Elegant and rustic in appearance, with a sweet and savory flavor profile, and a texture that's equal parts luxurious and decadent, this is one appetizer that not only makes you look like a host extraordinaire, but will also have you looking like a culinary pro - and all with blissfully minimal effort.

What makes this recipe unique is that instead of wrapping the camembert cheese entirely in the puff pastry, we're instead building a gorgeous, open-faced galette. We slice the camembert, and then layer it with spiced apple jam, chopped pecans, dried apricots, craisins, and fresh rosemary. Then we bake all of that in buttery puff pastry until the pastry is golden and the camembert cheese is bubbly, and then finish it with stove-top caramelized apples fried in butter and cinnamon sugar.

Read on for a complete ingredient checklist, an overview of camembert vs brie, tips for making the best camembert galette possible, and a printable recipe card.

Why You'll Love This Baked Camembert Galette

I still remember the first time I served a baked camembert. It was for a Thanksgiving get-together. It was the centerpiece of my appetizer spread, paired with homemade crusty bread, crostini, charcuterie, and a medium-bodied red wine such as a Cabernet Franc. I cannot tell you how much of a hit it was. The camembert was the first thing gone from the spread, and the savory aromas of the rosemary and baked cheese really set the mood for the whole evening.

• Elegant Entertaining: This recipe comes together in just a few key steps, but looks and tastes like a centerpiece from a gourmet bakery, and uses only simple ingredients.
• Masterful Texture Balance: We're balancing flaky, golden crust with molten camembert cheese, toasted pecans, and a little bit of chew from the dried fruit, with all of this finished with the buttery texture of the caramelized apples.
• Holiday Favorite: Whether setting up an autumn wine night or an appetizer spread for Thanksgiving, this camembert galette is a sure way to impress the guests and steal the show.

Ingredients You'll Need

For the Galette and Layered Filling

• 16 oz Wheel of Camembert Cheese
  • Substitute: You can also use brie. Baked brie is also delicious and works just as well as Camembert.
• 1 Sheet of puff pastry
  • Note: Thaw the puff pastry according to the directions on the box.
• 1 egg, beaten
• Fresh rosemary sprigs

Spiced Apple Jam Spread

• ¼ cup Apple Jam
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• ¼ teaspoon black pepper
  • Fresh ground is best: A big part of this recipe's appeal is the rich aromatics, and freshly ground black pepper has far superior aromas to pre-ground. So, if available, I would strongly recommend opting for fresh ground.

Fruit and Nut Layering Toppings

• ¼ cup pecans, chopped
  • Substitute: Walnuts would be my go-to substitute.
• ¼ cup dried apricots, chopped
• ¼ cup dried craisins, chopped
  • Substitute: Any dried fruit of your choice. My go-to substitute would be raisins, at a 1-to-1 ratio.

Caramelized Apple Crown

• 1 apple, sliced thin
• 2 tablespoons butter
• 2 tablespoons cinnamon sugar

Camembert vs Brie: Choosing the Right Cheese

While it is true that camembert and brie are often used interchangeably and are very similar cheeses overall, there are some important differences worth noting, which play into the reasons why I personally prefer camembert for this recipe. Here's why:

• Flavor Profile: While both cheeses have similar flavors, the flavors are by no means identical. Camembert offers an earthier, bolder flavor, with a somewhat mushroom-forward essence. This contrasts with brie's much milder, almost buttery lightness. The extra depth and boldness offered by camembert is what makes it pair so well with the cinnamon and pepper in this recipe, and what makes it an ideal base for the apple jam.
• Structural Integrity: We're using a substantial 16 oz. wheel, which allows for the thickness required to slice the cheese horizontally without it collapsing. Camembert, in particular, holds its shape beautifully, while brie is slightly more fragile.

If you're looking for a classic sweet-and-spicy brie alternative, wrapped entirely in puffy pastry, be sure to check out our Baked Brie in Puff Pastry, which we prepare with strawberry jam and chili crisp.

Preventing a Soggy Galette Bottom

This recipe has a lot of moisture, as we've got melted cheese, jam, and fruit. To prevent the moisture from soaking through and sogging the bottom of the crust, you need to adhere to our layering technique.

With that said, here's how to prevent a soggy galette bottom:

1. The Fat-Rich Shield: We can use the rind as a natural moisture barrier. We do this by slicing the cheese wheel in half and then placing the bottom half rind-side down, directly against the dough to create a physical barrier against moisture. The bottom rind and the fat from the cheese, in essence, form a seal or moisture barrier that prevents the fruit juices and the cheese's own moisture from seeping into the unbaked pastry.
2. Moisture-Absorbing Fillings: Moisture can't reach the galette bottom if other ingredients absorb the moisture first. Pecans, dried apricots, and craisins all act as sponges, soaking up moisture. As the jam warms in the oven, the dried fruits work to absorb the liquid released from the jam, keeping some of the moisture trapped inside the cheese layers - which, in turn, makes the cheese itself delicious.
3. Chilled Pastry: Keep the puff pastry chilled right up until it enters the oven. The chilled layers expand rapidly in high heat, which guarantees maximum lift and crispness.

Galette Fold vs Fully Wrapped En Croûte

If you're wondering why you should opt for an open galette fold as opposed to a traditional enclosed pastry wrapping, called En Croûte, for this recipe, there are three big reasons. Here they are:

• Direct Caramelization: Leaving the center exposed is what allows the top layer of the cheese, spiced jam, pecans, and dried fruit to bake directly under the heat of the oven. This, in turn, produces rich caramel notes and toasted nutty aromas.
• Visual Appeal: By leaving the center open, we're showcasing all of the rich goodness this galette has to offer, meaning the medley of dried fruit, the rosemary garnish, and molten cheese, which provides a gorgeous, rustic bistro-style appearance straight from the baking sheet.
• Balanced Pastry-to-Cheese Ratio: Enclosing the galette fully often results in thick, doughy corners. Granted, this is sometimes a worthy trade-off in certain recipes, such as the baked brie I linked to above. However, for this recipe, we want full visual appeal and full textural consistency for the sake of the camembert.

Step-by-Step Instructions

Step 1: Prep and Whisk the Spiced Spread

Start off by preheating your oven to 400 degrees F. Then line a baking sheet with parchment paper. In a small bowl, whisk together a quarter cup apple jam, a tablespoon of lemon juice, a tablespoon of honey, a quarter teaspoon of salt, a quarter teaspoon of cinnamon, and a quarter teaspoon of black pepper until smooth, and set it aside.

Step 2: Slice and layer the Cheese Wheel

Our next step is to slice the 16-ounce wheel of Camembert in half horizontally using a sharp knife, preferably a chef's knife or a serrated knife. Then lightly roll out the sheet of puff pastry onto your parchment-lined baking sheet. Drizzle a little of the spiced apple jam spread onto the center of the puff pastry sheet.

