Stuffed with cranberry sauce, surrounded by mushroom stuffing, and wrapped in flaky puff pastry this Turkey Wellington is dressed to impress.

This post is sponsored by the Ohio Poultry Association, but all opinions are my own.

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It’s that time of year when turkey finally gets to be in the spotlight! But I am here to say that turkey shouldn’t be restricted. In fact I think turkey was meant for even greater things, such as Turkey Wellington – who says only beef gets to be wrapped all cozy in puff pastry anyway?

I was first introduced to an alterative to Beef Wellington in a virtual cooking class during COVID lockdown where we made Beet Wellington. Spoiler alert, it’s just as good as the traditional version. I would know because we tried them side by side.

So when it came to coming up with a fun new way to present turkey this season, I decided that if beets can be transformed into Wellington so can turkey. Heck, you can get half of the traditional seasonal recipes in one dish (turkey, cranberry sauce, and stuffing).

For this Turkey Wellington recipe, three pounds of turkey breast tenderloins are butterflied, stuffed with cranberry sauce, surrounded by a mushroom-pecan stuffing, and wrapped in flaky puff pastry. Sure this Turkey Wellington is dressed to impress but it’s cozy enough to serve any time.

To make things even easier, you have two chances to pause and refrigerate before continuing on with the recipe – after the turkey is cooked with the cranberry stuffed inside or when you’ve sealed it all in puff pastry.

While this version of Turkey Wellington very much so pulls inspiration from traditional Thanksgiving dishes and flavors, you could easily substitute the cranberry sauce (or omit entirely) or change up the seasonings in the mushroom-pecan stuffing to fit different occasions. But since it is November I plated mine with steamed green beans, blue cheese potatoes, and drizzled with gravy.

But even when cooking a fancy looking bird there are still rules to follow to ensure food safety. First, wash your hands and any other surfaces that come into contact with raw turkey before proceeding. Hand washing for at least 20 seconds is one of the simplest and most important health discoveries in history. I think we all can spare 20 seconds to make sure no one gets sick.

Next, you will notice the recipe calls for the use of a meat thermometer to confirm the internal temperature of the turkey reaches 165°F. This ensures that the bacteria are killed and also means you do not need to rinse off your turkey. In fact I advise against it because what you’ll end up doing is spreading contaminated droplets all over your kitchen. Trust me, I’m a microbiologist.

Finally, if you end up with more than enough turkey (usually 1-2 pounds per person for whole turkeys so 3 pounds of breast should serve 6) you need to store those leftovers in the fridge within 2 hours. Yes the bacteria were killed when cooking but unless your kitchen is completely sterile you reintroduced some when slicing and they multiple quickly – especially in moist warm things like freshly cooked meat. Won’t eat all the leftovers within 3-4 days? Turkey can also be frozen for 3-4 months.

The last little factoid I will bestow upon you before the recipe is that the state in which I live, Ohio, is one of the top ten largest turkey farming states in the nation, producing nearly 305 million pounds every year. I cannot even fathom that amount but I am happy to support my local turkey farmers by inspiring you to hopefully make this recipe this season and maybe even year round!

To learn more about Ohio turkey farmers and get cooking tips and nutrition information, please visit OhioTurkey.com and follow OPA on Facebook, Instagram, Pinterest, X  and YouTube.

TURKEY WELLINGTON WITH CRANBERRY SAUCE

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Yield: 4-6 Servings Prep Time: 1 Hour Cooking Time: 2 Hours 15 Minutes 2 Hours 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

WELLINGTON

• 3 lb. turkey breast tenderloin*
• 1 (14 oz.) can jellied cranberry sauce, cut lengthwise into quarters
• 1 Tbsp olive oil
• Salt and pepper
• 1 sheet puff pastry, thawed
• 1 large egg beaten with 1 Tbsp water, for brushing

STUFFING

• 1 Tbsp unsalted butter
• 1 large shallot, finely diced
• 16 oz. mixed mushrooms**, pulsed in food processor until pureed
• 1 cup fresh breadcrumbs
• 1/2 cup pecans, toasted and chopped
• 1 Tbsp fresh thyme, minced
• 1 Tbsp fresh rosemary, minced
• 1 Tbsp fresh sage, minced
• 3 large eggs, divided
• Salt and pepper, to taste

Directions

1. For the turkey: Preheat oven to 350°F. 
2. Place turkey breasts on a cutting board and carefully butterfly slice open like a book. Arrange the narrow portions to slightly overlap one another to form a rectangular shape the best you can. Season with salt and pepper, then place the quartered cranberry sauce jelly lengthwise down the middle of the turkey. 
3. Fold the breasts back on themselves, sealing the cranberry sauce inside, using a few toothpicks and/or cooking twine to secure the seams together. 
4. Transfer the turkey to a roasting tray, drizzle with olive oil and season with salt and pepper. Cover with foil and roast in the oven for 60-70 minutes, or until a meat thermometer reads 165°F at the thickest part. Remove from the oven and allow to cool completely. Remove the cocktail sticks and/or twine if using (you can stop here and refrigerate overnight or proceed).
5. Meanwhile prepare the stuffing: in a medium skillet, melt butter over medium heat. Add shallot and cook until translucent, about 5 minutes. Remove from pan to a large bowl; set aside.
6. Return pan over medium heat and add mushroom puree. Cook until mushrooms have released their moisture and boiled away, about 10 minutes. Remove from pan to the bowl with the onions. 
7. To the mushroom-onion mixture, add fresh breadcrumbs, pecans, thyme, rosemary, and sage. Mix until evenly distributed. Add 2 eggs and season salt and pepper, mixing until thoroughly combined. 
8. Dust a large sheet of greaseproof paper with flour, then roll out the puff pastry sheet to a size that will wrap around the turkey. Spread 2/3 of the mushroom stuffing onto the middle of the puff pastry to cover the bottom and sides of the turkey.
9. Place the turkey breast on top and spread the remaining stuffing over the top packing it all in and smoothing it out so that the whole breast is covered. Gently fold the puff pastry over the breast, pushing out excess air and press the seams together to seal. 
10. Brush with remaining egg, beaten with 1 tablespoon of water (you can stop here and refrigerate overnight or proceed).
11. When ready, preheat oven to 350°F and cook for 40-50 minutes, or until beautifully golden and the turkey has an internal temperature of 165°F. Remove from the oven and leave to cool for around 20 minutes before slicing.
12. Serve with gravy and your favorites sides. Refrigerate leftovers within 2 hours for 3-4 days or frozen for 3-4 months.

