday baking projects.
Small Baking Tools
- Measuring cups. Used to measure both dry and liquid ingredients. Dry cups are meant for flour and sugar, while liquid cups have a spout.
- Kitchen scale. Digital or analog, it is used to weigh ingredients for accuracy.
- Mixing bowls. A variety of sizes is helpful for mixing batters, whipping cream, and working with doughs.
- Silicone spatula. Great for folding batters and scraping every last bit from the bowl.
- Flat spatula. Also called a turner, used to lift and flip cookies, pancakes, and other baked goods.
- Icing spatula. Also known as an offset spatula or palette knife, perfect for spreading frosting smoothly over cakes and cupcakes.
- Whisk. Used to mix ingredients and add air to mixtures like eggs, cream, and thin batters.
- Rolling pin. Used to roll out pie crusts, sugar cookies, and other doughs.
- Chef's knife. For chopping chocolate, nuts, fruit, and more.
- Bench scraper. A flat tool that makes it easy to cut and portion dough and scrape surfaces clean.
- Wooden spoons. Sturdy spoons that are ideal for mixing thicker batters and doughs.
- Cookie scoop. Helps portion cookies evenly and makes scooping muffin or cupcake batter less messy.
Kitchen Appliances
- Hand mixer or stand mixer. Used to beat, cream, and knead ingredients. Attachments like paddle beaters and dough hooks make many baking tasks easier.
- Blender or food processor. Helpful for pureeing ingredients, making crumbs, or quickly combining some doughs and crusts.
Bakeware
- Sheet pan. Flat rectangular pans with short sides, used for cookies, pastries, and roasting nuts. Half sheet baking pans and quarter sheet baking pans are most versatile.
- Loaf pan. Rectangular pans for breads and loaf cakes. The most common ones are 8.5 x 4.5-inch loaf pans (1 pound loaf pan) and 9x5-inch loaf pans (1.5 pound loaf pan).
- Muffin and cupcake tins. Standard 12-cup muffin pan or mini muffin pan for cupcakes, muffins, and other small treats.
- Round cake pans and springform pans. Used for layer cakes and cheesecakes. Some common sizes are 6-inch round pan, 8-inch round pan, 9-inch round pan, and 10-inch round pan. Springform pans have removable sides which help with delicate desserts. We always use our 8-inch springform pan.
- Pie dish. Metal or glass pans used to shape and bake pies and tarts. The most standard size is a 9-inch pie dish.
- Square and rectangular baking pans. Common sizes like 8 inch square, 9 inch square, and 9 by 13 inch pans are used for brownies, bars, and sheet cakes. Our favorites are 8-inch square baking pan, 9-inch square baking pan, and 9x13-inch baking pan.
- Wire cooling rack. Allows air to circulate around baked goods so they cool evenly and do not become soggy.
Common Baking Terms to Know
Blend
Blending refers to either simply combining ingredients together by stirring them until they become one uniform mixture, or adding ingredients to a blender or food processor until ingredients break down and incorporate fully.
Whisk
Whisking incorporates air into a mixture by using a fork or whisk to rapidly stir ingredients together.
Beat
Beating is a rapid way of stirring (usually with a whisk, fork, hand mixer, or stand mixer) to incorporate ingredients, usually two liquids or a liquid and a solid.
Cream
Creaming is beating softened butter (and sometimes sugar) at a high speed until it becomes light and fluffy.
Fold
Gently combine two ingredients by scooping from the bottom of the bowl and turning over, which protects air bubbles in batters and whipped cream. You often fold in mix ins to cookie dough such as chocolate chips or nuts.
Knead
Kneading refers to working or pressing bread dough (by hand or in a stand mixer with a kneading hook) to smooth the dough and form strands of gluten to give the bread shape when it bakes.
Rise or Proof
Rising or proofing is when you allow allow the dough to rise and expand before baking, usually in bread recipes with yeast.
Punch
Punching is the act of pressing dough down to deflate it after it has risen, also usually in bread recipes.
Cut in
Cutting in usually refers to butter or other solid fats being incorporated into flour by using knives, a pastry cutter, or your hands to create small crumbs of flour and fat.
Score
Scoring typically means adding a quick cut or slash to the surface of a bread or pie using a sharp blade or knife.
Crimp
Sealing the edges of pies, tarts, and some pastries by folding and pressing them together, usually with a fork or pinching together with your fingers.
Parbake
Also known as blind baking, parbaking involves baking a pie crust without the filling to ensure it stays crispy when the filling is added.
Grease (or Grease and Flour)
Greasing a pan involves coating the surface with a fat to prevent your baked goods from sticking to the pan. Typically, oil, butter, or shortening is used. Adding a dusting of flour over the top of the grease adds a second layer of protection.
Tips for Making Christmas Baking Ahead and Storing
- Cookies. Most cookie dough can be refrigerated for 2-4 days or frozen for up to 3 months. Scoop dough into balls, freeze on a lined tray for 1-2 hours until hard, then store in a freezer bag. Baked cookies also freeze well. Store them in an airtight container with a slice of bread to keep them soft, or freze for up to 3 months.
- Muffins. Muffin batter can be made a day ahead and baked fresh. Cooled muffins can be wrapped individually in plastic wrap and then frozen for up to 3 months.
- Scones. Once cooled, freeze baked scones without glaze for up to 3 months, then thaw and glaze before serving.
- Cakes. Cool completely, wrap in plastic cling wrap, and then wrap in a layer of aluminum foil to prevent freezer burn. Freeze for up to 3 months. Allow the cake to thaw in the fridge overnight before serving. If your cake is frosted, freeze it for an hour before wrapping in plastic wrap to harden the frosting and follow the rest of the steps as described.
- Pies. Make the pie crust ahead of time or use a store-bought crust and focus on the filling. Blind-baked crusts can be refrigerated for 3 days or frozen for 3 months in a plastic freezer bag. You can also choose to make the whole pie four or five days ahead, refrigerate it, and then reheat it in the oven to allow it to crisp up again.
- Candies. Truffles, fudge, pralines,and bark can be made ahead of time and stored in an airtight container at room temperature for 7-10 days in advance (depending on the recipe) or frozen for up to three months.
- Breads and Rolls. Yeasted breads and rolls can be refrigerated for 8-12 hours during the first or second rise to slow down the process, buying you up to 24 hours of time to check other things off your list before baking.
How to Package and Mail Holiday Cookies
Mailing Christmas cookies is such a fun way to share your baking, but it needs a bit of planning.
Choose the right cookies
Not all cookies are shipping-friendly. Pick sturdy cookies that are not very fragile and do not rely on gooey fillings or powdered sugar on top. Avoid very delicate, sticky, or heavily glazed cookies for shipping.
Package carefully
Once your cookies have fully cooled and any decorations or glazes are dry and set (ideally overnight), you can start to package them. You'll need two boxes: an outer box and an inner box or a cookie tin, some cushioning material like bubble wrap, aluminum foil, or parchment paper, and some plastic cling wrap and/or Ziploc bags.
Then follow these steps:
- Separate cookies by flavor and type.
- Wrap the cookies tightly in several layers of plastic cling wrap or place them in Ziploc bags with all of the air pressed out.
- Pack them into a cookie tin or "inner box", filling in gaps with rolled up parchment paper or bubble wrap to prevent the cookies from sliding around in transit. We like these Christmas cookie tins or holiday cookie boxes.
- Line a slightly larger shipping box (the "outer box") with bubble wrap and place the smaller box inside.
- Seal tightly with packing tape, label it clearly, add appropriate postage and take it to the post office!
You can also ship frozen cookies which will slowly thaw on their way and often arrive extra fresh.
Pick your postage
Aim for a shipping method that delivers within two or three days. Factor in holiday delays and plan to send your cookies a little earlier than you think.
Also keep in mind that the total weight of the cookies plus the boxes and insulating materials is taken into account with the destination when determining the price of shipping.
Avoid Common Christmas Baking Mistakes
A few simple habits help you avoid the most common problems.
- Always read the full recipe before you start. Taking the extra few minutes to fully read the recipe will help you prepare and prevent you from running into a potentially derailing surprise step down the road. This may be the most important tip in the Christmas baking guide!
- Use an oven thermometer to check the true temperature as the temperature on the oven display and the actual temperature in the oven aren't always the same.
- Spoon and level flour, never scoop straight from the bag. Scooping flour out of the bag with measuring cups compacts the flour in some spots and leaves unseen holes in other spots, resulting in inaccurate measurements. Avoid this by spooning flour into the measuring cup instead, and level the cup with a flat surface like the back of a butterknife.
- Use a kitchen scale for extra accuracy. Weigh the ingredients on a kitchen scale for an even more precise measurement - ounces are fine, but grams are the most precise.
- Do not skip chilling dough if the recipe calls for it. Chilling does many things: ensures cookies don't spread too much, prevents pie crusts from breaking down in the oven, improves the crust on brownies, and so much more.
- Let baked goods cool fully so they set properly. Otherwise, you risk them falling apart before you even get a bite.
Our Best Baking Tips
- Create a baking plan. If you plan on hosting or otherwise plan to bake several types of goods, creating a baking plan will help you stay organized and allow you to use your time and kitchen resources in the most efficient way. A baking plan might consist of a complete shopping list for all the ingredients you'll need, a checklist for the types of equipment you'll have to use, and a baking schedule to get goods in the oven in succession. Grab a copy of our essential checklists in the next section below - for free!
- Prepare ahead. As mentioned above in this Christmas Baking Guide, several things can be prepped for baking or baked and stored prior to the big day! Most kinds of cookie dough can be refrigerated or frozen and then baked right before they're needed. Brownie batter can be refrigerated for several days before baking. Pies can be made several days in advance and refrigerated or frozen!
- Gather your tools and ingredients. Don't wait until you're halfway through each recipe to dig through the utensil drawer or pantry. Gather all of your ingredients and the necessary tools ahead of time and organize them into groups based on the recipe they'll be needed for to streamline the baking process.
Christmas Baking Recipes
No Christmas Baking Guide is complete without a list of our best and most popular holiday baking recipes. Here are our latest Christmas cookie recipes, Christmas cakes and desserts, and Christmas pie recipes. Click the links below to browse more.
Christmas Cookie Recipes
Final Tips
- Dress things up. You don't need a degree in decorating to make beautiful holiday desserts and breads! Add garnishes like fresh or candied cranberries, sprigs of rosemary or thyme, dried orange slices, or a dusting of powdered sugar to take ordinary baked goods to the next level.
- Don't forget about servingware. Speaking of the next level, you can really go the extra mile by breaking out your best servingware to display your finished baking projects.
- Use dry beans or lentils as weights for pie crusts. It's often necessary to blind bake pie crusts using pie weights to make sure the crust stays crispy. You can skip the pie weights, though, if you have dry beans or lentils hanging out in your pantry! Use them in place of the weights and hang on to them for future pie crusts.
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This guide was originally published in 2022. It has since been updated with more helpful content.
Tiramisu Cookies
These Tiramisu Cookies are soft, fluffy, espresso filled treats topped with a creamy mascarpone swirl that tastes just like a bite sized version of the classic Italian dessert. The espresso cookie base is tender, lightly sweet, and scented with vanilla, making it the perfect canvas for that cloud of mascarpone frosting. Finished with a dusting of cocoa powder, each cookie delivers that unmistakable tiramisu magic in the most adorable cookie form.
Tiramisu is well loved for its layers of coffee soaked flavor, creamy mascarpone, and cocoa. These cookies capture all those elements in a quick, easy, no fuss way. Instead of soaking ladyfingers, you bake soft espresso cookies. Instead of assembling layers, you pipe a fluffy mascarpone topping. They taste elegant and impressive while being surprisingly simple to prepare. They look bakery perfect but require only basic mixing bowls and a hand mixer.
This tiramisu cookie recipe was inspired by my Coffee Cookies, and it pairs beautifully with a cup of espresso or a cozy mug of hot chocolate. Whether you are baking for a holiday cookie box, a dinner party, or a cozy weekend treat, these tiramisu cookies are guaranteed to stand out and disappear fast.
Why You'll Love This Recipe
- Classic tiramisu flavor. The espresso cookie base, creamy mascarpone topping, and cocoa dusting capture everything you love about tiramisu in a soft, sweet, handheld cookie.
- Bakery quality with simple steps. These cookies look elegant and professional, yet the recipe uses easy techniques and basic ingredients you probably already have.
- Light, creamy topping. The mascarpone and whipped cream mixture creates a fluffy, cloud like finish that feels luxurious without being heavy or overly sweet.
- Perfect for gifting or entertaining. They hold their shape, chill beautifully, and make a stunning addition to cookie trays, parties, or holiday dessert spreads.
Ingredients and Substitutions
To make these easy Tiramisu Cookies, you will need the following ingredients (see recipe card below for quantities):
- all purpose flour - Provides the structure that keeps the cookies soft yet sturdy. You can substitute with a one to one gluten free flour blend if needed, though the cookies may spread slightly differently.
- confectioners' sugar - Adds sweetness while keeping the cookie crumb soft and delicate. It's also used in the topping to help create a thick, stable consistency.
- espresso powder - The key to getting true tiramisu flavor. You can use instant espresso powder as a substitute, though the flavor will be a little milder.
- baking soda + powder - Helps the cookies rise slightly so they stay soft in the center. Using both baking soda and baking powder ensures a soft, pillowy cookie.
- salt - Balances the sweetness in the cookie.
- white sugar - Sweetens the cookie dough and helps it cream properly with the butter, creating that soft, fluffy texture. If you prefer deeper sweetness, you can replace a spoonful of white sugar with brown sugar to add a hint of caramel flavor.
- butter - Softened butter is essential for a smooth, creamy dough. We use unsalted butter, but salted butter can be used if you reduce the added salt slightly.
- egg - Binds the dough together and adds moisture.
- vanilla extract - Deepens the flavor and complements the espresso perfectly. High quality vanilla makes a noticeable difference here since it plays a key role in balancing the bold coffee flavor. Vanilla is also used in the topping.
- mascarpone cheese - This is what gives the topping its classic tiramisu creaminess. Make sure it is slightly softened so it blends easily.
- heavy cream - Whips together with the mascarpone to form a light, fluffy topping.
- cocoa powder - The finishing touch. A light dusting of cocoa powder gives the cookies that signature tiramisu look.
Equipment
You will also need measuring cups and spoons, large bowls, a whisk, a electric mixer with a whisk attachment, a medium cookie scoop, a spatula, two parchment lined baking sheets, a piping bag with a large round tip, and a small sieve for dusting the cocoa powder. A baking tray for cooling or transporting finished cookies is useful too.
Instructions
Step 1: Make the espresso cookies
Mix the dry ingredients
In a large mixing bowl, whisk together the flour, confectioners' sugar, espresso powder, baking soda, baking powder, and salt until well combined. Set aside.
Cream the butter and sugar
In a separate large mixing bowl, beat together the white sugar and softened butter using an electric hand mixer until light and fluffy, about 3 minutes.
Add the egg and vanilla
Beat in the egg and vanilla extract until fully combined and fluffy.
Combine wet and dry ingredients
Add the dry mixture to the wet mixture and beat again until a uniform cookie dough forms.
Scoop
Line two baking sheets with parchment paper. Using a medium cookie scoop, portion the dough onto the prepared baking sheets, spacing the cookies evenly.
Bake
Bake in a 350°F preheated oven for 13-14 minutes, until the edges are set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before topping.
Step 2: Make the tiramisu topping
Whip
In a large mixing bowl, beat together the mascarpone cheese, heavy cream, confectioners' sugar, and vanilla until stiff, fluffy peaks form.
Pipe
Transfer the mixture to a piping bag fitted with a large round tip. Pipe swirls onto fully cooled cookies.
Dust
Place cocoa powder in a mini sieve and dust it generously over the topping on top of the cookies. Enjoy immediately or refrigerate until serving.
Expert Tip: Chill the Topped Cookies Before Serving
Once piped, place the cookies in the fridge for at least 20 minutes before serving. This helps the mascarpone topping firm up slightly so each bite is creamy and smooth without sliding or melting. It also enhances the classic tiramisu flavor because the cocoa sits beautifully on chilled frosting.
More Tips and Tricks
- Use a kitchen scale. Using a kitchen scale to measure your flour gives the most consistent results and keeps the cookies soft rather than dry.
- Use room temperature ingredients. Softened butter and room temperature eggs help the dough mix evenly and create the soft, fluffy cookie texture these need. Cold ingredients make the dough dense and prevent proper mixing, which can lead to flat cookies. Let everything sit on the counter for about 30 minutes before starting. Mascarpone should also be slightly softened so it blends smoothly into the cream without clumping.
- Do not overbake the cookies. These cookies should stay soft in the center. Bake until the edges are set but not deeply browned. They may look slightly pale, which is perfect. Check them at the 12 minute mark and adjust based on your oven.
- Beat the mascarpone gently. Mascarpone can break if overmixed, so start the mixer slowly and stop once stiff peaks form. If you whip too long, the mixture can become grainy. Smooth mascarpone is essential for the traditional tiramisu flavor and texture.
- Sift the cocoa powder. Using a mini sieve creates the even, soft cloud of cocoa that tiramisu is known for. Dumping it directly can create bitter patches.
- Store the topping separately for parties. If you want to serve these later but keep them looking perfect, bake the cookies ahead of time and store the frosting in a container in the fridge. Pipe the topping right before serving for the freshest look and texture.
Recipe Variations
- Mocha tiramisu cookies. Add a tablespoon of cocoa powder to the dough for a chocolate espresso cookie base.
- Chocolate chip tiramisu cookies. Fold mini chocolate chips into the dough for added texture.
- Stronger espresso flavor. Add an extra teaspoon of espresso powder to the dough for a deeper coffee taste.
- Cinnamon dusted tiramisu cookies. Mix a little cinnamon with the cocoa powder for a warm twist.
- Tiramisu sandwich cookies. Spread the mascarpone filling between two cookies instead of piping on top.
- Lemon tiramisu cookies. Add a touch of lemon zest to the topping for a bright, refreshing twist.
Storage
How to Store
Place cookies in an airtight container and refrigerate for up to 3 days. Keep them chilled to maintain the texture of the mascarpone topping.
How to Reheat
These are served chilled or at room temperature, so no reheating is needed.
How to Freeze
Store the baked, unfrosted cookies in the freezer for up to 2 months. Freeze the topping separately or make it fresh when ready to serve. Do not freeze the frosted cookies.
How to Serve
These cookies taste like a miniature version of your favorite dessert, delivering all the flavors of tiramisu in an easy cookie format. Serve them chilled or slightly softened at room temperature. They pair beautifully with coffee, espresso, hot chocolate, or an after dinner dessert board. Because they look elegant and hold their shape well, they make a stunning addition to cookie boxes, holiday spreads, or special occasions. A final dusting of cocoa powder before serving makes them feel extra special.
These are my favorite drinks to serve with tiramisu cookies:
More Cookies
For more recipe ideas, check out our collection of cookie recipes, featuring everything from soft and chewy classics and festive holiday treats to fun flavored cookies and easy no chill options that bake up beautifully for any occasion.
FAQ
Tiramisu cookies are easy to make and come together in three simple stages. First, prepare the espresso cookie dough by whisking the dry ingredients, then creaming softened butter with sugar until fluffy. Mix in the egg and vanilla, then add the dry mixture and scoop the dough onto lined baking sheets. Bake until the edges are set and the cookies are soft and tender. Next, make the mascarpone topping by whipping mascarpone, heavy cream, confectioners sugar, and vanilla until stiff peaks form. Once the cookies are fully cooled, pipe the topping on each cookie and finish with a dusting of cocoa powder. Chill briefly to help the topping set before serving.
Mascarpone gives the topping its classic tiramisu flavor and silky texture, but you can substitute it with a combination of softened cream cheese and a splash of heavy cream. This creates a similar richness, although the flavor will be slightly tangier. Another option is using whipped ricotta, which is lighter but still creamy. For a dairy free version, use a vegan cream cheese and coconut cream mixture. Keep in mind that each substitute may alter the sweetness and texture, so adjust confectioners sugar as needed.
Mascarpone can become grainy if beaten too quickly or for too long. Use a lower speed and stop as soon as stiff peaks form. If your topping turned thin, the mascarpone may have been too warm. Place the mixture in the fridge for ten minutes to firm up, then gently whip again. Using cold heavy cream also helps the topping stabilize. Avoid overmixing once the texture is smooth.
Yes, the mascarpone topping requires refrigeration to maintain safety and texture. Store frosted cookies in an airtight container in the fridge. They remain soft and delicious even when chilled, and the cold temperature actually enhances the tiramisu flavor. If serving at a party, the cookies can sit out for about two hours at room temperature. For longer events, keep small batches chilled and replenish as needed.
Yes, these cookies are great for preparing ahead. You can bake the cookies one to two days in advance and store them in an airtight container at room temperature. The mascarpone topping can be whipped and stored in the fridge for up to 24 hours before piping. If making ahead for a party, pipe the topping the day of serving for the best texture and appearance. Once topped, the cookies should be kept chilled and served within three days. They taste even better after a short chill because the flavors meld beautifully.
More Cookie Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
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Stovetop Mac and Cheese with White Cheddar
Quick and easy, creamy Stovetop Mac and Cheese with White Cheddar is the kind of comforting one pot, 20 minute meal everyone needs in their weeknight rotation. It is packed with three types of cheese that melt into the creamiest sauce, and you can finish it with toasted panko breadcrumbs for the perfect crunchy topping. This rich, decadent pasta always feels cozy and satisfying, and it is a true family favourite any day of the week.
Stovetop mac and cheese is an amazing alternative to baked mac and cheese. It cooks in half the time yet still delivers incredible flavor and that thick crunchy panko finish if you want it. There is no boxed mac and cheese with powdered cheese here because it is surprisingly easy to make ultra creamy mac and cheese from scratch, all in one pot from start to finish (including the pasta!). No baking required, no extra dishes, just a cozy bowl of real homemade mac and cheese that always hits the spot.
This recipe is also great for meal prep. It reheats beautifully, and any leftovers can be turned into delicious fried mac and cheese balls for a fun snack or appetizer the next day. Whether you serve it as a main dish, pair it with a protein, or double it for a holiday table, this easy stovetop mac and cheese is reliable, crowd pleasing, and incredibly delicious.
Why You'll Love This Recipe
- Quick and convenient. Everything cooks in one pot and the whole recipe is ready in about twenty minutes, which makes it perfect for busy days when you want something homemade without a long prep time.
- Creamy and flavorful. The combination of sharp white cheddar, Parmesan, and mozzarella creates a rich and silky sauce that coats every piece of pasta with just the right balance of sharpness and creaminess.
- No baking required. Since it cooks entirely on the stovetop, you skip the oven and avoid any extra steps. The result is a warm, ultra creamy mac and cheese that is ready to serve immediately.
- Customizable. It is simple to adjust the seasonings, change the type of cheese, add vegetables or protein, or finish with crunchy panko to match whatever flavor and texture you are craving.
Ingredients and Substitutions
To make this delicious Stovetop White Cheddar Mac and Cheese, you will need the following ingredients (see recipe card below for quantities):
- butter - Unsalted butter creates the base of the roux and helps the sauce thicken. You can swap in margarine or a neutral oil if needed.
- all purpose flour - Thickens the sauce and keeps it smooth. Use cornstarch or a gluten free all purpose blend if you prefer a flour alternative.
- water and milk - These cook the pasta and form the sauce. Whole milk gives the creamiest result, but two percent works well. For a richer sauce, replace one cup of milk with light cream or add a splash of heavy cream.
- elbow macaroni pasta - Classic for mac and cheese because it holds sauce well. We cook the pasta directly in the pot so there is no need to make the pasta in a separate pot. You can also use any small pasta like shells, cavatappi, fusilli, or gluten free pasta with similar cooking times.
- garlic powder - Adds mellow savory flavor. Replace with minced garlic if you prefer fresh garlic. You can use 2 cloves minced garlic (or about 2 teaspoons freshly minced garlic).
- ground mustard - Brightens the cheese flavor without tasting like mustard. A small splash of Dijon also works.
- salt and black pepper - Essential for seasoning. Adjust to taste since different cheeses have different salt levels.
- sharp white cheddar cheese - The star of the sauce. Use freshly shredded cheese for the best melt. Buy a block of cheese and shred it yourself for a smoother creamy cheese sauce. You can also use extra sharp white cheddar cheese if you want a bolder flavor, or swap with yellow cheddar if that is what you have.
- Parmesan cheese - Adds salty depth. Pecorino Romano or asiago cheese are good substitutes.
- mozzarella cheese - Helps create a smooth stretchy texture. Monterey Jack or fontina work well too.
- panko topping - This is an optional topping to sprinkle over the mac and cheese. It is made with panko breadcrumbs, garlic powder, paprika, and olive oil (or butter). Feel free to use regular breadcrumbs or crushed crackers as a substitute for panko.
Equipment
You'll also need measuring cups and spoons, a large heavy bottomed pot for making the sauce (I used my 4 qt. Dutch oven), a whisk for blending the roux, a wooden spoon or spatula for stirring the pasta, and a small skillet if you decide to toast the panko topping.
How to Make the Best Stovetop Mac and Cheese with White Cheddar
- Make a roux. In a large pot, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Pour in the water and whisk until smooth. Add the milk and whisk to combine.
- Add pasta. Add the uncooked pasta, garlic powder, ground mustard, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium low. Cook for 9-10 minutes until the pasta is al dente, stirring occasionally so that the pasta doesn't stick to the bottom of the pot.
- Stir in cheeses. Remove the pot from the heat and stir in the cheddar, Parmesan and mozzarella until fully melted and creamy.
- Make the panko topping (optional): In a small bowl, combine the panko breadcrumbs, garlic powder, and paprika. Heat the olive oil in a skillet over medium heat, then add the panko mixture. Cook for 2-3 minutes until lightly toasted. Remove from the heat.
- Serve. Spoon the mac and cheese into bowls and top with toasted panko if using. Serve warm.
Expert Tip: Shred the Cheese Fresh for the Smoothest Sauce
Pre shredded cheese contains starches and anti clumping agents that prevent it from melting into a silky sauce, and those additives can make your mac and cheese grainy instead of creamy. For the best texture, shred the cheddar and mozzarella yourself right before adding them to the hot pasta on the stove. Freshly grated cheese melts more quickly, blends more smoothly with the roux, and gives the sauce a richer, more luxurious finish for that classic cheesy comfort food texture the whole family loves.
More Tips and Tricks
- Use high quality cheese. A high quality cheddar melts better and tastes richer. Choose sharp or extra sharp white cheddar cheese for the best flavor.
- Add all the cheese. Just under 5 cups of cheese might seem a lot, but this big pot makes about 6-8 servings and skimping on the cheese won't give you a mac and cheese that is creamy and decadent. You can however switch up the kind of cheese and play around with different flavours.
- Add the panko topping. The panko topping is completely optional but recommenced. It adds a really nice crunch to every bite of that creamy mac and cheese. You can use regular breadcrumbs if you don't have panko.
- Shred your own cheese. Pre shredded cheese contains anti caking agents that make sauces grainy. Freshly shredded cheese melts much smoother.
- Adjust the thickness. If the sauce becomes thicker than you like, stir in a splash of warm milk until it reaches your preferred consistency.
- Stir regularly. Since the pasta cooks directly in the sauce, stirring prevents sticking and keeps everything creamy.
- Use a heavy pot. A thicker pot distributes heat more evenly and helps prevent scorching on the bottom.
- Season at the end. Once the cheese melts, taste and add extra salt or pepper if needed.
Recipe Variations
- Add protein. Stir in cooked bacon, ham, rotisserie chicken, or even crispy seasoned ground beef or ground turkey for a filling meal that still tastes like pure comfort foods.
- Spice it up. Add a pinch of cayenne pepper or crushed red pepper for heat.
- Extra cheesy. Mix in Gouda, fontina, Monterey Jack, or gruyere for even deeper flavor.
- Extra creamy. Add a splash of heavy cream or stir in a small amount of cream cheese to enrich the creamy cheese sauce even more.
- Veggie packed. Stir in sautéed broccoli, spinach, peas, or roasted vegetables. These mix ins work especially well with stovetop versions that already have plenty of flavor.
- Baked version. Transfer to a casserole dish, top with extra cheese and panko, and bake until bubbly. See our Classic Baked Mac and Cheese for tips.
Storage
How to Store
Let leftovers cool completely and transfer to an airtight container. Store in the refrigerator for up to 3 days.
Let the mac and cheese cool, then transfer it to an airtight container or a freezer safe container if you plan to freeze it. Store in the refrigerator for up to 3 days.
How to Reheat
Reheat gently in a saucepan on the stove over medium low heat with a splash of milk or water to loosen the sauce. Stir until smooth. You an also reheat in the microwave.
How to Freeze
Freeze without the panko topping for up to 2 months in a freezer-safe container. Thaw overnight in the fridge and reheat gently with extra milk.
How to Serve
This mac and cheese is fantastic on its own, but it pairs beautifully with simple proteins and quick veggie sides. Try it with roasted chicken, grilled sausages, baked salmon, or a fresh green salad. You can also serve it as a holiday side dish, especially with the toasted panko topping.
These are my favorite side dishes to serve with this stovetop mac and cheese:
Side Dishes for Pasta
For more recipe ideas, check out our collection of pasta side dishes, featuring everything from fresh salads and roasted vegetables to crusty breads and flavorful appetizers that pair perfectly with any pasta dinner.
FAQ
You do not have to use flour, but it helps create a stable creamy sauce that does not separate. Flour thickens the liquid and gives the cheese something to cling to, which makes the sauce smooth and velvety. Without flour, the sauce may be thinner or more prone to becoming oily. If you prefer a flour free version, you can use a cheese first method or reduce the liquid, but the texture will be slightly different.
Cornstarch, arrowroot, or potato starch all work as alternatives to flour. Dissolve the starch in a little cold water or milk before adding it to the pot so it thickens evenly. Some people also use cream cheese to help stabilize the sauce without flour. If you prefer an entirely flour free method, you can cook the pasta in less liquid and rely on starch from the pasta itself to thicken the sauce.
Cheeses that melt smoothly and have good flavor are best for mac and cheese. Sharp white cheddar, regular cheddar, gruyere, fontina, Monterey Jack, and gouda all melt beautifully. Combining two or three cheeses creates more depth and a silkier sauce. Avoid dry or crumbly cheeses that do not melt well because they can create a grainy texture.
Yes, white cheddar and yellow cheddar are the same cheese. The only difference is the color. Yellow cheddar has annatto added for color, while white cheddar is left in its natural state. Both types melt the same way, and both work well in mac and cheese. Many people prefer white cheddar because it has a cleaner look and a slightly more pronounced sharp flavor.
Avoid cheeses that do not melt smoothly, such as feta, cotija, queso fresco, halloumi, paneer, and hard aged cheeses like aged parmesan or pecorino used on their own. These cheeses can become grainy or rubbery when heated. They are better used as finishing cheeses or combined with melt friendly cheeses like cheddar or gouda.
If the sauce is too watery, continue cooking it over low heat until it reduces and thickens. You can also stir in a slurry made from one teaspoon of cornstarch mixed with two teaspoons of cold water to help it thicken quickly. Another option is to add a bit more cheese, which gives the sauce more body. Make sure not to cook on high heat because it can cause the cheese to separate.
The key is gentle heat and freshly shredded cheese. High heat can cause the sauce to split, so always remove the pot from the heat before stirring in the cheese. Using cheese you shred yourself gives a smoother result because it melts better. Adding a splash of milk or cream while reheating also helps maintain the creamy texture.
The secret is using a blend of cheeses, gentle heat, and the right liquid to pasta ratio. Sharp cheddar brings flavor, while cheeses like gouda or fontina melt smoothly for a velvety sauce. Cooking the pasta directly in the sauce adds extra starch that helps everything thicken naturally. A touch of mustard powder or garlic powder brings balance without making the sauce taste overly seasoned.
Use a high quality cheddar, combine two or three cheeses for depth, and season with mustard powder, garlic powder, onion powder, or a touch of smoked paprika. You can also pulse toasted breadcrumbs in a food processor until fine and sprinkle over top for added crunch
More Mac and Cheese Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
This recipe was originally posted in 2020. It has since been updated with more helpful content.
Roasted Brussels Sprouts Pasta
This Roasted Brussels Sprouts Pasta is creamy, cozy, and packed with caramelized veggies that bring major flavor to a simple pasta night. The Brussels sprouts roast until golden and crisp on the outside, then get folded into a silky garlic Parmesan cream sauce that clings beautifully to each piece of penne. It is warm, comforting, and full of those rich browned bits you can only get from roasting the sprouts at high heat.
Roasting the Brussels sprouts transforms them completely. They develop charred edges, a sweet nutty aroma, and a tender center that pairs perfectly with creamy pasta. The sauce takes only a few minutes on the stovetop and balances richness with just the right amount of garlic and Parmesan. Fresh lemon brightens everything at the end, tying together the roasted flavors with a pop of freshness.
This pasta recipe was inspired by my Creamy Garlic Mushroom Pasta and pairs well with simple favorites like Homemade Garlic Bread or my Easy Baked Chicken Breasts. It is a beautiful weeknight dinner that feels comforting without being too heavy, and it brings an elevated twist to a classic creamy pasta bowl.
Why You'll Love This Recipe
- Roasted flavor in every bite. Brussels sprouts roast until golden and caramelized, adding depth and a toasty nuttiness that makes this pasta taste rich, cozy, and restaurant level.
- Creamy sauce without the fuss. The garlic Parmesan cream sauce comes together quickly with simple ingredients, giving you a silky, luxurious pasta that still feels easy and weeknight friendly.
- Balanced and bright. A squeeze of lemon balances the richness of the sauce, and the roasted vegetables add texture, freshness, and a subtle sweetness that keeps every bite of this pasta dish interesting.
- Flexible and family friendly. You can use any pasta shape, make it lighter with half and half, or add protein. It is a simple dish that works for all kinds of family dinners.
Ingredients and Substitutions
To make this delicious Roasted Brussels Sprouts Pasta, you will need the following ingredients (see recipe card below for quantities):
- brussels sprouts - Halved lengthwise so they caramelize well. Look for firm, bright green sprouts that will roast evenly. This is also a great recipe for using 2.5 to 3 cups of leftover cooked brussels sprouts.
- extra virgin olive oil - Helps the sprouts crisp in the oven. Avocado oil works too.
- garlic powder - Adds savory depth. Use fresh garlic if you prefer. A little goes a long way when roasting at high heat, so mince one clove finely and toss it with the sprouts after coating them in oil, so it does not burn.
- salt and black pepper - Essential for seasoning and balancing the sweetness of the roasted sprouts.
- red pepper flakes - Optional for gentle heat.
- lemon juice - Adds brightness after roasting and keeps the dish from feeling heavy.
- pasta - Penne pasta holds the sauce well, but any short pasta works, including rigatoni, fusilli, or orecchiette.
- butter - Creates a rich base for the cream sauce.
- garlic - Freshly chopped garlic cloves gives the sauce its aromatic backbone.
- all purpose flour - Thickens the sauce. You can use cornstarch if needed.
- heavy cream - Makes the sauce silky and luxurious. Half and half works for a lighter version.
- parmesan cheese - Melts into the sauce for a savory, salty finish.
- nutmeg - Adds a subtle warmth that enhances the cream sauce. A little goes a long way.
Equipment
You will also need measuring cups and spoons, a large pot for boiling pasta, a large baking sheet for roasting the Brussels sprouts, a sharp knife, a cutting board, a mixing bowl, a whisk, and a large skillet for making the cream sauce.
Instructions
Step 1: Roast the brussels sprouts
- Season the brussels sprouts. In a large mixing bowl, add brussels sprouts, olive oil, salt, pepper, garlic powder, and red pepper flakes (if using). Toss to combine.
- Arrange on baking sheet. Spread brussels sprouts evenly on a large baking sheet, arranging most of the brussels sprouts with the flat side facing down.
- Roast. Place the tray in the oven and roast in a 425°F preheated oven for 20-30 minutes, until golden brown and caramelized. crisp on the outside and tender inside, with slight charring on the edges. Set aside. Drizzle with lemon juice before tossing into the pasta.
Step 2: Boil the pasta
While the brussels sprouts are roasting, Add pasta and cook until al dente, about 10 minutes or according to package directions. Reserve ½ cup pasta water, then drain and set aside.
Step 3: Make the cream sauce
- Sauté the garlic. In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Build the sauce. Stir in flour and cook until bubbling and golden, about 1 minutes. Slowly whisk in heavy cream until smooth. Reduce heat to medium-low and simmer for 2-3 minutes until slightly thickened.
- Add cheese. Stir in Parmesan cheese and a pinch of nutmeg.
- Adjust consistency. If the sauce is too thick, add reserved pasta water, a little at a time. Season with salt and pepper to taste.
Step 4: Assemble and serve
- Toss together. Add cooked pasta and roasted brussels sprouts to the skillet with the sauce. Toss until evenly coated.
- Serve. Transfer to serving bowls and top with extra Parmesan, if desired. Serve immediately.
Using Leftover Brussels Sprouts
This pasta is the perfect way to use leftover Brussels sprouts from Thanksgiving or any holiday meal. If your sprouts are already cooked, you can skip the roasting step completely and add them straight into the pasta. For the best texture, warm them in a hot skillet for a minute or two to bring back some caramelization and help them crisp up again before tossing them in the sauce. Leftover sprouts often soften in the fridge, but a quick sear restores their flavor and gives the pasta the same golden, toasty taste as freshly roasted vegetables. It is a delicious, easy way to turn leftovers into a brand new meal.
Expert Tip: Roast the Brussels Sprouts Flat Side Down
Brussels sprouts caramelize best when most of them are arranged flat side down on the baking sheet. This creates maximum contact with the pan, giving you the deep golden color and crisp edges that make this pasta so delicious.
More Tips and Tricks
- Use plenty of heat for roasting. Brussels sprouts love high heat. Roasting them at 425°F helps them caramelize instead of steaming. Spread them out in a single layer on a large baking sheet so they brown instead of getting soft. Crowding the pan traps steam and prevents color, which takes away the sweetness and flavor you want in this dish.
- Reserve pasta water. Pasta water is liquid gold for cream sauces. It contains starch that helps the sauce cling to the noodles and keeps everything silky instead of thick or gloppy. Add a tablespoon at a time to adjust consistency without thinning the flavor.
- Do not overcook the sprouts. They should be crisp at the edges and tender in the center, not mushy. Check them at the 20 minute mark, and if they need more time, continue roasting until you see a deep golden color on the flat side.
- Stir the sauce gently. When adding cream and Parmesan, stir slowly so the cheese melts evenly and does not clump. Adding the cheese too quickly or at high heat can make the sauce grainy, so keep the temperature at medium low.
- Finish with lemon for brightness. A squeeze of lemon juice at the end lifts the entire dish. It balances the richness of the cream sauce and complements the sweetness of the roasted veggies. Even a small amount makes the flavors pop.
Recipe Variations
- Add bacon or pancetta. Cook until crisp, then toss into the pasta for a salty, smoky layer of flavor.
- Add mushrooms. Sauté sliced mushrooms in the butter before adding the garlic for extra earthy flavor.
- Spicy version. Add extra red pepper flakes to the sauce or toss in Calabrian chili paste for heat.
- Lemon herb version. Add lemon zest and fresh parsley for a lighter, brighter pasta.
- Pesto swirl. Stir a spoonful of basil pesto into the pasta for extra color and herb flavor.
- Chicken or shrimp. Add cooked chicken breast or quickly sautéed shrimp to make this dish heartier.
Storage
How to Store
Let leftovers cool, then store in an airtight container in the fridge for 3 to 4 days.
How to Reheat
Reheat in a skillet over medium heat, adding a splash of milk or reserved pasta water to loosen the sauce. Microwave reheating also works.
How to Freeze
This pasta freezes well in a freezer safe container for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop with added liquid to refresh the sauce.
How to Serve
Serve this roasted Brussels sprouts pasta warm and creamy. It pairs beautifully with lemon garlic chicken, roasted vegetables, buttery garlic bread, or a simple green salad. It is hearty enough for a cozy weeknight dinner but special enough for entertaining, especially during the colder months when roasted veggies shine.
These are my favorite dishes to serve with this brussels sprout pasta:
Side Dishes for Pasta
For more recipe ideas, check out our collection of pasta side dishes, featuring everything from fresh salads and roasted vegetables to crusty breads and flavorful appetizers that pair perfectly with any pasta dinner.
FAQ
Yes, Brussels sprouts are delicious in pasta. Roasting them first transforms their texture, giving you caramelized edges, tender centers, and a slightly sweet flavor that pairs beautifully with creamy sauces, olive oil based pastas, and Parmesan. Their hearty texture makes them a great stand in for other veggies, and they hold up well when tossed with warm noodles. They add color, depth, and a satisfying bite to creamy pasta dishes, lemon pasta, and even simple garlic butter noodles. Many people who do not love Brussels sprouts end up enjoying them in pasta because the flavors blend so naturally.
Frozen Brussels sprouts will not roast the same way because they contain more moisture, but they can still be used. To make them work, thaw completely and pat dry before roasting. They may not caramelize deeply, but they will still soften and develop flavor in the oven. If you use frozen sprouts, roast them longer until most of the moisture evaporates. Alternatively, you can sauté them in a skillet until browned. Fresh Brussels sprouts give the best golden results, but frozen is a workable option when needed.
Short pasta shapes work best because they catch the roasted sprouts and creamy sauce in their ridges and tubes. Penne, rigatoni, cavatappi, and farfalle are top choices. Long noodles like spaghetti can also be used, but they do not hold the roasted vegetables as well. If you want extra texture, use a ridged shape such as rigate pasta, which grips the sauce beautifully. You can also use gluten free pasta if needed, just be sure not to overcook it so it stays firm.
Brussels sprouts taste best when cooked in a way that brings out their natural sweetness. High heat is the secret. Roasting them at 425°F helps the outer leaves caramelize and turn golden brown, which reduces bitterness and adds a nutty flavor. Seasoning them well with salt, garlic, and a little olive oil helps them crisp up rather than steam. A squeeze of lemon juice or a sprinkle of Parmesan at the end brightens their flavor even more. If you want extra depth, add a touch of red pepper flakes, balsamic glaze, or herbs like thyme or rosemary.
If your sauce is too thick, slowly add reserved pasta water until it reaches a silky consistency. Pasta water loosens the sauce without diluting flavor. If the sauce is too thin, continue simmering on medium low heat until it reduces naturally. Adding more Parmesan also helps thicken the sauce. Avoid boiling the sauce, which can cause it to separate or become grainy. Gentle heat and gradual adjustments are the secrets to a smooth and creamy finish.
Yes, you can make a lighter version without losing creaminess. Replace the heavy cream with half and half, or use whole milk thickened with a teaspoon of extra flour. Keep the heat moderate so the sauce does not separate. You can also increase the lemon juice and add fresh herbs to brighten the dish while reducing richness. Another option is tossing the pasta with olive oil, garlic, and a bit of pasta water instead of making a full cream sauce. The roasted sprouts provide plenty of flavor on their own.
More Brussels Sprouts Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Cranberry Apple Walnut Stuffing
This Cranberry Apple Walnut Stuffing is a cozy, flavorful, and festive holiday side dish that brings together sweet apples, tart cranberries, warm herbs, and rustic bread baked until golden and crisp on top. It is everything you want in a Thanksgiving stuffing, with soft tender pockets inside and deliciously toasted edges on top. The combination of fruit, herbs, and hearty bread makes each bite feel comforting and full of homemade warmth.
Stuffing is one of the most loved Thanksgiving sides because it feels nostalgic and familiar, but this version adds a bright, seasonal twist. The sweetness of the apples pairs beautifully with cranberry studded bread, and the toasted walnuts add richness and crunch. Rosemary and garlic round out the savory notes, giving this dish a perfect balance of sweet and savory flavors. It is simple to prepare, easy to bake, and always a crowd pleaser on a holiday table.
This stuffing recipe was inspired by my Classic Stuffing and my Cranberry Apple Chutney, and it pairs beautifully with Roast Turkey Breast or Creamy Mashed Potatoes for a complete Thanksgiving menu. Whether you are hosting a big gathering or bringing a dish to a potluck, this stuffing fits right into any fall or winter celebration.
Why You'll Love This Recipe
- Perfect sweet and savory balance. Tart cranberries, sweet apples, warm rosemary, and hearty bread create a stuffing with rich flavor, soft centers, and crisp edges that feels festive, comforting, and holiday ready.
- Simple ingredients, big flavor. Everyday pantry staples blend beautifully when baked together, creating a cozy Thanksgiving stuffing that tastes impressive without requiring complicated steps or specialty ingredients.
- Flexible and customizable. Change the herbs, add nuts, switch the bread, or make it vegetarian. This stuffing adapts easily to different menus and works with almost any holiday main.
