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.

This gorgonzola pear pizza is more than it’s name implies with creamy mozzarella, tangy gorgonzola, nutty parmesan, salty prosciutto, juicy pears, sweet honey, and savory thyme.

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It’s been a hot minute since I’ve shared a new pizza recipe – over a year in fact. In August of last year I last shared the recipe for a Mexican street corn pizza. So it seems like I am overdue to share another.

I decided it was time to add another entry to my fruit on pizza list with a gorgonzola pear pizza. Of course there’re more to it than just those two ingredients.

What all is on my gorgonzola pear pizza?

• Olive oil base seasoned with salt and pepper
• Mozzarella, Gorgonzola, and Parmesan cheese
• Fresh sliced pear
• Thinly sliced prosciutto
• A post-oven drizzle of honey and a sprinkle of fresh thyme

As we watch the temperatures drop and start feeling whisps of fall, this seemed like the perfect pizza. Pears don’t get enough love in my opinion and it’s exceptionally delicious on this pizza.

You’ve got creamy mozzarella, tangy gorgonzola, nutty parmesan, salty prosciutto, all nestled in with those juicy pears. Then when it’s out of the oven it’s all topped with some sweet honey and savory thyme. Bonus points for being able to pluck thyme from my garden to make this!

• Apple Oatmeal Bread by Karen’s Kitchen Stories
• Brown Butter Green Beans with Pecans by Art of Natural Living
• Apple Snack Cake by Magical Ingredients
• Maple Pumpkin Chia Pudding by Jolene’s Recipe Journal
• Preserved Lemon Baba Ghanoush by A Day in the Life on the Farm
• Apple Slaw by A Kitchen Hoor’s Adventures
• Sweet Potato Cupcakes with Marshmallow Frosting by Hezzi-D’s Recipe Box

GORGONZOLA PEAR PIZZA

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Yield: 4 Servings Prep Time: 50 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1 Tbsp olive oil
• Salt and pepper, to taste
• 3 oz. shredded Mozzarella
• 3 oz. crumbled Gorgonzola
• 1 oz. finely shredded Parmesan
• 1/2 of a large pear, thinly sliced
• 1 oz. prosciutto, cut into strips
• 1 Tbsp honey
• 1 tsp fresh thyme

Directions

1. Place pizza stone* on oven rack in lower third of oven and preheat to 500°F for at least 30 minutes.
2. Roll out pizza dough and transfer to a pizza peel sprinkled with cornmeal.
3. Evenly brush the olive oil over the crust, followed by salt and pepper to taste. Top with mozzarella, gorgonzola, parmesan, pears, and prosciutto.
4. Transfer to the pizza stone (without removing from the oven) and bake for 15-20 minutes, or until the crust starts to turn golden and the cheese starts to bubble.
5. Immediately drizzle with honey and sprinkle fresh thyme on top. Allow to cool for 5 minutes before slicing and serving.

Notes

*If you don't have a pizza stone, assemble your pizza on a baking pan.

Source: Inspired by a pizza called The Elliott at Yellow Brick Pizza in Columbus, OH and adapted from my Grape & Gorgonzola Pizza.

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.

These raspberry thyme dark chocolate chip brown butter cookies may have a lot going on but the flavors compliment each other beautifully.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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I feel like it’s been awhile since I’ve shared a new chocolate chip cookie recipe – since March! Whoops. So while reminiscing on how delicious my blueberry brown butter cookies were the other day, and decided it was time to try another fruited cookie concoction.

Luckily for me, the choice was easy thanks to the abundance of raspberries the raspberry bushes in our garden produced this summer. I happened to have some frozen already due to surplus! Why frozen? Because those delicate berries would disintegrate when mixed into the cookie dough if they weren’t.

Do you have to use brown butter?

Of course these cookies also come with the nutty deliciousness that brown butter adds. While not necessary, you have to melt the butter anyway so why not brown it while you’re at it? I say that but honestly I don’t brown my butter as often as I should, considering how often I make my favorite chewy chocolate chip cookies.

But I didn’t stop there of course. I also snagged some thyme growing out of control in my garden as well. It’s actually lemon thyme but I couldn’t taste the difference despite having a tablespoon of it blended into the cookie dough.

