Test Kitchen Approved

“These meatballs were super easy and so good, I’d eat a shoe with that sauce. I tried this recipe for a Sunday dinner, but it was so quick and tasty, I’ll definitely be making it during the week. The sauce seems really versatile, too. I see a double batch in the near future to slather on fish or pork chops. I love that I had everything in my pantry except the capers. It looked pretty fancy over a plate of noodles but was so simple to make.” —Shannon, skilled home cook for over 30 years.

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Chicken Piccata Meatballs

Ready in just 30 minutes, these juicy Chicken Piccata Meatballs are simmered in a luscious lemon-caper sauce. Perfect when served over pasta or rice!

Course Dinner Ideas

Cuisine American, Italian

Keyword chicken piccata meatballs, chicken piccata meatballs recipe, lemon chicken meatballs

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 16 meatballs

Calories 378kcal

Ingredients

Meatballs

• 1 lb ground chicken
• ½ cup Italian breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 egg
• 1 teaspoon minced garlic
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley chopped
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil

Piccata Sauce:

• 2 tablespoons butter
• 2 teaspoons minced garlic
• ½ cup dry white wine (like pinot grigio) or more chicken broth with a splash of white or apple cider vinegar
• 1 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons capers drained
• ½ teaspoon red pepper flakes optional
• Parmesan cheese optional for serving

Instructions

• Place the ground chicken, Italian breadcrumbs, Parmesan cheese, egg, garlic, lemon zest, parsley, salt and pepper into a mixing bowl. Use your hands to combine the mixture until everything is incorporated evenly.
• Using a 2-tablespoon cookie scoop, scoop and roll the meatball mixture into 2-inch meatballs, about 16 meatballs total. If you prefer, you can use a 1-tablespoon scoop and make 32 1-inch meatballs instead.
• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the meatballs until they form a golden crust on all sides, about 5 to 6 minutes total (or 3 to 4 minutes if you made 1-inch meatballs). Place the meatballs on a plate and set aside. It’s okay if they aren’t fully cooked through, they will cook a little more later on when simmering in the sauce.
• Using the same skillet, melt the butter and garlic over medium heat. Stir so the garlic doesn’t burn, scraping up any leftover bits from the meatballs. Add the white wine and allow it to simmer for 4 to 5 minutes, until it reduces slightly.
• Add the chicken broth, lemon juice, lemon zest, capers, and optional red pepper flakes, and simmer for another 5 minutes, until the sauce begins to thicken. If you like a thicker sauce, mix together 2 teaspoons cornstarch and 2 teaspoons water and stir it into the sauce.
• Place the meatballs back into the skillet and coat them in the sauce. Allow them to simmer in the sauce for 4 to 6 minutes, until cooked through and an internal temperature reaches 165°F.
• Serve meatballs right away with pasta, mashed potatoes, or rice. Garnish with Parmesan cheese, chopped parsley, and lemon slices if desired.

Notes

How to Store: Place cooled leftover meatballs in an airtight container and store in the refrigerator for up to 4 days.

How to Reheat: Warm on the stovetop over medium heat until heated through, or microwave in 30-second intervals, stirring in between. Add a splash of water or broth if the sauce has thickened too much.

Nutrition

Serving: 4 meatballs | Calories: 378kcal | Carbohydrates: 14g | Protein: 26g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 160mg | Sodium: 1064mg | Potassium: 698mg | Fiber: 1g | Sugar: 1g | Vitamin A: 569IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 2mg

The post Chicken Piccata Meatballs appeared first on The Novice Chef.

• Cook the Beef: Cook the ground beef and break it apart. Make sure you use a big pot, as this recipe does make a lot! Once the beef is browned, toss in the onions and cook until softened.
• Add More Ingredients: Stir in the tomato sauce, diced tomatoes, and beans. Add Worcestershire and seasonings. Pour in the broth and bring to a simmer.

• Cook the Noodles: Simmer the noodles until al dente.
• Make it Cheesy: Remove the pot from the heat. Stir in the cheese until melty and dig in!

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Beef Goulash Recipe

This easy, one-pot Beef Goulash recipe is comfort food at its best with cheesy ground beef and tender noodles in a robust tomato sauce.

Course Beef, Dinner Ideas

Cuisine American

Keyword American Goulash, beef goulash, easy goulash recipe, goulash recipe, recipe for goulash

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 749kcal

Author Jessica

Ingredients

• 2 lbs ground beef or ground turkey
• 1 large yellow onion diced
• 2 cloves garlic minced
• 2 (15 oz) cans diced tomatoes do not drain
• 2 (15 oz) cans tomato sauce
• 1 (15 oz) can red kidney beans rinsed and drained, optional
• 1 ½ tablespoons Italian seasoning
• 3 tablespoons Worcestershire sauce
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 4 cups beef broth or can use half water and half broth
• 16 oz large elbow noodles can use up to 24 oz pasta
• 2 cups shredded cheddar cheese
• fresh parsley optional garnish

Instructions

• In a large pot over medium-high heat, thoroughly brown the ground beef, breaking it apart into crumbles as it cooks. If your ground beef creates a lot of excess grease, you may want to drain in before continuing.
• Once browned, add the chopped onion and garlic. Cook stirring occasionally, until tender, about 5 minutes.
• Add tomato sauce, diced tomatoes, and red kidney beans. Stir in Italian seasoning, Worcestershire sauce, garlic salt, and pepper. Pour in beef broth and bring to a simmer. Simmer for 15 minutes, stirring occasionally.
• Add noodles and simmer an additional 8 to 10 minutes, until pasta is al dente, stirring periodically. Do not overcook the noodles. They will continue to cook and absorb the broth a little more after cooking.
• Remove from heat and stir in shredded cheese until melted and well combined. Serve immediately with fresh parsley sprinkled on top, if desired.

Video

Notes

• Store: Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days. 
• Reheat: Warm leftovers on the stovetop over medium heat, or in the microwave in 30-second intervals, adding a splash of water or broth to loosen up the sauce if needed.

Nutrition

Serving: 1 serving | Calories: 749kcal | Carbohydrates: 69g | Protein: 42g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1601mg | Potassium: 1343mg | Fiber: 9g | Sugar: 10g | Vitamin A: 890IU | Vitamin C: 20mg | Calcium: 329mg | Iron: 8mg

More Easy Pasta Recipes To Try

Slow Cooker Cheesy Taco Pasta

Cheeseburger Macaroni

Enchilada Pasta

Cheesy Chicken Spaghetti Casserole

The post Beef Goulash Recipe appeared first on The Novice Chef.

In our house, meatballs aren’t just a dinner idea — they’re a whole vibe! When we whip up a batch of these Asian chicken meatballs, the kids are instantly at the table, forks in hand, waiting for that first bite. While we love them served over rice for dinner, they also make for an impressive appetizer when served on toothpicks. The sticky soy glaze is my favorite part — it’s the perfect finishing touch that keeps everyone begging for the recipe!

• Mix: Add all the ingredients for the meatballs to a bowl and mix to combine. I usually use my hands for this step!
• Shape: Use a large cookie scoop (and your hands) to form the meatballs and place them on a baking sheet.
• Bake: Bake the meatballs for about 15 minutes.

• Make the Sauce: I like to do this while the meatballs are in the oven. Simply whisk together all of the sauce ingredients, heat in a skillet, then mix in the cornstarch slurry to thicken it.
• Combine and Serve: Add the cooked meatballs to the sauce and toss until they’re all evenly coated. Then serve the meatballs right away and enjoy!

How to Serve Asian Chicken Meatballs

• Rice or Noodles: Make these meatballs a meal with a side of rice and air fryer asian roasted broccoli! Or, if you feel like going the extra mile, plate them beside these pan fried noodles.
• Lettuce Wraps: We also love them served in lettuce wraps, with a little mango slaw added on top. This makes a great lunch option with any leftover meatballs!
• Appetizer: Serve these meatballs with toothpicks for an easy to grab bite. You can also keep them hot in a crockpot (set to warm), giving them a stir occasionally.

