My baked turkey tenderloin recipe is seasoned with bold flavors and yields tender and juicy meat every time! It’s easy to make and cooks in just 30 minutes! Love simple turkey recipes? Try my air fryer turkey breast, roasted boneless turkey breas…
My baked turkey tenderloin recipe is seasoned with bold flavors and yields tender and juicy meat every time! It’s easy to make and cooks in just 30 minutes! Love simple turkey recipes? Try my air fryer turkey breast, roasted boneless turkey breast, turkey cutlets, and ground turkey soup next. Think turkey is reserved for Thanksgiving…
If you’re looking for a lighter side dish for the holidays, you’ll love these creamy buttermilk mashed potatoes with fresh chives. Serve them with Thanksgiving turkey, roasted chicken, pork chops and applesauce, or garli…
If you’re looking for a lighter side dish for the holidays, you’ll love these creamy buttermilk mashed potatoes with fresh chives. Serve them with Thanksgiving turkey, roasted chicken, pork chops and applesauce, or garlic lover’s roast beef. Buttermilk Mashed Potatoes I love using buttermilk in my mashed potatoes because it’s rich and creamy, with a slight tang, and naturally […]
Don’t let the extravagance fool you–it’s SO easy to make my rainbow cake recipe! With layers of colorful vanilla cake and sweet frosting, it’s a six-layered show-stopper! Need more birthday cake recipes? You’ll love my veg…
Don’t let the extravagance fool you–it’s SO easy to make my rainbow cake recipe! With layers of colorful vanilla cake and sweet frosting, it’s a six-layered show-stopper! Need more birthday cake recipes? You’ll love my vegan birthday cake, Harry Potter cake, or smash cake next. I’ve been doing this whole food blog thing for a…
Yukon Gold Mashed Potatoes are naturally creamy and the perfect side dish for anyone who craves mashed potatoes around the clock. They’re easy to make, budget-friendly, and endlessly versatile. Why I Love This Recipe The Ingredients How to Make Yukon Gold Mashed Potatoes Step 1: Boil potatoes in salted water until fork tender. Step 2: Melt…
Yukon Gold Mashed Potatoes are naturally creamy and the perfect side dish for anyone who craves mashed potatoes around the clock. They’re easy to make, budget-friendly, and endlessly versatile.
Easy to Scale: Whether it’s a small family meal or a big holiday feast, this recipe is easy to adjust for any crowd.
Filling Yet Affordable: These creamy potatoes are hearty, satisfying, and a budget-friendly recipe—perfect for generous portions without breaking the bank.
Yukon Gold Potatoes: I prefer these potatoes because they’re naturally creamy, so your mashed potatoes turn out velvety smooth without drowning them in butter or cream. With that said, if russet is what you have on hand they will work too!
Whole milk: Any milk will do, but whole milk will add that extra creaminess and flavor you know and love.
Butter: Again, this ingredient adds flavor and helps with that smooth texture we’re wanting.
Salt: Potatoes take on whatever flavor you add to them, so salt is a must!
How to Make Yukon Gold Mashed Potatoes
Step 1: Boil potatoes in salted water until fork tender.
Step 2: Melt butter and combine with milk.
Step 3: Mash potatoes, using a ricer or food mill. Stir in milk and butter.
Step 4: Add more butter and toppings as desired.
Tips for the BEST Mashed Potatoes
Warm the Milk: Heat your milk before adding it to the potatoes to keep them warm and fluffy.
Use a Potato Ricer: For the creamiest texture, use a potato ricer or a food mill. No lumps, just pure creamy goodness.
Don’t Overmix: Avoid the dreaded gummy mashed potatoes by mixing just until everything’s combined.
If you’re just looking to reheat your leftover mashed potatoes, my favorite way is to heat up a small amount of milk over the stove and then stir your potatoes back in. This helps re-hydrate the potatoes so they’re just as delicious the next day and the next!
FAQs
What’s the best way to mash potatoes?
I love using a ricer – you can see in the step by step photos above how even and small it makes the potatoes! This will allow you to easily “mash” them without overdoing it. You can also use a food mill or traditional handheld potato masher. I know there are tricks out there for using a mixer, but I find it’s too easy to over mix them that way and the texture can turn gummy or gluey.
What are the best potatoes for mashed potatoes?
Yukon Gold are truly the best here and will give you the best texture. They tend to absorb less water when cooked, which is ideal. They are harder to over mix as well. Russet or Idaho have a high starch content, which means they work well for mashing but also can turn gummy quicker if you aren’t careful. Just don’t use red potatoes as they are waxy, meaning they hold their shape after cooking and won’t mash smoothly.