You might think the combination of dark chocolate, brown butter, raspberry, and thyme a bit much for one little cookie. But these aren’t all that little (1/4 cup of dough) and the flavors are surprisingly mellow, with no one overpowering the other. Instead they magically compliment each other. I have some experience playing with flavors ;-).

I also had the help of the handy flavor bible, which has been a source of several experimental flavor pairings in other recipes in the past. Although this specific combination wasn’t in there, I was some deductions and it paid off.

One year ago: Blueberry Pear Ginger Jam

Two year ago: Buckeye Trail Mix

Three years ago: Tropical Granola Chocolate Bark

Four years ago: Bacon Buckeyes

Five years ago: Bourbon, Bacon, and Maple Mini Cheesecakes

Six years ago: No-Bake Chocolate Hazelnut Pie

Eight years ago: Marble Malt Cake with Peanut Butter Malt Frosting

Ten years ago: Stone Fruit Hand Pies

RASPBERRY THYME DARK CHOCOLATE CHIP BROWN BUTTER COOKIES

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Yield: 20 cookies Prep Time: 2 Hours 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/2 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp fresh thyme (or 1 tsp dried)
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 1 heaping cup dark chocolate chips
• 1 heaping cup frozen whole raspberries

Directions

1. Sift together the flour, baking soda, and salt; set aside.
2. Melt butter in a medium saucepan over medium heat, stirring constantly. Continue to cook until butter turns to an amber/light brown color, and remove from heat immediately. Pour into a large bowl and set aside to cool to room temperature.
3. Once butter has cooled, cream together the butter, sugars, and thyme until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and raspberries by hand.
4. Roll 1/4 cup of dough into a ball (or use a large cookie scoop) and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results.
5. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
6. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
7. Bake for 10 minutes or until edges are golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Best enjoyed within 48 hours or refrigerate until ready to eat.

Source: Adapted from my Blueberry White Chocolate Chip Brown Butter Cookies.

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Nutty sunchokes and ricotta form delicious dumplings of gnocchi nestled into a buttery sauce with walnuts and fresh thyme.

This content contains affiliate links and was made with complimentary products. All thoughts and opinions are my own.

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Have you ever heard of a sunchoke? They are also called Jerusalem artichokes, but either name was new to me, so when I was gifted this item from Melissa’s Produce for Fall Flavors week (which is this week) I knew I had to make something with it.

Turns out, you can roast it and do all kinds of things with it, similarly to a potato, with a more nutty taste. And when I have an excess of potatoes, my mind always goes to gnocchi. So I decided to see if I could make sunchoke gnocchi!

Turns out it’s actually even easier to make gnocchi out of sunchokes than potatoes because you don’t even need to peel them! Which was a relief because those ginger-root looking shapes were not looking a-pealing… HA! 

But I also love ricotta gnocchi so I decided to blend the two together to make a sunchoke-ricotta gnocchi. This was not a risk taking situation, I knew it would be good.

In an effort to make the flavor of the sunchokes shine, I didn’t want to smother them in a heavy sauce, so I went with a light walnut and thyme butter sauce. You could easily use other herbs or nuts if you prefer. 

I also added a bit of lemon to add some brightness to the dish. Gnocchi can be very heavy (although despite this fact I can still down an entire vat of them) so the lemon was a nice contrast and yet brought the rest of the flavors together.

This dish was made with sunchokes and Meyer lemons from Melissa’s Produce. As a side dish I also roasted some butternut squash (also from Melissa’s Produce) and brussels sprouts at tossed in olive oil, salt and pepper, at 450F for 20 minutes.

Want even more fall-inspired recipes? Check out the list below. After you have saved some to make, scroll to the bottom of this post to enter the giveaway from some wonderful brands!

