Beef – Chuck roast is my first choice as it is is very tender. If using stewing beef, you may need to add extra time before adding the vegetables.
Cabbage – Green cabbage is easy to find year-round and adds bulk to this soup
Broth – A beefy tomato broth gives beef cabbage soup its hearty flavor.
Vegetables—Any veggies work in this recipe! Toss in a frozen bag of peas, carrots, corn, and green beans.
Variations – Bulk up beef and cabbage soup by adding cooked egg noodles, white or brown rice, or quinoa.
Short on time? Use ground beef instead of chuck roast or toss in a bag of frozen meatballs in Step 4.
How to Make Beef and Cabbage Soup
Season and brown the beef according to the recipe below.
Saute the onion, celery, and carrot until tender. Add broth ingredients and simmer until the beef is fork-tender.
Stir in cabbage and potatoes and cook (per recipe below) until tender.
How to Store Leftover Soup
Keep leftover beef cabbage soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Freeze portions in zippered bags for up to 4 months and thaw overnight in the refrigerator before reheating.
Budget Friendly Soup
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Beef Cabbage Soup
Enjoy a bowl of cozy comfort with this beef cabbage soup!
Prep Time 20 minutesminutes
Cook Time 1 hourhour55 minutesminutes
Total Time 2 hourshours15 minutesminutes
Season the beef with salt and pepper and then toss with the flour.
In a large soup pot, heat the olive oil over medium heat. Add the beef in small batches and brown on each side, transfer to a bowl.
Add more oil if needed and add the onion, celery and carrot. Cook until the onion is tender. Add minced garlic and cook for 1 minute more.
Add in the browned beef, the broth, whole tomatoes, tomato paste, thyme leaves, oregano, Worcestershire sauce, and bay leaves. Bring to a boil over medium high heat, reduce to a low simmer and cover. Cook covered for 75 to 90 minutes or until the beef is fork tender.
Stir in the cabbage and potatoes and simmer covered for an additional 30 to 35 minutes or until tender.
Remove bay leaves. Taste and season with salt, pepper, and a pinch of sugar if needed.
Chuck roast is the most tender and will be tender in about 90 minutes. If using stewing beef, you may need to add an extra 30 minutes to the cooking time. The beef should be tender before adding the vegetables. Store leftover soup in a covered container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
Beef – Chuck roast is my first choice as it is is very tender. If using stewing beef, you may need to add extra time before adding the vegetables.
Cabbage – Green cabbage is easy to find year-round and adds bulk to this soup
Broth – A beefy tomato broth gives beef cabbage soup its hearty flavor.
Vegetables—Any veggies work in this recipe! Toss in a frozen bag of peas, carrots, corn, and green beans.
Variations – Bulk up beef and cabbage soup by adding cooked egg noodles, white or brown rice, or quinoa.
Short on time? Use ground beef instead of chuck roast or toss in a bag of frozen meatballs in Step 4.
How to Make Beef and Cabbage Soup
Season and brown the beef according to the recipe below.
Saute the onion, celery, and carrot until tender. Add broth ingredients and simmer until the beef is fork-tender.
Stir in cabbage and potatoes and cook (per recipe below) until tender.
How to Store Leftover Soup
Keep leftover beef cabbage soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Freeze portions in zippered bags for up to 4 months and thaw overnight in the refrigerator before reheating.
Budget Friendly Soup
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Beef Cabbage Soup
Enjoy a bowl of cozy comfort with this beef cabbage soup!
Prep Time 20 minutesminutes
Cook Time 1 hourhour55 minutesminutes
Total Time 2 hourshours15 minutesminutes
Season the beef with salt and pepper and then toss with the flour.
In a large soup pot, heat the olive oil over medium heat. Add the beef in small batches and brown on each side, transfer to a bowl.
Add more oil if needed and add the onion, celery and carrot. Cook until the onion is tender. Add minced garlic and cook for 1 minute more.
Add in the browned beef, the broth, whole tomatoes, tomato paste, thyme leaves, oregano, Worcestershire sauce, and bay leaves. Bring to a boil over medium high heat, reduce to a low simmer and cover. Cook covered for 75 to 90 minutes or until the beef is fork tender.
Stir in the cabbage and potatoes and simmer covered for an additional 30 to 35 minutes or until tender.
Remove bay leaves. Taste and season with salt, pepper, and a pinch of sugar if needed.
Chuck roast is the most tender and will be tender in about 90 minutes. If using stewing beef, you may need to add an extra 30 minutes to the cooking time. The beef should be tender before adding the vegetables. Store leftover soup in a covered container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
A classic tuna salad recipe is an easy lunch and can be made ahead of time for meals throughout the week.
This recipe combines flaky canned tuna with celery, onions, dill pickles, and mayonnaise. I sometimes sneak potato chips right into my sandwich… anyone else?!
Perfect for tuna salad sandwiches or creamy tuna melts with some coleslaw on the side! Whip up a salad or sandwiches or even scoop it into half an avocado for a fancy (and low carb) dish!
Ingredients for Tuna Salad
This tuna salad recipe is simple, but of course, you can jazz it up however you’d like!
Tuna – I prefer water-packed albacore tuna because it’s lighter but oil packed works just as well. Canned salmon works in this recipe too.
Dressing – This tuna salad has an easy mayonnaise-based dressing. Lemon juice and a bit of Dijon mustard are added for some tang.
Add-Ins – Diced celery, chopped dill pickles (or sweet relish if you prefer), and sliced green onion add flavor and crunch. The dill pickle can be replaced with sweet pickle relish.
Variations – Swap up the mix-ins with fresh herbs (like flat-leaf parsley or dill), diced red bell pepper or red onion, or even a chopped hard-boiled egg. Add a pinch of your favorite spice mix if you’d like!
How to Make Tuna Salad
Tuna salad is so easy and requires very little prep.
Drainflaked tuna and place it into a medium bowl. Use a fork to gently separate the pieces.
Add the mix-ins per the recipe below.
Gently fold in the mayo and seasonings, and enjoy!
