This spinach lasagna is gloriously cheesy, perfectly saucy, and fully loaded with fresh sautéed spinach. It’s worthy of special occasions and holidays, and such a treat on a chilly weekend. If you’re craving a meatless main dish with familiar flavors, this spinach lasagna is the answer. The sauce is made from scratch and sets this…
This spinach lasagna is gloriously cheesy, perfectly saucy, and fully loaded with fresh sautéed spinach. It’s worthy of special occasions and holidays, and such a treat on a chilly weekend.
If you’re craving a meatless main dish with familiar flavors, this spinach lasagna is the answer. The sauce is made from scratch and sets this lasagna apart from your average recipe. It’s comfort food at its finest.
This spinach lasagna recipe requires some effort, as all lasagnas do. That said, it comes together beautifully and is 100 percent worth your while. No-boil noodles save time and effort—have you ever tried working with floppy, sticky, freshly-boiled lasagna noodles? No need to struggle for this recipe.
If you’re new to making lasagnas, this is a great recipe to start with. It’s a bit easier than my veggie lasagna, which is my other go-to recipe! This one is essentially my spinach artichoke lasagna without the artichoke. It’s so delicious that it deserves the spotlight.
Say hello to your new favorite fall side! This roasted delicata squash has a savory, salty, garlic & herb breading that’s kind of irresistible. Let’s just say, there may or may not have been leftovers in the test kitchen…
Just 7 simple ingred…
Say hello to your new favorite fall side! This roasted delicata squash has a savory, salty, garlic & herb breading that’s kind of irresistible. Let’s just say, there may or may not have been leftovers in the test kitchen…
Just 7 simple ingredients and 30 minutes required, making it perfect for everything from weeknights to busy holiday dinners (you’ll be able to SQUASH it in).
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!
Ready for the easiest Thanksgiving dessert ever? Pumpkin Pie Parfaits are a fun, no-bake dessert that captures all the cozy vibes of fall. Served in adorable mason jars, they’re perfect for everything from Thanksgiving feasts to casual family dinners! Why I Love This Recipe The Ingredients Substitutions and Variations How to Make Pumpkin Pie Parfaits…
Ready for the easiest Thanksgiving dessert ever? Pumpkin Pie Parfaits are a fun, no-bake dessert that captures all the cozy vibes of fall. Served in adorable mason jars, they’re perfect for everything from Thanksgiving feasts to casual family dinners!
Kid-Friendly Cooking: Kids 4 and up can do almost every step of this recipe on their own.
Make Ahead Delight: It can be prepared 24 hours in advance, so all you need to do after dinner is pull the mason jars out of the fridge and serve.
Fun to Enjoy: It’s a ton of fun plunging your spoon into the jar layered with pumpkin spice cream and graham crackers. It’s like pumpkin pie with a fun, modern twist!
No-Bake Bliss: Your oven can get crowded when it comes to Thanksgiving. Skip the bake time and make this no-bake dessert instead!
Graham crackers: This classic kid-friendly crunch is the perfect crisp layer in your jar. Buy from the store or make Homemade Graham Crackers.
Cream cheese: Cream cheese adds a bit of tang to make this a cheesecake-like flavor.
Whipping cream: Essential to create texture! This light and fluffy layer pairs nicely with the thick cream cheese.
Pumpkin: It’s not a fall dessert without pumpkin!
Brown sugar: Just a touch for that bit of sweetness!
Spices: A touch of pumpkin pie spice to enhance the pureed pumpkin.
Substitutions and Variations
Gluten free favorite: This dessert only contains gluten in the graham crackers, so feel free to substitute in your favorite gluten-free variety.
Homemade pumpkin: It’s truly easy to Puréed Pumpkin at home. But you can absolutely use a can from the store too.
No special spices? No problem. Don’t buy a jar of pumpkin pie spice if you have other spices on hand. You can simply sprinkle in cinnamon, ginger, nutmeg, and cloves as you wish. And truly, if you only keep cinnamon on hand, then simply use a teaspoon of that.
