The Schmidty Wife

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Focaccia Turkey Sandwich

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Are you ready for the ultimate sandwich experience at home with this Sun-Dried Tomato Pesto Focaccia Turkey Sandwich. This gourmet sandwich has layers of deli turkey, sun-dried tomato pesto, and veggies come together between layers of focaccia bread.

Individual pieces of focaccia turkey sandwich layered on a plate showing off layers of turkey, cheese, tomato, lettuce, and sun-dried tomato pesto in between layers of focaccia bread.

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Sun-Dried Tomato Pesto Focaccia Turkey Sandwich

A new little bakery opened near our house recently, such a cute little shop with lunch sandwiches that were all served on focaccia bread. The problems these sandwiches cost between $14-$16, I wish I was joking. So I set out to make may own sandwich on focaccia bread.

Focaccia bread is such a perfect bread for sandwiches, you get the golden brown crust from all the olive oil on the outside and a soft and tender inside. It seriously makes such a good sandwich.

For this sandwich I went with turkey, the favorite of my deli meats and paired it with a sun-dried tomato pesto, along with cheese and veggies.

Now I have to warn you this makes a huge sandwich, especially if you make a large loaf of bread! Like the perfect kind to feed to a small crowd. It really is the perfect way to show off your sandwich game.

A piece of focaccia turkey sandwich showing layers of turkey, cheese, tomato, lettuce, and sun-dried tomato pesto between focaccia bread.

Ingredients

  • Focaccia Bread – The star of the sandwich. You have options for the focaccia bread… you can make your own homemade focaccia bread which I promise is one of the easiest breads you can bake, or you can get some from the grocery or local bakery. I know that Trader Joe’s carries a variety of focaccia bread with roasted tomato and parmesan on top and that Whole Foods carries a Rosemary Focaccia bread. Of course you can also check out a local bakery! You will want a loaf that is from 1 to 2 pounds, if you are making my homemade focaccia it will be on the larger side, weighing just over 1.5 pounds and if you are buying some from a store it is likely to be around 1 pound. Any will work just keep in mind a bigger loaf of focaccia will feed more people.
  • Deli Turkey – Find the right brand of turkey that works for you, you will want at least 2 layers of turkey on the sandwich.
  • Sliced Provolone Cheese– I though the flavor of provolone fit right in with the sun dried tomato pesto, you could also use a slice mozzarella as well.
  • Tomato – One large ripe tomato sliced thin.
  • Mixed Greens – You can play around a bit with the the flavors of the mixed greens, you can go for a spicy blend featuring lettuces, like arugula that have a lot of flavor. Or stick to a mild mixed green blend that has softer flavors like a butter lettuce.
  • Red Onion – A little zip of red onion, when making this for my family I purposefully would leave the onion off of half of it because my kids don’t like the onion.
  • Mayonnaise – Of course for an awesome sandwich you need some mayo.
  • Sun-Dried Tomato Pesto – The sun dried tomato pesto totally makes this sandwich, this variety of pesto is common place at the grocery store so hopefully you shouldn’t have trouble finding it.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients to make a focaccia turkey sandwich laid out on a tabletop.

Instructions

Optional: Preheat the oven to 350º F. Add the focaccia to a sheet pan and transfer to the oven. Warm up the focaccia for 5 to 10 minutes until warm. If you are making the sandwich ahead of time you won’t need to warm the bread but if you have the time to warm it up and you are serving fresh I highly recommend popping it in the oven for a few minutes.

Very carefully use a serrated knife to cut the focaccia in half so there is a top and bottom of the sandwich. I find it easiest to go around the focaccia in a circle shape to get it cut in half.

Remove the top of the focaccia and set aside. On the bottom half of the focaccia bread, evenly spread out the mayonnaise.

On top of the mayonnaise, evenly layer on the turkey, provolone, tomato slices, red onion, and mixed greens.

On the inside of the top half of the focaccia, evenly spread the sun-dried tomato pesto. Place the top half of the focaccia onto the sandwich.

Very carefully with a serrated knife, cut the sandwich into 8 or 12 portions. Enjoy!

A large loaf of focaccia turned into a sandwich to feed a crowd on a wood cutting board with layers of turkey, cheese, tomato, lettuce, and sun-dried tomato pesto between layers of focaccia bread.

tips, tricks and questions

Focaccia Size: Due to the nature of this sandwich, use the amounts of the ingredients as estimations, not exact measurements, especially because the size of focaccia may vary.

Customization: Feel free to customize the sandwich with your favorite condiments, cheeses, or additional veggies to suit your taste preferences. Try adding some fresh basil, roasted red peppers, fresh spinach, or parmesan cheese as a way to make it your own. Try swapping out the sun dried tomato pesto with a different sauce, try Sunflower Seed Basil Pesto or for a spicy version try Chili Aioli.

Can I use a different type of bread?

Yes, you can experiment with different bread options, but the focaccia adds a unique flavor and texture to the sandwich!

Is it necessary to warm the focaccia?

Warming the focaccia is optional but recommended.

Can I make this sandwich ahead of time?

While it’s best enjoyed fresh, you can assemble in advance, just be mindful of the lettuce on the sandwich, it will get wilty if it sits too long. With that being said I have held leftovers in the fridge overnight and the sandwich was still delicious the next day.

How to store leftovers

I found the best way is to wrap the turkey focaccia sandwich tight in aluminum foil and store it in the refrigerator.

Focaccia Turkey Sandwich on a wood cutting board with layers of turkey, cheese, tomato, lettuce, and pesto between focaccia bread.

If you like this Focaccia Sandwich Recipe you might also like:

Yield: 8 to 12 servings

Sun-Dried Tomato Pesto Focaccia Turkey Sandwich

A piece of focaccia turkey sandwich showing layers of turkey, cheese, tomato, lettuce, and sun-dried tomato pesto between focaccia bread.

Layers of turkey, cheese, tomato, lettuce, and sun-dried tomato pesto in between layers of focaccia bread.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 loaf focaccia bread (around 1 to 1.5 pounds or 16 to 24 ounces)
  • 12 ounces deli turkey
  • 1 large tomato, thinly sliced
  • 3 handfuls mixed greens
  • 1/4 red onion sliced thin, or to taste
  • 1/2 cup mayonnaise
  • 6 ounces sun dried tomato pesto
  • 8 ounces sliced provolone

Instructions

  1. Optional: Preheat the oven to 350º F. Add the focaccia to a sheet pan and transfer to the oven. Warm up the focaccia for 5 to 10 minutes until warm.
  2. Very carefully use a serrated knife to cut the focaccia in half so there is a top and bottom of the sandwich. If your bread is very large I find it easiest to go around the focaccia in a circle shape to get it cut in half.
  3. Remove the top of the focaccia and set aside. On the bottom half of the focaccia bread evenly spread out the mayonnaise.
  4. On top of the mayonnaise evenly layer on the turkey, provolone, tomato slices, red onion, and mixed greens.
  5. On the inside of the top of the half of the focaccia evenly spread the sun-dried tomato pesto. Place the top half of the focaccia onto the sandwich.
  6. Very carefully with a serrated knife cut the sandwich into 8 or 12 portions. Enjoy.

Notes

Due to the nature of this sandwich use the amounts of the ingredients as estimations and not exact measurements, especially because the size of focaccia may vary.

Nutrition Information:

Yield:

8

Serving Size:

1-2 pieces of sandwich
Amount Per Serving: Calories: 366Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 52mgSodium: 1002mgCarbohydrates: 14gFiber: 2gSugar: 6gProtein: 16g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Sandwiches

And make sure you are following me on TikTok, Instagram, and Pinterest, for all the latest recipes!

Focaccia Bread Recipe

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This foolproof focaccia bread recipe, with its simple ingredients and easy-to-follow instructions, welcomes even the most novice bakers. Golden and aromatic focaccia, generously drizzled with olive oil and sprinkled with salt, embodies the perfect blend of simplicity and flavor.

Pieces of focaccia bread on a wooden plate.

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Easy Homemade Focaccia Bread Recipe

Imagine a bread that welcomes you with a delicate crunch on the outside and a soft, chewy interior. Focaccia achieves this balance, creating a delightful experience with each bite.

Focaccia, the queen of Italian bread, is a marvel that effortlessly balances simplicity and flavor. Its airy texture, golden crust, and aromatic olive oil make it a staple in the world of bread-making.

Perfect for first time bread makers as well as experienced bakers.

Originating in ancient Rome, focaccia has evolved over centuries, with each region in Italy adding its unique twist. Traditionally, it was a humble bread baked in communal ovens, creating a sense of community and togetherness.

While the classic version features a generous drizzle of olive oil and a sprinkle of salt, variations vary. Some regions incorporate herbs, tomatoes, or even onions, showcasing the adaptability of this beloved bread.

Focaccia and it’s versatility makes it suitable for any occasion, from casual gatherings to elaborate feasts. And the best part is that it is easy to make. Like trying using this focaccia bread to make my Sun-Dried Tomato Pesto Turkey Sandwich on Focaccia Bread.

Sliced focaccia bread layered on a wooden plate.

Why Focaccia is Great for Beginners

With just a handful of common ingredients, including active dry yeast, warm water, flour, and olive oil, focaccia simplifies the art of bread-making.

The straightforward mixing process and forgiving nature of the dough make this recipe approachable for those new to baking.

Focaccia dough embraces imperfections. Whether it’s a little extra flour or a bit less rising time, the forgiving nature of the dough ensures success for beginners.

It also doesn’t need to be kneaded making the prep time relatively short, meaning you aren’t spending all day in the kitchen making bread.

Despite its simplicity, focaccia delivers impressive results. Novice bakers can proudly present a beautifully textured and flavorful bread that rivals those from artisan bakeries.

Ingredients

  • Active Dry Yeast – Active Dry Yeast is what this recipe is tested with not Instant Yeast.
  • Warm Water – Most peoples taps will create hot water around 105-110ºF which is what you want, run your tap until you get hot water and use that.
  • All-Purpose or Bread Flour – I almost always use all-purpose flour, I recommend using King Arthur Flour.
  • Extra Virgin Olive Oil – There isn’t an exact amount which will be tricky for some that depend on measurements I know… but trust your gut.
  • Kosher or Sea Salt – You will use kosher salt in the dough and you will want some salt for sprinkling as well, I use a flaky sea salt for sprinkling.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make focaccia bread.

Instructions

Mixing the Yeast and Water

Begin by activating the yeast in warm water, creating the foundation for a good rise.

Adding yeast and warm water together for focaccia dough.

Adding Salt and Initial Flour

Incorporate kosher salt and a portion of the flour, forming a soft, sticky dough.

  • Adding salt to the yeast and the water.
  • Adding flour to the focaccia dough.
  • The first half of the flour mixed in with the water, yeast, and salt.

Incorporating the Remaining Flour

Gradually add the remaining flour, resulting in a slightly sticky yet well-mixed dough.

  • Mixing the second batch of flour into the dough for focaccia bread.
  • The focaccia dough ready for its rise.

Rising the Dough in an Oiled Bowl

Transfer the dough to an oiled bowl, covering it with plastic wrap or a tea towel to allow a warm, cozy environment for doubling in size.

The risen focaccia dough in a glass bowl.

Preparing the Oven (425ºF)

Preheat the oven to the optimal temperature, ensuring a perfect bake.

Shaping and Oiling the Dough on Baking Sheet

Gently shape the risen dough on an oiled baking sheet, creating the canvas for your focaccia masterpiece.

  • A well oiled sheet pan.
  • focaccia dough on an oiled sheet pan.
  • Olive oil drizzled over the top of the focaccia dough.

Creating Dimples and Sprinkling with Salt

Drizzle generously with olive oil, creating dimples that will trap the oil and impart flavor. Sprinkle with kosher or sea salt for that signature taste.

  • Fingers add dimples to the focaccia bread dough.
  • Oiled and dimpled focaccia bread ready for the oven.

Baking and Rotating for Even Cooking

Bake to golden perfection, if the bread looks uneven rotate the baking sheet halfway through for even cooking.

Freshly baked focaccia bread on a sheet pan.

Cooling and Slicing

Allow the focaccia to cool slightly before slicing into the irresistible homemade bread!

tips, tricks and questions

Tips for Success

  • Ensuring Proper Dough Rise – Make sure you set the dough in a warm place. For cold kitchens, use the oven light to create a warm environment, ensuring optimal rising conditions.
  • Generous Olive Oil Application – Don’t skimp on the olive oil; it’s a key player in flavor and texture development.
  • Perfecting the Dimple Technique – Master the art of creating dimples for an authentic focaccia appearance and taste.
  • Monitoring Oven Temperature – A consistently heated oven is crucial; use an oven thermometer to confirm the accuracy of the temperature.
  • Air Bubbles – As you are adding the focaccia recipe to the sheet pan and adding dimples you might notice air bubbles, these are good and will help give the focaccia the texture you are looking for so let them be. 

Why is my dough not rising?

If your kitchen is cold, try the oven light trick to create a warmer space for dough rising. Also check the date on your yeast, if it is too old it might not work properly.

Can I use bread flour instead of all-purpose?

You can use either all-purpose flour or bread flour, bread flour might yield a slightly chewier texture.

How do I achieve the golden color on the bread?

Ensure the oven is at the correct temperature and consider rotating the baking sheet for an even bake.

Can I add herbs or other toppings to the focaccia?

Absolutely! Experiment with fresh herbs like fresh rosemary, tomatoes, red onion, parmesan cheese, italian seasoning, black pepper, or any other toppings to customize your focaccia. Just make sure you don’t load it too full of toppings otherwise it won’t bake properly.

Can I let this rise overnight?

Yes, this works great with an overnight rise in the refrigerator. Make sure to take it out of the fridge 30 to 40 minutes before you are planning the bake it so it has a little time to warm up, otherwise you might have a hard time shaping it.

How to store focaccia bread

Place any uneaten focaccia in and airtight container or aluminum foil, wrap, and keep at room temperature. If you are looking to reheat the focaccia the next day bring the oven to 350º F and add the leftover focaccia to the oven and warm 5 to 10 minutes. Any leftovers you have you could also make Air Fryer Croutons.

focaccia bread sliced open to reveal an airy inside and a golden brown outside.

If you like this Focaccia Bread Recipe you might also like:

Yield: makes loaf size about 1 lbs 13 oz

Focaccia Bread

Slices of focaccia bread on a wooden plate showing off the airy dough.

Golden on the outside and light and airy on the inside Italian Focaccia Bread is an easy and delicous bread for the home baker to make.

