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Turkey Stuffing Balls capture the taste of Thanksgiving in a single bite! Made with tender turkey, flavorful stuffing, and mashed potatoes. They’re rolled into perfectly poppable bites and served with rich gravy for dipping.

Ingredients in Turkey Stuffing Balls

The ingredients in this turkey stuffing balls recipe create the ultimate bite of Thanksgiving flavor. Each part brings a classic taste that is just SO good. Scroll to the bottom of the post for exact measurements.

Turkey: Leftover roasted turkey adds depth, while freshly cooked turkey works just as well.

Stuffing: Brings in all those traditional Thanksgiving flavors!

Mashed Potatoes: Binds the mixture together while adding a creamy element to each bite.

Salt and Black Pepper: For added flavor.

Breadcrumbs: These help with texture, especially if the mixture is too moist.

Turkey Stuffing Balls Recipe

These Turkey Stuffing Balls are easy to make and the best way to use Thanksgiving leftovers! Simply mix, form and bake, you’ll have these tasty bites ready in no time!

Prep: Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper, then set aside. Warm up the stuffing and mashed potato leftovers in the microwave for a few minutes. They will be easier to work with.

Mix: In a large bowl, stir the finely shredded turkey, stuffing, mashed potatoes, salt, and pepper to taste.

Form Balls: Once the ingredients are thoroughly mixed, make 1-inch balls. If the mixture isn’t holding together, add in more breadcrumbs.

Bake: Place the formed balls onto the prepared baking sheet and then bake for 15-20 minutes, turning halfway through baking. Remove the meatballs from the oven and then serve fresh with gravy or cranberry sauce.

When you dry brine your turkey, you end up with a beautifully browned bird with crispy skin on the outside and juicy, flavorful meat on the inside! It will for sure be one of the most flavorful, moist turkeys you’ve ever had!

Ingredients for Dry Brine Turkey

The ingredients needed to make a dry brine turkey are simple pantry staples. If you aren’t sure what you are going to do with your turkey this year, you’ve got to try this simple dry brine technique. The exact measurements are in the recipe card at the bottom of the post.

Dry Brine

15-Pound Turkey: Give yourself three days to allow your 15-pound turkey to thaw! If you use a different size turkey, refer to my tips section for how to adjust accordingly.

Kosher Salt: Using kosher salt is very important! It is coarser and different than regular table salt.

Cracked Black Pepper: Adds a slight peppery heat to the turkey and enhances the flavors of the other herbs and spices.

Herbs: Combining Dried Rosemary, Sage, and Thyme perfectly complements the turkey and gives it the classic Thanksgiving flavors.

Ingredients to Stuff the Turkey

Onion: Gives the turkey a mild, sweet, and savory flavor.

Carrots: Add sweetness; they add an earthy, fresh flavor while they cook.

Lemon: Provides a bright citrus flavor that balances the savory notes.

Fresh Herbs: Adding a few sprigs of fresh Thyme and Rosemary helps infuse the flavor while it cooks. Giving the bird an incredibly aromatic flavor.

How to Dry Brine a Turkey

This dry-brined turkey recipe is actually quite simple yet yields one of the most flavorful, moist turkeys you’ve ever had. Follow my steps below and refer to the tips section so that your turkey turns out perfect this holiday season.

Preparing and Brining

Thaw and Prepare the Turkey: Plan to thaw the turkey ahead of time! For every 5 pounds of turkey, refrigerate for 24 hours. My 15-pound turkey took about three days in the refrigerator. Prepare the thawed turkey 1-2 days before cooking day! Remove the packaging of the giblets, the neck, and the plastic cage holding the legs together. I also remove the pop-up thermometer because I recommend using your own!

Pat Dry: Place the turkey on a baking sheet and pat it dry using paper towels.

Combine: Add the salt, pepper, rosemary, thyme, and sage in a small bowl and stir to combine.

Rub on the Dry Brine: Sprinkle the dry brine mixture generously on the turkey. Rub the brine onto the meat, under the skin, and inside the cavity.

Stuff the Turkey/ Tie the Legs: Place the turkey breast side up in a roasting pan. Stuff the inside cavity of the turkey with onion, carrot, lemon, and herbs, then tie the legs with kitchen twine.