Make Ahead Tips

• Storing Uncooked Meatballs: Prepare the meatballs, but do not cook them. Instead cover, and refrigerate them for up to 48 hours. When ready to cook them, follow the recipe as directed!
• Freezing Cooked Meatballs: The meatballs freeze wonderfully! Cool the meatballs completely and then freeze them on a cookie sheet in an even layer for 30 minutes. Transfer to an airtight freezer-safe bag and freeze for up to 3 months. When ready to serve, bake the meatballs from frozen at 400°F for 10 minutes (or heat in the microwave). Whip up a fresh batch of sauce and toss the warmed meatballs in!

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Asian Chicken Meatballs

These sweet and savory Asian Chicken Meatballs are infused with fresh ginger and garlic, then baked and coated in a sticky honey-soy glaze. Perfect as an appetizer or served with rice for a quick and easy dinner!

Course Dinner Ideas, Quick Dinner Ideas

Cuisine Asian

Keyword asian chicken meatballs, asian meatball recipe, asian meatballs, asian meatballs recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings (about 20 meatballs)

Calories 270kcal

Author Jessica

Ingredients

For the meatballs

• 1 lb ground chicken or turkey
• ½ cup panko breadcrumbs
• 2 cloves garlic minced
• 2 teaspoons grated fresh ginger
• 1 large egg
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 2 tablespoon chopped green onions

For the sauce

• ¼ cup low-sodium soy sauce
• 2 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha sauce
• 1 teaspoon sesame oil
• 1 clove garlic minced
• ½ teaspoon grated fresh ginger
• 2 teaspoons cornstarch
• 2 teaspoons water

Optional Garnishes

• sesame seeds
• chopped green onions

Instructions

• Preheat the oven to 425°F. Line a baking tray with parchment paper and set it aside.
• In a large bowl, combine all the meatball ingredients: ground chicken, breadcrumbs, minced garlic, grated ginger, egg, salt, pepper, and green onions. Mix until everything is well combined.
• Using a large cookie scoop (2 or 3 tablespoons sized) and your hands, shape the meatball mixture into balls and arrange them evenly on the prepared baking tray. Bake the meatballs for 15 to 18 minutes, until they are cooked through.
• While the meatballs are baking, prepare the sauce. Heat a large skillet over medium heat and whisk together soy sauce, honey, rice vinegar, sriracha sauce, sesame oil, ginger, and garlic.
• Bring the mixture to a simmer, then whisk in the cornstarch slurry (2 teaspoons cornstarch + 2 teaspoons water mixed together). Continue simmering, whisking constantly, just until the sauce thickens.
• Add the baked meatballs to the sauce, tossing until they are well coated. Garnish with sesame seeds and green onions and serve immediately!

Notes

Store: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Warm gently on the stovetop, or in the microwave under a dampened paper towel, until just heated through. 

Nutrition

Serving: 1 serving | Calories: 270kcal | Carbohydrates: 17g | Protein: 24g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 1033mg | Potassium: 713mg | Fiber: 1g | Sugar: 9g | Vitamin A: 101IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg

The post Asian Chicken Meatballs appeared first on The Novice Chef.

Looking for more meaty Italian dinners? Try my favorite baked Italian meatballs, best pizza soup or this impressive million dollar spaghetti!

• Meatloaf Mixture: Combine the ground beef, Italian sausage, 1/2 cup marinara sauce, onion, 1/4 cup parmesan cheese, bread crumbs, egg, garlic, Worcestershire, Italian seasoning, and salt.
• Form the Meatloaf: Press the meat mixture onto a piece of parchment paper, forming a rectangular shape. It shouldn’t be wider than the loaf pan.
• Fill and Roll: Arrange the prosciutto over the meat, followed by the fresh spinach. Sprinkle half of the mozzarella cheese on top. Roll the meatloaf into a log and place it seam-side down in a loaf pan.

• Bake: Bake for 45 minutes. Top with the remaining marinara sauce and mozzarella and bake for another 15 minutes, until melty.
• Serve: Remove from the oven and allow the meatloaf to rest for 10 minutes before slicing. Serve and enjoy!

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Stuffed Italian Meatloaf

This baked Italian meatloaf recipe is just like grandma used to make it but with lots of mozzarella, spinach, and prosciutto in every bite.

Course Dinner Ideas, Lunch

Cuisine American, Italian

Keyword Italian meatloaf, Italian meatloaf recipe, stuffed meatloaf

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 5 servings

Calories 411kcal

Author Jessica – The Novice Chef

Ingredients

• 1 ½ pounds lean ground beef
• 1 pound ground pork or ground Italian sausage
• 2 cups marinara sauce divided
• ½ cup finely chopped onion
• ⅓ cup shredded parmesan cheese divided
• ¼ cup Italian bread crumbs
• 1 large egg
• 1 tablespoon minced garlic
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• 3 oz package prosciutto
• 2 cups packed fresh spinach
• 2 cups shredded Mozzarella cheese
• Parsley optional garnish

Instructions

• Heat the oven to 350°F and line a 9-inch loaf pan with parchment paper. Set aside.
• In a large bowl, combine the beef and sausage together. Add ½ cup marinara sauce, onion, ¼ cup parmesan cheese, bread crumbs, egg, garlic, Worcestershire sauce, Italian seasoning, and salt, and mix well.
• Place a piece of parchment paper or saran wrap onto your workspace. Place your pan length wise at the end of your workspace.
• Press your meat out in a rectangular shape, making sure it is not wider than your pan. Lay your prosciutto out on your meat, then place the spinach over the meat. Spread half of the mozzarella cheese over the spinach.
• Roll the meat up into a roll and place seam side down in the prepared loaf pan.
• Bake for 45 minutes. Remove and top meatloaf with the remaining marinara sauce and mozzarella. Bake for an additional 15 to 20 minutes, until the sauce is bubbly and the cheese is melted and golden.
• Let meatloaf rest for 10 minutes before slicing and serving. Top with remaining Parmesan cheese and parsley, if desired.

Notes

Freeze Whole Meatloaf: Assemble the raw meatloaf as usual in a disposable loaf baking pan. Cover with foil and place it in a freezer-friendly bag. Freeze for up to 3 months. Thaw overnight in the fridge and then bake as usual.

Store Leftovers: Place cooled meatloaf in an airtight container and store in the fridge for up to 5 days.

Reheat: Microwave in 30-second intervals, until warm. You can also cover with foil and heat in the oven at 350°F for about 15 minutes.

Prep Ahead: Assemble the meatloaf a day in advance, but don’t bake it. Cover it in foil and refrigerate it for up to 48 hours. Then bake it the next day when you’re ready for dinner!

Add More Veggies: You can add 1/4-1/2 cup thinly sliced bell peppers, chopped artichoke hearts, or mushrooms for even more flavor.

Add Heat: Add red pepper flakes to taste, or use a spicy marinara sauce, for an added kick of heat. 

Nutrition

Serving: 1slice | Calories: 411kcal | Carbohydrates: 12g | Protein: 45g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 157mg | Sodium: 1299mg | Potassium: 859mg | Fiber: 2g | Sugar: 5g | Vitamin A: 847IU | Vitamin C: 8mg | Calcium: 359mg | Iron: 5mg

More of the Best Italian Dinner Recipes

Vegetable Ravioli Lasagna

Spaghetti Carbonara

Easy Baked Italian Meatballs

Chicken Alfredo

The post Stuffed Italian Meatloaf appeared first on The Novice Chef.

How to Make Mexican Spaghetti

It’s just like making your favorite tomato pasta but with a smoky Tex-Mex twist. Below is a quick overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

• Spaghetti: Boil the pasta, drain and set aside.
• Bacon: Cook the bacon in a skillet, until crispy. Set it aside, keeping the grease in the skillet.
• Brown: Add the ground beef, onions, and garlic to the skillet. Cook everything, breaking apart the meat as it cooks, until the beef is well browned.
• Season: Stir in the beans, tomato sauce, Rotel, chili powder, cumin, and oregano. Add half of both cheeses and mix well.

