I’m all about making things from scratch. When it makes sense. If you’re cooking an entire Thanksgiving dinner by yourself, I think it makes sense to take a few shortcuts. One shortcut I like is zhuzhing up a boxed stuffing mix with a few fresh ingredients. Because I really don’t have time to cube and dry a whole loaf of bread (AND clean up all those crumbs) if I’m making all the other dishes, too. That’s why this Apple Walnut Stuffing is my go-to Thanksgiving side dish.

I’ll save the from-scratch stuffing for my potluck style Thanksgiving dinners and Friendsgiving dinners, when I’m only responsible for one dish. 😜

Originally posted 11-19-09, updated 10-31-19.

Stove Top Apple Walnut Stuffing

What Kind of Boxed Stuffing Should I Use?

For this recipe you’ll want to use two standard 6 oz. boxes of stuffing mix (dried bread crumbs + seasoning/bouillon powder). I used chicken flavored stuffing mix, but you can use any flavor you prefer. You can even use a cornbread stuffing mix. If you want to make this stuffing vegetarian, make sure to use a vegetable flavored stuffing mix and double check the ingredients for any meat derived ingredients.

Can I Make This Apple Walnut Stuffing Ahead?

Yes! This Apple Walnut Stuffing is a great candidate for a make-ahead Thanksgiving side dish. I will say that the texture changes just slightly as it refrigerates over night (it’s not quite as “fluffy” the next day), but the flavor is on point.

How to Reheat Apple Walnut Stuffing

If you do make this stuffing the day before Thanksgiving, you can reheat it in the oven, covered with foil, at 350ºF, for about 45 minutes, or until the internal temperature rises above 140ºF. The total time to reheat will depend on the size, shape, and type of dish you’re using, and how crowded the oven is. I suggest using an instant read thermometer to make sure.

Other Add-Ins

Stuffing is great because there are so many different directions you can take it. If you like meat in your stuffing, you can also brown some sausage or bacon and stir that into the stuffing. I garnished my stuffing with chopped parsley for color, but that is entirely optional and not required to flavor the dish.

Scroll down for the step by step photos!

 

How to Make Apple Walnut Stuffing – Step By Step Photos

Finely dice one yellow onion and three ribs of celery. Add the onion and celery to a large pot along with 4 Tbsp butter. Sauté over medium heat until the onions are soft and translucent (about 5 minutes).

While the celery and onion are sautéing, core and finely dice two apples. Add the diced apples and 1/2 tsp dried sage to the pot with the onion and celery. Sauté for one to two minutes more, or just until the apples begin to soften.

Pour 3 cups water into the pot. Place a lid on top, turn the heat up to high, and bring the water up to a boil.

Once the water is boiling, remove the lid, pour two 6 oz. boxes of stuffing mix into the pot, and give it a brief stir to combine. Turn the heat off, replace the lid, and let the stuffing rest for about 5 minutes to allow the bread to absorb the liquid.

While the stuffing is resting, chop 1/2 cup walnuts.

After letting the stuffing rest for 5 minutes, add the chopped walnuts and gently fold to combine. Don’t stir too much, as this will make the stuffing gummy. Serve the stuffing immediately, or bake for about 15 minutes at 350ºF to make the top crispy.

Or you can cover and refrigerate the stuffing for the next day. To reheat the stuffing, cover the dish with foil and bake at 350ºF for about 45 minutes, or until the internal temperature reaches 140ºF (use an instant read thermometer). The total reheating time will vary depending on your baking dish and oven.

What are your go-to Thanksgiving side dishes?

The post Apple Walnut Stuffing appeared first on Budget Bytes.

* This post was created in partnership with California Olive Ranch. We’ve been working together this year to bring you some special recipes that highlight this beautiful olive oil. I’ve been using their olive oil for years now because they produce a high quality oil for an everyday price. Cooking is what grounds me, which is why I make sure to work with ingredients that offer consistent quality and delicious taste. Olive oil is the basis of so many dishes, sweet and savory, and California Olive Ranch allows my food to shine.