How to Make Pumpkin Pie Parfaits
Step 1: Whip pumpkin and cream cheese until smooth.
Step 2: Whip cream in a bowl until light and fluffy.
Step 3: Crush graham crackers in their package or a ziploc bag.
Step 4: Alternate layers of all ingredients until jars are full.
Tips and Tricks
Crush it: Crush the grahams right in their package! If you are worried it will split open or the kids will be a bit too enthusiastic, you can also use a plastic zippered baggie.
Keep it cold: Make sure your cream is very cold so that it whips up easily.
Mix well: Let the cream cheese sit on the counter for at least 30 minutes to make it easier to combine with the pumpkin.
FAQs
Are pumpkin pie parfaits allergen friendly?
I think these are a great treat for all ages. I don’t have good recommendations to replace the dairy here, so this dessert will always contain dairy. However, you can easily find gluten-free graham crackers to use, making this acceptable for those with gluten allergies or intolerances.
How do I store pumpkin pie parfaits?
Make these the night before serving! This makes them a perfect dessert to make ahead of any holiday meals. Because we assemble them in jars, you likely have lids on hand. I love that these are ready to serve! You can also give these to little hands as it will be much easier to eat a dessert in a jar rather than a slice of pie on a plate. They will safely last a few days in the fridge, but you do risk the whipped cream deflating and the graham crackers feeling soggy.
Is this an easy recipe for kids to make for Thanksgiving?
I love letting kids help with this recipe! The hand mixer is where I give them the most help. It’s a great way to teach them to keep their hair tied back and keep fingers out of the bowl. But they love using the stand mixer on their own with instruction, and can easily scoop layers into the jars.
These Pumpkin Pie Parfaits are everything you love about fall desserts, all wrapped up in a single jar. Easy to make, fun to serve, and even better to eat—this might just become your new go-to Thanksgiving treat!
In a large bowl, mix together the pumpkin, cream cheese, pumpkin pie spice and brown sugar with an electric mixer until thoroughly combined, about 2 minutes.
In a separate bowl, or in the bowl of a stand mixer, beat the heavy cream and powdered sugar until light and fluffy, about 5 minutes.
Layer the parfait ingredients into mason jars in this order: graham crackers, pumpkin cream cheese mixture, whipped cream. Continue to layer to fill the jar, at least 2 layers of each ingredient.
Serve chilled.
Video
Notes
Crush it: Crush the grahams right in their package! If you are worried it will split open or the kids will be a bit too enthusiastic, you can also use a plastic zippered baggie.
Keep it cold: Make sure your cream is very cold so that it whips up easily.
Mix well: Let the cream cheese sit on the counter for at least 30 minutes to make it easier to combine with the pumpkin.
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.
If you’re looking for a new way to enjoy fall’s beloved ingredient, squash, you’re in the right place! My Sweet and Sour Squash recipe blends caramelized, roasted squash with a tangy-sweet vinegar glaze, golden raisins, and a hint of heat from red pepper flakes. This dish is the perfect Thanksgiving recipe or side dish for any cozy dinner. It’s…
If you’re looking for a new way to enjoy fall’s beloved ingredient, squash, you’re in the right place! My Sweet and Sour Squash recipe blends caramelized, roasted squash with a tangy-sweet vinegar glaze, golden raisins, and a hint of heat from red pepper flakes. This dish is the perfect Thanksgiving recipe or side dish for any cozy dinner. It’s unique, eye-catching, and oh-so-delicious!
This thing I love most about winter squash, besides the fact that it’s super good for you, is how versatile it is. You can roast it, like this Roast Acorn Squash or Cinnamon Roast Butternut Squash. You can make delicious soups like Butternut Squash and Apple Soup. Or you can even air fry it and make Air Fryer Maple Sage Squash. There’s no shortness of squash recipes on weelicious. It’s my all time favorite fall and winter produce!