Notes

*It will look like one piece in the packaging but it's usually 2 separate breasts. When you butterfly them you will arrange them into a rectangle the best you can with the narrower edge overlapping. **I used cremini and shitake.

Source: Adapted from Elizabeth’s Kitchen Diary, Jamie Oliver, and Bleu & Fig‘s Virtual Cooking Series, Class 2.

It’s hard to beat homemade herbed biscuits and breakfast sausage gravy, especially when it’s all together as a biscuits and gravy casserole.

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What are your favorite breakfasts? I grew up with a fun variety of pancakes that I enjoy to this day, like applesauce, but I am also a huge fan of eggs benedict. However, I most often order those things when dining out these day rather than make them at home. It’s hard when you are only cooking for one or two people (Bob doesn’t always eat breakfast – for shame).

I also adore biscuits and gravy but I rarely make or order it because I try to make healthier decisions to start my day (usually herbed scrambled eggs or fruit and yogurt). But I found an excuse to make this biscuits and gravy casserole recipe for a friend’s’ birthday brunch potluck.

I first found the base of this recipe from Southern Living, but in reviews the main pitfall was that it was under-seasoned. So I decided to utilize some extra seasoning in both the gravy and the biscuits, pulling inspiration from my herbed biscuit-topped pot pie.

If you think a little bit of herbs won’t make a huge difference, talk to the people who literally exclaimed how much they loved the fresh herbs. Maybe you could get away with dried here, but if you are able it is worth the splurge. Same goes with the biscuits, you could use store bought, but when they are the main component it’s worth making yourself.

Two years ago: Blue Poop Challenge Muffins

Three years ago: Rye Bourbon Dark Chocolate Chunk Cookies

Seven years ago: Red Velvet Gooey Butter Cookies

Eight year ago: Weekly Meal Plan: 7

Nine years ago: Nutella Stuffed Biscotti

Ten years ago: Homemade Lip Balms Revisit

Eleven years ago: Quinoa Turkey Meatballs

Twelve years ago: Red Velvet Molten Lava Cakes

HERBED BISCUITS AND GRAVY CASSEROLE

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Yield: 8 Servings Prep Time: 25 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SAUSAGE GRAVY

• 1 (1-lb.) pkg. ground pork sausage
• 1/2 cup chopped yellow onion
• 1/4 cup + 1 Tbsp unsalted butter, divided
• 1/3 cup all-purpose flour
• 3 cups whole milk, room temperature
• 1 Tbsp fresh minced sage
• 1 tsp fresh minced thyme
• 3/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 Tbsp minced green onion

BISCUITS

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp Italian Seasoning
• 6 Tables unsalted butter, cold and cubed
• 3/4 cup milk

Directions

1. Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish; set aside.
2. Place a large skillet over medium heat and add sausage and onion. Cook, stirring and breaking up the sausage into crumbles, until sausage is no longer pink and onion is translucent, 6-8 minutes. Transfer to a paper towel-lined plate to drain. Wipe skillet clean.
3. Return pan to low heat, and add 1/4 cup of the butter to skillet, whisking until melted. Add flour and whisk until smooth. Continue cooking and whisking constantly, 1 minute. Gradually pour in the milk while whisking. Once incorporated, increase heat to medium, and cook while whisking constantly, until thickened and bubbly, 5-6 minutes. Stir in sausage mixture, sage, thyme, salt, and pepper. Transfer mixture to prepared baking dish.
4. In a large mixing bowl, mix the flour, baking powder, baking soda, salt, and Italian Seasoning. Cut in the butter until resembles course crumbs. Add the milk, mixing just until moist.
5. Turn out onto a floured surface and pat into 1/2-inch thick circle. With a 2-inch cutter, cut out the biscuits. Repeat with scraps of dough, working as little as possible, to make about 8 biscuits. Arrange biscuits on top of sausage mixture.
6. Bake in preheated oven until biscuits are golden brown and gravy is bubbly, 30-35 minutes. When done, in a small microwave-safe bowl, microwave the remaining 1 tablespoon butter for 20 seconds or until melted. Brush biscuits with melted butter, and sprinkle with green onions. Let stand 10 minutes before serving.

Source: Adapted from Southern Living and my Beef Pot Pie with Herbed Biscuits.

Step aside white sugar, these maple brown sugar cookies are taste as good as they smell, and are topped with not only maple icing, but candied sage as well!

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Just like my favorite chewy chocolate chip cookies, I’ve made a few variations of my chewy sugar cookies, and today is yet another.

Since apparently a cinnamon brown sugar cookie wasn’t fall-ish enough, I made a new version where I substituted the portion of white sugar for real maple syrup.

Hot damn did these cookies smell good, from making the dough to baking in the oven. Thankfully they tasted just as good!

Once they are cooled, drizzle a maple icing made from just powdered sugar and maple syrup. And if you are an over-acheiever, you will have some candied sage to lay on top, to stick to the icing as it sets.

