They’re Lovin’ It! Here’s what They’re Sayin’:

“These were delicious ! Very happy hubby.”

—JOY

For every 10 fried chicken lovers, there is at least one fried chicken gizzard lover in the mix.  In my family, that lover is my Uncle BB. For as long as I can remember, we have had to make a stop at a KFC in Effingham, Illinois on the way back from our annual round trips to Mississippi to visit my grandparents. Many places don’t make fried gizzards so I decided it was time to put a recipe for this unique Southern classic right here on the blog.

The secret to the best fried chicken gizzard recipe starts with marinating them in buttermilk to get them tenderized. This also begins the flavor building process because we toss in a little hot sauce too. Next, seasoned flour, similar to my breading recipe for chicken fried steak, coats the gizzards then we fry them up until perfectly crispy and delish. 

What Are Gizzards?

Gizzards are a muscle found in most fowl or organs of the chicken.  They are super small, and their texture is unlike what you would expect from chicken boos.  

Because of their chewy texture, they can end up tough if they aren’t cooked properly that’s why we added a buttermilk soak to get you off on the right off. The acid in the buttermilk helps break down a bit of the toughness without taking away its signature taste y’all. 

The Lowdown of This Chicken Gizzard Recipe

Cuisine Inspiration: Southern Soul Food Vibes

Primary Cooking Method: Frying

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Spicy, Savory Goodness, Chewy Texture with a Crunchy Finish

Skill Level: Easy y’all (No Sweat Fam!)

Flavors on Flavors; Textures on Textures

Y’all know your girl Grandbaby Cakes don’t play around with flavor. We marinate in a spicy buttermilk mixture packing serious flavor then we dunk in a perfectly seasoned flour making that crispy, crunchy texture just right!

Budget-Friendly

Gizzards are beyond affordable so you can whip up a batch of these anytime you crave some while still saving money on groceries boos.

Easy and Quick to Make

This recipe has beyond simple ingredients and minimal prep so you can whip this up in a flash and get to snacking.

Ingredients You’ll Need to Make Fried Chicken Gizzards

• Gizzards: You can buy these by the package in the refrigerated poultry section in most grocery stores.
• Buttermilk: This gives that undeniable tangy flavor while also soaking into and tenderizing the gizzards.
• Hot sauce: We gotta add a bit to our marinade to make that flavor pop boos.
• Self-rising flour: We elevate standard all-purpose flour by using this instead because it adds a lightness and airiness to our breading.
• Seasonings: I use a combo of seasoned salt, black pepper, garlic powder, cayenne pepper, and paprika to truly make that flour mix pop.
• Vegetable Oil: We use a neutral oil that holds up to the high heat and maintains even frying.

How to Cook Chicken Gizzards

Step 1: Prep and Marinate

1

Begin trimming the excess fat and gristle from the gizzards.

2

Next add the buttermilk and hot sauce to a plastic storage bag and shake to combine. Add gizzards to the bag and allow them to marinate for 2-3 hours.

Step 2: Bread and Fry Them Up

3

After marinating, add the flour and seasonings to a large bag and mix up. Add the gizzards a few at a time and coat them evenly then place on a parchment lined baking sheet and set in the fridge.

4

Heat the oil to 365°F then fry until golden brown. Remove from the pan with a slotted spoon and allow them to drain on paper towels before serving up.

How to Serve Fried Gizzards

• Sauces It Up: These fried gizzards pair well with a dipping sauce. Serve them up with more hot sauce, remoulade sauce, homemade gravy, or chipotle bbq sauce.
• Southern Fried Side Dishes: While you have the grease hot, drop in some fried okra, fried pickles, onion rings, and fried green tomatoes.
• More Southern Sides: These chicken gizzards are right at home with some soul food veggie sides like collard greens, Southern green beans, or mustard greens.

Recipe Substitutions

• Gizzards: Swap in some chicken livers or you can even cube boneless chicken thighs or breasts and make nuggets with this recipe.
• Buttermilk: Make your own by adding 2 tablespoons of vinegar or lemon juice to 2 cups of buttermilk. Wait a few minutes until it curdles then use in the recipe.
• Hot Sauce: Swap in a few sprinkles of cayenne or some chili paste to get some heat in the buttermilk mixture.
• Self-Rising Flour: If you don’t have any lying around, all-purpose flour is just fine to use.
• Vegetable Oil: Any neutral oil will work here like canola. Just don’t use an oil like olive oil.

Recipe Variations and Additions

• Gluten-Free: Replace the self-rising flour with your fave 1:1 gluten-free all-purpose flour.
• Get Herby: Add some chopped herbs like rosemary or parsley into the flour mix for color and earthiness.
• Go Buffalo: After you fry them up, toss in my fave buffalo wings sauce for some saucy heat.
• Go Hot Honey: Drizzle these fried gizzards in this delish hot honey chicken sauce for some sweet and heat.

Expert Tips and Tricks

• Marinate as long as possible: The marinating step is crucial to making the best fried chicken gizzards since it softens the toughness of the meat. If you skip out on this step or shortcut the time, you could end up with some beyond chewy gizzards.
• Set that Breading: I like to pop the breaded gizzards in the fridge for 20 minutes to really let that flour stick to them so it won’t come off in the hot oil.
• Deep Fryer: Works best if you have one. This way you don’t have to turn them over and they cook evenly on all sides. If not, try using a smaller, deeper pan so the level of oil is higher.
• Right Temp: Get that oil cranked up between 365°F and 375°F so they fry up crispy and don’t get soggy boos.
• Fry in Batches! Don’t overcrowd the fryer with too many gizzards or they’ll clump together and lower the oil temp boos.

How to Store and Reheat this Gizzard Recipe

Throw any leftovers into an airtight container or add to a freezer bag releasing all the air and pop in the fridge. When you are ready to reheat, add to your oven at 350°F on a parchment lined baking sheet and reheat for about 10-15 minutes until warmed through. You can also add them to your air fryer so you keep them super crispy!

How long will fried gizzards last in the fridge?

They should last up to 3-4 days.

Can I freeze this fried chicken gizzard recipe?

Yep you sure can boos. To freeze them up correctly, you should follow this two step process. First spread the gizzards evenly on a lined baking sheet. Pop in the fridge for 2 hours (this helps them not stick once you finish the freeze process). Once they are nice and solid, add to a freezer bag and label with the date. They should freeze well up to 3 months.

Frequently Asked Questions

Y’all these fried chicken gizzards are the TRUTH! If you are new to gizzards, give them a try and see what all the Southern fuss is about. They are absolutely delish when you try my method for frying them up to golden perfection. Get at it!

More Fried Food Recipes

• Oven Fried Catfish
• Fish and Chips
• Salmon Croquettes
• Buttermilk Fried Chicken
• Hot Honey Chicken

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Fried Chicken Gizzards Recipe

In this tender chicken gizzards recipe, the gizzards are first marinated in a spicy bath of buttermilk and hot sauce, then battered in a seasoned flour and finally fried to golden brown perfection.

Course Main Course

Cuisine Southern

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 servings

Calories 173kcal

Author Jocelyn Delk Adams

Equipment

• Deep Fryer Pot

Ingredients

• 1 pound chicken gizzards
• 2 cups buttermilk
• 2 teaspoons hot sauce
• 1 ¼ cup self-rising flour
• 1 tablespoon seasoned salt plus 2 teaspoons
• 1 ½ teaspoons black pepper
• ½ teaspoon ground garlic powder
• ½ teaspoon cayenne pepper
• ½ teaspoon smoked paprika
• Vegetable oil for frying

Instructions

• Start by trimming the excess fat and gristle from the chicken gizzards.
• Add buttermilk and hot sauce to a plastic storage bag and shake to combine. Add gizzards to bag and allow to marinate for 2-3 hours.
• To a large bag, add flour, seasoned salt, black pepper, garlic powder, cayenne and smoked paprika and whisk until combined.
• Once gizzards are done soaking, add gizzards a few at a time to seasoned flour bag and shake to evenly coat then place them on a parchment lined baking sheet. Place in refrigerator for 20 minutes to set flour.
• Heat oil over medium high heat. Make sure oil is at least 2-3 inches tall in your vessel. The oil should heat to between 365°F and 375°F.
• Fry until golden brown then drain on paper towels. Serve immediately.

Notes

How to Store and Reheat this Gizzard Recipe

Pop your leftovers in an airtight container or add to a freezer bag releasing all the air. They should go in the fridge. When you are ready to reheat, add to your oven at 350°F on a parchment lined baking sheet and reheat for about 10-15 minutes until warmed through. You can also add them to your air fryer so you keep them super crispy!

How long will fried gizzards last in the fridge?

They should last up to 3-4 days.

Can I freeze this fried chicken gizzard recipe?

Yep you sure can boos. The freeze them up correctly, you should follow this two step process. First spread the gizzards evenly on a lined baking sheet. Pop in the fridge for 2 hours (this helps them not stick once you finish the freeze process). Once they are nice and solid, add to a freezer bag and label with the date. They should freeze well up to 3 months.

Nutrition

Calories: 173kcal | Carbohydrates: 17g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 160mg | Sodium: 1626mg | Potassium: 210mg | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 4.3mg | Calcium: 83mg | Iron: 1.8mg

This post was originally published in June 2018. It has been updated with new photos and content in August 2022.

The post Fried Chicken Gizzards Recipe appeared first on Grandbaby Cakes.

By no means did I grow up in a meatloaf kinda household. In fact, I didn’t even know what the stuff was until I was nearly in college. Even then, the concept seemed odd and unappetizing. It didn’t help that most of the meatloafs I came across were gray and dry. Bleh, no thank you! 

But, let me tell you, when you get a good one it’ll straight up change your life! A well-made meatloaf is juicy, tender, well-seasoned, and coated in the most glorious ketchup-based glaze. Today’s easy meatloaf recipe is just THAT and then some!

The Lowdown on This Meatloaf Recipe

Cuisine Inspiration: Good ol’ classic American home-cooking

Primary Cooking Method: Baking

Dietary Info: Perfect for meat lovers! Can be made gluten-free

Key Flavor: Savory meat with a punch of tangy sweetness from the sticky ketchup glaze

Skill Level: Way too easy boos!

Super Easy to Make

Second to a peanut butter and jelly sandwich, meatloaf is just about the easiest thing you can pull together in the kitchen. The most amount of effort spent in this recipe is chopping up some onion and measuring out the ingredients.

Simple, Yet Packed with Flavor

Don’t let the simple ingredients fool ya, this homemade meatloaf brings BIG flavor. With that perfect blend of beef, pork, and seasonings, every bite is juicy and flavorful.

Balanced Sauce

That sauce on top has just the right mix of tangy, sweet, and a bit of heat (if you want), so it pairs perfectly with the savory meat.

Ingredients you’ll need to make Meatloaf

• Ground Beef + Pork: In general, pork has a lighter, milder taste than beef. Beef’s intense, hearty flavor stands up well to other pungent flavors. Together, the beef and pork form a tender, juicy meatloaf that is both full of its own delicious flavor while also being capable of taking on whatever is added to it. 
• Yellow Onion: Onions add a sweet, pungent note. You can use yellow or sweet onion, both will be amazing! 
• Garlic: I’m a huge garlic girl so I like to add loads of it but you can add as little or as much as you’d like. Grating the garlic will release more of its flavor. 
• Eggs: Eggs help to bind the mixture together. I also have an egg-free partner who swears by flax eggs as a suitable replacement. 
• Breadcrumbs: If you’re gluten-free, you can swap these out for a gluten-free option. 
• Worcestershire Sauce: This adds a bit of sweet, tangy, and vinegary flavor. Don’t have it? Toss in some soy sauce instead. 
• Mustard: I like to use yellow or honey mustard, but anything you’ve got on hand will work. We’re just looking to add a bright, tangy flavor to our meatloaf here. 
• Italian Seasoning: The best meatloaf recipes have an herbaceous, well-seasoned flavor to them. Italian seasoning offers a well-rounded balance and lots of yummy earthiness. 
• Paprika: A smoky paprika will add so much depth and deliciousness! 
• Kosher Salt + Black Pepper: This is a big hunk of meat that calls for a whole lot of seasoning. Don’t skimp here! 
• Ketchup Glaze: Made from sweet ketchup, sticky brown sugar, and spicy cayenne, this simple glaze coats the meatloaf and changes the entire experience. I often double the recipe and serve the extra on the side! 

How to make the best Meatloaf

Step 1: Make the Meat Mixture, Shape It, and Bake

1

Combine all the ingredients for the meatloaf in a large bowl. Mix well to fully combine everything.

2

Add meat to a loaf pan, gently press meat down to shape evenly, and bake.

Step 2: Mix the Sauce, Spread It Over the Loaf, and Bake Again!

3

Mix all the ingredients together for the sauce in a small bowl.

4

Spread the sauce over the meatloaf then return to the oven. Bake again until fully cooked through.

What to serve with homemade meatloaf

• Comfort Food Sides: When it comes to a classic like meatloaf, you gotta keep it cozy. Whip up some creamy mashed potatoes, buttery corn on the cob, or a cheesy baked mac and cheese to round out the meal.
• Greens: Lighten things up just a bit with some sautéed collard greens, garlicky mustard greens, or Southern green beans.
• Bread: Ya know you need some bread for this moist meatloaf! Serve this with fluffy yeast rolls, a warm skillet of honey cornbread, or some classic buttermilk biscuits.
• Veggies: Add some variety with balsamic glazed Brussels sprouts, honey-glazed carrots, or even a side of creamed spinach.

