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

“This rub is so flavorful I use it on everything! Turkey, chicken, and my favorite – pork tenderloin. I think I may try it out on some seafood next.”

—STEPHANIE

Now y’all know the best, moistest, most flavorful turkeys start with a bold spice blend, and my homemade turkey rub is bringing the goods. Whether you decide to fry, grill or roast it, start right here with this recipe.

This easy-to-make spice blend turns a regular old bird into something extraordinarily delicious.

The Lowdown of This Turkey Rub recipe

Cuisine Inspiration: Classic Southern American Vibes

Primary Cooking Method: Roasting, Grilling or Smoking

Dietary Info: Gluten-Free

Key Flavor: Smoky, spicy and herby exposion

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

Beyond Easy and Adaptable

It’s so dang on easy to make a flavorful spice rub right at home! Homemade rubs allow you to control spice measurements and make larger batches so you can tuck them in the pantry for later y’all.

So Versatile

While this recipe is specific to turkey, you can add it to legit any and everything you can think of from chicken and seafood to roasted veggies and even popcorn boos.

Flavor on Flavor

Y’all my rub for turkey is seriously so bold. It brings out all of the best essences in your turkey. By the time you rub this one, you will be seasoning your bird like a pro.

Ingredients You’ll Need to Make Turkey Seasoning Rub

• Paprika: This is mild and sweet and pairs well with literally everything.
• Chili Powder: Chilis are smoky, rich, and deep in flavor and indulgence. And that gorgeous color just pops.
• Cumin: Rich, earthy, and hearty with an edge of citrus, cumin adds so much depth to any dish.
• Granulated Sugar: This enhances and balances the savory spices.
• Garlic + Onion Powder: These mimic the flavor of the aromatic undertones you get from roasted or sautéed onion and garlic.
• Ground Mustard: This sharp, fresh spice adds some tangy heat!
• Oregano: This is legit a robust herb with a peppery bite. It adds some much depth.
• Cayenne Pepper: We gotta bring a little heat and warmth to this rub so it kicks things up just a notch without spicing up the party too much.

How To Make Turkey Rub

Steps 1 and 2: Add and Mix

1

Measure out spices into a small glass bowl or quart container.

2

Whisk everything or if using a container, just shake it up.

3

Once all combined, it’s good to go. Spread the rub all over the turkey and cook it according to the directions of your recipe of choice. If you’re not using all of the rub right away, store it in an airtight container for later use.

How To Perfectly Season A Turkey

It ain’t that hard to get your turkey perfectly seasoned. Whether you use turkey wings, turkey legs or the whole dang on turkey, make sure you follow these steps. Start by rinsing and pat drying the entire turkey. For extra browning on the skin (and to help the seasoning stick), rub olive oil or some melted butter over the skin before working in the turkey seasoning rub.

Next, use your hands to really rub in the smoked turkey rub to all exposed parts of the turkey. This includes the inner cavity! If you can get a bit of the seasoning under the skin too, you’re gonna get a ton of extra flavor ya dig.

How to Serve Turkey made with Turkey Spice Rub

• Easy Weeknight Dinner: Rub this dry turkey rub on some chicken wings and serve along with Mexican rice, fried cornbread and steamed vegetables.
• Easy Holiday Meal: Make the roasted turkey legs with this turkey spice rub along with garlic mashed potatoes, turkey gravy, oyster dressing, and creamed spinach.
• Classic Southern Christmas: Get this sweet potato casserole, green bean casserole and potato rolls on the table with your turkey.
• Soul Food Thanksgiving: Y’all better serve up my aunt’s cornbread dressing made with Southern cornbread, homemade gravy, and Southern collard greens so you will enjoy the turkey a little bit more.

Recipe Variations

• Granulated Sugar: Try using brown sugar for a deeper, sweeter flavor in your turkey seasoning rub!
• Paprika: Grab smoked paprika rather than regular for more depth.
• Cumin: Use ground celery seed instead of cumin.
• Dried Rosemary: Use oregano instead.

Expert Tips and Tricks

• Use Fresh Spices: Want to upgrade this turkey seasoning rub even more? Go for fresh spices like whole cumin and coriander and grind yourself. Just toast the whole spices in a dry pan for a few minutes before grinding.
• Do You Boo: Feel free to adjust the turkey dry rub recipe to your liking. Want more sugar? Add it! Want more heat? Add it. Build it based on your preferences.
• Let it Marinate: I recommend rubbing your turkey at least 6 (but up to 24) hours before cooking. Be sure to properly cover and refrigerate the turkey as it marinates! 

How to Store Turkey Rub

This homemade rub for turkey should be stored in an airtight container and kept in a cool, dry place for 6-12 months. You can use this homemade turkey rub recipe to add life to just about any cut of poultry, steak, or pork!

Frequently Asked Questions

Y’all this turkey rub recipe is absolutely fantastic on basically anything you want to add bomb flavor to. Whether you pull this out for your Thanksgiving turkey or you add it to your weeknight chicken recipe, it’s gonna be a win.

More Fave Turkey Recipes

• Fried Turkey
• Turkey Chops
• Smothered Turkey Wings
• Turkey Pot Pie
• Turkey and Dumplings

Print

Homemade Turkey Rub

Spice up this year’s holiday birdusing my signature smoky, spicy, sweet, herby, and oh so delicious Homemade Turkey Rub!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 54kcal

Author Jocelyn Delk Adams

Ingredients

• ¼ cup paprika
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons granulated sugar
• 2 tablespoons kosher salt
• 2 tablespoons ground black pepper
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground mustard
• 1 tablespoon dried oregano
• 1 tablespoon cayenne pepper

Instructions

• Place all the ingredients in a small bowl. Whisk until combined.
• Rub the spice mixture all over your turkey, as well as under the skin, then cook as desired.

Notes

• This full recipe works well for an 8-10 pound turkey or two 4-pound chickens.
• Recipe can be easily doubled or tripled to suit a larger bird. I used the rub on turkey wings with great results!
• Spice rub can be made up to 2 months in advance. Store in an airtight container and keep in a cool, dry place.

Nutrition

Calories: 54kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1784mg | Potassium: 223mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2554IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg

The post Homemade Turkey Rub appeared first on Grandbaby Cakes.

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

“This really is the best turkey gravy!”

—JESS

Making a turkey gravy recipe from scratch is literally one of the best ways to take your holiday meals to new heights. It’s got so much depth and complexity. And the real kicker is, it ain’t hard to make at all.

We start by making a roux with flour and drippings, then mixing in stock and seasonings to build the flavor. You cook it low and slow while you sit back and take in the cozy smells that fill your house, ya dig?

The Lowdown of the Best Turkey Gravy Recipe

Cuisine Inspiration: Classic Holiday Vibes

Primary Cooking Method: Simmering

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

Key Flavor: Savory, Rich, Indulgent and Smooth

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

No-Fuss Y’all

We only use simple ingredients and minimal prep to pull off a maxed out flavored turkey gravy. It ain’t hard boos. You can do this!

Flavor on Flavor

Folks at your holiday table won’t believe you didn’t grab a container of this from a restaurant because it legit tastes restaurant-worthy. It’s got that perfect balance of savory notes while being thickened to perfection.

So Versatile

Whether you serve it classic or jazz it up with your unique twist, it is a straight up comforting hit.

Ingredients You’ll Need to Make the Best Turkey Gravy Recipe

• Turkey Drippings: This is our flavor foundation adding in all the turkey essence you worked so hard on making.
• All-Purpose Flour: We use this to make a roux that will perfectly thicken the sauce while also deepening the flavors.
• Turkey stock: If you can grab homemade, do it. It will add so much nuance to your sauce. But if you are in a pinch, store-bought is beyond fine. Either way, the stock will thin your sauce into something luscious and smooth.
• Unsalted Butter: We keep the salt down but we adjust up the rihcness by adding rich.
• Salt & Pepper: We gotta add just a little extra flavor to the mix and this will do it. Add as much as you need here. Do you boos!
• Herbs (Rosemary, Thyme): If you wanna really amp up the flavors in this, I add this as an optional vibe but feel free to add in some rosemary and thyme to give off some cozy earthy notes to the mix.

How to Make Turkey Gravy

Step 1: Make the Roux

1

Heat turkey drippings in a skillet over medium heat.

2

Whisk in the all-purpose flour, and continue to whisk so it doesn’t burn.

3

Just keep going until it is golden brown, about 5 minutes or so.

Step 2: Add the Stock, Thicken and Season

4

Whisk in the turkey stock, and let it cook over medium heat for about 7 or 8 minutes to thicken the gravy. Then turn off the heat, add in the butter and any herbs.

5

Season with salt and pepper to taste, then serve this turkey gravy while warm.

