Seasonal Recipe: Our Favorite Turkey Stuffing

Every family has a tried and true stuffing recipe. The one below is a real favorite, at Thanksgiving and any time of year! 

This recipe calls for baking the stuffing in a casserole dish, and resting turkey legs over top. The juices and the flavor drips down into the stuffing, keeping it moist and delicious, and you also end up with some extra turkey meat you can save and use the next day for some turkey pot pie. Keep reading below for this fantastic recipe...

Our Favorite Turkey Stuffing Recipe

Ingredients

• 2 loaves white sandwich bread cut until 1/2" cubes
• 3 lbs turkey wings separated at the joints
• 1 1/2lbs sage sausage without the casings
• 2 teaspoons vegetable oil
• 6 tablespoons unsalted butter (plus extra to grease the baking dish)
• 1 large onion, chopped fine
• 3 ribs celery, chopped fine
• 2 teaspoons table salt
• 2 tablespoons minced fresh thyme leaves
• 3 tablespoons minced fresh sage leaves
• 1 teaspoon ground black pepper
• 2 1/2 cups low-sodium chicken broth
• 3 large eggs
• 3 tablespoons chopped fresh parlsey leaves

Directions

1. Preheat the oven to 250F.
2. Spread the bread cubes in an even layer over two rimmed baking cheets. Bake for about 45 minutes to an hour, stirring occasionally during baking.
3. Transfer bread crumbs to a large bowl, then increase the oven temperature to 375F
4. Use the tip of a paring knife to poke a few holes into each wing segment.
5. Heat oil in a skillet over medium-high heat until it begins to simmer. Add the wings and cook until golden brown (about 4 to 6 minutes). Flip wings and cook for another 4 to 6 minutes. Transfer wings to a medium bowl and set aside.
6. In a dutch oven, heat the butter over medium heat until it starts to foam. Add the sausage and cook, using a wooden spoon to break it apart to small pieces. Cook, stiring frequently until only a few bits of pink remain (about 8 minutes).
7. Add onions, celery, and 1/2 teaspoon salt. Cook, stirring until vegetables are softened but not browned (7 to 9 minutes).
8. Add thyme, sage, and pepper, and cook for about another 30 seconds.
9. Add a cup of broth, and bring the mixture to a simmer, using a wooden spoon to scrape the browned bits from the bottom of the dutch oven.
10. Once it has reached a simmer, add the vegetable and sausage mixture to the bowl with the dried bread and toss to combine.
11. Grease a large baking dish with butter. In a medium bowl, whisk together eggs, 1 1/2 cups broth, 1 1/2 teaspoons salt, and any accumulated juices from the wings that have been set aside.
12. Add the egg/broth mixture and the parsley to the bread, and gently toss to combine.
13. Transfer the mixture to the greased baking dish.
14. arrange the wings on top of the stuffing, and cover tightly with aluminum foil. Place the baking dish on a rimmed baking sheet, then place it in the oven.
15. Bake until the thickest parts of the wings register 175F on a thermomeber (about 60 to 75 minutes).
16. Remove the foil and transfer the wings to a dinner plate, or the fridge for later use.
17. Use a fork to gently fluff the stuffing, and let it rest for 5 minutes before serving.
18. Enjoy!

Creative Seasonal Dish: Turkey and Pumpkin Chili

Whether you've got Thanksgiving leftovers or you're just hankering for the flavors of the season, this creative chili recipe is just what the doctor ordered. A perfect blend of turkey and pumpkin along with a few other traditional chili ingredients (black beans, diced tomatoes, onion & pepper), it's the perfect way to spice up an ordinary dish. 

Best of all, you can indulge in this protein-rich chili without overstuffing on calories. Keep reading for this amazing recipe...

