Thanksgiving Recipes & Ideas - The Recipe Critic https://therecipecritic.com/holiday-recipes/thanksgiving/ Tried and True Recipes for Families | Food Blog Thu, 22 Aug 2024 03:57:54 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png Thanksgiving Recipes & Ideas - The Recipe Critic https://therecipecritic.com/holiday-recipes/thanksgiving/ 32 32 53477294 No Bake Snickers Bar Pie https://therecipecritic.com/no-bake-snickers-bar-pie/ https://therecipecritic.com/no-bake-snickers-bar-pie/#comments Thu, 16 May 2024 12:00:00 +0000 http://therecipecritic.com/?p=18353 No Bake Snickers Bar Pie is one of the easiest and most delicious no bake pies that you make. You…]]>

No Bake Snickers Bar Pie is one of the easiest and most delicious no bake pies that you make. You will love the Snickers pieces in every bite!

If you are obsessed with snickers like I am be sure to try Homemade Snickers Bars, Snickers Cheesecake Bars,  Snickers Brownies.

A slice of no bake snickers bar pie being removed from the pie pan.

Reasons Why You’ll LOVE This Recipe!

  • Easy: No baking required for this recipe! It’s perfect for a summer dessert!
  • You can use a store-bought crust: Want to make this pie even easier? Buy a store bought graham cracker crust. Then, this No-Bake Snickers Pie can be whipped together in 10 minutes. Then, just put it in the fridge to chill and you are done!

Ingredients in No-Bake Snickers Pie

This pie can be put together in 10 minutes. That’s it! The filling is a cool and creamy peanut butter cheesecake that is packed with flavor. Check out the recipe card at the bottom of the post for all of the exact measurements.

  • Cream cheese: This creates the smooth and tangy filling for the pie.
  • Chunky peanut butter:  mixed with the cream cheese, this is what brings on that classic snickers flavor.
  • Powdered sugar:  The powdered sugar adds in some sweetness to balance out the tang in the cream cheese. It also makes it so that the filling stays nice and smooth.
  • Cool whip: Make sure that your cool whip isn’t frozen! If it is, you need to thaw it to room temperature so that it mixes into the filling without any lumps.
  • Snickers Bars: Cut up snickers bars go into the filling and you will also sprinkle some on top as a garnish!
  • Graham cracker pie crust:  You can make this from scratch (instructions are on the recipe card) or you can skip this step and just buy one pre-made at the store!
A top view of the ingredients for the crust, labeled.
A top view of the ingredients for the pie filling, all individually labeled.

How to Make No Bake Snickers Bar Pie

This pie will be the biggest hit wherever it goes. And it is perfect for upcoming gatherings because it is so easy to make!

  1. Make the Crust: Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix until combined. It should resemble damp sand. (You can also use a pre-made crust instead). 
  2. Press into Pan: Press the mixture evenly into a 9-inch pie pan, going all the way up the sides. Use your fingers or the bottom of a flat measuring cup or glass to really pack the crumbs together. Chill the crust in the refrigerator while you prepare the filling. 
  3. Make Filling: Add the cream cheese, peanut butter, and sugar to a large bowl and beat with a hand mixer or a stand mixer fitted with a paddle attachment until well combined. 
  4. Fold and Garnish: Fold in the whipped topping, followed by the chopped Snickers, reserving a few of the Snickers for garnishing the top. 
  5. Add Filling to Crust: Spread the filling evenly in the chilled pie shell and top with the reserved Snickers and chopped peanuts.
  6. Chill: Chill for at least 3 hours.
  7. Add sauce: Drizzle with caramel sauce before serving.
Graham cracker crumbs in a glass bowl.
Combine the graham crackers, butter, and sugar.
A crust being pressed into a pie pan with a measuring cup.
Press the crust into a pie dish and chill.
Cream cheese, peanut butter and powdered sugar in a glass bowl.
Combine cream cheese, peanut butter, & powdered sugar.
Whipped Topping being added into the bowl of ingredients.
Fold in the whipped topping.
Chopped snickers bar being added into the glass bowl of filling for the no bake snickers bar pie.
Stir in the chopped Snickers bar.
Filling for the no bake snickers bar pie being added to the pie crust.
Spread into the prepared pie crust and chill.

Substitutes and Variations for No Bake Snickers Bar Pie

The best part about making pies at home is that you can switch them up! Here are a few ideas on different variations for this no bake snickers bar pie:

  • Change the crust: Use an Oreo or chocolate graham cracker crust instead of a regular graham cracker crust.
  • Add sauce: Drizzle chocolate sauce and caramel sauce over the top before serving. For some extra flavor, add caramel sauce on top of the crust and spread it on the crust before layering on the filling.
  • Add peanuts: Add 1/3 cup chopped peanuts to the filling along with the snickers pieces.
A top view of no bake snickers bar pie.

Storage Tips

Since this no bake snickers bar pie is best when you have time to chill it in the fridge, it is great to make ahead of time!

  • In the Refrigerator: Once your pie is assembled, let it chill in the refrigerator for 2-3 hours. If you want to store it longer, make sure that it’s covered in an airtight container (I like to use these for my pies) and it will last 3-4 days.
  • In the Freezer: Stored in an airtight container, this will stay good in the freezer for at least a month. Let it thaw for a few hours in the refrigerator before serving.
A slice of no bake snicker bar pie on a black plate.

More Delicious No Bake Pies

Print

No Bake Snickers Bar Pie

This is one of the easiest and most delicious no bake pies that you make. You will love the snickers pieces in every bite!
Course Dessert
Cuisine American
Keyword no bake pie, no bake snickers bar pie, no bake snickers pie, snickers bar pie, snickers dessert
Prep Time 25 minutes
Chill 3 hours
Total Time 3 hours 25 minutes
Servings 8 servings
Calories 512kcal
Author Alyssa Rivers

Ingredients

Crust

Snickers Filling

Instructions

Crust

  • Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix until combined. It should resemble damp sand. (You can also use a pre-made crust instead).
  • Press the mixture evenly into a 9-inch pie pan, going all the way up the sides. Use your fingers or the bottom of a flat measuring cup or glass to really pack the crumbs together.
  • Chill the crust in the refrigerator while you prepare the filling.

Snickers Filling

  • Add the cream cheese, peanut butter, and sugar to a large bowl and beat with a hand mixer or a stand mixer fitted with a paddle attachment until well combined.
  • Fold in the whipped topping, followed by the chopped Snickers, reserving a few of the Snickers for garnishing the top.
  • Spread the filling evenly in the chilled pie shell and top with the reserved Snickers and chopped peanuts. Chill for at least 3 hours.
  • Drizzle with caramel syrup before serving.

Video

Notes

Originally posted on May 5, 2016
Updated on May 16, 2024

Nutrition

Calories: 512kcal | Carbohydrates: 45g | Protein: 8g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 385mg | Potassium: 220mg | Fiber: 2g | Sugar: 34g | Vitamin A: 757IU | Vitamin C: 0.004mg | Calcium: 72mg | Iron: 1mg

Tips for making Snickers Pie

  • You can make your own graham cracker crumbs by pulsing 12 whole graham crackers in a food processor or blender until fully blended. Or you can crush the crackers by hand by placing them in a large ziplock bag and using a rolling pin until you have fine crumbs.
  • To use real whipped cream instead of whipped topping, whip 1 1/2 cups of cold heavy whipping cream and 3 tablespoons of powdered sugar to medium-stiff peaks. Use in place of the whipped topping in the recipe card.
]]> https://therecipecritic.com/no-bake-snickers-bar-pie/feed/ 33 18353 Air Fryer Ham https://therecipecritic.com/air-fryer-ham/ https://therecipecritic.com/air-fryer-ham/#respond Sun, 10 Mar 2024 12:00:00 +0000 https://therecipecritic.com/?p=250895 This air fryer ham is moist and flavorful with the most delicious caramelized honey glaze! It’s super easy to make…]]>

This air fryer ham is moist and flavorful with the most delicious caramelized honey glaze! It’s super easy to make and tastes so incredible, you’ll never want to cook ham any other way! Your friends and family will all be asking for the recipe!

Ham is such a great main dish for many different meals, especially for the holidays! Some of my other favorite ham recipes that you might want to try are this apricot glazed ham, this honey glazed ham or this very popular garlic honey mustard glazed ham! You can even make ham in an instant pot!

Sliced ham in an air fryer.

Air Fryer Ham Recipe

Cooking your ham in the air fryer starts with a large, sliced ham that is already cooked. With this recipe, we are simply adding great flavor and heating it so it retains all of its juices, and gets a crisp, caramelized outside edge that will keep you wanting bite after bite! There are a variety of ways to heat up a cooked ham, and after trying it in the air fryer, it’s become my go-to way to cook ham.

Air fryer ham has such amazing flavor, juiciness and texture, yet it is so quick and easy to make! The simple glaze can be made in a matter of minutes, then baste the ham and let the air fryer work its magic. We line the air fryer with foil, so clean-up is a breeze too! Make this ham entree into a complete meal by adding some tasty sides like mashed potatoes, glazed carrots, some green beans and don’t forget fluffy rolls! Whether you’re cooking for Easter, Mother’s Day or Christmas, you’ll have the perfect holiday spread!

Ingredients Needed

You will be shocked at how wonderful this air fryer ham recipe turns out with just 4 ingredients including the ham! Check out the recipe card at the bottom of the post for exact measurements.

