Turkey Pot Pie

 Use up leftover turkey and gravy to make my easy and comforting recipe for Turkey Pot Pie. 

Turkey Pot Pie

I hope everyone had a wonderful Thanksgiving! If you have lots of leftover turkey you are in luck! I have tons of easy recipes on ways to use up that leftover turkey and transform it into a completely different meal! We love a good pot pie in my home. So it was a no brainer for me that I should share my turkey pot pie recipe with my readers. I make chicken pot pie at least once a month in my home. It’s one of those comfort foods that I crave. When I have a family member or friend who gives birth–it’s what I typically bring them after they are home from the hospital. Same goes with when a loved one comes home from surgery. It’s comfort food to the tenth degree! Last year, I made my family a turkey pot pie out of our leftovers. At first everyone hemmed and hawed. Some wanted pizza, others just wanted to go out for dinner. I insisted on cooking dinner. We had tons of leftovers and I didn’t want it all to go to waste! After a few bites I no longer heard the complaining and people were getting up for seconds and thirds! I paired it with a salad and it worked perfectly for a day-after Thanksgiving dinner for a party of 10.

Turkey Pot Pie 3

I always love to place the slice of chicken pot pie on a bed of fresh spinach. The spinach wilts as you begin to cut up the pot pie. And it’s my way of getting more veggies into a meal. This turkey pot pie is chocked full of fresh veggies. The usual like carrots, celery, and onion and the not-so usual (to me) like parsnips and mushrooms. No pot pie is complete without green peas. We love green peas in our house so I always tend to put extra! Let’s go back to the parsnips. If your not familiar with them they look like carrots, but are white like potatoes. And have a more pungent taste than potato (very starchy). Love using this root vegetable in the fall months in soups and stews… and turkey pot pie.

Turkey Pot Pie

You’ll notice that there are no canned soups in this recipe. It’s 100% from scratch minus the store-bought pie crust. You have to pick and choose your battles, and in my opinion I would much rather spend my time making a filling from scratch than a pie crust from scratch with filling from a can. If you have a good go-to pie crust recipe–feel free to use it. If I’m making multiple pot pies I’ll buy a package of frozen deep dish pie crust and a package of the refrigerated. I’ll pre-bake and fill the frozen crust and then roll on the pie crust tops. Makes life so much easier. But when I’m just making one I tend to go the refrigerated route so that I don’t have leftover pie crust laying around. I used my beautiful deep dish Le Creuset pie dish for this recipe.  I also like to do an egg wash on top before popping the turkey pot pie into the oven. I love using this OXO silicone brush. Easy to use and ensures no stray bristles end up on the pot pie. I will even sprinkle a little salt and pepper on the crust too! And don’t forget to cut a few slits in the top of the pie so that it can breathe while baking.

Turkey Pot Pie 2

If your entertaining for a large crowd this Thanksgiving or maybe just want to switch up the mundane leftover rotation I highly suggest you give my recipe for Turkey Pot Pie a try!

Katie Original Recipe

Turkey Pot Pie

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 75 minutes

Yield: 6

Turkey Pot Pie

Ingredients

  • 2 tbsp unsalted butter
  • 4 large carrots, peeled and diced
  • 4 large parsnips, peeled and diced
  • 4 celery stalks, chopped
  • 1 onion, diced
  • 1 cup turkey broth
  • 1 cup of white mushrooms, diced
  • 1 cup frozen green peas
  • 1 tbsp fresh flat leaf parsley, chopped
  • 1 tbsp poultry seasoning
  • 1/4 tsp black pepper
  • 1/2 tsp kosher salt
  • 1-1/2 cups turkey gravy
  • 1 cup 2% milk (whole milk would also work)
  • 1 tbsp corn starch
  • 3 cups chopped leftover cooked turkey
  • 2 ready to bake rolled pie crust
  • *Spinach for serving

