This ground beef stir fry brings takeout-style flavor with crisp veggies and a savory hoisin-ginger sauce, and is on the table in about 30 minutes. It’s a quick, colorful dinner that’s perfect over rice or noodles.
Why Make It: Ground beef cooks fast, the sauce stirs together in one bowl, and it’s a one-pan dinner that’s great for using up veggies.
Time-Saving Tip: Use a bag of coleslaw mix or pre-sliced stir-fry veggies for almost no prep.
Tools: A large skillet or wok to toss the beef and veggies without crowding.
Serving Suggestions: Serve it over rice or noodles, but it’s just as great with cauliflower rice or spooned into lettuce cups for a lighter option.
Ingredient Notes
Beef: Use lean ground beef to keep it from getting greasy. If you’re using a higher-fat option, drain it well so the sauce stays smooth and not oily.
Vegetables: The vegetables are best sliced thin and of a similar size so they soften quickly and cook evenly.
Sauce: The sauce is savory-sweet. Use low-sodium soy sauce (or tamari) to control salt, toasted sesame oil gives it a nutty finish, and whisk the cornstarch smooth, so it thickens without lumps.
Favorite Variations
Replace the ground beef with ground turkey or ground chicken.
Easily swap in veggies like broccoli stems, snap peas, or extra bell pepper.
Adding the optional water chestnuts will give the stir-fry an extra crunch.
For a little kick, stir in red pepper flakes or a spoonful of chili garlic sauce.
How to Make Ground Beef Stir Fry
Combine sauce ingredients (full recipe below) and set aside.
Cook the beef with garlic and ginger, and transfer it to a bowl.
Sauté vegetables. Return the meat to the pan and the sauce. Simmer.
Mix the sauce before adding it to the pan so the cornstarch stays smooth and thickens evenly.
Add longer-cooking veggies first (celery, carrots), quick-cooking ones last (peppers, snap peas).
If the sauce thickens too much, add a tablespoon or two of broth or water.
If garnishing with sesame seeds, toast in a dry pan for 30–60 seconds.
Store the stir-fry separately from rice/noodles so nothing gets soggy.
How to Store and Reheat
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. It will keep in the freezer for up to 3 months (do not freeze the noodles or rice).
Reheat in a skillet over medium heat with a bit of water or broth to loosen the sauce. If microwaving, remember to stir halfway through.
Ground Beef Weeknight Wins
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Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
For the sauce, in a small bowl, combine beef broth, hoisin sauce, soy sauce, sesame oil, and cornstarch. Set aside.
In a large skillet, cook the beef and onion over medium-high until no pink remains. Drain fat. Add the garlic and ginger and cook 2 more minutes or until fragrant. Transfer to a bowl to keep warm.
Heat oil in the pan. Add the celery and cabbage and cook for 3-4 minutes or until it begins to soften. Add peppers and cook 2-3 minutes more.
Add the ground beef mixture, water chestnuts if using, and the sauce ingredients to the pan. Stir to combine. Allow sauce to simmer and thicken, stirring occasionally.
Serve over rice and garnish with sesame seeds and green onions if desired.
Assemble and prep all ingredients before starting. This recipe comes together quickly.
Use the vegetables in the recipe or the ones you like best.
Vegetables that take longer to cook (carrots, celery) should be added first. Bell peppers and broccoli take less time and can be added during the last few minutes.
This quick turkey soup recipe is on the table in less than 30 minutes. Filled with leftover turkey, vegetables, and pasta in a savory broth, this turkey soup tastes like it’s been simmering all day long.
It uses staple ingredients I always have on hand.
Turkey soup takes minutes to make but tastes like it’s been simmering all day!
It’s a budget-friendly recipe and a great way to enjoy leftovers.
It’s versatile; add leftover vegetables and turkey and any variety of pasta.
What You’ll Need For Turkey Soup
Broth: To keep this soup quick and easy, you can use boxed turkey stock, turkey broth, or chicken broth.
Seasoning: Poultry seasoning adds a homemade flavor to boxed broth—it’s a favorite spice blend that’s great in almost any chicken dish. You can find it at any grocery store, order it online, or make it homemade.
Flour: A sprinkle of flour is optional, but it’s one of my secrets to a great brothy soup—it adds a little bit of body to the broth.
Turkey: I use leftover turkey in this recipe; you can also use rotisserie chicken or leftover chicken.
Vegetables: This soup is simple and delicious, with carrots, celery, and onion. You can add other vegetables like sweet potatoes, mushrooms, zucchini, green beans, or corn.
Noodles: Add any kind of pasta or egg noodles to this recipe. For planned leftovers, cook the pasta or rice on the side and add it to each bowl. You can also use white rice, brown rice, or a wild rice blend.
If time allows, you can make this homemade turkey soup recipe from scratch. Use the turkey carcass or bones from Thanksgiving to make homemade turkey stock in the slow cooker in the slow cooker.
I put everything in the slow cooker after dinner and let it cook overnight so I’m ready for soup the next day. Once the broth is prepared, follow the directions below to prepare the soup.
How to Make Turkey Soup
Soften the onion and stir in flour. (Recipe below.)
Stir in the remaining ingredients (except noodles) and simmer.
Add noodles and cook until tender.
Storing Leftovers
For planned leftovers, cook the pasta on the side (or rice if you’d like) and store them separately.
Refrigerator: Turkey soup can be stored in the fridge in an airtight container for up to 4 days.
Freezer: Freeze turkey soup without the pasta or rice for up to 4 months. Cook fresh pasta and add to each bowl for serving.
Love That Leftover Turkey
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Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Heat olive oil in a Dutch oven over medium heat. Add the onion and cook until tender, about 3-4 minutes. Add flour and cook for 1 minute more.
Stir in carrots, celery, chopped turkey, broth, poultry seasoning, and bay leaf. Simmer uncovered for 10 minutes.
Add noodles (*see note) and cook for an additional 8-10 minutes or until tender. Remove from the heat, discard bay leaf, and stir in parsley.
Season with salt and pepper to taste and serve.
Pasta: To retain the texture of pasta, noodles, or rice, cook them separately and add to each bowl when serving, especially if you are making the soup ahead.
Chicken broth can be substituted for turkey broth.
Store leftovers in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Bring back a retro favorite with this creamy, crunchy stuffed celery. Crisp celery is packed with a savory cheddar filling that has just enough Worcestershire and pimentos to make every bite bold and flavorful.
Why Make It: This quick, no-cook appetizer is festive and make-ahead friendly. It’s one of those simple snacks everyone grabs first.
Flavor: A creamy, tangy cheddar filling with a hint of Worcestershire and sweet pimentos gives each bite rich, savory flavor and great color.
Technique: Whip the cream cheese until light and fluffy so it blends smoothly with the cheddar. Then toss in some extras to bring these cream cheese celery sticks to the next level of flavor.
Serving Suggestions: Serve on an appetizer platter alongside fresh veggies, pinwheels, ranch dip, and other bite-sized snacks.
Ingredient Notes and Easy Swaps
Celery: Choose firm, crisp stalks without discoloration for the best crunch. Dry them well so the filling sticks.
Cream Cheese: Use full-fat cream cheese for the creamiest texture. Soften it before mixing for a smoother filling.
Worcestershire: Adds savory depth and balances the cheese. If you’re out, soy sauce works in a pinch.
Cheddar Cheese: Freshly shredded sharp cheddar blends more smoothly but pre-shredded can be used.
Pimentos or Roasted Peppers: These add sweetness, color, and a classic retro touch. Optional, but I highly recommend them for flavor and presentation.
Variations: I like adding bacon bits, green olives, or chives for extra flavor. For a lighter version, I soften the richness with Neufchâtel cheese or a bit of Greek yogurt.
How to Make Stuffed Celery
Beat the softened cream cheese.
Mix in the remaining filling ingredients (full recipe below).
Add the mixture to the celery sticks and chill until ready to serve.
Beat the cream cheese with a hand mixer until fluffy for a smoother, lighter spread.
For a tidy look, pipe the mixture using a pastry or zip-top bag.
If your celery won’t stay upright on the plate, use a little of the cream cheese mixture to stick them down.
Save the celery stalk leaves and use them to garnish your serving plate.
Storage and Leftovers
If not enjoying these right away, pop them in the fridge. To save time, the filling can be made 2 days ahead and then added to the celery just before serving (or up to a day ahead).
It is not recommended to freeze these as the filling will separate.
Classic Party Bites
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Prep Time 10 minutesminutes
Total Time 10 minutesminutes
In a medium bowl, beat the cream cheese with a hand mixer until fluffy.
Add Worcestershire sauce, onion powder, and salt, and beat until combined.
Stir in shredded cheddar cheese and chopped pimentos.
Spoon or pipe the filling into the celery pieces.
Chill until ready to serve.
For a festive touch, garnish with a sprinkle of paprika or chopped fresh herbs, such as parsley.
Prepare up to 24 hours before serving.
Wash and dry the celery well, or the cream cheese filling won’t stick.
Keep leftovers in an airtight container in the refrigerator for up to 2 days. These do not freeze well.
