Thanksgiving Archives - A Beautiful Mess

Eggnog Latte

Emma Chapman — Thu, 07 Dec 2023 14:02:00 +0000

An eggnog latte is my favorite way to enjoy eggnog during the holiday season. I just think the rich, creamy and lightly sweet and spicy taste of eggnog pairs so well with fresh brewed espresso. Whoever invited the eggnog latte has my deepest gratitude. It’s one of my all-time favorite espresso drinks.

This is also a very easy drink to make at home and since the Starbucks eggnog latte is no longer available on their holiday menu, you will love this recipe. With simple ingredients compared to the complex flavor, an eggnog latte is the perfect seasonal treat when you need a little caffeine pick-me-up.

Related: Love classic espresso-based drinks? Next up, learn to make a proper cortado, macchiato, affogato, espresso martini and cappuccino, 35+ coffee recipes.

Ingredients

Espresso
Eggnog – homemade or store-bought
Simple syrup – homemade or store-bought

Directions

Follow the manufacturer’s instructions to extract a rich, concentrated shot of espresso.

The secret to a luscious latte lies in perfectly frothed milk, or in this case eggnog. If you have an espresso machine with a steam wand, place the wand just below the surface of the milk and turn it on.

Tilt the pitcher slightly to create a swirling motion. Continue steaming until the eggnog has doubled in volume and has a smooth, velvety texture.

If you don’t have a steam wand, you can heat the milk on the stovetop and whisk by hand or use a milk frother vigorously until it becomes frothy.

Pour the espresso into a mug along with the simple syrup, then pour the hot and frothy eggnog on top. A sprinkle of nutmeg is optional.

Tips For Making

Add whipped cream as am optional topping.
Choose a dairy-free eggnog to create a vegan version of this homemade eggnog latte.
If you don’t have a milk frother you can also blend your drink or shake it in a cocktail shaker (or mason jar) to froth the eggnog.
If you don’t have an espresso maker, espresso powder (or even strong coffee) can be substituted to create this recipe.

Best Home Espresso Makers

We’ve tried many espresso makers over the years, and here are our favorites at different price points and skill levels:

Cafe Automatic Espresso Machine – My current machine. It uses any whole beans, so if you use high quality beans you’ll get high quality espresso. It makes espresso shots automatically (no barista skills required) and includes a milk frothing wand to heat and froth milk. We’ve used this machine almost every day since I got it for Christmas last year, love it! It comes in three colors.
Stovetop Espresso – This is the cheapest way to make espresso at home. It’s more labor intensive and you will also need a way to grind your beans for best results. But this is a classic method that works great when done well.
Breville Barista Touch – We bought this for a good friend as a wedding gift once and they said they love it. It’s a higher end machine that you will need some barista skills to operate, but it’s an excellent home espresso maker.
Nespresso Vertuo – For those who want an espresso maker that uses pods, this is my favorite. Depending what pod you use, it can make espresso or coffee.

More Seasonal Drink Recipes

Eggnog Latte

a rich and creamy latte made with eggnog

Course Drinks

Cuisine American

Keyword eggnog, espresso

Prep Time 5

Total Time 5

Servings

Calories 280kcal

Author Emma Chapman

Equipment

espresso maker

Ingredients

1 shot espresso
1 cup eggnog
1 tablespoon simple syrup

Instructions

Follow the manufacturer’s instructions to extract a rich, concentrated shot of espresso.
The secret to a luscious latte lies in perfectly frothed milk, or in this case eggnog. If you have an espresso machine with a steam wand, place the wand just below the surface of the milk and turn it on.
Tilt the pitcher slightly to create a swirling motion. Continue steaming until the eggnog has doubled in volume and has a smooth, velvety texture.
If you don’t have a steam wand, you can heat the milk on the stovetop and whisk by hand or use a milk frother vigorously until it becomes frothy.
Pour the espresso into a mug along with the simple syrup, then pour the hot and frothy eggnog on top.
Sprinkle on a little nutmeg, optional.

Notes

The simple syrup is optional in this recipe. While I think most eggnog lattes do get sweetened, it’s such a rich and creamy drink that if you want to leave it unsweetened, that’s fine too. Many eggnog recipes already contain some sugar anyway.