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large skillet melt two tablespoons of butter on high heat. Add in the carrots, parsnips, celery, and onion. Mix well and add in the turkey broth. Cook on medium-high heat with lid on for 10 minutes, Stirring occasionally.
  3. Once the veggies are cooked add in the diced mushrooms, green peas, parsley, poultry seasoning, black pepper and salt. Mix well and add in the leftover turkey gravy.
  4. In a small bowl, combine the milk and cornstarch until well blended. Pour the mix into the pot and mix until well incorporated. Cook on medium heat for 5 minutes until the mixture thickens. *If it's still not thick cook a few more minutes. Add in the turkey and mix well. Remove from heat and set to the side.
  5. Roll out one of the pie crust (make sure you let your pie crust sit at room temperature for at least 15 minutes). Place in a pie dish and crimp edges. Poke the bottom of the pie crust with the tines of a fork (a few times). Pre-bake crust for 10 minutes.
  6. Remove crust from oven, pour the chicken pot pie filling into the pre-baked crust. Roll out the second pie crust. Place on top of the pot pie. Carefully crimp edges to secure pie crust. Cut a few slits in the top of the pie crust. Brush the top of the pie crust with a beaten egg. Bake for 30 minutes until pot pie is golden brown. Slice and serve immediately upon being cooked and place on a bed of spinach if you'd like!

Notes

If you don't have turkey gravy--don't fret. You can sub the turkey gravy for another 1 cup milk + 1 tbsp cornstarch.

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Disclaimer: There are affiliate links in this post. As always all opinions are my own. 


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Use up the leftover turkey and cranberry sauce and wow your guest with delicious cranberry turkey salad on croissants!

Cranberry Turkey Salad on Croissants

Happy Thanksgiving. I have so many great turkey leftover recipes that I decided to post on Thanksgiving. I’ve got another delicious turkey leftover recipe for you today.  If you have a few cups of turkey leftover and at least a half cup of cranberry sauce you are in luck! Just over the past few years I’ve started to enjoy chicken salad. So it occurred to me that I should use up my leftover turkey and cranberry sauce to make this cranberry turkey salad on croissants. I had thought about making the turkey salad sans the cranberry sauce and slathering the cranberry sauce directly on the croissant. But I really wanted to taste the cranberry sauce through out. I used my cranberry mango sauce for this recipe. but you can use any cranberry sauce. I don’t think that the cranberry jelly would work for this recipe. In that case you would want to just add a slice of the cranberry sauce to the croissant and then pile on the turkey salad. I used half of a honey crisp apple to give it extra sweetness and crunch plus a stalk of minced celery.

Cranberry Turkey Salad on Croissants

With just a few ingredients you can transform your leftovers into a magical new meal. These luxurious croissant sandwiches make for an ideal lunch or even a perfect dinner paired with a soup or salad (or both). Your family and friends will not even realize they are eating leftovers.

Cranberry Turkey Salad on Croissants

Looking for other leftover turkey recipes? Try a few of my favorites:

Katie Original Recipe

Turkey Salad on Croissants

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6

Turkey Salad on Croissants

Ingredients

  • 1/2 cup cranberry mango sauce
  • 1/4 cup mayonnaise
  • 1/2 honey crisp apple, diced
  • 1 stalk celery, minced
  • 2 cups turkey
  • 1 tbsp fresh parsley
  • 6 croissants
  • Lettuce

Directions

  1. In a large container mix together the cranberry mango sauce and mayonnaise until well incorporated. Add in the apple, celery, turkey and fresh parsley. Mix until combined.
  2. Slice in half and toast croissants. Place lettuce on croissant and 2 scoops of turkey salad. Repeat until all sandwiches are made. Enjoy!

Notes

Store leftover cranberry turkey salad in a sealed container in refrigerator for up to 3 days.

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Change up the way you use up leftover turkey and make my easy recipe for Potato Corn Chowder with Turkey! 

Potato Corn Chowder with Turkey

Every year I typically make the same things over and over again with my leftover turkey; traditional turkey soup, Turkey Tetrazzini, Chipotle Turkey & Black Bean Soup, and Turkey & Stuffing Dumpling Soup. I wanted to “spice” up this year’s turkey soup and make more of a “chowder”.  I used the turkey stock I made as the base in a large stock pot. I also used a package of instant mashed potatoes to thicken up and make this “chowder” cook a bit quicker. I didn’t have any more leftover mashed potatoes on hand–however, you can easily substitute leftover mashed potatoes instead of the packaged potatoes. I haven’t tested it but if I had to make an educated guess I would say to add about 2 cups of leftover mashed potatoes. That should do the trick and give you the same creamy potato consistency. And if you want to get really crazy add in a few unsealed diced potatoes on top of the packet potatoes. I didn’t do this but plan to do this the next time I make the soup to make an even heartier soup!

