Cornbread. Stuffing. This is not an “either… or…” scenario. This is the tag team of your dreams. Light, crumbly, and subtly sweet cornbread from scratch PLUS the finest of all Thanksgiving sides. This Cornbread Stuffing Recipe is proof that you can have it all.

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Cornbread stuffing will win over even staunch stuffing skeptics.

I know many who think stuffing is just ho-hum, and I see you. Until I started making stuffing from scratch, I used to feel this way too. If you don’t care for stuffing, it’s because you haven’t found the right recipe yet. Moist, flavorful homemade stuffing—like today’s cornbread stuffing and my wildly delicious Chestnut Stuffing—are game-changers.

• The beauty of stuffing is that it’s bread—and everyone loves bread. However! This also makes stuffing a little one-note. Sausage adds texture and lots of flavor, making this Southern cornbread stuffing hearty and satisfying, like classic Sausage Stuffing and Stuffing Muffins.
• Savory herbs bring the classic Thanksgiving flavors home, while apples and cranberries add texture, dimension, and a bit of sweetness.
• This cornbread stuffing pairs perfectly with turkey, but is equally as delectable on its own. I once paired ours with a bowl of rich Crockpot Butternut Squash Soup, and it was one of our favorite fall dinners to date.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Cornmeal. The base of our easy, from-scratch cornbread. I recommend a medium grind to give the stuffing a little texture. (Yes, we love Jalapeño Cornbread and Mexican Cornbread, but we don’t want those flavors in our stuffing!)
• Eggs. You put eggs in dressing to keep the stuffing moist and ensure the cornbread holds together when folded with the other ingredients.
• Sweet Italian Chicken Sausage. I love the extra pop of flavor that Italian chicken (or turkey) sausage brings to the stuffing. It makes it hearty and a standout. To make cornbread stuffing vegan, use a plant-based sausage and a vegan cornbread recipe.
• Onion + Celery. The perfect veggies to add to our cornbread stuffing. They give it complexity and depth.
• Dried Cranberries. A chewy and sweet element that adds color, a fun holiday vibe, and an additional dimension.
• Apple. I like a tart Granny Smith, but any firm apple will do.
• Herbs. While I strongly recommend fresh sage and thyme for the best flavor, if you can’t find them, you can swap them for rubbed sage and dried thyme. Use 1/3 of the amount called for in the recipe. The parsley flakes can also be swapped for 2 tablespoons of finely chopped flat-leaf fresh parsley.

How to Make Cornbread Stuffing

Start the Cornbread. Melt the butter, then let it come to room temperature.

Mix the Wet Ingredients. I use milk and vinegar for a shortcut buttermilk.

Finish the Batter. Whisk together the dry ingredients. Fold in the wet ingredients.

Bake. Bake the cornbread for 16 to 20 minutes at 425 degrees F.

Cube and Toast. This dries the cornbread so it can absorb the flavorful stuffing liquid.

Prep the Mix-Ins. Saute the sausage mixture.

Mix the Sausage and Wet Ingredients. Now we’re ready for the cornbread.

Add the Cornbread. Fold gently.

Finish. Transfer the stuffing to a baking dish, and bake cornbread stuffing for 35 to 40 minutes at 375 degrees F. ENJOY!

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Cornbread Stuffing

This savory cornbread stuffing with sausage, apple, and herbs will steal the show at your Thanksgiving. It's easy to make ahead too!

Course Side Dish

Cuisine American

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 10 servings

Calories 372kcal

Author Erin Clarke / Well Plated

Ingredients

For the Cornbread:

• 6 tablespoons unsalted butter
• 1 cup nonfat milk at room temperature
• 1 tablespoons white vinegar or lemon juice
• 1 cup yellow cornmeal (I use medium grind)
• 1 cup white whole wheat flour or all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ cup honey
• 2 large eggs at room temperature

For the Stuffing:

• 2 ½ cups reduced sodium chicken broth
• 2 large eggs
• 1 pound sweet Italian sausage I use chicken or turkey sausage
• 2 tablespoons unsalted butter
• 1 medium yellow onion finely chopped
• 4 stalks celery cut in small dice
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 garlic cloves minced (about 1 tablespoon)
• 1 Granny smith apple peeled and 1/4- to 1/2-inch diced
• ½ cup dried cranberries
• 2 tablespoons chopped fresh sage or 2 teaspoons rubbed sage
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 tablespoon parsley flakes or 1/4 cup finely chopped flat-leaf parsley

Instructions

• Bake the cornbread (do this up to 2 days in advance): Place a rack in the center of your oven and preheat the oven to 425 degrees F, with a baking rack on the middle level. Coat an 8×8-inch baking pan with nonstick spray. Melt the butter and let come to room temperature.
• In a medium bowl or large measuring cup, stir together the milk and vinegar. Allow it to sit for 5 to 10 minutes, or until the milk has curdled slightly (you can also swap the milk for buttermilk, omit the vinegar, and skip this step). Stir in the honey, eggs, and melted butter.
• In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add the wet ingredients and fold gently to combine.
  
• Pour the batter into the prepared pan and smooth the top. Bake for 16 to 20 minutes, until the cornbread is light and golden brown, with a deeper golden brown at the edges. A toothpick inserted into the middle should come out clean. Set aside to cool. Reduce the oven temperature to 300 degrees F.
  
• Once the cornbread is cool, cut it into 1-inch cubes (since the pan of cornbread is thicker than 1 inch, I cut mine into 1-inch cubes from the top, then turn each “row” of cubes on its side and then cut it in half again through the middle). Spread in a single layer on an ungreased or parchment-lined rimmed baking sheet. The cubes can touch, but don’t overlap them (if your pan is too small, divide them onto two pans). Toast in the oven for 15 minutes. Increase the oven temperature to 375 degrees F.
  
• Make the stuffing: Lightly coat a 9×13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken broth.
• In a large skillet on the stove, melt the butter over medium heat. Add the onion, celery, salt, and pepper. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook 30 seconds, until fragrant.
• Add the sausage to the skillet (if it’s in its casing, you can squeeze them into the skillet directly). Cook, breaking up the meat into crumbles. Add the apple.
• Continue cooking until the sausage is cooked through almost completely, about 4 minutes more, then stir in the cranberries, sage, thyme, and parsley.
  
• Remove the pan from the heat and let it cool a few minutes. Pour into the bowl with the broth and eggs, along with any cooking juices.
• To the bowl, add the toasted cornbread cubes. With your largest spoon, stir very gently to combine the ingredients. Continue stirring and folding, until everything is evenly moistened.
  
• Spoon into the prepared baking dish. Bake for 35 to 40 minutes, until toasted on top and the center is moist but not overly damp. Serve warm.
  