I like to serve tuna salad sandwiches with lettuce and tomato on whole wheat bread or a darker loaf like rye. It’s also delicious on croissants like a shrimp salad!
Lighten It Up a Little
If you’d like to cut some of the calories, replace some of the mayonnaise with Greek yogurt. It will have a slightly more tangy flavor but still, just as tasty!
Serving Suggestions
We love how easy tuna is to add to recipes like tuna casseroles but did you know there are lots of great ways to repurpose tuna salad?
Cut the carbs and make it a lettuce wrap! Fill lettuce leaves with the mixture or even just top a bed of romaine lettuce.
Spoon it on a cracker with cheese or fill a wrap with tuna salad and fresh veggies.
How Long Does Tuna Salad Last?
If it doesn’t get eaten up first because it IS that good, tuna fish salad will keep in the fridge for up to 2 days. Because it has fish and mayonnaise in it, be careful to not leave it out on the counter for too long.
Make a tuna fish sandwich and put the tuna salad back in the fridge in an airtight container to keep it as fresh as possible!
More Light Lunches
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Easy Tuna Salad
This easy tuna salad recipe is a quick lunch time fix on a sandwich or bed of lettuce.
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Drain the tuna well.
In a medium bowl, combine drained tuna, mayonnaise, dill pickles or relish, celery, green onion, Dijon, and lemon juice. Gently toss them together. Taste and season with salt and pepper.
Use to top a salad, in sandwiches, or to add to pasta salads.
Tuna salad can be stored in the refrigerator in an airtight container for up to 2 days. Serve tuna salad as a sandwich, over lettuce, or as a wrap in a tortilla.
This Crock Pot Chicken Pot Pie Soup recipe is a new twist on a classic chicken pot pie recipe!
Cooked in a slow cooker, this pot pie soup recipe has all of the flavors you love in an easy creamy soup. Add biscuits or pie crust for dipping and dunking.
The Best Chicken Pot Pie Soup You’ll Ever Make
Set it and forget it! Let the Crock Pot do the work and you’ll have only one pot to clean!
It’s budget-friendly, add extra veggies to stretch it further.
Make ahead double up because this soup reheats well for future meals.
Ingredients for Chicken Pot Pie Soup
Chicken – I most often use chicken breasts, but thighs will work in this recipe as well. You can use bone in or boneless – just ensure they’re skinless.
Vegetables – Frozen peas and carrots or other frozen vegetables like corn or green beans make this recipe a cinch! If you have leftover cooked or roasted veggies, add them shortly before serving. Diced potatoes can be added along with the chicken if desired (cut them ½-inch).
Soup Base – Half and half or heavy whipping cream gives this recipe its thick and velvety texture that clings to the chicken and vegetables. Short on time? Use two cans of cream of chicken, celery, or mushroom soup.
Dippers – Use puff pastry or prepare pie crust and cut it into squares. I also like to serve this soup with canned or homemade biscuits.
Variations – Pick up the savory flavor by adding a pinch or two of poultry seasoning in Step 1. Feel free to add cooked rice or cooked egg noodles to make a hearty stew, if desired.
How to Make Crock Pot Chicken Pot Pie Soup
This chicken pot pie soup recipe is a new twist on the comforting classic!
Add onion, celery, chicken, and broth to a slow cooker.
Once cooked, shred the chicken and add it back to the slow cooker with cream and thawed peas/carrots. Cook until hot and thickened.
Meanwhile, bake biscuits or pie crust before serving.
Storing Leftover Soup
Keep leftover Crockpot chicken pot pie soup covered in the refrigerator for up to 4 days and keep pie crust crumbles in a zippered bag at room temperature.
Freeze in zippered bags and thaw in the refrigerator overnight. Reheat in the microwave with a little extra milk to loosen the soup.
Classics Turned into Soup
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Crock Pot Chicken Pot Pie Soup
Quick prep and ready when you walk in the door, this Crock Pot Chicken pot pie soup is perfect for busy weeknights!
Prep Time 20 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours20 minutesminutes
In a small skillet, cook the onion and butter over medium heat until slightly softened, about 5 minutes.
In the bottom of the slow cooker, layer the onions, celery, and garlic cloves. Place the chicken breasts on top of the vegetables and pour the stock over the chicken. Add bouillon, poultry seasoning, thyme, salt, and pepper.
Place the lid on the slow cooker and cook for 3 hours on high or 6 hours on low.
If using puff pastry or pie crust, preheat the oven to 375°F about 30 minutes before serving.
Remove the chicken from the slow cooker and shred it into bite-sized pieces with a fork. Return to the slow cooker. Stir in the peas and carrots.
In a small bowl, whisk the half and half and cornstarch. Pour the mixture into the slow cooker and stir to combine. Cook for an additional 20 minutes.
Meanwhile, if using puff pastry or pie crust, while the soup is still cooking, roll it out and cut into 2-inch squares. Brush with butter and sprinkle with salt. Place on a baking sheet and bake puff pastry for 13 to 17 minutes or pie crust for 10 to 12 minutes or until browned and golden.
Ladle the soup into bowls and top with baked pastry. Sprinkle with parsley and fresh thyme, if desired. Serve immediately.
Nutritional information does not include optional toppings. Leftovers can be stored in the fridge in a covered container for up to 3-4 days. Reheat in the oven or the microwave.Â
Of all the summer salads, a classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck!
Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!
Keep this chicken salad recipe on hand for last-minute sandwiches, or serve it over a bed of lettuce or with a side of pasta salad and corn on the cob!
Ingredients in Chicken Salad
Chicken:
Use leftover chicken from last night’s dinner or rotisserie chicken. Even leftover grilled chicken works well. Canned chicken can be used, but fresh is preferred.
Ensure the chicken is cooled and shred or chop it into bite-sized pieces.
Add-ins:
As this is a classic chicken salad recipe, I’ve kept the additions to a minimum. Celery for crunch, green onions for flavor.
Add a variety of nuts, veggies, or fruit for added flavor and texture. Try this chicken salad recipe with grapes, avocado, dried cranberries, pecans or almonds.