Refrigerate the turkey uncovered for at least 24 hours. If refrigerating for more than 1 day, lightly cover it with plastic wrap and place it in the refrigerator. Remove the plastic wrap 24 hours before cooking so the turkey has time to brine without the plastic wrap. This helps to dry out the turkey!

Cooking Instructions

Sit at Room Temperature: Remove the refrigerated dry-brined turkey from the fridge and allow it to sit at room temperature for 1 hour before cooking.

Cook: When ready to cook the turkey, position the oven rack in the bottom third of the oven. Preheat the oven to 425 degrees Fahrenheit. Cook the turkey for 20 minutes or until the skin starts to brown. Tent the breast with aluminum foil and reduce the heat to 350 degrees Fahrenheit. Cook for an additional 45 minutes.

Check the Temperature: Continue cooking until an instant-read thermometer inserted into the thickest part of a breast without touching bone reads 160 degrees Fahrenheit. Check the temperature until the bird is fully cooked. Allow the turkey to rest for 15 minutes before carving and enjoying it!

Angel Chicken and Rice Casserole is a creamy, cheesy, comforting classic. Tender chicken is folded into fluffy rice smothered in a savory cream sauce. The top has the most perfectly toasty cheesy crunch. You’re going to love it!

What’s in Angel Chicken Rice Casserole?

The ingredients needed for this recipe are basic, and in fact, you should have most of them in your kitchen. You can find exact measurements for each ingredient in the recipe card below.

Casserole

Shredded Chicken: Pre-cooked chicken makes the dish super quick to assemble. Rotisserie chicken is a great option!

White Rice: Cooked rice adds bulk and absorbs the flavors of the sauce, binding the casserole together. 

Cream Cheese: Adds a rich, creamy texture to the casserole. Be sure to soften it to room temperature so it mixes easily.

Unsalted Butter: Enhances the overall taste with a rich buttery flavor.

Cream of Chicken Soup: Thickens the sauce and gives it a savory, slightly creamy chicken flavor.

Chicken Broth: Keeps everything nice and moist as the casserole bakes.

Italian Dressing Mix: Infuses flavor into the dish with a blend of Italian herbs and spices.

Salt and Pepper: To taste!

Topping

Panko Breadcrumbs: Provide a light, airy crunch that contrasts beautifully with the creamy casserole beneath. 

Cheddar Cheese: Cheddar is a good melty cheese that creates a gooey, golden-brown layer over the filling.

Seasonings: A blend of salt, black pepper, oregano, and thyme gives the dish a delicious, savory flavor.

Angel Chicken Rice Recipe Instructions

Angel Chicken and Rice Casserole is an easy, no-fuss dish that combines simple prep with minimal ingredients. It’s perfect for busy weeknights or when you want a comforting meal with little effort.

Prep: Prepare a 9x13x2 inch baking dish with nonstick cooking spray. Preheat the oven to 350 degrees Fahrenheit. Add the shredded chicken and rice to a large bowl.

Make the Sauce: In a separate bowl, using a hand mixer, whisk the cream cheese, butter, cream of chicken soup, chicken broth, and Italian seasoning.

Combine: Add the cream sauce to the chicken and rice mixture, then mix well to combine.

Add to the Dish: Pour the chicken and rice casserole mixture into the prepared baking dish.

Mix the Topping: In a large mixing bowl, mix the bread crumbs, cheddar cheese, salt, pepper, oregano, and thyme.

Bake: Spread the bread crumb mixture over the top of the casserole, then cover with foil and bake for 20 minutes. Uncover the casserole and bake for another 5-10 minutes until the topping is golden and crispy. Serve fresh!

Description: sweet, savory, garlicky. The carrots should be fork-tender, not mushy. They smell AMAZING while they cook–more savory than sweet by the smell, but carrots are naturally pretty sweet and the honey helps bring out the sweetness.

Peel and cut the carrots into 1-1 ½ inch pieces and place them in the bottom of a 4-quart crockpot.

Add the butter, honey, garlic, parsley, salt, and pepper on top. Cook on HIGH for 1 ½ hours, or on LOW for 2 ½-3 hours, or until the carrots are fork tender.