Nutrition

Homemade Eggnog

Emma Chapman — Wed, 29 Nov 2023 14:01:00 +0000

While there is nothing wrong with store-bought eggnog, it might surprise you to know that homemade is VERY easy to make and in my opinion so much better. You can customize the sweetness level as well as make this creamy drink more or less spiced to your preferences.

I am a big fan of custard generally. And eggnog is essentially a spiced custard drink as it is made of mostly milk and egg yolks. It’s decadent and delicious and feels absolutely perfect for the holiday season.

Related: Need more festive drink recipes? Try Butterbeer, Pumpkin Smoothie, Turmeric Latte, Peppermint Mocha, Gingerbread Latte and Medicine Ball Tea.

Ingredients

Egg yolks
Granulated white sugar
Heavy whipping cream
Milk
Vanilla extract
Cinnamon stick

Directions

In a small mixing bowl, store the egg yolks, separating them from the whites. Set aside.

In a medium sauce pan, add the sugar, cream, milk, nutmeg, vanilla extract and cinnamon stick. Whisk over low/medium heat until very warm and the sugar has fully dissolved.

Slowly add 1/2 cup of the warm milk to the egg yolks at a time, stirring between each addition. The goal is to slowly warm the egg yolks because if they go from cold to hot too quickly they can curdle.

Once the mixing bowl with the milk and yolks feels very warm to the touch (on the outside of the bowl), whisk the mixture back into the pan. Heat until the liquid reaches 160°F (71°C).

Strain to remove any sediments and the cinnamon stick. Store in the refrigerator.

Tips for Making

You can use an instant read thermometer or candy thermometer to check the liquid for reaching its food-safe temperature.
If the egg yolks do curdle a little, it’s OK! While not ideal, the eggnog is not ruined. Once you strain the mixture before chilling, this will remove any curdled pieces.
Feel free to add more nutmeg, cinnamon or other spices to this recipe! Pumpkin pie spice might be a nice addition.

More Great Recipes

Frequently Asked Questions

Is eggnog served hot or cold?

25+ Thanksgiving Side Dishes

Jacki Moseley — Fri, 17 Nov 2023 14:00:00 +0000

If you had to pick your favorite Thanksgiving food, would you choose turkey, dessert, or side dishes? In my opinion, sides are the ultimate winner.

I could fill a whole plate with Thanksgiving sides and be happy! However, dessert is a close second. I always have room for pie.

In this post, I’m sharing 25+ easy Thanksgiving side dishes, many of which can be made ahead. Time is of the essence when you’re planning and preparing a Thanksgiving meal. I hope this recipe roundup helps you plan your menu (and impresses your guests, too!).

This roundup of Thanksgiving side dishes includes savory casseroles, salads (including the best Jello salad recipe) and unique dishes like stuffing meatballs.

Looking for more Thanksgiving ideas? Check out …

Sweet Potato Casserole

A sweet and savory side dish with brown sugar pecan topping OR toasted marshmallows.

Get the Recipe

7 Layer Salad

A decadent salad perfect for a holiday meal. If you’re in charge of brining the salad, try this recipe!

Get the Recipe

Garlic Butter

The perfect compliment to homemade or store-bought bread rolls. This is a reader favorite!

Get the Recipe

Broccoli Casserole

A creamy, cheesy broccoli casserole with a Ritz cracker topping. Love this recipe!

Get the Recipe

Funeral Potatoes

A creamy, cheesy comforting potato casserole with cornflake topping.

Get the Recipe

Stuffed Mushrooms

This can be an easy appetizer or side dish option for any holiday meal!

Get the Recipe

Best Stuffing Recipe

This is a classic! The very best Thanksgiving stuffing, sometimes called dressing. You can bake it in a casserole pan or use it to stuff a turkey.

Get the Recipe

Pepper Jack Green Bean Casserole

A classic green bean casserole recipe made with pepper jack cheese for added creaminess and spice.

Click for the recipe!

Slow Cooker Mashed Potatoes

Mashed potatoes … made easy. Throw everything in the crockpot on Thanksgiving morning, and you’ll have delicious mashed potatoes in no time.

Click for the recipe!

Stuffing Meatballs

If you love stuffing but want to make it a little different this year, you are going to love stuffing meatballs. They’re juicy, delicious, and can be made the night before.