Dressing:
Mayonnaise and simple seasonings are the base of this recipe.
Change the flavor and replace some of the mayo for Greek yogurt, ranch dressing, or your add your favorite salad dressing.
Create an Avocado Chicken Salad by replacing some of the mayonnaise with mashed avocado.
How to Make Chicken Salad
Prepare this classic chicken salad recipe in just 15 minutes with only a few simple ingredients.
Chop cooked and cooled chicken and place into a large bowl with celery and onions.
Mix dressing ingredients (according to the recipe below) in a bowl. Toss with chicken.
Serve on rolls, bread or over a bead of lettuce.
This chicken salad sandwich recipe can be served on any bread. We love this on a baguette or rolls. Keep it low carb and serve in romaine lettuce as lettuce wraps or spoon over a tossed salad.
Got Leftovers?
Refrigerator: Store chicken salad in an airtight container in the fridge for up to 5 days. Give it a stir and refresh the flavor with a fresh herb or an extra dollop of Dijon mustard.
Freezer: Chicken salad doesn’t freeze well. To prep ahead, simply dice the chicken and freeze. When ready to make, combine it with the ingredients below for a quick lunch!
Must Try Sandwiches
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Classic Chicken Salad
A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Combine all ingredients in a small bowl and mix well.
This recipe for homemade vegetable beef soup is hearty with tender chunks of beef and all of our favorite veggies!
Jam-packed with flavor, this meal is slowly cooked on the stovetop until the beef is extra tender! It’s easy to make ahead and reheats and freezes beautifully.
Homemade & Hearty
We just love recipes where you can toss everything in the pot and let it simmer away!
This recipe is easy with tender beef.
There is some prep involved but most of the time is hands-off as the soup simmers.
This soup can be adapted to whatever veggies you have on hand.
This soup reheats and freezes well.
Ingredients for Vegetable Beef Soup
Meat – Just like a beef stew, chuck is our first choice because it is so tender. Use a chuck roast and cut it yourself. You can also use beef stew meat, skirt steak, or even brisket. If substituting ground beef, it won’t need to simmer for a long time to tenderize.
Vegetables – The vegetables in this soup let you eat the rainbow. If you’d like to use frozen vegetables, they can be added along with the corn and beans.
Seasonings– Onion and garlic, Italian seasoning, salt, & pepper keep this beef soup savory with a simple and hearty flavor. This recipe uses dry spices. If adding fresh herbs, stir them in with the beans and corn.
How to Make Vegetable Beef Soup
Brown beef in small batches and soften onion per the recipe below.
Add broth, tomatoes (with juices), & seasonings per the recipe below and simmer until the beef is tender.
Add vegetables and simmer until cooked.
We love to serve this hearty soup with crusty artisan bread for dunking or sopping up any sauce in the bottom of the bowl!
If you’d prefer, you can make this into a slow cooker vegetable beef soup or cook it in the Instant Pot. For the Instant Pot, follow the same cooking times as our beef stew recipe.
Tips for the BEST Soup
Browning adds flavor. Brown in small batches – if the pan is crowded, the beef will steam instead of brown.
When adding broth, scrape up any brown bits in the bottom for extra flavor.
Ensure the beef should is fork-tender before adding the veggies. If the beef is not tender, it likely needs more time, cover and cook it 20 minutes more and check it.
To thicken the broth a little bit, mix a tablespoon or so of cornstarch with an equal amount of water. Stir it into the simmering soup and let it cook for at least 1 minute.
More Beefy Soup Recipes
A hearty bowl of soup is the perfect belly warming meal and this vegetable beef soup recipe is just one of our favorites!
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Vegetable Beef Soup
Loaded with fresh veggies and tender beef, this hearty Vegetable Beef Soup is the perfect comfort food!
Prep Time 20 minutesminutes
Cook Time 1 hourhour20 minutesminutes
Total Time 1 hourhour40 minutesminutes
Author Holly Nilsson
Season beef with salt & pepper.
Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.
Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.
Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer covered for 45-65 minutes or until beef is fork-tender.
Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).
Season with salt & pepper to taste and serve.
Chuck is our first choice for tender beef but you also use beef stew meat. Some cuts may need to cook longer.
Brown the beef in small batches. Browning adds flavor. If the pan is crowded, the beef will steam instead of brown.
When adding liquid, scrape up the brown bits for more flavor in the soup.
The beef should be fork tender before adding the veggies. If the beef is not tender, it likely needs more time, cover and cook 20 minutes more and check it.
If substituting ground beef, it won’t need to simmer for a long time to tenderize.
This recipe uses dry spices, if adding fresh herbs, stir them in with the beans and corn.
If you’d like to use frozen vegetables, they can be added along with the corn and beans.
To thicken the broth a little bit mix a tablespoon or so of cornstarch with an equal amount of water. Stir into the simmering soup and let it cook at least 1 minute
This easy one-pot Minestrone Soup delivers healthy, wholesome comfort in every bowl!
Beans, fresh veggies, and pasta are simmered in a savory broth and topped with parmesan cheese.
It’s the ultimate homemade soup, perfect to warm you up on a chilly day!
What is Minestrone Soup?
This Italian classic soup is chock full of veggies, beans, and pasta or rice, slow-cooked in a tomato-based broth. It’s a simple slow cooker meal that never fails to satisfy even the hungriest of appetites!
We like Olive Garden minestrone soup, but we love the flavor of this homemade version.
Budget-friendly minestrone soup is perfect for large families and gatherings.
Follow the recipe below or use this recipe to enjoy leftover beans, veggies, or pasta.
Batch cooking fave! This recipe is perfect for doubling up to enjoy all week or to freeze for future meals!
Ingredients in Minestrone Soup
Vegetables – Homemade Minestrone is all about the veggies! I use onions, carrots, celery, tomatoes, and spinach. You can add in green beans, zucchini, or kale. If time is short, simply toss in a bag of frozen mixed vegetables!