Video

Notes

• TO STORE: Transfer leftovers to an airtight container and refrigerate for 3 to 4 days.
• TO FREEZE: Freeze leftovers in an airtight container or zip-top bag for up to 3 months. Let it thaw in the refrigerator before reheating.
• TO REHEAT: Remove it from the refrigerator and let it come to room temperature so it will cook more evenly. Cover the pan with foil, then place it in a 350 degrees F oven and reheat to an internal temperature of 165 degrees F. Depending on how much you’re reheating, this will take about 30 minutes.
• FOR A CRISPY TOP:To recreate the crispy top after storing it in the fridge (a critical stuffing factor!), remove the foil for the last 10-15 minutes of reheating; you can also pop it under the broiler for a few minutes.
• TO KEEP IT MOIST: If the stuffing feels dry, add a splash of stock (or even turkey juices) before reheating.

Nutrition

Serving: 1(of 8) | Calories: 372kcal | Carbohydrates: 40g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 122mg | Potassium: 296mg | Fiber: 4g | Sugar: 16g | Vitamin A: 640IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 2mg

More Hearty Holiday Sides

Casseroles

Sweet Potato Casserole With Pecans

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Garlic Mashed Potatoes Recipe

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Side Dishes

Homemade Scalloped Potatoes

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This Egg Roll in a Bowl recipe takes your favorite egg roll ingredients—ground meat, crunchy cabbage and carrots, and a rich, savory sauce—and turns them into an easy, low-carb meal. It’s less work than wrapping egg rolls, reheats well, and is ready in less than 30 minutes!

Cut the carbs by making your egg roll in a bowl!

I adore Air Fryer Egg Rolls, but I don’t always have the patience to roll them. Egg roll in a bowl to the rescue!

• Think of this recipe as a deconstructed egg roll—quick and easy, and ready in just 30 minutes because we skip the rolling and frying.
• As if that’s not enough, egg roll in a bowl is low carb and packed with protein and veggies. Now, we can have egg rolls all the time, anytime—and that’s a beautiful thing.

If you’re all about Asian-inspired dishes, don’t miss two of my other favorite “bowls”: Korean Beef Bowl and this Sushi Bowl Recipe.

Key Ingredients

You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.

• Ground Turkey. You can swap ground chicken, lean ground beef, or keep it classic with pork, which is what you typically find in egg rolls.
• Broccoli Slaw. Broccoli slaw (similar to regular cabbage coleslaw mix but with shredded broccoli added) brings a nice crunch that replaces the traditional crispy, fried egg roll wrapper, plus it’s SO FAST to use. I love it Cabbage Stir Fry too.
• Mushrooms. Mushrooms add important umami. They’re finely chopped, so you’ll hardly taste them.
• Chili Paste. To give this easy egg roll in a bowl recipe just the right amount of kick. Sriracha sauce or crushed red pepper flakes are also suitable alternatives for chili paste.
• Sesame Oil. GAME CHANGER right here. A drizzle of this golden nectar from sesame seeds adds an intense, nutty flavor to any Asian-inspired recipe.

How to Make This Egg Roll in a Bowl

Marinate the Meat. Mixing it with soy sauce develops flavor right away.

Brown the Meat. A wok or deep pan works well for this.

Add the Onions and Mushrooms. Let everything get nice and brown.

Add the Slaw and Remaining Ingredients. Pile everything over brown rice or white rice, or use cauliflower rice to keep it low-carb.

Recipe Variations

• To Make Whole30, Paleo, or Keto. For a keto, paleo, and Whole30 egg roll in a bowl, swap coconut aminos for the soy sauce and arrowroot starch for the cornstarch. Serve with cauliflower rice. Or serve it in lettuce cups like Lettuce Wraps.
• To Make Vegetarian. For a vegetarian or vegan egg roll in a bowl, swap the meat for crumbled extra-firm tofu. Press the water out of the tofu first, then crumble it right into the mixing bowl with the soy sauce and cornstarch. You could also add Air Fryer Tofu or Baked Tofu.
• To Make Gluten Free. Use tamari or coconut aminos instead of soy sauce.

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Egg Roll in a Bowl

Who needs the wrappers?! This egg roll in a bowl recipe skips the carbs and the hassle, delivering a one-pan dinner done in under 30 minutes!

Course Main Course

Cuisine Asian, Chinese

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings, about 6 1/2 cups

Calories 263kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 tablespoons low-sodium soy sauce* divided (see note)
• 1 teaspoon cornstarch (use arrowroot starch to make Paleo, Whole30, or Keto)
• 16 ounces 90% or 93% lean ground turkey (to make vegetarian, swap crumbled extra-firm tofu; press it dry first)
• 8 ounces cremini mushrooms
• 3 cloves garlic
• 1 small bunch green onions divided
• 1 tablespoon canola oil, grapeseed oil, or similar neutrally flavored high-temperature cooking oil (olive oil will smoke, so I suggest one of these other oils instead)
• 1 (12-ounce) bag broccoli coleslaw
• 1 cup grated carrots freshly grated from peeled carrots or store-bought
• 1 tablespoon fresh ginger minced (or one teaspoon ground ginger, though the flavor will be less bright)
• 1 tablespoon rice vinegar
• 2 teaspoons fresh chili paste (sambal oelek) or hot sauce of choice plus additional to taste
• 2 teaspoons sesame oil
• ¼ teaspoon ground black pepper

For Serving:

• Prepared brown rice
• Prepared quinoa
• Cauliflower rice

Instructions

• In a medium mixing bowl, whisk together 1 tablespoon of soy sauce and cornstarch with a fork. Add the turkey, breaking apart the meat and stirring to coat with the sauce. Let marinate for 10 minutes.
  
• Meanwhile, chop the mushrooms very finely and mince the garlic. Thinly slice the green onions. If any of your other ingredients are not yet prepped, do it now.
• Heat a wok or large, deep sauté pan over high heat. Add the oil and swirl to coat. Add the marinated turkey and cook, breaking the meat into small bits with a heatproof spatula, until it's no longer pink and fully cooked through, about 5 minutes.
  
• Add the green onions (reserve a small handful for serving) and mushrooms.
  
• Cook until the mushrooms soften, about 2 additional minutes.
  
• Reduce the heat to medium-low. Add the broccoli coleslaw, carrots, ginger, and garlic to the mixture. Stir-fry for 2 minutes, until the vegetables are softened.
  
• Add the rice vinegar, chili paste, sesame oil, black pepper, and remaining 2 tablespoons soy sauce, then stir to combine. Continue to cook for 1 additional minute. Taste and add additional soy sauce, hot sauce, or black pepper as desired. Scoop into serving bowls (over brown rice, quinoa, or cauliflower rice if desired). Serve hot, sprinkled with additional green onions.
  

Video

Notes

• *INGREDIENT NOTE: Use coconut aminos to make this egg roll in a bowl Keto, Paleo, Whole30, or gluten free. Tamari is another suitable alternative for those needing a gluten-free egg roll in a bowl without soy sauce.
• TO STORE: Store the egg roll filling in an airtight storage container in the refrigerator for up to 4 days. You can store the rice on its own or portion everything together into individual serving containers for a meal-prep approach.
• TO REHEAT: Rewarm leftovers in the microwave or in a wok over medium-low heat. I find the leftovers lose some of their zip, so I like to top mine with a few shakes of extra soy sauce.
• TO FREEZE: Place leftovers in an airtight, freezer-safe storage container and freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed above. 