Click for the recipe!

Creamy Kale, Brussels and Cranberry Salad

My favorite salad! Crunchy kale, Brussels sprouts, sliced almonds, and a bright burst of flavor from fresh cranberries.

Click for the recipe!

Easy Corn Casserole

This savory corn casserole is a comforting side dish that’s perfect for any holiday feast. And, it’s super easy to make—just put everything in the dish and bake!

Click for the recipe!

Honey Butter

Honey butter takes me back to my childhood. I love the idea of creating a honey butter board to snack on with things like rolls, croissants, and crackers!

Click for the recipe!

Jello Salad

This is Emma’s great-aunt’s Jello salad recipe—it’s so nostalgic and delicious. It has a pretzel crust, cream cheese center, and a strawberry-cranberry Jello top.

Click for the recipe!

Garlic and Miso Green Beans

Green beans are a classic Thanksgiving side, but this recipe takes it up a notch with the addition of garlic, soy sauce, and miso paste.

Click for the recipe!

Bacon and Bourbon Stuffing

This bacon and bourbon stuffing has been a popular recipe on our blog for years. Bacon, bourbon, bread … what’s not to love?

Click for the recipe!

Easy Jalapeño Popper Dip

My all-time favorite hot dip for any gathering is this jalapeño popper dip. Everybody loves it and it’s incredibly easy to make.

Click for the recipe!

Easy Broccoli Salad

This broccoli salad has only three ingredients, plus a creamy dressing. But don’t let that fool you—it’s full of flavor and can be customized with all kinds of add-in ingredients.

Click for the recipe!

All the Herbs Popovers

Did someone say popovers? If bread-making seems intimidating, this is the recipe for you. These popovers don’t require any yeast or rising time, and your guests will love them!

Click for the recipe!

Creamy Garlic Mac & Cheese

This creamy garlic macaroni and cheese can be made a in a crockpot. That’s right—delicious, homemade mac and cheese without all the work. It also makes great leftovers (if your guests don’t eat all of it).

Click for the recipe!

Parmesan Baked Brussels Sprouts

What’s a Thanksgiving side dish roundup without Brussels sprouts? I love this recipe because the sprouts are extra crispy, and the addition of parmesan and lemon juice is so good.

Click for the recipe!

Duchess Sweet Potato Casserole

This duchess sweet potato casserole is equally pretty and mouthwatering. It’s rich, creamy and a little savory with the addition of bacon.

Click for the recipe!

Cauliflower Au Gratin

If you love Potatoes Au Gratin, you have to try this version made with cauliflower. The basic premise is vegetables dressed up in butter, milk, and most importantly … cheese.

Click for the recipe!

Easy Gluten-Free Bread

If you or your guests are gluten-sensitive, this easy gluten-free bread will satisfy any bread cravings you have.

Click for the recipe!

Creamy Kale Harvest Salad

There are plenty of fall-time flavors in this kale salad, like pecans, apples, and dried cranberries. And the homemade avocado dressing is incredible!

Click for the recipe!

Best Baked Macaroni and Cheese

Here’s one more macaroni and cheese recipe option that’s hard to resist. Baked macaroni and cheese. It’s a classic, delicious recipe topped with homemade breadcrumbs. Yum!

Click for the recipe!

Lentil Meatballs with Cranberry Sauce

If you’re hosting a vegan Thanksgiving or prefer a meatless option, you won’t be disappointed with these lentil meatballs topped with homemade cranberry sauce.

Click for the recipe!

Funeral Potatoes

Emma Chapman — Thu, 16 Nov 2023 14:04:00 +0000

I am continuing on my path to share as many cozy casserole recipes as I can this season. Lol. Today, we are taking about funeral potatoes, sometimes also called cheesy potatoes. This simple and comforting dish is great for any potluck or holiday meal. Everyone will love this!

You might be wondering why this dish is called funeral potatoes. This is the kind of side dish sometimes served at churches for after funeral luncheons. Sometimes there is a committee that puts on these meals for grieving families. I remember when my grandfather passed away, there was a meal after his funeral at the First Baptist Church where he lived, and where I grew up going to church with him and my grandmother when we visited. No matter if you call this funeral potatoes or cheesy potatoes, the bottom line is this is a super comforting and delicious casserole that goes with almost anything.