  • Ham: We’re using a 3 pound sliced, boneless spiral ham that is fully cooked.
  • Butter: Melted butter gives the glaze the perfect consistency and richness.
  • Brown Sugar: An essential ingredient, so the outside of the ham gets deliciously caramelized!
  • Honey: Adds extra sweetness and an irresistible honey flavor that you will love!

How to Cook Ham in the Air Fryer

Get ready for the best ham you’ve ever tasted with just 10 minutes of prep! This insanely delicious main course will be on your table in no time. Here’s how to make the glaze and cook the ham:

  1. Make the Brown Sugar Glaze: In a small saucepan over medium heat, add the butter, brown sugar, and honey. Heat until the butter melts and the mixture comes to a simmer. Remove from heat and set aside.
  2. Add Ham to Air Fryer: Line a piece of heavy duty foil in the basket of the air fryer. Place the ham in the center of the foil then fold up the edges of the foil around the ham.
  3. Brush on Glaze: Brush some of the butter glaze over the top and around the sides of the ham. Save the rest of the glaze to baste throughout the cooking process.
  4. Cook: Cover the top of the ham with foil and cook in the air fryer at 325 degrees Fahrenheit for 20 minutes.
  5. Add More Glaze: Baste with additional glaze, recover with foil, then cook an additional 15 minutes. The ham should reach 145 degress Fahrenheit.
  6. Baste Once More: Remove the top piece of aluminum foil and glaze the ham one more time.
  7. Finish Cooking: Increase the temperature to 350 degrees Fahrenheit and brown the top of the ham for 2-3 minutes or until golden brown to your preference.
  8. Serve: Remove the ham from the air fryer basket and slice and serve.
The honey glaze being whisked together.
Adding the sliced ham to an aluminum foil-lined air fryer basket.
Brushing the air fryer ham with the brown sugar honey glaze.
Covering the ham with aluminum foil so it's ready to be cooked.

Tips for the Perfect Ham

Here are my top tips for juicy, perfectly cooked ham that the whole family will happily devour!

  • Larger Ham: This recipe calls for a 3-pound boneless ham, if you have a larger ham, cut it into two equal pieces and cook together (as long as both fit in the air fryer).
  • Wrapping in Foil: Not only does it make for easy clean-up, but it’s important to wrap the ham in foil to keep it super moist as it cooks.
  • Fully Cooked: This recipe is only for a pre-cooked ham. Be sure the packaging on your ham says fully cooked.
  • Internal Temperature: You definitely don’t want the ham to be overcooked and dry, it is ready to remove from the air fryer when the internal temperature is 145 degrees F. 
  • Thaw it: If you have a frozen ham, then make sure to thaw it overnight in the fridge. Make sure not to start cooking it until it’s fully thawed!
Closeup of a cut ham after being cooked in the air fryer. It is surrounded by sliced carrots.

Storing Leftovers

Ham makes fantastic leftovers! Use it for sandwiches or reheat it for dinner the next night. Here’s how you can store it safely.

  • In the Refrigerator: If you have leftover ham, then place it in an airtight container (or wrap it in plastic wrap and then foil) and put it in your fridge. It can last up to about 4 days! 
  • Reheating: Place the ham on a baking sheet and cover it with foil. Cook at 325 degrees for about 10 minutes or until the ham is heated through! You can also rewarm individual slices in the microwave.

More Ham Recipes

If your family loves ham as much as mine does, you will want to try all of our favorite recipes using ham. You can’t go wrong with any of these dishes! They are all so delicious and easy to make!

Print

Juicy Air Fryer Ham Recipe

This air fryer ham is moist and flavorful with the most delicious caramelized honey glaze! It's so easy to make and tastes so incredible, you'll never want to cook ham any other way! Your friends and family will all be asking for the recipe!
Course Dinner
Cuisine American
Keyword air fryer hamburgers, easy air fryer ham, ham in the air fryer
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Calories 743kcal
Author Alyssa Rivers

Ingredients

Instructions

  • In a small saucepan over medium heat, add the butter, brown sugar, and honey. Heat until the butter melts and the mixture comes to a simmer. Remove from heat and set aside.
  • Line a piece of heavy duty foil in the basket of the air fryer. Place the ham in the center of the foil then fold up the edges of the foil around the ham.
  • Brush some of the butter glaze over the top and around the sides of the ham. Save the rest of the glaze to baste throughout the cooking process.
  • Cover the top of the ham with foil and cook in the air fryer at 325 degrees Fahrenheit for 20 minutes.
  • Baste with additional glaze, recover with foil, then cook an additional 15 minutes. The ham should reach 145 degress Fahrenheit.
  • Remove the top piece of aluminum foil and glaze the ham one more time.
  • Increase the temperature to 350 degrees Fahrenheit and brown the top of the ham for 2-3 minutes or until golden brown to your preference.
  • Remove the ham from the air fryer basket and slice and serve.

Nutrition

Serving: 1serving | Calories: 743kcal | Carbohydrates: 15g | Protein: 49g | Fat: 53g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 2817mg | Potassium: 669mg | Fiber: 0.01g | Sugar: 15g | Vitamin A: 473IU | Vitamin C: 0.03mg | Calcium: 28mg | Iron: 2mg
]]> https://therecipecritic.com/air-fryer-ham/feed/ 0 250895 Butter Tarts https://therecipecritic.com/butter-tarts/ https://therecipecritic.com/butter-tarts/#comments Fri, 15 Dec 2023 01:00:00 +0000 https://therecipecritic.com/?p=235912 Rich and gooey Butter Tarts are the perfect treat for any occasion! They feature a sweet, buttery filling baked inside…]]>

Rich and gooey Butter Tarts are the perfect treat for any occasion! They feature a sweet, buttery filling baked inside a flaky crust that will definitely make you want to keep going back for more! 

Mini desserts like these small pies are so fun to eat and are great for bringing to potlucks and other gatherings. If you love sweet treats like this, you should try these mini cheesecakes, these perfect mini pumpkin pies, or these mini cherry pies! 

Top-down view of butter tarts on a wire rack. One is cut in half.

What are Butter Tarts?

Butter tarts are a popular Canadian dessert, that are sweet, sticky and incredibly delicious! These melt-in-your-mouth mini pies are baked in a muffin pan, have a gooey filling made with butter, sugar, syrup, egg, vanilla and sometimes raisins or nuts in a flaky pastry shell. They are a bit similar to the American pecan pie, but the filling is not quite as solid. Even though they make a great treat anytime, I especially love to enjoy them during the holidays.

If you’ve never heard of or enjoyed butter tarts, you’re in for a real treat. You will love how the sweet, gooey filling is complemented by the flaky crust. Plus, these are easier to make than most pie recipes and only take about 25 minutes to prepare and then it’s off to the oven! Bring these to your next potluck or holiday gathering and wait for the rave reviews to come pouring in!

Ingredients in Butter Tarts

One of my favorite things about this recipe is the simple list of ingredients! You probably already have everything in your kitchen. Some of the simplest desserts become the best! See the recipe card below for exact measurements.

Crust

  • Flour: Regular all-purpose flour will work great to make the crust.
  • Salt: A small amount of salt will enhance the overall flavor.
  • Shortening: For fat content to make the crust perfectly tender and flaky.
  • Ice Water: Will help to moisten the dough. We want this to be super cold for a nice and flaky pie crust.

Filling

  • Butter: These are called butter tarts for a reason! You’ll need 1/4 cup of unsalted butter.
  • Dark Brown Sugar: Dark brown sugar has more molasses than regular brown sugar. You will definitely want to use it! Your butter tarts will not be as richly flavored if you use light brown sugar.
  • Light Corn Syrup: For a sticky, sweet filling that’s so tasty!
  • Egg: The egg will give the filling a delicious rich taste.
  • Vanilla Extract: For an extra boost of flavor. Try making your own blend at home using my recipe here!

How to Make This Tart Recipe

Make your crust and filling mixture, add both to a muffin pan, and then it’s off to the oven! Waiting for your butter tarts to bake is the hardest part here. Here’s the simple process:

  1. Prep: Preheat the oven to 400 degrees Fahrenheit.

Crust

  1. Start the Dough: In a medium bowl stir the flour and salt together. Use a pastry cutter to cut in the shortening until it is pea-sized.
  2. Add Water and Knead: Add in the water one tablespoon at a time, tossing with a fork. Add water and mix until all the flour is moistened and it comes together in a shaggy dough. Use your hands to knead the dough just until it comes together into a ball, being careful not to overknead. This will lead to a tough dough.
  3. Roll: Roll the dough out on a lightly floured surface, turning and flouring the dough as needed until the dough is about ¼ inch thick.
  4. Cut Dough: Use a 3-inch circle cutter to cut out 12 circles of dough. If necessary, gently press the scraps of dough together and let it rest for 5 minutes before rolling out again to cut out additional circles.
  5. Press into Muffin Tin: Press the circles of dough into a lightly greased muffin tin, so each muffin well looks like an individual tart shell. Set in the fridge while you prepare the filling.

Filling

  1. Melt Butter: Add the butter to a large measuring cup and heat in the microwave for 15-20 seconds, until fully melted.
  2. Make the Filling: Whisk in the brown sugar, corn syrup, egg, and vanilla. Pour the filling evenly into the chilled dough.
  3. Bake: Place in oven and bake for 15-18 minutes, until the filling is set. Let your butter tarts cool completely before serving.
4-photo collage of the crusts and filling being prepared.