This pot roast recipe is foolproof. Fresh ingredients (no packets!), tender beef, and lots of veggies smothered in gravy deserves a permanent spot in your recipe rotation.
This recipe makes a tender roast every time.
It’s easy to make with fresh ingredients. No packets or ‘cream of’ soup needed.
Vegetables are added to make it a complete meal in just one pot.
I’ve included step-by-step instructions for a savory gravy.
⭐️⭐️⭐️⭐️⭐️ “Easy to prepare, this recipe never disappoints! It is tender and tasty every time. I use the Dutch oven in my oven and it slowly cooks to perfection!”
What is Pot Roast?
This is a classic recipe and for good reason! A pot roast is a beef roast that generally starts with a tougher cut of beef.
Cooking at a low temperature for a long time breaks down the tough connective tissues resulting in deliciously tender beef with a flavorful gravy.
Ingredient Tips
Beef: Chuck roast is the best choice for this pot roast recipe. Other cuts of beef with marbling, like round roast or rump roast, are also great options for cooking low and slow. Be sure to select a roast that has lots of marbling in it which carries flavor and helps make the gravy absolutely mouth-watering!
Onions: Cook the onions with the roast, they will dissolve into the gravy, adding flavor. If you’d like chunks of onion, add extra with the other vegetables.
Vegetables: Baby potatoes are a great choice. They don’t require peeling and hold their shape well (russet potatoes tend to fall apart, although they still taste great). Cut the carrots and celery a bit bigger so they don’t overcook. You can add other veggies like mushrooms, turnips, or sweet potatoes.
Broth: Use beef stock and red wine when cooking the meat. You can replace the wine with additional broth. Do not use low-sodium broth, or the gravy won’t have enough flavor.
How to Make a Pot Roast
This is an overview of the steps to make a pot roast. Find full details below!
Sear beef: Season and sear the beef chuck roast in a Dutch oven or large pot.
Add onions & liquid: Add onions, broth, wine, and seasonings. Bake in the oven for 2 hours.
Add vegetables: Add vegetables and cook until the roast and vegetables are tender.
Make gravy: Separate the fat from the drippings and prepare the gravy according to the recipe directions.
How to Check if Pot Roast Is Done
For this recipe (which uses the technique of braising), skip the thermometer and go by feel. Insert a fork into the roast and twist it slightly. It should be very tender, have very little resistance, and come apart easily.
If the meat isn’t fork-tender, cover it and cook for 20 to 30 minutes longer, then check it again.
What can I cook it in if I don’t have a Dutch Oven?
Instead of a Dutch oven, try using an oven-safe pot with a lid, a deep roasting pan covered tightly with foil, or a casserole dish with an oven-safe lid.
What can I use instead of wine?
You can use additional beef broth in place of wine.
How Long to Cook a Pot Roast
Cooking times can vary depending on the size and type of roast you purchase. Here are approximate cooking times for pot roast in the oven: – Cook a 3 lb. roast for a total of 3-3.5 hours – Cook a 4 lb. roast for a total of 3.5-4 hours – Cook a 5 lb. roast for a total of 4.5-5 hours Cook times can vary based on the type of roast. Check the roast with a fork, if it is tough, the roast probably needs MORE time to cook. Cover it back up and let it keep on cooking.
Can I cook it in a slow cooker?
This can be made in the slow cooker on low for 8-10 hours or on high for 4-6 hours. The slow cooker has less evaporation, so reduce the broth to 1 cup and the wine to ½ cup.
Do I have to sear the roast?
I recommend searing the roast to create a flavorful crust. This, along with deglazing the pan, really enhances the flavor of the gravy. You can certainly skip the searing if you’d like.
How do I make Pot Roast gravy?
Turn the sauce into a great pot roast gravy in only 3 steps! 1. Whisk two tablespoons of corn starch in cold water until smooth (this is called a slurry). 2. Remove beef and veggies the broth and bring to a simmer. You should have about two cups, add more beef broth if needed. 3. Whisk the slurry into the simmering broth until thickened.
Storing Leftovers
Fridge: Keep leftover pot roast in a covered container in the refrigerator for up to 4 days.
Freezer: Freeze portions in zippered bags for up to 3 months and thaw overnight in the refrigerator.
What to Serve with Pot Roast
To stretch this pot roast a little further, add some sides to go with your mouthwatering roast.
In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.
Add potatoes, carrots, and celery, and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.
Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.
*Red wine can be replaced with additional beef broth. Any dry red wine can be used, and it doesn’t have to be expensive to add great flavor. I often use cabernet sauvignon as I have it on hand, but you can use malbec, merlot, or cabernet franc among others. To Make Gravy:
Combine 2 tablespoons cornstarch or flour with 2 tablespoons cold water until smooth.
Remove beef and vegetables from the pot. Use a gravy separator or a spoon to separate the fat from the drippings.
Bring the remaining broth/drippings to a boil and whisk in the slurry mixture a little bit at a time until thickened. Add extra broth if needed.
Season with salt & pepper to taste.
To make gravy with a roux: Add 4 tablespoons flour and 4 tablespoons butter to a saucepan and cook for 2 minutes. Gradually add 3 to 4 cups of the skimmed drippings, whisking after each addition until smooth. Let boil 1 minute and season with additional salt and pepper. Store leftovers up to 4 days in the refrigerator or up to 3 months in the freezer.
Smashed tater tots, blackened chicken, bacon bits, and crunchy veggies are tossed with romaine lettuce and Caesar dressing for a fun, fresh take on a classic salad!
What is Crispy Tater Caesar Salad?
Tater Caesar salad is a new viral trend and for good reason! The salad features crispy, cheesy smashed tater tots in place of croutons, making it as fun to make as it is to eat.
Flavor: Cheesy, savory, salty, and crunchy, this salad hits all the right notes!
Recommended Tools: An air fryer is the perfect way to make the crispiest tots every time.
Time-Saving Tip: Use bottled dressing, store-bought bacon, and rotisserie or leftover chicken to quickly toss this recipe together.
Make Ahead: Make tater Caesar salad up to a day ahead, chill, and toss with the dressing just before serving.
Chicken: Fresh or frozen (and thawed) cutlets are pre-portioned and ready to use! Chicken tenders or nuggets can be quickly made in the air fryer and add an extra layer of crunch.
Bacon and Cheese: Bacon bits and parmesan cheese add salty crunch to crispy tot Caesar salad. Diced ham, chopped salami, or pepperoni can be used in place of bacon.
Veggies: Romaine is the classic lettuce for Caesar salads. Try adding kale to the romaine for a nutrition bump.
Dressing: Buy or DIY? Make your own Caesar dressing with basic ingredients from the fridge and have plenty leftover as a veggie dip or for chicken Caesar wraps.
Variations
Sweet potato tater tots are a colorful and healthy swap for potato tots!
Optional veggies like diced bell peppers, shredded carrots, or shredded Brussels sprouts add extra crunch and flavor.
Anchovies are a classic ingredient, so consider adding a teaspoon of anchovy paste to the dressing if you want a hint of that flavor.
How to Make Tater Caesar Salad
Bake: Oven bake and smash tater tots, top with parmesan cheese, and re-bake to a golden brown with chicken in the same pan.
Mix: In a large bowl, mix dressing with cheese, green onions, celery, bacon, and chicken chopped into bite-sized pieces.
Combine: Fold in chopped chicken, lettuce, and crispy tater tots.
Garnish: Top with extra parmesan cheese, cracked pepper, or croutons.
Spray pan release on the tots before baking for extra crispy edges.
Toss the salad gently to prevent the tots from breaking apart.
Store leftover crispy tater Caesar salad in a covered container in the refrigerator for up to 3 days.
Refresh the salad by removing any wilted lettuce leaves and draining, if necessary. Add fresh romaine, parmesan cheese, and dressing if desired.
More Hearty Salads to Try
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Crispy Tater Caesar Salad
This viral recipe features crispy tater tots tossed with chicken, lettuce, parmesan, bacon, and a tangy Caesar salad dressing.
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Preheat the oven to 425°F and line 2 baking sheets with parchment paper.
Spread the tater tots evenly on both pans in a single layer and bake for 25 minutes, stirring halfway through.
While the tots bake, pat the chicken dry and rub both sides with oil and blackened seasoning.
Let the tots cool for 2 minutes before gently smashing them with the bottom of a cup or spatula. Sprinkle 2 tablespoons of Parmesan cheese overtop the tots.
On one of the pans, move the tots to one side and add the chicken to the other side. Bake for 15 minutes or until the chicken is cooked through and the tots are crisp and golden. (see note)
In a large bowl, mix Caesar dressing, remaining parmesan cheese, green onions, celery, bacon, and cooled chopped chicken.
Gently fold in cooled smashed tots and romaine lettuce.
Garnish with extra Parmesan cheese and freshly cracked pepper. Drizzle additional caesar dressing over top if preferred.
If the chicken is done cooking and the tots aren’t crispy, transfer the chicken to a plate and continue to cook the tots.