Menu Option: Complete Meal With This Meatloaf Recipe

These garlic mashed potatoes are smooth and silky, creamy, deliciously buttery and beyond garlicky! My fav side for the best meatloaf recipe.

This Southern succotash has fresh okra, diced tomatoes, corn, flavorful bacon and so much deliciousness.

For these garlic cheese stuffed rolls goat cheese, parmesan and mozzarella are stuffed into fluffy dough and topped with melted garlic butter!

In this Southern egg pie recipe, eggs, butter, vanilla and a dash of nutmeg come together to make this to-die-for custardy pie with a perfectly flaky buttery crust.

Recipe Substitutions

• Breadcrumbs: Make it gluten-free by using gluten-free breadcrumbs (like panko) or crush up some gluten-free crackers. It works like a charm!
• Meat: If you’re not feeling the pork, swap it for more ground beef or even ground turkey. Want a leaner option? Go for chicken.
• Mustard Alternative: You can use a little BBQ sauce or even sriracha if you like a kick. Adds a whole different flavor, but still bomb!
• Worcestershire Sauce: Soy sauce or coconut aminos work great as a substitute.

Recipe Variations and Additions

• Add Veggies: Dice up some bell peppers, mushrooms, or carrots to mix into the meatloaf.
• Cheesy Twist: My husband goes crazy for a little cheese in his meatloaf! Toss in some shredded cheddar or mozzarella into the mix.
• Skip the Sauce: If you don’t like the ketchup glaze, go for a rich brown gravy instead. It pairs SO good with this classic meatloaf recipe.
• Spice It Up: Toss in red pepper flakes or a dash of hot sauce in the meat mixture. You can even swap the cayenne in the glaze for sriracha!

Expert Tips and Tricks for making the best classic meatloaf recipe

1. Let It Rest: Don’t cut into that meatloaf right away, y’all! Let it rest for at least 10 minutes so all the juices settle and you don’t end up with a dry loaf (or burn your mouth).
2. Don’t Overmix: When you’re combining the ingredients, mix just until everything’s combined. Overmixing makes the meatloaf dense and tough.
3. Parchment Paper Hack: Line your loaf pan with parchment paper, leaving the edges hanging over the sides. This makes it super easy to lift the meatloaf out when it’s done!
4. Shape It Gently: When pressing the meat mixture into the pan, don’t squish the life out of it. Press too hard, and you might end up with a dry, compact meatloaf.

How to store & reheat Meatloaf

After your meatloaf has cooled, wrap it up tight in some aluminum foil or pop it into an airtight container, and store it in the fridge.

The easiest way to reheat it would be in an oven set to its lowest temperature (somewhere between 200-250 degrees). Place the desired portion of meatloaf in a baking dish covered with aluminum foil. Reheat for 15-25 minutes, or until heated through.

How long will the Meatloaf last in the fridge?

Stored in an airtight container in the refrigerator, meatloaf will keep for 3-4 days.

Can I freeze meatloaf ?

You sure can boo! Meatloaf can be frozen either fully cooked and cooled or raw ready to bake. Wrap each meatloaf tightly with two wraps of plastic wrap and one layer of aluminum foil to prevent freezer burn or contamination from raw meat. Whichever method you use, be sure to defrost meat loaf thoroughly in the refrigerator before baking or reheating.

Frequently asked questions

And there you have it y’all! The juiciest, most flavorful, best meatloaf recipe EVAH! With that perfect balance of tender meat and tangy sauce, plus how easy it is to whip up, you can’t go wrong. Just don’t blame me if you find yourself making it every week!

More Weeknight Dinner Recipes

• Pizza Meatloaf
• Stuffed Meatloaf
• Air Fryer Salmon
• Southern Baked Chicken
• Lasagna Roll ups
• Classic Pot Roast Recipe

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Meatloaf Recipe

This is the BEST Classic Meatloaf in the game! Tender and juicy on the inside with a sticky and tangy topping, this weeknight meatloaf recipe is super easy to make and so dang delicious!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Resting Time 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Calories 404kcal

Author Jocelyn Delk Adams

Equipment

• Mixing Bowls
• loaf pan

Ingredients

For the Meatloaf

• 1 lb ground beef 85% or 90% lean
• 1 lb ground pork or another pound of ground beef
• 1 small yellow onion grated or finely minced
• 4 garlic cloves finely grated minced
• 2 large eggs beaten
• 1 cup breadcrumbs
• 1 tbsp worcestershire sauce
• 1 tbsp mustard
• 1 tbsp Italian seasoning
• kosher salt to taste (start with 1 teaspoon and go up to 1 tbsp)
• 1 tbsp ground black pepper
• 1 tsp paprika

For the Meatloaf Sauce

• 3/4 cup ketchup
• 1/4 cup brown sugar
• 1/2 tsp cayenne pepper optional

Instructions

For the Meatloaf

• Preheat the oven to 350 degrees.
• In a large bowl, combine all the ingredients for the meatloaf. Mix well to fully combine everything.
• Add meat to a 9×5 loaf pan, gently press meat down to shape evenly. Bake for 40 minutes.

For the Meatloaf Sauce

• In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over the meatloaf then return to the oven.
• Bake for an additional 15-20 minutes, or until fully cooked through.
• Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.

Notes

• Let It Rest: Don’t cut into that meatloaf right away, y’all! Let it rest for at least 10 minutes so all the juices settle and you don’t end up with a dry loaf (or burn your mouth).
• Don’t Overmix: When you’re combining the ingredients, mix just until everything’s combined. Overmixing makes the meatloaf dense and tough.
• Parchment Paper Hack: Line your loaf pan with parchment paper, leaving the edges hanging over the sides. This makes it super easy to lift the meatloaf out when it’s done!
• Shape It Gently: When pressing the meat mixture into the pan, don’t squish the life out of it. Press too hard and you might end up with a dry, compact meatloaf.

Nutrition

Calories: 404kcal | Carbohydrates: 26g | Protein: 24g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 439mg | Potassium: 516mg | Fiber: 2g | Sugar: 13g | Vitamin A: 372IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 3mg

The post Meatloaf appeared first on Grandbaby Cakes.

Every year during the holiday season, stuffing and dressing has a designated place at the dinner table. It’s like peanut butter and jelly; you just can’t have a fried turkey without stuffing or dressing! My Auntie Rose started my love for dressing with her famous cornbread dressing, and over the years, I’ve made my own spins, like oyster dressing. But this seafood dressing recipe right here? It’s one of my faves! Y’all HAVE to try it!

The Lowdown on This Seafood Dressing

Cuisine Inspiration: Southern Coastal

Primary Cooking Method: Baking

Dietary Info: Pescatarian

Key Flavor: Bold and briny with a rich buttery undertone

Skill Level: Intermediate

Customizable Seafood Selection

Whether you’re a fan of shrimp, crab, scallops, or oysters, this recipe allows for customization based on your seafood preferences or whatever’s fresh at the market.

Comfort Food with a Twist

This dressing keeps all the heartwarming comfort of the classic, but that seafood twist? It takes things up a notch. Trust me, folks are gonna be coming back for seconds… And probably thirds!

Versatile Pairing

Seafood dressing goes beyond the Thanksgiving table, boos! It’s a versatile side that pairs beautifully with a variety of main dishes, especially during the festive season.

Ingredients you’ll need to make Seafood Dressing

For the Cornbread

• Vegetable or Canola Oil: The slick start to a fabulous cornbread base. It’s all about that golden crust, baby!
• Cornmeal: The heart and soul of cornbread.
• Self-Rising Flour: This ain’t just fluff, it’s the oomph that gives your cornbread some lift.
• Granulated Sugar: Just a touch of sweetness keeps everything neat and treats the taste buds right.
• Egg: The binder that keeps the party together. Room temp, because it’s chill like that.
• Milk: Works in the background to make everything moist.
• Salted Butter: Rich, creamy, and just salty enough to make all the other ingredients swoon.

You can also use my auntie Rose’s cornbread recipe. It’s famous for a reason!

For the Dressing

• Onion & Celery: To be minced, building flavors from the ground up.
• Fresh Green Onion, Tarragon, and Parsley: Will also mince.
• Raw Shrimp: Medium-sized, peeled, and deveined. You want that fresh shrimp flavor in every bite, boo!
• Crab Meat: We’re using Dungeness crab in this seafood dressing recipe for that sweet, delicate flavor. If you can’t find it, lump crab meat or even canned crab will do.
• Garlic Paste & Butter: These two are givin’ all the flavor to your sautéed veggies.
• Seasoning Salt, Black Pepper, & Old Bay: The holy trinity of taste!
• Herbed Seasoned Stuffing: Not just a filler, it’s a thrill-ya, ready to absorb all the saucy goodness.
• Mayonnaise, Cream of Mushroom, & Cream of Celery: The creamy dream team, giving the dressing its luxurious body and soul.
• Seafood Stock: Can sub with veggie or chicken stock, but why would ya? This is where the dressing soaks up the sea’s secrets.
• Smoked Paprika: Don’t skip this one! It gives a subtle smokiness that really sets the dressing apart.

How to make Seafood Dressing

Step 1: Prep the Cornbread

1

Combine cornmeal, flour, and sugar in a medium sized bowl. Add beaten egg to dry ingredients.

2

Add milk. Whisk until thoroughly combined.

3

Coat the baking dish with oil and place in the oven while it preheats. Once it comes to temp, take the dish out of the oven and add butter, allowing it to bubble and melt.

4

Temp the batter by adding small amounts of melted butter until thoroughly combined and the batter is smooth.

5

Pour batter into the baking dish.

6

Bake until cornbread is cooked through to the center.

Step 2: Sauté the Veggies and Mix ‘Em with the Seafood and Cornbread

7

Sauté garlic, onion and celery in butter in a sauté pan on medium/high heat.

8

Season with salt and pepper and add fresh herbs. Sauté for an additional minute, then set aside and let cool.

9

Break the cornbread apart into smaller pieces into a large mixing bowl. Then, add in vegetables, herbs and dried stuffing mix, and lightly stir.

10

Add in mayo, cream of mushroom and celery and seasonings. Stir until combined.

11

Slowly pour in the seafood stock, stirring until batter becomes slightly mushy. Taste batter for flavor and adjust seasonings to your liking.

12

Fold in crab and shrimp carefully.

Step 3: Bake It Up!

13

Place the mixture in the baking dish, spreading out evenly.

14

Sprinkle with paprika on top.

15

Bake uncovered. Remove from the oven and let stuffing rest before serving.

What to serve with seafood stuffing

• Main Event: You gotta have a classic Thanksgiving main to go with this dish. Fry up a juicy turkey or go with a honey-glazed ham. And don’t sleep on a Coca-Cola glazed cornish hen, it’s simple but packs a punch!
• Southern Side Staples: Keep that Southern Thanksgiving vibe strong with some mustard greens, sour cream mashed potatoes, or cauliflower mac and cheese that’s all kinds of cheesy and delicious.
• Dessert Done Right: A classic brown sugar pound cake is always a win, but a slice of pumpkin pie or coconut custard pie will hit the spot just right.
• Gravy: No crabmeat stuffing is complete without a little drizzle of gravy! Whip up some homemade turkey gravy or giblet gravy.

Menu Option: Complete Meal With Seafood Dressing

These turkey wings are easy to make, juicy and flavorful. Baked in the oven with a homemade pan sauce.

This potato and squash gratin is wonderfully cheesy and flavorful. Perfect for the holidays and special dinners!

My homemade cranberry sauce is flavored with citrusy orange juice and the perfect amount of sugar.

This butter pecan cake has three delicious layers with pecans baked right in the batter and is topped with a maple cream cheese frosting and toasted pecans!

Recipe Substitutions

• Shrimp: Swap in some crawfish or even diced scallops for that seafood flavor. Canned shrimp could work too.
• Crab Meat: Lump crab meat, canned crab, or even imitation crab will still give you that sweetness. Just don’t tell anybody you went with the fake stuff boo!
• Cornbread: If you don’t have time to make cornbread from scratch, grab a box of Jiffy mix. Your seafood dressing will still end up tasting like a million bucks, trust me.
• Seafood Stock: Save the crab and shrimp shells for the seafood stock. If you can find store-bought, even better! The seafood stock gives a rich flavor if you can spare five minutes of prep. But if not, substitute with vegetable or chicken stock.

Recipe Variations and Additions

• Add Some Sausage: For a little extra heartiness, toss in some crumbled sausage (andouille or Italian sausage would be amazing).
• Kick Up the Heat: Add some diced jalapeños or a dash of cayenne pepper to the mix.
• Cheesy Twist: Mix in some shredded cheddar or Parmesan into the dressing before baking. My hubby goes crazy for cheesy seafood stuffing!
• Make It Gluten-Free: Swap the self-rising flour in the cornbread for a gluten-free flour blend and use gluten-free stuffing mix.

Expert Tips and Tricks for making the best seafood dressing recipe

1. Cornbread Prep: Cornbread dressing, seafood stock, and dressing are the three separate parts to this recipe. Prepare the cornbread ahead of time, for best results a day ahead or completely cooled, left out on the counter.
2. Fish Quality: Use fresh crab! Splurge, and by the good stuff, the holidays are here!
3. Don’t Rush the Shrimp: Be careful not to overcook your shrimp when baking the dressing. The heat from the oven will finish cooking them through, so don’t sauté them first.
4. Baking and Taste Testing: Oven time and temp will vary; gauge your dish as it bakes. Oh, and please taste test each step of the recipe! That’s how you’ll make sure your seafood dressing it’s just right for you.

How to store & reheat Seafood Dressing

Storing it is super easy, boo! First, let your seafood dressing cool down to room temperature. Then, scoop it into an airtight container and pop it in the fridge.

