Sheet Pan Cranberry Chicken Dinner

One of my favorite simple dinner “formulas” is two roasted vegetables and a meat. It’s just so simple and when I can cook them all on one sheet pan, it’s even better. For this Sheet Pan Cranberry Chicken Dinner I also added a balsamic cranberry sauce that cooks on the stovetop, but it’s only three ingredients and takes only about 10 minutes, so it really couldn’t be easier.

The post Sheet Pan Cranberry Chicken Dinner appeared first on Budget Bytes.

One of my favorite simple dinner “formulas” is two roasted vegetables and a meat. It’s just so simple and when I can cook them all on one sheet pan, it’s even better. For this Sheet Pan Cranberry Chicken Dinner I also added a balsamic cranberry sauce that cooks on the stovetop, but it’s only three ingredients and takes only about 10 minutes, so it really couldn’t be easier. I hope you get plenty of use out of this super easy, fall/winter-inspired sheet pan meal!

Cranberry chicken on a plate with roasted Brussels sprouts and sweet potatoes

What’s That Sauce?

As I mentioned above, I made a super simple balsamic cranberry sauce to drench the chicken with flavor. The sauce is simple: whole berry cranberry sauce (canned), balsamic vinegar, and butter. It makes the most deliciously sweet, tangy, and rich sauce that you’ll want to spoon over everything!

Can I Use Bone-In Chicken?

The cooking times and temperatures below are for boneless, skinless chicken breasts that have been pounded to a ¾ to 1-inch thickness. This allows them to cook quickly and evenly. Bone-in chicken takes much longer to cook and it would be best if they are roasted separately. For example purposes, here is a recipe for roasted bone-in chicken breasts.

Meal Prep It!

Sheet pan meals like this are perfect for meal prep! Just portion everything up into individual containers after baking and keep refrigerated for 3-4 days for quick lunches (reheat in the microwave).

Sheet pan cranberry chicken dinner on a plate with a fork lifting a bite of chicken
Sheet Pan Cranberry Chicken Dinner on a plate, viewed from the side

Sheet Pan Cranberry Chicken Dinner

This Sheet Pan Cranberry Chicken Dinner is an easy and flavorful weeknight dinner that requires very little prep and cleanup!
Total Cost $13.26 recipe / $3.32 serving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 552.53kcal
Author Beth – Budget Bytes

Ingredients

Roasted Vegetables

  • 1 lb. Brussels sprouts $1.99
  • 1.5 lbs. sweet potatoes $1.79
  • 2 Tbsp olive oil $0.32
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly crackd black pepper $0.03
  • 1/4 tsp garlic powder $0.03

Herb Baked Chicken Breasts

  • 2 boneless, skinless chicken breasts (1.33 lbs. total) $7.70*
  • 2 Tbsp butter, room temperature $0.28
  • 1/2 tsp dried sage $0.05
  • 1/4 tsp dried thyme $0.03
  • 1/8 tsp garlic powder $0.01
  • 1/4 tsp salt $0.02

Cranberry Balsamic Glaze

  • 1/2 cup whole berry cranberry sauce (canned) $0.30
  • 1/4 cup balsamic vinegar $0.55
  • 1 Tbsp butter $0.14

Instructions

  • Preheat the oven to 400ºF. Rinse the Brussels sprouts and then cut them in half. Peel and dice the sweet potatoes into ½ to ¾-inch pieces.
  • Place the Brussels sprouts on one half of a large baking sheet and the sweet potatoes on the other half. Drizzle 1 Tbsp olive oil over each side. Sprinkle ¼ tsp salt and ¼ tsp pepper over the vegetables, then add ¼ tsp garlic powder just to the Brussels sprouts. Toss the vegetables, keeping each on its own side, until they're coated in oil and seasoning. Spread the seasoned vegetables out so they are in an even layer. Transfer the baking sheet with the vegetable to the preheated oven and roast for 15 minutes.
  • While the vegetables are roasting, prepare the herb baked chicken. In a small bowl, combine the room temperature butter, sage, thyme, garlic powder, and salt. Stir together until it forms an herb-butter paste.
  • Place the chicken breast on a cutting board and cover with a piece of plastic wrap. Use a mallet or rolling pin to gently pound the chicken breasts out to an even ¾-inch thickeness. Cut each pounded chicken breast in half to make two pieces. Pat the chicken dry, then spread the herb butter over the surface of each piece of chicken.
  • Once the vegetables have been roasting for 15 minutes, remove the baking sheet from the oven and give the vegetables a stir, keeping each on their own side. Push the vegetables to the side a bit (it's okay if they pile up a little) to make room for the chicken breast. Place the four butter and herb coated pieces of chicken down the center of the baking sheet. Return the baking sheet to the oven and bake for an additional 20 minutes.
  • While the chicken and vegetables finish cooking, prepare the cranberry balsamic sauce. Add the cranberry sauce and balsamic vinegar to a sauce pot. Stir and cook the two together over medium heat, allowing the mixture to come up to a simmer. Once simmering, lower the heat slightly and allow it to simmer for 10 minutes, stirring occasionally. After ten minutes, remove the sauce from the heat and stir in the butter. Set the cranberry balsamic sauce aside.
  • After roasting for 20 minutes, check the internal temperature of the chicken breasts. It should be 165ºF. If it's not, bake for an additional 5-10 minutes, or until the internal temperature reaches 165ºF. If the vegetables are done before the chicken, simply remove them from the baking sheet before returning the chicken to the oven.
  • To serve, spoon the cranberry balsamic sauce over the chicken. Divide the roasted Brussels sprouts and sweet potatoes between four plates and add one piece of chicken to each.

