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  • Peanut Butter Pie

    Peanut Butter Pie

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    The peanut butter pie recipe is incredibly easy to make!

    A rich fluffy peanut butter filling is nestled in a quick no bake chocolate cookie crust. It’s the perfect creamy, dreamy dessert!

    a slice of peanut butter pie on a plate topped with whipped cream

    Easy Peanut Butter Pie

    • Easy, no-bake chocolate peanut butter pie is a light and fluffy dessert with some impressive Insta-worthy topping options!
    • Versatile for any occasion! Chocolate and peanut butter are flavor BFFs and this pie is no exception! Why make birthday cake when you can serve birthday pie?
    • A classic favorite! Holidays, hot weather, or just hanging out at home, this pie will become a family favorite the first time it’s served!
    ingredients to make peanut butter pie including powdered sugar, milk, oreos, peanut butter, cream cheese, and butter

    Ingredients For Peanut Butter Pie

    • Peanut Butter – I prefer creamy peanut butter (like Jif or Skippy) but crunchy will also work. Avoid using ‘natural’ peanut butter as it doesn’t blend as smoothly.
    • Cream Cheese – Use a block of room temperature cream cheese. Full-fat is best for richness and texture, but low-fat can be used for a lighter version.
    • Heavy Cream – Heavy cream is folded in for a fluffy texture, you can replace it with 2 cups of prepared whipped topping however the pie will be a bit sweeter.
    • Powdered Sugar – Adds sweetness and mixes in smoothly.
    • Crust – Oreo cookies, including the filling, are pulsed into crumbs for the crust. You can substitute a graham crust, Nilla wafers, or Nutter Butters.

    How to Make Peanut Butter Pie

    Baked pies have their place, but sometimes the simplicity of a prep, mix, and chill pie is all you need!

    1. Make pie crust and chill (per recipe below).
    2. With a hand mixer or the whisk attachment of a stand mixer, beat cream cheese, peanut butter, and powdered sugar until fluffy. Fold whipped cream.
    3. Spread the peanut butter pie filling into the crust and chill.

    Garnish with chopped peanuts, mini chocolate chips, Reese’s pieces, mini peanut butter cups, or a drizzle of wicked hot fudge sauce.

    peanut butter pie on a white plate

    Storing Leftovers

    Keep leftover chocolate peanut butter pie covered in the refrigerator for up to 4 days. Freeze portions by wrapping them carefully in plastic wrap and freezing for up to 3 months. Enjoy frozen or thaw first.

    More Peanut Butter Desserts

    If you love this easy peanut butter pie recipe as much as we do, you’ll definitely want to check out these other favorites!

    a slice of peanut butter pie on a plate topped with whipped cream

    5 from 9 votes↑ Click stars to rate now!
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    Peanut Butter Pie

    This is a delicious and easy peanut butter pie nestled in a quick no bake chocolate crust.

    Prep Time 10 minutes

    Cook Time 8 minutes

    Refrigerate 4 hours

    Total Time 4 hours 18 minutes

    • To make the crust, add the cookies to a food processor and pulse until finely crushed. Add the melted butter and pulse a few more times to mix.

    • Press the crumb mixture into a deep dish pie plate and chill in the fridge while making the filling.

    • To make the filling, add cream cheese and peanut butter to a medium bowl and mix with a hand mixer on medium speed until fluffy. Add powdered sugar and mix well.

    • In a separate bowl, beat the heavy cream with the mixer until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until well combined.

    • Spread the peanut butter filling in the crust. Cover and refrigerate until set, about 2 hours or overnight.

    • Garnish with additional whipped cream, peanut butter cups, and crushed peanuts if desired.

    Cookies can also be crushed in small batches in the blender. When crushing, the cookie filling layer should be included.
    Do not use natural peanut butter in this recipe.
    Whipped cream can be replaced with 2 cups of whipped topping such as cool whip, the will make the pie slightly sweeter.
    Chocolate crust can be replaced with a graham crust.
    Freeze individual slices by wrapping them carefully in plastic wrap and freezing for up to 3 months.
    Recipe updated for improved consistency 2023.

    Serving: 1slice | Calories: 449 | Carbohydrates: 41g | Protein: 9g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 305mg | Potassium: 245mg | Fiber: 2g | Sugar: 28g | Vitamin A: 664IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert
    Cuisine American

    Or try making easy and delicious strawberry pie or banana cream pie!

    Did your family love this Peanut Butter Pie? Be sure to leave a rating and a comment below!

    top image: piece of peanut butter pie on a plate bottom image: whole peanut butter pie in a pie dish with writing
    peanut butter pie in a white dish with a title
    piece of peanut butter pie in a plate with a title
    peanut butter pie in a white pie dish with writing

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    Kathleen

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  • Baked Mac and Cheese

    Baked Mac and Cheese

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    A homemade baked mac and cheese recipe is one of my favorites of all time.

    In this baked mac and cheese recipe, tender elbow macaroni is smothered in a rich homemade cheese sauce and baked under a crispy butter crumb topping until golden brown and bubbly.

    casserole dish full of Baked Mac and Cheese

    A Favorite Main or Side Dish

    • Cheesy, creamy, and loaded with heaps of cheddar flavor, this baked mac and cheese is a crowd-pleaser!
    • A generous portion of a homemade cheese sauce makes it rich and delicious.
    • Serve it as a budget-friendly main dish or as a side next to Thanksgiving dinner.
    • Keep vegetarian or add leftover cooked chicken, ham, or bacon.
    cream , flour , panko , macaroni , milk , cheese , butter and seasonings with labels to make Baked Mac and Cheese

    Ingredients for Baked Mac and Cheese

    Pasta – This mac and cheese recipe is made with elbow macaroni; however, any small-ish shape will work. Elbows, shells, cavatappi, and rotelle are all great options.

    Cheese Sauce – This version of mac and cheese is made with a roux of butter and flour. Using both milk and cream create a sauce that’s rich and creamy with just the right texture. Season it with a little bit of mustard powder, onion powder, and a pinch of garlic powder.

    Cheese – Sharp Cheddar is my favorite choice for a classic mac and cheese recipe. If you’d like, add a little Gruyere (or Swiss) for a bolder flavor. Feel free to use your favorite cheeses like gouda, white cheddar cheese, Colby jack, or a blend. Be sure at least half of the cheese is a sharp or bold cheese for the best flavor.

    Toppings – Baked mac and cheese is delicious with a breadcrumb topping. Change it up and replace the Panko topping with crushed Ritz crackers.

    How to Bake Mac and Cheese

    This mac and cheese recipe is the best ever, and it’s easy to prepare:

    1. Boil pasta: Cook pasta al dente (firm), drain, and rinse under cold water. Set aside.
    2. Make the sauce: Make a roux by cooking flour, seasonings, and butter. Whisk in milk, cream, and seasonings. Cook until thickened per the recipe below.
    3. Stir in cheese: Remove from heat and add cheese; whisk until smooth. Stir in cooked elbows and spread in a casserole dish.
    4. Bake: Add topping and bake until the top is browned and bubbly. Let it rest before serving.

    For An Extra Creamy Mac and Cheese

    Be sure not to overbake the casserole. Everything in the dish is already cooked, the purpose of heating it is to blend the flavors and to get a browned topping.

    Once heated through, the macaroni is done!

    Tips for Creamy Mac and Cheese

    • Cook pasta to a perfect al dente to avoid mushy noodles.
    • Shred your own cheese! Pre-shredded cheeses have additives that can keep them from clumping which also makes it so they don’t melt smoothly.
    • Remove sauce from the heat before adding cheese to keep it from separating or getting grainy.
    • Do not overbake (or the mac and cheese will be dry). Once the macaroni is bubbling and heated and the topping is browned, you know it is ready. Everything is cooked, the baking is to meld the flavors and brown the topping.
    • Mac and cheese can be prepared ahead of time and refrigerated for up to 2 days.
    a pan of baked mac and cheese with a bread crumb and cheese topping

    How to Prepare Mac and Cheese Ahead of Time

    • To make homemade mac and cheese ahead of time, prepare the recipe as directed without baking. Cover and chill for up to 48 hours.
    • If making ahead, I like to stir in additional warm milk part way through cooking to reach a creamy consistency as the pasta will soak up a little of the sauce. You can also add additional cheese if you’d like.
    • Remove the mac and cheese from the fridge at least 30 minutes (or up to 60 minutes) before baking. You may need to add extra baking time if it is cold from the fridge. Do not overbake.

    How To Freeze

    1. Line a baking dish with aluminum foil and add the macaroni and cheese. Freeze in the baking dish.
    2. Once frozen, lift the foil out of the baking dish and wrap it tightly (this allows you to use the baking dish while the macaroni is frozen).
    3. To bake: Put the foil-lined mac and cheese back into the same baking dish. Thaw in the refrigerator overnight. Once thawed, remove from the refrigerator at least 30 minutes before baking. Bake macaroni as directed above.

    Store any leftover mac and cheese in an airtight container in the refrigerator for up to 5 days and reheat in the oven, on the stovetop, or in the microwave.

    Freeze leftover portions in an airtight container or a freezer bag for up to three months.

