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Tag: rosemary

  • Easy Stuffing Recipe

    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.

    stuffing in a pan with herbs and a spoon

    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.

    ingredients to make an easy stuffing recipe on a grey counter

    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.

    Homemade Stuffing ingredients in clear glass bowl before mixing together

    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.

    Overhead shot of Homemade Stuffing in a baking dish

    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.

    stuffing in a pan with herbs and a spoon

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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

    REPIN this Super Stuffing Recipe

    Homemade Stuffing in baking dish
    Overhead shot of Classic Stuffing with a title
    Classic Stuffing with a title

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    Holly Nilsson

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  • How to Care for a Rosemary Christmas Tree | Gardener’s Path

    How to Care for a Rosemary Christmas Tree | Gardener’s Path

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    I’ll admit it, I have a little bit of guilt each year when I buy a Christmas tree and toss it out a few weeks later. Sometimes, I buy a potted tree and then put it in my yard or give it to a friend. Know what else works well without the guilt?

    A rosemary Christmas tree.

    Know what else it works well for? Those who don’t have a large space for a full-sized tree.

    A vertical image of a rosemary Christmas tree in a black nursery pot. The tree is surrounded by ornaments. Green and white text runs across the center and bottom of the frame.A vertical image of a rosemary Christmas tree in a black nursery pot. The tree is surrounded by ornaments. Green and white text runs across the center and bottom of the frame.
    Photo by Kristine Lofgren.

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    Right around the holidays, you can find rosemary bushes pruned into that familiar Christmas tree shape.

    If you get your hands on one of these, it’s just a matter of keeping it alive throughout the holidays. Or, if you want to go the DIY route, you can buy a shrub and shape it yourself.

    Rosemary isn’t a huge fan of growing indoors year-round, so if you can take it back outside once the weather warms up, it will be much happier.

    But if you intend to keep it inside, be sure to check out our guide to growing rosemary indoors.

    Here’s what we’ll go over to give you the tools and knowledge you need to grow rosemary as a Christmas tree:

    Ready to bring the cutest little Christmas tree to your space? Let’s start with how to source one.

    Bring Your Plant Home

    If you don’t buy it pre-shaped, you’ll need to purchase your plant several months in advance so you have plenty of time to shape it yourself.

    Actually, you should buy it a few years in advance, because those pre-shaped trees take quite a long time to create.

    A horizontal shot of rows of rosemary shrubs at a nursery. Each of the pots are wrapped in gold foil and tied with a red Christmas ribbon.A horizontal shot of rows of rosemary shrubs at a nursery. Each of the pots are wrapped in gold foil and tied with a red Christmas ribbon.

    Pre-shaped specimens can often be found in many stores around the holiday season.

    You can grab one of these anytime you stumble across them, though they tend to be healthier the earlier it is in the season. That is, unless the store constantly replenishes its stock.

    They can also be found online as well.

    This plant from the Three Company Store, available at Amazon is a foot tall and about four inches wide, making it a cute start.

    Rosemary Christmas Tree

    If you keep it alive for a few years and maintain the shape, it could double in size and make an even bigger impact.

    If you decide to buy an unshaped plant, look for one that has a naturally upright shape and is more narrow at the top than the bottom.

    When you take your plant from the store to the car, try to keep it covered if the temperatures are below 40°F. Rosemary and I have that in common – we both suffer in cold temperatures.

    Once you get your plant home, give it a nice long drink of water if the soil feels dry. Stores do their best to keep plants happy, but they can’t provide the same custom care you can.

    Remove any outer plastic or decorative packaging so the water can drain away from the bottom of the container.

    Caring for a Rosemary Christmas Tree

    As I mentioned, rosemary doesn’t love being indoors. It prefers it when it’s downright cold at night, warm and sunny during the day, and with a moderate amount of humidity – around 50 percent.

    A vertical image of a rosemary tree in a black nursery pot. The pot is surrounded by white Christmas ornaments.A vertical image of a rosemary tree in a black nursery pot. The pot is surrounded by white Christmas ornaments.
    Photo by Kristine Lofgren.

    Most houses don’t provide that. So, your rosemary shrub isn’t in the ideal conditions.

