Yesterday I posted a recipe for Turkey Casserole. This soup is my other go-to meal with Thanksgiving leftovers. It is comforting, full of turkey, noodles and veggies. The ingredient that sends this delicious recipe over the top is the herb butter. When making my Thanksgiving turkey I rub herb butter under the meat and on the skin. My herb butter is full of fresh herbs, garlic, and shallots. I always set aside a couple tablespoons of the herb butter to sauté the vegetables in this soup.
To the 2 tablespoons of herb butter, I add two more tablespoons of butter and melt them together.
Next comes the mirepoix (onion, carrots and celery). Sauté the mirepoix in the herb butter until the veggies are soft and onions are translucent.
Now add your leftover gravy and chicken stock. Add some freshly chopped parsley and a couple bay leaves. Cover the soup and let simmer for up to an hour.
20 minutes before serving add the noodles to the simmering soup. I like these wide, flat egg noodles. Just be sure to add enough chicken stock to your soup because these noodles soak up some of the liquid of the soup.
This soup is a fantastic way to use up the leftovers in the fridge from your Thanksgiving feast. It is a hearty and comforting soup, full of turkey, vegetables and noodles. Leftover gravy and herb butter add so much depth and flavor. The herb butter takes this soup to another level. You won't believe how delicious leftovers can taste.
This Banana Cream Pie took a few attempts and adjustments until I felt like it was perfect. This pie has it all; with a homemade, flaky crust, from scratch vanilla pudding and fresh bananas added in, it simply doesn’t get better. It is super smooth, creamy, light, and topped with freshly whipped cream. Can’t you just taste it now?
First, let’s talk pie crust.
Pie crust may seem intimidating. If making the crust stops you from making pies, please go to the store and buy a box of Pillsbury pie crust that is in the refrigerator section. You just unroll, crimp the edges and put it in the pie tin to bake. If you have always wanted to try your hand at baking a pie, just do it! It may take a little practice, but I promise it is not too hard to do. There are a million different pie crust recipes, I am sharing a very simple one. There are only 4 ingredients; flour, salt, Crisco or butter and ice water. Sometimes I use only butter and sometimes I use a combination of butter and Crisco. It is important that the fat be cold so I keep the Crisco in the refrigerator when I am using it for pies.
Next add the ice water. Do not add too much, just a tablespoon at a time until it just comes together and will form a ball. It is important to use ice water to keep the dough cold so the cold pieces of butter or Crisco don’t melt or get mashed too much, preventing a mealy crust without flakes. When the fat and dough is kept cold, those pieces create steam pockets in the oven and separate the surrounding flour into layers, creating a wonderfully flaky crust.
Once the dough comes together in a ball, cut it in half. The other half of the dough can be wrapped in plastic wrap and refrigerated or frozen until later. Roll the dough out on a lightly floured surface until it is about 1 inch wider than your pie tin. I then slip my fingers underneath the top and lift and fold into thirds. This makes it easy to pick up and place on the tin.
Once the dough is on the tin, trim any excess pieces and roll the edges under, to the edge. Now, using your fingers, crimp or flute the edges. Poke holes all over the bottom and sides to prevent any bubbling in the oven. This is an important step, so the crust will remain flat and can be filled with the banana cream. Bake at 425 degrees for 12 minutes. Let cool completely.
My banana cream pie has whole milk, sugar, flour, salt, egg yolks, butter, vanilla and of course, bananas.
To make the pudding, mix together the sugar, flour and salt in a medium saucepan. Next, whisk in the milk until smooth and heat over medium heat until thickened.
Once the pudding is thickened, temper the eggs by slowly pouring in a small amount of the hot pudding into the egg yolks while whisking quickly to bring the temperature of the eggs up. If the eggs were added straight to the pudding without being warmed up, they would cook and scramble. No one wants that.
Now bring the mixture back to a bubble and allow to do so for 1 minute. Remove from the heat and stir in the vanilla and butter. Allow the pudding to cool a little.
I like to dice my bananas for a smaller, more distributed bite of banana in the pudding. Stir the bananas into the pudding and pour into the baked and cooled crust.
This Banana Cream Pie has it all; with a homemade, flaky crust, from scratch vanilla pudding and fresh bananas added in, it simply doesn't get better. It is super smooth, creamy, light, and topped with freshly whipped cream.