How to Serve Gravy from Turkey Drippings

• Over Mashed Potatoes: This gravy is the best thing ever over some comforting garlic mashed potatoes, slow cooker mashed potatoes, or cream cheese mashed potatoes.
• Easy Holiday Supper: Instead of a whole turkey, keep it low-key with baked turkey wings, oyster dressing, green bean casserole and honey butter biscuits.
• Sunday Supper: Get into this chicken fried steak, a unique mashed sweet potatoes, along with some classic rice, black-eyed peas and turnip greens.

Meal Plan: Soul Food Thanksgiving with Turkey Gravy

Roasted turkey legs can keep things easier but still super flavorful in this menu.

My aunt’s cornbread dressing is absolutely perfect and necessary for a soul food holiday. And it is absolutely perfect with turkey gravy drizzled on top.

Collard greens better make a prime spot on your holiday table.

Southern baked mac and cheese is the ultimate indulgent recipe to serve up.

Recipe Substitutions

• Turkey Drippings: Swap in an equal portion of butter or oil for your fat component if you don’t have drippings around.
• Turkey Stock: Use homemade chicken stock or grab some from the grocery store.
• Unsalted Butter: Use salted butter if that’s all you have around. Just leave out any additional salt since you have some in your stock and drippings already.

Recipe Variations

• Add Mushrooms: You can make this recipe heartier with the addition of mushrooms. It adds an earthy vibe.
• Gluten-Free: Replace the all-purpose flour with a 1:1 ratio gluten-free flour. The texture may change slightly but it will still taste bomb boos!
• Dairy-Free: Just swap out the butter for your fave plant-based butter option.
• Go Super Savory: Create more intense, savory, umami flavors by tossing in some soy sauce, Worchestershire sauce, or even balsamic vinegar.
• Swap the Meat Drippings: Use drippings from chicken, pork, or beef to see which one you dig more.
• Booze It Up: If you’re feeling adventurous, try making a spiked gravy with whiskey, bourbon, or wine for all your adult boos.
• Go Richer and Creamier: Replace some of the stock with heavy cream or half-and-half for a super indulgent twist.

Expert Tips And Tricks from Turkey Gravy from Drippings

• Get the Roux Right!: Whisking thoroughly while adding the flour into the fat is essential. Browning the flour helps deepen the gravy color and flavor, but you don’t want it to burn. Keep that flour moving, y’all!
• Add Liquid Slowly: Make sure you add very slowly while constantly whisking the mixture so it doesn’t get lumpy in the roux.
• Strain to Go Ultra Smooth: You can use a fine-mesh sieve before serving to create a super velvety smooth texture.

How to Store and Reheat

Pop any leftover turkey gravy into an airtight container after it has cooled down completely.

When you want to reheat it, heat it very gently in a pot over low heat. Make sure to whisk it constantly to achieve a smooth consistency once more, adding a little stock if necessary.

How long will it last in the fridge?

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

Can I freeze?

This turkey gravy will store in the freezer for about 2-3 months. Just make sure you label it with the date and pop it in a freezer bag releasing all the air.

Frequently Asked Questions

Y’all I know that making homemade turkey gravy might seem intimidating but don’t be scared boos. It is seriously so simple. We keep it easy with low-key ingredients and simple steps that will make you a pro in no time. Get into this recipe this holiday season y’all.

More Sauces and Gravies

• Au jus
• cranberry sauce 
• White Gravy 
• Red Eye Gravy
• Brown Gravy
• Giblet Gravy
• Sawmill Gravy
• Easy Gravy

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Turkey Gravy

This easy Turkey Gravy recipe is made from fresh turkey drippings, stock, and aromatic herbs. Once thickened, it morphs into a rich decadent sauce.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 31kcal

Author Jocelyn Delk Adams

Equipment

• Cast Iron Skillet
• Gravy Boat
• Saucepan Set

Ingredients

• 4 tbsp turkey drippings
• 1.5 tbsp all-purpose flour
• 1 cup turkey stock plus more as needed
• 1 tbsp unsalted butter
• Salt and pepper to taste
• Herbs if desired rosemary, thyme

Instructions

• Add drippings to the skillet over medium heat.
• Once heated, whisk in flour combining with drippings and continue to whisk allowing it not to burn but to brown. This should take about 5 minutes or so or until it turns golden brown.
• Whisk in stock and allow it to continue to cook over medium heat to thicken for about 3-4 minutes. Turn off heat and stir in butter. Constantly stir to avoid sticking.
• If it comes out too thick, add more turkey stock 1 tablespoon at a time until it’s thinned to your liking. Add stock slowly. Season with salt and pepper, and serve.
• Whisking thoroughly while adding the flour into the fat is essential. Add in your liquid very slowly and continue to whisk until the roux is completely incorporated and not lumpy.

Notes

How to Store and Reheat

Pop any leftover turkey gravy into an airtight container after it has cooled down completely.

When you want to reheat it, heat it very gently in a pot over low heat. Make sure to whisk it constantly to achieve a smooth consistency once more, adding a little stock if necessary.

How long will it last in the fridge?

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

Can I freeze?

This turkey gravy will store in the freezer for about 2-3 months. Just make sure you label it with the date and pop it in a freezer bag releasing all the air.

Nutrition

Calories: 31kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 53mg | Potassium: 41mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg

The post Turkey Gravy appeared first on Grandbaby Cakes.

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

“This homemade cranberry sauce is so much better than the canned kind and it’s almost as easy as opening up a can! We love it!”

—CHENEE

Listen boos, I’m not knocking the canned option, I’m just not gonna deny that homemade cranberry sauce is so much better. And it only takes a few ingredients and a little time to pull it off. It’s basically fool-proof y’all. I can guarantee it will be the simplest thing you make for your holiday table.

The Lowdown of the Best Cranberry Sauce Recipe

Cuisine Inspiration: Classic American Holiday Staple

Primary Cooking Method: Stovetop Simmer

Dietary Info: Naturally Vegan and Gluten-Free

Key Flavor: Citrusy, Sweet and Tart Cranberries

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

No-Fuss Y’all!

This recipe comes together in as little as 20 minutes boos. So even if you forget to make it for your holiday, you can pull it together faster than it would take for you to run to the grocery store and grab a can.

Quality Flavor

You aren’t gonna get any of that artificial congealed flavor when you make it from scratch. This sauce bursts with fresh cranberry flavor that elevates your turkey and dressing to new heights.

Beyond Versatile

Want to mix it up or add in some additional ingredients to spice it up? Do you boos! You can take this classic sauce and turn it into whatever your imagination comes up with.

Ingredients You’ll Need to Make Fresh Cranberry Sauce

• Fresh Cranberries: Fresh is gonna give you that bright, tart flavor and wonderful texture you can’t get enough of.
• Water: This just helps thin out the sauce! 
• Orange Juice: This gives a wonderful sweet and citrusy vibe by adding a unique zesty flavor to the cranberries.
• Granulated Sugar: Cranberries have a large amount of pectin in them that combines with acid and sugar to thicken the sauce up. The sugar helps get that jelly-like texture set up.
• Salt: Just a little enhances the overall flavor.

How To Make Cranberry Sauce 

1

Add water and orange juice to a medium pan over high heat and bring to a boil.

2

Add sugar and salt and whisk in allowing them to dissolve into the liquid.

3

Rinse cranberries thoroughly then add cranberries and bring liquid back to a boil. Once boiling, lower heat and simmer for 12 minutes allowing the cranberries to burst.

4

Turn off heat and allow cranberry sauce to cool to room temperature and serve.

How to Serve Cranberry Orange Sauce

• Easy Thanksgiving Meal: Go low-key and avoid a whole turkey and instead make roasted turkey legs or turkey wings along with turkey gravy, seafood dressing, green bean casserole, and honey cornbread.
• Festive Holiday Feast: Get a honey glazed ham in the oven along with scalloped potatoes, balsamic brussels sprouts, candied yams and potato rolls.
• Unexpected Dessert Topping: Add to scoops of vanilla ice cream or serve along with whipped cream and slices of cranberry bundt cake or cranberry orange cake for a unique winter treat.

Meal Plan: Classic Southern Thanksgiving Menu with Homemade Cranberry Sauce

Fried turkey starts off this soul food menu right. It is the perfect recipe to mingle with cranberry sauce.

Southern cornbread dressing has to be on that table because nothing goes better with cranberry sauce like dressing.

Collard greens are the ultimate Southern veggie.

Southern baked mac and cheese turns up the Southern vibes in your holiday menu.