Prep Time 10 minutes
Cook Time 22 minutes
Additional Time 45 minutes
Total Time 1 hour 17 minutes

Ingredients

  • 2 teaspoons (one packet or 1/4 ounce) active dry yeast
  • 2 cups warm water, (105-110ºF)
  • 2 teaspoons kosher salt
  • 4 cups all-purpose or bread flour, I usually use all-purpose
  • extra virgin olive oil, about 1/4 cup plus extra for oiling the bowl and baking pan
  • kosher or sea salt for sprinkling over the top

Instructions

  1. Mix the yeast and the warm water in a large bowl. Stir in the salt and 2 cups of the flour and mix into a soft sticky dough.
  2. Add the remaining 2 cups of flour and mix well with a rubber spatula, the dough will still be somewhat sticky and shaggy.
  3. Oil a clean bowl and transfer the dough to the oiled bowl. Cover with plastic and let sit in a warm spot for 45 minutes. The dough should double in size.
  4. Set the oven to 425ºF.
  5. Generously oil a baking sheet. Turn the risen dough out onto the oiled baking sheet. Press it out gently with floured or oiled fingers into a rectangle.
  6. Gently drizzle olive oil over top the dough. Using your fingers, lightly spread the oil all over the top of the dough and then make little dimples all over the dough. The oil will pool in the little indentations. Don't skimp here, that oil will flavor the dough and give it great texture as it bakes.
  7. Shower lightly with sea salt.
  8. Make sure your oven is at the correct temperature, and bake for about 20-22 minutes, until the bread is just golden. Rotate the baking sheet halfway through if the bread is baking unevenly.
  9. Let cool slightly before slicing and devouring.

Notes

If you have a cold kitchen your kitchen counter may not be warm enough for rising dough. If your dough doesn't seem to be rising in your kitchen try turning your oven light on, do not turn on the actual oven just the light and place the dough in the oven. The light in the oven should keep the space warm enough and help the dough rise.

Most water when out of the faucet on the hottest temperature will be around 105-110ºF, of course if you have your water set for a little hotter than average adjust for that.

Nutrition Information:

Yield:

10

Serving Size:

3 ounces
Amount Per Serving: Calories: 212Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 313mgCarbohydrates: 40gFiber: 2gSugar: 0gProtein: 7g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: Italian / Category: Baking

And make sure you are following me on TikTok, Instagram, and Pinterest, for all the latest recipes!

Slow Cooker Buffalo Chicken Dip

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Slow Cooker Buffalo Chicken Dip is a game-changer for your next gathering. Its ease of preparation, combined with its deliciousness, makes it a must-try for any occasion. Get ready to elevate your snack game and leave your guests craving for more!

A small slow cooker filled with buffalo chicken dip garnished with green onions and a chip dipped in.

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The Best Slow Cooker Buffalo Chicken Dip

When it comes to hosting gatherings, throwing parties, or enjoying a laid-back football season, having a go-to appetizer that’s both delicious and easy to make is essential. Enter the Slow Cooker Buffalo Chicken Dip – a flavorful concoction that boasts a creamy texture, a spicy kick, and is sure to be a crowd-pleaser at any event or your next party.

Buffalo Chicken Dip is definitely my go-to appetizer and favorite dip if I had to pick just one. The combination of simple ingredients like chicken, cheese, and spicy sauce is absolute perfection.

Perfect for seriously every occasion from girls night to a potluck to an awesome super bowl party. This dip can really do it all. What makes it even better is that is is made in the convenient slow cooker which is great for bringing along and keeping the dip warm.

This dip is also easy to adjust for what you have. You can use rotisserie chicken from the grocery store or make your own chicken at home to shred. You can also play with adjusting the amount of hot sauce for the dips spiciness levels. You can also switch up how you serve it, you can chose tortilla chips, baguette slices, celery, carrots, or even pretzel chips!

A chip being dipped into buffalo chicken dip in a small slow cooker.

Ingredients

  • Cream Cheese – Full fat cream cheese will work best.
  • Shredded/Rotisserie Chicken – Grab a rotisserie at the grocery store to shred or bake some chicken to shred yourself. You will want between 3 and 4 cups of shredded chicken. Also to note for chicken you can used canned chicken, I personally didn’t test it but there is not reason it should work well. 
  • Buffalo Sauce – I use Frank’s Buffalo Sauce, I really do think it is so good but feel free to use whichever buffalo or hot sauce you like.
  • Ranch Dressing– Any variety or brand will work for this. I like to use bolthouse farms.
  • Shredded Mozzarella Cheese – I prefer mozzarella because of how it melts, you can use shredded cheddar cheese if your prefer that.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients to make slow cooker buffalo chicken dip laid out on a tabletop.

Instructions

Preparation

Dice the cream cheese into 8 chunks.

Shred the rotisserie chicken until you have 4 cups.

Mixing

In a large mixing bowl, combine cream cheese, shredded chicken, buffalo sauce, ranch, and shredded mozzarella cheese.

Ensure all ingredients are well-mixed for a uniform flavor.

  • Ingredients for crock pot buffalo chicken dip in a mixing bowl.
  • Mixing the ingredients to make buffalo chicken dip in a mixing bowl.
  • Buffalo chicken dip before being cooked in a crock pot.

Slow Cooking

Transfer the mixed chicken mixture to a 2-quart crockpot.

Cook on high heat for 1 ½ to 2 hours until the dip is hot and bubbly.

Stir well during cooking to ensure even blending of cream cheese.

Note: For larger crockpots (6 or 8 quarts), cooking time may be slightly shorter (around 1 to 1.5 hours).

Creamy buffalo chicken dip in a crock pot garnished with hot sauce and green onions.

Shop Slow Cookers

tips, tricks and questions

Can I use homemade shredded chicken instead of rotisserie chicken?

Yes, you can. Ensure it’s cooked and shredded beforehand. If you are baking your own chicken or using a rotisserie chicken I love using my kitchen aid mixer with the paddle attachment to shred the chicken for me.

Note: Shredded Chicken Quantity, If you don’t have a full 4 cups, it’s okay. Most rotisserie chickens yield between 3 and 4 cups of shredded chicken. Use anything in between that range.

What are some good dipping options?

Sliced baguette, tortilla chips, celery sticks, or carrot sticks are popular choices.

Can I make this ahead of time?

Yes, you can prepare the mixture in advance and refrigerate. Cook in the slow cooker when ready to serve.

What about any leftover dip?

You can store the leftovers in an airtight container in the fridge for 3 to 4 days. If you do have leftovers you can also freeze leftovers. Reheat in the oven for best results. If you have leftovers I suggest making a grilled cheese buffalo chicken sandwich or a buffalo chicken quesadilla!

Any variations for a milder version?

Adjust the buffalo sauce quantity to 1/2 cup or use a milder version for a less spicy dip. Many brands specifically Frank’s Redhot Sauce had milder versions of their buffalo sauce you can buy at the grocery store.

Serving variations:

Dress up this buffalo dip recipe a little bit by adding some toppings. Add some shredded cheese, blue cheese crumbles, green onions, or an extra drizzle of sauce. 

Buffalo chicken dip on a tortilla chip.

If you like this Crock Pot Buffalo Chicken Dip Recipe you might also like:

Yield: 16 servings

Slow Cooker Buffalo Chicken Dip

Buffalo chicken dip in a small slow cooker with a chip being dipped in.

Buffalo Chicken Dip in the Slow Cooker is a great way to make your favorite appetizer for game day.

Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 8 ounces cream cheese, diced into 8 chunks
  • 4 cups shredded rotisserie chicken*
  • 3/4 cup buffalo sauce
  • 1/2 cup ranch dressing
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Mix everything together in a large mixing bowl so it is mixed well.
  2. Transfer the chicken mixture to a 3 quart crockpot. Cook on high for 1 ½ to 2 hours until hot. Stir well to mix in the cream cheese. (For a large 6 quart or 8 quart crockpot cooking time may be shorter by about 30 minutes).

Notes

*If you don't have a full 4 cups that is okay, most rotisserie chickens yield between 3 and 4 cups of shredded chicken, use anything in between that.

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Nutrition Information:

Yield:

16

Serving Size:

1/3 cup
Amount Per Serving: Calories: 212Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 87mgSodium: 634mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 16g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Appetizers

And make sure you are following me on TikTok, Instagram, and Pinterest, for all the latest recipes!

Vegetarian Gnocchi Soup

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Indulge in the warmth of a comforting Vegetarian Gnocchi Soup, marrying tender potato gnocchi, vibrant vegetables, and a luscious Parmesan-infused creamy broth for a delightful, easy-to-make bowl of wholesome goodness. This recipe offers a perfect balance of flavors and textures, creating a satisfying and heartwarming meal for any occasion.

Overhread view of a large brown bowl filled with creamy vegetarian chickpea gnocchi soup with carrots and spinach.

This post may contain Affiliate Links.

Chickpea Gnocchi Soup

Warm your soul with a bowl of hearty Vegetarian Gnocchi Soup. This easy-to-make recipe combines the rich flavors of potato gnocchi, nutritious veggies, and a creamy Parmesan base. Perfect for a cozy night in or to impress your guests, this creamy gnocchi soup is a celebration of wholesome ingredients and delicious flavors.

Very very loosely based off of an Olive Garden classic the Chicken & Gnocchi – A creamy soup made with roasted chicken, traditional Italian dumplings and spinach. This vegetarian version is bound to be like 1000% times better.

The soup starts with cooking onions, carrots, and celery together which is always a very good start. Followed by some veggie broth, chickpeas, and gnocchi. And finished with milk, Parmesan, and spinach. This Chickpea Gnocchi Soup is luscious but also filling and won’t weigh you down! I mean you really can’t beat soft pillowy gnocchi and a ton of vegetables!

Looking for more cozy soups? Try Cauliflower Leek Soup or Slow Cooker French Onion Soup.

Overhead view of a large brown bowl filled with creamy vegetarian soup with gnocchi, carrots, celery, chickpeas, and spinach.

pro tip

Serve this soup creamy vegetarian gnocchi soup with some crusty bread and a glass of white wine!

Ingredients

  • Olive Oil – The soup start with extra virgin olive oil for the veggies.
  • Yellow Onion – A yellow, sweet, or white onion will work best in this soup because they have a more mild and sweeter flavor than a red onion.
  • Carrots – Use large or medium carrots, just ensure they are clean and peeled before you dice them.
  • Celery
  • Garlic – Fresh Garlic minced works best but in a pinch you can use pre-minced garlic!
  • Dried Thyme – If you want to use fresh herbs instead of dried, double the amount.
  • Dried Oregano
  • Rubbed Sage – Rubber Sage and Ground Sage are different, well the are the same herb but they are processed different. You can use either you will just want to use different amounts. Because rubbed sage is well rubbed from the leaf making a light and fluffy texture where ground sage is ground into small pieces. Rubbed sage is a processing technique that releases aroma differently than ground/broken leaf sage. 1/2 teaspoon of rubbed sage is roughly equivalent to 1/4 teaspoon of ground sage.
  • Chickpeas – Or known as garbanzo beans.  If you don’t have chickpeas handy any soft white beans would be a good substitute, like cannellini beans.
  • Potato Gnocchi – I typically use the vacuum sealed variety from the grocery store, you can use frozen gnocchi if you wish, both will work just keep an eye on the cooking time.
  • Whole Milk – Whole milk will have the best flavor but in a pinch you can use a milk with a smaller fat percentage.
  • Parmesan Cheese – The parmesan cheese will melt into your soup better if you buy the block and grate it yourself.
  • Baby Spinach – I rarely actually measure the baby spinach as it goes in, just keep it simple and use 3 handfuls.
  • Salt & Black Pepper to taste – At the end make sure to give it a taste and see if it needs any more salt or and pepper.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make vegetarian gnocchi soup laid out on a tabletop.

Instructions

Heat oil in a large pot or dutch oven over medium-high heat.

Add onion, carrot, celery, and a couple of pinches of salt. Cook, stirring occasionally for 8 minutes.

Add garlic, thyme, oregano, and sage; cook for another minute, stirring frequently.

  • A large dutch oven with diced carrots, onions, and celery inside.
  • A large dutch oven inside sautéing veggies.
  • A large dutch oven with veggies inside it and dried herbs and garlic being added.

Add chickpeas along with the vegetable stock. Stir to combine and bring to a simmer over medium-high heat.

A large dutch oven with chickpeas and veggie broth being added to the soup.

Once simmering, reduce heat to medium-low and simmer for 5 minutes. Add gnocchi and cook another 5 minutes or until tender.

A large dutch oven in which potato gnocchi is being added to the soup.

Stir in milk and shredded Parmesan until melted.

Remove from heat. Stir in spinach and let wilt by sitting in the soup for a few minutes. Season to taste with salt and pepper.

Garnish with fresh chopped parsley and/or Parmesan.

  • A large dutch oven where a few handfuls of baby spinach are being added to a large dutch oven.
  • A large dutch oven with the finished creamy vegetarian gnocchi soup with a ladle scooping some up.
A large brown bowl with creamy vegetarian gnocchi soup with spinach, carrots, and celery.

tips, tricks and questions

Can I use frozen gnocchi?

Yes, you can substitute frozen gnocchi. Adjust the cooking time accordingly.

Is there a dairy-free option?

Yes you can make a creamy vegan gnocchi soup by making a few switches. Replace the milk and Parmesan with plant-based alternatives for a vegan-friendly version. It would be a good idea to ensure the gnocchi is also dairy-free. Some good non-dairy milk to use would be coconut milk, oat milk, or soy milk.

Can I add more vegetables?

Absolutely! Feel free to include your favorite veggies, like zucchini, diced sweet potato, or mushrooms, for added flavor and nutrition.

Can I freeze the soup?

While the soup can be frozen, keep in mind that the texture of the gnocchi and spinach may change slightly upon reheating.

Storage:

Leftovers can be stored in the refrigerator in an airtight container for up to 3 days; reheat gently on the stove or in the microwave.

Close up of a bowl of healthy chickpea gnocchi soup with carrots, and spinach.

If you like this Chickpea Gnocchi Soup Recipe you might also like:

Yield: 5 servings

Vegetarian Gnocchi Soup

A large bowl filled with creamy vegetarian gnocchi soup filled with carrots, gnocchi, and spinach.

This creamy and delicious soup is made up of veggies, chickpeas, gnocchi, broth, milk, and Parmesan. Silky smooth and perfect for soup season this is a soup you are sure to love.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 4-5 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoons rubbed sage
  • 32 ounces vegetable broth (4 cups)
  • 1 (15oz) can chickpeas, drained
  • 1 pound potato gnocchi
  • 1 cup whole milk
  • 1 cup shredded Parmesan cheese
  • 2 to 3 cups baby spinach
  • Salt & pepper to taste

Instructions

  1. Heat oil in a large pot over medium-high heat.
  2. Add onion, carrot, celery, and a couple pinches of salt. Cook, stirring occasionally for 8 minutes.
  3. Add garlic, thyme, oregano, and sage and cook for another minute, stirring frequently.
  4. Add the chickpeas along with the vegetable broth. Stir to combine and bring to a simmer over medium-high heat.
  5. Once simmering, reduce heat to medium low and simmer for 5 minutes. Add the gnocchi and cook another 5 minutes or until gnocchi is cooked through and tender.
  6. Stir in milk and shredded Parmesan, stir until melted.
  7. Remove from heat. Stir in spinach and let wilt by sitting in the soup a few minutes. Then season to taste with salt and pepper. Garnish with fresh chopped parsley and/or Parmesan. 