Assemble the Layered Galette

1. Place the bottom half of the Camembert wheel rind side down in the center of the pastry sheet.
2. Spoon a portion of the spiced jam over the top of the cheese.
3. Sprinkle half of the chopped pecans, dried apricots, craisins, and a few fresh rosemary leaves over the cheese.
4. Set the top half of the Camembert wheel directly over the filling, pressing it down gently.
5. Drizzle the remaining apple jam over the Camembert, and sprinkle with the remaining pecans, apricots, and craisins.

Fold and Bake

Once the Camembert cheese is assembled on the pastry dough, we then fold the outer edges of the puff pastry sheet inward toward the cheese wheel. Pleat the dough as you work around the circle made by the cheese, similar to how you would with a rustic fruit galette. Then brush the exposed dough evenly with the egg wash. Finally, bake the galette at 400°F for 20 minutes, or until the pastry dough is puffed and a deep golden brown.

Caramelize the Apples and Garnish

As the galette bakes, set a small saucepan over high heat. Melt 2 tablespoons of butter and sprinkle in 2 tablespoons of cinnamon sugar. Then add the sliced apples and fry, stirring occasionally until they become golden and tender. Once the galette comes out of the oven, layer the caramelized apples directly on top and garnish with fresh rosemary sprigs.

How to Cleanly Slice and Serve the Molten Cheese

Molten cheese is often a delightfully messy appetizer. However, with just a few simple techniques, you can keep the presentation pristine. Here's how:

• The 5 Minute Rest Rule: Allow the baked galette to rest on the baking sheet for 5 to 7 minutes before moving it or slicing it. This short cooling period allows the melted cheese to set slightly without losing its gooey goodness, and that in turn prevents the camembert from collapsing or creating a cheese avalanche on your appetizer board.
• Use a Warm Offset or Serrated Knife: Slicing clean wedges is key to keeping things neat and the presentation pristine from the first slice to the last. For clean slicing, I recommend using a sharp knife that has been warmed under hot water. Conversely, you can use a serrated knife to gently saw through the cheese.
• Pair with Sturdy Accompaniments: I recommend serving this alongside crusty baguette slices, artisan crackers or homemade crostini, or with fresh fruit slices such as apples or pears. I say this because these pairings are capable of holding the cheese without giving way or sogging through.

Frequently Asked Questions

Baked Camembert Galette in Puff Pastry with Caramelized Apples

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• Author: Living the Gourmet
• Total Time: 30 minutes
• Yield: 4-6 1x

Print Recipe

Description

Flaky puff pastry galette layered with sliced Camembert, spiced apple jam, pecans, and craisins, crowned with warm caramelized apples and fresh rosemary.

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Ingredients

Units USM

• 1 16 oz. wheel of Camembert cheese (you can also use Brie)
• 1 sheet of puff pastry
• 1/4 cup apple jam
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 1 egg, beaten
• Fresh rosemary sprigs plus more for garnish

For the Toppings:

• 1/4 cup pecans, chopped
• 1/4 cup dried apricots, chopped
• 1/4 cup dried craisins, chopped

For the Caramelized Apple:

• 1 apple, sliced thin
• 2 tablespoons butter
• 2 tablespoons cinnamon sugar

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Instructions

1. Preheat oven to 400 °F.
2. In a small bowl, whisk together apple jam, lemon juice, honey, salt, cinnamon, and pepper. Set aside.
3. Slice the camembert wheel in half, horizontally.
4. Roll out the puff pastry sheet slightly. Transfer to a parchment-lined baking sheet.
5. Drizzle the apple jam spread over the puff pastry.
6. Place one half of the cheese in the center of the pastry sheet.
7. Top more of the apple jam on top of the cheese.
8. Sprinkle the chopped pecans, apricots, craisins, and a few rosemary leaves on top.
9. Place the other half of the cheese directly on top and drizzle with more apple jam.
10. Top with pecans, apricots, and craisins.
11. Fold over the edges of the puff pastry inwards toward the cheese wheel, as you would with a galette. Brush the dough with the beaten egg.
12. Bake for 20 minutes or until the crust has puffed up and is deeply golden.
13. While the cheese is baking, in a small saucepan over high heat, melt butter and sprinkle in cinnamon sugar. Fry the apples until golden.
14. Top the baked cheese with the caramelized apples, garnish with rosemary if desired. Serve hot and enjoy!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

And that's our Baked Camembert Galette in Puff Pastry with Caramelized Apples. If you enjoyed this recipe, or have any questions or suggestions, let us know in the comments below. We always love hearing from you!

Happy Cooking!

The post Baked Camembert Galette in Puff Pastry with Caramelized Apples appeared first on Living The Gourmet.

Quick Answer

Yes, you absolutely can freeze homemade cranberry sauce. If stored in an airtight container with about half an inch of headspace, homemade cranberry sauce keeps its quality for about 2 to 3 months in the freezer. Thaw the cranberry sauce overnight in the refrigerator, then stir well and serve cold or gently rewarmed. The texture may loosen slightly after thawing, but the flavor should hold quite well.

Why Cranberry Sauce Freezes So Well

It's all in the chemistry. Cranberries are naturally high in acid and pectin, while homemade cranberry sauce is also typically quite high in sugar. That combination of acid, pectin, and sugar makes it one of the most freezer-friendly dishes on the Thanksgiving table. There's no dairy that risks separating when frozen, no starch that will turn grainy due to low temperatures, and no delicate texture to loosen. Once thawed and stirred, most people cannot even tell it was ever frozen.

How to Freeze Cranberry Sauce

1. Cool it completely: Let freshly made cranberry sauce come to room temperature, then refrigerate until fully chilled. Yes, we're popping the cranberry sauce in the fridge prior to freezing. Freezing warm cranberry sauce creates ice crystals and can raise the temperature of nearby frozen food.
2. Choose the right container: Use an airtight freeze-safe container, or glass jars rated for freezing. You can also opt for a heavy-duty freezer bag. Bags can save space by being laid flat and also often thaw faster.
3. Leave headspace: Cranberry sauce expands as it freezes, and that means you need a minimum of half an inch of space at the top of rigid containers to prevent cracking or lids popping off.
4. Portion it thoughtfully: Freeze in the amounts that you'll actually use. A full batch works for Thanksgiving dinner, but smaller portions are better for leftovers that you'll pull out later for sandwiches or as a breakfast side (cranberry sauce actually pairs deliciously with bacon or breakfast ham).
5. Label and date: Write the contents and date on every container of food you freeze, and that includes cranberry sauce. Frozen cranberry sauce lasts about 2 to 3 months.