Reheat using either an oven or microwave. In the oven, cover with foil to prevent drying out and reheat at 350 F until warmed through. Heat in 30-second intervals, sitting in between for heating in the microwave.

How long will Seafood Dressing last in the fridge?

When stored properly in an airtight container, seafood dressing will last 3-4 days in the fridge.

Can I freeze crabmeat stuffing?

Yes! After your dressing has cooled, wrap it tightly in plastic wrap and then again in foil, for further protection, place it in a freezer-safe bag. Freeze in portions for easier thawing and serving. Freeze for 2-3 months.

Frequently asked questions

This Seafood Dressing is gonna have folks lined up for seconds, so you might wanna make a double batch! And remember, calories don’t count on holidays, especially when there’s shrimp and crab involved. So go on and enjoy every bite boos!

More Favorite Holiday Recipes

• Southern Cornbread Recipe
• Homemade Cranberry Sauce
• Baked Candied Yams
• Roasted Butternut Squash Recipe with Mango!
• Sweet Potato Chess Pie Recipe
• Oyster Dressing

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Seafood Dressing

This Seafood Dressing is amazing.  Rich tender cornbread mixes with fresh shrimp, lump crab, fresh herbs, spices and a seafood stock to create the ultimate decadent stuffing side.

Course Side Dish

Cuisine south, Southern

Prep Time 1 hour hour 15 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 10 servings

Calories 324kcal

Author Jocelyn Delk Adams

Ingredients

For the Cornbread

• 1 tsp vegetable oil or canola oil
• 1 cup cornmeal
• 1/2 cup self rising flour
• 1 tbsp granulated sugar
• 1 large egg beaten, room temperature
• 1 cup milk
• 1/4 cup salted butter room temperature

For the Dressing

• 1 cup onion will mince later
• 2 tbsp fresh chopped green onion
• 1 cup celery will mince later
• 1 tbsp fresh tarragon will mince later
• 1 tbsp fresh parsley will mince later
• 1 lb medium sized raw shrimp peeled and deveined
• 6-8 oz crab meat Dungeness used in this recipe
• 1 tbsp garlic paste
• 1 tsp butter
• 1 1/2 tsp seasoning salt I used Season All
• 1/2 tsp black pepper
• 1 cup herbed seasoned stuffing
• 1/4 cup mayonnaise
• 1/4 cup cream of mushroom
• 1/4 cup cream of celery
• 1 tsp Old Bay
• 1 cup seafood stock find recipe below if using homemade or you can substitute with veggie or chicken broth
• 2 tsp smoked paprika

Instructions

For the Cornbread

• Preheat the oven to 375 degrees.
• Coat the baking dish with 1 tsp of oil and place in the oven while it preheats.
• In a medium sized bowl, combine cornmeal, flour, and sugar. Add beaten egg to dry ingredients.
• Add milk and whisk until thoroughly combined.
• Once the oven comes to temp, remove the baking dish, add the butter allowing it to bubble and melt.
• Once the butter is melted, slowly pour in the wet batter 1 tbsp at a time (simultaneously whisking and pouring). Continue to temp the batter by adding small amounts of butter until thoroughly combined and the batter is smooth. Reserve one tablespoon of butter in the baking dish.
• Pour batter into the baking dish and bake for 25 minutes until cornbread is cooked through to the center.
• Allow cornbread to cool while preparing the stuffing mixture.

For the Dressing Ingredients

• Mince onion, celery, tarragon and parsley. Set aside.
• Peel shrimp and deshell crab (or drain juice if using canned). Set aside.
• In a medium sauté pan on medium/high heat, sauté garlic, onion and celery in 1 tsp butter for 3-5 minutes.
• Season with salt and pepper and add fresh herbs sautéing an additional minute. Set aside and let cool.
• Once cornbread has cooled, begin breaking it apart into smaller pieces into a large mixing bowl. This will make about four cups of cornbread.
• Add in vegetables, herbs and one cup of dried stuffing mix and lightly stir.
• Add in mayo, cream of mushroom and celery and seasonings. Stir until combined.
• Slowly pour in the seafood stock 1/4 cup at a time, stirring until batter becomes slightly mushy. (Batter should need the entire cup of stock)
• Taste batter for flavor and adjust seasonings to your liking.
• Fold in crab and shrimp carefully and place in the baking dish, spreading out evenly.
• Sprinkle with paprika on top and bake at 375 degrees for 30-40 minutes uncovered.
• Remove from the oven and let stuffing rest for 15-20 minutes before serving.

Notes

• Cornbread Prep: Cornbread dressing, seafood stock, and dressing are the three separate parts to this recipe. Prepare the cornbread ahead of time, for best results a day ahead or completely cooled, left out on the counter.
• Fish Quality: Use fresh crab! Splurge, and by the good stuff, the holidays are here!
• Don’t Rush the Shrimp: Be careful not to overcook your shrimp when baking the dressing. The heat from the oven will finish cooking them through, so don’t sauté them first.
• Baking and Taste Testing: Oven time and temp will vary; gauge your dish as it bakes. Oh, and please taste test each step of the recipe! That’s how you’ll make sure your seafood dressing it’s just right for you.

Nutrition

Calories: 324kcal | Carbohydrates: 41g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 1082mg | Potassium: 310mg | Fiber: 3g | Sugar: 6g | Vitamin A: 546IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 2mg

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They’re Lovin’ It! Here’s what They’re Sayin’:

“I LOVED this glaze! I followed the directions and it turned out perfect.”

—ERIKA

Let me just tell ya, this honey glazed ham recipe makes a main course that will get rave reviews for holidays and special occasions boos. Instead of picking up a honey baked ham from the store, make this right at the crib for your next Easter, Thanksgiving or Christmas celebration! It’s perfectly sweet yet salty, always tender and sticky on the fingers. Let’s get into it.

The Lowdown of This Honey Glazed Ham Recipe

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Baking (with a Slow Cooker option too!)

Dietary Info: Gluten-Free

Key Flavor: Sweet, Sticky, Perfectly Flavorful Tender Ham Vibes

Skill Level: Easy y’all (No Sweat Fam!)

Flavors on Flavors

A sticky, sweet, and salty glaze that’ll have everyone reaching for seconds ya dig? Plus as the ham cooks in its own juices, it gets super juicy, tender and irresistible.

Ultimate Holiday Showstopper

When you need the perfect centerpiece for your holiday menu, this honey ham is the one you pull out. Before you reach for the number to order a honey baked ham, try this one and see how much more you love it!

Versatile Cooking

You can either slow cook this baby or roast it in the oven. You can do you boo! It’s your world. Both options are super stress-free and no-fuss too.

Ingredients You’ll Need to Make Honey Baked Ham

• Unsalted Butter: Ham is already a bit salty so we go with unsalted. The butter aids in melting the sugar and adds a richer flavor to the ham glaze.
• Brown Sugar: The sugar helps create that sweet, caramel-like glaze with it’s molasses-ey and super sticky notes.
• Honey: It adds floral, fruity and sometimes, buttery essence as well as more stickiness when paired with the sugar sticking to the skin of the ham.
• Dijon Mustard: Dijon mustard is a milky mixture of onion, garlic, salt, white wine, mustard powder and a touch of honey. It adds a little heat and brightness to the mix.
• Pineapple Juice: This gives necessary acidity cutting through all the sugar.
• Ham: Let’s not forget the ham y’all. Choose a precooked, spiral-cut, bone-in ham. It’s crucial to make sure you get one that doesn’t already have a glaze on it.

WARNING: Pork is inherently a very salt-forward protein. Some store-bought hams will have also already been brined in salt water. As with any other recipe, salt and pepper your ham as needed. Just go easy on it so you don’t get too salty with it.

How To Make Honey Glazed Ham

Step 1: Make the Honey Glaze

1

Melt the butter in a large saucepan. Whisk in the brown sugar, honey, mustard, pineapple juice, garlic powder and paprika until combined. 

2

Allow the mixture to cook for about 5-7 minutes or until it bubbles and somewhat thickens. Remove the saucepan and allow to continue thickening.

Step 2: Prep the Ham

3

Place the ham cut side down in the pan (or slow cooker). Score the ham by making shallow cuts along the top of the thicker skin. This allows the delicious honey glaze for ham to penetrate the skin of the ham.

4

Brush one-third of the glaze over the top of the ham.

Step 3: Time To Bake It

5

Bake the ham for 1 ½ hours. Then turn the oven temperature to 425 degrees F.

6

Brush Brush the ham again with half of the remaining glaze. Bake for an 15 additional minutes, then finally brush ham with remaining glaze you have.

7

Place the ham under broiler for 3-5 minutes to allow glaze to get sticky. The brown sugar glaze should be super seeped in and delicious.

How to Make Slow Cooker Honey Ham

As if this recipe couldn’t get any easier, this baked ham recipe is a slow-cooker friendly.

The low, slow heat of the slow cooker gently braises the ham which makes for the best melt-in-the-mouth pork you’ve ever had.

TOP TIP: Use the Right Ham! You don’t wanna use a boneless ham in a slow-cooker. Instead, buy a spiral-cut ham that is fully cooked and has the bone in. Butt-end hams fit into slow-cooker a bit more easily. A 10-pound ham is as big as you can fit into a 6-quart slow-cooker.  Make sure you spray it completely with non stick spray.

1. Place the ham in the slower cooker. Make sure you’ve already prepped it!
2. Once the ham is cozy in the slow-cooker, pour the glaze over the ham and try to cover as much ground as possible. Don’t worry if there are uncovered portions.
3. The key here is LOW AND SLOW. Set a timer for about 8 hours (it might take 5 depending on size of ham) and cook on the low setting. Do your best to baste the ham with glaze every hour or so. I would also suggest flipping the ham halfway through cooking.

What to Serve with Honey Bake Ham

• Sunday Supper: Serve this honey ham up with mashed sweet potatoes, fried corn and fried cornbread. Easy peasy yet delish meal.
• Sandwich It Up: Make some delish no-knead bread or some Hawaiian sweet rolls and add slices of honey glazed ham to the center.
• Easter Celebration: Serve this honey baked ham recipe with honey glazed carrots, cheesy scalloped potatoes, deviled eggs, deviled ham, green bean casserole and don’t forget the bomb carrot cake boos.

Meal Plan: Ultimate Southern Holiday Dinner with Honey Glazed Ham

Southern cornbread dressing is the ultimate side for any holiday dinner menu.

Mama’s collard greens are essential for your soul food menu. Plus that potlikker is the perfect thing to serve with honey ham.

Candied sweet potatoes add so much flavor and perfect sweetness to compliment this ham.

A southern corn spoonbread is the ultimate twist on cornbread that has a wonderful texture.

Recipe Substitutions

• Unsalted Butter: Go with ghee which will give you that butter flavor.
• Honey: Swap in maple syrup for some more intense and deep notes.
• Dijon Mustard: Go with plain yellow mustard or even a honey mustard if you wanna add even more sweetness to the mix.
• Pineapple Juice: Replace with orange juice or apple cider for some wonderful fruity vibes that add brightness.

Recipe Variations and Additions

• Spice It Up: Just a bit of sriracha or even some cayenne added to the glaze can add some heat to the sweet.
• Brighten: Adding in some fresh orange or lime zest can really add a contrast to the sweetness in the glaze.
• Booze It Up: Just a little bourbon or whiskey add to the glaze will add some complexity and grown up vibes.
• Get Smoky: Swap in smoked paprika for the paprika and add a little liquid smoke to the glaze to add some bomb smokey notes.

Expert Tips and Tricks

• Slow Cooker Tips: Butt-end hams fit into slow-cooker a bit more easily. Above all, take into consideration the size of your slow-cooker. A 10-pound ham is as big as you can fit in
• Choose a spiral cut ham for the best pineapple honey glazed ham.
• Score the ham before adding the glaze so the flavors penetrate more of the meat.

How to Store Honey Ham

Leftover ham is rare because for reals, it goes quickly. But, if you find yourself with a few extra slices, it’s important to store it properly. Store the ham (in its juices) in an airtight container in the refrigerator for up to 5 days.

BONUS TIP: This ham makes for the best next-day ham sandwiches. Make sure you’ve got good bread and some extra mustard on hand. Dipping the sandwiches in the juices takes it to a new level.

Frequently Asked Questions

More Holiday Recipes

• Fried Turkey Recipe
• Turkey Gravy
• Southern Pecan Pie
• Southern Caramel Cake
• Oyster Dressing
• Garlic Mashed Potatoes
• Southern Cornbread

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Honey Glazed Ham Recipe

This tender, moist and perfectly sweet Honey Glazed Ham recipe is cooked in its own juices and glazed with a mixture of honey, pineapple juice and brown sugar.

Course Main Course

Cuisine American, south, Southern

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 25 servings

Calories 425kcal

Author Jocelyn Delk Adams

Ingredients

• 1/4 cup unsalted butter
• 1 cup brown sugar packed
• 1/2 cup honey
• 2 tbsp dijon mustard
• 1/4 cup pineapple juice
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Cooking spray
• 8-10 lb Plain fully cooked spiral sliced bone in ham make sure it does not already have a glaze

Instructions

• In a large saucepan over medium heat, melt butter then whisk in brown sugar, honey, mustard, pineapple juice, garlic powder and paprika until combined. Allow the mixture to cook for about 5-7 minutes or until it bubbles and somewhat thickens. Take off heat. It will continue to thicken as it stands.
• Preheat the oven to 350 degrees F. Cover a 9" x 13" pan with lots of foil going up the sides as well then thoroughly spray with cooking spray.
• Place the ham cut side down in the pan. Next score the ham if you desire. To score, simply make shallow cuts along the top of the thicker skin to get the glaze to seep through even more.
• Brush the ⅓ of the glaze over the top of the ham.
• Bake for 1 ½ hours then turn oven to 425 degrees F and brush ham again with half of the remaining glaze.
• Bake 15 additional minutes, then finally brush ham with remaining glaze you have. Place ham under broiler for 3-5 minutes to allow glaze to get sticky. The sugar should be super seeped in and delicious.
• Rest ham for 10 minutes and then serve.