Recipe Substitutions

• Fresh Cranberries: You can swap in frozen cranberries. Just thaw them first boos! I actually recommend buying a couple extra bags of fresh cranberries at the store when they’re in season and sticking them in the freezer for when you can’t get fresh ones. 
• Orange Juice: Fresh juice is best but the store bought kind works just great in a pinch boos.
• Granulated Sugar: Use light or dark homemade brown sugar instead of granulated sugar to add some depth to the mix. 

Recipe Variations 

• Get Cherry With It: Add ½-1 cup of defrosted frozen black cherries to the cranberries before bringing them to a boil. 
• Add Apples: Add 1 peeled and diced apple to the cranberries and use apple cider instead of water and orange juice. 
• Zest It Up: Really punch up that orange flavor with some orange zest mixed in.
• Booze It Up: Just a splash of brandy or liqueur can give additional depth and essence to the mix.

Expert Tips and Tricks

• Go Fresh: If you can grab fresh cranberries for this recipe and actually juice oranges, do it. The quality will improve so much y’all.
• Let It Pop: You want to let this sauce cook until the cranberries pop and break down. It helps them soften and release more juices making the sauce a better texture overall.
• Chill Out: Let that sauce cool down so it thickens and the flavors develop even more before you serve it.
• Do You!: Make sure you taste before you serve so you can adjust based on your preferences. Want it sweeter? Add more sugar? Want more citrus? Add more juice. It’s your world boos!

How to Store Cranberry Sauce

Leftover cranberry sauce should be stored in an airtight lidded glass or plastic container.

When you want to reheat, add to a skillet or saucepan over medium heat until warmed through.

How long will homemade cranberry sauce last in the refrigerator?

Properly stored, homemade cranberry sauce will keep in the fridge for up to 2 weeks.

Can I freeze fresh cranberry sauce?

For sure boos! Homemade cranberry sauce can be frozen for up to one month. To freeze, store your cooled sauce in a resealable freezer bag or airtight container, trying your best to remove any excess air. 

When you want to reheat, there will be a bit more water in the mix so your sauce will not be as thick as when it was originally cooked.  Allow it to simmer for about 5-6 minutes to let some of the liquid evaporate off and let it get thick again.

Frequently Asked Questions

Homemade cranberry sauce is such a vibe y’all. When you add it to the holiday table, folks will know you put time and care into creating something special instead of just opening up a can. What they won’t know is how easy it was for you to make the best cranberry sauce recipe online. Get into this recipe boos!

Best Holiday Recipes 

• Oyster Dressing
• Thanksgiving Punch
• Sweet Potato Casserole
• Lobster Mac and Cheese
• Au Jus and Prime Rib

Print

Homemade Cranberry Sauce

Flavored with citrusy orange juice and the perfect amount of sugar, this is guaranteed the BEST Cranberry Sauce Recipe EVER!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 84kcal

Author Jocelyn Delk Adams

Equipment

• Saucepan Set
• Gravy Boat

Ingredients

• 2 cups fresh cranberries
• ½ cup water
• ¼ cup orange juice
• ½ cup granulated sugar
• Pinch of salt

Instructions

• Rinse cranberries thoroughly.
• Add water and orange juice to a medium pan over high heat and bring to a boil.
• Add sugar and salt and whisk in allowing them to dissolve into the liquid.
• Lastly, add rinsed cranberries and bring liquid back to a boil. Once boiling, lower heat and simmer cranberries for 12 minutes allowing the cranberries to burst. Turn off heat and allow cranberry sauce to cool to room temperature and serve.

Notes

How to Store Cranberry Sauce

Leftover cranberry sauce should be stored in an airtight lidded glass or plastic container.

When you want to reheat, add to a skillet or saucepan over medium heat until warmed through.

How long will homemade cranberry sauce last in the refrigerator?

Properly stored, homemade cranberry sauce will keep in the fridge for up to 2 weeks.

Can I freeze fresh cranberry sauce?

For sure boos! Homemade cranberry sauce can be frozen for up to one month. To freeze, store your cooled sauce in a resealable freezer bag or airtight container, trying your best to remove any excess air.

When you want to reheat, there will be a bit more water in the mix so your sauce will not be as thick as when it was originally cooked.  Allow it to simmer for about 5-6 minutes to let some of the liquid evaporate off and let it get thick again.

Nutrition

Serving: 0.25cup | Calories: 84kcal | Carbohydrates: 22g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 48mg | Fiber: 1g | Sugar: 19g | Vitamin A: 41IU | Vitamin C: 10mg | Calcium: 5mg | Iron: 0.1mg

The post Homemade Cranberry Sauce appeared first on Grandbaby Cakes.

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

“This super simple giblet gravy is going to be made often in my house. It’s scrumptious!”

—KATHLEEN

When it comes to holiday suppers, there is NOTHING that compares to giblet gravy y’all. It’s got this thick, creamy, and decadent thing going on that makes it perfect for just about anything you drizzle it on. From turkey and mashed potatoes to cornbread and biscuits, it’s an all out powerhouse!

What Is Giblet Gravy?

Giblet refers to the heart, gizzard, liver, and neck of a turkey, chicken, or any other fowl. Because it’s got a super chewy texture, it can turn out tough if it isn’t cooked just right. Typical gravy is made from the drippings of a roasted turkey or other meat while giblet gravy is prepared with the dark giblet meat creating a super flavor-intense and rich sauce.

The Lowdown of This Easy Giblet Gravy Recipe

Cuisine Inspiration: Classic Southern Comfort

Primary Cooking Method: Simmering and Whisking

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

Key Flavor: Creamy Intense Meaty Infused Goodness

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

Old-School Flavors

The Southern elders knew that giblet gravy was the real deal because it brings that authentic, old-school flavor to the mix taking your gravy game to the next level.

Quick and No-Fuss

Don’t stress y’all! This recipe comes together in no time with just a few straightforward steps, making it the perfect addition to your holiday spread.

Beyond Versatile

You can use this gravy on everything from cornbread dressing to mashed potatoes and veggies.

Ingredients You’ll Need to Make Turkey Giblet Gravy

• Stock: Flavorful turkey stock helps round out the flavors and create the perfect consistency of your gravy.
• Evaporated Milk: This helps build richness and creaminess into the sauce.
• All-Purpose Flour: Flour helps thicken this gravy so it is luscious and pourable.
• Gizzards: Usually, gizzards are available at most grocery stores in the refrigerated poultry section.
• Celery: If you like savory, umami-rich gravy, don’t skimp on the celery as it adds so much flavor.
• Onion & Garlic: Along with celery, yellow onion and garlic will add so much dimension.
• Eggs: These will add a rich texture to the mix.

How to Make Giblet Gravy

1

Combine the broth, evaporated milk, set aside drippings, and flour in a large skillet or sauté pan over medium heat. Whisk the mixture until it’s smooth and there is no raw flour taste remaining.

2

After boiling gizzards, add in the gizzards, celery, onion, garlic, eggs, and black pepper. Give a good stir boos.

3

Bring the mixture back to a simmer, then turn the heat down to low for another few minutes, stirring occasionally, until you achieve a medium gravy consistency. Taste, adjust then serve it up!

How to Serve Easy Giblet Gravy

• Mashed Potato Options: This rich gravy is fantastic over garlic mashed potatoes, sour cream mashed potatoes and even cream cheese mashed potatoes.
• Serve With Dressing: Serve it up with oyster dressing or something interesting like seafood dressing.
• Serve Over Turkey: Get into this gravy over smothered turkey wings and delish roasted turkey legs.

Meal Plan: Old School Southern Thanksgiving Menu

Baked turkey wings made with so much flavor must be on your Southern table.

Southern cornbread dressing old-school style is a must for your menu. The giblet gravy is great drizzled on top.

Collard greens are a must! My mama’s are the absolute best. Gravy on top is chef’s kiss!

My mama’s candied sweet potatoes are a classic OG recipe that is fantastic.

Recipe Substitutions

• Stock: Personally, I love the robust flavors of homemade chicken stock in my giblet gravy.
• Evaporated Milk: To create a richer consistency, swap in heavy cream or half-and-half here.
• Turkey Giblets: You can use chicken giblets here if you want as well.

Recipe Additions and Variations

• Get Herby: Experiment with adding different herbs like rosemary, thyme, bay leaves, and sage to the mix while simmering the giblets.
• Booze It Up: Add a splash of bourbon or red wine to your gravy to provide some subtle depth.
• Brown Those Giblets: To add in some extra flavor, add your giblets to a skillet with a tiny bit of butter and oil to really enhance the flavor even more.
• Mushrooms In the Mix: Sauté some mushrooms like shiitake in butter, chop them up and add to the gravy mix.