- Delicious leftovers. This stuffing reheats wonderfully and tastes even better the next day. Serve it alongside leftovers, in a sandwich, or warmed up with eggs for a cozy post holiday breakfast. I've been enjoying the leftovers with a drizzle of balsamic - it just takes it over the top!
Ingredients and Substitutions
To make this delicious Cranberry Apple Walnut Stuffing, you will need the following ingredients (see recipe card below for quantities):
- extra virgin olive oil - Used to sauté the onions, apples, garlic, and herbs, adding richness and helping the aromatics caramelize. You can substitute with butter or avocado oil for a slightly different flavor.
- onion - Adds sweet and savory base flavor as it cooks down in a large skillet. Yellow or white onions work best, and you can add a little celery if you want extra veggie flavor.
- apple - Brings natural sweetness and moisture. Use Honeycrisp, Gala, or another firm apple so it holds its shape without turning mushy too quickly.
- garlic - Adds aromatic depth. Use freshly minced garlic or garlic powder in a pinch.
- rosemary - Fresh herbs provide warm flavor. You can replace some of the fresh rosemary with thyme or sage for more traditional stuffing flavor.
- cranberry walnut bread - Builds in sweetness and texture. I used a dense brown loaf, but ciabatta or a crusty baguette also work well. I chose a cranberry walnut bread to make things easier. If you are using plain white bread, simply add ½ cup dried cranberries and ¼ cup toasted walnut pieces (or substitute with pecans or pistachios) to replicate the flavor. Easy peasy.
- egg - Helps bind the stuffing together and creates a custard like texture when baked.
- heavy cream - Adds richness and moisture. Substitute with half and half for a lighter version.
- chicken broth - Keeps the stuffing moist. Use vegetable broth to keep the recipe vegetarian.
- salt and pepper - Enhances all the flavors. Adjust to taste based on the saltiness of your bread.
- melted butter - Optional but delicious for drizzling on top before baking.
- olive oil spray - Helps the top of the stuffing brown and crisp while keeping the surface light.
Equipment
You will also need measuring cups and spoons, a large sauté pan or skillet, mixing bowls, a whisk, a sharp knife, a cutting board, a spoon or spatula for tossing, a small baking dish or 2 quart casserole, and a large baking sheet if toasting bread cubes.
Instructions
- Sauté the aromatics. Heat olive oil in a large pan over medium-high heat. Add onions, season with a pinch of salt and pepper, and sauté until translucent, about 5-7 minutes. Add apples and cook for 3-5 minutes until slightly softened. Stir in garlic and rosemary, cook for 1 minute, then remove from heat.
- Combine the bread and vegetables. Place the cubed bread into a large mixing bowl and pour the cooked onion mixture on top.
- Mix the custard. In a small mixing bowl, whisk together the egg, heavy cream, chicken stock, salt, and pepper. Pour the mixture over the bread and toss well to combine, adding a splash more stock if the bread looks too dry.
- Bake. Transfer the stuffing mixture into a greased small baking pan or 2-quart baking dish. Lightly coat the top with olive oil spray. Bake in a 375°F preheated oven for 30 minutes or until the edges are browned and the top feels set.
- Serve. Serve warm and garnish with extra cranberries if desired.
Expert Tip: Dry Your Bread for Better Texture
Stuffing turns out best when the bread is dry enough to soak up the egg and stock mixture without becoming soggy. If your cranberry walnut bread is very fresh, toast the cubes on a baking sheet (in a single layer) at 325°F for about 10 minutes to dry them slightly. Dry bread acts like a sponge, absorbing moisture evenly and creating a stuffing with a soft interior and crisp edges.
More Tips and Tricks
- Cut the bread into even cubes. Evenly sized pieces ensure the stuffing bakes uniformly and absorbs the custard mixture properly. If the cubes are too large, the center may stay dry, so aim for consistent 1 inch pieces.
- Taste the aromatics before mixing. The onions, apples, garlic, and rosemary are the flavor base. Taste them after sautéing and adjust the seasoning before adding to the bread. This helps your stuffing come out perfectly seasoned.
- Do not skip the rest after baking. Letting the stuffing sit for a few minutes after removing it from the oven helps the custard set and makes scooping easier. This resting time also allows the flavors to meld.
- Add extra stock if needed. Depending on how dry your bread is, you may need a splash more stock. The mixture should feel moist but not wet. If it looks dry, stir in one to two tablespoons more stock.
- Toast the walnuts for better flavor. A quick toast in the oven or skillet deepens their nutty aroma and adds extra crunch. This helps the walnuts stand out against the soft bread and sweet apples.
Recipe Variations
- Classic herb stuffing. Replace the cranberry walnut bread with French bread and use sage and thyme for a traditional flavor profile.
- Sausage stuffing. Brown your favorite sausage and mix it with the bread cubes before baking for a more savory, hearty dish. See our Sausage Stuffing for more instructions.
- Cranberry orange stuffing. Add a teaspoon of orange zest and a splash of orange juice to the custard mixture for a bright citrus twist.
- Walnut pecan mix. Use a combination of walnuts and pecans for deeper nutty flavor and added crunch.
- Apple pear stuffing. Replace half the apple with diced pear for a softer, sweeter variation that works beautifully with rosemary.
- Vegetarian version. Use vegetable stock instead of chicken stock. It keeps the recipe fully vegetarian while still giving you that classic comfort foods vibe that fits beautifully with weeknight dinner menus.
Storage
How to Store
Cool the stuffing completely, then transfer it to an airtight container. Store in the fridge for 3 to 4 days. The flavors deepen as it sits, making it even tastier the next day.
How to Reheat
Reheat in the oven at 325°F until warmed through. Cover with foil if the top is browning too quickly. You can also reheat single servings in the microwave.
How to Freeze
Place leftover stuffing in a freezer safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating in the oven until warmed through.
How to Serve
This Cranberry Apple Walnut Stuffing is perfect for Thanksgiving, Christmas, or any fall or winter dinner. It brings sweetness, texture, and warm herbal flavor to the table and pairs beautifully with roasted meats, gravy, and classic holiday sides. Add a little fresh parsley before serving for color, if desired.
These are my favorite dishes to serve with this bread stuffing:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
Apple cranberry stuffing is made by sautéing onions, apples, garlic, herbs, and a little celery (if desired) in a large skillet until softened. Combine them with cubed bread in a large bowl. Whisk together an egg, cream, and stock in a small bowl, then spoon the mixture over the bread, stirring until evenly moistened. Add dried cranberries and walnuts if your bread does not already include them. Transfer to a greased baking dish and bake until the top is golden brown and the center feels set. The bread absorbs the custard mixture and bakes into a soft, flavorful stuffing with crisp edges.
Yes, this stuffing is an excellent make ahead option. You can prepare the entire dish, assemble it in your baking dish, cover it tightly, and refrigerate it for up to 24 hours before baking. When ready to cook, simply place it in the oven and bake as directed, adding a few extra minutes if it is going in cold. You can also bake the stuffing fully, cool it, and reheat it the next day. Just add a splash of stock before reheating to keep it moist.
Absolutely. If you cannot find cranberry walnut bread, use any sturdy loaf such as sourdough, French bread, or multigrain. To replicate the flavor, add one half cup dried cranberries and one quarter cup toasted walnut pieces to the bowl with the bread cubes. The result will be very close to the original recipe. Make sure the bread is slightly dry so it absorbs the egg and stock mixture properly.
Firm, crisp apples such as Honeycrisp, Granny Smith, Fuji, or Gala hold their shape well during baking. Softer varieties break down and can make the stuffing mushy. Honeycrisp is a great option for sweetness, while Granny Smith brings a subtle tartness that complements the cranberries beautifully.
Dry stuffing usually means the bread did not absorb enough liquid. The moisture level depends on how dry your bread was to begin with. If your mixture looks dry before baking, add an extra splash of stock until the pieces feel evenly moistened. Bread that is too fresh may also resist absorbing liquid, so lightly toasting the cubes helps. During reheating, always add a spoonful of stock to restore moisture without making the stuffing soggy.
More Stuffing Recipes
Looking for other recipes like this? Try these:
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This recipe was originally published in 2017. It has since been updated with helpful content.
Vegetarian Meatloaf (Lentil Walnut Meatloaf)
This Vegetarian Meatloaf is hearty, flavorful, and incredibly satisfying, made with a savory mixture of lentils, vegetables, walnuts, mushrooms, and warm seasonings. It slices beautifully, holds together perfectly, and has the same comfort food appeal as traditional meatloaf, all while being completely meatless. The glaze on top adds extra sweetness and tang that makes every bite even better.
It is a cozy dinner idea for chilly evenings and a great plant based option for families looking to add more vegetables and protein rich ingredients into their weekly meals. Lentils, mushrooms, and walnuts mimic classic meatloaf texture without feeling heavy or dense, and the result is surprisingly rich and hearty.
This veggie meatloaf recipe was inspired by my Lentil Meatballs and Black Bean Burgers, and it pairs well with Creamy Mashed Potatoes or Mushroom Rice for a complete comfort style dinner. It also makes a delicious vegetarian option for holiday tables or Sunday meals when you want something warm and satisfying.
Why You'll Love This Recipe
- Hearty texture without meat. Lentils, mushrooms, and walnuts create a satisfying, sliceable loaf that feels comforting and familiar while staying plant based. The texture is hearty, flavorful, and perfect for cozy dinners.
- Packed with nourishing ingredients. Lentils, vegetables, and nuts bring fiber, protein, and nutrients in every bite. It fills you up without feeling heavy and is a great way to enjoy a wholesome dinner.
- Simple to make and easy to customize. Everything comes together with basic pantry ingredients and a few simple steps. You can adjust the seasoning, glaze, and vegetables to suit your taste.
- Makes great leftovers. The meatless meatloaf holds together well and tastes even better the next day. It reheats beautifully, making it perfect for meal prep or sandwiches.
Ingredients and Substitutions
To make this delicious Vegetarian Meatloaf, you will need the following ingredients (see recipe card below for quantities):
- extra virgin olive oil - Used to sauté the vegetables and help the mushrooms brown for deeper flavor. Any neutral oil works if needed.
- onion and garlic - Build the flavor base of the loaf. Yellow or white onion works best, and fresh garlic gives the richest taste.
- carrot - Adds subtle sweetness and moisture. Finely dicing helps it soften fully. Celery or bell pepper can be added too.
- baby mushrooms - Provide savory depth and a "meaty" texture. Cremini or white mushrooms both work well.
- Italian seasoning and paprika - Bring warm herb flavor and mild smokiness. You can swap the herbs for thyme or oregano.
- salt and black pepper - Essential for seasoning and balancing flavor. Adjust to taste.
- lentils - The main base of the loaf. Use canned or cooked lentils, green or brown lentils for the best texture. Pat dry to remove excess moisture. Brown or green lentils work best because they hold their shape.
- breadcrumbs - Bind the mixture and help it hold together. Regular or gluten free breadcrumbs both work. You can also add old fashioned oats or quick oats to the mixture in place of some breadcrumbs for a heartier texture. Oats help bind the loaf and are great for anyone avoiding excess gluten.
- walnuts - Add richness and structure. Toasting boosts flavor. Pecans can be used in place of walnuts.
- egg - Acts as the binder to help the loaf set. For a vegan version, substitute with a flax egg.
- Worcestershire sauce - Adds tangy savory flavor. Choose a vegetarian Worcestershire if needed.
- ketchup - Adds classic sweetness and acidity to the glaze.
- BBQ sauce - Creates a smoky caramelized glaze. For a thinner glaze, use Worcestershire instead.
Equipment
You will also need measuring cups and spoons, a large skillet, food processor, mixing bowls, parchment paper, a loaf pan, and a silicone spatula for pressing the mixture into the pan.
Instructions
- Cook the vegetables. In a large skillet, heat oil over medium-high heat for 1 minute. Add onion, garlic, carrot, and mushrooms. Sauté until the mushrooms release their liquid, about 5 minutes.
- Season. Add Italian seasoning, paprika, salt, and pepper. Cook 3-5 more minutes until most of the liquid evaporates and the mushrooms turn golden brown. Set aside to cool for 5 minutes.
- Blend the mixture. Pat the lentils dry with a paper towel. Transfer to a food processor along with the cooked vegetable mixture, breadcrumbs, walnuts, egg, and Worcestershire sauce. Pulse until well combined but not fully pureed.
- Shape the meatloaf. Line a 9x5-inch loaf pan with parchment paper. Transfer the lentil mixture into the lined loaf pan and press the mixture firmly into the pan.
- Bake the meatloaf. Bake in a 350°F preheated oven for 35-40 minutes until the top feels firm.
- Add the glaze. In a small mixing bowl, whisk together the ketchup and BBQ sauce. Spread the sauce evenly over the meatloaf and return to the oven for another 10-15 minutes until the glaze caramelizes.
- Rest and slice. Cool for 15 minutes before slicing to allow it to firm up.
Expert Tip: Toast the Walnuts for Extra Flavor
Toasting the walnuts before adding them enhances their natural richness and gives the meatloaf a deeper, more savory flavor. It takes just a few minutes in a dry skillet and makes a noticeable difference in both taste and aroma. Cool them slightly before adding to the food processor so the mixture does not become too soft.
More Tips and Tricks
- Do not puree the mixture completely. A lightly chunky mixture gives your vegetarian meatloaf the best texture. Pulse until combined but leave small pieces of lentils, vegetables, and walnuts intact. This helps the loaf feel hearty rather than mushy and improves the final slice.
- Pat the lentils dry. Excess moisture can make the mixture too soft and prevent the loaf from setting properly. Quickly blot the lentils with a paper towel before adding them to the food processor. This small step helps the loaf hold together and slice cleanly.
- Press firmly into the loaf pan. Packing the mixture tightly eliminates air pockets and ensures even baking. Use a spatula to press the top very firmly so the loaf keeps its shape and bakes into a cohesive sliceable texture.
- Let the meatloaf cool before slicing. Resting for at least 15 minutes allows the structure to firm up so you can slice the loaf without it falling apart. The resting time also helps the flavors settle and blend.
- Make extra glaze. If you like a thick glossy topping, double the glaze mixture and add a little more halfway through baking. The sauce caramelizes into a beautiful finish that adds sweetness and tang to every bite.
Recipe Variations
- Add tomato paste. One of the best secrets for rich flavor is adding a spoonful of tomato paste when sautéing the veggies. It deepens the savory base and enhances the final result.
- Vegan version. Replace the egg with a flax egg and use vegan Worcestershire sauce for a fully plant based loaf.
- Mushroom heavy version. Add an extra cup of mushrooms for a deeper savory flavor and more moisture.
- Cheesy twist. Mix in a handful of shredded mozzarella, parmesan, swiss cheese, or even cottage cheese for a richer and creamier loaf.
- Mediterranean style. Add sun dried tomatoes, spinach, and oregano for a different flavor profile.
- Spicy version. Add chili flakes, smoked paprika, or a spoonful of your favorite hot sauce.
- BBQ loaf. Add a spoonful of BBQ sauce to the mixture and use a full BBQ glaze for smoky flavor.
Storage
How to Store
Store leftovers in an airtight container in the fridge for up to 4 days. The loaf keeps its structure well and tastes even better the next day.
How to Reheat
Reheat slices in the microwave or warm in the oven, covered with foil, at 325°F until heated through. Brush with extra glaze if desired.
How to Freeze
Freeze whole or in slices. Wrap tightly and freeze for up to 3 months. Thaw in the fridge before reheating.
How to Serve
Vegetarian meatloaf is a cozy and satisfying dinner that pairs well with classic comfort style sides. Serve it with creamy mashed potatoes, roasted vegetables, warm bread, or a crisp green salad. It also works beautifully for meal prep, family dinners, or as part of a holiday menu. You can also slice it thin for a delicious meatloaf sandwich the next day.
These are my favorite dishes to serve with this lentil loaf:
Thanksgiving Side Dishes
If serving this as part of your Thanksgiving feast, explore our collection of classic and creative sides. From creamy mashed potatoes and roasted vegetables to savory stuffing, vibrant salads, and flavorful casseroles, these recipes perfectly complement any main course.
FAQ
Vegetarian meatloaf is usually made from a mixture of protein rich lentils, sautéed vegetables, mushrooms, nuts, breadcrumbs, eggs or flax eggs, and seasonings. Lentils provide the hearty base, mushrooms add savory depth, and walnuts bring richness and structure. Breadcrumbs help bind everything together, and a glaze of ketchup or BBQ sauce adds the classic sweet tang found in traditional meatloaf. The key is balancing moisture and texture so the loaf holds together while still tasting tender. When prepared properly, vegetarian meatloaf slices beautifully and offers the same comfort food feel as the meat version.
Lentils are one of the best substitutes for beef in meatloaf because they hold their shape, absorb seasoning well, and create a hearty texture. Mushrooms add umami and moisture, while chopped walnuts add structure. A combination of lentils, mushrooms, nuts, and breadcrumbs gives a balanced texture that mimics traditional meatloaf without feeling mushy. You can also use chickpeas, black beans, or a mix of grains like quinoa, although those may produce a softer loaf. For the best result, combine at least two plant based ingredients to create a fuller, more complex texture.
Eggs are the most reliable binder for vegetarian meatloaf because they help the mixture firm up and hold its shape after baking. If you need a plant based binder to make a vegan meatloaf, a flax egg or chia egg is the next best option and works surprisingly well, although the loaf may be slightly softer. Breadcrumbs also play an essential supporting role by absorbing moisture and helping the loaf stay cohesive. A small amount of oil or nut butter can also help add structure. The key is using both a wet binder and a dry binder so the loaf is firm, sliceable, and not crumbly.
Moisture comes from the vegetables, mushrooms, lentils, and a little oil. Mushrooms, in particular, help keep the loaf tender because they release moisture as they cook. Sautéing the vegetables until they are softened but not fully dry helps maintain moisture as well. Walnuts add richness, and eggs or flax eggs help keep everything from drying out. Avoid overbaking the loaf, which can make it crumbly. The glaze also helps lock in moisture during the second bake. If your mixture feels dry before baking, add a small splash of olive oil or a spoonful of broth.
A good binder is essential to keep vegetarian meatloaf from falling apart. Eggs or flax eggs help hold everything together, while breadcrumbs absorb moisture and give the mixture structure. Patting the lentils dry prevents excess water from weakening the loaf. Pressing the mixture firmly into the loaf pan ensures it bakes into a cohesive shape. Allowing the loaf to cool for at least 15 minutes before slicing is also important because it firms up as it rests. If your mixture looks too wet before baking, simply add a bit more breadcrumb to help stabilize the texture.
More Lentil Recipes
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Butternut Squash Salad (with Kale, Walnuts, and Cranberries)
This Butternut Squash Salad is a healthy fall and winter recipe that manages to be fresh, hearty, cozy, and bright all at once. Packed with roasted butternut squash, fresh baby kale, crunchy walnuts, sweet dried cranberries, and tangy feta cheese, it brings plenty of warm autumn flavors and textures to the table. It is nutrient heavy without feeling heavy, and the ingredients come together so naturally.
This colorful salad checks every seasonal box. It is ideal for weeknight dinners, weekend meal prep, or your holiday gatherings when you need something green and festive to balance richer mains. The combination of kale, squash, cranberries, and bright lemon dressing creates a balanced bowl that tastes vibrant and satisfying, yet the flavor profile is versatile enough to enjoy all year long.
This was inspired by my Fall Harvest Salad with Butternut Squash and Apple, and it pairs well with this amazing Ravioli Soup for a cozy and complete meal. It is also a beautiful addition to your holiday dinner table, whether you are serving Thanksgiving classics or a festive winter menu.
Why You'll Love This Recipe
- The healthy main ingredient. Butternut squash is technically a fruit, but it behaves like a hearty winter vegetable and it is packed with nutrients. It is loaded with vitamins A and C, potassium, magnesium, fiber, and antioxidants. With its naturally sweet, nutty flavor, it brings wholesome richness to any meal.
- Delicious and flavorful fall salad. This roasted butternut squash salad highlights everything great about fall. Roasted butternut squash becomes caramelized and tender, baby kale brings a crisp leafy base, walnuts add rich crunch, cranberries offer sweetness, and feta ties it together. Every bite has contrast, color, and a mix of textures and flavors that feel comforting and seasonal. One of my favorite autumn salads! It feels substantial and satisfying without being heavy.
- A simple lemon dressing that you can tweak. Every great salad starts with a great dressing, and this one is as simple as it gets. Olive oil, lemon juice, salt, and pepper create a bright, fresh base that you can easily customize. Add maple syrup, mustard, or herbs to make it your own.
- Quick, easy, and great for meal prep. This is one of those kale salads that uses simple ingredients and comes together with minimal effort. The squash roasts hands off in the oven, and the dressing takes seconds to whisk together. The components store well, so you can prep everything ahead and assemble just before serving. It is practical, fuss free, and reliable for busy days.
- Holiday worthy without extra work. This salad is beautiful enough for Thanksgiving, Christmas, or any holiday dinner, yet simple enough for an everyday lunch. It brings bright, fresh contrast to classic comfort food spreads and pairs well with roasted meats, soups, or pasta. Guests love it, and it always disappears fast.
Ingredients and Substitutions
To make this easy butternut squash salad, you will need the following ingredients (full quantities in the recipe card below):
- butternut squash - When roasting cubed butternut, make sure the pieces are evenly sized (1 inch cubes) so the flesh cooks at the same rate and caramelizes properly on the baking sheet.
You can substitute with sweet potatoes or delicata squash if desired. This is also a great way to use up any leftover butternut squash from a Thanksgiving holiday dinner such as Roasted Butternut Squash or Air Fryer Butternut Squash. - olive oil - Helps the squash roast and crisp. Avocado oil works too.
- Italian seasoning - Adds herb flavor. Use oregano or thyme if preferred.
- garlic powder - Enhances the roasted flavor. For more potent flavor, use 1 small clove of fresh garlic (finely minced) to replace the garlic powder in this recipe.
- salt and black pepper - Essential seasoning. Adjust to taste.
- baby kale - Tender and perfect for salads. Feel free to substitute with any salad greens you have on hand such as baby spinach, rocket or peppery arugula, or shredded green kale.
- walnuts - Add crunch and richness. Pecans, almonds, candied pecans, or pumpkin seeds work well too.
- dried cranberries - Sweet and tart. Try dried cherries or raisins if needed.
- feta cheese - Adds salty creaminess. Goat cheese or shaved parmesan cheese are great alternatives.
- lemon dressing - an easy and delicious dressing made in just seconds with olive oil, lemon juice, salt, and pepper. Use freshly squeezed lemon juice for the best flavor. You can boost the dressing ingredients with a touch of dijon mustard if you want a slightly sharper salad dressing.
The best thing about butternut squash salad is that it is completely customizable. You can add any vegetables or salad toppings you love. Some of my favorites are sliced apples or pears, pomegranate seeds, or a scoop of cooked quinoa to make it more filling.
Equipment
You will also need measuring cups and spoons, a sharp knife, a cutting board, baking sheet pan, small bowl, whisk for the dressing, and salad tongs for tossing.
How to Make the Best Butternut Squash Salad
- Roast the butternut squash. In a large mixing bowl, toss the butternut squash with olive oil, Italian seasoning, garlic powder, salt, and pepper. Spread onto a quarter sheet baking pan in a single layer and roast in a 400°F preheated oven for 30 minutes, or until tender. You can also pop into the air fryer instead. Cook in a single layer at 400°F for 12-15 minutes.
- Build the salad base. In a large serving bowl, combine baby kale, walnuts, dried cranberries, and feta cheese.
- Make dressing. In a small mixing bowl, whisk together olive oil, lemon juice, salt and pepper until well combined.
- Assemble the salad. Drizzle your desired amount of dressing over the salad and toss to combine. Add additional feta on top if desired. Serve immediately.
Expert Tip: Massage the Kale for Softer Leaves
Baby kale is naturally tender, but massaging it with a tiny splash of olive oil for just 20 to 30 seconds makes the leaves even softer and easier to eat. This also helps the dressing cling to the greens and distributes flavor more evenly. If your kale looks slightly stiff or thick, a quick massage transforms it completely.
More Tips and Tricks
- Cut the squash evenly. Uniform cubes roast evenly, giving you perfectly tender pieces without any undercooked or mushy edges.
- Roast until caramelized. Let the squash get lightly golden on the edges. This caramelization adds sweetness and depth that really makes the salad shine.
- Use fresh lemon juice. The dressing is simple, so fresh lemon juice makes a noticeable difference in brightness.
- Toast the walnuts. Toasting for a few minutes in a dry pan brings out flavor and makes the nuts extra crunchy.
- Dress just before serving. This keeps the kale crisp and prevents the salad from becoming soggy if making ahead.
- Perfect for sharing. This recipe is naturally free of gluten, which makes it great for sharing during gatherings or when serving an assorted holiday side dish.
Recipe Variations
- Pecan version. Swap the walnuts for toasted pecans for a sweeter, softer crunch that pairs beautifully with roasted squash.
- Add grains. Mix in cooked quinoa, farro, or couscous to make the salad heartier. Grains add texture, protein, and substance without overpowering the squash or kale, turning this into a complete meal.
- Apple twist. Add thinly sliced apples for crisp sweetness and extra freshness. Honeycrisp or Pink Lady apples work best and pair perfectly with cranberries, walnuts, and lemon dressing.
- Swap with maple dressing. Replace the lemon dressing with a simple maple vinaigrette for a sweeter, more autumn inspired flavor. It pairs especially well with pecans and adds a warm finish to the salad.
- Add orange. Add orange zest or a few orange segments for bright citrus notes. It boosts freshness and complements the sweet roasted squash and tart cranberries beautifully.
- Warm salad version. Serve the salad with warm roasted squash to gently wilt the kale and soften the feta. This variation feels extra cozy and works well as a fall or winter main dish.
Storage
How to Store
Fully assembled, this butternut squash salad will last 1-2 days in an airtight container in the fridge. The greens will soften over time as they absorb the dressing. For the freshest texture, store the salad and dressing separately. Assemble everything except the dressing, then keep the dressing in a small sauce container and toss it in right before serving.
How to Reheat
If you prefer the squash warm, reheat it in the microwave for 20 to 30 seconds or warm it in a skillet before adding it back to the salad. The rest of the salad should be kept cold.
How to Freeze
This salad is not suitable for freezing because both roasted squash and leafy greens change texture once thawed.
How to Serve
This butternut squash salad is a beautiful addition to any fall or winter menu. The sweet squash, crunchy walnuts, and tart cranberries pair well with savory mains, soups, and roasted meats, making it a great choice for holidays, potlucks, or everyday meals. With so many nutrients, it is also satisfying enough to enjoy on its own for lunch, dinner, or something in between. If you want to make it more substantial, add a protein such as salmon, chicken, or even roasted chickpeas to turn it into a complete meal.
These are my favorite dishes to serve with this butternut squash walnut salad:
Fall Dinners
If serving this as part of a cozy autumn meal, see our collection of fall dinner ideas, featuring hearty roasted vegetables, comforting soups, savory mains, and seasonal sides perfect for crisp evenings and festive gatherings.
FAQ
Yes, butternut squash is wonderful in salad. When roasted, it becomes tender, lightly caramelized, and naturally sweet, which adds warm flavor and beautiful color to leafy greens. It pairs especially well with kale, spinach, arugula, and mixed greens. The soft texture of the squash contrasts nicely with crunchy nuts and chewy dried fruit, helping create a salad that feels hearty and balanced. You can serve it warm or at room temperature, and it holds up well when tossed with vinaigrettes, especially citrus or maple based dressings.
You can eat butternut squash raw, but it is quite firm and mildly starchy when uncooked. If you plan to use it raw, grate it finely or shave it into thin ribbons so it blends more easily with the other ingredients. Roasting the squash makes it sweeter, softer, and more flavorful, which is why most salads use roasted cubes instead of raw pieces. Roasting also enhances the natural caramelization, making every bite more enjoyable and easier to chew.
Start by trimming off both ends of the squash, then peel it with a sharp vegetable peeler. Slice it in half vertically and scoop out the seeds. Cut the squash into even 1 half inch cubes, which ensures they cook evenly and become tender without turning mushy. Uniform cubes roast better, brown more consistently, and mix easily into salads without overpowering the other ingredients. A sharp chef's knife and a stable cutting board make the process smoother and safer.
Roasting is the best way to cook butternut squash for salads. It concentrates the natural sweetness, gives the edges light caramelization, and creates a tender texture that holds up well when tossed with greens. Coat the cubes lightly with olive oil and seasonings, then roast at a high temperature, usually around 400 F, until soft and golden. You can also air fry the squash for an even faster result. Steaming or boiling works too, but it will not develop the same deep flavor or caramelization that roasting creates.
Butternut squash pairs well with both sweet and savory flavors. Cranberries, apples, oranges, maple syrup, and cinnamon all bring out its natural sweetness. Savory ingredients like feta, goat cheese, kale, garlic, sage, thyme, and rosemary provide balance and depth. Nuts and seeds such as walnuts or pecans add crunch and richness, while bright acidic dressings with lemon or apple cider vinegar help lift the flavor and prevent the salad from tasting too heavy.
Italian seasoning, garlic powder, rosemary, thyme, cinnamon, nutmeg, paprika, and sage all work well on butternut squash. A simple mix of olive oil, salt, and black pepper is all you need for a basic roasted flavor, but adding herbs or warm spices boosts the taste and makes the salad more interesting. For a sweeter version, add a drizzle of maple syrup. For savory fall flavor, try thyme or rosemary. The squash is mild enough that it works with a wide range of seasonings.
Yes, butternut squash and feta are a perfect match. The sweetness of the roasted squash pairs beautifully with the salty, tangy flavor of feta cheese. The creamy texture of the crumbled feta adds richness and contrast to the tender squash and crunchy salad components. This combination is especially popular in fall and winter salads because it balances warmth, sweetness, and savory flavor in a simple and delicious way.
Walnuts, pecans, almonds, and hazelnuts all pair beautifully with butternut squash. Walnuts and pecans are the most common because they offer natural sweetness and a rich crunch that enhances the soft texture of the squash. Almonds add a lighter crunch, especially when sliced or slivered. Hazelnuts bring a toasty, bold flavor that works well in more complex salads. Toasting the nuts lightly before adding them to the salad makes the flavor deeper and more aromatic.
More Fall Salad Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
This recipe was originally published in 2021. It has since been updated with helpful content.
Best Gifts for Foodies 2025: Holiday Gift Guide for Food Lovers
If you have a food lover on your holiday list, then this foodie gift guide is going to make your shopping feel easy and fun. I gathered my favorite kitchen tools, clever gadgets, pantry treats, and cozy cooking essentials that any home cook would be thrilled to unwrap. Think of this as the ultimate shortcut to finding something thoughtful, practical, and genuinely exciting for the food obsessed people in your life.
Holiday gifting can feel overwhelming when you are trying to balance budgets, personalities, and a long list of people to shop for. That is exactly why curated, tested picks make such a big difference. Whether you are shopping for a confident home cook, a new baker, or someone who simply loves good food, you will find ideas here that spark instant delight.
This guide pulls together items my own kitchen uses year after year, along with a few fresh favorites that bring a little luxury into everyday cooking. Ready to shop?
[feast_advanced_jump_to]Gifts Under 30 Dollars
Small, useful, and loved by cooks, these make perfect stocking stuffers that still feel thoughtful.
Heat safe, flexible, and perfect for mixing and scraping. A kitchen basic that foodies always appreciate.
Stainless Steel Silicone Whisk
A sturdy everyday whisk that is gentle on nonstick pans and great for sauces and batters.
Glass Olive Oil Pour Dispenser Bottle
A tidy drizzle bottle with a smart pour spout that looks great on the counter.
Stainless Steel Measuring Spoons
Slim profiles slide into jars for accurate measuring without the mess.
Gifts Under 50 Dollars
Elevated but accessible, these are the kind of upgrades home cooks use every week.
Gifts Under 100 Dollars
A little more special and incredibly useful, these gifts truly elevate everyday cooking.
A sharp, balanced knife that handles chopping, slicing, and everyday prep with ease.
A thick, durable board that protects knives and looks beautiful on the counter.
Stackable borosilicate containers that keep leftovers fresh and organized.
Splurge Worthy Gifts
High impact gifts that every foodie dreams of using. These are the showstoppers.
Gifts for Bakers
Thoughtful upgrades that make baking smoother, easier, and more fun.
Gifts for Home Cooks
Practical tools that every home cook will reach for daily.
A safe, durable nonstick pans perfect for eggs, stir fries, and fast dinners.
Gifts for the Entertainer
Hosting friendly pieces that elevate appetizers, charcuterie, and gatherings.
Pantry Upgrades and Edible Gifts
Delicious, high quality goodies that food lovers adore.
Personalized and Thoughtful Gifts
Meaningful, heartfelt gifts that feel extra special.
Cranberry Hand Pies (with Leftover Cranberry Sauce)
Cranberry Hand Pies are buttery, flaky, and filled with sweet-tart cranberry sauce that bursts with flavor in every bite. They're the perfect way to turn leftover cranberry sauce into something new, festive, and irresistible. Think mini handheld pies with a golden, sugary crust and a glossy cranberry center that peeks through the top. It's a treat that's as beautiful as it is delicious.
These little pies are ideal for the holidays, whether you're baking for Thanksgiving, Christmas, or just craving something cozy in winter. They're quick to make with just a few simple ingredients, ready in under 30 minutes, and can be made with store-bought or homemade pie dough.
This recipe is the perfect follow-up to our Slow Cooker Cranberry Sauce or Easy Make-Ahead Cranberry Sauce, turning your leftovers into a brand-new dessert. Pair them with Whipped Cream or Vanilla Ice Cream for a festive, crowd-pleasing finish to your holiday table.
Why You'll Love This Recipe
- A delicious way to use leftovers. Transform leftover cranberry sauce into a fresh new dessert that's sweet, tart, and buttery. No one will guess it started as leftovers!
- Perfect holiday treat. These cranberry hand pies are festive, portable, and perfectly portioned for Thanksgiving or Christmas dessert trays. We love making these Christmas hand pies!
- Easy to make. With just four ingredients and under 30 minutes of prep, this recipe is simple enough for beginners and impressive enough for guests.
- Flaky, golden perfection. The buttery pie crust bakes up crisp on the outside and tender inside, sealing in the cranberry filling for that perfect jammy bite.
Ingredients and Substitutions
To make these delicious and easy Cranberry Hand Pies, you will need the following ingredients (see recipe card below for quantities):
- pie dough - You can use either homemade pie crust or store-bought ready-made pie crust. For best results, use dough that's cold and easy to roll.
- cranberry sauce - About ¾ cup of leftover cranberry sauce, either store-bought or homemade. You can even make your own filling with fresh cranberries simmered in sugar and fresh orange juice for a brighter, tangier taste. Try our Easy Make-Ahead Homemade Cranberry Sauce or Slow Cooker Cranberry Sauce.
- egg - One beaten egg for the egg wash that gives the crust its glossy, golden finish.
- sugar - A light sprinkle of granulated sugar over the tops adds sparkle and texture. You can use coarse sugar for extra crunch.
Equipment
You'll also need measuring cups and spoons, a rolling pin, large baking sheet, parchment paper or silicone mat, pastry brush for the egg wash, and a fork for sealing the edges.
Instructions
- Cut dough. Place one pie dough sheet (thawed) on a lightly floured surface. Use a 3.5-inch round cookie cutter (or the rim of a can) to cut out 10-12 circles for the bottoms. Repeat with the second dough sheet for the tops, re-rolling scraps as needed.
- Add egg wash. Brush the edges of the bottom circles with egg wash.
- Assemble. Spoon about 1 tablespoon of cranberry sauce onto the center of each bottom circle (10-12 circles only) to create a filled circle of sweet, tangy goodness. Top with the remaining dough circles.
- Seal and create vents. Press and seal the edges all the way around by crimping the edges with the tines of a fork. Use a sharp knife to carefully cut a small slit or an X shape on the tops of each pie for venting, lightly brush with egg wash, and then sprinkle with a pinch of sugar on top.
- Chill. Arrange the assembled hand pies on a large parchment-linked large baking sheet and chill in the fridge for 15-20 minutes while preheating the oven.
- Bake. Bake in a 375°F preheated oven for 20-25 minutes, or until the crusts turn golden brown and crisp.
- Serve. Transfer the pies to a wire cooling rack and let them cool slightly on the counter before serving. Enjoy warm or at room temperature.
Expert Tip: Keep Everything Cold
For perfectly flaky hand pies, make sure your dough and filling are cold before baking. If the dough warms up too much, the butter softens and the crust won't puff properly. Chill the assembled hand pies for 10 minutes before baking. It's a simple step that makes all the difference.
More Tips and Tricks
- Don't overfill. Add only about 1-2 tablespoons of cranberry sauce per pie. Overfilling can cause the filling to leak during baking.
- Seal tightly. Press the edges with a fork to ensure a tight seal. This prevents the filling from bubbling out.
- Use leftover pie dough scraps. Re-roll scraps gently to make one or two extra mini pies. We waste nothing over here!
- Brush with egg wash. That golden sheen comes from brushing the tops with beaten egg before sprinkling sugar.
- Cool before serving. Let the hand pies cool for at least 10 minutes before serving so the filling can set and won't ooze when you bite in.
Recipe Variations
- Add orange zest. Stir a teaspoon of orange zest into the cranberry sauce for a delicious orange cranberry filling with a citrusy twist.
- Make them mini. Use a small biscuit cutter to create bite-sized hand pies. These are perfect for dessert platters.
- Try other fillings. You can use this same base dough and filling method for any hand pie, from cranberry to cherry hand pies or even apple. The process and bake time remain the same. Substitute cranberry sauce with jam, apple butter, or leftover pie filling for an easy year-round variation.
- Add cream cheese. Spread a thin layer of cream cheese on one side of the dough before adding cranberry sauce for a rich, tangy flavor.
- Festive glaze. Once cooled, drizzle with a simple icing made of powdered sugar and orange juice for extra holiday sparkle.
- Cranberry-apple combo. Mix cranberry sauce with a few spoonfuls of apple pie filling for a cozy fall fusion.
- Alternate shapes. For a fun twist, shape your pies into disks, rectangles, or half-moons. For a fun twist, try making tree-shaped or star-shaped hand pies during the holiday season.
- Add extra finishes. For extra sparkle and crunch, sprinkle coarse sanding sugar instead of regular sugar over the top crust before baking. You can also try a drizzle melted chocolate over the cooled pies for an indulgent holiday touch, or dust with powdered sugar for a simple finish.
Storage
How to Store
Cool completely, then store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
How to Reheat
Warm in a 350°F oven or toaster oven for 5-8 minutes until crisp again. Avoid using the microwave if you want to keep the crust flaky.
How to Freeze
Freeze unbaked hand pies on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen at 375°F for 25-30 minutes until golden.
How to Serve
Cranberry Hand Pies are delightful warm or at room temperature and make a stunning addition to any holiday spread. Serve them on a dessert platter with other festive treats or enjoy them as an afternoon snack with coffee or tea.
These are my favorite recipes to serve with cranberry sauce hand pies:
Holiday Desserts
If serving this as part of a holiday dessert spread, explore our collection of Christmas dessert recipes. From festive cookies and creamy cheesecakes to rich chocolate cakes, spiced loaves, and cozy fruit crisps, these treats capture the warmth and sweetness of the season.
FAQ
Absolutely! Cranberry sauce adds a bright, tangy flavor to baked goods and helps keep them moist. It works beautifully in muffins, quick breads, coffee cakes, and pastries like hand pies or turnovers. You can use either homemade or canned cranberry sauce - both bake well and create a lovely jammy texture once heated. If your sauce is chunky, mash it lightly before using so it spreads evenly in doughs or batters.
Leftover cranberry sauce is incredibly versatile and can be used in both sweet and savory dishes. Try spreading it on toast, layering it in yogurt parfaits, or swirling it into oatmeal or baked goods for a tart-sweet pop of flavor. It's also perfect as a glaze for roasted meats like turkey or chicken. For a fun holiday twist, use it in desserts like Cranberry Hand Pies or mix it into muffin or cake batter for a festive touch. Leftover cranberry sauce freezes well, too. Just transfer it to an airtight container and freeze for up to 3 months to use later.
Yes! Store-bought cranberry sauce works perfectly. If it's too thick, loosen it with a teaspoon of orange juice before spooning it into the hand pies.
Canned cranberry sauce softens and becomes jam-like when baked, but it doesn't completely melt or disappear. Its gelled texture loosens up with heat, making it perfect for fillings like pies, bars, and pastries. When baking with canned cranberry sauce, it's best to give it a quick stir or mash before using so it spreads more evenly. If it seems too stiff, mix in a teaspoon of orange juice or water to loosen it. Once baked, it turns into a luscious, glossy filling that keeps its bright cranberry flavor and color beautifully.
Seal the edges firmly with a fork and don't overfill. Also, chill the pies before baking so the dough firms up as this helps prevent bursting.
Use a classic butter pie dough, either homemade or store-bought. It should be pliable but cold for easy sealing and perfect flakiness. Our Easy Puff Pastry Pie Dough works well.
Absolutely. Make this easy recipe and assemble them up to a day in advance, cover tightly, and refrigerate until ready to bake. Or freeze unbaked pies for longer storage.
Yes, this full recipe can easily be doubled or tripled if you're baking for a crowd. Just make sure to chill your pies before baking and leave space between each one on the pan so the seams stay sealed and the crusts bake evenly.
Definitely. This base recipe works with just about any fruit filling - think apple, cherry filling, blueberry, or even leftover pumpkin pie filling.
More Leftover Cranberry Sauce Recipes
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Classic Homemade Turkey Gravy (from Drippings or Broth)
Classic Homemade Turkey Gravy is thick, creamy, and bursting with rich roasted flavor - because Thanksgiving dinner just isn't the same without it! Made from leftover pan drippings and homemade turkey stock, this silky gravy brings everything on your plate together. There's seriously no need for powdered gravy when you're already roasting a turkey!
Whether you're making it with drippings or using only broth, this recipe delivers that same deep, comforting flavor that everyone expects at the holiday table. It's easy, foolproof, and ready in under 30 minutes once your turkey comes out of the oven.
Make this easy turkey gravy recipe alongside your Whole Roast Turkey. Juicy Roasted Turkey Breast, or any Thanksgiving turkey - it's the perfect finishing touch to your holiday plate, especially when served with Garlic Mashed Potatoes and Classic Stuffing.
Why You'll Love This Recipe
- Rich and flavorful. Made with turkey drippings, fresh herbs, and aromatic vegetables, this homemade gravy captures every bit of roasted turkey flavor and turns it into something luscious and velvety.
- No drippings? No problem. Even if you don't have drippings, you can make it entirely with broth or turkey stock and still get that deep, comforting flavor.
- Silky smooth texture. Straining the finished gravy ensures it's completely lump-free and restaurant-quality smooth every time.
- Make-ahead friendly. You can prepare the stock (or even the entire gravy) a day or two ahead, then reheat before serving to save time on the big day.
Ingredients and Substitutions
To make this delicious homemade turkey gravy, you will need the following ingredients (see recipe card below for quantities):
- fat from turkey drippings - This gives authentic flavor and a golden color. If you don't have drippings, substitute with butter.
- all-purpose flour - Thickens the gravy. Substitute with gluten-free flour for a gluten-friendly version.
- juice from turkey drippings - Adds savory depth. If you're making this without a turkey, use 1-2 tablespoons of Worcestershire or soy sauce for extra flavor.
- turkey stock - The rich, flavorful base of your gravy. You'll need about 4 cups. Make it homemade using the turkey neck and giblets from your bird (or just the neck if you prefer). Add carrots, celery, onion, garlic, and fresh herbs like rosemary, thyme, and sage for that classic Thanksgiving aroma, then simmer everything in water until deeply golden and fragrant.
- salt and pepper - Season at the end for perfect balance.
After roasting that bird for a few hours, you'll end up with about a cup of drippings - or as I like to call it, a cup of Thanksgiving heaven. Don't be alarmed if you think a cup isn't enough. It's more than enough! That cup of rich, all-encompassing holiday flavor goes a long way - way longer than any packet of powdered gravy ever can. It's just like how Grandma used to make for her Thanksgiving menu.
Equipment
You'll also need measuring cups and spoons, a large pot or Dutch oven for the stock, fine mesh sieve, medium saucepan for the gravy, whisk, ladle, heatproof bowl for separating the drippings (or a fat separator), and a gravy boat for serving.
How to Make Turkey Gravy with Drippings or Stock
With drippings (best flavor):
Use the pan drippings from your roasted turkey as the base of the gravy. Pour them into a measuring cup, let the fat rise to the top, and spoon off about 4 tablespoons to make your roux. Then combine the remaining juices with enough turkey stock to make 4 cups total liquid. This version gives you the deepest roasted flavor and a beautiful golden color.