I stare at the computer screen practically paralyzed by the mounting list of to-do’s. Ivy’s half-finished Halloween costume sits dormant in the corner, a few dishes from last night’s dinner linger on the table, and dinner tonight? There are no plans yet. 

In this moment I put the computer down, bound into the kitchen and set the oven to 350°F. The fridge is bare but the pantry provides everything I need to create something out of seemingly nothing. Raw ingredients; those that linger in the cupboard for moments such as this, they are humble, not much on their own but when combined with a few of their pantry neighbors they are comfort and warmth. Delight and joy and honestly, they become therapy.

It’s the process that is the healer. Instantly I’m out of my head with the racing thoughts of “not enoughs”. Not enough time in the day, not good enough, not fast enough, not helpful enough … and I focus on the fragrance of nutmeg as it slips across the microplane leaving behind flecks of spice. I marvel, if just for a moment, at the intricate pattern that’s revealed once the dull exterior is shaved away. Fresh ginger drips down my finger and releases a powerful perfume while it’s whisked into pumpkin purée. And fragrant olive oil, grassy with a bright pepper bite slowly dribbles in before dry goes into wet and then it all goes into the pan before hitting the hot oven. I return to the computer screen having accomplished something. It wasn’t on the to do list but I stepped into the present, into the process just long enough to regain right perspective. 

I created something. Something that scented the house with spice and Fall, something that will wrap the kids in warmth when they walk through the front door and something that pulled me out of myself long to remember that everything will be okay. 

Macaroni and Cheese Soup with Broccoli is comfort food at it’s best! It’s a classic mac turned into and kid-friendly bowl of soup.

Macaroni and Cheese Soup

Now that the weather is getting colder, we are having soup for dinner quite often. We love this easy mac and cheese soup made with sharp cheddar cheese, broccoli, vegetables and elbow macaroni. The kids love it too, a great way to get kids to get more veggies in their diet. More soup recipes we also love this time of year are Minestrone Soup and Cheeseburger Soup if you want to have some meat in your dish.

(more…)

The post Macaroni and Cheese Soup with Broccoli appeared first on Skinnytaste.

The Easiest Cranberry Sauce is made from fresh cranberries mixed with orange juice to sweeten the cranberries and topped with an added orange zest for one sweet and tart cranberry sauce. Only takes 15 minutes to make! 

Making Thanksgiving dinner just got more delicious with this cranberry sauce. If you love cranberries like I do try this Cranberry Pecan Sweet Potato with Rice Pilaf, Cranberry Cheesecake Fluff or this Cranberry Pecan Cheese Ball to have at your thanksgiving dinner table.

The Easiest Cranberry Sauce Recipe

Your holiday dinner just got better with this cranberry sauce.

This is one of my favorite side dishes to make during the holidays.

It is simple, easy and so fresh tasting. You will not want to buy a can again.

You will love how easy, effortless and quick it is to make.

This cranberry sauce recipe will have your family and friends passing it around the table until it is gone.

It is one of our favorite side dishes and makes for a complete meal this holiday season.

What you need to make cranberry sauce

Simple ingredients and easy to make cranberry sauce that tastes amazing.

So delicious and good! You can’t go wrong with this fresh tasting cranberry sauce.

It is a tried and true favorite in our home.

Enjoy this cranberry sauce next to all your other delicious side dishes this holiday season.

• Bag of fresh cranberries: fresh cranberries are best but you can use frozen if needed.
• Sugar: sweetens the cranberries.
• Orange Juice: sweetener and brings out a more flavorful taste.
• Water: adds to the sauce with and aids in popping cranberries.
• Zest from one orange: brightens and adds a hint of sweet orange.

How do you make cranberry sauce

This cranberry sauce recipe is so simple to make and doesn’t last long.

I love to make this cranberry sauce with all my Juicy Butter Herb Turkey Recipe (Step by Step Directions) or Slow Cooker Turkey Breast.

It is simple to make and adds so much color and zest to all your holiday dishes.

• Cook ingredients together: In a saucepan add the cranberries, sugar, orange juice, water and orange zest. Over medium low heat cook the cranberries until the sugar has dissolved and the cranberries start to soften.
• Cooking until cranberries burst: Increase the heat to medium and continue to stir and cook for another 5-6 minutes until the cranberries burst. Remove from heat and let cool to room temperature. Sauce will thicken as it cools.

