Tag: poultry seasoning

Thanksgiving Turkey

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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.

Thanksgiving Turkey on a plate with herbs , cranberries and orange slices

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

onion , broth , butter , herbs , carrots , turkey , celery and seasonings to make Thanksgiving Turkey

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

folded turkey on a sheet pan to make Thanksgiving Turkey — Tuck the wing tips under

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.

adding vegetables and giblets to dish to make a Thanksgiving Turkey

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.

Holly’s Turkey Tips

Use a meat thermometer.
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 h omemade 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.

Did you enjoy this Thanksgiving Turkey Recipe? Be sure to leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

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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 minutes

Cook Time 3 hours

Rest Time 40 minutes

Total Time 4 hours

Instant Read Thermometer on white background

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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 pound Unstuffed: 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

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

Course Dinner, Main Course, Turkey

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

succulent Thanksgiving Turkey in the dish with writing

plated Thanksgiving Turkey with orange slices and cranberries with a title

Thanksgiving Turkey cooked on a plate and close up photo with a title

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Holly Nilsson

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October 11, 2024

Chicken Dumpling Soup
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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.

Comforting soups and stews like chicken dumpling soup are a budget-friendly way to feed a crowd.
What You’ll Need For Chicken Dumpling Soup

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
1. Brown the chicken according to the recipe below.
2. Soften the onion, add the remaining ingredients, and simmer.
3. Once the veggies are tender, drop bits of dumpling dough into the simmering soup and cook until cooked through.
4. 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 minutes

Cook Time 30 minutes

Total Time 45 minutes

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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.

Calories: 357 | Carbohydrates: 22g | Protein: 27g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 138mg | Sodium: 1081mg | Potassium: 628mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3997IU | Vitamin C: 12mg | Calcium: 106mg | Iron: 3mg

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

Course Chicken, Dinner, Main Course, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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September 26, 2024
Creamy Chicken Noodle Soup
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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-friendly soups 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.
1. Sauté vegetables in butter until softened. Add broth and seasonings (recipe below).
2. Whisk cream and cornstarch and add to soup with chicken.
3. 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 minutes

Cook Time 18 minutes

Total Time 38 minutes

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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.

Calories: 337 | Carbohydrates: 22g | Protein: 17g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 671mg | Potassium: 356mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4743IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg

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

Course Appetizer, Chicken, Dinner, Lunch, Main Course, Side Dish, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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September 24, 2024
Homemade Chicken Pot Pie
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This cozy chicken pot pie recipe is the ultimate comfort food.

A flaky crust is filled with a quick and creamy chicken and vegetable filling and then baked until golden brown and bubbly.

A Family Favorite Recipe

This chicken pot pie recipe is so good that my Mom requests it as her gift for special occasions!
- Easy to make: Making pot pie from scratch takes time but it is easy to make.
- Use leftovers: Use diced or shredded chicken or even leftover chicken or roasted vegetables.
- Short cut crust: Pie pastry can be made from scratch or use packaged pie dough to make it faster.
- Freezer friendly: Chicken pot pie can be made ahead of time and baked before serving or frozen either before or after baking.
Ingredients for Chicken Pot Pie

Chicken – Use rotisserie chicken to make it fast or leftover chicken if you have it. If not, chicken breasts can be baked and shredded or substitute leftover turkey.

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
1. Prepare the dough: If making homemade pie dough, prepare the dough. Line a deep dish pie plate and refrigerate.
2. 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.
3. Assemble Pie: Transfer the chicken pot pie filling into the prepared crust. Add the top crust and seal.
4. 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 minutes

Cook Time 1 hour

Rest Time 10 minutes

Total Time 1 hour 30 minutes

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.

Calories: 470 | Carbohydrates: 30g | Protein: 27g | Fat: 27g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 451mg | Potassium: 432mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2781IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 3mg

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

Course Chicken, Dinner, Entree, Lunch, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 1, 2024
Homemade Breakfast Sausage
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I love the flavor of breakfast sausage and it’s even better when it’s homemade!

These homemade breakfast sausage patties have a savory blend of spices and add lots of delicious flavor to your morning plate!

Casing-free, they can be shaped like patties or even cooked in a pan to add to breakfast casseroles.

Homemade Breakfast Sausage
- Great Flavor: These homemade sausages are full of flavor
- Make It Your Way: Adjust the spices to suit your taste. Make it mild, spicy, or even sweet by adding a tablespoon of brown sugar or maple syrup.
- Any Time of Day: Sausage isn’t just for breakfast, it’s great in casseroles or even for appetizers.
- Make it Lean: Use ground turkey or lean ground beef if you’d like.
What Gives Breakfast Sausage Its Flavor?