Ingredients

Cubed or hash brown potatoes – frozen
Sour cream
Cream of mushroom soup
Butter
Salt
Pepper
Garlic powder
Onion powder
Cayenne
Cheddar cheese
Corn flakes
Green onions – or chives

Directions

In a large bowl, stir together the sour cream, cream of mushroom soup, half of the melted butter (1/4 cup), salt, pepper, garlic powder, onion powder, cayenne and grated cheese. Then stir the (frozen) potatoes into this mixture.

Lightly grease a 9×13 baking pan. Add this mixture to the pan, spreading evenly.

In a gallon-sized ziplock bag, crush the corn flakes and then toss in the remaining melted butter. Sprinkle this over the potato layer.

Cover the dish in aluminum foil and bake at 350°F (177°F) for 45-50 minutes in total. After the first 25 minutes, remove the aluminum foil for the remainder of the bake time.

When done, the top will look golden and crunchy. Sprinkle the green onions over the top before serving.

Tips & Substitutions

If you want to make this ahead of time, you can! Simply keep the cornflakes separate until you are ready to bake so they don’t get soggy.
If you want to add more heat and flavor, I’d swap half the cheddar cheese for pepper jack cheese instead.
If you are making this for Thanksgiving or Christmas, consider swapping the green onions or rosemary or thyme.

Serving Suggestions

This casserole goes well with seriously anything, but here are some ideas:

Funeral Potatoes

creamy, cheesy comforting potato casserole with cornflake topping

Course Side Dish

Cuisine American

Keyword casserole, potato

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 435kcal

Author Emma Chapman

Equipment

9×13 baking pan

Ingredients

32 ounces hash brown potatoes frozen
2 cups sour cream
1 can cream of mushroom soup
½ cup butter melted
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon cayenne
3 cups cheddar cheese
3 cups corn flakes
2 tablespoons green onion

Instructions

In a large bowl, stir together the sour cream, cream of mushroom soup, half of the melted butter (1/4 cup), salt, pepper, garlic powder, onion powder, cayenne and grated cheese.
Then stir the (frozen) potatoes into this mixture.
Lightly grease a 9×13 baking pan. Add this mixture to the pan, spreading evenly.
In a gallon-sized ziplock bag, crush the corn flakes and then toss in the remaining melted butter. Sprinkle this over the potato layer.
Cover the dish in aluminum foil and bake at 350°F (177°F) for 45-50 minutes in total.
After the first 25 minutes, remove the aluminum foil for the remainder of the bake time.
When done, the top will look golden and crunchy. Sprinkle the green onions over the top before serving.

Notes

If you want to make this ahead of time, you can! Simply keep the cornflakes separate until you area ready to bake so they don’t get soggy.

If you want to add more heat and flavor, I’d swap half the cheddar cheese for pepper jack cheese instead.

If you are making this for Thanksgiving or Christmas, consider swapping the green onions or rosemary or thyme.

Nutrition

Sweet Potato Casserole

Emma Chapman — Tue, 14 Nov 2023 14:04:00 +0000

Sweet potato casserole, possibly the most controversial of all the holiday side dishes. Lol. Do you like a brown sugar and pecan topping? Or are you in the marshmallow topping group? Is this recipe a side dish to be served along with the meal? Or do you serve sweet potato casserole as a dessert?

While these are, obviously, deeply personal questions you’ll have to answer for yourself, here are my takes. I am a marshmallow topping gal, although I have family members who very much prefer brown sugar pecan topping. So, I going to share both topping options in the recipe card below. And our family tends to serve sweet potato casserole as a side dish during the meal, not as a dessert.

Related: Love sweet potatoes? Try Air Fryer Sweet Potatoes, Roasted Sweet Potatoes or Sweet Potato Pie next!

Ingredients

Sweet potatoes
Egg
Brown sugar
Milk
Butter
Salt
Cayenne – trust me, it doesn’t make this spicy just adds more depth of flavor
Pepper
Cinnamon

I will also share in the printable recipe card below the ingredients for the brown sugar pecan topping vs. marshmallow topping.