Nutrition

Serving: 1(of 4), about 1 1/2 cups without rice | Calories: 263kcal | Carbohydrates: 9g | Protein: 24g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Potassium: 664mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5495IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 2mg

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Craving a quick, hearty meal that’s packed with protein and flavor? This Chef Salad is a fresh, easy-to-make American classic loaded with savory cubes of turkey and ham, cheese, hard-boiled eggs, croutons, and lettuce, tossed in a creamy Buttermilk Ranch Dressing. It’s a popular lunch menu option that’s filling enough for dinner too.

A satisfying, meal-worthy salad recipe.

This chef salad is everything you want in a main dish salad: it’s got lots of protein for staying power, a good mix of veggies, and dressing that will have you scraping the bottom of the bowl to make sure you don’t leave a bit of it behind. 

• Thanks to the crisp lettuce, creamy avocado, juicy tomatoes, hard-boiled eggs, and tender meats, we get a varied mix of textures. (Variety is the spice of life and also of salads.)
• While this salad is healthy, it packs in big flavor with the cubes of turkey and ham, cheese, and ranch dressing. You’re going to spend all morning looking forward to tucking into your lunch!
• You can swap in your favorite ingredients—think Air Fryer Bacon, Grilled Chicken Breast, or blue cheese—to make it your own.

I love making a big chef salad for meal prep, but honestly, it’s so quick and simple to put together, you don’t really have to prep it in advance, especially if you get some of the components prepared ahead of time. It’s a 20-minute dinner, easy peasy.

My Tips for the Perfect Chef Salad

• Take Advantage of Your Grocery Store Deli. You can cook turkey (try this Air Fryer Turkey Breast) or use leftover Baked Ham for the cubed meats in this salad, but to make life a little easier on yourself, you can ask your deli to give you thick slices of your favorite ham and turkey lunchmeat and then cube them at home. Cubed ham is also available in packages with the deli meats.
• Prep Ahead. Hard-boil the eggs (I love Air Fryer Hard Boiled Eggs and Instant Pot Boiled Eggs), make the dressing, and chop the meats and veggies in advance. Store them separately in the fridge, then put it all together when you’re ready to eat.
• Leave Off the Dressing Until You’re Ready to Serve. If you can’t store all the ingredients separately in the fridge, at the very least, you’ll want to store the dressing and salad in separate containers to keep the greens from going soggy. And please store the croutons separately too!
• Dry the Lettuce Well. Always important, but ESPECIALLY when you’re using a creamy dressing. If there’s a lot of water clinging to your lettuce leaves, it kind of repels the dressing and keeps it from sticking; it’ll also water down the dressing and it’s just bad, bad news for a salad.

How to Make a Chef Salad

Make the Dressing. Use a blender or food processor. I like those little blenders you use to make smoothies for whipping up my salad dressings.

Assemble. Place the lettuce in a large serving bowl as your base. Arrange the cubed turkey, chopped ham, cheese, hard-boiled egg, diced tomatoes, cucumbers, and avocado on top in neat sections or scattered evenly—your choice!

Dress and Toss. Drizzle your desired amount of dressing over the salad. Gently toss to coat the ingredients evenly. Add the croutons last and give it one final toss to distribute their crunchy goodness throughout. Serve immediately for the freshest flavor. ENJOY!

Recipe Variations

• Add Some Gluten-Free Crunch. Although it’s a little less traditional, Air Fryer Chickpeas are also a fun way to add crispy-crunchy texture if croutons are off-limits for you.
• Try Another Dressing. Blue cheese dressing or another creamy option like Green Goddess Dressing would be excellent in this chef salad too.
• Switch Up the Meats. Cubed chicken would also work well! Try my Baked Chicken Breast.

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Chef Salad

Make a hearty chef salad with this easy recipe! With crisp greens, savory meat, cheese, and zippy ranch dressing, it's great for a quick meal.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 586kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 heads Boston bibb romaine, or butter lettuce (or a mix) (or 1 20-ounce container of pre-washed lettuce)
• ½ cup cubed turkey ¼-inch cubes or strips
• ½ cup chopped ham ¼-inch cubes
• ½ cup chopped Swiss provolone, mozzarella or cheddar cheese (¼-inch pieces)
• 4 hard-boiled eggs sliced into ¼-inch thick wedges
• 4 Campari tomatoes diced into ¼-inch pieces
• 1 cup chopped cucumbers ¼-inch cubes
• 1 avocado diced into ¼-inch pieces (about 1¼ cups)
• 1 ½ cups croutons
• Buttermilk Ranch Dressing

Instructions

• Place the lettuce in a large serving bowl. Top with the turkey, ham, cheese, eggs, tomatoes, cucumbers, and avocado.
  
• Add as much dressing as you’d like and gently toss. Add the croutons and toss again. Serve immediately.
  

Notes

TO STORE: Refrigerate the salad and ranch dressing in separate containers. The dressing will last up to 5 days and the salad will last 2 to 3 days, depending on the freshness of the ingredients you used. Once dressed, the salad will last a day in the refrigerator.

Nutrition

Serving: 1(of 4) | Calories: 586kcal | Carbohydrates: 24g | Protein: 22g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 14g | Cholesterol: 234mg | Potassium: 940mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4221IU | Vitamin C: 26mg | Calcium: 224mg | Iron: 3mg

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With a flaky, buttery crust, creamy sauce, and tender turkey and veggies, this Turkey Pot Pie everything you want in a comfort food dinner and one of my favorite ways to use leftover turkey!

The best way to use turkey leftovers.

Yes, we all love a good leftover Thanksgiving turkey sandwich, but this year I have my eye on an old-fashioned turkey pot pie (along with a few of these other favorite Leftover Turkey Recipes).

To keep this turkey pot pie healthy, I use just one crust on top versus a crust on the top and bottom. It keeps the pot pie more low-calorie AND then you only have to roll out one crust, not two, so it’s easier. Plus, I actually think it tastes better; the filling can shine and the bottom crust tends to get soggy anyway.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Leftover Turkey. Whether you made a classic turkey or tried your hand at a Spatchcock Turkey or Smoked Turkey this year, pot pie is an exciting way to repurpose all of that fantastic leftover turkey in your fridge!
• Fresh Herbs. Parsley, thyme, and sage are the cozy herb dream team. They perfectly complement the turkey and can stand up to the richness of the filling.
• Shallot + Celery. Along with the herbs, these two help build the flavors for our easy turkey pot pie. If you can’t find shallots, a small yellow onion can be used in its place. Leeks are also a nice option since they have a mild onion flavor similar to shallots.
• Frozen Mixed Vegetables. My favorite freezer-staple shortcut. Using a blend of frozen peas, carrots, and green beans saves so much time when prepping the ingredients.
• Pie Crust. The all-important, flaky goodness that tops this delicious turkey pot pie. I use my Darn Good Whole Wheat Pie Crust.

How to Make Turkey Pot Pie

Cook the Aromatics. Sauté the shallot and celery. You just need to cook them until they’re softened, not browned.

Simmer. Stir in the frozen vegetables, broth, and seasoning. Bring to a boil, then let it simmer.