Nutrition Information:

Yield:

5

Serving Size:

1 3/4 cup
Amount Per Serving: Calories: 422Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 43mgSodium: 970mgCarbohydrates: 57gFiber: 6gSugar: 8gProtein: 18g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Soup

And make sure you are following me on TikTok, Instagram, and Pinterest, for all the latest recipes!

Ground Turkey Taco Soup

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Ground Turkey Taco Soup is packed with lean ground turkey, aromatic spices, veggies, and two kinds of beans. This soup promises a burst of Mexican-inspired flavors in every spoonful.

Overhead of a white bowl filled with ground turkey taco soup garnished with shredded cheese, dour cream, cilantro, and tortilla chips.

This post may contain Affiliate Links.

Easy Ground Turkey Taco Soup

One can never have too many taco recipes or too many soup recipes… and this covers both of those things.

This easy to make taco soup with ground turkey is an easy weeknight option featuring tummy filling ingredients like beans and veggies.

A little bit like a quick turkey chili this soup is meant to be garnished with all of your favorite taco toppings. At my house we even eat it straight out of the bowls with tortilla chips!

This soup has pretty much taken over taco night during soup season, so warm and comforting but with simple ingredients so it still has the ease of making tacos.

It also pairs lovely with Jalapeno Cheddar Biscuits or Jalapeño Cornbread Muffins for the perfect comforting side dish.

A bowl of ground tureky taco soup garnished with cheese, sour cream, cilantro, and tortilla chips.

Ingredients

  • Ground Turkey – You can use whatever fat content here. I tend to use a higher fat content for my ground turkey because it is naturally leaner than other ground meats.
  • Yellow Onion – I like the mildness of a yellow onion but you can substitute a white or red onion.
  • Green Bell Pepper – Like the onion I prefer the flavor of a green bell pepper but you could use a different color bell pepper of even a poblano pepper instead.
  • Taco Seasoning – Make your own Homemade Taco Seasoning or buy some t the store.
  • Kidney Beans – If you are looking to sub out the kidney beans try making this with pinto beans instead.
  • Black Beans – I feel a can of black beans are a must here, leave the juices with the beans in the soup for extra flavor. 
  • Tomato Sauce – While testing this soup I liked the flavor and texture of tomato sauce in this soup over using a tomato paste, although if you really like the tomato flavor you could add a little tomato paste as well.
  • Fire-Roasted Diced Tomatoes – If you can’t find the fire roasted diced tomatoes, no worry use the plain variety.
  • Frozen Corn – I prefer the taste and texture of frozen corn over canned corn but if you want to use canned corn instead use a 14.oz can drained and rinsed well.
  • Chicken Broth – Feel free to use store bought or homemade.
  • Garnishes – Shredded Cheddar, Sour Cream, Greek Yogurt, Cilantro, Lime Wedges, Green Onions, and/or Tortilla Chips/Strips

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients to make ground turkey taco soup laid out on a tabletop.

Instructions

Sauté Ground Turkey, Onion, and Bell Pepper: Heat a large pot over medium-high heat. Add ground turkey, diced pepper, and diced onion. Cook for 5-6 minutes, crumble the turkey, and drain excess fat.

  • A cutting board with diced green bell peppers and diced onions.
  • A large pot with ground turkey, diced bell pepper, and diced onion.
  • A large pot browning the ground turkey with onions and green bell pepper.

Season and Combine Ingredients: Stir in taco seasoning. Add kidney beans, black beans, tomato sauce, diced tomatoes, corn, and broth. Turn stovetop to high and cover the pot.

  • A large pot with all of the ingredient except broth for making turkey taco soup.
  • A large pot with the freshly finished ground turkey taco soup.

Simmer and Finish: Bring the soup to a boil, then reduce heat to medium heat. Simmer for 10 minutes. Remove from heat and transfer to bowls.

Garnish and Serve: Top with shredded cheese, sour cream, fresh cilantro leaves, tortilla chips, and a squeeze of lime juice. Serve hot and enjoy!

Close up of a white bowl filled with turkey taco soup topped with cheddar cheese, sour cream, cilantro, tortilla chips, and lime.

tips, tricks and questions

Can I use ground beef instead of turkey?

Absolutely! Ground beef works wonderfully in this recipe, offering a different depth of flavor.

Are there any other toppings I can use?

Feel free to get creative with your favorite toppings. Avocado slices, fresh tomatoes, or a drizzle of hot sauce can add extra flair.

How can I make this soup spicier?

To give this soup some heat try adding more chili powder, adding green chiles, or using hot taco seasoning for an extra kick.

Storage:

Keep any leftover in an airtight container in the fridge for 2 to 3 days. This is also a lovely soup to freeze for later!

Can I make this in the Slow Cooker or the Instant Pot?

Yes!

For the Slow Cooker, simply brown the ground turkey in a skillet, drain, and add it to the crockpot with the remainder of the ingredients. Let it simmer about 7 hours on low or 3-4 hours on high.

For the Instant Pot taco soup, on sauté mode cook the ground turkey, onion, and green bell pepper until softened and little pink remains. Add the remaining ingredients, add the lid and switch to pressure cook/manual. Cook on high pressure for 4 minutes and let the steam natural release for 10 minutes.

A white bowl filled with healthy ground turkey taco soup with shredded cheese, sour cream, cilantro, and tortilla chips.

If you like this Ground Turkey Taco Soup Recipe you might also like these other ground turkey recipes:

Yield: 5 servings

Ground Turkey Taco Soup

Overhead view of soup bowls filled with turkey taco soup with garnishes.

Healthy Taco Soup with Ground Turkey, Veggies, and Beans all seasoned with delicious taco flavors. Perfect for a warm and cozy taco night.

Prep Time 5 minutes
Cook Time 28 minutes
Total Time 33 minutes

Ingredients

  • 1 pound ground turkey
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 4 teaspoons taco seasoning
  • 1 can (15.5 oz) kidney beans
  • 1 can (15.5 oz) black beans
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5oz) fire roasted diced tomatoes
  • 2 cups frozen corn
  • 4 cups (32 oz) chicken broth

Garnishes:

  • shredded cheddar
  • sour cream
  • cilantro
  • lime wedge
  • tortilla chips/strips

Instructions

  1. Add the ground turkey, diced pepper, and diced onion to a pot over medium-high heat, crumble and cook 5-6 minutes. Drain.
  2. Add and stir in the taco seasoning. Stir in the kidney beans, black beans, tomato sauce, diced tomatoes, corn, and broth. Turn the stovetop to high and cover the pot.
  3. When the soup reaches a boil reduce the heat to medium and simmer 10 minutes.
  4. Remove from the heat and transfer to bowls. Garnish with shredded cheese, sour cream, cilantro leaves, tortilla chips and lime juice. 

Notes

You can use regular or petite diced tomatoes if you don't have the fire roasted variety.

Nutrition Information:

Yield:

5

Serving Size:

2 cups
Amount Per Serving: Calories: 505Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 102mgSodium: 1028mgCarbohydrates: 52gFiber: 8gSugar: 18gProtein: 36g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Soup

Muesli Recipe

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Muesli – a nutritious and versatile breakfast option that’s about to become your new go-to morning meal. This homemade muesli recipe is not only easy to prepare but also fully customizable to suit your taste preferences.

This post may contain Affiliate Links.

Muesli recipe in a bowl with oat milk.

Healthy Muesli Recipe

Muesli is a Swiss breakfast consisting mostly of oats along with seeds, nuts, and dried fruits. It is healthy and nutritious and a great way to start the day.

It is so easy to prepare and customize at home, plus with a few different ways to enjoy it. I most often enjoy it cereal style with oat milk and fresh fruit on top, blueberries being my favorite.

A bowl bowl and gold spoon with homemade muesli.

History of Muesli

Muesli dates back to the 19th century in Switzerland. Created by Dr. Maximilian Bircher-Benner who served it to the patients at his hospital. When he originally created it he prepared it by soaking overnight and then serving with apples, lemon juice, and cream or honey.

Different Ways to Enjoy Muesli

Breakfast should never be monotonous! Try the different ways to eat muesli:

  • Overnight Oats: Prepare it ahead overnight by adding liquid (milk, water, or juice) and letting it rest in the fridge for a convenient easy breakfast.
  • Cold Cereal: Enjoy it in the morning with cold milk, providing a refreshing and energizing start to your day. And top with fruit or a drizzle of honey for a little extra flavor boost.
  • Hot Oatmeal-Style: Serve it with hot milk for a comforting and warming breakfast experience.
  • With a Parfait or Smoothie Bowl: Elevate your meal by adding muesli for extra flavor and a nutrient boost!

Ingredients

This is the ingredients of what I use at home, feel free to substitute how you see fit. In total you will want a variety or seeds/nuts and dried fruits along with your oats.

  • Oats – Old Fashioned oats
  • Pecans
  • Pumpkin Seeds
  • Coconut Flakes
  • Raisins
  • Flax Seed Meal
  • Hemp Hearts

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make a muesli recipe laid out on a tabletop top!

Instructions

Mixing: In a large bowl or container, combine all the ingredients.

Storage: Once mixed, store your creation in an airtight container at room temperature. This ensures the freshness of your muesli whenever you’re ready to indulge.

Flexibility: Feel free to make it your own by substituting seeds, nuts, and dried fruit based on your personal preferences. The possibilities are endless!

Making muesli being adding together all the oats, nuts, seeds, and dried fruit to a bowl.
Mixing together the oats, nuts, seeds, and dried fruit to make muesli.

tips, tricks and questions

Customization:

Here are some other ideas to customize the ingredients in your muesli

Nuts/Seeds: Walnuts, almonds, hazelnuts, cashews, peanuts, pistachios, or sunflower seeds.

Dried Fruits: Coconut, golden raisins, dried mango, chopped dried apples, bananas, cherries, goji berries, pineapple, dried cranberries, or dried apricots.

Flavors: Add flavoring components such as ground cinnamon.

Toasted Muesli: Toasting the nuts and seeds before mixing adds a delightful crunch, elevating the overall experience. Add the oats, nuts, and seeds to a sheet pan and cook 10 to 15 minutes at 350º F.

Is this gluten-free?

Yes, as long as you are using gluten-free oats this is naturally gluten free.

Do I have to use cow’s milk?

No. Use whichever milk you prefer. Many people like to eat this with Almond Milk, I personally eat mine with Oat Milk.

What is the difference between granola and muesli?

While the two overlap muesli is often a raw version of all of the components mixed together, while granola is often baked with some amount of oil and sweetener.

Homemade Muesli in a bowl with oat milk.

If you like this Muesli Recipe you might also like these other Breakast Recipes:

Yield: 5 1/2 cups

Muesli

A large brown bowl filled with muesli and a serving spoon.

Made from oats, nuts, seeds, and dried fruit Muesli is a nutritious and delicious breakfast that can be eaten many different ways and personalized to match your preferences.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 3 cups oats
  • 1/2 cup chopped pecans
  • 1 cup pumpkin seeds
  • 1/2 cup coconut flakes
  • 1/2 cup raisins
  • 1/4 cup flax seed meal
  • 1/4 cup hemp hearts

Instructions

  1. Mix all the ingredients together in a large bowl or container. Store in an airtight container at room temperature. Substitute out the seeds, nuts, and dried fruit as you wish.
  2. For preparing ahead of time overnight oats style, add liquid (milk or juice) and let rest in the fridge overnight. You can also prepare it in the morning by eating it with cold milk like cereal, or serve with hot milk for oatmeal style. Add fresh fruit for a more filling meal.

Nutrition Information:

Yield:

5

Serving Size:

a heaping cup
Amount Per Serving: Calories: 474Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 33mgCarbohydrates: 60gFiber: 11gSugar: 13gProtein: 14g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: Swiss / Category: Breakfast

And make sure you are following me on TikTok, Instagram, and Pinterest, for all the latest recipes!

Cottage Cheese Queso

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Get ready for a new recipe that’s as quick and easy as it is delicious. This Cottage Cheese Queso is not only a game-changer in the flavor department but also a lifesaver when you need a speedy snack or appetizer.

A small bowl with cottage cheese queso with a chip dipped in and tortilla chips surrounding it.

This post may contain Affiliate Links.

Cottage Cheese Queso Dip

Have you ever come across a recipe that not only captivates your taste buds but takes the internet by storm? Well, the Cottage Cheese Queso is one such sensation that has gone viral across TikTok and Instagram, gaining popularity for its unexpected yet delightful twist.

Now I have always loved cottage cheese and tried for years to bring backs it’s popularity. So when Cottage Cheese Ice Cream first went viral you better believe I was so excited. And I am equally excited for all of these other cottage cheese recipes that are now gaining popularity. If you are looking for even more cottage cheese recipes let me hook you up try out my Cottage Cheese Scrambled Eggs, Cottage Cheese Apple Breakfast Bowl, or my Cottage Cheese Peanut Butter Breakfast Bowl.

This recipe has quickly become an after school snack staple at our house, with my kids requesting it at least once a week. I don’t mind, they are packing their little bellies with protein which helps keep them full until dinner time!

Before we dive into the recipe, let’s talk about the health benefits of cottage cheese. Packed with protein, vitamins, and minerals, cottage cheese is a nutritious snack that supports muscle growth. With all of the nutritious benefits it also provides a satisfyingly creamy base for our queso. So it is basically a win-win!

Overhead view of a platter of chips and a small bowl of cottage cheese queso.

Ingredients

  • Cottage Cheese – Not all brands of cottage cheese are created equal, and there are a lot of different regional varieties. I suggest finding your favorite brand by grabbing a few different varieties and testing them out. Luckily for this recipe we are blending the cottage cheese so the consistency shouldn’t matter as much as taste.
  • Cheddar Cheese – For a better melt I highly suggest shredding the cheese yourself off of a block of cheese. You can also use whatever kind of cheddar you wish, anything from mild to extra sharp.
  • Taco Seasoning – Use whatever taco seasoning you wish, for this recipe I enjoyed using a gourmet taco blend from Here’s The Deal Spice Co. I also tested it with my Homemade Taco Seasoning which is also delicious.

For a complete detailed list of the ingredients continue towards the bottom of the page.

The three ingredients needed to make cottage cheese queso.

Instructions

Blend Cottage Cheese

Grab your blender, preferably a single-serve one for that perfect, smooth consistency.

Add the cottage cheese and blend until it reaches a silky smooth texture.

Microwave

Transfer the blended cottage cheese to a microwave-safe bowl.

Sprinkle the shredded cheddar cheese and taco seasoning on top.

Microwave for 1 minute initially.

Stir well and return to the microwave.

Cook for an additional 30 seconds, stirring in between.

Repeat until the queso achieves a velvety smoothness (about 2 minutes, depending on your microwave).

Collage showing blended cottage cheese, shredded cheese with taco seasoning, and it all melted together in a bowl.

Garnish and Serve

Optionally, enhance your queso with a garnish of pico de gallo, salsa, or cilantro.

Serve it hot with your favorite tortilla chips.