Can I make mashed potatoes ahead of time?
I love them fresh! You can save some time by peeling them in the morning and putting them in a bowl of water in the fridge. Drain them and use fresh water for boiling. You can also make the mashed potatoes earlier in the day or the day before a holiday to save yourself some time. Simply reheat with a touch of milk for the perfect texture.
Yukon Gold Mashed Potatoes are the ultimate comfort food—creamy, flavorful, and perfect for any occasion. Whether you’re serving them alongside a holiday feast or a simple weeknight dinner, they’re guaranteed to be a hit. Love this recipe? Leave a rating and comment below!
Place potatoes and 2 teaspoons of salt into a big pot, cover with cold water and bring to a boil.
Reduce to medium heat and continue to boil for approximately 15-17 minutes or until fork tender.
Heat the milk and butter in a saucepan or in a glass bowl in the microwave until warm and butter is melted.
Mash the potatoes using a ricer, food mill or potato masher in a bowl until smooth.
Add the warm butter/milk mixture and 1/2 tsp salt and stir to combine.
Notes
Warm the Milk: Heat your milk before adding it to the potatoes to keep them warm and fluffy.Use a Potato Ricer: For the creamiest texture, use a potato ricer or a food mill. No lumps, just pure creamy goodness.Don’t Overmix: Avoid the dreaded gummy mashed potatoes by mixing just until everything’s combined.Flavor Variations: Experiment with different herbs and spices like rosemary, thyme, or roasted garlic to customize the flavor to your liking.To Reheat: Heat up a small amount of milk over the stove and then stir your potatoes back in. This helps re-hydrate the potatoes so they’re just as delicious the next day and the next!
These Maple Roast Vegetables are a holiday favorite in our house but also the perfect side dish any night of the week. Roasted to perfection then lightly sweetened with maple syrup, they’re an irresistible recipe the whole family will love. Why I Love This Recipe The Ingredients Substitutions and Variations How to Make Maple Roasted…
These Maple Roast Vegetables are a holiday favorite in our house but also the perfect side dish any night of the week. Roasted to perfection then lightly sweetened with maple syrup, they’re an irresistible recipe the whole family will love.
Perfect for Thanksgiving: Maple roast vegetables are perfect whether you’re hosting a big gathering or keeping it cozy with family. Looking for more ideas? Check out my Thanksgiving Menu and Prep Schedule and Easy Thanksgiving Sides!
Tasty leftovers: These veggies might be even better the next day! Roast double to enjoy flavorful leftovers all week.
Kid-friendly Veggies: Even picky eaters love these. Roasting enhances their natural sweetness, and the maple syrup makes them irresistible. This recipe got my kids hooked on squash!
Hands-off: A quick chop is all the effort needed. Pop them in the oven, and let the roasting handle itself while you prep other dishes.
The Ingredients
Peppers: Select fun colors of bell peppers (besides green) to have the sweetest options.
Carrots: I like to add other colors besides just orange!
Onion: A regular white or yellow onion pairs well here.
Maple Syrup: Just a touch! This adds to the sweetness and caramelization that makes everyone go nuts for more.
Substitutions and Variations
More Bite: Want more bite? Add a red onion instead of other options.
More Color: You can use any colors of peppers or carrots here. Go ahead and play around so that everything on your pan isn’t one color family.
Switch the Sweet: You can use a touch of honey if you prefer that flavor over maple syrup. Just keep in mind that then your vegetables won’t be suitable for vegans.
How to Make Maple Roasted Vegetables
Step 1: Cut squash and remove seeds.
Step 2: Dice remaining veggies in similar sizes.
Step 3: Add oil and salt and stir to combine. Spread on a baking sheet in an even layer.
Step 4: Roast veggies in a 425°F oven for 50 minutes, stirring halfway through, or until tender and golden. Top with maple syrup and roast an additional 5 minutes or until caramelized.
Tips and Tricks
To Peel or Not Peel: Butternut squash you need to peel, but if you select other options as well like delicata or acorn, they actually don’t need to be peeled! The skin will add a lot of fiber.
Make it Easy: You can often find already peeled and cubed butternut squash in the produce section to help you save time.
Make it Ahead: I’m all about saving time, especially when you are making a bunch of dishes all at once. You can chop and add the oil to the veggies, pop in the fridge in an airtight container or bag up to 48 hours in advance.
Reheating: If you’re wanting to make this dish entirely then reheat, you can absolutely do that. Reheat vegetables in a 350°F oven for about 10 minutes until heated through. Perfect for prepping then taking to a Friendsgiving!