Turkey and Pumpkin Chili Recipe

(makes 10 servings)

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium bell pepper, chopped (red or yellow would be ideal)
• 3 garlic cloves, minced
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14.5 ounces) diced tomatoes (do not drain)
• 3 cups chicken broth
• 2 1/2 cups cubed cooked turkey
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• Cubed avocado and thinly sliced green onions, optional for garnish 

Directions

1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and peppers to the skillet, cooking and stirring them until soft. Add the garlic and cook for one more minute.
2. Transfer to a five-quart slow cooker and stir in the remaining ingredients. Cook, covered, on low for four to five hours. If you’d like, top your bowl of chili with freshly cubed avocado and sliced green onions. 
3. Enjoy!

Seasonal Recipe: Pumpkin Pie from Scratch

One dessert that just screams "Autumn" is the classic pumpkin pie. This velvety pie loaded with our favorite spices and pairs well with so many of our favorite seasonal dishes. Thanks to canning, a delicious, warm pumpkin pie is never far away, however there's just something missing when we get pureed pumpkin from a can. Not only is it more satisfying to roast your own pumpkin, but it's more delicious in the end as well.

For today's recipe, we're leaving those cans in the store and using fresh pumpkin to fill our pies. All you have to do is roast the pumpkins similar to what is called for in our Whole Pumpkin Soup. Take a sugar pumpkin, cut off the stem, then cut in half and scoop out the goopy bits and seeds.  Cut into quarters, roast for 45 minutes at 350F, then peel away the skin. Scroll below for our full recipe...

Pumpkin Pie from Scratch

Ingredients

FILLING

• 2 cups pumpkin pul puree (instructions above)
• 1 1/2 cup heavy cream
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 eggs plus 1 egg yolk.
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon lemon zest

CRUST

• 1 1/2 cups flour (reserve extra for dusting work surface)
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon fine salt
• 1/8 teaspoon ground cloves
• 8 tablespoon cold, unsalted butter cut into small pieces
• 4 to 5 tablespoons ice water

Directions

1. Preheat oven to 425F
2. Start wit hthe crust. Whisk together flour, sugar, cinnamon, nutmeg, salt, and cloves in a medium bowl.
3. Add butter, and mix in until it's combined into about pea-sized pieces.
4. Add 4 tablespoons ice water to the mix and combine just until the dough combes together.
5. Shape the dough into a flat disk, cover with plastic wrap, and refrigerate for 30 minutes.
6. Meanwhile, work on the filling. Mix sugars, salt, spices, and lemon zest into a large bowl.
7. Beat the eggs and add to the mix.
8. Stir in the pumpkin puree.
9. Stir in the cream.
10. Whisk together until incorporated.
11. Lightly flour a work surface and roll the dough into a round about 12" in diameter and 1/4" thick.
12. Roll the dough out into a  9" pie plate and fold the excess at the edges under itself. Crimp the edges to seal.
13. Pour the filling into the pie shell and make sure it's even.
14. Bake for 15 minutes, then reduce the temperature to 350F. Bake for another 40-50 minutes, or until a knife inserted into the center comes out clean.
15. Cool on a wire rack for two hours.
16. Serve with whipped cream.
17. Enjoy!

Bourbon-Infused Side Dish: Mashed Sweet Potatoes

If you're looking for a side dish that goes beyond your standard roasted vegetables or regular mashed potatoes fare, look no further than the sweet potato! This orange root makes for a perfect sweet undertone to a hearty meal.

While the potato alone is a delicious side, we wanted to flavor it just a little more to make this a side dish people will be asking for again and again. It turns out that the perfect seasoning for your mashed sweet potatoes may just be in your liquor cabinet: bourbon. Unlike other recipes, we didn't cook the bourbon out of these potatoes. Instead, we added the bourbon with the butter right before mashing. It added a great bitter, yet delicious taste to the potatoes that mixed perfectly with the sweetness from the brown sugar and vanilla. Keep reading below for this fantastic side recipe...

Bourbon Mashed Sweet Potatoes

(makes 6-8 servings)

Ingredients

• 3lbs garnet sweet potatoes, peeled and cut into 1" chunks
• salt
• 3 to 4 tablespoons bourbon
• 4 tablespoons butter
• 2 tablespoons brown sugar
• 2 tablespoons molasses
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract

Directions

1. Place the potato chunks in a large pot and cover with water. Add a tablespoon of salt to the water. Boil until tender (about 15 to 20 minutes).
2. Drain the cooked sweet potatoes and return them to the pot on the stove. Lower the heat to low. Add the bourbon and the butter to the pot and stir. Add the brown sugar, molasses, cinnamon, and vanilla extract and stir. Mash with a potato masher until smooth.
3. Enjoy!