Tips for Making Butter Tarts

This butter tarts recipe is really simple and straightforward, but here are a few tips and ways that you can change it up, to make these the best!

  • Premade Dough: You may use premade pie dough for this! This is a time saver and will make making these tarts even easier.
  • Making Thicker Tarts: If you make this recipe with 9 tarts instead of 12, there will be a thicker amount of filling in them. Bake for 18-20 minutes.
  • Add-ins: Add in some bonus ingredients! Chopped pecans or golden raisins are excellent in these tarts. Place a scant tablespoon of nuts, raisins, or a combination in the bottom of your tart shells before pouring in the filling.
  • Filling Consistency: If you prefer your butter tarts on the runnier side, bake them for 12-13 minutes, so the filling isn’t completely set and appears a bit liquid still.
Closeup of butter tarts stacked on top of each other.

Storing Leftovers

  • Storing in the Refrigerator: Butter tarts are best kept in an airtight container in the refrigerator. They will keep for up to 5 days. They can be kept at room temperature, but there they will last only 1, possibly 2 days at best.
  • Storing in the Freezer: Once the tarts are completely cooled, they can be frozen in an airtight container for up to 3 months. They may be thawed in the refrigerator or at room temperature.
4 tarts stacked on top of each other. One is cut in half so you can see the filling.

More Delicious Desserts

We never can resist a delicious sweet treat at my house! Whether you are craving cookies, cakes, or pies, I’ve got you covered. Here are some of my other favorite dessert recipes!

Print

Butter Tarts

Rich and gooey Butter Tarts are the perfect treat for any occasion! They feature a sweet, buttery filling baked inside a flaky crust that will definitely make you want to keep going back for more!
Course Dessert
Cuisine Canadian
Keyword butter tart recipe, butter tarts
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings 12 tarts
Calories 195kcal
Author Alyssa Rivers

Ingredients

Crust

  • 1 ¼ cup flour
  • ¼ teaspoon salt
  • ⅓ cup shortening
  • 4 to 5 tablespoons ice water

Filling

Instructions

  • Preheat the oven to 400 degrees fahrenheit.

Crust

  • In a medium bowl stir the flour and salt together. Use a pastry cutter to cut in the shortening until it is pea-sized.
  • Add in the water one tablespoon at a time, tossing with a fork. Add water and mix until all the flour is moistened and it comes together in a shaggy dough. Use your hands to knead the dough just until it comes together into a ball, being careful not to overknead. This will lead to a tough dough.
  • Roll the dough out on a lightly floured surface, turning and flouring the dough as needed until the dough is about ¼ inch thick.
  • Use a 3-inch circle cutter to cut out 12 circles of dough. If necessary, gently press the scraps of dough together and let it rest for 5 minutes before rolling out again to cut out additional circles.
  • Press the circles of dough into a lightly greased muffin tin, so each muffin well looks like an individual tart shell. Set in the fridge while you prepare the filling.

Filling

  • Add the butter to a large measuring cup and heat in the microwave for 15-20 seconds, until fully melted.
  • Whisk in the brown sugar, corn syrup, egg, and vanilla. Pour the filling evenly into the chilled dough.
  • Bake for 15-18 minutes, until the filling is set. Let cool completely before serving.

Nutrition

Calories: 195kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 65mg | Potassium: 27mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 138IU | Calcium: 11mg | Iron: 1mg
]]> https://therecipecritic.com/butter-tarts/feed/ 3 235912 Turkey Salad https://therecipecritic.com/turkey-salad/ https://therecipecritic.com/turkey-salad/#comments Thu, 23 Nov 2023 13:00:00 +0000 https://therecipecritic.com/?p=233316 This Turkey Salad is a fresh, satisfying dish loaded with fruit, veggies, and nuts. It comes together quickly and is…]]>

This Turkey Salad is a fresh, satisfying dish loaded with fruit, veggies, and nuts. It comes together quickly and is the perfect way to use up leftover turkey from Thanksgiving!

Looking for other delicious ways to turn holiday leftovers into a whole new meal? Try these turkey cranberry sliders, this comforting turkey noodle soup, or an easy turkey casserole next!

Turkey salad inside of a croissant.

Turkey Salad Recipe

The taste of turkey salad is incredibly delicious! Infused with the delicious flavors of your leftover Thanksgiving turkey, this twist on your classic chicken salad recipe is going to knock your socks off! This recipe is easy to mix together with cooked turkey, dried cranberries, chopped pecans, green onions, celery, mayonnaise, lemon juice, Dijon mustard and salt & pepper. It’s a wonderful satisfying lunch, and it’s great served at parties, potlucks and other special events. Enjoy it spooned on your favorite bread, lettuce wrap or a croissant roll (my favorite!).

A turkey salad sandwich is the perfect meal after you’ve enjoyed the big Thanksgiving feast. It’s great for lunch or a light dinner, and takes hardly any effort to mix together. Simply, chop up the turkey, mix in all the other ingredients, and let it chill until you’re ready to eat. It’s a great make-ahead dish and is delicious on buttery croissants or just served on sandwich bread or in a tortilla wrap. My family even loves to enjoy it with crackers!

What You Need for Turkey Salad

Aside from the turkey, this turkey salad recipe uses common ingredients that you probably have in your kitchen. If you don’t happen to have leftover turkey from Thanksgiving, you can use thick-sliced turkey deli meat, or even leftover cooked chicken.

  • Turkey Meat: Chopped leftover turkey meat is best, but you could sub with chicken or a thick-sliced deli meat.
  • Dried Cranberries: So there’s a pop of chewy sweetness in every bite!
  • Pecans: Chopped pecans add a nutty crunch to this otherwise creamy salad.
  • Green Onions: Adds dimension and a lovely kick.
  • Celery: Be sure the celery is finely diced so the salad has fresh, crisp texture.
  • Mayonnaise: The base that helps bind all of the ingredients together. Use real mayo for the best flavor.
  • Lemon Juice: For brightness, add fresh lemon juice.
  • Dijon Mustard: Adds the perfect amount of zippy flavor! 
  • Salt & Pepper: Brings all of the flavors together.

How to Make This Recipe

One of the best things about this recipe, is it’s great for using up leftover turkey! There’s no extra cooking or baking! It’s so simple to just mix everything together, and you have yourself a delicious meal!

  1. Mix Ingredients: In a medium-sized bowl combine the turkey, dried cranberries, pecans, green onions, and celery. 
  2. Make the Dressing: In another bowl, whisk together the mayonnaise, lemon, and Dijon mustard. 
  3. Combine Dressing with Turkey Mixture: Add the mayonnaise mixture to the turkey mixture. Stir to combine, then season with salt and pepper to taste.
  4. Serve: Enjoy with croissants, romaine, or with crackers.
3-photo collage of the chopped turkey, mayo mixture, and mix-ins being combined.

Tips and Variations

Crunchy, creamy, savory, and a little bit sweet, turkey salad is one of my favorite lunch recipes!

  • Chill Salad: For best results, allow the salad to chill in the fridge for at least an hour, so all of the flavors meld together.
  • Meat: If you don’t have turkey, rotisserie chicken is a convenient, flavorful option.
  • Nuts: Pecans are a classic but you can use walnuts, almonds, or cashews. Roast them for a bit of extra flavor. 
  • Mayonnaise: If you are not a fan of mayo, you can use sour cream or non-fat Greek yogurt for your turkey salad. You can even use half mayo and half Greek yogurt to lower the calories.
  • Different Fruit: Want to change it up? Instead of dried cranberries, add about 1 cup quartered grapes or chopped apples.
Turkey salad served in a gray bowl.

Serving Suggestions

This turkey salad tastes amazing spread over a flaky croissant. You can also serve it with sandwich bread, crackers or in lettuce cups for a lighter option. Here are some tasty side options to make it a hearty meal!

Leftover Turkey Salad

Turkey salad tastes even better the next day! If you have leftovers, place them in an airtight container and store them in the fridge for up to about 4 days.

A croissant filled with turkey salad.

More Turkey Recipes

Looking for more delicious ways to use leftover turkey from Thanksgiving? I’ve got you covered with some tasty options!

Print

Turkey Salad

This Turkey Salad is a fresh, satisfying dish loaded with fruit, veggies, and nuts. It comes together quickly and is the perfect way to use up leftover turkey from Thanksgiving!
Course lunch
Cuisine American
Keyword leftover turkey salad, turkey salad sandwiches
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 people
Calories 472kcal
Author Alyssa Rivers

Ingredients

Instructions

  • In a medium-sized bowl combine the turkey, dried cranberries, pecans, green onions, and celery.
  • In another bowl, whisk together the mayonnaise, lemon, and Dijon mustard.
  • Add the mayonnaise mixture to the turkey mixture. Stir to combine then season with salt and pepper to taste.
  • Serve with croissants, romaine, or with crackers.

Notes

Turkey salad tastes even better the next day! If you have leftovers, place them in an airtight container and store them in the fridge for up to about 4 days.