    More Cheesy Baked Pasta

    Did you make this Baked Mac and Cheese? Leave us a comment and a rating below!

    serving baked mac and cheese with a spoon

    4.99 from 74 votes↑ Click stars to rate now!
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    Baked Mac and Cheese

    Macaroni noodles are tossed in a creamy, cheesy sauce, topped with a buttery crumb mixture, and baked until hot and bubbly.

    Prep Time 15 minutes

    Cook Time 35 minutes

    Total Time 50 minutes

    • Preheat the oven to 400°F.

    • In a small bowl, combine Panko bread crumbs, butter, cheddar cheese, and parmesan cheese and mix well. Set aside.

    • Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well, run under cold water, and set aside.

    • Meanwhile, melt butter in a medium saucepan over medium heat. Stir in flour, onion powder, and garlic powder. Cook for 2 minutes while stirring.

    • Gradually add the milk and cream, whisking until smooth after each addition. Continue cooking over medium heat until the mixture comes to a simmer and let simmer for 1 minute.

    • Remove the sauce from the heat and add cheddar cheese and parmesan cheese. Whisk until melted and smooth.

    • Toss the sauce with the drained pasta and gently spoon it into a 9×13 casserole dish.

    • Sprinkle the crumb mixture over top and bake for 20 to 22 minutes or until bubbly and topping is browned. Do not overcook.

    Cheese: Use 3 ½ cups of cheddar cheese as directed in the recipe, or substitute ½ cup of the cheddar cheese for Gruyère if desired. Pre-shredded cheese is not recommended; does not melt as smoothly. Remove the sauce from the heat before adding in the cheese.
    Pasta: Cook the pasta just until al dente (firm), as it will cook more as it bakes.
    Baking: It’s very important that this is not overcooked or it won’t be creamy. Cook just until hot and the topping is browned. Cool for 10 minutes before serving. 
    Topping: Adding bread crumbs to the topping is optional, this mac and cheese can be topped with just cheese if you’d prefer.
    Make Ahead: Mac and Cheese can be prepared 2 days ahead of time and refrigerated before serving, reserve the topping in a separate container. Remove the baking dish from the fridge 45 minutes before baking. Cover the baking dish with foil and bake covered for 20 minutes. Remove the foil and stir the macaroni and add up to ½ cup warm milk to make a creamy consistency. Top with the reserved topping and bake uncovered for an additional 10 to 12 minutes or until browned.
    Leftovers can be kept covered in the fridge for up to 5 days. Add a splash of milk or cream and reheat in the microwave or on the stovetop using low heat. 

    Serving: 1cup | Calories: 650 | Carbohydrates: 57g | Protein: 28g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 100mg | Sodium: 630mg | Potassium: 332mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1135IU | Calcium: 634mg | Iron: 1.7mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Casserole, Main Course, Pasta, Side Dish
    Cuisine American
    Baked Mac and Cheese in a casserole dish with a spoon
    cheesy Baked Mac and Cheese with writing
    Baked Mac and Cheese in a dish with a spoon with writing
    Baked Mac and Cheese in the dish and close up with writing

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    Holly Nilsson

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  • Easy Corn Casserole

    Easy Corn Casserole

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    This Corn Casserole is really fast to make with cornbread mix, creamed corn, and of course, butter. 

    Serve this side dish at any holiday table, it’s perfect for Thanksgiving, Easter, or for Sunday supper!

    baked corn casserole in a white baking dish

    An Easy Side Dish

    If you haven’t had cream corn casserole before, it’s a must-try. There’s a good reason it makes an appearance at every Easter, Thanksgiving, and Christmas dinner!

    • Needs just a few ingredients and 5 minutes to prepare.
    • Can be made ahead of time in just one bowl.
    • Doubles well to feed a crowd.

    Corn Pudding is similar to this corn casserole recipe, but it has a more custard-like texture. This dish is slightly softer than a cornbread.

    baked corn casserole on a plate with butter

    Ingredients for Corn Casserole

    This Jiffy corn casserole recipe is an easy holiday favorite, simply stir and bake.

    Cornbread Mix – A box of Jiffy corn muffin mix is the perfect base for a fluffy easy corn casserole. You’ll need an 8.5 oz box for this recipe. Replace a box of Jiffy Mix with homemade jiffy mix.

    Butter & Sour Cream – Melted butter adds richness and flavor, while sour cream is added for moisture.

    Corn – Cream-style corn adds sweetness, while whole kernel corn adds texture. Canned, fresh, or frozen corn kernels will work.

    Eggs – Eggs help hold it all together.

    ingredients to make corn casserole including corn, sour cream, Jiffy corn muffin mix, eggs, butter, salt, pepper, and creamed corn

    Variations

    There are lots of different add-ins that can be added to this Jiffy corn casserole recipe, try the following:

    • Onions (or green onions)
    • Jalapenos
    • Cheddar cheese
    • Bacon
    • Fresh herbs

    How to Make Corn Casserole (overview)

    1. Whisk the ingredients in a medium bowl (per the recipe below).
    2. Pour into a baking dish.
    3. Bake it for about 45-55 minutes or until golden brown (this recipe can be baked in a toaster oven as well).

    I like to add a little butter on top as it comes out of the oven.

    To Make Ahead

    This easy corn casserole recipe is great for busy holidays as it can be made ahead of time and heated just before serving.

    Make Ahead – To make ahead, bake as directed and cool completely. Cover with plastic wrap and refrigerate for up to 2 days.

    Reheat Before Serving – To reheat, allow the casserole dish to sit at room temperature for 30-60 minutes. Bake at 350°F for 15-20 minutes or until heated through.

    To Freeze – Bake the casserole as directed and cool completely. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight and warm in the oven before serving.

    Store leftovers in an airtight container in the fridge for up to 3 days.

    More Holiday Sides

    This is the perfect side along with stuffing, mashed potatoes, and green bean casserole.

    Did you enjoy this Corn Casserole? Be sure to leave a comment and a rating below!

    baked corn casserole in a white baking dish

    4.96 from 172 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Corn Casserole

    Jiffy Corn Casserole is a simple side with a sweet corn flavor.

    Prep Time 10 minutes

    Cook Time 45 minutes

    Total Time 55 minutes

    • Preheat oven to 350°F. Grease a 2 qt casserole dish and set aside.

    • In a medium bowl, combine melted butter, eggs, corn muffin mix, corn kernels, creamed corn, and sour cream. Stir to combine.

    • Spread the batter in the prepared baking dish.

    • Bake 45-55 minutes or until golden brown.

     Optional Additions:

    • 2 tablespoons minced onion, green onion, or Jalapeno.
    • crumbled bacon or bacon bits
    • 1 cup sharp cheddar cheese

    Make Ahead – After baking and cooling, cover with plastic wrap and refrigerate for up to 2 days.
    Reheat Before Serving – When you’re ready to serve, let the casserole sit at room temperature for 30-60 minutes. Then, bake at 350°F for 15-20 minutes or until it’s heated through.

    Calories: 371 | Carbohydrates: 41g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 550mg | Potassium: 250mg | Fiber: 4g | Sugar: 11g | Vitamin A: 744IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Casserole, Side Dish
    Cuisine American
    Corn Casserole in a dish with a scoop taken out and a title
    scoop of corn casserole on a plate with butter and writing
    corn casserole in a white dish with writing
    corn casserole in a dish and a scoop of corn casserole on a plate with a square of butter and writing

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    Holly Nilsson

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  • Instant Pot Mashed Potatoes

    Instant Pot Mashed Potatoes

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    No holiday meal is complete without a side of buttery potatoes!

    Instant Pot mashed potatoes are a quick and easy way to make smooth and fluffy mashed potatoes in less than 30 minutes.

    Instant Pot Mashed Potatoes in an Instant Pot

    The Ultimate Comfort Food

    This Instant Pot mashed potatoes recipe is a quicker way to prepare classic mashed potatoes. They’re fluffy and creamy, making them the perfect side dish for Thanksgiving, Easter, or Sunday supper.

    • These are made in an instant pot, which frees up time and space on the stove — especially for those larger meals like Thanksgiving.
    • Cooking potatoes in an Instant Pot or electric pressure cooker is easy and only one pot and no draining. Mash them right in the Instant Pot!

    Ingredients for Instant Pot Potatoes

    Potatoes: Russet or baking potatoes have a high starch content so they mash up fluffy and light. Yukon Gold also works and will make a more buttery mashed potato.

    Chicken Broth: A bit of chicken broth helps the potatoes to cook and adds flavor.

    Dairy: Generous amounts of real butter transform mashed potatoes to a whole new level of deliciousness. Milk can be replaced with half and half (or light cream) if you’d prefer.

    ingredients to make Instant Pot Mashed Potatoes

    Variations

    Mashed potatoes welcome additions. Try chives, cheese, sour cream, cream cheese, garlic salt, or homemade ranch seasoning.

    How to Make Instant Pot Mashed Potatoes

    1. Peel and chop potatoes. Add to the Instant Pot with 1 inch of water or broth.
    2. Seal and pressure cook on high pressure (as per recipe below).
    3. Do not drain; add milk and butter and mash.
    adding potatoes to pot to make Instant Pot Mashed Potatoes

    Tips for Perfect Instant Pot Potatoes

    • This recipe has been tested in a 6qt Instant Pot; cooking time in other models may vary.
    • Ensure you add just 1 inch of liquid to the bottom.
    • A few cloves of garlic can be added to the potatoes before cooking if desired.
    • Potatoes can be mashed by hand or with a potato ricer or electric hand mixer. Do not overmix, or they can become gummy.
    • Stir in fresh herbs like parsley or thyme, if desired, and a pinch of black pepper.
    top view of cooked Instant Pot Mashed Potatoes

    Serving and Leftover Mashed Potatoes

    If they’re ready ahead of time, keep the Instant Pot on warm, and serve them right out of the Instant Pot (one less bowl to wash)!