Overhead of a small bowl with yellow cottage cheese queso with a chip in it.

tips, tricks and questions

For optimal consistency:

For the best results make sure the cottage cheese is blended really smooth. If it is still a little chunky the queso will likely be a little chunky. I find that a single serve blender works best.

Can I Use a Regular Blender?

Certainly! While a single-serve blender is recommended, a regular blender will get the job done.

Variations:

Feel free to get creative with toppings. Avocado, diced tomatoes, hot sauce, or a squeeze of lime – customize to your heart’s content. Play around with the type of cheese too, use a sharp cheddar for a fun bite versus a mild cheddar for a smooth dip.

Can I Reheat Queso from the Fridge?

Yes, reheat in short 30 second increments in the microwave, stirring in between until it regains its smooth texture. You can keep the queso in the fridge for up to 3 days.

Stovetop Instead of Microwave?

Absolutely! Heat the blended mixture on low heat, stirring continuously until it achieves the desired consistency.

A tortilla chip dipped into cottage cheese queso.

If you like this Cottage Cheese Queso Recipe you might also like:

Yield: 2 servings

Cottage Cheese Queso

A small bowl with cottage cheese queso with a chip dipped into it.

Ready for the perfect 3-ingredient snack? This easy Cottage Cheese Queso is it! Easy to make in just a few minutes in the microwave and packed to protein!

Prep Time 5 minutes
Cook Time 2 minutes

Ingredients

  • 1 cup cottage cheese
  • 1/2 cup cheddar cheese, shredded
  • 1/2 teaspoon taco seasoning

Instructions

    1. Add cottage cheese to a blender (single serve works great) and blend until smooth.
    2. Transfer the blended cottage cheese to a microwave safe bowl. Top with the shredded cheese and taco seasoning.
    3. Transfer to the microwave and microwave for 1 minute.
    4. Stir well and transfer back to the microwave. Cook for another 30 seconds before stirring well again. Repeat the process of cooking for 30 seconds and stirring until the queso is smooth. The whole process should take about 2 minutes but depends on your microwave.
    5. Optionally garnish with pico de gallo, salsa, or cilantro. Serve with tortilla chips. 

Notes

The smoother the cottage cheese is blended the smoother the queso will be. While testing I once tried using an immersion blender which didn't give the same smoothness of a classic blender and the queso didn't turn out as smooth. If you have a single serve blender, that will work best.

Nutrition Information:

Yield:

2

Serving Size:

1/2 the dish
Amount Per Serving: Calories: 221Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 960mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 19g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Snacks

And make sure you are following me on TikTok, Instagram, and Pinterest, for all the latest recipes!

Simple Beet Salad

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As a refreshing side dish or a standalone delight, this Simple Beet Salad is sure to become a favorite in your repertoire. Easy to make this salad makes these classic root vegetables shine with just a few simple ingredients.

A white serving bowl with simple beet salad garnished with fresh dill.

This post may contain Affiliate Links.

Simple Beetroot Salad

This Beet Salad is a true testament to how a few simple ingredients can totally transform everyday beets into a flavorful and elegant dish.

I have it on good authority from more than one person that they usually don’t care for beets but they like this salad. I think honestly most of it has to do with the simplicity of the salad but ensuring that good quality ingredients are used as well as the balance between the vinegar and the earthy beets.

This salad shines brilliantly as a great winter side dish, as beets being a root vegetable are in season. But it also does just as well as a side dish to serve at a potluck or barbecue in the summer months. It is really versitle and can be served with a fancy meal just as easily as a side for a simple weeknight.

Lastly this simple beet salad keeps well in the fridge overnight for a few nights so it can last a couple of meals, and the flavor only gets better with some rest time!

If you can’t get enough of delicious beets try making Instant Pot Beetroot Soup.

Overhead view of a white bowl with simple beet salad topped with fresh dill.

Ingredients

Before we dive into the preparation, let’s gather our fresh and quality ingredients:

  • Fresh Beets – Beets can vary in size quite a bit, if you are able to weigh the beets you will want about 2 pounds; this is often about 5-6 medium or about 8 small beets.
  • Prosecco Vinegar (or White-Wine Vinegar) – The light and sweet taste of prosecco or white wine vinegar is key in this dish, it brings the perfect balance of sweet and zing to offset the earthy beets.
  • Dijon Mustard – A little to help flavor the dish and bring the dressing together.
  • Kosher Salt – If you aren’t using kosher salt use sea salt as a replacement.
  • Fresh Dill – This salad really can be made with fresh or dried dill but I will say does have a little bit more elegance when made with fresh dill.
  • Extra-Virgin Olive Oil – A good quality olive oil is good here since it won’t be cooked you will be able to taste the flavor of the olive oil.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make simple beet salad laid out on a table top.

Instructions

Preparing the Beets

Preheat your oven to 400º F.

Divide the beets between two pieces of foil, creating packets. Roast for approximately 75 minutes, or until the beets are just tender.

Unwrap the beets and allow them to cool before handling.

Slip off the skins, using gloves to prevent staining, and cut the beets into 1/2-inch cubes. Place them in a large bowl.

A collage showing the roasting process of beets in foil and peeling the beets once they are roasted.

Making the Dressing

While the beets are cooking, let’s prepare the dressing.

In a bowl or jar, combine the prosecco or white-wine vinegar, Dijon mustard, salt, and dill.

Add the thinly sliced shallot to the mixture, creating a quick pickle. Stir occasionally while the beets are roasting.

A large sprouted measuring cup with dressing for simple beet salad.

Once the beets are cool, mix the extra-virgin olive oil into the shallot dressing.

Bringing It Together

Pour the dressing over the cubed beets, ensuring every piece is coated in the delightful mixture.

Toss the beets gently to guarantee an even distribution of the dressing.

Collage with the cut beets and dressing to make simple beet salad.

Serve the Simple Beet Salad at either room temperature right away or chill in the fridge until ready to serve. Giving it a resting time does allow the flavors to meld and intensify. If the salad sits in the fridge overnight it might need a few minutes to warm up on the counter if the olive oil solidifies from the cold.

A white bowl with simple beet salad.

tips, tricks and questions

Tip: Use gloves when handling beets to prevent staining your hands.

Variations:

Get creative! Add nuts or seeds to the salad, cheese like feta or goat cheese would be a tasty addition, or other favorite ingredients like fresh mint to customize the salad to your liking.

Can I use a different type of vinegar?

Absolutely! While the mellowness and sweetness of using prosecco or white wine vinegar helps bring the salad together you can experiment with different vinegars. The best substitute would be champagne vinegar if you have that. Otherwise you could also use balsamic or apple cider to tailor the acidity to your preference.

How long does the salad last in the refrigerator?

The Simple Beet Salad can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen over time.

Are there alternative methods for cooking the beets?

While roasting is the preferred method, you can also boil or steam the beets. Just ensure they are cooked until tender.

Can I substitute fresh dill with dried dill?

Yes! If fresh dill is not available, dried dill works well too. Use 2 teaspoons of dried dill as a substitute for the ¼ cup of fresh dill.

Overhead of a white serving bowl filled with simple beet salad topped with dill.

If you like this Simple Beet Salad Recipe you might also like:

Yield: serves about 8

Simple Beet Salad

Overhead of a white bowl filled with simple beet salad with fresh dill and a gold spoon.

Easy to make this salad makes classic root vegetables shine with just a few simple ingredients. Perfect as a side dish for any occasion, this Simple Beet Salad is sure to become a favorite in your repertoire.

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 2 pounds beets (5-6 medium or about 8 small)
  • ¼ cup prosecco or white-wine vinegar
  • ½ teaspoon Dijon mustard
  • ½ teaspoon salt
  • 1 large shallot, sliced thin
  • ¼ cup fresh dill, chopped (or 2 teaspoons dried dill)
  • ¼ cup extra-virgin olive oil

Instructions

  1. Preheat oven to 400º F. Divide beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours (75 minutes). Unwrap the beets and let cool enough for you to be able to handle them.
  2. Meanwhile while the beets cook prep the dressing. Add the vinegar, mustard, salt and dill in a small bowl or jar. Add the thinly sliced shallot and mix well to make a quick pickle while the beets cook. Stir every once in while if possible.
  3. When the beets are cool enough to handle, slip off the skins (use gloves to keep your hands from getting stained). Cut into 1/2-inch cubes and place in a large bowl. Add the olive oil to the shallot dressing mixture and mix well. Add the dressing to the beets and toss to coat well. Serve at room temperature or chilled (may need to sit at room temp for the oil to soften before serving).

Nutrition Information:

Yield:

8

Serving Size:

1/8th the salad
Amount Per Serving: Calories: 119Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 229mgCarbohydrates: 12gFiber: 2gSugar: 10gProtein: 2g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Side Dishes

And make sure you are following me on TikTok, Instagram, and Pinterest, for all the latest recipes!

Stuffed Pepper Casserole

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Stuffed Pepper Casserole is a twist on the classic stuffed peppers that brings all the comforting flavors to your table with a fraction of the effort.

Overhead view of a white baking dish filled with stuffed pepper casserole with a wooden spoon showing a scoop filled with cooked rice, ground beef, and bell peppers.

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Stuffed Pepper Casserole Recipe

Stuffed bell peppers have long been a cherished dish, but today we’re taking the simplicity up a notch with this one-dish wonder. Imagine the savory blend of ground beef, aromatic vegetables, and the gooey goodness of melted cheese, all baked to perfection.

Don’t tell anyone but I think I actually prefer this casserole to the actual stuffed peppers… and so does my entire family. This one was super popular with the kids, they even went in for seconds.

I also think that this is a great meal because depending on how much your family eats for dinner this reheats for lunch the next day really nicely!

You can also feel fee to put your spin on the dish use different colored bell peppers, adjust the seasoning to your taste, and use what cheese sounds good to you!

If you are looking for the traditional version of this dish and not a casserole version try this Stuffed Peppers recipe.

A white dish filled with stuffed pepper casserole with a wooden spoon showing rice, beef, and peppers.

Ingredients

  • Ground Beef – Feel free to use any fat content here. I used 85/15% lean ground beef. Ince you are done getting things softened in the skillet you will most likely want to drain the skillet before proceeding to the next step.
  • Green and Red Bell Pepper – While I like using the two different colored bell peppers you can really use whatever colored bell peppers you wish as long as you use two!
  • Yellow Onion – A yellow onion here for that sweeter and more milk flavor, you can of course use a different colored onion if that is what you have.
  • Garlic – A casserole dish like this wouldn’t be complete without some mince garlic.
  • Cajun Seasoning – This is probably going to be the biggest variance in your dish, different brands of cajun seasoning are likely to have a different sweet/spice/smokiness level so make sure you taste test your seasoning and adjust accordingly before you add it to the dish. Some Cajun seasoning will be spicy and some cajun seasonings won’t be as spicy. If you don’t want to use cajun seasoning try using Italian Seasoning instead.
  • Worcestershire Sauce – Just a little bit of Worcestershire to bring a bit more flavor to the dish.
  • Petite Diced Tomatoes – I like this dish with the smaller petite diced tomatoes but you can use traditional diced tomatoes instead of petite if that is what you prefer.
  • Beef Broth – Because we are using beef in the recipe I call for beef broth but if you are like me and tend to have chicken broth at your house instead feel free to substitute the chicken broth for the beef broth. This is a good recipe where Better Than Bouillon also can really help out opposed to buying a container of beef broth.
  • Long-Grain White Rice – I use jasmine or basmati rice.
  • Sharp Cheddar Cheese – I will note this at the bottom again but you are really free to use whatever shredded cheese you like here, I personally liked a sharp cheddar here the most but use what you like!

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make stuffed pepper casserole laid out on a tabletop.

Instructions:

Preheat Oven: Begin by preheating your oven to a toasty 375°F.

Sauté Ground Beef and Vegetables:

Heat a large skillet over medium-high heat.

Add the ground beef, crumble it, and cook for 3 minutes until it starts to brown.

Toss in the diced peppers and onions, cooking for an additional 3-4 minutes until they soften.

Add in the minced garlic and Cajun seasoning, letting it cook for a minute.

Ground beef and peppers in a skillet cooking.
A skillet with cooking ground beef, peppers, onions, and garlic.

Transfer to Casserole Dish:

If needed, drain any excess liquid from the skillet.

Transfer the ground beef mixture into a 3-quart/9×13 casserole dish.

Combine Ingredients in Casserole Dish:

Pour in the Worcestershire sauce, add diced tomatoes with their juices, broth, and rice.

Mix everything thoroughly to ensure every bite is bursting with flavor.

Collage showing the step by step of making stuffed pepper casserole by adding the beef mixture, rice and tomatoes to a casserole dish.
Collage showing step by step of making stuffed pepper casserole by adding Worcestershire sauce, broth, and mixing the casserole dish for baking.

Bake Covered:

Cover the casserole dish with aluminum foil and gently place it in the preheated oven.

Let it bake, covered, for 45 minutes.

Uncover and Add Cheese:

Carefully remove the foil, giving the casserole a stir. Sometimes when cooking a dish with rice like this you’ll find all of the add-ins get pushed to the top, give everything a good stir before adding the cheese so the dish is more uniform.

Sprinkle the shredded sharp cheddar cheese generously over the top.

Collage showing the step by steps of the stuffed pepper casserole out of the oven, stirred with cheese, and then all done out of the oven.

Bake Until Done:

Return the dish to the oven, baking uncovered for an additional 10-15 minutes until the rice is tender, and the cheese has achieved that golden, melty perfection.

Over head view of a baking dish and bowl with stuffed pepper casserole with a wooden spoon showing the cooked rice, ground beef, and bell peppers.

tips, tricks and questions

Cheese Variations

I was a big fan of using sharp cheddar for the topping but you can really use almost any kind of shredded cheese to fit your tastes. A few other could options would be Pepper jack, Colby Jack, Mozzarella, or a Mexican cheese blend.

Customize Spice Level

Cajun spice on its own isn’t typically spicy, it is more of a sweet/smoky spice blend BUT this can vary greatly brand to brand. So taste test your cajun blend and tailor the Cajun seasoning to your taste buds. Feel free to dial it up or down based on your spice preference.

Can I substitute ground beef with another protein?

Certainly! Ground turkey or ground chicken work beautifully, offering a leaner alternative without compromising on taste.

Can I use brown rice instead of white rice?

Absolutely! Brown rice can be substituted, but be mindful of the longer cooking time. Adjust accordingly to prevent overcooking.

Make-Ahead

Prep this dish in advance, pop it in the refrigerator, and bake it when you’re ready to serve. Perfect for busy days or entertaining guests.

How can I make it vegetarian?

Easily transform this into a vegetarian delight by replacing the ground beef with plant-based alternatives or using 2 cans of white beans and opting for vegetable broth.

What to Serve with Stuffed Pepper Casserole

Some great side dishes would include a salad my Simple Spinach Salad or AntiPasto Salad would go great with this meal. If you are looking to serve with more veggies try serving with Air Fryer Broccoli.

Stuffed Pepper Casserole in a white baking dish with a wooden spoon that has scooped some out showing cooked rice, ground beef, and bell peppers.