The Ice Cube Tray Trick

For smaller, more flexible portions, spoon cranberry sauce into ice cube trays, freeze until solid, and then transfer the cubes to a freezer bag. Each cube is roughly two tablespoons, making it perfect for:

• Stirring into oatmeal or yogurt
• Topping a turkey sandwich
• Adding to a pan sauce for pork or chicken
• Swirling into muffins or a quick bread batter

How to Thaw Frozen Cranberry Sauce

• In the Refrigerator (best): Thaw overnight in the refrigerator, or allow roughly 24 hours for larger containers. This preserves the texture the best. Whenever you have the time, opt for this method.
• In Cold Water (Faster): Seal the sauce in a freezer bag and submerge in cold water for about 1 to 2 hours, changing the water every 30 minutes.
• On the Stovetop (for serving warm): Transfer the frozen cranberry sauce directly into a saucepan and warm over low heat, stirring often, until smooth. Let me emphasize: you want low, gentle heat - not medium-low or medium-low heat. Add a splash of water or orange juice if it's too thick.

What to Expect After Thawing

You can expect thawed cranberry sauce to be a little looser or more watery than before it was frozen. That's perfectly normal. However, here are a few fixes:

• Stir It Well: Most liquid separation disappears with some good stirring.
• Simmer Briefly: If it is still thinner than you would like, simmer it for 3 to 5 minutes to reduce and thicken it.
• Refresh the Flavor: A little fresh orange zest or a squeeze of citrus brightens a sauce that might taste slightly muted due to freezing and thawing.

Making Cranberry Sauce Ahead for Thanksgiving

Freezing is a great way to get ahead of Thanksgiving Day, but it is far from the only option.

• Refrigerator: Homemade cranberry sauce keeps for 10 to 14 days in an airtight container in the refrigerator. That means you can make it the weekend before Thanksgiving without freezing it at all.
• Freezer: For more lead time, make it weeks ahead and freeze it. Move it to the refrigerator two days before Thanksgiving to thaw.

Regardless, it's one less thing to do on Thanksgiving Day itself. It also frees up a burner on one of the year's busiest cooking days.

How Long Does Cranberry Sauce Last?

💡Caution: Remember, at room temperature, cranberry sauce will only last for about two hours.

→ Pro-Tip: For the best flavor and texture, use frozen cranberry sauce within three months.

Signs Cranberry Sauce Has Gone Bad

Throw out your cranberry sauce if you notice any of the following:

• Mold on the surface, even a single, small spot
• A fermented, alcohol-like, or sour smell
• Bubbling or fizzing when you open the container
• Significant discoloration

As cranberry sauce is naturally high in sugar, mold can appear before any smell develops. As always, when in doubt, throw it out.

Bottom Line

Homemade cranberry sauce is one of the best candidates on the entire Thanksgiving menu for freezing. Cool the cranberry sauce completely, store it in an airtight container with a little headspace, and then use it within two to three months. Thaw it overnight in the refrigerator, give it a good stir, and it's ready to serve. That means you can make it weeks ahead, save every bit of leftovers, and then have it ready whenever you want it.

And that's our answer to the question "Can you Freeze Homemade Cranberry Sauce?" If you enjoyed this article, or have any questions or suggestions, be sure to let us know in the comments below.

For more Thanksgiving guidance, see our "Can You Make Stuffing A Day Ahead?" guide. Planning your turkey? Check out "How Long to Cook a Turkey Per Pound?" and "How Much Turkey Per Person For Thanksgiving?".

Happy Cooking!

The post Can You Freeze Homemade Cranberry Sauce? appeared first on Living The Gourmet.

What makes our Honeycrisp Waldorf Salad so satisfying is contrasting textures that permeate every bite. What's more, this is probably one of the most forgiving recipes that you can possibly make. There is absolutely no cooking involved other than a few minutes spent toasting the walnuts. Better yet, the ingredient list is short and contains only pantry and kitchen staples. Really, most of this salad's prep is just chopping and stirring. In spite of that simplicity, this Waldorf salad easily earns its place on any holiday table, and holds its own at even the most elegant of dinner parties, while also making for a lovely light lunch on an ordinary weekday.

Read on for a complete ingredient checklist, prep tips, and a full recipe card.

What is a Waldorf Salad?

From the Waldorf-Astoria Hotel to a Classic Salad

The Waldorf Salad originated in New York City in the 1890s in the Waldorf Hotel, a Fifth Avenue landmark that later became the world-famous Waldorf-Astoria Hotel. The recipe is credited to renowned Oscar Tschirky. What was he renowned for? Being the maître d'hôtel of the Waldorf - remember folks, this was the 1890s, and being a charismatic and forward-thinking maître d'hôtel is one of the things that could make you famous back in the day.

The recipe is said to have debuted at a society charity ball hosted at the Waldorf. This first version of the recipe was shockingly simple - just apples and celery dressed in mayonnaise. That's it, and it was a smash success. The recipe was later included in Oscar Tschirky's book "The Cookbook by Oscar of the Waldorf."

Walnuts, now considered a vital component, were added in later versions of the salad, appearing early in the twentieth century. Grapes, raisins, and other additions followed even later in the 1920s, while in the 1940s and 1950s it was common to see Waldorf Salad suspended in gelatin molds.

How This Honeycrisp Version Is Different

We're not deviating too far from a classic apple Waldorf salad foundation of apples, celery, walnuts, and a creamy dressing, but we're updating it in a few key ways. Here's how:

• Honeycrisp Apples: Instead of tart apples or green apples, we're using Honeycrisp, which brings a definitive crunch and notable sweetness. These qualities are key.
• Green Grapes: For bursts of sweetness and juiciness.
• Toasted Walnuts: The toasting is key, as it lets the walnuts bring a warmer, deeper flavor than raw walnuts.
• Celery leaves and Italian parsley: Together, these bring fresh, herbaceous notes to the salad that most other versions of this recipe simply leave out.
• Sour Cream and mayonnaise: Combining sour cream with the mayonnaise creates balance and a little bit of nuance via contrast. The sour cream works to mellow the mayo's heaviness, while also adding some much-needed tang to the dressing. Mayo alone is one-dimensional and a bit heavy - at least for my palate.
• Honey and fresh lemon juice: Together, the honey and fresh lemon juice brighten and balance the entire salad

Why You'll Love This Honeycrisp Waldorf Salad

• Crisp and Juicy: The dominant qualities of this salad are best described as a satisfying crunch, with copious juice.
• Creamy but Not Heavy: We're using a mayo dressing to which we've added sour cream. This keeps the dressing rich, but avoids heaviness. It also adds a nice tang.
• Fresh and Herbaceous: Italian parsley and celery leaves bring brightness and lush herbal notes.
• Quick to Prepare: My favorite thing about this recipe is that despite being rich, thoroughly flavorful, and making a great presentation, it's sublimely simple to bring together, taking around 15-20 minutes in total.
• Easy to Customize: Let your creative juices flow. Want to add in candied pecans? Go ahead. Want to add your favorite cheese? That works too. Want to go retro and suspend the entire salad in a gelatin mold? Shockingly, that works deliciously and makes for a truly unique centerpiece. The possibilities are really endless, so feel free to get creative.

