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Nov 30, 2023
Shortbread Cookies Recipe – Love and Lemons

This shortbread cookie recipe is easy to make with 5 simple ingredients. The cookies are tender and buttery. They practically melt in your mouth!


Shortbread cookies


Shortbread cookies are perfect for the holidays, but they’re so delicious that I make them all throughout the year. They have crisp edges, a buttery flavor, and a tender, melt-in-your-mouth texture. When I want a little treat to enjoy with a coffee or tea, shortbread cookies always hit the spot.

I’ve previously shared a lemon shortbread cookie recipe and an orange shortbread cookie recipe, but this classic shortbread recipe is the one I make the most. The cookies are simple, scrumptious, and easy to make with 5 ingredients. Add them to a Christmas cookie plate this season, or keep them on hand for whenever you’re craving something sweet. I think you’ll love them!


Shortbread cookie recipe ingredients on baking sheet


Ingredients in Shortbread Cookies

Traditional Scottish shortbread is made with just 3 ingredients:

  • Granulated sugar – Use regular white sugar, not natural cane sugar, for the best tender texture.
  • Butter – For rich, buttery flavor. I use unsalted butter and add salt to the dough separately. If you prefer, use salted butter and omit the salt from the recipe.
  • All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.

In my shortbread cookie recipe, I enhance the dough with 2 additional ingredients:

  • Vanilla extract – For warm depth of flavor.
  • And sea salt – To make the buttery flavor pop! Omit it if you’re using salted butter.

Find the complete recipe with measurements below.

What is the difference between butter cookies and shortbread?

While sugar cookies and butter cookies both have a lot in common with shortbread, they’re not exactly the same.

Shortbread contains no leavening, such as baking powder, baking soda, or eggs. Sugar and butter cookies, on the other hand, generally include one or more of these ingredients. The lack of a leavening agent in shortbread contributes to its signature crumbly texture.


Cookie dough in stand mixer


How to Make Shortbread Cookies

This shortbread cookie recipe is easy to make! Here’s how it goes:

First, make the cookie dough. Use a stand mixer or electric mixer to cream the butter. Add the sugar and vanilla, and beat until fluffy. Finally, add the flour and salt and mix on low speed to combine.


Slicing shortbread cookies from block of dough


Next, shape the dough. Turn it out onto a lightly floured surface, and divide it in half. Form each half into a rectangular block about 2 inches wide and 1 inch thick.

Then, chill the dough. Wrap each block tightly in plastic wrap, and chill for 1 hour, until firm.

When the dough has chilled, cut the cookies. Use a sharp knife to cut the block crosswise into 1/2-inch-thick slices. Place them on a baking sheet lined with parchment paper or a silicone mat. Use a toothpick to poke several holes in each cookie. Any pattern goes here! The holes minimize warping in the oven and give the cookies a classic look.

Finally, bake the cookies in a 350°F oven for 10 minutes, or until the edges are just golden brown. Allow them to cool for 10 minutes on the baking sheet. Then, transfer them to a wire rack to cool completely.

Find the complete recipe with measurements below.

What happens if I don’t chill my shortbread dough?

When I make cookies, I want to enjoy them ASAP, so I’m always tempted to skip chilling the dough. But in this shortbread cookie recipe, it really makes a difference. Chilling the dough helps the cookies hold their shape. If you don’t chill your shortbread dough, the cookies will spread as they bake.


Shortbread cookies on blue plate


Tips for Making Shortbread Cookies

  • Plan ahead. This shortbread cookie recipe starts with room temperature butter. I recommend letting it soften on the counter for an hour before you start to bake!
  • Slice the cookies 1/2 inch thick. Any thinner, and they’ll come out crisp instead of tender. That’s not necessarily a bad thing, depending on your taste, but I personally prefer the delicate texture of a 1/2-inch-thick cookie.
  • Baking time determines texture. The longer you bake them, the crisper they’ll be. I like these shortbread cookies best after 10 minutes in the oven. At that point, their edges will be lightly golden brown, but they’ll still look underdone in the middle. Remove them from the oven, and let them rest on the pan for another 10 minutes. They’ll set up with a delicious crumbly texture!
  • Freeze the extras. Shortbread cookies keep well in an airtight container at room temperature for up to a week. If you want to keep them around for longer, I recommend freezing them. Stored in an airtight container or bag in the freezer, they keep well for up to 3 months. Let them thaw at room temperature before enjoying.


Shortbread cookie recipe


More Cookie Recipes

If you love these classic shortbread cookies, try one of these easy cookie recipes next:

Shortbread Cookies Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Chilling Time: 1 hour

Total Time: 1 hour 35 minutes

Serves 24

These classic shortbread cookies have a delicious buttery flavor and melt-in-your-mouth texture. They’re perfect for the holidays or with a cup of coffee or tea for an afternoon treat!

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  • In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream the butter. Add the sugar and vanilla and beat until fluffy, scraping down the sides of the bowl as needed. Add the flour and salt and mix on low speed to combine.

  • Turn the dough out onto a lightly floured surface and divide in half. Shape each half into a rectangular block about 2 inches wide and 1 inch thick. Wrap in plastic and chill for 1 hour, or until firm.

  • Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

  • Unwrap the dough and use a sharp knife to cut it crosswise into ½-inch-thick slices.

  • Arrange the slices on the prepared baking sheets, leaving an inch between cookies. Use a toothpick to poke holes in the cookies, decorating them with your desired pattern. Bake, one sheet at a time, for 10 minutes. The cookies will just be turning golden brown around the bottom edges but will otherwise be very pale and soft. Let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

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Nov 25, 2023
What is a Parsnip? (And How to Cook It) Recipe

Learn how to cook parsnips! Closely related to carrots, this humble root vegetable has a sweet, nutty flavor. It’s delicious roasted, mashed, and more.


Roasted parsnips


The humble parsnip is one of the most underrated vegetables. It’s cheap, versatile, easy to work with, and PACKED with flavor…but most of us cook it rarely, if at all.

I think it’s time parsnips got a lot more love, so I’m sharing my complete guide to them below. You’ll learn how to cook them, how to store them, and find my favorite parsnip recipes. I hope you’ll give this tasty root vegetable a chance!

What is a parsnip?

A parsnip is a pale, tapered root vegetable that resembles a white carrot. The resemblance makes sense, because parsnips and carrots are cousins. They’re both members of the Apiaceae family, along with fennel, parsley, celery, and more.

What do parsnips taste like?

Parsnips have a starchy texture and sweet, nutty, and earthy flavor.