Monday Fall Recipes

• Apple Butternut Squash Casserole by That Recipe
• Apple Pie Tacos Recipe by Blogghetti
• Apple Streusel Cheesecake Bars by Lemon Blossoms
• Apple Tea-ramisu by Jolene’s Recipe Journal
• Butternut Squash Cupcakes with Caramel Frosting by Hezzi-D’s Books and Cooks
• Caramel Apple Cinnamon Rolls by Sweet Beginnings
• Caramel Apple Crisp by Big Bears Wife
• Caramel Apple Empanadas by Take Two Tapas
• Caramel Apple Ice Cream Pie by A Day in the Life on the Farm
• Caramel Apple Spice Cupcakes by Daily Dish Recipes
• Caramel Apple Tea Cake by An Affair from the Heart
• Caramel Swirl Pound Cake by Family Around the Table
• Creamy Sweet Potato and Sunchoke Soup by Eat Move Make
• Easy Sausage And Veggies Sheet Pan Dinner by Intelligent Domestications
• Fall Harvest Potato Beet Soup by Frugal & Fit
• Fall Punch Mocktail by Kate’s Recipe Box
• Fall Vegetable Breakfast Hash by Cindy’s Recipes and Writings
• Green Appletini Martini by Art of Natural Living
• Grilled Apple and Pear Salad with Maple Walnut Vinaigrette by Cheese Curd In Paradise
• Meyer Lemon Scones by A Kitchen Hoor’s Adventures
• Pear Almond Crumble Pie by Savory Moments
• Pear Brown Betty by Cookaholic Wife
• Plum Kuchen by Palatable Pastime
• Scalloped Potatoes with Sweet Potatoes, Fennel, and Leeks by Karen’s Kitchen Stories
• Smashed Roasted Rosemary & Garlic Potatoes by Simple and Savory
• Sour Cream Coffee Cake with Toasted Pecan Filling by Books n’ Cooks
• Sunchoke Ricotta Gnocchi with Walnut Thyme Butter Sauce by The Spiffy Cookie

One year ago: Peanut Butter Stuffed Chocolate Biscotti

Four years ago: Peach Pecan Oatmeal

Five years ago: Buckeye Shortbread Cookies

Six years ago: Blueberry Kale Smoothie

Seven years ago: Peanut Butter Ice Cream with Dark Chocolate Shell

Eight years ago: Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie

Nine years ago: Baked Crazy Feta

SUNCHOKE RICOTTA GNOCCHI WITH WALNUT THYME BUTTER SAUCE

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Yield: Serves 4

Nutrition facts: 200 calories 20 grams fat

Ingredients

GNOCCHI

• 1 lb. sunchokes, scrubbed clean and cut into 1-inch cubes
• 1/2 cup ricotta cheese
• 2 cups all-purpose flour
• Salt and pepper, to taste

BUTTER SAUCE

• 6 Tbsp unsalted butter
• 1/3 cup chopped California walnuts
• 1 Tbsp chopped thyme, plus more for garnish
• 1/2 lemon, zested
• Salt & pepper

Directions

Directions:

1. Bring a large pot of salted water to a boil. Add the sunchokes and cook until tender, about 10 minutes. Drain and set aside to cool, about 5-10 minutes.
2. Transfer the sunchokes to a food processor and process until smooth. Add the flour, ricotta, and 2 generous pinches of salt and pepper. Pulse a few times until evenly incorporated.
3. Transfer to a lightly floured surface, and knead until a nice soft dough forms, adding more flour if necessary.
4. Cut the dough into 4 even pieces. Roll each piece out into a 1/2-inch-thick rope and cut each rope, with a pastry cutter or knife, into 3/4-inch pieces.
5. With your thumb, roll each piece of cut dough against the back of a handheld cheese grater, the back of a fork, or on a gnocchi board.
6. Place the gnocchi on trays dusted lightly with flour and set aside.
7. Bring another large pot of salted water to a boil. Drop the gnocchi into the boiling water in bacthes and cook until they rise to the surface, about 1-2 minutes. Remove with a slotted spoon to a colander and reserve 1/4 cup of pasta water.
8. Meanwhile, melt the butter in a 12-inch sauté pan. Once it begins to foam, add the walnuts and thyme. Sauté a few minutes, until the butter begins to brown and the walnuts are lightly toasted, 2 to 3 minutes. Whisk in the reserved pasta water, lemon zest, and season to taste with salt and pepper.
9. Toss the gnocchi in the butter sauce, sprinkle with some fresh thyme, Parmesan, and serve.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

The wonderful #FallFlavors sponsors have donated some awesome prizes for our readers to win. They, in conjunction with our participating bloggers and event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to enter the giveaway through the widget below. There are many opportunities to enter!