Crustless pumpkin pie has rich spices, creamy pumpkin, and a perfectly smooth texture. The custard holds its shape beautifully. Whether you’re keeping things simple or exploring a gluten-free option, this pie gives all the nostalgic vibes of the classic.

Ingredients in Crustless Pumpkin Pie

Skip the time consuming crust and go straight to the good stuff. This crustless pumpkin pie recipe is fabulous when you need a fuss free dessert that tastes great. For exact measurements, scroll to the bottom of the post!

Granulated Sugar: Makes the pie perfectly sweet!

Cornstarch: This key ingredient makes sure each slice stays intact without becoming gummy or jelly like.

Ground Cinnamon: Enhances the pumpkin flavor and adds a layer of warmth.

Salt: Adds depth and complexity to the taste.

Ground Ginger: For a hint of spicy warmth.

Ground Cloves: Cloves have a distinct, slightly sweet, peppery flavor that brings rich depth to the pie.

Large Eggs: Two large eggs are essential for the right texture and structure.

Canned Pumpkin Puree: The star ingredient, bringing that rich, earthy flavor and smooth texture that makes it a fall favorite. 

Evaporated Milk: Adds richness without making the pie taste too heavy.

Easy Crustless Pumpkin Pie Recipe

This crustless pumpkin pie recipe only takes 5 minutes to prep. It’s as simple as mix, bake, and enjoy! It’s an easy dessert that brings all the cozy, comfortable flavors of traditional pumpkin pie minus the extra effort.

Prep: Preheat the oven to 325 degrees Fahrenheit. Spray a 9-inch pie pan with pan spray; I use a flour based baking spray to help prevent sticking. Add the sugar, cornstarch, cinnamon, salt, ginger, and cloves to a large bowl and whisk until combined.

Whisk: Add the eggs, pumpkin, and evaporated milk to the sugar mixture and whisk until smooth and evenly combined. Alternatively, add all the ingredients to a large blender and blend on high for about 20 seconds until fully combined.

Bake and Chill: Add the pumpkin pie mixture to the prepared pie dish. Bake for 50-60 minutes, or until the very center has a slight wobble and the edges are fully set when slightly jiggled. Let the pie cool for at least an hour before chilling in the fridge for at least 4 hours before serving. Top with whipped cream, if desired.

Giblet gravy is a labor of love, but the flavor is unmatched! Using the turkey’s neck, gizzard, heart, liver, and drippings, you can make the best gravy you’ve ever had! It will be the perfect complement to your holiday turkey dinner.

Ingredients Needed for Giblet Gravy

The ingredients list is full of pantry staples, minus the giblets. Your guests will be thanking you when they have the best gravy they’ve ever had! Scroll to the bottom of the post for exact measurements.

Giblets (neck, liver, heart, gizzard): The star of the recipe. Each piece adds a complex depth of flavor and texture that enhances the overall gravy.

Butter: Used to cook the vegetables and adds the best richness to the gravy.

Onion: Adds sweetness and a depth of savory flavor.

Celery: Gives the gravy an aromatic earthiness.

Carrots: Provides a touch of sweetness that helps balance the savory.

Garlic: Enhances the overall savory depth in the recipe.

Fresh Herbs: Fresh sprigs of Rosemary and Thyme elevate the gravy with their natural herbaceous notes.

Chicken Broth: The base for the giblets to simmer in and create an incredible gravy.

Flour: Helps thicken the gravy.

Salt and Black Pepper: To Taste!

Turkey Pan Drippings: This is essential for getting the maximum depth of flavor.

Old Fashioned Giblet Gravy Recipe

Making this gravy is a labor of love, but it is totally worth it in the end. You won’t believe the depth of flavor and richness that gravy from turkey drippings gets when you also add the giblets.

Broth

Brown Giblets: Add the butter to a large pot and melt over medium-high heat. Then add the giblets and sear until brown on all sides.

Sauté: Stir in the onion, celery, and carrot and cook until tender, 3-4 minutes.

