This easy side dish is made with very simple ingredients and makes the perfect side dish for a busy weeknight.

Using store-bought gnocchi, mushrooms and a handful of pantry ingredients this simple dish is packed with flavour.

My quick asparagus gnocchi is a lovely side dish for the Spring, and this Gnocchi with Mushrooms is just the same! Sometimes side dishes are the hardest to come up with so this gnocchi with mushrooms is a great recipe to keep in your back pocket.

What is gnocchi?

Gnocchi are little dumplings traditionally made with potato, eggs and flour. However, there are many ricotta-based versions that are just as pillowy soft. For this recipe use store-bought  gnocchi that is shelf stable because it’s so readily available. Plus, it makes this recipe super quick! This gnocchi recipe is filled with some of my favourite flavours that bring this recipe together in one-pan on the stovetop.

Why gnocchi and mushrooms make a perfect side dish

• Quick: You can make this side dish in under 25 minutes!
• Easy: This simple side dish requires just 10 key ingredients and 5 simple steps.
• Versatile: This is an easy recipe to make for a weeknight dinner or when having guests over.

Ingredients Needed For The Gnocchi Mushroom Side Dish

Olive oil: use olive oil to start this dish and get the mushrooms browned

Gnocchi: you’ll need one package of gnocchi that you can cook straight from the package. You can find these tender gnocchi in the pasta aisle or in the fridge section of local grocery stores.

Mushrooms: brown or cremini mushrooms are ideal for this recipe because they have a lot of flavour

Shallot: shallots pair lovely with mushrooms, especially when cooked together

Seasonings: fresh garlic cloves, kosher salt, ground black pepper, a pinch of chili flakes (or red pepper flakes) and balsamic vinegar bring the gnocchi side dish together

Butter: butter adds a nice touch to bring the dish together at the end

How to make a gnocchi side dish

1. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Add the sliced mushrooms and cook until softened and starting to brown, stirring occasionally, about 6-8 minutes.
2. Add the finely chopped shallot, minced garlic, kosher salt, ground pepper and a pinch of chili flakes. Stir and cook for 1 minute until fragrant. Add the balsamic vinegar, stir and cook until it’s mostly evaporated. Transfer the mushroom mixture to a medium bowl.
3. To the same skillet, over medium-high heat add 2 tablespoons of olive oil. Add the gnocchi and sauté for 5-8 minutes, until the gnocchi start to turn golden brown and are tender and cooked through.
4. Add the cooked mushrooms back to the skillet along with the butter and stir to combine. Cook until the butter is melted. Taste and adjust the seasoning with salt and pepper if desired.
5. Serve immediately and add optional toppings of fresh minced parsley and chopped walnuts if desired.

Tips & tricks for making the dish even more flavorful

• Toppings: Top with the fresh minced parsley and toast walnuts for extra flavour!
• Spice: Add the chili flakes for a bit of a spicy hit!
• Fresh herbs: If you don’t have parsley on hand, fresh thyme could also work.
• Nuts: If walnuts aren’t for you, try toasted almonds or even hazelnuts.
• Parmesan cheese: A little dusting of freshly grated parmesan cheese would be quite delicious!

What do you serve with gnocchi – serving suggestions and pairings

• This gnocchi side dish is a perfect pairing with chicken or grilled steak.
• This would make an easy side dish to accompany an Easter turkey dinner.
• For a light dinner or lunch, you can serve this gnocchi and mushrooms for 3-4 people as a main dish paired with a simple salad.

What is the best kind of gnocchi to use in this recipe?

Shelf-stable and refrigerated gnocchi from the grocery store is best for this delicious gnocchi side dish. This type of gnocchi does not need to be boiled first and can pan fried directly from the package.

Common questions

How to store

Store leftovers in an airtight container in the fridge for up to 3 days. Leftovers can be reheated in the microwave, in the oven at 325F, covered, until warmed through or in a frying pan until re-crisped up.

More delicious side dishes from the blog

• Roasted Cauliflower with Orange Tahini (side dish)
• Easy and Delicious Crispy Sage Roasted Potatoes
• Honey Butter Roasted Carrots and Radishes

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Quick & Easy Gnocchi With Mushrooms: An Easy Side Dish

Elevate your dinner with this quick & easy gnocchi side dish with mushrooms. Perfect as a flavorful side dish that’s ready in no time!

Course Side Dish

Cuisine American

Keyword gnocchi, mushrooms

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 as a side dish

Author Jess

Ingredients

• 4 tbsp extra-virgin olive oil, divided
• 200-225 grams (8oz) brown or cremini mushrooms, sliced
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• ½ tsp kosher salt
• ¼ tsp ground pepper
• Pinch of chili flakes
• 1 tbsp balsamic vinegar
• 450 grams / 1 lb shelf stable gnocchi
• 1 tbsp butter

Optional toppings

• 3 tbsp fresh minced parsley
• ¼ cup chopped walnuts, toasted

Instructions

• Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Add the sliced mushrooms and cook until softened and starting to brown, stirring occasionally, about 6-8 minutes.
• Add the finely chopped shallot, minced garlic, kosher salt, ground pepper and a pinch of chili flakes. Stir and cook for 1 minute until fragrant. Add the balsamic vinegar, stir and cook until it’s mostly evaporated. Transfer the mushroom mixture to a medium bowl.
• To the same skillet, over medium-high heat add 2 tablespoons of olive oil. Add the gnocchi and sauté for 5-8 minutes, until the gnocchi start to turn golden brown and are tender and cooked through.
• Add the cooked mushrooms back to the skillet along with the butter and stir to combine. Cook until the butter is melted. Taste and adjust the seasoning with salt and pepper if desired.
• Serve immediately and add optional toppings of fresh minced parsley and chopped walnuts if desired.

Notes

• Shelf-stable and refrigerated gnocchi from the grocery store is best for this delicious gnocchi side dish. This type of gnocchi does not need to be boiled first and can pan fried directly from the package.

Photography by: Kaeleigh Pugliese

The post Quick & Easy Gnocchi With Mushrooms: An Easy Side Dish appeared first on Cooking in my Genes.

Tender, caramelized cauliflower is topped with a super-flavourful orange tahini sauce.

Garnish with chopped dates for sweetness, pumpkin seeds for crunch and parsley for freshness.

I love to up the flavour for side dishes like these sheet pan vegetables 3-ways and these spicy brussels sprouts. But, this cauliflower has to be one of my favorite side dishes to date!

Why you’ll love this roasted cauliflower recipe

• Flavour: This side dish is packed with flavour like orange, dates, pumpkin seeds and parsley.
• Simple: All of the simple ingredients to make this recipe can be found at the local grocery store.
• Easy: All you need is a sheet pan and a couple of mixing bowls.