Potato Corn Chowder with Turkey

The secret ingredient in this soup… smoked paprika! A little goes a long way. Of course if you like a spicy soup you could always add in some red pepper flakes. Sadly, spicy food and I know longer mix. It all started last summer when I found out I was pregnant. I instantly wasn’t able to handle any spice. I worked years to build up my spicy food tolerance and just like that down the toilet… literally. I digress… if your looking for a change in the normal leftover turkey soups… this potato corn chowder with turkey is the magic recipe for you and your family!

Potato Corn Chowder with Turkey

Katie Original Recipe

Potato Corn Chowder with Turkey

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 6

Potato Corn Chowder with Turkey

Ingredients

  • 2 tbsp unsalted butter
  • 1/2 red bell pepper, diced (about 1/2 cup)
  • 1 cup carrots, diced
  • 3 stalks celery, diced
  • 1 onion, diced
  • 1/2 cup mushrooms, diced
  • 2 cups frozen corn
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp diced parsley
  • 2 oz. package of potato flakes (original mashed potatoes)
  • 8 cups turkey stock
  • 2 cups turkey, diced

Directions

  1. In a large stock pot, melt the unsalted butter, add the red bell pepper, carrots, celery, onions, mushrooms, and frozen corn. Cook on high for 5 minutes until vegetables are soft (stirring often). Then reduce to medium and cook for an additional 10 minutes (stir as often as needed--if vegetables start to stick add a little stock to the pot). Season vegetables with salt, pepper, smoke paprika, and parsley.
  2. Add the potato flakes and mix for 30 seconds coating the vegetables with the powder flakes. Then add in the turkey stock. Stir well and add turkey. Simmer for 20 minutes--soup will begin to thicken. Ladle soup into bowls and enjoy.

Notes

Use up the leftover turkey and create a delicious tasting soup--that's not like your mama's leftover turkey soup!

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Love cheesecake but don’t want to turn on the oven? Try making my easy recipe for No-Bake Pumpkin Cheesecake Pie!

No-Bake Pumpkin Cheesecake Pie

For the past two weeks, I’ve been focusing on all the delicious main and side dishes for Thanksgiving dinner.  Thanksgiving is this week and in case you don’t have dessert figure rout yet I have the recipe for you. Today, I wanted to share an easy-to-make No-Bake Pumpkin Cheesecake Pie recipe. I love cheesecake and I love all things pumpkin, so I figured this would be the perfect time to share my recipe. And even better you can have two desserts in one so that gives you more time to focus on other things (not having to bake up 2 recipes)!

No-Bake Pumpkin Cheesecake Pie

Every year we have more pies than we know what to do with. We typically eat Thanksgiving dinner at 1pm and then my husband and I venture off to my in-laws for another dinner around 4. And then head back to our home around 8pm where our family is eagerly awaiting our return so they can dig into pie. Typically by then everyone has already had another helping or two of turkey leftovers and indulged in a turkey-induced nap. And then its time for pie. We have pumpkin pie, and my mom makes her famous coconut custard pie, and we have my homemade apple pie, blueberry pie, pecan pie, and a cheesecake. This year–we are doing less desserts. Just about everyone is watching what they are eating so no need to go pie crazy!

No-Bake Pumpkin Cheesecake Pie

We are keeping it simple this year. TWO pies. That’s it. I know we might be a bit crazy. I’m making my apple pie and this delicious (and easy-to-make) No-Bake Pumpkin Cheesecake Pie. Since I’m hosting Thanksgiving dinner and have a new baby my plate is full… so there is no need to spend lots of time baking pies in the kitchen.