In a medium mixing bowl, add flour and Crisco or butter. Using your fingers, rub the flour and Crisco together until the Crisco is all broken up and the mixture has a consistency of corn meal, with pea size pieces of Crisco.
Add the ice water. Do not add too much, just a tablespoon at a time until it just comes together and forms a ball.
Divide the dough in half, wrap one half in plastic wrap and refrigerate or freeze for later.
Roll out the other half until 1-2" larger than your pie tin.
Lift dough into pie tin. Roll edges under to meet the edge of the tin and crimp.
With a fork, poke holes on the bottom and sides of pie dough.
Bake at 425 degrees for 12 minutes. Remove from oven and let cool completely.
For Banana Cream:
In a medium saucepan, whisk together sugar, flour and salt. Pour in milk and whisk well to blend completely.
Cook over medium heat until the mixture thickens and bubbles. Cook for two more minutes.
While the milk mixture is cooking, slightly beat egg yolks in a small bowl and set it next to the saucepan. When the milk mixture is hot and has bubbled for two minutes, stream a cup of the hot mixture into the egg yolks while whisking the egg yolks quickly and constantly.
Add the egg yolk mixture to the saucepan and whisk for 1 more minute.
Remove from heat and stir in butter and vanilla extract. Set aside to cool slightly.
When pudding is cooled slightly, slice 2-3 bananas lengthwise into fourths and then across to dice. Stir the bananas into the pudding and pour the pudding into the baked pie shell.
Cover with plastic wrap and refrigerate at least 4 hours to set.
Remove plastic wrap and cover the top with whipped cream.
Oh my goodness, this Caramel Apple Pecan Cobbler is to die for! Seriously, one of the best desserts ever. I had to make this a couple times to get the ingredients and measurements just right. The first time I placed the chopped apple in the bottom and poured the batter on top, but the apples release enough liquid that they prevented the caramel from being thick and creamy. I then decided they were best mixed into the dry ingredients, this way they are coated in the flour mixture and don’t fall to the bottom, but stay evenly distributed throughout the cobbler. This also allowed the caramel to do its thing underneath. The apples cook and soften in the batter as it bakes and the top crisps up perfectly by the end of the baking time. As it bakes, the sugars and hot water poured on top “magically” create a warm caramel sauce at the bottom, that is absolutely destined to be spooned over ice cream. Make sure you’ve got some vanilla ice cream on hand to serve with this drool-worthy, warm dessert.
Just look at that pool of caramel the cobbler is floating on!
This cobbler starts with peeled, and cubed apples. I like the tart, Granny Smith apples in this recipe because they are a good balance to all the sweet going on. They also hold up in the baking process and don’t turn to mush, but keep their shape and a little bite. Along with the apples, there is a mixture of dry ingredients, including flour, baking powder, and spices; wet ingredients, including applesauce, milk and melted butter, and then the crisp topping of sugars, cinnamon and pecans.
The apples get tossed into the dry ingredients. Then the applesauce mixture is poured into the apple, flour and spice mixture and the batter is mixed well.
Using a fork, the crust is stirred well and is then ready to top the cobbler.
The batter is spread into a 9×13, ungreased pan and the topping is sprinkled on.
Now the cobbler is ready for the hot water. I know this seems really odd, but the hot water poured all over the top washes some of the sugars to the bottom and boils, creating the luxurious caramel on the bottom. DO NOT STIR the water into the cobbler. Just pour it on and put it right into the oven.
If the cobbler appears to be breathing when it is time to remove from the oven, do not be alarmed. This is just the caramel bubbling and doing it’s thing.
The apples in this cobbler cook and soften in the batter as it bakes and the top crisps up perfectly by the end of the baking time. As it bakes, the sugars and hot water poured on top "magically" create a warm caramel sauce at the bottom, that is absolutely destined to be spooned over ice cream. Make sure you've got some vanilla ice cream on hand to serve with this drool-worthy, warm dessert.