Notes

*This price was for organic chicken breasts.

Nutrition

Serving: 1serving | Calories: 552.53kcal | Carbohydrates: 42.33g | Protein: 35.98g | Fat: 26.03g | Sodium: 779.7mg | Fiber: 4.23g

How to Make Sheet Pan Cranberry Chicken Dinner – Step by Step Photos

Prepped Brussels sprouts and sweet potatoes on a baking sheet

Preheat the oven to 400ºF. Wash 1 lb. Brussels sprouts and slice them in half. Peel and dice 1.5 lbs. sweet potatoes into ½ to ¾-inch cubes. Place them on a large baking sheet, keeping each on its own side. Drizzle with 2 Tbsp olive oil and season with ¼ tsp each of salt and pepper. Add ¼ tsp garlic powder to just the Brussels sprouts. Toss the vegetables, keeping them separate, until they’re coated in oil and seasoning. Transfer to the preheated oven and roast for 15 minutes.

Butter and herbs in a bowl

While the vegetables are roasting, prepare the herb butter baked chicken. In a small bowl, combine 2 Tbsp room temperature butter, ½ tsp dried sage, ¼ tsp dried thyme, ⅛ tsp garlic powder, and ¼ tsp salt. Stir them together until it forms an herb-butter paste.

Chicken breast on a cutting board being pounded with a rolling pin

Place two boneless, skinless chicken breasts (about 1.3 lbs. total) on a cutting board and cover with plastic wrap. Use a mallet or rolling pin to pound the chicken into an even ¾-inch thickness. This helps it cook quickly and evenly.

Herb butter being spread over the chicken breasts

Cut each chicken breast into two pieces. Pat them dry, then spread the herb butter over the surface of each piece.

Chicken added to the baking sheet with the roasted vegetables

After the vegetables have roasted for 15 minutes, remove the baking sheet and give them a good stir. Push them to the sides (it’s okay if they pile up now) to make room for the chicken. Place the herb-butter coated chicken in the center of the baking sheet. Return the baking sheet to the oven and bake for an additional 20 minutes.

Cranberry sauce and balsamic vinegar in a small sacuepot

While the chicken and vegetables finish cooking, prepare the cranberry balsamic sauce. Add ½ cup whole berry cranberry sauce and ¼ cup balsamic vinegar to a small sauce pot. Cook and stir over medium heat until it comes up to a simmer. Then, reduce the heat slightly and allow the sauce to simmer for about 10 minutes, stirring occasionally.

Butter added to the cranberry balsamic sauce

After the sauce has simmered for about 10 minutes, remove it from the heat and stir in 1 Tbsp butter until melted. Set the sauce aside.

Baked chicken and vegetables on the baking sheet

After bakind 20 minutes, the internal temperature of the chicken breast pieces should be 165ºF. If it’s not, simply bake for an additional 5-10 minutes, or until it does reach 165ºF. If the vegetables finish roasting before the chicken, just remove it from the baking sheet before returning the chicken to the oven.

Cranberry balsamic sauce being spooned over the chicken on the baking sheet

Finally, spoon the cranberry balsamic sauce over the baked chicken. To serve, divide the Brussels sprouts and sweet potatoes between four plates, then add one piece of chicken to each.

Cranberry Chicken Dinner on a plate with a black fork

Delish!

The post Sheet Pan Cranberry Chicken Dinner appeared first on Budget Bytes.

Brown Butter Ravioli with Butternut Squash

Brown Butter Ravioli with Butternut Squash, sage, and pecans is a simple, yet elegant fall dish. Perfect for special occasions or any night! When it comes to fall meals, this Brown Butter Ravioli with Butternut Squash is my very favorite. The flavors a…

Brown Butter Ravioli with Butternut Squash, sage, and pecans is a simple, yet elegant fall dish. Perfect for special occasions or any night! When it comes to fall meals, this Brown Butter Ravioli with Butternut Squash is my very favorite. The flavors are incredible! Nutty brown butter, roasted butternut squash, cheesy ravioli, crispy sage, crunchy…

The post Brown Butter Ravioli with Butternut Squash appeared first on Two Peas & Their Pod.

Wild Rice Stuffed Acorn Squash

You guys, Thanksgiving is right around the corner! And if you’ve been looking for a vegetarian (or vegan) main dish for Thanksgiving, this one is for you.