Slow Cooker Instructions

• Thoroughly spray the inside of a 6 or 7 quart slow cooker with your cooking spray.
• Carefully place the ham inside. Prepare ham according to instructions.
• Cover and cook on low for 8 hours.

Notes

Slow Cooker Tips: Butt-end hams fit into slow-cooker a bit more easily. Above all, take into consideration the size of your slow-cooker. A 10-pound ham is as big as you can fit in

Make ahead: The glaze can be made up to 3 days in advance and stored in the refrigerator.

Choose a spiral cut ham for the best pineapple honey glazed ham.

Score the ham before adding the glaze so the flavors penetrate more of the meat.

Nutrition

Calories: 425kcal | Carbohydrates: 15g | Protein: 31g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 1740mg | Potassium: 435mg | Fiber: 1g | Sugar: 14g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

This post was originally published March 2020. It has been republished with new content.

The post Honey Glazed Ham Recipe (Oven and Slow Cooker) appeared first on Grandbaby Cakes.

Y’all I can’t even lie. I have some bomb macaroni and cheese recipes on my website. This one is up there as one of my faves. It hits hard boos. Mac and cheese is already super indulgent on its own but when you fold in some brisket, it gets taken to new heights. You get the smoky flavor of the brisket blending with the tender pasta and super melty cheesy goodness. So grab some brisket from your fave bbq spot or at the grocery store and get into this. It’s a hit y’all.

The Lowdown on The Best Brisket Mac and Cheese Recipe

Cuisine Inspiration: Southern Vibes

Primary Cooking Method: Baking

Dietary Info: Contains dairy. Can be made gluten-free with ingredient swaps.

Key Flavor: Smoky, Cheesy, Melty, Tender, Meaty Goodness

Skill Level: Easy y’all (No Sweat Fam!)

Next Level Flavor!!!

Listen, when you combine smoky tender brisket, the best blend of spices and the creamiest cheese sauce made with three different cheeses, it’s flavor overload.

No-Fuss for Reals

I know the recipe may seem like it has a ton of different steps but it ain’t hard at all boos. Once you get that roux started, it gets easier and easier.

Entertaining Versatility

I guarantee if you make this baby and serve it at your next game day, book club meeting or even as an offbeat Thanksgiving side, it will be the biggest hit of the party.

Ingredients you’ll need to make Brisket Macaroni and Cheese

• Cheddar, Monterey Jack, and Smoked Gruyere: This cheesy trio stays giving sharpness, nutty flavor, creamy texture, melty perfection and a hint of smoky vibes all in one.
• Spices: We combine salt, black pepper, onion and garlic powder, dry mustard, smoked paprika and cayenne. They bring serious flavor to the party, balancing smokiness, aromatic notes, heat, and a touch of tang and heat.
• Butter and Flour: This is the base for a smooth, rich roux which thickens up the cheesy sauce.
• Whole Milk and Heavy Cream: This combo is undefeated when creating an extra creamy and luxurious sauce.
• Elbow Macaroni: We gotta have the mac for a mac and cheese right? This classic pasta is perfect for soaking up all that cheesy goodness.
• Chopped Brisket: Tender, smoky brisket takes this mac to the next level of BBQ magic.

How to make Brisket Mac and Cheese

Step 1: Get to Preppin!

1

In a large bowl, mix up sharp cheddar, Monterey jack, and smoked gruyere.

2

In a medium bowl, combine salt, black pepper, onion powder, garlic powder, dry mustard, smoked paprika, and cayenne pepper. Mix until combined and set aside.

Step 2: Make Your Cheese Sauce and Add Your Pasta

3

Heat a pot over medium heat, add butter. Once it is melted, stir in flour and whisk until a blonde roux is formed.

4

Sprinkle in 1 teaspoon of the seasoning mix, then slowly pour in the whole milk, while stirring to prevent any lumps.

5

Stir in heavy cream, seasoning mix and a third of the cheese blend, cook for 3-5 minutes constantly stirring until cheese melts and sauce is smooth and thick enough to coat a spoon.

6

Stir in macaroni.

7

Combine until the cheese sauce coats the pasta.

Step 3: Assemble and Bake It Up!

8

Pour half the macaroni into a baking dish then evenly sprinkle half the brisket, then a third of the cheese on top boos.

9

Repeat with the final layer adding remaining cheese and brisket.

10

Bake in the oven at 375 for 22-25 minutes until the cheese is melted and slightly bubbling around the edges. Cool for 10 minutes before serving then get ready for the best mac you will ever taste!

What to serve with this Brisket Mac and Cheese Recipe

• Comfort Food Dinner: Make the mac the star of the meal and make a batch of my honey cornbread in a cast iron skillet along with this easy shrimp cobb salad to serve along with it.
• Southern BBQ Feast: Build a whole spread to serve this along with including rib tips, baked beans, and collard greens. Don’t forget to add some Southern peach cobbler too.
• Casual BBQ Entertaining: Make this mac and serve with some Southern potato salad, fried corn, sweet tea and blueberry cheesecake ice cream.
• Tex-Mex Twist: Serve this elote dip up along with some salsa verde plus make these guava empanadas.

Menu Option: Game Day Hangout with Brisket Mac and Cheese

Guacamole with chips are the perfect way to get this party started.

Buffalo fried cauliflower is a delish and flavorful twist on buffalo wings that is a must for your holiday party.

Honey garlic jerk wings are so saucy and absolutely delish.

A bowl of caramel corn is the perfect snack to enjoy on a game day while indulging in brisket mac.

Recipe Substitutions

• Cheeses: Grab some mild cheddar, Colby jack, mozzarella or even regular Gruyere.
• Brisket: Go with shredded short ribs or use shredded smoked chicken.
• Macaroni: Other pastas like rigatoni or cavatappi work well too boos.
• Whole Milk: To keep the creamy texture, go with a half-and-half or even a heavy cream if you want it to be super rich.

Recipe Variations and Additions

• Gluten-Free: Replace the flour with 1:1 ratio gluten-free flour and the pasta with your fave gluten-free pasta brand. Make sure to grab one that is made with brown rice or chickpea so it holds up well.
• Drizzle it Up: Add a drizzle of this chipotle bbq sauce over the top for some big punches of flavor.
• Add a Kick: Drizzle in some hot sauce or add some cayenne or red pepper flakes to the sauce.
• Top it Off: Add some crunchy texture but sprinkling crushed Fritos, tortilla chips or toasted breadcrumbs to the top of your mac.

Expert Tips and Tricks for making the best beef brisket mac and cheese

1. Grab Quality Brisket: I like to grab brisket at my neighborhood bbq spot. And that’s pretty easy to do in Texas where the brisket is super on point boos. But if you don’t have a fave barbecue hang out, your grocery store will also have some options of ready made smoked brisket you can use as well.
2. Grate The Cheese Yourself: Don’t grab the pre-shredded because it has chemical agents that prevent it from melting smoothly.
3. Make it Smooth: Whisk consistently so you don’t get any clumps and the cheese sauce is creamy and light.
4. Al Dente: Make sure your macaroni isn’t overcooked. Undercook by 1-2 minutes before adding the sauce so the mac doesn’t turn out mushy.
5. Chill Out: Let your mac rest at least 10 minutes before serving it up.

How to store & reheat brisket macaroni and cheese

Cool down any leftovers then add to an airtight container and pop in the fridge. When you want to reheat, transfer the mac to a greased baking dish and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.

How long will it last in the fridge?

It will last for up to 3 days.

Can I freeze brisket mac and cheese?

Absolutely boos! Let the mac chill completely then add to a freezer bag and add the date to it. It should last for up to 3 months. When you want to indulge again, thaw in the fridge overnight and reheat in the oven with instructions above.

Frequently asked questions

Y’all this brisket mac and cheese is so lit. That tender brisket coupled with that irresistible cheese sauce and delish pasta is pretty much my dream dinner scenario. I know you will love it too. So get into this recipe and let me know how it turns out for you.

More Mac and Cheese recipes

• Lobster Mac and Cheese
• Southern Baked Macaroni and Cheese
• Velveeta Mac and Cheese
• White Cheddar Mac and Cheese
• Slow Cooker Mac and Cheese

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Brisket Mac and Cheese

This Brisket Mac and Cheese is filled with creamy, melty goodness from 3 cheeses and tender brisket all baked up to perfection.

Course Main Course

Cuisine Brazilian, Southern

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 14 servings

Calories 535kcal

Author Jocelyn Delk Adams

Ingredients

• 2 cups sharp cheddar shredded
• 2 cups monterey jack shredded
• 1 cup smoked gruyere shredded
• 3 teaspoons Kosher salt
• 2 teaspoons black pepper
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoons dry mustard
• ½ teaspoons smoked paprika
• ¼ teaspoons cayenne pepper
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2 ¾ cups whole milk
• 2 ¼ cups heavy whipping cream
• 1 lb. elbow macaroni cooked to al dente
• 1 lb. smoked brisket pre-cooked, chopped

Instructions

• In a large bowl combine sharp cheddar, monterey jack, and smoked gruyere.
• In a medium bowl combine salt, black pepper, onion powder, garlic powder, dry mustard, smoked paprika, and cayenne pepper. Mix until combined and set aside.
• Preheat oven to 375°F. Heat a large 5 quart pot over medium heat, add butter, once butter is melted stir in flour and mix with a whisk until a blonde roux is formed.
• Sprinkle in 1 teaspoon of the seasoning mix, then slowly pour in the whole milk, while stirring to prevent any lumps. Stir in heavy cream, seasoning mix and a third of the cheese blend, cook for 3-5 minutes constantly stirring until cheese melts and sauce is smooth and thick enough to coat a spoon.
• Stir in macaroni until the cheese sauce coats the pasta.
• Pour half the macaroni into a 9 x 13 baking dish then evenly sprinkle half the brisket, then a third of the cheese.
• Then repeat for the final layer. Bake in the oven for 22-25 minutes until the cheese is melted and slightly bubbling around the edges.
• Cool for 10 minutes before serving and serve immediately.

Notes

How to store & reheat brisket macaroni and cheese

Cool down any leftovers then add to an airtight container and pop in the fridge. When you want to reheat, transfer the mac to a greased baking dish and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.

How long will it last in the fridge?

It will last for up to 3 days.

Can I freeze brisket mac and cheese?

Absolutely boos! Let the mac chill completely then add to a freezer bag and add the date to it. It should last for up to 3 months. When you want to indulge again, thaw in the fridge overnight and reheat in the oven with instructions above.

Nutrition

Calories: 535kcal | Carbohydrates: 31g | Protein: 25g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 825mg | Potassium: 339mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1167IU | Vitamin C: 0.3mg | Calcium: 427mg | Iron: 1mg

The post Brisket Mac and Cheese appeared first on Grandbaby Cakes.

Can we talk about orange soups for a sec? There’s something about them that hits different when the leaves start to fall. Maybe it’s the color, or maybe it’s how they warm you up from the inside out, but they just get you when the weather turns chilly. This sweet potato soup recipe is on repeat in my cold-weather creamy orange soup lineup, and trust me boo, it deserves aaall the playtime. Get ready to fall in love, y’all!

The Lowdown on This Sweet Potato Soup

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Stovetop

Dietary Info: Can easily be made vegetarian with just a swap or two! Plus, it’s naturally gluten-free

Key Flavor: Sweet and savory with a hint of spice

Skill Level: Easy peasy, boo!

Easy on the Pantry

You probably already got most of what you need in your kitchen. Sweet potatoes, onions, garlic… Check your veggie bin, boo!

Creamy Without the Cream

This sweet potato ginger soup’s got that smooth, velvety texture without a drop of dairy. That’s the magic of coconut milk, y’all!

One-Pot

You won’t be washing a mountain of dishes with this one. Everything goes into one pot, and after blending it up, you’ll be sittin’ pretty with just a pot and blender to clean.

Ingredients you’ll need to make Sweet Potato Soup

• Olive Oil: We’re sautéing everything in this, making sure those flavors come together just right.
• Yellow Onion: This gives us that savory base.
• Garlic: Because a soup without garlic? Nah, that ain’t it!
• Sweet Potatoes: Make sure you grab sweet potatoes, not yams! And check they don’t have any soft spots.
• Cauliflower: Adds some creaminess without adding a bunch of extra calories.
• Kosher Salt & Freshly Ground Black Pepper: Y’all know these are a must.
• Low-Sodium Chicken Broth: Keeps your sweet potato cauliflower soup light and savory.
• Light Coconut Milk: Adds the creamy texture without any dairy. You can use full-fat coconut milk for even more richness.
• Brown Sugar & Maple Syrup: These two give a touch of sweetness to balance the spices.
• Yellow Curry Powder: Brings a warm, earthy flavor.
• Ground Ginger: For a bit of extra warmth.
• Smoked Paprika: A little smoky, a little spicy.
• Coconut Milk & Parsley (for garnish): That drizzle of coconut milk and fresh parsley is the cherry on top!

How to make Sweet Potato Soup

Step 1: Sauté, Simmer, and Blitz!

1

Heat oil until shimmering in a large stockpot over medium-high heat. Add the onions and cook, stirring, until tender and starting to tenderize and brown.