Nutrition

Serving: 1serving | Calories: 472kcal | Carbohydrates: 13g | Protein: 16g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 342mg | Potassium: 277mg | Fiber: 3g | Sugar: 9g | Vitamin A: 172IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 1mg
]]> https://therecipecritic.com/turkey-salad/feed/ 2 233316 Maple Roasted Brussels Sprouts and Butternut Squash https://therecipecritic.com/maple-roasted-brussels-sprouts-butternut-squash/ https://therecipecritic.com/maple-roasted-brussels-sprouts-butternut-squash/#comments Tue, 21 Nov 2023 01:00:32 +0000 http://therecipecritic.com/?p=20664 Simple to make and full of incredible flavor, maple roasted brussels sprouts and butternut squash is the perfect side dish.…]]>

Simple to make and full of incredible flavor, maple roasted brussels sprouts and butternut squash is the perfect side dish. The veggies are crisp on the edges but soft and tender on the inside, tossed in a delicious maple glaze and surrounded by crunchy pecans and cranberries.

Get your daily dose of veggies with these maple-roasted brussels sprouts and squash, then add a few of my other favorite recipes to the rotation: tender roasted root vegetables, parmesan garlic zucchini spears, and cauliflower steaks!

Squash, brussels sprouts, and pecans served in a white baking dish.

Roasted Brussels Sprouts and Butternut Squash in a Maple Glaze

Brussels spouts. Do you love them or hate them? Or have you even tried them? Because the girl that was checking out my groceries had never tried them. She didn’t even know how to cook them. I do have to say I used to fall into this category. I thought brussels sprouts… gross. It all changed for me when my sister in law introduced our family to this recipe at Thanksgiving a few years ago. If Brussels sprouts are prepared the right way, they are AMAZING!

I prefer my brussels sprouts to be drizzled with real maple syrup to give them a sweet flavor. But you can also drizzle them with balsamic vinegar which is great too! Roasting brussels spouts and butternut squash is my favorite way to prepare them! They get that crispy, slightly charred edge with a tender inside.The addition of crunchy pecans and cranberries truly makes this the perfect holiday side. You are going to love this recipe!

Ingredient List

Combine these ingredients to make a flavorful and well-balanced maple roasted vegetable dish. It’s the most delicious way to get your daily dose of veggies!

  • Brussels Sprouts: Provide a hearty base with a slightly nutty flavor.
  • Butternut Squash: Adds natural sweetness and a creamy texture to the dish.
  • Olive Oil: Coats the veggies for a crispy exterior during roasting.
  • Real Maple Syrup: Infuses a subtle sweetness to enhance flavors.
  • Salt and Pepper: Season to taste to balance your maple roasted vegetables!
  • Pecans: So the dish has some crunch and more nutty flavor.
  • Dried Cranberries: Offer a chewy, tart contrast for a burst of flavor.

How to Make Maple Roasted Vegetables

A few simple steps and 30 minutes of your time is all it takes to make these mouthwatering maple roasted vegetables. Even if you’re not a fan of Brussels sprouts or squash, you will be after giving this recipe a try. It’s just so good! The perfect combination of flavors and textures.

  1. Preheat Oven, Prepare Pan: Preheat oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray. 
  2. Coat: In a large bowl combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of maple syrup. Toss to coat then season with salt and pepper.
  3. Roast: Spread evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Then remove from the oven.
  4. Combine: Add the roasted Brussels sprouts and butternut squash back to the large bowl. Add pecans, cranberries, and then the remaining 3 tablespoons of maple syrup. Gently toss so it’s coated. Then serve immediately.
4-photo collage of the vegetables being roasted and combined with the other ingredients.

Tips and Tricks

Make your maple roasted Brussels sprouts and butternut squash taste even more amazing with these quick tips!

  • Perfect Roasting: Ensure even roasting by spreading the veggies in a single layer on the baking sheet. Don’t crowd the pan, and make sure there’s enough room between each vegetable.
  • Customize Maple Flavor: Adjust maple syrup quantity based on your sweetness preference. Start with less and then add more to taste!
  • Add Seasonings: Experiment with herbs like rosemary or thyme for added flavor.
  • Nut Variations: Swap pecans for almonds or walnuts to personalize the crunch.
Maple roasted brussels sprouts and butternut squash in a wooden spoon.

Storing Leftovers

This maple roasted veggie dish stores well in the fridge, lasting for up to 3 days in an airtight container. To reheat, simply preheat your oven to 350 degrees Fahrenheit, spread the leftovers on a baking sheet, and warm for 10-15 minutes. This helps maintain the tasty crispiness.

Closeup of maple roasted vegetables in a white baking dish.

Try These Other Brussels Sprout Recipes Next!

Print

Maple Roasted Brussel Spouts and Butternut Squash

Simple to make and full of incredible flavor, maple roasted brussels sprouts and butternut squash is the perfect side dish. The veggies are crisp on the edges but soft and tender on the inside, tossed in a delicious maple glaze and surrounded by crunchy pecans and cranberries.
Course Appetizer, Side Dish
Cuisine American
Keyword maple roasted brussels sprouts, maple roasted butternut squash, maple roasted vegetables
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 310kcal
Author Alyssa Rivers

Ingredients

  • 1 pound brussels spouts ends trimmed, sliced in half
  • 1 pound butternut squash peeled, seeded, and cubed
  • 3 tablespoons olive oil
  • 4 tablespoons real maple syrup, divided
  • salt and pepper, to taste
  • 1 cup whole pecans
  • 1/2 cup dried cranberries

Instructions

  • Preheat oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray.
  • In a large bowl combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of maple syrup. Toss to coat then season with salt and pepper.
  • Spread evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Remove from the oven.
  • Add the roasted Brussels sprouts and butternut squash back to the large bowl. Add pecans, cranberries, and the remaining 3 tablespoons of maple syrup. Gently toss to coat. Serve immediately.

Notes

Originally posted on October 27, 2016
Updated on November 20, 2023

Nutrition

Calories: 310kcal | Carbohydrates: 35g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Sodium: 24mg | Potassium: 658mg | Fiber: 7g | Sugar: 19g | Vitamin A: 8615IU | Vitamin C: 80mg | Calcium: 94mg | Iron: 2mg
]]> https://therecipecritic.com/maple-roasted-brussels-sprouts-butternut-squash/feed/ 19 20664 Iced Oatmeal Cookies https://therecipecritic.com/iced-oatmeal-cookies/ https://therecipecritic.com/iced-oatmeal-cookies/#respond Mon, 20 Nov 2023 13:00:00 +0000 https://therecipecritic.com/?p=234052 Perfect for the holidays, these iced oatmeal cookies are soft, moist, and packed with cinnamon and nutmeg for cozy spiced…]]>

Perfect for the holidays, these iced oatmeal cookies are soft, moist, and packed with cinnamon and nutmeg for cozy spiced flavor. Topped with a layer of homemade icing, you’ll love every bite!

Oatmeal cookies are so underrated. Their nutty flavor and texture is the best! Try these oatmeal raisin cookies, oatmeal chocolate chip cookies, or banana oatmeal cookies next!

6 cookies stacked on top of each other. Some are broken in half.

I’ve got the scoop on a cookie recipe that’s super simple but will have everyone raving. With this recipe for iced oatmeal cookies, you take a classic spiced oatmeal cookie and slather it with a sweetened icing for the ultimate indulgence. No need to be a pro baker, just grab some oats, a few kitchen basics, and let the magic happen.

Now, let’s talk flavor. These iced oatmeal cookies are soft, chewy, and have a bit of spice – thanks to cinnamon, nutmeg, and a touch of molasses. But here’s the real magic: the icing. Two cups of powdered sugar and a splash of milk, and you’ve got a glaze that turns these cookies into sweet perfection. It’s the kind of treat that looks fancy but is a breeze to make. Perfect for all of your holiday parties this season!

Ingredient List

Time to raid your pantry, because the ingredients for these iced oatmeal cookies are extremely simple! Just another reason why this recipe is one of my go-to desserts. (Exact measurements are in the recipe card below.)

  • Old-Fashioned Oats: Gives a hearty texture to the cookies.
  • All-Purpose Flour: The main ingredient for the cookie dough.
  • Baking Soda and Baking Powder: Make the cookies rise nicely. These also add extra fluffiness to the cookies.
  • Salt: Enhances the overall flavor.
  • Ground Cinnamon and Nutmeg: Bring warm, cozy vibes to the taste.
  • Unsalted Butter: Adds richness to the cookie dough. Salted will also work, just adjust the amount of added salt you use.
  • Dark Brown Sugar: Gives a deep, caramel-like sweetness.
  • Granulated Sugar: Adds a classic sweetness.
  • Eggs: Bind everything together in the dough.
  • Molasses: Adds a unique, rich flavor.
  • Vanilla Extract: Enhances the overall taste of the iced oatmeal cookies.

For the Icing:

  • Milk: Achieves the right consistency for the icing.
  • Powdered Sugar: Forms a sweet glaze on top. It’s so delicious and what makes this recipe so great!! The cherry on top to make a tasty oatmeal cookie recipe even better.
4-photo collage of the dough being prepared.

How to Make Oatmeal Cookies With Icing

Iced oatmeal cookies are perfect for the holidays, but so good you’ll want them year-round. Soft and delicious and filled with warm spices, here’s how to whip up a batch:

  1. Blend Oats: Add the oats to a blender or food processor and pulse 5-6 times. Be careful not to over-blend the oats! You should have a mix of fine and larger pieces. 
  2. Dry Ingredients: In a medium bowl, whisk together the pulsed oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. 
  3. Wet Ingredients: In a large bowl, beat the butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy, about 4 minutes. Add eggs, molasses, and vanilla and mix until combined. 
  4. Combine: Add the dry ingredients to the wet and mix until just combined. Cover the bowl and chill in the refrigerator for an hour.