    Mashed potatoes are great with a little drizzling (or dousing) in brown gravy Make them as a side with roast turkey or pot roast. For a simpler dinner make them with our favorite meatloaf recipe,  island-style pork, or marinated steak.

    We always hope for leftovers! Use them as a topping on Shepherd’s pie. Turn them into twice-baked potato casserole, or even use leftovers in mashed potato salad.

    Mashed Potato Faves

    Did your family love these Instant Pot Mashed Potatoes? Be sure to leave a comment and a rating below!

    cooked Instant Pot Mashed Potatoes

    4.95 from 36 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Instant Pot Mashed Potatoes

    Instant Pot Mashed Potatoes are the easiest, fluffiest mashed potatoes you will ever make.

    Prep Time 15 minutes

    Cook Time 12 minutes

    Total Time 27 minutes

    • Fill Instant Pot with 1 inch of water in the bottom, maximum 1 ½ cups water.

    • Peel the potatoes and chop them into 1 ½ inch pieces.

    • Place the potatoes in Instant Pot. Sprinkle with salt, put the lid on top of the Instant Pot, and turn to close the lid.

    • Set the valve to “sealing”. Press the MANUAL button, HIGH pressure. Press the +/- button to set it to 12 minutes. It will take a little while for the Instant Pot to come to pressure, at which time it will start counting down.

    • When it counts to zero, it should beep. At this time, carefully turn the valve to “venting” position. Immediately turn the steam release handle back to the “sealing” position at the first sign of spattering. Quick release should ALWAYS be closely attended.

    • Once the pressure cooker has vented, open it, and add the milk and butter. (Potatoes do not need to be drained.)

    • Use a potato masher to mash the potatoes right in the pot, season with salt and pepper to taste.

    The instant pot will need to be filled with 1″ of water. The amount of water may vary based on the size of your IP.
    If using russet potatoes, be sure to peel them first. Peeling is optional with Yukon gold potatoes.
    If desired, add a few cloves of garlic to the potatoes before cooking and mash it all together.
    Potatoes do not need to be drained.

    Calories: 225 | Carbohydrates: 42g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 524mg | Potassium: 965mg | Fiber: 3g | Sugar: 2g | Vitamin A: 167IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Side Dish
    Cuisine American
    mashed potatoes in the Instant pot with a title
    Instant Pot mashed potatoes with a pat of butter and writing
    Instant Pot Mashed Potatoes in the instant pot with butter and parsley with writing
    Instant Pot Mashed Potatoes with squares of butter and a title

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    Rachael

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  • Sausage Stuffing

    Sausage Stuffing

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    Sausage stuffing is a delicious variation of our favorite stuffing recipe.

    In this recipe, a savory stuffing is baked with pork sausage, onions, and savory herbs.

    dish of Sausage Stuffing
    • Prep ahead – This sausage stuffing recipe can be prepared up to 2 days ahead of time. Pair it with turkey, chicken, or pork chops with homemade gravy.
    • It’s versatile Change up the textures and flavors in this recipe by mixing in chopped nuts, dried fruit, or other veggies.

    Ingredients for Sausage Stuffing

    Sausage – Any ground pork sausage will work, I prefer breakfast sausage but mild or hot Italian sausage is also a great option.

    Bread Cubes – Buy cubes or dry your own bread. Sandwich bread (any variety), sourdough, or even cornbread will add flavor and texture.

    Broth – Use boxed, canned, or homemade chicken or turkey broth to moisten the crumbs.

    Variations – Celery and onion add a traditional savory flavor to the stuffing. You can add other vegetables or fruits. Try fried sliced mushrooms, cooked apples, fresh or dried cranberries, chunks of roasted butternut squash, toasted walnuts or pecans, and even a sprinkle of parmesan cheese.

    unmixed ingredients of stuffing in a dish

    PRO TIP: Make your own dried bread cubes by either spreading them on a baking sheet and letting them air-dry overnight or bake them for 15-20 minutes in an oven set to 250°F.

    How to Make Sausage Stuffing

    1. Brown sausage in a skillet and save the drippings.
    2. Add butter to the pan and cook the onion, celery, garlic, and seasonings per the recipe below.
    3. Toss bread cubes, sausage, and broth until moistened.
    4. Transfer to a casserole dish and bake.
    ingredients of stuffing with celery in a pan

    How to Store Sausage Stuffing

    • Keep leftover sausage stuffing covered in the refrigerator for up to 3 days and reheat in the microwave.
    • Freeze portions in zippered bags for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven in a foil-covered dish at 325°F until heated through.
    • Use up leftover stuffing in homemade stuffed mushroom appetizers or add to pork chops or chicken thighs.

    Classic Thanksgiving Sides

    Did you make this Sausage Stuffing recipe? Be sure to leave a comment and a rating below! 

    cooked Sausage Stuffing
    5 from 23 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Sausage Stuffing Recipe

    This sausage stuffing recipe is the perfect side dish for any holiday dinner.

    Prep Time 15 minutes

    Cook Time 35 minutes

    Total Time 50 minutes

    • Preheat the oven to 375˚F

    • In a large skillet, brown the sausage over medium-high heat until no pink remains. Transfer the sauasage to a bowl, reserving the drippings.

    • Add 1 tablespoon butter to the skillet along with the drippings. Add onion, celery, garlic, and poultry seasoning and cook over medium heat until softened, about 5 minutes.

    • In a large mixing bowl, add dried bread cubes, cooled sausage, onions mixture, and fresh herbs. Toss to combine.

    • Add 1 cup of broth, gently tossing it with the bread, and let it sit briefly to absorb. Add more broth as needed to moisten the bread cubes, you may not need all of the broth. Season with salt and pepper to taste.

    • Place in a 2 ½ qt casserole dish and drizzle with ¼ cup melted butter.

    • Bake uncovered for 25 minutes or until golden.

    Broth: The amount of broth needed will vary based on the type of bread used. Start with 1 cup and add more as needed to soften the bread (you don’t want it mushy). Allow a bit of time for the bread to soak up broth between additions if the bread is very dry.  Seasoning: Varieties of broth and sausage can vary in salt levels. It’s okay to taste the stuffing for seasoning once the bread has been tossed with the broth, as all ingredients in the recipe are cooked through.  Fresh herbs can be replaced with 1 teaspoon of dried herbs. How to Dry Bread Cubes If time allows, cube the bread and place them on a baking sheet. Leave them at room temperature for at least 24 hours or up to 1 month. To quickly prepare bread for this sausage stuffing recipe, place the cubed bread in a single layer on a baking sheet. Dry in the oven at 250°F for 15-20 minutes. Cool before using. Make Ahead  Prepare the recipe as directed without baking. Cover and refrigerate for up to 48 hours.  Remove the stuffing from the fridge at least 30 minutes before baking. Bake as directed above adding 5-10 minutes to the baking time if needed.

    Calories: 334 | Carbohydrates: 24g | Protein: 13g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 729mg | Potassium: 254mg | Fiber: 3g | Sugar: 4g | Vitamin A: 262IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Side Dish
    Cuisine American
    baked Sausage Stuffing in a casserole dish with a title
    ingredients in a bowl to make Sausage Stuffing with writing
    make-ahead Sausage Stuffing in the dish with writing
    cooking Sausage Stuffing in a pan and baked dish with a title


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    Holly Nilsson
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  • Sausage Stuffing

    Sausage Stuffing

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    Sausage stuffing is a delicious variation of our favorite stuffing recipe.

    In this recipe, a savory stuffing is baked with pork sausage, onions, and savory herbs.

    dish of Sausage Stuffing
    • Prep ahead – This sausage stuffing recipe can be prepared up to 2 days ahead of time. Pair it with turkey, chicken, or pork chops with homemade gravy.
    • It’s versatile Change up the textures and flavors in this recipe by mixing in chopped nuts, dried fruit, or other veggies.

    Ingredients for Sausage Stuffing

    Sausage – Any ground pork sausage will work, I prefer breakfast sausage but mild or hot Italian sausage is also a great option.

    Bread Cubes – Buy cubes or dry your own bread. Sandwich bread (any variety), sourdough, or even cornbread will add flavor and texture.

    Broth – Use boxed, canned, or homemade chicken or turkey broth to moisten the crumbs.

    Variations – Celery and onion add a traditional savory flavor to the stuffing. You can add other vegetables or fruits. Try fried sliced mushrooms, cooked apples, fresh or dried cranberries, chunks of roasted butternut squash, toasted walnuts or pecans, and even a sprinkle of parmesan cheese.

    unmixed ingredients of stuffing in a dish

    PRO TIP: Make your own dried bread cubes by either spreading them on a baking sheet and letting them air-dry overnight or bake them for 15-20 minutes in an oven set to 250°F.