• Assemble: Add the cooked spaghetti and toss to combine. Top with the remaining cheese.
• Bake: Transfer skillet to the oven and bake until the cheese is melty. Let rest for 5 minutes, serve and enjoy!

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Mexican Spaghetti

This tomatoey Mexican spaghetti recipe with tender beans, onions, and jalapeños is topped with melty cheddar for an easy Tex-Mex dinner.

Course Dinner Ideas, Lunch

Cuisine Tex-Mex

Keyword cowboy spaghetti, Mexican spaghetti, mexican spaghetti recipe

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 824kcal

Author Jessica – The Novice Chef

Ingredients

• 1 (16 oz) package spaghetti
• 6 slices bacon chopped
• 1.5 pounds lean ground beef
• 1 large onion chopped
• 1 tablespoon minced garlic
• 1 (15 oz) can pinto beans rinsed and drained
• 1 (14 oz) can tomato sauce
• 1 (10 oz) can rotel
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon Mexican oregano
• 1 cup shredded cheddar cheese divided
• 1 cup shredded Pepper jack cheese divided Pickled jalapeños, to taste

Instructions

• Preheat the oven to 350°F.
• Cook the spaghetti according to the package directions. Drain (reserve 1 cup of pasta water) and rinse pasta with cool water to prevent sticking.
• While the noodles cook, in a large oven-proof skillet (or dutch oven), cook the bacon until crispy and set aside on a paper towel lined plate. If you have more than a tablespoon of bacon grease, remove the excess grease, if desired.
• Add the beef, onions and garlic and cook until the beef is no longer pink. Drain any excess grease.
• Stir in the beans, tomato sauce, rotel, chili powder, cumin, and oregano. Add half of the cheddar and half of the pepper jack cheese and stir into the meat.
• Toss the noodles into the beef mixture, adding a little of the reserved pasta water if needed. (I added about 1/2 cup. It helps to make it a bit saucier because the noodles soak up all the sauce.)
• Top with the remaining cheese. Bake for 15 to 20 minutes, until warmed through and cheese is melted. Let rest for 5 minutes then serve.

Video

Notes

Store: Store leftovers in an airtight container for up to 4 days.

Reheat: Microwave for 30 seconds at a time, stirring often, until warm. You can also heat it in a skillet over medium heat for 8 to 10 minutes, stirring occasionally.

Freeze: Store it in freezer-friendly containers in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

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Nutrition

Serving: 1 serving | Calories: 824kcal | Carbohydrates: 86g | Protein: 54g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 120mg | Sodium: 827mg | Potassium: 1344mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1493IU | Vitamin C: 12mg | Calcium: 389mg | Iron: 8mg

The post Mexican Spaghetti appeared first on The Novice Chef.

Why You’ll Love This Greek Meatball Recipe

These little Greek chicken meatballs have kind of changed the game for me! Ground chicken has never been quite this fresh and flavorful, that’s for sure. I’m a sucker for all things Greek (I drive down to Tarpon Springs and frequent their Greek restaurants all the time), so this recipe is right up my alley. If you also love bold, fresh and summery Mediterranean flavors, you’ll love it too! Check out all of the reasons I make these chicken meatballs as often as I do:

• Easy: Mix together all the ingredients, form into meatballs and bake or pan fry! It’s that simple!
• Addictive: Packed with all your favorite Greek flavors, herbs, and spices, these juicy meatballs are seriously irresistible.
• Kid Friendly: Finely chop up the onion and picky eaters won’t be able to tell there’s any veggies in these meatballs.
• Versatile: You can serve these as a bowl with different toppings and sauces, with toothpicks as a party appetizer or stuffed in pita for gyros.
• Freezer Meal: Reheat them straight from the freezer on hectic weeknights for an easy dinner.

Love Greek flavors? Try this reader favorite Greek chicken souvlaki, juicy Greek turkey burgers or refreshing Greek pasta salad!

Key Ingredients

Fresh dill, greek seasoning, and garlic pack all the flavor into these Greek chicken meatballs. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Ground Chicken: Ground turkey also works if that’s what you have on hand.
• Red Onion: A white or yellow onion is fine as well.
• Fresh Herbs: I used fresh dill and fresh mint, feel free to skip either if you aren’t a fan. If using dried dill, use half the amount.
• Garlic: Freshly minced garlic is best, but garlic paste and powder work too.
• Seasonings: Greek seasoning, salt and pepper give these meatballs the very best flavor!
• Olive Oil: Coconut, avocado or vegetable oil are great swaps.

How to Make Greek Chicken Meatballs

It’s just like making your favorite Italian meatballs but with an herby Greek twist. Scroll to the recipe card at bottom of the post for full detailed instructions. 

• Mix: Use a hand mixer or your hands to mix all of the meatball ingredients together until well combined.
• Shape: Scoop about 2 tablespoons of the meatball mixture and roll it into a ball or form with a medium sized cookie scoop. Do this for all of the mixture.

• Cook: Heat oil in a skillet over medium heat. Add meatballs in a single layer and cook on all sides, until browned and meatballs are cooked through. Remove from the heat and cover with foil. (Check recipe card for baking instructions.)
• Serve: Add rice, cucumber, tomatoes, and olives to a bowl. Place the meatballs to one side. Sprinkle with feta cheese and drizzle with tzatziki sauce. Serve with lemon wedges and enjoy!

Chef’s Tips and Variations

• Swap the protein: Use ground turkey instead of chicken for an easy Greek turkey meatball variation. You can also try ground pork, beef, or a mixture of them.
• Bake the meatballs: Grease a baking tray with cooking spray. Spread out the meatballs, leaving 1″ space between them. Pop them into a preheated oven at 375°F for about 30 minutes, until cooked through.
• Make them spicy: Add red pepper flakes or cayenne pepper, to taste, for a bit of heat.
• Cheese filled: Dice melty cheese like mozzarella into 1/2″ cubes and place one in the center of each meatball while shaping. This will create a gooey, cheesy center when cooked.
• Sun-dried tomatoes: Chop up 1/2 cup sun-dried tomatoes, the dry ones not in oil, and add them to your chicken mixture.
• Lemon: Want to add a lemon twist? Add 1 tablespoon freshly squeezed lemon juice and 1 teaspoon lemon zest.

What To Serve With Greek Meatballs

These baked Greek chicken meatballs are the perfect bowl-style dinner when served over rice with lots of fresh veggies. They would also be delicious served over this Greek salad with Greek salad dressing for a lighter meal. Here are some more suggestions:

• Basmati Rice: Or any kind of rice you prefer!
• Cucumber: I prefer Persian cucumbers, but use your favorite.
• Cherry Tomatoes: Diced tomatoes with the seeds removed work too.
• Kalamata Olives: Make sure they’re pitted.
• Crumbled Feta Cheese: Goat cheese is great as well.
• Tzatziki Sauce: Use homemade tzatziki sauce or store-bought, but keep in mind that homemade has a lot more flavor!
• Lemon Wedges
• Pita Bread: Go for pita chips if that’s what you have on hand.

If you want to add extra sides, try my classic easy and garlicky hummus or spicy sweet potato hummus with pita bread. Homemade falafel is another great option. If you’re wondering what to do with any leftovers, use these meatballs in my chicken gyros!

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Greek Chicken Meatballs

This easy Greek chicken meatballs recipe is packed with herbs, garlic, and Greek seasoning for a hearty bowl-style dinner with rice.