Ingredient Checklist for Honeycrisp Waldorf Salad

Here's a checklist for everything that you'll need to make a Honeycrisp Waldorf Salad. Exact measurements are in the recipe card below.

For the Salad

• Honeycrisp Apples, cubed: The star of the show. We're using Honeycrisp for their crunch, innate sweetness, and copious amounts of juice.
• Green Grapes, halved: Having them allows the dressing to cling and allows for the more reliable release of their flavor into the salad.
• Walnuts, toasted: Now quintessential to Waldorf salad, but we're toasting the walnuts to deepen their flavor. Chopping ensures that they are speckled through every bite.
• Italian parsley, finely chopped: We're using flat-leaf parsley as a palate cleanser, as it helps to brighten the flavor. Don't bother with curly-leaf parsley, as that's purely a garnish.

For the Creamy Dressing

• Sour Cream: Helps to lighten the texture, while also providing some nice tang to the dressing, which would otherwise be fairly heavy if we relied solely on mayo.
• Mayonnaise: Provides the body of the dressing and richness.
• Honey: Brings gentle sweetness and some 'honey flavor' to the dressing, while also helping to balance the tang from the sour cream.
• Fresh Lemon Juice: Brings citrusy brightness and balance. It also helps to keep the apples from browning.
• Salt: Helps to bind the other flavors together.
• Black Pepper: For savory warmth and balance.

Choosing the Best Apples

For this recipe, we're using Honeycrisp apples, which are sometimes spelled Honey Crisp, as their crunch and sweetness make them simply ideal. The key behind their crunch is their unusually large cells, which fracture cleanly and evenly when you bite into them, and this is also why they taste so crisp and release so much juice. What's more, their sweet-tart balance stands up excellently to the dressing.

Really, what we're looking for are firm apples with no soft spots. A good Honeycrisp apple should feel rock solid.

If Honeycrisps are not available, or you prefer a different flavor, these are the best apples to substitute:

• Granny Smith Apples: They produce a sharper, tarter salad with a very firm bite. These are my go-to substitutes.
• Green Apples: Any green, crisp apple will work and provide a similarly bright flavor.
• Pink Lady Apples: Provide a sweet-tart flavor, crisp texture, and resist browning. Another great substitute, in my opinion.
• Fuji or Gala: Provide a sweeter salad, but an overall milder flavor.

In any case, avoid softer apples, or apples with a mealy texture such as Red Delicious or McIntosh. These apples simply don't work for Waldorf Salad, and this recipe is no exception. They lose their structure very quickly once dressed, and leave you with a mushy, soft salad, which is the opposite of what we're looking for. You can, of course, always mix and match apples, such as Honeycrisp with Granny Smith, for a salad with more complexity and a bit more color.

Leave the Peel On

Do not peel the apples; there is simply no need. The skin adds color, a bit of extra texture, and helps the apple cubes hold their shape. That said, be sure to wash and then dry the apples thoroughly before cutting.

How to Prep the Ingredients

This salad is all about texture, and a few minutes of prep can really pay off in this regard.

How to Toast Walnuts

Once again, we're toasting the walnuts to deepen their flavor and bring out warming notes and earthy essences, which provide lovely contrast to the other flavors of the salad.

• Stovetop: Set the walnuts in a dry skillet over medium-low heat until they start to release nutty aromas and become lightly golden. Be sure to stir them every 3-5 minutes so that they do not burn.
• Oven: Spread the walnuts out on a baking sheet, and toast them in the oven at 350 degrees F for about 6 to 8 minutes. Flip once about halfway through to ensure even toasting.

Whichever way you choose to toast the walnuts, be sure to keep a close eye on them, as walnuts tend to go from a lovely golden color with nutty aromas and flavors to burnt and astringent-tasting very quickly.

How to Cut the Apples

Start by coring the apples and then slicing into roughly half-inch cubes. Do try to keep the pieces as uniform as possible, as this makes the salad both more pleasant to eat as well as ensuring a consistent texture and crunch throughout.

Pro-Tip: Cut the apples last, right before you assemble the salad to ensure maximal crispness and flavor.

How to Prep a Celery Heart

For starters, the celery heart is the pale cluster of tender inner stalks at the center of the celery bunch. Start by trimming the base of the cluster, then rinse the stalks well, as dirt has a tendency to gather near the bottom. Then slice them into thin chunks. Save the pale yellow and green leaves and chop them along with the parsley. If your grocery store sells only whole celery bunches, then use the innermost stalks and leaves and save the outer stalks for something else.

How to Prep the Grapes and Parsley

Super simple. Just pat the grapes dry and halve them. For the parsley, pull the leaves from the stems, make sure they are dry, and then chop them as finely as you can manage.

How to Make a Honeycrisp Waldorf Salad

1. Prepare the Salad Ingredients: Toast the walnuts and let them cool. Then halve the grapes, chop the celery hearts and leaves, and chop the parsley. Cube the apples last. Mix everything in a large bowl. Simple.
2. Make the Dressing: In a medium bowl, combine the sour cream, mayonnaise, honey, salt, fresh lemon juice, and black pepper. Whisk until smooth. Taste it, adjust to your preference if needed.
3. Toss and Serve: Pour the dressing over the salad, but do not stir harshly. Instead, gently fold the salad until the apple pieces are coated. Gentle is key, as you do not want to bruise the apples. Serve right away over a bed of lettuce. Butter lettuce leaves are especially nice since their delicate texture plays deliciously with the crispness of the salad.

Getting the Creamy Dressing Just Right

 Understanding the Flavor Balance

This dressing works because each ingredient has a purpose. For example, the sour cream brings tartness to the dressing as well as pleasantly lightening the texture. The honey helps balance that same tang with some sweetness, while the fresh lemon juice adds citrusy brightness; meanwhile, the black pepper provides savoriness and depth of flavor.

• Too Thick?: Whisk in a teaspoon of lemon juice or a splash of milk.
• Too Thin?: Add in another spoonful of sour cream.
• Too Tart?: Add a little more honey, but only half a teaspoon at a time.
• Too Sweet or Too Flat?: Add a squeeze of lemon and a pinch of salt.

Keep in mind that the apples and the grapes will add sweetness on their own, so the dressing should taste slightly tangier on its own than you want it to prior to being added to the assembled salad.

Can You Make a Lighter Version?

Absolutely. Yes. To make a lighter dressing, replace some or all of the sour cream with plain Greek yogurt, as Greek yogurt offers similar tang, more protein, and less fat and a lighter overall texture. You can also swap part of the mayonnaise with Greek yogurt, though I would advise keeping at least half of the mayo to preserve the dressing's intended richness and classic Waldorf flavor.