Do you need to top them off with candied sage? No, but they really do make them look oh so pretty. Or if you’re like me and love sage then it’s a wonderful flavor combination with the maple as well.

Alternatively you could make a maple buttercream and make sandwich cookies instead, similar to these maple sandwich cookies.

Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media.

Friday #FallFlavors Recipes

Appetizers and Beverages

• Delicious Cranberry Pecan Cheese Ball from Family Around The Table
• Pumpkin Spice White Russian from Our Crafty Cocktails
• Vegan Sweet Potato Cutlets from Magical Ingredients

Breads

• Cinnamon Chip Apple Muffins from Hezzi-D’s Books and Cooks
• Cranberry Walnut Bread from Hostess At Heart
• Pumpkin Banana Muffins from Cheese Curd In Paradise

Sauces

• Sun Dried Tomato Vinaigrette from Art of Natural Living

Mains Dishes

• Autumn Chicken Cobb Salad from A Kitchen Hoor’s Adventures
• Ham, Apple and Cheddar Quesadillas from A Little Fish in the Kitchen
• Slow Cooker German Pork Roast from Palatable Pastime

Desserts

• Air Fryer Candied Pecans from Devour Dinner
• Apple Cinnamon Chip Cookies from Sweet Beginnings
• Candy Corn Cookies from Best Cookie Recipes
• Ginger Apple Pear Crisp from Jolene’s Recipe Journal
• Maple Pecan Biscotti from Karen’s Kitchen Stories
• Pumpkin Caramel Trifle Mason Jar Dessert from Our Crafty Mom
• Pumpkin Chocolate Chip Bars from Blogghetti
• Pumpkin Dump Cake from An Affair from the Heart
• Sweet Potato Cinnamon Roll Cake from Jen Around the World

Follow the Favorite Fall Recipes Facebook group and follow the Favorite Fall Flavors Pinterest board for more fall inspiration!

MAPLE BROWN SUGAR COOKIES WITH CANDIED SAGE

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Yield: 2 dozen Prep Time: 12 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CANDIED SAGE

• 1/4 cup granulated sugar
• 1 egg white, beaten
• 2 dozen fresh sage leaves

COOKIES

• 2 cups all-purpose flour
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
• 1 cup packed brown sugar
• 1/3 cup real maple syrup
• 1 egg yolk, room temperature
• 1/2 tsp vanilla extract
• 1/4 tsp maple extract
• Granulated sugar, for coating

ICING

• 1/2 cup sifted powdered sugar
• 2 Tbsp pure maple syrup

Directions

1. Make the candied sage: Place sugar in a shallow bowl. Add sage leaves to the egg white, then use your fingers to squeeze off as much excess as you can. Lay the leaf in the sugar and gently toss to coat both sides. Transfer to a parchment paper lined plate to dry. Repeat with remaining leaves. Place a large bowl or fine mesh sieve over the plate to keep bugs away but allow for air circulation and let sit at room temperature until firm and crisp, about 8- 12 hours.
2. Make the cookies: In a medium bowl, Whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat together the butter, brown sugar, and syrup until creamy, about 3 minutes. Add egg yolk, vanilla, and maple extract and beat until combined. Gradually add flour mixture, mixing until just combined.
4. Place sugar in a shallow bowl. Roll tablespoons of dough into balls and roll in the sugar, shaking off any excess. Place on a tray, cover with plastic wrap, and refrigerate for at least 30 minutes, or overnight.
5. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. Place on prepared cookie sheets, about 2 inches apart.
6. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.
7. Make the icing: In a small bowl, whisk together the powdered sugar and syrup, adding more sugar to thicken or syrup to thin, if needed. Drizzle (or pipe) icing over the cookies and top with a candied sage leaf. Allow to set for 30 minutes. 

Source: Adapted from my Cinnamon Brown Sugar Cookies, Sally’s Baking Addiction, and With Spice.

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These flavorful homemade pumpkin goat cheese ravioli are the perfect fall meal when paired with pecans, crispy sage, and brown butter sauce.

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People often ask me what is my favorite thing to make and my answer is always cookies, however pasta is a close second. Sure it takes a bit of time, but it’s not particularly difficult as long as you have the right tools. It’s actually kind of therapeutic feeding the dough through the pasta rollers over and over, getting thinner and thinner. Certainly helps that the end result is damn delicious – hard to beat fresh homemade pasta!

Besides gnocchi ravioli are probably my favorite type of pasta to make. Like cookies you can pretty much stuff them with anything your heart desires, trying different cheese and herbs, etc. You can also change up the dough flavor (I’ve done whole wheat and sun-dried tomato). And then as a bonus if you have any dough leftover, you can just cut it up into fettucine and freeze it for later.

Pumpkin Goat Cheese Ravioli

These ravioli are wrapped in a standard dough but the inside is nothing but. Fresh pumpkin puree (or you can use canned) is blended with goat cheese, romano cheese, and aromatic spices for a ravioli that is ready for fall. A little dumpling packed with that much flavor doesn’t need much for a sauce, so I went with brown butter. Add a little crispy sage and pecans for texture and you’ve got one satisfying meal.

That being said, between the ingredient list and the directions, this recipe is not for the feint of heart, so I get it if you’re thinking to yourself “Yea right, I’m never making this”. But before you dismiss this recipe, here are some tips for making it a little more approachable.