Course 30 Min or Less, Dinner Ideas, Quick Dinner Ideas

Cuisine Greek

Keyword greek chicken meatballs, greek chicken meatballs recipe, greek meatball recipe, greek meatballs, greek turkey meatballs

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12 Meatballs

Calories 232kcal

Author Jessica – The Novice Chef

Ingredients

• 1 lb ground chicken or turkey
• ¼ cup red onion finely chopped
• 1 tablespoon fresh dill chopped
• 1 tablespoon fresh mint leaves chopped
• 1 teaspoon minced garlic
• 1 teaspoon Greek seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Instructions

• In a large bowl, combine the meatball ingredients: ground chicken, red onion, fresh dill, fresh mint, garlic, Greek seasoning, salt and pepper. Mix well, until everything comes together.
• Using a medium cookie scoop, shape the meatball mixture into balls and place them on a plate.
• Stove Top: Heat a large skillet with oil over medium heat. Add the meatballs in a single layer and cook for 5 minutes. Flip to the other side and continue cooking for an additional 5 minutes, until the meatballs are browned and cooked through.
• Oven: Grease a baking tray with cooking spray. Spread out the meatballs, leaving 1″ space between them. Pop them into a preheated oven at 375°F for about 30 minutes, until cooked through.
• Once meatballs are done cooking, transfer the meatballs to a plate, cover with aluminum foil and let rest for 5 minutes. (This helps your meatballs to be juicy!) Then serve as desired!

Notes

Store: Place them in an airtight container for up to 5 days.

Reheat: Microwave in 30-second increments until warm. If you’re reheating straight from frozen, sprinkle with 3 teaspoons water and microwave for a full minute. Stir them and microwave for another 2 to 3 minutes. Or bake at 375°F for about 15 minutes, until warmed through.

Freeze Leftover Meatballs: Place the cooked meatballs on a sheet pan and pop it into the freezer for 1 hour. Transfer the meatballs to a freezer-friendly bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or reheat straight from frozen.

Freeze Uncooked Meatballs: Follow the first two steps in the recipe. Place the meatballs on a baking sheet in a single layer and place in freezer for 30 minutes. Then transfer to a Ziploc bag and store them in the freezer for up to 3 months. To cook, place frozen meatballs in a greased baking dish and cover with foil. Bake at 375°F for approximately 40 minutes or until cooked all the way through.

Sun-Dried Tomatoes: Chop up 1/2 cup sun-dried tomatoes, the dry ones not in oil, and add them to your chicken mixture.

Lemon: Want to add a lemon twist? Add 1 tablespoon freshly squeezed lemon juice and 1 teaspoon lemon zest.

Spicy: Add red pepper flakes or cayenne pepper, to taste, for a bit of heat.

Cheese Filled: Dice melty cheese like mozzarella into 1/2″ cubes and place one in the center of each meatball while shaping. This will create a gooey, cheesy center when cooked.

Nutrition

Serving: 3 meatballs | Calories: 232kcal | Carbohydrates: 2g | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 360mg | Potassium: 625mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

More of the Best Meatball Recipes

• Lemon chicken piccata meatballs are so delicious served over pasta!
• Sweet and savory Asian chicken meatballs are infused with ginger and garlic.
• Crockpot bbq meatballs, crockpot buffalo chicken meatballs, and grape jelly meatballs are easy appetizers that you can keep warm for the duration of your party.
• Swedish meatballs with creamy sauce are even better than the ones at Ikea!

The post Greek Chicken Meatballs appeared first on The Novice Chef.

How To Make Turkey Gravy From Drippings

Why should you make your own gravy? Here are three delicious reasons:

• Turkey Drippings: Made easily from your authentic, slow-roasted, Thanksgiving turkey drippings already in the pan, there’s no need for packets or jars. They drippings from your turkey will give your turkey gravy a true turkey flavor!
• Simple Ingredients: You probably have everything you need in your pantry! All you need are the turkey drippings, herbs, flour, and a little seasoning.
• Quick: Making this homemade turkey gravy won’t hold up your Thanksgiving dinner, as it’s ready in just 15 minutes, and absolutely worth the effort!

Ingredients Needed

You’ll be surprised at the simplicity of making this turkey gravy recipe. Check the recipe card at the bottom of the post for exact amounts.

• Pan Drippings: You need 2 and 1/2 cups juices and fat from your roasting pan. If you do not have enough, you can add chicken broth. Fat always equals flavor, and those drippings are liquid gold.
• Flour or Cornstarch: Use all-purpose flour, not self-rising for thickening the gravy. I prefer flour over cornstarch, as it makes a rich, silky gravy. (See tips section for cornstarch alternative.)
• Herbs: Minced fresh thyme or parsley adds a nice freshness and complexity.
• Salt and Pepper: Freshly cracked black pepper adds a lot more flavor!

How to Make Gravy from Turkey Drippings

Start this easy gravy while turkey rests after roasting. Follow these simple steps:

• Measure Drippings: Remove cooked turkey from roasting pan. Carefully pour drippings into a large measuring cup, while straining through a fine mesh sieve. Discard any solid pieces.
• Heat Fat: Let the fat rise to the top of the pan drippings. Use a wooden spoon or gravy ladle to skim off enough of the residual fat to measure 1/2 cup. Supplement with melted butter if needed. Heat fat in a large saucepan over medium heat. 
• Roux: Whisking constantly, sprinkle flour over hot fat, cooking mixture for about 5 minutes. It will thicken and turn golden brown. Watch carefully to prevent burning.
• Add Drippings: When the roux reaches a light brown color, continue to whisk while gradually pouring in remaining drippings until thickened.
• Finish: Season, add herbs, and serve in your favorite gravy boat!

Best Turkey Gravy Recipe Notes & Variations

Keep reading for my best advice on making perfect turkey gravy every time!

• Browned Bits: When getting the pan drippings, you can include any browned bits for extra flavor. However, try not to include any burnt or dark brown bits, as they can make your gravy bitter.
• Double the Recipe: If you want to double the gravy, but don’t have enough drippings, you can add chicken or turkey broth to the pan drippings.
• Darker Gravy: For a light brown gravy, brown the roux to a light golden brown color to eliminate a raw, uncooked flavor. For a darker gravy, cook the flour roux longer, until dark brown. You will need to add an extra tablespoon of flour to the fat, since a darker roux has less thickening power.
• Cornstarch: For a gluten-free turkey gravy, eliminate the flour and sub in cornstarch. No need to brown cornstarch and create a roux like you do with flour. Instead, add the pan drippings into a sauce pan, along with herbs and seasonings and bring to a simmer. In a small bowl, whisk together 3 tablespoons of cornstarch and 3 tablespoons of cold water. Pour the cornstarch slurry into the simmering pan, whisking constantly until thickened.

Gravy S.O.S.

If your gravy isn’t quite right, rescue it! Read these quick fixes to common gravy emergencies:

• Too Thick: Whisk in an extra splash or two of pan drippings, broth, water or even heavy cream.
• Too Thin: Mix equal parts flour and soft butter to make a soft paste, and whisk this into boiling gravy. I would start with 1 tablespoon of butter to 1 tablespoon of flour and see if it thickens it enough. Add more if needed. 
• Too Tame: For bland gravy, add more salt or your favorite seasonings, like onion powder and additional herbs. Start small and add as needed to prevent over-seasoned gravy.
• A Little Lumpy: Strain through a fine-mesh sieve to remove any lumps.

What to Serve with Turkey Gravy 

Serve this simple, yet tasty homemade, turkey gravy with other Thanksgiving classics such as:

• Mashed Potatoes: Garlic mashed potatoes are creamy, buttery, and addictively delicious when drenched in gravy. Or, try my make ahead mashed potatoes, perfect for the holidays!
• Stuffing: Some call it stuffing, some call it dressing, but no one can deny that homemade stuffing is amazing with a drizzle of turkey gravy. I also love this easy sausage stuffing recipe!
• Turkey: What could be better than juicy, tender turkey with homemade gravy? Check out this tutorial on how to cook the best Thanksgiving turkey for all the details on making a crispy-skinned, flavorful, and juicy main course.
• Rolls: And of course, you have to have some soft rolls to soak up all that gravy! I highly recommend trying these copycat Texas roadhouse rolls!

Storing, Reheating & Freezing Guidelines

If you happen to have some leftovers, here’s how you can save them for another time:

• Storage: Leftover turkey gravy can be stored for up to 3 to 4 days in an airtight container in the refrigerator.
• Reheat: Microwave the gravy in 30 second intervals, stirring often. Or heat it in a saucepan over low heat, whisking constantly. Depending on how thick your gravy has become, you may need to add a few splashes of chicken broth.
• Freeze: Freeze cooled turkey gravy in a freezer bag or airtight container for up to 4 months. Thaw in the fridge before reheating.