Baking the Cookies and Mixing Up the Glaze

  1. Preheat Oven, Prepare Pan: When the dough is nearly done chilling, preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. 
  2. Bake: Use a medium cookie scoop to scoop the dough onto the prepared baking sheets, leaving 2 inches between them. Bake for 10-12 minutes, until the edges are golden brown. Remove the cookies from the oven and let them cool on the pan for 3 minutes before transferring them to a cooling rack to finish cooling. 
  3. Make the Glaze: Once the cookies are completely cooled, make the glaze by whisking the milk into the powdered sugar. It should be fairly thick so it doesn’t run into the ridges and crevices of the cookie. This is what gives it that signature iced oatmeal cookie look. If the icing is too runny, add a little more powdered sugar. It should stick but not run.
  4. Add Icing, Let it Set: Carefully dip the very tops of the cookies into the icing and shake off the excess. Don’t dip the cookies too deep, otherwise, they won’t have the right look for a classic iced oatmeal cookie. Let the icing set for an hour or two before serving.
Top-down view of iced oatmeal cookies in a pan.

Tips for the Best Iced Oatmeal Cookies

Some extra tips and tricks to keep in mind so your iced oatmeal cookies turn out perfectly:

  • Stick With Using Old-Fashioned Oats: Steel cut oats won’t work in this recipe as they don’t bake the same way rolled oats do. You CAN use quick oats if that’s all you have, but you should skip the step where the oats are pulsed. Quick oats are also par-cooked, so the texture of the cookies may end up a little different. If you have them available, always use old-fashioned oats in this recipe for best results.
  • Don’t Over-Pulse the Oats! This is really important. You don’t want to make oat flour out of them and you don’t want too many giant pieces of rolled oats. It should be just a handful of quick pulses with the blender or food processor to get a nice mixture of sizes.
  • Icing Consistency: Thicker is better for the icing. Not only will it set up better, but it will be less likely to fill all the little nooks and crannies on the cookie. Just a couple tablespoons of milk should be enough.
  • Frosting the Cookies: Don’t dip the cookies too deep in the icing. The goal is to get the icing to stick to the highest ridges of the cookie but not into the lowest grooves. I set the top of the cookie in the icing and gave it a little jiggle before lifting it straight up and gently wiping off any excess icing on the side of the bowl.
An iced oatmeal cookie, after being dipped in the glaze.

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to 5 days. Be sure the icing is fully set before stacking them, otherwise, the cookies will stick to each other.

Can Iced Oatmeal Cookies Be Frozen?

These cookies can be frozen before or after they are iced, but be aware that the icing can sometimes get soft and weep as it thaws. If you plan to freeze these cookies after they are iced, lay them in a single layer on a baking sheet and freeze them for 2-3 hours before transferring them to a freezer bag or storage container. Thaw the cookies in a single layer to avoid them sticking to each other. Frozen cookies will stay good for up to 3 months.

Print

Iced Oatmeal Cookies

Perfect for the holidays, these iced oatmeal cookies are soft, moist, and packed with cinnamon and nutmeg for cozy spiced flavor. Topped with a layer of homemade icing, you'll love every bite!
Course Dessert
Cuisine American
Keyword iced oatmeal cookie recipe, iced oatmeal cookies
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 24 Cookies
Calories 242kcal
Author Alyssa Rivers

Ingredients

Icing

Instructions

  • Add the oats to a blender or food processor and pulse 5-6 times. Be careful not to over-blend the oats! You should have a mix of fine and larger pieces.
  • In a medium bowl, whisk together the pulsed oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, beat the butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy, about 4 minutes. Add eggs, molasses, and vanilla and mix until combined.
  • Add the dry ingredients to the wet and mix until just combined. Cover the bowl and chill in the refrigerator for an hour.
  • When the dough is nearly done chilling, preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
  • Use a medium cookie scoop to scoop the dough onto the prepared baking sheets, leaving 2 inches between them. Bake for 10-12 minutes, until the edges are golden brown. Remove the cookies from the oven and let them cool on the pan for 3 minutes before transferring them to a cooling rack to finish cooling.
  • Once the cookies are completely cooled, make the glaze by whisking the milk into the powdered sugar. It should be fairly thick so it doesn't run into the ridges and crevices of the cookie. This is what gives it that signature iced oatmeal cookie look. If the icing is too runny, add a little more powdered sugar. It should stick but not run.
  • Carefully dip the very tops of the cookies into the icing and shake off the excess. Don't dip the cookies too deep, otherwise, they won't have the right look for a classic iced oatmeal cookie. Let the icing set for an hour or two before serving.

Nutrition

Calories: 242kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 105mg | Potassium: 96mg | Fiber: 1g | Sugar: 24g | Vitamin A: 259IU | Vitamin C: 0.01mg | Calcium: 30mg | Iron: 1mg
]]> https://therecipecritic.com/iced-oatmeal-cookies/feed/ 0 234052 Chicken and Stuffing Casserole https://therecipecritic.com/chicken-and-stuffing-casserole/ https://therecipecritic.com/chicken-and-stuffing-casserole/#comments Sat, 18 Nov 2023 13:00:00 +0000 https://therecipecritic.com/?p=233216 A delicious, hearty casserole made with stuffing mix, shredded chicken, vegetables, and all the tasty seasonings. Chicken and stuffing casserole…]]>

A delicious, hearty casserole made with stuffing mix, shredded chicken, vegetables, and all the tasty seasonings. Chicken and stuffing casserole is a fun twist on a classic dish and the perfect addition to your Thanksgiving lineup!

Casseroles are perfect for the holidays. They feed large crowds with ease and are always so hearty and delicious! Try some of my other favorites next: green bean casserole, 5-ingredient corn casserole, or savory sweet potato casserole!

Top-down view of baked chicken and stuffing casserole in a blue and white staub pan.

Chicken Stuffing Casserole Recipe

Introducing Chicken and Stuffing Casserole – the star of your Thanksgiving table! This dish is so hearty and comforting. Made of stuffing, chicken, and veggies, it’s a tasty twist on a classic. Perfect for feeding a crowd during the holiday hustle, it’s the centerpiece your Thanksgiving feast deserves.

The best part? This casserole is a gift that keeps on giving. Not only is it great for Thanksgiving, but also Thanksgiving leftovers. So swap out the chicken for leftover turkey and enjoy all of those tasty holiday flavors all over again! Here’s everything you’ll need to make it:

Ingredient List

Before we dive into this recipe for chicken and stuffing casserole, don’t let the ingredient list scare you. It might look like a bunch, but most of these are kitchen basics you probably already have. We’re talking simple stuff like stuffing mix, butter, onions, and garlic. These simple ingredients, straight from your pantry, are about to come together to create a casserole that’s pure comfort on a plate. The one thing you’ll want to splurge on is the herbs. Fresh herbs not only look good, but add so much fresh and tasty flavor! (Exact measurements are in the recipe card at the end of the post.)

  • Stove Top Stuffing Mix: Adds substance to the casserole and makes it extra hearty.
  • Unsalted Butter: For cooking the vegetables in.
  • Vegetables: I used a blend of diced yellow onion, chopped celery, and carrots!
  • Garlic: Mince that garlic for a bold flavor boost. Fresh garlic makes everything so much better.
  • All-Purpose Flour: Combined with butter to make a roux.
  • Chicken Broth: Adds savory flavor to the roux.
  • Heavy Whipping Cream: To make your chicken stuffing casserole rich and moist! No dry stuffing here.
  • Cooked Chicken, Shredded: The main protein of the dish. Shredded chicken breasts or chicken thighs will both work. You can also use turkey if you’d like!
  • Fresh Herbs: Chopped thyme, oregano, and parsley.
  • Salt and Pepper: Basic ingredients that make the dish even more delicious. Season to taste!

Perfect for Thanksgiving Leftovers

This casserole works great with leftover turkey in place of the chicken, it’s a great use for your post thanksgiving turkey surplus! I always have more than I know what to do with, and this is a great alternative to warmed up turkey steaks.

How to Make Chicken and Stuffing Casserole

Not only is this chicken stuffing casserole pretty simple to make, but so great for a crowd. Although if your family is anything like mine, it will fly off the table, scoop by scoop! Side dishes always seem to be more popular than the main course!

  1. Preheat Oven, Prepare Pan: Preheat an oven to 375 degrees Fahrenheit and spray a 9X13 inch baking dish with non-stick cooking spray.
  2. Prepare Stuffing Mix: Cook the stuffing mix according to the package directions and then set it aside.
  3. Cook Vegetables: In a large skillet over medium high heat, melt the butter, add in the onion, celery, and carrots. Sauté the vegetables until the onion is translucent, about 5 minutes. Add in the garlic and sauté for 2 minutes.
  4. Make Roux: Add the flour and cook, stirring, for 1 minute. Slowly add the broth, stirring constantly. Add in the heavy whipping cream and bring it all back to a gentile boil.
  5. Add Seasonings: Add in the chicken, thyme, oregano, parsley, salt and pepper. Stir everything together until well combined.
  6. Combine: Pour the chicken and vegetable mixture into the greased baking dish. Top the mixture with the prepared stuffing.
  7. Bake: Bake until the stuffing on top is a golden brown and the chicken mixture is bubbling, about 30 to 35 minutes.
  8. Serve: Remove the casserole from the oven and allow it to set at room temperature for about 10 minutes before serving.
6-photo collage of the casserole being prepared by making the stuffing and creamy sauce.