Expert Tips And Tricks

• Stay Patient: For the most tender giblets, cook low and slow so the meat softens and the flavors meld together.
• Buy Them Cleaned: Quick Tip- If you are purchasing them from a farmers’ market or small butcher shop, be sure to check if they’ve been cleaned, or if they can do it for you. This will save you time. If not, you will need to rinse under cold water and remove any excess fat or membranes before cooking.
• Chop Small Y’all: Make sure you don’t leave super large chunks of giblets in the mix. Chopping finely will have them melt better into the sauce.

How to Store and Reheat

Add any leftover gravy into an airtight container and pop in the fridge.

To rewarm the gravy, you can add a tiny bit more stock or milk and heat it very gently over low. Make sure to whisk it to achieve a smooth consistency once more.

How long will turkey giblet gravy last in the fridge?

It will last in the fridge for up to 4 days.

Can I freeze it?

Absolutely boos! This turkey giblet gravy recipe will store in the freezer for about 2-3 months, although there may be some separation so keep that in mind.

Frequently Asked Questions

This easy giblet recipe is legit the best one online and it is beyond easy to pull together too! The flavors are all the way on point y’all. Give it a try and see what all the (no-fuss) fuss is about.

More Gravy Recipes to Try

• Chicken Gravy
• White Gravy
• Au Jus
• Sawmill Gravy
• White Gravy
• Easy Gravy
• Brown Gravy

Print

Giblet Gravy

This made-from-scratch Giblet Gravy is a rich, savory, and flavor-filled recipe that will soon be a family favorite for the holidays.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 2 cups

Calories 130kcal

Author Jocelyn Delk Adams

Equipment

• Saucepan Set
• Gravy Boat

Ingredients

• 4-5 oz turkey giblets cleaned
• 3 1/4 cups turkey stock or chicken stock
• 1/2 cup evaporated milk
• 1/2 cup all-purpose flour
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped yellow onion
• 1 1/2 tsp finely chopped garlic
• 3 large eggs hard boiled, peeled and finely chopped
• salt and pepper to taste

Instructions

• Add 3 cups of water to a saucepan and add in giblets. Bring to a boil then remove fat from the top of the pot and set aside (you will need 4 tablespoons of that giblet broth saved).
• You will need to simmer for at least 45-60 minutes to really break them down making them tender. Once tender, drain the giblets, chop very finely and set aside.
• Over medium heat in a large skillet, whisk stock, evaporated milk, those 4 tablespoons of giblet broth you saved, and flour until smooth. Continue whisking until it bubbles and the flour taste disappears. This takes about 4 minutes.
• Next add in your chopped gizzards, celery, onion, garlic, eggs and 1/2 teaspoon of black pepper and mix it all together.
• Get that simmer back then reduce the heat to low heat. Simmer for about 5 minutes, stirring occasionally until it reaches a medium gravy consistency that's pourable but still thickened. Taste, season with salt and pepper as needed the remove from heat, cover and set aside until ready to serve it up.

Notes

How to Store and Reheat

Add any leftover gravy into an airtight container and pop in the fridge.

To rewarm the gravy, you can add a tiny bit more broth and heat it very gently over low. Make sure to whisk it constantly to achieve a smooth consistency once more.

How long will turkey giblet gravy last in the fridge?

It will last in the fridge for up to 4 days.

Can I freeze it?

Absolutely boos! This giblet gravy will store in the freezer for about 2-3 months, although there may be some separation.

Nutrition

Serving: 0.25cup | Calories: 130kcal | Carbohydrates: 6g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 151mg | Potassium: 164mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 2899IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 2mg

The post Giblet Gravy appeared first on Grandbaby Cakes.

Making a creamy horseradish sauce is as easy as pie, and it’ll be ready before you can say, “Where’s the beef?”. Just a handful of simple ingredients like sour cream, mayo, and a spoonful of prepared horseradish, and you’re pretty much there. Mix it all up, chill it in the fridge, and you’ve got yourself a sauce that’s a total game-changer.

The Lowdown on This Horseradish Sauce

Cuisine Inspiration: Classic American

Primary Cooking Method: No cooking is needed here, y’all! Just mix and serve

Dietary Info: Vegetarian, Gluten-Free, Keto-Friendly

Key Flavor: Bold, creamy, and spicy with that unmistakable horseradish kick!

Skill Level: As easy as ABC

Super Easy to Make

A bowl and a spoon are pretty much all the kitchen tools you’ll need to make this horseradish sauce recipe. Combine the ingredients, give them a good mix, and you’re done.

Ready In A Snap

Got 5 minutes? That’s all you need! It’s better if you let it rest, but this sauce is so quick and straightforward that you can whip it up last minute and still impress your guests. You can even make it while your prime rib is resting.

Versatile

While this spicy horseradish sauce is a match made in heaven to serve with au jus and prime rib, it doesn’t stop there. It’s great on sandwiches, as a dip for veggies, or even dolloped on a baked potato.

Ingredients you’ll need to make Horseradish Sauce

• Sour Cream: The creamy base that brings everything together. It adds a tangy smoothness that balances out the heat of the horseradish.
• Mayonnaise: Another key player in making this sauce rich and creamy. Mayonnaise adds that velvety texture we all love.
• Prepared Horseradish: For the sake of convenience and ease, I usually reach for a jar of store-bought horseradish that’s ready to use. This is what will give your sauce that signature kick.
• Dijon Mustard: A little Dijon mustard goes a long way in giving the sauce a subtle tang and depth of flavor.
• Worcestershire Sauce: This adds a dash of savory complexity that takes the horseradish sauce for prime rib to a whole new level.
• Salt and Pepper: These are your trusty seasoning pals. A bit of kosher salt and a smidgen of black pepper brings out all the other flavors.
• Chives: Freshly minced chives add a pop of color and a hint of oniony goodness without overpowering the sauce.

How to make Horseradish Sauce

Step 1: Give Everything a Whisk!

1

Add all your ingredients to a medium-sized bowl.

2

Stir everything together until well incorporated and serve!

What to serve with spicy horseradish sauce

• If you want to be crowned “host of the year,” serve this Horseradish Sauce with my best Prime Rib recipe. The sauce adds a tangy, spicy counterpoint to the juicy, rich flavors of the beef. Trust me, your guests will be swooning!
• Now, don’t knock it till you’ve tried it! A dollop of this sauce can really elevate a piece of Air Fryer Salmon. The creamy texture and the zing from the horseradish bring out the best in the flaky, succulent fish.
• Imagine a perfectly cooked, Pan-Seared Steak with a spoonful of this Horseradish Sauce recipe. Each bite will be juicy, creamy and spicy!
• For those on-the-go lunches or quick dinners, layer this sauce into your Tomato Sandwiches. It gives that extra zing!

Menu Option: Complete Meal With Horseradish Sauce

This prosciutto wrapped beef roast is slathered in a mixture of pesto and sundried tomatoes, covered with savory prosciutto, and cooked to perfection.

These balsamic glazed brussels sprouts are oven-baked, tender and generously seasoned.

These cream cheese mashed potatoes are made with roasted garlic, Yukon potatoes and cream cheese for a creamy smooth finish.

This real deal caramel cake has a moist buttery yellow cake base topped with scratch caramel icing.

Recipe Substitutions

• Sour Cream: Swap it for Greek yogurt to add a tangy twist and a slightly healthier profile to your sauce. It’ll still be creamy but with a new layer of flavor.
• Mayonnaise: If mayo’s not your thing, don’t worry. You can double up on the sour cream or Greek yogurt.
• Dijon Mustard: Whole grain mustard or even spicy brown mustard will slide right into this sauce if you don’t have Dijon.
• Worcestershire Sauce: Add a splash of soy sauce or tamari instead. Just a few drops, though!

Recipe Variations and Additions

• Lemon Juice: If you’re looking for a citrusy zing, a squeeze of fresh lemon juice can liven up the whole sauce. It’ll give it a bright, fresh note that pairs well with beef or even seafood.
• Paprika: For a hint of smokiness and a pop of color, sprinkle in a little paprika. It complements the spiciness of the horseradish without stealing the show.
• Hot Sauce: If you like it extra spicy, a couple of dashes of your favorite hot sauce can turn up the heat!
• Capers: Mince these little buds and fold them into the creamy horseradish sauce recipe for a tangy and slightly briny twist. They’re small, but sure pack a punch!

Expert Tips and Tricks for making the best horseradish sauce for prime rib

1. Chill Before Serving: Once you’ve mixed all your ingredients, give the sauce a good half-hour in the fridge. The chilling time allows the flavors to meld together for a better taste.
2. Use Fresh Ingredients: Especially when it comes to chives and prepared horseradish, fresher is always better. Fresh ingredients bring a brighter, more vibrant flavor to the homemade horseradish sauce recipe.
3. Stir, Don’t Whip: When combining your ingredients, stir them gently until just mixed. Over-whipping can make the sauce too thin and change the texture.
4. Taste and Adjust: After your initial mix, give it a taste test. This is your sauce, so don’t hesitate to tweak the salt or other seasonings to hit your personal flavor bullseye!