Ingredients needed for this cauliflower side dish

Cauliflower: use a large head of cauliflower and cut into bite-sized pieces / florets

Tahini: creamy, nutty tahini is the perfect base for the sauce and pairs lovely with the orange zest and orange juice

Orange: use orange zest and fresh-squeezed orange juice to flavour the tahini sauce

Olive oil: use olive oil to help roast the cauliflower or use avocado oil if desired

Dates: I love how tender, sweet dates pair with the zesty orange tahini sauce

Fresh herbs: finish this roasted cauliflower side dish with fresh parsley

Pumpkin seeds: pumpkin seeds add a nice crunch to this side dish; toast them for more flavour!

Seasonings: you’ll need a variety of different spices like ground cumin, garlic, kosher salt, ground pepper and red pepper flakes to round out the seasonings

How to make roasted cauliflower with orange tahini sauce

1. Preheat the oven temperature to 425F and line a rimmed baking sheet with parchment paper.
2. To a large bowl add the cauliflower florets, olive oil, ground cumin, garlic powder, kosher salt and ground pepper and toss to coat evenly.
3. Spread the seasoned cauliflower florets into a single even layer on the prepared sheet pan. Bake for 30-40 minutes, tossing at 20 minute mark, until the cauliflower is starting to turn golden brown and tender.
4. While the cauliflower is roasting, make the tahini sauce by whisking together the orange zest, orange juice, tahini, garlic, kosher alt and chili flakes. Then, whisk in 1 tbsp water until fully combined. Set aside.
5. Once the cauliflower is golden brown and tender, remove from the oven and add the chopped dates to the baking sheet. Toss the dates a few times with the roasted cauliflower to combine.
6. Set 2-3 tablespoons of the tahini sauce aside and spread the rest on a serving platter or at the bottom of a serving bowl. Pile the roasted cauliflower and dates on top of the orange tahini sauce and then drizzle the cauliflower with the reserved 2-3 tablespoons of sauce. Garnish with fresh chopped parsley and toasted pumpkin seeds (if using) and enjoy!

Tips and tricks

• High heat is key: Roasting this cauliflower on a higher heat, 425F, makes sure the cauliflower gets deeply golden brown and caramelized 
• Make the orange tahini sauce ahead of time: You can absolutely make the orange tahini sauce ahead of time and store in an airtight container in the fridge for 2-3 days. 
• Versatile: While this roasted cauliflower makes a great side dish, you could also enjoy it as a part of a grain bowl. Pair the roasted cauliflower with your favourite grain, a protein, greens and the tahini orange sauce!
• Don’t overcrowd the sheet pan: Make sure to spread the cauliflower florets out in a single layer on the sheet pan with lots of space to ensure the cauliflower caramelizes properly while it roasts.
• Make it golden: Don’t be afraid to roast the cauliflower until it’s very caramelized and golden! The crispy edges the cauliflower develops provide a ton of flavour.

Common questions

How to store

Store leftovers in an airtight container for up to 2 days. Reheat in the oven or air fryer at 375-400F until warmed through and just crispy around the edges again if desired.

More delicious side dish recipes to love from the blog

• Brussels Sprouts Salad with Apples, Dates & Hazelnuts
• Honey Butter Roasted Carrots and Radishes
• Easy and Delicious Crispy Sage Roasted Potatoes

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Roasted Cauliflower with Orange Tahini (side dish)

This Roasted Cauliflower with Orange Tahini is a tasty twist on a side dish! Topped with a zesty orange tahini sauce, dates and parsley, yum!

Course Side Dish

Cuisine Mediterranean-inspired

Keyword cauliflower

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jess

Ingredients

For the cauliflower

• 1 large head of cauliflower (about 2.5-3lbs), trimmed and cut into medium florets (about 7-8 cups of florets)
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp ground pepper

For the orange tahini

• 2 tsp orange zest (from about 1 large navel orange)
• 1/4 cup fresh-squeezed orange juice (from about 1 large navel orange)
• 1/3 cup tahini
• 1 small garlic clove, grated or pressed
• 1/4 tsp kosher salt
• 1/4 tsp chili flakes

For the ganishes

• 6 medjool dates, chopped
• 2 tbsp fresh chopped parsley
• 2 tbsp pumpkin seeds, toasted

Instructions

• Preheat the oven to 425F and line a large baking sheet with parchment paper.
• To a large bowl add the cauliflower florets, olive oil, ground cumin, garlic powder, kosher salt and ground pepper and toss to coat evenly.
• Spread the seasoned cauliflower florets into a single layer on the prepared baking sheet. Bake for 30-40 minutes, tossing at 20 minute mark, until the cauliflower is starting to turn golden brown and tender.
• While the cauliflower is roasting, make the tahini sauce by whisking together the orange zest, orange juice, tahini, garlic, kosher salt and chili flakes until fully combined – this will be thick so if desired, whisk in 1 tablespoon of water. Set aside.
• Once the cauliflower is golden brown and tender, remove from the oven and add the chopped dates to the baking sheet. Toss the dates a few times with the roasted cauliflower to combine.
• Set 2-3 tablespoons of the tahini sauce aside and spread the rest on a serving platter or at the bottom of a serving bowl. Pile the roasted cauliflower and dates on top of the orange tahini sauce and then drizzle the cauliflower with the reserved 2-3 tablespoons of sauce. Garnish with fresh chopped parsley and toasted pumpkin seeds (if using) and enjoy!

Notes

• High heat is key: Roasting this cauliflower on a higher heat, 425F, makes sure the cauliflower gets deeply golden brown and caramelized 
• Make the orange tahini sauce ahead of time: You can absolutely make the orange tahini sauce ahead of time and store in an airtight container in the fridge for 2-3 days. 
• Versatile: While this roasted cauliflower makes a great side dish, you could also enjoy it as a part of a grain bowl. Pair the roasted cauliflower with your favourite grain, a protein, greens and the tahini orange sauce!
• Don’t overcrowd the sheet pan: Make sure to spread the cauliflower florets out in a single layer on the sheet pan with lots of space to ensure the cauliflower caramelizes properly while it roasts.

The post Roasted Cauliflower with Orange Tahini (side dish) appeared first on Cooking in my Genes.

This delicious and easy sangria recipe is made with festive flavors like cinnamon, cranberry juice, apples, and clementines! 

Plus, you can easily make this perfect Thanksgiving cocktail ahead of time. 

Something I love doing when I am hosting for the holidays is a fun cocktail! Making a big batch of something like a Christmas cosmopolitan or this Thanksgiving red sangria recipe will not only make dinner party prep easier, but your friends and family are sure to remember your party. 

This simple red sangria recipe is made with 9 simple ingredients and it’s bursting with fresh holiday flavors and seasonal fruits. I’ve got a few handy swaps you can make if you don’t have all the ingredients on hand! And, i you’re looking for even more holiday cocktails, you need to try my pomegranate Aperol spritz. 

why you’ll love this Thanksgiving sangria

• Easy: It takes very little prep work so it’s easy to make and serve for Thanksgiving dinner.
• Versatile: You can make easy ingredient swaps according to your personal preferences!
• Flavorful: This easy holiday sangria is the best of both holidays, melding Fall flavors with classic Christmas.