Directions

Wash and cut up the sweet potatoes. In a large pot of boiling, salted water, cook until soft enough to mash—about 12-15 minutes. Drain well and then mash in a large bowl.

To the bowl add the egg, 1/4 cup brown sugar, milk, 1/4 cup butter (softened), salt, cayenne, pepper and 1/4 teaspoon cinnamon. Mash together.

In a greased 9×13 pan, spread the sweet potato mixture in an even layer.

To make the brown sugar pecan topping, in a medium size bowl, stir together the 1/2 cup brown sugar, all-purpose flour, 1/4 cup butter (softened) and chopped pecans. This mixture should be crumbly. Spread evenly over the casserole before baking.

If you are using mini marshmallows for the topping, wait to add them until the last 5-8 minutes of baking.

Bake the casserole at 350°F (177°C) for 25-30 minutes.

Tips for Making

To get the marshmallow topping that extra crispy, caramelized top, you can pop the finished casserole under the broiler for a minute or two (keep a close eye!) or use a kitchen torch to brulee the tops of the marshmallows.
If your family is divided on toppings and you want to do a half and half casserole similar to the one I have pictured, keep in mind the measurements for the toppings in the recipe card are to cover the entire casserole. So, you want to divide them in half.
You can easily make sweet potato casserole ahead of time; simply keep the topping items separate and cover the refrigerate the casserole until you’re ready to bake.

More Casserole Side Dish Recipes:

Broccoli Casserole
Tater Tot Casserole
Best Baked Macaroni and Cheese
Funeral Potatoes – sometimes called Cheesy Potatoes
Corn Casserole
Chicken and Rice Casserole
Green Bean Casserole – with fresh green beans
Best Stuffing Recipe
Cauliflower Au Gratin
Jello Salad

Frequently Asked Questions

Are sweet potatoes the same as yams?

Tater Tot Casserole

Emma Chapman — Wed, 08 Nov 2023 14:02:00 +0000

We’re excited to share our Tater Tot Casserole recipe. If you are needing a simple, crowd-pleasing meal, try this tater tot casserole. Even our 2-year-old approves. This is so comforting with basic, easy to love ingredients. Plus, this dish works for many occasions. Personally, I love this as part of a big family breakfast served alongside eggs and maybe something sweet (like sticky buns or cinnamon rolls), but it could work just as well as a main course or side dish at a potluck or holiday meal.

This may be a regional thing but you could also call this a tater tot hotdish. It has all the necessary elements—potatoes, meat, and can of condensed soup. In the Midwest where I live, we call it a casserole. Layers of meat, cheese and potatoes create an affordable, filling meal- you’ll love this easy recipe!

Ingredients

Ground Beef We used a lean ground beef. You may also swap it for sausage or turkey sausage if you want to lean into the breakfast vibe.
Garlic Minced garlic.
Cream of Mushroom Soup or cream of chicken soup.
Cheddar Cheese for a melty, cheesy layer.
Tater Tots Frozen tater tots work just fine for this recipe.
Chives or other Fresh Herbs as garnish.

This tater tot casserole is essentially five basic ingredients, but I’ll share a few ways I spice it up so it’s more flavorful or seasonal. You’ll bake this all in a casserole dish.

Directions

Mince the garlic. In a large skillet or pan over medium-high heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes.

Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper.

Now assemble the casserole. Lightly grease a 9×13 casserole dish. Add the meat mixture. Then sprinkle on the grated cheese. Then add a layer of tater tots to the top (frozen).

Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling. Top with chives or other fresh herbs and serve warm.

Tips for Making

Sometimes, I add more seasoning to the meat as I brown it, just for added flavor. Some good additions include: chili powder, cayenne, Italian seasoning, black pepper, onion powder or other spices you may love.
If you want to reduce the amount of fat in this casserole, you could swap the ground beef for a ground turkey or chicken. You can also use ground pork if you like.
I like to top this tater tot casserole with some green onions or chives, but you could use other fresh herbs like cilantro or for a holiday rosemary or thyme.