Shortcut Semi-Homemade Ravioli Ideas

• Dough – Instead of making and rolling the dough yourself, try using individual wonton wrappers. Avoids the need for a food processor, pasta rollers, and a ravioli form.
• Filling – Try equal parts pumpkin pie filling and goat cheese (or other creamy cheese like ricotta or cream cheese).
• Entire Ravioli – It’s no secret that you can buy pumpkin ravioli. So the ultimate shortcut is to buy those. You can whip up the sauce in the same amount of time as it takes the ravioli to boil.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

Beverages

• Pumpkin Chai Latte from Our Good Life

Breakfast and Breads

• Pumpkin Bread Rolls with Maple Cinnamon Butter from Sweet Beginnings
• Pumpkin Oat Streusel Muffins from A Little Fish in the Kitchen
• Yellow Pumpkin Crumpets (Serabu Labu Kuning) from A Kitchen Hoor’s Adventures

Mains, Salads, and Sides

• Pumpkin and Beet Salad from Palatable Pastime
• Pumpkin Beef Stew from Cheese Curd In Paradise
• Pumpkin Goat Cheese Ravioli with Pecan and Sage Brown Butter Sauce from The Spiffy Cookie

Desserts

• Frosted Butter Pecan Pumpkin Cookies from For the Love of Food Blog
• Pumpkin Boston Cream Pie from The Redhead Baker
• Pumpkin Creme Brulee from Cindy’s Recipes and Writings
• Pumpkin Toffee Crunch Cake from Eat Move Make

Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.

Four years ago: Smoked Tomato Soup

Six years ago: Midwest Loco Moco

Seven years ago: Peanut Butter & Chocolate Yogurt Covered Pretzels

Nine years ago: Sweet Potato Kale Pizza with Rosemary & Red Onion

Ten years ago: “Don’t Judge Me” Mac & Cheese

PUMPKIN GOAT CHEESE RAVIOLI

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Yield: 4-6 Servings Prep Time: 2 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 8 oz. pumpkin puree

• 8 oz. goat cheese

• 1/2 cup grated Pecorino Romano

• 1 egg, lightly beaten

• 2 Tbsp extra virgin olive oil

• 1 tablespoon chopped flat-leaf parsley

• 1/4 teaspoon chopped sage

• 1/4 teaspoon chopped rosemary

• 1/4 teaspoon chopped thyme

• 1/4 teaspoon freshly grated nutmeg

• Salt and black pepper, to taste

DOUGH*

• 3 eggs, beaten

• 1 Tbsp extra virgin olive oil

• 2 cups all-purpose flour, plus extra for rolling dough

• 1 tsp salt

SAUCE

• 1/2 cup (1 stick) unsalted butter

• Handful of fresh sage leaves

• 1 Tbsp balsamic vinegar

• 1/2 cup chopped pecans, toasted

Directions

1. In a bowl, combine the pumpkin, goat cheese, romano, egg, parsley, sage, rosemary, thyme, nutmeg, and season with salt and pepper. Refrigerate while you prepare the dough.
2. In the bowl of a food processor, pulse the eggs and oil to combine. In a small bowl, stir together the flour and salt. While the machine is running, add the flour mixture through the feed tube. Process until the mixture holds together and forms a ball**. 
3. Remove the dough from the work bowl and cover with plastic wrap; let rest for 20-30 minutes at room temperature.
4. Cut the pasta dough into fourths. Wrap three of the pieces in plastic wrap, then set aside until needed. Flatten the remaining piece into a rectangle, approximately the same width as the pasta machine rollers. Adjust the pasta machine rollers to their widest setting.
5. Roll the rectangle of pasta through the rollers one time. Then, fold the rectangle into thirds and feed it through the rollers 6-8 more times, folding the dough into thirds each time. Dust lightly with flour, if necessary, to keep it from sticking. Tighten the rollers of the pastas machine one notch, and feed the dough through the rollers without folding. Continue to feed the dough through the rollers without folding, tightening the rollers one notch each time, until the pasta is the desired thickness.
6. Repeat the rolling process with the remaining three pieces of dough. Allow the pasta sheets to dry for 5 minutes before filling.
7. Using a ravioli form, lightly coat with nonstick spray and lay a sheet of pasta over it. Place the top of the form on the pasta sheet, pressing gently to make impressions for the filling. Remove the top of the form, and place a heaping teaspoon (or small cookie scoop) of filling in each impression. Lightly moisten the border of the pasta sheet and in between the filling with water, using a pastry brush. Cover the filled impressions with a second sheet of dough. use a rolling pin to roll over the top of the form to cut and separate the ravioli. Push the finished ravioli out of the form. Transfer the ravioli to a flour-dusted baking sheet or a clean kitchen towel; let dry for 5-10 minutes***. 
8. Meanwhile, prepare the sauce. Melt butter in a large skillet over medium heat. Add sage and cook until butter just begins to brown, about 4 minutes (do not overcook or butter will burn). Remove from heat and mix in balsamic vinegar and pecans. Set aside.
9. Bring 4-6 quarts of water to a boil. Add the pasta and immediately stir to separate the individual pieces. Cook the ravioli, stirring once of twice during cooking, until al dente, about 2 minutes, or until they float. Remove from the water using a slotted spoon, add ravioli to the hot butter sauce, and spoon sauce over to coat ravioli. Transfer to plates. and serve immediately.

Notes

*Looking for a shortcut? Use wonton wrappers instead of homemade pasta dough. **If the dough is too dry, add a few drops of warm water and process briefly. If the dough is too sticky, remove it from the processor and knead it with just enough flour to make it smooth and elastic. ***These can be prepared ahead of time and frozen. Just thaw in the fridge the day before and continue the recipe as normal.

Source: Adapted from my Homemade Whole Wheat Spinach and Ricotta Ravioli with Tomato Pancetta Butter and Sweet Potato Gnocchi with Sage Brown Butter Sauce.

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This epic burger is part of a fan-frickin-tastic month-long event hosted by Girl Carnivore, but opinions are always my own!

Push the brunch limits with this sage turkey burger served with blueberry ketchup in a blueberry cinnamon roll.

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Today is a grand day for many reasons. For starters it’s my 35th birthday! Not very exciting this year due to quarantine, especially when compared to being in Italy this time last year.