The post Wild Rice Stuffed Acorn Squash appeared first on Budget Bytes.

You guys, Thanksgiving is right around the corner! And if you’ve been looking for a vegetarian (or vegan) main dish for Thanksgiving, this one is for you. And if you just want a show-stopping Autumn-inspired dish for any other day of the week, this one is for you, too. ;) This Wild Rice Stuffed Acorn Squash is is colorful, flavorful, full of texture, and just as delicious as it is beautiful. It’s definitely a new favorite that I’m going to be making every year going forward!

Wild rice stuffed acorn squash in a white casserole dish from above

Make it Vegan

The recipe as written below is vegetarian because it does include butter. To make this recipe vegan, simply swap the butter with a vegan butter substitute or your favorite cooking oil. I do feel like the butter adds some extra richness because of the butter cream, so a vegan butter substitute will probably be the closest flavor match.

Swap out the Wild Rice Blend

I used Lundberg Wild Rice Blend, but if that is not available in your area or you want to swap it out for other reasons, it can easily be swapped out for any grain or grain mix that you like. Just cook your grain according to the package directions, using broth in place of water for extra flavor, as I did below. Then simply add the cooked grain into the recipe at the same point I added the cooked wild rice blend.

How Do You Eat Wild Rice Stuffed Acorn Squash?

Sure, these stuffed acorn squash are pretty, but how do you eat them?? Just dig in with a fork, grabbing some of the baked acorn squash flesh on each forkful with the filling. Think of it kind of like eating a stuffed baked potato. And while acorn squash skin is edible, it can be quite tough, so I usually just scoop everything out of the skin and leave the shell of skin behind. :)

Can This Be Prepared Ahead?

You can prepare the wild rice filling ahead of time, and then bake the acorn squash, stuff it, and finish baking the day it will be served. I think it’s best to roast the squash the day of instead of fully baking and assembling the day before because it will take just as long to reheat the stuffed squash in the oven as it would to just bake it fresh. But you can save time by preparing the filling the day before. The color of the filling may dull a bit when prepared ahead, but the flavor should still be just as delicious!

Wild rice stuffed acorn squash close up from the front
wild rice stuffed acorn squash close up from above

Wild Rice Stuffed Acorn Squash

Wild Rice Stuffed Acorn Squash makes a great vegetarian (or vegan) Thanksgiving main dish, or a delicious dinner for any chilly fall evening!
Total Cost $6.19 recipe / $1.55 serving
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 401.68kcal
Author Beth – Budget Bytes

Ingredients

Roasted Acorn Squash

  • 2 acorn squash (3 lbs. total) $3.01
  • tsp salt $0.01
  • tsp pepper $0.01

Wild Rice Stuffing

  • ½ cup wild rice blend (uncooked) $0.72
  • 1 cup vegetable broth $0.13
  • 2 Tbsp butter* $0.28
  • 1 yellow onion $0.32
  • 3 ribs celery $0.32
  • 1 apple $0.70
  • ½ tsp dried sage $0.05
  • ½ tsp dried thyme $0.05
  • ¼ tsp salt $0.02
  • ¼ tsp pepper $0.02
  • ¼ cup chopped walnuts $0.30
  • ¼ cup dried cranberries $0.22
  • 1 Tbsp chopped fresh parsley $0.05

Instructions

  • Combine the wild rice blend and vegetable broth in a pot. Place a lid on the pot and bring the broth up to a boil over high heat. Once it reaches a boil, reduce the heat to low, and let the rice simmer for 45 minutes.
  • Preheat the oven to 400ºF. Cut each acorn squash in half lengthwise and scoop out the seeds. Season the cut side of each squash with a pinch of salt and pepper. Place the squash on a parchment lined baking sheet, cut side down. Bake in the preheated oven for 20 minutes.
  • While the rice is cooking and squash is baking, begin the rest of the filling. Dice an onion and add it to a deep skillet with the butter. Sauté the onion over medium heat until soft. While the onion is sautéing, finely chop the celery. Add the celery to the skillet and continue to sauté for a few minutes more.
  • Core and dice the apple, then add it to the skillet, along with the sage, thyme, salt, and pepper. Continue to sauté for a few minutes more, or just until the apple is slightly softened.
  • When the wild rice is finished cooking, add it to the skillet with the onion, celery, and apples. Also add the walnuts, cranberries, and chopped parsley. Stir to combine.
  • Turn the acorn squash over so the cut side is facing up (you can either leave them on the baking sheet or place them in a casserole dish). Fill the cavities in the squash with the wild rice mixture. Return the stuffed squash to the oven and bake for an additional 20 minutes. Serve hot.

Notes

*Use a vegan butter substitute or your favorite cooking oil to make this recipe vegan.