    Perhaps the biggest challenge with growing this herb indoors is giving it enough sunlight. These plants need full sun whether they’re indoors or out.

    Try to find a spot in your home with at least six hours of direct sunlight. If you can’t do that, provide supplemental lighting. If you are planning to keep the plant indoors just during the winter, you can squeak by with less light. An east-, west-, or south-facing window would be fine for a month or two.

    If the plant starts to grow leggy, as is common in low light, just trim it back to encourage bushier growth until you can bring it outside for better sun exposure.

    Now, let’s talk about water. Put the watering can away! Unlike many common houseplants, rosemary doesn’t need much water. Think of it as closer to a succulent rather than a pothos in terms of water needs.

    When I was a kid, I started out with an indoor herb garden, as many kids do. I kept killing my rosemary plants, and my mom would indulgently pick me up another when she went to the market.

    The issue wasn’t neglect. It was that I wasn’t neglectful enough. We typically don’t need to pamper our indoor herbs as we do our tropical houseplants. So resist the temptation to treat your rosemary as some fussy alocasia.

    In other words, feel free to neglect the heck out of it.

    A vertical shot of a mini Christmas tree being decorated with colorful ornaments and a gold star by two people.A vertical shot of a mini Christmas tree being decorated with colorful ornaments and a gold star by two people.

    If you decide to string lights on it, don’t use incandescent bulbs. They’ll heat up and burn the leaves. Use LEDs, which both provide light to the plant and stay relatively cool.

    Once spring rolls around, consider taking your plant outside for the summer, and check out our guide for more information about growing rosemary.

    Shaping

    Shaping can take months or even years, so the sooner you start the better.

    When you shape your plant, you don’t need to prune each branch individually. Use a pair of scissors and trim to create a somewhat smooth shape.

    A horizontal close up shot of a rosemary branch being clipped by a pair of red handled gardening shears.A horizontal close up shot of a rosemary branch being clipped by a pair of red handled gardening shears.
    Photo by Kristine Lofgren.

    The trick to shaping your plant is to not do too much all at once. Your shrub will probably survive if you give it a dramatic haircut, but that’s not the way to achieve the pyramid shape you’re looking for without harming your plant.

    First things first, go in with some scissors and just create a vague triangle shape. We’re not talking about a perfect Christmas tree form at this stage.

    Just thin out the top while gradually going wider until you reach the base, which you shouldn’t trim at all at this point.

    Give the plant a few more weeks and then trim it again, aiming to create the tree-like shape you want.

    When you snip or pinch back your plant, it results in bushier growth. So don’t worry that you’re cutting too much off your plant – you aren’t going to create a big ugly bare patch. The plant will fill in any areas that have been over-zealously pruned.

    And don’t forget, you can use the clipped branches to propagate new plants!

    So here is what the process would look like. When you first get your plant home, remove any long outer branches that grow away from the main stem.

    Then, choose a central stem to provide the height and secure it in place with a chopstick or bamboo stick to hold it straight and tall.

    A horizontal close up shot of a hand tying a green piece of string around a stake and a branch of a rosemary plant.A horizontal close up shot of a hand tying a green piece of string around a stake and a branch of a rosemary plant.
    Photo by Kristine Lofgren.

    Look for nearby branches and stems that can act as the secondary support for the main stem. Trim these slightly to create a conical shape that’s narrow at the top and wider at the base.

    Give the plant a few weeks to grow out, and then shape it some more. Keep pruning and shaping it regularly because the more you do the bushier and more dense the growth will be.

    Don’t be afraid to remove any branches that just aren’t cooperating. New growth will fill in the area.

    Once you have the right shape, add your lights and ornaments if you want.

    If you can’t get it shaped in time, you can always tie it up with twine to fake the right shape.

    Pests and Disease

    Rosemary isn’t particularly delicate, but spider mites seem to find this herb more attractive when it is growing indoors. Spider mites prefer plants in dry, sunny areas, so you can see why they’d be drawn to it.

    If you see fine webbing or yellow stippling on the leaves, your plant probably has spider mites.

    Other than that, the biggest thing to watch for is root rot. I’m telling you, don’t overwater your plants. Rosemary doesn’t need that much and it certainly needs less than most other houseplants.