Katie Original Recipe

No-Bake Pumpkin Cheesecake Pie

Prep Time: 4 hours, 10 minutes

Total Time: 4 hours, 10 minutes

Yield: 8

No-Bake Pumpkin Cheesecake Pie

Ingredients

  • 8 oz. Cream Cheese, room temperature
  • 1 cup Pumpkin Puree
  • 3/4 cup Powdered Sugar
  • 1 tsp Pumpkin Pie Spice
  • 8 oz. Cool Whip
  • 10-inches Graham Cracker Crumb Crust
  • Caramel Sauce & Whipped Cream

Directions

  1. In a stand mixer (or using a handheld mixer) whip cream cheese on high for 1 minute. Then add in the powdered sugar and pumpkin pie spice. Beat for an additional 30 seconds until well incorporated. Add in the pumpkin puree and beat an additional 30 seconds.
  2. Scrape the sides of the bowl and gently fold in the cool whip. Fold until incorporated. Pour the cream cheese mixture into the pie crust and smooth. Refrigerate for at least 4 hours until firm. Slice, top with whipped cream and caramel sauce, and enjoy!
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 Don’t waste the turkey carcass instead boil it down and learn how to make the most delicious and flavorful turkey stock! 

How to Make Turkey Stock

I have a public service announcement to make today. DO NOT throw away your turkey carcass. You can make the most decadent turkey stock your mouth has ever consumed, and even better it’s so easy. It is a set-it and forget it kind of endeavor. Just like I showed you how to make chicken stock from a store-bought rotisserie chicken. You can do the same thing with that prized bird you and your family just consumed.

How to Make Turkey Stock

If you don’t stuff the bird this will be a gluten free stock. Perfect for guest with allergies. I plan to make a big pot of soup the day after thanksgiving for lunch for my family and I! By making my own turkey stock I’m not only saving money but capitalizing on all those delicious flavors from the turkey carcass. After carving all the meat off the carcass (or at least as much as humanly possible) I wrap up the carcass and place it in my refrigerator for the next day. And after it’s boiled down I was able to pull any additional meat that might have been left on the carcass to put back in my soup. Later this week I’ll be sharing the most delicious turkey chowder recipe I’ve ever tasted. I can’t wait to make it for all my family. But until then… make this stock and save it to make the most delicious pot of turkey soup you’ve ever consumed!

Katie Original Recipe

How to Make Turkey Stock

Prep Time: 10 minutes

Cook Time: 2 hours, 10 minutes

Total Time: 2 hours, 20 minutes

Yield: 12 cups

How to Make Turkey Stock

Ingredients

  • 1 turkey carcass (for the purpose of this recipe I used a 6.5lb turkey breast)
  • 1 cup baby carrots
  • 3 stalks celery, sliced in 1-inch pieces
  • 1 onion, quartered
  • 1/2 cup of sliced white mushrooms
  • 1 bunch Italian Flat Leaf Parsley
  • 8 Sage leaves on stem
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 16 cups water

Directions

  1. Place the turkey carcass, veggies, herbs, and salt and pepper in a large stock pot. Pour 16 cups of water into the stock pot. Bring to a boil on high for about 10 minutes then reduce to low and let simmer for 2 hours (or longer).
  2. Strain the stock over a mesh strainer into a large bowl. Use stock immediately or freeze for another day.

Notes

*This recipe typically reduces down by 4 cups after simmering. If you prefer to you can strain out the vegetables and save them for your soup as well!

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Learn how easy it is to make my recipe for Homemade Sweet Potato Casserole using fresh sweet potatoes, spices, pecans, and mini marshmallows!

Homemade Sweet Potato Casserole

 

 

Sweet potatoes. You either love them or hate them. My family is a bit divided so I still tend to make a small batch of sweet potato casserole  at Thanksgiving for those that love it. I love it and the more marshmallows on top the better. Because let’s face it–why else would you eat a homemade sweet potato casserole? As a kid that’s how I was lured to try sweet potato casserole. I’m pretty sure the first few times I had it all I did was eat the crispy marshmallow topping. I’m pretty sure Ryder will do the same thing. Then again, he’s already tried sweet potatoes and loves them. So maybe I won’t need to lure him with the mini marshmallows? Homemade Sweet Potato Casserole

Let’s talk about how easy it is to make my recipe for Homemade Sweet Potato Casserole. First, you peal, cut and boil the sweet potatoes. Once they are fork tender combine them with butter, brown sugar, maple syrup, cinnamon, and nutmeg. Mash them until they are smooth. Top them with chopped pecans (if you like nuts–I do, my husband doesn’t so maybe only top one side?) and then sprinkle on the mini marshmallows. I contained myself and only used 2 cups. But if you want this casserole to be more marshmallow than sweet potatoes… go right ahead. It is your casserole after all. Just make sure others will be on the same mind-set and love for mini-marshmallows like you are! Going back to the recipe… broil this casserole like you’ve never broiled before… make sure to not burn the mini marshmallows but just lightly toast them until golden brown. Then it’s time to dig in and enjoy.