Finish the Filling. Stir the diced leftover turkey into the pan. Mix the remaining broth and cornstarch together, then pour the mixture into the cast iron skillet.
The cornstarch will help thicken the filling as the turkey pot pie bakes.

Assemble. Transfer the filling to a pie dish. Place the crust on top and cut a vent in it. The vent gives you control over where the steam escapes. If you don’t decide where to put the vent, your turkey pot pie will decide for you, and it might mean a crust that balloons up or an explosion of filling all over your oven! Rub your knife with a little bit of oil to keep it from pulling the pastry as you cut.

Bake. Coat the crust in an egg wash and set the pie dish on a rimmed baking sheet to catch any overflow. Bake the pot pie at 400 degrees F for 25 to 35 minutes. ENJOY!

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Turkey Pot Pie

An easy turkey pot pie recipe made with flaky pie crust, leftover Thanksgiving turkey, frozen vegetables, and creamy sauce. Old-fashioned favorite!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Calories 516kcal

Author Erin Clarke / Well Plated

Ingredients

• ½ tablespoon extra-virgin olive oil
• 1 large shallot chopped
• 3 tablespoons fresh parsley chopped
• 1 tablespoon fresh thyme chopped
• 1 tablespoon fresh sage chopped
• 2 small celery stalks chopped
• 5 ounces frozen mixed vegetables
• 2 ¼ cups turkey or chicken broth
• ½ teaspoon chicken or turkey bouillon
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 3 cups leftover cooked turkey breast diced small and skin removed*
• 2 ½ tablespoons cornstarch
• 1 prepared pie crust – dairy free if needed (I used my favorite whole wheat pie crust)
• 1 large egg beaten

Instructions

• Preheat the oven to 400°F. Lightly coat 4 mini pie dishes (for mini pies) or 1, 9-inch regular pie dish with nonstick spray.
• In a large, deep nonstick skillet, heat the oil over medium heat. When the pan is hot, add the shallot, parsley, thyme, and sage and cook until almost soft and fragrant, 2 to 3 minutes.
• Add the celery and cook until the vegetables are soft, 3 to 5 minutes.
  
• Add the frozen mixed vegetables, 2 cups broth, the bouillon, salt, and black pepper, and bring to a boil. Simmer for about 5 minutes, stirring frequently, until the flavors meld.
  
• Add the leftover turkey.
  
• Meanwhile, combine the remaining 1/4 cup broth with the cornstarch in a bowl and mix well to dissolve. Add to the skillet and cook over medium-low heat, stirring until thickened, 4 to 6 minutes.
  
• Remove from the heat and transfer to the prepared pie plate(s). Place the plate(s) on a sheet pan to catch any drips.
  
• Roll out the pie crust to be slightly larger than your dish (if cooking mini pies, cut out 4 rounds slightly larger than the pie plates). Place the crust over the turkey filling. Crimp the edges or fold over the edge of the pie plate. Cut slits in the top of the crust with a thin, sharp knife. These small cuts will function as vents to allow steam to escape while the pie bakes.
• Brush the crust with the egg and immediately transfer to the preheated oven to bake on the sheet pan for 25 to 35 minutes, or until the crust is golden and the filling is hot and bubbly.
  

Video

Notes

• TO MAKE AHEAD: Freeze the pot pies without the egg wash: let the filling cool completely in the pie dish before adding the crust. Top with crust, then flash freeze for 1 to 2 hours, then cover each tightly with plastic wrap or transfer carefully to zip-top plastic bags. To cook, remove from the freezer, brush the pie crusts with egg wash, and place on a baking sheet. Bake at 400 degrees F for 50 to 55 minutes (for mini pies; otherwise 1 single pie will need a little longer), or until golden and heated through in the center.
• TO STORE: Refrigerate pot pie in an airtight storage container for up to 4 days.
• TO REHEAT: Rewarm leftovers in a pie dish in the oven at 350 degrees F.
• TO FREEZE: Store pot pie in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
• *You can also make this recipe with chicken; see How to Cook Shredded Chicken for an easy method.
• Recipe from Skinnytaste Meal Prep by Gina Homolka; used with permission from the publisher.

Nutrition

Serving: 1(of 4) | Calories: 516kcal | Carbohydrates: 33g | Protein: 59g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 189mg | Potassium: 299mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2208IU | Vitamin C: 20mg | Calcium: 98mg | Iron: 6mg

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Whether your Thanksgiving is going to be small this year or you want to enjoy turkey for a weeknight dinner, this Crockpot Turkey Breast recipe delivers flavorful, mouthwatering turkey that’s tender and juicy every time.

Tender, juicy turkey without the fuss.

No need to make a wet turkey brine or dry brine, and you don’t even have to haul out that electric carving knife—unless you really want to. Crockpot turkey breast is a no-drama way to enjoy turkey year-round. (It’s also excellent if you’re hosting a small-scale Thanksgiving and don’t want to have weeks’ worth of leftovers. One can only eat so many turkey sandwiches with Cranberry Orange Sauce!)

In addition to the streamlined approach, cooking turkey in the slow cooker also gives you GREAT tasting turkey. While a full-size turkey can end up with dry breasts by the time the rest of the meat reaches a safe temperature, since we’re only cooking the breast here, we don’t have that issue. Plus, using the slow cooker locks in moisture, giving you juicy meat every time.

Looking for turkey breast, but faster? Check out my juicy Air Fryer Turkey Breast.

Key Ingredients

You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.

• Turkey Breast. You can make this crockpot turkey breast boneless or bone-in. I recommend buying fresh turkey breast from a local butcher because the quality is usually better. If you want to cook frozen turkey breast in the crockpot, you’ll need to thaw it first.
• Kosher Salt, Ground Black Pepper, Garlic, and Lemon Zest. A bright, zippy seasoning blend that you’ll rub liberally onto the turkey breast for maximum flavor.
• Aromatics. After you’ve zested the lemon, you’ll cut it into wedges for adding to the bottom of the slow cooker with carrots, celery, stalks, red apple, and sprigs of fresh thyme.
• Dry White Wine or Chicken Broth. Sauvignon Blanc or Pinot Grigio are great options if you go the wine route; otherwise, cook the turkey breast in the crockpot with chicken broth.

How to Make Crockpot Turkey Breast

Prepare. Rub the turkey breast with the lemon-garlic seasoning. Refrigerate for a minimum of 2 hours or up to overnight.

Assemble. Place the aromatics in the bottom of the crockpot. Set the turkey breast on top, then pour the wine or broth around the turkey. Drizzle with melted butter to make it DELICIOUS.

Cook on LOW. Cover the crockpot and cook the turkey breast on LOW for 4 to 6 hours—but rather than focusing on the time, keep an eye on the temperature. I recommend pulling the turkey breast out when it registers between 150 and 160 degrees F. During the resting time, the temperature will rise to a safe 165 degrees F thanks to the carryover cooking. An instant read thermometer is the best way to know your turkey is done.

Rest. Now is a good time to make Turkey Gravy!

Make It Crispy. Broil the turkey to get the skin crisp. Transfer your crockpot turkey to a serving platter, then slice and enjoy.