2

Turn down the heat to medium and stir the garlic and cook until aromatic.

3

Add the sweet potatoes and cauliflower, turn the heat back up to medium-high, season with salt and pepper and cook until slightly softened.

4

Add the broth and coconut milk and stir to combine.

5

Stir in the brown sugar, maple syrup, curry powder, ginger, and paprika until combined.

6

Bring to a simmer, reduce the heat to low, cover, and cook until the sweet potatoes and cauliflower are tender and can be easily pierced with a fork.

7

Remove from the heat and, using an immersion blender, puree the soup until completely smooth. Return the soup to medium-low heat and continue cooking until thickened.

8

Taste, season with more salt, pepper and/or smoked paprika, and serve it up. You can garnish with drizzles of coconut milk, sprinkles of smoked paprika and chopped parsley.

What to serve with this creamy sweet potato soup

• Get Bready: Pair your cozy bowl of sweet potato soup with some delicious bread. Think cornbread, cheesy garlic breadsticks, or garlic cheese stuffed rolls.
• Fresh Greens: Lighten up your meal with a fresh salad. Try a shrimp caesar salad, or a classic cucumber and onion salad.
• Veggie Goodness: Add some extra veggies to your plate. Balsamic glazed brussels sprouts, honey glazed carrots, or Southern green beans.
• Protein Boost: Make your meal even more satisfying with a bit of protein. Some hot honey chicken or turkey chops on the side, or candied bacon bits on top.

Menu Option: Complete Meal With Sweet Potato Soup

These smothered pork chops are pure comfort food! Lightly breaded pork chops are smothered in a rich savory and well seasoned brown gravy.

This homemade garlic bread is buttery, garlicky, crunchy and addictive and not to mention super easy to make.

This harvest fall salad tossed in apple cider vinaigrette is made with fresh greens, crisp Autumn fruit, smoky bacon, tangy feta and sweet-sticky cider dressing.

This cranberry orange bundt cake is made with fresh cranberries, orange zest, and a moist pound cake base. Topped with a orange scented glaze!

Recipe Substitutions

• Cauliflower: Swap it out for carrots! They’ll bring a bit of extra sweetness and still give that creamy texture when blended.
• Yellow Curry Powder: A mix of cumin and coriander will give you a similar earthy flavor.
• Maple Syrup: If you’re out of maple syrup, honey makes a great substitute.
• Chicken Broth: To make this vegetarian, just swap the chicken broth with veggie broth.

Recipe Variations and Additions

• Add Kale: Toss in some kale during the last few minutes of cooking. It’ll soften up and give your soup a nutrition boost.
• Cheesy Topping: For my cheese lovers, a sprinkle of shredded cheddar or Parmesan on top before serving is a MUST.
• Go Vegan: Sub out the chicken broth for veggie broth and swap the honey or maple syrup with agave.
• Carrot + Cauliflower Duo: Wanna double down on the veggies? Use both carrots and cauliflower for an extra hearty, creamy sweet potato soup.

Expert Tips and Tricks for making the best sweet potato soup recipe

1. Don’t Skip the Sauté: Let those onions and garlic cook until they’re golden and tender. This step builds a ton of flavor, so don’t rush it boo!
2. Blend in Batches: If you’re using a stand blender, let the soup cool a little before blending. And make sure to blend in batches, you don’t want hot soup splashing everywhere!
3. Tender Sweet Potatoes: Make sure your sweet potatoes are fork tender before blending. If they’re not soft enough, your soup won’t be silky smooth.
4. Careful With the Liquid: Keep an eye on how much broth and coconut milk you’re adding. If you like your soup on the thicker side, hold back a bit on the liquid, and adjust once you’ve blended it all up.

How to store & reheat Sweet Potato Soup

Once your soup cools down, store it in an airtight container in the fridge. When you’re ready to eat, you can reheat the soup on the stovetop over medium heat or give it a zap in the microwave. Stir it up, and it’s good as new!

How long will Sweet Potato Soup last in the fridge?

This soup will stay fresh in the fridge for up to 5 days. So if you’re like me and plan on living off this soup for a few cold months, you’re good to enjoy it all week long!

Can I freeze sweet potato cauliflower soup?

You can absolutely freeze it! Just let it cool, pour it into a freezer-safe container (or portion it out), and freeze it up. It’ll keep fresh in the freezer for about 3 months.

Frequently asked questions

Sweet, savory, and downright cozy, this Sweet Potato Soup is gonna be your cold-weather BFF. You might even start seeing sweet potatoes in your dreams after a few bowls, but hey, no complaints here! Now go ahead and get your soup on boos!

More Soup Recipes

• Jambalaya Soup Recipe
• Vegetarian Tortilla Soup
• Homemade Tomato Basil Soup Recipe (Instant Pot!!)
• Carrot Ginger Soup (Easy & So Comforting!)
• Creamy Chicken Noodle Soup Recipe
• Taco Soup Recipe (Easy, Ready in 30 Minutes & Vegetarian Option)
• White Lasagna Soup

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Sweet Potato Soup

Creamy and smooth, my Sweet potato Soup recipe is one you'll want to make on repeat! Tons of flavor, extra veggies and dairy-free!

Course Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 people

Calories 201kcal

Author Jocelyn Delk Adams

Ingredients

• 2 tablespoons extra virgin olive oil plus more as needed
• 1 medium yellow onion chopped (about 1 cup)
• 4 garlic cloves chopped
• 2 large sweet potatoes 2 pounds/900 grams total, peeled and diced
• 1 cup cauliflower diced
• Kosher salt
• black pepper freshly ground
• 3 cups chicken broth low-sodium
• 1 cup light coconut milk
• 1 teaspoon light brown sugar packed
• 1 tablespoon pure maple syrup
• 1 teaspoon yellow curry powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon smoked paprika plus more for garnish
• Thick coconut milk and parsley for garnish

Instructions

• In a large stockpot over medium-high heat, heat the oil until shimmering.
• Add the onions and cook, stirring, until tender and starting to tenderize and brown a bit, about 5 to 6 minutes.
• Turn down the heat to medium and stir the garlic and cook until aromatic, about 30 seconds.
• Add the sweet potatoes and cauliflower, turn the heat back up to medium-high, season with salt and pepper and cook until slightly softened, about 5 minutes. If the bottom of the pot starts to look dry, add a little olive oil if you need to.
• Add the broth and coconut milk and stir to combine.
• Stir in the brown sugar, maple syrup, curry powder, ginger, and paprika until combined. Bring to a simmer, reduce the heat to low, cover, and cook until the sweet potatoes and cauliflower are tender and can be easily pierced with a fork, about 25 minutes.
• Remove from the heat and, using an immersion blender, puree the soup until completely smooth. (If using a stand blender, let the soup cool a bit, then puree in batches and return the soup to the pot.)
• Return the soup to medium-low heat and continue cooking until thickened, 7 to 9 minutes. Taste, and season with more salt, pepper and/or smoked paprika, and serve it up. You can garnish with drizzles of coconut milk, sprinkles of smoked paprika and chopped parsley.

Notes

1. Don’t Skip the Sauté: Let those onions and garlic cook until they’re golden and tender. This step builds a ton of flavor, so don’t rush it boo!
2. Blend in Batches: If you’re using a stand blender, let the soup cool a little before blending. And make sure to blend in batches, you don’t want hot soup splashing everywhere!
3. Tender Sweet Potatoes: Make sure your sweet potatoes are fork tender before blending. If they’re not soft enough, your soup won’t be silky smooth.
4. Careful With the Liquid: Keep an eye on how much broth and coconut milk you’re adding. If you like your soup on the thicker side, hold back a bit on the liquid, and adjust once you’ve blended it all up.

Nutrition

Serving: 1 cup | Calories: 201kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 533mg | Potassium: 505mg | Fiber: 4g | Sugar: 9g | Vitamin A: 16126IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 1mg

The post Sweet Potato Soup appeared first on Grandbaby Cakes.

This Roasted turkey breast is so freakin’ good and perfect for smaller gatherings. So, if you’ve ever felt the pressure to roast a bird or fry a turkey the size of a small child just for tradition’s sake, I’m here to say you’ve got options, boo! You can skip the big ol’ bird and go for the breast alone or with roasted turkey legs; if anyone gives you beef about it, you send them to me!

The Lowdown on This Roasted Turkey Breast

Cuisine Inspiration: Classic American

Primary Cooking Method: Roasting

Dietary Info: Gluten-Free

Key Flavor: Juicy turkey with herb and buttery goodness

Skill Level: Easy as ABC, boo!

Juicy with All the Flavor

Turkey breast might be smaller than a 17 pound turkey, but it’s packin’ some serious taste. That herb butter gets all up in there, locking in those juices. Ain’t no dry turkey here, y’all!

Quick Cleanup

Line your pan with some foil, and boom, you’re set. After the turkey breast is done, you’ve got minimal dishes to worry about. Less time scrubbing, more time enjoying!

No-Fuss Cooking

My turkey breast roast recipe is as easy as can be, boos. You mix up the herb butter, rub it all over, and let the oven do the rest.

Ingredients you’ll need to make Roasted Turkey Breast

• Turkey Breast: Bone-in, skin-on, and perfect for roasting. When you buy it, it might come as two breasts attached. Ask your butcher to split it right there, and you’re good to go! You can either double this recipe and roast both or save one in the freezer for up to three months.
• Butter: Melted and ready to bring some serious flavor.
• Fresh Herbs: Sage, rosemary, and Italian parsley bring out all those cozy flavors.
• Seasoning Mix: I’m using a tasty mix of dried thyme, kosher salt, black pepper, smoked paprika, and garlic powder for the herb butter. You likely have these in your pantry, so no extra trips to the store.
• Garlic: Fresh and minced, it’s gonna give that warm, aromatic flavor. Don’t skimp on the garlic boos, it’s doin’ work here!
• Lemon Juice: Fresh-squeezed is best, but if you only have bottled lemon juice, go with it.

How to make Roasted Turkey Breast

Step 1: Prep the Herb Butter

1

Add butter, sage, rosemary, Italian parsley, dried thyme, salt, pepper, smoked paprika, garlic powder, minced garlic cloves, and lemon juice to a small bowl.

2

Stir together all the ingredients.

Step 2: Rub the Breast and Roast!

3

Gently separate the skin from the breast meat using your fingers (do not remove completely). Rub the herb butter all over the turkey.

4

Place turkey on wire rack then into the oven and cook until the juices run clear and an inserted digital thermometer reads 160F (the temperature will continue to rise as it rests). Cook turkey breast according to weight based on the recipe card below.

What to serve with oven-roasted turkey breast

• Casseroles: Try it with a rich Southern sweet potato casserole or my irresistible green bean casserole.
• Mashed Potatoes: You can’t go wrong with some good ol’ mashed potatoes by its side. Go classic with sour cream mashed potatoes, garlic mashed potatoes, cream cheese mashed potatoes, or mashed sweet potatoes.
• Southern Sides: Think collard greens, buttery corn on the cob, and black-eyed peas.
• Breads: You’re gonna want something to help mop up all those savory juices! Classic potato rolls, Southern yeast rolls, fluffy butter swim biscuits, or a hunk of warm pumpkin cornbread.

Menu Option: Complete Meal With Roasted Turkey Breast

This seafood dressing is amazing y’all! Rich tender cornbread mixes with fresh shrimp, lump crab, fresh herbs, spices and a seafood stock to create the ultimate decadent stuffing side.

My homemade cranberry sauce is flavored with citrusy orange juice and the perfect amount of sugar.

This scalloped corn is made right in the oven! Just mix everything together and bake for a delicious, cheesy and easy side dish.

My big Mama’s Sweet Potato Pie recipe is over 100 years old, and it’s so good you’ll be lickin’ the pie tin!

Recipe Substitutions

• Turkey Breast: I always roast bone-in turkey breasts, but you can also use boneless breasts. Just keep an eye on the cooking time since they’ll cook a bit faster.
• Butter: Swap it out for olive oil if you want a lighter option. It’ll still give you a yummy crispy skin!
• Fresh Herbs: If you don’t have fresh herbs, dried ones work just fine! Just use about a third of the fresh amount. Sage, rosemary, and parsley can all be swapped with their dried versions.
• Smoked Paprika: Regular paprika will do, or swap it with a pinch of chili powder for a spicy roasted turkey breast.

Recipe Variations and Additions

• Glaze It Up: Brush on a maple glaze during the last 15 minutes of roasting for an extra layer of flavor. It’ll give the skin a sticky-sweet finish that’s absolutely bomb, boos.
• Stuff It: Tuck some stuffing or aromatics like sliced onions and apples under the skin before roasting. We’re all about infusing even more flavor into that juicy meat!
• Add Some Citrus: Squeeze a little orange juice into the herb butter for a sweeter citrusy twist.
• Spice It Up: Add a sprinkle of crushed red pepper flakes to the herb butter. Just enough to wake up those taste buds!

Expert Tips and Tricks for making the best roasted turkey breast

1. Dry the Skin: Pat the turkey breast dry with paper towels before rubbin’ on the butter. This helps get that skin crispy and golden brown!
2. Season Under the Skin: Don’t just rub the butter on the outside, boos! Gently lift the skin and get that herb butter under there, too.
3. Don’t Rely On Time Alone: A meat thermometer is your best friend for this oven roasted turkey breast. You want it to hit 160°F, and then let it rest so it reaches the perfect 165°F.
4. Let It Rest: Once you take the turkey out of the oven, let it sit for at least 15 minutes before slicing. This helps the juices redistribute so you don’t lose all that tenderness when you cut into it.