Katie Original Recipe

Homemade Sweet Potato Casserole

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 10

Homemade Sweet Potato Casserole

Ingredients

  • 4 extra large sweet potatoes
  • 1 tbsp butter
  • 2 tbsp maple syrup
  • 1/2 cup brown sugar
  • 1/4 tsp cinnamon
  • dash of nutmeg
  • 1/2 cup chopped pecans
  • 2 cups mini marshmallows

Directions

  1. Boil sweet potatoes (peeled, and cut into 1-inch cubes) until fork tender (about 20 minutes).
  2. Preheat the broiler.
  3. Drain the sweet potatoes and add in the unsalted butter, maple syrup, brown sugar, cinnamon and nutmeg. Using a hand mixer, mix the potatoes until smooth.
  4. Spray non-stick cooking spray into an oven-safe dish. Pour the potatoes into the dish. Top with chopped pecans and mini marshmallows. Broil on high for 30 seconds until marshmallows are golden brown. Serve immediately.

Notes

Prep this side dish the day before dinner. Bring out of refrigerator 30 minutes prior to serving dinner. Bake for 10-15 minutes and then add the marshmallow topping and broil for 30 seconds.

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Switch up your go-to recipe and try my recipe for Cherry Pecan Stuffing–loads of flavor, a slight crunch, and a little sweetness in every bite! 

Cherry Pecan StuffingStuffing is one of those recipes that I find not too many people experiment and change things up with. They stick to the family recipe that has been passed down by generation after generation. That is the case in my family. My mother learned how to make stuffing from her mother. And my mom has taught me how to make her stuffing recipe. Of course I can’t share that coveted recipe on here. It’s a secret family recipe. So instead I’ve used the base of how we make our family stuffing recipe that has been passed down generation to generation and jazzed it up with pecans and dried cherries.

Cherry Pecan Stuffing

I absolutely love adding fruit in stuffing. I love the sweet savory mix and the pecans give this stuffing a nice unexpected crunch. Of course if you aren’t a nut lover or allergic for that matter feel free to omit them. My husband is not a fan of the nuts, but I am and since I’m the one cooking–he eats what I make! Whether your ready to switch it up this holiday dinner or stick to the traditional go-to recipe is totally up to you. If you switch it up, I think you’ll be pleased with a nice change of both savory and sweet stuffing!

Katie Original Recipe

Cherry Pecan Stuffing

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8

Cherry Pecan Stuffing

Ingredients

  • 4 tbsp butter
  • 2 stalks celery, minced
  • 1/2 cup onion, minced
  • 1/2 cup pecans, chopped
  • 1/2 cup dried cherries
  • 1/4 tsp ground black pepper
  • 1 tsp fresh parsley
  • 2-1/2 cups turkey broth
  • 1 14 oz package of Herb Seasoned Classic Stuffing Mix (I used Pepperidge Farm brand)

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large stock pot, melt butter on high. Reduce to medium heat and add in the celery and onions. Cook for 5 minutes until soft. Add in the chopped pecans, dried cherries, mix and cook for 2 additional minutes toasting the pecans. Add in the turkey broth. Bring to a boil then remove off the heat. Add in the parsley and and stuffing mix.
  3. Mix well until all the stuffing mix has absorbed the broth. Place stuffing into an oven safe dish. Bake for 20 minutes at 350 degrees Fahrenheit. Serve immediately.
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This is a sponsored post on behalf of La Crema. As always all opinions are my own.

 