Pork has a little bit of fat and a mild flavor that pairs well with seasonings and spices. A blend of fennel, sage, and smoked paprika adds flavor to this homemade breakfast sausage.

How to Make Breakfast Sausages from Scratch
1. Using your hands, combine all of the seasonings with ground pork in a large bowl.
2. Cover and refrigerate for at least 2 hours or overnight.
3. Divide the mixture into 6 equal patties and fry in a hot skillet.
We like to make the spice blend in advance and store it in a jar so it’s always ready to add to meat for a quick sausage! This is perfect to use in all kinds of recipes that call for sausage from breakfast strata to an omelette, or sausage breakfast casserole!

Recipe Tips
- For an even flavor, combine the seasonings first, and then add them to the ground pork.
- Be sure to let the sausage mixture rest before cooking.
- Cook sausage in the oven, air fryer or in a skillet.
- Double the batch and freeze, this homemade breakfast sausage recipe is great for breakfast sandwiches.
Storage and Reheating

Keep cooked sausage in the fridge for up to 4 days, reheat in the microwave just until heated through.

Patties are easy to freeze in zippered bags with the date labeled on the outside and they will keep about 2 months.

Ways to Use Breakfast Sausage

Homemade sausage patties are great alongside fried eggs or in breakfast sandwiches. It can also be browned in a skillet and added to casseroles or breakfast burritos.

Did you make these Homemade Breakfast Sausages? Be sure to leave a comment and a rating below!
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Homemade Breakfast Sausages

These breakfast sausages are perfectly seasoned and so savory!

Prep Time 10 minutes

Cook Time 10 minutes

Chill Time 2 hours

Total Time 2 hours 20 minutes

Combine pork and all seasonings in a medium bowl. Mix very well.

Refrigerate at least 2 hours or overnight.

Divide meat into 6 patties, ½” thick.

To Cook

Heat a skillet over medium heat.

Add patties (and a pat of butter if you’d like) and cook 4 minutes per side or until lightly browned.

For a sweeter sausage, add 1 to 2 teaspoons brown sugar.
For a spicy sausage, add 1/8 teaspoon cayenne pepper or extra chili flakes.
To crush spices place them in a small sandwich bag and crush them with a rolling pin or meat mallet.
Ground turkey can be substituted for some or all of the ground pork.

Serving: 1patty | Calories: 201 | Carbohydrates: 1g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 431mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

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

Course Breakfast, Pork

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 16, 2023
Easy Stuffing Recipe
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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 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

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).

Calories: 185 | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 462mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 6.8mg | Calcium: 61mg | Iron: 1.4mg

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

Course Dinner

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
REPIN this Super Stuffing Recipe
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Holly Nilsson

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November 22, 2023
Air Fryer Turkey Breast
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A turkey breast is a perfect way for a smaller crowd to enjoy a Thanksgiving dinner but the air fryer makes it an everyday kind of meal!

This air fryer turkey breast recipe makes is super juicy and tender with nice crispy skin and needs only 5 minutes of prep.

Ingredients for Air Fryer Turkey Breast

Turkey Breast: This recipe uses a single boneless turkey breast, about 2 pounds. You’ll want to ensure the turkey breast fits in the air fryer without touching the element on the top. If the turkey breast is wrapped in a net and too tall, you can remove the net so it flattens out a little bit.

Seasonings: A little bit of olive oil (or melted butter) helps with browning and helps the seasonings stick. I keep the seasonings simple with salt, pepper, and poultry seasoning. If you have fresh herbs, they can be added along with other seasonings like garlic powder, paprika, or onion powder if you’d like.

You can brine this turkey breast if you’d like (I don’t usually brine it). You’ll need about ¼ of a recipe of turkey brine and be sure to use less salt when seasoning the turkey. Pat the breast dry with paper towels before brushing it with oil.

How to Make Air Fryer Turkey Breast
1. Remove the turkey breast from the fridge (and remove the net if it is wrapped in a net).
2. Brush with oil and season per the recipe below.
3. Cook skin side down for 20 minutes, flip the turkey breast over, and continue cooking until it reaches 165°F.
How Long to Cook a Turkey Breast in the Air Fryer

Since you’ll be using a smaller breast to ensure it fits, this cooks fairly quickly (and needs less time than a whole chicken since it’s boneless). Similar to oven-roasted turkey breast, this has a crisp skin and juicy meat.
- A 2 ½ -pound boneless turkey breast will need to air fry for about 45 minutes.
- A 4-pound bone-in turkey breast will need to air fry for about 55-65 minutes.
Cooking time can vary based on the shape of your turkey breast (or the brand and size of your air fryer). A thinner flatter shape will cook through quicker while a thicker rounder turkey breast will need longer. I tested this recipe with various turkey breasts in a 5.8qt Cosori air fryer.