Squash is my Favorite: This time of year, I am ALL IN on squash. From Butternut to Delicata, Spaghetti to Kabocha, there’s so many delicious recipes to make with the different varieties of squash and this recipe is no exception.
Thanksgiving Side Dish: While Sweet and Sour Roasted Squash might not be your first thought for a Thanksgiving side dish, trust me, it will be amazing and everyone will love it. I’m 100% making this one this year for our Thanksgiving dinner (and several more times in the coming weeks)!
Bold Flavors: The combination of sweet, sour, and a hint of heat makes every bite of this recipe exciting.
The Ingredients
Delicata Squash: Sliced into thin, half-moon shapes, delicatasquash is sweet, nutty, and easy to work with since you don’t have to peel it.
Kabocha Squash: This green-skinned squash is dense and creamy, balancing perfectly with the delicata. If you can’t find kabocha, try butternut squash as a substitute.
Red Wine Vinegar: Adds the tangy, sour element that’s essential to this dish’s flavor profile.
Honey: A natural sweetener that enhances the squash’s sweetness and balances out the vinegar.
Golden Raisins: These plump up in the glaze, adding a touch of sweetness and chewy texture.
Red Pepper Flakes: For a hint of spice—add as much or as little as you like!
Fresh Parsley: A sprinkle of parsley gives the dish freshness and a pop of color.
Substitutions and Variations
Squash Alternatives: Can’t find delicata or kabocha? Use butternut or acorn squash instead. Just make sure to cut into similar-sized pieces.
Maple Syrup: Swap the honey for maple syrup for a deeper, more complex sweetness.
Dried Cranberries: Substitute for golden raisins if you prefer a tarter, festive flavor.
Spice Level: Love extra heat? Add a bit more red pepper flakes, or skip them if you prefer a milder dish.
How to Make Sweet and Sour Squash
Step 1: Prep squash and preheat oven to 425°F. Delicata squash shoudl be halved lengthwise, seeded and cut into 1/4 inch half-moons. Kabocha squash cut in half, seeds removed and cut into 1-inch wedges.
Step 2: Place squash on a baking sheet, drizzle with with oil, toss to coat and sprinkle with 1 teaspoon salt. Roast squash for 35 minutes or until tender and golden.
Step 3: In a small sauce pan bring the red wine vinegar, honey, raisins and 1/2 teaspoon salt to a boil, reduce to a simmer for 8-10 minutes or until thick and syrup like.
Step 4: Transfer the squash to a serving platter and pour sweet and sour mixture over to coat. Sprinkle with red pepper flakes and parsley to taste.
Tips and Tricks
Don’t Overcrowd: Minimize overlap of squash on the roasting pan so everything gets cooked evenly.
Glaze Consistency: Watch the glaze carefully; it should be syrupy but not too thick. If it thickens too much, you can thin it out with a splash of water.
Serving Ideas: This dish is great warm or at room temperature, so feel free to make it ahead if you’re planning a big meal.
Get Kids to Try This Recipe: If you struggle to get your kids to try squash, this recipe might just do the trick! The sweet and sour glaze makes it irresistible—just skip the red pepper flakes for little ones. Try serving a small dish of the glaze on the side for dipping; everything’s more fun with a dip, right? I got my kids into squash by giving them a little maple syrup to dip in after I made Maple Roast Vegetables, and now they’re hooked! Sometimes, a fun presentation is all it takes!
FAQs
Do you peel delicata squash?
No need! Delicata squash has a thin, edible skin that softens during roasting, so you can skip the peeling and enjoy its tender texture.
What does kabocha squash taste like?
Kabocha squash has a sweet, nutty flavor, similar to a cross between a pumpkin and a sweet potato. Its creamy texture makes it perfect for roasting!
I’m telling you, this fall squash recipe is next-level. A lightly sweet with a bit of a spice glaze poured over tender roasted delicata and kabocha squash. It’s one of my new favorite ways to eat squash. Let me know what you think of this Sweet and Sour Roasted Squash by leaving a comment and rating below!