Keep it From Overcooking

Keep an eye on the browning of the stuffing, you want your vegetables to be nice and tender but if the stuffing begins to brown before the 30 minutes is up you can cover the casserole with foil to finish baking.

Closeup of a scoop of chicken and stuffing casserole on a wooden spoon.

Storing Leftover Chicken and Stuffing Casserole

In classic casserole fashion, this dish is great for storing and enjoying later. It can be kept in the fridge for a week, as long as it’s covered with plastic wrap or in an airtight container!

  • To Reheat: Cover your casserole with aluminum foil and pop it in the oven for a few minutes at 300 degrees Fahrenheit. You can also reheat individual servings in the microwave.

Can This Casserole Be Frozen?

Now, let’s talk freezing—because we’re all about making life easy, right? This Chicken and Stuffing Casserole is definitely freezer-friendly. Go ahead and tightly wrap it in some cling wrap or transfer it to a freezer bag. Store for up to 2 months. Then, when a casserole craving hits, just thaw it in the fridge overnight and warm it up in the oven for more hearty goodness.

A serving of casserole in a white scalloped bowl.

More Thanksgiving-Ready Casserole Recipes

Print

Chicken and Stuffing Casserole

A delicious, hearty casserole made with stuffing mix, shredded chicken, vegetables, and all the tasty seasonings. Chicken and stuffing casserole is a fun twist on a classic dish and the perfect addition to your Thanksgiving lineup!
Course Dinner, Side Dish
Cuisine American
Keyword chicken and stuffing casserole, chicken stuffing casserole
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 people
Calories 332kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Preheat an oven to 375 degrees fahrenheit and spray a 9X13 inch baking dish with non-stick cooking spray.
  • Cook the stuffing mix according to the package directions and set it aside.
  • In a large skillet over medium high heat, melt the butter, add in the onion, celery, and carrots. Saute the vegetables until the onion is translucent, about 5 minutes. Add in the garlic and saute for 2 minutes.
  • Add the flour and cook, stirring, for 1 minute. Slowly add the broth, stirring constantly. Add in the heavy whipping cream and bring it all back to a gentile boil.
  • Add in the chicken, thyme, oregano, parsley, salt and pepper. Stir everything together until well combined.
  • Pour the chicken and vegetable mixture into the greased baking dish. Top the mixture with the prepared stuffing.
  • Bake until the stuffing on top is a golden brown and the chicken mixture is bubbling, about 30 to 35 minutes.
  • Remove the casserole from the oven and allow it to set at room temperature for about 10 minutes before serving.

Nutrition

Calories: 332kcal | Carbohydrates: 9g | Protein: 16g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 688mg | Potassium: 275mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4674IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg
]]> https://therecipecritic.com/chicken-and-stuffing-casserole/feed/ 1 233216 Cranberry Cheesecake Fluff https://therecipecritic.com/cranberry-cheesecake-fluff/ https://therecipecritic.com/cranberry-cheesecake-fluff/#comments Sat, 18 Nov 2023 01:00:01 +0000 http://therecipecritic.com/?p=15357 Cranberry Cheesecake Fluff is a creamy and delicious fluff salad made with cranberries and walnuts. It is so easy to make…]]>

Cranberry Cheesecake Fluff is a creamy and delicious fluff salad made with cranberries and walnuts. It is so easy to make and a MUST for the holidays!

This is always a favorite side dish during the holidays! If you love fruit salads as much as I do try this Christmas Fruit Salad, The Best Winter Fruit Salad, Very Berry Cheesecake Salad or Creamy Poppyseed Fruit Salad.

Top-down view of cranberry fluff salad served in a white bowl, topped with marshmallows, cranberries, and chopped walnuts.

Cranberry Cheesecake Fluff

Thanksgiving is just around the corner. Do you have your menu planned out yet? Put this Cranberry Cheesecake Fluff on the menu. It is a MUST! So easy and delicious. It has a creamy, tangy flavor that’s a perfect contrast to all of your savory Thanksgiving dishes.

I decided to add a little twist to normal fluff. Adding some cream cheese to help thicken it up and give it the cheesecake flavor took this fluff to a whole different level. It seriously blew my mind! You will LOVE the flavors blended together to make one irresistible cranberry cheesecake fluff recipe!

Ingredients for Cranberry Cheesecake Fluff

The best part about this dessert salad is that it is so easy to make. You pulse some fresh cranberries, walnuts, and crushed pineapple together in a food processor. Then you blend cream cheese and heavy whipping cream together, fold in the pulsed cranberry, and voila! A delicious fruity side that everyone will love. Note: measurements are in the recipe card below.

  • Fresh Cranberries: Flavorful, tart and sweet. If you can’t find fresh cranberries, frozen will also work. Just make sure they’re thawed before you use them.
  • Sugar: Just regular white sugar so your fluff has a little extra sweetness.
  • Pineapple: Crushed and canned.
  • Walnuts: Chopped up for some delicious texture in each bite.
  • Marshmallows: Mini marshmallows are a must add to any dessert salad!
  • Cream Cheese: So the texture of the fluff turns out smooth and creamy.
  • Heavy Whipping Cream: The base of the fluff. I recommend chilling your cream beforehand, this will help it whip up more easily.

Let’s Make Cranberry Fluff Salad!

I fell in love with this fluff with the first bite. Creamy, cool and absolutely delicious. The flavors together blend so well! Easy to make and always a hit for the holidays.

  1. Blend Ingredients Together: In a food processor or blender, combine cranberries, 1 cup sugar, crushed pineapple, and walnuts. Pulse until coarsely chopped without becoming mushy.
  2. Let Chill: Cover and refrigerate for an hour to let the flavors blend.
  3. Beat the Creams Together: In a medium bowl add the cream cheese 1/2 cup sugar and beat until smooth. Add the heavy whipping cream and continue to beat with the cream cheese until stiff peaks form.
  4. Gently Add in Cranberries and Marshmallows: Fold the cranberries and marshmallows into the salad mixture.
  5. Refrigerate: Cover and refrigerate for at least 3-4 hours or overnight. Then serve and enjoy!
Step by step process of making cranberry cheesecake fluff. The first two photos show the fruit and nut mixture being blended together, then the last 2 pictures show it being combined with the creamy base.

Customize Your Fluff

It’s easy to add a little more or a little less to this cranberry cheesecake fluff recipe. Tweak it so it’s just the way you like it!

  • Fruit: Substitute or add in canned mandarin oranges, frozen cranberries, cherries, blackberries, strawberries, grapes or diced apples.
  • Nuts: Pecans, cashews, or almond slices are great mixed in for some crunch.
  • Cranberry: Craisins, canned cranberries, frozen cranberries or cranberry sauce work as a substitute for the fresh cranberries.
  • Creamy Mix-ins: Try cool whip, sour cream or Greek yogurt for a different texture each time you make it.
Closeup of a serving of fluff.

Tips and Tricks

My family always devours this cranberry cheesecake fluff before anything else is touched. The perfect dessert before dessert! Here are a few ways to make sure it turns out perfectly. (Not that it’s hard to mess up. This recipe is foolproof!)

  • To Blend: A food processor works best to mix and chop all the ingredients. A blender will do the same.
  • Make it Lighter: Looking for a lighter version? Skip the heavy cream and try Greek yogurt or vanilla yogurt instead.
  • Pineapple: Fresh or canned pineapple both work great.
  • Add a Topping: Before serving, add cranberries and pecans over top of the cranberry cheesecake fluff.
  • Personal Servings: It’s fun for the holidays to serve these in mini trifle jars or small bowls to make it extra special.

Storing Leftovers

Cranberry cheesecake fluff is best served chilled and right away. Once you blend and combine all the ingredients together, let it rest in the refrigerator until you are ready to serve. If you have any leftovers, it’s best to put them back in the fridge as soon as possible so your salad retains its delicious texture.

  • In the Refrigerator: Place in an airtight container or wrap with plastic wrap tightly. It will stay good in the fridge for 24 to 48 hours.
  • Can You Make Cranberry Cheesecake Fluff Ahead of Time? Yes! Place in the refrigerator for 1 to 2 days before serving. When ready to serve, simply add it to your Thanksgiving table.
  • Can I Freeze Cranberry Cheesecake Fluff? I wouldn’t recommend it. Unfortunately, this is not a great side dish to freeze. Ice crystals sometimes form in the whipped cream and tend to break it down.
Mixing the topping and fluff together with a golden metal spoon.