You can use 2 cups of cooked or rotisserie chicken instead of cooking from raw.
Make sure tots and chicken are both fully cooled to keep the salad crisp and creamy.
This salad can be made ahead and served chilled.
Refrigerate leftovers up to 3 days. Remove wilted lettuce and add fresh.
Slow cooker short ribs are melt-in-your-mouth tender and incredibly easy to make.
In this recipe, short ribs slow cook in a beefy red wine sauce with onions, carrots, celery, and aromatic herbs and spices.
It’s a hearty dish that is so easy it practically cooks itself—set it and forget it.
A slow cooker ensures that the meat is fall off the bone tender.
This recipe includes steps for making a deliciously rich and savory sauce from the cooking liquid that can be seasoned to match the menu.
What You Need For Slow Cooker Short Ribs
Short Ribs: Use either English-style beef short ribs. They are square and are sold in single pieces. Frozen ribs should be thawed first so they can be seared, for an extra boos of flavor.
Vegetables: Onions, carrots, and celery are the main components of a “mirepoix,” which infuses flavor into all kinds of proteins. You can add diced potatoes, sweet potatoes, or mushrooms as well.
Seasonings: The earthy flavors of dried herbs add depth of flavor to slow cooker short ribs! Make a shortcut Italian seasoning blend from scratch or spice your ribs up with a Cajun blend.
How to Make Short Ribs in a Slow Cooker
A crockpot makes short ribs so easy; they practically cook themselves.
In a skillet, brown the ribs and soften the onions.
Transfer ribs and onions to a slow cooker with the rest of the ingredients (recipe below).
Cook on low for 7-8 hours, then remove ribs and veggies.
Skim the fat off the drippings into a saucepan and make gravy.
Serve Slow Cooker Ribs With …
We love short ribs with mashed potatoes, egg noodles, or creamy polenta.
Tips for Tender Short Ribs
Searing the meat adds another layer of flavor.
Low and slow is the best way to ensure the ribs are tender. Avoid opening the lid as it will leat out heat and add to the cooking time.
Ribs have a lot of fat, so skim the drippings before making gravy or use a gravy separator.
I thicken the gravy with a cornstarch slurry, but you can also use a roux (flour and fat) if you’d prefer. Follow the ratios in my gravy recipe.
Storing Leftover Short Ribs
Keep leftover short ribs in an airtight container in the refrigerator for up to 4 days or freeze leftovers for up to 4 months.
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Slow Cooker Short Ribs
Beef ribs are slow-cooked in red wine with vegetables and herbs and served with a rich gravy from the drippings.
Prep Time 20 minutesminutes
Cook Time 7 hourshours
Total Time 7 hourshours20 minutesminutes
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Season the short ribs with salt and pepper.
Heat the oil over medium-high heat in a large skillet and add the ribs, in batches if needed, browning for 3 to 4 minutes per side. Transfer to the bottom of a 6-quart slow cooker.
Reduce the heat to medium and add the onions to the skillet. Cook for 3 to 4 minutes or until they begin to soften. Add them to the slow cooker along with the beef stock, wine, carrots, celery, garlic, soy sauce, tomato paste, rosemary, thyme, and bay leaves.
Cook on low for 7 to 8 hours.
Once cooked, transfer the ribs and vegetables to a bowl and cover with foil to keep warm. Strain the drippings left in the crock pot.
Skim any excess fat off the top of the drippings and pour the drippings into a medium saucepan. Bring to a boil and let simmer for 5 to 10 minutes or until slightly reduced.
Mix 2 ½ tablespoons of cornstarch with 2 ½ tablespoons of water. Drizzle the cornstarch into the simmering drippings while whisking until thickened. You may not need all of the cornstarch. Taste and season with salt and pepper if needed.
Serve the ribs and vegetables with gravy.
Beef stock makes the best gravy. If using beef broth, add a bouillon cube.
I recommend cooking short ribs on low for tender ribs. If the ribs are tough, they likely need more time.
Short ribs will produce a lot of fat so be sure to skim the drippings. I use this gravy separator to make it easy.
Fresh herbs, such as chopped rosemary, can be added to the broth when simmering for gravy if desired.
Step-by-step, this Thanksgiving turkey recipe is easy to follow and makes a tender juicy turkey with crispy skin.
Whether you’re cooking for a small group or a large crowd, I’ve included my best tips to help you take your turkey from preparation to perfection.
It’s a step-by-step guide that even beginners can use to make a perfect Thanksgiving turkey!
The result will be a centerpiece with golden brown and crispy buttery skin and tender, juicy meat.
No brining is required (although if you’d like to brine the bird, you can—more on that below).
Homemade turkey gravy can be made from the drippings and it’s delicous!
What Size Turkey to Buy?
Servings
6
10
16
Turkey (no leftovers)
7.5 lbs
12.5 lbs
20 lbs
Turkey (with leftovers)
9 lbs
15 lbs
24 lbs
Ingredients for Roasting Turkey
Turkey: Keep a fresh turkey in its original packaging in a rimmed baking dish (to catch any leaks) in the refrigerator until ready to prepare. Thaw a frozen turkey for 1 day for each 4 to 5 pounds in the refrigerator—refer to the chart below.
Seasonings: I use a combination of butter, salt, pepper, and poultry seasoning. You can also use your favorite turkey seasoning blend to lock in savory flavor—reduce the salt if needed.
Variations: Feel free to add sprigs of fresh herbs like sage, rosemary, thyme, and parsley. Onions, carrots, and celery infuse roast turkey and the drippings with flavor; you can also add mushrooms. No rack? No problem! Place the turkey on a raft of veggies and the juices will soak into the veggies as it roasts.
Thawing Times in the Refrigerator
Thaw a turkey for one day for each 4 to 5 lbs.
8 – 12 pounds
2 to 3 days
12 – 16 pounds
3 to 4 days
16 – 20 pounds
4 to 5 days
20 – 24 pounds
5 to 6 days
Thawing Times in Cold Water
For a faster method, keep the frozen turkey submerged (breast side down) in cold water until thawed. Change the water frequently to ensure it stays cold. Thaw for 30 minutes per pound turkey.
8 – 12 pounds
4 to 6 hours
12 – 16 pounds
6 to 8 hours
16 – 20 pounds
8 to 10 hours
20 – 24 pounds
10 to 12 hours
Tuck the wing tips underAdd herbs or stuffing to the cavityDab skin dry with paper towelCombine butter and seasoningsRub the butter on the turkey
A brine can be a wet brine or dry brine. It’s a mixture of salt, sugar, and seasonings that the turkey is soaked in or covered in for a day or so before cooking.
I love a brined turkey because it adds adds lots of flavor and makes the meat extra tender and juicy.
The truth is, although I love brine, I don’t usually brine my turkey. It adds an extra day to the preparation time. If you have time, by all means, use this turkey brine recipe, you won’t regret it.
How to Prepare a Thanksgiving Turkey
Here is an overview of the steps—the full detailed recipe is below.
Remove giblets and neck from the thawed turkey and add them them to the roasting pan (or discard them if you’d prefer).
Tuck the wing tips under. Add herbs/onion or stuffing to the cavity.
Tie the legs with kitchen twine. Dab the skin dry with paper towel.
Combine butter and seasonings and rub over the skin.
How to Cook a Thanksgiving Turkey
Now that the turkey is prepared as above, it’s time to get cooking!
Add carrots, celery, onion, neck, and broth to the pan. Top with a rack if you have one.
Place the turkey on the rack (or directly on the vegetables if you don’t have a rack).
Roast according to the recipe below.
Let the turkey rest on a plate once cooked while you prepare the gravy.
I prefer to cook the turkey unstuffed and cook the stuffing in a casserole dish or in a slow cooker. The turkey cooks more evenly and doesn’t dry out while waiting for the stuffing to reach the correct temperature since the stuffing will need to reach 165°F.
Instead of stuffing, loosely fill the cavity of the bird with ¼ or ½ of an onion and herbs. You can also add cloves of garlic or ½ of a lemon.
How Long to Cook a Turkey
For the best (and safest!) results, always use a meat thermometer inserted into the thickest part of the meat away from the bone (usually the thigh). It should read 160°F before removing it from the oven. The final temperature for roast turkey is 165°F, but it will continue to cook as it rests (this is called carryover cooking). Removing it from the oven ensures it doesn’t overcook and dry out.
Cooking Times
A stuffed turkey will need extra time in the oven. Ensure the stuffing is chilled (not warm) before stuffing a turkey. The stuffing should reach 165°F in the center.
Size
Unstuffed
Stuffed
8-12 pounds
2 ½ to 3 hours
3 to 3 ½ hours
12-14 pounds
3 to 3 ¾ hours
3 ½ to 4 hours
14-18 pounds
3 ½ to 4 hours
4 to 4 ½ hours
18-22 pounds
3 ¾ to 4 ½ hours
4 ½ to 5 hours
22-24 pounds
4 ½ to 5 hours
5 ½ to 6 ¼ hours
Cooking times can vary, use an instant read thermometer to ensure the turkey reaches 165°F in the thickest part of the meat away from the bone. Remove the turkey from the oven at 160°F, as it will continue to cook as it rests.