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Crockpot Turkey Breast

Whether it's for a small Thanksgiving or healthy, easy weeknight meal, this crockpot turkey breast delivers turkey that’s moist and flavorful!

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 8 people

Calories 350kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 boneless turkey breast about 4 to 5 pounds or 1 bone-in turkey breast (about 6 pounds)
• 1 tablespoon kosher salt
• ½ teaspoon ground black pepper
• 2 cloves garlic minced
• 1 medium lemon
• 2 carrots scrubbed and cut into 2-inch pieces
• 2 celery stalks cut into 2-inch pieces
• 1 red apple cut into 8 wedges (no need to peel or core)
• 8 sprigs fresh thyme
• 1 cup dry white wine or chicken broth
• 3 tablespoons unsalted butter melted

Instructions

• Pat the turkey breast dry. In a small bowl, place the salt, pepper, and garlic. Zest in the lemon, then stir to combine. Rub all over the outside of the turkey. Cut the zested lemon into 8 wedges and reserve. If time allows, refrigerate for at least 2 hours or overnight.
  
• When ready to cook, remove the turkey from the refrigerator. Scatter the carrot, celery, apple, thyme sprigs, and lemon wedges in the bottom of a slow cooker.
  
• Place the turkey breast on top of the vegetables. Carefully pour the wine (or broth) around but not on top of the turkey. Drizzle the top of the turkey with the melted butter.
  
• Cover and cook the turkey breast on LOW for 4 to 6 hours, until the turkey registers 155°F on an instant read thermometer (its temperature will rise as it rests); do not cook on high or the turkey will be dry. Know thy slow cooker and check early to be safe (I have used one that runs very hot and it was done in 4 hours 15 minutes; 5 to 6 hours is more typical).
• As soon as the turkey reaches temperature, remove it to a baking dish or parchment lined rimmed baking sheet (do not let it stay in the slow cooker on the “keep warm” setting or it will be dry). Let rest for at least 15 minutes.
• If you like, use the cooking liquid in the slow cooker to make Turkey Gravy.
• To crisp the skin, position a rack in the center of the oven and turn the oven to broil. Broil the turkey on the center rack for about 4 minutes, until the skin looks golden and crisp. DO NOT WALK AWAY. Watch to make sure the skin doesn’t burn.
• Transfer to a serving platter. Slice and enjoy immediately with gravy and all of your favorite sides.
  

Video

Notes

• If your boneless turkey has the netting, do not remove it.
• TO STORE: Refrigerate leftover crockpot turkey breast in an airtight storage container for up to 3 days.
• TO REHEAT: Wrap turkey in an aluminum foil pouch with a splash of broth and reheat in a baking dish in the oven at 350 degrees F.
• TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.

Nutrition

Serving: 1 (of 8) | Calories: 350kcal | Carbohydrates: 7g | Protein: 62g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 165mg | Potassium: 798mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2804IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 2mg

Related Recipes

Looking for more holiday menu ideas? I have lots of options! Here are some of my latest:

Cocktails

Apple Cider Margarita

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Side Dishes

Cornbread Stuffing Recipe

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Muffins

Healthy Pumpkin Muffins

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Impress your guests with Smoked Turkey this Thanksgiving! It’s tender and juicy thanks to an herbaceous, citrusy brine, and that smoked flavor makes it unforgettable. Best! Turkey! Ever!

Why You’ll Love This Smoked Thanksgiving Turkey Recipe

• Turkey Is Made for Smoking. The smoker keeps turkey moist and infuses the meat with flavor. If dry, bland turkey has rained on your Thanksgiving parade year after year, it’s time to try smoking it! (I’m also partial to Smoked Salmon and Smoked Chicken Thighs.)
• It Frees Up Your Oven. While we love a traditional Roast Turkey and Spatchcock Turkey, if you have a single oven, managing Thanksgiving dinner is like the worst game of Tetris you’ve ever played. Solution? Smoked turkey, of course! 
• Easier Than You Think. Unless you’re making Air Fryer Turkey Breast or Crockpot Turkey Breast, there’s really no easy way to do Thanksgiving turkey, but the smoker isn’t as hard as you might expect—especially if you’ve made other smoker recipes like Smoked Chicken Breast and Smoked Pork Tenderloin.
• Traditional With a Slight Twist. While the smoking part might not be traditional, the rest of this turkey recipe is exactly what you expect in a Thanksgiving roast—the aromatics stuffed in the cavity for flavor, the butter rubbed all over the exterior, and the leftovers for making turkey sandwiches on Homemade Dinner Rolls for lunch the next day.

How to Make the Best Smoked Turkey

The Ingredients

• Turkey. I recommend buying a fresh turkey from a local butcher—no thawing and you’re supporting a small business. Win-win! If you do buy a frozen turkey, you’ll need to thaw it before smoking. Not sure how big your turkey should be? Start here: How Much Turkey Per Person.
• Dry Brine. Using dry brine helps the turkey retain its juices, resulting in perfect, succulent meat. You can use a wet brine if you prefer, but I strongly recommend using dry for this smoked turkey recipe; you’ll get crispier skin too.
• Aromatics. Carrots, red apple, yellow onion, lemon, garlic, and fresh thyme infuse the turkey with flavor as it smokes. Feel free to toss in other herbs like fresh rosemary or sage.
• Unsalted Butter. It’s important to use unsalted butter since there’s already salt in the brine.
• Freshly Ground Black Pepper. Coarse black pepper adds big flavor to smoked turkey.
• Liquid. Apple juice, white wine, or chicken broth. 

The Directions

1. Brine the Turkey (1-3 Days Before Smoking). Pat the turkey dry, rub the dry brine all over the bird, including in the cavity, then refrigerate for 24 to 48 hours.
2. Uncover (24 Hours Before Smoking). Uncover the turkey, then return it to the refrigerator. This helps the skin dry out so it can crisp.
3. Bring to Room Temperature (1 Hour Before Smoking). Remove the turkey from the refrigerator and let it stand at room temperature.

4. Prepare the Aromatics. You don’t need to peel a thing.

5. Stuff the Turkey. Whatever doesn’t fit inside the turkey, scatter in the roasting pan.

6. Tuck the Wings. This prevents them from burning.

7. Tie. Use kitchen twine to tie the legs together.

8. Get Ready for Smoking. Once your smoker is 325°F, brush the bird with the melted butter and set the pan on the smoker. Pour in your liquid.

9. Smoke the Turkey. Cover the smoker and smoke your turkey at 325°F until it reaches 155°F in the breast and 160°F in the thighs.
10. Rest and Carve. 20 to 30 minutes rest is mandatory or your turkey will be dry. Carve (see: How to Carve a Turkey) and ENJOY!

How Long Will It Take to Smoke a Turkey?

• You’ll need to smoke a whole turkey for 10 to 12 minutes per pound.
• This means a 12- to 14-pound turkey will need 2 to 3 hours smoking time.

Instead of following the clock, the BEST way to know when your smoked turkey is done is by temperature.