Cornbread With a Kick: Jalapeño Muffins

Looking to spice up the usual cornbread recipe? Add some jalapeño for a kick and some cheddar for flavor that you’ll love.

These muffins are absolutely perfect as a side – pair them with chili, fried chicken, and all your summer barbecue favorites. Or, just enjoy them as a snack – they are definitely good enough to eat that way! 

This recipe only makes 12, but we’d suggest doubling it for a bigger crowd – these muffins will definitely get eaten quickly!

Jalapeño Cornbread Muffins

(makes 12 servings)

Ingredients:

• 1/2 cup (one stick) butter, melted
• 2/3 cup granulated sugar
• 1 1/2 tablespoons agave nectar (or honey)
• 2 large eggs
• 1 cup buttermilk
• 1 cup yellow cornmeal
• 1 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 jalapeño, seeded and minced
• 1/2 cup shredded cheddar cheese
• 1/2 cup fresh or thawed corn kernels (optional) 

Directions:

1. Preheat the oven to 350 degrees F. 
2. Get a medium-size bowl and combine the butter, sugar, and agave nectar, then whisk the eggs and buttermilk in. If you don’t have buttermilk on hand, then put a tablespoon of lemon juice in a measuring cup and fill it the rest of the way to the one-cup mark with milk. Let the mixture sit for five minutes, and you’ll have buttermilk.
3. In a separate bowl, sift the cornmeal, flour, salt, and baking soda together. Then add this mixture to the medium bowl of butter and sugar and agave, being careful not to over-mix. Stop mixing once you don’t see the flour anymore, and then fold in the jalapeño, corn, and cheese.
4. Grease a muffin tin and then add the batter to each of the 12 cups, filling each about 3/4 of the way. If there is leftover batter, spread it among all the cups – just make sure they are only almost filled to the top.
5. Bake for 25 minutes, testing the center of the muffin with a toothpick. If the toothpick does not come out clean, put the muffins back in the oven for about five minutes.
6. Enjoy!

Hearty Side Dish: Mushroom, Onion and Sage Stuffing

The same can’t be said for everyone, but over here, stuffing (at any meal) is a big deal. Stuffing is another one of those standard dishes that is very adaptable, and it really doesn’t take much to transform it into the front-runner of a dinner. This recipe will definitely pique people’s interest, so if you’re looking for something that pairs really well with other foods, but can also stand alone, look no further!

Mushroom, Onion and Sage Stuffing

Ingredients

(Serves 6-8)

• 10-12 cups dried bread crumbs (or 16-18-ounce loaf rustic white bread)
• 6 tablespoons unsalted butter; additional 2 tablespoons, melted
• 4 cups mushrooms, quartered
• 1 pound yellow onions, diced

• 4 large stalks celery, diced

• 3 large cloves garlic, minced

• 1/4 cup finely chopped fresh sage leaves

• Leaves from 2 stalks thyme 

• 2 large eggs, beaten

• 2 ½-cups chicken or vegetable stock

• 1 teaspoon poultry seasoning
• 1 teaspoon salt

• Freshly ground black pepper

Directions 

1. Preheat oven to 375°F and butter a 9x13 baking dish.

2. Rinse, pat dry and quarter the mushrooms. Heat the butter in a large pan and add mushrooms, onions, celery and garlic and cook until they are soft, stirring frequently. 

3. Add sage and thyme to the vegetables and cook for a 3 minutes, then take off heat.

4. Beat the eggs with the chicken stock and season with salt and pepper and poultry seasoning.

5. In a large bowl, combine the breadcrumbs and egg mixture. Then add in the cooked vegetables and herbs.

6. Pour into baking dish and drizzle with melted butter.

7. Cover and bake for 30 minutes. Uncover and bake for another 15-20 minutes or until top is browned. Some burned pieces are fine.