More Great Holiday Side Dishes

Print

Cranberry Cheesecake Fluff

Cranberry Cheesecake Fluff is a creamy and delicious cheesecake fluff salad with cranberries and walnuts. It is so easy to make and a MUST for the holidays!
Course Dessert, Side Dish
Cuisine American
Keyword cranberry cheesecake fluff, cranberry fluff, cranberry fluff recipe
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 Servings
Calories 572kcal
Author Alyssa Rivers

Ingredients

Instructions

  • In a food processor or blender, combine cranberries, 1 cup sugar, crushed pineapple, and walnuts. Pulse until coarsely chopped without becoming mushy. Cover and refrigerate for an hour to let the flavors blend.
  • In a medium bowl add the cream cheese 1/2 cup sugar and beat until smooth. Add the heavy whipping cream and continue to beat with the cream cheese until stiff peaks form. Fold the cranberries and marshmallows into the salad. Cover and refrigerate for at least 3-4 hours or overnight.

Video

Notes

Updated on November 17, 2023
Originally Posted on November 15, 2015

Nutrition

Calories: 572kcal | Carbohydrates: 61g | Protein: 5g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 113mg | Sodium: 125mg | Potassium: 187mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1295IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 1mg
]]> https://therecipecritic.com/cranberry-cheesecake-fluff/feed/ 58 15357 Oven Baked Herb Turkey https://therecipecritic.com/best-oven-baked-turkey-recipe/ https://therecipecritic.com/best-oven-baked-turkey-recipe/#comments Tue, 14 Nov 2023 13:00:00 +0000 https://therecipecritic.com/?p=73190 Oven baked herb turkey is perfectly juicy and tender! It’s stuffed with slices of citrus, a crisp apple, and fresh…]]>

Oven baked herb turkey is perfectly juicy and tender! It’s stuffed with slices of citrus, a crisp apple, and fresh herbs then baked until it’s a toasty golden brown. It’s mouthwatering and delicious!

Thanksgiving turkey is not complete without all the side dishes! Try these sweet potatoes, my green bean casserole, carrots, or cauliflower au gratin. And definitely end the night with some pumpkin pie! 

Oven baked herb turkey roasted and plated on a platter before being sliced,

Oven Baked Herb Turkey

Thanksgiving would not be the same without a beautiful turkey on your dinner table. This turkey recipe is the BEST. Your guests will not be disappointed! It will have everyone raving about your beautiful, golden-brown turkey. Dinner for Thanksgiving does take time and needs a lot of care and preparation before baking. But this recipe is super straightforward and anyone can make it! You will have the perfect turkey to serve this Thanksgiving.

The turkey is the most important part of Thanksgiving and what everyone is looking forward to. These step-by-step instructions will help make your Thanksgiving the best it has ever been! And when you’re done with the turkey then these sides of Sweet Potatoes and Mashed Potatoes, brown butter carrots, and Green Bean Casserole go fantastic with any Thanksgiving dinner!

How to Thaw and Prep a Turkey

It is best to start off with a completely thawed turkey. This can take 3 to 7 days depending on how frozen and how large your turkey is so you definitely need to be thinking ahead. You thaw a turkey by placing it into the refrigerator in a large pan or baking sheet. And then you just leave it there until it’s no longer frozen! Once your turkey is thawed and you are ready to bake the turkey here are a few steps to prepare your turkey for the oven:

  1. Remove from fridge: Remove your turkey from the refrigerator for about 30 minutes prior to preparing. This will help it to bake more evenly.
  2. Dry: Pat turkey completely dry, soaking up any excess water with paper towels.
  3. Remove giblets: You will want to remove the neck and giblet bag in the turkey cavity.
  4. Tie it up: With kitchen twine or string, tie the legs together.
  5. Fold under the wings: Take the turkey wings and fold the end of them under your bird. This will prevent them from burning and drying out.
First photo of removing the giblets from the turkey. Second photo of tucking the legs under the bird. Third photo of stuffing the turkey with fruit and herbs. Fourth photo of rubbing the herb butter on the turkey.

Ingredients for Oven Baked Herb Turkey

Turkey is the most important part of a traditional Thanksgiving meal. Having just the right ingredients will tenderize, add flavor, and create a perfectly golden turkey for your Thanksgiving! See the recipe card below for a list of exact ingredient measurements.

  • Turkey: 12 to 20 pounds, thawed.

Stuffing

  • Onion: adds a bitter but sweet flavoring.
  • Garlic: has a mellow, sweet, and spicy taste.
  • Rosemary sprigs: a lemon-pine flavoring with a peppery ending.
  • Apple: crisp and cut into quarters.
  • Lemon: sweet and sour lemon quartered for more flavoring.
  • Thyme sprigs: a powerful herb that is pungent and slightly bitter.

Herb Butter

  • Butter: helps make everything tender and rich in flavor.
  • Garlic: minced and added into the mixture.
  • Thyme: fresh and finely chopped.
  • Oregano: finely chopped and adds a strong aromatic taste.
  • Rosemary: fresh and finely chopped.
  • Salt and pepper: just a pinch!

How to Make Oven Baked Herb Turkey

This oven-baked herb turkey is golden brown, tender, and juicy! It’s the absolute perfect turkey recipe that will make you wish that Thanksgiving came around more often!

  1. Prepare Turkey: Preheat the oven to 325 degrees Fahrenheit. To prepare the turkey, remove the neck and giblets. Tuck the wings underneath the turkey.
  2. Stuff the Turkey: Stuff the turkey with the onion, garlic, rosemary, apple, lemon, and thyme. Tie the feet together with twine.
  3. Combine the Herb Butter Mixture: In a small bowl combine the butter, garlic, thyme, oregano, rosemary, and salt and pepper. Rub evenly over the turkey and underneath the skin.
  4. Bake Turkey in Roasting Pan: Place the turkey in a roasting pan and cook for 15 minutes for each pound or until the internal temperature reaches 165 degrees Fahrenheit and the juices run clear. Let the turkey rest for 20 minutes before carving.
  5. Make Turkey Gravy: Save the drippings for the turkey and make this Turkey Gravy if desired.

How Long to Cook Your Oven Baked Herb Turkey

The last thing that you want to do is to overcook (or undercook) a turkey! So it’s important that you know a few things about your bird first!

  • Turkey Size: Know how big your turkey is. You will cook it for about 13-15 minutes per pound!
  • Leave in Meat Thermometer: Use a meat thermometer! A leave-in oven-safe meat thermometer is a great way to check on the turkey continually. Place it in the thickest part of your turkey for the most accurate temperature reading. If you use a thermometer like this, then you don’t have to keep opening your oven door towards the end. This will help keep the heat in and your turkey cooking!
  • Cooking Temperature: Once your turkey has reached 165 degrees Fahrenheit, take it out and let it reset. This is when you don’t cut into it and just let the juices keep smoking into your meat! This part is SO important!
  • Brined Turkey: A brined turkey will cook faster so keep a close eye on your turkey.
  • Don’t Eat Pink: If your turkey is pink AT ALL, then it isn’t done.
Turkey sliced and plated up on a platter with herbs garnished around it.

Tips for Cooking a Turkey

This tried and true oven-baked herb turkey recipe is just what you need for this year’s Thanksgiving dinner. It roasts your turkey to a crisp, golden brown outside and tender, juicy meat on the inside.

  • Turkey Size: You don’t want to run out of turkey! A good rule of thumb is to plan for a pound of turkey per person.
  • Don’t Forget to Thaw the Turkey!: Thaw your turkey days ahead of time to make sure it is completely thawed.
  • Use Chicken Stock: Adding 1 to 2 cups of chicken stock to the bottom of the roasting pan will keep the turkey from drying out. It also helps when making your turkey gravy at the end. If you are planning to brine your turkey, then skip this tip.
  • Use Foil: If you notice your turkey is getting dark on top, but your meat is not cooked through, then simply add a piece of foil over top while it finishes roasting.

How to Carve a Turkey

Looking at the turkey and knowing where to carve it is sometimes overwhelming. Carving a turkey is just a large bird and will still taste delicious no matter how you slice it! Here are some tips on where to start! Make sure your knife is sharp and you have a fork to help hold your turkey and plate in place while carving.

  • Wings: Remove the turkey wings first.
  • Thighs: Thighs will go next, cutting through the joints.
  • Breast: Slice close to the rib cage, carving the breast meat into individual slices.
  • Excess Meat: Move your knife to the flat side and carve right up against the rib bones.
  • Separate: Now that the meat is off, separate the dark meat (thighs and drumsticks) from the white meat.
  • Plate: Plate everything all together for more option choices at the dinner table.
Close view of turkey sliced and plated.

How to Store Leftovers

Leftover oven-baked herb turkey makes the BEST leftovers! There are so many things that you can do with it! I love to make Leftover Turkey Casserole to use up the rest of the Thanksgiving dinner. Here is how you can store extra turkey to save for later!

  • In the Refrigerator: Wait until your turkey has cooled. Then, place it in an airtight container and put it in your fridge. It can last there for 3 to 5 days.
  • In the Freezer: After your turkey has cooled down, place it in a freezer bag. Lay your turkey flat in the bag and then zip or suction out all the air in the bag. Label your bag with the date, and then you can keep it frozen for up to 1 month in the freezer. When ready to reheat, place in the refrigerator overnight to thaw.
  • To Reheat: To reheat in the oven, then place in a baking dish at 350 degrees Fahrenheit for 12 to 15 minutes or until warm. When reheating in a microwave, heat for 1 to 2 minutes at a time until warm. Try not to overheat. This will leave your leftover turkey dry and hard.
Sliced turkey, mashed potatoes with turkey gravy, brussel sprouts and pilaf all plated together.