How to store & reheat Roasted Turkey Breast

After you’ve had your fill, let that turkey cool down, wrap it up nice and tight in some foil or an airtight container, and store it in the fridge.

You can warm it up in the microwave if you’re in a hurry, but I like to reheat it in the oven for that freshly roasted vibe. Pop it in at 350°F until it’s heated through, and you’re golden! (Just don’t forget to drizzle those juices over the top!).

How long will Roasted Turkey Breast last in the fridge?

It’ll stay fresh for up to 3-4 days. That’s plenty of time to whip up some turkey and dumplings or a turkey pot pie!

Can I freeze bone-in turkey breast?

This roasted turkey breast freezes like a charm! Slice it up, wrap it in foil or freezer-safe bags, and store it in the freezer for up to 3 months. Just label it so you don’t mistake it for that mystery meat hiding in the back.

Frequently asked questions

This Roasted Turkey Breast might just steal the show at your next dinner! It’s small but mighty, packed with flavor, and super easy to whip up. And hey, if anyone asks where the rest of the turkey is, just tell ’em it’s on vacation. Get into it boos, and don’t forget to save me a plate!

More Turkey Recipes

• Turkey Pot Pie
• Turkey and Dumplings
• Fried Turkey Recipe (How To Fry Turkey)
• Turkey Chops
• Smothered Turkey Wings Recipe
• Baked Turkey Wings
• Turkey Empanada Recipe

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Roasted Turkey Breast

My oven roasted turkey breast has all the flavors of the season! With 3 different fresh herbs and a mix of dry herbs the rub brings it!

Course Main Course

Cuisine American

Prep Time 40 minutes minutes

Cook Time 1 hour hour 7 minutes minutes

Resting Time 15 minutes minutes

Total Time 2 hours hours 2 minutes minutes

Servings 4 Servings

Calories 378kcal

Author Jocelyn Delk Adams

Equipment

• Sheet Pans
• Wire rack
• Mixing Bowls

Ingredients

• 2 ½ pounds Turkey breast bone-in
• 3 tablespoons Unsalted butter melted
• 1 ½ tablespoon fresh sage minced
• 1 ½ tablespoon fresh rosemary minced
• 1 ½ tablespoon fresh Italian parsley minced
• 1 ½ teaspoon dried thyme
• 1 ¼ teaspoon Kosher salt
• ¾ teaspoon black pepper
• 1 ¼ teaspoon smoked paprika
• 1 teaspoon garlic powder
• 4 garlic cloves minced
• 2 ½ teaspoons fresh lemon juice

Instructions

• Remove turkey breast from the refrigerator and let sit at room temperature for 30 minutes. Prepare a sheet pan by lining it with foil, then placing a wire rack inside the pan. Preheat oven to 350F and place oven rack in middle position.
• Stir together all the remaining ingredients in a small bowl. Use your fingers to gently separate the skin from the breast meat (do not remove completely). Rub the herb butter all over the turkey, including under the skin.
• Place turkey on wire rack then into the oven and cook until the juices run clear and an inserted digital thermometer reads 160F (the temperature will continue to rise as it rests). Cook turkey breast according to weight. 42-45 minutes for 1 ½ pounds, 60 minutes for 2 pounds, or 67-70 minutes for 2 ½ pounds.
• Remove from the oven and let rest for 15 minutes. Remove the breast from the bone and slice into thick slices. Pour over any remaining juices and serve immediately.

Notes

Recipe adjustments when making 2 or 2 1/2 pound turkey breast

Turkey breast, bone-in	1 ½ pounds	2 pounds
Unsalted butter, melted	2 tablespoons	2 ½ tablespoons
Minced fresh sage	1 tablespoon	1 tablespoon + 1 teaspoon
Minced fresh rosemary	1 tablespoon	1 tablespoon + 1 teaspoon
Minced fresh Italian parsley	1 tablespoon	1 tablespoon + 1 teaspoon
Dried thyme	½ teaspoon	1 teaspoon
Kosher salt	¾ teaspoon	1 teaspoon
Black pepper	¼ teaspoon	½ teaspoon
Smoked paprika	¾ teaspoon	1 teaspoon
Garlic powder	½ teaspoon	¾ teaspoon
Garlic cloves, minced	2	3
Fresh lemon juice	1 ½ teaspoon	2 teaspoons
Cook time	42-45 minutes	60 minutes

How to store & reheat Roasted Turkey Breast

After you’ve had your fill, let that turkey cool down, wrap it up nice and tight in some foil or an airtight container, and store it in the fridge.

You can warm it up in the microwave if you’re in a hurry, but I like to reheat it in the oven for that freshly roasted vibe. Pop it in at 350°F until it’s heated through, and you’re golden! (Just don’t forget to drizzle those juices over the top!).

How long will Roasted Turkey Breast last in the fridge?

It’ll stay fresh for up to 3-4 days. That’s plenty of time to whip up some turkey and dumplings or a turkey pot pie!

Can I freeze bone in turkey breast?

This roasted turkey breast freezes like a charm! Slice it up, wrap it in foil or freezer-safe bags, and store it in the freezer for up to 3 months. Just label it so you don’t mistake it for that mystery meat hiding in the back.

Nutrition

Serving: 6 oz | Calories: 378kcal | Carbohydrates: 3g | Protein: 62g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 176mg | Sodium: 1315mg | Potassium: 758mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 792IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 3mg

The post Roasted Turkey Breast appeared first on Grandbaby Cakes.

My daddy has been frying our Thanksgiving and Christmas turkey for the last ten years. Once we had the first taste, we never went back. Now, I know deep-frying can sound intimidating, but don’t you worry; this guide is as much a “How-To” as it is a recipe. I’m gonna take you step-by-step through the process, including a homemade turkey injection marinade that is so packed with flavor, it’ll make your taste buds dance!

The goodness doesn’t stop there. We’re not just frying any ol’ turkey; we’re elevating it with a blend of cajun spices that’ll bring a little Southern heat to your table. This recipe uses the king of oils—peanut oil—to get that crispy, golden exterior that’s signature to a well-fried turkey. So grab your apron and let’s get this party started, ’cause if you’ve been searchin’ for the ultimate fried turkey recipe, boo, you just hit the jackpot!

Whether you’re a fried turkey veteran or a newbie, this guide on how to fry turkey is fun, friendly and oh so delicious. Happy Thanksgiving y’all!

Warning: Frying a turkey is an extremely dangerous undertaking. Yes, there are precautions that can be taken to minimize the risk but there’s no way to heat up gallons of oil, dunk a turkey in it and be guaranteed that you won’t hurt yourself or others. Be sure to follow the safety guidelines provided below.

The Lowdown on This Fried Turkey

Cuisine Inspiration: Southern Creole

Primary Cooking Method: Deep-Fried

Dietary Info: Gluten-Free

Key Flavor: Juicy Turkey, with a Savory Cajun Kick

Skill Level: Intermediate

Juicy Injection Flavor

This turkey’s got a secret weapon: that rich, buttery injection marinade. With flavors like Worcestershire, a lil’ crab boil, and Cajun seasoning, you’re gonna get serious taste in every single bite.

Perfectly Crispy Skin

No rubbery skin here, y’all! Thanks to the deep-frying magic, you’ll end up with a turkey that’s got a crispy, crunchy skin on every side.

Quick Cookin’ Time

Unlike roasting, which takes forever, this fried turkey’s done in about an hour. So you’ll be carvin’ and eatin’ WAY sooner!

Safety Guidelines You Should Follow For Deep Frying Turkey

As mentioned above, frying a turkey is not something to be taken lightly. To ensure your own safety and the safety of others, it’s crucial to not only prepare but to do everything possible to prevent disaster.

Let’s kick things off with a few critical points:

• Children and pets should be nowhere near a deep-frying setup. There should be absolutely no chance they’ll get anywhere close to it.
• Before frying, read and follow the manufacturer’s instructions and warnings included with your deep fryer. Regardless of what’s written in this post, it’s more important to adhere to those rules rather than deviate.
• I don’t recommend the use of indoor fryers, it’s a bit too risky for my taste. But, if an indoor setup is your only option, make sure it is indeed an indoor setup. An outdoor setup will not suffice inside and vice versa.
• Keep a fire extinguisher on hand! Seriously y’all, you never know.
• Wear protective clothing. I highly recommend wearing long sleeves (maybe even layers), protective gloves and close-toed shoes. Oil splatter burns are not fun.
• Once in the fryer, do not leave it unattended! If you need relief from cold weather or have to take a bathroom break, find someone to take your place.
• Most importantly, DO NOT DRINK AND FRY. I know, it’s Thanksgiving and we all deserve to drink and enjoy, but I promise it’s not worth the potential ruin.

Okay, now that we’ve covered the serious stuff, let’s talk deep-frying!

Ingredients you’ll need to make Fried Turkey

Now, you don’t have to make the injection recipe, but I highly recommend it. Putting the flavor straight into the meat makes a world of difference. If this is your first Thanksgiving or Christmas dinner with new in-laws or guests and you really want to blow their minds – don’t skip the turkey injection!

For the Injection

• Chicken stock: The base of your marinade, adding moisture and a hint of chicken flavor.
• Salted butter and oil: Because everything tastes better with butter! Melted and ready to give this fried turkey recipe some richness.
• Light brown sugar: Adds a nuanced sweetness that balances the savory and spicy elements.
• Worcestershire sauce: A complex flavor booster with a little tang, a little sweet, and a lot of savory.
• Apple cider vinegar: A splash of acidity to wake up those flavors.
• Onion Powder & Garlic Powder: These two are workin’ together to bring some serious flavor.
• Lemon juice: Brightens up the marinade.
• Concentrated liquid crab boil: A Southern staple that adds a unique spicy and aromatic complexity. It’s my secret ingredient, boos!
• Soy sauce: Adds a little salty depth.
• Seasoned Salt & Cajun Seasoning: These seasonings bring out ALL the flavors. Long live Cajun!
• Cayenne pepper: Just enough to add a dash of heat.

For the Turkey

• Turkey: Go for high-quality, between 10 – 14 pounds and make sure it’s room temperature and fully thawed.
• Peanut oil: Essential for deep frying, it has a high smoke point and gives a nutty, rich flavor.
• More Cajun Seasoning (for the rub): Gives the turkey an extra layer of flavor. Use whatever blend you love best, whether it’s store-bought or homemade!

How to make Fried Turkey

Alright y’all, here’s where things get a bit serious. Before you begin prepping your turkey, you’ll need a foolproof frying-rig, which includes a burner and stand, a pot, a thermometer for the oil, and the hanger and lowering mechanism for the bird. You’ll also need a propane tank. You should NOT try to jury-rig your own setup.

The biggest mistakes people make when using this cooking method are: setting up the fryer in or near a home or something combustible, overfilling the pot with oil, and dropping the turkey too quickly, causing the hot oil to splash. Not fun.

Step 2: Get Your Injection Ready

3

Add all ingredients to a small pot over medium heat and simmer for 30 minutes until slightly reduced.

4

Allow injection to come to room temperature and add to a injector.

Step 3: Inject and Rub the Turkey

3

Clean the turkey thoroughly inside and out. Once the turkey is completely thawed out and room temperature, place injection needle all over turkey.

4

Inject liquid inside of meaty areas like breasts and thighs. 2-3 injections per thigh and 3-4 per breast should be good but the more the merrier if you want more flavor.

5

Rub the liquid on the outside of the turkey if some comes out during the injection process. Allow marinade to sit up to 24 hours.

6

Thoroughly sprinkle the turkey with cajun seasoning and rub in.

Step 3: Fry the Bird!

9

Fill your pot with the equivalent amount of oil from the amount your recorded of the water earlier. Your setup should be in an open area, a safe distance away from anything flammable. Preheat the oil to 350 degrees (using a thermometer). Once the oil has reached its temperature, securely insert the hanger into the bird.

10

Lower the turkey into the pot very carefully and slowly. Ease the bird into the oil and, if it seems to go wrong on the way down, pull it out immediately and try again. Once the turkey is submerged, it will cook quickly. I’d recommend about 2-3 minutes of cooking per pound of meat.

11

Use the hook to slowly pull out the turkey when you’re ready to ckeck the temp, allowing for excess oil to drip off as you raise it. When the internal temperature of the turkey reaches 165- 170F degrees for white meat and 175 to 180F degrees for dark meat, you’re good to go! Let it rest for at least 20 minutes before carving.

What to serve with Cajun fried turkey

• Classic Thanksgiving Sides: Pair up this fried turkey with a cozy dish of creamy mashed potatoes, that sweet and savory cornbread stuffing, tangy oyster dressing, or even a big ol’ scoop of green bean casserole.
• Sauce It Up: Take things to the next level with a side of homemade giblet gravy, turkey gravy, or a tangy cranberry sauce.
• Holiday Drink Pairings: Wash it all down with a festive glass of spiced apple cider, a Thanksgiving punch, or a Christmas punch.
• Finish With Dessert: End the feast with a slice of pumpkin pie, apple pie, a gooey pecan pie, or a generous helping of sweet potato casserole.

Menu Option: Complete Meal With Fried Turkey

This seafood dressing is amazing y’all! Rich tender cornbread mixes with fresh shrimp, lump crab, fresh herbs, spices and a seafood stock to create the ultimate decadent stuffing side.

This cranberry sauce is flavored with citrusy orange juice and the perfect amount of sugar. The perfect match for this turkey!

In these crispy smashed potatoes, tender potatoes are smashed, baked until golden-brown, and smothered in homemade garlic chive butter.

My butter pecan cake has three delicious layers with pecans baked right in the batter and is topped with a maple cream cheese frosting and toasted pecans!