The Republic of Tea is giving away a gorgeous Red Dancing Leaves Teapot and a tin of their Hot Apple Cider Tea. Brew a pot and enjoy on a cool fall day.

Torani is giving away a bottle of their Green Apple Puremade Syrup and Caramel Puremade Sauce. These syrups are perfect for baking or making a variety of drinks.

Dixie Crystals Sugar wants your baking to be sweet. They are giving away a set of OXO Good Grips 3 piece Stainless Steel Mixing Bowls.

Taylor and Colledge is giving away a variety of their baking pastes. Your fall and holiday baked goods will wow your family and guests.

Take dinner to a whole new level with a variety box of fresh produce from Melissa’s. Here’s an opportunity to try some fruits and vegetables you may not otherwise have in your local market.

One lucky winner will receive a goodie box with a variety of Nairn’s gluten-free products. Enjoy them for a snack or use them in creative ways for meals and desserts.

This giveaway will have multiple winners. Giveaway open to US residents only who are 18 years of age and older. Winners have 24 hours to respond to email notification. If they do not respond within that time they forfeit, and a new winner is chosen. Void where prohibited. Prize fulfillment handled by the sponsor. Neither hosts nor participant bloggers are responsible for prize fulfillment. No purchase necessary. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the posts or entry.

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Follow the Fall Flavors Pinterest board for more fall recipe inspiration!

Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Dixie Crystals, Torani, Republic of Tea, Taylor & Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own. The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors Week posts or entry.

Herb roasted carrots bring out their sweetness while maintaining their status as a savory side dish. Then add parsnips for a peppery, nutty flavor.

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Whether you celebrate Easter, or this coming Sunday is just another day of the week, or you’re just here for the food, this roasted carrot and parsnips side dish is a must. Like any roasted vegetable recipe, it’s easy and tastes magnitudes better than boiling or steaming them.

It’s no wonder I hated vegetables as a child. Once I discovered you could roast them I suddenly started eating a whole lot more of them in early adulthood.

These herb roasted carrots and parsnips are coated in olive oil as per usual and then seasoned with rosemary, thyme, and of course salt and pepper. A little more thyme for garnish and lemon juice and it’s ready to compliment your main dish!

Fresh Spring Side Dishes

• Greek Spinach Salad from Palatable Pastime
• Lemon Poppyseed Scones from Art of Natural Living
• Shrimp and Asparagus Crepes from A Day in the Life on the Farm
• Strawberry Spinach Salad from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

HERB-ROASTED CARROTS & PARSNIPS

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Yield: 6 servings Prep Time: 5 Minutes Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. carrots, trimmed, peeled, and cut into 2-inch sticks
• 1 lb. parsnips, trimmed, peeled, and cut into 2-inch sticks
• 2 Tbsp olive oil
• 2 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme
• 1 tsp salt
• 1 tsp pepper
• 2 tsp lemon juice, optional

Directions

1. Preheat oven to 450 degrees F.
2. Spread the carrots on a foil-lined baking sheet/ Drizzle with olive oil, sprinkle with thyme, rosemary, salt, pepper, and toss to evenly coat. Arrange in a single layer and bake for about 30-35 minutes, stirring halfway through, or until edges are golden and fork-tender.
3. Sprinkle with any extra rosemary or thyme, lemon juice (if using), and serve immediately.

Source: Adapted from Averie Cooks.

Pick and /or buy all the peaches left for the season and then make this cobbler! With a unique biscuit topping incorporating thyme and honey.

With summer slowly coming to an end, I am still over here clinging onto peach season for as long as I can find them. Sure berries are better in the summer too but they are still pretty decent throughout the year, but peaches are only good for a short window and I must intake as much as possible in that time frame.

Thankfully the farmer’s market within walking distance to my house has been most helpful in that adventure. Recently I bought 10 pounds for $10! And you better believe those are already gone and I will be swinging by after work today to restock. Assuming they are still selling them of course but I have faith.