Without drippings (using broth or stock):
If you don't have drippings, no problem! Simply melt 4 tablespoons of butter (or olive oil) instead of the turkey fat to make your roux. Use 4 cups of turkey stock or chicken broth as your liquid, and follow the same steps to thicken and season. It's still rich and flavorful - just slightly lighter and cleaner tasting.
Instructions
Step 1: Make the turkey stock (or use store-bought stock)
- Make the turkey stock. In a large pot, add the turkey neck, giblets (optional), carrots, celery, onion, garlic, rosemary, thyme, sage, and water. Bring to a boil over medium-high heat, then reduce the heat and maintain a gentle simmer. Cover and simmer for about 2 hours until the stock is fragrant and golden.
- Strain the stock. Carefully strain the turkey stock through a fine mesh sieve into a large bowl or container. Discard the solids and set the strained stock aside.
Step 2: Make the turkey gravy
- Separate the drippings. After roasting your turkey, remove it from the pan and pour the drippings (including the brown bits) into a clear measuring cup. Let it sit for a few minutes to allow the fat and juices to separate.
- Skim off the fat. Tilt the measuring cup slightly and use a spoon to skim the fat from the top. Transfer 4 tablespoons of the fat to a small bowl and set aside.
- Measure the liquid. Add enough turkey stock to the remaining juices to make a total of 4 cups of liquid for your gravy base.
- Make the roux. In a medium saucepan, heat the reserved fat over medium-high heat. Add the flour and whisk continuously for about 2 minutes until a smooth roux forms and turns light golden in color.
What is a roux?
A roux is just a fancy word for a cooked mixture used to thicken sauces and gravies. It's made by combining equal parts fat (like oil from turkey drippings) and flour, which helps thicken the sauce without making it clumpy or grainy. I use a roux in a lot of other recipes including this Classic Baked Macaroni and Cheese. It's the secret to that creamy, silky texture.
In other words, our perfect turkey gravy wouldn't exist without it. Thank you, fancy French cooking techniques!
- Add the liquid. Gradually pour in the liquid mixture while whisking constantly to prevent lumps. As the gravy thickens, add more liquid until smooth and velvety.
- Simmer and season. Bring the mixture to a gentle simmer and cook uncovered for about 5 minutes, stirring occasionally. For a thicker gravy, continue simmering until it reaches your desired consistency. Season with salt and pepper to taste.
- Strain. For an ultra-smooth texture, strain the gravy through a fine mesh sieve before serving. Serve warm over roasted turkey, mashed potatoes, or stuffing.
Expert Tip: Skim the Fat Carefully
When separating the fat from the pan drippings, tilt your measuring cup slightly so the clear juices settle at the bottom and the fat floats to the top. Spoon off the fat gently and save about 4 tablespoons. It's the secret to smooth, flavorful gravy with a glossy sheen.
More Tips and Tricks
- Make the stock ahead. To save time (and free up precious stovetop space), prepare the turkey stock in advance. You can refrigerate it overnight and use it the next day when you're ready to make the gravy.
- Gravy must wait for the drippings. Unfortunately, you can't make the full gravy ahead because the drippings are only ready once the turkey is done (unless you are substituting with butter). But don't panic - the gravy itself comes together in just 10-15 minutes once you have those drippings.
- Roast the neck first for deeper flavor. If you have time, roast the turkey neck and veggies before simmering the stock to enhance color and richness.
- Use a whisk for smoothness. Whisk constantly when adding the flour and liquid to prevent lumps and ensure a silky texture.
- Make extra stock. The turkey stock yields about 4-5 cups, but doubling it gives you leftovers for reheating turkey or making soups later.
- Adjust consistency to your taste. This gravy recipe follows the classic 3-2-1 rule but with a slightly richer ratio for a thicker, creamier texture - perfect for Thanksgiving. If you prefer a lighter gravy, use 4 tablespoons fat and 4 tablespoons flour instead of 6. For a thicker, more luxurious finish, keep the full 6 tablespoons flour as written. You can also whisk in a splash of extra stock or water at the end to thin it slightly if needed.
- Season at the end. Salt can concentrate as the gravy reduces, so always season after simmering for the best balance.
- Strain before serving. Running the gravy through a fine sieve gives it that classic, professional finish.
Recipe Variations
- Butter-based gravy. If you don't have drippings, substitute 4 tablespoons butter for the fat. It still creates a rich, flavorful base.
- Vegetarian version. Use vegetable broth and butter instead of turkey drippings for a meat-free option. Or try a Mushroom Gravy.
- Creamy gravy. Stir in 2-3 tablespoons of heavy cream or half-and-half at the end for a velvety finish.
- Herb-infused twist. Add a sprig of rosemary or thyme while simmering for extra aroma.
- Make-ahead gravy. Prepare up to 2 days in advance, refrigerate, and reheat slowly on the stove with a splash of stock or water before serving.
- Pan-seared version. Deglaze the roasting pan directly with stock or wine to capture every last bit of flavor before straining.
- Giblet gravy - This recipe can easily be turned into traditional giblet gravy by finely chopping the cooked giblets and stirring them back into the finished gravy for added texture and flavor.
Storage
How to Store
Cool completely, then transfer to an airtight container. Refrigerate for up to 4 days.
How to Reheat
Reheat on the stove over medium-low heat, whisking occasionally until hot. Add a splash of broth or water if it thickens too much.
How to Freeze
Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, whisking to restore smoothness.
How to Serve
This Classic Homemade Turkey Gravy is the ultimate Thanksgiving and holiday essential. Pour it generously over your roasted turkey, mashed potatoes, stuffing, or even biscuits. It also adds incredible flavor to leftover turkey sandwiches or pot pies.
For a full Thanksgiving feast, serve this classic turkey gravy alongside:
Easy Thanksgiving Menu
Check out our complete Thanksgiving Menu for more recipes, curated menu ideas, and free printable menus.
FAQ
Homemade turkey gravy starts with drippings from your roasted turkey. Skim off a few tablespoons of fat, whisk it with flour to create a roux, and cook until golden. Then slowly whisk in turkey stock (or chicken broth) and the remaining drippings, stirring until smooth and thickened. Let it simmer for a few minutes, season with salt and pepper, and strain for a silky texture. That's it! Simple ingredients, but the flavor is rich, savory, and far better than anything store-bought or powdered. You can even make it ahead of time and reheat before serving for a stress-free Thanksgiving.
The 3-2-1 rule is an easy way to remember the classic gravy ratio: 3 parts liquid, 2 parts stock or drippings, and 1 part roux (fat + flour). In practical terms, that means about 3 cups of broth or drippings, 2 tablespoons fat, and 1 tablespoon flour for a smooth, medium-thick gravy. You can adjust the ratio depending on how thick or thin you like it. For example, a bit more flour for a thicker gravy, or more liquid for a lighter, pourable consistency. This simple guideline ensures perfect texture every time without measuring stress on a busy holiday.
The secret to truly great turkey gravy is layered flavor. Start with roasted drippings, a flavorful stock, and a properly cooked roux. Don't skip the step of whisking the flour into hot fat, it removes any raw taste and creates that silky, glossy texture. Use fresh herbs like thyme or sage in your stock for depth, and always strain the gravy before serving for a professional finish. The key is patience: cook it low and slow for a few minutes to let it thicken naturally instead of rushing.
A splash of acid - like white wine, Worcestershire sauce, or even a squeeze of lemon - brightens and balances the richness of the gravy. It's subtle but transformative. Other great "secret" ingredients include a small spoonful of soy sauce for umami or a dash of poultry seasoning for depth. These tiny additions don't make the gravy taste different, just more complex and restaurant-worthy. Always taste at the end and adjust salt and pepper to bring everything together.
For deeper flavor, start with roasted turkey drippings and caramelized brown bits from the pan. Use a rich, homemade turkey stock (or a high-quality broth) instead of water. Add aromatics like onion, garlic, or fresh herbs while simmering. A splash of white wine or sherry adds complexity, and whisking the roux well ensures a buttery, nutty base. Don't forget to season in layers - a little salt early, and a final taste at the end. If your gravy still needs a boost, a touch of soy sauce or a pinch of bouillon works wonders.
The basic ratio for gravy is 1 tablespoon flour per 1 cup of broth or liquid. For a medium-thick gravy, that's the sweet spot - rich but pourable. If you prefer thicker gravy, add an extra half-tablespoon of flour for each cup of broth. Always whisk the flour into the fat first to make a roux before adding the liquid. This prevents lumps and creates that smooth, glossy finish. Remember, the gravy will continue to thicken slightly as it cools, so aim for just shy of your perfect consistency while it's hot.
Flour is the most traditional and reliable thickener for turkey gravy. It gives the sauce body, smoothness, and that classic homemade texture. For a gluten-free option, cornstarch or arrowroot powder works beautifully - just whisk 1 tablespoon with 2 tablespoons of cold water to make a slurry, then add it to the simmering broth while stirring constantly. The key is to cook the thickener long enough to remove any starchy taste while keeping the gravy silky, not gummy.
Simmer the gravy uncovered for a few extra minutes to reduce and thicken naturally. You can also whisk together 1 tablespoon flour with 2 tablespoons stock or water, then stir it in and simmer for another 2-3 minutes.
Absolutely. Chicken stock is a great substitute and still gives the gravy a deep, savory flavor. It's ideal if you're making the gravy ahead or don't have turkey parts on hand.
Absolutely! Turkey gravy pairs wonderfully with chicken - the flavor is savory, rich, and perfectly complementary. In fact, this gravy recipe doubles as a fantastic chicken gravy when made with chicken drippings or chicken stock. Pour it over roast chicken, mashed potatoes, or even biscuits for a comforting meal any time of year. The seasonings and texture are versatile enough to work with all kinds of poultry.
Yes, turkey gravy freezes beautifully. Once cooled, transfer it to an airtight container or freezer bag, leaving a little space for expansion. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop over medium heat, whisking occasionally until smooth. If it's too thick after thawing, add a splash of broth or water. Freezing gravy is a great way to get ahead for your next roast dinner or holiday meal.
More Thanksgiving Sauce Recipes
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I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
This recipe was originally published in 2016. It has since been updated with new content and tips.
Creamy Tortellini Minestrone Soup
Creamy Tortellini Minestrone Soup is hearty, cozy, and loaded with vegetables, tender cheese tortellini, and a rich tomato-cream broth that hits all the right notes. It's like two comfort food classics in one bowl: the wholesome goodness of traditional minestrone combined with the creamy indulgence of a tortellini soup.
This one-pot wonder is perfect for chilly nights or busy weeknights when you want something satisfying but easy. Packed with veggies like carrots, celery, zucchini, and greens, it's nourishing yet rich enough to feel like a treat. Plus, it's ready in under 40 minutes, made from simple pantry ingredients you likely already have on hand.
This recipe was inspired by our Creamy Tortellini Soup with Sausage and Minestrone Soup, and it pairs beautifully with Homemade Garlic Breadsticks or Soft Dinner Rolls for the ultimate cozy meal.
Why You'll Love This Recipe
- Two soups in one. It's a delicious blend of creamy tortellini soup and classic minestrone, giving you the best of both worlds: hearty, veggie-packed comfort with a velvety finish that feels extra indulgent.
- Quick and easy. Everything cooks in one pot in under 40 minutes. No need for multiple pans or fancy steps - just simple layering of flavor for an impressive, restaurant-worthy soup.
- Perfectly balanced. The broth is rich and creamy without being heavy, and the mix of veggies, beans, and tortellini creates an ideal texture that's cozy but fresh.
- Family-friendly and freezer-ready. Everyone loves cheesy tortellini, and this soup keeps beautifully for leftovers or meal prep. You can even freeze the base and add tortellini later for a fresh-cooked finish.
Ingredients and Substitutions
To make this delicious Creamy Tortellini Minestrone Soup, you will need the following ingredients (see recipe card below for quantities):
- extra virgin olive oil - Adds richness and depth to sauté the aromatics. Use avocado oil if preferred.
- onion - Yellow or white onions both work. Dice finely for even cooking.
- garlic - Fresh garlic adds essential flavor. Use more if you like it garlicky.
- veggies - Carrots, celery, zucchini are classic minestrone vegetables that add sweetness, crunch, and color. Substitute with other vegetables like bell peppers or green beans.
- Italian seasoning - A mix of oregano, basil, thyme, and rosemary. You can also use fresh herbs.
- tomato paste - Deepens the flavor and gives the soup a rich tomato base.
- diced tomatoes - Canned tomatoes make it quick and easy. Use fire-roasted tomatoes for more depth.
- vegetable stock - Keeps it vegetarian, but chicken broth adds more richness if desired. Add more liquid for a thinner consistency.
- white kidney beans (cannellini beans) - Adds creaminess and protein. Substitute with navy beans or chickpeas, if desired.
- tortellini - Any flavor of fresh or frozen tortellini works. Use a gluten-free version if preferred.
- heavy cream - Creates the creamy finish. Half-and-half or milk can be used for a lighter texture.
- greens - Baby spinach or kale adds freshness and color. Frozen spinach works in a pinch.
- Parmesan cheese - For serving. You can also stir in a small amount to enrich the broth.
- parsley - Optional garnish for a pop of freshness.
Equipment
You'll also need measuring cups and spoons, a large heavy-bottomed pot or Dutch oven, wooden spoon or ladle for stirring, chef's knife for chopping vegetables, and a grater for the Parmesan garnish.
Instructions
- Sauté the aromatics. Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes. Add the onion, garlic, carrot, celery, and zucchini. Sauté until fragrant and softened, about 5 minutes.
- Add tomato paste and seasoning. Stir in Italian seasoning and tomato paste until evenly combined. Cook for 1 minute to develop flavor and slightly caramelize the tomato paste.
- Build the soup base. Add the diced tomatoes, vegetable broth, and white beans. Season with salt and pepper. Stir well until the mixture is evenly combined. Bring to a boil, then reduce heat to medium. Simmer uncovered for 10-12 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
- Cook the tortellini. Add the tortellini and cook according to package directions, about 8-10 minutes, until tender. Stir occasionally to prevent sticking.
- Make it creamy. Stir in heavy cream and baby spinach (or kale) and cook for another 1-2 minutes until the greens wilt and the soup is creamy. Adjust consistency with more broth if needed.
- Serve. Taste and adjust seasoning with salt and pepper if desired. Serve warm, topped with parmesan cheese and a sprinkle of fresh herbs.
Expert Tip: Layer Flavor Gradually
Start with a good base by sautéing the aromatics until fragrant before adding the tomato paste and seasoning. This short step builds incredible depth and ensures every spoonful has rich, developed flavor. It's the secret to making a simple soup taste like it's been simmering all day.
More Tips and Tricks
- Cook the tortellini just right. Add it near the end so it doesn't overcook or become mushy. It should be tender but still slightly firm.
- Adjust thickness to your liking. Mash a few beans for a naturally thicker broth or add extra stock for a lighter texture.
- Use good-quality tortellini. Fresh or refrigerated tortellini hold their shape better than dried varieties.
- Add greens at the end. Spinach or kale only need a minute or two to wilt - this keeps their bright color and nutrients intact.
- Store tortellini separately for leftovers. If you expect leftovers, keep some tortellini aside and add them to reheated soup later to avoid sogginess.
Recipe Variations
- Add protein. Stir in cooked Italian sausage, shredded chicken, or turkey for a heartier version.
- Make it dairy-free. Use coconut milk or a dairy-free cream alternative and skip the Parmesan topping.
- Add more veggies. Toss in fresh green beans, yellow squash, corn, or peas for extra texture and sweetness.
- Spicy twist. Add a pinch of red pepper flakes or chili oil for gentle heat.
- Use different pasta. Substitute tortellini with mini ravioli or short pasta like ditalini or small shells.
- Cream cheese version. For an even creamier soup, stir in 2 tablespoons of cream cheese before the heavy cream. It adds a velvety body and mild tang.
Storage
How to Store
Cool completely, then transfer to airtight containers and refrigerate for up to 3 days.
How to Reheat
Reheat on the stovetop over medium heat until warmed through. Add a splash of broth or water to loosen if it thickens.
How to Freeze
For best results, freeze the soup before adding tortellini (they can get too soft). Store in airtight containers for up to 3 months. When ready to serve, thaw overnight and add freshly cooked tortellini before finishing with cream.
How to Serve
Creamy Tortellini Minestrone Soup is hearty enough to enjoy as a full meal but also pairs beautifully with light sides. The creamy tomato base and cheesy pasta make it perfect for dipping and scooping.
These are my favorite dishes to serve with this tortellini soup:
Side Dishes for Soup
Looking for the perfect accompaniments to your favorite soups? Explore our collection of soup side dishes, including crusty breads, fresh salads, savory crackers, and hearty sandwiches that complement and elevate any bowl of soup.
FAQ
Yes, and it's delicious! Adding tortellini instantly transforms a classic minestrone into a cozy, comforting pasta soup that feels heartier and more satisfying. The tender, cheesy pasta absorbs the flavors of the tomato-based broth, while the vegetables and beans add texture and balance. This twist makes it a perfect comfort food dinner for fall and winter when you're craving something warm and filling. Just add the tortellini near the end of cooking so it stays tender and doesn't overcook. You can use cheese, spinach, or even mushroom tortellini - all work beautifully.
Tortellini can get soft if it sits too long in the hot broth, especially after the soup has been stored. To keep it perfectly al dente, add the tortellini near the end of cooking and simmer just until tender. If you plan to store leftovers, consider keeping the tortellini separate and adding it fresh when reheating. This trick keeps the texture perfect even the next day. Tortellini soup is still wonderful reheated, just remember that pasta continues to absorb liquid, so you may want to add a splash of broth or water to loosen it up before serving.
No, you don't need to boil tortellini separately before adding it to the soup. Fresh or frozen tortellini can be added directly to the simmering broth, where it will cook perfectly in just a few minutes while absorbing the soup's flavor. This makes cleanup easier and ensures the pasta is infused with the tomato and herb base. If you prefer firmer pasta for leftovers, you can boil the tortellini separately and add it to individual servings instead. Either way, this one-pot method keeps things simple and is perfect for quick, weeknight cooking.
Yes, frozen tortellini works perfectly. Add it directly to the simmering soup and cook for 1-2 minutes longer than the package directions. No need to thaw first.
Use half-and-half or milk instead of heavy cream, or skip the cream entirely and blend a portion of the soup for natural creaminess. You can also reduce the tortellini or cheese for a lighter variation.
Minestrone is a classic Italian vegetable soup often served with simple, rustic sides. Traditionally, it's paired with crusty bread, focaccia, or breadsticks to soak up the flavorful broth. It also goes well with green salads, roasted vegetables, or a light antipasto platter. For a heartier meal, you can serve it alongside grilled chicken, steak, or baked fish. In the colder months, this creamy tortellini minestrone is especially good with a warm slice of garlic bread and a glass of red wine - the ultimate cozy winter dinner.
More Italian Soup Recipes
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Creamed Spinach Gratin
Creamed Spinach Gratin is a rich, cheesy, and irresistibly creamy side dish with a layer of bubbly, golden cheese on top. It's like the perfect cross between baked spinach dip and classic creamed spinach - silky and flavorful underneath, with a crispy, melty topping that's impossible to resist. Fresh spinach is blanched, stirred into a garlicky cream sauce, and finished with a blend of mozzarella and Parmesan before being baked to golden perfection.
This dish is elegant enough for the holidays but easy enough for a weeknight family dinner. With just a handful of simple ingredients, you can create a show-stopping side that feels fancy but comes together effortlessly. It's also make-ahead and freezer-friendly, so you can prep it in advance and simply bake when ready. Make it for Thanksgiving, Christmas, or any cozy meal that needs a touch of luxury.
This recipe was inspired by our Creamy Potatoes au Gratin and Brussels Sprouts Gratin, and it pairs beautifully with Roast Beef or Pistachio-Crusted Salmon for an easy, comforting, restaurant-worthy meal right at home.
Why You'll Love This Recipe
- Classic French comfort, simplified. Inspired by the traditional French gratin technique, this dish layers creamy spinach with melty cheese and bakes it until the top turns golden and crisp. Every spoonful breaks through that irresistible crust into a velvety, savory filling beneath.
- A delicious way to eat your greens. This creamed spinach gratin transforms simple spinach into a rich, indulgent side that even picky eaters will devour. With butter, garlic, cream, and cheese, it's the kind of vegetable dish that disappears first at the dinner table.
- Rich, creamy, and cheesy flavor. Every bite is velvety and satisfying thanks to the blend of butter, garlic, and cream that coats each leaf of spinach. Plus, parmesan and mozzarella melt into a golden crust that adds irresistible texture and savory depth to every scoop.
- Elegant but effortless. Though it looks impressive with its bubbling, browned top, this gratin is surprisingly easy to make. It takes about 30 minutes start to finish, using ingredients you probably already have in your kitchen. It's perfect for both weeknight dinners and holiday gatherings.
Ingredients And Substitutions
To make this easy creamy spinach gratin, you will need the following ingredients (full quantities in the recipe card below):
- spinach - Use about 1½ pounds (3 bunches) of fresh spinach, stems removed. A 16 ounce (1 pound) package of frozen spinach also works, just thaw completely and squeeze out excess liquid.
- butter - Adds richness and flavor. You can substitute with olive oil for a lighter version.
- onion - Diced small for sweetness and depth. Shallots work well for a milder taste.
- garlic - Freshly minced garlic gives the dish its signature savory flavor. Use more if you love garlic.
- all-purpose flour - Thickens the sauce. Substitute cornstarch for a gluten-free option.
- heavy cream - Creates a smooth, luscious sauce. Half-and-half or whole milk can work in a pinch, though it will be slightly thinner.
- Parmesan cheese - Adds a salty, nutty kick. Pecorino Romano or Asiago are great substitutes.
- mozzarella cheese - For that gooey melt and golden crust. You can also substitute with any melty cheese. Try Gruyère, provolone, or white cheddar for a twist.
- salt and black pepper - Simple seasoning to enhance all the flavors.
Equipment
You'll also need measuring cups and spoons, a large pot for blanching spinach, colander, large skillet (I used my 12-inch cast-iron skillet), mixing spoon, 9-inch square baking pan, and a spatula for spreading the creamy mixture evenly before baking.
How To Make The Best Spinach Gratin
- Blanch the spinach. Cut fresh spinach in half and cook in a large pot of boiling water for about 30 seconds, just until wilted. Drain in a colander immediately and rinse under cold running water until cool enough to handle. Squeeze out as much excess water as possible, then set aside.
- Sauté aromatics. In a large skillet, melt butter over medium-high heat bubbly, about 1-2 minutes. Add the onion and garlic, and sauté until soft and fragrant, about 2 minutes.
- Make the creamy sauce. Add flour (or cornstarch) and stir well until combined. Gradually pour in the heavy cream, stirring constantly. Add ¼ cup of Parmesan, then reduce the heat to medium and bring the mixture to a gentle simmer. Cook for 4-5 minutes, stirring often, until smooth and thickened. Season with salt and pepper to taste.
- Add the spinach. Stir in the prepared spinach and toss well to coat in the creamy sauce. Cook for another 1-2 minutes until evenly heated through.
- Add cheese. Transfer spinach mixture to a 9-inch square baking pan and top with mozzarella and remaining ¼ cup Parmesan.
- Bake. Bake in a 350°F preheated oven for 20 minutes until cheese is melted and golden brown. Alternatively, you can place the dish under the broiler on high for 2-3 minutes until golden and bubbly. Watch closely so it doesn't burn.
Expert Tip: Squeeze Out Every Drop
After blanching the spinach, make sure to squeeze out as much liquid as possible. Excess moisture will thin the cream sauce and prevent that luscious, thick consistency that makes this gratin so rich and indulgent. Wrap the spinach in a clean kitchen towel or paper towel and press firmly before adding it to the sauce.
More Tips and Tricks
- Use fresh spinach for best texture. Fresh leaves retain their shape and color better than frozen, giving the gratin a more vibrant look and tender bite.
- Start with a proper roux. Whisking the flour into melted butter creates the roux that thickens the cream sauce. Let it cook for a minute before adding cream to ensure smoothness and no raw flour taste.
- Cook the sauce until thick. Simmer the cream mixture for 4-5 minutes until it coats the back of a spoon for a smooth and creamy consistency.
- Balance the richness. If you prefer a slightly lighter dish, you can use less cheese in the topping while keeping the creamy base intact. It still bakes up beautifully with that signature golden crust.
- Broil for a golden top. After baking, switch to broil for 2-3 minutes to achieve a perfectly browned, bubbly cheese crust.
- Season gradually. Taste the sauce before baking and adjust salt and pepper so the flavors are balanced and not overly salty.
- Let it rest before serving. Allow the gratin to cool for 5 minutes after baking as this helps it set slightly, making serving neat and easy.
- Make ahead instructions. Assemble the spinach gratin up to the baking step, then cover tightly with plastic wrap and refrigerate for up to 2 days. When ready to serve, bake as directed, adding about 10 extra minutes if it's coming straight from the fridge. This is one of my favorite simple recipes for prepping ahead of holidays or dinner parties.
- Repurpose leftovers. Leftovers reheat wonderfully and can be served as a side with eggs, spooned over toast, or paired with a seared steak for a quick, cozy lunch the next day.
Recipe Variations
- Add mushrooms. Sauté sliced cremini mushrooms with the onions and garlic for extra umami and a heartier texture.
- Mix in breadcrumbs. Sprinkle buttery breadcrumbs over the top before baking for added crunch and flavor contrast.
- Make it lighter. Use half-and-half or evaporated milk instead of cream for a lighter yet still creamy dish.
- Try different cheeses. Swap mozzarella for Gruyère or Swiss for a nutty, French twist.
- Add spice. Stir in a pinch of red pepper flakes or cayenne pepper for gentle heat that cuts through the richness.
- Add cream cheese. For an even silkier texture, stir in a spoonful of cream cheese with the heavy cream. It adds tang and body without making the gratin too heavy.
- Turn it into a main. Add cooked shredded chicken or chickpeas and bake in a larger dish for a complete meal.
Storage
How to Store
Cool completely, then cover the leftover spinach gratin tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days.
How to Reheat
Reheat the entire dish in a 350°F oven for 10-15 minutes until heated through. You can also reheat individual portions, covered, in the microwave in a microwave safe bowl on medium heat in 20 second intervals.
How to Freeze
Assemble the gratin (without baking), cover tightly with foil, and freeze for up to 2 months. Bake straight from frozen at 350°F for 40-45 minutes, or thaw overnight in the fridge before baking as directed.
How to Serve
Creamed Spinach Gratin is rich, flavorful, and pairs beautifully with so many dishes. It tastes like something straight from a steakhouse, pairing perfectly with rich mains like chicken, beef, pork, fish, and any other protein you can think of! It also tastes amazing with pasta, rice, and potatoes. The creamy texture and cheesy crust balance bold flavors and elevate any meal.
These are my favorite main dishes to serve with spinach gratin:
Dinner Ideas
For more recipe ideas to pair this with on busy weeknights, check out our collection of easy dinner recipes, featuring one-pan dishes, quick pasta, roasted vegetables, light sides, and flavorful meals that come together in no time.
FAQ
Spinach gratin is made with simple yet rich ingredients that create a creamy, cheesy baked side dish. The base is usually fresh spinach (or thawed frozen spinach) combined with butter, garlic, onions, heavy cream, and a touch of flour to thicken the sauce. It's then layered with cheeses like Parmesan and mozzarella for flavor and a perfectly melted golden crust. The result is a comforting dish that's creamy underneath with a lightly crisp top, making it a perfect side for any roast or festive meal.
A gratin is any dish that's baked with a browned crust on top, typically made with cheese, breadcrumbs, or both. The word "gratin" comes from the French term gratter, meaning "to scrape," referring to the crispy layer that forms on top and gets scraped off to serve. What makes it distinct is that beautiful golden-brown finish that adds both texture and flavor. While many gratins feature potatoes or vegetables in a creamy sauce, spinach gratin is a lighter twist that still delivers that classic, indulgent gratin experience in every bite.
A gratin is technically a type of casserole, but not all casseroles are gratins. The key difference lies in the topping. A gratin always has a browned crust of cheese, breadcrumbs, or both, giving it that signature golden top. Casseroles, on the other hand, are broader and can include baked one-dish meals without a crispy topping, like pasta bakes or rice dishes.
Spinach on its own has a mild, earthy flavor that transforms beautifully when paired with the right ingredients. Garlic, onions, butter, and cream bring richness and depth, while salt and pepper enhance its natural taste. A sprinkle of nutmeg or red pepper flakes adds warmth and balance. For extra flavor, toss in cheeses like Parmesan, feta, or mozzarella. Acidic ingredients like a squeeze of lemon juice or a dash of white wine can also brighten up the dish and make the flavors pop without overpowering the spinach.
Spinach au gratin pairs wonderfully with a variety of mains, especially rich or roasted dishes. It's a classic side for holiday roasts, steak dinners, or baked fish. Try serving it alongside roast chicken, turkey, beef tenderloin, or pork chops. For a lighter meal, it's also delicious with grilled salmon or seared halibut. The creamy texture and savory flavor make it perfect for balancing hearty mains, and it pairs beautifully with crusty bread, mashed potatoes, or a crisp green salad to round out the meal.
More Spinach Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
This recipe was originally published in 2021. It has since been updated with new content.
Slow Cooker Cranberry Sauce (Cranberry Sauce in the Crockpot)
This slow cooker cranberry sauce is the easiest way to make everyone's favorite holiday side - rich, glossy, and bursting with tart-sweet flavor. With just five simple ingredients, this cranberry sauce in the crockpot practically makes itself while you prep the rest of your meal. The slow cooker gently simmers fresh cranberries with orange juice, sugar, and cinnamon until thick and jammy, filling your kitchen with the warm, cozy scent of the holidays.
Homemade cranberry sauce has never been simpler or more foolproof. No stirring over the stove or worrying about boiling sugar. Just toss everything into the crockpot, set it, and let time do the work. You'll end up with perfectly balanced flavor that's fresh, slightly tangy, and perfectly sweetened.
This is one of those make-ahead recipes that's a total lifesaver for Thanksgiving or Christmas. You can prepare it a few days early, store it in the fridge, and serve it warm or chilled on the big day. It's an effortless, crowd-pleasing upgrade from canned cranberry sauce that adds brightness and color to any holiday table.
Why You'll Love This Recipe
- No stove required. Just combine everything in your slow cooker, set the timer, and walk away. It's the easiest cranberry sauce you'll ever make.
- Perfectly balanced flavor. This slow cooker cranberry sauce recipe is sweet, tart, and lightly spiced with cinnamon for that cozy holiday warmth.
- Make-ahead friendly. Cook it days before your holiday meal! It thickens beautifully as it chills.
- Versatile and festive. Serve with turkey, ham, or over cheesecake, yogurt, and even pancakes the next morning.
Ingredients and Substitutions
To make this delicious slow cooker cranberry sauce, you will need the following ingredients (see recipe card below for quantities):
- fresh cranberries - Use a standard 12-ounce bag of fresh cranberries, rinsed and drained. Frozen cranberries work too and there's no need to thaw first.
- orange juice - Adds brightness and subtle citrus flavor. You can substitute apple juice or cranberry juice for a slightly different twist.
- water - Helps thin out the sauce so it doesn't reduce too quickly.
- white sugar - Balances the cranberries' tartness. Try brown sugar, honey, or maple syrup for a deeper, caramel-like sweetness.
- ground cinnamon - Adds warm spice and cozy aroma. Substitute a cinnamon stick, a pinch of nutmeg, or pumpkin pie spice for variation.
Equipment
You'll also need a slow cooker (crockpot), measuring cups and spoons, and a wooden spoon or spatula for stirring. Optional tools include a zester if you plan to add orange zest and a heatproof container for storing leftovers.
Instructions
- Add ingredients. Combine all ingredients (cranberries, orange juice, water, sugar, and cinnamon) in the slow cooker. Stir until evenly mixed.
- Cook. Cover and cook on high for 4 hours or on low for 6 hours, stirring once or twice during cooking. The cranberries should be all popped open should pop open and the sauce will thicken as it cooks.
- Cool and serve. Once thickened, turn off the slow cooker and let the sauce cool slightly. Serve warm or at room temperature.
- Store. Transfer leftovers to an airtight container and refrigerate for up to one week. The sauce will continue to thicken as it cools.
Expert Tip: Pop the Cranberries
As the sauce cooks, you'll hear little pops as the cranberries burst open - that's how you know they're breaking down perfectly. For the smoothest sauce, give it a gentle stir halfway through cooking to help the berries burst evenly and release their natural pectin, which thickens the sauce beautifully.
More Tips and Tricks
- Adjust the sweetness. If you prefer a less-sweet sauce, start with ¾ cup of sugar, then taste and add more later.
- Thicker texture. Leave the lid slightly ajar during the last 30 minutes of cooking to let steam escape and the sauce thicken.
- Add zest. Stir in orange zest or lemon zest before serving for a bright citrusy lift.
- Make it smooth. For a smoother sauce, mash it gently with a potato masher or blend it briefly with an immersion blender.
- Chill for best flavor. Cranberry sauce always tastes better the next day once the flavors meld - perfect for make-ahead holiday prep.
Recipe Variations
- Orange cinnamon cranberry sauce. Add 1 teaspoon orange zest and an extra dash of cinnamon for a spiced, citrusy kick.
- Maple cranberry sauce. Replace half the sugar with maple syrup for a deeper, earthy sweetness.
- Apple cranberry sauce. Swap the water for apple cider and stir in ¼ cup of chopped apples for extra texture.
- Vanilla cranberry sauce. Add ½ teaspoon vanilla extract at the end of cooking for warmth and depth.
- Cranberry chutney style. Stir in chopped pecans, raisins, or a pinch of ground ginger for a chunkier, more savory sauce. See our Cranberry Chutney for tips.
- Citrus twist. Combine orange and lemon juice for a tangier, fresher flavor balance.
Storage
How to Store
Once cooled, transfer the cranberry sauce to an airtight container or jar. Store in the refrigerator for up to 1 week. The sauce will continue to thicken as it chills.
How to Reheat
Reheat gently in a small saucepan over low heat, stirring occasionally until warm. You can also warm it in the microwave in 20-second intervals or in the air fryer at 300°F for 4-5 minutes (in a heat-safe dish) for a just-made taste.
How to Freeze
Freeze cooled cranberry sauce in a freezer-safe container or resealable bag for up to 3 months. Thaw overnight in the refrigerator before serving and stir well to restore texture.
How to Serve
This crockpot cranberry sauce is a must for Thanksgiving and Christmas, but it's delicious any time of year. Serve it warm or chilled - either way, it adds a pop of color and sweet-tart flavor to every plate. Try it with:
- Cheesecake, yogurt, or ice cream for a sweet twist
- Roast turkey, chicken, or ham
- Mashed potatoes and stuffing
- Pork chops or roast beef
- Pancakes, waffles, or oatmeal for a holiday breakfast
These are my favorite dishes to serve with slow cooker cranberry sauce:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
Cranberry sauce is made from fresh cranberries, sugar, and liquid (like water or orange juice). As the cranberries cook, they burst open, releasing natural pectin that thickens the sauce. You can enhance it with spices like cinnamon or nutmeg, or add citrus for brightness.
The sauce naturally thickens as it cools thanks to the cranberries' pectin. For a thicker consistency, cook uncovered for the last 30 minutes or mash some cranberries as it cooks.
The slow cooker method is hands-free and foolproof - no boiling, no burning, and no watching the pot. It frees up your stove for other dishes during the holidays and ensures even, gentle cooking.
Try orange zest, maple syrup, vanilla, or spices like cinnamon and cloves. These add layers of warmth and depth without overpowering the cranberry flavor.
Orange juice adds natural sweetness and acidity that help balance the cranberries' tartness. It also enhances the flavor with subtle citrus notes, giving the sauce a vibrant, fresh taste. The natural pectin in orange juice can also help thicken the sauce slightly, creating a glossy, jammy consistency.
Yes, you can absolutely make honey-sweetened cranberry sauce. Honey adds a more complex, floral sweetness and pairs beautifully with tart cranberries. Just remember that honey darkens a little as it cooks, so your sauce may be slightly deeper in color.
Yes, but be careful not to overcook it. Honey can caramelize or burn if exposed to high heat for too long. In the slow cooker, it's safe to add at the start since the temperature stays gentle, but for the freshest flavor, you can also stir in the honey during the last 30 minutes of cooking instead of at the beginning.
The most common mistakes are using too much liquid, not cooking long enough, or adding sweeteners too late. Overcooking can make the sauce bitter, while undercooking leaves it too runny. Another big one is not letting it cool completely - cranberry sauce thickens as it cools, so if you judge it too early, it might seem thinner than it really is. Also, skipping citrus or spice can make it taste flat, so don't be afraid to add a splash of orange juice or a pinch of cinnamon for balance.
More Cranberry Sauce Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Spoon Bread Recipe (Southern Cornbread Casserole)
Spoon bread is the ultimate Southern comfort food, with a texture that's somewhere between cornbread and pudding - soft, buttery, and melt-in-your-mouth tender. It's baked until golden and fluffy, then served warm straight from the dish with a pat of butter or drizzle of honey. This sweet-meets-savory cornbread casserole is the kind of cozy side dish that disappears fast, whether you serve it for Sunday dinner or alongside a big holiday spread.
This traditional Southern favorite has been around for generations, with roots tracing back to Native American corn dishes and later embraced in Southern kitchens. It's known for its rich flavor, simple ingredients, and that irresistible, custardy center that practically begs for a spoon - hence the name.
If you love old-fashioned comfort foods like cornbread or biscuits, this spoon bread will absolutely win you over. It's easy to make, ready in under an hour, and perfect for both weeknight meals and special occasions.
Why You'll Love This Recipe
- Soft, fluffy, and buttery. Spoon bread has a light, pudding-like texture with a golden, crisp top and tender, creamy center that practically melts in your mouth.
- Simple pantry ingredients. Made with cornmeal, flour, milk, eggs, and butter - all everyday staples you probably already have in your kitchen.
- Versatile side dish. Spoonbread pairs beautifully with roasted meats, barbecue, soups, or even holiday turkey dinners, making it a year-round favorite.
- Perfectly balanced flavor. Slightly sweet, buttery, and savory all at once, this cornbread casserole satisfies every craving for cozy, homemade comfort food.
Ingredients and Substitutions
To make this delicious spoon bread, you will need the following ingredients (see recipe card below for quantities):
- butter - Adds rich flavor and moisture. Melt half for mixing into the batter and reserve a bit for greasing the pan to create that crisp golden edge.
- all-purpose flour - Helps the spoon bread hold its structure while staying soft.
- yellow cornmeal - The base of the recipe, giving classic sweet corn flavor and subtle texture. Use fine or medium-grind cornmeal for best results. For a more traditional cornbread, try using white cornmeal, which was common in early Southern recipes. Combine both for extra depth.
- sugar - Adds a gentle sweetness that balances the buttery flavor. You can reduce the sugar slightly if you prefer a more savory version.
- baking powder and baking soda - Work together for a soft, fluffy rise.
- salt - Enhances all the flavors so don't skip it!
- cream-style corn - Sometimes labeled as cream corn, this adds moisture, texture, and richness. It's what makes this recipe so soft and custardy compared to classic cornbread.
- milk or sour cream - Milk makes it lighter, while sour cream gives a richer, tangier flavor. You can also use buttermilk for extra tenderness.
- eggs - Essential for the light, airy texture. You can even separate the egg yolks and egg whites, whisking the whites until frothy before folding them into the cornmeal mixture for extra lift and fluffiness.
Equipment
You'll also need measuring cups and spoons, a mixing bowl for dry ingredients, another for wet ingredients, a whisk, silicone spatula, and an 8-inch baking dish or 1½-quart casserole dish. A pastry brush is handy for coating the pan with melted butter.
Instructions
- Prep. Preheat the oven to 375°F. Lightly grease an 8-inch-square baking dish or 1 ½-quart casserole with 1-2 tablespoons melted butter, then plaee the dish in the oven for about 5 minutes while it preheats. This helps create a golden, slightly crisp crust.
- Mix the dry ingredients. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until evnly combined. Set aside.
- Mix the wet ingredients. In a medium mixing bowl, whisk together the remaining melted butter, cream style corn, milk (or sour cream), and eggs until smooth.
- Combine. Pour the wet ingredients into the dry ingredients. Use a silicone spatula or an electric mixer to stir until combined and no dry flour is visible in the bowl. Avoid overmixing. Let the batter rest for 5 minutes to allow the cornmeal to hydrate.
- Bake. Carefully remove the hot baking dish from the oven, swirl the melted butter to coat evenly, then pour in the batter. Smooth the top with a spatula. Bake for 35-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool and serve. Allow the cornbread to cool for 10 minutes before slicing. Serve warm or at room temperature with butter, honey, or your favorite spread.
Expert Tip: Rest the Batter Before Baking
Letting the spoon bread batter rest for 5 minutes before baking allows the cornmeal to absorb the liquid, giving you a more even texture and creamier crumb. It's a small step that makes a big difference in the final result.
More Tips and Tricks
- Don't overmix. Stir until the flour just disappears. Overmixing develops gluten, which can make spoon bread dense instead of tender.
- Preheat your pan. Warming your greased dish in the oven before pouring in the batter gives the spoon bread a light crust and rich buttery flavor.
- Check doneness carefully. Spoon bread should be golden on top with a slightly soft center. A toothpick should come out clean but moist.
- Add toppings. A drizzle of honey, a pat of butter, or even a sprinkle of flaky salt on top right before serving makes it extra special.
- Make ahead for gatherings. Spoon bread reheats beautifully, so you can bake it earlier in the day and warm it before serving.
- Serving tip. If you're serving a crowd, estimate about ¾ cup of spoon bread per person. It's rich, so a little goes a long way.
Recipe Variations
- Add cheese. Stir in ½ cup shredded cheddar or Monterey Jack for a cheesy twist.
- Go savory. Add chopped scallions or chives, a pinch of cayenne pepper, or a spoonful of creamed jalapeños for gentle heat.
- Sweet style. Swap sugar for brown sugar or drizzle maple syrup into the batter for extra sweetness.
- Corn lovers' version. Mix in ½ cup of drained corn kernels for more texture.
- Gluten-free option. Replace the flour with a gluten-free blend or fine corn flour for a naturally wheat-free side.
- Holiday variation. Add a dash of cinnamon or nutmeg for warmth during the fall and winter months.
- Add toppings and extras. Finish with a sprinkle of cheddar, breadcrumbs, or crushed Ritz crackers before baking for a golden, crisp top.
- Add bacon. Stir in crispy bacon pieces for a salty balance to the sweetness.
- Corn casserole style. For a heartier side closer to corn casserole, fold in extra cream corn and top with a sprinkle of cheese or breadcrumbs.
- Old Virginia classic. Honor the dish's roots by using white cornmeal and a touch of buttermilk, a nod to its early days in Virginia kitchens.
Storage
How to Store
Once cooled, cover tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
How to Reheat
Reheat spoon bread in a 350°F preheated oven for 10-15 minutes until warmed through. For smaller portions, the microwave works well, just heat in 20-second bursts until soft and steamy. You can also reheat slices or scoops of leftover spoon bread in a parchment-lined air fryer basket. Heat at 320°F for 5-7 minutes until warmed through and slightly crisp on the edges.
How to Freeze
Let the spoon bread cool completely, then wrap tightly in plastic wrap and foil (or use a freezer-safe container). Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat. Avoid microwaving from frozen as the texture can become soggy.
How to Serve
Spoon bread is soft enough to serve with a spoon yet sturdy enough to slice. It's delicious with both sweet and savory dishes - a true all-purpose side. Enjoy it warm with a pat of butter, honey, or maple syrup, or pair it with:
- Holiday favorites like mashed potatoes and green beans
- Roast chicken, turkey, or beef
- Barbecue dishes or grilled meats
- Hearty soups, stews, or chili
These are my favorite main dishes to serve with spoon bread:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
Spoon bread is made from a simple mixture of cornmeal, flour, eggs, butter, and milk - similar to cornbread but softer and more custard-like. Cream-style corn and eggs give it a moist, almost pudding-like consistency that sets it apart from regular bread. It's baked until golden, then scooped and served warm with butter or honey.
Cornbread is firmer, crumbly, and sliceable, while spoon bread is soft, moist, and spoonable. Think of spoon bread as the creamier cousin of cornbread - a cross between a soufflé and a casserole. It's lighter, fluffier, and has a silky texture from the eggs and milk.
Spoon bread is sometimes called cornbread pudding or cornmeal soufflé, thanks to its light, airy texture and custard-like center. In older cookbooks, it's even referred to as "Southern corn pudding," especially when served with extra butter or honey drizzled on top.