    How to Make Sausage Stuffing

    1. Brown sausage in a skillet and save the drippings.
    2. Add butter to the pan and cook the onion, celery, garlic, and seasonings per the recipe below.
    3. Toss bread cubes, sausage, and broth until moistened.
    4. Transfer to a casserole dish and bake.
    ingredients of stuffing with celery in a pan

    How to Store Sausage Stuffing

    • Keep leftover sausage stuffing covered in the refrigerator for up to 3 days and reheat in the microwave.
    • Freeze portions in zippered bags for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven in a foil-covered dish at 325°F until heated through.
    • Use up leftover stuffing in homemade stuffed mushroom appetizers or add to pork chops or chicken thighs.

    Classic Thanksgiving Sides

    Did you make this Sausage Stuffing recipe? Be sure to leave a comment and a rating below! 

    cooked Sausage Stuffing
    5 from 22 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Sausage Stuffing Recipe

    This sausage stuffing recipe is the perfect side dish for any holiday dinner.

    Prep Time 15 minutes

    Cook Time 35 minutes

    Total Time 50 minutes

    • Preheat the oven to 375˚F

    • In a large skillet, brown the sausage over medium-high heat until no pink remains. Transfer the sauasage to a bowl, reserving the drippings.

    • Add 1 tablespoon butter to the skillet along with the drippings. Add onion, celery, garlic, and poultry seasoning and cook over medium heat until softened, about 5 minutes.

    • In a large mixing bowl, add dried bread cubes, cooled sausage, onions mixture, and fresh herbs. Toss to combine.

    • Add 1 cup of broth, gently tossing it with the bread, and let it sit briefly to absorb. Add more broth as needed to moisten the bread cubes, you may not need all of the broth. Season with salt and pepper to taste.

    • Place in a 2 ½ qt casserole dish and drizzle with ¼ cup melted butter.

    • Bake uncovered for 25 minutes or until golden.

    Broth: The amount of broth needed will vary based on the type of bread used. Start with 1 cup and add more as needed to soften the bread (you don’t want it mushy). Allow a bit of time for the bread to soak up broth between additions if the bread is very dry.  Seasoning: Varieties of broth and sausage can vary in salt levels. It’s okay to taste the stuffing for seasoning once the bread has been tossed with the broth, as all ingredients in the recipe are cooked through.  Fresh herbs can be replaced with 1 teaspoon of dried herbs. How to Dry Bread Cubes If time allows, cube the bread and place them on a baking sheet. Leave them at room temperature for at least 24 hours or up to 1 month. To quickly prepare bread for this sausage stuffing recipe, place the cubed bread in a single layer on a baking sheet. Dry in the oven at 250°F for 15-20 minutes. Cool before using. Make Ahead  Prepare the recipe as directed without baking. Cover and refrigerate for up to 48 hours.  Remove the stuffing from the fridge at least 30 minutes before baking. Bake as directed above adding 5-10 minutes to the baking time if needed.

    Calories: 334 | Carbohydrates: 24g | Protein: 13g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 729mg | Potassium: 254mg | Fiber: 3g | Sugar: 4g | Vitamin A: 262IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Side Dish
    Cuisine American
    baked Sausage Stuffing in a casserole dish with a title
    ingredients in a bowl to make Sausage Stuffing with writing
    make-ahead Sausage Stuffing in the dish with writing
    cooking Sausage Stuffing in a pan and baked dish with a title


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    Holly Nilsson
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  • Butter Roasted Whole Turkey Breast with Gravy – Simply Scratch

    Butter Roasted Whole Turkey Breast with Gravy – Simply Scratch

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    This Butter Roasted Whole Turkey Breast takes only a fraction of the time in the oven and yields a delicious and incredibly moist turkey with the easiest turkey gravy ever! In this recipe, a whole, bone-in turkey breast is rubbed with butter, seasoned and stuffed with garlic and herbs and roasted on a bed of vegetables. The herbs and garlic will flavor the turkey while the veggies work their magic with the drippings. This recipe will feed 6.

    Butter Roasted Whole Turkey Breast

    Today we are roasting a whole turkey breast. Yes! A whole, bone-in turkey breast because a) white meat and b) because it only takes a few hours versus several hours when roasting an entire bird. Truth be told, I do love both light and dark meat. However I don’t love the time it takes to roast a whole turkey. As you’ll see, this recipe is crazy easy and will have your home smelling like the holidays in under 3 hours. Plus I’m showing you how I make the easiest gravy ever.

    AND there’s still crispy turkey skin.

    The perk of being a food blogger this time of year is TWO thanksgiving dinners. Note, this is not what my typical Thanksgiving plate looks like. Usually there’s a few more spoonfuls of about 4 other of side dishes, plus rolls and extra gravy. And as my mother-in-law would say; “my eyes are bigger than my stomach.” This plate 👇🏼 is a gross understatement.

    Butter Roasted Whole Turkey BreastButter Roasted Whole Turkey Breast

    Back to the turkey. Gah! Butter roasted turkey is amazing and so SO moist and flavorful. Which isn’t the case sometimes when roasting a turkey.But trust me, the answer is (and will always be) butter.

    This year, let Thanksgiving dinner can be a simple.

    ingredients Butter Roasted Whole Turkey Breastingredients Butter Roasted Whole Turkey Breast

    To Make This Butter Roasted Whole Turkey Breast You Will Need:

    • thyme sprigs (fresh)
    • sage (fresh)
    • rosemary sprigs (fresh)
    • kitchen string
    • carrots
    • celery
    • onion
    • whole heads of garlic
    • bone-in turkey breast – You will need a 4 to 6 pounds (thawed if frozen)
    • softened unsalted butter
    • kosher salt
    • freshly ground black pepper.

    For the gravy:

    • turkey drippings
    • 4 to 6 tablespoons flour
    • turkey broth or stock

    A Note About Thawing:

    I bought my whole turkey breast frozen. When you know when you want to make it, place it (still wrapped) in a pan, like the one above, and slide it into your fridge for 3 full days to thaw. I’ve read to plan on 24 hours per 5 pounds – but mine has never thawed in 24 hours. 3 days always seems to be what works. The morning of roasting, pull it out of the fridge 1 hour to 1-1/2 hours beforehand and set it on the counter to take the chill off.

    herbs tied in kitchen stringherbs tied in kitchen string

    For the herb bouquet:

    Bundle the fresh herbs like 4 to 6 thyme sprigs, 2 small bunches sage and 2 rosemary stems together and tie well with kitchen string.

    whole heads of garlic halvedwhole heads of garlic halved

    Then cut two medium-ish heads of garlic in half horizontally.

    chopped vegetables in a roasting panchopped vegetables in a roasting pan

    In a deep sided roasting pan (I’m using my lasagna pan) scatter the 2 chopped carrots, celery and 1 chopped onion in an even layer.

    pat the turkey drypat the turkey dry

    Move your oven rack to the lowest position and preheat your oven to 325℉ (or 160℃). 

    Then using paper towel, blot dry the exterior and the inside cavity of the turkey, well.

    loosen skin from breastloosen skin from breast

    Next, use your fingers to get under the skin and pull it from the flesh.

    rub butter over breast meat.rub butter over breast meat.

    Then rub the butter underneath the skin and then around the exterior, and inside the cavity of the turkey.

    Think of it as a butter massage.

    rub butter over outer skin of the turkeyrub butter over outer skin of the turkey

    Make sure your butter is SUPER soft (not melted) otherwise the butter will not spread easily.

    season and stuff whole turkey breastseason and stuff whole turkey breast

    Then season the exterior and inside the cavity, generously with kosher salt and black pepper. Place the turkey breast onto the bed of vegetables and stuff the garlic halves and herbs inside the cavity.

    Slide the turkey into your preheated oven and roast for 1 hour.

    Keep in mind this is a turkey Breast and NOT a whole turkey. So these times will not work if using a whole turkey.

    Butter Roasted Whole Turkey Breast in roasting panButter Roasted Whole Turkey Breast in roasting pan

    Carefully remove the turkey from the oven.

    baste turkey with cooking liquids baste turkey with cooking liquids

    Use a turkey baster to pick up the butter/juices in the bottom of the pan and squeeze over top and inside the cavity of the turkey.

    basting turkey with pan juicesbasting turkey with pan juices

    Return the turkey to the oven to roast for an additional 30 minutes. Then repeat this step twice more or until the turkey skin is deep golden, crispy and a thermometer reads 160° when inserted into the thickest part of a breast.

    Butter Roasted Whole Turkey BreastButter Roasted Whole Turkey Breast

    Butter Roasted Whole Turkey BreastButter Roasted Whole Turkey Breast

    Look at that crispy turkey skin!

    let restlet rest

    Carefully transfer the turkey breast to a carving board and cover with foil. Allow to rest for at least 20 minutes which is the perfect amount of time to make the gravy.

    vegetables in roasting pan juicesvegetables in roasting pan juices

    Use a slotted spoon to remove the vegetables to a bowl and discard.

    remove veggies with a slotted spoonremove veggies with a slotted spoon

    They have done their job in flavoring the pan juices.

    leaving only the fat and juicesleaving only the fat and juices

    To Make the Pan Gravy:

    transfer to a fat separator transfer to a fat separator

    Next, pour the pan juices into a fat separator.

    combine juices with brothcombine juices with broth

    Once separated. Pour the juices into a separate measuring cup and add enough turkey stock or broth to make 4 cups. Then add only 1/4 cup of the turkey fat back to the roasting pan. Place the roasting pan on a large burner and heat to high.

    add a little fat to roasting pan with four and whiskadd a little fat to roasting pan with four and whisk

    Whisk in enough of the flour to make a smooth paste. Cook for 2 to 4 minutes, then pour in 4 cups of broth/juices into the pan and bring to a boil while whisking often.

    slowly pour in chicken broth/liquids (not fat)slowly pour in chicken broth/liquids (not fat)

    Once thickened, strain (if desired) and serve in a gravy boat.