If you like this Stuffed Pepper Casserole Recipe you might also like:

Yield: 8 servings

Stuffed Pepper Casserole

A white dish with stuffed pepper casserole with a wooden spoon scooping the casserole.

This Stuffed Pepper Casserole make it easy to enjoy all of the flavors of stuffed bell peppers but made so much easy!

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 pound ground beef
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons Cajun Seasoning
  • 1 tablespoon Worcestershire sauce
  • 14.5 oz can petite diced tomatoes
  • 2 cups beef broth
  • 1 ½ cups long grain white rice
  • 2 cups sharp cheddar cheese, shredded

Instructions

    1. Preheat oven to 375° F.
    2. Heat a large skillet over medium high heat. Add in the ground beef and crumble, cook 3 minutes.
    3. Add the diced peppers and onion to the skillet and cook 3 to 4 minutes until they start to soften.
    4. Add the minced garlic and Cajun seasoning to the skillet and cook another 1 minute.
    5. Drain the skillet if needed. Transfer the contents of the skillet into a 3quart/9x13 casserole dish.
    6. Add the Worcestershire sauce, tomatoes (with the juices), broth, and rice to the casserole dish. Mix everything together well.
    7. Cover the casserole dish with aluminum foil and transfer to the oven. Bake covered for 45 minutes. Uncover and stir the dish carefully. Add the cheese to the top. Transfer back to the oven and cook another 10 to 15 minutes until the rice is tender and cheese has melted.

Notes

Test the spiciness of your cajun seasoning before adding it to the dish and adjust the amount for your preferred spiciness level.

If you don't want to use cajun seasoning because of the spice level try using Italian Seasoning instead.

Feel free to swap out the sharp cheddar cheese for a different shredded cheese variety colby jack, pepper jack, mozzarella, or a Mexican blend would all be good.

For the rice I like to use jasmine or basmati.

Recommended Products

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Nutrition Information:

Yield:

8

Serving Size:

1/8th the dish
Amount Per Serving: Calories: 337Total Fat: 20gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 78mgSodium: 812mgCarbohydrates: 15gFiber: 2gSugar: 3gProtein: 24g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Casserole

And make sure you are following me on TikTok, Instagram, and Pinterest, for all the latest recipes!

Easy Christmas Fruit Salad

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Get ready to elevate your Christmas feast with this delightful and colorful Christmas Fruit Salad. It’s a healthy, palate-cleansing treat that adds a burst of flavor to your holiday spread.

A white serving bowl filled with red and green fruits to make Christmas fruit salad.

This post may contain Affiliate Links.

Festive Delight: Christmas Fruit Salad

Christmas is around the corner, and what better way to embrace the festive spirit than with a vibrant and refreshing Christmas Fruit Salad? This blog post will guide you through creating a delightful fruit salad that not only bursts with seasonal colors but also brings a healthy and sweet touch to your Christmas table.

This fruit salad is the perfect contrast to all of the rich dishes and flavors of the holiday season. The perfect side dish for some of those delectable breakfasts we all love this time of year, so try pairing this with Overnight Gingerbread Cinnamon Rolls, Monkey Bread, or Sour Cream Coffee Cake for the perfect breakfast.

Now because it is getting into the winter months during Christmas depending where you live it might be hard to find some of the fresh fruit. Don’t be afraid to substitute what you can’t find for other red or green fruits.

Ingredients

  • Green Apples – I like the tartness of a Granny Smith Apple in this salad. You can of course use other varieties of apples including red apples. You could also sub out for a pear if you’d like.
  • Green Grapes – Feel free to use red grapes instead of green grapes, or use both!
  • Green Kiwis – I love the pop of kiwi in this salad, feel free to add in extra kiwis if it is your favorite.
  • Raspberries – Depending on where you live you might have trouble finding fresh raspberries in December, feel free to use a different red fruit or just leave them out.
  • Strawberries – Of course the best known red fruit needs to be in a red and green fruit salad.
  • Pomegranate Seeds – During pomegranate season some might be able to find pomegranate seeds sold in a little cup, if you are lucky enough to find those use that, otherwise find a nice pomegranate to deseed yourself.
  • Orange – A fresh orange for the dressing, you will want to juice it fresh yourself, it will make a big difference. If you are really big into the orange flavor you can zest a little orange peel into the dressing as well.
  • Honey – And just a touch of honey to help make a nice smooth dressing for the salad.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients to make Christmas fruit salad on a table top.

Instructions

Prepare the Fruit:

Ensure all the fruit is thoroughly cleaned.

Dice the apples, half or quarter cut the grapes (depending on size), peel and dice the kiwis, and quarter cut the strawberries.

Add the prepared fruit into a large bowl, combining them with raspberries and pomegranate seeds.

The red and green fruits in individual bowls to make Christmas fruit salad.

Make the Dressing:

In a small bowl, whisk together the fresh orange juice and honey to create a luscious dressing.

Orange and honey dressing for a Christmas fruit salad.

Combine and Mix:

Pour the dressing over the bowl of fruit, ensuring it coats each piece evenly.

Gently toss everything together until the fruit is well coated with the dressing.

A collage showing orange dressing being paired over a red and green fruit salad.

Storage:

If not serving immediately, transfer the Christmas Fruit Salad into a container and store it in the refrigerator.

The salad remains fresh for 2 to 3 days, making it a convenient make-ahead option for your festive gatherings.

Close up of red and green fruits that make up Christmas fruit salad.

tips, tricks and questions

  • Fruit Selection: Feel free to customize the fruit selection based on your preferences or what’s in season.
  • Dressing Consistency: Adjust the honey-to-orange juice ratio to achieve your preferred level of sweetness.
  • Chill Time: Allowing the salad to chill in the refrigerator for some time enhances the flavors as the fruit absorbs the dressing.

Can I use different fruits in the salad?

Absolutely! This recipe is versatile, so you can swap or add fruits based on your taste and what’s available.

How do I keep the salad from getting soggy?

Ensure the fruit is well-drained after washing and pat it dry before combining with the dressing. Additionally, serving immediately or storing it properly in the refrigerator helps maintain freshness.

Can I make this ahead of time for a Christmas party?

Certainly! This Christmas Fruit Salad can be prepared a day in advance and stored in the refrigerator. Just give it a gentle toss before serving.

A bowl of red and green fruit to make Christmas fruit salad.

If you like this Christmas Fruit Salad Recipe you might also like:

Yield: serves 8 to 10

Christmas Fruit Salad

Overhead of a bowl filled with red and green fruits to make Christmas fruit salad.

Fun and festive this green and red colored fruit salad makes a wonderful addition to your Christmas feast. Make this Christmas Fruit Salad to have something on the table that everyone will love!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 2 green apples
  • 2 cups green grapes
  • 2 green kiwis
  • 3 ounces raspberries
  • 2 cups strawberries
  • 1 cup pomegranate seeds
  • Juice of 1 orange
  • 1 tablespoon honey

Instructions

    1. Ensuring all the fruit is cleaned prepare the fruit for the salad. Diced the apples, half the grapes (or quarter cut if they are large), peel and dice the kiwis, quarter cut the strawberries. Add the prepared fruit into a bowl along with the raspberries and pomegranate seeds.
    2. In a small bowl whisk the orange juice and honey together to make a dressing. Add the dressing overtop the fruit and gently mix everything together. If not serving immediately store in a container in the fridge. Christmas fruit salad lasts 2 to 3 days in the refrigerator.

Nutrition Information:

Yield:

8

Serving Size:

1/8 the dish
Amount Per Serving: Calories: 130Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 21mgCarbohydrates: 33gFiber: 5gSugar: 25gProtein: 2g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Christmas

And make sure you are following me on TikTok, Instagram, and Pinterest, for all the latest recipes!

Orange Cranberry Biscotti

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Orange Cranberry Biscotti are delightful treats that are not only aromatic but also perfect for any cozy occasion, especially during the holiday season. Perfect for with a cup of coffee!

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A white plate with a pile of Orange Cranberry Biscotti surrounded by cranberries and orange wedges.

Cranberry Orange Biscotti Recipe

Welcome to a burst of flavor with this Orange Cranberry Biscotti recipe!

What makes these wonderful biscotti stand out? The unique combination of tart cranberries and zesty orange flavors that dance on your taste buds.

These biscotti work wonderfully during the Christmas season and have their own spot on a tray of Christmas cookies. But the flavors or orange and cranberries are also timeless enough to make any time of the year to enjoy with a cup of coffee.

A white plate with a rile of Orange Cranberry Biscotti.

This year these Orange Cranberry Biscotti are my cookies I am contributing the virtual Sweetest Season Cookie Exchange!

This also means these biscotti can do some good with Cookies for Kids.

This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.

Cookies 4 Kids’ Cancer

This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.

Did you know that cancer is the #1 cause of death by disease of children in the U.S.?

Since 2008, Cookies for Kids’ Cancer has granted nearly $17 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.

Absolutely amazing. If this moves you I urge you to check out Cookies for Kids’ Cancer here and if you are interested in making just a small donation click HERE. Even just learning about the cause can make a big impact.

Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2023, up to $100,000. Whatever money we raise will automatically double on our fundraising page!

Thank You!

Equipment Needed

Gather the following essentials:

  • Sheet pan
  • Parchment paper
  • Ruler & Pencil
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Serrated knife
  • Cutting board
A piece of brown parchment paper with 2 rectangles drawn on with a pencil and ruler.

Ingredients

  • Dried Cranberries – Often called Crasins
  • Eggs
  • Sugar
  • Unsalted Butter – Melted
  • Orange Liqueur – I suggest using Cointreau, I personally think it has the best flavor of all the orange liquors but you can also use Triple Sec, or Grand Marnier.
  • Orange Zest – From 1 large navel orange
  • Vanilla Extract
  • Flour
  • Baking Powder
  • Kosher Salt

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients to make Orange Cranberry Biscotti laid out on a tabletop.

Instructions

Preparation

Preheat and Soak: Start by preheating your oven to 325°F. On a sheet pan, draw 2 rectangles on parchment paper so you know the shape and size of the dough. In a bowl, soak the dried cranberries in boiling water for 5 minutes, then drain.

Collage showing soaking the dried cranberries for Orange Cranberry Biscotti.

Wet Ingredients

Whisk and Mix: In a large bowl, whisk the eggs and add sugar, orange liqueur, orange zest, vanilla extract, and melted butter. Mix these ingredients until well combined.

Orange zest on a cutting board to make Orange Cranberry Biscotti.
Collage showing mixing together the wet ingredients to make Orange Cranberry Biscotti.

Dry Ingredients

Combine Dry Ingredients: In a separate bowl, combine the flour, baking powder, and salt. Make sure the dry ingredients are well mixed.

A collage showing mixing the dry ingredients and wet ingredients together to make dough for Orange Cranberry Biscotti.

Combine and Add Cranberries

Bring it Together: Add the dry ingredients to the wet mixture, using a rubber spatula to fold until just combined. Fold in the drained cranberries.

Collage showing the steps of folding the cranberries into the dough to make Orange Cranberry Biscotti.

Shape the Dough

Divide and Press: Divide the batter in half and transfer each half onto the rectangles on parchment paper. With floured hands, press the dough into flat rectangle shapes.

Collage showing the steps of forming the biscotti for the first bake and the first bake of Orange Cranberry Biscotti.

Baking

Golden Brown Bake: Pop it in the oven and bake for 25 minutes until golden brown and cracking on top. Let it rest for 30 minutes before the next step.

Cutting and Second Bake

Slicing and Re-Baking: Using a serrated knife, cut into 1/2 to 1-inch pieces. Place them back on the sheet pan with one cut side up and the other down. Bake for another 15 minutes.

Collage showing the second bake process of Orange Cranberry Biscotti.

Final Bake

Perfectly Browned Finish: Flip the biscotti and bake for an additional 15 minutes until slightly browned. Allow the biscotti to cool completely before serving.

A piece of Orange Cranberry Biscotti sitting on top of a pile of biscotti on a plate.

tips, tricks and questions

Ensure hands are well-floured when shaping the sticky dough to prevent sticking.

Use a serrated knife for clean cuts when slicing the biscotti.

Letting the biscotti rest after the first bake helps achieve the perfect texture.

Store biscotti in an airtight container to maintain freshness.

Can I substitute orange liquor with something else?

Yes, you can use orange extract or orange juice as a substitute for orange liquor, just note the flavor will change slightly if you use something else.

How do I know when the biscotti is done baking?

Look for a golden brown color and cracking on the top after the initial 25-minute bake. For the second bake you will want it light brown.

Can I use fresh cranberries instead of dried ones?

Yes, fresh cranberries can be used but note it will change the texture of the biscotti. If you are wanting to use fresh cranberries in your baking try making a loaf of glazed orange cranberry bread.

Can I freeze the biscotti?

Yes, these biscotti freeze well. Store them in an airtight container for up to a month.

A white plate with a pile of Orange Cranberry Biscotti surrounded by cranberries and orange wedges.

If you like this Orange Cranberry Biscotti Recipe you might also like:

Yield: about 24 biscotti

Orange Cranberry Biscotti

A white plate with a pile of Orange Cranberry Biscotti surrounded by cranberries and orange slices.

Elevate your baking game with these Orange Cranberry Biscotti! Perfectly balanced between tart cranberries and zesty orange, these homemade treats are a holiday essential.

Prep Time 15 minutes
Cook Time 55 minutes
Additional Time 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 2/3 cup cranberries
  • 2 eggs
  • 1 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons orange liqueur (Cointreau)
  • orange zest from 1 large orange
  • 1/2 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoons kosher salt

Instructions

  1. Preheat oven to 325° F. On a piece of parchment paper the size of a sheet pan draw 2 8x3 rectangles with at least 3 inches between them. Place the drawn on side down on a sheet pan.
  2. Bring water to a boil. Add the cranberries to a bowl and cover with boiling water and let rest for 5 minutes. Drain and pat any excess liquid off. 
  3. In a large bowl whisk the eggs together. Add the sugar and whisk well. Now add the orange liqueur, orange zest, vanilla extract, and butter. Whisk to combine.
  4. In a different bowl combine the flour, baking powder, and salt. Mix to combine.
  5. Add the dry ingredients to the wet ingredients combine with a rubber spatula until just mixed and no more flour streaks appear. Add the cranberries and fold in. 
  6. Use the spatula to divide the batter into two halves. Transfer each half to one of the rectangles on the parchment paper. Using well floured hands (dough is sticky) press dough into a flat rectangle shape. 
  7. Transfer the sheet pan to the oven and bake for 25 minutes until it is golden brown and starting to crack on the top. Remove from the oven. 
  8. Let the biscotti rest for 30 minutes before transferring to a cutting board. Using a serrated knife cut into 1/2 inch to 1 inch pieces. Transfer back to the sheet pan with one of the cut sides faced up and the other faced down.
  9. Bake another 15 minutes. Flip the biscotti and bake a remaining 15 minutes until the biscotti has browned slightly. Let the biscotti cool completely before serving. 