Beans – Fiber-filled beans like red kidneys, garbanzo beans, cannellini beans, or any combination can be used. This recipe uses canned beans, be sure to drain and rinse them before using.
Broth – For a purely vegetarian soup, switch out the chicken broth for vegetable broth. Rotel tomatoes (tomatoes with green chiles and seasonings) can be used instead of canned tomatoes for a little spicy kick.
Pasta – Smaller pasta shapes fit perfectly with the beans and veggies. Try ditalini, shells, small elbow macaroni, or orzo.
Variations – Make it meaty and add cooked chicken, ground turkey, Italian sausage, or meatballs. For a thicker soup, blend one cup of the soup in Step 3 and return it to the pot.
soften veggies & add seasoningssimmer tomatoes, beans, & brothadd pastastir in spinach before serving
How to Make Minestrone Soup
Cook carrots, celery, and onion in oil until softened. Add garlic and seasonings.
Add remaining ingredients (except pasta and parmesan) and cook until carrots are tender. Stir in pasta and cook until pasta is done. Stir in spinach.
Serve garnished with parmesan cheese.
Tips for Storing
Keep leftover Minestrone in a covered container for up to 4 days. Reheat on the stove.
Freeze portions in zippered bags for up to 8 weeks. Thaw in a pot on low heat until ready to serve. Add fresh pasta, if desired.
If you’re planning for leftovers, cook the pasta separately and add it to each bowl individually. This ensures the pasta stays firm!
If cooking the pasta separately, be sure to salt the pasta water or cook it in broth for the best flavor.
Savory and Satisfying Soups
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Minestrone Soup
This Minestrone Soup recipe is an easy one-pot meal that’s full of vegetables, pasta, and an incredible tomato base. It’s the perfect hearty dinner for a cool day!
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
In a large Dutch oven, cook and stir the oil, carrots, celery, and onion over medium-high heat until the onion has softened, about 3-4 minutes.
Add the garlic, parsley, oregano, basil, salt, and pepper and cook for 1 minute.
Add the tomatoes, broth, and beans. Cover, bring to a boil and simmer over medium heat for 10-12 minutes or until carrots are tender.
Add the pasta, stir, and cover. Let the soup simmer covered for 10 minutes or until the pasta is tender. Stir in spinach and let sit for 2 minutes.
Season with additional salt and pepper to taste. Garnish with Parmesan cheese for serving.
Planned Leftovers: If you’re planning for leftovers, cook the pasta separately and add it to each bowl individually. If pasta is stored in the soup, it will absorb the broth and get mushy.
You can mix and match your veggies as you wish. Keep it meatless or add in your own favorite protein like cooked Italian sausage.
This is a good soup for using up leftover veggies or, if time is short, use mixed frozen vegetables.
Rinse canned beans in cold water to rinse off any preservatives and extra sodium.
Veggies – I use carrots and celery, but you can use any vegetables you have on hand or frozen vegetables. Green beans, peas, or corn are great additions.
Sauce – The creamy sauce is similar in flavor to chicken pot pie and it’s really quick to make. Use canned condensed soup or make homemade condensed cream of chicken soup for this recipe.
Biscuits – To keep it fast, use canned biscuits – if you’ve got time, you can make your own homemade biscuits.
How to Make Chicken and Biscuits
In a skillet, cook the onion. Add broth and vegetables and simmer for a few minutes.
Stir in the sauce and cooked chicken.
Top with biscuits and bake for 22 to 25 minutes until bubbly and golden brown.
Brush biscuits with additional melted butter if desired and serve warm.
Leftovers?
Store leftovers in the fridge in an airtight container for up to 4 days. Reheat portions in the microwave or the oven until heated through.
Freezing Leftovers: Cool completely and divide into individual portions. Wrap portions tightly in plastic wrap or place them in airtight containers. Freeze for up to 2-3 months.
To Reheat after Freezing: Thaw portions overnight in the fridge. Reheat portions in the microwave or the oven until heated through.
Savory Skillet Dinners
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Skillet Chicken and Biscuits
An easy one-pan dinner loaded with veggies and chicken in a creamy sauce, topped with biscuits and baked until golden.
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Preheat the oven to 350°F.
In a 12-inch cast iron skillet or oven-proof pan, melt the butter over medium heat. Cook for 3 to 4 minutes or until softened.
Add carrot, celery, and chicken broth and bring to a simmer. Cook 4 minutes or veggies are slightly softened.
Remove from the heat and add the diced chicken, cream of chicken soup, parsley, and garlic powder. Mix well to combine.
Cut each biscuit into quarters and place in the skillet on top of the chicken mixture.
Transfer to the oven and bake for 22-25 minutes or until the sauce is bubbly and biscuits are browned.
Brush biscuits with additional melted butter if desired and serve warm.
Biscuits can be purchased in the refrigerator section of most grocery stores (any variety will work in this recipe). If you cannot find canned biscuits, you can substitute homemade biscuits in their place. If using homemade biscuits, ensure that the pan is not overcrowded. Extra biscuits can be baked on the side if needed. Variations:
I find the broth and condensed soup add enough salt but as always, season to taste with salt and pepper.
Feel free to add 1 cup of sharp cheddar cheese to the filling if desired.
This can be baked in a 2.5 qt casserole or baking dish, you may need additional baking time.
This shrimp bisque recipe is as easy as it is elegant!
Made from a tomato and veggie base, aromatic herbs, and tender shrimp, this rich and creamy soup is a perfect starter or light main dish.
It’s ready to enjoy in no time!
Homemade Shrimp Bisque
Seafood bisques are tasty ‘retro recipes’ worth perfecting since they are so fancy and easy to make!
Ready in about 30 minutes, shrimp bisque is perfect as a special occasion soup but can also be served as a creamy bowl of comfort on a chilly day!
Serve this extra-rich and creamy shrimp bisque in smaller portions or bowls because a little goes a long way!
Shrimp Bisque vs Shrimp Chowder
Most bisque soups are smooth from pureed vegetables and supercharged with flavor best served in smaller portions.