More Casserole Recipes:

Broccoli Casserole
Corn Casserole
Green Bean Casserole – with fresh green beans
Chicken and Rice Casserole
Loveless Cafe Hashbrown Casserole
Best Baked Macaroni and Cheese
Duchess Sweet Potato Casserole
Stuffing Topped Macaroni and Cheese
Cauliflower Au Gratin
Overnight No-Boil Lasagna

Tater Tot Casserole

simple 5 ingredient casserole with frozen tater tots on top

Course Breakfast, Main Course

Cuisine American

Keyword tater tot casserole recipe, tater tot hotdish, tater tots casserole

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 361kcal

Author Emma Chapman

Equipment

1 9×13 baking dish casserole dish

Ingredients

1 pound ground beef
5 cloves garlic
1 can cream of mushroom soup
2 cups cheddar cheese
25 ounces frozen tater tots
2 tablespoons chives or green onions optional
salt and pepper

Instructions

Mince the garlic.
In a pan over medium heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes.
Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper.
Now assemble the casserole. Lightly grease a 9×13 pan. Add the meat mixture. Then sprinkle on the grated cheese. Then add the tater tots (frozen).
Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling.
Top with chives or other fresh herbs and serve warm.

Notes

Sometimes, I add more seasoning to the meat as I brown it, just for added flavor. Some good additions include: chili powder, cayenne, Italian seasoning, onion powder, or other spices you may love.

If you want to reduce the amount of fat in this casserole, you could swap the ground beef for a ground turkey or chicken.

I like to top this tater tot casserole with some green onions or chives, but you could use other fresh herbs like cilantro or for a holiday rosemary or thyme.

Nutrition

Best Stuffing Recipe

Emma Chapman — Wed, 01 Nov 2023 13:14:00 +0000

This is my all-time favorite stuffing recipe. It’s a classic with pretty basic ingredients and it’s chock full of fresh herbs which not only give this recipe tons of flavor, it makes your whole kitchen smell like Thanksgiving or Christmas too.

Stuffing is one of my favorite side dishes. It may be a regional thing but I know some people call this dressing. However, I’ve always called it stuffing as you can also use this recipe to stuff a turkey with. Whatever you call it, this is essentially a savory bread pudding and I am here for it!

Related: Need more side dishes? Try our Green Bean Casserole, Broccoli Casserole, Corn Casserole, the Best Baked Macaroni and Cheese, or Jello Salad. And if you have leftover herbs from this recipe, try this Thanksgiving Stove Simmer.

Ingredients

Bread – stale bread is great! Any kind: Italian, cornbread, white sandwich, etc.
Butter
Shallots
Garlic
Celery
Sage
Parsley
Rosemary
Thyme
Chicken stock
Eggs
Salt and pepper

How to make stuffing casserole

Cube the bread the night before you make this. I like to leave it in a bag, loosely sealed, so it dries out some. It doesn’t have to be completely dry or stale, but fresh soft bread isn’t as good for this recipe.

Chop up the shallots and celery. Mince the garlic. Chop up the fresh herbs.

In a large sauce pan, heat the butter over medium heat until melted. Then stir in the shallots, garlic and celery. Cook for 2-3 minutes. Then stir in most of the fresh herbs, reserving around 1/3 of them to top the stuffing with before baking.

Stir together the chicken stock and eggs until well combined.

In a large mixing bowl, or two if needed, add the bread crumbs, cooked shallot mixture, and the chicken stock mixture. Stir until everything is well coated and combined. Season well with salt and pepper.

Butter a 9×13 baking dish, or coat in nonstick cooking spray. Add the stuffing mixture to the pan. Top with the remaining herbs. Cover in aluminum foil.

Bake at 350°F (177°C) for 20 minutes, then remove the foil and continue to bake for another 25-28 minutes. The total bake time will be 45-48 minutes. The stuffing should look golden brown along the edges when done.

Tips & Substitutions

You can substitute the shallots for a yellow or white onion if needed.
I like to buy the day old bread that’s on sale at the grocery store for this, if I don’t have leftover bread to use. Also, you can save random bits in a bag in the freezer leading up to making this recipe.
If you want to make this ahead, simply follow this recipe until the point of baking. Instead, store it in the refrigerator until you are ready to bake.
You can use this recipe to stuff a Thanksgiving turkey, but keep in mind depending on the size of bird this may make too much stuffing to all fit inside the cavity. You may have enough to cook this stuffing in an 8×8 size pan in addition to stuffing the turkey. But, again, it depends on the size of bird you are preparing.