    Happy Herbal Holidays!

    Rosemary is the perfect miniature Christmas tree because it has a similar look to a pine or spruce with its needle-like foliage. It also has a fragrance that definitely strikes an evergreen note.

    A horizontal image of a rosemary Christmas tree sitting on a wooden table. The tree is in a terra cotta pot wrapped in shiny garland and a gold star sits on top.A horizontal image of a rosemary Christmas tree sitting on a wooden table. The tree is in a terra cotta pot wrapped in shiny garland and a gold star sits on top.

    How will you be decorating your herbal holiday addition? My go-to is a string of popcorn and some fairy lights. What about you? Let us know in the comments section below!

    And for more information about growing rosemary in your garden, check out these guides next:

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    Kristine Lofgren

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  • Italian Seasoning

    Italian Seasoning

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    Deliciously Simple!

    This Italian Seasoning is a mixture of herbs and spices that will add delicious, savory flavor to your meals.

    Use it in pasta sauce, marinades, or roasted veggies!

    Italian Seasoning in a jar and in a spoon

    Ingredients in Italian Seasoning

    • Herbs: Basil and oregano are the base of this seasoning and provide great flavor, perfect for a wide range of dishes.
    • Aromatic: Garlic powder, rosemary, and thyme add a fragrant depth, enhancing the overall flavor of this DIY Italian seasoning blend.
    • Spice: Red pepper flakes add a very subtle bit of spice, add extra or skip it according to your tastes.
    • Optional additions: If you have them on hand, you can add one teaspoon marjoram, ½ teaspoon Onion powder, or ¼ teaspoon ground sage.

    How to Make Italian Seasoning

    Making your own Italian Seasoning is easy and allows you to adjust the flavors to your tastes. Many store-bought seasonings can be high in salt – this homemade version is salt-free and gluten-free (just double-check your dried herbs!). Additionally, making spice blends at home is often more cost-effective than purchasing pre-made versions.

    Simply mix the spices in the recipe below and store it in a jar or an airtight container for up to 6 months. You can keep it longer since the spices are dried, but it will begin to lose flavor.

    Italian Seasoning ingredients on a plate

    How to Use Italian Seasoning

    This Italian seasoning recipe is so versatile, sprinkle it into spaghetti sauce or pizza sauce, use it to make Italian salad dressing or place it in spice grinder and garnish your favorite pastqa dishes!

    Did you make this homemade Italian Seasoning? Be sure to leave a rating and a comment below!

    Italian Seasoning in a jar and in a spoon

    4.95 from 163 votes↑ Click stars to rate now!
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    Italian Seasoning

    This is the perfect blend of spices to add to soups, stews, and marinades.

    Prep Time 5 minutes

    Total Time 5 minutes

    This recipe can be made in larger batches, to adjust the recipe, adjust the servings on the “print” page.

    Calories: 13 | Carbohydrates: 2g | Sodium: 20mg | Potassium: 79mg | Fiber: 1g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2.3mg

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

    Course Pantry, Seasonings, Spices
    Cuisine Italian
    herbs to make Italian Seasoning on a plate and jar full of Italian Seasoning with a title
    Italian Seasoning in a teaspoon and in a jar with a title
    herbs on a plate to make Italian Seasoning with writing
    jar of Italian Seasoning with writing

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    Holly Nilsson

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  • Garlic Herb Roasted Fingerling Potatoes – Oh Sweet Basil

    Garlic Herb Roasted Fingerling Potatoes – Oh Sweet Basil

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    Fingerling potatoes brushed with garlic butter, seasoned with fresh herbs and roasted to golden perfection! This is a tried and true potato side dish in our house!

    I adore fingerling potatoes, especially these rosemary and thyme fingerlings. They are creamy unlike Russet potatoes that are more starchy.  I love how tender they are and while it doesn’t really do anything to the flavor, I also happen to love how little they are. They are just perfect for a delicious side dish.

    What is a Fingerling Potato?

    A fingerling potato is a small, stubby, finger-shaped type of potato. They are fully mature when harvested and should not to be confused with new potatoes.

    Because they are low in starch, they are extra creamy inside. They have a very thin skin that doesn’t need to be peeled before cooking them, and they come in a variety of colors.