This Sweet and Sour Squash recipe blends caramelized, roasted squash with a tangy-sweet vinegar glaze, golden raisins, and a hint of heat from red pepper flakes.
Place squash on a baking sheet, drizzle with with oil, toss to coat and sprinkle with 1 teaspoon salt. Roast squash for 35 minutes or until tender and golden.
In a small sauce pan bring the red wine vinegar, honey, raisins and 1/2 teaspoon salt to a boil, reduce to a simmer for 8-10 minutes or until thick and syrup like.
Transfer the squash to a serving platter and pour sweet and sour mixture over to coat. Sprinkle with red pepper flakes and parsley to taste.
Notes
Don’t Overcrowd: Minimize overlap of squash on the roasting pan so everything gets cooked evenly.
Glaze Consistency: Watch the glaze carefully; it should be syrupy but not too thick. If it thickens too much, you can thin it out with a splash of water.
Serving Ideas: This dish is great warm or at room temperature, so feel free to make it ahead if you’re planning a big meal.
Get Kids to Try This Recipe: If you struggle to get your kids to try squash, this recipe might just do the trick! The sweet and sour glaze makes it irresistible—just skip the red pepper flakes for little ones. Try serving a small dish of the glaze on the side for dipping; everything’s more fun with a dip, right? I got my kids into squash by giving them a little maple syrup to dip in after I made Maple Roast Vegetables, and now they’re hooked! Sometimes, a fun presentation is all it takes!
Thanksgiving is all about making memories, sharing laughs, and tasty treats! Add some extra fun this year with adorable Thanksgiving Turkey Pretzels. They’re the perfect edible craft to do with kids and a blast for the whole family to make together! Why Thanksgiving Turkey Pretzels Are a Hit! The Ingredients How to Make Thanksgiving Turkey…
Thanksgiving is all about making memories, sharing laughs, and tasty treats! Add some extra fun this year with adorable Thanksgiving Turkey Pretzels. They’re the perfect edible craft to do with kids and a blast for the whole family to make together!
Why Thanksgiving Turkey Pretzels Are a Hit!
Festive and Fun Display: Make your Thanksgiving table extra festive with these adorable, edible turkey decorations that are as cute as they are tasty!
Family Bonding: While you’ve got the Maple Brined Turkey roasting or the Thanksgiving Sides in the oven, gather the whole family for a fun, hands-on activity that’ll turn snack-making into memory-making!
Kid-Friendly Delight: Keep little ones entertained (and give yourself a breather!) with these playful, yummy turkey pretzels—they’ll love it!
Versatile Treat: Serve these as a sweet dessert or snack for a crowd-pleasing Thanksgiving treat everyone will remember!
The Ingredients
Pretzel Rods: Make sure you get the large pretzel rods to make these!
Coconut Oil (optional): This will help the chocolate look more shiny and solidify once cooled.
Candy Eyes: For your little turkey pretzel to have all the personality.
Candy Corn: You’ll use this candy to make the turkey feathers.
Orange Candy Coated Chocolate: You can use M&Ms or dye free version for this. They’re used to make the turkey’s beak.
How to Make Thanksgiving Turkey Pretzels
Step 1: Place chocolate chips and coconut oil in a microwave safe glass or mason jar. Microwave in 30 second increments stirring in between until melted and smooth.
Step 2: Line a baking sheet with parchment paper. Arrange candy corns into turkey “crowns” using 7 candy corns for each crown. Laying out the crowns will help you map out how many turkeys you can fit on one sheet tray.
Step 3: Dip the top third of a pretzel rod in the melted chocolate. Let excess drip off. Place the pretzel on top of a candy corn crown. Adjust candy corns if necessary making sure each it touching the chocolate covered pretzel. Use another candy corn to prop up the bottom of the rod so it will be level. Place in freezer for 5 minutes to set chocolate.