Nutrition Information:

Yield:

24

Serving Size:

1 biscotti
Amount Per Serving: Calories: 100Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 60mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 2g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: Italian / Category: Baking

And make sure you are following me on TikTok, Instagram, and Pinterest, for all the latest recipes!

Festive Winter Salad with Candied Walnuts and Pomegranates

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Dive into the winter season with this festive Winter Salad with Candied Walnuts! Bursting with flavors of candied walnuts, mixed greens, pomegranate seeds, Bartlett pear, dried cranberries, and goat cheese – all dressed up in a delightful fig preserves, balsamic vinegar, and olive oil dressing. Perfect for Christmas feasts or any holiday gathering!

A large platter covered in a festive winter salad with candied walnuts, pomegranates, dried cranberries, pears, and goat cheese.

This post may contain Affiliate Links.

Winter Salad with Candied Walnuts: A Festive and Flavorful Recipe

As winter wraps us in its chilly embrace, there’s an undeniable craving for dishes that are both hearty and refreshing. Today, I’m sharing a Winter Salad with Candied Walnuts – a delightful ensemble of seasonal flavors that’s not only perfect for everyday meals but also makes a stunning addition to festive occasions like Thanksgiving, Christmas, or holiday gatherings.

This beautiful salad includes candied walnuts, mixed greens, juicy pomegranate seeds, the subtle sweetness of Bartlett pears, chewy dried cranberries, and the creamy tang of goat cheese. All tied together with an easy to make dressing, featuring fig preserves, balsamic vinegar, and olive oil for a burst of rich, complementary flavors.

A large platter with a big winter salad with candied walnuts, pears, pomegranate seeds, cranberries, and goat cheese.

Ingredients

  • Maple Syrup – This needs to be real maple syrup not imitation maple syrup!
  • Ground Cinnamon – For flavoring the candied walnuts just slightly.
  • Kosher Salt – If you don’t have kosher salt use sea salt instead.
  • Walnuts – Raw shelled walnuts, I like using the larger whole walnuts but if you only have ‘pieces’ that will work, just watch the cooking time, smaller pieces will take less time to cook.
  • Mixed Greens – A nice fresh mix works best, I would avoid annoying too ‘spicy’ like arugula for this salad. Butter lettuce or similar varieties work well.
  • Pomegranate Seeds – Also known as arils. You can buy a whole pomegranate and take the seeds out yourself, or when pomegranates are in season you can often buy a cup of pomegranate seeds.
  • Bartlet Pear – I like the flavor of Bartlet Pears but you can swap out any other variety.
  • Dried Cranberries – Often called by the brand name Crasins.
  • Crumbled Goat Cheese – Goat cheese often comes in a little log, you will have to pick off the goat cheese from the log to crumble it into the salad.
  • Fig Preserves – Use the extra fig preserves on a charcuterie board, I love serving it with aged sharp cheddar and crackers.
  • Balsamic Vinegar – The balsamic vinegar goes so well with the fig preserves.
  • Olive Oil – And finally olive oil to finish off the dressing for the salad.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients for a winter salad laid out on a table top.

pro tip

Feel free to make the candied walnuts ahead of time! These can last for up to a week stored in a container at room temperature.

Instructions

Preheat the oven to 375° F. Line a sheet pan with parchment paper. 

In a Mixing bowl combine the walnuts, maple syrup, cinnamon, and salt. Mix well so all the walnuts are coated. Transfer the walnuts to the lined sheet pan, make sure to drizzle any extra maple syrup in the bowl on top of them. 

Making candied walnuts in a bowl adding maple syrup before being added to a tray.

Transfer the pan to the oven and cook 8 minutes. Gently toss the walnuts and transfer back to the oven. Cook another 4 to 5 minutes, keep a close eye on them the last few minutes because they can start to burn easy, if you see them starting to get too dark make sure to pull them out of the oven. 

Transfer to a countertop and let the walnuts cool completely. Once cooled you might have to break them apart depending on how they were sitting in the tray. 

While the walnuts are cooking prepare the rest of the salad.

To make the dressing add the fig preserves, balsamic vinegar, and olive oil to a jar to shake or a bowl to whisk together. 

A fig preserve dressing on top of mixed greens for a winter salad.

To build the salad add the greens to a large bowl, drizzle with about 3/4 of the dressing and toss to coat. Top with diced pear, pomegranates, cranberries, crumbled goat cheese, and the cooled candied walnuts. Top with the remaining dressing and toss before serving.

Building a winter salad on a platter with mixed greens, pears, and pomegranate seeds being added.
Building a winter salad on a large platter with dried cranberries, candied walnuts, and goat cheese being added to the salad.
Close up of a winter salad on a large platter with candied walnuts.

tips, tricks and questions

How long do candied walnuts last?

About 2 weeks. Keep them at room temperature in an airtight container.

Variations:

  • Add thinly sliced red onions for a bite
  • Substitute the walnuts for pecans
  • Use a different variety of pear
  • Use the leafy green that you prefer, but I would recommend not using anything to ‘spicy’ for this salad I would go with a nice mix
Over view of a large salad on a platter with candied walnuts, pears, pomegranate seeds, cranberries, and goat cheese.

If you like this Festive Winter Salad with Candied Walnuts and Pomegranates Recipe you might also like:

Yield: serves about 8 to 10

Winter Salad with Candied Walnuts

A large white platter with a winter salad topped with candied walnuts, pears, pomegranate seeds, dried cranberries, and goat cheese.

Embrace the winter with this vibrant and flavorful salad, Winter Salad with Candied Walnuts and Pomeganates.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 1/4 cup maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 cups walnuts
  • 8 ounces mixed greens
  • 1 cup pomegranate seeds
  • 1 Bartlet pear, diced
  • 1/2 cup dried cranberries
  • 2 ounces crumbled goat cheese

for the dressing:

  • 2 tablespoons fig preserves
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil

Instructions

    1. Preheat the oven to 375° F. Line a sheet pan with parchment paper.
    2. In a Mixing bowl combine the walnuts, maple syrup, cinnamon, and salt. Mix well so all the walnuts are coated. Transfer the walnuts to the lined sheet pan, make sure to drizzle any extra maple syrup in the bowl on top of them.
    3. Transfer the pan to the oven and cook 8 minutes. Gently toss the walnuts and transfer back to the oven. Cook another 4 to 5 minutes, keep a close eye on them the last few minutes because they can start to burn easy, if you see them starting to get too dark make sure to pull them out of the oven.
    4. Transfer to a countertop and let the walnuts cool completely. Once cooled you might have to break them apart depending on how they were sitting in the tray.
    5. While the walnuts are cooking prepare the rest of the salad.
    6. To make the dressing add the fig preserves, balsamic vinegar, and olive oil to a jar to shake or a bowl to whisk together.
    7. To build the salad add the greens to a large bowl, drizzle with about 3/4 of the dressing and toss to coat. Top with diced pear, pomegranates, cranberries, crumbled goat cheese, and the cooled candied walnuts. Top with the remaining dressing and toss before serving.

Recommended Products

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Nutrition Information:

Yield:

8

Serving Size:

1/8th the salad
Amount Per Serving: Calories: 331Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 3mgSodium: 88mgCarbohydrates: 32gFiber: 4gSugar: 23gProtein: 6g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Salads

And make sure you are following me on TikTok, Instagram, and Pinterest, for all the latest recipes!

Leftover Thanksgiving Eggs Benedict

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Transform your leftover turkey, stuffing, and more into a mouthwatering Thanksgiving Eggs Benedict. It’s the ultimate way to savor those holiday flavors all over again.

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An opened poached egg with runny yolk on top of a thanksgiving eggs benedict with a stuffing waffle and turkey.

Savoring Thanksgiving Leftovers with Eggs Benedict for Breakfast

There’s something truly magical about the day after Thanksgiving when the refrigerator is brimming with an array of delicious leftover: succulent turkey, aromatic stuffing, cranberry sauce, and so much more. These favorite Thanksgiving recipes are waiting to be transformed into a new and exciting dish that captures the essence of the holiday season! This Thanksgiving Eggs Benedict does just that, and I can’t wait to share this recipe with you.

This dish is a testament to the versatility of leftovers, allowing you to create something entirely new and equally satisfying. With a harmonious blend of textures and flavors, this Eggs Benedict will become a post-Thanksgiving tradition that you eagerly anticipate each year.

As someone who has tested a lot of thanksgiving turkeys over the past few years this is hands down my favorite way to enjoy the leftovers! It is also really easy to make variations to suit it to you.

A turkey eggs benedict make with thanksgiving leftover like a stuffing waffle.

Ingredients

  • Leftover Stuffing – Any kind of stuffing/dressing should work! I have used both recipes from scratch and the famous boxed stovetop stuffing to test this recipe and both worked great.
  • Leftover Turkey – A nice piece of breast meat is ideal but since that is a hot ticket item really any large slice of leftover turkey will work. You could also piece together a few small pieces on top of the stuffing waffle as well.
  • Eggs – You will see both egg whites and eggs appear on the list in the recipe card, note the egg whites are from the unused portion of the hollandaise sauce. In hollandaise sauce you will only use egg yolks, save the egg whites and use those for the stuffing waffles. If you aren’t making hollandaise sauce you could just use 1-2 full eggs for the stuffing waffles instead on the egg whites. 
  • White Vinegar – Seems so random but you will want a little vinegar to add to the pot of water for poaching eggs.
  • Hollandaise Sauce – I highly suggest using my Easy Blender Hollandaise Sauce Recipe, the blender makes it foolproof. The following is that you will need for that:
    • Butter
    • Eggs
    • Lemon Juice
    • Salt
    • Dijion Mustard
All of the ingredients to make leftover thanksgiving eggs benedict laid out on a table top.

Instructions

Prep:

Preheat the oven to WARM. Add a sheet pan onto the oven rack to hold things to keep warm as you are making them.

Add a large pot full of water to the stovetop, turn the heat to high and cover to bring to a simmer. Once the water is to a boil or simmer turn down to medium heat, you will want the water to be at a low simmer which means small simmering bubbles not large bubbling boils. While you are waiting for the water to heat up prep the rest of the meal.

Make the Stuffing Waffles:

Preheat the waffle maker. In a bowl mix together the leftover stuffing and the egg whites*. Making one waffle at a time use a heaping 1/4 cup of the stuffing in the waffle maker. Cook until golden and crispy (it takes 5-6 minutes in my dash waffle maker). Place done waffles in the warm oven while everything else cooks.

Adding stuffing and egg whites together to make batter for stuffing waffles.
Making stuffing waffles in a Dash waffle maker.

Prepare the Turkey:

Warm up your turkey. You can either warm it on the stovetop or in the microwave. If heating in the mircowave coer with a damp paper towel to keep it from drying out, cook until warm. If heating on the stove top, place a skillet over medium heat. Once the skillet is hot lightly spray a little oil. Two or three at a time depending on the size of the skillet cook the turkey pieces about 2 minute per side until hot. Continue with all of the turkey and transfer to the oven to keep warm while cooking the remaining parts of the meal.

Make the Hollandaise Sauce:

If you are making the blender hollandaise recipe now is the time to prep that.

Poach the Eggs:

Finally you are ready to poach the eggs before assembling the eggs benedict. With the water at a light simmer add the white vinegar. Cover a plate with a fresh kitchen towel or paper towels to collect the water off the eggs when they are done.

Crack each egg into an individual small bowl, a small ramekin works great for this. Working in batches doing 3 to 4 eggs at a time. Use a slotted spoon to swirl the water into a circle pattern, like a tornado. Carefully and as closely to the water as you can drop the eggs into the moving water one at a time. Cook 3 minutes, don’t let it overcook too much. 

Use the slotted spoon to remove the eggs from the water and transfer to the towel covered plate. Continue with remaining eggs.

A large pot of water at a simmer with eggs added for poaching.

Assemble the Base:

Build your eggs Benedict. To each plate add 2 stuffing waffles and top with the warm Turkey. Carefully transfer a poached egg to the top of each piece of turkey.

Building the thanksgiving egg Benedict with a stuffing waffle and slice of turkey.
Building the thanksgiving eggs Benedict with a poached egg and a drizzle of hollandaise sauce.

Top with Hollandaise:

Divide and drizzle the hollandaise sauce on top of the poached egg, top with fresh thyme, and serve immediately. 

A thanksgiving eggs benedict with a stuffing waffle, turkey, a poached egg, and hollandaise sauce.

tips, tricks and questions

Waffle Makers: I used the Dash Mini Waffle maker for this recipe, these waffle makers are fairly inexpensive if you are looking for a new waffle maker. In the past I have used a large belgium waffle maker to make 2 large stuffing waffles and then cut them into quarters to use as the base of the thanksgiving eggs benedict. Feel free to use what you have just note you might have to adjust the amount and time for the stuffing waffles.

NOTE: You may not need all of the egg whites if your stuffing is very moist to begin with. This will vary on whether or not you made from a box or homemade, if the stuffing seems dry you will want to add probably all of the egg whites. If the stuffing is relatively moist still you could use about half of the egg whites. When in doubt add more egg whites as they will cook in the waffle and help it to brown and keep it from falling apart. 

What are some creative variations I can try with the leftovers I have?

  • Add a layer of cranberry sauce between the turkey and the poached egg. It adds a sweet and tangy dimension to the dish that’s truly divine.
  • Skip the Hollandaise sauce and use leftover gravy instead.
  • If you don’t have stuffing use leftover mashed potatoes as the base instead, you could even make these Leftover Mashed Potato Cakes as the base.

Can I make a vegetarian version of this dish?

Absolutely! You can substitute the turkey with sautéed mushrooms or a leftover vegetarian protein of your choice. This Eggs Benedict is adaptable to your preferences, you could even just leave the turkey out.

A stuffing waffle topped with turkey, a poached egg, and hollandaise sauce to make a Thanksgiving eggs benedict.

If you like this Leftover Breakfast Thanksgiving Eggs Benedict Recipe you might also like:

Yield: serves 4

Thanksgiving Eggs Benedict

Leftover Thanksgiving Eggs Benedict with a stuffing waffle, turkey, poached egg, and hollandaise sauce.