Chowders on the other hand, contain chunky bits of vegetables like potatoes, carrots, mushrooms, or meat and can be eaten in larger portions.
Ingredients for Shrimp Bisque
Shrimp – Use fresh or frozen large or medium shell-on shrimp. Save the shells for the broth.
Broth – Seafood or chicken broth can be used and is infursed with flavor from the shrimp shells. The veggies add flavor while cream adds richness and body to the broth.
Sauteed Veggies – Onions, celery, and carrots (known as a mirepoix) provide the flavor base for many recipes. Leeks can be used in place of the onions.
Variations – Use any variety of seafood like shrimp, crab, salmon, clams, or even lobster. Cook the shrimp with a pinch of Cajun seasoning in Step 2 for a little zesty heat.
How to Make Shrimp Bisque
This shrimp bisque recipe is as easy as it is elegant!
Cook Shrimp: In a medium pan, cook shrimp in butter and set aside.
Prepare broth: Add the broth ingredients to the shrimp shells in a medium pot and boil for a few minutes and then let rest before straining (per recipe below).
Cook the bisque: Cook onions, celery, and carrots until tender. Simmer with broth and seasonings until tender and then blend until smooth.
Finish and serve: Stir in the cream and simmer a few minutes. Add chopped shirpm and serve.
Storing Shrimp Bisque
Make up to a day ahead and the flavors will continue to blend! Store shrimp bisque in a covered container for up to 4 days.
Shrimp bisque can be frozen for up to 3 months in a zippered bag. Reheat fresh or frozen bisque slowly on medium heat, stirring constantly to prevent it from separating.
More Seafood Soup Recipes
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Shrimp Bisque
A creamy and flavorful biqsue recipe with a rich broth and lots of shrimp.
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Author Holly Nilsson
Peel the shrimp and reserve the shells.
In a medium saucepan, heat 1 tablespoon of butter over medium heat. Add the shrimp and cook for 3 to 4 minutes or until cooked through. Transfer shrimp to a bowl.
Add the white wine to the saucepan and let simmer for 2 minutes. Add the broth, bay leaf, and shrimp shells and bring to a simmer for 5 minutes, turn the heat off and cover. Let rest 15 minutes. Strain and reserve the broth.
Meanwhile, in a medium saucepan, melt 3 tablespoons of butter over medium head. Add the onions, celery, and carrot and cook until tender without browning, about 5 to 7 minutes. Add the garlic and cook for 1 minute more.
Add the shrimp broth, tomato paste, thyme leaves, salt, and pepper to taste and simmer uncovered for 25 minutes or until thickened.
Puree the soup with an immersion blender until smooth. Stir in the cream and simmer 5 minutes more.
Finely chop the shrimp and add it to the bisque. Garnish with chopped chives if desired.
Leftover bisque can be stored in an airtight container in the fridge for up to 3-4 days. Reheat slowly on the stovetop, stirring constantly so bisque doesn’t separate.
You will be amazed at how much hearty flavor this black bean soup recipe has.
Black beans are slowly simmered in broth with veggies and bold Southwest spices. Crumbled bacon is added for a layer of smoky richness.
Hearty and filling, this black bean soup recipe is easy to cook.
This recipe is budget friendly, can be doubled and leftovers freeze well.
If you’re feeding a family on a budget, you’ll love how this black bean soup recipe will stretch a dollar.
Ingredients for Black Bean Soup
Black Beans – Canned black beans make quick prep. If using dried beans, they will need to be simmered (per the notes in the recipe) before preparing this soup.
Bacon – Use any smoke-cured bacon and cook it crispy for serving. Reserve the fat for cooking vegetables. If you have a ham bone or a meaty ham hock, add it to the simmering soup for extra smoky goodness.
Vegetables – Onion, garlic, celery, and green/red bell pepper are sauteed in the bacon drippings for lots of flavor. Feel free to add other veggies like carrots, mushrooms, potatoes, corn, or diced tomatoes. Anything goes in black bean soup!
Seasonings – I use cumin, chili powder, and smoked paprika. They can be replaced with taco seasoning if you’d prefer. For some heat add cayenne pepper to taste.
Broth – Chicken broth adds great flavor to this soup. Use bouillon if you wish, and reduce the added salt. For vegetarians, try vegetable broth or bouillon cubes, and leave out the bacon.
How to Make Black Bean Soup
This easy soup is perfect for the stovetop, slow cooker, or Instant Pot!
Cook the bacon in a Dutch oven or large saucepan.
Cook the onion in the bacon fat according to the recipe below.
Stir in the canned beans and remaining ingredients and simmer for 20 minutes.
Blend or mash some of the soup to thicken, garnish and serve!
Add-Ins, Toppings, & Serving Suggestions
A bowl of black bean soup is perfect for mix-ins and toppings! Add a side of cornbread, biscuits, or croutons.
Store leftover soup in the fridge for up to 4 days. This soup can be frozen for up to 4 months. Reheat from frozen in the microwave or covered on the stovetop on low.
More Hearty Bean Soups
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Black Bean Soup
Tasty black bean soup is full of warming and hearty flavors!
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Heat a large saucepan over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Remove from the pan and set aside (reserving fat.)
Add the onion, celery, bell pepper, and garlic to the bacon fat and cook over medium heat until tender.
Stir in the remaining ingredients (except bacon) and bring to a boil over medium high heat. Reduce the heat to medium low, cover, and simmer 20 minutes.
Remove the bay leaf and discard. Using an immersion blender, blend about half of the soup mixture to thicken. Stir in the bacon.
Serve with sour cream, cilantro, and green onions if desired.
If you don’t have an immersion blender, mash some of the beans with a potato masher to thicken the soup. To Use Dried Beans: Place ½ pound dried black beans in a large saucepan along with 1 large onion halved and 2 cloves of garlic whole. Cover with water, bring to boil over medium-high heat. Reduce the heat to a simmer and cover. Cook for 90 minutes or until beans are tender, adding more water as needed. Drain and follow the recipe as directed. To Cook in a Slow Cooker: Saute the onions as directed and add with the remaining ingredients to the slow cooker. Cook on high for 3-4 hours or on low for 5-6 hours.