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Turkey Gravy from Drippings

Rich, brown Turkey Gravy made from the pan drippings is a must-have Thanksgiving side. It’s also incredibly simple to make! Drizzle this homemade gravy over mashed potatoes, stuffing, and of course, turkey.

Course Condiments & Sauces

Cuisine American

Keyword Best Turkey Gravy Recipe, gravy recipe, how to make gravy from drippings, how to make gravy from turkey drippings, How To Make Turkey Gravy From Drippings, turkey gravy, turkey gravy recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 Cups

Calories 55kcal

Author Jessica – The Novice Chef

Ingredients

• 2 ½ cups pan drippings from turkey
• ½ cup all-purpose flour
• 2 teaspoons minced fresh thyme or parsley optional
• Kosher salt
• freshly ground black pepper

Instructions

• After moving the turkey from the roasting pan to a cutting/serving board for carving, scoop out all of the pan drippings from your roasting pan into a large bowl. Strain turkey drippings (if desired) through a fine mesh sieve and discard any solid pieces. Hopefully you have two cups worth of pan drippings, if not you can add some chicken broth to reach 2.5 cups total.
• Let the fat rise to the top of the pan drippings in the bowl, then spoon off 1/2 cup of the fat and place it in a large saucepan over medium heat. Add the flour into the pan, whisking constantly, and cook for about 5 minutes, until thickened and golden brown. (With these steps you are making a roux and cooking the flour to thicken your gravy.)
• Once you reach a light brown color, gradually add the remaining pan drippings. Allow the gravy to cook, whisking constantly, for about 5 to 8 minutes, or until thickened.
• Stir in optional herbs and season with salt and pepper, to taste. Serve immediately.

Notes

Storage: Leftover turkey gravy can be stored for up to 3 to 4 days in an airtight container in the refrigerator.

Reheat: Microwave the gravy in 30 second intervals, stirring often. Or heat it in a saucepan over low heat, whisking constantly. Depending on how thick your gravy has become, you may need to add a few splashes of chicken broth.

Freeze: Freeze cooled turkey gravy in a freezer bag or airtight container for up to 4 months. Thaw in the fridge before reheating.

Browned Bits: When getting the pan drippings, you can include any browned bits for extra flavor. However, try not to include any burnt or dark brown bits, as they can make your gravy bitter.

Too Thick: Whisk in an extra splash or two of pan drippings, broth, water or even heavy cream.

Too Thin: Mix equal parts flour and soft butter to make a soft paste, and whisk this into boiling gravy. I would start with 1 tablespoon of butter to 1 tablespoon of flour and see if it thickens it enough. Add more if needed. 

Cornstarch: For a gluten-free turkey gravy, eliminate the flour and sub in cornstarch. No need to brown cornstarch and create a roux like you do with flour. Instead, add the pan drippings into a sauce pan, along with herbs and seasonings and bring to a simmer. In a small bowl, whisk together 3 tablespoons of cornstarch and 3 tablespoons of cold water. Pour the cornstarch slurry into the simmering pan, whisking constantly until thickened.

Nutrition

Serving: 1 | Calories: 55kcal | Carbohydrates: 6g | Protein: 5g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 51mg

The post How to Make Turkey Gravy from Drippings appeared first on The Novice Chef.

Why You Will Love This Thanksgiving Turkey Recipe

I have been in charge of the Thanksgiving turkey for the past 15 years. I have tried many different methods and this truly is the best turkey recipe!

• Juicy: This roasted turkey recipe makes juicy breasts, succulent thighs, and legs every time with a few key techniques.
• Crispy Skin: Just as important as a juicy inside is a crispy outside when roasting a Thanksgiving turkey. We start the bird at 500°F to create an extra golden, crispy skin and then finish roasting at a lower temperature.
• No Brine Necessary: I included my favorite brine recipe below, but this turkey doesn’t need it! It is still super juicy with one less step to worry about!
• Impressive: You’ll be the holiday hero when you pull off the star of the show with ease!

Don’t have time for a full turkey? Try my air fryer turkey breast or instant pot turkey breast!

The Ingredients and Tools Needed

Clean off you counter, sanitize your sink, and gather all of your ingredients and tools. Check the recipe card at the bottom of the post for exact amounts.

• Turkey: Buy a 16 to 24 pound fresh or frozen bird. See thawing notes below.
• Aromatics: Use a combination of apples, oranges, lemon, and onion.
• Herbs: Find fresh, whole herbs such as rosemary, thyme, and sage. Many stores carry these in a bundled package during the holiday season.
• Oil: Canola, vegetable or avocado oil work best. Avoid olive oil. It has a low smoke point and burns easily at high temperatures.
• Seasonings: Coarse black pepper and salt, along with garlic salt will season your holiday turkey perfectly.
• Butter: Use unsalted butter, as you’ll be adding just the right amount of salt to season.

Equipment Needed:

• Foil
• Cooking Twine: Cut off an 8 inch piece ahead of time.
• Roasting Pan with a Rack
• Meat Thermometer: This is absolutely essential to properly cook the turkey so it stays juicy. Make sure it works and reads accurately ahead of time.
• Paper Towels: Have about 10 paper towels torn, stacked, and ready to go!
• Disposable Gloves: Optional, but you will be separating the skin and it can get under your nails. Pull at least three sets out of the box before starting.

How to Make the Best Thanksgiving Turkey

Roasting a turkey isn’t difficult, but will go much more smoothly if you have everything prepped and ready. For a helpful visual, watch the step by step video in the recipe card at the bottom of this post.

Thaw and Prep

• Thaw: For the safest and easiest method, thaw a frozen turkey in fridge, allowing 24 hours for every 5 pounds. A 16 pound turkey will take about 4 days in a 40°F refrigerator, so plan ahead. (Check below in the tips section for a quick thaw method.)
• To Brine or Not: This is optional and not difficult, but requires additional time and planning. If you decide to go for it, check out my wet brine, turkey brine recipe. Last year we brined one turkey and not the other. The brined turkey was *ever* so slightly juicier, but most people could not tell which was which.
• Prep the Bird: Slip on a pair of gloves; reach in and remove the organs (usually wrapped in paper). Discard them or save for another use. Rinse the turkey inside and out, and then pat dry with paper towels.

• Fill: Tuck the wings underneath the bird and place it on the roasting rack inside the pan. Place a combination of sliced apple, orange, lemon, onion and fresh herbs into the cavity of the bird. Cross the legs and tie together with the twine to hold in the aromatics.
• Season: Gently separate the skin on the legs and breasts by sliding your fingers between the meat and skin. Rub half of the oil and seasonings under the skin. Then use any leftover seasonings and oil on the outside.
• Add Butter: Add squares of butter all over the turkey under the skin you loosened. The butter melts into the meat as it roasts making it extra juicy!

How To Cook A Turkey

• Foil Shield: Fold a piece of aluminum foil into a triangle large enough to fold over and cover just the turkey’s breast. (Don’t cover yet). You’ll be leaving wings and legs uncovered the whole roasting time.
• High Temperature: Preheat oven to 500°F. Move your oven shelf to the lowest level and roast uncovered turkey for 30 minutes.
• Reduce Temperature: Lower temperature to 350°F. Take turkey out and cover just the breast with the foil shield.
• Meat Thermometer: Slide the thermometer probe right through the foil cover into the thickest part of the breast meat, but without touching the bone. Set the thermometer alarm to 162°F. (The turkey will continue to cook when resting to reach 165°F.) A 16 pound turkey will take about 2.5 hours of total roasting time, and a 20 pound turkey will take about 3 hours.
• Rest and Carve: Once the turkey is out of the oven, cover loosely with foil and let rest for 30 minutes. While it’s resting, use the pan drippings to make the best turkey gravy. Transfer the turkey to a cutting board, carve and enjoy!