Spoon bread tastes buttery, lightly sweet, and slightly savory, with the comforting flavor of corn. The top bakes to a golden crispness while the inside stays soft, almost creamy. It's rich enough to serve on its own but mild enough to pair with nearly any meal.
It gets its name because it's so soft you can serve it with a spoon instead of cutting it into slices like traditional bread. The pudding-like texture means it's often scooped straight from the baking dish, warm and steaming, onto the plate.
The spoon bread is ready when it's golden on top and slightly puffed, and a toothpick inserted in the center comes out clean or with a few moist crumbs. It should jiggle just slightly in the middle but not look wet. Overbaking can make it dry, so start checking at 35 minutes.
Spoon bread is a versatile side that complements everything from roast meats and holiday dinners to casual weeknight meals. It's often served alongside barbecue, fried chicken, or hearty stews. For a sweeter twist, try it with butter, honey, or jam for breakfast or brunch.
More Corn Recipes
Looking for other recipes like this? Try these:
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I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Thanksgiving Dinner Prep Guide + Checklists
Planning your Thanksgiving dinner doesn't have to be stressful! Whether you're hosting your first big dinner or you're a seasoned Thanksgiving pro, this Thanksgiving Dinner Prep Guide has everything you need for a seamless, delicious holiday meal. From a week-by-week prep timeline and day-of cooking schedule to hosting tips, recipe ideas, and free printable checklists, we've got all your bases covered.
Think of this as your one-stop shop for organizing, cooking, and enjoying Thanksgiving from start to finish. You'll find practical tips, time-saving tricks, and step-by-step guidance to help you stay calm and confident all week long. Plus, if you're still finalizing your recipes, check out our Easy Thanksgiving Menu (with Printable Menus!) for curated menu ideas and inspiration.
Whether you're hosting a big family gathering, a small cozy dinner, or planning ahead for next year, this guide will walk you through everything you need to know to host Thanksgiving like a pro - stress-free, organized, and ready to impress your guests. It even includes time-saving tips and ideas for getting the kids involved so the whole family can enjoy the day together.
To make planning even easier, we've put together free printable Thanksgiving checklists to help you stay on track from start to finish - including your meal plan, shopping list, recipe tracker, and day-of timeline. You can download them below to keep your Thanksgiving prep organized and stress-free.
[feast_advanced_jump_to]How to Plan for Thanksgiving
The key to a smooth Thanksgiving is all about planning early and breaking it into steps. Think of it as a marathon, not a sprint - everything comes together when you pace it right.
- One month before: Make your guest list, reach out to family and friends to confirm who's joining, and send your invites with a clear RSVP date so you have a headcount to work with.
- Two to three weeks before: Choose your Thanksgiving dinner menu, plan your shopping list, and order your turkey early to get the size you want.
- One week before: Clean out your fridge, check your pantry for staples like salt, olive oil, and pepper, and start making freezer-friendly dishes like soups or cookie dough.
- A few days before: Start prepping sides and desserts that hold up well, like sweet potato casserole, green bean casserole, and cornbread.
- Thanksgiving Day: Follow your cooking schedule below, take a deep breath, and enjoy the process - you've got this!
Thanksgiving Planning Timeline
This Thanksgiving prep timeline walks you through exactly what to do and when. Print it out, check it off, and take some of the stress out of holiday preparations.
1 Month Before Thanksgiving
It's never too early to start planning! The earlier you get organized, the less stressful Thanksgiving week will be.
- Make your guest list. Reach out to family and friends to confirm who's joining, then send your invites (text, email, or printed) and ask for RSVPs by a set date so you have a headcount to work with. Knowing the number of guests you'll have will guide everything - from the size of your turkey to how many side dishes you'll need.
- Plan your Thanksgiving dinner menu. Start building your menu around your Thanksgiving turkey (or your chosen main dish). Then fill it in with sides, appetizers, and desserts. Be realistic about how many dishes you can make yourself - and don't hesitate to ask others to bring a dish or dessert.
- Decide on a theme or color palette. Choose a look that fits your style - whether it's classic autumn (orange and gold), minimalist white and greenery, or cozy rustic with natural wood tones. Think about how your dinnerware, linens, and centerpieces will tie in for a cohesive Thanksgiving table.
- Order rental items. If you're renting tables, chairs, linens, tablecloths, or serving ware, reserve them now. Rental companies get busy this time of year, and ordering early ensures you'll get what you need.
- Review your recipes. Read through each recipe you plan to make and note prep times, oven temperatures, and serving sizes. This will make scheduling much easier later.
- Make note of special dietary needs. Ask your guests if there are any allergies or dietary restrictions so you can plan vegetarian, gluten-free, or dairy-free options ahead of time.
- Plan any decor or DIY projects. If you're crafting your own centerpiece or making place cards, get started now - these are the first things that fall off the list when the kitchen gets busy!
2-3 Weeks Before Thanksgiving
Now that your menu and guest list are set, it's time to move into practical prep. This is when you'll get your kitchen ready, make shopping lists, and start stocking up on essentials.
- Order your turkey. Plan for about one pound of turkey per person (a bit more if you love leftovers). The best birds sell out fast, so ordering early guarantees you get the size and type you want - whether it's fresh, organic, or heritage.
- Review your recipes again. Go through your Thanksgiving dinner menu to double-check which ingredients and tools you'll need. Note things like baking dishes, roasting pans, meat thermometer, and measuring cups and spoons. This ensures you're not scrambling on Thanksgiving morning.
- Check your kitchen tools. Inspect your cookware and appliances. Make sure your hand mixer, food processor, or instant-read thermometer are working properly. If anything's missing or broken, now's the time to replace it.
- Create your grocery list. Go recipe by recipe and list out every ingredient you'll need. Include quantities and check off what you already have in your pantry. Divide the list into sections (non-perishables, perishables, dairy, freezer, and produce) to make shopping easier later.
- Shop early for non-perishables. Go to the supermarket and stock up on ingredients that keep well, like flour, sugar, spices, canned pumpkin, nuts, crackers, and drinks. Organize them neatly in your pantry so they're easy to find.
- Order specialty items online. If you're using unique ingredients, like a specific spice blend, fresh herbs, or imported cheeses, order them now to ensure delivery in time.
- Shop for freezer items. Pick up frozen items like puff pastry, frozen cranberries, or frozen desserts and store them until you're ready to use them.
- Organize your freezer. Clear space for all your make-ahead recipes and ingredients you'll soon be prepping. This is also a great time to label freezer-safe containers for soups, doughs, or casseroles.
- Start gathering decor. Look for candles, table runners, or fall accents that match your Thanksgiving theme. If you're using fresh flowers or greenery, plan where to buy them the week of.
1 Week Before
You're officially in countdown mode! This week is all about final details and tackling a few make-ahead tasks so Thanksgiving Day feels calm and manageable.
- Confirm your guest list. Double-check your headcount and confirm arrival times. Find out if anyone's bringing a dish, needs oven space, or has dietary preferences. If little ones are coming, ask whether parents are bringing highchairs or if you should make room for them. Clarifying these details early saves you from last-minute surprises on Thanksgiving Day.
- Create a cooking schedule. Review every recipe in your Thanksgiving menu and jot down prep time, cook time, and oven temperature. This helps you map out when each dish goes in and comes out - a lifesaver when juggling multiple sides and one oven. Post your schedule on the fridge for easy reference.
- Shop for dairy and perishables. Stock up on items that last at least a week in the fridge, like butter, milk, heavy cream, eggs, and cheese. Check expiration dates and store everything in the coldest part of the fridge.
- Make freezer-friendly dishes. Get a head start by making desserts (like pies or cookie dough), appetizers, dips, soups, or bread dough. Most of these freeze beautifully and taste freshly made when thawed. Label each with cooking or reheating instructions so there's no confusion later. We always make pumpkin pie ahead!
- Check storage containers. Make sure you have plenty of containers, foil, and freezer bags for both prepped food and leftovers. If you're hosting a big group, pick up some disposable containers so guests can take home leftovers easily.
- Do a quick pantry check. Verify you've got all the basics like salt, pepper, olive oil, flour, and sugar. Refill or restock anything that's running low.
- Plan your table setting. If you haven't already, decide on your Thanksgiving table layout and theme. Gather candles, napkins, vases, dinner plates, silverware, cutlery, wine glasses, and serving dishes so everything is easy to access when it's time to decorate.
3-5 Days Before Thanksgiving
Now the kitchen work begins! This is the time to roll up your sleeves and get ahead on all the prep that makes Thanksgiving Day smooth and stress-free.
- Start thawing your turkey. Move it from the freezer to the fridge, allowing roughly one day for every 4-5 pounds. Place a tray or large baking sheet underneath to catch any drips. If you're hosting a big crowd, start earlier rather than later to ensure it's completely thawed in time. Tip: According to the USDA, you can safely start thawing a 15-pound frozen turkey no more than six days in advance.
- Shop for perishables. Go to the grocery store and pick up all remaining ingredients on your shopping list (fresh produce, herbs, and meat) so you're stocked up for cooking and garnishing.
- Clean the house. Vacuum, mop, dust, and refresh bathrooms. Don't forget guest spaces like the entryway or guest bathroom. You'll thank yourself when people start arriving.
- Wash linens and tableware. Launder napkins and tablecloths, polish glasses and silverware, and make sure your Thanksgiving table setup is ready to go.
- Check oven and fridge space. Clear out older leftovers to make room for the turkey, casseroles, and sides that need chilling.
2 Days Before Thanksgiving
This is your big prep day - the more you get done now, the calmer tomorrow will be!
- Finish thawing the turkey. If your frozen bird still icy, use the cold water method: submerge the wrapped turkey in a sink of cold water, changing the water every 30 minutes until fully thawed, about 6-8 hours depending on the size of your turkey.
- Gather your recipes. Print or bookmark everything on your phone or tablet so you're not scrolling mid-cook with floury hands.
- Chop vegetables and prep ingredients. Dice onions, mince garlic, peel potatoes, and pre-measure spices and herbs. Store everything in airtight containers in the fridge to save time later.
- Prep salads and dressings. Wash and dry greens like kale or brussels sprouts, and store separately from dressings to keep them crisp.
- Organize your kitchen. Make sure knives are sharp, cutting boards are clean, and you have plenty of counter space for assembly.
The Day Before Thanksgiving
Tomorrow's the big day - today's all about getting ahead.
- Brine or season the turkey. If you're brining, start tonight so it can soak for 8-12 hours. If you're seasoning with a dry rub or compound butter, let it rest uncovered in the fridge to help the skin crisp up beautifully.
- Make sides ahead. Prepare any make-ahead casseroles, mashed potatoes, creamed vegetables, or cornbread that can be reheated easily. Cranberry sauce is also great to make ahead. Store in the fridge tightly covered with foil.
- Prep appetizers and desserts. Assemble dishes that can be baked or served fresh tomorrow, like cheese boards, dips, pies, and cookie dough.
- Set the table. Lay out your dinnerware, glasses, and seasonal décor tonight so it's one less thing to worry about in the morning. Add candles or flowers for a cozy touch.
- Ready the servingware. Pull out platters, serving spoons, and utensils for each dish. Label them with sticky notes so you're not scrambling when everything comes out of the oven at once.
- Final tidy-up. Do a last-minute sweep of the kitchen and living spaces. Plump pillows, clear clutter, and add finishing touches like hand towels and extra toilet paper in bathrooms.
Thanksgiving Day Schedule
All of your planning and preparation have led to this moment! You're in the home stretch - just a few more hours until you can sit down, relax, and enjoy the meal you've worked so hard to create. The key to a smooth Thanksgiving Day is pacing yourself, sticking to a plan, and adapting as needed so the transition from morning prep to dinnertime feels effortless.
Follow this simple schedule to stay organized from sunrise to supper on the big day.
Morning
- Thaw bread and desserts. Start your day by taking any frozen rolls, bread dough, or desserts out of the freezer so they have time to thaw and rise before baking. Most frozen items need several hours to come to room temperature, so set them out early while you prep other dishes.
- Prep veggies and sides. If you're serving mashed potatoes or another potato-based dish, begin peeling now. This gives you time to work without rushing and keeps your prep area tidy. Store peeled potatoes in a pot of water until it's time to cook. Chop onions, mince garlic, and prep your other vegetables - it's much easier to enjoy the day when these tasks are out of the way.
- Assemble sides. Finish prepping any sides you can bake later, such as sweet potato casserole, green bean casserole, cornbread stuffing, or roasted butternut squash. Many recipes can be assembled in the morning, stored in the refrigerator, and baked just before dinner. This frees up oven space and keeps your kitchen calm.
Early afternoon
- Roast the turkey. Now it's turkey time! Plan for about 13-15 minutes of roasting per pound, depending on size and whether it's stuffed. A 14-pound bird takes roughly 3 to 3½ hours. When it's done, let the Thanksgiving turkey rest for at least 30 minutes before carving so it stays juicy and tender.
- Make turkey stock and gravy base. If you're preparing gravy from scratch, start simmering turkey stock using the neck and giblets once your turkey goes into the oven. The stock will be ready to combine with drippings later for a rich, flavorful gravy seasoned with salt, pepper, and a pinch of nutmeg.
- Line up and reheat sides. Bring refrigerated dishes to room temperature before baking to ensure even heating. Start cycling sides through the oven according to your cooking schedule - casseroles, roasted veggies, and breads last the longest once baked, so prioritize those.
- Set out drinks and appetizers. As your home fills with the scent of fresh herbs, roasted turkey, and olive oil, set up your beverage station and lay out light appetizers to keep guests happy while you finish cooking. Think small bites like a brussels sprouts salad, crostini, or a simple cheese board.
Before serving
- Make the gravy. Once the turkey finishes roasting (and while the turkey rests), use those delicious drippings and your prepared stock to whip up homemade gravy. Stir gently until silky smooth - it's the finishing touch that ties the whole meal together.
- Transfer and set the table. Place finished dishes into their serving bowls or platters and bring them to your beautifully set Thanksgiving table. Double-check that every dish has its own serving utensil to keep things organized and avoid mix-ups.
- Carve the turkey. Some hosts carve the turkey in a grand, ceremonial way at the table, while others prefer to slice it in the kitchen. Either way, separate white and dark meat to make serving easy for everyone - even the fan of turkey who's waiting for that perfect piece.
- Top off beverages and close the kitchen. Before you sit down, take a quick look around the table. Top off drinks, grab any last-minute condiments, and confirm that all burners and the oven are turned off (unless dessert is warming).
Now, gather your fam, take a deep breath, and enjoy every bite of the classic Thanksgiving recipes you've poured your heart into.
Thanksgiving Day Snapshot
When the big day arrives, timing is everything! Use this Thanksgiving Day cooking schedule to stay calm, organized, and on track from the moment you wake up until dinner hits the table. Adjust it based on your menu and when you plan to serve dinner.
8:00 AM - Prep and Preheat
- Take your Thanksgiving turkey out of the fridge to come to room temperature.
- Preheat your oven and double-check your roasting tools.
- Brew coffee, put on some music, and start the day relaxed.
9:00-11:00 AM - Cook and Roast
- Roast your turkey and set reminders for basting.
- Prep or bake sides that reheat easily, like green bean casserole or sweet potato casserole.
- Sauté onion, garlic, and fresh herbs for stuffing or gravy.
12:00-2:00 PM - Reheat and Assemble
- Warm up mac and cheese, mashed potatoes, and homemade dinner rolls.
- Toss kale or brussels sprouts salad and refrigerate until serving.
- Mix drinks or mocktails and set the Thanksgiving table.
3:00-4:00 PM - Finishing Touches
- Bake casseroles and brush sides with olive oil or honey.
- Garnish with fresh herbs and sprinkle a pinch of salt or nutmeg.
- Light candles and get ready to welcome your guests.
5:00 PM - Serve and Celebrate
- Carve the turkey and call your fam to gather around.
- Enjoy your feast and take in the moment - you've pulled off the perfect Thanksgiving Day!
Thanksgiving Day Tips for a Stress-Free Celebration
A few of our favorite Thanksgiving Day tips we live by:
- Clean as you go. It's one of the best-kept secrets of professional chefs and seasoned home cooks alike. You need all the prep space you can get, and a clean kitchen makes everything calmer. Wash mixing bowls and utensils while dishes bake, and wipe down counters between tasks. Quick cleanups throughout the day save you from feeling buried in mess later - and it's a great job for eager younger helpers!
- Mix homemade and store-bought. There's no shame in getting a little help. If baking dessert feels like too much, buy a beautiful pie from the bakery. Don't want to peel and cube an entire butternut squash for soup? Grab pre-cut squash from the store. The goal is a delicious, memorable meal - not perfection.
- Make time for yourself. Between basting, baking, and greeting guests, don't forget to take care of you. Schedule a quick shower, change into something festive, and take a few minutes to breathe before dinner. You've earned it.
Free Printable Thanksgiving Checklists
Stay organized every step of the way with your free printable Thanksgiving Checklists - designed to make your hosting stress-free and fun.
What's included:
- Thanksgiving Prep Checklist
- Thanksgiving Day-Of Checklist
- Thanksgiving Dinner Menu Template
- Recipe and Cooking List
- Grocery Shopping List
now available!
Free Printable Thanksgiving Checklists!
Stay organized from prep to cleanup with my free Thanksgiving Checklists Pack - including your meal planner, shopping list, recipe tracker, and day-of timeline.
After Thanksgiving
Once the feast is over, a little post-dinner organization goes a long way.
- Create a cleanup plan. Have your storage containers and foil ready, and clear space in the fridge or freezer for a seamless transition from dinner to cleanup.
- Tackle dishes in batches. Scrape plates and stack them by type - large baking dishes first, then mixing bowls, cups, and utensils. Rinse and load efficiently so you're not facing a mountain later. Once everything's scraped and rinsed, load the dishwasher strategically to save space - it's the perfect task to delegate to eager kids or helpful guests while you pack up leftovers.
- Store leftovers quickly. Transfer everything into airtight containers or share the love - let your guests take home a little of their favorite dish.
- Enjoy and reuse leftovers. Eat them as-is or repurpose them into something new. Scroll down for our favorite Thanksgiving leftover recipes and creative ideas.
Thanksgiving Dinner Menu
Once your prep is done, it's time for the best part - the food! We've rounded up our favorite Thanksgiving recipes to help you plan the perfect Thanksgiving meal menu, whether you're cooking a traditional feast with a whole turkey, keeping things simple with turkey breast or thighs, or adding a few creative twists.
From juicy turkey mains and elegant appetizers to cozy sides and festive desserts, these recipes will make your Thanksgiving Day meal unforgettable.
Thanksgiving Mains (Turkey and Beyond)
Thanksgiving Side Dishes
- Stovetop Mac and Cheese with White Cheddar
- Cranberry Apple Walnut Stuffing
- Creamed Spinach Gratin
- Slow Cooker Cranberry Sauce (Cranberry Sauce in the Crockpot)
Thanksgiving Appetizers
Thanksgiving Dessert
- Sweet Potato Cake with Cream Cheese Frosting
- Classic Homemade Pumpkin Pie from Scratch
- Pumpkin Coffee Cake with Streusel Topping
- Soft and Chewy Pumpkin Snickerdoodles
want full menu inspiration?
Easy Thanksgiving Menu (with Free Printable Menus!)
Check out our complete Thanksgiving Menu for recipes, curated menu ideas, and free printables.
Thanksgiving Entertaining Tips and Hosting Ideas
Hosting Thanksgiving is about more than just the food - it's about creating a warm, welcoming space for everyone around the table.
- Personalize table settings. Small touches go a long way - a sprig of rosemary tied to a napkin, mini white pumpkins, a handwritten name card, or a cookie place card with each person's name adds warmth without much effort.
- Check the weather. Peek at the forecast a day or two before. If rain or snow is on the way, set out trays for wet shoes and designate space for coats or umbrellas. If outdoor traditions (like football or walks) aren't possible, plan some cozy indoor activities instead.
- Set up a self-serve station. Keep guests happy and out of the kitchen by setting up a drink and appetizer station away from the prep zone. A small cheese board and a pitcher of mocktails or mulled cider will do the trick.
- Rent extra tables and chairs. Make sure everyone has a comfortable seat and a spot in the conversation. A few rented chairs or folding tables can make a big difference for larger gatherings.
- Create a Thanksgiving playlist. Curate a cozy mix of songs to play from prep time to dessert. It sets the mood and keeps the day festive.
Thanksgiving Leftovers
Just because Thanksgiving is over doesn't mean the deliciousness has to end.
- Share the wealth. Encourage guests to bring containers so they can take home some of their favorite dishes.
- Freeze what you can't finish. If you have more Thanksgiving turkey or sides than you can eat within four days, pack and freeze them for easy meals later.
- Repurpose leftovers. Get creative! Turn turkey into soups, pot pies, sandwiches, egg scrambles, or even fried rice. The classic Thanksgiving leftover sandwich will always be a favorite, but new ideas keep things exciting.
- Check out our favorite leftover recipes below. We've rounded up delicious ways to give your Thanksgiving dishes a second life.
Thanksgiving Leftover Recipes
- Roasted Brussels Sprouts Pasta
- Cranberry Brie Grilled Cheese
- Leftover Mashed Potato Gnocchi
- Mashed Potato Casserole
- Cranberry Sauce Parfait
- Leftover Turkey Salad
- Sweet Potato Croquettes
- Turkey Enchiladas
before you go!
Grab Your Free Thanksgiving Checklists!
Stay organized from prep to cleanup with my free Thanksgiving Checklists Pack - including your Thanksgiving dinner checklist, shopping list, recipe tracker, and day-of Thanksgiving checklist.
This post was originally published in 2022. It has since been updated with better tips and new printables.
Easy Roast Turkey Recipe (Best Juicy Thanksgiving Turkey)
This Easy Roast Turkey Recipe is your foolproof guide to making the best juicy Thanksgiving turkey ever - tender, golden, and bursting with flavor. With just a few simple ingredients, like olive oil (or butter), fresh herbs, and a touch of apple and cinnamon for aroma, you can create a perfectly roasted turkey that's beautifully crisp on the outside and moist inside every time.
Even if it's your first time roasting a turkey, don't worry, this recipe is easy, straightforward, and completely stress-free. With a few simple techniques like patting the turkey dry, roasting at high heat to lock in moisture, and finishing low and slow, you'll get that perfect juicy bird that looks (and tastes) like it came straight out of a magazine.
This roast turkey recipe has been a Thanksgiving favorite for years because it delivers consistent results with minimal fuss. Whether you're hosting a small family dinner or cooking for a crowd, this simple method gives you all the rich flavor and tender texture of a traditional roast turkey - without the complicated brining, basting, or stress.
Why You'll Love This Recipe
- Juicy and tender every time. Roasting at high heat first helps crisp the skin and seal in the juices, while the low and slow finish ensures moist, perfectly cooked meat from edge to center. It's the best roast turkey recipe!
- Simple ingredients, incredible flavor. You only need a handful of ingredients (butter or olive oil, herbs, apple, and cinnamon) to create deep, rich flavor that's both savory and subtly aromatic.
- No complicated prep. There's no need for an overnight brine or complicated seasoning steps. This method keeps things simple and straightforward while still delivering big flavor.
- Perfect for the holidays. This is the Thanksgiving turkey recipe you'll come back to year after year - it's classic, foolproof, and always impressive on the table.
The Secret to the Perfect Roast Turkey
So what's the secret to the perfect roast turkey? It's all about roasting it at a higher heat for a shorter period of time. That's right - you no longer need to spend five hours tending to your bird or pull it out every hour to baste or brine. Just prep it, pop it in the oven, adjust the temperature once midway, and let the oven do the rest. It's truly the easiest and juiciest way to roast a turkey, and the flavor payoff is unbeatable.
I also like to stuff the cavity with apples, a cinnamon stick, and plenty of fresh herbs. Not only does this fill the kitchen with the most incredible aroma, but it also infuses the turkey drippings with deep, rich flavor, which also equals the perfect base for a truly amazing homemade gravy.
Ingredients and Substitutions
To make this delicious roast turkey recipe, you will need the following ingredients (see recipe card below for quantities):
- turkey - Choose a fresh or frozen turkey that's fully thawed before cooking. Plan for about 1 to 1½ pounds of turkey per person. Remove the bag of giblets and turkey neck from inside the cavity before roasting - you'll use them later for homemade gravy.
- olive oil or butter - Either works beautifully for coating the skin of the turkey. Butter gives a richer flavor, while olive oil helps achieve a golden crisp skin.
- salt and pepper - Essential for seasoning.
- aromatics - Stuff the cavity with apple, a cinnamon stick, and plenty of fresh herbs. These add amazing flavor and make the kitchen smell like the holidays. For extra flavor, add in fresh onion, quartered lemon, and parsley.
- apple - Adds subtle sweetness and moisture inside the cavity. You can use pear or orange slices for a different twist.
- cinnamon stick - Infuses gentle warmth and aroma. Optional, but it makes the kitchen smell amazing.
- fresh herbs - Use classic herbs like rosemary, thyme, and sage for turkey.
Equipment
You'll also need measuring cups and spoons, a large roasting pan with rack, twine for tying the legs, basting brush, instant-read thermometer, and aluminum foil for resting the turkey.
Instructions on How to Make the Best Juicy Roast Turkey
- Prep the oven. Preheat oven to 500°F and position the rack on the lowest level.
- Clean and prep the turkey. Remove the bag of giblets and turkey neck from inside the turkey cavity and set aside for gravy or stock. Rinse the turkey inside and out under cold water, then pat it completely dry with paper towels. Place the turkey on a roasting rack set inside a roasting pan, breast side up, and tuck the wings under the body.
- Season the turkey. Generously rub olive oil or softened butter all over the turkey, including under the skin if possible. Season evenly with salt and black pepper, making sure to cover every surface. For even more flavor, sprinkle some chopped herbs (rosemary, thyme, or sage) over the top of the bird if you like.
- Add aromatics. Insert the apple slices, cinnamon stick, and fresh herbs into the cavity of the turkey for subtle aroma and flavor. Tie the turkey legs together with twine to keep the shape even during roasting.
- Roast at high heat. Place the turkey in the oven and roast for 30 minutes at 500°F to crisp the skin and seal in moisture.
- Reduce heat and continue roasting. Lower the oven temperature to 350°F and continue roasting until the internal temperature reaches 165°F (74°C) in the thickest part of the breast meat. For a 14-16 pound turkey, this takes about 2 to 2½ hours total. Use an instant-read thermometer for accuracy. If the top of the turkey starts to brown too quickly, lightly cover it with a foil tent to prevent burning.
- Rest before carving. Remove the turkey from the oven, cover the entire turkey loosely with foil, and let rest for 15-20 minutes to allow the juices to redistribute. Reserve the pan drippings (juices at the bottom of the pan) for homemade gravy.
- Carve and serve. Transfer the turkey to a cutting board or platter, carve, and serve with your favorite holiday sides like mashed potatoes, stuffing, and cranberry sauce.
Homemade Turkey Gravy
This recipe also gives you everything you need to make the best turkey gravy! Almost all the flavor is already right there in the turkey. Just be sure to save the neck and giblets when prepping - you'll need them to make a rich turkey stock. And don't toss those golden pan drippings after roasting, they're liquid gold for gravy. Follow my easy Homemade Turkey Gravy Recipe, and you'll never go back to powdered gravy again. If you're already making a roast turkey dinner, you might as well go all in!
Expert Tip: Use a Meat Thermometer for Perfect Results
Every oven is a little different, and turkey sizes vary. The most reliable way to ensure juicy, perfectly cooked meat is by using a meat thermometer. Check both the thickest part of the breast and the inner thigh - both should register 165°F for doneness.
More Tips and Tricks
- Always thaw a frozen turkey. Always thaw a frozen turkey completely before roasting. One day in the fridge per 4 pounds of turkey is a good rule of thumb. Starting with a cold or partially frozen bird can affect cooking time and evenness.
- Pat the turkey dry for crispy skin. For extra crispy, golden skin, pat the turkey completely dry with paper towels before seasoning. This removes surface moisture so the oil or butter sticks better and helps the skin crisp up beautifully in the oven.
- Start hot, finish low. That initial 500°F roast crisps the skin and locks in juices before the slow roast cooks it evenly.
- Don't overbake. Turkey keeps cooking slightly after it's removed from the oven. Pull it out once it hits 160°F, and it will rise to 165°F while resting.
- Let it rest. Always rest your turkey before carving. It's the secret to juicy meat.
- Add flavor with herbs and aromatics. Herbs like sage, rosemary, and thyme add rich flavor without overpowering the meat.
- Save the drippings. Use the drippings for homemade turkey gravy or to flavor soups and stuffing.
- Planning tip. When planning your holiday season timeline, budget about 15 minutes per pound of turkey for roasting and another 30 minutes for resting and carving. See our Thanksgiving Dinner Prep Guide + Checklists for more planning tips.
Recipe Variations
- Use herb butter. Rub softened garlic herb butter under the skin before roasting for even richer flavor.
- A citrus twist. Add orange or lemon slices to the cavity for a bright, aromatic twist.
- Dry-brine the turkey. Season the bird with kosher salt and refrigerate uncovered overnight for even crisper skin and better flavor.
- Add roasted vegetables. Roast your turkey over a bed of carrots, onions, and celery to create a flavorful base for drippings and gravy.
- Try a smaller turkey breast version. Roast a bone-in turkey breast at 350°F for 1½ to 2 hours for an easier, smaller portion option. See our Easy Juicy Roasted Turkey Breast.
Storage
How to Store
Store leftover turkey in an airtight container in the refrigerator for up to 4 days.
How to Reheat
Reheat slices in the oven at 325°F covered with foil until warmed through, or heat gently in the microwave with a splash of broth to retain moisture.
How to Freeze
Freeze carved turkey meat in airtight bags for up to 3 months. Thaw in the fridge overnight before reheating.
How to Serve
Roast turkey is the centerpiece of any holiday table. Serve with gravy, stuffing, mashed potatoes, cranberry sauce, and roasted vegetables for the ultimate Thanksgiving dinner. For something lighter, pair it with garlic green beans, fall salads, or fresh dinner rolls.
These are my favorite side dishes to serve with roast turkey:
Thanksgiving Side Dishes
If serving this as part of your Thanksgiving feast, explore our collection of classic and creative sides. From creamy mashed potatoes and roasted vegetables to savory stuffing, vibrant salads, and flavorful casseroles, these recipes perfectly complement any main course.
FAQ
Start with a fully thawed turkey, pat it completely dry, and season it generously. Roast at a high temperature first to crisp the skin, then reduce to 350°F to finish cooking evenly. Use an instant-read thermometer, and let the turkey rest before carving. A touch of butter or olive oil, fresh herbs, and aromatics like apple and cinnamon inside the cavity guarantee maximum flavor and moisture every time.
A turkey generally needs 13-15 minutes per pound at 350°F if unstuffed, or about 15-17 minutes per pound if stuffed. So for a 14 to 16-pound turkey, expect around 2½ to 3½ hours total cook time. Always use an instant-read thermometer to confirm doneness - the thickest part of the breast should reach 165°F, and the thigh should reach 175°F. Keep in mind that every oven varies, so begin checking earlier to avoid overcooking. Once done, let the turkey rest for 15-20 minutes before carving to keep it juicy.
Use the regular bake or roast setting, not convection unless specified. The standard bake function ensures gentle, even heat. If using convection roast, reduce the temperature by about 25°F and monitor closely since convection cooks faster.
Both work, but 350°F strikes the best balance between even cooking and golden-brown skin. Roasting at 325°F yields a slightly slower cook, which is gentler but won't crisp the skin quite as well. If you start the turkey at a higher temperature (like 450-500°F for 30 minutes) and then lower it to 350°F for the remainder, you'll get the perfect combination: browned, crispy skin and moist, tender meat underneath.
The sweet spot is 350°F. At this temperature, the turkey cooks through evenly without drying out the white meat. Starting high (around 450°F for 30 minutes) helps brown the skin quickly, then lowering to 350°F allows the interior to cook slowly and stay juicy. Remove the turkey when the thickest part of the breast reaches 165°F - it will rise a few degrees while resting to finish perfectly.
You don't need to. Adding water or stock to the pan will create steam, which softens the skin instead of crisping it. For a beautiful roasted turkey, roast it dry - the turkey's natural juices will drip into the pan, creating flavorful drippings you can use for gravy later.
Place the turkey on the lowest oven rack, ensuring the top is centered and has enough clearance for air to circulate. This helps the legs cook through without burning the top. If using a roasting pan, place the turkey on a roasting rack to lift it above the drippings.
It's best to roast your turkey uncovered so the skin becomes golden and crisp. However, if the bird starts browning too quickly before it reaches temperature, loosely cover it with aluminum foil to prevent over-browning. Some cooks like to tent the turkey for the first hour and uncover it near the end, but roasting uncovered from the start usually gives the most evenly crisp skin.
No lid is needed. You want the hot, dry oven air to circulate freely around the bird to develop crisp, golden skin. Cover the turkey loosely with foil only if the top starts browning too quickly.
No rack? No problem. Layer the bottom of your roasting pan with roughly chopped onions, carrots, and celery, or even roll small balls of foil to lift the turkey slightly. This lets air circulate underneath and keeps the turkey from sitting in its juices while roasting.
The secret lies in three steps: pat the turkey dry, season generously, and roast at two temperatures (a high heat to crisp the skin, then lower to cook through). Basting isn't required if you coat the turkey with enough butter or oil. For extra insurance, you can dry-brine the turkey overnight with salt to lock in moisture before roasting. Always allow the meat to rest so the juices reabsorb before carving.
The key to a juicy turkey is not overcooking and letting it rest. Use a meat thermometer to track the internal temperature and pull the turkey from the oven as soon as the breast reaches 165°F. Rubbing the bird with olive oil or butter helps lock in moisture and encourages browning. Roasting with aromatics (like apples, rosemary, and sage) also keeps the meat flavorful. Letting the turkey rest before carving redistributes the juices for tender, moist slices.
The biggest mistakes are overcooking, not using a thermometer, and skipping the rest time. Other pitfalls include not drying the turkey before roasting (which prevents crisp skin), stuffing it too tightly, or roasting at one constant temperature. Also, avoid opening the oven too often, which lets out heat and extends cooking time.
Don't roast straight from the fridge - let it rest at room temperature for 30-45 minutes first. Don't forget to remove the giblets, don't overstuff the cavity, and don't skip seasoning the skin. Lastly, don't carve the turkey immediately; it needs time to rest so the juices settle back into the meat.
More Turkey Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
This recipe was originally published in 2018, but has since been updated with more content and tips.
Sautéed Green Beans and Mushrooms
Sautéed Green Beans and Mushrooms are a quick and flavorful side dish that's ready in just 25 minutes. Crisp-tender green beans meet golden sautéed mushrooms and fragrant garlic, all tossed in a light soy-balsamic glaze that adds the perfect savory balance. It's simple, fresh, and packed with umami - the kind of vegetable side that tastes restaurant-worthy but is weeknight-easy.
This dish brings together the best of both worlds: everyday simplicity and holiday elegance. It pairs beautifully with anything from roasted chicken and salmon to hearty beef mains and vegetarian dishes. Serve it for Thanksgiving, Christmas, or just because you want a colorful, wholesome veggie on the table that everyone actually wants to eat.
If you love garlicky, buttery sides like my Air Fryer Garlic Green Beans or Balsamic Roasted Carrots, this one's a must-try. The combination of tender green beans, earthy mushrooms, and a hint of tangy sweetness makes it a year-round favorite.
Why You'll Love This Recipe
- Quick, easy, and ready in 25 minutes. With a short blanch and a quick sauté, this recipe delivers incredible flavor in minimal time. It's perfect for busy nights or when you need one more dish for your holiday spread.
- Perfect texture and flavor. The green beans stay crisp-tender while the mushrooms caramelize for rich depth and bite. Garlic, butter, soy sauce, and balsamic vinegar bring everything together in the most delicious way.
- Healthy and versatile. These sautéed vegetables are naturally gluten-free, vegetarian, and packed with nutrients. You can serve them as a light side or toss leftovers into salads, rice bowls, or pasta.
- Simple ingredients, big flavor. You only need a handful of pantry staples (olive oil, butter, garlic, soy sauce, and mushrooms) to create a dish that tastes like it came from a bistro.
Ingredients and Substitutions
To make this delicious Sauteed Green Beans and Mushrooms, you will need the following ingredients (see recipe card below for quantities):
- green beans - Trimmed and blanched until bright green and crisp-tender. You can use French green beans (haricots verts) for a slightly thinner, more delicate texture.
- cremini mushrooms - Meaty and flavorful. White button mushrooms, baby bellas, or sliced portobellos also work well for this mushroom recipe. Make sure to pat them dry before cooking for better browning.
- olive oil and butter - The combination adds richness and helps the mushrooms sear beautifully. You can use all olive oil for a lighter version or all butter for extra flavor.
- garlic - Freshly minced for the best aroma. You can use garlic powder in a pinch.
- soy sauce - Adds a savory umami depth; substitute with tamari for a gluten-free option.
- balsamic vinegar - Balances the saltiness with a hint of tangy sweetness.
- salt and pepper - Enhances flavor and helps draw moisture from the mushrooms.
Equipment
You'll also need measuring cups and spoons, a medium pot for blanching, a large skillet for sautéing, a mixing spoon or spatula, and a colander for draining the beans.
Instructions
- Blanch the green beans. In a medium pot, bring 5 cups of water to a boil over medium-high heat. Add the green beans and blanch for 2-3 minutes until crisp-tender and bright green. Drain immediately and rinse under cold water to stop the cooking process. Set aside.
Blanch or skip it - your choice.
Blanching the green beans first keeps them bright green, crisp-tender, and evenly cooked, but if you're short on time, you can skip it. Just sauté the raw beans for 8-10 minutes before adding the mushrooms. They'll be slightly firmer and less vibrant, but still delicious.
- Sauté the mushrooms. In a large skillet, heat olive oil and butter over medium-high heat until the butter starts to bubble, about 1 minute. Add the mushrooms, salt, and black pepper. Cook without stirring for 2-3 minutes to allow browning, then stir and continue cooking for another 2-3 minutes until golden and tender.
- Add the garlic. Stir in the chopped garlic and sauté for 1-2 minutes until fragrant.
- Combine the vegetables. Add the blanched green beans, soy sauce, and balsamic vinegar. Toss well to combine, then cook for another 2-3 minutes until heated through and coated in sauce.
- Serve. Transfer to a serving dish and serve immediately while warm. Top with toasted almonds, if desired.
Expert Tip: Dry Your Mushrooms Before Cooking
For perfectly browned mushrooms, pat them completely dry with a paper towel before adding them to the pan. Moisture makes them release too much liquid and prevents them from searing and can make them steam instead of brown. Once they hit the hot pan, resist stirring too soon. Let them sit for a couple of minutes to develop that deep, golden color and richer flavor.
More Tips and Tricks
- Blanch first for vibrant color. Quickly boiling and shocking the green beans keeps them crisp and bright instead of dull or soggy. If you're short on time, you can skip it. Just sauté the raw beans for 8-10 minutes before adding the mushrooms. They'll be slightly firmer and less vibrant, but still delicious.
- Don't overcrowd the pan. Give the mushrooms space so they sear instead of steaming. Use a large skillet if needed.
- Adjust seasoning at the end. After adding soy sauce and balsamic vinegar, taste before salting as both add plenty of flavor.
Recipe Variations
- Add onions or shallots. Sauté thinly sliced shallots or red onion with the mushrooms for extra sweetness and depth.
- Make it nutty. Top with toasted almonds, pecans, or walnuts for texture and crunch.
- Spice it up. Sprinkle red pepper flakes or drizzle chili oil for a little kick.
- Add umami depth. Stir in a few drops of Worcestershire sauce or a dash of sesame oil near the end for an extra savory note.
- Make it cheesy. Sprinkle freshly grated parmesan cheese or crumble feta before serving for a more indulgent finish.
- Add citrus brightness. Finish with a squeeze of fresh lemon juice or serve with lemon wedges on the side.
- Roasted version. Toss everything in olive oil, salt, pepper, and garlic, spread on a baking sheet, and roast at 400°F for 18-20 minutes, tossing halfway through, until tender and caramelized.
- Air fryer version. Combine green beans, mushrooms, and seasonings in a bowl, toss well, and air fry at 375°F for 8-10 minutes, shaking the basket halfway. Cooking time may vary depending on the size of your air fryer.
Storage
How to Store
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
How to Reheat
Reheat quickly in a skillet over medium heat for 3-4 minutes or in the microwave until warmed through. Add a drizzle of olive oil if needed to refresh the texture.
How to Freeze
It's best to enjoy this dish fresh, but if you do freeze it, note that the green beans may soften slightly. Reheat directly from frozen in a skillet to help retain texture.
How to Serve
These sautéed green beans and mushrooms go with everything! Try a lean protein like roasted chicken, baked salmon, or tofu for a complete and balanced meal. It's also low in carbs, so it works beautifully with grain-free or lighter dinner spreads. They're an easy side dish that balances rich mains and adds freshness to the plate. Serve them warm, topped with lemon wedges, fresh parsley, or a sprinkle of sea salt for the perfect finish.
These are my favorite dishes to serve with garlic mushrooms and green beans:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
Absolutely! Mushrooms and green beans are a perfect match in both flavor and texture. The mushrooms add a rich, earthy depth, while the green beans bring a fresh, crisp bite. It's a classic pairing you'll find in both Asian-style stir-fries and Western vegetable medleys, and it works for everything from casual dinners to holiday feasts.
Yes, you can - and it's one of the easiest ways to make a flavorful veggie side. Start by sautéing the mushrooms first so they can brown and release their juices, then add the green beans near the end of cooking. This ensures both vegetables cook perfectly without becoming soggy. Add garlic, soy sauce, or balsamic vinegar for a touch of flavor, and you'll have restaurant-quality sautéed green beans and mushrooms in just minutes.
Definitely! Mushrooms go well with almost any vegetable because they add a savory, umami richness that enhances lighter ingredients. Try sautéing mushrooms with asparagus, zucchini, bell peppers, or spinach for variety. They also taste great with root veggies like carrots or sweet potatoes for heartier dishes. When cooking mixed vegetables, always sauté mushrooms first so they have time to caramelize before adding quicker-cooking veggies.
To make green beans taste restaurant-quality, cook them just until tender but still crisp, then toss them in a flavorful sauce or seasoning. Restaurants often use a mix of butter, olive oil, garlic, and soy sauce to bring out the best in green beans. Blanching them first helps retain color and texture. A sprinkle of salt, a drizzle of balsamic vinegar or lemon juice, and some red pepper flakes or toasted nuts at the end make all the difference.
Green beans are versatile and pair well with both herbs and spices. Garlic, onion powder, black pepper, and a little salt are classics. You can also add Italian seasoning, thyme, rosemary, or oregano for a Mediterranean twist. For bolder flavor, try soy sauce, sesame oil, or red pepper flakes. Fresh lemon juice, balsamic vinegar, or a sprinkle of parmesan cheese also brighten them up beautifully.
Green beans and mushrooms make a great base for many dishes. You can toss them into pasta, stir them into fried rice, or serve them alongside roasted chicken, steak, or salmon. They also pair beautifully with grain bowls, mashed potatoes, or a hearty risotto. For a vegetarian meal, serve them over rice or quinoa with a drizzle of sesame oil or tahini sauce for a balanced and flavorful plate.
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Sweet Potato Cake with Cream Cheese Frosting
Sweet Potato Cake is soft, moist, and full of cozy fall flavor. It's made with sweet potato puree, warm spices like cinnamon and nutmeg, and topped with a luscious cream cheese frosting that melts in your mouth. Every bite is fluffy, flavorful, and just sweet enough - like a cross between a spice cake and a carrot cake, but with its own naturally sweet and earthy twist.
This easy fall dessert is perfect for cozy weekends, potlucks, or Thanksgiving gatherings. It's simple to make, yet feels special and festive. The sweet potato puree keeps the cake moist and tender, while the cream cheese frosting adds just the right balance of tang and sweetness. It's the kind of cake that looks rustic and homemade in the best possible way.
This sweet potato cake recipe was inspired by my love for warm, spiced bakes like my Pumpkin Bread and Carrot Cake Muffins. It pairs perfectly with a hot cup of coffee or tea and makes the best fall treat to share with family and friends.
Why You'll Love This Recipe
- Moist, tender, and perfectly spiced. Thanks to the sweet potato puree and a mix of cinnamon, ginger, and nutmeg, this cake bakes up moist, soft, and fragrant every time. It has just the right amount of warmth and sweetness for the season.
- Easy to make from scratch. This recipe uses simple pantry staples and a straightforward mixing method - no fancy tools required. Just mix, bake, and frost! You can even make your own sweet potato puree in minutes.