Ingredients needed

Red Wine: I recommend using pinot noir or a Spanish wine like a Tempranillo or Garnacha; pick a delicious wine that you like to drink

Honeycrisp Apple: Can’t find honeycrisp apples? Swap it out for another sweet apple like Gala, Fuji or Jazz apple. I don’t recommend using Granny Smith apples here because they tend to be too sour.

Pear: I love the sweetness of pear in this sangria recipe

Clementine: Feel free to substitute with small navel orange slices for the clementine. 

Gran Marnier: This orange liqueur adds a festive flavour and you can also use cointreau as a great substitute if needed

Cranberries: You can use fresh cranberries or frozen cranberries in this red wine sangria

Cinnamon: get a hint of cinnamon from a few cinnamon sticks

How to make this red wine sangria recipe

Step 1: In a large pitcher, combine the red wine with the maple syrup, gran marnier and cranberry juice and give everything a good stir to fully combine.

Step 2: Add the cinnamon sticks, chopped or sliced honeycrisp apple, chopped or sliced pear, clementine slices, and cranberries.

Step 3: Stir everything together and chill in the refrigerator for 1-2 hours for the best flavor.

Step 4: Serve the sangria by adding ice to each glass and pouring the sangria over the ice. Make sure each glass gets a little bit of fruit! Garnish with a cinnamon stick, slice of clementine and or rosemary sprig. 

Step 5: For a sparkling touch, top each glass with a splash of ginger beer or ginger ale for a little fizz.

How to make Red Sangria Ahead of Time

The reason why we want to make this red sangria ahead of time is so the flavors of the fresh fruit can infuse into the wine and vice versa. By giving it at least a couple of hours, you’re sure to have a flavorful drink! So, you can make this up to 24 hours in advance and store it in the fridge until ready to serve at Thanksgiving dinner. 

Tips & Tricks

• Don’t have time for the sangria to chill for an hour or two? Then make sure you chill the red wine beforehand! Then this easy recipe only needs to sit in the refrigerator for 30 minutes, and it’ll still have a good flavor. 
• You can make this up to 24 hours in advance and store it in the fridge. 
• Want an extra festive garnish? Dip a sprig of rosemary in simple syrup or water, then roll it in white sugar. I did this with my Christmas cosmopolitan, and it’s such a fun touch! 

Variations

• Pomegranates: Swap the cranberry juice for pomegranate juice and the cranberries for pomegranate seeds for a different flavour profile.
• Cinnamon sugar rim: Level up the presentation of this drink by making a cinnamon sugar mixture for the rim of the glass. Mix 1/4 cup sugar with 1 tbsp ground cinnamon on a plate. Use a wedge of orange and run it around the outer lip of your glass of choice and then, gently press the rim of the glass into the cinnamon-sugar mixture on the plate to coat.
• Mix of fruit: In this Thanksgiving dinner sangria I use fruits available in the Fall season; however, if you prefer apples over pears, swap the pear for another apple for example.
• Brandy: I like to use Gran Marnier (or Cointreau) for a festive citrus flavour but you could substitute with an apple brandy or festive bourbon instead based on your tastes to make this your perfect cocktail.

Common questions

How to store this sangria and make ahead of time

You can make this red sangria up to 24 hours ahead of time. Store in the fridge in a jug or container. 

More Thanksgiving recipes to love from the blog

• Easy Lemon & Herb Butter Roasted Turkey
• Brussels Sprouts Salad with Apples, Dates & Hazelnuts
• Make Ahead Sausage Stuffing

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Easy Red Sangria Recipe for Thanksgiving Dinner

This Red Sangria recipe is easy to make for Thanksgiving Dinner! Packed with Fall fruits, citrus & cinnamon, it will be your go-to every year.

Course Drinks

Cuisine american-inspired

Keyword red wine, sangria, thanksgiving

Prep Time 10 minutes minutes

Chill time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 6 -8 people

Author Jess

Ingredients

• 750 ml bottle red wine
• ¼ cup maple syrup
• 1/2 cup gran marnier or cointreau
• 1 cup 100% cranberry juice
• 2 cinnamon sticks
• 1 large honeycrisp apple, or 2 small apples, chopped or sliced
• 1 pear, chopped or sliced
• 2 small clementines, sliced
• 1/2 cup fresh or frozen cranberries
• Optional: Ginger beer, ginger ale or soda water for serving

Instructions

• In a large pitcher, combine the red wine with the maple syrup, gran marnier and cranberry juice and give everything a good stir to fully combine.
• Add the cinnamon sticks, chopped or sliced honeycrisp apple, chopped or sliced pear, clementine slices, and cranberries.
• Stir everything together to combine and chill in the refrigerator for 1-2 hours for the best flavor.
• Before serving give the sangria a good stir. Serve the sangria by adding ice to each glass and pouring the sangria over the ice. Make sure each glass gets a little bit of fruit! Garnish with a cinnamon stick, slice of clementine and/or rosemary sprig.
• For a sparkling touch, top each glass with a splash of ginger beer or ginger ale for a little fizz.

Notes

• Usually I recommend to use whatever red wine you have on hand but make sure it’s a kind of wine you like to drink! I like to use pinot noir or a Spanish red wine like a Tempranillo or Garnacha.
• Make this into a non-alcoholic sangria by using a non-alcoholic red wine and swap the gran marnier for orange juice.
• This recipe was developed and tested using red wine, however, I think the flavours would still work with a crisp white wine like Sauvignon Blanc or Pinot Grigio.

The post Easy Red Sangria Recipe for Thanksgiving Dinner appeared first on Cooking in my Genes.

This simple and easy salad is perfect for lunch, paired with a protein for dinner or as a side for holiday dinner!

Bright, crunchy and fresh, this brussels sprout salad can be whipped up for any occasion.

I love a seasonal salad like this harvest salad or roasted lentil salad with roasted vegetables. But, I wanted a quicker salad recipe for this time of year and this shaved brussels sprouts salads hits all the marks.

You might be wondering how good are brussels sprouts raw? Well, let me tell you – once soaked in the dressing and paired with other tasty ingredients like dates and hazelnuts, they’re pretty darn good! My husband is a big fan of this recipe and we make it on repeat in the cooler months as an easy side dish or dinner. 

Why you’ll love this brussels sprouts salad

• Fresh: Fresh, crunchy brussels sprouts are mixed with thin slices of apple for a refreshing bite
• Quick: This salad takes just 10 minutes to prep!
• Versatile: Prep this for lunch with a protein; enjoy as a side with dinner; or, serve with holiday dinner!