Today is also Star Wars Day (may the fourth be with you) and my assigned day for Burger Month! To represent all of those things in one I decided to get extra creative (and a bit weird) for my burger contribution.

Princess Leia is known for her iconic bun hairstyle, so I decided to use cinnamon rolls as the bun for my burger. But not just any cinnamon roll, a blueberry cinnamon roll with maple glaze!

Now what kind of burger would pair with that? After consulting my Flavor Bible, I landed on a sage turkey burger with blueberry ketchup. Like a breakfast sandwich but oh so much more tantalizing.

Bob originally suggested I also put an over-easy egg on top as well, but I thought that might be pushing the limit a littler too much. Besides, you already need to be armed with a napkin to eat these due to the stick nature of the buns, I didn’t need to add an ooze factor into the equation as well.

Honestly, these were better than I expected. No one component overpowered the other. The flavors were well balanced and made for a delightful brunch. And while I am at it, if I can put a burger on a cinnamon roll then I should also be able to serve cinnamon roll cheesecake for brunch, right? Happy Birthday/Star Wars/Burger day to me!

Stay tuned all month long for many more burger recipes from all my blogger pals. And of course there is an awesome giveaway for which a winner will be picked every week! Scroll down to the bottom on this post to enter for this week.

Take a look a other creations I’ve made for #BurgerMonth including: The Pepper Burger (2021), Chimichurri Burgers (2019), Sushi Burger (2018), Patacon Burgers (2017), Hard Root Beer Burgers with Blue Cheese and Crispy Onions (2016), and Spicy Mustard & Sweet Potato Turkey Burgers (2014).

Two years ago: Sausage, Egg & Cheese Kolache

Three years ago: Blue Milk Smoothie

Four years ago: Boozy Margarita Smoothies

Five years ago: Berry Cacao Nib Scone Cakes

Six years ago: Peanut Butter Birthday Bites

Seven years ago: Birthday Overload Pancakes

Either years ago: Funfettinutter Cupcakes for Two

Nine years ago: Peanut Butter Cup S’mores Ice Cream

BLUEBERRY CINNAMON ROLL TURKEY BURGERS

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Yield: 6 servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

BLUEBERRY KETCHUP

• 1 Tbsp olive oil
• 1 large shallot, minced
• 1/4 tsp ground ginger
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground allspice
• Pinch of salt
• 1/3 cup apple cider vinegar
• 1/2 cup brown sugar
• 2 cups fresh blueberries

BLUEBERRY CINNAMON ROLL DOUGH

• 1-1/4 tsp active dry yeast
• 1/4 cup + 2 Tbsp warm milk (about 100-110 F)
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 2 Tbsp sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 lemon, zested (optional)
• 1-3/4 to 2 cups all-purpose flour
• 1 egg, at room temperature

BLUEBERRY CINNAMON ROLL FILLING

• 1/4 cup sugar
• 1/4 cup blueberry jam or preserves
• 1/2 tsp cinnamon
• 1 Tbsp unsalted butter, at room temperature

BLUEBERRY CINNAMON ROLL GLAZE

• 2 oz. cream cheese, softened
• 1 Tbsp maple syrup
• 1/2 cup powdered sugar

TURKEY BURGERS

• 2 lb. ground turkey breast
• 2 Tbsp fresh minced sage
• 2 tsp salt
• Spinach, for serving

Directions

1. The day before, prepare the ketchup and cinnamon rolls.
2. For the ketchup, in a small saucepan over medium-low, heat the olive oil. Add shallot and cook until softened, stirring often, about 5 minutes.
3. Add ginger, black pepper, allspice, and salt. Cook for 1 minute, then add vinegar, scraping any bits off the bottom of the pot. Add sugar and blueberries and stir to combine.
4. Bring to a boil then reduce to a simmer. Cook, stirring occasionally, until the blueberries burst and begins to thicken, about 25 minutes.
5. Transfer to a blender and blend until smooth. Pour into a heat safe container and cool. Refrigerate until ready to use.
6. For the cinnamon rolls, in the bowl of a stand mixer fitted with the paddle attachment, sprinkle the yeast over the warmed milk and let it sit for a few minutes.  Add the butter, sugar, vanilla, salt, lemon zest, and 1/2 cup of the flour and mix briefly to combine.  Add the egg and enough of the remaining flour to make a soft yet sticky dough.  Switch to the dough hook and knead the dough for about 5 minutes, or until the dough is smooth and elastic.  (Alternatively, you could turn the soft dough out onto a floured work surface and knead by hand for 7-10 minutes until the dough is smooth and elastic.)
7. Lightly grease a large bowl with cooking spray.  Add the dough and turn to coat.  Cover the bowl with plastic wrap and set in a warm spot.  Let the dough rise until nearly doubled, about an hour.
8. To make the filling, in a small bowl mix the sugar, blueberry preserves, and cinnamon.
9. Lightly grease 1.5 quart rectangular baking dish with cooking spray.  On a floured surface, roll the dough out into a rectangle that is approximately 10×8 inches.  Spread the softened butter evenly over the dough, then spread filling mixture over top.  Starting with a long end facing you, roll the dough up tightly.  Pinch the dough at the end to seal the seam.  Cut roll into 6 even rolls and place them, cut side up, in the prepared baking dish.
10. Cover the pan tightly with plastic wrap, and place it in the refrigerator overnight or for up to 24 hours.
11. The next day, remove the pan from the fridge and let them rise for an hour.
12. Heat the oven to 350. Bake for 25-35 minutes, or until the rolls are lightly browned and a thermometer inserted into the center of a roll reads 190 F.
13. While the rolls are baking, prepare the glaze.  In a small bowl with a hand mixer or whisk, whip the cream cheese until light and fluffy.  Add the maple syrup and blend until well combined.  Mix in the powdered sugar until the glaze is smooth and creamy.
14. When the rolls finish baking, smear them with the cream cheese glaze while still warm. Set aside to cool.
15. Meanwhile prepare the burgers. In a large bowl, mix the ground turkey, sage, and salt until well blended. Form into 6 patties.
16. Cook on preheated grill or grill pan set over medium-high heat, 5 minutes per side, or until cooked through.
17. Slice cooled rolls, and assemble with spinach, burger patty, and blueberry ketchup.