How to Keep Honeycrisp Apples Crisp and the Dressing Creamy

The most frustrating part of any Waldorf salad is that it can turn watery and soft in as little as an hour, even if it looks and tastes perfect when you first make it. Here is why that happens and how to prevent it.

Why Waldorf Salad Gets Watery

Honeycrisp apples are beloved for their texture and their juiciness - but juiciness means moisture, and as the Honeycrisp apples sit sliced, they naturally leak that juiciness, adding moisture to the dressing. What's more is that salt draws out moisture from the fruit and veggies, meaning once the salted dressing meets the apples, the grapes, and the celery, the liquid from those fruits and veggies begins seeping out and pooling at the bottom of the bowl. As such, the longer the salad sits, the more liquid you get.

Preventing Honeycrisp Apples from Making the Dressing Watery

• Slice the apples shortly before assembling, not hours, as advised above.
• Pat the apples, celery, and grapes dry with paper towels before adding in the dressing.
• Make sure that the parsley and grapes are completely dry after washing.
• Skip soaking the apples in extra lemon juice. The lemon in the dressing is more than enough. Any extra liquid, even lemon juice, only thins things out.
• Keep the salad well chilled. Cold slows the release of moisture.
• If you aren't serving the salad immediately, let it sit in the refrigerator.

Pro-Tip: Do not soak the apples in lemon juice. Yes, this will stop the browning process for a full twelve hours, but it will make the apples very tart, throwing off the entire flavor balance of the salad.

Why Celery Leaves Belong in This Salad

Typically, most home cooks throw away celery leaves without even thinking about it. However, they are one of the secrets of this recipe, and I do advise learning when and how to use them in general - but that's an article for another day. For this recipe, the leaves have a beautifully concentrated celery flavor that is fresh, delightfully peppery, and almost herb-like. Paired with the parsley, the celery leaves help to cut through the richness of the dressing, giving the salad a green, somehow garden-like quality that isn't typically part of the profile for most classic Waldorf salad preparations. You want to use the pale, inner leaves from the celery heart. The darker outer leaves can be tough and bitter, and that's not what we're looking for.

When to Add in the Walnuts

The walnuts soften as they sit in the dressing, and so we want to fold them in as close to serving as we can to ensure maximal texture. If you are putting the salad out as part of a buffet, consider holding back a handful of the nuts to scatter over the top just before serving, or even offer them as an optional side for your guests to add in on their own. This adds additional texture and helps to make the salad look even more inviting.

Waldorf Salad Troubleshooting

Here are some of the most common Waldorf salad pitfalls and how to fix or avoid them.

• Watery Salad: Usually happens due to moisture pulled from the fruit and the celery. To prevent this, pat the ingredients dry, dress the salad closer to serving, and drain any pooled liquid before stirring in a spoonful of fresh dressing.
• Soggy Walnuts: Almost always due to the walnuts being fully toasted or added too early. Be sure to toast the nuts until they are fragrant, then cool them completely before adding to the salad. Also, be sure to add the nuts when you are serving the salad.
• Mushy Apples: This typically means you are using a mushy or mealy apple variety, or the apples were cut too far ahead. Use Honeycrisp, Granny Smith, or Pink Lady apples, and cut them just before assembling the salad.
• Browned Apples: Apples brown due to exposure to air. Once cut, toss the apples with the dressing promptly, as the lemon juice slows browning.
• Bland Flavor: This means you under-seasoned the dressing. Add a pinch of salt and a squeeze of lemon, then taste again. If it's still bland, adjust the rest of the seasonings.
• Too Sweet: This means you likely used very sweet varieties of apples or grapes. The simplest solution is to add lemon juice, a bit more black pepper, or swap one apple for a Granny Smith next time.

Can You Make Waldorf Salad Ahead of Time?

Absolutely, as long as you make the salad in stages and avoid dressing the salad until it's time to serve. Here's how.

Make the Dressing Ahead

Whisk the sour cream, mayo, honey, lemon juice, salt, and pepper together, and then store the dressing in an airtight container. The dressing will keep in the refrigerator for up to 2 days, provided you are storing it in an airtight container. The flavors will meld together nicely as it rests. However, be sure to give it a quick stir before tossing it with the salad.

A Simple Make-Ahead Timeline

• Up to 2 Days Ahead: Make the dressing and refrigerate it.
• Up to 1 Day Ahead: The walnuts can be toasted up to a day ahead of time. Store them in a small bowl or container at room temperature, covered. The celery, parsley, and grapes can also be prepared a day ahead of time. Store them wrapped in paper towels in the fridge.
• Just Before Serving: I strongly recommend cubing the apples right as you are ready to serve the salad. Then combine everything, add the walnuts, toss with the dressing, and spoon over the lettuce.

Following this timeline will mean that on the day, you only need about five minutes to finish the salad.

How to Store Leftovers

I recommend storing any leftovers in an airtight container in the fridge. That said, I don't recommend keeping leftover Waldorf salad for more than a day. This salad is always best freshly assembled, as the apples tend to become mushy and brown very quickly. Also, Waldorf salad does not freeze well, as the fruit and the dressing both break down considerably during thawing.

What to Serve with Honeycrisp Waldorf Salad

• Grilled Chicken: Any bright, fresh grilled chicken recipe, such as our bistro-style grilled chicken, would pair deliciously.
• Roast Chicken: A light roast chicken preparation, such as roasted spatchcocked chicken with garlic and lemon, would pair beautifully.
• Pork: A simple pork tenderloin stuffed with herbs, garlic, and cheese would be my go-to pairing. Grab my recipe for it here.
• Wine Pairing: A decent rosé would be my go-to wine pairing, such as Boundary Breaks Vineyard's Rosè wine.

Frequently Asked Questions

Honeycrisp Waldorf Salad with Creamy Dressing

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• Author: Living the Gourmet
• Total Time: 15 minutes
• Yield: 4-6 1x

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Description

A fresh, modern take on the classic. Crisp Honeycrisp apples, juicy grapes, toasted walnuts, and a tangy-sweet sour cream dressing.

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Ingredients

Units USM

For the Salad:

• 1 cup green grapes, halved
• 1 cup loosely packed Italian parsley, finely chopped
• 2 Honeycrisp apples, cubed
• 1 cup walnuts, gently toasted and finely chopped
• 1 celery heart, chopped with leaves

For the Dressing:

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 tsp. salt
• 1/2 tsp. Coarse-ground black pepper
• 1 tbsp. honey
• 2 tbsp. fresh lemon juice

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Instructions

For the Salad:

1. Place all of the chopped ingredients in a serving bowl.

For the Dressing:

1. Combine all of the ingredients for the dressing in a medium-sized bowl and whisk together.
2. Pour over the chopped salad and toss.
3. Serve over your favorite salad greens.