Ingredients needed

Brussels sprouts: shaved or thinly sliced raw brussels sprouts are the base for this salad

Apple: a sweet-tart apple like Honey Crisp adds a nice fresh touch

Dates: I love the sweetness of Medjool dates paired with the crunchy apples and brussels sprouts

Hazelnuts: toasted hazelnuts add a nice crunch 

Parmesan cheese: salty parmesan cheese is just the right flavour to bring this salad together; make sure you freshly grate it for the best flavour!

Dressing: make the shallot dressing with a delightful combination of ingredients including olive oil, lemon juice, maple syrup, dijon mustard, shallots and seasonings

How to make a this quick side salad

Step 1: Toast the hazelnuts:  In a pan on medium heat add the hazelnuts and toast, stirring occasionally, until lightly browned, about 5-7 minutes. Alternatively, you can toast them on a baking sheet at 350F for 10 minutes. Let the hazelnuts cool down and then chop. Set aside.

Step 2: Make the dressing: In a small bowl whisk together all of the dressing ingredients until well combined and then set aside.

Step 3: Assemble the salad: In a large salad bowl add all of the salad ingredients – the shredded sprouts, sliced apple, chopped dates, chopped hazelnuts and freshly grated parmesan cheese. Drizzle the dressing all over the salad and toss to coat everything well. Sprinkle a little extra parmesan cheese on top if desired before serving. Serve right away or store in the fridge before serving – the flavors in the salad get better over time! 

Three ways to shave brussels sprouts for this salad

1. Thinly slice with a knife: First trim the brussels sprouts stem, then slice the brussels in half and use a sharp chef’s knife to slice them thin.
2. Use a food processor: A food processor can help take the raw sprouts and make them into shredded brussels sprouts in a flash.
3. Slice with a mandolin: Use the thinnest setting to slice the brussels sprouts BUT make sure to use gloves to protect your fingers!

Tips & Tricks

• Make the dressing ahead of time: Whisk or shake the ingredients for the dressing in a mason jar or other jar with a lid until combined. Store in the fridge for up to 2 days.
• Prepare the brussels sprouts: shred the brussels sprouts ahead of time and store in the fridge in an airtight container for up to 1 day before assembling the salad.
• Customize to your tastes: Swap the Honey Crisp apple for something more tart like Granny Smith. Use dried cranberries or dried cherries instead of dates. If hazelnuts aren’t for you, try toasting almonds instead.

Common questions

How to store this salad

Store leftover salad in an airtight container for up to 3 days. Give the salad a quick toss after removing from the fridge and then enjoy!

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Brussels Sprouts Salad with Apples, Dates & Hazelnuts

Course Side Dish

Cuisine american-inspired

Keyword brussels sprouts

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 8 as a side dish

Author Jess

Ingredients

For the salad

• 1 1/2 lbs brussels sprouts, shredded or sliced thinly
• 1 sweet-tart apple such as Honey Crisp, cored and sliced thin
• 1/2 cup packed chopped Medjool dates (halve then chop the dates)
• 1/2 cup hazelnuts, toasted and then chopped
• 3/4 cup freshly grated parmesan cheese

For the lemon shallot dressing

• 1 tbsp maple syrup
• 1 shallot, minced
• 1/3 cup extra-virgin olive oil
• 1 large lemon, juiced (about 1/4 cup lemon juice)
• 1 tsp dijon or grainy mustard
• 1 tsp kosher salt
• 1/4 tsp chili flakes
• 1/4 tsp ground pepper

Instructions

• Toast the hazelnuts:  In a pan on medium heat add the hazelnuts and toast, stirring occasionally, until lightly browned, about 5-7 minutes. Alternatively, you can toast them on a baking sheet at 350F for 10 minutes. Let the hazelnuts cool down and then chop. Set aside.
• Make the dressing: In a small bowl whisk together all of the dressing ingredients until well combined and then set aside.
• Assemble the salad: In a large salad bowl add all of the salad ingredients – the shredded sprouts, sliced apple, chopped dates, chopped hazelnuts and freshly grated parmesan cheese. Drizzle the dressing all over the salad and toss to coat everything well. Sprinkle a little extra parmesan cheese on top if desired before serving.

  Serve right away or store in the fridge before serving – the flavors in the salad get better over time!

Notes

• Make the dressing ahead of time: Whisk or shake the ingredients for the dressing in a mason jar or other jar with a lid until combined. Store in the fridge for up to 2 days.
• Prepare the brussels sprouts: shred the brussels sprouts ahead of time and store in the fridge in an airtight container for up to 1 day before assembling the salad.
• Customize to your tastes: Swap the Honey Crisp apple for something more tart like Granny Smith. Use dried cranberries or dried cherries instead of dates. If hazelnuts aren’t for you, try toasting almonds instead.

The post Brussels Sprouts Salad with Apples, Dates & Hazelnuts appeared first on Cooking in my Genes.

I’m so excited to gather again so many of these recipes are made for sharing.

From desserts to easy side dishes, I’ve got you covered for the gathering season.

It’s my favourite time of year for cozy recipes for both main dishes and desserts!

What’s In Season in October

Fall fruits and vegetables are really showing off this month. 

• Apples
• Butternut Squash
• Cranberries
• Brussels Sprouts
• Cauliflower
• Kale
• Pears
• Pumpkin
• Sweet Potato
• Winter Herbs

Recipes to Make in October

Breakfast

High Protein Carrot Cake Baked Oatmeal Breakfast

Spiced Pear Baked French Toast

Savoury Turkey Breakfast Sausage Egg Muffins

Easy Herb Drop Biscuits

Lunch

Roasted Butternut Squash and Apple Soup

Roasted Cauliflower Soup

Warm Lentil Harvest Salad with Roasted Vegetables

The best brie cheese sandwich with apple and fig jam

Appetizers

Baked Brie with Maple Cinnamon Apples and Pecans

Whipped Ricotta with Roasted Grapes & Hazelnuts

Easy Pear & Goat Cheese Crostini Appetizer with Honey

Pear & Walnut Baked Brie

Easy Baked Feta with Balsamic Figs & Grapes Appetizer

Dinner

Sheet Pan Pomegranate Chicken with Brussels Sprouts

Warm Lentil Harvest Salad with Roasted Vegetables

Quick One Pot White Beans with Tomatoes & Greens

One Pot Viral French Onion Pasta

Desserts

Apple Cinnamon Crumble Cake

Quick & Easy Pear Tart

Baked Pears with Cardamom Cream

2 Ingredient Pumpkin Bread (with spice cake mix)

Delicious Gluten Free Pear Crisp (easy dessert!)

No-Bake Mini Cranberry Cheesecakes

Thanksgiving Recipes

If you’re starting to plan for Thanksgiving, I’ve got you covered with my favourite Thanksgiving recipes:

Easy Lemon & Herb Butter Roasted Turkey

Make Ahead Sausage Stuffing

Sheet Pan Roasted Carrots, Brussels Sprouts and Potatoes

Easy Sweet and Spicy Air Fryer Brussels Sprouts

Brussels Sprouts and Kale Salad

Sweet Potato and Cheddar Drop Biscuits

Sage Roasted Mini Potatoes

The post 30 Recipes to Make in October appeared first on Cooking in my Genes.