Recipe Substitutions

• Swap Out Butter: If you’re dairy-free, use a high-smoke-point oil like avocado oil instead of butter for the injection.
• Herbs and Spices: Add some fresh thyme, rosemary, or a little smoked paprika to your turkey injection for an extra layer of flavor.
• Seasoning Blends: If Cajun isn’t your thing, try a homemade turkey rub, BBQ rub, lemon-pepper seasoning, or even a classic herbes de Provence.
• Oil Choices: Canola or sunflower oil also work well, though they might slightly alter the flavor.

Recipe Variations and Additions

• Spice Level: Adjust the heat by playing with the amount of Cajun seasoning or cayenne pepper. Some like their Cajun fried turkey hot, some not!
• Sweet and Tangy: A small amount of maple syrup or honey in the injection can balance out the spices with some sweetness.
• Fruit Juices: Try adding apple or orange juice to the injection. It pairs surprisingly well with the Cajun spices!
• Garlic Lovers: Double up on the garlic powder or toss a few smashed garlic cloves right into the marinade pot. The more garlic, the better!

Expert Tips and Tricks for making the best fried turkey recipe

1. Quality Turkey: Start with a quality bird, y’all. The better the turkey, the better the end result. Make sure it’s fully thawed and at room temp before you start the process.
2. Injection Timing: Inject the marinade at least a few hours before frying to let those flavors permeate the meat. If you can do it up to 24 hours ahead, even better!
3. Dry it Well: Thoroughly pat dry the turkey inside and out before frying. Any extra moisture can cause that oil to act up, and we don’t want any splattering now, do we?
4. Temperature Check: Monitor your oil temperature closely. Maintaining a consistent temp between 350°F and 375°F is key for a crispy exterior and juicy interior.

How to store & reheat Fried Turkey

If you’ve got leftovers (and that’s a big if, ’cause this turkey is just that good), wrap ’em tightly in aluminum foil or plastic wrap. Place them in an airtight container and keep in the fridge.

Whether it’s from the fridge or the freezer, you’ll want to reheat your turkey without drying it out. To do this, preheat your oven to 325°F. Place the turkey in an oven-safe dish and cover it with aluminum foil to keep it moist. Heat until the internal temperature reaches 165°F. If it’s from the freezer, thaw in the fridge overnight before reheating.

How long will Fried Turkey last in the fridge?

In the fridge, your fried turkey will stay good for about 3 to 4 days. So, if you’re anything like me, you’ll be munchin’ on leftovers until you’re ready to gobble no more!

Can I freeze Cajun fried turkey?

You can freeze this bird. Just make sure to remove the meat from the bones first. Wrap the turkey slices or pieces in aluminum foil and then put them into a freezer-safe plastic bag. Squeeze out as much air as you can before sealing. Your turkey will keep for up to 2-3 months in the freezer.

Frequently asked questions

Beware: if you’ve never had a fried turkey, you might never want an oven-roasted one ever again. Fried Turkeys can deliver an incredibly-juicy bird with the crispiest skin possible. Seriously, I’m talking about a potato chip outside with a tender, fall-apart inside! So go ahead, prep your frying station, and get into it boos!

More Turkey Recipes

• Roasted Turkey Legs
• Turkey Pot Pie
• Turkey and Dumplings
• Turkey Chops
• Smothered Turkey Wings Recipe
• Baked Turkey Wings
• Turkey Empanada Recipe

Print

Fried Turkey

Learn how to deep-fry a turkey to crispy, golden-brown skin and tender, juicy meat perfection! This bird is infused with a flavorful homemade injection and rubbed down in cajun seasoning, resulting in an out-of-this-world Thanksgiving experience!

Course Main Course

Cuisine Cajun/Creole, soul food, Southern

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 20 servings

Calories 362kcal

Author Jocelyn Delk Adams

Equipment

• Turkey Fryer

Ingredients

For the Injection

• 1 cup chicken stock
• 1/3 cup salted butter melted
• 1/2 cup avocado oil
• 4 tbsp light brown sugar packed
• 4 tbsp worcestershire sauce
• 2 tbsp apple cider vinegar
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 2 tbsp lemon juice
• 1 tbsp concentrated liquid crab boil
• 1 tbsp soy sauce
• 2 tsp seasoned salt
• 1 tsp cajun seasoning
• 1/4 tsp cayenne pepper

For the Turkey

• 1 turkey 10-14 lb, room temperature
• 3-5 gallons peanut oil
• cajun seasoning- can be store bought or turkey spice

Instructions

For the Injection

• Add all ingredients to a small pot over medium heat and simmer for 30 minutes until slightly reduced.
• Allow injection to come to room temperature and add to a injector.

For the Turkey

• Clean the turkey thoroughly inside and out.
• Once the turkey is completely thawed out and room temperature, place injection needle all over turkey particularly in meaty areas like breasts and thighs and inject liquid inside of turkey. If some comes out, just rub on the outside. (2-3 injections per thigh and 3-4 per breast should be good but the more the merrier if you want more flavor). Allow marinade to sit up to 24 hours.
• The longer the better! If you marinade overnight, keep in the fridge but then remove and let it come to room temp before you fry it. No cold turkey going in the oil y'all.
• Thoroughly sprinkle the turkey with cajun seasoning and rub in.

For Frying the Turkey

• Heat oil in a very large stockpot to 350 degrees. Once heat reaches temperature, insert hanger into turkey. It should be very secure.
• Slowly and carefully lower turkey into oil until fully submerged. Fry turkey about 3 minutes per pound but start checking sooner just in case.
• Turkey should reach an internal temperature of 165-170 degrees for white meat and 175-180 degrees for dark meat so when you check with your thermometer it should reach this temp.
• Once there, remove and allow to rest for at least 20-25 minutes.

Notes

How to store & reheat Fried Turkey

If you’ve got leftovers (and that’s a big if, ’cause this turkey is just that good), wrap ’em tightly in aluminum foil or plastic wrap. Place them in an airtight container and keep in the fridge.

Whether it’s from the fridge or the freezer, you’ll want to reheat your turkey without drying it out. To do this, preheat your oven to 325°F. Place the turkey in an oven-safe dish and cover it with aluminum foil to keep it moist. Heat until the internal temperature reaches 165°F. If it’s from the freezer, thaw in the fridge overnight before reheating.

How long will Fried Turkey last in the fridge?

In the fridge, your fried turkey will stay good for about 3 to 4 days. So, if you’re anything like me, you’ll be munchin’ on leftovers until you’re ready to gobble no more!

Can I freeze Cajun fried turkey?

You can freeze this bird. Just make sure to remove the meat from the bones first. Wrap the turkey slices or pieces in aluminum foil and then put them into a freezer-safe plastic bag. Squeeze out as much air as you can before sealing. Your turkey will keep for up to 2-3 months in the freezer.

Nutrition

Calories: 362kcal | Carbohydrates: 5g | Protein: 29g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 540mg | Potassium: 356mg | Fiber: 1g | Sugar: 3g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

The post Fried Turkey Recipe appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Literally the best pot roast recipe I’ve ever had! ”

—SUZANNE

A pot roast reminds me of home for reals. That silky meat falling apart on my plate is something I remember having a lot growing up. My mama makes a bomb roast, and this one has a lot of her famous roast’s characteristics but it’s quite unique.

It is cooked in a very classic way by braising in stock for a long period until incredibly tender. However, I decided to braise this one with a delish veggie based sauce giving the entire roast a freshness and unexpected flavor along with a fresh topping of a herby gremolata topping.

The Lowdown of This Dutch Oven Pot Roast Recipe

Cuisine Inspiration: American with an Italian remix

Primary Cooking Method: Slow roasting

Dietary Info: High-Protein, Gluten-Free (with a few ingredient swaps)

Key Flavor: Silky, flavor filled tender roast with fragrant pesto and the deep, savory notes of Genovese sauce.

Skill Level: Intermediate (Bring out those cooking skillz)

Flavor Remix

The combo of traditional pot roast with unexpected freshness from pesto and Genovese that brings all the flavor. This dish is like a warm culinary hug from an Italian big mama you never knew you had.

Feeds the Masses

Generous in servings, this pot roast is perfect for your family Sunday supper or friend gathering. And if you are blessed enough to have leftovers, they’re fab for sandwiches, salads, or stand-alone protein-packed snacks ya dig?

Low Maintenance

Once everything’s in the pot, it’s a waiting game. Sit back, chill, and let the Dutch oven work its magic in the oven.

Ingredients You’ll Need to Make a Pot Roast in a Dutch Oven

• Chuck Roast: This is a tough enough cut of meat that can withstand the long braise time that’s also fatty and wonderfully flavorful.
• Garlic: This aromatic ingredient adds such incredible essence once stuffed inside the meat.
• Seasonings: I like to use a mix of kosher salt, black pepper, garlic powder, smoked paprika, bay leaves, and Italian seasoning to provide ample flavor. It might seem like a lot of salt but this is a large cut of meat and you should liberally season it to make sure that it penetrates throughout the entire dish.
• Flour and Oil: This will help provide a golden brown crust and bomb flavor when you sear the roast up.
• Vegetables: I mixed in carrots, red onions, bay leaves, and fingerling potatoes. A perfect mix!
• Braising liquids: I like to use beef stock plus some Worcestershire sauce to really amp the flavor party up.
• Genovese pesto: This is a classic Italian sauce that’s got bomb notes boos. From earthy basil and nutty salty parmesan to the sharp punches of garlic, it adds such a great touch.

How to Make Dutch Oven Pot Roast

Step 1: Prep the Roast

1

Take a small knife and make 9 1-inch deep pockets into the top of the roast, large enough to fit the garlic cloves in. Stuff the garlic cloves into each of the pockets and add ½ teaspoon of pesto to the top to cover the holes.

2

Whisk together salt, pepper, garlic powder, smoked paprika and Italian seasoning until combined in a small bowl. Liberally season roast evenly all over.

3

Next, pour flour over roast and dredge both sides evenly.

Step 2: Sear and Roast

4

Heat a dutch oven or medium sized pot with a lid over medium heat. Add the oil and sear the roast for 3 minutes on each side until brown.

5

Remove the roast from the pot and spread Genovese pesto over the entire roast and set aside.

6

Add carrots and onion and cook for 2 minutes, making sure to scrape the bottom of the pot. Stir in the bay leaves, beef stock, Worcestershire sauce and add the covered roast back into the pot. Bring to a boil, cover and bake for 3 hours and 30 minutes, add potatoes with 1 hour remaining. Roast should be fork tender. If not, continue baking.

What to Serve with this Dutch Oven Pot Roast Recipe

• Mash It Up: While this recipe does have fingerling potatoes in the mix, serving that delish sauce over garlic mashed potatoes, sour cream mashed potatoes or even something unique like sweet potato mashed potatoes is a hit.
• Go Gritty: Folks don’t understand how incredible it is to serve that silky pot roast sauce over buttery grits or cheese grits. That’s some good eatin!
• Get Crusty: Sop that addictive sauce up with some crusty bread like this garlic no-knead bread, honey butter dinner rolls or classic garlic bread.

Meal Plan: Comfort Food Sunday Supper with Dutch Oven Pot Roast

These cheesy scalloped potatoes have such a savory, melty and cheesy vibe to go along with that wonderful roast sauce.

Creamed corn is an incredible starchy side that adds more veggies to the mix.

These mustard greens have a bomb potlikker sauce of their own but when you mix with the pot roast sauce, you have something special boos.

Pinto beans offer a nice hearty balance with the meat of the roast.

Recipe Substitutions

• Chuck Roast: Other cuts of meat that are great are also a rump roast or round roast.
• Fingerling Potatoes: You can replace the fingerlings with some baby red potatoes or cut up Yukon golds.
• Worcestershire Sauce: Use a soy sauce or oyster sauce as a nice sub.
• Beef Stock: Use a chicken stock or vegetable stock instead.

Recipe Variations and Additions

• Gluten-Free: Swap the flour with the 1:1 gluten-free flour you love.
• Spice It Up: Just a sprinkle of red pepper flakes or cayenne pepper in the sauce can add a nice kick.
• Suga, Suga: Add a bit of sweet flavor to your savory with some maple syrup or honey in the mix. I do something similar by adding brown sugar to my Mississippi Pot Roast recipe.
• Mushroom It Up: I love the meaty texture of mushrooms so it adds such earthy vibes to the mix when you toss some in with your roast.

Expert Tips and Tricks for Cooking a Pot Roast in a Dutch Oven

• Garlic It Up: Stuff garlic into the pockets of the roast. This will change the game on your pot roast adding an abundance of flavor deep inside the roast.
• Make a Seasoning Rub: Literally you can combine your fave seasonings into one bowl and liberally season your roast all over. And don’t be shy. A common mistake I see people make is not adding ENOUGH seasoning to the roast.
• Don’t Skip the Pesto Rub: This really sets this roast apart from any other roast recipe on my website. Feel free to add a jarred one like I use here from Barilla or even a homemade one. You can even spread some chimichurri on there too. Delish!
• Don’t Rush Your Roast: Chill out boos. You need to take your time because that roast needs to get super tender. You can also do this in a slow cooker or even a pressure cooker if you are starved for time but here I use a dutch oven which also ensures even heating. This roast will go for about 2 1/2- 3 hours.

How to Store Pot Roast in a Dutch Oven

Transfer any leftovers into an airtight container and pop in the fridge. You can heat it up on the stovetop in a pan by adding a splash of liquid if it looks a tad bit dry. The microwave is all good too if you wanna speed it up some.

How long will this roast recipe last in the fridge?