Step 4: Place the pretzel on top of a candy corn crown. Adjust candy corns if necessary making sure each it touching the chocolate covered pretzel. Use another candy corn to prop up the bottom of the rod so it will be level. Place in freezer for 5 minutes to set chocolate.
Step 5: Use more melted chocolate (you may have to reheat it) to attach the candy eyes and orange chocolate candies for the beak, creating the turkey’s face.
Step 6: Place the assembled turkeys in the freezer for 10 minutes to allow the chocolate to set again. Serve!
Tips for Making This Edible Craft
Smooth Chocolate Tip: Want silky-smooth chocolate? Try melting a little coconut oil with the chocolate chips! It helps everything melt down easily and sets firm when chilled. But no worries if you’re out of coconut oil—plain melted chocolate works just fine!
Prep Your Candy Crowns: Before dipping, line up those candy corn “feathers” so you’re all set. It’ll make it easier to keep track of how many turkeys you can make!
Quick Freezer Fix: Chocolate sliding around? Pop the pretzels in the freezer for a minute to set things fast! A quick chill keeps everything in place for adding those cute little faces.
Enjoy the Imperfections: Don’t stress over the details—these turkeys are all about having fun! Little quirks give them extra charm, so just roll with it and enjoy making your perfectly imperfect creations!
If you’re looking for a fun and festive, kid friendly activity for Thanksgiving this year, these Thanksgiving Turkey Pretzels are the answer! They’re perfect for school parties or other fall get togethers too. There’s nothing better than an edible craft! Let me know any questions you have in the comments and leave a rating too!
Whether you're creating a fun activity for the kids or simply looking for a festive and tasty treat, these Thanksgiving Turkey Pretzels are sure to bring joy and laughter to your Thanksgiving festivities.
Place chocolate chips and coconut oil in a microwave safe glass or mason jar. Microwave in 30 second increments stirring in between until melted and smooth.
Line a baking sheet with parchment paper. Arrange candy corns into turkey “crowns” using 7 candy corns for each crown. Laying out the crowns will help you map out how many turkeys you can fit on one sheet tray.
Dip the top third of a pretzel rod in the melted chocolate. Let excess drip off. Place the pretzel on top of a candy corn crown. Adjust candy corns if necessary making sure each it touching the chocolate covered pretzel. Use another candy corn to prop up the bottom of the rod so it will be level. Place in freezer for 5 minutes to allow chocolate to set.
Use more melted chocolate (you may have to reheat it) to attach the candy eyes and orange chocolate candies for the beak, creating the turkey's face.
Place the assembled turkeys in the freezer for 5-10 minutes to allow the chocolate to set again.
Smooth Chocolate Tip: Want silky-smooth chocolate? Try melting a little coconut oil with the chocolate chips! It helps everything melt down easily and sets firm when chilled. But no worries if you’re out of coconut oil—plain melted chocolate works just fine!
Prep Your Candy Crowns: Before dipping, line up those candy corn “feathers” so you’re all set. It’ll make it easier to keep track of how many turkeys you can make!
Quick Freezer Fix: Chocolate sliding around? Pop the pretzels in the freezer for a minute to set things fast! A quick chill keeps everything in place for adding those cute little faces.
Enjoy the Imperfections: Don’t stress over the details—these turkeys are all about having fun! Little quirks give them extra charm, so just roll with it and enjoy making your perfectly imperfect creations!
Looking for a fun, bite-sized twist on classic stuffing? These Apple Sausage Stuffing Bites are adorable, perfectly portioned, and a hit with kids and adults alike! Made with sweet apple sausage, crisp celery, and tender apples, they bake up golden and delicious in a muffin tin. Why I Love This Recipe The Ingredients Substitutions and…
Looking for a fun, bite-sized twist on classic stuffing? These Apple Sausage Stuffing Bites are adorable, perfectly portioned, and a hit with kids and adults alike! Made with sweet apple sausage, crisp celery, and tender apples, they bake up golden and delicious in a muffin tin.
Small size: This bite-sized stuffing is perfect for kids! They get golden and crispy around the edges in the oven and are perfect for little hands to dip into warm gravy. Even adults love miniature food like these.