Simmer: Add the garlic and sprigs of herbs. Pour the chicken broth over the vegetables and bring to a boil. Reduce to low and let simmer for 2 hours or while the turkey cooks.

Strain and Dice: Strain the broth and remove the giblets. Set the broth aside. Remove the meat from the neck and finely dice the heart, liver, gizzard, and neck meat. Set the diced giblets aside.

Giblet Gravy

Deglaze the Drippings: Remove the turkey from your roasting pan. Place the roasting pan over medium-high heat and allow the drippings to deglaze. 

Whisk: Add the flour and whisk into the drippings until lumps have dissolved. If needed, whisk in 1 cup of reserved giblet broth. 

Combine: Stir in the diced giblet pieces and continue to whisk for another minute.

Heat: Pour in the remaining giblet broth, skimming off any large pieces of fat. Whisk and heat the gravy until you reach the desired gravy consistency. 

Season and Serve: Season with salt and pepper to taste and serve warm alongside your Thanksgiving turkey dinner!

This weeks meal plan has some great flavors! I know that huli huli chicken is traditionally grilled but I added in my baked huli huli chicken recipe to this weeks plan that you can bake all year long! Huli huli chicken is one of my top loved recipes on the site!! You have to try it!

What’s on the Menu?

Need some easy, tasty meals for the week? This meal plan has you covered! This week’s meals are quick to prep, full of flavor, and sure to keep dinnertime stress-free. Ready for more meal ideas? Click here to check out more weekly meal plans!

Monday: Cowboy Spaghetti

Tuesday: Crispy Garlic Chicken with Asparagus

Wednesday: Pork Fajitas

Thursday: Tomato Basil Soup

Friday: Baked Huli Huli Chicken

My weekly meal plans always include a printable shopping list that is measured out and ready to go. It makes things so easy!

Win everyone over with One-Pan Marry Me Chicken Orzo! The recipe features tender chicken breasts cooked with orzo pasta in the most irresistible, creamy, sun-dried tomato sauce. It’s quick to make and never disappoints!

Ingredients in This One-Pan Dish

This Marry Me Chicken Orzo recipe puts a delicious twist on the classic Marry Me Chicken. Each component makes this one-pan meal taste amazing. From well-seasoned chicken pieces to hearty orzo and a sauce that bursts with Tuscan flavors. See the recipe card at the bottom of the post for exact measurements.

Chicken: You’ll need boneless skinless chicken breasts cut into 1-inch pieces.

Salt & Pepper: Enhances all of the flavors.

Olive Oil: For cooking the chicken.

Garlic: Freshly minced garlic provides depth and complexity.

Seasonings: A blend of paprika and dried Italian seasoning gives this dish a fabulous flavor.

Sun-Dried Tomatoes: Chopped sun-dried tomatoes add a sweet and tangy taste to every bite.

Orzo: This is a type of pasta that resembles grains of rice but is a tad bit bigger. You can find orzo in the pasta aisle of your local grocery store. 

Chicken Broth: This will create the savory base of the sauce.

Half and Half: Makes the sauce super creamy and rich.

Parmesan Cheese: Adds cheesy, nutty goodness! I recommend using freshly grated cheese if possible.

Fresh Basil: Finishes the dish with color and herbal notes.

Marry Me Chicken Orzo Recipe

There’s a new Marry Me Chicken recipe in town, and this version with Orzo is sure to be a hit! It comes together so easily in one pan.

Cook: Season the chicken pieces with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes until the chicken is cooked through and no longer pink.

Stir: Add the garlic, paprika, Italian seasoning, and sundried tomatoes. Stir and cook for 2 minutes to infuse all the flavors.

Simmer: Stir in the dry orzo pasta and chicken broth, then bring to a boil. Lower the heat to a simmer, then cover with a lid and cook for 10-12 minutes or until the orzo has softened.

Combine: Pour in the half-and-half and stir to combine. The orzo will absorb the liquid quickly, so add more if needed. 

Melt and Wilt: Add the grated parmesan cheese and fresh basil, then stir to melt the cheese and wilt the basil. Season with additional salt and black pepper, if needed. Serve immediately!