Leftovers will last in the fridge for up to 3-4 days.

Can I freeze leftovers??

You know it boos! You can freeze it for up to 2-3 months storing in a freezer bag releasing air and adding a date label. Just make sure to thaw it in the fridge overnight before reheating.

Frequently Asked Questions

More Beef Recipes

• Beef Stew
• Italian Beef
• Birria Tacos
• Beef Short Ribs
• Chipotle Short Ribs
• Neck Bones recipe
• Prime Rib
• Prosciutto Wrapped Roast
• Classic Pot Roast
• Italian Pot Roast 

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Dutch Oven Pot Roast

This Dutch Oven Pot Roast recipe slowly braises a chuck roast in flavorful spices, genovese sauce, vegetables and luscious liquids resulting in a tender, fall apart comfort meal that’s served with a gremolata topping. 

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 50 minutes minutes

Servings 12 servings

Calories 421kcal

Author Jocelyn Delk Adams

Equipment

• Dutch Oven

Ingredients

For the Pot Roast

• 4 lbs chuck roast
• 9 garlic cloves
• 6 oz Genovese Pesto I used Barilly Creamy brand
• 1 tbsp kosher salt
• 2 tsp black pepper
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• 1/2 cup all-purpose flour
• 3 tbsp extra virgin olive oil
• 4 carrots peeled and chopped
• 1 large red onion chopped
• 2 bay leaves
• 2 cups beef stock I used low sodium
• 2 tbsp Worcestershire sauce
• 8 oz fingerling potatoes halved

For the Gremolata Topping

• zest of 2 medium lemons
• 1/4 cup chopped Italian parsley
• 4 garlic cloves chopped fine

Instructions

For the Roast

• Preheat the oven to 300°F. Take a small knife and make 9 1-inch deep pockets into the top of the roast, large enough to fit the garlic cloves in. Stuff the garlic cloves into each of the pockets and add ½ teaspoon of pesto to the top to cover the holes.
• In a small bowl, whisk together salt, pepper, garlic powder, smoked paprika and Italian seasoning until combined. Liberally season roast evenly all over. Next, pour flour over roast and dredge both sides evenly.
• Heat a dutch oven or medium sized pot with a lid over medium heat. Add the oil and sear the roast for 3 minutes on each side until brown. Remove the roast from the pot and spread ½ cup of Barilla Creamy Genovese pesto over the entire roast and set aside.
• Add carrots and onion and cook for 2 minutes, making sure to scrape the bottom of the pot. Stir in the bay leaves, beef stock, Worcestershire sauce and add the covered roast back into the pot. Bring to a boil, cover and bake for 3 hours and 30 minutes, add potatoes with 1 hour remaining. Roast should be fork tender. If not, continue baking.

For the Gremolata

• While the roast is in the oven, in a small bowl combine lemon zest, parsley and garlic. When ready to serve, garnish roast with gremolata and serve with vegetables.

Notes

How to Store Pot Roast in a Dutch Oven

Transfer any leftovers into an airtight container and pop in the fridge. You can heat it up on the stovetop in a pan by adding a splash of liquid if it looks a tad bit dry. The microwave is all good too if you wanna speed it up some.

How long will this roast recipe last in the fridge?

Leftovers will last in the fridge for up to 3-4 days.

Can I freeze leftovers??

You know it boos! You can freeze it for up to 2-3 months storing in a freezer bag releasing air and adding a date label. Just make sure to thaw it in the fridge overnight before reheating.

Nutrition

Calories: 421kcal | Carbohydrates: 14g | Protein: 32g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 965mg | Potassium: 799mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3908IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 4mg

The post Dutch Oven Pot Roast appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“This is OUTSTANDING! I’ve made it twice now as written and everything about it is perfect.”

—REBECCA

Don’t ask me when and don’t ask me how, but at some point in my life, chicken and dumplings became my go-to comfort meal. Through rough break-ups, week-long bouts of the flu and not-so-great work days, I’ve relied on the satisfaction that comes with a big ol’ bowl of this stuff. I perfected this recipe until it was absolutely perfect, and the reviews below tell you just how dang on amazing it is!

Each bite is hearty and warms the belly until you’re lulled into a coma that can only be enjoyed by lounging on the couch. 

The Lowdown of This Southern Chicken and Dumplings recipe

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Stovetop Simmering

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Rich, Hearty and beyond Flavorful Sauciness with Fluffy Light Biscuit Dumplings

Skill Level: Easy y’all (No Sweat Fam!)

Award-Winning Props!

This isn’t just any chicken and dumplings recipe; it’s taken the crown in The Kitchn’s Smackdown, proving it’s a top-notch choice for this classic comfort dish. It’s that good boos!

Flavors on Flavors; Textures on Textures

Forget the dense, doughy dumplings you might know. These biscuit dumplings are light as air! And that stewy sauce? Baby, each spoonful is so soothing and soul-soothing you won’t be able to put that spoon down.

Beyond No-Fuss

No need for super fussy ingredients boos. We rely on simple ingredients and straightforward steps to pull this award winning recipe off. And using rotisserie chicken keeps the prep time down.

Ingredients You’ll Need to Make Homemade Chicken and Dumplings

• Salted Butter: This ensures everything gets cooked up in rich, buttery and flavorful goodness. We also add that same richness to our dumplings.
• Onion, Celery, & Carrots: The holy trinity of veggies, finely diced and ready to bring freshness and depth to the pot.
• Seasoning: A dash of salt and pepper is gonna hook this pot up and make everything pop.
• Flour: This is our thickening agent, ensuring our stew is just the right consistency. It also is the foundation of our light dumplings.
• Chicken Stock: This is the base of our stew. Go for a flavorful one or amp it up with a bouillon cube if you’re feeling extra.
• Rotisserie Chicken: Shredded and ready to go, it keeps things much easier and no-fuss saving us time.
• Baking Powder: These help give us such a fluffy light vibe.
• Buttermilk: It’s tangy, it’s creamy, and it’s going to make our dumplings so delish boos.
• Egg: It’s the binder holding our dumpling dough together.
• Parsley: Finely chopped and ready to garnish, it’s the final sprinkle of fun for our delightful dish.

How to Make Chicken and Dumplings

Step 1: Build Your Chicken Stew Base

1

Add veggies and season with salt and pepper. Cook until veggies get somewhat tender and soft then remove and set aside until later.

2

Melt remaining ¼ cup of butter over medium-low heat. Sprinkle in flour and whisk.

3

Whisk in stock, turn heat back up to medium and allow it to get smooth then bring to a boil then bring in shredded chicken and veggies in the mix.

Step 2: Dumpling It Up!

4

In a medium bowl, add flour, baking powder, salt and pepper and whisk together.

5

Next, add in buttermilk, egg and melted butter.

6

Mix until just combined. It should be thick.

7

Using a spoon, drop dollops of dough into the pot spacing out somewhat. They will stay on top and won’t sink. Cover the pot and reduce heat to low.

8

Allow dumplings to cook and puff up without lifting the cover, then test dumpling by cutting in half. If it is all good, then sprinkle with garnish and serve it up boos.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Wow!!! This is comfort-food at its best! I can’t believe how much flavor was in this…Girl, this is going in my favorite recipe file. I can’t get over how good this was.”

—MALINA

How to Serve Easy Chicken and Dumplings with Biscuits

• Keep It Simple: Serve this one pot meal with a delish harvest salad or peach salad depending on the season.
• Keep It Cozy: Serve this homemade chicken and dumpling recipe with some slow cooker mashed potatoes and a veggie like this creamed corn.
• Get Southern With It: Get a pot of mustard greens going with some fried cornbread and glasses of sweet tea. And don’t forget the sour cream pound cake for dessert ya dig?

Recipe Substitutions

• Rotisserie Chicken: I add store bought rotisserie chicken to my Southern chicken and dumplings to save a ton of time and effort. If you have time however, make one from scratch.
• Butter: I go with salted butter in this recipe but you can swap with unsalted and add in salt until it tastes how you like it y’all.
• Buttermilk: If you don’t have any, you can easily make it. Add 1 tablespoon of vinegar or lemon juice to each cup of milk. Let it curdle and thicken before using in the recipe.

Recipe Variations and Additions

• Gluten-Free: Replace the flour in the broth and the dumplings with your fave 1:1 ratio all-purpose gluten-free flour. The texture of the dumplings may change but they will still taste so bomb.
• Vegan: Swap out the chicken stock with a veggie stock and just go all in on just veggies or replace the chicken with mushrooms for a meaty texture.
• Add Some Heat: Kick the stew up a notch by adding some cayenne or hot sauce to the broth.
• Herb It Up: Adding some fresh herbs like rosemary, thyme and parsley to the mix will add a bomb earthy flavor.

Expert Tips and Tricks

• Don’t Overmix Boos: Make sure you use a light hand for mixing the dumplings. This will keep them light and fluffy and not tough.
• Homemade Stock for the Win: If you have more time, go all in on a flavorful homemade chicken stock. It will kick that flavor up to new heights.
• Test your Dumplings: A super easy test for your dumplings is after the 20-minute cook time, cut into a dumpling and make sure the inside isn’t raw. After that, you are ready to enjoy!

How to Store and Reheat this Easy Chicken and Dumpling Recipe

Simply transfer any leftovers into an airtight container and pop it in the fridge.

When you’re ready to dive back in, gently reheat your portions in a saucepan over medium-low heat, stirring occasionally until everything is warmed through and the dumplings are soft again. Or zap in the microwave, reheating servings in a microwave-safe dish for about 2 minutes stopping and stirring around the dumplings and stew in 30 second intervals until reheated. Done and Done!

How long will it last in the fridge?

It should stay all good in the fridge for up to 4 days.

Can I freeze?

For sure boos! Add leftovers to a heavy-duty freezer bag or to an airtight container and add the date. It should last about 3 months in the freezer. Just let it thaw in the fridge overnight before heating again.

Frequently Asked Questions

This chicken and dumplings recipe is legit the best one you will ever try. That sauce is seriously layered with so much flavor that you might just slurp it up with a spoon. But once you add in that amazing texture of rotisserie chicken, tender veggies and beyond light and fluffy biscuit dumplings, you get something that will blow your socks off. Get into it!

Best Chicken Soup and Stew Recipes

• Creamy Chicken Noodle Soup
• Turkey and Dumplings
• Slow Cooker Chicken Chili
• Chicken Pot Pie

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Southern Chicken and Dumplings

This Homemade Chicken and Dumplings recipe adds hearty, biscuit-style dumplings to a rich, thickened chicken stew filled with vegetables, aromatics and so much flavor!

Course Main Course

Cuisine American, south, Southern

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 324kcal

Author Jocelyn Delk Adams

Equipment

• Dutch Oven

Ingredients

For the Chicken

• 1/2 cup salted butter divided
• 1 large onion finely diced
• 3 celery stalks finely diced
• 5 medium carrots peeled and finely chopped
• salt and pepper to taste
• 1/4 cup all-purpose flour
• 4 cups chicken stock make sure you use a flavorful one or add chicken bouillon cube to yours for additional flavor
• 1 rotisserie chicken shredded

For the Dumplings

• 1 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp black pepper
• 3/4 cup buttermilk
• 1 large egg
• 2 1/2 tbsp salted butter melted
• 1/3 cup chopped parsley for garnish

Instructions

For the Chicken

• Add ¼ cup of the butter to large pot over medium heat until melted.
• Add onion, celery and carrots and season with salt and pepper. Cook until veggies get somewhat tender and soft, about 5-6 minutes then remove and set aside until later.
• Melt remaining ¼ cup of butter over medium-low heat. Sprinkle in flour and whisk, allowing it to brown somewhat until it becomes golden brown, about 8-12 minutes.
• Whisk in chicken stock (make sure you are getting the bits of roux stuck to the bottom of the pan too), turn heat back up to medium and allow it to get smooth then bring to a boil.
• Add the shredded chicken and cooked vegetables to the pot and allow sauce to somewhat thicken. Taste for seasoning and add final salt and pepper to taste.

For the Dumplings

• In a medium bowl, add flour, baking powder, and pepper and whisk together.
• Next add in buttermilk, egg and melted butter until just combined. The mixture should be thick.
• Using a spoon, drop dollops of dough into the pot spacing out somewhat. They will stay on top and won’t sink. Cover the pot and reduce heat to low.
• Allow dumplings to cook and puff up without lifting the cover for about 20 minutes, then test dumpling by cutting in half. The dough shouldn’t be raw. If it needs more time, cover with lid and allow to cook a bit longer.
• Scoop into bowls and sprinkle with parsley to serve.

Notes

How to Store and Reheat this Easy Chicken and Dumpling Recipe

Simply transfer any leftovers into an airtight container and pop it in the fridge.

When you’re ready to dive back in, gently reheat your portions in a saucepan over medium-low heat, stirring occasionally until everything is warmed through and the dumplings are soft again. Or zap in the microwave, reheating servings in a microwave-safe dish for about 2 minutes stopping and stirring around the dumplings and stew in 30 second intervals until reheated. Done and Done!

How long will it last in the fridge?

It should stay all good in the fridge for up to 4 days.

Can I freeze?

For sure boos! Add leftovers to a heavy-duty freezer bag or to an airtight container and add the date. It should last about 3 months in the freezer. Just let it thaw in the fridge overnight before heating again.

Nutrition

Calories: 324kcal | Carbohydrates: 32g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 668mg | Potassium: 479mg | Fiber: 2g | Sugar: 6g | Vitamin A: 7179IU | Vitamin C: 7mg | Calcium: 105mg | Iron: 2mg

The post Southern Chicken and Dumplings appeared first on Grandbaby Cakes.