Tips for Success

Read on to ensure the best Thanksgiving turkey ever. Be ready to take a bow at the end of dinner!

• Meat Thermometer: If you want a juicy, perfectly cooked turkey, remember the thermometer! You want a probe thermometer that can remain in the turkey. Do not use an instant read thermometer, as you will have to keep opening the oven door.
• Mayo vs Oil: Instead of oil and butter, you can also use mayonnaise to get that crispy skin and juicy turkey meat. Mix 1.5 to 2 cups full-fat mayo with your seasonings. Spread half of it between the skin and meat and use the other half to coat the outside.
• Be Patient: Let the turkey rest covered in foil for the full 30 minutes. The resting time lets the juices settle, and allows the meat to relax and become tender. Plus, the turkey is too hot to carve any sooner and this frees up the oven for any last minute sides or rolls!
• How Much Turkey Per Person? Generally, allow about 16 oz per guest. A 16 pound turkey will feed 12 to 16 adults.
• Quick Thaw: For a quicker thawing method, place turkey in sanitized sink and fill with cold water. Drain and refill sink every 30 minutes to ensure turkey remains bacteria free and safe. Allow 30 minutes per pound of turkey. A 16 pound turkey will take about 8 hours and 16 sink refills.
• Stuffing: I understand the desire to stuff your turkey with stuffing over aromatics. However, you have to overcook the meat of turkey to allow the stuffing to reach the proper safe temperature. This leads to a dry turkey. Instead I recommend trying my homemade stuffing!

Storing Leftover Thanksgiving Turkey

The leftovers are arguably the best part of Thanksgiving dinner!

• Fridge: Store turkey in an airtight container for up to 4 days.
• Freeze: Place cooled turkey in a freezer bag, or wrap in plastic wrap and place in a freezer safe container. Freeze for up to 4 months. For best results, thaw overnight in the fridge before reheating.
• Reheat: Reheat turkey is in the microwave covered with a wet paper towel to retain moisture.

Thanksgiving Side Dishes

Easy Sausage Stuffing Recipe

Best Green Bean Casserole Recipe

Orange Cranberry Sauce

Make-Ahead Mashed Potatoes

The sides are the second best part of any Thanksgiving dinner, here are some of my favorites:

• Easy Jiffy Corn Casserole Recipe
• Sweet Potato Casserole with Marshmallows
• Candied Carrots Recipe
• Copycat Texas Roadhouse Rolls Recipe
• Best Easy Baked Mac and Cheese
• Cracker Barrel Fried Apples
• Roasted Garlic Mashed Potatoes
• Cheesy Brussel Sprout Casserole

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Thanksgiving Turkey Recipe: How To Cook A Turkey

Wondering how to cook a turkey? This Thanksgiving turkey recipe walks you through all the steps, from thawing the turkey to how long to cook a turkey and much more. You'll end up with extra juicy and perfectly golden turkey every time!

Course Thanksgiving

Cuisine American

Keyword best turkey recipe, how long to cook turkey, How to cook a turkey, thanksgiving turkey, what temp to cook a turkey

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Rest Time 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 12 servings or more

Calories 684kcal

Author Jessica

Equipment

• Roasting Pan with Nonstick Rack
• Probe Meat Thermometer
• Cooking Twine
• Paper Towels
• Foil
• Disposable Gloves optional

Ingredients

Turkey:

• 16 lb turkey thawed
• ½ to ¾ cup oil canola oil, vegetable oil, or avocado oil
• freshly cracked black pepper to taste
• garlic salt to taste
• herbs* to taste, if desired
• ¾ cup (1 1/2 sticks) cold unsalted butter sliced

Aromatics:

• 1 apple thickly sliced
• 1 yellow or white onion thickly sliced
• 1 lemon quartered
• 1 orange quartered
• 4 sprigs fresh rosemary
• 4 sprigs fresh sage
• 4 sprigs fresh thyme

Instructions

Prep The Turkey

• Move your oven rack to the lowest level and preheat the oven to 500°F.
• Remove the organs and neck and discard or save for another recipe. Rinse the turkey inside and out with cold water. Pat dry with paper towels to remove any excess water.
• Place the turkey on a roasting rack inside a roasting pan. Tuck the wings underneath the bird. Place the aromatics inside the turkey cavity.  Cross the legs and tie together with the twine to hold in the aromatics.
• Gently separate the skin on the legs and breasts by sliding your fingers between the meat and skin. Rub half of the oil and seasonings under the skin. Then use any leftover seasonings and oil on the outside. (This works best if you have someone pouring the oil and seasonings into your hands as you do this step.)
• Lastly, slide the slices of butter under the skin on top of the legs and breasts (in between the skin and the meat). The butter will melt into the turkey as it roasts!
• Before you place the turkey into the oven, you will want to form a protective breast plate out of aluminum foil. (This will keep your turkey breasts from drying out as they cook.) To form the foil covering, I take a large piece and fold it into a triangle shape that is large enough to fold over and cover the breast of the turkey. You do not want to cover the wings or the legs — just the breast.

Roast The Turkey

• Place the turkey on the lowest level of the oven and cook it at 500°F for 30 minutes.
• After 30 minutes, drop the temperature of the oven to 350°F and lightly cover the breast of the turkey with the prepared foil covering. Insert the necessary meat thermometer probe into the thickest part of the breast, without touching the bone. I stab the probe right through the foil breast cover.
• Set the meat thermometer alarm to 162°F. Once that temperature is reached, remove the turkey and loosely tent the entire turkey with foil.
• Let the turkey rest for 30 minutes before carving. The turkey will continue to cook while covered loosely with foil and will reach the safety temperature point of 165°F. While the turkey rests, use the pan drippings to make the best turkey gravy. Then carve the turkey and serve!

Video

Notes

Oil: Because olive oil has a low smoke point, you do not want to use olive oil on your turkey or it will burn in the 500°F oven. I personally like to use avocado oil. Avocado oil has a smoke point of 520°F. However, you can also use vegetable oil or canola oil.

Herbs: You can use any herbs you like, fresh or dried. Just make sure if you are using fresh herbs that you finely dice them. Here are some popular herbs that will go well with turkey: thyme, rosemary, parsley, sage, and even a little oregano.

Mayo vs Oil: Instead of oil and butter, you can also use mayonnaise to get that crispy skin and juicy turkey meat. Mix 1.5 to 2 cups full-fat mayo with your seasonings. Spread half of it between the skin and meat and use the other half to coat the outside.

Meat Thermometer: If you want a juicy, perfectly cooked turkey, remember the thermometer! You want a probe thermometer that can remain in the turkey. Do not use an instant read thermometer, as you will have to keep opening the oven door.

How Much Turkey Per Person? Generally, allow about 16 oz per guest. A 16 pound turkey will feed 12 to 16 adults.

Thaw: For the safest and easiest method, thaw a frozen turkey in fridge, allowing 24 hours for every 5 pounds. A 16 pound turkey will take about 4 days in a 40°F refrigerator, so plan ahead. 

Quick Thaw: Place turkey in sanitized sink and fill with cold water. Drain and refill sink every 30 minutes to ensure turkey remains bacteria free and safe. Allow 30 minutes per pound of turkey. A 16 pound turkey will take about 8 hours and 16 sink refills.

Nutrition

Serving: 1 serving | Calories: 684kcal | Carbohydrates: 5g | Protein: 137g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 437mg | Sodium: 716mg | Potassium: 1483mg | Fiber: 1g | Sugar: 3g | Vitamin A: 603IU | Vitamin C: 12mg | Calcium: 81mg | Iron: 5mg

The post The Best Thanksgiving Turkey Recipe appeared first on The Novice Chef.

Why You’ll Love This Best Turkey Brine Recipe

Looking for an amazingly easy recipe for brining your Thanksgiving turkey? After years of being in charge of our family’s turkey, I have refined this turkey brine to perfection!