A mixture of sun-dried tomatoes, fresh and dried herbs and olive oil top creamy goat cheese for a dip that’s bursting with flavour!

With pantry ingredients and a few fresh flavours, you can prepare this marinated goat cheese dip in just 10 minutes.

I have many goat cheese appetizer recipes like this Easy Goat Cheese Appetizer with Fig Jam & Pecans for the cooler months and Blueberry and Goat Cheese Crostini recipe for the warmer months. But, I absolutely love this savory combination of flavours in this marinated goat cheese dip for anytime of year.

When you need a delicious appetizer quickly, this dip recipe a flavorful addition to any gathering!

Why you’ll love this marinated goat cheese

• Make this dip in just 10 minutes.
• A perfect appetizer to make ahead of time if prepping for a get-together.
• You can easily swap out the fresh herbs for what’s in season.
• The sun-dried tomatoes and fresh herbs provide a festive color to this dip!

Ingredients needed to make this marinated goat cheese dip

Goat cheese: regular goat cheese is one of my favorite cheeses to use in dip recipes but feel free to use cream cheese instead if that’s all you have on hand.

Sun-dried tomatoes: savory sundried tomatoes are the perfect addition to the topping of this dip, especially when mixed with the fresh herbs

Fresh herbs: fresh basil and fresh parsley add a pop of fresh flavour

Seasonings: you’ll need a mixture of dried oregano, dried thyme, chili flakes (or red pepper flakes) and garlic cloves to season the olive oil

Balsamic vinegar: adds a bit of acidity to balance the richness of the goat cheese

Extra-virgin olive oil: extra virgin olive oil brings together the entire topping to this goat cheese dip; you don’t need an ultra-expensive olive oil to make this dip but a high quality olive oil with enhance the flavours

How to make this sundried tomato marinated goat cheese

Step 1: To a small bowl add the olive oil, pressed garlic, diced sun-dried tomatoes, dried oregano, dried thyme, chili flakes, salt, grated parmesan cheese, minced fresh basil, minced fresh parsley and balsamic vinegar and stir together to combine. Set aside.

Step 2: Use the back of a spoon to spread the softened goat cheese in a shallow bowl or dish.

Step 3: Spoon the sun-dried tomato and herb mixture over top of the softened goat cheese. Let sit at room temperature for 15-20 minutes before serving (or up to 1 hour if preparing ahead of time).

Step 4: Before serving, garnish with fresh basil. Serve with crackers, crusty bread or crostini (see notes below on how to toast baguette to make crostini).

Expert tips

• You can serve this marinated goat cheese dip with fresh bread, a warm baguette, your favourite plain or herbed crackers or make crostini.
• Use leftover dip as a spread for sandwiches or as a stuffing for chicken breasts.
• Make sure to let the marinated goat cheese sit for just a little time before serving to let the flavours meld together. 

Variations

• If you don’t have time to soften the fresh goat cheese, slice the goat cheese using a sharp knife or cheese wire into 1/2 inch circles instead. Then, place the goat cheese slices on a plate or in a shallow bowl and spoon the sun-dried tomato topping over top of all of the goat cheese. Let sit for 10-15 minutes to allow the goat cheese to soften and then serve.
• Another way to serve this goat cheese appetizer is to serve the log of goat cheese on a plate and then drizzle the sun-dried tomato mixture over top of it. Leave the goat cheese out for about 15-30 minutes to soften and absorb some of the flavours.

Common Questions about this goat cheese appetizer

How to store leftovers

Leftover dip can be stored in an airtight container in the fridge for up to 4 days. Use leftover goat cheese dip as a spread as a part of a sandwich or as a stuffing or topper for cooked chicken.

More goat cheese appetizers to love from the blog

• Sun Dried Tomato Goat Cheese Pesto Appetizer
• 5-Ingredient Baked Goat Cheese with Apricot Jam
• Easy Pear & Goat Cheese Crostini Appetizer with Honey

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Sun-Dried Tomato & Herb Marinated Goat Cheese Dip

You only need 10 minutes to prep this Marinated Goat Cheese Dip. Packed with sun-dried tomatoes & fresh herbs, you'll dip in again and again.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword dip, goat cheese, sundried tomatoes

Prep Time 10 minutes minutes

Marinating time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 -8

Author Jess

Ingredients

• 300 grams (10oz) softened plain goat cheese
• 1 garlic clove, grated or pressed
• 1/2 cup diced sundried tomatoes, use sundried tomatoes packed in oil, drain oil first before dicing
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• 1/4 tsp chili flakes
• 1/4 tsp salt
• 2 tbsp packed minced fresh basil
• 2 tbsp fresh minced parsley
• 2 tsp balsamic vinegar
• 1/3 cup olive oil
• fresh basil leaves to garnish
• crackers or crostini for serving

Instructions

• To a small bowl add the olive oil, pressed garlic, diced sun-dried tomatoes, dried oregano, dried thyme, chili flakes, salt, grated parmesan cheese, minced fresh basil, minced fresh parsley and balsamic vinegar and stir together to combine. Set aside.
• Use the back of a spoon to spread the softened goat cheese in a shallow bowl or dish.
• Spoon the sun-dried tomato and herb mixture over top of the softened goat cheese. Let sit at room temperature for 15-20 minutes before serving (or up to 1 hour if preparing ahead of time).
• Before serving, garnish with fresh basil. Serve with crackers or crostini (see notes below on how to toast baguette to make crostini).

Notes

• If you don’t have time to soften the goat cheese, slice the goat cheese using a sharp knife into 1/2 inch circles instead. Then, place the goat cheese rounds on a plate or in a shallow bowl and spoon the sun-dried tomato topping over top of all of the goat cheese. Let sit for 10-15 minutes to allow the goat cheese to soften and then serve.
• Want to make your own crostini? Preheat the oven to 400F. Use a bread knife to slice a baguette into 1-inch thick slices. Brush the bread slices with olive oil on one side and place in a single layer on a baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted.

The post Sun-Dried Tomato & Herb Marinated Goat Cheese Dip appeared first on Cooking in my Genes.

​Fresh sage crisps up on these creamy potatoes for the perfect side dish bite.

So whether you need something to go with a festive meal or just a weeknight dinner, these roasted potatoes are for you.

This recipe uses warming sage just like in my other holiday recipes, Make Ahead Sausage Stuffing and Butternut Squash Crostini Appetizer with Crispy Sage, for a delicious flavour. It’s one of my favorite herbs to use in recipes to make during the holidays!

You don’t need to boil or do any other prep to the potatoes before making this easy recipe.

Why you’ll love these sage roasted potatoes

• Sage combined with olive oil and butter gives these potatoes a warming, buttery flavour that is hard to beat.
• Using smaller, mini creamer potatoes allows for a shorter cooking time.
• The potatoes are crispy on the outside and nice and creamy on the inside.
• It’s a one-pan side dish that goes with so many main dishes like roast chicken, beef and turkey.
• I think these potatoes will be a go-to side dish for you.