Nutrition

Serving: 1stuffed squash | Calories: 401.68kcal | Carbohydrates: 75.95g | Protein: 6.9g | Fat: 11.75g | Sodium: 561.33mg | Fiber: 9.85g

Looking for more Thanksgiving recipes? Check out our Holiday Recipe category!

wild rice stuffed acorn squash close up from above

How to Make Wild Rice Stuffed Acorn Squash – Step by Step Photos

Wild rice package and some in a pot

Begin cooking the wild rice blend first because it takes the longest. You can use a different grain if you prefer. To cook this Wild rice blend, combine ½ cup of the rice blend with 1 cup vegetable broth. Place a lid on top, bring it up to a boil over high heat, then reduce to low and let simmer for 45 minutes.

Seeds scooped from acorn squash

Preheat the oven to 400ºF. Cut two acorn squash in half, lengthwise, then scoop out the seeds with a spoon.

Seasoned cut acorn squash

Place the acorn squash on a parchment-lined baking sheet. Season the cut sides of the acorn squash with a small pinch of salt and pepper. Turn the squash over so it is cut side down, then transfer to the preheated oven and bake for 20 minutes.

roasted acorn squash on the baking sheet

After roasting for 20 minutes the squash will be mostly tender, but it will be baked again once stuffed to finish it off. While the acorn squash is roasting, begin making the rest of the filling…

diced onion and butter in a deep skillet

Dice an onion and add it to a deep skillet with 2 Tbsp butter. Sauté over medium heat until the onion is soft.

Diced celery added to skillet

While the onion is sautéing, finely dice 3 ribs celery. Add them to the skillet and continue to sauté.

Apple and herbs added to the skillet

While the onion and celery are sautéing, core and dice an apple. Add the apple to the skillet along with ½ tsp dried sage, ½ tsp dried thyme, ¼ tsp salt, and ¼ tsp pepper. Continue to sauté just a few minute more or just until the apple begins to soften.

Wild rice, walnuts, cranberries, and parsley added to the pot

When the wild rice blend is finished cooking, add it to the skillet, along with ¼ cup chopped walnuts, ¼ cup dried cranberries, and about 1 Tbsp chopped fresh parsley. Stir to combine.

finished stuffing in the skillet

And then you have the finished stuffing. It’s so colorful, has so much texture, and it is SO DELICIOUS. Give it a taste and adjust the salt to your taste buds.

Stuffed and baked acorn squash in a casserole dish

Finally, turn the squash over so they are cut side up (you can transfer to a casserole dish if you’d like, or leave them on the baking sheet) and stuff the cavities with the wild rice mixture. Bake the stuffed acorn squash for an additional 20 minutes, then serve.

Stuffed acorn squash in a casserole dish, from above

The post Wild Rice Stuffed Acorn Squash appeared first on Budget Bytes.

10 Sage Substitutes That’ll Still Bring That Signature Holiday Flair

When cooking for the holidays, a few signature herbs and spices may come to mind like nutmeg, cinnamon, rosemary, and sage. However, before you fill your home with the distinct warm and woodsy aromas of these must-have cold-weather ingredients, you may…

When cooking for the holidays, a few signature herbs and spices may come to mind like nutmeg, cinnamon, rosemary, and sage. However, before you fill your home with the distinct warm and woodsy aromas of these must-have cold-weather ingredients, you may want to consider a few herb substitutes in case you can’t find exactly what you’re looking for at the store.

As everyone heads into the holiday cooking fury in full gear, it may become increasingly challenging to find prized items like sage available at your local market. We’ve gathered 10 of the best sage alternatives for when you can’t seem to get your hands on this flavorful green herb this season.

Read More >>

Citrus Butter and Sage Roasted Turkey.

This citrus sage roasted turkey is sponsored by ALDI. We’re finishing off Thanksgiving week with the showstopper centerpiece – a citrus butter roasted turkey!  Super flavorful, roasted to perfection with crispy golden skin, this turkey cannot be beat. It’s my favorite way to prepare a turkey for any time of year, but on Thanksgiving especially, […]

The post Citrus Butter and Sage Roasted Turkey. appeared first on How Sweet Eats.

This citrus sage roasted turkey is sponsored by ALDI.

We’re finishing off Thanksgiving week with the showstopper centerpiece – a citrus butter roasted turkey! 

citrus sage roasted turkey recipe

Super flavorful, roasted to perfection with crispy golden skin, this turkey cannot be beat. It’s my favorite way to prepare a turkey for any time of year, but on Thanksgiving especially, it makes a delicious statement. To say it’s incredible wouldn’t even do it justice.

turkey rubbed with butter in a roasting pan

Gosh, 2020 is just such a weird year. Are you planning on celebrating Thanksgiving this year? I live for Thanksgiving – it’s basically my superbowl. Because I cook so much, it’s an easy meal for me to prepare and one that I also enjoy. I also LOVE cooking for family and friends. I had such high hopes this year of doing a fun Friendsgiving and then our traditional Thanksgiving, but 2020 has dashed those hopes.

Instead, we are keeping things small in our house, with just our parents who are already in our pod of people that we’ve been seeing. I am so thankful that they all live close and are still able to do this. If you’re not in the same boat, all the love to you. 