• Quick and Easy: Brining a turkey isn’t complicated and this turkey brine recipe is here to prove it. You need just a handful of ingredients to prepare it and it’s simple to use too.
• Boosts Flavor: The best reason for bringing a turkey is to make the most juicy and flavorful Thanksgiving turkey. We amp up the flavor with simple ingredients like garlic, dark brown sugar, and allspice.
• Customizable: This particular recipe provides a great base to then add your preferences such as: citrus, herbs, onions, or southwestern spices.

After you are done brining, follow my easy step by step recipe for how to cook the best Thanksgiving turkey recipe and how to make turkey gravy from drippings.

Ingredients Needed

At the simplest level, brine can be made with just two ingredients: water, and salt. My recipe adds some extra goodies for flavor, while still keeping it simple. Check the recipe card at the bottom of the post for exact amounts.

• Salt: I use kosher salt, but regular table salt or sea salt would be fine.
• Dark Brown Sugar: A touch of sweetness brings out the flavor of the turkey. 
• Vegetable Stock: Try store-bought or homemade, whichever you have. You can also use chicken broth or turkey broth. 
• Black Peppercorns: Whole peppercorns add flavor and are easy to work with.
• Allspice Berries:  You’ll want the whole all spice, not ground, just like the peppercorns.
• Garlic: Smash a few garlic cloves, no need to chop.
• Ice Water: Go heavy on the ice, so the turkey stays cold.

How To Brine A Turkey

This quick and easy brine comes together in just minutes. It might be the easiest thing to prepare for the whole Thanksgiving meal! Here’s how to make a brine for turkey:

• Boil: Combine all ingredients in a large stockpot over medium-high heat. Stir to mix, bring to a rolling boil for 2 minutes, and then remove from heat.
• Cool: Cool the brine to room temperature, and then pour it and the cold water and ice into an extra large pot, a clean 5-gallon bucket, or a plastic bag lined cooler large enough to hold your bird.
• Brine: Place the thawed turkey into the brine, breast-side-down. If necessary, weigh down the bird with something heavy to make sure it’s fully submerged. Cover the container or close cooler lid and refrigerate for 6 to 8 hours, turning the turkey over halfway through.

How Long to Brine a Turkey

6 to 8 hours is the minimum time needed to brine a turkey. If you want to be exact, brine for 1 hour per pound of turkey. I brine my turkey overnight, so I usually leave mine in the brine for about 12 hours. I do not recommend leaving a turkey in the brine for any longer than 48 hours.

Do I Rinse the Turkey After Brining?

It’s a good idea to rinse away excess salt before roasting the turkey. Make sure to sanitize the sink and counters before and after rinsing to best eliminate any cross contamination with raw, poultry juice. Pat it dry with plenty of clean paper towels before seasoning and roasting the turkey.

Tips for Success

If this is your first time making a turkey brine, here are a few things to keep in mind.

• Don’t Brine Salted Turkey: If your turkey has already been treated with salt, skip brining or you risk over-salting the meat. For example, Kosher turkey is already salted, and turkeys labeled basted, self-basting or enhanced have usually been injected with a salt solution.
• Check Your Fridge: If your turkey hangs out in the refrigerator while it’s brining, make sure you have room before starting the process. Adjust shelving and racks as necessary.
• No Room in Fridge? Consider using a high quality cooler (or an affordable cooler, just keep checking the ice levels) that will maintain a safe temperature. Sanitize the cooler and line with a large plastic or brining bag. Add the turkey and brine to bag and tie to seal. Pack ice around the outside of the bag. This is a great hack; especially if you want to brine for 24 hours or more. Keep an eye on the ice and add more as needed. Be sure to sanitize the cooler after removing the turkey.
• Weigh Down: To keep turkey completely submersed in brine, wrap a couple of clean bricks in foil and place inside a cast iron skillet. Place on top of the turkey to keep it covered with brine.

Turkey Brine Variations

This truly is the best turkey brine recipe, but can you can absolutely customize it to your tastes. Try these variations:

• Apples and Oranges: Replace some of the water with apple cider, and a sliced orange, along with a few whole cloves.
• Garlic and Rosemary: Double the amount of garlic, and add sprigs of fresh rosemary.
• Lemon Pepper: Cut onions in quarters and add them to the brine, along with slices of fresh lemon.
• Wine and Herb: Replace some of the water with a dry white wine, and add bay leaves, sprigs of sage, rosemary, and thyme.

More Must Make Thanksgiving Recipes

Best Green Bean Casserole Recipe

Sweet Potato Casserole with Pecan Topping

Copycat Texas Roadhouse Rolls Recipe

Make-Ahead Mashed Potatoes

• Apple Cranberry Sauce
• Easy Jiffy Corn Casserole Recipe
• Creamed Spinach
• Cheesy Brussel Sprout Casserole
• Best Easy Baked Mac and Cheese
• Easy Pumpkin Pie Cheesecake

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The Best Turkey Brine Recipe

Made with whole spices and garlic, this easy Turkey Brine is a no-muss, no-fuss Thanksgiving tradition that packs a ton of flavor.

Course Thanksgiving

Cuisine American

Keyword best turkey brine, brine recipe, how long to brine a turkey, turkey brine, turkey brine recipe

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Brining Time 8 hours hours

Total Time 8 hours hours 7 minutes minutes

Servings 1 batch turkey brine

Calories 88kcal

Author Jessica – The Novice Chef

Ingredients

• 1 cup kosher salt
• ½ cup dark brown sugar
• 1 gallon vegetable stock chicken stock or turkey stock
• 3 tablespoons black peppercorns
• 2 teaspoons allspice berries
• 5 garlic cloves smashed
• 1 gallon heavily iced water

Instructions

• Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and garlic cloves in a large stockpot over medium-high heat. Stir to combine and bring mixture to a boil. Let boil for 2 minutes and then remove the brine from the heat.
• Cool the brine and then combine the brine mixture and iced water together in an extra large pot or 5-gallon bucket (if you have the room in your fridge).
• Place the thawed turkey breast side down in the brine. If necessary, weigh down the bird with something heavy to ensure it is fully immersed in the brine.
• Cover and refrigerate the turkey for 6 to 8 hours, turning the bird once halfway through brining.

Video

Notes

How Long to Brine a Turkey: 6 to 8 hours is the minimum time needed to brine a turkey. If you want to be exact, brine for 1 hour per pound of turkey. I brine my turkey overnight, so I usually leave mine in the brine for about 12 hours. I do not recommend leaving a turkey in the brine for any longer than 48 hours.

Rinse After Brining: Rinse away excess salt before roasting the turkey. Make sure to sanitize the sink and counters before and after rinsing to best eliminate any cross contamination with raw, poultry juice. Pat it dry with plenty of clean paper towels before seasoning and roasting the turkey.

No Room in Fridge? Consider using a high quality cooler (or an affordable cooler, just keep checking the ice levels) that will maintain a safe temperature. Sanitize the cooler and line with a large plastic or brining bag. Add the turkey and brine to bag and tie to seal. Pack ice around the outside of the bag. This is a great hack; especially if you want to brine for 24 hours or more. Keep an eye on the ice and add more as needed. Be sure to sanitize the cooler after removing the turkey.

Weigh Down: To keep turkey completely submersed in brine, wrap a couple of clean bricks in foil and place inside a cast iron skillet. Place on top of the turkey to keep it covered with brine.

Nutrition

Serving: 1 | Calories: 88kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Sodium: 8914mg | Fiber: 1g | Sugar: 15g

The post The Best Turkey Brine Recipe appeared first on The Novice Chef.

Why You’ll Love This Turkey Sliders Recipe

Everyone who tries these raves about the flavor – they’re so decadently delicious! Here’s why you’ll love ‘em.

• So Flavorful: With rich havarti, juicy turkey, buttery dijon and onion topping, and sweet Hawaiian rolls, this combination of flavors is impossible to resist.
• Best Party Food: These warm turkey and cheese sliders are the ideal party food! They are small, easy to handle, and can be prepared ahead and made in large batches to easily feed a crowd.
• Kid-Friendly: Kids love turkey sliders because they’re so tasty and fun to eat.
• Easy to Make: Slice the bread, fill with turkey and cheese, top with your sauce and into the oven they go! With only about 15 minutes of prep, these are a super simple appetizer to toss together in a moments notice.