Check It Early

The air fryer is great for lean meats like pork and turkey but ensure it doesn’t overcook. It’s easy to open the air fryer and check the temperature of the turkey breast a bit early.

It should reach an internal temperature of 165°F with a meat thermometer. A thermometer is a very inexpensive investment to ensure the meat is always cooked to juicy perfection without overcooking!
Tips for Tender Turkey Breast

Do not overcook – use a thermometer to ensure you reach the right temperature.

Use a thermometer to ensure it reaches 165°F. I remove the turkey breast from the oven when it reaches about 158°F as the temperature will continue to rise as it rests.

Check the turkey breast early, air fryers can vary.

Rest for 10 minutes before cutting. Be sure to remove it from the air fryer basket while resting or the heat will keep it cooking. You can loosely tent the turkey with foil as it rests if you’d like.
Leftovers

Store leftover turkey in a sealed container in the fridge for 3-4 days or freeze in a freezer bag for up to 4 months.

Favorite Side Dishes With Turkey
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Air Fryer Turkey Breast

A tender and juicy turkey breast with seasoned crispy skin is easy to make in the air fryer!

Prep Time 10 minutes

Cook Time 45 minutes

Rest Time 10 minutes

Total Time 1 hour 5 minutes

Preheat the air fryer to 350°F.

Rub turkey breast with olive oil and season with salt, poultry seasoning, and black pepper.

Place turkey, skin side down, in the air fryer basket.

Cook for 20 minutes. Flip the turkey breast over, skin side up and cook for an additional 25-30 minutes or until it reaches 160°F in the thickest part. The temperature will continue to rise to 165°F as it rests.

Remove from the basket and let the turkey rest 10 minutes before slicing.

A bone-in turkey breast will need about 10 minutes longer to cook.
For fresh herbs, I use a combination of rosemary, sage, thyme, and parsley to total 1 tablespoon. Our grocery stores sell a small package of “poultry herbs” which has a mixture (they’re great added to stuffing too).
Do not overcook. Check the turkey breast early, air fryers can vary (and the shape of the turkey breast can also change the cooking time slightly).
Use a thermometer to ensure the turkey reaches 165°F. I remove the turkey breast from the air fryer when it reaches about 158°F-160°F as the temperature will continue to rise as it rests.
Rest 5-10 minutes before slicing. Be sure to remove it from the air fryer basket while resting.

Calories: 243 | Carbohydrates: 1g | Protein: 43g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 105mg | Sodium: 402mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 39IU | Calcium: 35mg | Iron: 1mg

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

Course air fryer, Entree, Main Course, Turkey

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 14, 2023
Sausage Stuffing
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Sausage stuffing is a delicious variation of our favorite stuffing recipe.

In this recipe, a savory stuffing is baked with pork sausage, onions, and savory herbs.
- 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
1. Brown sausage in a skillet and save the drippings.
2. Add butter to the pan and cook the onion, celery, garlic, and seasonings per the recipe below.
3. Toss bread cubes, sausage, and broth until moistened.
4. Transfer to a casserole dish and bake.
How to Store Sausage Stuffing
- Keep leftover sausage stuffing covered in the refrigerator for up to 3 days and reheat in the microwave.
- Freeze portions in zippered bags for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven in a foil-covered dish at 325°F until heated through.
- Use up leftover stuffing in homemade stuffed mushroom appetizers or add to pork chops or chicken thighs.
Classic Thanksgiving Sides

Did you make this Sausage Stuffing recipe? Be sure to leave a comment and a rating below!
5 from 23 votes↑ Click stars to rate now!
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Sausage Stuffing Recipe

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

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Preheat the oven to 375˚F
In a large skillet, brown the sausage over medium-high heat until no pink remains. Transfer the sauasage to a bowl, reserving the drippings.
Add 1 tablespoon butter to the skillet along with the drippings. Add onion, celery, garlic, and poultry seasoning and cook over medium heat until softened, about 5 minutes.
In a large mixing bowl, add dried bread cubes, cooled sausage, onions mixture, and fresh herbs. Toss to combine.
Add 1 cup of broth, gently tossing it with the bread, and let it sit briefly to absorb. Add more broth as needed to moisten the bread cubes, you may not need all of the broth. Season with salt and pepper to taste.
Place in a 2 ½ qt casserole dish and drizzle with ¼ cup melted butter.
Bake uncovered for 25 minutes or until golden.