- Topped with creamy frosting. The smooth, tangy cream cheese frosting complements the sweet, spiced cake beautifully. Add a sprinkle of chopped pecans for texture and a bit of crunch.
- Perfect for any occasion. This sweet potato dessert fits just as easily at a holiday dinner as it does at a fall brunch or weekday treat. It's cozy, classic, and completely irresistible.
Ingredients and Substitutions
To make this delicious Sweet Potato Cake with Cream Cheese Frosting, you will need the following ingredients (see recipe card below for quantities):
- sweet potato puree - Use homemade or store-bought puree. Homemade gives a fresher flavor and easy to make! Just boil or roast sweet potatoes and blend until smooth. You could also use canned sweet potatoes for a shortcut. Just drain them well and puree until smooth in a food processor.
- all-purpose flour - The base of the cake for a soft crumb. You can substitute with a 1:1 gluten-free flour blend if needed.
- baking powder - Helps the cake rise and stay fluffy.
- salt - Balances sweetness and enhances flavor.
- warm spices - Cinnamon, ginger, and nutmeg bring depth and cozy autumn flavor. You can swap these for pumpkin pie spice or allspice if that's what you have on hand. Both blends give the same warm fall flavor profile.
- butter - Adds richness and tenderness to the cake. Make sure it's softened for easy mixing. We also use unsalted butter in the frosting to help create a creamy, spreadable consistency.
- sugar - A mix of white and brown sugar gives the perfect balance of sweetness and subtle caramel flavor. Confectioners' sugar is also usedin this recipe, in the frosting to sweeten and thicken it.
- eggs - Provide structure and moisture.
- vanilla extract - Adds warmth and enhances all the other flavors in both the cake and frosting.
- sour cream - Makes the crumb extra moist and tender without being heavy.
- cream cheese - For the cream cheese frosting. Use block-style cream cheese, not the spreadable kind, for best texture.
- chopped nuts - Add pecans or walnuts for garnish and crunch. This is totally optional though.
Equipment
You'll also need measuring cups and spoons, a 9x9-inch baking pan lined with parchment paper, mixing bowls, an electric hand mixer, a whisk, and a spatula for spreading the frosting.
Instructions
Make the sweet potato puree (if making homemade)
Add 1½ cups peeled and diced sweet potato to a large pot of boiling water. Boil until very tender, about 10-12 minutes. Drain well, then transfer to a food processor or blender and puree until completely smooth. Measure out 1 cup of puree and set aside to cool slightly.
Make the sweet potato cake
- Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg until evenly combined. Set aside.
- Cream the butter and sugars. In a large bowl, add the butter, white sugar, and brown sugar. Beat on medium-high speed with an electric hand mixer until the mixture is light, fluffy, and pale in color, about 3-4 minutes.
- Add the eggs and vanilla. Mix in the eggs and vanilla extract, beating again until the batter looks smooth and creamy.
- Alternate wet and dry ingredients. Add ⅓ of the flour mixture to the wet ingredients and mix on low until just combined. Add ½ of the sour cream and ½ of the sweet potato puree, and mix again on low speed until incorporated. Continue alternating between the flour mixture and the sweet potato mixture, ending with the flour, until everything is fully combined.
- Pour batter. Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later. Pour the wet batter evenly into the prepared baking pan and smooth out the top.
- Bake the cake. Bake in a 350°F preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 5 minutes, then carefully transfer it to a wire rack to cool completely before frosting.
Make the cream cheese frosting
- Combine ingredients. In a large mixing bowl, use an electric mixer to beat the cream cheese, butter, and vanilla together on medium speed until creamy and smooth, about 1 minute. Gradually add the confectioners' sugar, beating until light, fluffy, and fully combined.
- Frost and garnish. Once the cake has cooled completely, spread the frosting evenly over the top with a spatula. Garnish with chopped pecans or your favorite nuts for a little crunch. Slice and serve!
Baking Pan Options and Adjustments
- Sheet cake. Double the recipe and bake in a 9x13-inch pan for 40-45 minutes, for a larger crowd or party dessert.
- Cupcakes. Divide the batter evenly among 12 cupcake liners and bake for 18-20 minutes. Frost as desired once cooled.
- Loaf pan cake. Turn this recipe into a rich, buttery sweet potato pound cake by baking it in two loaf pans instead for 45-55 minutes. Slice thick and serve with a drizzle of maple glaze or a layer of cream cheese frosting.
- Two-tier cake. For a more impressive presentation, divide the batter between two 8-inch or 9-inch round cake pans, bake for 25-30 minutes, and sandwich the frosting between the cake layers.
Expert Tip: Use Room Temperature Ingredients
For the fluffiest, smoothest cake texture, make sure your butter, eggs, and sour cream are all at room temperature before mixing. This helps the batter blend evenly and prevents overmixing - which means no dense cake, just soft, tender crumbs every time.
More Tips and Tricks
- Don't overmix the batter. Once you add the flour, mix only until combined. Overmixing can make the cake dense.
- Make it ahead. Bake the cake the day before, wrap tightly, and frost it the next day. It stays moist!
- Use leftover sweet potatoes. This cake is a great way to use up mashed sweet potatoes from dinner or the holidays.
- Frosting too soft? Chill it for 10 minutes before spreading to help it firm up.
- Love fall flavors? Try sprinkling crushed cookies on top (like gingersnaps or vanilla wafers) for a sweet, crunchy finish.
Recipe Variations
- Use maple syrup. Replace part of the sugar with maple syrup for a deeper, caramel-like sweetness that adds cozy fall flavor and extra moisture to the cake.
- Add chopped nuts. Fold ½ cup of chopped pecans or walnuts into the batter before baking for added crunch.
- Add other mix-ins Try stirring in a handful of shredded coconut or even mini chocolate chips for extra indulgence.
- Use brown butter in the frosting. Brown the butter before making the frosting for a rich, nutty flavor.
- Spice up the frosting. Add a pinch of cinnamon or ground ginger to the cream cheese frosting for an extra layer of warmth.
- Serve without frosting. It's still delicious served plain or with a light dusting of powdered sugar. You can even top it with a maple glaze for a simpler finish.
Storage
How to Store
Cover and store leftover cake in an airtight container in the refrigerator for up to 5 days.
How to Reheat
If you prefer it warm, let slices come to room temperature or warm them slightly in the microwave for a few seconds.
How to Freeze
Freeze unfrosted cake for up to 3 months. Wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before frosting and serving.
How to Serve
This sweet potato cake with cream cheese frosting is delicious on its own or paired with a scoop of vanilla ice cream or a drizzle of caramel sauce. It's perfect for cozy fall evenings, Thanksgiving dessert tables, or as an everyday treat with coffee. The hint of spice and silky frosting make it a cake you'll crave year-round.
These are my favorite drinks to serve with sweet potato cake:
Fall Desserts
Why not create a full autumn dessert spread? Pair these with pumpkin muffins, caramel apple pie, pecan bars, or cinnamon cookies for a cozy, seasonal treat table. These desserts complement each other perfectly with warm fall flavors and a mix of soft, crunchy, and gooey textures.
FAQ
Yes! Sweet potatoes are amazing in baked goods. When mashed or pureed, they add moisture, flavor, and natural sweetness to cakes, muffins, and quick breads. They also pair beautifully with fall spices and creamy toppings like frosting or whipped cream.
Sweet potato cake is a soft, moist dessert made with sweet potato puree, warm spices, and a tender cake base. It's similar to carrot cake or pumpkin bread, but with a richer, naturally sweet flavor from the sweet potatoes. The result is a cozy, lightly spiced cake that's delicious on its own or topped with cream cheese frosting.
Some versions of sweet potato cake are nicknamed "depression cake" because they originated during the Great Depression, when ingredients like butter, milk, and eggs were scarce. Sweet potatoes added moisture and natural sweetness, allowing bakers to make a soft, flavorful cake without expensive ingredients. Today's recipes are more indulgent, but the name nods to that creative, resourceful history.
Sweet potato cake tastes similar to carrot cake - warmly spiced, sweet but not overly sugary, and wonderfully moist. The sweet potato adds a natural earthy sweetness that pairs perfectly with the creamy frosting.
Sweet potato cake is made from a blend of sweet potato puree, flour, butter, sugar, eggs, and spices like cinnamon and nutmeg. These ingredients work together to create a cake that's fluffy yet dense enough to hold its shape, with a flavor that's naturally sweet and aromatic.
To make your sweet potato cake extra fluffy, make sure your ingredients (especially butter, eggs, and sour cream) are at room temperature before mixing. Cream the butter and sugar until light and airy, and avoid overmixing once you add the flour. A little extra baking powder or sifting the dry ingredients can also help give the cake a lighter crumb.
You can make flourless sweet potato cake by using almond flour, oat flour, or coconut flour instead of all-purpose flour. These alternatives create a dense, moist texture that's naturally gluten-free. Keep in mind that you may need to adjust the liquid ingredients to balance the texture.
Yes, you can substitute grated carrots for sweet potatoes to make a variation that's closer to carrot cake. It will be slightly less dense and have a milder flavor, but it still pairs perfectly with cream cheese frosting and the same blend of spices.
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Pesto Roast Chicken (Whole Roast with Basil Pesto)
Pesto Roast Chicken is a simple yet impressive dinner that's full of flavor, color, and aroma. A whole chicken is coated in garlicky basil pesto, stuffed with fresh herbs, and roasted over a bed of caramelized vegetables until the skin turns golden and crisp. Every bite is juicy, tender, and infused with that irresistible pesto flavor - herby, garlicky, and slightly nutty. It's the kind of meal that looks fancy enough for company but is easy enough for a weeknight roast.
Roasting a whole chicken with pesto is a game-changer. The rich, oily texture of pesto locks in moisture, ensuring perfectly juicy meat every time, while the herbs and garlic perfume your kitchen as it cooks. The vegetables roast underneath, soaking up the savory drippings and balsamic glaze for the ultimate one-pan dinner that's hearty, wholesome, and low-effort. This pesto whole chicken is truly a flavor-packed twist on classic roast chicken.
This recipe was inspired by my love for all things pesto (and my obsession with making dinners that double as meal prep). It pairs beautifully with my Garlic Herb Mashed Potatoes or a crisp Beet Salad for a balanced meal that feels rustic and restaurant-worthy. Whether you're cooking for Sunday dinner or a cozy gathering with friends, this pesto roast chicken will absolutely steal the show.
The best roast chicken I have ever made!
- Kathryn ★★★★★
Why You'll Love This Recipe
- The most tender, juicy, and crispy chicken. This pesto roast chicken is everything you crave in a perfect chicken dinner - juicy and tender on the inside, with crispy, golden-brown skin that locks in all the flavor. Every bite melts in your mouth, bursting with the herby richness of basil pesto.
- Made with simple ingredients that deliver big flavor. You don't need anything fancy to make this whole roast chicken taste incredible. A few pantry staples (olive oil, pesto, herbs, and seasoning) bring out the natural flavor of the chicken in the most delicious way. Add a bed of roasted vegetables underneath, and every bite becomes a mix of savory, herby, and slightly sweet goodness.
- A bed of roasted vegetables that steals the show. The brussels sprouts, carrots, and sweet potatoes aren't just side characters here, they soak up all the drippings and pesto juices from the chicken, becoming caramelized, flavorful, and just as irresistible. It's a wholesome, one-pan dinner that feels both comforting and elegant.
- Easy dinner idea. With just a few ingredients, you can roast a whole chicken that feels restaurant-worthy with minimal prep. Leftovers are also delicious shredded over pasta, tossed in salads, or stuffed into wraps for easy lunches.
Ingredients and Substitutions
To make this easy Pesto Whole Chicken, you will need the following ingredients (full quantities in the recipe card below):
- whole chicken - Use a 3-4 pound whole chicken, cleaned and patted completely dry. This size roasts evenly and stays juicy.
- olive oil - Helps the skin turn golden and crisp in the oven. It also helps the vegetables crisp up and roast evenly. Substitute with vegetable oil if needed.
- salt and pepper - Essential for seasoning and enhancing all the flavors.
- paprika - Adds a subtle smoky flavor and beautiful color to the chicken skin.
- basil pesto - Use either homemade pesto or store-bought. For a twist, try kale or spinach pesto.
- fresh herbs - Fresh thyme or rosemary tucked inside the cavity infuse the roast with aroma and earthy flavor.
- onion - Adds moisture and a hint of sweetness to the cavity while roasting.
- vegetables - We used brussels sprouts, carrots, and sweet potatoes for a hearty, colorful base. Trim and halve the brussels sprouts for even roasting, and cut the carrots into 1-inch pieces. Feel free to mix it up with your favorite veggies, or roast the chicken on its own for a simpler version.
- balsamic vinegar - Adds tangy depth and enhances the caramelized flavor. You can leave this out if you prefer.
Equipment
You'll also need measuring cups and spoons, mixing bowl, a baking tray or roasting pan, a basting brush, kitchen twine (for trussing), and an instant-read thermometer to ensure the chicken reaches perfect doneness.
Instructions
- Prepare the chicken. Use a paper towel to pat the whole chicken completely dry. Generously rub olive oil, salt, pepper, paprika, and pesto evenly over the entire bird, inside and out. Let it rest for at least 30 minutes or refrigerate overnight. If refrigerating, bring the marinated chicken to room temperature before cooking - this helps the meat stay tender and juicy.
- Stuff with aromatics. Stuff the cavity of the chicken with thyme sprigs and onion halves to infuse flavor from the inside out as it roasts.
- Prepare the vegetables. In a large mixing bowl, combine brussels sprouts, carrots, and sweet potatoes with vegetable oil, salt, pepper, and balsamic vinegar. Toss well to coat the vegetables evenly.
- Arrange in the pan. Spread the vegetables evenly in a 2.5-quart casserole dish or roasting pan. Place the whole chicken, breast side up, on top of the vegetables so the juices baste them as it cooks.
- Roast the chicken. Bake the chicken in a 425°F (220°C) preheated oven for 20 minutes until lightly browned. Reduce the oven temperature to 375°F (190°C) and continue baking for 1 to 1½ hours, depending on the size of the chicken, until the internal temperature reaches 165°F (74°C). Check doneness by inserting a meat thermometer into the thickest part of the breast or thigh.
When roasting a whole chicken, plan for about 18-20 minutes per pound at 375°F. This simple rule helps you estimate cooking time accurately so your chicken stays perfectly juicy and cooked through every time.
- Optional broil for crispy skin. For extra crispy and golden-brown skin, turn the broiler to high and broil for an additional 5 minutes, watching closely to avoid burning.
- Rest before serving. Remove the pan from the oven and let the chicken rest at room temperature for 15 minutes before carving. This allows the juices to redistribute for perfectly tender meat.
Expert Tip: Pat the Chicken Dry for Crisp Skin
Before spreading on the pesto, pat the chicken completely dry with paper towels, especially under the wings and around the legs. This step helps the oil and pesto stick better, giving you that beautiful, golden-brown chicken skin that crisps up perfectly in the oven.
More Tips and Tricks
- Use good pesto. The flavor of your chicken depends heavily on your pesto. Homemade is best, but a quality store-bought one works too. We used our easy 5 minute Homemade Basil Pesto.
- Make your own pesto. It's easy to make homemade pesto in a food processor - just blend fresh basil, garlic cloves, Parmesan, pine nuts, and olive oil until smooth. The fresh flavor takes this mixture to the next level.
- Roast on a rack. Elevating the chicken helps the heat circulate and keeps the bottom from steaming.
- Don't skip resting. Resting lets the juices redistribute, keeping the meat tender and juicy.
- Save the drippings. The pan juices make an incredible sauce for drizzling over the carved chicken.
- Save the bones. After carving, save the bones to make a flavorful chicken soup or broth. The roasted flavor gives your stock incredible depth.
Recipe Variations
- Add more pesto flavor. Brush the chicken with extra pesto halfway through roasting for an extra burst of herby goodness.
- Garlic butter version. Combine equal parts pesto and garlic herb butter for a richer coating and extra shine.
- Add lemon. Mix a tablespoon of lemon juice into the pesto for a brighter, zesty flavor.
- Swap with herb pesto. Swap basil pesto for parsley, oregano, or rosemary pesto for a different herbal note.
- Make a spatchcocked version. Butterfly the chicken to reduce the cooking time to 40-45 minutes for a quicker dinner. See our tips for making Spatchcock Chicken.
- Pesto salmon. Try the same pesto mixture on salmon for a quick, protein-packed dinner. Roast at 400°F for about 12-15 minutes until flaky and tender.
- Pesto chicken breasts. Not in the mood to roast a whole bird? Use skinless chicken breasts instead. Simply coat them with basil pesto and bake at 400°F for 25-30 minutes until cooked through.
Storage
How to Store
Keep leftover pesto chicken in an airtight container in the refrigerator for up to 3-4 days.
How to Reheat
Reheat in a 350°F oven for 10-15 minutes, covered with foil to retain moisture. You can also shred and reheat in a skillet with a drizzle of olive oil.
How to Freeze
Freeze shredded or whole portions in freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating. Freezing leftovers makes it easy to throw into Leftover Rotisserie Chicken Recipes.
How to Serve
This pesto roast chicken pairs perfectly with roasted vegetables, mashed potatoes, or a fresh green salad. Serve it with crusty bread to soak up the pesto pan sauce, or toss the leftovers into pasta, grain bowls, or sandwiches for quick, flavorful meals throughout the week. It's a truly versatile dish that transforms simple ingredients into something special.
These are my favorite side dishes to serve with pesto chicken:
Side Dishes for Chicken
Looking for the perfect accompaniments to your chicken dinner? From roasted vegetables and fresh salads to creamy mashed potatoes and flavorful grains, our collection of sides has something for every type of chicken recipe.
FAQ
Yes! Pesto is a fantastic pairing with roast chicken. Its blend of basil, garlic, Parmesan, and olive oil adds a burst of herby, savory flavor that seeps into the meat as it cooks, creating a juicy and aromatic roast.
For the best flavor, spread pesto before roasting so it can infuse the chicken as it cooks. You can also add a fresh spoonful afterward for extra brightness and aroma.
Absolutely. Store-bought pesto can be used straight from the jar - just give it a stir first. For more depth, mix in a spoonful of olive oil or a squeeze of lemon before using.
Good-quality pesto doesn't need much! But for extra richness, you can mix in a splash of lemon juice, olive oil, or grated Parmesan to balance the flavor.
It depends on your taste! Green pesto (basil-based) has a bright, fresh, herby flavor, while red pesto (made with sun-dried tomatoes) is richer and slightly smoky. Both work wonderfully with chicken.
To make pesto chicken, simply coat the chicken in pesto before roasting, grilling, or baking. The oil in the pesto helps crisp the skin while the basil and garlic infuse deep flavor into the meat.
Preheat your oven to 400°F (200°C), coat the chicken with pesto, and roast until the internal temperature reaches 165°F (74°C). For whole chickens, this takes 1-1½ hours; for pieces, about 25-35 minutes.
A higher temperature like 400-425°F produces crispier skin and juicy meat. Lower temperatures (350°F) are better for larger birds or slower roasts.
Roast the chicken uncovered to achieve crispy, golden-brown skin. If the pesto starts to darken too quickly, tent it loosely with foil halfway through cooking.
Absolutely! You can skip the vegetables completely and follow recipe as written (omitting the veggies).
Traditionally, pesto is served with pasta (most famously trofie or linguine) but it also pairs beautifully with chicken, seafood, potatoes, and roasted vegetables.
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Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
This recipe was originally published in 2021. It has since been updated with new content.
Balsamic Roasted Beets and Carrots
Balsamic Roasted Beets and Carrots are the perfect combination of sweet, savory, and caramelized goodness. Oven-roasted to golden perfection, this colorful side dish brings out the natural sweetness of earthy beets and tender carrots, all coated in a glossy balsamic glaze that's tangy and rich. It's wholesome, flavorful, and so easy to make with just a few simple ingredients.
This beet and carrot recipe is a delicious way to elevate everyday vegetables into something special - ideal for weeknight dinners or holiday gatherings. The balsamic vinegar adds a beautiful depth of flavor while olive oil keeps everything crisp and caramelized. And if you're in the mood to take it up a notch, drizzle the veggies with a quick tahini dressing for a creamy, nutty finish that's simply irresistible.
Best of all, this dish is naturally vegan, gluten-free, and absolutely packed with color and flavor. You can serve it warm right out of the oven or at room temperature - it's just as good either way.
Why You'll Love This Recipe
- Simple ingredients, big flavor. All you need are carrots, beets, olive oil, and balsamic vinegar, yet the result tastes like something straight out of a restaurant. The balance of sweet and tangy makes every bite delicious.
- Caramelized and tender. Roasting brings out the natural sweetness in beets and carrots, giving them that irresistible golden, caramelized edge while keeping the centers soft and perfectly cooked.
- Healthy and colorful. Packed with fiber, vitamins, and antioxidants, this dish is as nourishing as it is beautiful. It adds a pop of color and freshness to any dinner table.
- Versatile and make-ahead friendly. Enjoy these roasted vegetables hot, warm, or cold. They store well and can easily be prepped ahead for busy weeknights or holiday meals.
Ingredients and Substitutions
To make this delicious Balsamic Roasted Beets and Carrots, you will need the following ingredients (see recipe card below for quantities):
- carrots - Choose medium carrots, peeled and cut into 1-inch pieces for even roasting. You can also use rainbow carrots for extra color and sweetness, or baby carrots for convenience.
- beets - Peel and cut into ¾-inch pieces so they roast evenly with the carrots. Red beets, golden beets, or Chioggia beets all work beautifully.
- olive oil - Use a good-quality extra virgin olive oil for the best flavor and caramelization.
- balsamic vinegar - Adds tangy sweetness and helps the veggies develop that gorgeous glaze. Substitute with red wine vinegar or honey balsamic if preferred.
- salt - Essential for balance and to bring out the vegetables' natural sweetness. Adjust to taste after roasting.
- black pepper - Adds subtle spice and depth. Freshly ground pepper works best.
- Italian seasoning - A simple mix of herbs like thyme, rosemary, oregano, and basil adds savory, aromatic flavor.
- parsley or dill - Fresh herbs make the dish pop with color and brightness.
Optional Tahini Dressing
- tahini - Adds creaminess and a nutty flavor that pairs perfectly with roasted vegetables.
- olive oil - Smooths out the dressing for a silky finish.
- balsamic vinegar - Ties the dressing to the roasted veggies for flavor consistency.
- Dijon mustard - Adds tang and depth.
- lemon juice - Brings freshness and balances the richness.
- water - Helps thin the dressing to your preferred consistency.
Equipment
You'll also need measuring cups and spoons, a large mixing bowl, a baking sheet, parchment paper, and a spatula or tongs for flipping halfway through roasting.
Instructions
- Season the vegetables. In a large mixing bowl, combine the carrots, beets, olive oil, balsamic vinegar, salt, pepper, and Italian seasoning. Toss well until the vegetables are evenly coated.
- Roast the vegetables. Spread the carrots and beets in a single layer on a large baking sheet. Roast in a 400°F preheated oven for 35-40 minutes, flipping once halfway, until fork-tender and caramelized at the edges.
- Make the tahini dressing (optional). While the vegetables are roasting, whisk together the tahini, olive oil, balsamic vinegar, Dijon mustard, lemon juice, and water in a medium bowl until smooth. Adjust the consistency by adding more water if too thick.
- Assemble and garnish. Transfer the roasted vegetables to a serving platter. Drizzle with tahini dressing or serve on the side. Garnish with fresh parsley or dill.
- Serve. Serve warm or at room temperature.
Air Fryer Instructions
To make roasted beets and carrots in the air fryer, preheat to 375°F (190°C). Toss the vegetables with olive oil, balsamic vinegar, salt, pepper, and seasoning, then arrange them in a single layer in the basket (work in batches if needed). Air fry for 18-20 minutes, shaking halfway through, until tender and caramelized.
Expert Tip: Cut Evenly for Perfect Roasting
To make sure your vegetables roast evenly, cut the beets slightly smaller than the carrots since they're denser and take longer to cook. This ensures both come out perfectly tender at the same time with those irresistible caramelized edges.
More Tips and Tricks
- Use parchment paper. It prevents sticking and makes cleanup a breeze.
- Don't overcrowd the pan. Give the vegetables room to roast. If they're piled up, they'll steam instead of caramelize.
- Flip halfway. Turn the vegetables once during roasting to help them brown evenly on all sides.
- Add a touch of sweetness. For extra caramelization, drizzle with a teaspoon of honey or maple syrup during the last 10 minutes of roasting.
- Roast at the right temperature. 400°F is ideal for crispy edges and tender centers - high enough to brown, low enough to cook through.
Recipe Variations
- Add honey. Add 1 tablespoon honey to the balsamic mixture for extra sweetness and shine.
- Garlic herb roasted. Toss in 2 minced garlic cloves and extra rosemary for a fragrant, savory twist.
- Swap with citrus. Replace balsamic vinegar with fresh orange juice and zest for a bright, citrusy flavor.
- Maple Dijon twist. Combine 1 tablespoon maple syrup with 1 teaspoon Dijon mustard for a sweet-savory glaze.
- Tahini drizzle. Top with the tahini dressing (recipe included) or Greek yogurt for creaminess.
- Add other veggies. Mix in parsnips, sweet potatoes, or turnips for extra color and texture.
Storage
How to Store
Allow roasted carrots and beets to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
How to Reheat
Reheat in a 400°F oven for 10 minutes or in the air fryer at 375°F for 3-5 minutes until warmed through and crisp at the edges. You can also reheat in the microwave for a quick option, though the texture will be softer.
How to Freeze
Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. Reheat directly from frozen - no thawing needed!
How to Serve
These balsamic roasted beets and carrots are perfect for any occasion. Serve them as an easy side dish alongside roasted chicken, beef tenderloin, salmon, or lentil stew for a complete meal. For a vegetarian meal, toss them into quinoa bowls or serve them over hummus with pita bread. They're also a colorful addition to your holiday spread and pair beautifully with creamy mashed potatoes or fresh salads.
These are my favorite main dishes to serve with these roasted veggies:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
You can do either! Peeling before roasting gives a cleaner look and slightly smoother texture. If you prefer less prep, roast them with the skin on. The skins will slip off easily once cooled.
Yes, it's best to peel beets before roasting to remove the tough outer skin. Once roasted, they'll be tender, sweet, and easy to eat.
After boiling or roasting, use a paper towel or your fingers to rub off the skin - it slips right off when the beets are warm. For this recipe, peel them raw with a vegetable peeler before roasting for clean cuts and even color.
At 400°F, roast for about 35-40 minutes, flipping halfway through. The carrots should be tender and the beets caramelized at the edges.
Carrots cook faster than beets because they're less dense. To make sure everything roasts evenly, cut the beets into smaller pieces (about ¾-inch), or into sliced beets, and the carrots into slightly larger pieces (about 1 inch).
Absolutely! Add root vegetables like parsnips, sweet potatoes, or potatoes. Just keep the pieces about the same size so they roast evenly.
It's creamy, nutty, and slightly tangy from the balsamic vinegar and lemon juice. It gives the perfect contrast to the sweet, roasted vegetables.
Fresh herbs like fresh thyme, fresh rosemary, dill, or parsley pair beautifully with roasted beets and carrots. For dried herbs, Italian seasoning works great because it includes thyme and oregano - two herbs that enhance the natural sweetness of roasted vegetables.
Cumin, coriander, smoked paprika, and thyme all complement the natural sweetness of beets and carrots. For more warmth, try adding a pinch of cinnamon or nutmeg.
They're delicious alongside roasted meats, salmon, or vegetarian mains like quinoa bowls or lentil salads. Try pairing them with creamy mashed potatoes, grain bowls, or tahini sauce for a balanced meal.
More Roasted Vegetable Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Easy Air Fryer Green Beans
Easy Air Fryer Green Beans are the ultimate quick and flavorful side dish - tender, crisp, and bursting with garlicky goodness. Made with a simple mix of soy sauce, garlic, and balsamic vinegar, these roasted garlic green beans hit all the right notes: tangy, savory, and just a touch sweet. Plus, they are ready in just 10 minutes!
Whether you're serving them for a busy weeknight dinner or a stress-free side at a big holiday dinner spread like Thanksgiving, these air fryer green beans deliver on both flavor and convenience. You'll love how the air fryer gives them that irresistible, roasted texture without heating up the oven. Plus, if you don't have an air fryer, don't worry - I've included oven-roasted green bean instructions too.
This is one of those simple veggie sides that everyone loves. They're crispy, savory, a little tangy, and completely addictive. Once you taste them, you'll never go back to steamed green beans again!
Why You'll Love This Recipe
- Quick and easy to make. These air fryer garlic green beans come together in under 15 minutes with just one bowl and minimal prep. It's a total lifesaver when you need a healthy and easy side dish fast.
- Crispy texture, roasted flavor. Cooking green beans in the air fryer (or oven) gives you that perfectly crisp-tender bite and delicious roasted garlic flavor - no soggy beans here!
- Healthy and delicious. With just a touch of oil and plenty of seasonings, these green beans are light, nutritious, and packed with flavor. It's a veggie side you'll actually crave!
- So flavorful. This air fryer recipe is inspired by Asian sambal green beans, known for their irresistible flavor and perfectly crisp-tender texture. The air fryer gives you that same delicious crunch in a fraction of the time, and no wok or deep frying required.
- Perfect for any meal. Whether it's a weeknight dinner, a holiday side, or a healthy snack, these easy green beans pair beautifully with everything from chicken and steak to salmon and tofu.
Ingredients and Substitutions
To make these delicious and easy Air Fryer Green Beans, you will need the following ingredients (see recipe card below for quantities):
- green beans - Use fresh green beans or French green beans (haricots verts) for a more delicate texture. Make sure to trim the stem end or any tough stems before cooking and wash them well. Frozen green beans work too but may be softer.
- garlic - Fresh minced garlic gives the best flavor, but you can substitute with ½ teaspoon garlic powder if needed.
- vegetable oil - Helps the beans crisp up. You can also use olive oil or avocado oil.
- sesame oil - Adds a nutty depth of flavor and pairs perfectly with soy sauce.
- Italian seasoning - A simple mix of herbs that complements the garlic and sesame flavors. You can also use oregano or thyme.
- Worcestershire sauce - Adds umami and depth. Use soy sauce or tamari for a vegetarian version.
- balsamic vinegar - Gives the beans a tangy balance and a hint of sweetness.
- soy sauce - Adds saltiness and umami richness. Use low-sodium if preferred.
- black pepper - For a bit of spice and balance. Add to taste or swap for crushed red pepper if you like heat.
Equipment
You'll also need measuring cups and spoons, a mixing bowl, tongs, and an air fryer (or a baking sheet if roasting in the oven).
Instructions
- Prep. Wash and trim the green beans, then pat them dry with a paper towel. Place them in a large mixing bowl and add all remaining ingredients. Toss well to evenly coat the beans in the seasoning mixture.
- Cook. Transfer the green beans into the air fryer basket and cook at 350°F for 10 minutes, until tender but still slightly crisp. Shake the basket halfway through cooking to help them brown evenly.
Oven Instructions
No air fryer? No problem! Spread the green beans evenly on a baking sheet and roast at 400°F for 15-20 minutes, tossing halfway through, until they're crisp, tender, and lightly browned.
Expert Tip: Don't Overcrowd the Basket
Give your green beans a little breathing room! Spacing them out in the air fryer basket helps them roast evenly and get that perfect crisp edge. If you crowd them, they'll steam instead of roast - so cook in batches if needed.
More Tips and Tricks
- Pat them dry. After washing, make sure to thoroughly pat your green beans dry with paper towels before seasoning. Moisture prevents them from crisping properly.
- Preheat your air fryer. A preheated air fryer helps the beans start roasting immediately and develop a better sear.
- Mind your air fryer size. The size of your air fryer will affect how many green beans you can cook at once. Don't overcrowd the basket - air circulation is key for perfectly air-fried veggies.
- Shake halfway through. Give the basket a good shake about 5 minutes in to ensure the beans cook evenly on all sides.
- Adjust seasoning to taste. Feel free to add a sprinkle of Parmesan, chili flakes, or toasted sesame seeds before serving.
- Make them in the oven. No air fryer? Roast the green beans on a baking sheet at 400°F for 15-20 minutes, tossing halfway through, until crisp and lightly browned.
- Repurpose the sauce. The balance of tangy, sour, savoury and sweet flavours in the sauce make it an excellent choice to use for any roasted vegetable such as brussels sprouts, potatoes, butternut squash and more.
Recipe Variations
- Add toppings, These green beans are delicious just the way they are. You could also add some toppings if you please. Some great options are crushed peanuts or pecans, and crispy bacon.
- Use garlic butter. Swap the sesame oil for melted butter and toss the beans in garlic butter right after cooking.
- Make the spicy. Add a pinch of red pepper flakes or drizzle with sriracha for a little kick.
- Add parmesan. Sprinkle with grated Parmesan cheese before air frying for a cheesy, crispy finish.
- Give them an Asian-style. Add a touch of hoisin sauce, sesame seeds, and a drizzle of soy sauce for bold umami flavor.
- Honey balsamic. Mix a teaspoon of honey with the balsamic vinegar for a sweet-tangy glaze.
- Lemon finish. Add freshly grated lemon zest and a squeeze of fresh lemon juice for a bright, fresh twist.
Storage
How to Store
Let green beans cool completely before transferring them to an airtight container. Store in the fridge for up to 4 days.
How to Reheat
Reheat leftover green beans in the air fryer at 350°F for 3-5 minutes until hot and crisp. You can also use the microwave for 30 seconds to 1 minute, but the air fryer gives the best texture.
How to Freeze
Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Reheat directly from frozen in the air fryer until hot and crisp.
How to Serve
These air fryer green beans go with just about anything! They're perfect alongside roast chicken, baked salmon, or even tofu stir fry. I also love serving them with mashed potatoes and gravy or next to a cozy casserole for a hearty family dinner.
These are my favorite dishes to serve air fryer garlic green beans with:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
Green beans cook quickly in the air fryer, about 8 to 10 minutes at 400°F is all it takes. The result is perfectly tender green beans with lightly blistered, crispy edges and a delicious roasted flavor. For extra-crispy results, give the basket a good shake halfway through cooking so the beans cook evenly. If your air fryer tends to run hot or you like them extra charred, check around the 7-minute mark to prevent overcooking.
At 400°F, green beans take about 8-10 minutes in the air fryer or 15-20 minutes in the oven, depending on their thickness. The air fryer gives you faster, crispier results, while the oven version offers a slightly deeper roasted flavor.
It depends on what you're going for! Steamed green beans are soft, tender, and mild which is great for salads or classic side dishes. Air fryer green beans, on the other hand, are crispy, flavorful, and lightly charred, with a texture similar to roasted vegetables. Air frying also locks in more flavor since the garlic and seasonings caramelize instead of washing away in water.
The best cooking method really depends on your goal - but air frying is one of the easiest ways to get crispy, flavorful vegetables without excess oil.
Absolutely! Air frying vegetables is one of the best ways to make them taste amazing. The hot air circulation crisps them up without needing a ton of oil, making it a healthier option than frying. Vegetables like green beans, Brussels sprouts, broccoli, and carrots cook evenly and get deliciously roasted edges in just minutes. It's fast, easy, and the cleanup is minimal - what's not to love?
Yes, they're so good! Air fryer green beans are crispy on the outside, tender inside, and infused with whatever seasonings you add - especially garlic, soy sauce, and a splash of sesame oil. They're simple, flavorful, and a perfect quick side dish for just about any meal. Once you try green beans in the air fryer, you may never go back to boiling or steaming them again.
Definitely. Air fryer green beans are one of the healthiest veggie sides you can make. They're low in calories, packed with fiber, and full of vitamins like A, C, and K. Because they're cooked with minimal oil, they stay light and nutritious while still tasting indulgent. Plus, the air fryer locks in more nutrients than boiling since there's no water to leach them out.
Yes! The air fryer gives green beans a lightly crisp exterior with tender insides - the best of both worlds. They won't be crunchy like chips, but you'll get that satisfying roasted texture with a golden, caramelized finish. For the crispest results, make sure to pat the green beans dry before tossing with oil and garlic, and don't overcrowd the air fryer basket so the hot air can circulate evenly.
More Green Bean Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
This recipe was originally published in 2020 but has since been updated with new content.
Easy Thanksgiving Menu (with Printable Menus!)
Tired of searching the internet for a collection of recipes to serve at your holiday dinner this year? Look no further! I have compiled the perfect Thanksgiving menu for you, all in one place.
Planning your Thanksgiving menu doesn't have to be stressful! Whether you're hosting your first big dinner, you're a seasoned Thanksgiving pro, or you're just tired of searching the internet for recipes, this easy Thanksgiving menu has everything you need for a seamless, delicious holiday meal. From the juiciest roast turkey and cozy make-ahead side dishes to festive fall desserts, we've got all your bases covered - plus free printable Thanksgiving menus to make planning even easier.
Think of this as your one-stop shop for curating the perfect Thanksgiving dinner menu. You'll find inspiration for every part of the meal - from savory mains to sweet endings - all organized so you can pick and choose, mix and match, or simply print one of our ready-made menus below.
Whether you're feeding a small group, sticking to the classics, or looking for a stress-free make-ahead plan, there's a printable menu here for you. Let's dive in and start planning your best Thanksgiving yet!
[feast_advanced_jump_to]The Ultimate Thanksgiving Menu at a Glance
Not sure where to start? We've made it easy for you! Download our free printable Thanksgiving Menu Pack - a beautifully designed 5-page PDF that includes five themed Thanksgiving menus to fit every hosting style.
Each Thanksgiving day menu is perfectly balanced with mains, sides, and desserts that complement each other, so all you have to do is choose your favorite and start cooking!
What's Inside the Printable Pack:
- Traditional Thanksgiving Dinner - Classic Thanksgiving recipes for the ultimate holiday feast with turkey, gravy, stuffing, and pie.
- Make-Ahead Thanksgiving Menu - Dishes you can prep days in advance for a stress-free dinner.
- Small Family Thanksgiving Menu - Scaled for smaller gatherings without sacrificing flavor.
- Vegetarian Thanksgiving Menu - Cozy, hearty dishes full of fall produce (no turkey needed!).
- Simple No-Fuss Thanksgiving Menu - All the classics, streamlined for easy cooking.
now available!
Free Printable Thanksgiving Menu Pack!
Plan your holiday dinner with ease! Get all 5 curated menus sent straight to your inbox.
The printable menus are just a starting point! Keep scrolling to explore even more recipes below, from mains and sides to desserts and more, so you can build your own perfect Thanksgiving spread.
Classic Thanksgiving Mains
The main event deserves a lot of love - and these recipes deliver. Whether you're going classic and roasting a tender Thanksgiving turkey with garlic, onion, salt, pepper, and a hint of nutmeg, or serving something unexpected for the fan of turkey alternatives (like ham or vegetarian mains), these dishes make every Thanksgiving table shine.
Roast Turkey Recipes
The secret to a perfectly juicy Thanksgiving turkey is all in the seasoning - think butter, garlic, and plenty of herbs for deep flavor. Serve it with homemade gravy made from rich drippings and a splash of spice for warmth.
- Easy Roast Turkey Recipe (Best Juicy Thanksgiving Turkey)
- Instant Pot Whole Turkey
- Easy Juicy Roasted Turkey Breast
- Sheet Pan Thanksgiving Dinner
Alternative Mains (Ham, Chicken, Vegetarian Options)
Looking for something different? Try a baked ham with orange glaze, roasted beets with goat cheese, or a creamy cauliflower gratin - comforting, festive, and easy to prep ahead.
- Holiday Glazed Baked Ham
- Dutch Oven Whole Roast Chicken
- Pumpkin Lasagna with Ricotta and Spinach
- Crispy Roasted Spatchcock Chicken (Butterflied Chicken)
Easy Thanksgiving Starters
Kick off your feast with something light, seasonal, and delicious. These Thanksgiving starters set the tone for the meal ahead - simple enough to prepare while the turkey cooks, yet elegant enough to make your table feel special. From cozy soups to crisp salads, these appetizers add color and texture to your table without too much work.
Warm up your guests with comforting Thanksgiving soups or crisp, fresh salads like crreamy butternut squash soup with a drizzle of honey, or a cozy kale salad or shaved brussels sprouts salad that balances richness with freshness. Most of these easy starters can be prepped ahead and tucked into the fridge - perfect for a calm Sunday cooking session before the big day.
Thanksgiving Soups
Fresh Fall Salads
- Pomegranate Pear Salad with Walnuts
- Apple Walnut Salad with Balsamic Vinaigrette
- Fall Harvest Salad with Butternut Squash and Apple
- Shaved Brussels Sprout Salad
Easy Thanksgiving Side Dishes
No Thanksgiving feast is complete without a lineup of comforting, crowd-pleasing side dishes. From creamy mashed potatoes or sweet potatoes and roasted squash to buttery homemade dinner rolls and sweet cornbread, to sweet potato casserole topped with gooey marshmallows, and crispy green bean casserole baked to perfection or crispy roasted vegetables, these recipes are truly the heart of the feast.
Mix and match your favorites, or build your own custom side spread from the ideas below.
Expert Tip: Prep Your Sides Ahead
Planning ahead? Many of these can be made a day or two in advance - ideal for a stress-free holiday prep.
Potato Sides (Mashed, Roasted)
- The Best and Creamiest Mashed Potatoes
- Roasted Garlic Parmesan Baby Potatoes
- Creamy Potatoes Au Gratin
- Garlic Herb Mashed Potatoes
Sweet Potato Sides
Squash and Root Vegetables
Brussels Sprouts Sides
Vegetable Sides (Green Beans, Carrots, Corn)
- Roasted Fall Vegetables (Easy One Pan Harvest Vegetables)
- Green Beans Almondine
- Roasted Carrots
- Best Creamed Spinach (Steakhouse Style)
- Sautéed Garlic Green Beans
- Creamed Corn
Stuffing
Bread
Don't forget to add a basket of biscuits or cornbread to your dinner table - both soak up gravy beautifully and bring that classic Southern touch to the feast.
Casseroles and Bakes
Comfort food fans, this section's for you. From golden-topped mac and cheese recipes to savory vegetable bakes layered with bacon, onion, and garlic, these dishes are cozy, creamy, and perfectly at home on your Thanksgiving menu.
Thanksgiving Sauces and Gravy
No holiday plate is complete without something rich and saucy to tie it all together. Whether it's classic turkey gravy, a flavorful pan sauce, or a bright, tangy cranberry sauce, these recipes bring everything on your plate to life. You'll find make-ahead options too, so there's no last-minute stress at the stove.
- Classic Homemade Turkey Gravy (from Drippings or Broth)
- Easy Make-Ahead Cranberry Sauce
- Jellied Cranberry Sauce
- Mushroom Gravy
Thanksgiving Desserts to End on a Sweet Note
After the turkey and trimmings, it's time for something sweet. From traditional pumpkin pie and pecan pie to indulgent cheesecakes and seasonal cookies full of fall spice, these Thanksgiving desserts are the perfect grand finale to your feast. Each one brings cozy fall flavors and just the right amount of wow factor for your guests at the holiday table.
Thanksgiving Pies (Pumpkin, Apple, Pecan)
Cakes and Cheesecakes
Cookies and Bars
Thanksgiving Leftover Recipes
Keep the celebration going with these creative Thanksgiving leftovers ideas that give your feast a second life the next day. From hearty soups and sandwiches to cozy casseroles, these recipes make the most of every bite - because Thanksgiving flavors deserve an encore.
- Turkey Tetrazzini with Spinach
- Leftover Stuffing Meatballs
- Leftover Mashed Potato Gnocchi
- Leftover Cranberry Sauce Muffins with Oat Streusel Topping
- Mashed Potato Cakes
- Creamy Turkey Orzo Soup
Thanksgiving Prep Tips and Timeline
Hosting doesn't have to be stressful! Follow these quick Thanksgiving prep tips for a smooth, organized Thanksgiving Day from start to finish:
- Plan early. Choose your menu and download your printable by early November.
- Shop smart. Buy pantry staples and frozen ingredients ahead of time.
- Make ahead. Prep soups, casseroles, and desserts 1-2 days early.
- Assign oven time. Prioritize dishes that reheat easily on the stovetop or air fryer.
For a detailed breakdown, check out our Complete Thanksgiving Prep Guide for a full day-by-day timeline.
Printable Thanksgiving Menus
Now that you've seen all the recipes and ideas, it's time to bring it all together! Download our free printable Thanksgiving Menu Pack for five curated menus designed to make planning easier - plus a matching shopping list to keep you organized.
Each printable includes a perfectly balanced combination of mains, sides, and desserts that work beautifully together.
Here's what's inside the pack:
- Traditional Thanksgiving Dinner - The full feast with turkey, stuffing, potatoes, and pie.
- Make-Ahead Thanksgiving Menu - Prep-friendly recipes for a stress-free holiday.