Ingredients needed to make these roast potatoes

Potatoes: Smaller, creamer potatoes (also known as new potatoes or baby potatoes) are perfect for this recipe because they cook quickly.

Olive oil and Butter: A match made in heaven to give these potatoes a golden colour, olive oil and melted unsalted butter are a must for this recipe.

Fresh Herbs: Fresh sage is known to have fresh pine and citrus notes, fresh sage leaves go beautifully with Fall and Winter season recipes.

Seasonings: garlic powder, kosher salt & black pepper are the most important for seasoning along with the sage.

How to make this great side dish

Step 1: Pre heat oven to 425F. Line a large baking sheet with parchment paper.

Step 2: In a small bowl mix together olive oil, melted butter, salt, pepper and garlic powder. Then stir in minced sage leaves.

Step 3: Pour potatoes on the large pan and toss together the potatoes with the olive oil and butter mixture, being sure all the potatoes are coated. Spread the potatoes out in a single layer on the pan, making sure there is a bit of space between the potatoes to ensure they get crispy while they cook.

Step 4: Roast 35-45 minutes until fork-tender and edges of the potatoes are turning golden brown. The timing will depend on the freshness of the potatoes. Taste and season with more salt and pepper if desired and serve warm!

Expert Tips for making the best roasted potatoes recipe

• Don’t crowd the potatoes on the baking sheet. Make sure to use a large roasting pan so there is space between potatoes when roasting. You’re more likely to get crispy potatoes instead of steaming them if they’re too close together on the pan.
• Make sure potatoes are chopped in similar sized pieces. In this recipe using small potatoes, chopping the potatoes in half works. But if you use another kind of potato like a Yukon Gold potato, try to cut them into 1 inch pieces.
• Use parchment paper. ​ Parchment paper helps to crispy up the potatoes when baking BUT make sure to use a brand that can withstand 425F oven temperature.

Common Questions

Can I use another type of potato?
YES! If you want to use a different type of potato I’d recommend using Yukon gold potatoes cut into 1 inch pieces. I would not recommend using russet potatoes for this recipe.

Will the potatoes reheat well if made ahead of time?
I recommend making the recipe and eating the potatoes as soon as they’re made. However, you can make a few hours ahead then reheat in the oven at 400F, covered with tin foil for about 15 minutes and then take the tinfoil off for 5 minutes to recrisp the potatoes. I would not recommend reheating the potatoes in the microwave.

Can I use dried sage instead of fresh sage?
I would highly recommend using fresh sage! The fresh sage sort of turns into crispy sage as the potatoes cook and brings a different flavour than if you were to use dried sage.

Would this recipe work with sweet potatoes? 
I haven’t tested this recipe with sweet potatoes but I think the flavours would work well. If you do try this with sweet potatoes make sure to peel the potatoes first and then cut them into cubes. They may also need a bit longer baking time than the original recipe.

​Can I use another herb instead of sage?
I know sage isn’t for everyone so if needed, you can substitute with fresh rosemary.  I would estimate about 1-2 tbsp fresh minced rosemary.

These roasted potatoes go well with so many holiday recipes and easy weeknight dinners.

Here are more delicious recipes to pair these sage potatoes with:

Easy Lemon & Herb Butter Roasted Turkey

Easy Healthy Baked Lemon Chicken

Easy Sheet Pan Roasted Chicken with Vegetables

How to store these potatoes

If you have leftovers, store in the fridge in an airtight container for up to 3 days.  Reheat in the oven at 400F, covered with tin foil for about 15 minutes and then take the tinfoil off for 5 minutes to re-crisp the potatoes.

More side dish recipes to love from the blog:

Sheet Pan Roasted Carrots, Brussels Sprouts and Potatoes

Sweet Potato and Cheddar Drop Biscuits

Baked Parsnip Fries with Garlic Yogurt Dip

Honey Butter Roasted Carrots and Radishes

Brussels Sprouts and Kale Salad

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Sage Roasted Potatoes

Crispy on the outside and tender in the middle, these Sage Roasted Potatoes are a delicious side dish perfect for any meal!

Course Side Dish

Cuisine American

Keyword roasted potatoes

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Jess

Ingredients

• 1 1/2 lbs creamer potatoes (baby potatoes), halved about 5-6 cups
• 2 tbsp olive oil
• 2 tbsp unsalted butter, melted
• 1 tsp kosher salt
• 1/4 tsp ground pepper
• 1/2 tsp garlic powder
• 20 sage leaves, minced

Instructions

• Pre heat oven to 425F. Line a large baking sheet with parchment paper (make sure it's a brand that can withstand 425F heat) or just use a plain baking sheet.
• Mix together olive oil, melted butter, salt, pepper and garlic powder. Then stir in minced sage leaves.
• On a sheet pan toss together the potatoes with the olive oil and butter mixture, being sure potatoes are all coated.
• Roast 35-45 minutes until fork-tender and golden. Taste and season with more salt and pepper if desired and serve warm!

Notes

• If using another type of potato, I'd recommend using Yukon gold potatoes cut into 1 inch pieces. I would not recommend using russet potatoes for this recipe.
• Parchment paper helps to crispy up the potatoes when baking BUT make sure to use a brand that can withstand 425F oven temperature.
• Can I use dried sage instead of fresh sage? I would highly recommend using fresh sage! The fresh sage turns into crispy sage as the potatoes cook and brings a different flavour than if you were to use dried sage

The post Easy and Delicious Crispy Sage Roasted Potatoes appeared first on Cooking in my Genes.

From one pan you get three side dishes of delicious roasted vegetables!

Plus, each vegetable has it’s own topping for a beautiful finishing touch.

Carrots, brussels sprouts and potatoes are a wonderful combination of vegetables that roast together so wonderfully and are easy to prep; they make the perfect side dish!

Sometimes side dishes are a stressful part of serving a group. So, I created this one pan vegetables recipe as an easy way to share different vegetables as a roast veggies side dish to any weeknight meal or special occasion. Next time you need an easy side dish, this is the recipe to come to!

Why you’ll love these easy roasted vegetables

• All of the vegetables are roasted as as single layer on one large baking sheet which makes for easy cleanup!
• You only need the simplest ingredients and seasonings to make this recipe.
• Serve this as a side dish to any favourite protein like chicken breast, beef or with turkey dinner.
• The vegetables are all cut into similar sizes allow them to roast perfectly in the same amount of time.

Sheet pan roasted vegetables are my favorite side dish, especially in the cooler months they’re my go-to recipe. And with this recipe, each vegetable is roasted simply with olive oil, salt, pepper and garlic then paired with a complimentary topping.

Ingredients needed to make these easy side dishes

Carrots: a classic root vegetable that’s delicious when roasted.