• Prep Time: 15 minutes
• Category: Side Dish
• Cuisine: American

And that's our Honeycrisp Waldorf Salad with Creamy Dressing. If you enjoyed this recipe, tried any of the pairings, or have any questions or suggestions, be sure to let us know in the comments below.
Happy Cooking!

^{This post contains affiliate links, and I may earn a commission if you purchase through these links, with no additional cost to you.}

The post Honeycrisp Waldorf Salad with Creamy Dressing appeared first on Living The Gourmet.

Quick Answer

Yes, you most certainly can make stuffing a day ahead of time. The safest approach is to prepare the stuffing completely, and then transfer it to a baking dish, cover it, and refrigerate. Then bake it fresh on Thanksgiving Day. Add 10-15 minutes to the baking time to account for the cold, fresh from the fridge, temperature. Alternatively, prep the individual parts of the stuffing (meaning the bread, cooked veggies, seasonings) separately the day before and assemble the morning of. Never refrigerate stuffing inside of a raw turkey, as doing so is unsafe.

The Three Ways to Make Stuffing Ahead

There are basically three main approaches, each with its own pros and cons. Here they are.

Option 1: Fully Assembled, Unbaked (Recommended)

If making stuffing ahead, I recommend assembling it completely. That means the bread, cooked aromatics like garlic and onions, the broth, seasonings, and eggs. Then transfer it to the baking dish, covering tightly with foil. It can remain like this in the fridge for up to 24 hours. Then, on Thanksgiving Day, bake straight from the refrigerator, adding about 10-15 minutes to the total baking time to account for its from-the-fridge temperature.

This really is the best option for most home cooks, as it saves the most day-of prep time, while also giving you a stuffing that tastes freshly baked - or even a bit better than freshly baked - as it allows the flavors to really meld together. That said, it does carry a slight risk of the dry ingredients (particularly the bread) becoming soggy. More on this below.

Option 2: Prep the Components Separately

Dry or toast the bread cubes, cook the veggies (celery, garlic, herbs, onions, etc.), and measure out the seasonings the day before. Store each component separately in the fridge. Then, on Thanksgiving morning, combine everything with the broth and the eggs, pour into your baking dish, and bake immediately.

This produces the freshest-tasting stuffing hands down. However, it does require more day-of assembly than option 1. This is a good option if you have oven space and time on Thanksgiving Day, or if you're worried about textural changes from overnight refrigeration.

Option 3: Fully baked, then reheated (Not Recommended)

This option is just what it sounds like. Prep and bake the stuffing completely a day ahead, then let it cool, cover, and refrigerate it. Then, on Thanksgiving Day, reheat the stuffing covered at 325 degrees F until it has warmed through. This should take about 25-30 minutes. Be sure to uncover for the last 10 minutes to re-crisp the top.

This works well, but the downside, of course, is that you are serving reheated stuffing, and there is no getting around the fact that the texture will suffer somewhat. Also, it does require 25-30 minutes of your oven being on 325 degrees F - meaning you won't be using that oven for anything but reheating your stuffing for a full half hour. However, if you're really pressed for time, this is the way to go.

How Far Ahead is Safe?

• Fully Assembled Unbaked Stuffing: Up to 24 hours in the refrigerator. Beyond that, the bread will absorb too much liquid, or even sog through, damaging the texture.
• Prepped Components: 1-2 days in the fridge for cooked veggies. Up to a week for dried or toasted bread cubes stored in an airtight container at room temperature.
• Full Baked Stuffing: 3-4 days in the refrigerator. That said, the texture degrades noticeably after the first day.
• Frozen Stuffing: Both baked and unbaked stuffing can be frozen for up to a month. Thaw the stuffing overnight in the fridge before baking or reheating. Do NOT attempt to rush the thawing process.

Critical Food Safety Rule

Never Refrigerate Stuffing Inside a Raw Turkey

This is the absolute most important rule of make-ahead stuffing. It is also the source of most Thanksgiving food safety issues. Raw poultry juices seep into the stuffing during refrigeration, and that creates an environment where bacteria will multiply rapidly, contaminating the stuffing. Even thorough cooking may NOT make the stuffing safe to eat after this level of contamination.

If you insist on cooking your stuffing inside of the turkey, then I strongly suggest stuffing the turkey and then immediately begin roasting the turkey in the oven. Even in this scenario, the stuffing can become contaminated. As such, I strongly recommend cooking the stuffing and turkey separately.

Furthermore, most professional chefs do NOT recommend cooking the stuffing in the bird on culinary grounds, as stuffing does not cook evenly inside the turkey, nor is it allowed to develop that gorgeous stuffing crust.

How to Prepare Stuffing the Days Before

The Night Before

1. Dry or toast the bread cubes. Toast by spreading them on a baking sheet and toasting at 250 degrees F for 30-40 minutes. Conversely, you can dry them by simply leaving them uncovered on the counter overnight.
2. Cook the aromatics. That means the onion, celery, garlic, and herbs, in butter, until softened. Let them cool completely.
3. Combine the dried or toasted bread, cooled vegetables, and any preferred add-ins such as sausage, mushrooms, dried fruit, nuts, etc., in a large bowl.
4. Whisk together the broth, eggs, and seasonings. Pour over the bread mixture and toss until everything is evenly coated.
5. Transfer to a buttered baking dish, cover tightly with foil, and then pop it in the refrigerator.

Thanksgiving Day

1. Remove the stuffing from the refrigerator about 30 minutes before baking to let the stuffing warm slightly.
2. Bake covered at 350 degrees F for 30 minutes.
3. Uncover and bake an additional 20-25 minutes, until the top is golden and crisp and the internal temperature reaches 165°F.
4. Rest for 5-10 minutes before serving.

Total baking is about 10-15 minutes longer than if you were baking fresh, but this is thoroughly outweighed by the time saved not needing to prep the stuffing from scratch.

Signs Your Make-Ahead Stuffing is Going Right

1. The bread should have absorbed the liquid evenly. Peek under the foil before baking. There should be no pools of broth at the bottom or dry patches on top. If either is happening, gently stir the stuffing before baking.
2. The top should be golden and crisp after baking. If the stuffing is still pale after the uncovered baking time, run it under the broiler for 1-2 minutes, but keep a close eye on it.
3. The interior should be moist but not wet. A properly assembled make-ahead stuffing should have the same texture as one baked fresh. If your make-ahead stuffing is wet or gummy, that typically is a sign that there was too much liquid added at some point during assembly.

Common Mistakes

Adding too much liquid during assembly

Overnight refrigeration allows the bread to absorb liquid over time. If the stuffing looks too moist when assembled, that stuffing can end up soggy after baking if the ratio was off from the get-go. That said, when making stuffing ahead, use slightly less liquid than the recipe calls for, probably about three-quarters of the total. Be sure to check the moisture before baking and add more if needed. Remember, you can always add more liquid if the stuffing is too dry, but if the stuffing is too wet, there's nothing that can be done.