    Butter Roasted Whole Turkey BreastButter Roasted Whole Turkey Breast

    All that’s left to do is slice and serve the turkey with your favorite sides!

    We like:

    green bean casserole

    corn casserole

    candied sweet potatoes

    these dinner rolls!

    Butter Roasted Whole Turkey BreastButter Roasted Whole Turkey Breast

    Enjoy! And if you give this Butter Roasted Whole Turkey Breast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Butter Roasted Whole Turkey Breast Butter Roasted Whole Turkey Breast

    Yield: 6 servings

    Butter Roasted Whole Turkey Breast with Homemade Gravy

    This Butter Roasted Whole Turkey Breast takes only a fraction of the time in the oven and yields a delicious and incredibly moist turkey with the easiest turkey gravy ever! In this recipe, a whole, bone-in turkey breast is rubbed with butter, seasoned and stuffed with garlic and herbs and roasted on a bed of vegetables. The herbs and garlic will flavor the turkey while the veggies work their magic with the drippings.

    FOR THE TURKEY:

    • 1 whole turkey breast, 4 to 6 pounds, skin-on and bone-in (thawed if frozen) see notes
    • 2 small bunches sage
    • 4 to 6 sprigs thyme
    • 2 sprigs rosemary
    • kitchens string
    • 2 heads garlic
    • 2 large carrots, chopped into 2-inch pieces
    • 4 short stalks celery, chopped into 2-inch pieces (2 if long stalks)
    • 1/2 cup unsalted butter, softened
    • kosher salt
    • freshly ground black pepper

    FOR THE GRAVY

    • 1/4 cup fat from pan drippings
    • 4 to 6 tablespoons unbleached all-purpose flour
    • pan juices, without the fat
    • turkey stock to equal 4 cups
    • 1/2 teaspoon kosher salt, more or less to taste
    • Set your turkey out on the counter 1 to 1½ hours prior.

    • Tie the sage, thyme and rosemary with kitchen string and cut the garlic in half horizontally.

    • Move your oven rack to the lowest position and preheat your oven to 325℉ (or 160℃). 

    • Roughly chop the carrots, celery and onion and place into the pan in an even layer. Set off to the side

    • Use your fingers to separate the skin from the flesh of your turkey. Using softened butter, massage it under and over the skin of the turkey, as well as the cavity.

    • Generously season the outside and inside of the cavity with kosher salt and freshly ground black pepper.

    • Place the turkey onto the vegetables and place the garlic halves and herb bundle inside the turkey cavity.

    • Roast for 1 hour. Remove and baste top and inside cavity with the pan drippings before returning back to the oven for another 30 minutes. Do this 2 more times or until the turkey reaches 170° when a thermometer is inserted into the thickest part of the breast. Total roasting time should be around 2 to 2-1/2 hour depending on the sized of your whole turkey breast.

    • Carefully transfer the turkey breast to a carving board and cover with foil.

    • Use a slotted spoon to remove the vegetables and discard. They have done their job.

    • Place the pan drippings into a fat separator. Pour the juices out and into a measuring cup (leaving the fat in the separator). Adding enough turkey broth or stock to the juices to make 4 cups

    • Pour 1/4 of the fat (discarding the remaining) back into the roasting pan and heat on high.

    • Whisk in enough flour to make a smooth paste and until a rich brown color (time will depend)*.

    • Continue whisking while pouring in the 4 cups of turkey broth/pan juices. Season with salt to taste.

    • Slice the turkey and serve with the gravy.

    TO THAW: Place the frozen turkey (still wrapped) in a pan and place it into your fridge for 3 full days to thaw. The morning of roasting, pull it out of the fridge 1 hour to 1-1/2 hours beforehand and set it on the counter to take the chill off. If theres still a few ice crystals, that’s normal.
    Also, keep in mind, the time will vary depending on size of turkey.
    FOR THE GRAVY: due to lighting issues, I had to rush the gravy (story of my life) so the color isn’t as deep as I would like it be – still delicious though! For a darker gravy, know that the longer you cook the roux (butter/flour mixture) the deeper the caramel color. Continue whisking while pouring in the broth/juices.

    Serving: 1g, Calories: 267kcal, Carbohydrates: 9g, Protein: 2g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 230mg, Potassium: 131mg, Fiber: 1g, Sugar: 1g, Vitamin A: 4519IU, Vitamin C: 5mg, Calcium: 35mg, Iron: 1mg

    This post may contain affiliate links.

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    Laurie McNamara

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  • Crock Pot Turkey Breast

    Crock Pot Turkey Breast

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    ‘Tis the season for easy turkey recipes, and this juicy Crock Pot Turkey Breast is perfect for a small holiday feast!

    A slow-cooker turkey breast just needs some broth and veggies, and it comes out perfectly juicy every time!

    sliced Crock Pot Turkey Breast

    A Tender Turkey Dinner

    • I love easy Crockpot recipes because they’re prepped ahead and the low and slow cooking results in tender meat.
    • Oven-roasted turkey is great for a crowd, but a slow cooker turkey breast is great for a weeknight meal or a smaller family.
    • Making a turkey breast is an easy way to prepare turkey dinner, add it to the crock pot and forget about it until it’s done!
    ingredients to make Crock Pot Turkey Breast

    Ingredients for Crock Pot Turkey Breast

    Turkey Breast – I use a 2lb boneless turkey breast with skin on. If the turkey breast is a bit bigger, you’ll need to add some extra cooking time (cook times included below).

    Veggies – These are optional but do add extra flavor. In place of veggies, you can use a small rack for the turkey breast. Celery, carrots, and onions (use all 3 or what you have on hand) flavor the broth nicely and lift the turkey breast out of the broth.

    Fresh Herbs – If you have them add some in, I like to buy an inexpensive mix of “poultry herbs” at the local grocery store. This usually includes parsley, thyme, rosemary, and sage. If you have any or all of these, add a sprig or two to the broth.

    GRAVY Use the broth and drippings to make a flavorful gravy. If using packaged gravy, the drippings can be added in place of water for extra flavor.

    A thermometer is an inexpensive way to ensure the meat is cooked correctly and comes out juicy every time! An instant read thermometer is great for a quick temperature check and to ensure meat is cooked to perfection. When roasting for longer periods, I prefer one similar to this that I leave in the meat.

    brushing sauce on turkey to make Crockpot Turkey Breast

    How to Cook a Turkey Breast in a Crockpot

    1. Prepare the turkey breast with herbs and butter (or olive oil) per the recipe below.
    2. Place vegetables in the crockpot and top with the turkey breast.
    3. Cook ‘low and slow’ according to recipe times below until the turkey breast reaches an internal temperature of 160° F.
    4. Remove the turkey breast and allow it to rest for 10 minutes before slicing (the temperature will rise to 165°F).

    With a smaller turkey breast, the vegetables may not be tender enough in the time it takes to cook the turkey. They do add great flavor to the broth and the turkey breast itself. If you’d like to eat the vegetables, chop them and simmer in the broth on the stove while the turkey rests until they’re tender. They can also be refrigerated and added to soups or stews later.

    Turkey Breast Crockpot Cooking Times

    This recipe uses a 2 lb skin-on boneless turkey breast, but here are a few other cooking times for turkeys of different weights:

    • 2lb turkey breast – 2hrs 45 minutes to 3 hrs 15 minutes
    • 3 lb turkey breast – 3 hours 45 minutes to 4 hours 15 minutes.
    • 4 lb turkey breast – 4 hours 45 minutes to 5 hours 15 minutes.

    Be sure to use a meat thermometer; the internal temperature should always reach 165°F. Check the turkey breast early to ensure it does not overcook.

    TURKEY TIP: Once the turkey has finished cooking it should rest for about 10 minutes before slicing. Remove it from the slow cooker while it rests so it doesn’t continue cooking in the steam and juices.

    Crock Pot Turkey Breast with vegetables in the pot

    Pair this up with your favorite turkey dinner side dishes and some homemade gravy for the perfect meal.

    Tips for Juicy Turkey Breast

    • The best Crockpot turkey breast is slow-cooked to perfection.
    • Check the temperature EARLY so your turkey doesn’t overcook.
    • Test the temperature at the thickest part of the meat (away from the bone for bone-in breasts).
    • Remove the meat from the slow cooker to rest so it doesn’t continue cooking.
    • Rest the turkey for at least 5-10 minutes before slicing.

    More Turkey Favorites

    Did you make this Crockpot Turkey Breast? Be sure to leave a rating and a comment below!

    finished and cooked Crockpot Turkey Breast in the crock pot

    5 from 29 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Crock Pot Turkey Breast

    Perfectly seasoned and juicy, this Crockpot Turkey Breast is a no-fail recipe!