ALDI chardonnay

So, today I’m showing you how to perfect this Thanksgiving meal – by grabbing your turkey at ALDI! ALDI has frozen Butterball turkeys that you can grab and the best part is – they come in a variety of sizes. 

It’s perfect!

melting butter and orange rind

I’m super excited to partner with ALDI today to bring you the MOST delicious Citrus Butter and Sage Turkey recipe. Regardless of how you plan to spend your Thanksgiving this year – with a small group of family or virtually on zoom, or even just in a household of two – ALDI has everything you need at seriously unbeatable prices. Their products are so high quality while being incredibly affordable – which helps make this crazy 2020 Thanksgiving a breeze. 

roasted turkey in a roasting pan

I highly recommend making ALDI your one stop shop this holiday season. You can shop in store, with curbside pickup, or with Instacart, the latter being my preference. I’ve been able to find all of my ingredients, from cranberries to potatoes to pumpkin at ALDI with great success. It’s one of my favorite places! 

citrus sage roasted turkey recipe

Now the citrus sage roasted turkey!

Let’s do a quick run-down. 

To make this incredible turkey recipe the star of the show, we’re doing a dry brine of sage salt, then a cheesecloth baste of butter, wine and citrus. It may sound fancy, but I promise it’s simple. And it will be the best turkey you’ve ever tasted!

citrus sage roasted turkey recipe

This recipe is based off of my butter and wine roasted turkey. This method is honestly the BEST way of preparation. I’ve done it for years and everyone is always blown away at how beautiful the turkey looks, but also how wonderfully juicy and tender it tastes. I’m telling you, it’s foolproof! I won’t prepare my turkey any other way. 

citrus sage roasted turkey recipe

The first step is doing a dry brine. Grab the Butterball turkey from ALDI this season and let it thaw in the fridge. Make sure you leave enough time to do this – you want the turkey fully thawed at least two days before you roast it. Once the turkey is thawed and prepared, mix together kosher salt and Stonemill Ground Sage. Sprinkle it inside the turkey, under the skin, on the skin – everywhere! 

Once this is done, let the turkey sit in the fridge for 24 to 48 hours – uncovered. This is the secret to extra crispy, delicious golden skin. Trust me. 

carved citrus sage roasted turkey recipe

When it comes time to roast, the Exquisite Collection Chardonnay from ALDI is your new BFF. We’re going to infuse melted butter with citrus rind and then stir in the Chardonnay. Soak a piece of cheesecloth in the wine and butter mixture, then place it directly on the turkey and roast it. It looks kind of funky at first, but it is DIVINE. Your house will smell like the best Thanksgiving candle that could ever exist.

I mean, when we’re using this much butter and wine, the turkey MUST be incredible! 

carved citrus sage roasted turkey recipe

While the turkey roasts, we continue to baste it with the remaining citrus butter and wine mixture. This allows it to stay juicy and tender, while also providing incredible flavor for the drippings. You can use those drippings to make foolproof gravy, which is a huge hit too!

I like to let the turkey rest for 30 minutes or so. Then I carve it and serve. We also always have leftovers – which come in great use for turkey and dumplings, tortilla soup, ramen or even breakfast sandwiches.

carved citrus sage roasted turkey recipe

I cannot express enough how absolutely fabulous this turkey is. The flavor is top notch. The meat is perfectly seasoned with a bit of earthy taste from the sage. It’s juicy from the butter and chardonnay baste, with a slight hint of citrus. It’s every Thanksgiving flavor I could dream of! 

citrus sage roasted turkey recipe

Citrus Sage Roasted Turkey

Print

Citrus Butter and Sage Roasted Turkey

This citrus sage roasted turkey is cooked to perfection with a mixture of orange rind, butter, sage and dry white wine. It's delicious!
Course Main Course
Cuisine American
Prep Time 1 day
Cook Time 4 hours
1 hour
Total Time 1 day 5 hours
Servings 8 to 10 people
Author How Sweet Eats

Ingredients

  • 3 tablespoons kosher salt
  • 1 1/2 teaspoons Stonemill Dried Sage
  • 1 12 pound Butterball Turkey from ALDI
  • 2 cups Exquisite Collection Chardonnay
  • 12 tablespoons butter, browned and cooled to solid room temp, for melting
  • 1 orange, the rind removed
  • 4 tablespoons unsalted butter, at room temperature