The first time I had corn casserole, we were living in the land of corn: Nebraska. We were in Omaha for graduate school and for Thanksgiving we gathered at a church with a large group of families who were also in graduate school and away from their families. It is a great memory. I loved the time and the holidays we spent there with our little family. Our neighbors and friends were our family and we grew so close to them. I look back to those years and miss almost everything about them. Ok, maybe not the school part, but everything else. A friend brought this casserole to our Thanksgiving feast and it was a hit. It is nice to have a vegetable served in a different way than usual, it keeps meals interesting. Corn casserole has a nice crust to the top and is soft and creamy on the inside. This can easily be doubled for a crowd. Your family will love it!
Just 5 ingredients are all you need to make this simple side dish.
In a large bowl, empty the box of Jiffy corn muffin mix.
Next, add the kernel corn, cream corn, sour cream, sugar and melted butter.
Mix well and pour into 8×8 pan that has been sprayed with cooking spray.
This corn casserole comes out piping hot and creamy.
Here you can see the finished product, with the lovely crust that forms on top.
It is nice to have a vegetable served in a different way than usual, it keeps meals interesting. Corn casserole has a nice crust to the top and is soft and creamy on the inside. Your family will love it!
The recipe for these rolls comes from the Lion House and they are perfection! It is a delicious, enriched dough, which means it is made with milk, eggs, butter and sugar. This dough is very soft and tender. It is so versatile and can be made into sweet rolls, breakfast pastries, or any shape of dinner roll you want. In the past, I have rolled out the dough, brushed with butter and rolled into a crescent or a traditional Lion House roll shape, as shown in the picture above. But just recently I have discovered this new way of cutting circles and dipping in butter then folding and stacking in a baking dish, as shown in the top picture above. I like this way for a couple reasons. They are faster to make, are a better portion size than those massive rolled rolls which means you get more rolls out of the dough. They are also so buttery and delicious to pull apart when warm!
I use an stand mixer to mix the dough which is made of water, yeast, egg, butter, salt, powdered milk, sugar, and bread flour.
First the powdered milk is added to warm water then the yeast is developed in warm milk.
Now that the yeast has developed and is bubbly and growing, it is ready for the rest of the ingredients.
One of the reasons these rolls are so soft and tender is the mixing of a small portion of flour for two minutes, repeated several times. The picture above shows after the first 2 minute period. The picture below shows after the second addition of flour and two minutes of mixing.
Once the flour is added and the dough is tacky but not sticky, it is ready to rest, covered for an hour and a half.
After the first rise, the dough is punched down to remove the air bubbles and shaped into a ball. Let this ball of dough relax, covered under a clean towel for 5-10 minutes so it will loosen up and be ready for shaping. Cut the dough into two halves to make rolling and shaping more manageable.
Roll out one half into a circle and using a large biscuit cutter or large glass, cut into circles.
Dip the individual circles into melted butter. Fold buttered dough in half and start stacking rolls into a baking dish.
Do not stack too many in a row or they will not have room to rise a second time. Cover dish with plastic wrap and let them rise at room temperature for 45 minutes. Bake at 375 degrees for approximately 25 minutes or until golden brown and the center rolls are completely cooked.
The recipe for these rolls comes from the Lion House and they are perfection! It is a delicious, enriched dough, which means it is made with milk, eggs, butter and sugar. This dough is very soft and tender. They are also so buttery and delicious to pull apart when warm!
In a large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg and 2 cups of the flour.
Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes.
Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed.
Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff.
Scrape dough off sides of bowl and pour about 1 tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours.
Sprinkle cutting board or counter with flour and place dough on floured surface.
Roll out and shape as desired.
Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 hour.
Bake at 375 degrees for 15-25 minutes (depending on rolls shape), or until golden brown.
I love fresh green beans. They are healthy and full of vitamins like magnesium, calcium, potassium, vitamins B1, B6, and E to name a few. These days you can find most fresh vegetables year round in your grocery store. Fresh green beans are definitely worth buying every once in a while. They have a vibrant color, and a tender crisp bite if you don’t overcook them. Green beans are also done in only minutes and can be easily dressed up with additions like bacon, red onion, almonds, walnuts, garlic, red pepper flakes or just butter, salt and pepper. This recipe is completed with the additions of butter, salt, pepper, sliced garlic and sliced almonds. The almonds toast up in the butter at the end and make a really nice, nutty crunch.
I start with a pound of fresh green beans, washed and ends trimmed.