Ingredients

  • 2 cups leftover stuffing
  • 4 egg whites* see notes
  • 1 cup hollandaise sauce
  • 8 large pieces of leftover Turkey
  • 8 eggs
  • 2 teaspoons white vinegar

Instructions

    1. Preheat the oven to WARM. Add a sheet pan onto the oven rack to hold things to keep warm as you are making them.
    2. Add a large pot full of water to the stovetop, turn the heat to high and cover to bring to a simmer. Once the water is to a boil or simmer turn down to medium heat, you will want the water to be at a low simmer which means small simmering bubbles not large bubbling boils. While you are waiting for the water to heat up prep the rest of the meal.
    3. Preheat the waffle maker. In a bowl mix together the leftover stuffing and the egg whites*. Making one waffle at a time use a heaping 1/4 cup of the stuffing in the waffle maker. Cook until golden and crispy (it takes 5-6 minutes in my dash waffle maker). Place done waffles in the warm oven while everything else cooks.
    4. Warm up your turkey. You can either warm it on the stovetop or in the microwave. If heating in the mircowave coer with a damp paper towel to keep it from drying out, cook until warm. If heating on the stove top, place a skillet over medium heat. Once the skillet is hot lightly spray a little oil. Two or three at a time depending on the size of the skillet cook the turkey pieces about 2 minute per side until hot. Continue with all of the turkey and transfer to the oven to keep warm while cooking the remaining parts of the meal.
    5. If you are making the blender hollandaise recipe now is the time to prep that.
    6. Finally you are ready to poach the eggs before assembling the eggs benedict. With the water at a light simmer add the white vinegar. Cover a plate with a fresh kitchen towel or paper towels to collect the water off the eggs when they are done.
    7. Crack each egg into an individual small bowl, a small ramekin works great for this. Working in batches doing 3 to 4 eggs at a time. Use a slotted spoon to swirl the water into a circle pattern, like a tornado. Carefully and as closely to the water as you can drop the eggs into the moving water one at a time. Cook 3 minutes, don't let it overcook too much.
    8. Use the slotted spoon to remove the eggs from the water and transfer to the towel covered plate. Continue with remaining eggs.
    9. Build your eggs Benedict. To each plate add 2 stuffing waffles and top with the warm Turkey. Carefully transfer a poached egg to the top of each piece of turkey.
    10. Divide and drizzle the hollandaise sauce on top of the poached egg, top with fresh thyme, and serve immediately.

Notes

* The egg whites are from the unused portion of the hollandaise sauce. In hollandaise sauce you only use egg yolks, save the egg whites and use those for the stuffing waffles. If you aren't making hollandaise sauce you could just use 1-2 full eggs for the stuffing waffles instead on the egg whites.

Also NOTE you may not need all of the egg whites if your stuffing is very moist to begin with, this will vary on whether or not you made from a box or homemade, if the stuffing seems dry you will want to add probably all of the egg whites. If the stuffing is relatively moist still you could use about half of the egg whites. When in doubt add more egg whites as they will cook in the waffle and help it to brown and keep it from falling apart.

Waffle Makers: I used the Dash Mini Waffle maker for this recipe, these waffle makers are fairly inexpensive if you are looking for a new waffle maker. In the past I have used a large belgium waffle maker to make 2 large stuffing waffles and then cut them into quarters to use as the base of the thanksgiving eggs benedict. Feel free to use what you have just note you might have to adjust the amount and time for the stuffing waffles.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Leftovers

And make sure you are following me on TikTok, Instagram, and Pinterest, for all the latest recipes!

Easy Sautéed Green Beans with Pomegranate and Pistachios

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Festive Green Beans with Pomegranate is a surefire way to add a burst of flavor and spirit to your holiday gatherings. The blend of textures, beautiful colors, and flavors makes it a crowd-pleaser, and it’s incredibly simple to prepare.

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A brown serving bowl filled with bight green beans and topped with red pomegranate seeds and chopped pistachios.

Festive Green Beans with Pomegranate Recipe: A Holiday Side Dish

As the holiday season approaches, there’s something magical about the idea of gathering around the table with loved ones, sharing stories, and savoring delicious dishes. Whether it’s a grand Thanksgiving feast or a cozy Christmas dinner, the holiday season is all about creating memorable moments with food. For me it really isn’t a holiday meal without a form of green beans, so whether it is this recipe or my Homemade Green Bean Casserole they always have a spot of the table.

That’s where these Festive Green Beans with Pomegranate and Pistachios comes into play. This vibrant and flavorful side dish is the perfect addition to your holiday spread.

This dish is the perfect holiday side dish because:

  • Visual Appeal: The combination of vibrant green beans and ruby red pomegranate seeds is visually striking and adds a pop of festive color to your table.
  • Flavor Harmony: The flavors in this dish are a delightful balance of freshness and tartness, with a touch of nuttiness from the pistachios. It complements a wide range of holiday main courses, from roasted turkey to baked ham. And it is the perfect balance to some of the richer dishes on the table.
  • Ease of Preparation: During the holiday season, hosts often have their hands full with various dishes. This recipe is not only delicious but also easy to prepare, giving you more time to focus on other elements of your meal.

You can serve this dish hot or cold with also ups the appeal factor. Sauté the green beans quickly right before you are about to eat or make them ahead of time and have them cold and ready to serve. Both ways are delicious!

You can also make so many variations of this dish, it really will go with whatever you are serving.

Close up of a serving bowl filled with green beans with pomegranate and chopped pistachios.

Ingredients

  • Fresh Green Beans – A pound of vibrant green beans, washed and trimmed.
  • Pomegranate Seeds – These ruby-red jewels add a burst of freshness and a pop of color.
  • Olive Oil – For sautéing and adding a rich, savory note.
  • Garlic – Sliced and sautéed for a fragrant base.
  • Pistachios – Crunchy, nutty goodness that provides a delightful contrast. You can now easily find shelled pistachios at most stores.
  • Salt and Pepper – For seasoning and enhancing the flavors.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Green beans, a pomegranate, and pistachios laid out on a tabletop.

pro tip

If you have dietary preferences or allergies to consider, there are a few substitutions or variations you can make. Almonds or walnuts can be substituted for pistachios, and you can adjust the seasoning to taste.

Instructions

Start by washing and trimming the fresh green beans, removing any stems or imperfections.

In a large skillet, heat olive oil over medium heat. Add the garlic and sauté until fragrant about 1 minute, infusing the oil with a wonderful aroma.

Add the trimmed green beans along with just a bit of water (about 2 tablespoons) to the skillet and sauté them until they’re tender-crisp, which usually takes about 7-9 minutes. You want them to be vibrant and slightly crunchy, not overcooked. Once they’re ready, remove the skillet from the heat.

A skillet showing sautéing the garlic and greens beans.

Now, it’s time to bring in the festive colors and textures. Toss in the pomegranate seeds and the crushed pistachios. Sprinkle with a pinch of salt and a dash of freshly ground pepper.

If you prefer making this ahead and serving cold (or just wanting to warm back up right before serving) I recommend keeping the green beans and mix-ins in separate containers. The pistachios might get a tad soggy if left with the green beans in a container in the fridge.

A brown bowl filled with bight sautéed green beans topped with bright red pomegranate seeds and shopped pistachios.

tips, tricks and questions

Can I prepare this dish in advance for a holiday gathering?

Absolutely! You can sauté the green beans a day ahead, and prepare the other components separately. You can either combine them and serve cold or reheat the green beans (either on the stove top or microwave) and the combine with the toppings before serving.

How do I easily remove pomegranate seeds?

Get the kids to do it… okay sort of joking but this is a great activity to have kids help. But in a more serious note, to extract pomegranate seeds, cut the fruit in half and gently tap the back of each half with a wooden spoon over a bowl. The seeds will fall out with minimal mess.

How to adjust cooking times for softer or crisper green beans?

Adjust the cooking time to your preference. Less time for crisper beans, and more time for softer ones. Taste as you go to achieve the perfect texture.

Variations:

  • Use almonds or walnuts instead of pistachios
  • Add some lemon zest for added flavor
  • Add crumbled goat cheese
  • Add a splash of balsamic vinegar
  • For added sweetness add a drizzle of honey
A serving bowl with sautéed green beans topped with pomegranate seeds and pistachios.

If you like this Green Beans and Pomegranate Recipe you might also like these other side dish recipes:

Yield: Serves 6 to 8

Green Beans with Pomegranate

A bowl surrounded by pomegranate pieces, in the bowl in green beans topped with pomegranate seeds and chopped pistachios.

A festive holiday side dish fun of bright beautiful colors and flavors, this Green Beans and Pomegranate recipe is simple and quick to make!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 pound green beans, trimmed
  • 1/3 cup pomegranate seeds/arils
  • 1/4 cup pistachios, chopped
  • 1 cloves garlic, sliced
  • 1 tablespoon olive oil
  • salt and pepper

Instructions

    1. Heat skillet over medium-high heat. Once hot add the olive oil and garlic. Sauté for 1 minutes until the edges of some of the garlic starts to get brown and crispy.
    2. Add the green beans and two tablespoons water to the skillet. Sauté for 7 to 9 minutes until tender with a little crunch and te green beans are vibrant green.
    3. Transfer the greens beans to a serving platter and top with the pomegranates and pistachios. Season to taste with salt and pepper. Serve immediately for a hot dish or to serve cold transfer the green beans in a container to the fridge until ready to serve, add the toppings before serving.

Nutrition Information:

Yield:

6

Serving Size:

1/6 the dish
Amount Per Serving: Calories: 84Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 72mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 3g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Side Dishes

what to serve with this

A few pieces of cut grilled rack of lamb on a wooden cutting board showing off the rosy interior color of the grilled lamb meat.

Grilled Rack of Lamb

A large slice of prime rib on a cutting board leaned up against the rest of the roast showing off a red tender inside.

The Best way to Cook Prime Rib

Overhead view of a full thanksgiving table with the roasted turkey in the center with crispy golden brown skin from dry brining on a large platter.

Dry Brined Turkey

glaze being poured over a spiral ham with pineapple slice

Crockpot Ham with Pineapples

Bourbon Pecan Pie Recipe

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If you’re a fan of the rich, buttery sweetness of pecan pie and the warm, comforting notes of bourbon, you’re in for a treat. This Bourbon Pecan Pie recipe encapsulates the essence of indulgence and hospitality, perfect for Thanksgiving.

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A slice of bourbon pecan pie on a small white plate.

Recipe for Bourbon Pecan Pie with Brown Butter

Pecan pie, a quintessential American dessert, has its roots deep in the South, where pecan trees flourish. This dessert first graced our tables in the late 19th century, and its blend of crunchy pecans, sugary filling, and a flaky crust soon won over hearts nationwide. Whether as a Thanksgiving staple or a year-round treat, pecan pie has a special place in our hearts.

Regional variations abound, with some recipes using molasses, while others favor corn syrup. Additionally, traditions like the “derby pie” in Kentucky and the “Texas pecan pie” showcase the adaptability of pecan pie to local tastes.

In this variation we are adding in bourbon and brown butter for a flavorful twist on this classic dessert.

A white pie plate with a bourbon pecan pie.

Why Bourbon Goes Well in Pecan Pie

Now, let’s discuss the star of the show: bourbon. The smoky, oaky, and slightly sweet notes of bourbon complement pecan pie like a symphony. Bourbon not only enhances the sweetness of the filling but also adds a depth and complexity that takes this classic dessert to new heights. The alcohol’s warmth infuses the pecan pie with a touch of Southern charm, making it a true delicacy for the senses.

Bourbon can contain many profiles but due to the nature of corn being the number one ingredient, bourbon often contains sweet notes perfect for pairng with pecan.

There is something about the combination of bourbon and pecan pie that can elevate any gathering. The rich, slightly boozy filling adds an adult twist to a beloved classic. And don’t worry; the alcohol bakes off during cooking, leaving behind only the essence of bourbon!

Flatlay of a pie plate with a bourbon pecan pie surrounded by pecans and a pie server.

ingredients

  • Pie Shell/Pie Dough Recipe – Your choice to go with an easy to use store bought pie shell or a homemade pie dough. If you are wanting to go homemade may I suggest my recipe for All Butter Pie Crust.
  • Eggs
  • Light Brown Sugar – You may use dark brown sugar if that is what you have, I used light dark brown sugar to help it avoid getting too dark.
  • Dark Corn Syrup
  • Light Corn Syrup
  • Bourbon – For Bourbon use your favorite budget bourbon, no need to use the good stuff here because we are baking with it!
  • Butter – Unsalted
  • Salt – Just a pinch
  • Vanilla Extract – For added flavor
  • Pecan Halves – Whole pecans, they will most likely be called pecan halves on the packaging.
Ingredients to make bourbon pecan pie laid out on a tabletop.

instructions

Prepare the Pie Crust

Start by preheating the oven to 350º F.

Place pie shell into a 9 inch pie plate and shape crust if preferred. I like to usually fold under any extra dough and then crimp the crust with my fingers for a decorative touch.

Brown the Butter

Don’t forget to add that extra flavor to your butter. Add the butter to a skillet, bring over medium heat. Let melt and brown, stirring until you see the brown bits. Remove from heat to cool until needed. 

Collage showing browning the butter for the bourbon pecan pie.

Prepare the Bourbon Pecan Filling

Now make the filling, in a large bowl add eggs and beat together.

Add brown sugar, dark and light corn syrups. Whisk together.

Add the brown butter, bourbon, and vanilla to the egg mixture. Beat mixture until combined. Add the pecans and stir. 

Collage showing whisked together eggs, sugar, and corn syrups.
Collage showing adding the brown butter, and other flavors to the pie mixture.

Assemble the Pie

Pour the filling mixture carefully and evenly into the pie shell. The pecans will float to the top. 

Uncooked pecan pie in a pie plate.

Bake and Serve

Transfer the pie to the oven and bake for 45 to 55 minutes. The center of the pie will jiggle when done but should not be soupy. Let pie cool completely before eating, pie is best after it has been in the refrigerator overnight. Serve with vanilla ice cream for an extra touch!

Overhead photo of a bourbon pecan pie on a white pie plate next to pecans and a pie server.

tips, tricks and questions

Can I use a store-bought crust, or should I make my own?

Absolutely, you can use a store-bought pie crust for convenience. However, making your own can add a delightful homemade touch!

What type of bourbon works best in this recipe?

You can use your favorite bourbon! Since we are baking with it I would not recommend using a ‘nice’ bourbon, I used Maker’s Mark in this recipe.

Is it possible to make this pie without alcohol for non-drinkers or kids?

Yes, you can omit the bourbon entirely. Although the alcohol does cook off, if you feel uncomfortable using it just omit it. The pie will still be delicious, with a traditional pecan pie flavor.

Can I make this pie in advance, and if so, how should I store it?

You can make the pie a day ahead and store in the refrigerator, covered. For serving remove from the fridge and let sit for a bit to take the chill off before serving.

A slice of bourbon brown butter pecan pie on a small white plate.

If you like this Bourbon Pecan Pie Recipe you might also like:

Yield: 1 9-inch pie

Bourbon Pecan Pie

Bourbon pecan pie on a small white plate sitting next to the pie.

A fun twist on the classic this Bourbon Pecan Pie with Brown Butter is full of flavor! With simple ingredients this is perfect to make ahead of time for Thanksgiving.

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 9-inch pie shell/pie dough recipe
  • 3 eggs
  • 1/4 cup light brown sugar
  • 1/2 cup dark corn syrup
  • 1/2 cup light corn syrup
  • 1/4 cup bourbon
  • 4 Tablespoons unsalted butter (1/4 cup)
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat oven to 350º F.
  2. Place pie shell/rolled out dough into a 9 inch pie plate and shape crust if preferred. (Or use a store bought pie shell!)
  3. Add butter to a skillet, bring over medium heat. Let melt and brown, stirring until you see the brown bits. Remove from heat to cool until needed. 
  4. Now make the filling, in a large bowl add eggs and beat together.
  5. Add brown sugar, dark and light corn syrups. Whisk together. Add brown butter, bourbon, and vanilla to egg mixture. Beat mixture until combined. Add the pecans and stir. 
  6. Pour the filling mixture carefully and evenly into the pie shell. The pecans will float to the top. 
  7. Transfer the pie to the oven and bake for 50 to 60 minutes. The center of the pie will jiggle when done but should not be soupy. Let pie cool completely before eating, pie is best after it has been in the refrigerator overnight.