• The thigh should register at least 160°F and up to 180°F; the breast should be at least 150°F (and no more than 165°F) on an instant read thermometer inserted in the thickest part of the meat.
• The thermometer should not touch the bone or the turkey cavity.
• Per FDA guidelines, turkey is considered cooked at 165 degrees F, but its temperature will rise as it rests. See my post on How Long to Cook a Turkey for more information.

A Note About Smoked Turkey Gravy

Some people love smoked turkey gravy; other people find the smoky flavor to be much too strong. If you’ve never had it before, you may want to make Vegan Gravy or Mushroom Gravy for backup.

To make smoked turkey gravy, use my Turkey Gravy recipe with the drippings in the pan. Here are a few tips:

• If there are charred and burnt bits in the pan, do not scrape them off to include with the drippings. There’s already enough smoky flavor in the drippings and those charred-on bits will make it too strong.
• You may need to refill the pan with water during the smoking process. Do not refill it with broth, wine, or apple juice; just use water. This will reconstitute the original liquid and keep your gravy from being too strong.

What to Serve with Smoked Turkey

• Mashed Potatoes. The Best Classic Mashed Potatoes Recipe is my favorite traditional recipe, but if you want to go the non-traditional route, try these Garlic Mashed Potatoes.
• Sweet Potatoes. We’re talking Sweet Potato Casserole, Glazed Sweet Potatoes, and Sweet Potato Souffle. Gotta have ’em!
• Cranberry Sauce. Cranberry Orange Sauce and Cranberry Orange Relish would both be delightful with smoked turkey.
• Veggie Sides. Obviously, there’s Green Bean Casserole, but don’t forget about Corn Casserole and Roasted Brussels Sprouts.
• Stuffing. Clearly I love stuffing, because I have recipes for Sausage Stuffing, Cornbread Stuffing, and Crock Pot Stuffing.
• Pie. Stick with traditional Sweet Potato Pie or try something new like Buttermilk Pie or Pumpkin Pecan Pie.

Recipe Tips and Tricks

• Don’t Rely on the Pop-Up Thermometer. If your turkey comes with a pop-up thermometer, get rid of it! You still want to use a meat thermometer. Pop-up thermometers often pop up when the turkey’s already over-cooked.
• Remember to Thaw in Advance. If you buy a frozen turkey, you may need a week of lead time to make your turkey—up to 4 days of thawing and up to 3 days of brining. Planning ahead is key.
• Don’t Stuff the Turkey. Make your stuffing and your smoked turkey separately. If you stuff the bird, by the time the stuffing reaches a safe temperature, the rest of the turkey will be over-cooked.
• Brine It. Although you can skip brining smoked turkey, because of the way that brining changes the protein structure of meat (it helps the meat better retain moisture), your results are less likely to be as moist. I highly recommend brining for best results. (Note that if you have a kosher or pre-brined turkey, you can skip brining.)

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Smoked Turkey

This step-by-step smoked turkey recipe is the perfect guide for beginners! If you've never smoked Thanksgiving turkey before, start here.

Course Dinner, Main Course

Cuisine American

Prep Time 1 day day

Cook Time 2 hours hours

Resting Time 20 minutes minutes

Total Time 1 day day 2 hours hours 20 minutes minutes

Servings 8 -10 servings

Calories 731kcal

Author Erin Clarke / Well Plated

Equipment

• Disposable aluminum roasting pan
• Kitchen twine
• A good meat thermometer
• Good quality lump charcoal (we use FOGO)
• Wood blocks or chips—I like hickory or pecan for turkey; mesquite is very strong and can overpower poultry

Ingredients

• 1 12- to 14- pound turkey* THAWED
• 1 batch Dry Brine
• 3 medium carrots
• 1 red apple
• 1 yellow onion
• 1 lemon
• 1 head garlic
• 8 sprigs fresh thyme
• 4 tablespoons ½ stick unsalted butter melted
• Freshly ground black pepper
• 1 ½ cups apple juice, white wine, or chicken broth

Instructions

• THAW THE TURKEY if it is still frozen. This can take days. See notes.
• 1 to 3 days before smoking: Remove the neck and giblets from the turkey (discard or save for gravy). With paper towels, pat the turkey dry. You do not need to rinse the turkey.
• Mix up the brine: Add the dry brine ingredients to a small bowl. Stir to combine. Rub all over the bird, including inside the cavity. Place the turkey on a rimmed baking sheet. If cooking within 24 hours, leave it uncovered and refrigerate; if cooking in 2 to 3 days, cover with plastic, then refrigerate for up to 3 days total.
  
• About 24 hours before smoking: Uncover the turkey, then return to the refrigerator. This step dries the skin, which helps it crisp.
• 1 hour before smoking: Remove the turkey from the refrigerator and let stand at room temperature.
• Heat your smoker to 325°F. We’ll be cooking over indirect heat.
• Cut the carrots into 1-inch pieces (if your carrots are very thick, halve them lengthwise first). Cut the apple, onion, and lemon into eights. Cut the head of garlic in half crosswise (that's horizontally through the cloves), then break each half into a few big pieces. No need to peel or core any of these; they’re just for flavor.
  
• Stuff the turkey cavity with the thyme and a mixture of the carrots, apples, onion, lemon, and garlic. Scatter the remaining carrots, apple, onion, lemon, and garlic in the bottom of a large disposable aluminum roasting pan.
  
• Tuck the turkey's wings: Stretch them upwards, then tuck them under the turkey's body (as if the turkey were reaching its wings up and behind its neck). Tie the legs snugly together with kitchen twine (or in desperate times, a rope of aluminum foil).
  
• Set a rack in the roasting pan, then place the turkey on top. Brush the turkey all over with the melted butter. Sprinkle with black pepper.
  
• If you have a meat probe, insert it in the thickest part of the thigh without it touching bone (a digital one with an alarm set to 160°F is ideal). Set the Turkey on the smoker, then pour in the apple juice.
• Smoke the turkey for 10 to 12 minutes per pound—a 12- to 14-pound turkey will need 2 to 3 hours roasting time), until the thigh registers at least 160°F and up to 180°F and the breast is at least 150°F (and no more than 165°F) on an instant read thermometer inserted in the thickest part of the meat without the thermometer touching bone or being in the empty turkey cavity – per the FDA turkey is considered cooked at 165 degrees F, but its temperature will rise as it rests. DO NOT OVERCOOK THE TURKEY. Check the turkey early to be safe, and see How Long to Cook a Turkey for more information.
  
• Let the turkey rest (mandatory!): Transfer the turkey to a cutting board. Cover and let rest for at least 20 to 30 minutes (it will stay piping hot much longer; don’t worry about it getting cold).
• Carve the turkey and serve with the pan juices and/or gravy. WAY TO GO!