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  17. Keep Calm & Bake On Apron from World Market – every baker needs a cute apron and what better way to confirm they are the baker in the family than by this cute slogan.
  18. Keep Calm & Bake On Pot Holders from World Market – pair the cute apron with matching pot holders. Every baker can never have too many pot holders in the kitchen.
  19. Cookie Press with Disk Storage Case from OXO – Every baker needs a cookie press! Make batches of fun, consistent cookies for any occasion with the OXO Good Grips Cookie Press. The large, comfortable lever won’t strain your hand through dozens of cookies and the non-slip base keeps the Press steady while dispensing dough.  The top of the Press is contoured to provide a comfortable grip and the clear cylindrical barrel shows how much dough is left. With 12 stainless steel cookie disks in different patterns included, you’ll be prepared for any occasion! The Cookie Press disassembles for easy loading and cleaning.
  20. Pinot Noir Lover’s Gift Set – The perfect pairing for the Chardonnay lover of you list. Everything you need to enjoy a glass of your favorite La Crema wine. Set of 2 (two) Stemless Reidel “O” Pinot Noir glasses. Corkscrew –  a “two-step” waiter’s friend French wood and metal corkscrew. La Crema Appellation Series 2012 Russian River Pinot Noir.  Fresh aromas of boysenberry are supported by deeper tones of anise, espresso bean and earth. Well-structured and decidedly velvety, the supple tannins and spice linger on a long satisfying finish. (Price: $80.00 / Wine Club $64.00)
  21. Welcome Home Brands Paper Bakeware – Holiday – Whether your baking for the holidays or your child’s next bake sale these decorative and disposable paper bakeware are ideal. They are oven safe up to 400°F and freezer safe. You can place these directly on an oven rack or cookie sheet and they are free-standing. That means no need for metal molds!
  22. Decorating Bag Holder by Wilton – if you’ve ever decorated a cake you know it’s nice to have some where to hold the icing decorating bags. Keep icing bags organized and in easy reach of your decorating workspace. Openings hold up to six decorating bags from 8 in. to 16 in. (sold separately). The built-in, snug flower nail grips grasp nails for easy one-handed use. Stable legs smoothly lock into place and fold to maximize storage space. Silicone feet prevent the holder from sliding on the work surface. 
  23. Macaron Gifting Kit from World Market – for the macaron baking lover this gifting kit will surely make the homemade macarons that much sweeter! The kit includes decorative boxes with see-through lids, parchment paper, stickers and ribbons to add a sweet finishing touch and gift tags to personalize each special box of treats.
  24. 3 Piece Silicone Spatula Set by OXO – The baker in your life can never own enough silicone spatulas. I probably own over 10 easily (ok maybe 20). Silicone is heat resistant and safe to use for coated or non-stick cookware. The soft, non-slip handles are cushioned and keep your hand comfortable as you cook, stir or scrape.
  25. Wood Bark Pedestal Stand from World Market – Ever baker needs a cute cake stand and this rustic chic wood bark one is just that! Perfect for all occasions.

Enter to win one of SIX $350 Visa Gift Cards! Just fill out the widget below and follow all of the Pinterest accounts for a chance to win!

La Crema Holiday Gift Guide

Looking for other holiday gift ideas? Check out these guides from some of my fellow blogging friends:

Gifts for Men

Gifts for Entertainers

Gifts for Foodies

Gifts for Hostesses

Gifts for Women

La Crema Gift Guide and Wine Picks

For more holiday entertaining and gift guide ideas head over to the La Crema Winery blog, follow on Facebook, and Twitter!
Disclaimer: There are affiliate links in this post. If you purchase from my links I will receive a small percentage of the sale.


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This is a sponsored post on behalf of Dixie Crystals Sugar. As always all opinions are my own.

Bring the tropics to your holiday dinner with this easy four-ingredient recipe for Cranberry Mango Sauce. 

Cranberry Mango Sauce

Over the past few years I’ve started experimenting with homemade cranberry sauces. I’ve made a Cran-Raspberry Sauce and a traditional cranberry-orange sauce. This year I wanted to bring the tropics to our Thanksgiving table. We love eating mangos in our home so I figured pairing the sweet tropical fruit with tart in-season cranberries would be perfect. Instead of using orange juice to cook the cranberry sauce I opted for a thick mango juice. At first I was gonna use Pom-Mango but I wanted a sweeter juice. Pom-Mango is still a little on the tart side. So as I browsed through the grocery store (with a  7 month old in tow)  I found the boxed mango juice in the juice aisle at my local grocery store.

I chopped up one fresh honey mango. Honey mangos are the smaller yellow mangos. These are the mangos that my husband and I ate every single day on our honeymoon in St. Lucia some 6.5 years ago. I wanted to share some more facts about mangos. According to Health Impact News, Mangoes may very well be the king of all fruits. They fight cancer, alkalize the body, aid in weight loss, regulate diabetes, help digestion, clean your skin, and make the perfect snack. Mangos contain 76% vitamin C! Who knew that they were packed with that much vitamin C. And Cranberries have 22% vitamin C. So adding mangos to the cranberry sauce might help give your guest a vitamin c boost keeping everyone a tad bit healthier during the holiday season. If you want to change up the traditional cranberry sauce and bring the tropics to the table this holiday season make my recipe for Cranberry Mango Sauce!