- Small Family Thanksgiving Menu - Scaled-down dishes with all the flavor.
- Vegetarian Thanksgiving Menu - Cozy, hearty fall favorites with no turkey needed.
- Simple No-Fuss Thanksgiving Menu - All the classics, simplified for easy cooking.
now available!
Free Printable Thanksgiving Menu Pack!
Plan your holiday dinner with ease! Get all 5 curated menus sent straight to your inbox.
Tried any of these Thanksgiving recipes?
I'd love to hear what you think! Leave a comment and rating for the Thanksgiving recipe that you made to share your feedback. Your reviews help others discover the recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
This post was first published in 2018. It has since been completely reorganized with updated content.
Thai Coconut Soup with Chickpeas
Thai Coconut Soup with Chickpeas is creamy, cozy, and bursting with feel-good flavor. This comforting noodle soup is filled with rice noodles, tender vegetables, and crispy roasted chickpeas for the perfect protein crunch. All of it simmers together in a fragrant, coconut curry broth that's both spicy and soothing - and seriously hard to stop sipping. It's the perfect one-bowl meal for those busy weeknights when you're craving something warm, nourishing, and delicious.
Inspired by classic Thai coconut soup (Tom Kha), this twist takes all those iconic sweet, savory, and tangy flavors and makes them heartier with noodles and crunchy chickpeas. Creamy coconut milk, fiery red curry paste, and a squeeze of fresh lime juice bring that dreamy balance of spice and brightness, while cilantro, Thai basil, and mint keep each bite fresh and vibrant. Basically, it's sunshine in soup form.
This easy, one-pot dinner was inspired by my One Pot Thai Red Curry Noodle Soup and pairs beautifully with Crispy Spring Rolls or Thai Mango Salad for a fresh, vibrant meal that tastes better than takeout.
Why You'll Love This Recipe
- Creamy, rich, and full of flavor. Coconut milk, curry paste, and lime juice combine for a creamy broth that's spicy, tangy, and deeply aromatic.
- Protein-packed and filling. Roasted chickpeas add crunch and plant-based protein, transforming this soup into a full, satisfying meal.
- Quick and easy to make. With just 40 minutes and a few simple steps, you'll have a steaming bowl of comfort ready to serve.
- Customizable for any diet. Keep it vegetarian with soy sauce or make it vegan by skipping the fish sauce entirely.
- A vibrant, colorful bowl. Loaded with red bell peppers, mushrooms, and herbs, this soup looks as good as it tastes - perfect for sharing on Instagram.
Ingredients and Substitutions
To make this delicious Thai coconut noodle soup, you will need the following ingredients (see recipe card below for quantities):
- avocado oil - A light, neutral oil that helps sauté aromatics without overpowering the flavor. Substitute with olive oil or coconut oil.
- shallot - Adds subtle sweetness. You can replace it with red onion or yellow onion if needed.
- garlic - Fresh garlic builds the base flavor. Add a pinch of garlic powder for extra depth.
- ginger - Fresh ginger adds warmth and brightness, similar to galangal, which is used in authentic Tom Kha Gai but can be harder to find.Ground ginger works in a pinch (use ¼ teaspoon if substituting).
- Thai red curry paste - The key to that signature Thai flavor. Adjust the amount depending on your spice preference.
- coconut milk - Full-fat coconut milk makes the broth rich and creamy. Light coconut milk can be used for a lighter version.
- vegetable stock - Adds body and balances the coconut milk. Use veggie broth for a vegetarian version or swap for chicken stock for a richer base.
- fish sauce - Adds umami depth. For a vegetarian option, use soy sauce or tamari instead.
- lime juice - Freshly squeezed lime juice brightens the soup and balances the curry's heat.
- brown sugar - Optional, but adds a subtle sweetness that complements the spice. For a more traditional flavor, substitute with coconut sugar, which adds a subtle caramel note that pairs beautifully with curry paste.
- noodles - Ramen noodles or rice noodles both work well. Rice noodles keep the soup gluten-free.
- red bell pepper - Adds color, sweetness, and crunch. You can use yellow or orange bell pepper too.
- enoki mushrooms - Offer delicate texture. Substitute with button mushrooms or shiitake mushrooms.
- edamame - Adds protein and texture. Frozen peas or snap peas also work.
- salt - Seasoning essential for the soup.
- chickpeas - Roasted with smoked paprika, garlic powder, and salt for a crunchy topping. Use canned drained chickpeas or make your own using dried beans that are soaked overnight.
- cilantro - Freshly chopped cilantro adds brightness at the end.
- Thai basil or mint - Optional garnish for fragrance and color.
- lime wedges - For serving and an extra hit of acidity.
Equipment
You'll also need measuring cups and spoons, a large pot for the soup, a baking sheet for roasting chickpeas, a medium bowl for tossing ingredients, and a small saucepan or kettle for boiling noodles.
Instructions
Step 1: Roast the chickpeas
Pat the chickpeas dry with a paper towel. Spread on a baking sheet, toss with olive oil, smoked paprika, garlic powder, and salt until evenly coated. Roast in a 400°F preheated oven for 20-25 minutes, shaking the pan halfway, until golden and crispy. Set aside.
Step 2: Make the soup base
- Sauté the aromatics. In a large pot, heat oil over medium-high heat until shimmering, about 1 minute. Add the shallot, garlic, ginger, and red curry paste. Mix well and cook until fragrant, about 2 minutes.
- Build the coconut broth. Stir in the coconut milk, vegetable stock, fish sauce, lime juice, and brown sugar (if using). Mix well, bring to a gentle boil, then reduce the heat to medium.
- Add the vegetables. Add the bell pepper, enoki mushrooms, and edamame. Simmer for 2-3 minutes until vegetables are just tender.
Step 3: Cook the noodles
In a separate pot, bring water to a boil and cook the noodles according to package instructions (usually 3-5 minutes) until al dente. Drain well.
Step 4: Assemble the soup and serve
- Divide the noodles into two large bowls. Ladle the hot coconut curry broth and vegetables over the noodles. Top generously with the roasted chickpeas.
- Finish with fresh cilantro and your choice of garnishes (ie. a drizzle of chili oil, a squeeze of lime, or a sprinkle of crispy shallots or peanuts). Serve immediately while hot.
Expert Tip: Roast the Chickpeas for Crunch and Protein
Don't skip the roasted chickpeas! They add a satisfying crunch and a boost of protein that makes this soup feel complete.
More Tips and Tricks
- Adjust the spice. Add more or less curry paste depending on your heat tolerance. A little goes a long way!
- Don't overcook the noodles. Cook them al dente so they hold their texture when added to the hot soup.
- Balance the flavors. Lime juice and a touch of brown sugar balance the spice and richness of the coconut milk.
- Use quality coconut milk. Full-fat brands produce the creamiest broth and prevent separation.
- Garnish generously. Cilantro, Thai basil, and a drizzle of chili oil elevate presentation and flavor.
- Authentic touch. Want to make your soup taste even closer to Tom Kha Gai? Toss in a couple of kaffir lime leaves, a few lemongrass stalks, or a few slices of galangal while simmering the broth. Remove them before serving for a perfectly infused, aromatic flavor.
- Spice it your way. Add extra chillies or a drizzle of chili oil to turn up the heat, or keep it mild for a cozy, comforting bowl.
Recipe Variations
- Make it vegan. Skip the fish sauce and use soy sauce or tamari for a 100% plant-based version.
- Add tofu or tempeh. Pan-fry cubes and add them to the soup in place of chickpeas for extra protein.
- Add shrimp. Stir in peeled shrimp during the last 3-4 minutes of simmering until they turn pink and opaque. The mild sweetness of shrimp pairs perfectly with the spicy coconut broth.
- Use chicken. Add thinly sliced boneless chicken breast or thigh to the simmering broth before the vegetables. It cooks quickly and soaks up the curry flavor beautifully.
- Try different noodles. Use soba, udon, or even spaghetti if that's what you have - just adjust cook times.
- Boost the veggies. Add spinach, bok choy, or broccoli for more texture and color.
- Make it creamy-spicy. Stir in a spoonful of peanut butter or add extra chillies or a drizzle of chili oil for a Thai-inspired twist.
- Add lemongrass. Simmer a couple fresh lemongrass stalks in the broth for extra authentic Thai aroma.
Storage
How to Store
Allow leftovers to cool completely, then transfer to an airtight container. Store the soup and noodles separately in the refrigerator for up to 3-4 days.
How to Reheat
Reheat gently on the stove over medium heat until warmed through. If the broth thickens, add a splash of coconut milk or stock to loosen it.
How to Freeze
Freeze the broth separately (without noodles) for up to 2 months. Thaw overnight in the fridge, reheat on the stove, and add freshly cooked noodles before serving.
How to Serve
Thai Coconut Soup with Chickpeas is a full meal in one bowl. Serve it hot, topped with roasted chickpeas, cilantro, and a drizzle of chili oil for heat. Add a squeeze of lime and a sprinkle of toasted peanuts or crispy shallots for crunch. Pair with Spring Rolls, Thai Mango Salad, or Fried Tofu to round out your meal - it's pure comfort in every bite.
These are my favorite sides to pair with this coconut curry noodle soup:
FAQ
Thai coconut soup, also known as Tom Kha, is made with coconut milk, Thai curry paste, ginger, garlic, lime juice, and vegetable or chicken stock. These ingredients come together to create a creamy, fragrant, and slightly spicy broth that's both comforting and refreshing. Many versions also include vegetables like mushrooms, bell peppers, and herbs such as cilantro or Thai basil. This recipe adds noodles and roasted chickpeas for extra heartiness, turning the traditional soup into a complete, satisfying meal.
It can be! The spice level depends on how much Thai red curry paste you use. Start with less and adjust to taste. The coconut milk also balances the heat well.
Thai coconut soup is a beautiful balance of creamy, spicy, tangy, and slightly sweet. The coconut milk gives it richness, while red curry paste adds heat and depth. Lime juice brightens the broth, and fresh herbs bring a burst of freshness that ties everything together. It's the kind of soup that feels indulgent yet light enough to enjoy year-round.
While both Tom Yum and Thai coconut soup (Tom Kha) are beloved Thai dishes, they're quite different in flavor and texture. Tom Yum has a clear, tangy, and spicy broth made with lemongrass, lime leaves, and chili paste - it's light and zesty. Tom Kha, on the other hand, includes coconut milk, which makes the broth richer, creamier, and slightly sweet. Think of Tom Yum as bright and fiery, while Tom Kha is warm, mellow, and soothing with a hint of spice.
Yes! Thai coconut soup can be very nutritious, especially when made with wholesome ingredients. Coconut milk provides healthy fats, while vegetables and chickpeas add fiber, protein, and antioxidants. Using fresh herbs, lime juice, and ginger boosts the soup with anti-inflammatory and immune-supporting benefits. If you'd like to make it lighter, you can use light coconut milk or reduce the curry paste to lower the fat and sodium without losing flavor.
In Thai cuisine, soups like Tom Kha and Tom Yum are often served as part of a larger meal alongside rice, stir-fried dishes, or grilled meats. Thai people usually enjoy soup as a side or complementary dish rather than a standalone meal. It's common to eat soup with steamed jasmine rice, which helps balance the rich and spicy flavors of the broth. You might also find it paired with crispy spring rolls or green papaya salad for a balanced meal with different textures.
Yes, simply replace fish sauce with soy sauce or tamari and ensure your curry paste is vegan (some contain shrimp paste). The rest of the ingredients are naturally plant-based.
More Noodle Soup Recipes
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Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Garlic Herb Mashed Potatoes
Garlic Herb Mashed Potatoes are rich, creamy, and full of buttery, savory flavor. They're the kind of side dish that goes with everything, from weeknight dinners to holiday feasts - and they always steal the spotlight. Infused with fresh garlic and fragrant herbs like thyme, sage, and chives, these mashed potatoes are smooth, fluffy, and deeply satisfying.
This classic comfort food is made extra special with a simple twist: melting butter and garlic together before folding them into warm, mashed Yukon gold or russet potatoes. The result? A silky, indulgent mash that's packed with herby flavor and the perfect balance of creaminess.
This recipe was inspired by my Creamy Mashed Potatoes and Garlic Mashed Potatoes with Sour Cream and pairs beautifully with Roasted Spatchcock Chicken or Garlic Butter Steak Bites. It's a staple side that fits every occasion - simple enough for weeknights but elegant enough for company.
Why You'll Love This Recipe
- Rich and creamy texture. Yukon gold potatoes and butter make these mashed potatoes smooth, velvety, and restaurant-quality without any fuss. They are truly the fluffiest mashed potatoes!
- Loaded with garlic flavor. Gently cooking the garlic in butter brings out its sweetness, creating a fragrant base that infuses every bite.
- Fresh herbs for a bright finish. Chives, thyme, and sage add a pop of freshness and depth that make this dish taste gourmet.
- Perfect make-ahead side. These mashed potatoes reheat beautifully, making them ideal for holidays or entertaining. Add them to your Thanksgiving Dinner Menu!
- Pairs with everything. From roast chicken and steak to salmon and veggies, these mashed potatoes complement any main course.
Ingredients and Substitutions
To make these delicious Garlic Herb Mashed Potatoes , you will need the following ingredients (see recipe card below for quantities):
- potatoes - Use Yukon gold potatoes, russet potatoes, or Idaho potatoes. Yukon golds give a buttery, creamy texture, while russets make it lighter and fluffier. You can even mix the two for the best of both worlds.
- butter - Adds richness and that classic buttery flavor. Substitute part with olive oil for a lighter version or use garlic herb butter for an extra flavor boost.
- garlic - Fresh garlic gives the best flavor. You can sauté it in butter as written or roast it for a milder, caramelized taste. If you don't have fresh garlic, you can substitute with ½ to 1 teaspoon of garlic powder - start with less and adjust to taste, since it's more concentrated.
- heavy cream - Makes the mash ultra-creamy. Substitute with half-and-half or whole milk for a slightly lighter texture. Warm it before mixing so it blends smoothly.
- salt and pepper - Essential for flavor balance. Adjust to taste at the end since potatoes absorb salt differently.
- herbs - We use a trio of fresh herbs for a perfect balance of flavor - chives, thyme (or rosemary), and sage. Chives add a mild onion note and a pop of color, while thyme (or rosemary) brings warm, earthy undertones. Sage rounds it all out with a subtle, savory depth that complements the garlic and butter beautifully.
Equipment
You'll also need measuring cups and spoons, a large pot, a potato masher or potato ricer (or you can use a hand mixer or stand mixer to mash), a small saucepan, and a mixing spoon or spatula for combining the ingredients.
Instructions
- Boil the potatoes. Place the potatoes in a large pot and cover with salted water by about an inch. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, until fork-tender (the potatoes should be soft when pierced with a fork).
- Drain and mash. Drain the potatoes well and return them to the pot. Use a potato masher, ricer, or food mill to mash the drained potatoes until smooth and lump-free.
- Make the garlic butter and cream mixture. In a small saucepan, melt butter with the minced garlic over medium-low heat until fragrant, about 2 minutes (or roast the garlic separately for a sweeter, milder flavor). Stir in the warm heavy cream and remove from heat.
- Combine potatoes with butter and cream. Pour the butter-cream mixture into the mashed potatoes. Mix until creamy, smooth, and well combined.
- Season with herbs. Add salt, pepper, chives, thyme, and sage, then stir gently to incorporate. Do a quick taste test and adjust seasoning if needed.
- Serve and finish with butter. Transfer the mashed potatoes to a serving dish. Dot with pats of butter for a glossy, indulgent finish. Serve warm.
Expert Tip: Warm the Cream and Butter First
The secret to the creamiest mashed potatoes is to mix them with warm butter and cream, not cold. Cold dairy can cause the potatoes to seize and turn gluey. Instead, melt the butter with the garlic and gently heat the cream before adding - it helps everything blend smoothly for that rich, fluffy texture.
More Tips and Tricks
- Use starchy potatoes. Yukon golds and russets yield the fluffiest, smoothest results. Avoid waxy varieties like red potatoes.
- To peel or not to peel. You can peel your potatoes for a classic smooth texture, or leave some skins on for a rustic, hearty look.
- Don't overmix. Stir just until smooth as overmixing releases starch and can make mashed potatoes gummy.
- Mash while hot. Potatoes mash more easily and absorb butter and cream better when they're warm.
- Taste and adjust. Always taste before serving and adjust seasoning as needed for perfect balance.
- Add extra flavor. Stir in Parmesan cheese, roasted garlic, or a drizzle of truffle oil for a restaurant-worthy twist.
- Keep it warm. If you're cooking in advance, keep your mashed potatoes warm in the oven or a crockpot set to "warm."
- Use leftovers in creative ways. These mashed potatoes make an excellent topping for Skillet Shepherd's Pie (or Vegetarian Shepherds Pie). They are also great in Leftover Mashed Potato Gnocchi, Mashed Potato Casserole, Potato Onion Pierogi, or Mashed Potato Cakes.
Recipe Variations
- Roast the garlic. Roast a head of garlic until soft and caramelized, then mash the cloves into the potatoes for a deeper, sweeter flavor that adds a gourmet touch.
- Add extra chives. Stir in an extra handful of fresh chives and a touch of cream cheese for ultra-smooth, buttery mashed potatoes with mild onion notes.
- Mix in cheese. Fold in shredded Parmesan, mozzarella, or cheddar for a creamy, cheesy version that pairs perfectly with roasted meats or holiday dinners.
- Lighten it up. Replace half the butter and cream with chicken broth or olive oil for a lighter, still-creamy mashed potato that's just as flavorful.
- Brown the butter. Cook the butter until golden and nutty before adding it to the mash for incredible depth, aroma, and a beautiful caramel color.
Storage
How to Store
Allow leftovers to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3-4 days.
How to Reheat
Reheat gently on the stove over low heat or in the microwave, stirring occasionally. Add a splash of cream or butter to restore the silky texture.
How to Freeze
Freeze cooled mashed potatoes in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat slowly with extra butter or cream for best results.
How to Serve
Garlic Herb Mashed Potatoes are the perfect side dish for almost any meal. Serve them alongside Roasted Spatchcock Chicken, Beef Tenderloin, or Garlic Butter Shrimp for a hearty dinner. They also pair wonderfully with roasted vegetables, gravy, or even a drizzle of olive oil and fresh herbs for a simple, elegant presentation.
These are my favorite mains to serve herb mashed potatoes with:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
Fresh herbs like thyme, rosemary, chives, parsley, and sage all pair beautifully with mashed potatoes. Thyme and rosemary add earthy depth, parsley brings freshness, and chives add a mild onion note that brightens the dish. You can mix and match depending on your main course. For example, rosemary with roasted chicken or thyme with beef.
To make herbed mashed potatoes, start by boiling peeled and quartered potatoes until tender, then mash them until smooth. Melt butter with minced garlic and your favorite herbs (like thyme, sage, or chives) in a small saucepan until fragrant. Stir in warm cream or milk, then pour the mixture into the mashed potatoes and mix until creamy and well combined. Finish with extra herbs for garnish. This simple technique infuses every bite with rich, garlicky flavor and a fresh herby aroma.
The secret to flavorful mashed potatoes is seasoning at every stage. Salt the water before boiling the potatoes, then mash the potatoes with warm butter, garlic, and cream. Fresh herbs like thyme, sage, and chives add brightness, while a final pinch of salt and pepper ties everything together. For extra depth, try roasted garlic or brown butter for a rich, nutty finish.
Definitely. Prepare the mashed potatoes as directed, then store them covered in the refrigerator. Reheat gently with a splash of cream or butter before serving.
Keep them warm in a covered pot over very low heat or in a slow cooker on the "warm" setting. Add a small pat of butter on top to prevent drying.
More Mashed Potato Recipes
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Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Crispy Roasted Spatchcock Chicken (Butterflied Chicken)
If you've ever wondered how to roast a whole chicken quickly while still getting juicy meat and perfectly crispy skin, the answer is simple: make Roasted Spatchcock Chicken (Butterflied Chicken). By removing the backbone and flattening the bird, this method ensures even roasting, faster cook time, and unbeatable flavor - all while looking incredibly impressive when served.
By removing the backbone and flattening the chicken (a technique known as spatchcocking or butterflying), the bird cooks more evenly and in nearly half the time. In just about 40 minutes, you'll have a beautifully roasted chicken that's juicy on the inside and irresistibly crisp on the outside. It's ideal for weeknight dinners or casual entertaining. Once you try this method, you'll never go back to roasting chicken the traditional way again!
If you liked this simple roast, your should try our Harissa Spatchcock Chicken or Instant Pot Whole Chicken next. It pairs perfectly with Oven Roasted Potatoes or Garlic Green Beans for a classic and comforting meal.
Why You'll Love This Recipe
- Juicy meat and crispy skin. Flattening the chicken allows it to roast evenly so every bite is tender inside and crisp outside. No dry spots here!
- Cooks faster. Spatchcock chicken cooks in about 45 minutes, much quicker than a traditional whole chicken, making it ideal for weeknights or entertaining.
- Simple yet impressive. With minimal prep and ingredients, this butterflied chicken looks and tastes gourmet without the extra effort. It's my favorite way to cook a whole chicken!
- Full of flavor. Garlic, rosemary, and thyme infuse every inch of the meat, giving it a fragrant, savory finish.
- Versatile and meal-prep friendly. Serve it hot for dinner or cold in salads, sandwiches, or wraps the next day. It's always delicious.
What is a Spatchcock Chicken?
A spatchcock chicken, also known as butterflied chicken, is a whole chicken that has been flattened by removing the backbone of the chicken (cutting along both sides of the spine) and pressing firmly on the breast bone and ribs with the palm of your hand until it lies flat. Some cooks also remove the breast bone entirely. This allows the chicken's legs and wings to cook evenly and helps the chicken skin crisp up beautifully all over.
Spatchcocking is an easy roasting technique that transforms a regular chicken into something truly special. The flattened shape ensures crispy, golden-brown skin, juicy meat, and even cooking throughout. Every piece turns out moist, flavorful, and perfectly tender. Plus, it cuts the total cooking time nearly in half compared to a traditional whole roast chicken.
In fact, it takes only about 40 minutes to roast a spatchcock chicken to perfection. You'll get beautifully browned skin, evenly cooked meat, and all the flavor of a classic roast - just faster and easier, making it perfect for weeknights or entertaining.
Ingredients and Substitutions
This spatchcock chicken requires just a few simple ingredients which yields such a flavourful and well seasoned meal. You will need the following ingredients (see recipe card below for quantities):
- whole chicken - Use a 3 to 4-pound chicken for best results. This size roasts evenly and stays juicy throughout.
- olive oil - Keeps the skin golden and crispy while locking in moisture. You can substitute with avocado oil or melted butter.
- salt - Essential for drawing moisture to the surface for crisp skin and seasoning the meat inside and out.
- ground black pepper - Adds mild spice and enhances the natural flavor of the chicken.
- garlic - Use both whole cloves (for inside the cavity or pan) and minced garlic (for rubbing on the chicken) for maximum flavor.
- rosemary - Fresh rosemary sprigs add piney aroma and depth to the seasoning. You can substitute with oregano or parsley for a different but equally delicious herbal note.
- thyme - Use both whole sprigs and chopped fresh thyme leaves to layer flavor throughout. Dried thyme also works in a pinch.
Equipment
You'll also need measuring spoons, kitchen shears or sharp kitchen scissors (for cutting the backbone), a cast-iron skillet (or a large baking sheet or roasting pan), a wire rack, a meat thermometer, and a basting brush for oiling the skin.
How to Spatchcock a Chicken
It may seem a little intimating to spatchcock a chicken, if you have never done it before. But it is actually quite simple to do in just a few minutes.
- Pat the chicken dry. Pat the whole chicken completely dry with paper towels before adding any seasoning. This step helps create extra crispy skin when roasting.
- Remove the backbone. Place the chicken breast-side down on a clean cutting board (wearing disposable gloves makes handling easier). Using sharp kitchen scissors, cut along both sides of the backbone to remove it (it's about one inch wide).
- Remove the breastbone. Make a small cut along the white cartilage connecting the breastbone. Gently pull the breastbone out through the cut to allow the chicken to lay completely flat.
- Flatten the chicken. Flip the chicken over so the breast side faces up (skin side up). Press down firmly on the breastbone with your palms until you hear a crack and the chicken lies flat. Tuck the wings under the breasts.
- Pat dry again. Blot the spatchcocked chicken again with paper towels to remove any remaining moisture. Dry skin is the key to that crispy, golden finish.
Cooking Instructions
- Season the chicken. In a small bowl, stir together olive oil, salt, and pepper until combined. Generously rub the seasoning mixture all over the chicken, inside and out, ensuring even coverage (including the cavity). Let it rest at room temperature for at least 15 minutes to absorb the flavors.
- Sear. Preheat the oven to 450°F (230°C). Heat a large cast-iron skillet over medium-high heat for 5 minutes (or preheat the skillet in the oven for 5 minutes). Once hot, place the chicken breast-side down and sear for 3-5 minutes until the skin is lightly browned and crisp.
- Start roasting. Transfer the skillet to the oven and roast for 30 minutes, until the skin on the breasts turns golden brown. For extra browning, you can place an oven-safe weight (like a Dutch oven lid) on top of the chicken.
- Add herbs. Remove the skillet from the oven and flip the chicken so it's breast-side up. Tuck whole garlic cloves, rosemary, and thyme sprigs underneath the chicken to infuse flavor.
- Brush with garlic oil. In a small bowl, combine the remaining olive oil, minced garlic, and chopped thyme. Brush this mixture generously over the chicken for extra flavor. You can also drizzle a little pan juices over the chicken.
- Finish roasting. Return the skillet to the oven and bake for another 10 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast, as read on an instant-read thermometer.
- Rest and serve. Remove the skillet from the oven and transfer the chicken to a large plate or cutting board. Let it rest for 15 minutes before carving so the juices redistribute. Then slice, serve, and enjoy!
Expert Tip: Pat the Chicken Dry for Crispy Skin
The secret to extra crispy, golden skin is to pat the chicken completely dry before seasoning or roasting. Use paper towels to remove any moisture from the surface, especially under the wings and along the legs. This simple step ensures the oil and seasonings stick properly and the skin crisps beautifully in the oven.
For even better results, try dry-brining (salting and refrigerating the chicken uncovered overnight) to draw out moisture and intensify flavor, or experiment with a wet brine for added juiciness. Some cooks even add a tiny pinch of baking powder to the skin before roasting to encourage blistering and extra crunch. This is a clever restaurant trick that really works.
More Tips and Tricks
- Use sharp kitchen shears. Cutting out the backbone is easiest with sturdy scissors made for poultry. A sharp chef's knife also works if you don't have shears.
- Don't skip the drying step. Moisture prevents browning, so drying is key to crispy skin.
- Season under the skin. Gently loosen the skin from the breast and thighs and rub minced garlic and chopped herbs directly underneath for maximum flavor.
- Roast on a wire rack. Lifting the chicken allows hot air to circulate evenly, crisping the skin on all sides.
- Let it rest. Always rest the chicken for at least 10 minutes before carving so the juices redistribute and the meat stays moist.
Recipe Variations
- Add lemon. Add lemon zest and lemon juice along with the herbs for a bright, citrusy flavor that pairs beautifully with the garlic and rosemary.
- Make it spicy. Mix olive oil with smoked paprika, cayenne pepper, and garlic for a smoky, spicy twist.
- Swap olive oil with butter. Swap the garlic oil mixture for melted garlic herb butter made with butter, garlic, and chopped herbs, and brush it generously over the chicken before and during roasting.
- Glazed with honey mustard. Combine honey, Dijon mustard, and thyme for a sticky, caramelized glaze brushed on during the last 10 minutes of roasting.
- Add extra herbs. Marinate the spatchcocked chicken in olive oil, garlic, rosemary, and thyme for a few hours before roasting for even more flavor.
- Add vegetables. Roast the chicken over a bed of onions, carrots, and potatoes so the drippings flavor the veggies while they cook together.
See this Harissa version of this recipe on our site!
Storage
How to Store
Allow leftover chicken to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
How to Reheat
Reheat in a preheated 350°F oven for about 10-15 minutes until warmed through, or use the air fryer at 375°F for 5-7 minutes to re-crisp the skin.
How to Freeze
Freeze leftovers in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
How to Serve
Roasted spatchcock chicken is incredibly versatile. Serve it as the centerpiece for Sunday dinner or slice it for easy weeknight meals. Pair it with roasted potatoes, steamed vegetables, or garlic butter green beans for a classic dinner spread. It is also the perfect meal to serve when hosting a smaller Thanksgiving dinner, when a whole roast turkey is just too big for your party.
These are my favorite dishes to serve with butterflied chicken:
Side Dishes for Chicken
Looking for the perfect accompaniments to your chicken dinner? From roasted vegetables and fresh salads to creamy mashed potatoes and flavorful grains, our collection of sides has something for every type of chicken recipe.
How to Use Leftover Spatchcock Chicken
Leftover roasted spatchcock chicken is incredibly versatile and perfect for meal prep. It's delicious shredded and added to salads, grain bowls, or wraps for quick and easy lunches throughout the week.
There are so many creative ways to use it up! Here are some of my favorites:
- Soups and stews. Shred the chicken and stir it into Lemon Chicken Orzo Soup, Chicken Tortilla Soup, or even Indian Butter Chicken. Using pre-cooked chicken makes these recipes faster and even more flavorful.
- Salads. Add shredded chicken to a Fall Harvest Salad, Mexican Chicken Caesar Salad, or Easy Tossed Salad for a hearty protein boost.
- Pasta. Toss it into Chicken Penne Pasta or a creamy Fettuccine Alfredo for a comforting, protein-packed meal.
- Sandwiches and wraps. Make Chicken Salad Sandwiches, Buffalo Chicken Wraps, Baked Chicken Quesadillas, or Greek Chicken Gyros for quick grab-and-go lunches.
- Casseroles and bakes. Mix shredded chicken into Chicken Enchiladas or Chicken Pot Pie for a comforting, family-friendly meal.
- Toppings. Use it as a topping on BBQ Chicken Pizza or Chicken Nachos for quick weeknight favorites.
- Breakfast ideas. Add leftovers to breakfast burritos, omelets, or savory breakfast hash for a protein-packed start to your day.
FAQ
"Spatchcock" refers to removing the chicken's backbone and flattening it before roasting. This helps the chicken cook evenly and quickly while giving you crisp skin all over.
They're the same thing! "Butterflied" simply describes how the chicken lays flat once the backbone is removed.
Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it. Then flip the chicken breast-side up and press down firmly on the breastbone until it flattens.
Absolutely. Spatchcocking is 100% worth it if you want a chicken that's evenly cooked, juicy, and finished in less time. Flattening the chicken allows both the dark and white meat to cook at the same rate, eliminating the problem of dry breast meat and underdone thighs. It also exposes more skin to direct heat, giving you that perfectly crisp, golden-brown finish. Plus, it's easier to season and carve - no awkward cutting around bones or uneven pieces.
A 3 to 4-pound spatchcock chicken typically roasts for about 45 to 50 minutes at 425°F (220°C). You'll know it's done when the internal temperature reaches 165°F (74°C) in the thickest part of the breast and the juices run clear. Larger chickens may take a few minutes longer, while smaller ones can finish sooner. Using a meat thermometer ensures accuracy and prevents overcooking, which is key for juicy, tender results.
For roasted spatchcock chicken, higher heat is better. Roasting at 400-425°F (200-220°C) helps render the fat faster, giving you crispy, golden skin while keeping the meat juicy inside. A lower temperature like 350°F works too but takes longer and won't produce quite as crispy a finish. For the best results, roast uncovered at 425°F for 45-50 minutes, then rest the chicken before carving so the juices redistribute evenly.
You can estimate about 10-12 minutes per pound at 425°F (220°C) for a spatchcock chicken. For example, a 4-pound chicken will take roughly 45-50 minutes, while a 5-pound chicken might need closer to an hour. The key is to check the internal temperature rather than relying solely on time. Once the thickest part of the breast hits 165°F (74°C), it's perfectly cooked and safe to eat.
Roast your spatchcock chicken uncovered. Leaving it uncovered allows the skin to crisp up beautifully and turn that gorgeous golden color. Covering the chicken traps steam, which makes the skin soft instead of crispy. If your chicken starts browning too quickly before it's done cooking, you can loosely tent it with foil for the last 10-15 minutes, but otherwise, let it roast uncovered for the best texture and flavor.
No, there's no need to flip spatchcock chicken while roasting. Once flattened, the chicken cooks evenly on both sides without turning. Keep the skin-side up the entire time so the hot oven air can render the fat and crisp the skin properly. Flipping can cause you to lose that even browning and can also make the skin stick to the pan or rack. Just roast it undisturbed and let the oven do the work.
Spatchcocking exposes more of the chicken's skin to direct heat, which means crispy skin every single time. Because the chicken is flattened, air circulates evenly over the surface, helping the fat under the skin render properly. The result is perfectly golden, blistered skin that's crunchy in all the right places - no soggy spots or pale patches. For the crispiest finish, pat the skin dry thoroughly and brush it with a light coating of olive oil before roasting.
Common mistakes include not using sharp shears, forgetting to dry the skin, and cooking at too low a temperature. Dull tools make it hard to remove the backbone cleanly, and moisture on the skin prevents it from crisping up. Another frequent error is overcrowding the pan, which traps steam and softens the skin. Always roast your spatchcock chicken uncovered on a wire rack set over a baking sheet for proper airflow. And don't forget to let it rest before carving as it keeps the meat juicy and tender.
More Whole Chicken Recipes
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This recipe was first published in 2020. It has since been updated with new content.
Turtle Cheesecake with Caramel, Chocolate, and Pecans
If you're looking for a show-stopping dessert that impresses every time, look no further than this Turtle Cheesecake with Caramel, Chocolate, and Pecans. Creamy, rich, and perfectly balanced between sweet and salty, this baked cheesecake combines layers of velvety caramel filling, ribbons of chocolate, and a buttery pecan graham cracker crust. Finished with a glossy caramel drizzle, pecans, and a touch of chocolate ganache, every slice is pure indulgence.
This classic turtle-inspired dessert has everything you could want in a cheesecake: smooth, decadent filling, buttery crust, and the irresistible combo of caramel, chocolate, and pecans. While it looks fancy, it's surprisingly easy to make at home with just a few simple steps and pantry staples. Whether you're celebrating a special occasion or just want to treat yourself, this recipe delivers bakery-quality results every time.
If you liked this turtle cheesecake recipe, you should try our Classic New York Cheesecake, Pecan Pie Cheesecake, or White Chocolate Raspberry Cheesecake next. It pairs perfectly with a cup of Hot Chocolate or a scoop of Homemade Vanilla Ice Cream for an extra touch of luxury.
Why You'll Love This Recipe
- Creamy, decadent texture. With a mix of cream cheese, sour cream, and heavy cream, this cheesecake is incredibly smooth and luscious. It practically melts in your mouth with each bite.
- The ultimate turtle flavor. Layers of chocolate, ribbons of caramel, and crunchy toasted pecans come together for the perfect sweet-salty combination that tastes just like the classic turtle candies.
- Impressive but achievable. Though it looks like a bakery masterpiece, each step is easy to follow, and the water bath ensures a flawless, crack-free cheesecake.
- Perfect make-ahead dessert. Cheesecake actually tastes better after it chills overnight, so you can prep it in advance for parties or holidays without stress.
Ingredients and Substitutions
To make this delicious Turtle Cheesecake, you will need the following ingredients (see recipe card below for quantities):
- pecans - Finely chopped for the crust and used whole for the topping. Toast them for extra nutty flavor. Substitute walnuts if needed.
- graham cracker crumbs - Form the buttery crust base. Crush whole graham crackers or use store-bought crumbs.
- white sugar - Sweetens and binds the crust while helping it brown slightly.
- unsalted butter - Melted butter holds the crust together and adds richness.
- cream cheese - The heart of any cheesecake. Use full-fat, softened cream cheese for a smooth, creamy texture.
- brown sugar - Adds deeper sweetness and a subtle caramel flavor that complements the toppings beautifully.
- caramel sauce - Used in the batter and on top. You can use homemade or store-bought caramel sauce. Try our Homemade Salted Caramel Sauce for a salty twist.
- eggs and yolks - Provide structure and richness. The extra yolks make the filling extra creamy.
- sour cream - Adds tang and balances the sweetness, giving the cheesecake that perfect smooth finish.
- heavy cream - Adds richness and silkiness to both the filling and the chocolate ganache topping.
- vanilla extract - Enhances all the caramel and chocolate notes.
- cornstarch - Helps the cheesecake set properly and prevents cracks by stabilizing the batter.
- salt - A pinch brings out the sweetness and rounds out the flavors.
- cocoa powder - Gives part of the cheesecake a chocolatey swirl. Use unsweetened for best results.
- semi-sweet chocolate - Used in both the filling and the ganache. Dark chocolate can be substituted for a bolder flavor.
Equipment
You'll also need measuring cups and spoons, a 9-inch springform pan, mixing bowls, a stand mixer or hand mixer, a rubber spatula, roasting pan for the water bath, aluminum foil, and a sharp knife for clean slicing.
Instructions
Make the pecan graham cracker crust
- Combine ingredients. In a medium mixing bowl, whisk together chopped pecans, graham cracker crumbs, and sugar. Pour in the melted butter and mix until the texture resembles wet sand.
- Press. Transfer the crumb mixture into a 9-inch springform cheesecake pan and press it evenly into the bottom and halfway up the sides.
- Bake. Bake in a 350°F preheated oven for 11 minutes, then remove and set aside to cool while you make the cheesecake filling.
Make the turtle cheesecake
- Prepare the springform pan. Reduce the oven temperature to 325°F. Wrap the bottom of the cooled springform pan with 2 sheets of aluminum foil to prevent water from seeping in during the water bath. Set aside.
- Beat the cream cheese mixture. In a stand mixer fitted with the paddle attachment, beat softened cream cheese on low speed until smooth and creamy, about 2 minutes. Add brown sugar and caramel sauce, and continue mixing on low until fully combined and creamy, about 3 minutes.
- Add eggs and incorporate slowly. While still beating on low, add the eggs and yolks one at a time, ensuring that each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed to prevent any unmixed pockets in the cheesecake layer.
- Add the remaining ingredients. Add sour cream, heavy cream, vanilla, cornstarch, and salt. Continue mixing on low speed until the filling is smooth and uniform. Avoid overmixing to prevent too much air from entering the batter.
- Melt the chocolate. Place chopped chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
How to Melt Chocolate
You can melt chocolate either on the stovetop or in the microwave.
- On the stove: Bring about 2 inches of water to a gentle simmer in a saucepan over medium-low heat. Reduce the heat to low and place a medium heatproof bowl over the saucepan, making sure the bottom of the bowl doesn't touch the water (you can also use a steamer insert). Add the chocolate and stir constantly as it melts. Continue stirring until completely smooth and gloss. This should take just a few minutes.
- In the microwave: For a quicker method, place the chopped chocolate in a heatproof bowl and microwave in 30-second intervals, stirring well after each one. Continue until the chocolate is fully melted and smooth. Be sure to stir between intervals to prevent overheating or scorching.
- Create the chocolate batter. Transfer one-third of the cheesecake batter into a smaller bowl. Add cocoa powder and melted chocolate, then mix until fully combined and smooth.
- Layer the cheesecake batters. Pour one-third of the plain batter over the cooled crust in the springform pan. Add half of the chocolate batter on top. Repeat the layers, finishing with the plain batter on top. Optionally, swirl gently with a knife for a marbled look - but don't overmix, or the chocolate may sink slightly into the caramel layer.
- Bake in a water bath. Place the cheesecake in a large roasting pan and pour in enough boiling water to reach halfway up the sides of the springform pan. Carefully transfer to the oven and bake for about 1½ hours, until the edges are set but the center is still slightly jiggly. Begin checking at 1 hour 15 minutes, to ensure you do not overbake.
- Cool gradually. Turn off the oven and crack the door open slightly. Let the cheesecake cool slowly in the oven for 1½ hours to prevent cracking. Then remove from the oven and water bath, and place on a cooling rack until it reaches room temperature.
- Chill to set. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to allow it to fully set and develop flavor.
Make the turtle topping
- Make the ganache. In a small microwave-safe bowl, add the chocolate and heavy cream, then place into the microwave and heat in 30-second intervals, stirring in between, until melted, smooth, and glossy to form a ganache.
- Decorate the cheesecake. Remove the cold cheesecake from the fridge and top with caramel sauce, spreading evenly over the surface. Arrange pecan halves on top, then drizzle with more caramel and finish with a drizzle of the chocolate ganache.
- Slice and serve. Slice and serve chilled. For clean slices, dip a sharp knife into hot water and wipe dry before each cut.
Expert Tip: Use a Water Bath for a Perfectly Smooth Cheesecake
The secret to a smooth, crack-free cheesecake is baking it in a water bath. The steam gently cooks the filling and prevents the surface from drying out or cracking. To do this, wrap your springform pan tightly in foil to keep water out, place it inside a larger roasting pan, and pour in boiling water halfway up the sides. The result is a perfectly creamy, evenly baked cheesecake every time.
More Tips and Tricks
- Start with room temperature ingredients. Cold cream cheese or eggs can cause lumps in the batter, so make sure everything is softened and at room temperature.
- Mix on low speed. Beating the batter too fast incorporates air, which can cause cracks during baking. Keep the mixer on low and scrape the sides often.
- Don't overbake. The cheesecake should still be slightly jiggly in the center when you take it out. It will firm up as it cools.
- Cool slowly. Cracking happens when temperature changes too quickly. Let it cool gradually in the oven with the door cracked open before transferring to the counter.
- Slice cleanly. For picture-perfect slices, dip your knife in hot water, wipe dry, and cut. Repeat this between slices for clean edges.
Recipe Variations
- Make it no-bake. Skip the eggs and baking process entirely by using whipped cream and gelatin to set the cheesecake. Chill overnight for a creamy, no-bake version.
- Use an Oreo crust. Replace the graham crackers with crushed Oreos for an extra chocolatey crust that pairs beautifully with the caramel topping.
- Add chocolate chips. Fold a handful of mini chocolate chips into the cheesecake batter before layering for bursts of melted chocolate throughout the cheesecake layer.
- Try mini cheesecakes. Bake the batter in muffin tins lined with cupcake liners for individual turtle cheesecakes that are perfect for parties or gifting.
- Add a chocolate layer. Pour melted chocolate directly over the cooled crust before adding the batter for an extra hit of chocolate flavor.
- Make it salted caramel. Sprinkle flaky sea salt over the caramel topping for a sweet-salty contrast that's irresistible.
Storage
How to Store
Once cooled and fully set, cover the cheesecake tightly with plastic wrap or place in an airtight container. Store in the refrigerator for up to 5 days.
Turtle cheesecake is best served chilled, but if you prefer a slightly softer texture, let it sit at room temperature for 20-30 minutes before serving.
How to Freeze
To freeze, chill the cheesecake overnight, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving. You can also freeze individual slices for easy single servings.
How to Serve
This turtle cheesecake is rich enough to stand on its own but even better with a little flourish. Serve it cold, topped with a drizzle of extra caramel or chocolate, and a sprinkle of flaky sea salt. For a festive touch, add whipped cream or a few more pecan halves before serving. It's the perfect dessert for holidays, birthdays, or whenever you need an impressive make-ahead treat.
Along with tea and coffee, these are my favorite warm drinks to serve with turtle cheesecake:
Easy Baking Recipes
Discover our collection of easy baking recipes, perfect for beginners or busy bakers. From quick breads and muffins to cookies and simple cakes, these recipes make homemade baked goods effortless, delicious, and satisfying every time.
FAQ
The name comes from turtle candies, the classic chocolate confections filled with caramel and pecans that resemble the shape of little turtles. This cheesecake version captures the same flavor profile (chocolate, caramel, and pecan) layered into a rich and creamy cheesecake instead of a candy. The name has nothing to do with actual turtles.
Turtle cheesecake is made with a creamy baked cheesecake base layered over a graham cracker crust (in this case, a pecan graham crust) and topped with the signature turtle trio - caramel sauce, chocolate ganache, and pecans. Some versions include swirls of caramel and melted chocolate inside the cheesecake itself. The result is a decadent, rich dessert that combines smooth cheesecake, gooey caramel, and crunchy nuts in every bite.
Turtle cheesecake has a sweet, nutty, and buttery flavor with hints of caramel and chocolate running through a creamy cheesecake base.
The classic topping for turtle cheesecake is a combination of caramel sauce, pecan halves, and chocolate ganache. Some bakers drizzle even more caramel and chocolate over the top for an extra-swirled, glossy finish. You can also add a sprinkle of flaky sea salt for contrast, or a few dollops of whipped cream if you're serving it for a special occasion. The toppings not only make it look stunning but add that signature turtle flavor and crunch.