FAQs
What is the best way to prepare butternut squash?
Prepping butternut squash doesn’t have to be intimidating! Start with a sharp knife—it’s safer and easier to handle. Cut off both ends to create a flat surface, then stand it upright and use a veggie peeler to remove the skin. If you’re feeling confident, you can use the knife to trim the skin, but you might lose a bit of the good stuff that way.
Do I need to peel all squash?
Some varieties of winter squash do have thinner skin that is a delicious treat. Delicata, acorn, or honey nut all have thin skin that really softens up when roasted. Kabocha you can peel if you want, but it’s not necessary. Butternut should always be peeled. While edible, its skin is thicker, hard to chew and also don’t necessarily taste the best. You do also have to remove the seeds from all types, but remember they can be roasted like pumpkin seeds!
Should I cut all of my vegetables?
If you have smaller carrots, you can sometimes leave them whole, or even simply in half for a beautiful presentation. The main goal is to cut all vegetables to similar size so they are all done at the same time. Your onion is the most likely to burn, but you can help that by leaving the layers in large chunks rather than separating them all out.
These Maple Roast Vegetables are the perfect blend of sweet and savory, making them a must-have on your Thanksgiving table. Whether it’s for the big day or a cozy family dinner, this recipe is sure to become a favorite in your home!
Roasting is one of the best techniques for getting the maximum amount of flavor out of vegetables. They become super tender, sweet on the inside and a bit caramelized on the outside.
7carrots, peeled, sliced in half lengthwise, then cut into 2-inch pieces
2red bell peppers, cut into large chunks
1delicata squash, unpeeled, split lengthwise, seeds removed and cut into half moons(you could also use peeled butternut squash or a combination of the two)
Place all the vegetables on a large baking sheet. Drizzle with olive oil and toss to coat all the vegetables and sprinkle with salt. Alternatively at this point you can place the vegetables in a large zipper bag and refrigerate overnight.
Roast for 45-50 minutes, stirring halfway through, or until tender and golden.
Remove the vegetables from the oven, drizzle with maple syrup and roast an additional 5 minutes or until caramelized and golden.
Serve with additional salt to taste.
Video
Notes
To Peel or Not Peel: Butternut squash you need to peel, but if you select other options as well like delicata or acorn, they actually don’t need to be peeled! The skin will add a lot of fiber.
Make it Easy: You can often find already peeled and cubed butternut squash in the produce section to help you save time.
Make it Ahead: I’m all about saving time, especially when you are making a bunch of dishes all at once. You can chop and add the oil to the veggies the night before and pop in the fridge in an airtight container or bag.
My snickerdoodle cake recipe makes for a light and fluffy cake that’s layered with sweet cinnamon flavor and vanilla frosting. It’s made in one bowl using pantry staples! Love all things cinnamon? Try my apple cinnamon muffins, raspberry ci…
My snickerdoodle cake recipe makes for a light and fluffy cake that’s layered with sweet cinnamon flavor and vanilla frosting. It’s made in one bowl using pantry staples! Love all things cinnamon? Try my apple cinnamon muffins, raspberry cinnamon rolls, or snickerdoodle protein balls. If you love a good snickerdoodle cookie, just wait until you…
My carrot cake bars are chewy, lightly spiced, and enveloped in a tangy cream cheese frosting. It’s a no-bake recipe that’s easy to make ahead! Need more no-bake bar recipes? Try my banana blondies, pumpkin bars, or peanut butter bars next….
My carrot cake bars are chewy, lightly spiced, and enveloped in a tangy cream cheese frosting. It’s a no-bake recipe that’s easy to make ahead! Need more no-bake bar recipes? Try my banana blondies, pumpkin bars, or peanut butter bars next. Whenever I happen to have extra carrots in my fridge, I use them to…
Whether you call it stuffing or dressing, this apple Sausage Stuffing recipe needs a permanent spot on your holiday menu! It’s rich, savory, and made completely from scratch (while still being super easy to prepare!). The top is crispy, the center is soft and moist, and the sausage adds a meaty flavor to every bite. And because I don’t use eggs, this recipe is also egg-free and can easily be made veggie/vegan! Pile it high on your Thanksgiving or Christmas dinner plate, and I guarantee you won’t have any leftovers.
Ingredients
Here’s what you’ll need to make this sausage apple stuffing:
Bread: I slice bread into cubes and toast them slightly in the oven before mixing with the other ingredients. You can use any bread you like—seriously, it doesn’t have to be fancy. I used a mix of brioche, multi-seed, and sourdough.