Brussels sprouts:  brussels sprouts are one of the best vegetables to roast, especially when topped with crispy pancetta or bacon too!

Potatoes:  a classic side dish vegetable, roasted to perfection

Olive oil:  a little olive oil goes a long way for the best results in bringing out the flavours of the roast vegetables.

Seasonings: kosher salt or sea salt, black pepper and garlic powder are all you need to season the vegetables for roasting.

Toppings: toasted almonds, pancetta or bacon and fresh herbs like sage are the best toppings for these oven-roasted vegetables.

Step by step process for the roasted vegetable recipe

For the vegetables –

Step 1: Pre-heat oven to 400F.

Step 2: Layer a large baking sheet pan with parchment paper.

Step 3: Slice carrots into 1 inch circles. Cut brussels sprouts and potatoes in half.

Step 4: Place potatoes in the middle of the sheet pan. Then place the carrots on one side of the sheet pan and brussels sprouts to the other side. Drizzle the olive oil over all of the vegetables evenly. Then, sprinkle the coarse salt, pepper and garlic powder evenly over all of the vegetables.  Toss the vegetables in each of their sections on the sheet pan.

Step 5: Place the sheet pan on middle rack in oven and bake for 35 to 40 minutes, tossing halfway through.

For the toppings –

Step 1: Heat the small frying pan to medium heat and add the sliced almonds. Cook stirring often until lightly browned and toasted, about 5-8 minutes. Set aside in a bowl.

Step 2: Heat the small frying pan to medium heat and add 1 tbsp butter and 1 tbsp extra virgin olive oil. When the butter starts to bubble, add the sage leaves and allow to crisp; about 3 minutes or so. Remove the leaves with a slotted spoon to drain on paper towel. Wipe the remaining oil and butter out of the pan.

Step 3: Lastly, chop the pancetta or bacon into cubes or strips and add to the small frying pan. Cook for 7-10 minutes until golden brown and crispy. Using a slotted spoon, remove the cooked pancetta cubes on a plate layered with a paper towel.

Step 4: To serve, put each of the vegetables in their own serving bowl or on their own serving platter. Then, top the carrots with the toasted almonds; the brussels sprouts with the crispy pancetta or bacon; and, crumble the crispy sage over the potatoes!

Expert tips for this easy sheet pan recipe

• Make all of the vegetables toppings ahead of time. Or, for a simpler weeknight meal just omit the toppings and enjoy the roasted vegetable side dishes on their own!
• These sheet pan roasted vegetables are perfect for Thanksgiving or other festive occasions! You can bet guests will like at least one if not more of the vegetables so there’s something for everyone’s taste.
• Meal prep these vegetables for the week ahead! Store in the fridge for up to 3-4 days as a healthy side dish to take as a part of lunch or reheat at a low oven temperature to add to dinner.
• Make sure you spread the vegetables in an even layer on a large sheet pan. If needed, you could use two smaller pans, just try to bake the roasted veggies on the same rack in the oven.

FAQ

What if I don’t like one of the vegetables?
If you’re going to substitute any of the vegetables, make sure they have a similar cooking time and are cut in similar one-inch bite-sized pieces. Some delicious substitutes for the vegetables – beets or butternut squash for carrots / sweet potatoes for potatoes. Alternatively, if you choose to roast just two of your favourite vegetables of the three, make sure to double up on one of them.

Do I need to use the toppings?
The toppings are a great way to add an extra flavour punch to this recipe! You can absolutely prep the toppings ahead of time or while the vegetables are roasting. Alternatively, you can serve the vegetables roasted as-is and just add an extra pinch of salt and pepper when the vegetables come out of the oven.

Storage

Store in the fridge in an airtight container for up to 3-4 days as a healthy side dish to take as a part of lunch or reheat at a low oven temperature to add to dinner.

More delicious side dish recipes to love from the blog

Bacon & Sage Sweet Potatoes

Sweet Potato & Cheddar Drop Biscuits

Sage Roasted Mini Potatoes

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Easy Sheet Pan Roasted Vegetables (3 side dishes!)

Perfect for serving a crowd, these Sheet Pan Roasted Vegetables is three side dishes in one! You can also meal prep these for the week ahead.

Course Side Dish

Cuisine American

Keyword one pan, roasted vegetables, sheet pan

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 -6 people

Author Jess

Equipment

• large baking sheet, small frying pan

Ingredients

Roasted Vegetables

• 1 1/2 lb brussels sprouts, halved about 3 cups
• 1 lb carrots, cut into 1 inch circles about 3-4 large carrots
• 1 1/2 lb creamer potatoes, halved about 5 cups
• 4 1/2 tbsp extra virgin olive oil
• 3/4 tsp kosher or sea salt
• 3/4 tsp ground pepper
• 3/4 tsp garlic powder

Toppings

• 1/3 cup sliced or chopped almonds
• 1 tbsp extra virgin olive oil
• 1 tbsp butter
• 12 sage leaves
• 4 thick slices of pancetta or bacon

Instructions

Vegetabales

• Pre-heat oven to 400F.
• Layer a large baking sheet pan with parchment paper.
• Slice carrots into 1 inch circles. Cut brussels sprouts and potatoes in half.
• Place potatoes in the middle of the sheet pan. Then place the carrots on one side of the sheet pan and brussels sprouts to the other side. Drizzle the olive oil over all of the vegetables evenly. Then, sprinkle the coarse salt, pepper and garlic powder evenly over all of the vegetables.  Toss the vegetables in each of their sections on the sheet pan.
• Place the sheet pan on middle rack in oven and bake for 35 to 40 minutes, tossing halfway through.

Toppings

• Heat the small frying pan to medium heat and add the sliced almonds. Cook stirring often until lightly browned and toasted, about 5-8 minutes. Set aside in a bowl.
• Heat the small frying pan to medium heat and add 1 tbsp butter and 1 tbsp extra virgin olive oil. When the butter starts to bubble, add the sage leaves and allow to crisp; about 3 minutes or so. Remove the leaves with a slotted spoon to drain on paper towel. Wipe the remaining oil and butter out of the pan.
• Lastly, chop the pancetta or bacon into cubes or strips and add to the small frying pan. Cook for 7-10 minutes until golden brown and crispy. Using a slotted spoon, remove the cooked pancetta cubes on a plate layered with a paper towel.

To Serve Vegetables

• To serve, put each of the vegetables in their own serving bowl or on their own serving platter. Then, top the carrots with the toasted almonds; the brussels sprouts with the crispy pancetta or bacon; and, crumble the crispy sage over the potatoes!

Notes

**Prep all of your toppings ahead of time and set aside until you need them. This will save you time and all you have to do is prep and cook the vegetables when ready!

Disclaimer: This recipe was originally created for the Italian Centre Shop and they have graciously let me republish to the blog.

The post Easy Sheet Pan Roasted Vegetables (3 side dishes!) appeared first on Cooking in my Genes.