Fun fact: Unlike many crops, parsnips benefit from cold temperatures while they’re in the ground. A cold snap converts the roots’ starches to sugars, making them sweeter.

Though parsnips are widely available throughout the fall and winter, the sweetest ones are harvested in spring. These have been overwintered (left in the ground during the winter), so they are high in natural sugars.


Parsnip recipe ingredients


How to Cook Parsnips

There are so many ways to cook this versatile root veggie! I enjoy

  • adding it to soups and stews,
  • boiling and mashing it,
  • shaving it for salads,
  • and using it in desserts (think carrot cake, but with parsnips).

But my favorite method for how to cook parsnips is roasting. Here’s how to do it:

Start with 1 1/2 pounds parsnips. Look for ones that are small to medium in size, as large parsnips often have a tough woody core. They should be firm, not flimsy, and free of any soft or browned spots.


How to cook parsnips - cut into sticks on a baking sheet prior to roasting


Next, chop them. No need to peel! The most flavorful part is right under the skin, so peeling can strip away flavor. Instead, give each root a good scrub and cut the parsnips into 1/2-inch-thick matchsticks.

Then, season them. Place the veggies on a baking sheet lined with parchment paper. Drizzle them generously with olive oil and sprinkle with salt and pepper. Toss to coat and spread in an even layer on the pan.

Roast in a 425°F oven for 30 to 40 minutes, or until tender and browned.


Roasted parsnips on a baking sheet


You could stop there, but a simple dressing really takes this recipe over the top!

While they’re still warm, toss the roasted roots with a simple mix of olive oil, garlic, and fresh rosemary. Add a squeeze of fresh lemon juice and a sprinkle of gremolata (or chopped parsley), and toss again. Season to taste and serve!

Find the complete recipe with measurements below.

Storage

Store the roasted veggies in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a 350°F oven.

Store fresh parsnips in the fridge for up to 3 weeks. They keep best wrapped in a towel or a plastic bag.


Parsnip recipe


Favorite Parsnip Recipes

Looking for more ways to cook this flavorful veggie? We love these easy recipes:

And if you want more easy veggie sides, try these roasted Brussels sprouts, baked sweet potatoes, or roasted vegetables next.

Roasted Parsnips

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves 4

This recipe is one of our favorite cooking methods for parsnips! They come out perfectly tender with crisp, golden brown edges. Lemon juice, fresh herbs, and garlic take this easy side dish over the top.

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  • Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • Place the parsnips on the baking sheet. Drizzle generously with olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 40 minutes, or until tender and browned around the edges.

  • In a large bowl, whisk together the olive oil, rosemary, and garlic. Add the parsnips and toss to coat. Add the gremolata and lemon juice and toss again. Season to taste and serve.

Sources used for this article: Six Seasons by Joshua McFadden; Johnny’s Selected Seeds

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Nov 22, 2023
Roasted Brussels Sprouts Recipe – Love and Lemons

This crispy roasted Brussels sprouts recipe is my favorite healthy side dish! A delicious lemon Parmesan dressing makes it bright, zingy & addictive.


Brussel Sprouts


How do you feel about Brussels sprouts? Do you love them, or hate them? Over the last few years, I feel like they’ve been getting more and more popular, and I couldn’t be happier about it! Brussels sprouts are some of my favorite fall veggies – they’re fresh and healthy, but still hearty, and they pair well with all sorts of seasonings. But, in my opinion, the key to loving Brussels sprouts is preparing them the right way. No one’s clamoring for more boiled or steamed sprouts – they’re often bitter, and they have an unappealing mushy texture.

So if you’re still on the fence about them, try this roasted Brussels sprouts recipe. They come out of the oven with golden brown centers and crackly, crisp outer leaves. I love them straight off the sheet pan, but when they’re dressed with this easy Lemon, Thyme, and Parmesan seasoning, even the biggest Brussels sprouts skeptics can’t resist them.


How to cook brussel sprouts


How to Cook Brussels Sprouts

Making perfect, crispy baked Brussels sprouts is easy! Here’s what you need to do:

First, trim and chop the Brussels sprouts. Chop off and discard any dry or woody stems at the bottom of the sprouts. Then, slice larger sprouts in half, leaving smaller ones whole. Aim for all your veggies to be a similar size so that they cook evenly.


Roasted brussel sprouts recipe


Next, season the sprouts. Toss them with olive oil and generous pinches of salt and pepper. Transfer them to a parchment-lined baking sheet, and arrange them in an even layer with their cut sides facing down. This way, you’ll get nice browning on the cut sides of the sprouts, and their exposed leaves will become deliciously crisp as they bake. It’s ok to have a few loose leaves mixed in with the whole sprouts – they come out lightly charred and irresistibly crunchy.

Finally, it’s time to bake! Transfer the sheet pan to a 425-degree oven and bake for 2o to 30 minutes, until the veggies are tender and golden brown around the edges. Enjoy!


Brussel sprouts on a baking sheet with olive oil


Roasted Brussels Sprouts Serving Suggestions

First and foremost, roasted Brussels sprouts are a delicious side dish. Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas. Find my favorite lemon Parmesan seasoning in the recipe below, or head to this post for more variations!

You can also turn these roasted sprouts into a meal on their own. Here are a few easy ideas to get you started:


Oven roasted brussel sprouts


More Brussels Sprouts Recipes

I hope you love making these oven roasted Brussels sprouts, but don’t stop there! You can also enjoy them raw or sautéed. Here are a few of my other favorite ways to prepare them:


Baked brussel sprouts


More Roasted Vegetable Recipes

If you love this recipe, try roasting one of these veggies next:


Roasted brussel sprouts


Roasted Brussels Sprouts

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Serves 3 to 4

Learn how to cook Brussels sprouts with this easy recipe! Bright, fresh, and delicious, it’s the perfect holiday side dish.

Lemon Parmesan seasoning, optional

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  • Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 20 to 30 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.

  • If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes.

 

This post contains affiliate links.

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Nov 18, 2023
Spinach Salad Recipe – Love and Lemons

This easy spinach salad recipe is a fresh, delicious side dish! It’s filled with apples, dried cranberries, and pecans. A tangy dressing ties it all together.


Spinach salad


This spinach salad recipe is simple, fresh, and delicious. A version of my mom’s favorite salad, it’s filled with crisp apples, dried cranberries, red onion, creamy goat cheese, and toasty candied pecans. A bright apple cider vinaigrette ties it all together. *Chef’s kiss*

This fall, I’ve been making it on repeat. To be totally honest, that’s a bit out of character for me, because I’m not always a fan of spinach salad recipes (something about the texture of the greens, I think).