Mild Ground Italian Sausage: I chose a mild Italian sausage for this savory holiday side dish. It added the perfect amount of kick while still letting the herbs and spices in the poultry seasoning shine through. I’ve also shared some ideas below for making this dish vegetarian or vegan.
Butter: You’ll need one stick of salted butter, about 4 oz. This is used to sauté the veggies and add flavor to your sausage stuffing.
Yellow Onion & Celery: I dice these veggies small for an even mix throughout. They help create that classic stuffing flavor and stretch this recipe without adding too much expense, so don’t skip them!
Garlic: Infuses everything with a light garlic flavor.
Seasonings: Salt, pepper, and poultry seasoning are the perfect mix of seasonings! I usually find poultry seasoning (a mix of herbs like thyme, sage, rosemary, and more) down the spice aisle in most grocery stores.
Chicken Bouillon & Hot Water: We almost always use Better Than Bouillon when making broth here at Budget Bytes! It’s simple to use, affordable and adds so much flavor.
Apple: I’ve always added apple to my homemade sausage stuffing, and my family loves it. I like using a tart, green apple like Granny Smith. Different varieties will bring different levels of sweetness, so choose your favorite.
Parsley: For sprinkling on top once the baking dish comes out of the oven.
What’s the Best Bread for Stuffing?
When I said you can use any type of bread for this stuffing, I meant it! It’s a great recipe for using up the heels of bread from sandwich loaves you may already have on hand. You can even use burger and hot dog buns! Just try to end up with about 9 ½ cups of bread cubes.
I like using a mixture of bread for different flavors and textures, but whatever you have on hand will work great.
Vegetarian and Vegan Option
This side dish is easily made vegan or vegetarian-friendly with a few simple swaps. You can use a vegetable bouillon and find a vegan sausage or ground beef substitute in place of the chicken broth and sausage. I also recommend double-checking that the bread you use is vegan-friendly, as some can contain dairy or eggs. We also have a vegetarian stuffing recipe you can check out as well!
Recipe Tips & Variations!
As you stir in the homemade bread cubes, they’ll begin to soak up the moisture and oils from the vegetables and sausage in the pan, which will make it easier to handle. The bread eventually soaks up all of the yummy liquid; this is almost like a savory bread pudding when finished.
I saw a lot of recipes calling for eggs, but we never used eggs in our sausage stuffing growing up, so I saved a bit of cash but didn’t sacrifice any flavor or quality while making this.
Feel free to add any mix-ins you like! I think dried cranberries, chopped nuts, or extra veggies like mushrooms would all work well in this recipe. You can also play around with the seasonings and add your favorite herbs or spices.
This dish is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350F until the internal temperature reaches 165F. Or, better yet, I’d make these leftover stuffing muffins out of them!
Make It Ahead
I love an easy make-ahead dish, especially over the holidays when my kitchen is already overflowing with food! You can prep this Italian sausage stuffing recipe up to two days in advance. I’d toast the bread cubes and then follow the recipe as written up to step 5, stopping just before the chicken broth is added. Let everything cool, cover it with a lid or some foil, and refrigerate until you’re ready to bake it. When you’re ready, pour the chicken broth over the top and bake as directed.
12slicesof bread*, cut into 1 inch cubes (9 ½ cups total)$2.56
cooking spray$0.01
Stuffing Ingredients
1lbmild ground Italian sausage$3.57
1sticksalted butter$1.06
1mediumyellow onion, diced (about 1 ½ cups)$0.94
4-5celery stalks, diced (about 1 ½ cups)$0.95
4clovesgarlic, minced$0.12
2Tbsppoultry seasoning, dried$1.32
½tspsalt$0.01
1tspfreshly cracked black pepper$0.04
1apple, cored and diced (skin on)$1.00
3tspchicken bouillon**$0.27
2 ¾cupshot water (to be mixed with bouillon)$0.00
2Tbspfresh parsley, minced$0.10
Instructions
Bread Cubes Directions
Preheat oven to 350F. Cut bread into 1-inch cubes and spread out on a parchment-lined baking sheet. Spray the bread cubes lightly with cooking spray. Bake in 350F oven for 15 minutes until dehydrated and lightly toasted. You should have around 9 ½ cups of bread cubes. Set aside.
Stuffing Directions
In a large sauté pan, cook ground sausage, breaking it apart as it cooks, until browned. Strain excess fat and set cooked sausage off to the side in a bowl.
Wipe out the sauté pan and melt the stick of butter. Add diced onion, diced celery, minced garlic, poultry seasoning, salt and pepper.