    Prep Time 20 minutes

    Cook Time 2 hours 55 minutes

    Total Time 3 hours 15 minutes

    • In a small bowl mix melted butter, poultry seasoning, salt, garlic powder, onion powder, black pepper, and paprika. Spread the mixture evenly over the turkey breast.

    • Pour broth in the bottom of a slow cooker. Place the vegetables in the bottom.

    • Place the turkey breast, skin side up, on top of the vegetables.

    • Place the lid on the slow cooker and cook on low (times below) until the internal temperature reaches 160°F. Do not overcook.

    • Transfer the turkey breast to a plate and rest for 10 minutes.

    • For crispy skin, place the turkey breast on a rimmed baking sheet and broil for 3 to 5 minutes or until browned. Slice and serve.

    Vegetables are optional, however, they flavor the broth as well as lift the turkey out of the liquid. You can place the turkey breast on a small rack instead if you prefer.
    Cooking time will change depending on the size and shape of the turkey breast. 

    • 2lbs will need 2hrs 45 minutes to 3 hrs 15 minutes
    • 3lbs will need 3hrs 45 minutes to 4 hrs 15 minutes
    • 4lbs will need 4 hrs 45 minutes to 5 hrs 15 minutes.

    IMPORTANT: Be sure to use a meat thermometer. Remove the turkey breast at 160°F, the temperature will rise as it rests. The turkey should reach 165°F. Check the turkey breast early to ensure it does not overcook.
    With a smaller turkey breast, the vegetables may not be tender enough in the time it takes to cook the turkey but they do add great flavor to the broth and the turkey breast itself. If you’d like to eat the vegetables, chop them and simmer in the broth on the stove while the turkey rests until they’re tender. They can also be refrigerated and added to soups or stews later.
    Use the drippings or broth to add to gravy. If using a packaged gravy mix, use the drippings in place of water.

    Calories: 587 | Carbohydrates: 20g | Protein: 87g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 241mg | Sodium: 2612mg | Potassium: 1596mg | Fiber: 5g | Sugar: 9g | Vitamin A: 16256IU | Vitamin C: 21mg | Calcium: 143mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dinner, Entree, Main Course, Slow Cooker, Turkey
    Cuisine American
    sliced Crock Pot Turkey Breast with a title
    Crock Pot Turkey Breast cut into slices with writing
    sliced Crock Pot Turkey Breast with writing
    Crock Pot Turkey Breast cooked and sliced in the pot with writing

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    Holly Nilsson

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  • Hot Turkey Sandwich

    Hot Turkey Sandwich

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    This hot turkey sandwich recipe is one of my absolute favorite dinners!

    Tender slices of turkey are simmered in gravy and spooned over toasted bread for an easy and savory open-faced sandwich.

    open faced hot turkey sandwich with parsley and pepper on top

    Leftover Turkey Sandwich

    A hot turkey sandwich is, hands down, my favorite way to enjoy leftovers. I always serve it with oven fries.

    • This dish is all about the leftovers! Keep it simple or dress it up with extra leftovers
    • Totally customizable – add cranberry sauce, stuffing, or even leftover mashed potatoes.

    What You Need for a Hot Turkey Sandwich

    Bread – Make it a masterpiece and choose dense bread that soaks up all the delicious gravy! Use what’s on hand or use homemade white bread or make hot turkey sliders on fluffy dinner rolls.

    Turkey – Slices of leftover turkey (or turkey breast) are perfect for this recipe. You can also use deli sliced turkey, ask them to slice it a bit thicker at the deli counter.

    Gravy – Add any leftover gravy to this recipe, if you don’t have any try either our favorite brown gravy or homemade turkey gravy.

    Other Additions – Heat and add other leftovers to this sandwich, a layer of green bean casserole or stuffing are yummy additions too. Serve with a side of cranberry sauce.

    ingredients to make a hot turkey sandwich including gravy, bread, turkey, and butter

    How to Make a Hot Turkey Sandwich

    It’s a simple hot meal that’s ready in minutes:

    1. Heat turkey slices in gravy (per recipe below).
    2. Toast bread and spread with butter.
    3. Place turkey on top of bread and cover with extra gravy.

    Leftover Turkey?

    Did you love these Hot Turkey Sandwiches? Be sure to leave a rating and a comment below! 

    open faced hot turkey sandwich with parsley and pepper on top

    5 from 9 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Hot Turkey Sandwich

    A Hot Turkey Sandwich is a warm and tasty way to enjoy leftover turkey and gravy!

    Prep Time 5 minutes

    Cook Time 10 minutes

    Total Time 15 minutes

    Author Holly Nilsson

    • In a medium saucepan or 10-inch skillet, heat the gravy to a simmer over medium-high heat.

    • Add the turkey slices and stir into the gravy. Reduce the heat to medium-low and cook until the turkey is heated through, 3-5 minutes.

    • Toast bread, spread with butter. Top with turkey slices and extra gravy.

    If the gravy is too thick, add water or chicken/turkey broth a little bit at a time to reach the desired consistency. 
    Canned mushrooms (drained) or fried mushrooms are a great addition to the gravy.
    If desired, replace the bread with leftover mashed potatoes. Combine 2 cups leftover mashed potatoes and 2 eggs. Form into 4 patties and fry in butter or olive oil until crisp on each side.
     

    Calories: 426 | Carbohydrates: 38g | Protein: 30g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 1333mg | Potassium: 327mg | Fiber: 2g | Sugar: 7g | Vitamin A: 56IU | Calcium: 88mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Lunch, Turkey
    Cuisine American
    turkey in a pot of gravy and a hot turkey sandwich on a plate with writing
    hot turkey sandwich on a plate with writing
    hot turkey sandwich on a plate with a title
    hot turkey sandwich on a plate with text

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    Holly Nilsson

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  • Cherry Cobbler

    Cherry Cobbler

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    This cherry cobbler recipe is made with fresh or frozen cherries!

    Lightly sweetened cherries are baked into a buttery, cake-like crust that puffs up fluffy and golden brown in the oven.

    Cherry Cobbler with ice cream
    • Cherry season goes by fast, so capture their juicy, sweet, tart flavors in this easy cherry cobbler recipe that takes only one bowl and one baking dish.
    • Remove the pits from cherries in minutes without a cherry pitter.

    Ingredients for Cherry Cobbler

    Cherries – Fresh or frozen cherries work in this recipe. Canned cherries work too but should be well drained first.

    Topping – This cherry cobbler is cake-like and easy to make with simple ingredients you likley have on hand.

    Variations – Follow the season of berries and make any of these fruit-filled cobblers all summer long! Blueberry, blackberry, apple, peach, and strawberry rhubarb are all delicious and so simple to make!

    baking powder , cinnamon , sugar , flour , milk , salt , cherries with labels to make Cherry Cobbler

    How to Make Cherry Cobbler

    1. Toss cherries with sugar and set aside.
    2. Make the batter topping as per the recipe below.
    3. Melt butter in the baking pan and pour the batter over the melted butter. Top with cherries.
    4. Bake until the cobbler is set.

    This cherry cobbler recipe really is easier than pie. Serve with a dollop of whipped cream or a scoop of homemade vanilla ice cream.

    How to Store Cherry Cobbler

    • Cobblers taste just as good the next day! Keep cherry cobbler covered in the refrigerator for about 4 days. Enjoy it cold or heat up portions in the microwave.
    • Cobbler can be frozen as a whole or in individual containers once it’s fully cooled. Wrap portions in foil and then plastic wrap and freeze for up to 1 month.

    Our Favorite Cherry Treats

    Did you make this Cherry Cobbler? Be sure to leave us a rating and a comment below!

    slice of Cherry Cobbler on a plate

    5 from 1 vote↑ Click stars to rate now!
    Or to leave a comment, click here!

    Cherry Cobbler

    This easy cherry cobbler recipe made with fresh cherries is an unforgettable late summer treat!

    Prep Time 10 minutes

    Cook Time 1 hour

    Total Time 1 hour 10 minutes

    • Preheat the oven to 350°F.

    • In the bottom of a 9×9-inch baking dish, add the butter and place it in the oven to melt, about 3 to 4 minutes.

    • Toss the cherries with ¼ cup of sugar. Set aside.

    • Meanwhile, combine the remaining sugar, milk, flour, baking powder, cinnamon, and salt. Mix well.

    • Pour the batter over the melted butter, but do not stir. Sprinkle the cherries overtop.

    • Bake for 45 to 50 minutes or until the cobbler is set.

    To store cherry cobbler, keep it covered in the fridge for up to 4 days. Enjoy it chilled or warm up servings in the microwave.
    If you want to freeze cobbler, wait until it’s completely cooled. Wrap portions in foil followed by plastic wrap and freeze them for up to 1 month, either as a whole or in individual containers.