Serving Suggestions

To me, stuffing is a Thanksgiving side dish and that’s usually when I make this recipe each year. That being said, here are some main course recipes that would be delicious alongside this.

Frequently Asked Questions

Can I make stuffing casserole ahead of time?

Stuffed Mushrooms

Emma Chapman — Thu, 12 Oct 2023 12:59:00 +0000

You know it’s a good party when the appetizers are amazing. Which is exactly why I recommend you make these stuffed mushrooms next time you are hosting! And if you want even more appetizer ideas, check out our Snacks + Appetizers archive.

These stuffed mushrooms are easy to make. You can even make them ahead and wait to bake until just before serving. They have simple ingredients but are so delicious. And no matter if you serve them as a starter or a side dish, they will elevate any meal.

Related: Love mushrooms? Next, try homemade cream of mushroom soup or portobello burgers.

Ingredients

Baby portobello mushrooms – other mushrooms varieties can work as well
Butter
Olive oil
Shallot
Garlic
Italian bread crumbs
Cream cheese
Parmesan
Parsley – or another fresh herb such as rosemary

Directions

Remove the inside stems from the mushrooms caps, and reserve half of them. Rinse everything well, removing any dirt and pat dry.

Chop up the reserved mushroom stems and shallot. Mince the garlic. In a small pan, heat the butter and olive oil over medium heat and cook the steams, shallot and garlic just until soft (2-3 minutes).

In a bowl, add the softened cream cheese, the cooked shallot mixture, and the bread crumbs. Stir until combined. Fill the empty mushroom caps with this mixture. Then dip the tops in Parmesan.

Bake at 400°F (205°C) for 20 minutes. Top with chopped parsley just before serving.

Tips for Making

If you want to make these dairy free, swap the cream cheese for a vegan cream cheese and omit the Parmesan.
I like to serve these on a different plate or serving dish than what they were baked in because they will release moisture during baking and if they sit in their juices too long (like if you serve them as an appetizer and someone doesn’t get one for 20 minutes, etc,), then they can become a little soggy.
I usually top these with parsley, but other herbs work great as well. I think these feel a little more festive, like for Thanksgiving or Christmas if you add a little fresh rosemary or thyme in place of the parsley.

Serving Suggestions

These stuffed mushrooms are great for holiday meals as an appetizer or a side dish, but here are some main courses you could also choose to serve these with:

Stuffed Mushrooms

an easy appetizer or side dish

Course Appetizer, Side Dish

Cuisine American

Keyword mushroom

Prep Time 10

Cook Time 20

Total Time 30

Servings mushrooms

Calories 40kcal

Author Emma Chapman

Ingredients

16 ounces baby portobello mushrooms
1 tablespoon butter
1 tablespoon olive oil
1 shallot
3 cloves garlic
4 ounces cream cheese
¼ cup Italian bread crumbs
¼ cup Parmesan
2 tablespoons parsley

Instructions

Remove the inside stems from the mushrooms caps, and reserve half of them. Rinse everything well, removing any dirt and pat dry.
Chop up the reserved mushroom stems and shallot. Mince the garlic.
In a small pan, heat the butter and olive oil over medium heat and cook the steams, shallot and garlic just until soft (2-3 minutes).
In a bowl, add the softened cream cheese, the cooked shallot mixture, and the bread crumbs. Stir until combined. Fill the empty mushroom caps with this mixture. Then dip the tops in Parmesan.
Bake at 400°F (205°C) for 20 minutes.
Top with chopped parsley just before serving.

Notes

If you want to make these dairy free, swap the cream cheese for a vegan cream cheese and omit the Parmesan.

I like to serve these on a different plate or serving dish than what they were baked in because they will release moisture during baking and if they sit in their juices too long (like if you serve them as an appetizer and someone doesn’t get one for 20 minutes, etc.), then they can become a little soggy.

I usually top these with parsley, but other herbs work great as well. I think these feel a little more festive, like for Thanksgiving or Christmas if you add a little fresh rosemary or thyme in place of the parsley.