How to zest an orange

Orange zest is one of my favorite ways to add zest and a hint of orange zing to any dish that I am making.

The color is bright and it just pops!

To zest an orange you will want to use a grater with fine teeth or microplane. A vegetable peeler will also work well too.

With a grater, simply run the rough, outside surface of the orange against it and you will then see the orange peel fall.

Move your orange around to get the brightest orange skin that you can.

You will want to make sure you do not grate past the white layer under the orange. It tends to become bitter at that point.

If you are using a vegetable peeler, cut off the outside orange layer and peel from your fingers. Be careful not getting too close to your fingers.

Cranberry sauce variations

This easy cranberry sauce is easy and so delicious to make.

I love a variety of cranberry sauces. It adds so much for to your holiday dinner.

If you love to add in more flavoring and extras to make it your own here are a few ways to do so.

• Fruit: diced apple or apple sauce, cherries, crushed pineapple or diced pear.
• Juice: ginger ale, apple juice or cranberry juice is alway a great add in.
• Nuts: pecans, walnuts or cashews are a great crunch to have.
• Seasonings or spices: add a pinch of ginger, cinnamon or nutmeg are fun to add in for warmth.

Make this a complete thanksgiving meal

You know thanksgiving is approaching us quickly and getting your menu made is a MUST ahead of time.

We love how easy and delicious this cranberry sauce is to make and comes together so quickly.

Having a perfect thanksgiving dinner is always a dream for the host.

Here is a great way to start your planning. First, take time to brine your turkey with my Turkey Brine Recipe.

This cranberry sauce pairs well with our favorite Juicy Bitter Herb Turkey Recipe with its Easy Turkey Gravy.

Next, your stuffing choices of Roasted Autumn Vegetable Stuffing or Slow Cooker Sausage herb Stuffing are always a great hit.

Then some side dishes you may like World’s Best Green Bean Casserole, Honey Orange Glazed Carrots and Roasted Honey Cinnamon Butter Sweet Potatoes.

Lastly, my Perfect Soft and Buttery Rolls are perfect for dipping or adding even more cranberry sauce to.

Oh and don’t forget dessert with my Grandma’s Famous Pumpkin Pie!

Tips for making cranberry sauce

Luckily this sauce is so simple to make and very straight forward.

It does not take long to watch your cranberries pop and you can start to add your sauce to your thanksgiving or Christmas dinner table.

Enjoy this easy cranberry sauce with some quick and easy tips to make it even easier.

• When purchasing cranberries, look for full and unbroken cranberries. They will be bright pink or red in color.
• If you are using fresh cranberries, gently rinse them and remove any stems or debris on them. Add in your cranberries whole.
• Frozen cranberries will work for this recipe. You will not need to defrost them first.
• For more flavoring you can add in more orange juice and leave out the water. You can also use other juices to replace the water with. The added citrus enhances this sauce immensely.
• Squeezing your own orange juice is a little more work but the taste is amazing and adds a freshness to your cranberry sauce recipe.
• The longer the sauce sits, the thicker it will be become.

Storing cranberry sauce

I love how simple this cranberry sauce is to make and making this ahead only helps during thanksgiving dinner.

I actually like the flavoring two to three days later. I recommend making this at the beginning of the week before thanksgiving or Christmas.

Keep in the refrigerator or freezer for a little more time. When ready to serve just simply reheat and it is ready in minutes.

• Making cranberry sauce ahead: make and prepare just as instructed. Store in an airtight container in the refrigerator or freezer.
• Refrigerating cranberry sauce: let your cranberry sauce cool completely. Then add it to an airtight container where it can be stored in the refrigerator for 4 to 5 days.
• Freezing cranberry sauce: cook your cranberry sauce through then let it cool completely. Once it is cooled, add it to an airtight container or a ziplock bag to be frozen. Lay flat if it is in a ziplock bag. Freeze for up to 1 month in the freezer. When reheating, your sauce will not be as thick with the added water from being frozen. You can thicken it up by simmering for a few extra minutes. Thaw in the refrigerator over night before warming up.
• Reheating cranberry sauce:  when ready to warm up, simply reheat over medium heat in a skillet. Simmering the sauce will help thicken this sauce back up from being frozen.