Pie Recipes for Dessert

Thanksgiving dinner is just not complete without some pies! And the greatest thing about pies is there are SO MANY flavors to choose from! I have rounded up a few of my favorite tried and true pie recipes that everyone loves. Pick one, or make them all! You can’t go wrong!

Print

Oven Baked Herb Turkey

Oven baked herb turkey is perfectly juicy and tender! It's stuffed with slices of citrus, a crisp apple and fresh herbs then baked until it's a toasty golden brown. It's mouthwatering and delicious! 
Course Dinner, Main Course
Cuisine American
Keyword baked turkey, turkey
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 15 people
Calories 517kcal
Author Alyssa Rivers

Ingredients

  • 1 12-20 pound turkey thawed

Stuffing

Herb Butter

  • 1 cup butter softened
  • 3 cloves garlic minced
  • 1 Tablespoon thyme finely chopped
  • 1 Tablespoon oregano finely chopped
  • 1 Tablespoon rosemary finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Preheat the oven to 325 degrees. Fahrenheit. To prepare the turkey, remove the neck and giblets. Tuck the wings underneath the turkey. Stuff the turkey with onion, garlic, rosemary, apple, lemon, and thyme. Tie the feet together with twine.
  • In a small bowl combine the butter, garlic, thyme, oregano, rosemary, and salt and pepper. Rub evenly over the turkey and underneath the skin.
  • Place the turkey in a roasting pan and cook for 15 minutes for each pound or until the internal temperature reaches 165 degrees and the juices run clear. Let the turkey rest for 20 minutes before carving.
  • Save the drippings for the turkey and make this turkey gravy if desired.

Notes

Updated on November 14, 2023
Originally Posted on October 20, 2019

Nutrition

Calories: 517kcal | Carbohydrates: 4g | Protein: 61g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 233mg | Sodium: 577mg | Potassium: 674mg | Fiber: 1g | Sugar: 2g | Vitamin A: 579IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg
]]> https://therecipecritic.com/best-oven-baked-turkey-recipe/feed/ 22 73190 Turkey Cranberry Sliders https://therecipecritic.com/turkey-cranberry-sliders/ https://therecipecritic.com/turkey-cranberry-sliders/#comments Tue, 14 Nov 2023 01:00:00 +0000 https://therecipecritic.com/?p=233310 All the best things about Thanksgiving in slider form! These turkey cranberry sliders are warm and buttery, made with Hawaiian…]]>

All the best things about Thanksgiving in slider form! These turkey cranberry sliders are warm and buttery, made with Hawaiian rolls packed full of turkey, stuffing, and cranberry sauce for the perfect balance of sweet and savory. A must-make with holiday leftovers!

Side shot of a stack of turkey cranberry sliders.

Reasons You’ll Love This Recipe

  • Thanksgiving: These sliders offer all the flavors of Thanksgiving wrapped up in a convenient, buttery roll. Enjoy them year-round or use up all your Thanksgiving leftovers!
  • Quick and Easy: With everything already prepared, you’ll be able to put these together in 30 minutes. Since all of the ingredients are ready-made, you’ll have dinner ready in no time!
  • Festive Flavor: The tangy cranberry pairs so well with the moist turkey and savory stuffing. These flavors are so nostalgic, one bite, and you’ll be right back at Grandma’s house!

What You’ll Need for Turkey Cranberry Sliders

Most of these items should be leftovers from your Thanksgiving feast. Making them will be super simple, and your family will love how delicious they are. Scroll to the recipe card at the bottom of the post for exact measurements.

  • Hawaiian Sweet Rolls: The soft fluffy base base for the sliders.
  • Mayonnaise: Acts as a creamy spread under all those delicious toppings.
  • Turkey Meat: You can use leftovers from turkey dinner sliced to your desired thickness. Or deli turkey works great as well!
  • Stuffing: Adds the perfect savory flavor and texture to the sliders.
  • Cranberry Sauce: A little tangy and a little sweet, this is the perfect way to balance out the savory flavors.
  • Melted Butter: Brushed on top of the rolls for a buttery seasoned topping.
  • Garlic Powder: Gives the sliders a delicious savory flavor.
  • Dried Onion Flakes: Adds a sweet onion flavor that complements the turkey and cranberry.
  • Italian seasoning: Provides bold flavors mixed with butter to add extra savory goodness. You can use store-bought or make my homemade Italian seasoning
  • Turkey Gravy: (Optional) Gravy is perfect for dipping the sliders in!

Making the Sliders

These turkey cranberry sliders are super easy to make and take 30 minutes to complete. They’re great for busy weeknight dinners, and they’re the perfect way to enjoy all the delicious flavors of Thanksgiving, but with a fun twist.

  1. Prep: Preheat the oven to 350 degrees Fahrenheit then spray a 9×13-inch baking dish with non-stick cooking spray.
  2. Cut Rolls: Carefully remove the entire package of rolls from the bag. Keeping the buns intact, use a serrated knife to slice all 12 rolls in half so that you have a top and bottom piece.
  3. Add Mayo: Spread the mayonnaise on the top and bottom halves.
  4. Place in Pan: Place the bottom half of the rolls into the prepared baking dish.
  5. Add Toppings: First, layer with turkey, then cranberry sauce, followed by the stuffing. Next, place the top portion of the rolls on top of the stuffing and press slightly.
  6. Butter Mixture: Melt the butter in a microwavable dish. Once the butter is melted, then stir in the garlic powder, dried onion flakes, and Italian herbs.
  7. Brush on Top: Brush the tops of the buns with the butter mixture.
  8. Bake: Cover with foil and then bake for 20 minutes. Remove the foil for the last 5 minutes so the tops of the buns can be toasted.
  9. Serve: Garnish the warm sliders with fresh parsley. Then serve with a side of warm gravy for dipping!
6-photo collage of Hawaiian rolls being layered with sliced turkey, stuffing, cranberry sauce, topped with the other half of the roll and then brushed with butter.

Ways to Switch Things Up

Turkey cranberry sliders are really versatile! Here are a few ways you can make them your own:

  • Pick Your Protein: If you don’t like turkey, then you can swap it out with leftover ham, roast beef, or even shredded chicken.
  • Add Other Leftovers: If you have other leftover items, then you can add those in as well. For example, some mashed potatoes, green beans, or a scoop of sweet potato casserole.
  • Make Them Cheesy: For an extra touch, to elevate your sliders even further, melt a slice of Swiss cheese, provolone, or Havarti on top of the turkey for an added layer of ooey-gooey goodness!
Top-down view of turkey cranberry sliders in a baking dish. Two are turned on their side so the filling can be seen.

Storing Leftover Turkey Cranberry Sliders

If these leftover turkey sliders don’t get devoured in a snap, here’s how you can store them for later.

  • In the Refrigerator: Place your turkey cranberry sliders in an airtight container then refrigerate. They are best served within two days.
  • In the Freezer: Transfer your turkey cranberry sliders to a freezer bag for longer storage. This way, they’ll stay good in the freezer for up to a month. Thaw overnight in the freezer before you reheat them to help them retain their texture.
  • To Reheat: To prevent the sliders from getting soggy, I recommend reheating them in the oven. Five minutes or so at 350 degrees Fahrenheit should do the trick!
Dipping a slider into gravy.

More Slider Recipes to Add to the Dinner Lineup:

Sliders are a fun way to enjoy big flavor in a small sandwich. Plus, you can easily customize them to suit your preferences. Your family will love them! In the meantime, here are a few more slider recipes for you to try.

Print

Turkey Cranberry Sliders

All the best things about Thanksgiving in slider form! These turkey cranberry sliders are warm and buttery, made with Hawaiian rolls packed full of turkey, stuffing, and cranberry sauce for the perfect balance of sweet and savory. A must-make with holiday leftovers!
Course lunch
Cuisine American
Keyword recipe for thanksgiving leftovers, thanksgiving sliders, turkey cranberry sliders
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 people
Calories 180kcal
Author Alyssa Rivers

Ingredients

  • 1 package Hawaiian sweet rolls, 12 rolls
  • ¼ cup mayonnaise
  • 1 pound turkey meat, sliced
  • 1½ cups stuffing
  • ½ cup cranberry sauce
  • ¼ cup butter, melted
  • ½ teaspoon garlic powder
  • 1 teaspoon dried onion flakes
  • 1 teaspoon Italian seasoning
  • turkey gravy for serving

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13-inch baking dish with non-stick cooking spray.
  • Carefully remove the entire package of rolls out of the bag. Keeping the buns intact, use a serrated knife to slice all 12 rolls in half so that you have a top and bottom piece.
  • Spread the mayonnaise on the top and bottom half of the rolls.
  • Place the bottom half of each roll into the prepared baking dish.
  • Layer with turkey, cranberry sauce, then stuffing. Place the top portion of the rolls on top of the stuffing and press slightly.
  • Melt the butter in a microwavable dish. Once the butter is melted, stir in the garlic powder, dried onion flakes, and Italian herbs.
  • Brush the tops of the buns with the butter mixture.
  • Cover with foil and bake for 20 minutes. Remove the foil the last 5 minutes to toast the tops of the buns.
  • Garnish the warm sliders with fresh parsley. Serve with a side of warm gravy for dipping!

Nutrition

Serving: 1sandwich | Calories: 180kcal | Carbohydrates: 12g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 232mg | Potassium: 123mg | Fiber: 1g | Sugar: 5g | Vitamin A: 219IU | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 1mg
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