How to Carve a Turkey
The best way to carve a turkey (or whole-cooked poultry) is to start with a sharp carving knife, a paring knife, a serving fork, and kitchen shears for cutting pieces of turkey skin and the wings. A clean, sturdy cutting board is key for keeping the bird in place while you carve, preferably with grooved edges that catch the drippings. Finally, have a serving platter nearby to place the meat, trimmings, and garnishes. For more tips and tricks, check out this helpful post with videos.
Hold the end of each leg and slice downward through the skin until you hear the joint pop.
Separate the thighs from the drumsticks at the joints using the paring knife.
Serve the drumstick or thighs whole, or hold the drumstick vertically on the cutting board and slice the meat off with the paring knife, rotating as needed.
Repeat for the thighs, feeling for the bone and using the paring knife to shear the meat away.
Following the shape of the breast, use the knife to slice the meat from the bone on each side and lift it away. Cut the turkey breast in even slices, skin on, against the grain.
Use kitchen shears to cut the wings and place them on the serving platter.
Skip the basting: Frequently basting turkey adds to the cooking time as the oven cools each time you open it.
Let it rest: The best way to ensure a juicy turkey is to let it rest before slicing. As the outer part of the turkey cools slightly, the juices circulate back into the meat. This applies to everything from a meatloaf to a pork tenderloin.
Save that turkey carcass! You can freeze it whole or break the bones down and freeze them in zippered bags to make a rich and flavorful homemade stock or broth.
The Best Thanksgiving Side Dishes
Of course I pair the best Thanksgiving turkey recipe with the best side dishes!! Here are our tried and true favorites.
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Thanksgiving Turkey
This is the best Thanksgiving turkey recipe with crisp golden brown skin and juicy and tender meat.
Prep Time 20 minutesminutes
Cook Time 3 hourshours
Rest Time 40 minutesminutes
Total Time 4 hourshours
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Remove the thawed turkey from the fridge 45 to 60 minutes before roasting.
Preheat the oven to 350°F.
Peel each onion and cut into 1-inch wedges.
In a small bowl, combine butter, poultry seasoning, salt, and pepper and mix well. Set aside.
Remove the giblets and neck from inside the turkey cavity (not all turkeys have this) and set aside.
Loosely fill the cavity of the turkey with half of the onion and a handful of herbs if using.
Crisscross the legs and tie them together with kitchen string or tuck under the flap of skin at the tail if your turkey has one to hold them in place. Twist the tips of the wings under the turkey.
Pat the skin of the turkey dry with paper towels and rub with the butter mixture.
Add a rack to a large rimmed roasting pan (optional). Halve the carrots and celery (or keep whole if you aren’t using a rack). Add them and the rest of the onion to the bottom of the pan along with the turkey neck and giblets. Add the broth to the pan.
Place the turkey on the rack, breast side up.
Place the roasting pan in the oven and immediately reduce the heat to 325°F. Roast the turkey uncovered for about 14 to 16 minutes per pound or until the turkey reaches 158 to 160°F in the thickest part of the thigh *see cooking times below. If the skin on the breast starts to brown too much, loosely tent a piece of foil overtop.
Remove the turkey from the oven and transfer it to a rimmed baking sheet or a platter. Loosely tent it with aluminum foil and let it rest for 20 to 30 minutes before carving.
Make gravy from the drippings while the turkey rests if desired.
Prep Tips: – You can find thawing times here. – A larger turkey may need extra butter/seasoning. – If you do not have a rack, the turkey can be cooked directly on the vegetables. – For even cooking, I recommend cooking the stuffing on the side. – Fresh herbs can include parsley, thyme, rosemary and/or sage. Cooking Temperature Place a thermometer in the thickest part of the thigh, ensuring it doesn’t touch the bone. The turkey should reach 165°F—remove it from the oven at 158 to 160°F as it will continue to rise in temperature as it rests. Cooking Times (approximate)
8 to 12 pounds Unstuffed: 2 ¾ to 3 hours, Stuffed: 3 to 3 ½ hours
12 to 14 pounds Unstuffed: 3 to 3 ¾ hours, Stuffed: 3 ½ to 4 hours
14 to 18 pounds Unstuffed: 3 ¾ to 4 ¼ hours, Stuffed: 4 to 4 ¼ hours
18 to 20 poundUnstuffed: 4 ¼ to 4 ½ hours, Stuffed: 4 ¼ to 4 ¾ hours
20 to 24 pounds Unstuffed: 4 ½ to 5 hours, Stuffed: 4 ¾ to 5 ¼ hours
Chicken and dumpling soup is a wholesome and heartwarming hug in a bowl.
This one-pot chicken dumpling soup has tender chunks of chicken and veggies cooked in a seasoned broth with fluffy dumplings for a cozy meal that’s on the table in minutes.
This homemade recipe is a cozy soup with drop dumplings.
It’s easy to make and tastes like it’s been simmering for hours.
Make a double batch and enjoy all week for easy dinners and lunches as the flavors will continue to blend.
Chicken: I use boneless chicken thighs since they stay nice and juicy. You can replace them with chicken breasts or rotisserie chicken. If using cooked chicken, add it to the soup just before adding the dumplings.
Vegetables: Onions, carrots, and celery are known as ‘mirepoix’ in a professional kitchen and create a savory base for soups, stews, and sauces, including this dumpling soup.
Broth: Chicken broth is seasoned with homey flavors and herbs and thickened with a bit of flour.
Dumplings: These easy dumplings come together in minutes and are easy to make with basic ingredients. Feel free to add herbs or cheddar to change them up.
Variations
Wide egg noodles, rice, diced potatoes, bowtie pasta, or frozen tortellini are great alternatives to dumplings and can be added in Step 3.
A frozen bag of mixed veggies saves tons of prep time and can be tossed in you don’t even have to thaw it first!
Make an extra creamy soup by using canned cream of chicken, celery, or mushroom soup if desired.
How to Make Chicken Dumpling Soup
Brown the chicken according to the recipe below.
Soften the onion, add the remaining ingredients, and simmer.
Once the veggies are tender, drop bits of dumpling dough into the simmering soup and cook until cooked through.
Stir in peas, and enjoy!
Holly’s Tips
For a thicker soup, make a slurry, with a 1:1 ratio of cold water and cornstarch. Add to the simmering soup until it reaches the desired thickness.
To keep the dumpling dough from sticking to the spoon, dip the spoon into the boiling soup before scooping the dough.
Storing Chicken Dumpling Soup
Keep leftover chicken and dumpling soup in an airtight container in the refrigerator for up to 4 days. Store the dumplings separately.
Freeze chicken soup and dumplings separately in freezer bags for up to one month. Dumplings should be tossed in a little flour so they don’t stick together as they freeze.
Cozy Chicken Soups and Stews
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Chicken Dumpling Soup
Chicken dumpling soup is a savory and hearty dish made with juicy chicken thighs and plenty of vegetables.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
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In a large pot or Dutch oven, brown the chicken in 1 tablespoon olive oil over medium-high heat—it doesn’t have to be cooked through. Transfer to a bowl and set aside.
Add the butter and onion to the pot and cook for about 3 minutes or until slightly softened. Stir in 3 tablespoons of flour, poultry seasoning, thyme, and ¼ teaspoon each salt & pepper. Cook while stirring for 2 minutes.
Gradually add the broth to the pot, stirring until smooth after each addition. Add the chicken with any juices, carrots, and celery. Bring to a boil, reduce heat and simmer covered for 12 minutes.
Meanwhile, to make the dumplings, in a medium bowl, whisk flour, baking powder, and salt. Use a fork to mix in the cold butter until small crumbs form. Add the milk and combine with a spoon.
Remove the lid from the soup. Stir in peas if using. Scoop small spoonfuls of dough on top of the soup to form 16 dumplings. Cover and cook for an additional 4 to 7 minutes or until the dumplings are cooked through.
Garnish with parsley if desired.
To thicken further, combine 1 tablespoon of cornstarch with 1 tablespoon of broth. Whisk to combine. Transfer the dumplings to a bowl with a slotted spoon and whisk the cornstarch mixture into the simmering soup until thickened.
This creamy chicken noodle soup recipe is comforting goodness in every bowl!
Chicken, fresh veggies, and tender noodles are cooked in a savory creamy broth that goes from the stove top to the tabletop in minutes!
Homemade creamy chicken noodle soup is a creamy classic cure-all for the sniffles or the cold-weather blues.
This easy recipe uses basic ingredients and just one pot.
Budget-friendlysoups are perfect for tossing in leftover chicken and veggies.
Creamy Chicken Noodle Soup
Chicken: Use up leftover chicken, rotisserie chicken, or start from scratch and simmer a whole chicken for both the meat and the broth.
Vegetables: Onions, carrots, and celery add flavor to this base of a classic chicken noodle soup, but you can make this soup with any assortment of fresh, frozen, or canned vegetables.