8. Let cool for 10 minutes before serving.

Family-Friendly Recipe: Sweet Potato Casserole

Here’s another dish that’s great for family get-togethers that will have people clamoring for the recipe. A mix between savory and sweet, this double-duty casserole can be served as a side dish and also satisfies a sweet tooth. Also, if you feel like simplifying things, go ahead and use canned sweet potatoes/yams; it saves time and tastes just as good. After trying this, you’ll be racking your brains for more ways to use those delicious sweet potatoes!

Sweet Potato Casserole

Ingredients

(Serves 10-12)

• 2 lbs. sweet potatoes, 5-6 medium sweet potatoes
• 2/3 cup granulated sugar

• 1/2 cup brown sugar

• 1/4 cup evaporated milk (low-fat optional)
• 2 eggs
• 
1 stick unsalted butter, melted
• 1 1/2 tsp. ground cinnamon

• 1 tsp. pure vanilla extract
• 1/2 tsp. kosher salt

For Topping: 

• 1 cup pecans
, chopped
• 1 cup all-purpose flour

• 2/3 cup brown sugar

• 1 stick unsalted butter, cubed
• 
1 tsp. ground cinnamon
• 1/8 teaspoon salt

Directions

1. Preheat oven to 350ºF.
2. Butter a 9x13 baking dish
3. Place sweet potatoes in a large pot of water and boil until tender. Allow to cool and remove skin. Dice into 1-1 ½ inch cubes
4. In a large bowl, mix or mash potatoes and add sugars, evaporated milk, eggs, butter, cinnamon, vanilla and salt. Mix well and pour into baking dish.
5. In a medium-sized bowl, combine all “Topping” ingredients. Mix well to make sure everything is incorporated. Spread topping evenly on top of sweet potato mixture.
6. Place in oven and bake for 25-30 minutes, or until the top is golden brown and crispy. Optional: place under broiler for 30 seconds until top is bubbling. Allow 10 minutes to cool and serve hot.

Creamy & Cheesy Side Dish: Potatoes Au Gratin

It’s hard to go wrong with potatoes, but if you’re a worrier, take a deep breath because this dish is always a winner! You don’t have to spend ages (getting tennis elbow) making the perfectly mashed potatoes, all you have to do is make the sauce and pop these tots in the oven. This dish is perfect for family or holiday dinners—just be prepared for the requests that will come rolling in for you to make this dish for all upcoming celebrations!

Potato Gratin

(Serves 6-8) 

Ingredients 

• 3 tablespoons butter, plus butter for greasing baking dish
• 1 clove garlic, halved
• 6 medium potatoes, peeled and sliced (about 5 cups)
• 1 1/2 cup heavy cream
• 1 cup Gruyere, grated
• 1 cup Parmigiano Reggiano, finely grated
• 1 cup low-sodium chicken stock
• 3 tablespoons flour
• 1 teaspoon nutmeg
• salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 375º F and grease baking dish with butter. Take halved garlic and rub it around the baking dish.
2. In a large saucepan, melt your butter and add in flour, nutmeg, salt and pepper. You should have a paste-like sauce.
3. Slowly pour in heavy cream and chicken stock. Bring to a boil then reduce to a simmer. Take off heat and stir in Gruyere until melted.
4. Arrange potatoes in layers in your baking dish, adding salt and pepper between layers. Pour sauce over the potatoes so that they’re evenly covered. Sprinkle Parmesan over the top.
5. Place in oven and bake for 45-60 minutes, or until potatoes are tender and the top is golden and crispy.

Perfect Fall Recipe: Roasted Pumpkin With Walnuts & Honey

For anyone who just can’t get enough of pumpkins, this dish is for you! A lot of the recipes we see and try with pumpkins usually have another “main” ingredient, or something else that shares the spotlight with the pumpkin—not the case with this recipe! Consider the spices, nuts and honey as backup dancers of this kitchen number. Pumpkin is the frontrunner of this recipe because it has amazing flavor on its own and needs our undivided attention!