Cranberry Jello Salad is the best combination of tart, tangy, and sweet! It’s similar to cranberry sauce but a little sweeter from the jello with undertones of orange and pineapple. Add it to your holiday spread and watch it disappear!

What’s in Cranberry Jello Salad?

You’ll only need six simple ingredients for this cranberry jello salad recipe. They come together to make something delicious. Check out the recipe card at the bottom of the post for all of the exact measurements.

Cranberry Jello: You’ll need two (3-ounce) packages of cranberry flavored gelatin. It’s the perfect base to add flavor to the salad while holding everything together.

Boiling Water: Dissolves the jello powder.

Can Cranberry Sauce: Whole berry cranberry sauce will give this dish plenty of texture. It will also really make the cranberry flavor shine through.

Can Crushed Pineapple: Use canned crushed pineapple for sweet-tart flavor and to ensure that your Jell-O salad sets properly.

Citrus Zest: A combination of orange and lemon zest will really make the flavors pop!

How to Make Cranberry Jell-O Salad

Cranberry jello salad comes together in just two simple steps. All you need is 5 minutes of prep and time to let it set. This fruity, festive dessert or side dish will be so beautiful at your next Thanksgiving or Christmas dinner.

Mix: Add the jello and boiling water to a large bowl and mix until the jello is completely dissolved.

Stir and Chill: Stir in whole cranberry sauce, crushed pineapple, and orange and lemon zest. Pour the mixture into a large serving bowl. Cover and chill in the fridge for at least 4 hours before serving.

Slow Cooker Turkey Breast is the perfect way to get tender, juicy turkey with a fraction of the prep but all the flavor. Let the slow cooker do ALL the work!

Turkey Breast Ingredients For the Slow Cooker

Making the turkey in the crockpot is the best! That way, you have the oven to make everything else. Not only that, but the turkey’s flavor and tenderness are unbeatable! Scroll to the bottom of the post for exact measurements.

Turkey

Boneless Turkey Breast Roast Thawed: It wouldn’t be Thanksgiving without a turkey! Just make sure the breast will fit in your crockpot and has had 24 hours to thaw in the fridge.

Onion: Adds a hint of sweetness and savory flavor that perfectly complements the turkey breast.

Garlic Cloves: Gives the turkey that incredible punch of savory flavor.

Whole Carrots: Provide a bright sweetness while softening, releasing their juices, and infusing into the breast.

Chicken Broth: Adds moisture and flavor into the turkey while it cooks.

Fresh Herbs: Fresh Rosemary and Sage add a bright, earthy note to the turkey breast while it cooks.

Butter Herb Rub

Softened Butter: The base for the rub that soaks into the slow cooker turkey while it cooks. You can use salted or unsalted butter, whatever your preference.

Garlic Powder: Gives extra garlic flavor in the butter rub.

Dried Onion Flakes: Adds a sweet, slightly tender flavor and texture.

Salt & Black Pepper: Enhances the flavors of everything in this recipe.

Paprika: Complements the vegetables and addds a hint of peppery heat.

Dried Herbs: Combine Sage, Rosemary, and Thyme, is the ultimate combination in dried herbs for classic flavor.

Slow Cooker Turkey Breast Recipe

It only took me a short time to prep everything and throw it into the slow cooker. In just a few hours, I had the most delicious, moist, and tender turkey I have ever had! Trust me, you will want to make this all year long!

Prep: Prepare the turkey by thawing it ahead of time. I thawed mine in the fridge 2 days in advance! Line your slow cooker with a liner or spray with non-stick cooking spray. Place the onion, garlic, carrots, chicken broth, and herbs sprigs in the slow cooker’s bottom.

Stir: Combine the softened butter, garlic powder, dried onion flakes, salt, paprika, sage, rosemary, thyme, and pepper in a small bowl. Stir to incorporate the herbs into the butter.

Coat: Spread the butter mixture generously all over the thawed turkey.

Cook: Place the turkey into the crockpot and cook on LOW for 6 hours or HIGH for 4 hours. The turkey is done when the internal temperature reads 165 degrees Fahrenheit with a meat thermometer. Carefully remove your turkey from the slow cooker and then place it on a platter. Let it rest for 5 minutes before slicing, and enjoy!