    Can You Roast Fingerling Potatoes?

    Fingerling potatoes are ideal for roasting. Their small size means they will roast up quickly and evenly.

    a photo of several multicolored fingerling potatoes that have been halved sitting on a wooden cutting board with minced rosemary and thyme sitting next to them with a half stick of butter, whole cloves of garlic and and small pile of salt

    Ingredients for Herb Roasted Fingerling Potatoes

    You only need a few ingredients to make this potato recipe. Here is what you will need:

    • Fingerling Potatoes: You can buy multicolored fingerlings or all one color.
    • Olive Oil: used to roast the potatoes and make the outside crispy
    • Butter: also helps with the crispiness and adds flavor
    • Rosemary: strip the needles from the main twigs and finely chop the needles
    • Thyme: grab a twig of thyme by one end and then pinch the twig between your thumb and index finger and run your fingers in the opposite direction that the little leaves are growing and the leaves will pop right off
    • Garlic: the reason for garlic is always flavor, flavor, flavor
    • Kosher Salt: adds flavor

    This is meant to just be an overview of the ingredients used in the recipe. The measurements of each ingredient can be found in the recipe card at the end of the post.

    a photo of several multicolored halved fingerling potatoes in a shallow dutch oven topped with chopped fresh herbs.a photo of several multicolored halved fingerling potatoes in a shallow dutch oven topped with chopped fresh herbs.

    How to Make Roasted Fingerlings

    Fingerling potatoes look like the potatoes you would get at a fancy restaurant, so they must be difficult to make, right? Wrong! They are so simple and here is an overview of the

    1. Prep the oven and potatoes.
    2. Melt the butter, then add the olive oil, herbs and salt and stir together.
    3. Add the potatoes and stir until well coated.
    4. Place the potatoes cut side down on a baking sheet and roast in the oven.
    5. Flip the potatoes over part way through baking.
    6. Remove the potatoes from the oven and top with the rest of the herbs.

    Scroll down for the detailed instructions in the recipe card. You can also print and save the recipe there.

    a photo of a shallow serving dish full of roasted fingerling potatoes topped with fresh herbs.a photo of a shallow serving dish full of roasted fingerling potatoes topped with fresh herbs.

    Tips for the Best Roasted Fingerlings

    Try to keep the size of the potatoes the same so that they roast evenly.

    Don’t crowd the pan. If the potatoes are too close together, they will steam rather than roast.

    Set the oven to high heat. The high heat is what roasts the potatoes making the outside crispy and the inside smooth and creamy.

    Line the pan with parchment or foil for easy cleanup.

    a photo of several halved fingerling potatoes in a shallow dutch oven covered in minced fresh herbs.a photo of several halved fingerling potatoes in a shallow dutch oven covered in minced fresh herbs.

    What to Eat with Herb Roasted Fingerling Potatoes

    I think we can all agree that potatoes are one of the best side dishes of all time. They are so good that they go with just about anything — deep fried and salty with a burger, shredded and held together with eggs in a breakfast casserole, sliced and drowning in creamy sauce and cheese with ham, etc. Here are a few ideas for main dishes to eat with these roasted fingerling potatoes:

    a photo of a shallow serving bowl full of roasted fingerling potatoes topped with fresh herbs.a photo of a shallow serving bowl full of roasted fingerling potatoes topped with fresh herbs.

    Storage Tips

    If you end up with some leftovers, store them in an airtight container in the refrigerator. They will keep for up to 5 days.

    Reheat them in the microwave. They will lose some of their crispiness but will still be delicious.

    I don’t recommend freezing roasted fingerlings. They lose their texture when they thaw and become really mealy.

    a photo of golden roasted herb fingerling potatoes in a shallow serving bowla photo of golden roasted herb fingerling potatoes in a shallow serving bowl

    What How These Fingerling Potatoes are Made…

    Crispy on the outside, smooth and creamy on the inside and bold in garlic buttery herbaceous flavor…these roasted fingerling potatoes should be on the menu for your next holiday feast!

    P.S. They are a stellar and easy addition to your random weeknight meal too!