Noodles: I love linguine or egg noodles in chicken noodle soup, but any variety of pasta will work just fine.
Broth: The base of this creamy chicken soup is chicken broth and heavy cream. If using light cream, the broth can be thickened with an additional mixture of equal parts cornstarch and water. Drizzle the mixture into the boiling soup a little bit at a time until thickened.
How to Make Creamy Chicken Noodle Soup
This creamy chicken noodle soup recipe is comforting goodness in every bowl.
Sauté vegetables in butter until softened. Add broth and seasonings (recipe below).
Whisk cream and cornstarch and add to soup with chicken.
Stir in cooked pasta and serve.
Try your hand at homemade egg noodles; they’re both easy to make and delicious with simple ingredients you likely have on hand!
PRO TIP: Cook the pasta on the side and add to each bowl with soup before serving. This keeps the pasta from getting mushy, especially if you plan on enjoying it all week long.
Storing Leftover Soup
Keep leftover creamy chicken noodle soup in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Freeze chilled soup without pasta in zippered bags for up to 3 months. Thaw in the refrigerator before reheating with fresh pasta. Add cornstarch to thicken if necessary.
More Creamy Soups to Try
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Creamy Chicken Noodle Soup
This chicken noodle soup has a rich hearty broth and lots of chicken and fresh vegetables.
Prep Time 20 minutesminutes
Cook Time 18 minutesminutes
Total Time 38 minutesminutes
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In a large soup pot or Dutch oven, melt the butter over medium heat. Add onion, carrots, and celery and cook for 3 to 4 minutes or until the onion is softened.
Add broth, poultry seasoning, and bay leaf and cover. Simmer 10 minutes.
While the soup is simmering, cook pasta al dente according to package directions. Drain well.
In a small bowl, whisk cream and corn starch. Add to the soup along with chicken and let simmer 5 minutes more.
Remove bay leaf, stir in pasta, season with salt and pepper to taste.
If extra vegetables are being added, increase the amount of chicken broth to avoid overcrowding the pot.
To use raw chicken: Increase the broth by 2 cups and add two chicken breasts (about 7oz each) in step 2. Simmer the uncooked boneless chicken for 18 to 20 minutes and 30 minutes if bone-in. Remove chicken, shred or chop and add back to the pot.
Keep cooked pasta on the side if you plan to keep leftovers. Then add as you reheat.
For a thicker soup, stir in some potato flakes or extra corn starch in Step 4.
If time permits, make a rich homemade stock with a rotisserie chicken. Remove all the meat and set aside. Then simmer the bones for at least 2-3 hours on the stove top, or all day in a Crock Pot or slow cooker on low.
Chicken gnocchi soup is creamy, cozy, and easy to make!
This soup is one of my favorites because it’s got a rich flavor and is fully loaded with chicken, gnocchi, and fresh veggies.
It’s hearty since it’s packed with chicken, gnocchi, and vegetables.
It’s absolutely delicious—and cooking the chicken right in the broth means more flavor and easier prep.
This soup is versatile; add in your own favorite veggies and leftover chicken, or swap the gnocchi for pasta.
This recipe is budget friendly and can be stretched to feed a crowd with extra veggies or gnocchi.
What You’ll Need For Chicken Gnocchi Soup
Chicken: I use boneless, skinless breasts in this recipe, but chicken thighs will work just fine, too. If using leftover chicken or rotisserie chicken, add it in step 5 to heat through.
Gnocchi: I use shelf-stable gnocchi in this recipe but frozen can be used as well. If you don’t have gnocchi, use tortellini, ravioli, or a medium-shaped pasta. Depending on the shape of the pasta, you may need to adjust the cooking time slightly.
Vegetables: Fresh carrots, celery, spinach, and savory Italian seasonings add flavor and extra nutrients to chicken gnocchi soup. You can also add your own favorite veggies like green peas or sliced mushrooms.
Broth: Use a box of prepared chicken broth (or homemade) with cream to keep the broth creamy without being too heavy.
How to Make Chicken Gnocchi Soup
Soften the onion in oil in a Dutch oven (recipe below). Add broth, raw chicken breasts, vegetables, and seasonings and simmer.
Add the gnocchi and let it simmer until tender.
Shred the chicken and thicken the soup before serving.
Storing Soup
Chicken gnocchi soup can be stored in the refrigerator. The gnocchi may soak up some of the broth so thin it with a little bit of water or broth if needed.
Freeze portions in zippered bags for up to 2 months. Gnocchi will be less firm once thawed but will still taste great.
More Easy Chicken Soups
From chicken noodle to this Olive Garden copycat chicken gnocchi soup, these recipes are cozy, comforting, and easy to make!
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Chicken Gnocchi Soup
Chicken gnocchi soup has a creamy and flavorful broth filled with vegetables, tender chicken and soft gnocchi.
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
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In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened.
Add broth, chicken breasts, carrots, celery, Italian seasoning, & bay leaf. Bring to a boil, reduce heat to a simmer, and cook 20 minutes or until chicken is cooked through.
Remove chicken and shred (or chop). Set aside.
Meanwhile, bring the broth back to a simmer and add gnocchi. Simmer 10 minutes.
Stir in cream, shredded chicken, and spinach. Simmer 3-4 minutes or until spinach is wilted.
Combine cornstarch with 3 tablespoons water. Stir into the simmering broth a little at a time to reach desired consistency. You may not use all of the cornstarch.
Discard bay leaf. Taste, season with salt and pepper, and serve immediately.
To save time, while the onion and garlic is cooking chop the carrots and celery. Raw chicken helps to flavor the broth. Bone-in chicken (skinless) can be used and will need about 10 minutes extra cook time. If using cooked chicken, it can be added at the end with the spinach to heat through. If using homemade gnocchi, it can be a bit more delicate. Cook it separately and add it to each bowl when serving. If you’d like a thicker soup, increase the cornstarch. Leftovers will keep in an airtight container in the refrigerator for 3-4 days, and in the freezer for 2 months.
This easy corn chowder recipe tastes like it’s been simmering all day, but it’s ready in minutes!
Sweet corn and smoky bacon are simmered in a rich and creamy broth with tender potatoes, onions, and celery for a comforting and cozy chowder.
It combines fresh (or frozen) corn with staple ingredients for a delicious chowder.
Corn chowder is comforting and wholesome for a quick meal anytime.
This versatile recipe is perfect for tossing in leftover chicken or veggies from the fridge.
Double up the recipe, it reheats well for quick meals.
Ingredients for Corn Chowder
Corn: Fresh, canned, or frozen corn can be used and makes this chowder sweet and flavorful along with the celery. If using frozen, add a few minutes to the cooking time.
Potatoes: Potatoes make this chowder thick, creamy, cozy, and filling.
Bacon: Bacon adds a smoky flavor and a little crispy crunch.
Broth: Buy or make your own chicken broth. Broth combined with the milk and cream add a velvety consistency with savory flavor.
Variations
To make a seafood chowder add shrimp or crab, a dash of homemade Old Bay seasoning, and a little Tabasco.
Sweet potatoes add healthy fiber and nutrients, but you can also use a can of drained and rinsed cannellini beans if desired.
Diced ham or slices of summer sausage are great options in place of bacon.
How to Make Corn Chowder
Fry bacon until crisp, remove, and drain. Saute onion and celery until tender.
Simmer potato, seasonings, and broth. Stir in corn, milk, and cream and simmer until thickened.
Blend some of the soup and return it to the pot. Garnish (recipe below) and serve.
Serving Suggestions
Storing Leftover Corn Chowder
Keep leftover corn chowder in a covered container in the refrigerator for up to 3 days. Reheat portions on the stovetop or in the microwave.
To make in advance and freeze, prepare the recipe as indicated, but omit the dairy. Defrost in the refrigerator and reheat on the stovetop. Once the chowder is simmering, stir in the milk and cream.
So Many Savory Soups
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Corn Chowder Recipe
This creamy corn chowder recipe combines crispy bacon, tender potatoes, and sweet corn in a rich, flavorful broth, perfect for a comforting and hearty meal.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
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In a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.
In a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.
Add potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.
Add corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn.
Whisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard.
Remove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup.
Remove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.
Store leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.
Chicken and Wild Rice Soup is a cozy, one-pot comfort dish with a slow-simmered flavor.
Tender chunks of chicken and wild rice are simmered in a rich and creamy soup loaded with tender veggies.
Creamy Chicken and Wild Rice Soup is cozy, delicious, and will satisfy the heartiest appetites.
It’s easy to make in just one pot.
Wild rice and chicken soup is a heartier version of chicken noodle soup but is just as welcome on rainy days and sick days.
What You’ll Need For Chicken Wild Rice Soup
Chicken: I use rotisserie chicken or leftovers. You can also chop chicken breast, lightly brown it in olive oil, and let it simmer in the soup for the last 15 minutes of cooking time.
Wild Rice Blend: This recipe uses a wild rice blend—select a blend that says it simmers for 40 to 45 minutes, such as Lundberg Wild Rice Blend. If using a blend that is ready in 15 to 20 minutes, reduce the broth by ½ cup and simmer the rice and vegetables for 15 minutes before adding the chicken and cream.