Katie Original Recipe exclusively developed for Dixie Crystals Sugar.

CLICK HERE FOR THE FULL RECIPE >> Mango Cranberry Sauce 

Get social with Dixie Crystal’s Sugar on Facebook, Twitter, Instagram, and Pinterest!


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Enter for a chance to win $340 @Circulon Cookware giveaway #turkeytalkThe other day I shared my recipe for Oven Roasted Sage Turkey with Brown Butter Sage Gravy that I created for Circulon. Today, I have an awesome giveaway for an 11-piece Symmetry Cookware set and a 17-inch by 13-inch Roaster with U-Rack. I love Circulon pots and pans. It is what I cook with on a daily basis. My Circulon Symmetry Cookware set is what I received at our engagement party 7.5 years ago. I cook breakfast, lunch, and dinner just about every single day of the year and these pots and pans have been a work horse for me. A few days prior to Circulon contacting me I had mentioned to my husband that I needed to invest in a new cookware set in the next few years. And then I got the email from Circulon and couldn’t respond quick enough to them! I was super excited that they reached out to me. This new set is AMAZING. Even better for me, all of the pots and pans are a little different in shape and size than my current set so I have double the amount of pots and pans. Of course the first thing my husband asked me was what pieces I was planning to donate and I quickly responded “none”. So now we have double the pots and pans and I can never say I don’t have a clean pot or pan!

11-piece Cookware Set, Brown - Circulon Symmetry Chocolate Collection #turkeytalk

11-piece Cookware Set, Brown – Circulon Symmetry Chocolate Collection - Versatile and sophisticated, the graceful flare of Circulon Symmetry is all about release: recipes coming together as ingredients release their flavors, while the resilient nonstick surface inside and out easily releases foods for effortless clean up, whether by hand or in the dishwasher. From the small pouring saucepan, perfect for melted butter or pouring warmed stock into sauces, right up through the 8 Quart Covered Stockpot, this set provides nearly every pan a cook needs to prepare a complete meal.

The set includes: 1 Qt. Pouring Saucepan, 2 & 3 Qt. Covered Saucepans, 8 Qt. Covered Stockpot, 8.5″ & 10″ Skillets, & 3 Qt. Covered Saute

17-inch by 13-inch Roaster with U-Rack

17-inch by 13-inch Roaster with U-Rack – The Circulon Nonstick Bakeware 17-Inch by 13-Inch Roaster with U-Rack makes it simple to create healthy, lean and mouthwatering dishes, from a maple-and-cider-brined turkey to a pork loin roast with cranberry chorizo stuffing. With its convenient chrome-plated U-shaped rack, this roaster keeps meats off the bottom of the pan so unwanted fats drip away to the bottom of the roaster. The heavy-duty carbon steel construction promotes balanced heat distribution for superior cooking performance and long-lasting durability while the rolled edges provide extra strength. The roaster also features PFOA-free DuPont™ Autograph™ nonstick for excellent food release and easy cleanup. Oven safe to 450°F, this well-proportioned roaster is a great way to create healthier, more delicious meals. Crafted with elegant contemporary design and ready to deliver even more healthy cooking solutions, the roaster coordinates well with many other items in the Circulon Bakeware collection.

Making tender, moist turkey, beef, chicken and more is easier using the Circulon Nonstick Bakeware 17-Inch by 13-Inch Roaster with U-Rack.

One lucky reader will have the chance to win both the 17-inch by 13-inch Roaster with U-Rack and the 11-piece Cookware Set, Brown – Circulon Symmetry Chocolate Collection. Please wait for the rafflecopter widget to load (if it does not load click on the link below). Must be at least 18 years of age or older and reside in the United States. One winner will be drawn at random at the close of the giveaway. Must enter the mandatory option to be qualified to win.

a Rafflecopter giveaway

Disclaimer: I received both the roaster and Symmetry Cookware Set as well as compensation for this post. As always all opinions are my own.


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