    More Potato Side Dishes:

    Servings: 4

    Prep Time: 10 minutes

    Cook Time: 30 minutes

    Total Time: 40 minutes

    Description

    Fingerling potatoes brushed with garlic butter, seasoned with fresh herbs and roasted to golden perfection! This is a tried and true potato side dish in our house!

    Prevent your screen from going dark

    • Preheat the oven to 425.

    • Slice the potatoes in half and set aside.

      1 Pound Fingerling Potatoes

    • Place the butter in a cast iron skillet or on a baking sheet and slide into the oven to melt the butter.

      3 Tablespoons Butter

    • Remove the pan from the oven and add the olive oil, garlic, 3/4 of the herbs and salt. Stir and then add the potatoes and stir again.

      2 Tablespoons Olive Oil, 2 Tablespoons Rosemary, 1 Tablespoon Thyme Leaves, 2 Cloves Garlic, 1 Teaspoon Kosher Salt

    • Place all potatoes cut side down and bake at 425 for 30-35 min, turning over after 15 minutes or once they begin to brown.

    • Remove from the oven and top with remaining fresh herbs and serve immediately.

    Serving: 1gCalories: 232kcalCarbohydrates: 21gProtein: 3gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 23mgSodium: 657mgPotassium: 506mgFiber: 3gSugar: 1gVitamin A: 379IUVitamin C: 26mgCalcium: 39mgIron: 2mg

    Author: Sweet Basil

    Course: Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit

    Recommended Products

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    Sweet Basil

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  • Turkey Seasoning

    Turkey Seasoning

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    Give your bird a boost of flavor this season with homemade turkey seasoning!

    Turkey seasoning is perfect to season a roast turkey, a turkey breast, or even soups or casseroles.

    Try it on chicken and potatoes too! All-purpose, easy to make, and great on everything.

    turkey seasoning in a jar with a measuring spoon beside it

    All-Purpose Turkey Seasoning

    • This is an easy mixture made with spices you probably already have on hand.
    • Turkey seasoning adds flavor to the skin of your Thanksgiving turkey but it’s also great in soups and casseroles or for seasoning roasted potatoes.
    • This can be prepared in big batches and used for turkey and chicken alike.
    • Store it in the pantry for up to 6 months and use it in all your favorite dishes!

    Ingredients for Turkey Seasoning

    This spice blend contains the perfect mixture of herbs and seasonings that you likely have on hand.

    Salt – This recipe uses kosher salt which is more coarse than table salt. If using table salt you’ll want to reduce the amount.

    Herbs – Homemade turkey seasoning has the perfect blend of herbs for flavoring a turkey and/or gravy with lots of sage, a pinch of rosemary, and a hint of thyme, paprika, and black pepper.

    Optional AdditionsYou can add other spices or seasonings to this recipe such as garlic powder, oregano, onion powder, or parsley.

    pepper , salt , paprika , thyme , nutmeg , rosemary , and sage on a plate to make Turkey Seasoning

    How to Season a Turkey

    1. Dab the outside of the turkey dry with a paper towel (to help the skin crisp). Remove the neck and giblets from inside the cavity if present. I like to add salt and often fresh herbs to the cavity before roasting.
    2. Rub the turkey with either melted butter or olive oil. Generously sprinkle with the turkey seasoning and rub it into the skin.
    3. Roast per your favorite turkey recipe (we love this roast turkey or this spatchcock turkey).

    Skip the brown sugar! This turkey seasoning recipe doesn’t contain brown sugar as I use the pan juices for gravy and I don’t want it sweet.

    If you’d like to use this as a dry rub for poultry, you can add a couple of tablespoons of brown sugar or to taste.

    a whisk stirring homemade turkey seasoning on a plate

    Ways to Use Turkey Seasoning

    More Holiday Prep Helpers

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

    a jar of homemade turkey seasoning with a turkey in the background

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

    Turkey Seasoning

    This homemade turkey seasoning is perfect to season a roast turkey, a turkey breast or even soups or casseroles.

    Prep Time 3 minutes

    Total Time 3 minutes

    Spice Jar or other jar with tight-fitting lid
    If you’d prefer, salt can be left out of the mixture and it can be added to each meat or dish as desired.
    *Kosher salt has larger grains. If using table salt, reduce the salt to 1 teaspoon.
    To crush the rosemary, place it in a shallow bowl and use the bottom of a glass or small measuring cup to break the pieces apart.