Skipping the Covered Baking Step

Don't skip the cover. Baking the stuffing covered during the first half of the baking time is what keeps the interior from drying out. We then uncover it for the second half to allow the stuffing to develop a nice golden crust.

Not letting it come to room temperature

If you put cold stuffing directly into the oven, it will significantly increase the bake time and can cause uneven cooking. Thirty minutes on the counter before baking can make a real difference.

Using bread that is too fresh

Fresh bread will turn to mush when soaked in broth and left overnight - and that will result in a soggy stuffing. Not good. Instead, the bread should be dried, either by staling it on the counter for 1-2 days or by toasting it lightly in the oven. Day-of stuffing can sometimes get away with slightly fresh bread, but make-ahead stuffing simply cannot.

Which Stuffing Styles Work Best For Make Ahead?

• Classic Bread-Based Stuffings: Stuffings using a bread-based base, such as our Old Fashioned Bread Stuffing, are the best for make-ahead. The 24-hour rest actually improves the flavor as the bread fully absorbs the seasonings.
• Cornbread Stuffing: Works well for make-ahead. That said, the cornbread should be very dry to start. Fresh cornbread risks disintegrating.
• Sausage Stuffing: Simply excellent for make-ahead. Cook the sausage fully before assembly as a matter of food safety and then refrigerate. The flavors will meld very nicely overnight.
• Wild Rice or Grain-Based Stuffings: While these can be made ahead, they reheat differently than bread-based stuffings, so I would recommend checking the make-ahead directions on a recipe-by-recipe basis for wild rice or grain-based stuffings.
• Oyster Stuffing: A bit trickier and more delicate. While they generally can be assembled the day before, I do recommend adding the oysters the morning of, since seafood texture can suffer drastically during extended refrigeration. And, as always, when in doubt, check the recipe's make-ahead directions.

Bottom Line

Yes, you can absolutely make stuffing a day ahead, and the approach that I recommend is assembling it completely, then refrigerating it covered, and baking fresh on Thanksgiving Day with 10-15 minutes added to the baking time. Use slightly less liquid during assembly to account for overnight absorption. Also, never refrigerate stuffing inside of a raw turkey, as doing so is unsafe. Make-ahead stuffing is one of the smartest Thanksgiving prep moves you can make, and - in most cases - it tastes just as good as stuffing baked from scratch the day of.

For more Thanksgiving planning tips, see our advice on How Long to Cook a Turkey Per Pound and our advice on How Much Turkey Per Person for Thanksgiving guides.

And that's our answer to the question "Can You Make Stuffing a Day Ahead?" If you have any questions or suggestions, or enjoyed this article, be sure to let us know in the comments below. We always love hearing from you.

Happy Cooking!

The post Can You Make Stuffing a Day Ahead? appeared first on Living The Gourmet.

"If you're always aiming for perfection, you won't make anything at all."

There is something wonderfully rustic about a galette. Unlike a traditional pie, a galette doesn't require perfect edges or a perfectly fitted crust. In fact, it is meant to be folded, free-form, and a little bit imperfect because that is exactly what makes it beautiful.

This Caramelized Onion & Mushroom Galette takes that rustic idea in a savory direction, pairing sweet caramelized onions and earthy mushrooms that are then sautéed in Andria's Steak Sauce. The onions and mushrooms are then layered with creamy ricotta, tender artichoke hearts, golden grilled scallions, and a sprinkle of cheese on top. Everything is then tucked into a sheet of flaky puff pastry and baked until the edges are crisp and deeply golden.

The result is a delectable galette that feels special enough for a dinner party but is uncomplicated enough for a cozy weekend meal.

And because this recipe uses store-bought puff pastry, there is no need to fuss with homemade pie dough or pastry dough.

What is a Galette?

A galette is essentially a free-form tart. Instead of fitting pastry dough neatly into a pie plate, the dough is rolled out into a circle, then topped with a filling, and the edges are casually folded over the center.

While sweet galettes are perhaps the most recognizable, savory galettes are every bit as delicious. Mushrooms, caramelized onions, cheese, roasted vegetables, and fresh herbs all work particularly well because the sturdy pastry provides a buttery, flaky base for hearty fillings.

For this version, puff pastry keeps things especially easy while giving the galette beautifully crisp, flaky edges.

Why You'll Love Today's Recipe

Taste & Texture

Caramelized onions and sautéed mushrooms create a deeply flavorful filling for a savory and satisfying result. The ricotta cheese adds richness without making the galette feel too heavy.

Baked onto a flaky, crispy puff pastry crust lends a delicious texture contrast with a little crunch that matches the creaminess perfectly.

And since this recipe is vegetable-forward, it makes for a delightful meatless option on the menu.

Difficulty Level

One thing I love about galettes in general is that they are deceptively easy. While their presentation is one that is meant to impress with their rustic folded edges, the process is simple, especially if you're using store-bought puff pastry, which eliminates the need to make a pie dough from scratch.

Galettes are also incredibly flexible. It's an easy recipe to adapt with different types of vegetables and cheeses.

How to Make Caramelized Onion & Mushroom Galette

Ingredient CheckList

• Puff pastry - A chilled sheet of puff pastry creates the flaky crust for this galette. Keep it cold in the refrigerator until you're ready to work with it. If you're taking it out of the freezer, allow it to thaw enough that it can be rolled without cracking.
• Sweet onion - Sweet onion is particularly good here because it develops a mellow sweetness as it cooks. Slice the onion fairly thin, so it softens and caramelizes evenly.
• Mushrooms - I use sliced button mushrooms for this recipe, but cremini, baby bella, shiitake, or a combination of mushrooms would all work beautifully. It is important to make sure they are dry once cleaned before cooking, as this will only add to the excess liquid they produce once cooked down.
• Andria's Steak Sauce - Now for today's 'secret ingredient'. This versatile steak sauce is made from a family recipe that was created by founder Sam Andria back in 1978. It features real onions and is perfect for brushing on while grilling, as well as adding to ground meats, stews, and gravies. As you know by now, we love using Andria's products in our recipes and finding creative ways to enjoy their homemade flavors. For today's recipe, I tossed the caramelized onions and mushrooms in their steak sauce for added flavor and color to elevate the dish.
• Ricotta - Ricotta creates a creamy layer beneath the vegetables and also helps bind the caramelized onion and mushroom mixture together.
• Artichoke hearts - Drained artichoke hearts add a subtle tang and another layer of texture. Make sure they are well-drained so they don't introduce excess liquid into the pastry.
• Mozzarella & Parmesan - A small amount of shredded mozzarella and parmesan gives the top of the galette a lovely melted finish without overwhelming the mushrooms and onions.
• Scallions - Grilling the scallions before adding them to the galette gives them a wonderful golden, slightly sweet flavor. Fresh chopped scallions added at the end bring everything back to life with a pop of color.