Roasted Pumpkin With Walnuts

Serves 4-6

 Ingredients

• 2 1/2 pound pumpkin, sliced, skin on
• 1 cup dark brown sugar
• 1/2-1 cup walnuts, roughly chopped
• 2 tablespoons honey
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon cloves

Directions

1. Preheat oven to 350º F.
2. Rinse pumpkin under warm water to rinse off any dirt. Pat dry and cut in half. Scoop out seeds from the center (save if you want to roast them later) and cut thin slices (as though you were cutting a cantaloupe) and set aside.
3. In a bowl, combine brown sugar, cinnamon, nutmeg, allspice and cloves and mix well.
4. Dip each side of pumpkin slice in the cinnamon mixture and place on a baking tray. Drizzle with honey.
5. Bake for 45-60 minutes, or until pumpkins are caramelized and tender.
6. In a pan over medium heat, toast walnuts until fragrant and crispy.
7. Remove pumpkin from oven and serve with walnuts.

Classic Dessert Recipe: Cinnamon Apple Pie

Apple pie is one of those treasured dishes that generally evokes memories to togetherness and the comforts of home. It’s sweet and the spices accompanying it give it extra amazing flavor. It can definitely be an undertaking, especially if you’re making your own dough (we won’t tell if you decide to go with store-bought), but you’ll be rewarded with a perfectly buttery and flaky crust if you decide to make your own. And street cred, of course.

It might seem like it’s too complicated or long-winded of a process, but we promise, this apple pie is phenomenal and everyone who tastes it will thank you for your hard work!

Apple Pie

Serves 6-8; 1 9-inch pie

Ingredients

Crust:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups (3 sticks) cold, unsalted butter, cubed
• 1/2 cup ice water
• 3 teaspoons sugar
• 1/4 teaspoon salt

Filling:

• 8 cups cored, peeled, sliced apples (around 8; Granny Smith or Cortland)
• 2 tablespoons lemon juice
• 2/3 cup sugar, plus 1 tablespoon for top of crust
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 egg yolk
• 2 tablespoons butter
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• splash of water

Directions

[When ready, preheat oven to 375º F.]

1. In a food processor, using a metal blade, pulse your flour, sugar and salt together.
2. Add in cold, cubed butter and pulse.
3. Slowly drizzle in ice water, one tablespoon at a time. You should have a coarse, crumbly mixture. (If you don’t have a food processor, combine ingredients in a large bowl, using a pastry blender or a fork.)
4. Before the dough has formed a ball, remove the blade and take dough out, bringing it together by hand. Form the dough into a disc and wrap in saran wrap and refrigerate for at least 2 hours. It’s very important to work with cold dough.
5. In a large bowl, toss apples in lemon juice, flour, sugars, cinnamon and nutmeg. Set aside.
6. Once dough is cold, take dough out of plastic wrap and divide in half. Return one half, in plastic wrap, to the fridge.
7. On a lightly floured surface, roll your 1/2 of dough out into a circle, 12-14 inches round, about 1/4-inch thick.
8. Gently take the corners, lift the dough and transfer it to pie pan. Lightly press sides against the bottom and sides of pan. Trim overhanging dough so that you’re left with 1/2-inch and fold excess under the edge of the pan.
9. Take second half of dough from fridge and repeat process of rolling it out to a 12-14-inch circle, 1/4-inch thick.
10. Pour apple mixture into pie pan and cover the top of apples with pats of butter.
11. In a small bowl, beat your egg yolk and add a splash of water. Brush the edges of pan, covered by the dough, with egg mixture.
12. Cover the entire pie with remaining rolled out dough. Pierce holes in the top of dough to allow heat to escape (so there isn’t a steam buildup inside the pie).
13. Seal the edges of the pie by fluting the dough (stamping the dough with a fork or your fingers) around the edge of the pie pan.
14. Brush egg mixture all over the top of crust and sprinkle with sugar.
15. Bake for 50 minutes, or until crust is golden brown.