    Calories: 1 | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 388mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 87IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.2mg

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

    Course Pantry, Seasonings, Spices
    Cuisine American
    turkey seasoning in a bowl with a whisk and a title
    turkey seasoning in a jar with a measuring spoon and a title
    seasonings for turkey seasoning in a white bowl being being mixed together and a title
    turkey seasoning in a jar and turkey seasoning in a bowl with a whisk and a title

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    Holly Nilsson

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  • Roast Turkey Breast

    Roast Turkey Breast

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    This turkey breast recipe is perfect for a smaller crowd or for meal prep.

    A turkey breast is simply seasoned and roasted to juicy perfection in the oven. It’s perfectly tender every time!

    It’s delicious enough for a holiday and easy enough for a weeknight meal.

    sliced turkey breast with gravy and side dishes

    Quick & Easy Roast Turkey Breast

    I love roasting a whole turkey but sometimes a roast turkey breast is just right for a weeknight meal or smaller crowd.

    • This roast turkey breast recipe makes moist & juicy turkey.
    • The prep is super easy, it cooks quickly, and cleanup is quick too!
    • No waste – just tender, juicy slices of turkey!
    ingredients for making roast turkey breast on a baking tray

    What Kind of Turkey Breast to Buy

    Boneless Turkey Breast – This recipe is for boneless turkey breast, which is sometimes called turkey breast roast. You can purchase a turkey breast at most grocery stores. While a turkey breast is all white meat, you can also buy a combination of white and dark meat. Both will cook for the same amount of time.

    Account for approximately ½ pound of boneless turkey breast per person. Make extra if you have big eaters or want to have leftovers.

    Bone-In Turkey Breast – This recipe also works with a bone-in, skin-on turkey breast. See the recipe notes for adjusted cooking times.

    Seasoning for Turkey Breast – Season the turkey breast with salt & pepper and a bit of poultry seasoning or turkey seasoning. Add fresh herbs for extra flavor. We love parsley, rosemary, sage, and/or thyme.

    Check your grocery store for a “poultry pack” of herbs which contains everything you need in one small package.

    If you have leftover fresh herbs, add them to gravy or stuffing. They can also be finely chopped and set out to dry on a piece of paper towel on the counter for a couple of days. Once completely dried, they can be stored in your spice cupboard.

    How to Roast a Turkey Breast

    For boneless or bone-in turkey breasts, a frozen 3 to 7-lb breast will take approximately 1 ½ to 3 hours.

    1. Prepare the turkey breast: Turkey breast is often sold as a roast in a net; leave it in the net for roasting. If the breast is not net-wrapped, tie it with kitchen twine for even roasting.
    2. Season: Brush turkey breast with oil and sprinkle on herbs & seasonings (per the recipe below).
    3. Roast: Preheat the oven to 350°F and roast the turkey breast with a little bit of broth and onion.
    4. Rest: Let the turkey breast rest before slicing.

    If desired, the oil and herbs can be replaced with garlic herb butter or another flavored butter mixture.

    a plate with roast turkey breast, brussels sprouts and mashed potatoes

    How Long to Roast Turkey Breast

    A boneless turkey breast will need to roast for 30-35 minutes per pound. The shape of the breast (some are thicker and rounder while some are flatter) can affect the cooking time. Tie it with twine for even cooking and use an instant-read thermometer.

    • 2 lb Turkey Breast – roast for 60 to 70 minutes.
    • 2.5 lb Turkey Breast – roast for 75 to 85 minutes.
    • 3 lb Turkey Breast – roast for 90 to 105 minutes.
    • 4 lb Turkey Breast – roast for 2 hrs to 2 hrs and 20 minutes.

    Always check a turkey breast earlier than you expect it to be done so it doesn’t overcook. Shape, size, and even the type of pan used can affect the cooking time.

    Ensure you take the turkey breast out just before it reaches 165°F (I take it out closer to 160°F as the temp will continue rise as it rests.

    Do not use a disposable pan for this recipe (you can line your own pan with foil if needed).