Cook over medium heat until the onions and celery are glossy and have softened, about 5-8 minutes.
Add cooked sausage and a handful of toasted bread cubes to the sauté pan and mix to combine.
Add more bread cubes until all have been used up. Then, add diced green apple.
Pour chicken broth (made from combining bouillon and hot water) over the top of the stuffing mixture.
Bake for 1 hour and 15 minutes in 350 degree oven. If top is starting to get too dark for your liking, add a tinfoil tent, but you want the top to crisp up a bit.
You can serve it hot straight out of the oven or let it cool a bit for a firmer texture. Sprinkle with parsley just before serving.
*12 slices of any kind of bread will do. This is a great opportunity to use the heels of any sandwich bread you have leftover, or use some slightly stale bread you haven’t had the heart to throw away. I had the following on-hand: 4 slices brioche, 4 slices multi-seed, and 4 slices of sourdough combined from other recipes I was testing and sandwich fixings from the week before.**We pretty much exclusively use Better Than Bouillon here at Budget Bytes!I used a 3-quart casserole dish for this recipe.
how to make Sausage Stuffing – step by step photos
Preheat oven to 350f. Cut 12 slices of bread into 1-inch cubes and spread out on a parchment-lined baking sheet. Spray the bread cubes lightly with cooking spray. Bake in 350F oven for 15 minutes until dehydrated and lightly toasted. You should have around 9 ½ cups of bread cubes. Set aside.
In a large sauté pan, cook 1 lb ground sausage, breaking it apart as it cooks, until browned. Strain excess fat and set cooked sausage off to the side in a bowl.
Wipe out the sauté pan and melt 1 stick salted butter. Add 1 medium diced onion, 4-5 diced celery stalks, 4 cloves minced garlic, 2 Tbsp poultry seasoning, ½ tsp salt and 1 tsp pepper.
Cook over medium heat until the onions and celery are glossy and have softened, about 5-8 minutes.
Add cooked sausage and a handful of toasted bread cubes to the sauté pan and mix to combine.
Add more bread cubes until all have been used up. Then, add 1 diced green apple.
Pour chicken broth (made from combining 3 tsp chicken bouillon and 2 ¾ cups hot water) over the top of the stuffing mixture.
Bake for 1 hour and 15 minutes in 350F oven. If the top is starting to get too dark for your liking, add a tinfoil tent, but you want the top to crisp up a bit.
You can serve it hot straight out of the oven or let it cool a bit for a firmer texture. Sprinkle with 2 Tbsp fresh parsley just before serving.
You won’t believe how easy making this stuffing with sausage is. You’ll never go back to using a store-bought mix again!
This turkey recipe is originally from an old Martha Stewart Magazine, where I learned to cook my very first turkey in my young 20s, and it has never failed me! I’ve added lemon zest, more herbs, and a bit more garlic to bump up the flavor, but other th…
This turkey recipe is originally from an old Martha Stewart Magazine, where I learned to cook my very first turkey in my young 20s, and it has never failed me! I've added lemon zest, more herbs, and a bit more garlic to bump up the flavor, but other than that, I've kept it pretty similar. Over the years, I strayed away, overcomplicating things with brines, basting, and stuffing, and well, now I'm back to the basics, right where I started. Funny how that happens!
My baked turkey tenderloin recipe is seasoned with bold flavors and yields tender and juicy meat every time! It’s easy to make and cooks in just 30 minutes! Love simple turkey recipes? Try my air fryer turkey breast, roasted boneless turkey breast, turkey cutlets, and ground turkey soup next. Think turkey is reserved for Thanksgiving… 
Don’t let the extravagance fool you–it’s SO easy to make my rainbow cake recipe! With layers of colorful vanilla cake and sweet frosting, it’s a six-layered show-stopper! Need more birthday cake recipes? You’ll love my vegan birthday cake, Harry Potter cake, or smash cake next. I’ve been doing this whole food blog thing for a… 
My snickerdoodle cake recipe makes for a light and fluffy cake that’s layered with sweet cinnamon flavor and vanilla frosting. It’s made in one bowl using pantry staples! Love all things cinnamon? Try my apple cinnamon muffins, raspberry cinnamon rolls, or snickerdoodle protein balls. If you love a good snickerdoodle cookie, just wait until you… 
My carrot cake bars are chewy, lightly spiced, and enveloped in a tangy cream cheese frosting. It’s a no-bake recipe that’s easy to make ahead! Need more no-bake bar recipes? Try my banana blondies, pumpkin bars, or peanut butter bars next. Whenever I happen to have extra carrots in my fridge, I use them to… 