Nutrition

Apple Cobbler

Emma Chapman — Sat, 07 Oct 2023 13:04:00 +0000

Recently, we went apple picking with some friends and I came home with way too many apples. Many of them were on the sour side, perfect for baking! This old-fashioned apple cobbler recipe could not be easier and it’s so delicious! The apples are soft and cinnamon-y with a soft, spongy cake top. This cobbler isn’t overly sweet, so it’s perfect topped with a scoop of vanilla ice cream or a good amount of whipped cream.

While I love crispy, sour apples (like Granny Smith), in this apple cobbler you can absolutely use any apples you have on hand.

Related: Next, try apple pie bars, apple dumplings, homemade caramel apples, homemade candy apples, or no-bake caramel apple cheesecake.

Ingredients

Apples
Brown sugar
Cinnamon
Butter
Granulated white sugar
Vanilla extract
Eggs
Milk
All-purpose flour
Baking powder
Salt

I do highly recommend vanilla ice cream or whipped cream to top this with as it’s not an overly sweet cobbler. You could also drizzle on a little caramel sauce to the ice cream if you’re feeling in a caramel apple mood.

Directions

Peel the apples and slice into thin pieces. Place in a 9×11 baking pan and toss with the brown sugar and cinnamon.

In a large mixing bowl, stir together the butter and granulated white sugar. Then, stir in the eggs, vanilla, and milk until combined.

In a smaller bowl, whisk together the flour, baking powder, and salt. Stir the dry ingredients into the wet ingredient bowl until a batter forms (similar to cake batter consistency).

Spoon the batter over the top of the apples and use the bottom of the spoon to spread the batter in an even layer.

Bake at 350°F (177°C) for 40 minutes, covering with foil for the first half. The edges should begin to brown when done.

Tips for Making

I used 9 small/medium apples for this recipe. But if your apples are store-bought they are likely larger and you may only need around 6. The best way I’ve found to gauge this is to add the apples (whole) to the baking dish and when you can’t easily add more you have enough.
You could add a drizzle of caramel sauce to the apples before spooning the batter on top.
You can mix pears in with apples in this cobbler recipe with similar results.

Frequently Asked Questions

How is apple cobbler different from apple crisp?

Broccoli Casserole

Emma Chapman — Sat, 23 Sep 2023 13:35:00 +0000

Being born and raised in the Midwest, it probably won’t surprise you that I LOVE a casserole. Nothing says holiday meal or comfort food quite like a casserole. I have been known to request them for my birthday as well. And this broccoli casserole is one of my favorites!

This broccoli casserole recipe has it all—broccoli, cheese, a good amount of butter and a Ritz cracker topping. If you need an easy and delicious side dish for Thanksgiving or Christmas this year, make this. It’s a crowd-pleaser.

Related: Love broccoli? Me too! Next up, try broccoli salad, broccoli slaw, Air Fryer broccoli or broccoli cheddar soup.

Ingredients

Broccoli
Shallot – or yellow onion
Garlic
Butter
All-purpose flour
Milk
Chicken stock – or vegetable
Cheddar cheese
Ritz crackers

If you like, you could top this casserole with something crunchy beyond Ritz crackers, like French fried onions. This would make it similar to green bean casserole, which is another favorite of mine.

How to make Broccoli Casserole

Trim the stems from the broccoli florets. You want bite-sized pieces or a little larger. Chop the shallot and mince the garlic.

In a medium to large pot, melt the butter over medium heat. Cook the shallot and garlic in the butter for a minute or two. Whisk in the flour, as this will create a paste consistency. Then whisk in the milk and stock, which will create a very thin roux or gravy-like consistency. Then stir in the cheese and continue to cook and stir until the cheese is melted. Season this mixture with a little salt and pepper and then stir in the broccoli so it all gets coated.

Pour this mixture into a square (8×8) baking pan. Cover with aluminum foil and bake at 350°F (177°C) for 30 minutes.

Meanwhile, prepare the cracker topping. In a food processor, grind the crackers into crumbs (you can also do this in a ziplock bag with a rolling pin). Then stir in the melted butter and seasoning.

Once the casserole has baked for the initial 30 minutes, remove it from the oven. Take off the foil and sprinkle the cracker topping all over. Bake for an additional 6-8 minutes. The cracker topping should deepen in color and the casserole should be bubbling along the sides.

Allow to cool slightly before serving. If you serve the casserole piping hot right from the oven, it will be more liquid-y.