Homemade caramel sauce always tastes best and allows you to control sweetness and thickness, but a good-quality store-bought caramel works perfectly too. Look for a buttery caramel with a smooth texture and a slightly salty edge to balance the sweetness of the cheesecake.
Use a water bath, avoid overmixing, and let the cheesecake cool slowly. The steam from the water bath ensures gentle baking and prevents the surface from drying out. If a small crack does appear, don't worry, a drizzle of caramel and a scatter of pecans will cover it right up.
You can, but your cheesecake may bake unevenly or crack on top. The water bath helps regulate temperature, ensuring the creamy, custard-like texture that makes cheesecake so special.
Microwave it in 30-second bursts, stirring each time, until smooth. You can also use a double boiler for more control. Be careful not to overheat as once the chocolate seizes, it's hard to fix
Yes! Cheesecake actually tastes best when made ahead. Prepare it one or two days before serving and keep it refrigerated. The flavors develop beautifully as it chills.
At least 6 hours, but overnight is best. The longer chill time allows it to firm up and slice beautifully.
Yes! Substitute gluten-free graham crackers for the crust and double-check that your chocolate and caramel are gluten-free. The rest of the ingredients are naturally gluten-free, so this is an easy swap for guests with sensitivities.
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One Pot Vegetarian Jambalaya
If you're craving bold flavor and comfort in a single pan, this One Pot Vegetarian Jambalaya delivers everything you want - smoky, spicy, and perfectly satisfying. Packed with tender rice, colorful bell peppers, and hearty beans, it's a meatless twist on the classic Louisiana favorite that's full of Cajun flavor and impossible to resist.
This easy weeknight dinner comes together in about 30 minutes, all in one pan on the stovetop - no fancy equipment or long simmering times required. It's budget-friendly, protein-packed, and loaded with veggies, making it a perfect go-to for busy nights or cozy weekends.
If you liked this vegan jambalaya recipe, you should try our Grilled Cajun Shrimp Skewers and Easy Grilled Shrimp Boil next. This meal pairs beautifully with a side of Garlic Bread or a crisp Green Salad to balance the heat.
Why You'll Love This Recipe
- One pot, zero stress. Everything cooks together in a single pot, from the vegetables to the rice, so there's minimal cleanup and maximum flavor in every bite.
- Bold Cajun flavor. Classic Cajun spices like paprika, cayenne, and oregano give this jambalaya its signature smoky, spicy depth, without being overpowering.
- Healthy and filling. Loaded with vegetables, plant-based protein, and long-grain rice, this dish is as nourishing as it is satisfying.
- Naturally vegan and gluten-free. With simple pantry ingredients, this jambalaya fits almost every dietary preference - no swaps needed.
- Totally customizable. You can easily adjust the heat, swap in different beans, or add extra veggies for your own perfect spin.
- Meal prep dream. It reheats beautifully and even tastes better the next day as the flavors deepen, making it ideal for leftovers or lunches.
Ingredients and Substitutions
To make this delicious one pot Vegetarian Jambalaya, you will need the following ingredients (see recipe card below for quantities):
- avocado oil - For sautéing the veggies and adding richness. You can also use olive oil or any neutral cooking oil.
- onion - A classic aromatic base that builds the flavor of the dish. White or yellow onion works best. You can also use red onion or shallots, depending on what you have on hand.
- garlic - Freshly chopped garlic cloves gives that unmistakable savory depth. Substitute with garlic powder if needed.
- celery - Adds crunch and balance to the softer veggies. Skip if unavailable or replace with diced carrots.
- red bell pepper - The sweet pop of color contrasts beautifully with the smoky spices. Green bell pepper or yellow also work.
- cajun seasoning - A blend of paprika, cayenne, garlic powder, onion powder, and oregano for that signature Cajun kick. Adjust cayenne to control the heat.
- tomato paste - Concentrates the flavor and adds richness and color to the dish. For a chunkier texture, stir in a few diced tomatoes as well.
- long-grain white rice - Use unwashed rice to help it absorb more flavor and develop a cohesive texture. Substitute with basmati or jasmine rice, or mix in some brown rice for a nuttier twist.
- black beans or chickpeas - Adds protein and bulk. Both work equally well so use what you have on hand. Kidney beans or red beans work too (red beans give a classic Creole flavor).
- vegetable stock or water - Use stock for a richer flavor. Water works fine too, especially with enough seasoning. Chicken broth works too if you're not strictly vegetarian.
- salt and black pepper - To taste, and essential for balancing the spices.
- fresh parsley - Adds a bright, fresh finish that ties everything together.
Equipment
You'll also need measuring cups and spoons, a large non-stick skillet or Dutch oven, a wooden spoon or spatula for stirring, and a lid to cover the pot during simmering.
Instructions
- Sauté the aromatics. Heat avocado oil over medium heat in a large non-stick skillet or stainless steel pot. Add onion, garlic, celery, and red bell pepper, and sauté until fragrant and slightly tender, about 2-3 minutes.
- Toast the spices and tomato paste. Stir in the Cajun seasoning and tomato paste, mixing well to coat the vegetables evenly. Cook for 1-2 minutes to deepen the flavor and allow the tomato paste to caramelize slightly.
- Add the rice and beans. Add the rice and black beans (or chickpeas) and stir until everything is well combined and coated in the seasoning mixture.
- Simmer with broth. Pour in the vegetable stock (or water), and season with salt and pepper. Stir well, then bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover with a lid, and simmer until most of the liquid has been absorbed and the rice is tender, about 18-20 minutes.
- Rest and steam. Turn off the heat and keep the lid on. Let the jambalaya sit covered for another 5 minutes to steam, allowing the rice to finish cooking and become fluffy.
- Garnish and serve. Fluff the jambalaya gently with a fork, garnish with freshly chopped parsley, and serve immediately while hot.
Instant Pot Instructions
To make this in the Instant Pot, set it to Sauté mode and cook the oil, onion, garlic, celery, and bell pepper for 2-3 minutes until fragrant. Add tomato paste, Cajun seasoning, rice, beans, stock, salt, and pepper. Stir well, then seal the lid. Cook on Manual High Pressure for 6 minutes, followed by a 10-minute natural release. Fluff with a fork and garnish with parsley before serving.
Slow Cooker Instructions
For a slow cooker version, sauté the onion, garlic, celery, and bell pepper in a skillet first for better flavor. Then transfer everything (including the tomato paste, Cajun seasoning, rice, beans, and stock) to the slow cooker. Cook on Low for 3-4 hours or until the rice is tender and most of the liquid is absorbed. Stir occasionally if possible and garnish with parsley before serving.
Expert Tip: Let It Steam Off the Heat
After the jambalaya simmers, turn off the heat and keep the lid on for five minutes before serving. This resting time lets the rice absorb any remaining liquid, creating that perfectly fluffy texture and allowing all the Cajun flavors to meld together beautifully.
More Tips and Tricks
- Don't rinse the rice. Most recipes call for rinsing rice, but not here! Leaving the starch on the unwashed rice helps the jambalaya develop that signature, lightly sticky texture that holds the flavors together. It also allows the rice to absorb the tomato base and Cajun spices more fully, giving you a rich and cohesive dish every time.
- Use the right pot. A wide, heavy-bottomed saucepan or Dutch oven helps distribute heat evenly and prevents sticking or burning.
- Adjust the spice. Love it spicy? Add more cayenne or hot sauce. Want it milder? Reduce the cayenne or use sweet paprika only.
- Keep an eye on the liquid. Different rice brands absorb liquid differently. If your jambalaya looks dry before the rice is tender, add a splash of stock or water.
- Add a squeeze of lemon before serving. It brightens the dish and balances the smoky, spicy notes with a touch of acidity.
Recipe Variations
- Add extra veggies. Throw in diced zucchini, carrots, mushrooms, or spinach during the last 5 minutes of cooking for added nutrition and color.
- Make it extra smoky. Stir in ½ teaspoon of smoked paprika or a dash of liquid smoke for a bolder Cajun flavor.
- Add protein. If you're not strictly vegetarian, add tofu cubes, tempeh, or even plant-based sausage slices. For a heartier, smoky flavor, slice and sear vegan sausage before adding it to the pot with the rice. It adds that classic jambalaya taste while keeping the dish completely plant-based.
- Go grain-free. Replace rice with cooked quinoa or cauliflower rice (stir in after cooking the veggies to prevent mushiness).
- Spice swap. Experiment with Creole seasoning for a more herb-forward flavor or add hot sauce for extra heat.
- Coconut twist. Replace ½ cup of the stock with light coconut milk for a creamy, tropical variation that complements the spices.
- Try it with thyme and bay leaf. Simmer your jambalaya with a sprig of fresh thyme and a bay leaf to infuse subtle earthy and aromatic undertones - just don't forget to remove the bay leaf before serving.
- Turn it into soup. Add an extra cup of broth and simmer longer for a hearty, stew-like jambalaya soup that's just as satisfying.
Storage
How to Store
Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.
How to Reheat
Reheat on the stovetop over medium-low heat with a splash of water or vegetable stock to loosen it up, stirring occasionally until warmed through.
How to Freeze
Freeze for up to 3 months in a freezer-safe container or resealable bag, pressing out excess air. Thaw overnight in the refrigerator and reheat as above.
How to Serve
This vegetarian jambalaya is hearty enough to be a complete meal on its own, but it also pairs wonderfully with simple sides. Serve it with garlic bread, cornbread, or a green salad to balance the spice. For extra Southern flair, add a few slices of avocado or a sprinkle of shredded cheese on top before serving.
These are my favorite dishes to serve with this vegetarian jambalaya:
FAQ
Vegetable jambalaya is a meatless version of classic Cajun jambalaya, made with vegetables, rice, and beans instead of sausage or chicken. It features the same signature spices (paprika, cayenne, garlic powder, and oregano) along with a hearty tomato base that coats every grain of rice. The mix of onion, celery, and bell pepper, known as the Cajun "holy trinity," gives it that unmistakable Louisiana flavor. It's wholesome, colorful, and every bit as satisfying as the traditional version.
Jambalaya is a one-pot rice dish cooked with vegetables, stock, and Cajun or Creole seasoning. Unlike gumbo, it doesn't use a roux or have a soupy consistency, and unlike dirty rice, it's often tomato-based and more robust in flavor. This vegetarian version keeps all that authentic Cajun flavor, just without the meat.
Yes, and this vegetarian jambalaya is the perfect example! By relying on layers of vegetables, spices, and tomato paste for richness, you can create deep, smoky flavor without using sausage or seafood. Beans or chickpeas provide protein and bulk, while Cajun seasoning delivers that signature Southern heat. You'll be amazed how hearty and full-flavored it tastes. It's proof that jambalaya doesn't need meat to be comforting and delicious.
You can get creative with the vegetables in jambalaya! The traditional base includes onion, celery, and bell pepper, but you can also add zucchini, mushrooms, okra, carrots, or even spinach for extra color and texture. For a little sweetness, try roasted red peppers or corn. The beauty of vegetable jambalaya is that it's incredibly flexible so it's a great fridge-cleanout meal!
Traditionally, yes - rice is what defines jambalaya as opposed to gumbo or stew. However, if you prefer to skip it, you can make a similar vegetable jambalaya-style stew by increasing the broth and simmering everything a bit longer. The result will be a hearty, flavorful mix of beans and vegetables in a spicy tomato base. It's perfect for those who prefer lighter, grain-free meals but still want that rich Cajun comfort in a bowl.
If you'd like a lower-carb or grain-free option, substitute rice with quinoa, cauliflower rice, or even farro for a nuttier texture. Cook time will vary - quinoa cooks faster (around 15 minutes), while farro takes longer and needs extra broth. You can also use barley or bulgur wheat for a fiber-rich alternative. Each variation changes the texture slightly, but the Cajun spices and tomato base ensure the flavor stays authentic and comforting.
The secret to great jambalaya is building flavor in layers. Start by sautéing your vegetables until fragrant, toast the tomato paste for richness, then add your spices to bloom in the oil. Simmer the rice gently in a flavorful broth, allowing it to absorb every bit of seasoning. Don't rush the process! Letting it rest covered after cooking helps the steam finish the rice perfectly. A squeeze of lemon and fresh parsley at the end brightens it all up beautifully.
The most common mistakes are over-stirring, using the wrong rice, or cooking at too high heat. Stirring too often releases starches, making the rice mushy, while high heat can scorch the bottom before the rice is fully cooked. Another mistake is under-seasoning. Jambalaya should be bold and flavorful. Be generous with your Cajun spices, let the tomato paste caramelize, and always taste as you go. Patience and low, steady simmering make all the difference.
Use a heavy-bottomed pot or Dutch oven and cook over low heat once it starts simmering. Resist the urge to stir too often as letting it cook gently undisturbed helps prevent scorching while developing that signature, slightly caramelized layer at the bottom.
More Vegetarian Recipes with Rice
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I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Savory Mashed Sweet Potatoes
Looking for a cozy and flavorful side dish to serve this fall? These Savory Mashed Sweet Potatoes are creamy, buttery, and perfectly seasoned with garlic, herbs, and green onions for a rich yet balanced flavor that complements just about any main course. They're the ultimate comfort food upgrade - velvety smooth, savory (not sweet!), and a guaranteed crowd-pleaser at dinner or holiday gatherings.
Sweet potatoes often get all the attention in sugary casseroles topped with marshmallows, but they're just as incredible when prepared on the savory side. Their natural sweetness pairs beautifully with butter, garlic, and herbs, giving you a dish that's indulgent yet light, rustic yet refined. It's a side that feels right at home at Thanksgiving, Sunday dinners, or any cozy fall meal.
This was inspired by my Garlic Mashed Potatoes, and pairs well with Prime Rib Roast or Lemon Garlic Whole Roast Chicken for a full, flavor-packed dinner.
I made these savoury sweet potatoes tonight. So easy. So delicious! I added a bit of crumbled bacon and thyme, a tribute to your site.
- Jan ★★★★★
Why You'll Love This Recipe
- Creamy, buttery texture. These mashed sweet potatoes are rich and velvety with the perfect balance of butter and milk. A touch of sour cream or cream cheese (if added) takes them over the top, creating a dreamy, melt-in-your-mouth consistency you'll want to dive right into.
- Savory twist on a classic. Forget the marshmallows - this version leans savory, enhanced with garlic, herbs, and green onions that cut through the natural sweetness of the potatoes for a balanced and elevated flavor.
- Easy to make with simple ingredients. With just a handful of pantry staples and less than 30 minutes, you can have a restaurant-quality side dish on the table that looks and tastes like it took all day. It's the perfect side dish!
- Perfect for holidays or weeknights. Whether you're planning Thanksgiving dinner or a simple weeknight meal, these easy mashed sweet potatoes pair beautifully with everything from roasted turkey to grilled salmon.
- Naturally gluten-free and wholesome. Sweet potatoes are nutrient-rich, full of fiber and vitamins, and naturally gluten-free. This side dish is both satisfying and nourishing. It's a win for everyone at the table.
Ingredients and Substitutions
To make these delicious, savory Mashed Sweet Potatoes, you will need the following ingredients (see recipe card below for quantities):
- sweet potatoes - Choose medium-sized sweet potatoes with bright orange flesh. Peel and cut into even 1-inch cubes for even cooking.
- butter - Adds richness and helps create that smooth, buttery mash. Substitute with vegan butter or olive oil for a dairy-free version.
- milk - Whole milk provides the creamiest texture, but you can also use half-and-half for extra indulgence or a dairy-free milk like oat or almond milk.
- sour cream or cream cheese - Optional but highly recommended for added tang and velvety texture. Greek yogurt works beautifully too.
- green onions - Use just the green parts for mild flavor and color. Chives make a great substitute.
- garlic powder - Gives savory depth. For stronger flavor, use 1-2 cloves of roasted or sautéed fresh garlic.
- fresh thyme or rosemary - Optional, but adds earthy, aromatic notes that balance the sweetness of the potatoes. Dried herbs work in a pinch (use ½ teaspoon).
- salt and black pepper - Essential for seasoning. Adjust to taste and finish with extra cracked pepper before serving.
Equipment
You'll also need measuring cups and spoons, a large pot, colander, potato masher or immersion blender, and a wooden spoon or spatula for mixing. A serving dish or casserole dish is optional for presentation if you're serving family-style at the table.
Instructions
- Boil the sweet potatoes. Place the cubed sweet potatoes in a large pot of salted water (covering them by about 1 inch). Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered until the potatoes are fork-tender, about 10-15 minutes. Drain well and return them to the pot.
- Mash. Use a potato masher (or a fork) to mash the hot sweet potatoes until smooth and fluffy. For extra silky results, you can use a hand mixer or immersion blender to break down any remaining lumps.
- Add butter and milk. Add the butter and stir until fully melted and absorbed. Slowly pour in the milk, starting with ½ cup, and mix until creamy and smooth. Add more milk as needed if the consistency feels too thick. Optionally, for an elevated twist, mix in sour cream (or cream cheese) for extra tang and richness.
- Season. Stir in garlic powder, salt, and pepper until evenly combined. Fold in green onions, along with thyme or rosemary, if using.
- Serve. Transfer to a serving bowl and top with an extra pat of butter, a sprinkle of green onions, and freshly cracked black pepper.
Expert Tip: Use the Right Mashing Tool
For the creamiest mashed sweet potatoes, mash while they're still hot. A potato masher will give you a rustic texture, while an immersion blender creates a silky-smooth finish with no lumps. Avoid using a food processor, which can overwork the potatoes and make them gummy.
More Tips and Tricks
- Cut the sweet potatoes evenly. Evenly sized cubes ensure they cook at the same rate, preventing some pieces from being mushy while others are undercooked.
- Salt your water. Adding salt to the boiling water seasons the potatoes from within, giving them more flavor than adding it afterward.
- Drain thoroughly. Excess water can make your mash watery. Let the potatoes sit in the colander for a minute or two before mashing to steam off moisture.
- Warm your milk and butter. Stirring in warm milk and butter (or at room temperature) helps the potatoes absorb the liquids evenly and keeps them from cooling down too quickly.
- Taste and adjust. Sweet potatoes vary in natural sweetness. Start with less salt and milk, then adjust for flavor and texture at the end.
Recipe Variations
- Make it cheesy. Stir in ¼ cup of shredded Parmesan cheese or cheddar cheese for a richer, more indulgent version.
- Add roasted garlic. Roast a few cloves of garlic and mash them in for a deeper, sweeter garlic flavor that melts beautifully into the potatoes.
- Go dairy-free. Replace the butter and milk with olive oil and unsweetened plant-based milk like oat or cashew for a vegan-friendly version.
- Make it spicy. Add a pinch of cayenne pepper or smoked paprika for a subtle kick that complements the natural sweetness.
- Add fresh herbs. Mix in chopped fresh parsley, chives, or sage for an aromatic finish.
- Infuse with brown butter. Brown your butter before mixing it in for a nutty, caramel-like depth of flavor that enhances the sweetness of the potatoes.
- Add a sweet-and-savory twist. For a subtle contrast, stir in a teaspoon of brown sugar and a light dusting of cinnamon to complement the garlic and herbs.
- Add a pecan crunch. Sprinkle chopped pecans over the top before serving. You can also toast them lightly in butter or olive oil on the stovetop first for even more flavor.
Storage
How to Store
Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4-5 days. The flavors actually deepen over time, making them even better the next day.
Reheat on the stovetop over medium-low heat or in the microwave, adding a splash of milk to loosen the texture if it's thickened. Stir occasionally until warmed through and creamy again
How to Freeze
You can freeze mashed sweet potatoes for up to 3 months. Let them cool completely, then wrap tightly in layers of plastic wrap or store in a freezer-safe bag, pressing out excess air. Thaw overnight in the fridge, then reheat with a little milk or butter stirred in to restore creaminess.
How to Serve
Savory mashed sweet potatoes pair beautifully with almost any protein. Their creamy, buttery texture and subtle garlic-herb flavor make them a perfect match for roast chicken, turkey, steak, or salmon. They're also delicious alongside vegetarian mains like lentil meatballs or roasted vegetables, with a slice of crusty bread to soak up all that buttery goodness.
These are my favorite mains to serve sweet potato mash with:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
Start with fresh, evenly cut sweet potatoes so they cook uniformly. Always boil in salted water, then drain well to avoid watery mash. Mash them while hot and mix in butter first, followed by warm milk or cream to reach a silky texture. Season generously with salt, pepper, and garlic powder, and finish with fresh herbs like thyme or chives for aroma.
The best way depends on the texture you want. For a rustic mash, use a potato masher to leave a few small chunks for texture. For ultra-smooth mashed sweet potatoes, use a hand mixer or immersion blender to achieve a creamy, whipped consistency. Always mash while the potatoes are hot, as they're easier to break down. Start with melted butter, then slowly add milk or cream until you reach your desired texture. Avoid food processors, which can make the potatoes gluey.
Yes, combining both gives you the best of both worlds: the fluffy lightness of white potatoes with the rich, earthy sweetness of sweet potatoes. Use a 50/50 ratio and cook them separately, since sweet potatoes usually cook faster. Then mash together with butter, milk, and seasonings for a golden-orange blend that's creamy, balanced, and visually beautiful. It's a great way to ease picky eaters into sweet potatoes while adding natural sweetness and color to your dinner plate.
For ultra-creamy sweet potato mash, use whole milk, butter, and a little sour cream or cream cheese. Mash while hot to help the fat blend smoothly. Using a hand mixer or immersion blender also helps break down fibers for a velvety finish. You can even replace part of the milk with heavy cream for a richer result. Don't forget to taste as you go. Balance the creaminess with salt and a bit of pepper for the perfect smooth and flavorful mash.
Turn your sweet potato mash from simple to stunning by adding creative twists. Try folding in roasted garlic, caramelized onions, or crumbled feta or goat cheese for tang. Mix in a splash of maple syrup for sweet-savory contrast or top with crispy bacon bits or toasted nuts for crunch. You can even swirl in pesto or brown butter for an unexpected flavor kick. A sprinkle of fresh herbs right before serving brightens everything and makes your dish feel extra special.
Yes, mashed sweet potatoes are packed with nutrients while still tasting indulgent. They're high in vitamin A, vitamin C, fiber, and potassium, and naturally lower in fat and calories than many creamy side dishes. Using real butter and milk keeps them satisfying, while still providing balance and nutrition. To make them lighter, swap some butter for olive oil and use Greek yogurt instead of sour cream. It's comfort food that's both delicious and nourishing - a true win-win!
If your mashed sweet potatoes are watery, it usually means they weren't drained well or too much milk was added. Let the potatoes sit in the colander for a minute or two after boiling to steam off any excess water, then mash them while still hot. Always add milk gradually, just until you reach your desired consistency. If they're still too thin, cook them over low heat for a few minutes to help some moisture evaporate or stir in cream cheese or a little instant mashed potato mix to thicken them back up.
If your mash turns out too loose, it's easy to fix. Return the pot to low heat and stir continuously to let some of the moisture evaporate. You can also mix in cream cheese, grated Parmesan, or a spoonful of instant potato flakes to absorb excess liquid. Be careful not to add flour or cornstarch, which can make the texture gummy. Thickening takes just a few minutes, and you'll end up with perfectly creamy, scoopable mashed sweet potatoes.
Mashed sweet potatoes freeze beautifully. Let them cool completely, then transfer to a freezer-safe container or bag, smoothing out the surface and pressing out excess air. Label and freeze for up to 3 months. For easy portions, freeze in smaller containers or silicone muffin trays. Thaw overnight in the fridge, then reheat gently on the stove or microwave, adding a splash of milk or butter to revive the creamy texture. They'll taste as good as freshly made.
More Sweet Potato Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
This post was originally published in 2019. It has since been updated with new photos and content.
Easy Mushroom Rice
Easy Mushroom Rice is a quick, flavorful side dish that's loaded with buttery rice, earthy mushrooms, and aromatic herbs. It's the kind of recipe that turns simple pantry ingredients into something delicious that's comforting enough for weeknights, yet special enough for dinner parties. It's hearty, wholesome, and full of umami flavor.
If you love mushroom risotto but want something lighter and easier, this mushroom rice gives you all those rich, savory notes - and no constant stirring required. It's made in one pot, ready in about 30 minutes, and pairs beautifully with everything from roasted chicken to salmon or steak. Plus, it's vegetarian-friendly and can easily be made vegan by swapping the butter for olive oil.
Whether you're serving this as a side or the star of your meal, mushroom rice is the kind of dish that never disappoints. It's hearty, aromatic, and full of rich, earthy flavor that pairs beautifully with almost anything on your table.
Why You'll Love This Recipe
- Packed with savory umami flavor. Browning the mushrooms gives the rice deep, earthy flavor that's elevated with garlic, thyme, and shallots.
- Quick and easy one-pot recipe. You'll only need one pot and 30 minutes for perfectly cooked, fluffy rice with no fuss or cleanup.
- A versatile side dish. Serve it with chicken, fish, steak, or tofu - it's delicious alongside just about any main course.
- Elegant yet simple. The combination of mushrooms, herbs, and buttery rice makes it feel fancy without any complicated steps.
- Make-ahead and freezer-friendly. It reheats beautifully and can be stored for quick weeknight meals or meal prep.
Ingredients and Substitutions
To make this easy and delicious Mushroom Rice, you will need the following ingredients (see recipe card below for quantities):
- butter - Adds richness and flavor. You can substitute with olive oil or vegan butter if dairy-free.
- extra virgin olive oil - Prevents the butter from burning while sautéing the mushrooms.
- cremini mushrooms - Also known as baby bellas. They have a mild, meaty flavor that deepens when browned. You can use any kind of mushrooms here. Substitute with white mushrooms, portobello, or a mix including shiitake. You can even use a mix of dried mushrooms (rehydrated before cooking) for extra umami.
- garlic - Freshly minced garlic adds aromatic depth to the rice.
- shallot - Sweeter and more delicate than onion, shallot blends beautifully with mushrooms. You can use half a small yellow onion if that's what you have.
- fresh thyme leaves - Adds earthy, herbaceous flavor. Dried thyme works too (use half the amount).
- Italian seasoning - A blend of herbs like oregano, basil, and rosemary that complements mushrooms perfectly.
- salt and black pepper - Season to taste. Start with the recommended amount and adjust at the end.
- long grain rice - Use white rice such as jasmine rice or basmati for the fluffiest texture. You can also use brown rice, but note that it requires a longer cook time and extra liquid. The type of rice you choose will affect the texture - white rice gives you a lighter, more tender result and fluffy, separate grains, while brown rice adds a slightly nutty flavor. Avoid short-grain rice, which becomes sticky.
- vegetable stock - Provides rich flavor. Substitute with chicken stock, beef broth, or mushroom broth if desired. Whichever type of broth you use, it will infuse the rice with a ton of flavor and enhance the natural mushroom flavor.
- fresh parsley - Adds a pop of color and freshness at the end.
Equipment
You'll also need measuring cups and spoons, a medium or large pot with a lid, a wooden spoon, and a fork for fluffing the rice.
Instructions
- Sear the mushrooms. In a medium-sized pot, heat butter and olive oil over medium-high heat until the mixture is bubbling and hot, about 1 minute. (This blend keeps the butter from burning while giving a rich base for the mushrooms). Add the sliced mushrooms in a single layer and cook without stirring for 3-5 minutes. Allowing them to sear undisturbed helps develop that beautiful golden color and intense flavor.
- Add aromatics and seasoning. Add garlic, shallot, thyme, Italian seasoning, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until the mushrooms are golden brown and almost all the liquid has evaporated. The mixture should be fragrant and caramelized.
- Toast the rice. Add the uncooked rice to the pot and stir to coat it with the butter and mushroom mixture. Toasting for 1 minute adds a subtle nutty flavor and helps the rice absorb more of the savory aromas.
- Add the stock. Pour in the vegetable broth and stir well to combine. Bring the mixture to a boil, then immediately reduce the heat.
- Simmer the rice. Turn the heat down to low, cover the pot, and let it simmer for 15 minutes, or until all the liquid has been absorbed and the rice is tender. Avoid lifting the lid during cooking as this traps steam and ensures even cooking.
- Rest. Turn off the heat and let the rice rest for 5 minutes with the lid on. This step helps redistribute moisture throughout the rice, making it light and fluffy.
- Fluff and serve. Remove the lid, fluff the rice gently with a fork, and stir in fresh parsley. Serve warm.
Instant Pot Instructions
To make mushroom rice in the Instant Pot, turn on Sauté mode and melt the butter and olive oil. Add mushrooms and cook without stirring for a few minutes until golden brown. Stir in garlic, shallot, thyme, Italian seasoning, salt, and pepper, and cook for another minute until fragrant. Add rice and toast briefly, then pour in the vegetable stock and scrape up any browned bits from the bottom. Seal the lid and pressure cook on High for 5 minutes, then let the pressure naturally release for 10 minutes before opening. Fluff the rice with a fork, stir in fresh parsley, and serve warm.
Expert Tip: Let the Mushrooms Brown Before Stirring
Resist the urge to stir the mushrooms too soon. Letting them cook undisturbed for a few minutes gives them that deep golden color and rich, nutty flavor. Stirring too early will release moisture and cause them to steam instead of brown.
More Tips and Tricks
- Use leftover rice. You can also make this recipe with leftover cooked rice - just reduce the stock to ½ cup and cook for 5-7 minutes until warmed through.
- Avoid mushy rice. Keep the lid on while cooking and don't stir during simmering. Stirring releases starch, making the rice sticky.
- Enhance with wine. Add a splash of dry white wine after toasting the rice for extra depth and flavor.
- Add umami. Stir in a spoonful of soy sauce or a pinch of Parmesan cheese at the end for extra savory richness.
- Make it a meal. Add diced chicken, tofu, or chickpeas for protein to turn this side dish into a hearty main course.
- Garnish with green onions. Sprinkle fresh green onion on top right before serving for a crisp, bright finish.
Recipe Variations
- Extra garlic butter. Add an extra clove of garlic and double the butter for a rich, indulgent twist.
- Add spinach. Stir in a handful of baby spinach at the end until just wilted for a pop of color and nutrients.
- Make it creamy. Mix in a splash of cream or a spoonful of cream cheese at the end for a risotto-like texture without the effort.
- Use wild mushrooms. Use a mix of dried and fresh mushrooms. Rehydrate the dried ones in warm water, then use that flavorful liquid as your stock.
- Swap with onion. Use half an onion instead of shallot for a deeper, more caramelized flavor.
- Make it cheesy. Sprinkle grated Parmesan or Asiago cheese over the finished dish for an extra savory layer.
- Brown rice version. To make brown rice mushroom rice, increase the broth to 2½ cups and cook for about 35-40 minutes instead of 15. The result is heartier with a nutty bite and still packed with a ton of flavor.
- Add an egg. Turn this side into a main dish by stirring in a scrambled egg or topping it with a fried egg. It's an easy way to add protein and turn your rice into a satisfying meal.
Storage
How to Store
Store leftover mushroom rice in an airtight container in the refrigerator for up to 4 days.
How to Reheat
Warm gently in a skillet with a splash of water or stock over low heat, stirring occasionally. You can also microwave individual portions in 30-second intervals, stirring in between.
How to Freeze
Freeze cooled rice in a freezer-safe container or resealable bag for up to 3 months. Thaw overnight in the fridge and reheat in a skillet until heated through.
How to Serve
Mushroom rice is versatile enough to serve with almost anything. It's the perfect side dish for roasted meats, fish, or vegetarian mains. Pair it with Roast Chicken, Pan-Seared Salmon, or Garlic Shrimp, or serve it alongside Roasted Vegetables for a wholesome plant-based meal.
These are my favorite dishes to serve with mushroom rice:
Dinner Ideas
For more recipe ideas to pair this with on busy weeknights, check out our collection of easy dinner recipes, featuring one-pan dishes, quick pasta, roasted vegetables, light sides, and flavorful meals that come together in no time.
FAQ
Simply sauté mushrooms, garlic, and shallots with butter and herbs, then toast the rice and simmer it with stock until fluffy. It's a one-pot recipe that's easy and flavorful.
Add cumin, turmeric, and garam masala to the oil before sautéing the mushrooms. You can also toss in peas, carrots, or cashews for a fragrant, spiced twist.
Yes! Mushrooms are low in calories but rich in antioxidants, B vitamins, and fiber. This dish is wholesome and balanced, especially when made with olive oil and vegetable stock.
Thyme, parsley, rosemary, and tarragon all pair beautifully with mushrooms. For more robust flavor, add a sprinkle of Italian seasoning or a few fresh herb sprigs while cooking.
Mushroom rice pairs well with roasted meats, grilled seafood, or vegetarian dishes. It's also great served with a simple salad or soup for a complete meal.
More Mushroom Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
50 Best Fall Side Dishes
Looking for delicious side dishes to make this fall for your next dinner party? Well, you're in luck! We're sharing over 50 of our best fall side dishes to complement your favorite seasonal autumn meals, from creamy mashed potatoes and roasted veggies like butternut squash and Brussels sprouts, to cozy soups, fall salads, and more.
There's a side dish here for everyone - whether you're craving something creamy and comforting, vegetarian or vegan, or completely gluten-free. Each recipe pairs beautifully with any main dish, making them perfect for family dinners, work potlucks, or festive Thanksgiving feasts.
Fall cooking is all about flavor, comfort, and connection. These cozy side dishes capture all of that: simple to make, full of autumn color, and guaranteed to make your table feel warm and inviting.
Best Fall Side Dishes
These are our favorite fall side dishes to serve all season long - cozy, colorful, and full of flavor. Whether you're planning Thanksgiving dinner, a casual fall gathering, or a weeknight meal, these sides are sure to impress.
Roasted Fall Vegetables (Harvest Vegetables)
One pan roasted fall vegetables with seasonal produce is a cozy, stress-free side dish that's perfect for Thanksgiving, holidays, or autumn dinners.
The Best and Creamiest Mashed Potatoes
Creamy, buttery, and delicious, this is the best and creamiest mashed potatoes recipe you will ever find. It's velvety, smooth, and melts in your mouth.
Maple Roasted Brussels Sprouts and Butternut Squash
Maple Roasted Brussels Sprouts and Butternut Squash are a quick, easy, flavorful, and delicious Thanksgiving side dish that you need this holiday season.
Best Creamed Spinach
Indulge in this rich and creamy steakhouse-style creamed spinach recipe. An easy, decadent side dish for any meal or special occasion.
Fall Harvest Salad with Butternut Squash and Apple
Fall harvest salad with roasted butternut squash and apple is the only salad recipe you need this fall or winter. It's healthy, wholesome, and nourishing.
Pumpkin Cornbread
Pumpkin Cornbread is a sweet and savory side dish loaded with real pumpkin, and is moist, fluffy, and crumbly with crisp edges.
Curried Butternut Squash Soup
Curried Butternut Squash Soup is rich, creamy, and brimming with cozy fall flavors. Best of all, it'll be on the table in just over 30 minutes!
Pumpkin Risotto
Enjoy a taste of fall with this creamy pumpkin risotto made with arborio rice, savory pumpkin, and aromatic herbs for a cozy, flavorful dish.
Brussels Sprouts with Bacon
Brussels Sprouts with Bacon is a quick and easy side dish with the best flavor and texture. The best part? This holiday side is ready in under 15 minutes.
Maple Roasted Acorn Squash
Maple Roasted Acorn Squash is savory and sweet, with its flavor intensified when tossed and roasted in a homemade maple glaze with a sprinkling of cinnamon.
Classic Baked Mac and Cheese
Classic Baked Mac and Cheese is creamy, cheesy, and topped with golden garlic breadcrumbs. The ultimate comfort food, ready in under an hour.
Roasted Garlic Parmesan Baby Potatoes
Crispy roasted garlic Parmesan baby potatoes are golden, cheesy, and flavorful. An easy 40-minute side dish with fresh garlic perfect for dinner or holidays.
Honey Roasted Carrots
Honey roasted carrots are a sweet, savoury, and salty side dish that pairs well with almost any entree. With these flavours, everyone will want seconds.
Mashed Cauliflower
Mashed Cauliflower is a fluffy and buttery side dish and a low carb, keto-friendly alternative to mashed potatoes. Plus, it's easier and quicker too!
Green Beans Almondine
Green Beans Almondine is buttery, garlicky, and nutty. This classic French side dish is quick and easy to make, and loaded with flavor and texture.
Pomegranate Pear Salad with Walnuts
Pomegranate pear salad with walnuts, tangy cheese, and honey balsamic dressing is fresh, colorful, and perfect for holidays or everyday meals.
Herb Roasted Sweet Potatoes
Herb Roasted Sweet Potatoes are a quick easy side dish that's healthy, delicious, and flavorful. A delicious side dish for your holiday table or weeknight dinner.
Pumpkin Soup
This Pumpkin Soup is perfectly smooth and creamy with aromatic vegetables and warm spices. Make it this fall from start to finish in about 30 minutes!
Green Bean Casserole
Green bean casserole is a classic holiday side dish packed with fresh green beans in a delicious creamy mushroom sauce, and topped with crispy fried onions.
Potato Stacks
Potato Stacks are crispy, cheesy, and flavorful, making them the perfect side dish with crunchy edges and soft gooey centers bursting with amazing flavor.
Easy Pumpkin Dinner Rolls
Quick and easy pumpkin dinner rolls are soft and fluffy, flaky and butter, and perfect to serve alongside a warm and cozy fall meal or Thanksgiving dinner.
Wild Rice Pilaf
Wild Rice Pilaf is a wholesome, nutritious side dish that pairs the naturally nutty flavor of wild rice with vegetables, spices, and fresh herbs. These grains are a delicious addition to your dinner table!
Roasted Brussels Sprouts
Tender and caramelized, these easy Roasted Brussels Sprouts tossed in balsamic vinegar and honey are a classic side dish to serve on your holiday table.
Butternut Squash Mac and Cheese
Butternut squash mac and cheese is a flavorful and delicious fall twist on a classic, with a rich and creamy sauce that is secretly loaded with veggies.
Parsnip Puree
This fluffy, creamy Parsnip Puree looks like mashed potatoes but has a distinctly nutty flavor that sets it apart. It is quick and easy to make too!
Smashed Sweet Potatoes
Crispy Smashed Sweet Potatoes are the perfect side dish for your fall and winter meals - sweet, savory, and so simple to make!
Acorn Squash Soup
Roasted Acorn Squash Soup is smooth and velvety, packed with veggies, and loaded with fall flavor. Serve for a cozy lunch, dinner, or on Thanksgiving.
Butternut Squash Quinoa Salad
This Butternut Squash Quinoa Salad is easy to make, ready in under an hour, delicious, and loaded with health benefits. It's the perfect fall salad.
Roasted Beets
Roasted Beets are a healthy and nutritious side dish that is easy to make and bursting with flavor. Made with just 4 ingredients and few simple steps!
Brown Butter Mashed Potatoes
Brown Butter Mashed Potatoes are the ultimate side dish for any meal. It's smooth and creamy with a rich, nutty flavor from the brown butter.
Sautéed Spinach
This buttery, garlicky Sautéed Spinach is the best way to enjoy this nutritious green. It's the ultimate healthy side dish and takes a few minutes to make!
Sautéed Garlic Mushrooms
Buttery sautéed garlic mushrooms are silky smooth with an incredible caramelization and earthy rich flavour. A simple side dish in under 15 minutes.
Corn Pudding
Creamy Corn Pudding transforms simple pantry staples into a luscious pudding packed with flavor. Serve this traditional Southern side dish for Thanksgiving.
Roasted Carrots
Roasted Carrots are a healthy, delicious, and easy to make side dish with a slightly crispy interior and sweet and tender inside. Serve with any entree!
Baked Cauliflower Cheese
Easy Baked Cauliflower Cheese is the ultimate creamy, cheesy, golden comfort food side dish made with roasted cauliflower and rich homemade cheese sauce.
Healthy Sweet Potato Soup
One pot Healthy Sweet Potato Soup is silky, creamy, and nourishing. Packed with cozy fall flavors, this vegan soup is ready in just 30 minutes.
Apple Walnut Salad with Balsamic Vinaigrette
Delicious apple walnut salad with crisp apples, crunchy walnuts, and tangy balsamic vinaigrette. A healthy, easy side dish or lunch!
Garlic Cheddar Biscuits
Flaky Garlic Cheddar Biscuits are a simple but delicious and flavorful no yeast bread that is ready for the oven with less than 15 minutes prep.
Roasted Garlic Green Beans
Quick easy roasted garlic green beans are tangy, sour, savoury, and sweet, with a tender and crunchy texture. Make them in the oven or in the air fryer for an air-fryer green beans version in minutes.
Creamy Polenta
Creamy Polenta is simple, warm, and comforting side dish, made with a handful of simple ingredients and about 30 minutes of time. It's gluten-free too!
Roasted Shallots
Roasted Shallots are a rich, caramelized side dish with a hint of sweetness and a kick from tangy balsamic vinegar. Ready in just 30 minutes!
Creamy Potatoes Au Gratin
Rich and creamy potatoes au gratin is the ultimate comfort food made with sliced potatoes, cheese, and milk. It's the perfect side dish for the holidays.
Roasted Butternut Squash
Roasted butternut squash is the easiest vegan side dish you need this fall. It has a ton of flavour with just a few simple pantry staples.
Sweet Potato Casserole with Pecans
Sweet potato casserole with pecans packed with tender sweet potatoes and a buttery crunchy pecan topping is the best fall side dish for Thanksgiving dinner.
Creamy Brussels Sprouts Bake
Delicious, garlicky, cheesy and creamy brussels sprouts bake is the ultimate comfort food side dish. So flavourful and the best way to eat brussels sprouts.
Pull Apart Garlic Bread
Homemade Pull Apart Garlic Bread is fluffy, buttery, flavourful, and tears easily for optimal sharing. You won't be able to stop grabbing these bites!
Creamed Corn
Homemade Creamed Corn is creamy, delicious, and simple. It's quick and easy to make at home and so much better than store-bought canned creamed corn.
Spinach Gratin
Spinach gratin is a rich and creamy side dish with a layer of crispy melty cheese on top. This fancy side is easy to make ahead and freezer-friendly.
Coconut Curry Pumpkin Soup
Coconut Curry Pumpkin Soup is rich, creamy, cozy, and flavorful. This easy vegan recipe is ready in just 35 minutes with minimal prep, all in one pot.
Parker House Rolls
Notoriously light and fluffy with a little fold in the middle, these Parker House Rolls are the perfect dinner roll. They're buttery and incredibly tender.
Easy Roasted Cauliflower
Quick and easy roasted cauliflower is a delicious, flavourful side dish that you throw on a sheet pan and into the oven. Plus, it's vegan and gluten-free.
Mashed Butternut Squash
Mashed butternut squash is the perfect side dish for fall - creamy, smooth, and delicious, with the perfect balance between sweet and savory fall flavors.
Shaved Brussels Sprout Salad
Shaved Brussels Sprout Salad is a delicious fall salad packed with fresh sprouts, apples, cranberries, and crunchy seeds, tossed in a homemade vinaigrette.
Rosemary Cornbread
Sweet and savoury, buttery rosemary cornbread is soft and moist with golden crispy edges, flavourful and delicious, and so easy to make this holiday season.
Honey Balsamic Brussels Sprouts
Easy honey balsamic Brussels sprouts are a sweet savory side dish that's roasted until tender and caramelized, and coated in a delicious flavourful glaze.
Tips for Serving Fall Side Dishes
Hosting in the fall means cozy meals, warm kitchens, and plenty of make-ahead magic. Here's how to pull it all together:
- Plan your menu early. Choose a mix of roasted vegetables, creamy casseroles, and fresh salads to balance textures and flavors.
- Use seasonal herbs. Sage, thyme, and rosemary instantly add depth and aroma to fall sides.
- Prep ahead. Chop veggies or make sauces a day in advance to save time. Many sides can be assembled and refrigerated until ready to bake.
- Keep it warm. Use a slow cooker or keep casseroles in a 250°F oven until serving. Cover with foil to prevent drying out.
- Add color and crunch. Use garnishes like toasted nuts, pomegranate seeds, or herbs to make dishes pop.
- Set the table early. Get dinnerware, napkins, and serveware ready ahead of time - it makes your gathering look effortless and inviting.
Mix Textures and Colors for the Perfect Fall Spread
When planning your fall side dishes, variety is everything. Combine creamy, roasted, and crunchy elements to create a table that feels balanced and inviting. Pair a rich dish like mashed potatoes or mac and cheese with something bright and crisp, like a shaved Brussels sprouts salad or roasted carrots. Use a mix of colors - deep greens, golden yellows, and autumn oranges - to make your spread as beautiful as it is delicious. Not only will your meal taste incredible, but it'll also look like a harvest feast straight out of a magazine.