More Thanksgiving Recipes

• Creamy Parmesan Garlic Brussels sprouts Recipe
• The Best Sweet Potato Casserole
• Dad’s Famous Mashed Potatoes 
• Maple Roasted Brussels sprouts and Butternut Squash
• 3 Ingredient Candied Sweet Potatoes 

 

 

 

 

These Pumpkin Apple Streusel Muffins are the perfect end of October and all of November breakfast treat or snack!

Muffins are the best weekend treat. I often make them for my family early on a Saturday morning before anyone is out of bed. Then they’re all thankful and happy that Mom got up early to feed the family.

Is there anything better than a warm apple muffin? Consider surprising someone with this seasonal fall muffin recipe! Everyone will benefit because you’ll have enough leftover to save for busy weekday mornings ahead.

What we have here is a delicious pumpkin muffin recipe that is studded with chunks of fresh apple.

What are the best kinds of apples to use for baking?

Golden Delicious apples are my first choice for adding to muffins. Another variety that works well for muffins is Fuji. Granny Smiths are also popular because they bring out a tart flavor to balance the sweetness of the muffin.

This batch of muffins makes 18. That will give you plenty to enjoy while they’re nice and warm at the time of baking. And you will likely have many left over. They keep well in a covered container for a few days. Or you can choose to freeze them to be defrosted later.

How to freeze muffins:

Cool muffins completely before preparing to freeze. Wrap muffins in plastic wrap or foil, and them place them in a plastic zip freezer bag. Label your zip bag with the date. Muffins are fine to be frozen for about 3 months. It’s best to thaw them at room temperature when you’re ready to eat them.

These Pumpkin Apple Muffins have a simple streusel topping. The topping is made of sugar, flour, cinnamon and butter. It adds a sweet and crusty layer to the tops of your muffins.

They’re so perfect for serving on a chilly fall morning with a big mug of coffee!

Here are a few more pumpkin muffin recipes…

• Pumpkin Spice Muffins
• Pumpkin Cinnamon Chip Muffins
• Whole Wheat Pumpkin Spice Muffins
• Healthy Pumpkin Muffins
• Pumpkin Chocolate Chip Muffins
• Pumpkin Cream Cheese Muffins
• Two Ingredient Pumpkin Muffins
• Pumpkin Coffee Cake Muffins

 

 

The post Pumpkin Apple Streusel Muffins appeared first on Recipe Girl®.

There are a million pumpkin pie recipes on the web. There’s even a perfectly good recipe on the back of every single can of pumpkin purée on the store shelves. So I didn’t want to make just another basic pumpkin pie. No one needs that. Instead, I made a couple simple swaps to fancy it up just enough to make you go “Oooh…” with that first bite, but not enough that it made what is normally a very easy pie into something complicated. Enter my Maple Brown Butter Pumpkin Pie.

Maple Brown Butter Pumpkin Pie

What Makes this Pie Special?

Brown butter and maple syrup. A magical combination. If you don’t know, browned butter is a magical elixir that makes any baked good even better. It gives food a wonderfully rich and nutty flavor that is unparalleled. I also switched out some of the usual sugar in this pumpkin pie for maple syrup. The results are subtle, but just enough to set this pie apart.

What Kind of Pie Crust Should I Use?

I’m not going to lie, I used a store bought pie crust. Why? Because while pie crust may seem simple on the surface (flour, fat, water), it is a bit nuanced and it’s not something I’m not super confident with yet. Plus, you have to add steps to chill the dough etc., and when it comes to pumpkin pie, I just don’t have time for that. I NEED MY PUMPKIN PIE. Not having that extra work was worth the $0.85 cents I paid for the pre-made crust.

So, you can make your own pie crust or buy a frozen or refrigerated pie crust. Whatever works for you will work for this Maple Brown Butter Pumpkin Pie. Just make sure it’s unbaked and deep dish. If using a frozen pie crust, you can pour the filling into the crust frozen, without thawing first.