Instructions

  • Make sure your turkey is thawed! It can take a few days to thaw a turkey (usually 1 day per 5 pounds!) so plan accordingly. You want to dry brine your turkey at least overnight, so plan for that too! I also like to make sure my fridge has space for a day or two of brining.
  • In a bowl, stir together the kosher salt and sage.
  • A day or two before making your turkey, pat it completely dry with paper towels. Place a wire rack on a rimmed baking sheet. You can place paper towels on the sheet to absorb any liquid that drips. Place the turkey on the wire rack and use the dry brine - separate the skin from the meat and rub the brine directly on the turkey breast and legs. Sprinkle some inside the cavity. Rub it all over the skin. Place the turkey uncovered (yes, uncovered!) in the fridge - make sure it's not touching anything. Doing this will result in deliciously crispy and golden skin! This can be done for 24 to 48 hours.
  • When you're ready to cook the turkey, preheat the oven to 425 degrees F.
  • Take the turkey out at least 60 minutes before. You can pat it dry with paper towels if needed, but do not rinse it. Truss the legs together.
  • Place the turkey in a roasting pan, breast-side up. At this point, you can fill the cavity with stuffing if desired. If you choose not to do stuffing, you can add a mixture of fresh herbs, like sage, thyme and rosemary. Or you don’t have to do anything! Tuck the wings under the turkey.
  • Combine the 12 tablespoons of butter in a saucepan with the orange rind. Heat until melted and the butter begins to sizzle. Turn off the heat and let it sit for 10 minutes.
  • In a large bowl, whisk together the Chardonnay and the melted butter with orange rind. Take a piece of cheesecloth and fold it until you have a 4-layer, 12-inch square. Submerge it in the wine and butter and let it soak for 10 minutes.
  • Rub the turkey all over with the softened butter. Remove the cheesecloth from the wine butter and barely wring it out. Cover the turkey breast with the 4 layer cheesecloth. Roast for 30 minutes. Baste the turkey with the remaining butter and wine mixture in the bowl.
  • Reduce the heat to 350 degrees F. Roast the turkey for 1 hour 45 minutes or about 2 hours, basting every 30 minutes with the butter and wine in the bowl, or the drippings from the bottom of the roasting pan.
  • After 2 hours, gently remove the cheesecloth. Continue to baste the turkey liberally with the drippings or the butter and wine leftovers. Roast it for about 60 more minutes, until the temperature taken in the thigh reaches 180 degrees F.
  • Once the turkey is finished, let it rest for 30 to 60 minutes before slicing.

citrus sage roasted turkey recipe

Perfection!

The post Citrus Butter and Sage Roasted Turkey. appeared first on How Sweet Eats.

Stovetop Pumpkin Mac and Cheese

Stovetop Pumpkin Mac and Cheese with brown butter panko Parmesan sage topping is the perfect mac and cheese recipe for fall! It is easy to make and super comforting! Enjoy as a main dish or side dish! Mac and cheese is a favorite meal at our house. Our…

Stovetop Pumpkin Mac and Cheese with brown butter panko Parmesan sage topping is the perfect mac and cheese recipe for fall! It is easy to make and super comforting! Enjoy as a main dish or side dish! Mac and cheese is a favorite meal at our house. Our boys ask for either stovetop mac and…

The post Stovetop Pumpkin Mac and Cheese appeared first on Two Peas & Their Pod.

Pumpkin Pierogies with Brown Butter and Crispy Sage.

These pumpkin pierogies are the perfect bite of fall. If there ever was a flavor of pierogi that I desired? Pumpkin is it. I mean, I live in Pittsburgh so pierogies are totally a THING here. This may scare pierogi purists away but we’re going on a little fall flavor adventure today! And it has […]

The post Pumpkin Pierogies with Brown Butter and Crispy Sage. appeared first on How Sweet Eats.

These pumpkin pierogies are the perfect bite of fall.

pumpkin pierogies with brown butter and crispy sage

If there ever was a flavor of pierogi that I desired? Pumpkin is it. I mean, I live in Pittsburgh so pierogies are totally a THING here. This may scare pierogi purists away but we’re going on a little fall flavor adventure today! (more…)

The post Pumpkin Pierogies with Brown Butter and Crispy Sage. appeared first on How Sweet Eats.

Harvest Tortellini Skillet.

This harvest tortellini skillet is sponsored by Stella Cheese! This tortellini skillet is a pan full of fall heaven! Cheesy, satisfying and filled with autumn flavors of squash, sage and brown butter – there is nothing better! I look forward to these flavors all year long. Nothing tastes quite as comforting as a caramelly brown […]

The post Harvest Tortellini Skillet. appeared first on How Sweet Eats.

This harvest tortellini skillet is sponsored by Stella Cheese!

This tortellini skillet is a pan full of fall heaven!

harvest tortellini skillet with butternut squash and sage

Cheesy, satisfying and filled with autumn flavors of squash, sage and brown butter – there is nothing better!

harvest tortellini skillet with butternut squash and sage

I look forward to these flavors all year long. Nothing tastes quite as comforting as a caramelly brown butter, sweet squash cubes, fried sage, bacon and cheesy pasta. This will be a go-to weeknight meal for you this season. And let me just say that the leftovers are incredible.

stella mozzarella cheese

Today I’m partnering with Stella Cheese again, featuring their Fresh Mozzarella Cheese. Their mozzarella is absolutely incredible. It’s soft and silky – perfect for caprese salads in the summer, but it also melts beautifully, perfect for topping pizzas and pastas in these cooler months. Because of its versatility, fresh mozzarella is a staple in our fridge. We love it so much!

harvest tortellini skillet with butternut squash and sage

The Stella Fresh Mozzarella Cheese has a delicate flavor that enhances dishes so well. We’re layering it on top of a cheesy tortellini pasta dish today and the indulgence level is over the top.