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There’s nothing fake about this sauce, unless you are fooled into thinking there is meat in it. Pair it with your favorite pasta!

Jump to recipe

I couldn’t make homemade cecamariti and serve it with any old jarred sauce, now could I? I went ahead and tried to reproduce the entire dish from the first time I ever had this type of pasta and made my own sugo finto, aka fake sauce.

It’s called fake because it’s just like meat sauce (sugo di carne) but without the meat. Sugo finto relies on a vegetable soffritto to stand in for ground beef. An economical option when you cannot afford (or don’t eat) meat, and it’s quite easy to make.

The most important part of this recipe is to make sure you cut the vegetables really small. While traditionally this is done by hand, you can make things easier by pulsing them in a food processor.

I actually made this twice already and prepared it both by hand and in a food processor. Sure I felt some pride chopping them up real fine by hand, but I own a food processor for a reason.

When I had this dish at a restaurant in town it was also topped with crispy capers. I’m not normally a huge capers fan but these salty crispy bits were delightful. If there are any leftover they would be great on top of salad too.

Oh and don’t forget a healthy dose of freshly shredded Parmesan on top.

Two years ago: Lemon Lavender Madeleines

Three years ago: Poppin’ Pepsi Perfect Cocktail

Four years ago: Black Bean & Chorizo Soup with Sweety Drops

Five years ago: Corn on the Hog Pizza

Six years ago: Single Serving White Chocolate Peanut Butter Cup Rice Krispies Treat

Eight years ago: Pretzel Crusted Peanut Butter Blondies with White Chocolate Cream Cheese Frosting

Nine years ago: Spicy Mac and Cheese

SUGO FINTO WITH CRISPY CAPERS

Print

Yield: 2 servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

CAPERS

• 1/2 cup olive oil
• 1/4 cup small capers, drained and patted dry

SAUCE

• 1 large red onion
• 2 celery stalks
• 2 medium carrots
• 2 sprigs each of fresh parsley, sage, and rosemary, stems removed
• 1/4 cup red wine
• 1 (28 oz) can whole peeled tomatoes, chopped
• Salt, to taste
• Water

Directions

1. In a medium saucepan, add olive oil over high heat. Add capers and fry for 3 minutes, or until crispy and golden. Remove from heat and strain capers with a slotted spoon and place on paper towel-lined plate. Reserve 2 tablespoons of the oil in the pan.
2. Finely chop the onion, carrot, celery and herbs together into a rough paste (or use a food processor). Place pan over medium-low heat and add the paste. Sauté gently until tender, making sure you do not brown the onions by occasionally adding a pinch of salt and a few drops of water.
3. Add wine and let it cook off. Add the tomatoes and bring to a simmer for 30 minutes, stirring occasionally, or until thickened. Remove from heat and serve with preferred pasta (I used cecamariti) topped with crispy capers.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Brown butter sauce, caramelized shallots, goat cheese, crispy sage, toasted walnuts, pumpkin pizza dough – do I really need to give you more reasons to make this pizza?

Today is the kickoff of the 2017 #PumpkinWeek hosted by Terri of Love and Confections and I’m shaking things up by making a pizza with a pumpkin crust! It’s been so stinking long since I’ve made pizza new pizza recipe! While I realize I made a pumpkin pizza for the 2015 #PumpinWeek, that was two years ago and this is a totally different pizza.

With all the varieties of pizza dough I’ve made, I cannot believe it took me this long to think of adding pumpkin puree to the dough. And dude look at that color! While the flavor ended up being subtle, the consistency was perfection. This might become my go-to fall pizza crust recipe. But let’s take this one pizza at a time and focus on today’s magnificent creation.

There is no sauce on this pizza, at least not in the tradition way. I brushed the dough with a bit of olive oil before sprinkling caramelized shallots on top, followed by Mozzarella, goat cheese, and walnuts. Then while the pizza cooked, I whipped up a sage-brown butter to act as a topping-sauce to drizzle over the hot pizza before slicing and serving. The nutty bits of browned milk fat precipitated from the butter combined with the fresh aromas of the sage which end up getting crispy in the butter is what dreams are made of.

Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Pie Moscow Mule from Love and Confections.

Savory Pumpkin Recipes:

Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline’s Cooking.
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
Pumpkin Beer Bread from Forking Up.
Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
Pumpkin Chili from A Kitchen Hoor’s Adventures.
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
Pumpkin Focaccia Bread from Cookaholic Wife.
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy’s Cooking Adventures.
Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.

Sweet Pumpkin Recipes:

Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
Pumpkin Blondies from It Bakes Me Happy.
Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
Pumpkin Coffee Cake from The Chef Next Door.
Pumpkin Cranberry Oatmeal Bars from The Nifty Foodie.
Pumpkin Madeleines from Mildly Meandering.
Pumpkin Pie Energy Bites from Making Miracles.
Pumpkin Pie Oatmeal from Seduction in the Kitchen.
Pumpkin Pie Tassies from Cindy’s Recipes and Writings.
Pumpkin Scones from The Freshman Cook.
Pumpkin Spice Donuts from A Day in the Life on the Farm.
Pumpkin Spice Donuts from Hezzi-D’s Books and Cooks.
Pumpkin Zucchini Streusel Bread from An Affair from the Heart.
Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.