Customizable: You can use whatever is on hand as far as type of bread, sausage, or produce. Try swapping the baguette for a rich brioche stuffing base or a slightly sweet cornbread cranberry stuffing for a fun twist!
Make ahead: Save space in your oven on Thanksgiving Day and make these the day before! Easily reheat them day-of. Looking for more tips to help you prep for Thanksgiving? Check out my Thanksgiving Menu and a Step-by-Step Prep Schedule for some ideas!
The Ingredients
Bread: This is the perfect way to use up day-old bread you have around, or just make sure to set it out the day before you use to get stale.
Sausage: I chose a sweet apple chicken sausage to mesh well with adding apples and chicken broth.
Broth: Go all in and use homemade chicken stock or feel free to use your favorite brand from the store.
Eggs: Eggs are used to bind the stuffing together. This will ensure the mini muffins stay in one piece!
Produce: Apple, onion, and celery all add a fun crunch and lots of extra flavor.
Substitutions and Variations
Change your bread: You can use any type of bread, such as sourdough. However, I do recommend you use a bakery-type bread that has a hearty crust. This will hold up much better than a loaf of bread off the grocery shelf.
Switch up the sausage: Use up any sausage you have on hand. Maybe a turkey breakfast sausage would taste great! You could also use ground sausage, but you will want to cook and drain it first before using.
How to Make Apple Sausage Stuffing Bites
Step 1: If your bread isn’t stale, toast it in a 300°F oven for 8-10 minutes to dry it out.
Step 2: Dice and brown the sausage in a sauté pan for 4-5 minutes or until golden. Add to large mixing bowl and let cool enough to handle.
Step 3: In the same pan, sauté the produce until tender. Add to the same mixing bowl as the sausage.
Step 4: Add the remaining stuffing bite ingredients into the large mixing bowl with the sausage and sautéed produce.
Step 5: Spoon the stuffing mixture into greased muffin tins, filling all the way to the top. Pat the mixture down to pack it well.
Step 6: Bake for 45 minutes or until crispy around the edges.
Tips and Tricks
Toasted bread: Even better than using stale bread is to toast your bread cubes first. Don’t skip this step!
Cooked meat: Always use fully cooked sausage in your stuffing muffins. They don’t cook long enough for raw meat and you will also have a greasy mess on your hands.
Let the Ingredients Cool: Let the ingredients cool slightly before adding the beaten eggs to the mixture—this prevents the eggs from cooking too soon and keeps your stuffing bites perfectly fluffy.
Pat Down: Don’t forget to pat the mixture down in the muffin tin before you bake to ensure everything sticks together while baking.
Let rest: Allow the muffins to rest about 10 minutes in the pan before removing to ensure they stay together.
FAQs
Do I have to toast my bread cubes for stuffing?
This is a must do in my book! Stale bread is better than fresh, but toasted is even better. By completely drying out the bread, it will more readily soak up the egg and broth mixture. This will also help the muffins hold their shape. Fresh bread isn’t able to soak up as much liquid and will also fall right apart.
How do you reheat stuffing muffin bites?
These are a great option to make ahead of your holiday dinner. If making ahead, store in an airtight container in the fridge. Remove from the fridge for about 30 minutes to come to room temperature before doing a quick toast in the oven as you set out the other dinner items. This way they will get their crispy edges back but won’t dry out. I also think they taste great cold and pack them in my kids’ lunches!
What sausage can I use in apple sausage stuffing bites?
A fully cooked chicken sausage is the perfect option here, though I do brown it in the skillet first. Browning always adds more flavor! However, feel free to use ground pork, though you will want to precook it first to break it into crumbles as well as drain off any excess grease. It would also be fun to use cooked and crumbled bacon or even a turkey breakfast sausage.