How to store Horseradish Sauce

After you’ve whipped up this sauce, store any leftovers in an airtight container and pop it in the fridge. This keeps all those flavors locked in and keeps your sauce as fresh as can be.

How long will Horseradish Sauce last in the fridge?

Your creamy Horseradish Sauce will stay fresh in your fridge for up to 4 days. Just make sure the container is sealed tight so it keeps its zesty kick and creamy texture.

Can I freeze this homemade horseradish sauce recipe?

While you can freeze this sauce, I wouldn’t really recommend it. Freezing and thawing can mess with the texture, making it less creamy and more watery. So it’s best to enjoy it fresh or within those 4 fridge-friendly days.

Frequently asked questions

From the rich, velvety texture to the zesty kick, this Horseradish Sauce recipe is a game-changer! Seriously, once you pair it with that mouthwatering Prime Rib or slide it onto a hearty sandwich, you’re not just eating—you’re embarking on a flavor journey. So go ahead, whip up a batch, and elevate your next meal!

More Sauce Recipes

• Au Jus
• Remoulade Sauce
• Marinara Sauce
• Chipotle BBQ Sauce
• Tartar Sauce

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Horseradish Sauce

This creamy horseradish sauce is made with easy to find ingredients and is perfect paired with prime rib, hamburgers, roast beef, and more!

Course Side Dish

Cuisine French

Prep Time 35 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 35 minutes minutes

Servings 8 people

Calories 78kcal

Author Jocelyn Delk Adams

Equipment

• Mixing Bowls

Ingredients

• ½ cup sour cream
• ¼ cup mayonnaise
• ½ tablespoons prepared horseradish depending on how spicy you like it
• 1 ½ teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 tablespoon chives minced

Instructions

• In a medium bowl, stir together all ingredients.
• Chill for 30 minutes to allow flavors to marry.
• Enjoy with prime rib or as a flavorful spread on a sandwich.
• Leftovers can be kept for up to 4 days in an enclosed container in the refrigerator.

Notes

How to store Horseradish Sauce

After you’ve whipped up this sauce, store any leftovers in an airtight container and pop it in the fridge. This keeps all those flavors locked in and keeps your sauce as fresh as can be.

How long will the Horseradish Sauce last in the fridge?

Your creamy Horseradish Sauce will stay fresh in your fridge for up to 4 days. Just make sure the container is sealed tight so it keeps its zesty kick and creamy texture.

Can I freeze homemade horseradish sauce recipe?

While you can freeze this sauce, I wouldn’t really recommend it. Freezing and thawing can mess with the texture, making it less creamy and more watery. So it’s best to enjoy it fresh or within those 4 fridge-friendly days.

Nutrition

Calories: 78kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 146mg | Potassium: 31mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.1mg

The post Horseradish Sauce appeared first on Grandbaby Cakes.

Now I know that most of y’all will head to the grocery store and pick up a jar of your fave spaghetti sauce on busy weeknights. But seriously, let me have you reconsider. This Southern-style homemade spaghetti sauce recipe is the real deal, and it is completely no fuss. You won’t believe how easy it is to make a spaghetti meat sauce from scratch. And trust me, the flavor is beyond anything you can even get in a jar.

The Lowdown of the Best Spaghetti Sauce

Cuisine Inspiration: Italian-American with a Southern Twist

Primary Cooking Method: Simmering

Dietary Info: Contains meat (sausage and beef). Gluten-Free

Key Flavor: Rich and savory with a hint of spice and sweetness

Skill Level: Easy (No Sweat Fam!)

Flavors on Flavors

The combo of red wine and chicken stock creates deep, savory notes while the Italian seasoning and aromatics layer in some bomb explosions of flavor in each spoonful.

Super Versatile

Perfect for spaghetti, but don’t let that limit you boo. This sauce can legit go on any pasta you love or even over rice, chicken and other proteins.

Better than Store-Bought

Ain’t nothing like a homemade sauce made with love. It is legit soul warming. Plus it’s whipped up in less than an hour with zero fuss boos.

Ingredients you’ll need to make spaghetti meat sauce

• Olive Oil: This is gonna sauté everything to perfection.
• Meat: Our mix of Italian sausage and ground beef creates some hearty, meaty goodness boos. We go heavy on the meat so you get that flavor in every spoonful.
• Seasonings: Seasoned salt and black pepper to kick up the flavor.
• Veggies: Chopped onions and green peppers help with our flavor building and give some bomb texture.
• Garlic: Those aromatic vibes are seriously everything.
• Tomatoes: A mix of crushed tomatoes and tomato sauce give us a rich flavorful sauce base.
• Liquids: This mix of red wine and chicken stock is giving savory depth and nuance.
• Spices: Italian seasoning is giving us perfect spaghetti vibes, granulated sugar helps balance the acidity of the tomatoes, and we add a little crushed red pepper flakes for some heat boos.

How to make spaghetti sauce

Step 1: Brown It Up

1

Add olive oil to large pot over medium high heat on stove. Add ground beef, italian sausage, onion, green pepper and salt and pepper.

2

Brown until cooked. Next add garlic and cook for 1 minute.

Step 2: Sauce it Up

3

Add in crushed tomatoes, tomato sauce, red wine, chicken stock, Italian seasoning, sugar, and red pepper flakes.

4

Lower heat and continue simmering until sauce has thickened (about 40-50 minutes) then it’s ready to go boos.

What to serve with the homemade spaghetti sauce

• Go Classic: This sauce is perfect with classic spaghetti and meatballs boos.
• Bake it Up: Having this sauce be the base for this baked spaghetti recipe, baked ziti or lasagna is beyond delish.
• Over Grits: Folks love to serve this sauce over polenta in Italy so why not do it with Southern polenta: grits! And if you want to cheese it up, serve over these cheese grits.
• Homemade pizza: No pizza sauce lying around? Use leftover spaghetti sauce instead. It would be a dream in this Sicilian pizza or meat lovers pizza.

Recipe Substitutions

• Extra Virgin Olive Oil: Just sub in a neutral oil like vegetable oil or canola oil here.
• Ground Beef: Ground turkey or ground chicken works just fine y’all.
• Crushed Tomatoes: If you’ve got whole canned tomatoes, you can crush by hand or add to a blender for a few secs to make your own crushed tomatoes.
• Chicken Stock: Chicken broth or beef broth work just as well. You can also use vegetable broth or stock too.
• Red Wine: Don’t want any alcohol in the mix? Just use more stock or you can add in a bit of balsamic vinegar for more depth of flavor.

Recipe Variations and Additions

• Make it Vegan: Replace the meats with veggies like mushrooms, eggplant, spinach or even lentils and also swap out the chicken stock with a vegetable stock.
• Spice it Up: Adding a bit more red pepper flakes or even a pinch of cayenne to the mix can give more of a kick.
• Get Herby: The addition of fresh herbs can really create a nice aromatic earthy vibe. Go with herbs like oregano, thyme or basil.
• Get Creamy: Just a splash of heavy cream to the mix will give this sauce such a velvety luscious texture. It’s a dream.

Expert Tips and Tricks for making the best homemade spaghetti meat sauce

1. Use Quality: Go with quality tomatoes, meats and spices. Because this sauce is pretty low-key, the quality makes the difference in the final product.
2. Don’t Rush The Simmer: Allowing that sauce to simmer and thicken at a lower temperature so those flavors really develop.
3. Taste Along The Way: Give the sauce a taste as it starts to develop and adjust flavors along the way so it comes out just how you want it.
4. Don’t Skip the Sugar: Listen, this sauce has more Southern vibes than strict Italian notes. The sugar really rounds out the flavor and doesn’t let the tomato flavor overtake the sauce with acidity and bitterness.

How to store & reheat Southern spaghetti sauce

Pop any leftover spaghetti meat sauce in an airtight container or freezer bag after it has cooled to room temp.

I like to reheat on the stovetop in a saucepan over medium low heat until warmed through. Add a little water or chicken stock to thin it out.

How long will spaghetti sauce last in the fridge?

It should last up to 5 days.

Can I freeze homemade spaghetti sauce?

For sure boos. Pop in an airtight container or a freezer bag after it has cooled down and label. It should last for up to 3 months.

Frequently asked questions

Ok boos, I think I’ve sold you enough on this delish homemade spaghetti sauce recipe. It doesn’t take all day to make, requires straightforward ingredients and is pretty easy to pull off. Get into it!