So you should trust me when I say that THIS spinach salad really works. It’s sweet, tangy, and savory, and it features a mouthwatering blend of tender, crisp, and chewy components. In my book, it’s the perfect easy side dish or light lunch. I think you’re going to love it!


Spinach salad recipe ingredients


Spinach Salad Ingredients

Here’s what you’ll need to make this easy spinach salad recipe:

  • Fresh spinach, of course! I love tender baby spinach here, but mature spinach will work too. Tear the leaves if they are large.
  • Apple – It adds refreshing crunch. Use a sweet, crisp variety like Gala or Honeycrisp.
  • Red onion – For savory flavor. Thinly slice it so that it doesn’t overpower the other ingredients.
  • Candied pecans – These sweet, spiced nuts are easy to make on the stove, but if you’d like to streamline the recipe, you can use regular toasted pecans instead.
  • Goat cheese – For creamy texture and tangy flavor. Shaved pecorino is great here too.
  • Dried cranberries – They add chewy texture and sweet-tart flavor.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Spinach Salad Dressing

This spinach salad recipe has one last component: the dressing!

I make an apple cider vinaigrette with

  • apple cider vinegar,
  • honey or maple syrup,
  • garlic,
  • Dijon mustard,
  • extra-virgin olive oil,
  • and salt and pepper.

Its tangy flavor is a lovely complement to the sweet apples and candied pecans.

To make it, just add the dressing ingredients to a jar, secure the lid, and shake to combine. So easy!

  • Tip: This dressing keeps well for up to 5 days in an airtight container in the fridge. Make it ahead so that the salad is extra-quick to assemble!


Pouring dressing over apple, red onion, and greens in bowl


Possible Recipe Variations

This spinach salad recipe is flexible! Though I love it as written, there are all sorts of ways to change it up. Feel free to make it your own. Here are a few ideas to get you started:

  • Swap the dressing. Try my balsamic dressing or lemon vinaigrette.
  • Change up the nuts. Replace the pecans with toasted almonds or walnuts.
  • Try another cheese. Feta cheese or shaved Parmesan would be delicious!
  • Use different fruits. Toss in sliced pears or orange segments instead of the apples, or use pomegranate arils instead of the cranberries.
  • Make it a main dish. Add a whole grain like farro or wild rice or a protein like roasted chickpeas.
  • Make a strawberry spinach salad by replacing the apples with sliced strawberries. Omit the dried cranberries, and dress the salad with balsamic dressing or lemon vinaigrette.

Let me know what variations you try!


Tossing salad in bowl with tongs


What to Serve with Spinach Salad

This spinach salad is a versatile side dish. It’s special enough to serve at Thanksgiving or any holiday meal, but it’s simple enough to prepare on regular weeknights too. Pair it with a simply cooked protein or any of these recipes:

I also love to make this salad for lunch. It’s on the lighter side, so I often toss in some cooked farro or roasted chickpeas to make it heartier.

I hope you enjoy!


Spinach salad recipe


More Favorite Salad Recipes

If you love this spinach salad, try one of these fresh salad recipes next:

Spinach Salad

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Serves 4 to 6

This easy spinach salad recipe is a fresh, delicious side dish or lunch! To get ahead, prepare the candied pecans and apple cider vinaigrette in advance. Store the pecans at room temperature for up to a week and the dressing in the fridge for up to 5 days.

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  • In a large bowl, place the spinach, apple, and onion. Add some of the dressing and toss to combine.

  • Add the pecans, goat cheese, and cranberries and gently toss. Add more dressing, as desired. Season to taste and serve.

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Nov 17, 2023
Homemade Mac and Cheese Recipe

This homemade mac and cheese recipe will be a hit with the whole family! It’s insanely cheesy, so creamy, and baked with crispy breadcrumbs on top.


Baked mac and cheese


If your family is anything like ours, then this baked mac and cheese recipe will be a huge hit. Jack can’t get enough of it, I keep finding myself going back for more, and our kiddo has been asking for “MAC!” ever since the first time he tried it. It’s creamy, it’s cheesy, and it’s packed with gooey noodles and crispy, toasty breadcrumbs. Seriously, comfort food doesn’t get better than this.

I’ve been wanting to add a baked macaroni and cheese recipe to the blog for a while now. A few years back, I ran an Instagram poll about holiday sides, and so many of you said that homemade mac and cheese was one of your favorites. I hope this recipe makes it onto your Thanksgiving or Christmas table this year. If not, we can attest that it’s a delicious everyday dinner too. Enjoy!


Homemade mac and cheese recipe ingredients


Homemade Mac and Cheese Recipe Ingredients

If you’re used to eating mac and cheese from a box, get ready. This homemade macaroni and cheese is on a totally different level. Here’s what makes it so great:

  • Macaroni, of course! This cute elbow pasta is perfect for cradling the cheesy sauce.
  • Sharp cheddar and Gruyere cheese – I LOVE this combo in my baked mac and cheese! The cheddar is tangy, the Gruyère is nutty, and both melt into an amazingly creamy sauce.
  • Butter, flour, and whole milk – These ingredients form a simple béchamel sauce, the starting point for the cheese sauce in this recipe. You’ll use the butter and flour to make a roux, which will thicken the sauce. Then, you’ll whisk in the milk to give the sauce rich body.
  • Garlic – For sharp depth of flavor.
  • Dijon mustard – Many classic mac and cheese recipes call for mustard powder, but because I always have Dijon mustard on hand, I add it instead. It gives the sauce delicious tang.
  • Smoked paprika – For a subtle smoky taste.
  • Coarse breadcrumbs – To make them, just pulse a couple slices of good bread in a food processor until they’re coarsely ground. Once they toast in the oven, they create a crispy topping for the creamy mac and cheese.
  • Extra-virgin olive oil – You’ll toss it with the breadcrumbs to help them crisp up as they bake.
  • Pecorino cheese – Ok, yes, there are three kinds of cheese in this recipe! I add the pecorino to the breadcrumb topping to give it a salty, cheesy kick.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

What is the best cheese for mac and cheese?

It’s a personal question! I think cheddar and Gruyere are the best cheeses for mac and cheese because they both have a sharp, nutty flavor and melt well.

I highly recommend using them in this recipe, but if you want to change it up, by all means, do! Any cheese that melts well would work here, such as…

  • Gouda
  • Mozzarella
  • Monterey Jack
  • Swiss


Creamy cheese sauce in a pot


How to Make Baked Mac and Cheese

Ready to make this homemade mac and cheese recipe?

Start by prepping the breadcrumb topping and cooking the pasta. Set them aside while you make the sauce.

First, you’ll make a simple béchamel sauce, a classic French sauce made from a roux and milk. To make the roux, you’ll melt the butter in a large pot over medium heat. Add the flour to the melted butter, and whisk continuously until the mixture turns light brown. Slowly pour in the milk, whisking continuously.

Then, add the seasonings. Whisk in the garlic, mustard, paprika, salt, and several grinds of pepper. Bring the sauce to a simmer, still whisking continuously.

Next, add the cheddar and Gruyere cheeses, and keep whisking until the cheese is melted. Cook the sauce over medium-low heat, whisking often, until it thickens slightly, about 6 to 8 minutes. You’ll end up with the creamy, cheesy deliciousness pictured above!!


Pouring elbow pasta into pot of creamy cheese sauce


Pour the cooked macaroni into the cheese sauce…


Macaroni noodles in pot of creamy sauce


…and stir to coat.

Then, assemble and bake. Transfer the cheesy noodles to an oiled baking dish, and sprinkle with the breadcrumb topping. Bake at 425°F until the topping is crisp and the cheese is bubbling, about 20 minutes. Serve as a main dish with a salad or roasted broccoli or as a crowd-pleasing side dish!

Storing Mac and Cheese

This mac and cheese is best on the day it’s made, but leftovers will keep in an airtight container in the fridge for up to 3 days. Pop them in the microwave to reheat, or warm them in baking dish covered with aluminum foil in a 350°F oven.

Tips for The Best Homemade Mac and Cheese

  • Undercook the pasta. Boil it until it’s a minute shy of al dente, when the noodles still have a slight bite. I typically cook them for 1 minute less than the low end of the time range on the package. They’ll soften more once you mix them with the cheese sauce. If you fully cook the pasta from the start, it’ll be too soft in the final dish.
  • Grate the cheese yourself. Pre-shredded cheese will not work here! It’s typically coated in anti-caking agents that will prevent you from making a really smooth and creamy cheese sauce. For the best baked macaroni and cheese, always grate the cheese yourself.
  • Whisk, whisk, whisk. If you check out the recipe below, you’ll see that I tell you to whisk nearly continuously as you make the cheese sauce. Whisking is crucial for evenly dispersing the roux in the milk, yielding a thick, creamy sauce without lumps. It also helps prevent the sauce from scorching on the bottom of the pot. Don’t let that sauce simmer unattended!
  • Dig in right away. This baked macaroni and cheese will have the creamiest texture when it’s right out of the oven, as the noodles will continue to absorb the cheese sauce as it sits. If you like your mac and cheese to be extra-creamy, only let it cool for a few minutes before digging in.


Homemade mac and cheese recipe


More Favorite Comfort Food Recipes

If you love this baked mac and cheese recipe, try one of these comfort food recipes next:

Homemade Mac and Cheese

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serves 8

This homemade mac and cheese recipe is one of our family favorites! It’s insanely cheesy, super creamy, and baked with crispy breadcrumbs on top. Serve it as a vegetarian main or as a side dish with a holiday meal.

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  • Preheat the oven to 425°F and butter a 9×13-inch baking dish.

  • In a small bowl, place the bread crumbs and olive oil. Toss to coat the bread crumbs, then add the pecorino cheese and toss to combine.

  • Bring a large pot of salted water to a boil. Prepare the macaroni according to the package instructions, cooking it a minute shy of al dente. Drain and toss with a drizzle of olive oil to prevent sticking.

  • In another large pot (or wash and dry the pasta pot and reuse it), melt the butter over medium heat. Add the flour and cook, whisking continuously, until the mixture is light golden brown, about 4 minutes. Slowly whisk in the milk. Add the garlic, mustard, paprika, salt, and several grinds of pepper and bring to a simmer, whisking continuously.

  • Add the cheddar and Gruyère cheeses and whisk until melted. Cook, whisking often, over medium-low heat for 6 to 8 minutes, or until the sauce thickens slightly. Add the cooked pasta and stir to coat.

  • Transfer to the prepared baking dish and top with the bread crumb mixture. Bake until the topping is crisp and the cheese is bubbling, about 20 minutes.

Recipe adapted from Alison Roman.

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Nov 16, 2023
Candied Pecans Recipe – Love and Lemons

Learn how to make candied pecans with this easy recipe! Ready in 10 minutes, they’re a great gift or delicious topping for salads and more.


Candied pecans


Candied pecans are a wonderful topping for salads, side dishes, and desserts…but in our house, they rarely make it that far. These sweet, crunchy, cinnamon-spiced nuts are SO tasty that Jack, the kiddo, and I usually polish them off as a snack. It’s very easy to think you’re going to have just one, maybe two, and then eat half a batch. Don’t say I didn’t warn you!

Luckily, if you accidentally eat all the nuts you were supposed to put on a salad, it’s quick and easy to make more. This candied pecans recipe calls for 5 ingredients and comes together in less than 10 minutes!

As we get into the holiday season, this recipe is a great one to have in your back pocket. The candied pecans would be a lovely homemade gift, and they’re a delicious addition to festive recipes and holiday cheese boards. Keep reading to learn how to make them!


Candied pecans recipe ingredients


How to Make Candied Pecans

This candied pecans recipe starts with 5 simple ingredients:

  • Pecans, of course! Raw pecan halves, to be exact.
  • Brown sugar and water – They create a sweet glaze that coats the pecans. Light brown sugar and dark brown sugar both work well here.
  • Ground cinnamon – For warm depth of flavor. For a fun variation, experiment with other spices like ground ginger or cayenne pepper.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.


Brown sugar mixture bubbling in saucepan


When you’re ready to cook, line a baking sheet with parchment paper. You’ll candy the pecans on the stove, not in the oven, but keep this baking sheet handy! After you coat the pecans in the cinnamon sugar mixture, you’ll spread them on this pan to crisp up.

Next, make the brown sugar glaze. In a medium skillet over medium heat, combine the brown sugar, water, cinnamon, and salt. Cook until the sugar dissolves and bubbles, about 1 minute.


Stirring to coat nuts in brown sugar glaze


Then, add the pecans. Cook, stirring, until they’re evenly coated in the glaze, another 1 to 2 minutes.


Mixing pecans with sticky brown sugar mixture in saucepan


When the pecans are well coated, remove them from the heat. Spread them in a single layer on the prepared baking sheet.

Set them aside for 10 to 15 minutes to cool and crisp up. So easy!


Candied pecans on a baking sheet


Recipe Tips

  • Use a nonstick pan. It’s not necessarily a requirement for this recipe, but it makes for easy cleanup. You’ll end up with more cinnamon sugar goodness on the pecans and less on the pan!
  • Wait for the sugar to bubble before you add the pecans. If it doesn’t, the pecans’ sugar coating won’t crisp up as it cools. The sugar has to reach a high temperature in order to become crisp.
  • Try another nut. This technique doesn’t just work with pecans! Use it to make candied walnuts, hazelnuts, almonds, and more.

Storage

Store homemade candied pecans in an airtight container at room temperature for up to a week.

Can you freeze candied pecans?

Yes! If you’d like to keep the candied nuts around for longer, pop them in the freezer. They freeze well for up to 3 months. Allow frozen nuts to thaw at room temperature before using.


Candied pecans recipe


How to Use Candied Pecans

There are SO many delicious ways to use these easy candied pecans! Here are a few ideas to get you started:

How do you like to use candied pecans? Let me know in the comments!

Candied Pecans

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Serves 6

These easy candied pecans have a delicious brown sugar-cinnamon coating. Sweet, crunchy, and full of nutty flavor, they’re a lovely gift, tasty snack, or great topping for salads, desserts, and more.

  • ¼ cup brown sugar
  • 1 tablespoon water
  • ¼ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • 1½ cups raw pecan halves

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  • Line a baking sheet with parchment paper.

  • In a medium skillet over medium heat, stir together the brown sugar, water, cinnamon, and salt. Cook until the sugar dissolves and bubbles, about 1 minute. Add the pecans and cook, stirring, until coated, another 1 to 2 minutes.

  • Spread the pecans in a single layer on the baking sheet and set aside to cool and crisp up.

  • Stored in an airtight container at room temperature, candied pecans keep well for up to a week. Freeze them for longer storage.

 

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Nov 12, 2023
Mushroom Gravy Recipe – Love and Lemons

This mushroom gravy recipe will take your mashed potatoes to a whole new level! It’s vegan, but even meat lovers will fall for its rich, savory flavor.


Mushroom gravy


I’ve had a mushroom gravy recipe on my list to make for years. After trying this one, all I can think is, “What took me so long?!” This mushroom gravy is rich, velvety, and packed with savory flavor. It’s totally vegan, but it’ll give any gravy made with meat or butter a run for its money. Every time I make it, I always eat a few spoonfuls straight from the pan. It’s that good! Pour it over mashed potatoes once, and you’ll never want to eat them any other way.


Mushrooms, broth, rosemary, thyme, flour, soy sauce, olive oil, shallots, and garlic


Vegan Mushroom Gravy Recipe Ingredients

This mushroom gravy recipe comes together with a handful of basic ingredients:

  • Mushrooms, of course! They add hearty texture and umami flavor to this mushroom gravy recipe.
  • Shallot and garlic – For sharp, savory depth of flavor.
  • Tamari or soy sauce – If you’ve made my veggie burger or sautéed mushrooms, you know that I love cooking mushrooms with tamari. It really highlights their rich, savory flavor. Soy sauce will work here too, but make sure to use tamari if you need this gravy to be gluten-free.
  • Rosemary and thyme – These herbs take this vegan mushroom gravy over the top! Their fresh, aromatic flavors make it cozy and complex.
  • All-purpose flour – It makes the gravy nice and thick. (See the recipe below for a gluten-free option.)
  • Vegetable stock – It gives the gravy body.
  • Extra-virgin olive oil – For richness.
  • And sea salt and fresh black pepper – To make all the flavors pop!

Find the complete recipe with measurements below.


Vegan mushroom gravy in a sauce boat


This mushroom gravy reheats perfectly, so feel free to prepare it a day or two in advance. It thickens as it sits, so you’ll likely need to stir in an extra splash of water or broth when you warm it up. Add a little at a time until the gravy reaches your desired consistency. Season with salt and pepper to taste, and enjoy!


Mashed potatoes with vegan gravy


Mushroom Gravy Serving Suggestions

This mushroom gravy would be a delicious addition to a Thanksgiving or holiday dinner. I love it with classic side dishes like stuffing and roasted Brussels sprouts, but like any good gravy recipe, it’s best with mashed potatoes. Spoon it over my traditional roasted garlic mashed potatoes, or try an out-of-the-box mash instead. This vegan mushroom gravy would be a perfect topping for my mashed cauliflower or parsnip puree.

If you have any leftovers, stir some cooked white beans into the gravy, pour it over creamy mashed cauliflower, and enjoy it as a meal on its own! In fact, I like this combination so much that I make it for dinner throughout the fall and winter. Served with homemade focaccia or crusty bread, it’s satisfying, healthy, and comforting.


Mushroom gravy recipe


More Favorite Holiday Recipes

If you love this recipe, try one of these holiday side dishes next:

And for more tasty vegan recipes, check out this post!

Mushroom Gravy

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves 8

Take your mashed potatoes to a whole new level with this rich, savory mushroom gravy! It’s fantastic on these garlic mashed potatoes as well as my mashed cauliflower and parsnip puree. Vegan.

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  • Heat the olive oil in a large skillet over medium heat. Add the shallot and cook until soft, about 4 minutes.

  • Add the mushrooms and cook until soft, about 8 to 10 minutes. Stir in the tamari, garlic, thyme, and rosemary. Sprinkle the flour over the mushrooms and stir for 1 minute.

  • Add the broth and simmer until thickened, whisking often, about 20 minutes. Season with salt and pepper to taste.

Make this recipe gluten free: Omit the flour in step 2. At the end of step 3, spoon a few tablespoons of the liquid into a small bowl. Add 2 tablespoons cornstarch and stir until smooth. Pour this mixture back into the pan and stir until the gravy thickens.

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Nov 11, 2023
Best Mashed Potatoes Recipe – Love and Lemons

Learn how to make the best mashed potatoes with this easy recipe! Rich, creamy, and flavorful, they’re always a crowd-pleasing side dish.


Mashed potatoes


I can’t share a mashed potatoes recipe without mentioning my husband Jack. He LOVES homemade mashed potatoes, specifically ones that are rich, creamy, and flavorful.

I’ve made plenty that he’s liked in the past (see these garlic mashed potatoes and these Instant Pot mashed potatoes). But this year, I finally made the potatoes he’d been waiting for: ones loaded up with butter, milk, and sour cream.

I’m not kidding when I say that these are the best mashed potatoes I’ve tried. They’re ultra-rich and blissfully creamy, and the sour cream gives them a delicious tangy kick. They’re easy to make (and make ahead!), and they’re guaranteed to be a crowd pleaser at Thanksgiving or any meal. If not from me, then take it from Jack—you’re going to love this mashed potatoes recipe.


Best mashed potatoes recipe ingredients


How to Make Mashed Potatoes

You can find the complete recipe with measurements at the bottom of this post, but for now, I’ll give you an overview of how it goes:

Ingredients

This classic recipe starts with 7 simple ingredients:

  • Potatoes, of course! 3 pounds yields enough for about 8 people. Double the recipe if you’re serving more!
  • Garlic – For savory depth of flavor.
  • Unsalted butter – For richness and buttery flavor.
  • Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.
  • Sour cream – Technically, this ingredient is optional. If you skip it, the recipe will still come out great. But for the best mashed potatoes, I highly recommend folding it in! It makes the taters extra-creamy and gives them a tangy taste.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

What are the best potatoes for mashed potatoes?

I think Yukon Golds and russets are the best potatoes for mashing.

  • Yukon Gold potatoes are thin-skinned yellow potatoes. I love to mash them because they have a creamy texture, rich golden color, and buttery flavor.
  • Russet potatoes are white potatoes that are high in natural starches. Thanks to all that starch, they yield fluffy mashed potatoes.

Feel free to make this recipe with either of these types of potatoes.

Another option I like is to use a mix of both kinds. The russets help with fluffiness and the Yukon Golds supply great flavor. It’s a combination that can’t be beat!


Potatoes boiling in white pot


Preparation

My method for how to make mashed potatoes couldn’t be simpler! Here’s how it goes:

First, peel and chop the potatoes. Cut them into large chunks—halve smaller Yukon Golds and cut larger russets into quarters or sixths. Do your best to cut the pieces to a consistent size so that they cook evenly.

Next, cook. Place the potatoes and garlic in a large pot and cover with cold water by 1 inch. Add a tablespoon of salt, and bring the water to a boil over high heat. Reduce the heat to medium and gently boil until the potatoes are fork-tender.

How Long to Boil Potatoes for Mashed Potatoes

When I make this recipe, I generally boil the potatoes for 15 to 20 minutes.

But the timing can vary! The potatoes are ready when you can easily pierce them with a fork. Avoid undercooking them. If they’re still firm in the center, you’ll end up with lumpy mashed potatoes!


Mashing potato mixture in white pot


When the potatoes are tender, drain them into a colander. Lightly shake to remove excess water, and return the potatoes to the pot.

Finally, mash! Use a potato masher to partially mash the potatoes. Then, pour in the milk and add the butter, salt, and pepper. Continue mashing until the potatoes have reach your desired consistency (we like them totally smooth!). If desired, use a wooden spoon or spatula to stir in the sour cream.

Season to taste, adding more butter, sour cream, and salt and pepper as needed. Enjoy!

Recipe Tip

Don’t forget the fixings! We love these potatoes with butter, chives, and salt and pepper on top. You can’t go wrong with mushroom gravy either.


Creamy mashed potatoes in pot


How to Store Mashed Potatoes

These mashed potatoes keep well in an airtight container in the refrigerator for up to 3 days.

You have a few options for reheating them:

  • In the microwave – Microwave until heated through, stirring every 2 minutes.
  • In the oven – Transfer the potatoes to a casserole dish or oven-safe pan. Dot the top with butter and cover. Warm in a 350°F oven until heated through, 25 minutes or more depending on the size and shape of your baking dish.

I’ve also had success reheating these mashed potatoes using the Keep Warm setting of my Instant Pot. A slow cooker would work well too!

If the potatoes seem dry after reheating, stir in some melted butter or a splash of milk to loosen them up.


Best mashed potatoes recipe


More Favorite Potato Recipes

If you love these homemade mashed potatoes, try one of these potato recipes next:

Best Mashed Potatoes Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves 8

These are the best homemade mashed potatoes I’ve tried! They’re smooth, creamy, and full of rich flavor. Serve them with butter and chives, or top them with savory mushroom gravy. This recipe is an easy, delicious side dish for Thanksgiving or any meal.
  • 3 pounds potatoes, russet potatoes, Yukon Golds, or a mix, peeled and cut into large chunks
  • 3 garlic cloves
  • ½ cup unsalted butter, 1 stick, plus more for serving
  • 1 cup whole milk
  • 1½ teaspoons sea salt, plus more for the cooking water
  • Freshly ground black pepper
  • ¼ to ½ cup sour cream, optional
  • Chopped fresh chives, for garnish

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  • Place the potatoes and garlic in a large pot and cover with cold water by 1 inch. Season the water with a tablespoon of salt.

  • Bring the water to a boil over high heat, then reduce the heat to medium and gently boil for 15 to 20 minutes, or until the potatoes are fork-tender. Drain and return to the pot.

  • Begin to mash the potatoes and garlic with a potato masher. When they are partially mashed, add the butter, milk, salt, and several grinds of pepper. Continuing mashing until the potatoes reach your desired consistency (we like them totally smooth), then use a spatula or wooden spoon to fold in the sour cream, if using.

  • Season to taste and serve topped with butter and chives.

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Nov 9, 2023
Vegan Pumpkin Pie Recipe – Love and Lemons

This vegan pumpkin pie recipe is easy to make with 8 ingredients! With a rich, creamy filling and flaky crust, it’s a delicious Thanksgiving dessert.


Vegan pumpkin pie


I’m making this vegan pumpkin pie recipe for Thanksgiving this year, and I already can’t wait. I’ll never turn down a slice of pumpkin pie—it’s been my favorite Thanksgiving dessert since I was a kid. But this vegan pumpkin pie recipe takes the classic dessert to another level. The pumpkin filling has an amazing creamy texture and rich, spiced flavor. It contrasts perfectly with the crisp, flaky crust. Tasting it, you’d never guess that it’s made without dairy or eggs.

This vegan pumpkin pie recipe is easy to make with 8 simple ingredients. It needs to chill after baking, so it’s a great dish to make ahead for your holiday meal. Serve slices plain or with a dollop of vegan whipped cream on top. This vegan pumpkin pie is delicious either way!


Vegan pumpkin pie recipe ingredients


How to Make Vegan Pumpkin Pie

This vegan pumpkin pie is easy to make! You can find the complete recipe with measurements at the bottom of this post, but for now, here’s an overview of how it goes:

Ingredients

The recipe starts with 8 basic ingredients:

  • Canned pumpkin puree – Make sure to get pure pumpkin puree for this pie, NOT pumpkin pie filling that already contains sugar and spices. I call for 3 cups here. If you buy two cans, you’ll have about 1/2 cup leftover. Stir it into overnight oats or use it in these pumpkin pancakes!
  • Coconut cream – This canned coconut product has a higher fat content than light or full-fat coconut milk. Don’t worry—it doesn’t make the pie taste like coconut. Instead, it makes the filling rich and creamy.
  • Brown sugar – For sweetness. Light and dark both work well here! Dark brown sugar will give the pie a darker color and deeper molasses flavor.
  • Cornstarch – It helps the pie set up so that it’s firm and sliceable.
  • Pumpkin pie spice and vanilla extract – For warm depth of flavor. If you don’t have pumpkin pie spice handy, replace it with 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, and a heaping 1/4 teaspoon each of nutmeg, allspice, and cloves.
  • Sea salt – To make all the flavors pop!
  • And a vegan pie crust – My 4-ingredient vegan pie crust is fantastic here! If you want to streamline this recipe, feel free to use your favorite store-bought pie crust.

Find the complete recipe with measurements below.


Pie filling in blender


Preparation

If you’re making your own pie crust, that will be your first step. My vegan pie dough needs to chill for at least 2 hours in the refrigerator before you roll it out, so make sure to plan ahead.

Once the dough has chilled, roll it out on a lightly floured surface and transfer it to a 9- or 9.5-inch pie pan. Crimp the edges, tent it with a kitchen towel or plastic wrap, and chill for 30 minutes while you prepare the filling.

One of the reasons that this vegan pumpkin pie is SO delicious is that the filling comes together in the blender. Blending gives it an amazing smooth and creamy texture!

To make the filling, place the pumpkin puree, coconut cream, brown sugar, cornstarch, pumpkin spice, vanilla, and salt in a blender. Blend until smooth.


Vegan pie crust in pie dish


Next, assemble the pie. Pour the filling into the chilled pie crust, and use a spatula to smooth the top.

Then, bake. Place the pie on a baking sheet. Bake on a low oven rack in a 350°F oven for about an hour, until the crust is golden brown and cracks form in the filling. The middle of the filling will still look jiggly. That’s ok!

Finally, let the pie set up. Allow it to cool to room temperature before covering it with foil or a kitchen towel and transferring it to the fridge. Chill for at least 4 hours or overnight before slicing and serving. Enjoy!


Pouring vegan pumpkin pie filling into crust


Vegan Pumpkin Pie Recipe Tips

  • The size of your pie plate matters. When I was developing this recipe, I wanted the slices to be nice and thick, with plenty of creamy pumpkin filling. It will fill a 9-inch pie dish right up to the top, and it fits nicely in a 9.5-inch pan too. If you’re using a smaller 8.75-inch pan, you may want to reserve about 1/2 cup of the filling. Bake it in a glass ramekin next to the pie for 20 to 25 minutes for a single-serving treat!
  • Pumpkin puree varies. I’ve tested this recipe with 4 brands of pumpkin puree: Libby’s, 365 Pumpkin Puree, Kroger, and Farmer’s Market Foods. The pie turned out well with all of them! However, the filling’s consistency varied before baking. When I made this recipe with Libby’s, 365, and Kroger pumpkin, it was very thick. With the Farmer’s Market Foods pumpkin (pictured here), it was far more liquidy. Don’t be alarmed if your filling doesn’t look exactly like the one in the picture after you blend it up!
  • Check your coconut cream. This recipe calls for a 13.5-fluid-ounce can. Some brands (i.e., Thai Kitchen) come in 13.66-fluid-ounce cans. If your can is 13.66 fluid ounces, discard 3 tablespoons of the watery liquid at the bottom of the can before adding the coconut cream to the blender.
  • Bake the pie on a low oven rack. The hottest zone of most ovens is near the bottom. Baking the pie on a low oven rack helps the bottom crust cook through without a blind bake.
  • Don’t skip the chill. It’s ESSENTIAL for helping this vegan pumpkin pie set up. Allow the pie to cool to room temperature. Then, cover and chill it for at least 4 hours or overnight before slicing and serving.

How to Store

This vegan pumpkin pie recipe is great for making ahead! Cover and store the baked pie in the refrigerator for up to 4 days.


Vegan pumpkin pie recipe


More Vegan Thanksgiving Recipes

If you love this vegan pumpkin pie, try one of these vegan Thanksgiving recipes next:

Vegan Pumpkin Pie

Prep Time: 30 minutes

Cook Time: 1 hour

Chilling Time: 4 hours

Total Time: 5 hours 30 minutes

Serves 8 to 12

This vegan pumpkin pie recipe is a perfect dessert for Thanksgiving or any fall meal! The filling has a delicious creamy texture and spiced pumpkin flavor. Make sure to chill the pie for at least 4 hours before serving so that it slices cleanly. For the best results, make it a day ahead.

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  • Up to 2 days and at least 2 hours ahead, prepare the vegan pie crust according to this recipe.* Follow the instructions in the recipe to roll out the dough for one crust, then transfer it to a 9- or 9.5-inch pie plate and crimp the edges. Tent the crust with plastic wrap and chill in the refrigerator for 30 minutes.

  • Preheat the oven to 350°F. Position a rack in the lower third of the oven.

  • In a blender, place the pumpkin puree, coconut cream, brown sugar, cornstarch, pumpkin pie spice, vanilla, and salt. Blend until smooth, working in batches as necessary.

  • Pour the filling into the chilled pie crust and use a spatula to smooth the top. Place on a baking sheet, then transfer to the low oven rack. Bake for 55 to 70 minutes, or until the crust is golden brown and cracks form in the filling. It will still be jiggly in the center.

  • Allow to cool completely, then cover and chill for 4 hours or overnight.

  • Slice and serve with vegan whipped cream.

*The vegan pie crust recipe yields 2 crusts, enough for 1 double-crust or 2 single-crust pies. You’ll only need one for this recipe. Store the extra dough in the fridge for up to 2 days or freeze it for up to 3 months. Gluten-free option: Make the gluten-free pie crust from this recipe. It has a pecan base…SO delicious!
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Nov 9, 2023
Best Stuffing Recipe – Love and Lemons

The BEST Thanksgiving stuffing! Based on my family’s classic recipe, it’s rich and savory, made with fresh herbs, celery, butter, and leeks.