These Apple Sausage Stuffing Bites are a total game-changer for your holiday table! With their bite-sized charm, crispy edges, and delicious blend of sweet apple sausage, veggies, and herbs, they’re sure to be a hit with everyone coming to enjoy Thanksgiving dinner. I’d love to know what you think of this recipe — leave a comment and rating below!
Toast the bread cubes for 8-10 minutes to dry them out. Alternatively, you can use day old bread that is already dried out.
Increase oven temperature to 350°F.
Heat oil in a sauté pan. Add the sausage and cook for 4-5 minutes, stirring occasionally, or until slightly golden. Remove sausage to a large mixing bowl to cool.
In the same saute pan, add the butter and sauté the onions for 3 minutes. Add the celery, apples, and thyme and sauté for an additional 5 minutes, until everything is heated through and the veggies are tender. Allow to cool a few minutes before continuing.
Place the bread cubes, cooled sautéed vegetables and remaining ingredients into the large mixing bowl with the sausage and toss to thoroughly combine. (It's important that your ingredients are cool to the touch before adding the eggs so that they don't scramble.)
Spoon the stuffing mixture into greased muffin tins, filling all the way to the top. Pat the mixture down to pack it well.
Bake for 45 minutes or until the tops are just golden.
Video
Notes
Tips:
Cooked meat: Always use fully cooked sausage in your stuffing muffins. They don’t cook long enough for raw meat and you will also have a greasy mess on your hands.
Let the Ingredients Cool: Let the ingredients cool slightly before adding the beaten eggs to the mixture—this prevents the eggs from cooking too soon and keeps your stuffing bites perfectly fluffy.
Let rest: Allow the muffins to rest about 10 minutes in the pan before removing to ensure they stay together.
Two Ways to Prep Ahead:
Prepare the Mix in Advance: Make the stuffing mixture a day ahead, then cover and refrigerate. When you’re ready to bake, simply scoop the mixture into greased muffin tins and pop them in the oven.
Bake and Reheat: Bake the stuffing bites completely the day before, let them cool, then store them in an airtight container in the fridge. On the day of serving, reheat in the oven at 350°F for about 10-15 minutes until warmed through and crispy on the edges.
Looking for a comforting, easy-to-make meal that’s packed with flavor? Sweet Potato Black Bean Enchiladas are a quick, easy vegetarian meal that the whole family will love! Tender sweet potatoes, hearty black beans, and some Mexican spices create the perfect recipe for weeknight dinners or meal prep. Why I Love This Recipe The Ingredients Substitutions…
Looking for a comforting, easy-to-make meal that’s packed with flavor? Sweet Potato Black Bean Enchiladas are a quick, easy vegetarian meal that the whole family will love! Tender sweet potatoes, hearty black beans, and some Mexican spices create the perfect recipe for weeknight dinners or meal prep.
Packed with Flavor: The creamy sweetness of the sweet potatoes pairs perfectly with savory black beans and seasonings. Plus, they’re not too spicy (unless you use a spicy enchilada sauce), so they’re great for little ones to enjoy too!
Vegetarian and Hearty: Just like my Vegetarian Chimichangas, these enchiladas are a filling, protein-rich vegetarian meal that everyone can enjoy. I’m always looking to make Easy Vegetarian Entrees that can satisfy both the vegetarians and meat-eaters in my house!
Great for Leftovers: These enchiladas reheat beautifully, so you can enjoy them the next day or prep them in advance for an easy meal.
The Ingredients
Sweet Potatoes: Naturally sweet and packed with vitamins, sweet potatoes add a rich, creamy texture to the filling.
Black Beans: Full of protein and fiber, black beans make these enchiladas super hearty and satisfying. Use canned black beans or make your own Pressure Cooker Black Beans!
Spices: Garlic powder, onion powder, and cumin add depth and a touch of warmth.
Mexican Blend Cheese: Melts beautifully, adding that irresistible gooeyness to each bite.
Enchilada Sauce: Whether it’s store-bought or homemade favorite, enchilada sauce brings the flavors together.
Tortillas: Use flour or corn, depending on your preference and dietary needs.