I steam them in a little water, for 8 minutes in a covered sauté pan.
Most of the water evaporates and the remaining water is drained off. Next comes the butter, salt, pepper, and garlic.
The garlic is sautéed for 3 minutes and then these beans are ready for the sliced almonds.
Green bean amandine is so quick to make and with the extra attention from the garlic and almonds, these green beans are a lovely side dish to your next dinner.
I normally serve bread stuffing at Thanksgiving, but I wanted to share another option this year. I made ton of these cornbread muffins for a large family get together and luckily had enough leftover for this cornbread stuffing. It is, for the most part, just like making bread stuffing. It doesn’t take many ingredients, but it is SO delicious. In fact, my husband said this is now his all time favorite stuffing. It has a little sweetness to it from the cornbread that makes it really yummy!
I chopped up these 12, day-old muffins into 1/2″ pieces and set aside 8 cups of cubed muffins in a bowl.
Next, I chopped celery and onion and defrosted some of the chicken stock which I had previously made and frozen.
The chopped celery and onion are sautéed in melted butter and seasoned with poultry seasoning.
Sauce the vegetable until the are soft and translucent.
Now we add the cornbread cubes and 2 cups of chicken stock.
Gently turn the stuffing in the pan all together to mix well, being careful not to smash the cornbread cubes too much.
Place cornbread stuffing into greased, 9×13″ casserole dish to bake.
I love my stuffing with a little crunch on top and still super moist inside. This cornbread stuffing was the PERFECT combination of both. If you want it less browned and crispy, either cover with foil the entire time or cover with foil for the majority of the cooking time then remove foil and finish the last 10 minutes uncovered. You can of course stuff the bird with the stuffing if you prefer your it that way.
I normally serve bread stuffing at Thanksgiving, but I wanted to share another option this year. I made ton of these cornbread muffins for a large family get together and luckily had enough leftover for this cornbread stuffing. It is, for the most part, just like making bread stuffing. It doesn't take many ingredients, but it is SO delicious. In fact, my husband said this is now his all time favorite stuffing. It has a little sweetness to it from the cornbread that makes it really yummy!
In a large saute pan, melt butter and saute onion and celery, until soft and translucent.
Add poultry seasoning and stir well.
Next, add cornbread and chicken stock, stir carefully to incorporate all ingredients, with out mashing the cornbread cubes too much.
Place in a greased 9x13" casserole dish.
Bake for 45 minutes.
For browned crispy stuffing, bake uncovered. For slightly crispy stuffing, bake, covered with foil for 35 minutes, then remove foil and cook for the remaining 10 minutes. For soft and moist stuffing, bake, covered for the entire time.
This recipe is one of the first recipes I ever created as a teenager. I have been making it for 20 years. These yams are super simple to make and take very little effort, but they are so decadent and a sweet addition to the savory turkey dinner that is Thanksgiving.
Only 5 ingredients, how simple is that?
Pour the yams into a non-stick skillet and bring to a simmer.
Once the yams are heated through, drain the liquid and replace on the stove.
Now for the decadence. We start with some creamy and rich butter.
Once the butter has melted into the yams, we add the brown sugar and crunchy pecans.
These candied yams are ready for the baking dish.
What would candied yams be without a layer of marshmallows?
Just 15 minutes in the oven and you have toasted marshmallow perfection.
If you're not up for peeling, boiling, and mashing sweet potatoes, this recipe is for you. It is super simple and quick to make. Starting out with canned yams, which are heated through, we add some butter, brown sugar and chopped pecans. Then, just when you think they couldn't get any better, we top with marshmallows, BOOM! I love this fast side dish added to our Thanksgiving dinner. This recipe can easily be doubled, tripled, or quadrupled to feed any size of crowd.
If you aren’t a fan of sweet potatoes, this is the recipe that will convert you. It worked for my dad. This sweet potato dish is the only sweet potato he’ll eat. It helps that is has a crisp-like topping of butter, brown sugar and pecans. This side dish is so delicious and I have shared it many times by request. It comes from my mother’s dear friend who had them over for dinner and my mom came home raving about the sweet potatoes. Barbara was kind enough to share it with us and it is now a staple in our family.