If you want to make a homemade crust, a site I really trust for baked goods is Sally’s Baking Addiction. She has a Buttery Flakey Pie Crust recipe or All Butter Pie Crust recipe, both of which look great.

Can I Make This Maple Brown Butter Pumpkin Pie Ahead?

Yes, in fact, I suggest you make this pie ahead of time. Pumpkin pie takes a while to cook (almost an hour) and then takes another hour to hour and a half to cool. You’ll want it to be mostly cool before cutting into it, so the custard is well set. If you refrigerate it overnight, it sets even more, and is, IMHO, even better. Just make sure it’s completely cool before refrigerating to prevent condensation.

How Long Does Pumpkin Pie Last?

Because pumpkin pie is a custard (milk and eggs) you will need to refrigerate this pie. Make sure it’s completely cool before refrigerating, then it will last about 4 days in the refrigerator, if it’s not eaten by then!

Can I Make This Pumpkin Pie Dairy-Free or Vegan?

Unfortunately there aren’t any easy swaps for this one to make it dairy-free or vegan. Custards can be quite finicky and swapping out the evaporated milk or eggs (or brown butter for that matter), will have a massive effect on the texture. There are vegan pumpkin pie recipes out there on the web, though. So if that’s what you’re looking for I suggest following a recipe from someone who has already tested and perfected that technique (I have not).

Scroll down to see the step by step photos!

 

How to Make Maple Brown Butter Pumpkin Pie – Step by Step Photos

Preheat the oven to 425ºF. Cut the butter into four one-tablespoon chunks and add them to a small skillet. Heat the butter over medium heat, stirring continuously, until the butter solids sink to the bottom, turn deep brown, and take on a nutty aroma. The butter will become quite foamy before this happens, but eventually you’ll be able to see, as you stir, the browned solids on the bottom. Remove the butter from the heat immediately to prevent burning and pour the hot butter into a mixing bowl. For more detailed directions on how to brown butter, see my tutorial: How to Make Brown Butter.

Add 1/4 cup maple syrup, 1/4 brown sugar, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/8 tsp ground cloves, and 1/4 tsp salt to the browned butter, then whisk until combined.

Add two large eggs and one 15 oz. can of pumpkin purée to the butter and sugar mixture, then whisk until smooth.

Lastly, add 1 cup evaporated milk, and whisk until smooth again.

Place your 9-inch deep dish pie plate with pie crust on a baking sheet for easy transport in and out of the oven. Pour the pumpkin pie filling into the crust, then transfer to the preheated oven.

Bake the pumpkin pie for 15 minutes at 425ºF, then turn the heat down to 350ºF and bake for an additional 35-40 minutes, or until it’s domed in the center, slightly browned on the edges, and the center is no longer liquid, but still jiggles just slightly when you shake the pan. If the crust begins to brown too much as it bakes, you can cover the crust with foil to stop the browning.

Although it may be hard, let the pie cool for at least one hour before slicing and serving so the custard can set. Once cooled, you can serve your Maple Brown Butter Pumpkin Pie or cover and refrigerate to serve the next day!

The post Maple Brown Butter Pumpkin Pie appeared first on Budget Bytes.

As I was sitting down to write this post I thought I’d make a joke about how it was the first dessert I’d posted in ages that isn’t cake. But then I realized that of course whoopie pies are cake. Just small cakes, shaped into a sandwich with their icing. So the cake parade continues 🙂

The cake base here is the same one I use for these chocolate peanut butter cupcakes and this dark chocolate pear cake, only with slightly less liquid. It’s pretty tried-and-true in my kitchen at this point, and I had a very fun time shaping it into this seasonal treat.

The filling of the whoopie pies is a vegan buttercream with pumpkin pie spice and a pinch of turmeric for a light orange color (you could use food coloring to make it even more orange and festive).

As I’ve been snacking on these goodies, I’ve realized that they’re in many ways a dream dessert, for me. They’re a perfect answer to cake cravings, but slightly less of a commitment than, say, a cupcake. They’ve got just enough buttercream to be decidedly sweet, but the cake to frosting ratio is skewed in favor of cake, which I like. They’re fun to make, and the piping is easy.