    Calories: 227 | Carbohydrates: 41g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 14mg | Potassium: 271mg | Fiber: 2g | Sugar: 31g | Vitamin A: 272IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert
    Cherry Cobbler in the dish with vanilla ice cream with a title
    cake pan with Cherry Cobbler and writing
    slice of Cherry Cobbler with a title
    Cherry Cobbler in the dish and plated with a title

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    Holly Nilsson

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  • Yes, There Is Such Thing as a Butter Mill — and Amazon Shoppers Swear by This $20 Version

    Yes, There Is Such Thing as a Butter Mill — and Amazon Shoppers Swear by This $20 Version

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    Let’s be real: For most of us, mornings are a drag. Now, I’m not talking to those of you who roll out of bed at 5:00 a.m., hit a quick hour-long gratitude session, and answer emails while doing a wall sit. I’m speaking for the rest of us — for everyone who, like me, is desperate for every hack, trick, and gadget they can get their hands on to streamline their otherwise sluggish mornings. This can be as high-tech as a splurgy programmable coffee machine that has a piping-hot pot ready for you when you wake up, or as simple as a personal blender that lets you prep your breakfast the night before. 

    Speaking of breakfast, toast is usually an easy option for those of us who aren’t moving at full speed in the wee hours of the day. And, while we have plenty of suggestions on the best toasters and toaster ovens to snag, there’s also the question of how best (and most easily) spread butter on said toast. Enter, your new best friend in the kitchen (and probably in life): the Butter Mill

    This innovative kitchen gadget is proudly designed in the USA and is one of the easiest and most fun ways to effectively spread butter, margarine, or cream cheese on toast and bagels. Simply load up room temp or cold butter into the chamber, twist the knob, and watch in awe as ribbons of perfectly spreadable butter fall out the other end. Plus, there are measurement markings on the side of the device to see exactly how much butter you’re using! The polymer and stainless steel construction means it’s meant to last, and so many Amazon shoppers — while recognizing that this is definitely a “nice to have” item — swear by this thing for making their lives just a little bit easier.

    What Amazon Reviewers Are Saying

    So, say goodbye to the days of trying to spread cold butter over your toast in the morning and snag yourself (or a butter-obsessed loved one!) this Butter Mill ASAP. 

    Buy: The Butter Mill, $19.99

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    Ian Burke

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  • Turkey Neck Gravy

    Turkey Neck Gravy

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    For as long as I can remember, my mom has prepared broth for gravy using turkey necks.

    Simmering turkey necks with veggies and savory seasonings makes a richly flavored broth that’s whisked into delicious velvety gravy!

    This gravy has so much flavor, plus it lets the chef use up the whole turkey.

    Turkey neck gravy in a white gravy boat

    What Are Turkey Necks? 

    (and Where Do You Find Them?)

    • Turkey necks are dark meat which is flavor packed. When preparing a whole turkey for roasting, the neck and giblets are often inside and should be removed before roasting.
    • In this recipe, turkey necks are browned for flavor and used to make broth. You can add the giblets too if you’d like.
    • The simmering part of this recipe can be done months ahead (and frozen), so the gravy is easy to prepare at meal time.
    • You can buy packages of turkey necks in the refrigerator or freezer section of most grocery stores, they’re fairly inexpensive. If you don’t see them, ask the grocer.
    Sheet pan of Turkey Gravy ingredients

    Ingredients for Turkey Neck Gravy

    Turkey Necks – Save the necks and giblets that are often packed in the cavity of the turkey! Most grocers will sell turkey necks separately, or you can order them in advance. Necks should be thawed before browning.

    Vegetables – Much like making turkey broth or stock, vegetables add flavor.

    Broth – Our family has always made this using reduced-sodium broth with the necks for an intense and flavorful gravy. If you’d prefer, you can use water and add bouillon cubes, but we do find boxed broth to give the best results.

    Seasonings/Herbs – Use fresh herbs if you have them. If not, dried herbs are just as good in this gravy recipe.

    Save the drippings (both the fat and the juices) from roasting the turkey!

    Use the fat in place of butter, and be sure to scrape up any brown bits with a wooden spoon and cook them into the broth for more flavor!

    Turkey Gravy ingredients in a steel pot

    How to Make Turkey Neck Gravy

    1. Brown turkey necks and (vegetables if you’d like) in a large pot (per the recipe below).
    2. Add the remaining ingredients and bring to a simmer for 45 minutes. Strain the broth, discarding the necks and vegetables.
    3. Cook butter, flour, and sage until lightly browned. Whisk in broth a little at a time until smooth.
    4. Simmer the gravy until thickened.

    Storing Gravy

    Don’t let gravy sit out at room temperature for more than two hours. Keep it in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop.

    Freeze for up to 2-3 months in zippered bags or in ice cube trays so you can pop one or two out to add a punch of savory flavor to soups, stews, and stir-fries!

    Turkey neck gravy in a pot with a ladle
    Turkey neck gravy in a white pot

    More Gravy Recipes To Try

    Aside from the holiday roast turkey, mashed potatoes, and stuffing, here are some other ways to use turkey neck gravy!

    Did you make this Turkey Neck Gravy? Leave us a comment and a rating below!

    Turkey neck gravy in a white gravy boat

    5 from 1 vote↑ Click stars to rate now!
    Or to leave a comment, click here!

    Turkey Neck Gravy

    Turkey neck gravy elevates any holiday feast with its rich and savory flavors!

    Prep Time 15 minutes

    Cook Time 1 hour

    Total Time 1 hour 15 minutes

    To Make the Broth

    • In a large heavy bottom pot, heat 1 tablespoon of olive oil over medium-high heat. Add the turkey necks and cook until browned on both sides.

    • Add the onion, celery, carrot, and seasonings. Stir in broth and water.

    • Bring to a boil, reduce heat to a simmer, and cover. Let simmer for 45 minutes.

    • Strain the broth and discard the necks and vegetables.

    To Make the Gravy

    • In a medium saucepan, combine the ½ cup of fat from the turkey drippings or butter (or use a combination of both to make a total of ½ cup) over medium heat. Add the flour and sage and cook, while stirring, until the flour starts to lightly brown, about 3 to 4 minutes.

    • Once browned, gradually add any juices from the turkey and the strained broth, stirring until very smooth after each addition. It will seem very thick and pasty at first, continue slowly adding the broth and stirring until smooth.

    • Once all of the broth is added, let the gravy simmer over medium-low heat until thickened to desired consistency.

    • Taste and season with salt and pepper.

    For the best flavor, reserve the drippings from a roast turkey. Separate the fat and the juices. Use the fat to replace as much butter as possible (add butter to make ½ cup of fat total). Use the juices to replace some of the broth and be sure to scrape up any brown bits.
    Browning the flour adds extra flavor.
    Fresh herbs are great if you have them on hand but they are not required to make this gravy. Most grocery stores sell a “poultry pack” of herbs around the holidays which contain parsley, rosemary, thyme, and sage. This can be used in the broth. Additional parsley can be added to the gravy just before serving if desired.
    Turkey neck gravy can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop. 

    Calories: 330 | Carbohydrates: 22g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 882mg | Potassium: 436mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5917IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dip, Sauce, Turkey
    Cuisine American
    Turkey neck gravy in a gravy boat with writing
    Turkey neck gravy in a white serving dish with a title
    Turkey neck gravy in a gravy boat with a ladle and salt & pepper and Turkey neck gravy in a gravy boat with a title
    Turkey neck gravy in a pot with text

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    Holly Nilsson

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  • Pumpkin Pie Bars

    Pumpkin Pie Bars

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    Welcome all things fall and whip up a batch of pumpkin pie bars!

    Pumpkin puree is mixed with sugar and spice, then baked in a buttery shortbread crust.

    The result? A delightful dessert that you’ll crave on repeat!

    Pumpkin Pie Bars on plates

    A Fall Favorite

    • This easy recipe tastes like pumpkin pie and packed with sweet spiced pumpkin flavor!
    • Make them ahead, these pumpkin pie bars have simple ingredients and are perfect for making ahead of time.
    • Easy serving! Cut into squares any size you need to serve a few or serve a crowd.
    evaporated milk , vanilla , pumpkin puree , brown sugar , butter , flour , pumpkin pie spice , sugar and eggs with labels to make Pumpkin Pie Bars

    Ingredients for Pumpkin Pie Bars

    Crust – The buttery richness of a shortbread crust balances out the sweet and savory flavor of the pie filling. Use a ready-made pie crust or make your own graham cracker crust to switch it up!

    Pumpkin – Use canned pumpkin, be sure to choose pumpkin puree and not pumpkin filling (which is already seasoned and contains milk and sugar).

    Filling Eggs, evaporated milk, sugar, and pumpkin pie spice are all you need to make this recipe come together. Easy peasy!

    Variations – Mix in a tablespoon of maple syrup in Step 4 for a deeper flavor. Dried cranberries or toasted chopped walnuts can also be folded into the batter after the evaporated milk is poured in Step 5.

    How to Make Pumpkin Pie Bars

    1. Prepare and bake shortbread crust (per the recipe below).
    2. Combine the remaining ingredients (except evaporated milk) in a large bowl.
    3. Stir in the evaporated milk and pour the filling into the crust.
    4. Bake until the center of the pumpkin pie bars is set.
    5. Cool completely and refrigerate before serving with whipped cream.
    slices of Pumpkin Pie Bars with whipped cream topping

    A few squirts of whipped cream or a scoop of vanilla ice cream and a drizzle of caramel syrup turn pumpkin pie bars into a decadent dessert. Candied pecans or homemade granola also make tasty and crunchy toppers for pumpkin pie bars!

    Keeping Pumpkin Bars Fresh

    Keep leftover pumpkin pie bars covered in the refrigerator for up to 4 days. Enjoy them cold or heat them up in the microwave!