First, the sweet potatoes are peeled, they are naturally quite hard so a quality vegetable peeler is very helpful. Next the sweet potatoes are sliced, and then placed in a large pot and covered with cold water and over high heat, brought to a boil.
The sweet potatoes are ready when they have boiled and are soft, but not water logged. Next, they get whipped with a hand mixer until smooth.
Now we add some flavor to the whipped sweet potatoes. Sugar, eggs and vanilla are added to melted butter and mixed well.
Pour in the egg and butter mixture and beat to incorporate.
The sweet potatoes are now spread into a 9×13 baking dish and await their topping.
The crust begins with butter, flour and brown sugar. Using a pastry cutter it is mixed until a crumb like texture.
Now the chopped pecans are added to the brown sugar mixture, stirred to mix and the sprinkled evenly on the sweet potatoes.
This sweet dish is ready to be baked. Doesn’t that look divine? Just wait until is comes out of the oven!
Oh man, see how the crisp has melted and created a crunchy, toffee like crust? You are going to love this!
Whipped Sweet Potatoes with a Brown Sugar and Pecan CrustYum
These smooth sweet potatoes are topped with a butter, brown sugar and pecan crust that will keep you coming back for more. You will love these and even the picky eaters will be impressed.
Peel the sweet potatoes, slice them and place them in a large pot.
Add cold water to cover, place pot on the stove and bring to a boil.
Boil until soft but not soggy or water logged, about 30 minutes.
Drain the water and whip the potatoes with a hand mixer.
In a medium bowl, whip the egg, melted butter and vanilla together, then add this to the sweet potatoes and blend well.
Preheat the oven to 350 degrees.
Spread the sweet potatoes into a 9x13 baking dish.
For the topping: Mix the cold butter, flour and brown sugar with a pastry cutter until it has a crumb like texture.
Add the pecans and stir together.
The topping is now sprinkled on top of the sweet potatoes.
Bake for 30 minutes.
Note: I buy sweet potatoes at Thanksgiving time when they are inexpensive. I boil, mash and freeze them in ziplock bags, 3 cups per bag. It makes this recipe fast and easy. The topping is more than you need for 3 cups of sweet potatoes, but for most people the more the better.
I love stuffing! I find it irresistible. Seriously, it is what I sneak bites of before the dinner is served. Growing up, my mom always stuffed the turkey. I come from a large family, and with some spouses and grandchildren there were a lot of hungry mouths to feed. This meant she bought the biggest turkey she could find at the store. I remember my parents setting an alarm to wake up early enough to make a huge bowl of stuffing for our giant turkey. It was an early morning and a long day. I still love her stuffing, straight from the turkey. But, in recent years I have been loving stuffing baked in a casserole which gives it a crispy, crunchy top, yet still moist underneath. Oh, and with a little gravy on it? Yes, please!!
This recipe starts with a boule of country French bread and some herb butter. I love to make my own French bread from this recipe. Here is a picture of my homemade bread.
Feel free to buy the bread if you aren’t up to baking it. Next, the bread gets sliced and slathered with herb butter and cut into cubes. Then toasted in the oven to make the dried bread cubes needed for the stuffing.
Set the toasted bread cubes aside and let cool. Now to the rest of the ingredients.
My stuffing calls for herbed bread cubes, butter, chicken stock, diced onion, diced celery and dried cranberries. The dried cranberries soften and plump up in the stuffing while baking, which creates such a nice, sweet and tart addition to the savory stuffing. This stuffing comes together really quickly. First, onions and celery are sautéed in butter until soft and translucent.
Next we add the dried cranberries and bread cubes and stir well.
The last ingredient is the chicken stock and then the stuffing gets stirred gently and poured into a baking dish.
It is ready for the oven.
I baked the stuffing at the same time as my Whipped Sweet Potato with Brown Sugar and Pecan Crust.
YUM! The top is crunchy and the inside is soft and moist. And do you see how plump the dried cranberries are? In the recipe notes, there are variations in baking this dish if you want a less crunchy, or a completely soft and moist stuffing. ENJOY!
This delicious stuffing begins with herb butter spread on thick slices of french country bread and toasted until crunchy. It is full of flavor from stock, butter, celery and onions. It is then complete with an addition of dried cranberries that plump up in the moist stuffing. Delish!