One year ago: Weekly Meal Plan #32

Three years ago: Grilled Brussels Sprouts with Pistachios, Cranberries & Parmesan

Four years ago: Tofu Lettuce Wraps With Cashew Sauce

Five years ago: Mini Pumpkin Black and White Cookies

GOAT CHEESE AND SAGE PIZZA WITH PUMPKIN CRUST

Serves 2-3

Ingredients:

DOUGH

1 pkg. active dry yeast (2-1/4 tsp)

1 tsp honey

1/4 cup warm water (100 to 110 degrees)

1/2 cup pumpkin puree

1-1/2 cup all-purpose flour

1/4 tsp salt

Olive oil

Yellow corn meal

TOPPINGS

1 stick + 2 Tbsp unsalted butter, divided

2 large shallots, thinly sliced

1-1/2 tsp sugar

1-1/2 tsp red wine veingar

Salt and pepper

2 Tbsp olive oil

4 oz. Mozzarella, shredded

4 oz. goat cheese, crumbled

1/4 cup walnuts pieces, toasted

1 bunch fresh sage leaves

Directions:

1. For the dough, dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir 1-1/4 cups flour, pumpkin, and 1/4 teaspoon salt into yeast mixture to form a soft dough. Turn dough out onto a lightly floured surface or use a stand mixer fitted with the dough hook. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
2. Place dough in a large bowl coated with coil, turning dough to coat. Cover; let rise in a warm place for 1 hour or until doubled in size.
3. When the dough is almost done rising, preheat oven to 450 degrees, with pizza stone* on the lowest rack.
4. Melt 2 tablespoons of the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and stir to coat. Cook over medium heat for 10 minutes,stirring occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and stir well. Place the saute pan in the oven and roast for 10-15 minutes, or until tender. Remove from oven.
5. When the dough is ready, punch down, cover and let rest 5 minutes. Roll dough into desired shape on a lightly floured surface. Place dough on a pizza peel sprinkled with cornmeal*. Crimp edges of dough with fingers to form a rim.
6. Brush dough with 2 tablespoons olive oil. Evenly distribute the shallots and top with mozzarella, goat cheese, and walnuts. Transfer pizza to pizza stone* n oven and bake for 20 minutes, or until cheese is golden and crust is crispy.
7. While the pizza cooks, prepare the brown butter and sage. In a medium pot over high heat, melt a stick of butter. Once melted, add the sage leaves and continue to cook, swirling occasionally, until the butter is a medium golden brown and smells nutty, and the sage leaves are crispy. Add salt to taste.
8. Remove pizza from the oven and top immediately with the sage brown butter (may not use it all). Slice and serve.

*Can also use a regular pizza or baking pan

Source: The Spiffy Cookie original, crust adapted from my Greek Yogurt Pizza Dough.

Did you know that April is Grilled Cheese Month? Did you also know that today is Grilled Cheese Day? Well now you know so get out there and get cheesed! I failed to observe this holiday on my blog last year but I guess after the creation I shared two years ago I felt like I couldn’t top it. I have to admit that this one cannot compare with The Mempho it’s still mighty delightful, especially when paired with some homemade tomato soup.

This grilled cheese is made with cream cheese, goat cheese, and fresh sage. But I didn’t use your standard crumbly/creamy goat cheese. Instead I used an aged goat’s milk cheese called naked goat. Apparently it’s from Spain but honestly the reason I bought it was because there was a sample out at the store and I thought it was delicious. Samples get me sometimes (especially when paired with a coupon).

Two years ago: The Mempho (Grilled BBQ Mac & Cheese Sandwich)

Four years ago: Baked Peanut Butter Cup Banana Pancakes

Five years ago: Cake Batter Puppy Chow

Six years ago: Homemade Olive Garden Salad and Dressing

SAGE GOAT GRILLED CHEESE SANDWICH

Serves 2

Ingredients:

4 slices bread

1-1/2 oz. cream cheese, room temperature

4 oz. naked goat cheese (aged goat’s milk cheese), sliced

4 large fresh sage leaves, chopped

Butter, room temperature

Directions:

1. Preheat a large skillet over medium heat.
2. Generously butter one side of the bread slices. On the other side, smear with cream cheese. On two of the slices, arrange a layer of sliced cheese on top of the cream cheese and sprinkle with chopped sage. Place the other two pieces of bread on top, butter side up, to make the sandwich.
3. Place on preheated pan and grill until lightly browned, about 2-3 minutes. Flip over and continue grilling until cheese is melted. Slice and serve immediately.

Source: The Spiffy Cookie original

Comfort food with some of you favorite fall flavors, all cooked in one pan. This white skillet lasagna will be your new favorite weeknight meal.

I’m not even going to bother talking about the results of the election today. There’s too much discussion already and nothing is going to change the reality of what we woke up to this morning (or stayed up to witness). So let’s try to move on and hope for the best. In the meantime, it’s prime time for some comfort food and a giveaway, in the form of white skillet lasagna and REVERE cookware.

Believe it or not, I’ve been cooking with the same set of inexpensive cookware since my third year of grad school, which was 2009 for those of you that don’t have my life memorized. Oh yea that means I’ve been using that very set all throughout the lifetime of this blog. Granted, I did supplement it with a couple of choice pans but I’ve been in the market for a better set that won’t break the bank for a little while now. So when REVERE offered to let me try their 10 Piece Stainless Steal Set I jumped on it. This particular set has a copper core which helps heat quickly and evenly. As an added bonus for those of us without a plethora of cabinet space, this set also features interlocking handles which mean you can stack them all up and put them in one little cabinet.