    Tips for Juicy Turkey Breast

    • Turkey is lean, most importantly, do not overcook it.
    • Use a meat thermometer to ensure you get juicy meat. The turkey must reach 165°F. Remove it from the oven about 5 degrees early (160°F) as it will continue to cook as it rests.
    • Always rest the roast turkey breast. Remove it from the hot pan so it doesn’t overcook and rest for at least 10-15 minutes before slicing.
    • Drippings or juices can be used to make gravy, add additional chicken or turkey broth if needed.

    Roasting from Frozen

    It’s safe to roast a turkey breast from frozen, add more roasting time to the recipe. Always use a meat thermometer inserted in the thickest part of the breast to gauge if it’s fully cooked.

    Leftovers

    Keep leftover turkey breast in the refrigerator for up to 5 days. Freeze slices in a zippered bag with the date labeled on the outside for up to 2 months. Use leftovers to make a big pot of homemade turkey soup or make a hearty turkey casserole that’s stuffed with pasta and cheese.

    My Favorite Sides for Turkey Breast

    Here are our favorite classic sides to pair with a roast turkey breast!

    Did your family love this Roast Turkey Breast recipe? Be sure to leave a comment and a rating below!

    roast turkey breast on a plate with brussels sprouts

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    Herbed Roast Turkey Breast

    Roast turkey breast is an easy way to enjoy turkey without having to roast a whole bird. This easy recipe comes out tender and juicy every time, making it the ideal dinner for any night.

    Prep Time 10 minutes

    Cook Time 1 hour 30 minutes

    Resting Time 10 minutes

    Total Time 1 hour 50 minutes

    • Remove the turkey breast from the fridge and let it sit out for about 30-60 minutes at room temperature.

    • Preheat oven to 350°F.

    • Tie the turkey breast (if it’s not tied or in a net already). If it is already in a net, leave it in the net to cook.

    • Brush the turkey breast with olive oil. Generously sprinkle with fresh herbs, salt, & pepper.

    • Place the turkey breast in a small casserole dish and nestle onions (and extra herbs if desired) alongside the turkey.

    • Roast the turkey breast uncovered for 30 minutes. Add about 1 cup of broth, just enough to cover the bottom of the dish.

    • Continue roasting (an additional 30-60 minutes) until the temperature in the thickest part of the breast reaches 165°F. (Approximate cook times below).

    • Remove from oven and let rest for 10-15 minutes before slicing.

    Herbs: I use a combination of parsley, rosemary, sage, and thyme. Most stores sell a “poultry pack” of herbs so you don’t have to buy them individually.
    Cooking Times

    • 2 lb Turkey Breast – roast for 60 to 70 minutes.
    • 2.5 lb Turkey Breast – roast for 75 to 85 minutes.
    • 3 lb Turkey Breast – roast for 90 to 105 minutes.
    • 4 lb Turkey Breast – roast for 2 hrs to 2 hrs and 20 minutes.

    Cooking time will vary based on shape and size of the turkey breast. Make sure the internal temperature of the thickest part reads 165°F. Check the turkey early to ensure it doesn’t overcook. Remove it from the oven about 5-10 degrees early as it will continue to cook as it rests. Remove from the hot baking pan to rest.
    Drippings or juices can be used to make gravy, add additional chicken or turkey broth if needed. We use this recipe for gravy. Since there isn’t much fat in a turkey breast, we thicken it with cornstarch for this recipe.
    Bone-In Turkey Breast: This method works with bone-in turkey breast as well. Preheat oven to 425°F and cook for 15 minutes. Reduce heat to 350°F. Cooking time will need to be increased slightly. (6lbs bone-in turkey breast will need about 2 to 2.5hrs).
    Leftover turkey breast will keep in an airtight container in the refrigerator for up to 3 days. 

    Calories: 199 | Carbohydrates: 3g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 413mg | Potassium: 413mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg

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

    Course Dinner, Entree, Main Course, Turkey
    Cuisine American
    a plate with sliced turkey breast topped with gravy and side dishes with text
    Herb roasted turkey sliced on a cutting board with text
    A roasted turkey breast on a platter with text
    top image - sliced turkey breast on a plate with gravy. Bottom image - a herb roasted turkey breast carved on a platter with text

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    Holly Nilsson

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