Notes

• *Make sure your turkey is NOT already brined. If it does come pre-brined (many Butterball turkeys do come already injected), brine it for 24 hours instead of 48 hours. Kosher turkeys do not need to be brined.
• THAWING: For every 5 pounds of turkey, plan on 24 hours thawing in the refrigerator (that’s 3 days thawing for a 15-pound bird). For emergency fast thawing, place the turkey in a cold water bath and change the water every 30 minutes. This will still take about 8 hours for a 15-pound turkey. In an ideal world, purchase your turkey fresh from a local butcher. That way you can avoid this time-consuming (and refrigerator hogging) step entirely. You also can thaw turkey in a cooler, provided it is kept below 40 degrees F.
  Bird sizes: When possible, try not to purchase a bird that’s larger than 16 pounds—their proportions make it much more difficult to get juicy meat throughout. If you are cooking for a large crowd or want a lot of leftovers, cook two smaller birds instead.
• A NOTE ON TIMING: A LOT will affect how long it takes your turkey to cook—how consistent the temp of your smoker stays, the type of turkey you bought, the temperature outside…I could go on! Plan on buffer time on either end.
• TO STORE: Refrigerate leftover smoked turkey in an airtight storage container or ziptop bag for up to 4 days. To keep the meat moist, drizzle some of the turkey pan drippings or chicken broth over the top before refrigerating it.
• TO REHEAT: Wrap the smoked turkey in an aluminum foil pouch, drizzle turkey drippings or broth over the meat, then seal it. Warm the pouch in a baking dish in a 300 degrees F oven.
• TO FREEZE: Freeze turkey in an airtight freezer-safe storage container for up to 3 months. Let it thaw overnight in the refrigerator before reheating according to the instructions above.
• Adapted from my Thanksgiving Roast Turkey.

Nutrition

Serving: 1(of 8) | Calories: 731kcal | Carbohydrates: 0.004g | Protein: 105g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 363mg | Potassium: 1084mg | Sugar: 0.3g | Vitamin A: 445IU | Calcium: 55mg | Iron: 4mg

More Holiday Mains

Here are some more main dishes to serve up for special occasions and holidays!

Main Dishes

Crockpot Ham

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Main Dishes

Braised Beef Short Ribs

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Side Dishes

Whole Roasted Cauliflower

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Swedish Meatballs are serving up comfort food goodness Scandi-style, with tender baked meatballs smothered in creamy, savory gravy. Serve them over mashed potatoes or egg noodles, with a side of lingonberry jam if you really want to go all out.

Why You’ll Love This Easy Swedish Meatballs Recipe

• A Hearty Dinner That Feels Like a Hug. The Swedes? They know a few things about hearty, satisfying dinners that keep you warm and cozy on a chilly day. Swedish meatballs are filling and comforting like Crock Pot Chicken and Dumplings, with the added bonus of creamy gravy.
• Easy to Make. Maybe not quite as easy as the cafeteria line at IKEA, but still pretty darn easy. Form the meatballs, bake them until they’re browned and crisp, then whip up the gravy. Swedish meatballs have Sunday dinner vibes in a weeknight dinner package.
• Family-Friendly. This is a dinner that everyone can agree on! If your kids love Turkey Meatballs, they’ll love these baked Swedish meatballs too. The gravy, of course, is absolutely irresistible, as gravies tend to be. You will want to sop up every last bit from your plate.

How to Make Swedish Meatballs

The Ingredients

• Yellow Onion. Dice this quite small; so small that it practically disappears into the meat mixture (another win for kid-friendly). 
• Garlic. Mince this finely or use a garlic press.
• Seasonings. Allspice, ginger, and nutmeg set Swedish meatballs apart from Italian meatballs, adding some cozy warmth.
• Meat. I use a combination of lean ground beef and ground turkey, but you can swap the turkey for ground pork, which is more traditional.
• Panko Breadcrumbs and Egg. These help bind the meat mixture.
• Milk. The key to tender meatballs.
• Parsley. You’ll need some for the meatball mixture and some for garnish.

Gravy:

• Low-Sodium Beef Broth. This gives the gravy a richer flavor than chicken broth.
• Worcestershire Sauce. Hello, umami! 
• Dijon Mustard. One of my favorite flavor enhancers; this punches up the taste of the gravy (and no, it doesn’t make it taste like mustard).
• Sour Cream or Full-Fat Plain Greek Yogurt. Yogurt is the healthier choice, but it does add a bit more tanginess to the gravy. Choose whichever option you like best.
• Unsalted Butter. This adds some extra richness.
• All-Purpose Flour. To thicken the Swedish meatball sauce.

The Directions

1. Cook the Aromatics. Sauté the onion in the oil until it softens, then add the garlic and spices.

2. Add the Next Few Ingredients. Transfer the onion to a bowl, then stir in the panko, egg, milk, and parsley.

3. Mix in the Meat. Work it in with your hands. 

4. Form and Chill the Meatballs. Divide the mixture into 12 meatballs and chill them for at least 15 minutes.

5. Bake. Cook the Swedish meatballs in a 425 degree F oven for 20 minutes, then broil for 2 to 3 minutes.

6. Start the Gravy. Mix the broth, Worcestershire sauce, and mustard in a measuring cup. Melt the butter in the skillet, then cook the flour until lightly browned. Slowly whisk in the broth mixture.

7. Simmer. Bring the gravy to a simmer and cook until it thickens a bit.

8. Temper the Sour Cream. Stir 1/4 of the gravy into the sour cream. This keeps it from curdling!

9. Finish the Gravy. Stir the sour cream mixture into the skillet with the gravy. Remove from heat.

10. Serve. Transfer the Swedish meatballs to the gravy, garnish with parsley, and ENJOY!

What to Serve with Swedish Meatballs

• Mashed Potatoes. If you don’t serve your Swedish meatballs with mashed potatoes, what are you even doing with your life? This is my Best Mashed Potatoes Recipe, or make these Crockpot Mashed Potatoes to free up stove space.
• Noodles. Not a mashed potato fan? Egg noodles are another popular pairing.
• Lingonberries. Pick some up from IKEA for true authenticity, or go with the best American substitute: cranberry sauce. (Try my Cranberry Orange Sauce.)
• Bread. Roasted Garlic Potato Rolls would be perfection as a side for Swedish meatballs.

Recipe Tips and Tricks

• Let the Sour Cream or Yogurt Come to Room Temperature. This will prevent it from curdling when you mix it into the gravy. Take it out of the fridge and place it in a bowl just before you start working on the meatballs.
• Don’t Over-Mix the Meat. Overworking the meat mixture can result in tough meatballs, so be gentle when mixing everything together. Mix, don’t squeeze.
• Stream in the Liquid Slowly. The secret to good gravy is adding the liquid slowly and stirring constantly, which helps prevent lumps from forming. I like to stream in a small amount of liquid, whisk it in, stream in a little bit more, whisk that in, and then steadily stream in the rest while whisking. 

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Swedish Meatballs

These tender baked Swedish meatballs are a cozy comfort food dinner, with a creamy gravy you'll want to eat with a spoon. So easy too!

Course Dinner, Main Course

Cuisine Swedish

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 475kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 tablespoon extra-virgin olive oil
• ¾ cup small-diced yellow onion
• 2 garlic cloves minced
• 1 teaspoon kosher salt
• ¼ teaspoon ground allspice
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• ¾ pound 90% lean ground beef
• ½ pound ground turkey use ground pork for a more traditional Swedish meatball
• ½ cup panko breadcrumbs
• 1 large egg
• ⅓ cup milk any kind you like
• ½ cup chopped fresh parsley plus more for garnish

Gravy

• 1 ½ cups low-sodium beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ½ cup sour cream or full-fat plain Greek yogurt at room temperature
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• ½ teaspoon kosher salt

Instructions

• In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic, salt, allspice, ginger, and nutmeg and cook for 1 minute, until fragrant.
  