Vegetables: I add carrots, celery, onions, and mushrooms for lots of flavor.
Variations: This chicken wild rice soup recipe is perfect for tossing leftover rice or veggies from the fridge. desired.
How to Make Chicken Wild Rice Soup
Chicken wild rice soup is a cozy comfort dish you can cook and serve from one pot.
Soften veggies: In a Dutch oven or large pot, soften the vegetables. Add flour and cook (recipe below).
Simmer rice: Add broth, wild rice, bouillon, thyme, and pepper and simmer until tender.
Add chicken: Stir in corn, chicken, cream, and parsley, and simmer just long enough to blend the flavors. Season to taste before serving.
Storing Leftovers
The rice can soak up some of the broth as the soup rests. If it becomes too thick, add broth, water, or cream when reheating.
Keep leftover chicken wild rice soup in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 4 months. Thaw in the fridge overnight.
More Chicken Soups To Love
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Chicken Wild Rice Soup
Chicken Wild Rice Soup is packed with tender chicken, flavorful mushrooms, and a hearty mix of vegetables combined with a wild rice blend.
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
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In a large Dutch oven, heat olive oil over medium heat. Add mushrooms and stir to coat with oil. Cook undisturbed until they begin to brown, about 7 or 8 minutes, set aside.
To the same pot, add butter, onion, carrots, celery, and garlic. Cook until onions are softened. Add cooked mushrooms & flour and cook 1 minute, stirring constantly.
Add broth, wild rice, bouillon, thyme, and pepper, and bring to a boil.
Cover and reduce heat to a gentle simmer, cooking until the rice is just tender, about 30-35 minutes.
Add corn, diced chicken, cream and parsley and simmer gently to blend flavors, 10-15 minutes.
Taste and season with additional salt or pepper if desired.
*Important Note For Rice Blend: This recipe uses a wild rice blend—select a blend that says it simmers for 40 to 45 minutes, such as Lundberg Wild Rice Blend. If using a blend that is ready in 15 to 20 minutes, reduce the broth by ½ cup and simmer the rice and vegetables for 15 minutes before adding the chicken and cream.Vegetables – As with most soup recipes, sauté the aromatic veggies before adding them to the pot. It mellows them out and brings out the sweetness in all of the veggies.Cream- Milk or half and a half can be substituted for heavy cream in this recipe (and will result in a lighter soup). Go for the cream if you don’t have any dietary restrictions!Thickness- This recipe can be a little bit thick, depending on the brand of rice. If needed adjust the consistency with chicken broth or milk if needed.Leftovers: The rice can soak up some of the broth as the soup rests. If it becomes too thick, add broth, water, or cream when reheating. Refrigerate for up to 4 days or freeze for up to 4 months.
This tomato bisque recipe is a delicious soup with lots of tomato flavor.
In this simple soup, canned crushed tomatoes are transformed into a creamy silky soup to make the perfect first course or light main dish.
The addition of cream to this easy recipe makes it luxuriously creamy.
Using canned crushed tomatoes gives this soup a fresh tomato flavor.
Rice is added to bisque to thicken it and add body; using instant rice makes it quick and easy.
Got Fresh Tomatoes?
If you’re looking for a tomato soup using fresh tomatoes, I recommend my homemade tomato soup—fresh and delicious.
Ingredients for Tomato Bisque
Tomatoes: Choose a good quality brand of canned crushed tomatoes.
Vegetables: Sweet veggies like onions, celery, and carrots balance the acidic tomatoes and make the soup creamy. Other cooked veggies you can add are red bell peppers, spinach, zucchini, or sweet potatoes.
Base: I prefer the flavor of chicken broth over vegetable broth in this recipe however, if you’d like to keep it vegetarian, you can use veggie broth. Heavy cream adds richness.
Rice: Optional, but adds body to the bisque. Feel free to omit entirely or use chopped-up pieces of leftover bread if desired.
Variations
Add mini meatballs, macaroni, shells, or ditalini pasta to the recipe once blended.
Homemade croutons, chopped fresh basil, thyme, parsley, and parmesan cheese are excellent garnishes on top of tomato bisque.
How to Make Tomato Bisque
This tomato bisque soup recipe is the perfect comfort food.
Saute veggies (recipe below).
Add remaining ingredients (except cream) and simmer.
Blend the soup, add cream, and simmer.
Season and garnish before serving.
To blend the ingredients, use an immersion blender. A regular blender can also be used, but the soup will be hot. Remember to vent the lid.
Storing Tomato Bisque
Leftover tomato soup can be kept in an airtight container in the refrigerator for up to 4 days. Reheat on the stove with a little cream if needed. Creamy tomato bisque can be frozen in zippered bags once it’s chilled. Freeze the bags flat on a baking sheet in the freezer and then store them upright to save freezer space. Thaw the bisque overnight in the refrigerator and reheat it on the stove.
Tomato Soup + Grilled Cheese = ❤️
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Tomato Bisque
Tomato bisque is a creamy, rich soup bursting with sweet and tangy flavors of tomatoes.
Prep Time 10 minutesminutes
Cook Time 26 minutesminutes
Total Time 36 minutesminutes
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In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrot, and garlic and cook until tender, about 6 to 7 minutes.
Stir in the broth, crushed tomatoes, rice, dried basil, salt, oregano, and pepper. Bring to a boil over medium-high heat, then reduce to a low simmer. Cook uncovered until the rice and vegetables are tender, about 20 to 25 minutes.
Use an immersion blender or hand blender to blend the soup until smooth. Stir in the cream and simmer for 3 minutes more. Taste and season with additional salt, pepper, and a pinch of sugar if needed.
Garnish with fresh herbs if desired.
For a thinner soup, add additional broth. For a thicker soup, cook uncovered for longer until thickened. To replace instant rice use ¼ cup of white rice and simmer for 30 to 35 minutes or until tender.
If you don’t have an immersion blender, the soup can be blended in a regular blender in batches. When using a regular blender, be sure not to seal the lid or the steam can build up causing it to burst open. Leave the lid open just enough to allow steam to escape.
This recipe makes about 8 cups of soup. Leftovers will keep in the refrigerator for 4 days.
Vegetables: I use lots of veggies that add both nutrition and flavor. Celery, onions, carrots, and peas are the basics, but feel free to add what you love or have on hand. Frozen vegetables can be used in place.
Noodles: This recipe uses egg noodles for the perfect texture. Other types of pasta can be used as well, be sure to check the notes because the amount will vary slightly.
Sauce: The creamy sauce is both easy and delicious. Chicken broth adds flavor, and milk and cream cheese add a creamy texture.
Topping: Panko and cheddar cheese are what you need for a perfectly browned topping that stays extra crispy even as leftovers.
Variations
Broccoli, cauliflower, sliced mushrooms, or a bag of mixed veggies will add color and flavor to the chicken noodle casserole.
You can also make a homemade breadcrumb topping or use crushed saltines or Ritz crackers.
How to Make Chicken Noodle Casserole
Chicken and noodle casserole is the ultimate cozy, cold-weather casserole that everyone wants to come home to.
Soften veggies: Cook the veggies until tender. Add flour and seasonings.
Make sauce: Whisk in the milk and broth and cook until thickened. Stir in cheese.
Combine: Combine cooked noodles, vegetables, and chicken. Spread into a prepared casserole dish.
Bake: Add the buttery Panko topping and bake (recipe below) until browned and bubbly.
Storing Chicken Noodle Casserole
Keep leftover chicken noodle casserole in a covered container in the refrigerator for up to 4 days and reheat portions in the microwave.
Freeze portions in freezer-safe containers for up to one month and thaw overnight in the refrigerator.
Freeze a fully baked casserole by lining the casserole dish with foil before baking and allowing it to fully cool before freezing. Once frozen, lift the casserole out of the dish and wrap it tightly with foil and then plastic wrap for up to 6 months.
More Comforting Casseroles
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Chicken Noodle Casserole
A comforting casserole with noodles, chicken, and veggies in a creamy and cheesy sauce.
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
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Preheat the oven to 350°F. Grease a 9×13 baking dish and set aside. Fill a large pot with water and bring to a boil.
In a medium saucepan, add 2 tablespoons butter and melt over medium heat. Stir in onion, celery, and carrot, cooking until softened, about 5 minutes.
Add flour, garlic powder, poultry seasoning, salt, thyme, and pepper, and cook for an additional 2 minutes.
Gradually add broth and milk, whisking after each addition until smooth. Cook over medium heat until bubbly and thickened.
Remove from the heat and stir in cream cheese and cheddar cheese until melted and smooth.
Cook the egg noodles 1 minute less than directed on the package. Drain well. Combine chicken, noodles, peas, and sauce. Transfer the mixture to the prepared baking dish.
Combine topping ingredients and sprinkle over noodles.
Bake for 25 to 30 minutes or until heated through and golden on top.