It checks one delicious item off your list and will free up oven space.

With sausage, tons of seasoning and herbs and of course bread, you are set for one scrumptious meal.I’ve made Thanksgiving and Christmas dinner a few times and what I’ve found the most helpful is making the stuffing ahead of time!

In my opinion, stuffing needs to be on the table. It is a vehicle to enjoy gravy and paired with a bite of turkey, it creates the most satisfying bite.

But, sometimes this dish can feel overwhelming. So, I’ve got you covered with this make ahead stuffing that’s going to save you some time.

Ingredients in this Make-Ahead Thanksgiving Stuffing

Sausage, Celery and Onion: Sausages pack a lot of flavour so they’re the base of this recipe along with onions and celery.

Bread: They key to stuffing, make sure the bread is at least a day old and a bit dried out. Or, toast the bread in the oven for a few minutes before using in the recipe.

Herbs & Spices: Sage, rosemary, parsley, salt and pepper bring big flavour!

Stock, Butter & Egg: Keeps this stuffing together.

How to prepare this stuffing recipe

1. Sauté the sausage, celery and onions to start the dish.
2. Add the herbs, spices and butter.
3. Add the bread, stock and egg.
4. Bake to golden perfection!
5. Cool, refrigerate and reheat before Thanksgiving dinner.

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Make Ahead Sausage Stuffing

Packed with fresh herbs, sausage & vegetables, this make ahead stuffing can be made a day ahead so you have an easy Thanksgiving side dish.

Course dinner

Cuisine American

Keyword stuffing

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6

Author Jess

Ingredients

• 250-300 g mild italian sausages, removed from casing
• 2 tbsp olive oil, divided
• 1 small yellow onion, diced
• 3 celery stalks, chopped
• 2 tbsp sage, freshly chopped
• 1 tsp dried rosemary
• 1/4 cup parsley, fresh chopped
• 1/2 tsp coarse salt
• 1/4 tsp ground pepper
• 1/4 cup unsalted butter
• 8 cups day-old French bread cubes (up to 2 days old), 1-inch pieces
• 1 1/2 cups chicken or vegetable broth
• 1 egg, whisked

Instructions

The day before serving

• Pre-heat oven to 350F & butter a 9x12 baking dish.
• In a large pot heat 1 tbsp oil over medium heat & add sausage (removed from the casing). Cook for 10 minutes or until cooked through, breaking up into pieces as you cook. Remove sausage from pan to a bowl.
• Keep pot on medium heat & add 1tbsp olive oil, onion & celery, cooking for 8-10 minutes until soft.
• Add herbs, cooked sausage, unsalted butter, salt & pepper to the pot and stir until butter melted.
• Remove pot from heat & add the bread. Pour broth & whisked egg over bread and mix well until the liquid has been absorbed.
• Transfer to the baking dish, cover with foil & bake 30 minutes. Remove foil & bake for 15 more minutes.
• Let cool completely & store in the fridge overnight.

The day of serving

• Day of dinner: remove from the fridge 1 hour before reheating. Cook covered at 350F for 30-40 minutes until warmed through.

Notes

Want to skip the egg? That's ok; the egg acts as a binder but it's not essential so it will just be a bit looser-textured stuffing.

Make sure to use a sturdy bread like french bread or sourdough.

Festive add-ins to this stuffing:

• Dried fruit (cranberries): add in before baking
• Chopped or shredded granny-smith apple: saute with the other vegetables
• Crisp bacon or pancetta: add in just before baking

Can you prepare stuffing ahead of time and reheat?

YES! This stuffing is baked to golden perfection the day before the big meal. You store it in the fridge overnight and then simply warm it in the oven before dinner.  Baking it twice allows the flavours to meld even more so this side dish is sure to be a star at the table.

This recipe is absolutely packed with all the flavours you know and love about festive dinners.

More festive recipes to love from the blog:

Sheet Pan Roasted Carrots, Brussels Sprouts and Potatoes

Sage Roasted Mini Potatoes

No-Bake Mini Cranberry Cheesecakes

Winter Spiced Old Fashioned

No Bake Gingerbread Mini Cheesecakes

This is a recipe I make every year so I hope you and your family enjoy it as well!

Until the next cooking adventure,
Jess

The post Make Ahead Sausage Stuffing appeared first on Cooking in my Genes.

A festive, non-alcoholic drink you can enjoy all season long.

And, the True Büch Vanilla Chai Kombucha brings it up a notch with its cinnamon spice that’s perfect for the Winter season!

I love a good Winter cocktail and this drink is no exception.

With hints of vanilla and chai, cardamom and ginger, True Büch’s Vanilla Chai Kombucha is the perfect base for this drink! I added warming flavours like cinnamon sticks and mixed in fruits of the season like oranges and pears too.

This punch is not only a feast for the eyes but the tastebuds too! I might even say it’s like Christmas in a cup.

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Winter Spiced Kombucha Punch

This Winter Spiced Kombucha Punch is full of seasonal flavours like vanilla and chai paired with fresh fruits! It’s a festive, non-alcoholic drink you can enjoy all season long.

Course Drinks

Cuisine American

Keyword kombucha, kombucha cocktail, mocktail, non-alcoholic

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Author Jess

Equipment

• large pitcher

Ingredients

• 4 355mL bottles of Vanilla Chai True Büch Kombucha
• 1 pear, chopped or sliced
• 1/2 cup fresh or frozen cranberries
• 1/2 orange, sliced
• 2 cinnamon sticks

Sugared Rosemary Garnish

• 4-6 rosemary stems (cut to fit nicely as a glass garnish)
• sugar
• water

Instructions

• In a large pitcher mix together kombucha, pear slices, cranberries, orange slices and cinnamon sticks. Let sit for a half hour before serving.
• To make the garnish, rinse rosemary sprigs in water, shake to get excess water off and then roll through the sugar to coat – do this for each piece of rosemary and then set aside.
• Want to make this a cocktail? Add a splash of prosecco or champagne to each glass.

I really enjoy using True Büch Kombucha for non-alcoholic drinks like this punch because it brings a wealth of flavour AND it’s chocked full of many probiotics and enzymes that are good for your digestive system.

You might remember I used True Büch’s Ginger Kombucha in my Kombucha Cranberry Bourbon Smash too.

I created this drink so that everyone can enjoy a festive sip during the holiday season.

Cook’s Tip: Use frozen cranberries in this punch to keep it cool!

But, if you want to add more of a sparkle to this punch you can top with some champagne or prosecco to make it a cocktail!

So, let’s cheers to the season friends!

Until the next cooking adventure,
Jess

DISCLAIMER: THANK YOU TO TRUE BÜCH KOMBUCHA FOR SPONSORING THIS POST.  THANK YOU FOR SUPPORTING THE BRANDS THAT I SUPPORT. ALL OPINIONS ARE MY OWN.

The post Winter Spiced Kombucha Punch appeared first on Cooking in my Genes.