If you like the look of these turkey sliders, be sure to also check out these baked ham and cheese sliders and easy pulled pork sliders!

Recipe Ingredients

Most of the ingredients needed are pantry stables, hopefully you only have to grab the turkey, cheese and rolls! For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

• Turkey: I use deli sliced turkey, but you can also use thin sliced turkey leftover from Thanksgiving.
• Hawaiian Rolls: You can use store bought rolls or make your own Hawaiian rolls. Don’t separate them, leave them in a sheet.
• Cheese: I used sliced Havarti cheese. (For substitutes, see the Tips section below!)
• Butter: Unsalted butter is my go-to, although you could use salted if you prefer. In that case, I recommend omitting half of the salt in the sauce.
• Dijon Mustard: The complex flavor of Dijon is scrumptious here, but you can use any mustard that you like.
• Brown Sugar: You could also use honey.
• Worcestershire Sauce: Remember, worcestershire sauce is very strong, so measure carefully or the whole dish will taste like worcestershire.
• Dried Onion: Dried minced onion flakes add so much flavor, and there’s no chopping needed!
• Salt
• Everything Bagel Seasoning: Optional, but so yummy sprinkled on top. If you don’t have it, you can also use poppy seeds and sesame seeds.

How to Make Turkey Sliders

I am not kidding when I tell y’all, these cheesy turkey sliders are so easy to make, and always one of the first things gone during a party! Here’s how to make them:

• Slice the Rolls: I recommend slicing the entire package in half, so that you have a sheet of the top halves all connected, and a sheet of the bottom halves all connected.
• Fill: Place the bottom sheet of rolls in the baking dish, and add a layer of cheese, followed by turkey, followed by more cheese. Place the top sheet of rolls over the top.

• Sauce: Microwave the topping ingredients to melt the butter. Stir to combine and pour the sauce over the sandwiches. Sprinkle bagel seasoning over the topping.
• Bake: Cover the sliders with foil and bake at 350°F for 14 minutes, or until the cheese is melted. Then uncover and bake for 3 more minutes. Slice and serve the turkey sliders warm.

Do You Have To Cover These Hawaiian Roll Turkey Sliders When Baking?

I highly recommend that you cover the sliders with foil to trap in heat and moisture while they bake. This will ensure these turkey and cheese sliders turn out perfectly soft, melted and luscious. Removing the foil from the sliders for the last few minutes of baking allows the topping to sizzle a bit, turning everything the perfect golden-brown.

Tips and Variations

I just know that this easy turkey sliders recipe is going to be an instant hit that you will want to make again and again. These helpful tips and variations will help to guarantee success:

• Cheese Options: If you aren’t a Havarti cheese fan, I recommend switching it out for Swiss or provolone cheese, however you can use any sliced cheese you prefer.
• Different Proteins: These particular flavors would also work well with sliced ham, roast beef, or chicken, so feel free to use any kind of protein you enjoy!
• Serving Sizes: How many sliders do you need? If you’re serving sliders for an appetizer or side, plan for about 2 to 3 sliders per person. If you’re serving them as a main course, most adults will enjoy 4 sandwiches on average.
• Fresh Herbs: Consider adding fresh herbs like parsley or chives to your sliders after baking for a burst of freshness and color!

What to Serve with Turkey and Cheese Sliders

These versatile little sandwiches go with just about everything! Here are a few suggestions:

• Fries: These baked sweet potato fries would be amazing with baked turkey sliders! Or if it’s game day, how about some chili fries?
• Salad: You can go with a classic green side salad, or go all out with this dill pickle pasta salad, easy three bean salad, or refreshing broccoli salad!
• Party Appetizers: If you’re hosting a party, I highly recommend you also add a batch of my favorite crockpot grape jelly meatballs, a batch of this best Texas caviar, or these easy walking tacos.

Storing and Reheating

These sliders are best served fresh and warm, however leftovers can be save and enjoyed again, they will just be a little soggy compared to fresh.

To store these turkey sliders, let them cool to room temperature, and then wrap them tightly in foil or plastic wrap. Refrigerate them for up to three days. 

You can reheat the sliders in the microwave in 30 second bursts, but I recommend the oven or air fryer for best results. Just bake at 350°F for 5 to 10 minutes, until melty and warmed through again.

Can I Prepare These Ahead?

Yes! If I am going to make these ahead for a party, I prepare the sandwiches and topping separately. I wrap the sandwiches in plastic wrap or foil, so they don’t go stale, and then store the sauce in an airtight container in the fridge. When ready to bake, microwave the sauce and stir to combine, pour over the sandwiches and bake as directed.

More Easy Appetizers

• Fried Pickles
• Easy Bisquick Sausage Balls
• Chicken Taquitos
• Texas Cheese Fries
• Mexican Bean Dip
• Hot Spinach Dip

Print

Turkey Sliders

These melted turkey and cheese sliders are covered in a buttery mustard and onion sauce and then baked until warm! Ready in under 30 minutes, these baked turkey sliders are the ultimate game day treat or easy party appetizer for a crowd!

Course Appetizers & Snacks

Cuisine American

Keyword baked sliders, hot turkey sandwiches, turkey sandwiches, turkey sliders

Prep Time 10 minutes minutes

Cook Time 16 minutes minutes

Total Time 26 minutes minutes

Servings 12 sliders

Calories 260kcal

Author Jessica – The Novice Chef

Ingredients

• ½ pound sliced oven roasted turkey
• 12 Hawaiian rolls
• 10 slices Swiss or havarti cheese
• ¾ cup (1 1/2 sticks) unsalted butter
• 3 tablespoons dijon mustard
• 1 tablespoon packed brown sugar
• 2 teaspoons worcestershire sauce
• 2 teaspoons dried minced onion
• ½ teaspoon salt
• everything bagel seasoning optional

Instructions

• Preheat oven to 350°F. Grease a 9×13 baking dish.
• Cut the entire pack of hawaiian rolls in half, horizontally (keeping all top and bottom halves separately in tact). (Watch the video below to see what I mean.)
• Place the bottom of the rolls into the prepared baking dish. Distribute the turkey and cheese evenly over the rolls. I like to do two thin layers of cheese with the turkey in the center. Place the tops on the rolls. Set aside.
• In a medium sized microwave safe bowl, melt the butter. Whisk in the mustard, brown sugar, worcestershire sauce, chopped onion and salt, until combined.
• Pour sauce evenly over the top of all of the sliders. Sprinkle tops with everything bagel seasoning.
• Cover with foil and bake for 14 minutes, or until cheese is melted. Uncover and cook for 3 additional minutes. Serve warm!

Video

Notes

Storage: These sliders are best served fresh and warm, however leftovers can be save and enjoyed again, they will just be a little soggy compared to fresh. Store these turkey and cheese sliders, let them cool to room temperature, and then wrap them tightly in foil or plastic wrap. Refrigerate them for up to three days. 

Reheat: You can reheat them in the microwave in 30 second bursts, but I recommend the oven or air fryer for best results. Just bake at 350°F for 5 to 10 minutes, until melty and warmed through again.

Prepare Ahead: Prepare the sandwiches and topping separately. Wrap the sandwiches tightly in plastic wrap or foil, so they don’t go stale, and then store them in the fridge. Store the sauce in an airtight container in the fridge as well. When ready to bake, microwave the sauce and stir to combine, pour over the sandwiches and bake as directed.

Cheese Options: If you aren’t a Havarti cheese fan, I recommend switching it out for Swiss or provolone cheese, however you can use any sliced cheese you prefer.

Different Proteins: These particular flavors would also work well with sliced ham, roast beef, or chicken, so feel free to use any kind of protein you enjoy!

Nutrition

Serving: 1 slider | Calories: 260kcal | Carbohydrates: 18g | Protein: 13g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 509mg | Potassium: 83mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 408IU | Vitamin C: 0.1mg | Calcium: 234mg | Iron: 0.4mg

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