    Squares can be wrapped in plastic wrap and frozen for up to 3 months. Frozen bars will thaw by lunchtime so stick them directly in your lunchbag!

    Pumpkin Pie Bars plated

    Pumpkin Spice Delights

    Did your family love these Pumpkin Pie Bars? Leave us a rating and a comment below!

    Pumpkin Pie Bars on plates

    5 from 1 vote↑ Click stars to rate now!
    Or to leave a comment, click here!

    Pumpkin Pie Bars

    Treat yourself to these decadent pumpkin pie bars with a blend of creamy cheesecake-like filling and the cozy taste of pumpkin!

    Prep Time 20 minutes

    Cook Time 1 hour 20 minutes

    Chill Time 1 hour

    Total Time 2 hours 40 minutes

    • Preheat oven to 350°F and line a 9×13″ pan with parchment paper or grease lightly.

    • Combine shortbread crust ingredients with a mixer or pastry cutter until the crumbs start to stick together. Press firmly into the bottom of the prepared pan.

    • Bake the crust for 10 minutes. Leave the oven on.

    • In a large bowl combine the pumpkin puree, brown sugar, granulated sugar, eggs, pumpkin pie spice, vanilla, and salt.

    • Stir in the evaporated milk. Pour into warm crust.

    • Bake for 60-70 minutes or until the center is set and no longer jiggly. Cool completely.

    • Once cooled, refrigerate for at least one hour or overnight. Serve topped with whipped cream.

    This recipe makes 12 generous 3″ x 2.5″ pieces but can be cut into smaller pieces to accommodate a larger crowd.

    Calories: 469 | Carbohydrates: 62g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 406mg | Potassium: 389mg | Fiber: 3g | Sugar: 43g | Vitamin A: 11351IU | Vitamin C: 4mg | Calcium: 201mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Cake, Dessert
    Cuisine American
    easy Pumpkin Pie Bars on a plate with a title
    slices of Pumpkin Pie Bars with writing
    close up of Pumpkin Pie Bars with writing
    Pumpkin Pie Bars with whipped cream and close up with a title

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    Holly Nilsson

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  • You Only Need 5 Minutes (Yes, Really) to Make This Garlic Butter Shrimp

    You Only Need 5 Minutes (Yes, Really) to Make This Garlic Butter Shrimp

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    Shrimp is a weeknight dinner superhero. It cooks quickly and is extremely versatile, yet feels like a treat every time I set it down on the dinner table. This classic recipe calls for ingredients you probably already have on hand, like butter, garlic, and lemon, which together create a saucy, Italian-leaning shrimp that’s just begging to be at the center of your plate tonight. The best part: You need just five minutes to make it.

    A Fast & Fancy Shrimp Dinner for Any Night of the Week

    Shrimp tossed in a rich garlic butter sauce is hard to compete with. This recipe is quick enough to pull off on a busy weeknight, but feels special enough for a Saturday night in, too. How you serve it is up to you. Toss it with pasta for a dish that very much resembles shrimp scampi; serve it over rice, orzo, or creamy polenta; or simply serve it straight-up in shallow bowls, with crusty bread close by to help soak up all the delicious sauce.

    This garlic butter shrimp couldn’t be easier to pull together but a few tips ensure success:

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    Sheela Prakash

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  • Inflation is easing, but the prices of these groceries are expected to soar in 2023 — including one whose price rose nearly 60% in December

    Inflation is easing, but the prices of these groceries are expected to soar in 2023 — including one whose price rose nearly 60% in December

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    General inflation is easing, but the prices of some food items are not going down anytime soon. And the reasons are largely out of the Federal Reserve’s control.

    The consumer price index cooled in December, falling to an annualized 6.5% from the 7.1% annual rate recorded in November, according to government data. Still, the annualized inflation rate in food was 10.4% in December, significantly higher than the overall inflation rate even as it represented a slower rate of increase than November, when food prices were 12% higher than in November 2021.

    Inflation running at nearly 40-year highs over the past year has put a squeeze on American wallets. Through a series of jumbo rate hikes, the Federal Reserve has sought to tamp down inflation. Its target interest rate was lifted from a negligible level to a range of 4.25% to 4.50% by the end of 2022.

    But a few factors impacting food prices are not going away. War is still ongoing in Ukraine, which affected the prices of fertilizers and animal feeds; the avian flu continues to impact the egg supply; and extreme weather conditions are adding complexities to food production. 

    The following is a look at how a few popular food items are affected.

    Eggs

    The price of eggs surged 59.9% on the year in December, up from 49% in November, according to the most government data. That means a carton of Grade A large eggs on average more than doubled in cost with prices reaching $4.25 in December 2022, compared to $1.79 a year earlier. In some parts of the country, consumers could pay up to $8 for a carton of organic eggs. 

    Avian flu, which has forced millions of chickens to be culled and caused a shortage of eggs, is the main reason behind the price increase. In a change from previous breakouts that faded as summer ended, this time the avian flu lingered into winter. 

    The holiday season is usually the peak for consumer egg demand, which means that we could see egg prices tick down a little in the new year, experts said. 

    But it will not be a significant drop given the ongoing flu and high cost of feed. If input costs continue to increase and the bird flu continues to kill large quantities of hens, the costs will most likely be passed on to consumers, said Curt Covington, senior director of partner relations at AgAmerica Lending, a financial services company providing agriculture loans. 

    Experts, including the biggest egg producer in the country, Cal-Maine, said the avian flu will be hitting egg supplies for the long term. “More than 43 million of the 58 million birds slaughtered over the past year to control the virus have been egg-laying chickens, including some farms with more than a million birds apiece in major egg-producing states like Iowa,” the Associated Press reported this week.

    Read more: Cal-Maine says avian flu could continue to hit egg supplies after this year

    “I suspect it will take much additional effort to ‘stamp-out’ HPAI this time around and we may very well be dealing with the reality that this will be a year-round issue,” said Brian Earnest, lead economist for animal protein at CoBank, a national cooperative bank serving industries across rural America, in an email to MarketWatch. 

    The weekly supplies of eggs on hand has also reached a historic low, he told MarketWatch. For the week ended Dec. 19, cases on hand reported by the USDA totaled 1.176 million. That’s a 20% drop year-over-year, and the lowest level for the same week since 2014, he said. 

    Also see: Why egg prices are sizzling — up 38% on last year

    Butter

    Butter prices rose by 31.4% on the year in December, up from 27% in November, making the average price for a pound of butter $4.81 nationally. It was $3.47 a year earlier. 

    Extreme heat and smaller cow herds are the main reasons behind that, experts told MarketWatch. Cows eat less and produce less milk in the heat, and the cost of maintaining milk production skyrocketed last year, making farmers unwilling to expand their herds. 

    Going forward into 2023, the price of butter could soften, but year-over-year price increases could still stay high, said Tanner Ehmke, lead economist of dairy and specialty crops at CoBank. 

    Cows are approaching their prime milk-producing season, which usually runs from March through May, although customer demand usually peaks during the recently completed holiday season, he said.

    But the increase of supply will not be much, Ehmke said, because costs are staying at record highs for farmers to maintain and expand their herds. Drought in the Western part of the country and the war in Ukraine continue to impact the supply and costs of feed. 

    “It’s [going to be] a very modest increase,” said Ehmke. 

    About 58% of the U.S. is at least “abnormally dry,” according to the National Integrated Drought Information System. It’s likely this year will see more drought-inducing La Niña weather conditions, according to National Weather Service’s Climate Prediction Center.

    “If so, the third dry year in a row would signal the worst drought since at least 2011- 2013,” said Rob Fox, director of CoBank’s knowledge-exchange division in a 2023 preview released in December. “But this time it is more concentrated in the Western states, and it would be even more devastating to their already precarious water supplies and desiccated pastures,” he added.

    At the same time, butter production is competing with the growing production of and appetite for cheese in the U.S., Ehmke told MarketWatch last September. U.S. cheese consumption per capita is growing around 1% to 2% each year, according to the USDA. U.S. cheese exports also increased, particularly to countries like South Korea and Japan.

    Read more: Butter prices hit an all-time high — partly because extreme heat is taking a toll on dairy cows

    Vegetable oil and margarine

    Margarine, which is largely made of vegetable oil, is also seeing a huge price increase. The price of margarine, the substitute for butter in the old days, rose by 43.8 % in December, down slightly from 47.4% in November compared to a year before. 

    While soybeans, corn and sunflower oil are among the food items that have been hugely impacted by the war in Ukraine, another dynamic is at play here, analysts suggested: A large quantity of vegetable oil is being used for the production of renewable diesel.

    In 2021/2022, 38.4% of soybean-oil supplies were used for biofuel production — biofuel is a broader category than renewable diesel — up from 35.6% the year before, according to USDA data updated in October 2022. 

    Transitioning to a green economy laid out in the Inflation Reduction Act will require more soybean supply. The expected growth in soybean oil-based renewable diesel will require considerably more soybean bushels for domestic production, wrote Kenneth Scott Zuckerberg, CoBank’s lead economist for grain and farm supply, in a report in September

    At the moment, global grain and oilseed supplies are tight, and the combined global stocks of corn, wheat and soybeans are forecast to decline for the fifth straight year in 2023, according to the CoBank report.

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