Substitutions and Variations
Cheese: Try cheddar, Monterey Jack, or even a dairy-free cheese for a vegan option.
Spices: Add a pinch of smoked paprika or chili powder if you want a smoky kick.
Tortillas: Flour tortillas make for soft, foldable enchiladas, while corn tortillas give a classic Mexican texture. Just warm the corn tortillas before rolling to prevent them from breaking.
How to Make Sweet Potato Black Bean Enchiladas
Step 1: Preheat the oven to 400°F. Poke the sweet potatoes all over with a fork and bake for about 1 hour, until fork tender. Turn the oven down to 350°F.
Step 2: Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl.
Step 3: To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine.
Step 4: Pour half of the enchilada sauce into a 9×11 baking dish.
Step 5: Place about 1/2 cup mixture into the middle of each tortilla and roll up.
Step 6: Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top.
Step 7: Cover with foil and bake for 15 minutes.
Step 8: Remove foil, sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly
Tips and Tricks
Pre-bake the Sweet Potatoes: Bake the sweet potatoes in advance to save time when you’re ready to assemble the enchiladas. Scoop out the sweet potato flesh while it’s still slightly warm (this makes it much easier to separate from the skin), then store in an airtight container in the refrigerator.
Warm the Tortillas: If using corn tortillas, warm them up to make them easier to roll without cracking.
Adjust Spice Level: Customize the spice level by using mild or spicy enchilada sauce or adding a dash of hot sauce to the filling.
Add Toppings: Garnish with fresh cilantro, diced avocado, Guacamole or a drizzle of sour cream for extra flavor.
FAQs
Can I make sweet potato black bean enchiladas ahead of time?
Yes! You can assemble them up to a day ahead, cover with foil, and refrigerate. When you’re ready to bake, add about 5 extra minutes to the baking time to ensure they’re heated through.
Are these vegetarian enchiladas freezer-friendly?
Definitely! Freeze unbaked enchiladas in an airtight container. When ready to eat, bake from frozen at 350°F, adding 15-20 minutes to the baking time.
Can I make this enchilada recipe vegan?
Yes! Substitute the cheese with a vegan cheese or omit it altogether for a fully plant-based dish.
These vegetarian Sweet Potato Black Bean Enchiladas are cozy, delicious, and perfect for any night of the week! We make these so often, and the whole family can’t get enough. I’d love to know what you think — leave a comment and rating below!
Poke the sweet potatoes all over with a fork and place on a foil lined baking sheet in the oven until fork tender, about 1 hour. Turn the oven down to 350°F.
Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl.
To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine.
Pour half of the enchilada sauce into a 9×11 baking dish.
Place about 1/2 cup mixture into the middle of each tortilla and roll up.
Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top.
Cover with foil and bake for 15 minutes.
Remove foil and sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly
Notes
Meal Prep the Sweet Potatoes: The sweet potatoes can be baked up to 2 days ahead of time and the pulp removed and stored in the fridge.
Warm the Tortillas: If using corn tortillas, warm them up to make them easier to roll without cracking.
Add Toppings: Garnish with fresh cilantro, diced avocado, Guacamole or a drizzle of sour cream for extra flavor.
Adjust Spice Level: Customize the spice level by using mild or spicy enchilada sauce or adding a dash of hot sauce to the filling.
Who knew Swiss chard could be this good?! The key is to slice the chard very thinly and cook it over medium-high heat until it caramelizes on the edges. These greens are not soggy or mushy, no way. This cooked chard is a little garlicky, a little lemony, and seriously irresistible. It’s the perfect quick…
Who knew Swiss chard could be this good?! The key is to slice the chard very thinly and cook it over medium-high heat until it caramelizes on the edges. These greens are not soggy or mushy, no way.
This cooked chard is a little garlicky, a little lemony, and seriously irresistible. It’s the perfect quick and healthy side dish. The chard shrinks in volume while it cooks, so you’ll find yourself eating more greens than you realize—your body will thank you!