• Transfer the onion mixture to a large bowl. Reserve the skillet for the gravy (no need to rinse).
• Add the panko, egg, milk, and parsley to the bowl with the onions, and stir to combine. Add the beef and turkey and with your hands, mix until just combined; do not over-mix, or the meat will become tough.
  
• Shape the mixture into 12 1½-inch meatballs and place on a baking sheet or large plate. Cover with plastic wrap and refrigerate for at least 15 minutes or up to overnight.
  
• Place a rack in the top third of your oven and preheat to 425°F. If necessary, arrange the meatballs on a baking sheet. Bake on the top rack for 20 minutes, until nicely browned and cooked through. Switch the oven to broil and broil for 2-3 minutes, until golden brown on top. Watch carefully as they broil to avoid burning.
  
• While the meatballs cook, make the gravy: Combine the broth, Worcestershire sauce, and mustard in a liquid measuring cup. Place the sour cream in a small bowl.
• Melt the butter in the reserved skillet over medium heat. Add the flour and cook, stirring constantly, until light brown, about 2 minutes. Slowly add the broth mixture, whisking constantly to prevent lumps from forming, until fully combined. Bring to a simmer, stirring, until thickened.
  
• Transfer about ¼ of the gravy mixture to the bowl with the sour cream and stir to combine (this tempers the sour cream so it doesn’t separate in the hot gravy). Add the sour cream mixture to the rest of the gravy in the skillet and stir to combine. Turn off the heat.
  
• Once the meatballs are cooked, transfer them to the skillet with the gravy and stir to combine. Garnish with fresh parsley and serve.
  

Video

Notes

• TO STORE: Leftover Swedish meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
• TO REHEAT: Heat the meatballs and gravy together in a skillet over medium heat until warmed through, or use the microwave.
• TO FREEZE: You can freeze Swedish meatballs and gravy in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.

Nutrition

Serving: 3(of 12) | Calories: 475kcal | Carbohydrates: 16g | Protein: 34g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 177mg | Potassium: 789mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1137IU | Vitamin C: 13mg | Calcium: 123mg | Iron: 4mg

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Meatballs! They’re fun to eat, easy to make, and you can serve them up so many different ways. Try these next.

Pastas

Moroccan Meatballs

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Main Dishes

Juicy Lamb Meatballs

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Slow Cooker

Crockpot Meatballs

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Gather round all and grab yourself a bowl of cozy Instant Pot Chili. This hearty pressure cooker chili recipe is made with wholesome ingredients, packs just the right amount of spice, and saves and reheats like a champ.

The quintessential cold weather meal.

Made with uncomplicated ingredients like ground turkey (or ground beef if you prefer), canned beans, and sweet potatoes, this Instant Pot chili is wholesome, hearty, and will warm you to your core.

• Like my Slow Cooker Turkey Quinoa Chili, this recipe has all the cozy appeal that chili should!
• Instant Pot recipes like this one (and Instant Pot Beef Stew) are wonderful because they cook practically hands-free. You’ll love how quickly it comes together, cuts down on dishes, and tastes like it’s been simmering away on the stove all day.
• As with all the best chili recipes, this one reheats beautifully, it’s freezer-friendly, and it can be served in various ways to keep the leftovers interesting.

How to Make Chili in an Instant Pot

Sauté the Turkey. Cook it with the onion in the Instant Pot.

Add the Rest of the Ingredients. Stir in the spices, then add the remaining ingredients. Be sure to scrape up any stuck-on brown bits of food on the bottom of the pot to keep the chili from registering a “burn error” in the Instant Pot.

Pressure Cook. Cover, seal, and cook chili on HIGH pressure for 10 minutes (don’t use the chili setting!), then do a quick release.

Finish. If you want to thicken the chili a bit, simply let it simmer with the lid off for about 10 additional minutes. It will also thicken more as it cools. Serve with desired toppings and ENJOY!

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Instant Pot Chili

This easy Instant Pot chili with ground turkey, beans, and sweet potatoes is hearty and flavorful. It's the BEST Instant Pot chili ever!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 359kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound lean ground turkey
• 1 large yellow onion chopped
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon chili powder
• 2 teaspoons chipotle chile powder
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 2 medium sweet potatoes peeled and cut into ½-inch dice
• 1 medium red bell pepper diced
• 1 (28-ounce) can crushed tomatoes
• 2 (15-ounce) cans beans of your choice* rinsed and drained
• 1 ½ – 2 ½ cups low-sodium chicken broth or beef broth
• For serving: cilantro avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt

Instructions

• Set an Instant Pot** to saute and drizzle in the olive oil. When the oil is hot and shimmering, add the turkey, onion, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, breaking apart and browning the meat until the turkey is no longer pink and the onion begins to soften, about 7 minutes.
• Add chili powder, chipotle chili, cumin, and garlic powder. Let cook until fragrant, about 30 seconds.
• Add the sweet potatoes, bell pepper, crushed tomatoes, beans, and 1 1/2 cups of chicken broth. Stir well.
• Cover, seal, and set to cook on high pressure for 10 minutes.
• Quick release to vent the remaining pressure immediately. If the chili seems too thick, stir in additional chicken or beef broth to reach your desired consistency. Taste and adjust seasonings. Serve hot with desired toppings.

Video

Notes

• *INGREDIENT NOTE: Choose any mix of black beans, dark red kidney beans, light red kidney beans, pinto beans, or chickpeas. I used 1 can of black and 1 can of light red kidney.
• **TIP: If your Instant Pot is 6 quarts (this is the standard size), do not try to multiply this recipe. As written, it will fill the Instant Pot almost to the max line.
• TO STORE: Store leftovers in the refrigerator for up to 5 days.
• TO REHEAT: Gently rewarm chili in a Dutch oven on the stovetop over medium-low heat, adding splashes of broth as needed to thin the chili. You can also reheat this recipe in the microwave.
• TO FREEZE: Instant pot chili can be kept in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
• TO MAKE IN A SLOW COOKER: Sauté the meat, onions, and spices in a large nonstick skillet on the stovetop. Transfer to a lightly greased 6-quart or larger slow cooker. Add the remaining ingredients in the order listed. Cover and cook on low for 5 to 6 hours or low for 3 to 4 hours, until the sweet potatoes are tender.
• TO COOK ON THE STOVETOP: Sauté the turkey, onions, pepper, and spices as directed, then add the remaining ingredients. Let simmer, uncovered, until the sweet potatoes are soft and the chili is thickened, about 45 minutes.

Nutrition

Serving: 1(of 6), about 2 cups, without toppings | Calories: 359kcal | Carbohydrates: 50g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 42mg | Potassium: 1318mg | Fiber: 15g | Sugar: 8g | Vitamin A: 12083IU | Vitamin C: 39mg | Calcium: 122mg | Iron: 6mg

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