After all, today is National Peach Pie Day and how can peaches not be available when we are all supposed to be in the kitchen baking pies out of them? Totally legit reason for those trees to keep on producing for at least one more day, but hopefully more because I still have lots of peach recipe ideas up my sleeve, like peach cobbler egg rolls.

This isn’t exactly a peach pie, but I already have a peach pie on the blog so I decided to go the cobbler route instead. It’s close enough alright? And I doubt I’ll see you arguing over technicalities after one bite. Especially if you get it warm out of the oven with a dollop of vanilla ice cream on top. Oh and in case you missed the title, the biscuit topping has a bit of fresh thyme and honey mixed in. Just a hint of savory to seal the deal.

One year ago: Lemon and Blueberry Roulade

Five years ago: Baked Mini Bowties

PEACH COBBLER WITH HONEY-THYME BISCUITS

Serves 8

Ingredients:

FILLING

2 Tbsp unsalted butter

8 medium peaches, sliced

1/4 cup sugar

2 Tbsp lemon juice

1 Tbsp cornstarch

1/2 tsp salt

TOPPING

1 cup all-purpose flour

1 cup cornmeal

1/4 cup sugar

2 Tbsp baking powder

1 Tbsp fresh chopped thyme

Pinch salt

6 Tbsp cold unsalted butter, cut into pieces

1 egg

1/2 cup buttermilk

1/4 cup honey

Coarse sugar or cinnamon-sugar, optional

Directions:

1. Preheat oven to 375 degrees.
2. In a 12- inch cast iron skillet over medium-high heat, melt butter. Add peaches and cook for 3-4 minutes until peaches begin to soften. Add sugar, lemon juice, cornstarch, and salt and mix to combine. Continue cooking for 4-5 minutes until most of liquid has evaporated. Remove from heat.
3. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, thyme, and salt. Cut butter into the flour mixture until the butter is incorporated and the mixture resembles moist crumbs.
4. In a small bowl whisk the egg, buttermilk, and 1/4 cup honey together. Stir into flour mixture until just incorporated. Drop spoonfuls of batter on top of peaches. Sprinkle with coarse sugar or cinnamon-sugar if desired.
5. Bake 30-35 minutes, or until the topping is golden brown. Cool at least 15 minutes before serving.
6. Serve warm or at room temperature. Top with whipped cream or vanilla ice cream and a drizzle of honey, if desired.

Source: Adapted from my Strawberry Shortcake Cobbler.

Sweet and savory isn’t just a dessert concept, bring these caramelized apple and onion kolache the brunch table and watch the magic happen. 

I hope you all made my margarita smoothie to celebrate Cinco de Mayo yesterday! If not, feel free to whip it up for brunch this weekend cause it’s stinking delicious. No pressure or anything. And since you’ll be sipping on that for awhile and making seconds, let’s watch some yeast rise shall we?

This recipe is what happens when I decide to get a little creative in an attempt to squeeze in as many #BrunchWeek sponsors as humanly possible. So what happens when you combine Red Star yeast, Sage Fruits apples, Vidalia onions (and measuring cups, knife and peeler), Dixie Crystals/Imperial sugar (and baking mat), Nielsen-Massey extract, and Kitchen IQ tools (zester and measuring spoons)? You made caramelized apple and onion kolaches!

Although I am half czech, I have not dabbled in the food much beyond my grandmother’s potica so I took the opportunity to try out another czech sweet bread in the form of this breakfast pastry. Normally they are topped with a dollop of fruit but I got a little crazy and did a mixture of caramelized apples and onions instead which made them incredibly versatile (not to mention tasty – did I forget to say that I drizzled them with honey?). Heck I used them as buns for breakfast sandwiches and even BBQ chicken! Sweet enough to be a pastry, but not too sweet to be savory.

These delicious balls of dough mark the end of #BrunchWeek 2016, at least for me. Stay tuned tomorrow as there are still plenty of recipes to be shared by the others in the group, you know, in case you need any last minute ideas for Sunday. Of course first make sure you check out the other recipes shared today, listed just before the recipe. And if you haven’t yet, check out our giveaway full of awesome prizes thanks to our sponsors!