Vegetables – I use fresh veggies like carrots, celery, and onion but you can skip the chopping and stir in 2 cups of frozen mixed vegetables in addition to the frozen peas. If you have leftover cooked/roasted vegetables, they can be added to this recipe.
Cream Sauce – The sauce for this recipe is made with half and half and chicken broth and thickened with all-purpose flour. Poultry seasoning adds flavor, you can stir in additional seasonings like garlic powder or add fresh herbs.
Pastry: Make a flaky homemade pastry from scratch, or keep it quick with prepackaged pie crust dough.
How to Make Chicken Pot Pie
Prepare the dough: If making homemade pie dough, prepare the dough. Line a deep dish pie plate and refrigerate.
Prepare the filling: Cook the vegetables and seasonings in butter (per the recipe below). Stir in flour. Stir in cream and broth and once thickened add the chicken, potatoes, and peas.
Assemble Pie: Transfer the chicken pot pie filling into the prepared crust. Add the top crust and seal.
Bake: Bake until the crust is golden brown.
Holly’s Tips for Perfect Pot Pie
For a glossy, golden surface, brush the dough with an egg wash before baking.
Roll the top crust and seal the edges by folding the excess dough under. Cut small slits in the top to allow steam to escape.
Place foil around the edge of the pie to prevent the crust from overcooking or burning.
Allow enough time for the pie to cool so it thickens up a bit before serving.
Reheating and Freezing
Make ahead: This recipe can be made ahead of time. Prepare the filling and refrigerate for up to 2 days. Fill pastry-lined pans and bake as directed, allowing extra time if the filling is chilled.
Freezing: This easy chicken pot pie is a great freezer meal and can be assembled and frozen. Thaw in the refrigerator and then bake as directed adding about 10 to 15 minutes to the cooking time. Lightly cover the crust with foil if it browns before the filling is heated through.
Reheating: Chicken pot pie can be reheated in the oven or microwave, although the crust will soften in the microwave and won’t be flaky and crisp. Pot pie can also be warmed in the oven at 350°F until heated through.
More Cozy Chicken Recipes
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Homemade Chicken Pot Pie
Classic Chicken Pot Pie is loaded with chicken and vegetables in a creamy sauce, topped with a flaky crust, and baked until golden!
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Rest Time 10 minutesminutes
Total Time 1 hourhour30 minutesminutes
Preheat oven to 400°F.
In a small saucepan, add diced potatoes and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.
In a separate saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook until softened, about 3-4 minutes.
Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn. Sprinkle flour over the vegetables and cook for 1 minute.
Gradually add the chicken broth and half and half, whisking until smooth after each addition to prevent lumps. Once all of the liquid is added bring to a boil and let boil while stirring for 1 minute.
Stir in the drained potatoes, chicken, and peas and cook for 1 minute more. Stir in parsley. Taste and season with salt and pepper.
Roll out the pastry crust and place it in a 9-inch deep-dish pie pan.
Pour the filling into the crust. Roll out the second pastry crust and place it on top of the filling. Crimp the edges to seal.
Whisk egg yolk with 1 tablespoon water and brush it over the pie crust. (Optional: Sprinkle with fresh herbs and/or a pinch of kosher salt if desired). Use a small knife to cut a few slits into the crust to allow steam to escape.
Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes if needed to avoid over-browning.
Let the pie rest 10-15 minutes before cutting to thicken.
Cut slits in the pastry to allow to vent. Allow the pie to cool so it can set up a bit and isn’t runny. Brushing pastry with egg makes it shiny and golden. To Make Individual Pot Pies with Puff Pastry
Increase liquid (broth/cream) by ¼ cup.
Divide mixture over 6 oven-safe bowls.
Cut a sheet of puff pastry into squares large enough to overhang about 1″ on each dish.
Cut 4 slits in each piece to allow steam to escape. Drape puff pastry over bowls. Beat egg yolk with 1 tablespoon cream and brush over pastry.
Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.
This soup uses simple ingredients but is delicious, cozy, and creamy.
It’s versatile – swap out the potatoes for leftover mashed or scalloped potatoes (reduce simmering time if they’re already cooked) to use up your leftovers.
It keeps in the fridge for a few days and reheats well for lunches or quick meals.
Ingredients for Ham & Potato Soup
Potatoes –Russet potatoes have a starchy texture and are my first choice in this recipe. You can also use Yukon gold or even use up leftover roasted, mashed, or scalloped potatoes.
Vegetables – Onion, carrot, and celery (mirepoix) add great flavor to the base of this soup. You can also stir in leftover veggies like green beans and carrots are great additions too.
Ham – Leftover ham works well or you can purchase a single ham steak at the grocery store and cube it. Smoked sausage or even ground sausage are great replacements for ham.
Base – The base of this soup starts with chicken broth (because I prefer the flavor) but vegetable broth can be substituted. The addition of light cream adds creaminess while keeping the calories in check. You can swap it out for evaporated milk or even a bit of heavy cream if you’d like. Sour cream adds great flavor.
How To Make Ham and Potato Soup
I often make a crock pot potato soup which simmers all day however this version is quick to prepare for a weeknight meal.
Melt butter and cook the onions until tender.
Add remaining ingredients, except dairy (per the recipe below). Simmer over medium-low heat until potatoes are tender.
Mash some of the potatoes, add cream, and simmer for a few minutes more. Stir in sour cream and serve.
Garnish with fresh parsley if you’d like and serve with a slice of homemade bread or some rolls.
Recipe Tips
Mash just enough potatoes to thicken, the soup should have some potato and veggie chunks for texture.
Stir in the sour cream just before serving, simmering can cause it to become grainy.
Shredded cheddar cheese can be added (about 1 cup). Stir it in just before serving.
For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into the simmering soup to reach the desired thickness. This soup can also be thickened by adding some potato flakes.
For a thinner soup, add additional chicken broth.
Storing Leftovers & Freezing
This Ham and Potato Soup can be refrigerated for up to 5 days.