More Fave Pasta recipes

• Cajun Jambalaya Pasta
• Sausage Stuffed Shells
• Butternut Squash Ravioli
• Chicken Stuffed Shells

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Spaghetti Sauce

This savory and rich thick spaghetti sauce recipe is filled with aromatics, spices and herbs ready to devour over pastas or in baked dishes!  

Course Main Course

Cuisine Italian, Southern

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

0 minutes minutes

Total Time 45 minutes minutes

Servings 14 servings

Calories 264kcal

Author Jocelyn Delk Adams

Equipment

• Dutch Oven
• Large Pot

Ingredients

• 3 tbsp extra virgin olive oil
• 1 lb ground beef or ground turkey
• 1 lb Italian sausage
• seasoned salt to taste
• 1/4 tsp black pepper
• 1 cup chopped onions
• 1/2 cup chopped green peppers
• 1 tbsp minced garlic
• 48 oz canned crushed tomatoes 1 1/2 (28 oz) cans
• 29 oz canned tomato sauce
• 2 tbsp red wine
• 1/4 cup chicken stock
• 1 tbsp Italian seasoning can make it homemade
• 2 tbsp granulated sugar plus 1 teaspoon
• 1/8 tsp crushed red pepper flakes

Instructions

• Add olive oil to large pot over medium high heat on stove.
• Add ground beef, italian sausage, onion, green pepper and salt and pepper. Brown until cooked.
• Next add garlic and cook for 1 minute.
• Then add in crushed tomatoes, tomato sauce, red wine, chicken stock, italian seasoning, sugar, and red pepper flakes. Lower heat to medium low and continue to simmer until sauce has thickened about 40-50 minutes then add to additional recipes or serve.

Notes

How to store & reheat Southern spaghetti sauce

Pop any leftover spaghetti meat sauce in an airtight container or freezer bag after it has cooled to room temp.

I like to reheat on the stovetop in a saucepan over medium low heat until warmed through. Add a little water or chicken stock to thin it out.

How long will spaghetti sauce last in the fridge?

It should last up to 5 days.

Can I freeze homemade spaghetti sauce?

For sure boos. Pop in an airtight container or a freezer bag after it has cooled down and label. It should last for up to 3 months.

Nutrition

Calories: 264kcal | Carbohydrates: 9g | Protein: 11g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 578mg | Potassium: 496mg | Fiber: 2g | Sugar: 6g | Vitamin A: 335IU | Vitamin C: 13.4mg | Calcium: 42mg | Iron: 2.3mg

The post Homemade Spaghetti Sauce appeared first on Grandbaby Cakes.

I’m a huge seafood lover for reals. Crab legs, lobster tails, or shrimp; you name it and I’m there big time! However, one thing I’m not a fan of is store bought tartar sauce. It just doesn’t pop like it needs to. And trust me, I’ve tried so many brands and bottles and they steady disappoint. That’s where this tartar sauce recipe comes in. I created my own that gives bomb flavor in every bite. It’s beautifully sour, smooth, sweet, savory and so dayum good.

What is Tartar Sauce?

Tartar Sauce is a mayonnaise-based condiment usually served with seafood dishes like fried clams, fish and chips, oysters, or fish. Although recipes can switch up their ingredients, the end result is always a creamy, zesty, and unique spread like horseradish sauce. 

The Lowdown on the Best Tartar Sauce Recipe

Cuisine Inspiration: Classic American with a remix. This isn’t your grandma’s tartar sauce, honey!
Primary Cooking Method: Just mixing
Dietary Info: Vegetarian with a whole lotta’ attitude.
Key Flavor: Savory, Sweet, Creamy and Full of Flavor
Skill Level: Easy (no sweat fam!)

• Tons of Flavor: – This is the type of sauce you can only dream of for serving up with your fish dishes. The flavors are beyond on point.
• Versatility: – Most definitely this is right at home with fish but the serving options are endless. Everything from sandwiches to burgers work for this tartar sauce recipe.
• Spice It Up: – With a dash of Worcestershire and hot sauce, this easy tartar brings the sass and the heat just how we like it.
• Easy and Breezy: – This homemade tartar sauce is whipped up in minutes with simple ingredients.

Ingredients You’ll Need to Make Homemade Tartar Sauce

• Mayonnaise: This provides a smooth, creamy foundation for this sauce. Use your favorite mayo brand here.
• Relish or Sweet Pickles: Whichever is your jam is the one you should go with. It’s gonna add both texture and flavor to the sauce with its sweet, salty, and vinegary notes. Add a dash of the juice itself to the sauce for an extra flavorful kick! 
• Chives: We get gorgeous color and a light onion-ey, herby taste from chives.
• Onion: This is another great way to introduce more texture and flavor to this sauce. 
• Parsley: I love the freshness and color it provides.
• Lemon Juice: This will help thin out the sauce, making it perfect for dipping or spreading. It also gives us a fresh zesty flavor.  I recommend using freshly squeezed juice here.
• Worchestershire Sauce: This is my secret y’all. Just a dash adds a wonderful smoky, salty, and sour essence.  
• Hot Sauce: Y’all just know i can’t resist a dash of heat!
• Kosher Salt enhances flavor period. 

How To Make Tartar Sauce

Making the best tartar sauce recipe is as easy as gathering your ingredients, doing a little measuring, and whisking it together. It ain’t hard boos!

PRO TIP: Refrigerate the sauce for at least 30 minutes before serving. This will give all the ingredients a chance to mingle and create even better flavor.

How to Serve Traditional Tartar Sauce

• Southern Fish Fry: Let’s get down with it and serve this up with a classic fish fry spread y’all. Add this Southern tartar sauce to a bowl along with some fried catfish, fried shrimp, and hush puppies.
• Seafood Spread: Get sophisticated with crab cakes, salmon croquettes, fish sticks  and cajun salmon cakes.
• Veggies: This is great on a tray with fresh veggies like celery or carrots or you can serve it with steamed vegetables.
• Sandwiches: This is a bomb condiment to throw on a black bean burger, salmon burger, bacon cheddar burger or even a shrimp po’ boy.
• Dip It Up: I love this served up with fried onion rings and sweet potato fries boos.

Recipe Substitutions

• Mayonnaise: Toss in some sour cream or greek yogurt for a lighter twist.
• Relish: Diced dill pickles can be thrown in if you ain’t got relish or sweet pickles around.
• Chives: Dill is the traditional move here so feel free to use it if you want this sauce the classic way.
• Onion: Shallots can always be used instead for a milder flavor.
• Lemon Juice: Lime juice or even apple cider vinegar are great subs here.
• Parsley: I love some chopped cilantro as an alternative.
• Hot Sauce: We gotta keep the heat so whisk in some cayenne or chili powder for a kick if hot sauce isn’t available.
• Worcestershire Sauce: Tamari or soy sauce will give you a similar complex flavor profile.

Recipe Variations and Additions

• Zest: Brighten the flavor even more with some citrus zest like lemon or lime.
• Herbs: Adding in additional herbs like tarragon can give a delish earthy twist.
• Add Some Tang: A little apple cider vinegar mixed with some honey can give this some bomb remix.
• Smoke it Up: Just a touch of smoked paprika, chipotle or even liquid smoke can give some grill flavors.
• Garlic: Either mash in some roasted garlic or toss some garlic powder in the mix for an aromatic switch up.

How to Store this Easy Tartar Sauce

• Store Tight: Make sure you store it in a small airtight container with a super fitted lid to make sure no air gets in making it spoil faster.
• Fridge: Homemade tartar sauce should last for up to one week. Natural separation might occur so mix the sauce thoroughly before serving it up. 
• Freezer: Don’t do it boos. That texture won’t be smooth, and it will all separate and get watery. That ain’t it y’all.

Frequently Asked Questions

Other Sauce Recipes

• Remoulade Sauce
• Cranberry Sauce
• BBQ Sauce
• Hard Sauce
• Pizza Sauce

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Tartar Sauce

Made with creamy mayo, zesty relish, fresh herbs, and lots of zippy citrus, this tartar sauce is fantastic as the perfect seafood dip or spread! 

Course Appetizer, Snack

Cuisine American, Cajun/Creole, south, Southern

Prep Time 5 minutes minutes

Chill Time in Refrigerator 30 minutes minutes

Total Time 35 minutes minutes

Servings 1.5 cup

Calories 1068kcal

Author Jocelyn Delk Adams

Ingredients

• 1 cup mayonnaise
• 1/4 cup finely chopped sweet pickle or relish
• 2 tbsp finely chopped chives
• 2 tbsp finely chopped onion
• 2 tbsp finely chopped parsley
• 1 tbsp lemon juice
• 1 1/2 tsp worcestershire sauce
• 1/2 tsp hot sauce
• 1/4 tsp kosher salt

Instructions

• Combine all ingredients and mix until well combined. Chill for at least 30 minutes. Serve with fish.