If using medium pasta shapes such as penne, bow ties (farfalle), or rotini, reduce the amount to 12 oz. Carrots, celery, and onions can be replaced with 1 teaspoon onion powder and 2 cups of frozen mixed vegetables, thawed. Leftovers can be refrigerated for up to 4 days.
Stewed tomatoes are a great way to use up summer’s tomato bounty.
Fresh from the garden or farmer’s market, ripe tomatoes are simmered with celery, onions, green peppers, and a handful of aromatic herbs.
This recipe makes a thick and savory sauce with fresh tomatoes.
It can be used to replace canned stewed tomatoes.
You’ll need only a handful of ingredients, and it’s easy to double and freeze for the fall and winter months.
Ingredients for Stewed Tomatoes
Tomatoes: While any tomatoes can be stewed, we prefer Roma and Plum tomatoes because they have fewer seeds and more flesh.
Veggies: Celery, bell pepper, and onion add sweetness to balance the acidic flavor of the tomatoes. They are optional but preferred.
Variations
Garlic and basil, oregano, rosemary, thyme, and even a little cayenne peppers will all add depth of flavor to stewed tomatoes. As the tomato mixture simmers the flavors will meld together.
How to Make Stewed Tomatoes
Peel the tomatoes (recipe below) and cut into chunks.
Saute celery, bell pepper, and onion in oil until tender. Add diced tomatoes and the remaining ingredients.
Cover and simmer stewed tomatoes on low until tender. Season as desired.
Ways to Use Stewed Tomatoes
Turn ordinary pasta dishes, meat sauce, and casseroles into flavorful masterpieces. Make a rich and savory meat sauce using ground beef and serve over pasta, or make marinara for cheesy chicken parmesan, or use stewed tomatoes as a tomato sauce base for a hearty chili or soup.
Storing Stewed Tomatoes
Store stewed tomatoes in an airtight container in the refrigerator for up to 4 days and freeze portions in zippered bags for up to two months. Reheat from fresh or frozen on low heat on the stovetop.
More Tomato Recipes
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Stewed Tomatoes
Homemade stewed tomatoes make for a rich and savory sauce.
Prep Time 15 minutesminutes
Cook Time 58 minutesminutes
Total Time 1 hourhour13 minutesminutes
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Prepare a large bowl of ice water. Bring a medium saucepan of water to a boil. Cut a small ‘X’ in the bottom of the tomatoes and drop them into the boiling water, let cook 30 seconds. With a slotted spoon, transfer the tomatoes to the ice water to cool.
Once cool, peel the skins off the tomatoes and discard. Core the tomatoes and cut into chunks.
In a medium saucepan, heat the olive oil over medium heat. Add the celery, bell pepper, onion, and garlic. Cook for 3 minutes or until the onion is tender. Add the tomatoes, basil, salt, and sugar.
Cover and reduce the heat to low. Let the tomatoes stew until tender, stirring occasionally, about 35 minutes.
Taste and season with additional salt if desired.
Tomatoes can vary in acidity. Add more or less sugar as needed. Leftovers will keep in the refrigerator for 4 days, and in the freezer for 2 months.
This creamy seafood salad recipe is light, bright, and perfect for summer entertaining.
Shrimp, imitation crab, and crunchy celery are tossed in a creamy mayo dressing with Old Bay, lemon juice, and a few splashes of hot sauce.
It is light and refreshing. Perfect for summer entertaining.
The bite-sized pieces of shrimp in this recipe are tender and flavorful.
While the firm crab meat adds a little sweetness.
The zesty, creamy, and seasoned dressing accentuates the seafood and the crunch of the vegetables.
Sprinkled with a little dill makes this look so professional and appealing.
Ingredients for Seafood Salad
I use shrimp and imitation crab in this recipe, but you can use any combination of seafood you’d like.
Shrimp:Use cooked medium shrimp that is peeled and chilled. If you have raw shrimp, cook just until pink and opaque, and then chill before using.
Crab: I use imitation crab meat in this salad because it’s budget-friendly and easy to find. I cut it into bite-sized pieces.
Celery: Celery adds a nice crunch and freshness to the dish.
Green Onion: Finely diced green onion adds flavor without overpowering the seafood.
Dressing: The base of this dressing is mayonnaise. Fresh lemon juice and fresh dill add a bright flavor, while Old Bay seasoning enhances the flavor of the seafood.
Variations
Chopped hardboiled eggs add texture, crunch, and color to seafood salad.
Green onion can be replaced with 1 tablespoon of finely minced red onion.
Add other fresh herbs like parsley or cilantro.
Additional veggies can be added—try red bell pepper, tomato, or diced cucumber.
How to Make Seafood Salad
Chop the shrimp and tear the imitation crabmeat into bite-sized pieces.
In a medium bowl, whisk the dressing ingredients (recipe below).
Gently toss in seafood, celery, and green onion until coated.
Serving Suggestions
Serve this salad with crackers or crostini.
It can be spooned onto a croissant and served as a seafood salad sandwich.
Spoon it over a bed of greens.
For the best shrimp and crab salad, cut the ingredients bite-sized pieces so a little bit of everything gets on every forkful.
Make ahead so the salad stays extra cold, and stir thoroughly before serving.
Keep leftover seafood salad in a covered container in the refrigerator for up to 3 days.
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Seafood Salad
This seafood salad is packed with protein, and combines the meatiness of crab and shrimp and a zesty creamy dressing.
Prep Time 20 minutesminutes
Cook Time 0 minutesminutes
Total Time 20 minutesminutes
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Roughly chop the shrimp. Tear the crab into bite-size pieces.
In a medium bowl, combine mayonnaise, lemon juice, dill, Old Bay seasoning, and hot sauce.
Add the shrimp, crab, celery, and green onion. Toss to combine.
Season with salt and black pepper to taste. Garnish with additional dill if desired.
Serve with crackers, over lettuce, or serve sandwich style. Leftovers will keep and airtight container in the refrigerator for 3 days.
Make an easy, protein packed summer dish with this tuna macaroni salad recipe.
Make this macaroni salad with tuna, two kinds of pickles, celery, onions, elbow macaroni and a creamy Dijon dill dressing.
We have partnered with Chicken of the Sea to bring you this recipe.
This recipe turns a traditional macaroni salad from a side into a protein-packed lunch.
The dressing provides the perfect balance of sweet and tangy flavors.
This recipe packs lots of fresh, crunchy, dilly flavor.
It’s delicious and nutritious as an entree salad.
Ingredients for Tuna Macaroni Salad
Tuna:You can use either light or solid white tuna. Light tuna has smaller, flakier pieces, while solid white albacore has larger chunks and a milder flavor. Always choose tuna packed in water and drain it well.
Pasta:I love this with macaroni noodles but you can use other small sized pasta shapes that have ridges or are tubular so the dressing can cling to it. Try shells, ditalini, or mini penne.
Dressing: Mayonnaise and sour cream create the base for this recipe. You can replace sour cream with plain Greek yogurt if you’d like. Dijon and pickle juice add flavor, you can replace the pickle juice with fresh lemon juice if you’d like.
Pickles: I love a combination of both sweet and dill pickles in this recipe, but you can use just one or the other.
Celery & Onion: Crisp celery, white or red onion, and bell peppers add texture, crunch, and flavor. For a milder onion flavor, try thinly sliced green onion.
Variations
Light mayo and reduced fat products do work in this recipe but the dressing won’t be as thick.
Whole wheat, gluten-free, or plant-based pasta choices will work equally well in this recipe.
Sliced radishes, chopped sundried tomatoes, peas, small diced cheddar cheese, chopped hard-boiled eggs, and bacon bits are great additions to a macaroni salad. Use sweet pickle relish or a dill pickle relish.
How to Make Tuna Macaroni Salad
Fresh and creamy tuna macaroni salad is an easy picnic and potluck favorite!
Cook elbows per package directions. Drain, rinse, and set aside.
In a small bowl, whisk dressing ingredients (recipe below).
Combine all ingredients in a large bowl and toss with dressing.
Refrigerate to chill for at least an hour before serving.
Garnish with sliced pickles or chopped fresh parsley or dill.
I’m absolutely obsessed with this chopper, it makes food prep so much faster and easier. In this recipe, it’s great for chopping onions, pickles, and bell peppers. I use it ALL of the time.
Storing Leftovers
You can make tuna macaroni salad up to a day ahead to allow the flavors to blend.
This macaroni salad can be refrigerated in an airtight container for up to 3 days.
Pasta salads do not thaw well, so freezing them is not recommended.
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Tuna Macaroni Salad
Tuna macaroni salad is a quick and creamy salad perfect as a side or meal!
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour35 minutesminutes
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In a large pot, cook pasta al dente according to package directions. Rinse under cold water to stop the pasta cooking and drain well.
In a small bowl, combine sour cream, mayonnaise, relish, pickle juice, dijon mustard, vinegar, sugar, salt and pepper. Mix well and set aside.
To a large bowl, add cold pasta, tuna, celery, sweet pickles, dill pickles, red pepper, onion and dill. Top with dressing and gently toss to combine.