It’s best to freeze this ham and potato soup without dairy. Remove a portion for freezing before adding the dairy. Thaw in the fridge overnight and then reheat leftovers on the stovetop. Stir in the dairy as directed in the recipe.
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Ham and Potato Soup
Delicious and easy soup with diced leftover ham, chunks of tender potatoes, and veggies!
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
In a large pot, melt butter over medium heat. Add diced onion and cook until tender, about 5 minutes.
Add the diced potatoes, chicken broth, diced ham, chopped carrot, sliced celery, minced garlic, parsley, thyme, and pepper. Stir to combine.
Increase the heat to medium-high and bring the soup to a boil. Reduce to a simmer and cook for 20 minutes, or until the potatoes are tender.
Using a potato masher, mash some of the potatoes in the pot, add cream, and simmer for an additional 5 minutes.
Combine the cornstarch with 1 tablespoon of water, stir into the soup, and simmer for 2 minutes.
Remove from the heat and stir in the sour cream. Taste and add additional salt and pepper if desired.
Evaporated milk can be substituted for the cream. Cheese can be added along with the sour cream. Remove from the heat and stir in until melted. For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into simmering soup while whisking to reach desired thickness. For a thinner soup, add additional chicken broth.
This Easy Stuffing Recipe will complete just about any meal!
Celery and onions are cooked with butter, herbs and seasonings. It’s all tossed with dried bread cubes and broth, then topped with a bit more butter and baked until hot and golden.
I love mashed potatoes, but homemade stuffing is easily my favorite thanksgiving side dish.
Ingredients for Stuffing
Bread – You can use almost any kind of dry bread for stuffing or purchase dry bread cubes. I prefer to use half white bread and half wheat bread and set them out to dry for a few days before making this stuffing recipe.
Celery/Onions – These add lots of flavor to this recipe and should be cooked in butter until tender.
Seasoning – Poultry Seasoning is my first choice for this turkey stuffing recipe. It is a blend of savory spices like sage, thyme, and rosemary and it adds delicious flavor to soups, stews, and casseroles. You can replace poultry seasoning with ground sage if needed.
Broth – Chicken or turkey broth adds moisture and the amount needed will vary based on the type of bread used and how dry it is. See the recipe notes for more details.
Additions – I think a simple classic stuffing recipe is the best stuffing recipe, so the add-ins are kept to a minimum however you can add shredded carrots, raisins, dried cranberries, or even cooked sausage.
Bread for Stuffing
The key to making this homemade stuffing recipe the right consistency is to ensure that the bread is really dry before adding broth. This allows it to soak up the broth (and flavor) without becoming soggy.
If possible, purchase the bread a few days (or even weeks) early, tear it or cut it into cubes, and let it dry for a few days on the counter. Any kind of bread will do (like sourdough bread or half cornbread), I most often use a combination of brown and white.
You can use dried bread cubes from the store, they’ll work just fine in this recipe although they may require a little bit of extra broth.
In a pinch, you can dry fresh bread cubes in the oven. Place them in a single layer at 300°F for about 10 minutes (be sure not to brown or toast it). If you dry fresh bread in the oven, you may need less broth.
How To Make Stuffing
I prefer to cook my stuffing in a casserole dish (which would technically make it dressing) or to make Crock Pot Stuffing. Cooking the turkey and stuffing separately ensures that they both reach the right temperatures without overcooking.
Make ahead – Stuffing can be made ahead of time and stored in the fridge in a casserole dish. Prepare the stuffing without baking and refrigerate up to 2 days in advance. You may need to add 5 to 10 minutes to the baking time.
Stuffing a Turkey – You can use this stuffing to stuff a turkey. Ensure that the stuffing has cooled in the fridge for at least 45 minutes.
Do not stuff the turkey until just before roasting or it can sit at an unsafe cooking temperature for too long. If stuffing a turkey, the center of the stuffing should reach 165°F as the drippings from the bird enter the stuffing.
To Make Ahead
Stuffing is a great side as it can easily be made ahead of time! Simply prepare as directed, cover tightly, and refrigerate for up to 48 hours.
To bake, remove it from the fridge at least 30 minutes before baking. Prepare as directed (you may need to add a few minutes extra if it’s still cold from the fridge).
How To Freeze Stuffing
Everyone loves turkey dinner leftovers. Turkey dinner stacks or hot turkey sandwiches are my personal favorite ways to enjoy them, but sometimes you can’t get to them by the time they will go bad. Fear not, as turkey stuffing freezes well! Just pop it in the freezer and it should last several months.
To reheat stuffing, pop it in the oven at 350°F for about 20 minutes with a little broth on it to keep it from drying out.
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Easy Stuffing Recipe
This classic stuffing recipe will complete just about any meal! Celery, onions, and butter are tossed with dried bread cubes, then topped with broth and baked until hot and golden.
Prep Time 15 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour10 minutesminutes
Preheat the oven to 350°F.
In a large skillet, melt the butter over medium heat. Add the onion, celery and poultry seasoning (and rosemary if using). Reduce the temperature to medium low and cook until tender, about 10-12 minutes. Cool slightly.
In a large bowl, combine the bread cubes, onion mixture, parsley and fresh herbs.
Pour 1 cup of broth overtop and toss the cubes. Add the remaining broth, a little bit at a time until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.
Place the bread mixture in a baking dish, dot with additional butter if desired, and cover.
Bake 35 minutes, uncover and bake an additional 10 minutes.