Notes

Here’s my only major tip for you: refrigerate the sauce for at least 30 minutes before serving. This will give all the ingredients a chance to mingle, get to know each other, and form a cohesive little party of flavor

How to Store this Easy Tartar Sauce

• Store Tight: Make sure you store it in a small airtight container with a super fitted lid super to make sure that no air gets in making it spoil faster.
• Fridge: Homemade tartar sauce should be stored in a small lidded container and kept in the fridge for up to one week. Natural separation might occur so mix the sauce thoroughly before serving. 
• Freezer: Don’t do it boos. That texture won’t be smooth and it will all separate if you do.

Nutrition

Calories: 1068kcal | Carbohydrates: 14g | Protein: 3g | Fat: 112g | Saturated Fat: 18g | Polyunsaturated Fat: 67g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1897mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 796IU | Vitamin C: 16mg | Calcium: 35mg | Iron: 2mg

The post Tartar Sauce appeared first on Grandbaby Cakes.

My first experience with blackened seasoning was on a seared catfish in New Orleans. Let me tell ya. That baby was spiced up right ya dig? Since then, I’ve been hooked on it. I even bought a few brands in the spice aisle to try and re-create the original charm but I was a bit turned off by all the preservatives and additives. I decided I could make my own version at home, and let’s just say I was right. It’s cost-effective, easy to customize, and way more flavor-intense! It is sooooo good y’all! Whether it’s on fish, chicken, or shrimp, the combo of these spices will taste out of this world!

This is my go-to blackened seasoning recipe but feel free to switch it up based on your own taste preferences. Dabble with the ratios and do you boo.

What is blackened seasoning?

Blackened seasoning, also known as blackening seasoning, is a blend of peppers, herbs, and other spices. Most versions add ingredients like cayenne, paprika, garlic, onion, pepper, oregano, thyme, and salt.

It’s mostly used in the blackening cooking process where it coats a butter drenched protein that’s then seared in a super hot cast iron skillet. The result is an outside that’s got a darkened crisp flavorful crust and an inside that’s juicy and tender.

The Low Down on the Best Blackened Seasoning Recipe

Cuisine Inspiration: Cajun y’all
Cooking Method: A Quick Dry Mixing
Dietary Info: Gluten Free & Vegan
Key Flavor: Spicy, Savory and Smoky!!
Skill Level: As Easy as it Gets

Ingredients to Make Homemade Blackened Seasoning

• Paprika: Definitely grab smoked paprika for this recipe. It amps up the smokiness and provides a TON of flavor y’all! But, regular paprika works if ya got it.
• Garlic powder: It adds a pop of savory. I like to throw in a bit of onion powder too!
• Thyme: A dash of dried time gives some fantastic earthiness. Basil also works as a sub for thyme.
• Oregano: This has a slightly bitter flavor that helps balance out those peppers like paprika and cayenne.
• Salt: I like to add mine right into the blackening seasoning mix. You can also leave it out and season up your protein directly just how ya like it.
• Celery seed: I leave out the black pepper here and use celery salt to brighten up this spice with a bit of a bright and mild peppery flavor.
• Cayenne pepper: I add just a touch of cayenne but do you boo! Add as much or as little as you like.

How to make blackened seasoning

In a small bowl, mix the paprika, garlic powder, thyme, oregano, salt, celery seed, and cayenne pepper. Start small with the salt if using, then work your way up after mixing the seasoning.

Transfer the seasoning to an airtight jar or container for storage.

Tips for Making the Best Blackening Seasoning

• Fresh Spices: Using freshly ground spices for your seasoning can create a more intense flavor.
• Toast it up: Want to get super pro chef with it? Toast the spices in a dry skillet for a few minutes over medium heat until fragrant. Just be sure not to burn them.
• Label: When you store it up, make sure you label it with the date so you can keep track of when the batch was made.
• Pile it on: When using the blackening seasoning, make sure you lay it on. Don’t skimp. Blackening properly requires a lot of the seasoning to create that unique crust.

How to Use Cajun Blackened Seasoning

• Protein: Shrimp, salmon, chicken, catfish or any fave fish, or beef.
• Vegetables: Roasted potatoes, roasted carrots, or vegetable kabobs.
• Corn: Serve some blackened seasoning over grilled corn on the cob. Gives it a nice kick!
• Sauces: Spicy aioli or barbecue sauce.

Popular Substitutions and Additions

• Herbs and spices: Try using other herbs and spices like basil, cloves, allspice, spicier peppers, or cumin.
• Sugar: To balance out the heat, mix a little sugar into the blend. I prefer brown sugar over regular sugar for a bit of that complex molasses essence.

Storage tips

Blackened seasoning will last for up to one year as long as it’s stored in an airtight container and kept in a cool, dry place (like a spice drawer). I find that spices always stay the freshest when they’re stored in glass jars. Just remember to label the jars with the date you made the seasoning.

Frequently Asked Questions

More Cajun and Creole Deliciousness

For more Cajun and Creole recipes, try some of these GC recipes:

• Jambalaya Skillet
• Shrimp Creole
• Seafood Gumbo
• Red Beans and Rice
• Shrimp Étouffée
• Dirty Rice

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Blackened Seasoning

Create your own jar of homemade blackened seasoning in just 5 minutes. Big bold flavors that will liven up all of your favorite foods.

Course Main Course

Cuisine Southern

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 12kcal

Author Jocelyn Delk Adams

Ingredients

• 2 tbsp paprika use smoked if you have it
• 1 tbsp garlic powder
• 1 tbsp thyme
• 1 tbsp oregano
• 1 tsp salt
• 1 tsp celery seed
• 3/4 tsp cayenne pepper

Instructions

• Mix together all seasonings until completely whisked and blended.
• Add to an airtight container or jar and store in a cool, dry place.

Notes

• Seasoning will last up to a year if stored in a cool, dry place in an airtight container.

Nutrition

Serving: 1tablespoon | Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 293mg | Potassium: 72mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 992IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

The post Blackened Seasoning appeared first on Grandbaby Cakes.

I don’t know about y’all, but I put Cajun seasoning on everything! I love to toss it up in pasta. I adore it on my air fried or grilled proteins because it livens it up so much. Honestly, it is a go-to for me. Once you learn how easy it is to whip up a homemade Cajun spice, I’m telling ya you won’t stop storing it up yourself.

I consider this recipe a guideline because cooking is more free flowing than baking. I tend to go off of vibes and flavor preferences when I’m not developing a recipe. This homemade Cajun seasoning recipe will provide you with the basics. Then go all in and make it just how you like it. Do you boo.

What is Cajun Seasoning?

Cajun seasoning is a spice blend used in Cajun and Creole cooking y’all. It’s usually got a spicy and bold flavor profile with a mix of savory spices like smoky paprika, garlic and onion for some aromatic essence and heat from pepper and cayenne. You can find it used in everything from gumbo and jambalaya to seafood and chicken. The sky is the limit.

The Lowdown on This Cajun Spice Recipe

• Cuisine Inspiration: Cajun boos!
• Primary Cooking Method: Just mixing
• Dietary Info: Gluten-Free, Vegan
• Key Flavor: Spicy, Smoky and Bold
• Skill Level: Easy!

Ingredients You’ll Need to Make this Homemade Cajun Seasoning Recipe

• Pepper: The trick is to use both black and white peppers y’all. We all know what black pepper is but white pepper has a slightly milder yet sharper kick of flavor.
• Garlic & onion powder: Let’s get aromatic with it! The garlic and onion powder give that savory roasted goodness.
• Cayenne powder: It wouldn’t be Cajun seasoning without some heat! Adjust the cayenne up or down, depending on how much spice you can handle.
• Paprika: Grab smoked paprika if you can. That smoky flavor adds some nuance to the final blend. If you can’t get your hands on it, regular paprika is just fine.
• Thyme: Just a smidge of dried thyme gives the cajun spice some earthiness. It pairs so nicely with hearty, Southern dishes.
• Mustard powder: Y’all, I love to add a dash of mustard powder for some tangy heat.

How to make Cajun seasoning

In a small bowl, mix the black pepper, white pepper, garlic, onion, cayenne, paprika, thyme, and mustard powder. You can add salt if you’d like, but I prefer to leave it out to season my recipes on an individual basis.

Transfer the seasoning to an airtight jar or container for storage!

How to Use This Homemade Cajun Spice Recipe

Boos, you can sprinkle this good ole Cajun spice on just about anything and flavor that baby up some. Whenever my food is lacking something, and I just can’t put my finger on it, I slide right up to my cajun seasoning and let it work wonders. Here are a few dishes you you can add a bit more pop and pow to:

• Protein: Shrimp, seafood, pork, fish, chicken, or beans.
• Starches: French fries, sweet potatoes, hash browns. It even livens up rice y’all!
• Sauces: barbecue sauce, remoulade, tartar sauce with a kick or even marinara sauce.