Make Ahead and Storage
How to Make Ahead
Many fall side dishes can be prepared 1-2 days in advance. Assemble casseroles or roast veggies, then refrigerate until ready to bake or serve.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Check recipe notes for full details.
How to Reheat
Warm in the oven or air fryer at 300°F for 10-15 minutes, in the microwave for smaller portions, or on the stovetop with a splash of broth or butter to bring moisture back, if needed.
Fall Side Dish Pairing Ideas
These fall sides pair perfectly with cozy mains and comforting seasonal flavors. Whether you're planning Thanksgiving dinner or a casual Sunday meal, here's what to serve them with:
- Roast Chicken or Turkey. Juicy, golden roast chicken or Thanksgiving turkey deserves sides that complement its savory flavor. Pair with mashed potatoes, roasted Brussels sprouts, and cranberry sauce for a timeless fall dinner combination.
- Beef Pot Roast or Beef Stew. Hearty beef dishes call for equally cozy sides. Serve with creamy mashed potatoes, roasted root vegetables, or buttery dinner rolls to soak up every drop of gravy.
- Baked Salmon or Glazed Ham. These mains shine when served with something slightly sweet or tangy. Try maple roasted carrots, wild rice pilaf, or a crisp apple walnut salad for the perfect flavor balance.
- Pork Chops. Nothing says comfort like juicy pork chops paired with seasonal sides. Serve them with roasted shallots, sweet potato mash, or blistered green beans for a cozy, sweet-and-savory fall dinner.
- Stuffed Squash or Mushroom Wellington. For a vegetarian or plant-based fall dinner, hearty sides like cauliflower mash, roasted broccoli, or a warm lentil salad with roasted veggies make satisfying pairings that don't feel like an afterthought.
- Cozy Fall Soups. Lighter soups like butternut squash, tomato, or pumpkin pair beautifully with warm breads, garlic knots, or small side salads for a simple yet complete meal.
- Holiday Feasts. During Thanksgiving or Christmas, mix and match classic sides like stuffing, mashed potatoes, and green beans with a few unexpected favorites - think roasted acorn squash or maple roasted vegetables - for a festive, crowd-pleasing spread.
FAQ
A good fall side dish makes use of seasonal produce like squash, sweet potatoes, or Brussels sprouts. Think roasted butternut squash, garlic mashed potatoes, maple carrots, or apple sage stuffing - dishes that bring warmth and comfort to the table.
Traditional fall dishes include roasted vegetables, mashed potatoes, green bean casserole, sweet potato casserole, stuffing, and cranberry sauce. These recipes often make an appearance at Thanksgiving but are delicious all season long.
The best potluck dishes are easy to transport and serve at room temperature, like roasted vegetables, creamy casseroles, cornbread muffins, or grain salads. Anything hearty, colorful, and crowd-friendly will be a hit.
Serve a mix of hot and cold sides like maple roasted vegetables, sweet potato fries, or mini stuffed mushrooms. Add dips, breads, and salads for a full, festive spread.
Pumpkin and apple dishes are at the top of everyone's list! From pumpkin soup and roasted squash to baked apples and pies, these flavors capture the essence of fall and show up in side dishes, desserts, and even drinks.
Casseroles, mashed potatoes, and roasted veggies all reheat beautifully. Assemble or partially bake them in advance for stress-free entertaining.
Keep dishes covered in a warm oven (around 200°F) or use slow cookers on the "warm" setting. Foil helps retain moisture and heat.
More Fall Recipe Collections
Looking for other recipes like this? Try these:
Tried any of these fall side dishes?
I'd love to hear what you think! Leave a comment and rating for the fall side dish recipe that you made to share your feedback. Your reviews help others discover the recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
This recipe collection was originally published in 2022 and has since been updated with new tips.
Classic Homemade Pumpkin Pie from Scratch
There's nothing more comforting or nostalgic than a Classic Homemade Pumpkin Pie from Scratch - creamy, spiced filling inside a flaky, buttery crust. It's the heart of every Thanksgiving table and a dessert that never goes out of style. This recipe combines a buttery homemade crust with a smooth pumpkin filling flavored with cinnamon, ginger, and cloves. It's simple, elegant, and absolutely irresistible with a dollop of whipped cream on top.
If you've only made pumpkin pie with store-bought crust or pre-mixed filling, you're in for a treat. Making it from scratch is easier than you think - and the flavor difference is incredible. The homemade crust is crisp and golden, while the silky pumpkin filling has that perfect balance of warm spice and sweetness. This pie tastes like fall and fills your kitchen with the coziest aroma imaginable.
If you liked this pumpkin pie recipe, you should try our Pumpkin Pie Bars, Mini Pumpkin Pies, or Pumpkin Mascarpone Pie next. It pairs beautifully with a cup of Hot Apple Cider or a slice of Pumpkin Coffee Cake for the ultimate fall dessert spread.
Why You'll Love This Recipe
- Made completely from scratch. Both the crust and the filling are homemade, so you know exactly what's going in - no shortcuts or mystery ingredients.
- Flaky, buttery pie crust. The crust is tender yet crisp, with the perfect golden finish that complements the creamy pumpkin filling.
- Classic holiday flavor. Spiced with cinnamon, ginger, and cloves, this pie tastes like the essence of Thanksgiving. It's the best pumpkin pie ever!
- Perfectly smooth filling. Light, creamy, and never grainy, this homemade pumpkin pie bakes up beautifully every time.
- Make-ahead friendly. Pumpkin pie can be baked a day in advance, making your holiday prep a little easier.
Ingredients and Substitutions
To make homemade Pumpkin Pie from scratch, you will need the following ingredients (see recipe card below for quantities):
- all-purpose flour - The foundation of the crust. For extra tenderness, measure accurately by spooning and leveling.
- unsalted butter - Cold butter creates those flaky layers. Cut it into small cubes before using.
- granulated sugar - Adds a touch of sweetness to balance the savory crust.
- salt - Enhances flavor and helps develop structure.
- ice water - Keeps the dough cool and helps it come together without becoming sticky.
- pumpkin puree - Use homemade fresh pumpkin puree or canned pumpkin, but make sure it's pure pumpkin (not pumpkin pie filling). If substituting with homemade, use 1¾ cups (about 420 grams) to replace one 15-ounce can. Since homemade puree is often thinner, strain it through a fine mesh sieve or cheesecloth for 15-20 minutes to remove excess water and moisture, and measure after draining.
- granulated sugar - Sweetens the pie just enough without overpowering the spice.
- warm spices - Cinnamon, ginger, and cloves is the classic trio that gives pumpkin pie its warm, cozy flavor. You can substitute with 1½ teaspoons pumpkin pie spice if you prefer.
- eggs - Provide structure and richness.
- evaporated milk - Gives the filling its signature silky texture. Don't substitute condensed milk as it's too sweet and thick.
- whipped cream - Optional, but highly recommended for serving.
Equipment
You'll also need measuring cups and spoons, a food processor, rolling pin, mixing bowls, a 9-inch pie dish, whisk, and a paring knife or toothpick for doneness testing.
Instructions
Step 1: Make the pie crust
- Combine the dry ingredients. Add flour, butter, sugar, and salt into a food processor. Pulse on and off until the mixture forms small pea-sized pieces of dough, about 1 minute.
- Add ice water. Drizzle in ice water, a tablespoon at a time, while pulsing until the dough reaches a breadcrumb consistency, about another minute. Ice-cold water is essential to keep the butter from melting.
- Bring the dough together. Transfer the crumbly dough to a lightly floured surface. Use your hands to press and squeeze it together until it forms a smooth dough. Shape it into a flat disc, wrap tightly in plastic wrap, and refrigerate for 1 hour to firm up.
- Roll out the dough. Dust your work surface with flour and roll the chilled dough into a 14-inch circle. Carefully transfer it to a greased 9-inch pie pan.
- Shape and crimp. Fold excess dough under around the rim and crimp the edges with your fingers or a fork for a decorative edge.
Step 2: Make the pie filling
- Preheat the oven. Preheat oven to 425°F (220°C) so it's ready once your filling is mixed.
- Mix the filling. In a large bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, cloves, and salt until smooth. Add eggs and beat well, then gradually whisk in evaporated milk until the mixture is silky and fully combined.
Step 3: Assemble and bake
- Fill the crust. Pour the filling into your prepared pie crust and gently shake the pan to release any air bubbles. Smooth the top with a spatula if needed.
- Bake the pie. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes. The filling should be just set in the center, as it will continue to firm as it cools. To test doneness, insert a toothpick or sharp knife about 1 inch from the crust, if it comes out clean, your pie is ready. Do not overbake to avoid cracking in the middle of the pie filling.
- Cool completely. Remove from oven and allow the pie to cool completely to room temperature, around 2 hours. Cooling allows the filling to set fully and prevents cracking. Once cooled, serve immediately or refrigerate until ready to serve.
- Serve. Top with a generous dollop of whipped cream and a sprinkle of cinnamon. Slice, serve, and enjoy every silky-smooth bite.
Expert Tip: Avoid Cracks in the Filling
The most common pumpkin pie issue is cracks down the center. To avoid this, don't overbake. Remove the pie when the center still jiggles slightly as it will set as it cools. Cooling slowly at room temperature also helps prevent cracking.
More Tips and Tricks
- Keep crust ingredients cold. Cold butter and ice water are key to a flaky crust. If your kitchen is warm, chill your flour and even your rolling pin before starting. Cold ingredients prevent the butter from melting too soon, which creates those tender, crisp layers once baked.
- Blind bake if you like crisp crusts. For extra texture, pre-bake your crust for 10 minutes before adding the filling.
- Use room-temperature eggs. They mix more evenly into the filling.
- Prevent soggy bottoms. Place the pie dish on a baking sheet preheated in the oven.
- Make ahead. Bake the day before serving - it's the perfect make-ahead dessert for Thanksgiving.
- Chill before slicing. For the cleanest slices, refrigerate for at least 4 hours or overnight.
Recipe Variations
- Use homemade pumpkin purée. Swap the canned pumpkin for 1¾ cups of homemade pumpkin purée for an even fresher flavor. Just strain out excess moisture before using so your filling sets perfectly.
- Add a cream cheese swirl. For extra richness, beat a few tablespoons of softened cream cheese with sugar and vanilla, then swirl it into the filling before baking. It creates a marbled, cheesecake-like pie.
- Use brown sugar for a deeper flavor. Replace part or all of the granulated sugar with brown sugar for a richer, caramel-like sweetness that pairs beautifully with the warm pumpkin spices.
- Make it dairy-free. Replace the butter in the crust with cold coconut oil or vegan butter, and substitute full-fat coconut milk for the evaporated milk. The texture stays creamy with a hint of tropical flavor.
- Try a graham cracker crust. Skip the traditional pastry and press a graham cracker crust into your pie plate for a quicker, no-roll version with toasty sweetness.
- Add a nutty topping. Sprinkle chopped pecans, walnuts, or brown-sugar streusel over the pie before baking for a bit of crunch and caramelized flavor.
- Mini pumpkin pies. Divide the crust and filling into a muffin tin to make individual mini pies - perfect for parties or portion control. Reduce bake time to about 25 minutes.
Storage
Make Ahead
Pumpkin pie is one of the best make-ahead desserts for the holidays. Bake it the day before Thanksgiving (or any occasion), let it cool completely, then refrigerate overnight. The flavors actually deepen and improve with time, making it taste even better the next day.
How to Store
Once cooled to room temperature (about 2 hours after baking), pumpkin pie can be served immediately or stored for later. If not eating right away, loosely cover the pie with plastic wrap or aluminum foil and place it in the refrigerator. Homemade pumpkin pie will keep well for up to 3-4 days. Avoid sealing it in an airtight container, as this can trap moisture and make the crust soggy.
How to Reheat
Pumpkin pie can be enjoyed cold, at room temperature, or gently warmed. To reheat, cover slices with foil and warm in a 300°F (150°C) oven for 10-15 minutes, or microwave individual slices for about 20 seconds until just heated through.
How to Freeze
- Freezing pumpkin pie: Pumpkin pie freezes beautifully, whether whole or sliced. Allow it to cool completely first, then wrap tightly in layers of plastic wrap, followed by a layer of foil to prevent freezer burn. Label with the date and freeze for up to 3 months. For easier serving, slice the pie into individual pieces before freezing - that way, you can thaw one slice at a time. To serve, thaw in the refrigerator overnight, then serve chilled or slightly warmed.
- Freezing pumpkin pie filling: You can also freeze unbaked pumpkin pie filling for later use. Pour the mixed filling into a freezer-safe airtight container or a large freezer bag (leaving a little room at the top for expansion). Label and freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator, then whisk the filling well before pouring into your pie crust and baking as directed.
How to Serve
Pumpkin pie is best served at room temperature or slightly chilled with a swirl of whipped cream on top. Sprinkle a touch of cinnamon or nutmeg for extra warmth, or drizzle with caramel sauce for a sweet twist. It's perfect on its own but also pairs beautifully with vanilla ice cream or a hot cup of coffee after a Thanksgiving feast.
These are my favorite drinks to serve with homemade pumpkin pie:
Fall Desserts
Why not create a full autumn dessert spread? Pair these with pumpkin muffins, caramel apple pie, pecan bars, or cinnamon cookies for a cozy, seasonal treat table. These desserts complement each other perfectly with warm fall flavors and a mix of soft, crunchy, and gooey textures.
FAQ
Making pumpkin pie from scratch starts with preparing a homemade buttery crust, then whisking together pumpkin puree, sugar, spices, eggs, and evaporated milk for the filling. Pour into the crust and bake until set. It's easier than it looks and yields the most delicious flavor.
About 1 hour and 25 minutes total: 25 minutes of prep and 1 hour of baking time. You'll also need cooling time before serving.
Absolutely. Homemade pumpkin pie has a flaky crust, creamy filling, and fresh spice aroma that no store-bought version can match. It's a labor of love and always impresses guests.
Pumpkin puree, sugar, warm spices (like cinnamon, ginger, and cloves), eggs, evaporated milk, and a homemade pie crust made with butter, flour, sugar, salt, and ice water.
Yes! You can make your own homemade pumpkin puree by roasting and blending fresh pumpkin. It gives a richer, slightly sweeter flavor.
You can, but sugar pumpkins (also called pie pumpkins) are best. Large carving pumpkins have more water and less flavor.
Yes, ornamental pumpkins used for decoration are not intended for eating. Always choose sugar pumpkins or other edible varieties.
Evaporated milk is ideal because it adds creaminess without extra sweetness. Condensed milk is too sweet and can make the filling heavy.
Overbaking, underbaking, or skipping the cool-down phase. Cracks form when it's baked too long or cooled too quickly. Always bake until just set and cool at room temperature.
Pumpkin pie can be part of a balanced diet. Pumpkin is rich in vitamin A and fiber, and making it from scratch lets you control the sugar and fat content.
It lasts up to 4 days in the refrigerator, tightly covered, or up to 3 months in the freezer.
If it develops an off smell, cracks excessively, or shows moisture or mold on top, it's time to discard it.
Pumpkin pie dates back to early American harvest celebrations. Pumpkins were native to North America and quickly became a symbol of abundance and gratitude, making the pie a holiday staple.
Yes! Pour the filling into a greased pie dish or ramekins and bake - you'll get a custard-style dessert that's naturally gluten-free.
Yes, freeze the baked pie whole or sliced. Wrap tightly in plastic wrap and foil, and thaw overnight in the fridge before serving.
Definitely. Store uncooked filling in an airtight container or freezer bag for up to 3 months. Thaw completely and whisk before baking.
More Pumpkin Pie Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
This recipe was originally published in 2019. It has since been updated with new photos and content.
Pumpkin Lasagna with Ricotta and Spinach
Pumpkin Lasagna with Ricotta and Spinach is the ultimate cozy fall comfort food - creamy, savory, and layered with flavor in every bite. Tender lasagna noodles are stacked with rich pumpkin sauce, creamy ricotta and spinach filling, and plenty of gooey mozzarella and Parmesan cheese. It's a seasonal twist on classic lasagna that's both comforting and elegant, perfect for family dinners, holidays, or cozy nights in.
This vegetarian lasagna captures everything we love about fall cooking. It's hearty, full of warm spices like cinnamon and nutmeg, and has a subtle sweetness from the pumpkin that pairs beautifully with the savory herbs and cheese. The pumpkin sauce is creamy and luscious, while the ricotta-spinach filling adds a fresh, earthy balance.
This recipe was inspired by my Creamy Pumpkin Pasta and Spinach and Ricotta Pasta Bake and pairs perfectly with a crisp Arugula Salad with Lemon Dressing or Garlic Bread for a complete fall meal.
Why You'll Love This Recipe
- A cozy fall favorite. Pumpkin lasagna is the perfect dish to celebrate the season - warm, comforting, and full of autumn flavor.
- Creamy and cheesy. With layers of ricotta, mozzarella, Parmesan, and pumpkin sauce, it's rich, indulgent, and incredibly satisfying.
- Vegetarian-friendly. You won't even miss the meat! The combination of spinach, herbs, and creamy pumpkin sauce gives this lasagna plenty of depth.
- Perfect for make-ahead or meal prep. Assemble it in advance and bake it later, or refrigerate leftovers for an easy reheat dinner.
- Elegant yet easy. Looks impressive, tastes gourmet, but comes together with simple pantry ingredients and a few easy steps.
Ingredients and Substitutions
To make this delicious Pumpkin Lasagna with spinach, you will need the following ingredients (see recipe card below for quantities):
- lasagna noodles - Use regular or oven-ready noodles. If using oven-ready, you can skip the boiling step and add an extra ¼ cup milk or cream to the sauce.
- olive oil - For sautéing the aromatics in the pumpkin sauce (or use butter for a little richness and depth). Olive oil is also needed for sautéing the spinach, and for preventing the lasagna noodles from sticking together.
- aromatics - garlic and onion (or shallots) build the base flavor for the pumpkin sauce. Finely dice for a smooth, velvety texture.
- fresh herbs - Classic herbs like fresh thyme and sage bring out the savory side of pumpkin. Fresh parsley is used in the cheese mixture. Substitute with dried herbs if needed.
- spices - Ground cinnamon and nutmeg add warmth and complement the natural sweetness of the pumpkin. Salt, pepper, and red pepper flakes balance the flavor and add a subtle kick of heat.
- pumpkin puree - Use canned or homemade pumpkin puree, just make sure it's 100% pure pumpkin (not pumpkin pie filling).
- milk or heavy cream - Milk keeps the sauce light, but use part heavy cream for extra richness and body.
- fresh spinach - Roughly chopped so it incorporates easily into the cheese mixture. You can substitute with frozen spinach (thawed and well-drained) or kale for a slightly heartier, more textured filling.
- ricotta cheese - Use full-fat for the best texture. Cottage cheese can be substituted for a lighter version.
- mozzarella cheese - Use part-skim or whole milk mozzarella. It melts beautifully and creates that classic cheesy pull.
- Parmesan cheese - Adds sharp, nutty flavor.
- egg - Binds the cheese mixture together.
Equipment
You'll also need measuring cups and spoons, a large pot for boiling noodles, two skillets (one for sauce and one for spinach), a medium mixing bowl, 9x13-inch baking dish, whisk, and spatula.
Instructions
Step 1: Cook the lasagna noodles
Bring a large pot of salted water to a boil over medium-high heat. Add the lasagna noodles and olive oil. Boil noodles and cook until al dente, about 10 minutes or according to package directions. Drain and rinse under cold water to stop the cooking process, then set aside in the pot.
Step 2: Make the pumpkin sauce
- In a large skillet, heat olive oil (or butter) over medium heat. Add garlic and onion, and sauté until fragrant and softened, about 2-3 minutes.
- Stir in thyme, sage, cinnamon, nutmeg, salt, pepper, and red pepper flakes (if using).
- Add pumpkin puree and milk, whisking until smooth and creamy. Taste and adjust seasoning.
- Simmer for 3-4 minutes to thicken slightly, then remove from heat.
Step 3: Sauté the spinach
In a separate skillet, heat olive oil over medium heat. Add spinach and cook until wilted, about 2 minutes. Season lightly with salt and pepper, then set aside.
Step 4: Mix the cheese filling
In a medium mixing bowl, combine ricotta cheese, 1 cup mozzarella, ¼ cup Parmesan, beaten egg, parsley, and the sautéed spinach. Stir until fully combined.
Step 5: Assemble the lasagna
Lightly grease a 9x13-inch baking dish. Layer as follows:
- Sauce: Spread 1 cup of the pumpkin sauce evenly in the bottom.
- Noodles: Place 3 noodles on top.
- Cheese-spinach: Spread half of the cheese-spinach mixture evenly over the noodles.
- Sauce: Spread half of the remaining pumpkin sauce on top.
- Noodles: Add another 3 lasagna noodles.
- Cheese-spinach: Spread the rest of the cheese-spinach mixture.
- Noodles: Add the final 3 noodles.
- Sauce: Spread the remaining pumpkin sauce on top.
- Shredded cheeses: Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan evenly on top.
Step 6: Bake the lasagna
Lightly grease a piece of aluminum foil and cover the dish, greased side down (to prevents the cheese from sticking). Bake in a 375°F preheated oven covered for 40 minutes. Remove foil and bake uncovered for 20 minutes, until the cheese is golden and bubbly. If it browns too quickly, cover loosely with foil again. For an extra crispy crust (optional), broil on high for 3-4 minutes, watching closely to avoid burning.
Step 7: Rest and serve
Let the lasagna cool for 10 minutes before slicing and serving. Garnish with toasted walnuts or pecans, crispy fried sage leaves, and/or a sprinkle of shredded Parmesan.
Expert Tip: Layer Strategically for Perfect Texture
Lasagna is all about balance. The sauce, noodles, and cheese should each shine without overpowering the others. Start with sauce at the bottom to prevent sticking, and finish with sauce and cheese on top for that golden, bubbly crust. Let the lasagna rest after baking so it sets and slices cleanly.
More Tips and Tricks
- Use homemade pumpkin purée for best flavor. If you have time, use homemade pumpkin purée instead of canned. It's naturally sweeter and has a smoother texture that blends beautifully with the creamy sauce. Simply roast, blend, and use in place of canned pumpkin for fresher flavor.
- Don't overcook the noodles. Slightly undercook them since they'll continue to soften in the oven.
- Use a large skillet. The pumpkin sauce bubbles slightly as it thickens, so use a roomy pan to avoid spills.
- Taste and adjust. Every brand of pumpkin puree varies. Taste your sauce before assembling and add salt or cream as needed.
- Make it ahead. Assemble the lasagna a day in advance and refrigerate (unbaked). Bake when ready to serve.
- Freeze leftovers. Slice into portions, wrap tightly, and freeze for up to 3 months. Reheat in the oven until warmed through.
Recipe Variations
- Add protein. Layer cooked ground turkey, Italian sausage, or turkey sausage between the noodles for extra heartiness.
- Add vegetables. Roasted mushrooms, zucchini, or bell peppers add flavor and texture.
- Make it spicy. Add more red pepper flakes or a pinch of cayenne pepper for heat.
- Try a white sauce layer. Mix a little ricotta with béchamel or Alfredo sauce for extra creaminess.
- Add nuts. Sprinkle chopped toasted walnuts or pecans between layers for crunch.
- Gluten-free option. Use gluten-free lasagna noodles or thinly sliced roasted zucchini sheets like in our Zucchini Lasagna.
Storage
How to Store
Store cooled lasagna in an airtight container in the refrigerator for up to 4 days. This dish also makes the perfect make-ahead meal - simply assemble it in advance, refrigerate overnight, and bake when ready to serve.
How to Reheat
Reheat covered in the oven at 350°F oven for 15-20 minutes, until hot and bubbly. For a quicker option, microwave individual portions until warmed through.
How to Freeze
Lasagna freezes beautifully, making it perfect for meal prep or saving leftovers for later. You can freeze it whole or in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- To freeze individual pieces, first let the lasagna cool completely, then slice into portions, wrap each piece tightly in plastic wrap, and place them in a freezer-safe airtight container or resealable bag. This helps prevent freezer burn and makes it easy to reheat one serving at a time.
- To freeze the whole lasagna, cover the baking dish tightly with a layer of plastic wrap and then foil. Label with the date and freeze.
How to Serve
Pumpkin Lasagna is hearty enough to stand alone but pairs beautifully with lighter sides. Serve it with a crisp green salad or roasted vegetables to balance the richness, or add garlic bread for soaking up the creamy pumpkin sauce. It's also delicious with a bowl of soup - like Roasted Butternut Squash Soup or Tomato Basil Soup - for the ultimate cozy fall dinner.
These are my favorite dishes to serve with pumpkin lasagna:
Side Dishes for Pasta
For more recipe ideas, check out our collection of pasta side dishes, featuring everything from fresh salads and roasted vegetables to crusty breads and flavorful appetizers that pair perfectly with any pasta dinner.
FAQ
Pumpkin lasagna is a cozy fall-inspired twist on traditional lasagna that replaces tomato sauce with a creamy pumpkin sauce infused with herbs and spices like sage, thyme, cinnamon, and nutmeg. It's layered with noodles, ricotta and spinach filling, and gooey cheese for a comforting, slightly sweet, and savory dish that's perfect for the season.
To make pumpkin lasagna, layer cooked lasagna noodles with creamy pumpkin sauce, a cheesy ricotta and spinach mixture, and shredded mozzarella and Parmesan. Bake until golden and bubbly, then let it rest before slicing. It's a simple but impressive dish that captures all the cozy flavors of fall in one pan.
Simmer the pumpkin sauce briefly to thicken and let the lasagna rest before slicing. This allows the layers to set and stay firm.
Pumpkin lasagna pairs beautifully with crisp salads and light vegetable sides that balance its richness. Try serving it with Garlic Bread, Caesar Salad, Roasted Brussels Sprouts, or Tomato Basil Soup. A chilled glass of white wine or sparkling water with lemon also complements the creamy pumpkin flavors perfectly.
Yes! Assemble it up to one day in advance, cover tightly, and refrigerate. Bake when ready to serve. It's great for meal prep or entertaining.
More Savory Pumpkin Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Homemade Miso Soup Recipe with Tofu
There's nothing quite like a bowl of Homemade Miso Soup with Tofu - comforting, nourishing, and full of umami flavor. This classic Japanese soup comes together in just minutes and is the perfect start to any meal or a cozy, light dish on its own. Made with miso paste, green onions, and soft tofu, it's simple yet deeply flavorful. Each spoonful is warm, savory, and soothing - the kind of recipe that instantly makes you feel grounded.
If you've only ever had miso soup at restaurants, you'll be amazed at how easy it is to make at home. With just a few ingredients and 10 minutes of your time, you can recreate this Japanese staple right in your kitchen. Plus, making it yourself allows you to adjust the flavor and richness - whether you prefer it mild, bold, or enhanced with a homemade kombu dashi broth for extra depth.
This recipe was inspired by traditional Japanese miso soup, but adapted for everyday cooking using ingredients you can find at your local grocery store. It pairs perfectly with Vegetable Gyoza, Chicken Teriyaki, or a side of Steamed Rice for a complete meal that's cozy, balanced, and satisfying.
Why You'll Love This Recipe
- Quick and easy. This miso soup takes less than 10 minutes from start to finish - perfect for busy weeknights or a quick warm-up lunch.
- Authentic flavor, simplified. You get all the deep umami notes of traditional Japanese miso soup without needing specialty equipment or hard-to-find ingredients.
- Nourishing and light. Miso paste is rich in probiotics, and tofu adds gentle protein, making this soup both gut-friendly and satisfying.
- Customizable. You can easily adjust the flavor intensity, swap in different types of miso, or add vegetables and seaweed to make it your own.
- Perfect starter or side. Serve this traditional Japanese soup alongside sushi, rice bowls, or stir-fried noodles for a cozy, restaurant-style meal at home.
Ingredients and Substitutions
To make this delicious Homemade Miso Soup recipe, you will need the following ingredients (see recipe card below for quantities):
- boiling water - The base of your soup. Use filtered or spring water for the cleanest flavor. You can also use vegetable broth or dashi stock using kombu (dried kelp) for a richer taste.
- miso paste - The star of the recipe and a staple in Japanese cooking. Choose white (shiro) miso for a mild, slightly sweet flavor, or yellow miso for a balanced, savory depth. Red miso (aka miso) adds stronger umami notes. You can find all varieties of miso paste at most grocery stores or your local Asian market in the refrigerated section. Avoid boiling miso directly, as high heat can dull its rich miso flavor and destroy its probiotics.
- green onion - Adds freshness and a subtle onion flavor. Chop finely and add right before serving for a crisp bite.
- soft tofu - Use silken or soft tofu for that delicate texture that melts in your mouth. Firm tofu works if you prefer more structure. Cut into small cubes so it warms evenly in the broth.
- dried nori seaweed - Adds a subtle briny flavor and authentic Japanese aroma. You can also use dried wakame (rehydrated dried seaweed) for a more traditional version.
- toasted white sesame seeds - For garnish and a bit of nuttiness that enhances the soup's aroma. Toast them lightly in a dry skillet for extra flavor.
Equipment
You'll also need measuring cups and spoons, a medium saucepan or pot, a small whisk or ladle to dissolve the miso paste, and a ladle for serving. If you have it, a fine mesh strainer helps dissolve the miso smoothly without clumps.
Instructions
- Prepare the broth. In a medium pot, add boiling water. If you prefer, you can use vegetable broth or kombu dashi instead of plain water for a richer flavor base.
- Alternative traditional broth: To make a kombu dashi broth for a more traditional flavor, combine kombu (dried kelp) and water in a medium pot. Bring it to a gentle simmer over medium-low heat for about 5 minutes, then remove the kombu before adding the miso.
- Dissolve the miso paste. Add miso paste to the hot water and whisk gently until it's completely dissolved. You can use a small whisk or place the miso in a ladle, lower it into the water, and stir gently until smooth. This helps prevent clumping and ensures even flavor throughout the soup.
- Add the tofu and green onion. Stir in the diced tofu and chopped green onions. Simmer over low heat for 2-3 minutes until everything is heated through but not boiling.
- Garnish and serve. Ladle into individual bowls of miso soup and top with thinly sliced dried nori seaweed and a sprinkle of toasted sesame seeds. Serve warm and enjoy immediately.
Expert Tip: Never Boil the Miso Paste
Once you add miso paste, avoid bringing the soup to a full boil. High heat destroys the live enzymes and probiotics that make miso so nourishing. Instead, stir it in gently off the heat or over very low simmering water to keep its flavor and health benefits intact.
More Tips and Tricks
- Adjust saltiness to taste. Miso paste can vary in salt levels depending on brand and type. Start with a smaller amount and taste as you go.
- Add veggies. Include thinly sliced mushrooms, spinach, bok choy, or grated carrots for a heartier version.
- Use the right temperature. Keep the soup at a gentle simmer, not a rolling boil, once miso is added.
- Store leftovers carefully. Miso soup tastes best fresh but can be refrigerated for up to 2 days. Reheat gently over low heat without boiling.
- Garnish creatively. Try adding chopped chives, fresh herbs, or a drizzle of sesame oil for extra depth.
- Shop smart. Visit a nearby Asian market to find authentic miso paste, dashi powder, and dried wakame - they're affordable, last for months, and elevate the quality of your homemade soup.
Recipe Variations
- Traditional Japanese-style. Use homemade kombu dashi as the broth base, add wakame seaweed instead of nori, and use soft silken tofu for a restaurant-quality result.
- Add noodles. Turn it into a meal by adding udon, soba, or rice noodles.
- Spicy miso soup. Stir in a spoonful of chili oil or a sprinkle of togarashi for a little heat.
- Vegetable-packed version. Add mushrooms, zucchini, or shredded cabbage for more body and nutrients.
- Miso soup with egg. Crack an egg directly into the simmering broth and let it poach gently before serving.
Storage
How to Store
Miso soup is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
How to Reheat
Warm the soup gently over low heat. Avoid boiling once the miso paste is added to preserve flavor and nutrients.
How to Freeze
You can freeze the soup without tofu for up to 2 months. Add fresh tofu when reheating for best texture.
How to Serve
Miso soup is best served warm and enjoyed as a comforting starter, side dish, or light meal on its own. It pairs beautifully with other Japanese dishes like sushi rolls, rice bowls, tempura, or grilled salmon. You can also serve it alongside steamed rice and pickled vegetables for a traditional Japanese-style set meal, or pair it with dumplings or noodles for a heartier option.
These are my favorite dishes to serve with homemade miso soup:
Dim Sum Recipes
Our collection of dim sum side dishes is full of bite-sized, flavorful options that pair beautifully with a steaming bowl of noodles. Try delicate dumplings and fluffy bao buns or crispy spring rolls and savory buns.
FAQ
Miso soup is traditionally made from a base of dashi broth (often kombu and bonito flakes) and miso paste. It typically includes tofu, seaweed, and scallions, though variations abound depending on region and taste. You can also add mushrooms, bok choy, spinach, or wakame seaweed for extra texture and nutrients.
Not quite. While miso paste and water can make a very quick version, traditional miso soup includes a broth base (dashi) made with kombu or bonito flakes for umami depth. Adding tofu, seaweed, and scallions completes the flavor and turns it into a balanced, comforting soup.
White miso (shiro miso) is mild and slightly sweet, making it perfect for everyday soup. Red miso (aka miso) is stronger and saltier. Many cooks like to use a blend of both for balanced flavor.
If you don't have miso paste, try substituting with 1 tablespoon of soy sauce plus a small pinch of tahini or peanut butter to mimic the savory, slightly nutty flavor. It won't have the same fermented complexity but works well in soups and sauces as a quick replacement.
Start with less miso paste, then add more to taste. You can also thin the soup with extra hot water or a light vegetable broth if needed.
Use soft or silken tofu, but cut it into even cubes and add it gently to the broth. Avoid vigorous stirring once it's added - a gentle ladle is all you need.
Definitely! Add cooked udon noodles or vegetables like spinach, mushrooms, or bok choy for a heartier version that's closer to a complete meal.
Yes! Vegetable broth makes a great vegetarian-friendly substitute and still provides plenty of umami. For even deeper flavor, add kombu (dried kelp) while simmering.
Yes, you can prepare the broth in advance and store it in the fridge. When ready to serve, reheat gently and stir in miso paste, tofu, and green onions right before serving.
Yes! Miso soup is both nourishing and nutrient-dense. Miso paste is a fermented food packed with probiotics that support gut health and digestion. It's also rich in vitamins, minerals, and antioxidants. Combined with tofu and seaweed, it offers plant-based protein, iodine, and calcium in every serving.
You should never boil miso because high heat destroys its live enzymes and probiotics - the healthy bacteria that promote digestion and gut health. Instead, whisk the miso paste into warm broth after removing it from direct heat, or let it dissolve gently over very low heat for the best flavor and benefits.
Eating miso soup daily can be a healthy habit. It provides beneficial probiotics, antioxidants, and essential minerals that support your immune system and digestion. However, miso can be high in sodium, so it's best to balance it with low-salt meals or use less miso paste if you're watching your sodium intake.
Miso soup supports overall health by providing probiotics for gut balance, plant-based protein, and micronutrients like manganese, copper, and zinc. It also contains isoflavones from soy, which may support hormone balance and heart health. It's light yet energizing - the perfect way to start or end your day.
More Asian Soup Recipes
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Kale and Sweet Potato Frittata
Kale and Sweet Potato Frittata is a wholesome, flavor-packed dish that's perfect for breakfast, brunch, lunch, or even dinner. It's loaded with tender roasted sweet potatoes, hearty kale, caramelized onions, and creamy feta cheese all baked together in a fluffy, golden egg base.
This easy one-pan meal is as nutritious as it is delicious. It's packed with protein from eggs, fiber from kale and sweet potatoes, and healthy fats from olive oil. It's truly the ultimate balance of flavor and nourishment. Every slice has a perfect contrast of savory richness, subtle sweetness, and that satisfying, melt-in-your-mouth texture that makes a frittata such a crowd-pleaser. Plus, it's incredibly versatile: serve it warm straight from the oven for brunch, pack it up for weekday lunches, or enjoy it cold for an effortless grab-and-go meal.
This kale and sweet potato frittata recipe was inspired by my Asparagus Frittata and Kookoo Sabzi (Persian Herb Frittata), and pairs beautifully with a Simple Arugula Salad or Oven-Baked Breakfast Potatoes for a complete brunch spread.
Why You'll Love This Recipe
- Healthy and satisfying. Packed with vegetables, protein, and healthy fats, this simple sweet potato frittata keeps you full and energized without feeling heavy.
- One-pan convenience. Everything cooks in a single oven-proof skillet - no separate roasting or baking trays required, making cleanup a breeze.
- Perfect for any meal. Enjoy it for breakfast, brunch, lunch, or even a light dinner. It reheats beautifully and tastes just as good the next day.
- Customizable and flavorful. Swap the kale for spinach, try goat cheese instead of feta, or add herbs and spices to make it your own.
- Naturally gluten-free. Made entirely with whole ingredients, this recipe fits easily into gluten-free or low-carb meal plans.
Ingredients and Substitutions
To make this delicious Kale and Sweet Potato Frittata, you will need the following ingredients (see recipe card below for quantities):
- extra virgin olive oil - Used for sautéing the vegetables and adding heart-healthy richness. You can substitute with avocado oil or butter if preferred.
- sweet potatoes - Peel and cube into ½-inch pieces for even cooking. Their natural sweetness balances the savory kale and cheese perfectly. You can also substitute with regular potatoes or butternut squash for a different flavor profile.
- kale - Adds hearty texture and earthy flavor. Remove the stems and chop the leaves into bite-sized pieces. Baby spinach or Swiss chard are great substitutes.
- onion - Adds sweetness and depth. Yellow, white, or even red onions work. You can also use shallots for a milder flavor.
- eggs - The star of the show. Use large, fresh eggs for best results. Room-temperature eggs whisk more easily and bake evenly.
- cream - Creates a rich, custard-like texture in the frittata. You can substitute with whole milk or even a splash of Greek yogurt for a lighter version.
- salt and pepper - Enhances all the flavors. Add more to taste after baking, if needed.
- cheese - Feta or goat cheese brings tangy creaminess and a touch of saltiness. Crumble it evenly over the top before baking. For a softer, richer variation, try a combination of goat cheese and feta. For a milder taste, try shredded mozzarella, cheddar, or Monterey Jack.
Equipment
You'll also need measuring cups and spoons, a large mixing bowl, whisk, spatula, oven-proof skillet or cast-iron pan (the best kind of pan for a frittata), and a sharp knife for chopping vegetables.
Instructions
- Cook the sweet potatoes. In a large oven-proof or cast-iron skillet, heat the olive oil over medium-high until hot and shimmering, about 1 minute. Add the cubed sweet potatoes and cook, stirring occasionally, until golden brown and tender, about 8-10 minutes. If the potatoes start to stick, reduce the heat slightly or add a splash more oil.
- Add the kale and onion. Stir in the chopped kale and diced onion. Cook for 2-3 minutes, stirring occasionally, until the onion softens and the kale wilts down. The mixture should be fragrant and lightly caramelized.
- Whisk the eggs and cream. In a large bowl, whisk together the eggs and cream until smooth and frothy. Season with salt and pepper to taste.
Whisking enough air into your eggs is key for a light, tender texture. Whisk vigorously for 30-60 seconds until the mixture looks slightly foamy - this introduces air that helps the frittata puff beautifully in the oven. Avoid stirring once the eggs start cooking, as that can deflate the structure.
- Combine and assemble. Pour the egg mixture into the skillet over the vegetables. Use a spatula to gently stir once and evenly distribute the ingredients. Shake the pan slightly to help the eggs settle, then sprinkle crumbled feta cheese evenly on top.
- Bake the frittata. Transfer the skillet to the preheated oven and bake in a 375°F preheated oven for 20 minutes, or until the eggs are completely set. To check for doneness, insert a knife or toothpick into the center - it should come out clean.
- Rest and serve. Remove from the oven and let the frittata rest for 5-10 minutes. It will puff up as it bakes and settle slightly as it cools. Garnish with extra feta cheese if desired, slice into wedges, and serve warm or at room temperature.
Expert Tip: Don't Overcook Your Frittata
A perfectly baked frittata should be set in the center but still soft and moist when sliced. Overbaking can cause the eggs to dry out or become rubbery. To check for doneness, gently shake the pan - the center should jiggle slightly but not look wet. It will continue to set as it cools.
More Tips and Tricks
- Use an oven-safe skillet. A cast iron pan works best because it retains heat evenly and transitions smoothly from stovetop to oven.
- Keep the heat moderate. Cooking the vegetables over medium heat prevents burning and ensures even browning.
- Use fresh herbs. Stir in chopped fresh thyme or parsley for added flavor and fragrance. Herbs brighten the richness of the eggs and cheese and make the dish feel extra fresh.
- Turn it into a quiche. Pour the mixture into a pie crust and bake it into a quiche for a more traditional brunch presentation.
Recipe Variations
- Add more veggies. Try adding diced red bell peppers, mushrooms, zucchini, garlic, or any leftover vegetables from the fridge for extra color and flavor.
- Use different greens. Swap kale for spinach, arugula, or Swiss chard.
- Add meat. Stir in cooked bacon, ham, chorizo, or sausage for a heartier frittata.
- Make it dairy-free. Replace cream with coconut milk and skip the cheese for a lighter, lactose-free option.
- Add extra flavor. Sprinkle a little smoked paprika, cumin, or chili flakes into the egg mixture for a subtle kick.
- Make it creamy. Stir a few spoonfuls of ricotta or cream cheese into the eggs for an ultra-creamy texture.
- Try different cheeses. Substitute feta with goat cheese, cheddar, or Gruyère for different levels of creaminess and flavor.
- Mini frittatas. Divide the mixture into muffin tins and bake for 15-18 minutes for portable breakfast bites or meal prep portions.
Storage
How to Store
Cool the frittata completely before slicing. Store slices in an airtight container in the refrigerator for up to 4 days.
How to Reheat
Reheat individual slices in the microwave for 30-45 seconds or warm in the oven at 325°F (165°C) for 10 minutes until heated through.
How to Freeze
Wrap individual portions tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Serve
This Kale and Sweet Potato Frittata is delicious hot, warm, or even chilled - making it ideal for any meal. Serve it straight from the skillet or slice it into wedges for easy plating.
These are my favorite dishes to serve with this sweet potato frittata:
Fall Breakfast Ideas
If serving this as part of a cozy fall morning, check out our collection of fall breakfast recipes full of warm flavors, from spiced muffins and pumpkin pancakes to apple oatmeal and seasonal grain bowls.
FAQ
A frittata is an Italian-style baked omelet made with eggs, cream, and a mix of vegetables, cheese, or meat. Unlike scrambled eggs, it's cooked slowly and finished in the oven for a fluffy, custard-like texture.
Use fresh eggs, cream (or milk), and pre-cooked ingredients. Whisk the eggs thoroughly, season generously, and bake gently at moderate heat until just set. Let it rest for a few minutes after baking to stabilize. Add-ins like cheese or herbs enhance flavor, while using a cast-iron skillet ensures even cooking and easy oven transfer.
Yes! You can substitute the cream with whole milk, half and half, or even a combination of milk and vegetable oil for moisture. The texture will be slightly lighter but still soft and flavorful.
Absolutely. For a golden, cheesy crust, sprinkle extra shredded cheese over the top before baking.
The secret to a fluffy frittata is whisking the eggs thoroughly to incorporate air and using the right amount of dairy (usually ½ cup of cream or milk for every 8 eggs). Bake just until set, and avoid overmixing once the eggs are in the pan. The gentle combination of air and fat gives the frittata its signature soft, cloud-like texture.
The frittata is done when the center is set and no longer jiggly. You can test it by inserting a cake tester or knife. If it comes out clean, it's ready.
Always start with a well-oiled or buttered oven-proof skillet. A nonstick or seasoned cast-iron pan works best to ensure the frittata releases cleanly after baking.
Yes! Frittatas are delicious warm or cold, making them perfect for meal prep or picnics. The flavors even deepen slightly as it chills.
Common frittata mistakes include overcooking (which makes it dry and rubbery), underseasoning, and skipping the dairy component that gives the eggs a creamy texture. Another mistake is not pre-cooking the vegetables. Adding raw vegetables releases water and can make the frittata soggy. Always cook your fillings first for the best results.
The ideal ratio is about 1 tablespoon of milk or cream per egg. For this recipe with 8 eggs, ½ cup of cream (8 tablespoons) is perfect. This ratio creates a tender, custard-like consistency without becoming watery. Using too much milk can make the frittata dense or spongy.
Sweet potatoes pair wonderfully with savory proteins and fresh sides. Try them with eggs (like in this frittata), bacon, avocado toast, sautéed greens, or yogurt with fruit for a balanced breakfast. For a sweeter pairing, drizzle with maple syrup or serve alongside pancakes and fresh fruit.
More Frittata Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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