But a pretty pan is only as good as the food it cooks. And I have to say, this pan is as good as any of my more “fancy” and expensive pans. I tested out the 3-quart saute pan by making a white, fall flavored version of my dad’s skillet lasagna with butternut squash, the last bits of kale growing in my garden (and only a fraction of the sage still exploding), and a lighter alfredo sauce made from milk and cream cheese. IDK about you, but I’ll be cozying up with a big bowl while the temperature continue to drop.

Don’t forget to enter to win two REVERE frying pans! Widget located at the end of this post.

One year ago: Buffalo Chicken Enchiladas

Two years ago: Single Serving Deviled Eggs

Three years ago: Elvis Fluffernutter Rice Krispie Treats

Five years ago: Gluten-Free Peanut Butter Chocolate Bars

WHITE SKILLET LASAGNA WITH BUTTERNUT SQUASH AND KALE

Serves 4-6

Ingredients:

1 Tbsp olive oil

1 small sweet onion, diced

4 cloves garlic, minced

1 lb. butternut squash, peeled, seeded, and cubed (about 2 cups)

16 oz. can of vegetable broth

1 tsp salt, divided

1/2 tsp black pepper, divided

1/4 tsp ground nutmeg

2 cups milk

3 oz. cream cheese

2 Tbsp freshly chopped sage, plus more for garnish

1 tsp freshly chopped thyme

3 cups (about 8 oz.) small shell or elbow pasta (I used cavatappi)

1 cup ricotta cheese

2 lightly packed cups chopped kale

1-1/4 cup shredded mozzarella, divided

1/2 cup shredded parmesan cheese, plus more for serving

Directions:

1. In a large, oven-proof skillet over medium heat, add the olive oil (I used the REVERE 3-quart sauté pan). Add onion and cook until translucent. Add garlic and cook until fragrant, about 30 seconds. Add squash with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Stir to coat well and add in 1/3 cup of broth. Cover and cook until softened, about 10-12 minutes.
2. Once soft, stir in the rest of the broth, milk, cream cheese, sage, thyme, and the rest of the salt and pepper. Bring to a boil, add pasta and bring to a boil again. Lower heat to a simmer, cover and cook for 15 minutes, stirring occasionally. Meanwhile, preheat the broiler.
3. Stir in ricotta (or cottage) cheese and kale and cook, covered, 5 more minutes. Remove from heat and stir in 1 cup of the mozzarella and 1/4 cup of the parmesan. Sprinkle with remaining mozzarella and parmesan, put whole sage leaves on top, and place under broiler (without lid) for 1-2 minutes or until lightly golden. Serve topped with more parmesan cheese if desired.

Source: Adapted from my Skillet Lasagna and Guiltless Fettucine Alfredo.

Disclosure: I was provided with the REVERE 10 Piece Stainless Steel Set from World Kitchen by 3rd Floor Social. I was compensated for this post but all thoughts and opinions are my own. Giveaway sponsored by 3rdFloorSocial & World Kitchen.

Giveaway Prize (MSRP $59.99): 2-Piece Stainless Steel Frying Pan Starter Set (8-inch and 10-inch fry pan)

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This combo is killer, I swear. The first attempt was in cookie bar form (back when I made the strawberry black peppercorn pistachio cookie bars) but for some reason they were ridiculously gooey despite cooking for an extra 15 minutes and the goo turned into awfully unappetizing gray color. Although they did still taste awesome, I should have known better than to add juicy fruit to a cookie dough, even in bar farm.

So I learned from my mistakes and added them to a pie bar which is meant to have fruit juices seep into it. And the result? Holy sweet hot damn. Myself and many others who tried them said they were absolute perfection. Sweet, but not too sweet, and perfectly balanced with the sage without being overpowering. You absolutely need to make these this weekend and all summer long. Especially since berries are on sale at the grocery store right now!

Make sure you check out everyone else’s recipes today for #CookoutWeek listed at the end of this post. And get your name in for the huge giveaway HERE.

One year ago: Browned Butter Salty Sugar Cookies

Five years ago: German Chocolate Brownies

BLACKBERRY-SAGE PIE BARS

Makes 24 bars

Ingredients:

CRUST AND TOPPING

2 cups all-purpose flour

1 cup whole wheat flour

1 cup sugar

1 Tbsp packed fresh sage

1 tsp baking powder

1/4 tsp salt

Zest from 1/2 orange

1 cup (2 sticks) unsalted butter, cubed and chilled

1 egg

1 tsp vanilla extract

BLACKBERRY LAYER

4 cups fresh blackberries

1/2 cup sugar

1 Tbsp corn starch

1 Tbsp fresh chopped sage

1/2 orange, juiced

1 tsp fiori di sicilia (optional)

Directions:

1. Preheat oven to 375 degrees. Lightly coat a 9 X 13 baking pan with non-stick cooking spray and line with parchment paper; set aside.
2. In a food processor, pulse together the flour, sugar, sage, baking powder, salt and orange zest. Add the cubed butter, egg, and extract. Pulse until the dough resembles a course meal*.
3. Press about two-thirds of the dough into the bottom of the prepared baking pan, pres dough into a flat, even layer. Reserve the remaining dough for the topping.
4. In a medium bowl, toss together the blackberry layer ingredients. Spread evenly over the bottom crust layer, keeping berries in a single layer.
5. Sprinkle the remaining dough over the top.
6. Bake for 45-50 minutes, or until the top is lightly browned. Remove from the oven and place on wire rack to cool completely before attempting to slice into bars.
7. Pie bars can be stored in an airtight container at room temperature for up to two days.

*Alternatively, whisk dry ingredients in a large bowl, cut in butter with pasty cutter or two knives, then mix in egg and extract.

Source: Adapted slightly from Floating Kitchen.

Disclosure: I was provided with complimentary product to be used as I saw fit for #CookoutWeek from the generous sponsors of this event.