Let’s get to it!

harvest tortellini skillet with butternut squash and sage

First, we’re cooking some bacon and once it’s crispy, we’re cooking a bunch of butternut squash in the bacon fat. Oh my YUM.

While the butternut squash is cooking, we’re going to brown a little butter and fry some sage. These are my ultimate favorite fall flavors and just typing them out has me excited.

harvest tortellini skillet with butternut squash and sage

Oh! We’re also cooking a bit of cheese tortellini here too. You have a little bit of leeway – you can make a spinach tortellini or another version you love. As long as it’s mild enough to go with these incredible flavors.

harvest tortellini skillet with butternut squash and sage

Then, it’s time to combine everything in one skillet – throw the tortellini and sage brown butter into with the squash. Add a touch of Stella Parmesan and a blanket of sliced Stella Fresh Mozzarella Cheese.

Throw the whole skillet under the broiler and let that Stella Fresh Mozzarella Cheese get all bubbly and melty. It is DREAMY!

Serve it up with an extra Stella Parmesan sprinkle for good measure. It’s hard to not eat it right out of the skillet!

harvest tortellini skillet with butternut squash and sage

This a major flavor bomb. The squash is sweet and a bit savory, the bacon is smoky and crunchy, the sage is earthy and slightly fresh. The Stella Fresh Mozzarella Cheese is melty and mild and brings the entire dish together.

I can’t get enough!

harvest tortellini skillet with butternut squash and sage

And!

Like I mentioned above, the harvest tortellini skillet leftovers are deeeelish. I love a dinner where I find myself craving the leftovers the next day. This reheats well and is perfect to grab for lunch. It’s such a treat.

harvest tortellini skillet with butternut squash and sage

Harvest Tortellini Skillet

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Harvest Tortellini Skillet

This harvest tortellini skillet is loaded with butternut squash, bacon, sage, parmesan, mozzarella and cheese tortellini. Yum!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

Instructions

  • Heat the bacon in a large oven-safe skillet over medium-low heat. Cook until it’s crisp and most of the fat has rendered. Throw in the sage leaves and let them crisp up in the bacon fat, about 1 to 2 minutes. Remove the bacon and sage with a slotted spoon and place it on a paper-towel lined plate to remove excess grease.
  • Add the squash to the same skillet with the remaining bacon fat. Season it with a pinch of salt, pepper and nutmeg. Cook, stirring often, until the squash is fork tender, about 12 to 15 minutes.
  • While the squash is cooking, bring a pot of salted water to a boil. Add the tortellini and cook according to package directions, usually 3 to 5 minutes.
  • Once the tortellini is finished, add it to the skillet with the squash. Toss well. Stir in the Stella Parmesan cheese. Stir the bacon and sage back into the pot. Cover with the Stella Fresh Mozzarella Cheese.
  • Preheat the broiler in your oven to high. Stick the skillet under the broiler for 2 to 3 minutes, just until the mozzarella is bubbly and melted. Remove the skillet and top with more parmesan. Serve immediately!

harvest tortellini skillet

Those cheese pulls!

The post Harvest Tortellini Skillet. appeared first on How Sweet Eats.

Biscuits and Gravy

Sausage gravy served over warm, buttery biscuits is the ultimate comfort food. You are going to love this classic and comforting Biscuits and Gravy recipe! There is no breakfast more filling and savory than Biscuits and Gravy. This is a rustic and hear…

Sausage gravy served over warm, buttery biscuits is the ultimate comfort food. You are going to love this classic and comforting Biscuits and Gravy recipe! There is no breakfast more filling and savory than Biscuits and Gravy. This is a rustic and hearty dish that is popular in the South and very popular in our…

The post Biscuits and Gravy appeared first on Two Peas & Their Pod.

Oven Roasted Autumn Medley

Years ago I made Nature’s Candy, which was a deliciously sweet and savory oven roasted side dish that was so good I’d almost call it a dessert. Well, I decided to take that amazing flavor combination and turn it into a sheet pan dinner. I added some sweet Italian sausage, a red onion for a […]

The post Oven Roasted Autumn Medley appeared first on Budget Bytes.

Years ago I made Nature’s Candy, which was a deliciously sweet and savory oven roasted side dish that was so good I’d almost call it a dessert. Well, I decided to take that amazing flavor combination and turn it into a sheet pan dinner. I added some sweet Italian sausage, a red onion for a slightly more savory twist, and a few more fall-inspired herbs. This Oven Roasted Autumn Medley has all the best flavors of the season in one sheet pan!

Originally posted 9-26-2013, updated 10-5-2020.