In fact, you don’t have to pipe the buttercream into them at all. But I found that piping was both neater and easier than trying to use a spoon or knife to fill the pies up. It’s up to you. If you pipe, you can use a homemade piping bag, and it doesn’t need to be very precise, since the pies will get sandwiched up in the end.

These little pies are lovely for sharing, whether you give them to trick-or-treaters, offer some to classmates or coworkers, or just share with family and friends. I tried freezing a few, and that works, too: just be prepared for the fact that the buttercream edges may look a little less neat when you defrost. The pies will still taste wonderful, which is what matters most.

I don’t have big Halloween plans, but it’s a holiday that I love and always find a way to celebrate, even if that’s just watching a scary movie or smiling at kids dressed up and roaming the streets with their parents in my neighborhood. I’m happy to add a good homemade dessert to the celebration this year.

Happy Halloween, friends. I’ll see you for the weekend roundup.

xo

The post Vegan Halloween Whoopie Pies appeared first on The Full Helping.

Here’s the very best oatmeal recipe that we make every day, vegan and plant based with tasty peanut butter and jelly toppings!

What do you really eat? People ask us that a lot. Well, Alex and I have eaten every single recipe on this website! (And many more that don’t make the cut.) But today we wanted to share something we eat on a regular basis. I actually make this recipe every single day. And that is not hyperbole, friends! I really do. Why? This best oatmeal recipe tastes incredible. It’s vegan so it’s a plant based way to start the day. AND it is full of plant based protein so it is seriously filling: you’re literally full for hours after you eat it.

What makes this the best oatmeal?

I know, oatmeal sounds deceptively easy to make. But it can come out too gummy, too bland, or take way to long. What’s the best way to make it at home? This is my soulmate oatmeal, the recipe I have memorized and could make in my sleep. Here are the features of this best vegan oatmeal.

• Perfect chewy texture. Take note! This recipe is not the typical creamy texture, or soupy or gummy. The texture is chewy, much like our Toasted Oatmeal. It will surprise you if you’re a creamy oatmeal person, but it will also make you never go back.
• Toasted oats. The oats are toasted in coconut oil to bring out their nutty flavor. It’s got just a hint of cinnamon and just enough salt.
• Totally vegan / plant based. We revamped our toasted oatmeal to remove the butter and milk. And guess what? It’s just as good.
• Best oatmeal toppings. The very best topping for oatmeal is peanut butter, in our minds! It packs it with plant based protein. And we added another feature…keep reading!

Why vegan oatmeal?

Oatmeal is a total powerhouse breakfast or lunch. (Honestly, I eat it for lunch most often!) Oats are packed with nutrients and protein. Plus, they’re easy to make vegan! Why do we care about vegan / plant based breakfasts? Well, we love eating mostly plant based recipes. And breakfast and lunch are a really easy place to do it! This best oatmeal recipe is a great way to dip your toe into plant based eating, if you’re looking to do so.

The best oatmeal toppings

It’s easy to use oatmeal toppings that are plant based, too! We topped this best oatmeal with our favorite toppings: all natural peanut butter and jelly! Here’s what we used, and a few more of our favorite toppings:

• All natural peanut butter: try to find a brand with no added sugar.
• Easy strawberry jam: This recipe is quick and easy to make, and results in a vegan jam that’s sweetened with maple syrup and a little tangy from lime zest. It’s SO good!
• Other topping ideas: Roasted and salted pepitas, almonds, walnuts, almond butter, cashew butter, berries, apple slices, plain yogurt sweetened with maple syrup

Oats nutrition

There are lots of great things about eating this oatmeal recipe. According to the Harvard TH Chan School of Public Health, oats:

• Are high in fiber
• Can reduce the risk of heart disease
• Can be helpful for weight control

This best oatmeal recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Print

More vegan breakfast recipes

Looking for plant based ways to start the day? Here are a few more you might enjoy:

• Homemade Acai Bowl
• Best Blueberry Smoothie
• Vegan Blueberry Pancakes
• Apple Cinnamon Pressure Cooker Steel Cut Oats
• Best Instant Oatmeal Recipe
• Healthy Granola Recipe

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes