I’ll admit in the past I’ve been reliant on a powdered mix or jarred gravy from the store, mostly due to my own lack of planning. I didn’t realize how simple it is to make the best turkey gravy right from the pan drippings from your turkey. Now that I’ve had Mary’s flavorful and perfect brown gravy, I just can’t go back to anything else!

Complete Your Thanksgiving Meal with Gravy

Gravy is a beloved Thanksgiving meal component for several reasons.

• Flavor Enhancement: Sometimes turkey can be a bit dry, so gravy adds moisture and flavor to the meat.
• Easy to Customize: It’s easy to adjust the flavors and consistency to your liking. You can season it with fresh herbs, spices, and even a splash of wine or Worcestershire sauce for a unique twist.
• Unifying Element: There’s a lot on your Thanksgiving plate, and gravy helps unify all the flavors. Many people serve gravy right over the top of their turkey, potatoes, stuffing, and even vegetables to bring it all together. This is the ONLY time of year when I look forward to all my foods touching. haha
• Tradition: Thanksgiving is a holiday full of traditions, and for many families, it’s just an essential tradition to serve a particular gravy recipe with the meal. It’s a comforting element that adds nostalgia to a family gathering.

It just isn’t Thanksgiving dinner without gravy, in my opinion!

Ingredients to Make Turkey Gravy From Scratch

You only need your turkey pan drippings, plus a handful of simple ingredients to make this easy turkey gravy recipe:

• 2 tablespoons cold water
• 2 tablespoons corn starch
• ¼ cup turkey pan drippings *see note below
• 2 tablespoons pan drippings or butter
• ¼ cup all-purpose flour
• 2 garlic cloves, minced
• 20 ounces low-sodium beef broth
• 10 ounces low-sodium chicken broth
• ¾ teaspoon poultry seasoning
• ½ teaspoon ground black pepper
• Salt to taste

** Note** If you’re making this recipe without a freshly cooked turkey, or if you don’t have enough drippings, you can substitute butter for the turkey drippings.

How to Make The Best Turkey Gravy Recipe

This homemade brown gravy is simple to make and tastes amazing! Here’s how to make it:

1. First, mix the water and cornstarch together in a small bowl, then set it aside for later.
2. Next, place the two tablespoons of pan drippings or butter in a large saucepan and heat/melt over medium heat. Whisk in the flour and cook for about 5 minutes to make a roux, stirring constantly with a wooden spoon until golden brown. Add the minced garlic and cook for an additional 30 seconds or so.
3. Slowly whisk the broths into the flour mixture and bring it to a boil. Add the turkey drippings. Stir the cornstarch mixture again, then add it to the saucepan. Finally, add the poultry seasoning, pepper, and salt. 
4. Reduce to medium-low heat and let the gravy simmer for about 5 minutes until thickened. If there are lumps in your gravy, pour through a fine mesh sieve. Transfer to a gravy boat to serve and enjoy!

Recipe Notes

• This recipe makes about four cups of gravy. Feel free to adjust the recipe for the amount of gravy you need.
• You can use beef and chicken stock instead of broth if desired, just make sure it is low-sodium in case the drippings add extra salt. Add more liquid for a thinner gravy.
• You can substitute ½ teaspoon each of dried sage, rosemary, and thyme, plus a pinch of nutmeg, for the poultry seasoning.

How to make Turkey Gravy without pan drippings

Making homemade turkey gravy without pan drippings is easy and just as delicious!
You only need to substitute the same amount of butter for the amount of pan drippings called for.
In this case, you would substitute 6 tablespoons of salted or unsalted butter for the 1/4 cup + 2 tablespoons of pan drippings, and adjust the salt to taste.

How to Store Homemade Gravy

If you love gravy but don’t make it that often, you don’t want to waste a single drop of this brown gravy! Here are the best ways to store gravy:

Gravy lasts for 1-2 days in the refrigerator in an airtight container. However, you can use it for up to a week if you bring it to a boil again before serving it.

If you don’t plan on eating the gravy within a week, freeze it! This gravy recipe will keep for up to 3 months in the freezer. Transfer gravy cooled to room temperature to a freezer-safe container or bag, or even ice cube trays if you only plan on using a little at a time.

To reheat turkey gravy, put it in a medium saucepan, add a splash of water or broth, and heat the sauce until it is warm throughout, just before boiling.

What if the gravy separates?

You can still eat gravy if it has separated. Just add some more liquid and whisk to combine. 

How to use Leftover Turkey Gravy

This homemade brown gravy tastes amazing with lots of different dishes. Here are some suggestions:

• Serve it over leftovers from your Thanksgiving meal, or any leftover meat you have in the fridge.
• Simmer homemade or frozen meatballs in gravy and serve with rice or noodles.
• Make thin hamburger patties and simmer them in the gravy for a take on Salisbury steak.
• Leftover gravy is great with biscuits and eggs for breakfast!

Complete your Thanksgiving Dinner!

I’d be honored if you used my recipes for any part of your Thanksgiving meals! I have suggestions for everything from the turkey to the pie. Use any (or all!) of these Thanksgiving recipes to complete your holiday meal:

Main Dish

• Herb Roasted Turkey:  If you’re hosting the big holiday this year, you’re going to want to put a tasty bird on the center of your table and this juicy roast turkey recipe is guaranteed to impress!
• Not feeding a crowd and keeping it small this year? Then this Lemon Herb Roasted Chicken is perfect for 4 people or less.

Stuffing Recipes

• Turkey Stuffing Recipe: This easy stuffing recipe will quickly become a family favorite when it appears on your Thanksgiving table. Combine boxed stuffing mix, butter, celery, onion, chicken broth, and fresh herbs to make it your own.
• Here’s a recipe for semi-homemade Pomegranate Stuffing that’ll help with that HUGE Thanksgiving day meal! The color of the pomegranate looks festive mixed in with the green of the herbs and the brown of the stuffing. 

Potatoes

• You can’t go wrong with the most popular potato recipe on my site! These easy Easy Roasted Smashed Potatoes with CHEESE are a winner with everyone who’s made them.
• Mashed Potatoes: Try these Vanilla Mashed Potatoes–your classic mashed potato recipe made even more tasty with some mascarpone and vanilla paste for a unique twist! 
• I also love these Cheesy Mashed Potatoes: This easy mashed potato recipe walks you through how to make the best ever cheesy potatoes for your holiday meal–or any occasion!
• Try Twice Baked Potatoes for something different. These potatoes are baked, then mixed with cream cheese, Greek yogurt, cheese, butter, and, of course, bacon, and baked again! 
• You sweet potato fans will love these Maple Roasted Sweet Potatoes, tossed with olive oil and herbs, drizzled with pure maple syrup, and roasted to perfection.

Other Sides

• This savory Corn Pudding is a tasty and easy side dish you will want to serve for your dinners or family gatherings this holiday season.
• Add the things you’re grateful for to these delicious Thanksgiving Rolls for a fun, tasty tradition!
• Roasted Butternut Squash is a true favorite at our house and it’s a side that our Thanksgiving table is never without.

Dessert

• My most favorite of ALL the Thanksgiving desserts is my Aunt’s EASIEST Apple Cream Pie. It truly is THE easiest and one of the most delicious apple pies ever.
• Fragrant pecans, fresh whipped cream, and a warm, flaky crust make this the Best Ever Pecan Pie.
• No Bake Pumpkin Lush is a fun, updated version of the classic Pumpkin Pie! I’ll take this over a slice of pumpkin pie any day, and you don’t even need any oven space to make it.
• This Chai Spiced Pumpkin Cake is so moist and delicious, it will be the center of your fall dessert table.

Which Thanksgiving recipe will you be making this year? Happy baking!

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Turkey Gravy Recipe

This easy Homemade Turkey Gravy Recipe is rich and velvety and is the perfect topping for your Thanksgiving turkey, mashed potatoes, and stuffing. AND it can be make with and without pan drippings!

Course Condiment

Cuisine American

Keyword Turkey Gravy Recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 16 servings

Calories 55kcal

Author Lynne Feifer

Ingredients

• 2 tablespoons water
• 2 tablespoons corn starch
• ¼ cup turkey pan drippings *SEE NOTE
• 2 tablespoons turkey pan drippings *SEE NOTE
• ¼ cup all-purpose flour
• 2 garlic cloves minced
• 20 ounces low-sodium beef broth
• 10 ounces low-sodium chicken broth
• ¾ teaspoon poultry seasoning
• ½ teaspoon pepper
• salt to taste

Instructions

• In a small bowl, mix the water and cornstarch. Set aside.
• Melt the butter over medium-high heat in a large saucepan. Whisk in the flour and cook for about 5 minutes stirring constantly, until golden brown in color. Add the minced garlic and cook for an additional 30 seconds or so.
• Slowly whisk in the broths and bring to a boil. Mix the cornstarch mixture before adding to the saucepan. Add the poultry seasoning, pepper and salt, if needed. Reduce heat and simmer for about 5 minutes, until thickened.

Notes

This recipe makes about 4 cups. To make this gravy without pan drippings, use 6 tablespoons of butter as a substitute. Also, in place of the the poultry seasoning, you can substitute ½ teaspoon each of dried sage, rosemary, and thyme, and a pinch of nutmeg.

Nutrition

Serving: 1serving | Calories: 55kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 105mg | Potassium: 92mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.2mg

The post Turkey Gravy Recipe appeared first on 365 Days of Baking.

But it’s not just about the taste. A perfectly roasted turkey is also a sight to behold, with crispy golden skin and juicy meat that’s sure to impress your guests. Whether you’re hosting a Thanksgiving dinner or a Christmas feast, an herb-roasted turkey is the ultimate showstopper that will have everyone coming back for seconds. Be sure to purchase a large enough bird so that everyone can enjoy a leftover turkey sandwich later in the day!

So, let’s make the perfect herb-roasted turkey for your next holiday gathering!

Turkey Variations

I know that nowadays, people have different ways of preparing their Thanksgiving turkey. Lots of folks I know fry it or turn the whole turkey upside down, which allows the juices to seep into the turkey breast, keeping it moist.

Feeding a smaller crowd this Thanksgiving? Then this Smoked Turkey Breast is a great option. With a homemade dry rub, this easy recipe can be ready in just about two hours!

Another trend is leaving the bird stuffed. Me, I’ve got to roast it the old-fashioned way, right-side up. I love it covered with flavorful herbs and almost always unstuffed. Though I do have very fond memories of Thanksgivings with a stuffed turkey and sneaking pieces of that crusty semi-homemade stuffing before Grandpa would carve it.

Love your air fryer? Make this Air Fryer Turkey Breast. Coated with herbs, so easy to make and ready in less than an hour, you’ll be making it all year long and not just for the holidays.

Not a turkey, but in keeping with the turkey theme and a fun appetizer to serve before dinner or at a Friendsgiving, this Turkey Cheeseball will delight everyone.

Cooking the Thanksgiving meal this way brings back memories of the women in my family who cooked plenty of turkeys before me. I’m so excited to share my beloved Herb Roasted Turkey Recipe with you this holiday season! 

Choosing the Best Turkey

The first step to a delicious herb-roasted turkey is choosing the right turkey! When shopping for a turkey, consider the number of guests you will be serving, as well as the amount of leftovers you want. A good rule of thumb is to estimate 1 pound of turkey per person. If you want leftovers, you may want to go for a slightly larger turkey.

When selecting a turkey, look for one that is fresh and not frozen. Fresh turkeys will have a better flavor and texture than frozen ones. If you must use a frozen turkey, be sure to thaw it completely before roasting. This can take up to several days, depending on the size of the turkey. See the chart below.

Once you have your turkey, remove it from the packaging. and discard the giblets and neck. Rinse it inside and out with cold water and pat turkey dry with paper towels. Your turkey is now ready for roasting.

How many days in advance do I need to thaw my turkey?

Use the following chart from Food Safety.gov to determine how long you will need to thaw your turkey either in the refrigerator or in cold water, changing the water every 30 minutes.

What you’ll need to make Herb-Roasted Turkey

This recipe was made with a 10 pound turkey, so if yours is larger or smaller, you might need to adjust the amounts accordingly. Here’s what else you need:

• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh sage (plus additional whole leaves)
• 1 tablespoon chopped fresh thyme
• ¾ teaspoon kosher salt
• ¾ teaspoon freshly grated black pepper
• 3 tablespoons canola oil
• 2-4 cups turkey or chicken broth

Preparing the Turkey for Roasting

Before you stuff the bird (even if you decide not to stuff it), you have the option of making a bouquet of fresh herbs to put inside the turkey. I use springs of thyme, rosemary, and sage in addition to the amounts of chopped herbs called for in the recipe. Stick that bouquet into the cavity of the turkey to allow the flavors to penetrate the inside. 

Or, if you prefer, put it into the roasting pan about an hour before you’re due to remove it from the oven. This will flavor the drippings that you can use to make the gravy!

I can’t tell you what a difference the herb bouquet makes in the meat! It’s such a simple thing to do but, in my opinion, results in the very best-tasting roasted turkey each and every time. 

Finally, tuck the wings under the body of the turkey and tie the legs together with kitchen twine. This will help the turkey cook evenly and prevent the legs from spreading apart during roasting. If you prefer a more traditional look, you can also leave the legs untied.

Making the Perfect Herb Butter Rub

Mix all those fresh herbs together along with the salt, pepper, and canola oil, and you’re just going to slather that mixture all. over. that. bird. Carefully lift the turkey skin and spread the herb mixture underneath as well.

Be sure to cover as much of the turkey as possible, including the legs, thighs, and back (the side resting on the rack). This will help to keep the meat moist and add flavor to the turkey.

Roasting the Turkey to Perfection

To roast the turkey, you will need a large roasting pan or a portable roaster oven which I have and L-O-V-E because it frees up the oven to cook the sides, etc.. You can use a disposable aluminum pan or a heavy-duty roasting pan. If using a disposable pan, be sure to place it on a sturdy baking sheet to prevent it from bending or breaking.

Add 2 cups of chicken broth to the bottom of the roasting pan, then place turkey inside. This will help to keep the turkey moist and prevent it from sticking to the pan. You can also add chopped onions, carrots, and celery to the bottom of the pan for extra flavor.

Heat the oven to 325 degrees F. Place the turkey in the roasting pan, breast-side up, and roast the turkey in the preheated oven for 2 hours, basting it with the pan juices every 30-45 minutes. Continue roasting the turkey for an additional 1-2 hours, or until the internal temperature of the turkey reaches 165°F or 74°C. (Note: the time stated is for the 10 lb. turkey I used for this recipe. Please use the chart below to determine how long the weight of your turkey will need.)

If the skin of the turkey is browning too quickly, you can cover the top with aluminum foil.

How long do I need to roast my turkey at 325°F (163°C)?

Use the following chart from Food Service.gov to figure out how many hours your stuffed turkey or unstuffed turkey will need to cook for.

Turkey Roasting Time by Size

How to Tell When Your Herb Roasted Turkey is Done

Use an instant-read thermometer to check the temperature of the turkey. Insert the meat thermometer into the thickest part of the thigh, being careful not to touch the bone.

Another way to tell if the turkey is done is to check the color of the juices. When the turkey is fully cooked, the juices should run clear. If the juices are still pink or red, the turkey needs to cook for a bit longer.

Finally, it’s time to slice and serve your beautiful Herb Roasted Turkey!

Carving and Serving the Herb-Roasted Turkey

Now it’s time to carve the turkey. In the good ol’ days, we used a regular carving knife, but purchasing an electric knife was seriously a game changer – SO much faster and more efficient, too! We may only use it a couple times a year at Thanksgiving, or when making a large roast, but it was definitely worth it.

To carve the turkey, start by removing the twine from the legs and cutting them off at the joints. Next, remove the wings and set them aside.

Then, carve the breasts by making horizontal slices across the grain of the breast meat. Finally, carve the thighs and drumsticks and arrange the meat on a large serving platter.

Pairing the Herb-Roasted Turkey with Sides and Sauces

When you have a roast turkey as delicious as this one at the center of the table you’re going to need some KILLER side dishes to match. 

Both Vanilla Mashed Potatoes and Smashed Roasted Cheesy Potatoes have been big hits as Thanksgiving side dishes at my house. The last time I made Maple Roasted Sweet Potatoes for a holiday dinner, they disappeared so fast that I hardly got to taste any myself! 

If you love maple flavor with your meal, you should also give Maple Bacon Brussels Sprouts.
This Roasted Butternut Squash is so good and naturally sweet, that there might not be any leftovers!

You can make gravy from the pan drippings by adding flour and chicken broth to the pan and whisking it until it thickens. You can also serve the turkey with cranberry sauce, apple sauce, or any other sauce that complements the flavors of the turkey.

Tips for Leftover Turkey

If you have leftover turkey, don’t let it go to waste! Let it cool completely to room temperature before slicing the rest of the meat and storing it in an airtight container. There are many delicious ways to use leftover turkey, such as making turkey sandwiches, turkey pot pie, or turkey soup. You can also use the leftover turkey to make turkey noodle casserole, turkey chili, or turkey tetrazzini.

What’s your favorite way to cook a turkey? Try this roasted turkey recipe with herbs, and let me know how you like it! 

Check out these Thanksgiving Dinner side dishes and dessert ideas for even more inspiration :

• These Cranberry Pecan Goat Cheese Bites make a fantastic appetizer for Thanksgiving, Christmas, or any other dinner party. 
• Cheese lovers will enjoy this Cauliflower Gratin and this Baked Apple and Cheese Casserole.
• When it’s time for dessert, you can never go wrong with a slice of Pumpkin Pie with Condensed Milk. Top it with a dollop of some Homemade Cool Whip. Though personally, I prefer a serving of this no-bake Pumpkin Lush or my all-time favorite, my Aunt’s Apple Cream Pie.
• Bacon Caramel Apple Crisp and Best-Of-All Pecan Pie are two more all-time favorite desserts that would be perfect to make for Thanksgiving this year. 

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Herb Roasted Turkey

Bring everyone together for the holidays with a delicious Herb-Roasted Turkey as the centerpiece of your feast. This classic dish is a crowd-pleaser with fresh rosemary, sage, thyme and a savory roasted turkey.

Course Dinners

Cuisine American

Keyword Herb Roasted Turkey

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Resting Time 15 minutes minutes

Total Time 3 hours hours 35 minutes minutes

Servings 8 servings

Calories 608kcal

Author Lynne Feifer

Ingredients

• 10 lb. turkey
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh sage plus 8 additional whole leaves to place under the turkey’s skin
• 1 tablespoon chopped fresh thyme
• ¾ teaspoons Kosher salt
• ¾ teaspoon freshly grated pepper
• 3 tablespoons canola oil
• 2 cups low sodium turkey or chicken broth plus more if needed for basting

Instructions

• Preheat oven to 325 degrees F.
• Remove all contents from the cavities of the fresh or thawed turkey. Be sure to check both ends of the turkey as the neck and gizzards will probably be stored separately and at different ends.
• Place onto a rack, breast side up, in a roasting pan.
• In a small bowl, mix together the rosemary, sage, thyme, salt and pepper.
• Add canola oil and thoroughly combine.
• With the fingers of one hand, gently loosen the skin from the breast of the bird. It will be easy if done slowly and with sweeping motions of your fingers between the skin and the breast.
• Evenly rub one tablespoon of the herb mixture, all over the breast, under the skin.
• Arrange the 8 whole sage leaves in a diagonal pattern under the skin of the turkey breast with four on each side.
• Rub the remaining herb mixture over the entire turkey, including the portion closest to the rack.
• You may or may not choose to stuff your turkey before placing it into the oven. See Note.
• Cook the turkey for 3 1/4 – 3 1/2 hours for a stuffed 10 lb. turkey and 2 ¾ – 3 hours for unstuffed.
• Every 45 minutes, be sure to baste the turkey with the drippings in the roasting pan. it may be necessary to add additional broth to the pan for basting purposes. If turkey is browning too quickly before it has finished roasting, cover loosely with a sheet of aluminum foil.
• Be sure to use a meat thermometer to check for doneness. It should read 170 degrees F. at the breast and 180 degrees F. at the thigh.
• Allow turkey to rest 15 minutes before carving (so your guests can admire your hard work).

Notes

Note: cooking times will vary depending on the size of your turkey and whether it is stuffed or unstuffed. Please refer to the charts in the post for thawing times and cooking times. They can be printed out at FoodService.gov.
Nutritional information and cooking times given are for a 10 lb. unstuffed turkey.
Optional: After spreading the herbs on the turkey, cut 1-2 onions, 1-2 lemons, and an orange into quarters as I did in this Lemon Herb Roasted Chicken. Gently place the pieces into the cavity of the turkey. Doing this will add additional flavor to the turkey as it cooks. You may need to increase the cooking time by 15 minutes to ½ hour if you choose to do this. 

Nutrition

Serving: 1serving | Calories: 608kcal | Carbohydrates: 0.3g | Protein: 142g | Fat: 3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 354mg | Sodium: 261mg | Potassium: 5mg | Fiber: 0.2g | Vitamin A: 16IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 1mg

This post was originally published November 14, 2014. It has been updated in format and with pictures on October 25, 2023.

The post Herb Roasted Turkey appeared first on 365 Days of Baking.

While we aren’t vegetarians here at the 365 home, I really enjoy having meals at least a couple of times a week without meat. It’s good for us and makes me feel good about what I’m doing for my family. So I was excited to try this delicious meal of quinoa stuffed peppers.

Well, we LOVED them! The quinoa was a great substitute for our typical white rice, and all of the ingredients made this such a flavorful meal! This pepper dish has ground turkey, but that can easily be left out if you want a vegetarian meal. You’ll definitely want to add this to your rotation of easy weeknight dinners!

What is Quinoa?

Quinoa (pronounced KEEN-wah) is a seed grown for food and mainly produced in Bolivia and Peru. Nutritionally, it is grouped with other whole grains (even though it’s a seed) because you can cook and eat it the same way you would a grain. Quinoa is so popular because it is rich in nutrients, full of health benefits, and naturally gluten-free!

Quinoa can be used in so many different ways and can be a great way to add some healthy dinner recipes to your menu plan! It has kind of a nutty flavor and a chewy texture. You can cook it just like rice, with two parts liquid to one part quinoa.

Ingredients for Turkey and Quinoa Stuffed Peppers

These peppers are full of fresh ingredients for maximum flavor. Here’s what you’ll need to make this stuffed pepper recipe:

• 4 bell peppers (you can use the color of your choice)
• 1 14-ounce can diced tomatoes (drain, but reserve the juice)
• ½ cup uncooked quinoa
• 1 cup water
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 pound lean ground turkey
• 1 teaspoon of Old Bay Seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 15-ounce can of black beans, drained and rinsed
• 2 cups chopped fresh spinach
• ½ cup shredded mozzarella cheese

How to make Quinoa, Black Bean, and Turkey Stuffed Peppers

You can use red peppers, orange bell peppers, or whatever color of pepper you like to make these easy stuffed peppers:

Prepare: First, preheat the oven to 350 degrees F. Spray the bottom of a 9×13 baking dish with nonstick spray.

While the oven heats, core, seed, and slice the peppers in half lengthwise. Pour the juice from the can of tomatoes into the bottom of the prepared baking dish.

Cook Quinoa: Pour 1 cup of water into a small saucepan. Boil the water over medium-high heat, then add dry quinoa. Cover and simmer for about 15 minutes or until water is absorbed. The quinoa should become translucent and begin to separate.

• Tip: For extra flavor, cook your quinoa in vegetable broth or chicken broth instead.

Make the Filling: While the quinoa cooks, heat olive oil over medium-high heat in a large skillet. Add garlic and onion and saute until they are translucent. Add the ground turkey and cook over medium heat until done.

Mix in Old Bay Seasoning, salt and pepper. Place spinach into the skillet and sautée it until just wilted. Add the diced tomatoes and beans and stir until heated through.

Add the cooked quinoa to the skillet and stir to thoroughly combine quinoa with the rest of the filling.

Assemble and Bake: Fill the bell pepper halves with the quinoa mixture and place them into the prepared baking dish. Cover them with aluminum foil and bake for 45 minutes. Remove the foil and sprinkle the peppers with mozzarella cheese, then return to the oven to bake uncovered for an additional 10 minutes or until the cheese is melted.

FAQ’s

What can I use instead of Old Bay Seasoning?

If Old Bay seasoning isn’t a staple in your pantry, you could use ¼ teaspoon each of celery salt and paprika instead. Another alternative is to use seasoned salt or substitute some crushed red pepper flakes or cayenne pepper.

Can I make these Quinoa and Black Bean Stuffed Peppers ahead of time?

These are a great option for a make-ahead meal, especially if you meal prep for the week ahead! Cook the filling, stuff the peppers with that cheesy ground beef, and wrap them in plastic wrap. Place them in the fridge until ready to bake, up to 2 days ahead. You might need to add a little extra baking time, but otherwise, follow the recipe as directed.

Can I freeze Stuffed Peppers?

Peppers tend to get soggy if you thaw them after freezing. Instead, feel free to make the filling ahead of time and freeze it, then continue the recipe as directed once everything is thawed and you are ready to bake.

Can I use ground beef in this recipe?

These stuffed peppers can be made with any ground meat. Try ground beef, sausage, or ground chicken. You can also make this vegetarian by omitting the meat altogether!

Find some other helpful tips for perfect stuffed peppers here!

Find more Quinoa Recipes on the Blog.

You’ve got to try this deliciously moist Quinoa Banana Bread. Or make my Greek Quinoa Chicken Salad for a light and healthy lunch! This Baked Spinach and Cheese Quinoa may not exactly be healthy, but it is so good that you might not even care!

If you like these Quinoa, Black Bean, and Turkey Stuffed Peppers, then you’ll enjoy these easy recipes:

• Turkey Gyro Pockets with Tzatziki Sauce
• Cheesy Chicken, Broccoli, and Rice Casserole
• Chicken Enchilada Bites
• Chicken, Black Bean, and Tortilla Pie

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Quinoa, Black Bean and Turkey Stuffed Peppers

Quinoa, Black Bean, and Turkey Stuffed Peppers – colorful bell peppers stuffed with quinoa, black beans, and turkey that will satisfy any hungry appetite. This satisfying and healthy meal is sure to please the entire family.

Course Dinners

Cuisine American

Keyword Quinoa, Black Bean and Turkey Stuffed Peppers

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 servings

Calories 516kcal

Author Lynne Feifer

Ingredients

• 4 bell peppers can be colors of your choice
• 14 ounces diced tomatoes drained with juice reserved
• ½ cup uncooked quinoa
• 1 cup water
• 2 tablespoons olive oil
• 1 medium onion minced
• 2 cloves garlic minced
• 1 pound ground turkey
• 1 teaspoon Old Bay seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 15 ounces black beans drained and rinsed
• 2 cups chopped fresh spinach
• ½ cup shredded mozzarella

Instructions

• Preheat oven to 350 degrees F. Pour juice from the drained tomatoes into the bottom of a 9 X 13-inch baking dish.
• Put the 1 cup of water into a small saucepan. Boil water over medium-high heat and add quinoa.
• Core, seed and cut the peppers in half, lengthwise and place into baking dish.
• Cover and simmer for about 15 minutes until water is absorbed, quinoa becomes translucent and separates.
• Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add garlic and onion and sautée until translucent. Add turkey and cook until done.
• Mix in Old Bay Seasoning and pepper. Place spinach in skillet and sautée until just wilted. Add the diced tomatoes and beans and stir until heated through. Add the quinoa and mix until thoroughly combined.
• Fill the peppers with stuffing and place into prepared baking dish. Cover with tin foil and bake for 45 minutes.
• Remove foil and sprinkle with shredded mozzarella. Return to the oven to bake uncovered for an additional 7-10 minutes or until cheese has melted nicely.

Notes

Depending on the size of your peppers, you may have some stuffing left over. It’s great reheated with a bit of pasta sauce. 

Nutrition

Serving: 1serving | Calories: 516kcal | Carbohydrates: 54g | Protein: 45g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 470mg | Potassium: 1415mg | Fiber: 15g | Sugar: 9g | Vitamin A: 5395IU | Vitamin C: 168mg | Calcium: 183mg | Iron: 6mg

This post was originally published August 20, 2012. It has been updated with photos and in format on 5/31/23.

The post Quinoa, Black Bean, and Turkey Stuffed Peppers appeared first on 365 Days of Baking.

I love, love, LOVE Thanksgiving dinner leftovers.

Thanksgiving isn’t just about one meal for me. It’s about the DAYS of meals you get to enjoy from the leftovers! One of the easiest ways to repurpose your leftover holiday turkey is by adding it to a simple homemade soup.
Repurpose the entire turkey by using the carcass to make Turkey Stock to use in this soup instead of the chicken broth!

Today’s homemade turkey soup is an ultimate comfort food for good reason: it’s easy to make, inexpensive, and feeds lots of hungry mouths. This recipe combines leftover Thanksgiving turkey with flavor-enhancing ingredients like onions, carrots, garlic and herbs to make the best leftover turkey soup.

Usually, my preferred way to serve turkey is ground and browned with spices. It makes a perfect swap for higher fat ground beef in these Black Bean and Turkey Stuffed Peppers and Turkey Gyro Pockets with Tzatziki Sauce.

A steaming hot bowl of homemade turkey soup is the food equivalent of a cozy sweater on a chilly day or for cold nights. Wouldn’t you rather be eating delicious SOUP than braving the Black Friday crowds or untangling Christmas lights?

This easy soup recipe is destined to become part of your day-after-Thanksgiving traditions!

What do I need for delicious turkey soup?

To make this recipe for turkey soup, you will need the following ingredients:

• olive oil
• carrots
• celery
• garlic or garlic powder
• cooked turkey – I used leftover turkey meat from my Herb Roasted Turkey recipe.
• fresh rosemary
• fresh thyme
• store-bought chicken broth
  or homemade Turkey Stock!
• traditional noodles
• fresh parsley
• kosher salt and pepper – added at the end to taste.

I make my turkey soup on the stove top in a Dutch oven. Any large soup pot or large stockpot will do!

How to Make This Homemade Turkey Soup Recipe

Start by cooking the onions, carrots and celery in the olive oil on medium-high heat for a few minutes. This step is essential for bringing out the mild sweetness and aroma of this “holy trinity” of vegetables.

Now add your minced garlic and cook until fragrant (about 2 minutes). Be careful not to overcook or the garlic will burn and taste bitter.

Add the turkey, chicken stock and fresh herbs. Bring the soup to a boil, then cover and simmer for 10 to 15 minutes. While the soup is simmering, boil your egg noodles in a separate pot according to package directions, but do not overcook. Drain the noodles and add them to the turkey soup.

Stir in fresh parsley when the soup is done cooking. Add salt and pepper to taste.

Ladle your homemade turkey soup into bowls and serve hot with slices of my Grandma’s Homemade Italian Bread. It’s the perfect accompaniment to any soup because it’s a crusty bread with a soft, chewy center.

Storing Turkey Noodle Soup

This recipe makes multiple delicious servings of soup. Don’t worry about having too much. Stored covered in an airtight container in the refrigerator, turkey soup stays good for several days.

You can also freeze homemade turkey soup for longer storage. Frozen leftover turkey soup tastes best thawed, reheated and eaten within 4 months. Make sure to store it well sealed in a freezer-safe container. Freezer bags with a zip top are a perfect space-saving solution for soup storage.

Substitution Ideas

Homemade turkey soup is a versatile and adaptable soup recipe that still tastes good if you need to make substitutions. Here are a few suggestions.

• Swap out the chicken broth in this recipe for turkey broth or stock. You can even make homemade turkey stock from the turkey carcass to use in this soup recipe.
• Only have dried herbs? Substitute 1 tsp each of dried rosemary and thyme. The flavor isn’t quite the same but it still tastes good!
• Don’t have egg noodles? You can use any thick ribbon-shaped pasta instead. Even rice pasta or other gluten free noodles will work. Avoid thin stir-fry noodles or glass noodles; they will dissolve into the broth and get mushy.

Easy Soup Recipes

I’ve been on a soup kick lately. It’s been an occasionally chilly fall around here, but it gives me plenty of excuses to revisit my favorite soups, stews and other cozy comfort foods.

Like today’s turkey soup, this homemade chicken noodle soup uses leftovers as the main ingredient (in this case, a rotisserie chicken). I also add a touch of heavy cream to the broth to make it even richer and heartier! If you love creamy chicken soups, this Avgolemono Soup is another one to try soon!

Looking for a creamy soup without meat? My Easy Instant Pot Tomato Basil Soup and this stovetop Creamy Tomato Basil Soup are two favorites of ours! I can’t choose which one I like more. Make sure to serve them with plenty of crusty bread or even some grilled cheese croutons on top.

My family loves when Instant Pot Pizza Soup is on the dinner menu. All the great taste of pizza but even easier than ordering delivery–and probably better for you, too!

What to Serve with Turkey Soup

Turn your homemade turkey noodle soup into a meal with these tasty breads, rolls and side dishes!

• Copycat Texas Roadhouse Rolls – Fluffy, soft and perfect homemade yeast rolls!
• Cheddar Bay Biscuits – Flaky, buttery and cheesy just like the restaurant version.
• Bacon Ranch Crackers – A delicious topping for turkey soup!
• Asiago Herb Biscuits – The herb flavor pairs beautifully with today’s turkey soup recipe.
• Homemade Cheese Crackers – Another great soup topper!
• Strawberry Spinach Salad {with Poppy Seed Dressing} – a great salad that pairs well with lots of different dishes.

The whole family will love when you use turkey leftovers for more than just sandwiches. My favorite way is to make turkey soup from scratch with this easy recipe!

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Homemade Turkey Soup Recipe

Put leftover turkey to good use by turning it into a delicious homemade soup! This easy turkey soup is made from scratch with noodles and vegetables in a savory broth.

Course Soup

Cuisine American

Keyword Turkey Soup

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 people

Calories 319kcal

Author Lynne Feifer

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 large yellow onion chopped
• 2 stalks celery chopped
• 4 medium carrots sliced
• 4 cloves garlic minced
• 3 lbs cooked turkey cut into 1" pieces
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 8 cups chicken broth
• 2 cups egg noodles cooked
• ⅓ cup fresh parsley chopped
• kosher salt and pepper to taste

Instructions

• In a large heavy bottomed pot, like a Dutch oven, add the olive oil and heat on medium-high.
• Add the chopped onion, celery, and carrots. Cook for about 5 minutes until vegetables soften.
• Add the minced garlic and cook for about 2 minutes until fragrant.
• Add the turkey, rosemary, and thyme and then pour in the chicken broth.
• While the soup is heating to a boil, cook the egg noodles to al dente and drain.
• Once the soup has come to a boil, lower the heat and simmer for 10-15 minutes.
• Add the noodles and chopped parsley. Stir and taste test, Add salt and pepper to taste.

Nutrition

Serving: 1person | Calories: 319kcal | Carbohydrates: 26g | Protein: 31g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 1139mg | Potassium: 485mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5436IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 3mg

The post Homemade Turkey Soup Recipe appeared first on 365 Days of Baking.

Can you believe it, this year is FLYING!!
If you haven’t already started planning next month’s holiday menu, I’ve got more than 25 Thanksgiving recipes from some of your favorite bloggers. From drinks to dessert you’re sure to find something new to feed your guests. Heck, even the bird is included!
Start by pinning the image below and then take a gander (haha, get it, bird-gander. Ok, I’m done.) at all of the lovely dishes below! Enjoy!
Oh, and here’s a napkin should you start drooling. 😉

Green Bean Casserole

Frozen Cranberry Salad

Pecan Pie Truffles

Praline Topped Sweet Potato Casserole

Triple Chocolate Pumpkin Cake

Brown Bag Turkey

Mashed Potatoes

Potato Rolls

Caramel Apple Slab Pie

Krissy’s Sweet Potato Casserole

Sauteed Mushrooms with Garlic and Lemon Pan Sauce

Crock Pot Cranberry Cider

Individual Apple Pies

Southern Style Green Beans

Snickerdoodle Pumpkin Pie

Chocolate Chip Pecan Pie

Bourbon Maple Glazed Carrots

Balsamic Roasted Baby Carrots

Apple Bacon & Cheddar Cheese Stuffing

Herb Roasted Turkey

Pear Pomegranate Candied Walnut Salad

Slow Cooker Turkey Breast

Crockpot Three Cheese Macaroni and Cheese

Cornbread Sage & Onion Stuffing

Cheesy Potatoes Au Gratin

How to Brine a Turkey

Homemade Caramel Apple Pie

Perfect Smoked Turkey

Cranberry Walnut Bread

Hope you enjoyed this month’s round-up. We’ll be back next month with another one from all these fabulous bloggers, so be sure to watch for it!

I give you BIG baking hugs and muffins!!

The post 25 Thanksgiving Recipes appeared first on 365 Days of Baking.