BrunchWeek Beverages:

• Breakfast Margarita by Forking Up.
• Brunch Sangria Mimosas by The Crumby Cupcake.

BrunchWeek Breads, Grains and Pastries:

• Apple Onion Fritters by Cindy’s Recipes and Writings.
• Breakfast Pizza by Big Bear’s Wife.
• Caramelized Apple & Onion Kolaches by The Spiffy Cookie.
• Cheddar Scones by My Catholic Kitchen.
• Cinnamon Pancetta Waffles by The Texan New Yorker.
• Citrus Rolls by Feeding Big and More.
• Orange Poppy Seed Pancakes by From Gate to Plate.
• Raspberry Lemon Sticky Buns with Lemon Glaze by Sweet Beginnings.
• White Cheddar Cheese Muffin Biscuits by Family Around the Table.

BrunchWeek Fruits, Vegetables and Sides:

• Cheesy Potato Hash by Gluten Free Crumbley.
• Kale and Apple Slaw by Palatable Pastime.
• Key Lime Parfait by The Redhead Baker.
• Lemon Blueberry Parfait by Tara’s Multicultural Table.

BrunchWeek Egg Dishes:

• Baked Egg Boats by Pink Cake Plate.
• Breakfast Enchilada Bake by Making Miracles.
• Caramelized Onion and Apple Frittata by A Day in the Life on the Farm.
• Cheddar & Sausage Frittata by The Chef Next Door.
• Baked Toad in a Hole Breakfast Sandwiches by Sarcastic Cooking.
• Southern Eggs Benedict by The Barbee Housewife.
• Tomato Basil Cheddar Eggs by {i love} my disorganized life.

BrunchWeek Main Dishes:

• Cheddar Cheese Board with Onion Jam by Love & Confections.

BrunchWeek Desserts:

• Lavender-Lemon Madeleines by Culinary Adventures with Camilla.
• Apple Fritter Rings by The Healthy Fit Foodie.
• Individual Fresh Strawberries and Cream Pies by Rants From My Crazy Kitchen.
• Lemon Mascarpone Crepe Cake by The Suburban Soapbox.
• Sugar Cookie Strawberry Shortcake by Jane’s Adventures in Dinner.

In non-Brunch news, I saw the new Captain American: Civil War last night! While there were earlier showings at 8pm, one of our friends could not make it and since we are (regrettably) considerate people we waited for him to see it at 11:50pm instead. While I may be wishing I had those extra few hours of sleep today, it was totally worth it. Maybe you can take your mom to see it this weekend, if she’s into those kind of movies (and what a cool mom she would be!).

One year ago: Vegetarian Breakfast Enchiladas

Two years ago: Raspberry Tequila Sunrise

Four years ago: Dulce de Leche Brownies

Five years ago: Homemade Salsa

CARAMELIZED APPLE & ONION KOLACHES

Makes 16

Ingredients:

DOUGH

1/2 cup shortening

1/4 cup Imperial pure cane sugar

3/4 tsp salt

1-1/4 cups scalded milk

2 egg yolks, beaten

1 tsp lemon zest

1/4 tsp Nielsen-Massey pure lemon extract

1 (1/4 oz.) pkg. Red Star active dry yeast

3 cups all-purpose flour

FILLING

1 Tbsp unsalted butter

1 Vidalia onion, diced

1/4 tsp salt

1 Sage Fruits breeze apple, peeled and diced

1 tsp Imperial pure cane sugar

1 tsp fresh minced thyme

Honey for drizzling

Directions:

1. In a large bowl, cream shortening and sugar together. Stir in salt, hot milk, beaten egg yolks, and lemon extract and zest. When lukewarm, add yeast to mixture. Let stand 5 minutes or until foamy. Add flour, beating well. Knead down into bowl. The dough will be slightly sticky. Cover with a damp towel and let rise 1 hour.
2. Meanwhile in a large fry pan over medium heat, melt butter. Add the onions and the salt and cook, stirring occasionally, until the onions start to turn golden, about 20 minutes. Add the apples and sugar and cook another 10 minutes, or until onions are golden brown and apples are softened. Transfer to a large bowl, stir in the thyme and let the filling cool to room temperature.
3. Preheat oven to 400 degrees and line baking sheets with parchment or silicone baking mats.
   Divide dough into 16 pieces and roll into rounds in your hands. Place on greased cookie sheets 2 inches apart and let rise 15 minutes.
4. Make a depression into the center of each roll and fill with about 1 teaspoon of the caramelized mixture. Bake for 15-20 minutes, rotating halfway through, or until browned. Cool on wire racks. Serve with a drizzle of honey.