Refrigerate at least 1 hour before serving.
Store leftovers in a covered container in the fridge for up to 3 days.
The secret to the best egg salad is to mash the yolks with mayo until completely smooth, and then fold in the whites. This gives it the best texture.
Cook, cool, and peel the eggs. Cut in half, remove the yolks, and chop the whites.
Mash the egg yolks with the mayonnaise, mustard, and salt and pepper to taste.
Add the chopped egg whites, green onion, celery, and chopped fresh dill and mix well.
Flavor Variations
Replace green onion with chives or finely chopped red onion.
Add finely chopped or grated dill pickles or some sweet pickle relish.
Substitute half of the mayonnaise with Greek yogurt.
Stir in fresh herbs like parsley, dill, or basil.
To Make Egg Salad Sandwiches
Serve it on rolls or bread as an egg salad sandwich, over lettuce for a salad, or tucked into a wrap!
For a fresh take, try making an avocado egg salad with mashed avocado! It’s a healthy twist on an American classic!
Storage
Leftover egg salad can be stored in the fridge for up to 4 days in an airtight container. If it begins to get watery and lose its bright color, it should be discarded.
More Easy Salad Sandwiches
For your next luncheon, serve this easy egg salad recipe with a platter of other easy favorites.
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4.98 from 814 votes↑ Click stars to rate now! Or to leave a comment, click here!
Best Egg Salad Recipe
Nothing is more picnic-perfect than a creamy egg salad recipe! This recipe makes perfect egg salad sandwiches!
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Cut the eggs in half. Remove yolks and finely chop the whites.
In a medium bowl, mash the egg yolks with mayonnaise, mustard, and a pinch of salt & pepper until smooth and creamy.
Add remaining ingredients and stir well.
Serve on bread or over lettuce.
To Hard Boil Eggs:
Place eggs in a saucepan on the stovetop and cover with water ½-inch above the eggs.
Bring to a rolling boil over high heat. Cover and remove from heat.
Let stand covered for 15-17 minutes (for large eggs).
Remove from hot water and place in a bowl of ice water for 5 minutes.
CrockPot Beef Stew is a favorite slow cooker meal.
This hearty slow cooker beef stew recipe cooks tender chunks of beef, carrots, and potatoes in rich brown gravy.
Ingredients for Crockpot Beef Stew
Beef – The best beef for beef stew is chuck steak or chuck roast. Chuck is a flavorful cut of beef from the shoulder and front end of the animal. If you don’t have chuck, stew meat works well in this recipe too.
Broth – Use regular beef broth or beef stock (not reduced sodium) for the best results. The broth or gravy in this recipe adds vegetable juice (like V8), rosemary, and thyme. Replace the vegetable juice wiht 2 tablespoons of tomato paste if desired.
Vegetables – This crockpot stew recipe uses carrots, potatoes, and celery. Any variety of potatoes can be used, red potatoes or Yukon golds do not require peeling. You can add extra vegetables like turnips or mushrooms if you’d like.
While it’s optional, red wine adds great flavor to this beef stew recipe. Replace one cup of beef broth with dry red wine, such as Cabernet Sauvignon or Merlot and use it to deglaze the pan you used for browning the meat.
How to Make Crockpot Beef Stew
I love a classic beef stew recipe, but the slow cooker makes it easy to prepare ahead of time and lets it cook while I’m going about my day.
Brown Beef: Toss the beef in the flour-garlic powder mixture to coat per the recipe below, and brown in batches. Don’t crowd the pan.
Soften Onion: Sauté the onion in the same pan. Use a bit of broth or red wine to help deglaze and add any brown bits to the crock pot.
Slow Cook: Add everything to the slow cooker (I use a 6qt crockpot) and cook until the beef is tender. Stir in peas before serving.
This is the best slow cooker beef stew recipe since it’s a set-it-and-forget-it meal. Cook it on high for 4-5 hours or on low for 8-9 until the meat is tender. If needed, you can leave it on warm for an additional hour or so.
How to Thicken Beef Stew in the Crock Pot?
I use a cornstarch slurry (equal parts cornstarch and water) and add it at the end. Allow it to cook for about 10 minutes after adding the slurry to remove any starchy flavor.
Can You Freeze Beef Stew?
Crock Pot Beef Stew freezes really well, so make plenty for those quick-fix meal nights. Leave about an inch of headspace for expansion in plastic containers, and the stew will keep for 4 months in the freezer.
Slow Delicious Beef Recipes
Chunks of chuck roast are delicous when cooked low and slow until fork tender. Here are a few other favorite recipes.
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Crock Pot Beef Stew
Crock Pot Beef Stew is loaded with tender chunks of beef, veggies, and potatoes in a rich and flavorful broth!
Prep Time 20 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours20 minutesminutes
In a medium bowl, combine flour, garlic powder, 1 teaspoon of salt & ½ teaspoon of black pepper. Toss the beef in the flour mixture.
Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add the beef and brown in batches, about 2 minutes per side. Place the beef in the bottom of a 6qt slow cooker.
Reduce the heat to medium and add 1 tablespoon of olive oil to the pan. Add the onion and cook until tender. Add the onion to the slow cooker.
Add 1 cup of beef broth (or red wine per the recipe notes below) to the pan and scrape up any brown bits with a spatula.
Add the broth to the slow cooker along with the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, thyme, and pepper.
Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.
Mix the cornstarch with 2 tablespoons of water. Stir into the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture). Stir in peas.
Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt & pepper to taste.
Browning: Brown the beef in small batches without overcrowding the pan. If the pan is too full, the beef will steam instead of browning. Browning the beef adds extra flavor to the stew. *Broth: 1 cup of red wine can be substituted for 1 cup of beef broth. If using red wine, add it to the pan after searing the beef to deglaze. Let it simmer in the pan for about 1 minute before adding it to the slow cooker. Peas/Beans: If you add fresh green beans in place of peas, they will need about 45 minutes to cook. Frozen peas just need to be heated through, they can be added during the last 10 minutes of cooking. Potatoes: Any variety of potato can be used in this recipe. Red potatoes, Yukon golds, or baby potatoes do not require peeling and hold their shape better. Baking or Russet potatoes should be peeled. Leftovers: Leftover beef stew can be stored in an airtight container in the refrigerator for up to 4 days. Freeze for up to 4 months – thaw overnight in the fridge, and reheat on the stove-top.
A bowl of this easy Chicken and Rice Soup recipe is perfect for chilly days!
This soup is loaded with chicken, vegetables and brown rice, simmered in broth and finished with a touch of creaminess.
Homemade Chicken Rice Soup has great flavor and is easy to meal prep for a busy week!
Chicken and Rice Soup Ingredients
This easy chicken and rice soup is packed with goodness, fresh, and flavorful. It’s a meal that the entire family will agree on. Made in just one pot,it’s as easy as it is delicious!
Veggies: Onion, carrot, and celery are the base of this soup and add lots of flavor.
Seasonings: This is a simple soup recipe with parsley, thyme, salt & pepper. Add other dried or fresh herbs or bay left to taste.
Chicken Broth: Low-sodium chicken broth is the base of this soup.
Chicken: This recipe uses chicken breasts – no need to cook ahead; they’ll simmer to perfection in the soup. Bone-in or boneless chicken thighs also work well in this recipe. If using cooked chicken or rotisserie chicken, add the chicken once the rice is cooked.
Rice: We love brown rice in this soup recipe, it adds great texture and a boost of fiber. You can swap it with other varieties of rice like white rice, basmati, or jasmine rice; adjust the cooking time as needed. If using cooked rice, it can be added about 5 minutes before serving.
Evaporated Milk: While it’s optional, a little bit of evaporated milk adds a creamy element without being too heavy. A bit of heavy cream can be added in place.
How To Make Chicken and Rice Soup
This creamy chicken and rice soup is so easy to make – no need to pre-cook the chicken.
In a pot or Dutch oven, sauté the carrot, onion, and celery until tender per the recipe below.
Add broth, uncooked chicken breasts, and rice, then simmer until the rice is tender.
Shred cooked chicken, stir back into the pot, and finish with evaporated milk for creaminess.
This homemade Chicken Rice Soup recipe is the ultimate comfort food and it’s perfect for meal prep as it freezes well.
To freeze leftovers, cool the soup to room temperature, then place it in a large freezer bag. Seal completely and lay flat to freeze in a thin layer. This will help the soup to thaw quickly when you need it for dinner!
To thaw, you can submerge the bag of chicken soup in lukewarm water until thawed, then reheat to the desired temperature in the microwave or on the stovetop.
More Soup Recipes You’ll Love
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Chicken Rice Soup
This Chicken Rice Soup is an easy, healthy soup recipe that’s perfect for chilly days! It’s loaded with vegetables and brown rice, simmered in chicken broth and finished with a touch of creaminess.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
Add garlic, parsley and thyme and cook 1 minute.
Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil over medium-high heat.
Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
Remove chicken from pot and shred. Add back to the pot with evaporated milk.
Course Beef, Dinner, Entree, Main Course
Cuisine American