Herbs: Use a total of 1 tablespoon total of fresh herbs. If using rosemary in the herbs, cook it along with the onions/celery. Fresh herbs can be substituted with 1 teaspoon dry herbs (total). Bread: On average, you will need 13-16 slices of bread (can vary a bit by the type of bread) to make 12 cups. The bread should be measured after drying as you will lose about 20% volume once dried. If using purchased dried bread cubes, measure 12 cups of cubes. Drying Bread: Cut the bread into cubes and dry it on the counter for 2 to 3 days. Alternatively, place the bread in a single layer on a baking sheet and bake it at 300°F for 10 minutes or until dry. Cool before using. *Broth: Add the broth a little bit at a time. If drying bread cubes at home, you may need closer to 2 to 3 cups depending on the type of bread. If using purchased dried cubes, you may need closer to 3 to 4 cups of broth. Add a little bit and let it rest for a few minutes, then add a little bit more as needed. To Stuff Turkey: Stuffing must be cooled completely in the refrigerator for at least 45 minutes. Stuff the turkey just before cooking, do not stuff the turkey ahead of time. To Make Ahead: Prepare as directed without baking. Cover tightly and refrigerate for up to 48 hours. To bake, remove from the fridge at least 30 minutes before baking. Prepare as directed (you may need to add a few minutes of extra baking time if it’s still cold from the fridge).
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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.
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.
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
Brown sausage in a skillet and save the drippings.
Add butter to the pan and cook the onion, celery, garlic, and seasonings per the recipe below.
Toss bread cubes, sausage, and broth until moistened.
Transfer to a casserole dish and bake.
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.
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Sausage Stuffing Recipe
This sausage stuffing recipe is the perfect side dish for any holiday dinner.
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
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.
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.
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.
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
Brown sausage in a skillet and save the drippings.
Add butter to the pan and cook the onion, celery, garlic, and seasonings per the recipe below.
Toss bread cubes, sausage, and broth until moistened.
Transfer to a casserole dish and bake.
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.
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Sausage Stuffing Recipe
This sausage stuffing recipe is the perfect side dish for any holiday dinner.
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
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.
‘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!
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 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.
How to Cook a Turkey Breast in a Crockpot
Prepare the turkey breast with herbs and butter (or olive oil) per the recipe below.
Place vegetables in the crockpot and top with the turkey breast.
Cook ‘low and slow’ according to recipe times below until the turkey breast reaches an internal temperature of 160° F.
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, thevegetables 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.
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
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Crock Pot Turkey Breast
Perfectly seasoned and juicy, this Crockpot Turkey Breast is a no-fail recipe!
Prep Time 20 minutesminutes
Cook Time 2 hourshours55 minutesminutes
Total Time 3 hourshours15 minutesminutes
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.
Waldorf salad is a classic side dish with a nostalgic flair!
Apples, walnuts, celery, grapes, and raisins unite in a simple mayonnaise dressing for a unique flavor combination!
Prep it ahead for your next holiday dinner or throw this easy salad together in minutes when something different is needed on the table.
What is Waldorf Salad?
The original Waldorf salad recipe was created by the maître d’hôtel, Oscar Tschirky, from the Waldorf Astoria Hotel in New York City. The classic Waldorf salad recipe only contained apples, celery, and mayonnaise.
This Waldorf salad recipe is a spin on the classic with its vintage ingredient list that includes fruit, nuts, and raisins!
It’s super easy to prepare, even small kids can help!
The crisp sweetness of apples offsets the walnuts and celery perfectly.
A classic Thanksgiving or Christmas dish that will be a hit served as an appetizer or a side dish.
Waldorf Salad Ingredients
Apples – Crisp & sweet red apples are the best apples to use. Go for Honey crisp for the best texture or classic MacIntosh. Red delicious, Gala apples, Fuji, or pink lady will all work. If you prefer tart apples, green Granny Smith apples will make a very tart Waldorf salad!
Grapes & Raisins – This salad uses a combo of red grapes and green grapes. Regular sultana raisins are typical in Waldorf salad, but dried cranberries add a bright and tangy burst. Experiment with different dried fruits like blueberries, goji berries, or dried cherries.
Walnuts – Walnuts give this salad extra crunch and flavor! Other nuts and seeds to try include crushed Brazil nuts, almonds, pecans, or toasted sunflower seeds. Go for unsalted nuts to keep the flavors clean. Watching calories? Simply replace nuts with extra celery!
Dressing – Simple mayo with sugar added keeps this salad creamy. Try swapping half the mayo for sour cream or for a lower fat option, swap for plain Greek yogurt.
Variations – Make it into an entree salad or sandwich filling with the addition of chopped chicken and onion or serve it over a bed of lettuce leaves. Add in some pepitas (shelled pumpkin seeds), mini marshmallows, poppy seeds, or even hemp hearts for extra protein.
How to Make Waldorf Salad
Simple is the name of the game with this recipe:
Wash and chop apples, slice celery, and halve grapes. If using whole walnuts, chop them.
Whip mayonnaise with sugar.
In a large bowl, toss apple mixture (per recipe below) with dressing, taste and add salt & pepper to taste, and chill.
Can It Be Made Ahead?
To make Waldorf salad ahead of time, chop the apples and toss them in a lemon juice and water mixture, making sure each piece is thoroughly coated. This will keep the apples from oxidizing and will add a bright, citrusy element to the dressing.
Storing Waldorf Salad
Store leftover salad in an airtight container, and keep refrigerated for up to 3 days. Drain the liquid off before serving, then mix in a teaspoon or two of fresh mayonnaise with a sprinkle of sugar and perhaps a squeeze of lemon. Delish!
Sweet and Savory Salad Recipes
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Waldorf Salad
Waldorf salad is a nostalgic salad that combines celery, grapes, apples, walnuts, and raisins in a creamy base.
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Combine mayonnaise and sugar. Set aside
In a medium bowl, toss together all remaining ingredients.
Stir in the mayonnaise mixture and stir to combine.
Leftover salad can be stored in an airtight container in the fridge for up to 3-4 days. Stir before serving again.
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.
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.
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!
How to Make Turkey Neck Gravy
Brown turkey necks and (vegetables if you’d like) in a large pot (per the recipe below).
Add the remaining ingredients and bring to a simmer for 45 minutes. Strain the broth, discarding the necks and vegetables.
Cook butter, flour, and sage until lightly browned. Whisk in broth a little at a time until smooth.
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!
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!
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Turkey Neck Gravy
Turkey neck gravy elevates any holiday feast with its rich and savory flavors!
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
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.