Source: Adapted from AllRecipes and Williams-Sonoma.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

You may never want to cook a whole turkey for Thanksgiving again after trying this turkey breast. Stuffed with pear harsh and wrapped in bacon, what more could you want?

When I first heard that the rule of thumb for buying turkey was 1 pound per person, I was beside myself. I know it’s Thanksgiving but come on people there are sides! And then I stepped back for a moment and realized that after you subtract out all the gizzards and bones it’s not actually 1 pound per person. So yes, the number of people in my dinner party always equals the size turkey I buy.

But what if you are cooking a portion of the turkey? Maybe air fryer turkey thighs are more your thing. If you use boneless, skinless breasts it’s more like 1/2 pound per person since there isn’t any wasted weight. Granted, it’s always nice to have a little extra for leftovers so use that information as you see fit.

The reason I am having this little educational moment is because I am sharing the best stinking turkey breast I have ever had with you today. The first time I had it was actually during my adventures with the Ohio Poultry Association. When I asked if we could have the recipe I was actually surprised when they said yes! From that day I knew what I was serving at Friendsgiving.

This perfectly brined and juicy turkey breast would probably be wonderful on it’s own but why stop there? Especially when you can also have it stuffed with a fresh pear hash and wrapped in bacon, sealing in all those flavors. And oh man did my friends go crazy. It even looks pretty with it’s fun little spiraled center.

To make things even better, this recipe won’t take up nearly as much room in your oven, allowing you to bake everything else you want in there for Thanksgiving. And you can prep everything the day before! Same goes for my Turkey Wellington recipe stuffed with cranberry sauce.

Oh and one more thing, it takes less than 1.5 hours to cook! About 20 minutes of searing (5 minutes per side) and 45-60 minutes in the oven. Basically, you need to rethink your Thanksgiving turkey this year if you already had something else planned because I can hear your mind blowing from here. Sorry-not sorry.

Still want to make a whole turkey but are dreading the lengthy cook time? You need to try spatchcocking. Whole 12-14 pound turkeys in about 90 minutes! Find out how HERE.

One year ago: Caramel Apple Pecan Cheesecake

Two years ago: Penne with Butternut Squash, Kale, and Goat Cheese

Four years ago: Baked Apple Cider Doughnut Minis

Five years ago: Asian BBQ Chicken

BACON WRAPPED TURKEY BREAST WITH PEAR HASH

Serves 8

Ingredients:

BRINE

6 cups of water

1/2 cup salt

1/2 cup sugar

5 sprigs fresh thyme

8 leaves fresh sage

1/2 tsp red chili flakes

Four 1 lb. boneless, skinless turkey breasts

PEAR HASH

2 Tbsp unsalted butter

1 large shallot, minced

1 Tbsp chopped fresh sage

1 tsp chopped fresh thyme

1/2 tsp red chili flakes

Salt, to taste

1 Bosc pear, peeled and cubed

1 cup unseasoned bread crumbs

1/2 cup chicken stock

2 Tbsp ground walnuts

ASSEMBLY

Salt and pepper, to taste

8 strips thick cut bacon

2 Tbsp vegetable oil (I used Healthy Harvest gourmet cooking oil)

Instructions:

1. In a large container bowl, combine all ingredients for the brine and stir until salt and sugar are dissolved. Place turkey breasts into the brine and make sure they are completely covered. Refrigerate 1 hour or overnight.
2. In a large skillet over medium heat, melt the butter. Add the shallots, sage, thyme, chili flakes and a pinch of salt and saute for 5 minutes. Turn the heat up to high and pears. Cook for 2 minutes or until brown. Transfer the pear mixture to a bowl and add bread crumbs, chicken stock, and walnuts. Set aside to cool.
3. Remove turkey breasts from brine and pat dry. Butterfly breasts and season with salt and pepper. Lay down a piece of plastic wrap and on top lay out 2 pieces of bacon horizontally and place one butterflied breast on top of the bacon, cut side up. Spread 1/2 of the pear mixture on the breast and roll together with the bacon wrapped around the entire turkey breast. Tie breasts together with 2 pieces of butchers twine. Roll together tightly with plastic wrap and repeat process with remaining turkey breasts. Let rest in the refrigerator at least 1 hour over overnight.
4. Preheat oven to 375 degrees F. Remove stuffed breasts from the refrigerator and remove plastic wrap a half hour before searing.
5. In a large skillet over medium-high heat, and 1 tablespoon oil in skillet and sear breasts on all sides until bacon is slightly crisp and turkey is lightly browned.
6. Grease baking sheet with remaining tablespoon of oil and add breasts, seam side down. Bake 45-60 minutes or until internal temp reaches 160 degrees F.
7. Remove from oven and let rest 15 minutes before slicing.

Source: Adapted slightly from Sidecar Catering.

You may have noticed the call out to the particular type of oil I used. That’s because I am also doing a giveaway of said oil! Healthy Harvest is a family-owned business from Colorado that worked with a collection of farmers to produce Non-GMO Project verified soy and sunflower cooking oils. Some fun facts about these oils include high Omega 3’s, low saturation rate for less oily tasting foods, organic options, natural antioxidants and vitamin E, and are traceable to the farm of origin. Sound like something you’d be interested in? Well then you need to enter my giveaway in order to get your hands on a bottle!
a Rafflecopter giveaway

Disclosure: I was provided with cooking oils from Healthy Harvest Productions. All thoughts and opinions are my own.

Have dinner in the oven and wish you had rolls? Whip up these easy sourdough biscuits swirled with sharp cheddar cheese and fresh thyme. 

My summertime travel/social calendar is no joke. I may have just been to LA and Seattle but now I’m venturing off for my second cabin adventure of the summer – this time for my friend Christina’s 30th birthday! (I told you myself and everyone I know is turning 30 this year.) Thankfully this one is only 1 hour away but still qualifies as a weekend away from home. Unfortunately rain is in the forecast for most of the weekend but I hope there is a break in the clouds so that we can go hiking. After missing out on hiking on my last trip I am itching to scale something.

Due to all of this traveling, my kitchen-time has been suffering. Between all the packing, unpacking, cleaning, and recovering, I have not been able to cook and bake as frequently as I am used to. I’ve been taking shortcuts, eating frozen meals, and not worrying about taking photos of that random plate of food over there. But one of those days while heating up a small ham, peas, and sweet potato, I had enough time to whip up these sourdough biscuits. BTW, RIP sourdough starter. It has subsequently died due to neglect.

One year ago: My Favorite Chewy Chocolate Chip Cookies Roundup

Two years ago: Frozen Cookie Dough Wrapped Banana Pops

Three years ago: Vegetable Fried Rice for One

SOURDOUGH CHEDDAR & HERB BISCUITS

Makes 1 dozen

Ingredients:

3 cups flour

2 Tbsp sugar

2 Tbsp baking powder

1 Tbsp fresh thyme, minced (or other preferred herb)

1 tsp salt

3/4 cup solid shortening

1-1/2 cups unfed sourdough starter

1 cup sharp cheddar cheese, shredded

1/2 cup milk

1 Tbsp unsalted butter, melted

Directions:

1. Line two baking sheet with parchment paper or silicone baking mats; set aside.
2. In a large bowl combine the flour, sugar, baking powder, thyme, and salt. Cut in shortening using a pastry blender (or 2 knives) until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
3. In a small bowl, with a wooden spoon stir together the sourdough starter, cheese, and milk; add to the center of the flour mixture and stir just until moistened.
4. Drop rounded tablespoons of dough onto prepared baking sheets.
5. Bake at 375 for 15-18 minutes or until golden brown. Remove from oven and immediately brush biscuit tops with melted butter. Serve warm.

Source: Adapted from Turnips 3 Tangerines.

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