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

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

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

Course Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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November 8, 2023
Sausage Stuffing
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Sausage stuffing is a delicious variation of our favorite stuffing recipe.

In this recipe, a savory stuffing is baked with pork sausage, onions, and savory herbs.
- 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
1. Brown sausage in a skillet and save the drippings.
2. Add butter to the pan and cook the onion, celery, garlic, and seasonings per the recipe below.
3. Toss bread cubes, sausage, and broth until moistened.
4. Transfer to a casserole dish and bake.
How to Store Sausage Stuffing
- Keep leftover sausage stuffing covered in the refrigerator for up to 3 days and reheat in the microwave.
- Freeze portions in zippered bags for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven in a foil-covered dish at 325°F until heated through.
- Use up leftover stuffing in homemade stuffed mushroom appetizers or add to pork chops or chicken thighs.
Classic Thanksgiving Sides

Did you make this Sausage Stuffing recipe? Be sure to leave a comment and a rating below!
5 from 22 votes↑ Click stars to rate now!
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Sausage Stuffing Recipe

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

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Preheat the oven to 375˚F
In a large skillet, brown the sausage over medium-high heat until no pink remains. Transfer the sauasage to a bowl, reserving the drippings.
Add 1 tablespoon butter to the skillet along with the drippings. Add onion, celery, garlic, and poultry seasoning and cook over medium heat until softened, about 5 minutes.
In a large mixing bowl, add dried bread cubes, cooled sausage, onions mixture, and fresh herbs. Toss to combine.
Add 1 cup of broth, gently tossing it with the bread, and let it sit briefly to absorb. Add more broth as needed to moisten the bread cubes, you may not need all of the broth. Season with salt and pepper to taste.
Place in a 2 ½ qt casserole dish and drizzle with ¼ cup melted butter.
Bake uncovered for 25 minutes or until golden.

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

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

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

Course Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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November 8, 2023
Crock Pot Turkey Breast
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‘Tis the season for easy turkey recipes, and this juicy Crock Pot Turkey Breast is perfect for a small holiday feast!

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

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
1. Prepare the turkey breast with herbs and butter (or olive oil) per the recipe below.
2. Place vegetables in the crockpot and top with the turkey breast.
3. Cook ‘low and slow’ according to recipe times below until the turkey breast reaches an internal temperature of 160° F.
4. Remove the turkey breast and allow it to rest for 10 minutes before slicing (the temperature will rise to 165°F).
With a smaller turkey breast, the vegetables may not be tender enough in the time it takes to cook the turkey. They do add great flavor to the broth and the turkey breast itself. If you’d like to eat the vegetables, chop them and simmer in the broth on the stove while the turkey rests until they’re tender. They can also be refrigerated and added to soups or stews later.

Turkey Breast Crockpot Cooking Times

This recipe uses a 2 lb skin-on boneless turkey breast, but here are a few other cooking times for turkeys of different weights:
- 2lb turkey breast – 2hrs 45 minutes to 3 hrs 15 minutes
- 3 lb turkey breast – 3 hours 45 minutes to 4 hours 15 minutes.
- 4 lb turkey breast – 4 hours 45 minutes to 5 hours 15 minutes.
Be sure to use a meat thermometer; the internal temperature should always reach 165°F. Check the turkey breast early to ensure it does not overcook.

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

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

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

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5 from 29 votes↑ Click stars to rate now!
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Crock Pot Turkey Breast

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

Prep Time 20 minutes

Cook Time 2 hours 55 minutes

Total Time 3 hours 15 minutes

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

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

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

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

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

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

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

2lbs will need 2hrs 45 minutes to 3 hrs 15 minutes

3lbs will need 3hrs 45 minutes to 4 hrs 15 minutes

4lbs will need 4 hrs 45 minutes to 5 hrs 15 minutes.

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

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

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

Course Dinner, Entree, Main Course, Slow Cooker, Turkey

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 7, 2023
How to Make Gravy
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This recipe will show you, step-by-step, how to make gravy perfect for any meal.

This recipe is made with drippings, broth, and a handful of savory seasonings for a rich and delicious topper.