Notes

Pecan pie is not meant to be served warm out of the oven, you will want to make sure it cools all the way down before serving.

If the pie is starting to look too dark before it is done loosely cover with aluminum foil to slow down the browning.

Nutrition Information:

Yield:

8

Serving Size:

1/8th the pie
Amount Per Serving: Calories: 540Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 85mgSodium: 239mgCarbohydrates: 65gFiber: 3gSugar: 41gProtein: 6g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Desserts

And make sure you are following me on TikTok, Instagram, and Pinterest, for all the latest recipes!

The Best Deep Fried Turkey Recipe

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This Thanksgiving, elevate your feast by trying out this Deep-Fried Turkey Recipe. It’s a guaranteed way to impress your guests and create lasting memories around the dinner table. Enjoy a crispy, succulent turkey that will have everyone coming back for seconds!

Outside on a table sits a freshly deep fried turkey on a stand with golden skin.

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Crispy Perfection: The Ultimate Deep Fried Turkey Recipe

As the leaves change color and the air turns crisp, the anticipation for one of the most beloved feasts of the year grows stronger: Thanksgiving. A holiday centered around gratitude and togetherness, Thanksgiving brings families and friends together to share a memorable meal. While the traditional roasted turkey holds a special place on every Thanksgiving table, it’s time to consider an alternative method that delivers unparalleled flavor and juiciness: deep frying. In this blog post, we’ll explore the art of deep frying a turkey, from equipment and precautions to serving suggestions.

Overhead view of the best deep fried turkey on a platter surrounded by herbs.

Thanksgiving Tradition

Thanksgiving is a time-honored American holiday dating back to the early 17th century. It’s a day for expressing gratitude, enjoying the company of loved ones, and indulging in a feast that often revolves around a beautifully roasted or deep-fried turkey. This holiday, celebrated on the fourth Thursday of November, symbolizes unity, harvest, and the spirit of giving thanks.

The Magic of Deep Fried Turkeys

Deep frying a turkey has gained popularity over the years for good reason. The method produces a turkey that’s crispy on the outside and incredibly moist on the inside. The intense heat of the oil seals in the juices, resulting in a turkey that’s tender and flavorful. The deep-fried turkey has become a culinary sensation and a showstopper at Thanksgiving gatherings.

Still to this day I remember the first time my dad deep fried a turkey, it seemed so special. I remember sitting around the fryer out on the driveway watching the closed pot magically do its thing. Ironically it has come full circle as my husband and I have been out on the driveway watching the pot do it’s thing with out children, them just as excited as I remember being.

The best part of it all though it that it HANDS DOWN MAKES THE BEST TURKEY!

A freshly deep fried turkey on a stand with the deep fryer in the background.

Safety Precautions

Before I get fully into the recipe I want to make sure you see the few safety precautions, because there are definitely some scary tales (and videos) out there about deep frying turkeys. Luckily it is really easy to stay super safe be just following few guidelines.

Using a deep fryer for a turkey requires caution:

  • Ensure the turkey is completely thawed to prevent oil splatters. And I am not talking little splatters having parts of the turkey still frozen could result in huge exploding splatters. So make sure to no part of your turkey is still frozen. If you find your turkey is still frozen resort to plan B and just bake the turkey, find our what you need my recipe Easiest Thanksgiving Turkey.
  • DO NOT OVERFILL WITH OIL. – Don’t go past the max line for the oil and follow the step to measure how much oil you need. If you just add a bunch of oil and then add the turkey and the hot oil starts to overflow onto the flames of the fryer you will have yourself a fire (that cannot be put out with water). So measure your oil properly and you will be goo to go! (As a extra precaution if you are nervous feel free to have a fire extinguisher close by).
  • Be vigilant about oil temperature to avoid overheating. – Keep a dedicated thermometer in the oil measuring the temperature at all time. When frying the turkey I never let the temperature past 350ºF. Also this is a good place to have a reminder that it is a good idea to always have someone watching the deep fryer.
  • Use protective gloves or oven mitts when handling hot oil. I love my silicone oven mitts, they have lasted me years and are so clutch for times like this, you can get them off of Amazon Here. It is also important to keep kids and dogs away from the deep fryer. I mentioned by a kid and my own kids outside while the turkey is cooking BUT we always take precautions to make sure that they aren’t close. Since we place ours on our driveway, which I also recommend, unless it as a super steep slope we draw a large chalk circle around the fryer that the kids aren’t allowed to go in, make sure everyone is on the same page and explain how dangerous it is and why the kids can’t go in the circle.

Now that I have completely scared you into making a deep fried turkey first let me rest assure you that nothing has ever gone wrong when I have made a deep fried turkey.

You still on board?? Great let’s make this!

Equipment Needed

Before you embark on your deep frying adventure, make sure you have the following equipment on hand:

  1. Injection Syringe
  2. About 3 gallons of 100% Peanut Oil
  3. Deep Fryer with Accessories – I have the Loco Cookers Propane Turkey Fryer with Sure Spark. I bought mine at Lowe’s but I am pretty sure they are available at most home improvement stores. It does come with most of the accessories you need like a turkey stand, hook, and thermometer. Would highly recommend!

Equipment for Deep Frying a Turkey

Ingredients for Deep Frying a Turkey

This list looks so long but it really isn’t that hard, most of this is for the marinade injection and then just a few things for the rub as well.

  • Whole Turkey under 18 pounds
  • Olive Oil
  • Unsalted Butter
  • Garlic
  • Fresh Sage, Thyme, and/or Rosemary
  • Chicken Broth
  • Kosher Salt
  • Onion Powder
  • Apple Cider
  • Lemon Juice
  • Fresh Ground Black Pepper
  • Garlic Powder

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make the best deep fried turkey recipe.

Simplified Instructions

For this recipe post I have decide to just put simplified instructions here and detailed instructions in the actual recipe card towards the bottom of the page. This way you can print out the detailed instructions!

So, yes a lot of steps but here is the simplified instructions on how to deep fry a turkey:

Ensure the turkey is completely thawed.

Determine the amount of oil needed by placing the turkey in the empty fryer, filling it with water until the turkey is covered, and marking the waterline.

A wrapped turkey in water in a deep fryer to measure how much oil will be needed.

Prepare the injection marinade, cool, and strain away solids.

The first steps of making an injection for a deep fried turkey, including melting butter, adding oil, and herbs.
Collage showing the steps for simmering the injection recipe together for a deep fried turkey.
Letting the injection recipe rest before straining out the solids.

Unwrap and pat dry the turkey, removing any plastics.

Inject the marinade into the turkey, concentrating on different parts while minimizing the number of holes.

Injecting a raw turkey with a metal injector.

Remove excess liquid from the outside of the turkey and rub it with the spice mix.

Adding rub to a turkey for deep frying.

Refrigerate the turkey with the injection overnight.

Allow the turkey to come to room temperature before frying.

A set up of a table with a raw turkey on a stand with a meat thermometer sitting next to a deep fryer.

Preheat the oil to 275º F and lower the turkey slowly into the fryer.

Lowering a turkey into a deep fryer.

Maintain oil temperature at 325º F, frying for approximately 3 minutes per pound or until the breast reaches 165º F internally.

A turkey frying in a deep fryer and carefully being pulled out.

Remove the turkey safely and let it rest for 15 to 20 minutes before carving.

Sounds easy right?!

One of my favorite things about this recipe is that you get to do all the prep work the day before. So on actual thanksgiving all you need to do is take the turkey out of the fridge and fry it! Plus everyone will be so happy that there is so much more oven space for all of the side dishes!

A platter with the best deep fried turkey with crispy golden skin.

tips, tricks and questions

How big of turkey can I deep fry?

You can fry any size turkey as long as it is smaller than 18 pounds! I find that turkey’s right around 14 pounds seem to fit perfectly in the deep fryer.

How much turkey do I need for my guests?

Most people predict each person is 1.5 pounds of uncooked turkey. So 1.5 x the number of people= the size of turkey to buy. Because there is a size limit on deep frying a turkey with that math you would be able to feed about 11 people with a 17 pound turkey. So if you have a larger group a deep fried turkey might be out of the question (unless of course you have two fryers and two turkeys).

How does it take to deep fry a turkey?

You should count on about 3 minutes a pound. While this is approximately how long it will take you will want to go off the internal temperature of the turkey not the time. You will want the turkey breast to reach 165º F. On average the few 14 pound turkeys I tested this on cooked from 38 to 43 minutes. I highly suggest getting a good cooking thermometer. I have both the ThermoWorks Thermapen (Instant Read) and the Thermoworks Dot (Internal Probe). I highly suggest using both of them! The Thermoworks Dot you can leave in the turkey breast and set an alarm for when it hits your target temperature.

Adding the Turkey to the Deep Fryer:

I prefer to use the turkey stand and hook made for poultry that came with my Loco Deep Fryer but if your bird is nearer the large size it might make more sense for you to use the basket instead. Just keep in mind if you choose to use the basket you will want to account for that extra volume when adding the oil (this is why I prefer the stand).

Note: You can use 100% peanut oil over and over again. After it is cool simply strain and place back in the container. This is why the color of my oil in the photos seems so dark. It is the same oil I had used on my test turkeys before publishing this recipe.

What to Serve with Your Deep Fried Turkey

A deep-fried turkey pairs wonderfully with traditional Thanksgiving sides such as:

  • Mashed Potatoes: Creamy, buttery, and comforting.
  • Gravy: Drizzle it over the turkey and potatoes for extra flavor.
  • Cranberry Sauce: A sweet and tangy contrast to the savory turkey.
  • Green Beans: Whether sautéed, roasted, or in a casserole, they add a pop of color and freshness.
  • Stuffing: A must-have for many, with endless variations to suit your taste.
  • Dinner Rolls: Perfect for sopping up that delicious gravy.
A platter with herbs sits a golden brown best deep fried turkey ready to be carved.

If you like this Deep Fried Turkey Recipe you might also like some of these other impressive main dishes:

Yield: serves 8 to 10

Best Deep Fried Turkey Recipe

A platter with herbs sits a golden brown best deep fried turkey ready to be carved.

This Thanksgiving, elevate your dinner with the Best Deep-Fried Turkey Recipe. With a delicious homemade injection recipe for deep fried turkey it's a guaranteed way to impress your family and friends. Enjoy a crispy, succulent turkey that will have everyone coming back for seconds!

Prep Time 1 hour
Cook Time 40 minutes
Additional Time 12 hours
Total Time 13 hours 40 minutes

Ingredients

For the Turkey:

  • 1 whole turkey under 18 pounds
  • 1 injection syringe
  • About 3 gallons of 100% peanut oil
  • Deep Fryer with accessories

For injection:

  • 1/4 cup olive oil
  • 1/4 cup unsalted butter
  • 6 cloves garlic, roughly chopped
  • 1 ounce of mixed fresh sage, thyme, and/or rosemary*
  • 1 cups chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/4 cup apple cider
  • 2 tablespoon lemon juice

For the rub:

  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Instructions

    1. Ensure turkey is completely thawed.
    2. While the Turkey is still wrapped add it to the empty deep fryer. Fill the deep fryer with water until the Turkey is completely covered. Take the wrapped Turkey out, let any extra water drip back into the fryer. Mark water line, this is how much oil you will need. Do not use more then the max fill line and do not use more than that amount needed otherwise you risk the oil overflowing and causing a fire. I find that my 14 pound Turkey usually needs about 3 1/4 gallons of 100% peanut oil.
    3. Prepare the injection marinade. Over medium heat add the olive oil to a saucepan. Once warm add the garlic and herbs. Cook stirring occasionally for 3 minutes. Add the chicken broth, salt, onion powder, and apple cider and bring to a simmer. Simmer for 5 minutes. Remove from heat and add in the lemon juice. Let rest to cool 30 minutes and then strain away all of the solids.
    4. Prepare the turkey by unwrapping and patting dry, remove any plastics that come in the bird like a thermometer or piece to hold the legs together.
    5. Fill your syringe with the injection marinade. Starting with the turkey breasts poke 1 hole and move the needle to different positions as you push the marinade into the turkey. When pulling the syringe out do sl slowly to help prevent the marinade from coming out of the hole. Do this in the different parts of the bird trying to make as few holes as possible yet as much of the bird as you can.
    6. Gently Remove any access liquid from the outside of the turkey. Mix together the spices for the rub and then rub all over the bird concentrating on the breasts, thighs, and legs.
    7. Loosely wrap the turkey and place in the fridge (unless you are planning on cooking in the next two hours, keep it out you want your turkey close to room temperature). Place the turkey in the fridge, it is best to let it sit with the injection overnight.
    8. 1 to 2 hours before you are ready to fry remove the turkey from the fridge and unwrap let it sit at room temperature. Before cooking adding the stand/hook to the turkey. I prefer to place the neck hole on the bottom, so carefull bring the stand through the neck hole and into the emtpy inner cavity of the turkey, pull the turkey through the rest of the stand.
    9. When ready to fry fill the peanut oil to the line you found in step 1, ensure the fryer is dry from water before adding the oil. Turn on the fryer and preheat the oil to 275º F. This step can take about 30 minutes depending on your deep fryer. If using a probe thermometer insert it before it goes into the fryer.
    10. When the oil reaches the temperature slowly lower the turkey in using the hanger that comes with the deep fryer. It is best to wear protective gloves or oven mitts because the oil will splatter.
    11. Close the lid. Make sure that you are keeping track of the oil temperature, allow the oil to continue heating all the way up to 325º F. If the temperature starts to go over 325º F lower the burner. Fry the turkey for approximately 3 minutes per pound but starting checking a little early and go off of internal temperature for when to pull the turkey out. The turkey needs to hit an internal temperature of 165º F in the breast.
    12. Slowly remove the turkey from the oil, still using all the safety precautions of putting the turkey in the oil.
    13. Let the turkey rest 15 to 20 minutes before carving to serve.

Notes

*Especially during the holiday season many grocergies will sell a 'poultry blend' of fresh herbs this usually is a 1 ounce mix of sage, thyme, and rosemary. If you find this buy that and use that! Otherwise you can mix and match the three herbs to equal 1 ounce.

If you are using a basket to fry as opposed to the turkey stand make sure you take that into consideration when adding the oil as the basket does take up a lot more weight and volume than the turkey stand does.

If the end of the legs stick out of the oil a little bit that is okay, the turkey will shrink as it cooks and the legs will get cooked.

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Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 9270Total Fat: 1047gSaturated Fat: 179gTrans Fat: 0gUnsaturated Fat: 817gCholesterol: 16mgSodium: 350mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Thanksgiving

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