Best stuffing recipe


If I told you that a no-frills, classic stuffing recipe was my favorite part of Thanksgiving, would you believe me? Well, it’s true! As a kid, I fell in love with my grandma’s stuffing recipe. Made with onion, celery, and dried herbs, it was simple and delicious. It had a crisp, golden layer of bread on top, with a moist and gooey center underneath. Rich, savory flavor filled every bite.

My mom still makes this homemade stuffing recipe for my family’s Thanksgiving every year. Because I love it so much, I wanted to develop my own spin to share with all of you! I didn’t make many changes – I swapped the onions for leeks and dried herbs for fresh ones, and I used crusty sourdough bread. I was thrilled with the results, but I was nervous to see what my mom would think. When I shared it with her last weekend, I breathed a huge sigh of relief. After a few bites, she looked up and said, “You took our stuffing recipe, and you made it better!” I hope you love it as much as we do.


Homemade stuffing recipe ingredients


Stuffing Recipe Ingredients

Unlike the stuffing recipes I’ve shared in the past (see here or here), this one is fairly traditional. I make it with these basic ingredients:

  • Bread, of course! Steer clear of pre-sliced sandwich bread for this recipe. You want a loaf that’s crusty and flavorful, preferably sourdough. Stale bread works best here, so I recommend buying it one to three days in advance.
  • Butter – It infuses this stuffing with rich, buttery flavor.
  • Leeks – I love their sweet, oniony flavor with the herbs and celery in this recipe. If you don’t cook with leeks often, check out this post to learn how to cut and clean them!
  • Celery – A stuffing essential.
  • Garlic – For sharp depth of flavor.
  • Fresh herbs – Rosemary, sage, thyme, and parsley fill this Thanksgiving stuffing with a mouthwatering mix of earthy, fresh, and savory flavors. You’ll never make stuffing with dried herbs again!
  • Vegetable broth – To moisten the bread.
  • Eggs – They add richness and moisture, helping to create the stuffing’s irresistible gooey center.
  • And sea salt and fresh black pepper – To make all the flavors pop!

Find the complete recipe with measurements below.


Crusty bread in a mixing bowl


How to Make Stuffing

This Thanksgiving stuffing recipe is super simple to make! Here’s how it goes:

First, tear the bread. Yes, tear with your hands, not cut with a knife! I prefer the look of torn bread to perfect little bread cubes, and I like how the craggy edges catch the melted butter and herbs. After you tear it, place the bread in a very large bowl.

  • Tip: If your bread is not stale, spread the torn pieces in a single layer on a large baking sheet. Bake for 10 to 15 minutes in a 350°F oven to dry them out a bit. Then, proceed with the recipe!


Sautéed leeks in a skillet with wooden spoon


Next, cook the leeks. Melt the butter in a large skillet over medium heat. Stir in the leeks, celery, garlic, salt, and pepper, and sauté for 5 minutes, or until the vegetables soften. I turn the heat to low halfway through to avoid browning the leeks.


Crusty bread and herbs in a mixing bowl


Then, season the bread! Pour the leek mixture over the bread and add the fresh herbs. Use your hands to toss it all together, coating the bread with the butter and herbs. Pour 1 1/2 cups of the broth over the bread, and toss again. Add the eggs, and toss again. At this stage, the bread should be very moist. If it feels dry at all, add an additional 1/2 cup broth.


Hands mixing crusty bread with herbs, leeks, and celery


Finally, bake! Transfer the bread mixture to a greased baking dish and arrange it in a thick, even layer. Drizzle the top with melted butter, cover, and bake for 30 minutes at 350°F. If you’re like me, and you like your stuffing to have a crispy top, uncover the dish and bake for 5 to 10 minutes more.

Enjoy!


Homemade stuffing mixture in a bowl


Best Stuffing Recipe Tips

  • Use day-old bread. This stuffing recipe comes out best when you make it with day- (or days) old bread. Because it’s drier than fresh-baked bread, it really soaks up the flavors of the buttery leeks, broth, and herbs. So plan ahead! Buy or make your bread one to three days in advance.
  • Uncover the pan for a crispy top. One of my favorite things about Thanksgiving stuffing is how the crispy top contrasts with the moist, gooey inside. To get the top of your stuffing nice and crisp, uncover the casserole dish for the last few minutes of baking.
  • Make it ahead. Who doesn’t love a Thanksgiving recipe that can be made ahead of time?! If you want to prep this recipe a few hours in advance, follow it as written, stopping right before you bake the stuffing. Cover the baking dish, and stick it in the fridge. Pop it in the oven 30-40 minutes before your meal so that it’s hot when you eat. If you’d rather make your stuffing a full day in advance, that works too! Then, fully bake the stuffing ahead of time, but leave it covered for the entire time it’s in the oven. Refrigerate it overnight. The next day, reheat it, still covered, in a 350°F oven until it’s warmed through. Uncover it for the last few minutes of baking to get the top nice and crisp.
  • Double it if you need to. If you’re feeding a crowd of stuffing lovers, or if you want to have plenty of leftovers, go ahead and double this recipe. It’s enough for 8 decent-sized portions, but you might want seconds. At least, I always do. 🙂


Thanksgiving stuffing recipe


More Favorite Thanksgiving Recipes

You could make this stuffing recipe anytime during the fall or winter, but it’s perfect for Thanksgiving. Round out your feast with one or more of these delicious side dishes:

Don’t forget the pumpkin pie for dessert!

Best Stuffing Recipe

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serves 8

This classic stuffing recipe is the BEST Thanksgiving side dish! Leeks, celery, and fresh herbs fill it with rich, savory flavor.

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  • Preheat the oven to 350°F and grease an 8×11 or 9×13-inch baking dish.

  • Tear the bread into 1-inch pieces* and place in a very large bowl.

  • Melt the butter in a large skillet over medium heat. Add the leeks, celery, garlic, salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through. Pour the leek mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Use your hands to toss until coated. Pour 1½ cups of the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. The bread should feel pretty wet. If it’s still a bit dry, mix in the remaining ½ cup of broth. The amount you use will depend on how dense and dry your bread was.

  • Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.

  • When ready to bake, drizzle the 1 tablespoon melted butter on top and bake, covered, for 30 minutes. If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.

*If your bread is not stale, spread the torn pieces in a single layer on a large baking sheet. Bake for 10 to 15 minutes in a 350°F oven to dry them out a bit before proceeding with the recipe.

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