Savory & Smooth Homemade Gravy
- This homemade gravy can be made with chicken, turkey, or roast beef drippings.
- Smother mashed potatoes, stuffing, dinner rolls, and of course, roast turkey.
Ingredients for Homemade Gravy

Drippings – (aka FAT): Fat comes from the meat drippings if you have them (or see substitute). Use a gravy separator to separate the broth from the fat. Scrape up the flavorful bits (aka fond) from the pan.

Flour – This is the binder that makes the gravy thick and creamy.

Broth – Use the juices from the meat and add boxed or canned broth to top it up if you don’t have enough.

Seasonings – Poultry seasoning is my go-to, it adds a savory flavor. Fresh poultry herbs like parsley, sage, and thyme are often packaged together and can be cooked in the gravy in step 5. (remove before serving.)

Optional – A dash of Kitchen Bouquet or browning sauce will create a deeper, darker brown color and add a little flavor if you’d like. A pat of garlic herb compound butter can be swirled in at step 6 if desired. Sauteed mushrooms and caramelized onions will also add savory flavor to homemade gravy!

How to Make Gravy
1. Pour meat drippings through a sieve (or cheesecloth) and let the fat separate from the drippings.
2. Cook ½ cup of the fat (add butter if necessary) with flour and poultry seasonings until the flour begins to brown (this is the roux).
3. Slowly whisk in the liquid (drippings or broth) and bring the gravy to a boil, constantly whisking (this removes the lumps).
4. Add optional fresh herbs (per recipe below). Boil and whisk for another 1-2 minutes.
5. Remove fresh herbs, taste gravy, season with salt and pepper, and serve.
Roux: A roux is used to thicken sauces, soups, and gravies and keeps them from becoming lumpy. It’s equal parts flour and fat (butter or meat drippings), and in this recipe, we brown it a little bit to add extra flavor.

Slurry: A gluten-free gravy can be made by replacing a roux with a slurry, which is a mixture of equal parts cold water and cornstarch. Once the slurry is smooth, it’s poured into a hot liquid to thicken it.

Storing Homemade Gravy
- Homemade gravy can be made up to 2 days in advance and kept in the refrigerator. Reheat it on medium-low heat while whisking until it’s loose and heated through.
- Keep leftover gravy in a covered container in the refrigerator for up to 4 days. Whisk while reheating on the stovetop.
- Freeze in zippered bags for up to 4 weeks. Thaw overnight or in a saucepan on medium-low heat.
Ways to Use Gravy

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How to Make Gravy

This step-by-step guide will ensure you make perfectly flavorful (and lump-free) gravy every time!

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Once your meat is cooked, transfer it to a plate to rest. Use the moisture from the drippings to scrape any brown bits from the bottom and sides of the pan. Strain the drippings through a fine sieve if desired.

Allow the drippings to rest for a few minutes so the fat and drippings separate. Spoon ½ cup of the fat into a medium saucepan (add butter if you don’t have enough fat).

Stir in the flour and poultry seasoning and cook for 3 to 4 minutes over medium heat, while stirring, until the flour begins to brown slightly.

Gradually add the liquid (drippings and/or broth), whisking until smooth after each addition. The mixture will be very thick at first and will gradually thin out; you may not need all of the broth.

Bring to a boil over medium heat while whisking, and let boil for 1 to 2 minutes.

Taste the gravy, and season with salt & pepper as needed. Stir in parsley or other fresh herbs and serve.

When spooning 1/2 cup of the fat into a saucepan, skim the remaining fat and discard or set aside in case you want more.
If you do not have enough fat, add unsalted butter to make the total amount of fat 1/2 cup.
If you do not have enough juices/drippings from the meat, add additional broth (canned, boxed, or homemade).
Optional: ½ teaspoon onion powder or ¼ teaspoon garlic powder can be added to the flour when cooking in the fat. I love to add ½ teaspoon poultry seasoning to my gravy.

Calories: 90 | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 296mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 392IU | Vitamin C: 0.5mg | Calcium: 4mg | Iron: 0.3mg

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

Course Dip, Sauce, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 7, 2023
Turkey Neck Gravy
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For as long as I can remember, my mom has prepared broth for gravy using turkey necks.

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

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

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

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

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

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

Turkey Neck Gravy

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

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

To Make the Broth

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

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

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

Strain the broth and discard the necks and vegetables.

To Make the Gravy

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

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

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

Taste and season with salt and pepper.

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

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

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

Course Dip, Sauce, Turkey

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 1, 2023