To really get in your cajun bag, y’all should try it in Cajun Red Beans, Shrimp Etouffee, Cajun Salmon Cakes, Cajun Shrimp Linguine, and Cajun Jambalaya Pasta.

Recipe variations and substitutions

• Other herbs & spices: Try incorporating spices like oregano, basil, chile peppers, or cumin into your mix.
• Make it sweet: For more balance, add a little granulated or brown sugar to the mix.
• Add salt: Add salt for a one-stop-shop seasoning then you can skip that step later.
• No white pepper?: Just add in a bit more black pepper but don’t overdo it adding it in equal measure. Black pepper has a bit more kick so adjust. No black pepper? Sub with white pepper.
• No paprika?: If you ran out of this, throw in a bit of chili powder as a good sub.

How to Store this Cajun Seasoning Recipe

Once your Cajun seasoning is made, it should stay fresh for at least 6 months or even an entire year especially if stored in a cool environment. However, since you’ll be combining more than one ingredient, it’s best to check the expiration dates on each individual spice. This will give you a better idea of how long your spice blend will last. Make sure to add a label of the date it was made to keep you on your toes for replacing.

For the best storage, make sure to keep it in an airtight container in a cool, dark, and dry place. I like to store my cajun seasoning in jars in my spice drawer labeled of course.

Frequently Asked Questions

More Cajun-spiced recipes 

Now that you have a delicious, homemade Cajun seasoning, try it out in a few of these recipes:

• Grilled and Grits
• Cajun Shrimp Zoodles
• Cajun Clam Chowder
• Blackened Salmon
• Crab Stuffed Salmon

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Homemade Cajun Seasoning Recipe

A simple yet explosively flavorful homemade cajun seasoning perfect for spicing up your recipes and adding authentic creole inspired flavor.

Course Appetizer

Cuisine Cajun/Creole

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 servings

Calories 15kcal

Author Jocelyn Delk Adams

Ingredients

• 2 teaspoons freshly ground white pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons cayenne pepper
• 2 teaspoons paprika
• 1 tablespoon dried thyme
• 2 teaspoons ground black pepper
• 1/2 teaspoon mustard powder

Instructions

• Mix all spices together and store.

Notes

For the best storage, make sure to keep it in an airtight container in a cool, dark, and dry place. I like to store my cajun seasoning in jars in my spice drawer labeled of course.

Nutrition

Calories: 15kcal | Carbohydrates: 3g | Sodium: 2mg | Potassium: 55mg | Fiber: 1g | Vitamin A: 630IU | Vitamin C: 1.2mg | Calcium: 20mg | Iron: 1.2mg

The post Cajun Seasoning appeared first on Grandbaby Cakes.

I first dabbled in remoulade sauce in New Orleans, and it was life changing. It was on top of a perfectly golden fried fish po’ boy, and I seriously can’t stop thinking about its complex flavors. When trying to duplicate it, we had to do it right! So we spent ample time working on it until we fell in love with one. This one is inspired by a recipe from Sweet Savant. Let’s just say we nailed it!

What is remoulade sauce?

Remoulade got its start in France back in the 1600s as a creamy mayonnaise style sauce. It usually has a subtle sweet and sour flavor. It then took on a life of its own with influences from Louisiana creole style cuisine. The Louisiana remoulade sauce definitely has more flavor y’all. It is usually a bit spicier and tangier too with a mix of goodies like paprika or grain mustard. It has become quite a popular condiment in the U.S. as a result of all those flavor updates. Folks love to serve it with fried foods and crab cakes to jazz it up a bit.

The Lowdown on this Easy Remoulade Sauce

Ingredients to Make Remoulade Sauce Recipe

• Mayonnaise: This is the creamy base of the recipe boos. It’s smooth, rich and able to hold up to all those flavor enhancers.
• Dill Pickle Relish – We go with dill here instead of sweet to keep the flavor savory. If you want to add a bit of sweetness, you can definitely go for sweet relish. It will taste bomb regardless. You can even throw in some chopped pickles if you don’t have any relish.
• Lemon Juice: A hint of citrus and acid here really brightens up the sauce.
• Hot Sauce: Grab your fave here and adjust based on your heat preference. We love Louisiana in my family.
• Capers: These give amazing texture with a nice crunch. Chop those babies good so they all blend in perfectly.
• Mustard: I use creole here for extra jazz and tang but dijon works great as well.
• Paprika: I add a sprinkle here for color and smokiness. Smoked is amazing here but regular sweet works fine.
• Worcestershire sauce: This gives a bit of complex umami essence and depth to the sauce.
• Minced Garlic: Nothing gives bold savory flavor like garlic. The more, the merrier in my opinion.

How to make remoulade

Making this may be even easier than eating it (maybe)! Simply measure all the ingredients into a bowl and whisk until combined. That’s it y’all. Ain’t nothing to it but to do it.

Tips for Making the Best Remoulade Sauce Recipe

1. Let it chill: Once you mix it up, let those flavors develop. Pop in the fridge for an hour or even overnight to let those ingredients mingle.
2. Use quality ingredients: A sauce is only as good as what you add to it. So don’t skimp on the mayo. Use full fat here and get the best you can get. The end results will be much better.
3. Chop down those ingredients: Make sure the garlic is minced pretty fine and chop those capers up so they aren’t too distracting in the final sauce.
4. Too hot?: Just throw in a bit more mayo if you overdid it on the hot sauce. In fact, you can do this to tone down any flavor you feel is a bit too much.

Popular Substitutions & Additions

• Swap out the Mayo: I must warn you that this switch up makes this recipe more non-traditional but if you want to lighten it up a bit, try greek yogurt or even sour cream. To make it vegan, use vegan mayo.
• Citrus Swap: Lemon is so easy to grab but if you are in a pinch, lime juice or even vinegar will give you that acidic vibe.
• Hot Swap: Want more heat or a different essence all together? Try sriracha or a super hot pepper sauce.
• Herb it up: Serving crab cakes for a fancy party and want to dress this baby up a bit? Add a few herbs like parsley, tarragon or even chives. It adds some color and sophistication.
• Spice it up y’all: Play around with some seasonings boos. Add a bit of cumin or cayenne to the mix.

How to store creole remoulade

Remoulade sauce can be stored in an airtight container in the fridge for up to 2 weeks, if using store bought mayonnaise.

If using a homemade mayo as your base, leftovers will only be good for about 3 days. Store it the exact same way boos.

I would not recommend freezing this sauce since mayo tends to separate once frozen. The texture just won’t hit the same.

What to serve with Louisiana Remoulade Sauce

This remoulade is pretty popular in Louisiana so it goes well with stuff that has a creole or cajun vibe to it.

• Crab Cakes: This is definitely the perfect remoulade sauce for crab cakes. Once you try this creamy sauce with my cakes, you won’t go back to another.
• Po’ Boy Sandwiches: This sauce is as important as shrimp on a shrimp po’ boy. In fact, some folks call it “po’ boy sauce”. They go hand in hand.
• Any Fried Dishes: Slater this on some of my faves like Fried chicken, fried pickles, chicken gizzards and fried fish, like catfish. It’s so dang on good y’all.

Frequently Asked Questions

More of my Favorite Savory Sauces

• Tartar Sauce
• Horseradish Sauce
• Cranberry Sauce
• Marinara Sauce
• Pizza Sauce

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Remoulade Sauce

This Cajun Remoulade Sauce recipe is creamy, tangy, quick and easy to make and the perfect pairing with po' boys, fried okra, and fried catfish.

Course Side Dish

Cuisine Cajun/Creole, Southern

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 393kcal

Author Jocelyn Delk Adams

Equipment

• Mixing Bowls

Ingredients

For the Remoulade Sauce

• 1 cup mayonnaise
• 2 tbsp dill pickle relish
• 1 tbsp fresh lemon juice
• 2 tsp hot sauce
• 2 tsp capers roughly chopped
• 1 1/2 tsp paprika
• 1 tsp Creole or Dijon mustard
• 1 tsp Worcestershire sauce
• 2 garlic cloves minced finely

Instructions

For the Remoulade Sauce

• Mix everything together and chill in the refrigerator until you are ready to use.

Notes

HOW TO STORE LEFTOVER SAUCE?
Remoulade sauce can be stored in an airtight container within the refrigerator for up to 2 weeks, if using store bought mayonnaise.

If using homemade mayonnaise as the base, leftovers will only be good for about 3 days stored the same way.

Don’t freeze.

Nutrition

Calories: 393kcal | Carbohydrates: 3g | Protein: 1g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 552mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

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