Oven Roasted Autumn Medley on a plate with mashed potatoes and a black fork on the side

How to Serve Oven Roasted Autumn Medley

I served this sheet pan mix with a side of mashed potatoes, but you could also serve the roasted sausage and vegetables over a bed of greens for a fall-inspired salad. Or just serve it on its own with a nice piece of crusty bread and some butter on the side. :)

Can I Use a Different Sausage?

Yes, if you don’t like or can’t get sweet Italian sausage, you can use a maple or apple flavored turkey sausage in its place. Any type of sausage with those fall vibes will work great!

Other Vegetable Options

This dish is also pretty flexible when it comes to the vegetables. You can swap out the sweet potato or just add some butternut squash, acorn squash, or pumpkin. All of those hard, slightly sweet winter squashes work great. Carrots, with their subtle sweetness, are another great option!

Tips for Roasting Vegetables

One of the goals when roasting vegetables in the oven is to get that nice caramelization on the edges. The caramelized edges are sweeter and have a deep, intense flavor. To get this nice browning action, make sure your vegetables are not too crowded on the baking sheet. They should be in a single layer. If the vegetables are piled too high on top of each other the steam will get trapped and the vegetables will essentially steam in their juices instead of getting that nice caramelization. 

So, if you decide to double this recipe, make sure to use two sheet pans!

side view of a fork picking up some oven roasted autumn medley from the plate

 
Oven roasted autumn medley on a plate with mashed potatoes and a black fork

Oven Roasted Autumn Medley

This Oven Roasted Autumn Medley is an herb-infused, sweet and savory sheet pan dinner with sausage, apples, sweet potatoes and more.
Total Cost $4.38 recipe / $2.19 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2
Calories 671.2kcal
Author Beth - Budget Bytes

Ingredients

  • 1 red onion $0.44
  • 1 lb. sweet potato $1.07
  • 2 apples $0.76
  • 8 oz. sweet Italian sausage $1.40
  • 2 Tbsp olive oil $0.32
  • 1 tsp dried basil $0.10
  • 1 tsp dried sage $0.10
  • 1 tsp dried rosemary $0.10
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 Tbsp chopped fresh parsley (optional) $0.11

Instructions

  • Preheat the oven to 400ºF. Core and dice the apples into 1-inch pieces. Peel and dice the sweet potato and red onion into 1-inch pieces.
  • Place the chopped apples, onions, sweet potatoes, and Italian sausage links on a large 9x13-inch baking sheet. Drizzle the olive oil over top, then add the basil, sage, rosemary, salt, and freshly cracked pepper. Toss until everything is well coated in oil and herbs.
  • Transfer the baking sheet to the preheated oven and roast for 20 minutes. After 20 minutes, remove the baking sheet and use tongs to transfer the sausage to a cutting board. Slice the sausage into medallions, then add them back to the baking sheet. Return the baking sheet to the oven.
  • Roast the autumn medley for another 20 minutes, or until it reaches your desired level of browning. Top with chopped parsley for garnish after roasting, then serve.

Nutrition

Serving: 1Serving | Calories: 671.2kcal | Carbohydrates: 77.65g | Protein: 23.05g | Fat: 32.4g | Sodium: 1746.95mg | Fiber: 13g

A forkful of Oven Roasted Autumn Medley held close to the camera

 

How to Make Oven Roasted Autumn Medley – Step by Step Photos

Oven roasted autumn medley ingredients on the sheet pan, whole

For this recipe I used two sweet Italian sausage links, one sweet potato (about 1 lb.), two apples, one red onion, 2 Tbsp olive oil, 1 tsp dried basil, 1 tsp dried sage, 1 tsp dried rosemary, ½ tsp salt, and ¼ tsp pepper. Preheat the oven to 400ºF.

Diced apples, sweet potatoes, and sausage being seasoned with herbs

Core and dice the apples, peel and dice the sweet potato, and peel and dice the red onion (all 1-inch pieces). Place the apple, sweet potato, onion, and sausage links on a large sheet pan. Drizzle with 2 Tbsp olive oil, then sprinkle the herbs and spices over top (basil, sage, rosemary, salt, and pepper). 

autumn medley ready to roast on the sheet pan

Toss to coat everything really well in oil and herbs. Make sure everything is spread out on the sheet pan as evenly as possible.

Half-roasted autumn medley with sliced sausage.

Roast the autumn medley for 20 minutes, then remove it from the oven. The sausage will be about half-cooked at this point, but firm enough to slice into medallions. Carefully remove the sausage with tongs to a cutting board, slice, then return the slices to the sheet pan. Return the sheet pan to the oven.

Finished oven roasted autumn medley on the sheet pan

Roast the autumn medley for another 20 minutes, or until it achieves the level of browning that you like. Top with a tablespoon of chopped parsley, if desired (just for garnish). 

Oven roasted autumn medley on a plate with mashed potatoes and a black fork

Serve immediately and enjoy! This mix also works great for meal prep!

The post Oven Roasted Autumn Medley appeared first on Budget Bytes.