Tips for Making the Best Mushroom Galette

1. Cook the mushrooms down well. This is probably the most important tip. Mushrooms naturally release quite a bit of water, and excess moisture is the enemy of a perfectly crisp pastry.
2. Don't overload the pastry. You want enough filling to make the galette substantial without creating a mound so high that the pastry cannot properly bake.
3. Keep the pastry cold. If the puff pastry becomes very soft while you're assembling the galette, place it in the refrigerator for a few minutes before baking.
4. Leave a border. That little border of uncovered pastry is what allows you to fold the edges over the filling and create the characteristic rustic galette shape.
5. Brush the dough with egg wash for a golden crust. No one wants a pale pastry crust. You're looking for crisp, deeply golden edges. The key is to brush the edges of the galette with a beaten egg before baking.

What to Serve With a Savory Galette

This caramelized onion and mushroom galette can work as a light main course, brunch dish, lunch, or dinner-party appetizer.

For a simple meal, serve alongside:

• A crisp green salad
• Arugula & Prosciutto Salad
• Roasted vegetables
• Tomato salad
• A simple seasonal soup
• Fresh fruit for brunch

It would also make a beautiful addition to a fall or early spring dinner table alongside a glass of wine. Browse the LTG Cellar for some of our favorite wines and pairings.

Variations & Substitutions

Can I use different mushrooms?

Absolutely. Cremini, baby bella, shiitake mushrooms, enoki, oyster mushrooms, or a mixture will work. More flavorful mushrooms such as shiitake or oyster mushrooms can give the galette a deeper savory character. If you are unsure where to find some of these varieties, Whole Foods offers a wide selection.

Can I use pie dough instead of puff pastry?

Yes. A traditional buttery pie crust can be used in place of puff pastry. The finished galette will have a slightly heartier texture, but the caramelized onion and mushroom filling will work beautifully with either pastry.

Can I add cheese?

Certainly! Goat cheese, blue cheese, Parmesan, or Gruyère would all pair nicely with caramelized onions and mushrooms. Since this particular version already contains ricotta and mozzarella, I would be careful about adding additional cheeses, though feel free to replace the mozzarella with your favorite alternatives.

Can I make this vegetarian?

Yes. As written, this is a vegetarian savory galette.

Can I make the galette ahead of time?

The onion and mushroom filling can be prepared ahead and refrigerated. For the crispest pastry, assemble and bake the galette relatively close to serving time.

Frequently Asked Questions

Caramelized Onion and Mushroom Galette

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• Author: Living the Gourmet
• Total Time: 30 minutes
• Yield: 4-6 1x

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Ingredients

Units USM

• 1 sheet puff pastry dough
• 1 sweet onion, sliced
• 8 ounces mushrooms, sliced
• 2 large cloves garlic, grated
• 1/2 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon of olive oil
• 1/2 cup ricotta cheese
• 4-5 artichoke hearts, drained
• 3 tablespoons shredded mozzarella cheese
• 1 tablespoon of Parmesan cheese, grated
• 1 egg, beaten
• 3 stems of scallions, sliced longways

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Instructions

1. Preheat oven to 400 degrees F.
2. Heat a large nonstick pan over high heat. Drizzle olive oil and add sliced onions. Sauté until the onions have softened and are nearly translucent.
3. Season with salt and pepper.
4. Add mushrooms and grated garlic.
5. Let the onions caramelize and the mushrooms cook down.
6. Remove from the pan and transfer to a glass bowl. Set aside.
7. In the same pan, grill the scallions with a drizzle of olive oil until golden. Remove and set aside.
8. Roll out the thawed sheet of puff pastry until 1/4 inch thick on a large piece of parchment paper.
9. Spread a layer of ricotta cheese over the entire dough.
10. Layer the mushroom and onion mixture onto the dough evenly, leaving about 1/2 inch of the crust for folding.
11. Fold the border up over, pinching together the overlapping edges.
12. Top with artichoke hearts, grilled scallions, mozzarella, and grated Parmesan.
13. Carefully transfer the galette onto a large baking sheet and bake for 18-20 minutes, until golden and crisp.
14. Remove and garnish with fresh chopped scallions and an extra drizzle of olive oil if desired.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Side Dish
• Method: Baking, Sautéing
• Cuisine: American

That's our Caramelized Onion and Mushroom Galette Recipe. If you enjoyed this recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Happy Cooking!

The post Caramelized Onion and Mushroom Galette Recipe appeared first on Living The Gourmet.

Furthermore, there is no wine necessary for this recipe - as we'll touch on below. Instead, the combination of aromatics, tomato paste, crushed tomatoes, spices, herbs, and low-and-slow cooking develops all of the rich flavors that you expect from a good ragu. This is hearty comfort food at its absolute, Italian-inspired best - perfect as a deeply satisfying weeknight dinner that can be made ahead, or as an impressive hearty meal for family and guests when you want to serve something a little special.

And best of all, this recipe is surprisingly simple to make. All it really requires of you is a little patience, as there are no complicated techniques or hard-to-find ingredients required.

Why Keep the Chuck Roast Whole?

Whole Roast vs. Shredded Beef

Most beef ragu recipes pre-slice the beef before braising, and those slices eventually either break down into shredded beef or are shredded during cooking. Keeping the roast whole, however, makes for a more substantial, family-style presentation.

• The roast stays whole through cooking, meaning less fuss during prep
• The connective tissue breaks down slowly, even as the meat holds its shape
• Once tender, the meat can be sliced rather than shredded
• Slices create a more substantial, family-style presentation over the pasta

Keeping the roast whole is not at all about a superior or better cooking method. It's entirely about presentation, and hearty slices as opposed to having the meat shredded in the sauce. Basically, this is about preference.

Why Chuck Roast Works so Well for Ragu

Chuck roast is well marbled. This means lots of fat and collagen, and that connective tissue is exactly what a long and gentle cooking time is designed to break down. As meat cooks in sauce, all of that tissue and fat renders down, seeping out as juices into the sauce, thereby giving the sauce flavor and texture.

Basically, if you're putting meat in sauce, you want that meat to be well marbled.

Ingredients for Whole Chuck Roast Ragu

This recipe uses a mix of simple ingredients and pantry staples that, when taken together, work to build a layered, rich sauce. The exact measurements can be found in the recipe card below.

Ingredients for the Chuck Roast and Rub

• 3 and a half lb. beef chuck roast
• Dried oregano
• Salt
• Olive Oil
• Black Pepper

We're intentionally keeping the rub simple - just oregano, black pepper, olive oil, and salt. Seasoning the beef before it makes contact with the pan means letting the flavors seep into the meat as it browns, and that browned surface or exterior becomes the flavor foundation of the entire sauce.

Ingredients for the Ragu Sauce

• Garlic
• Tomato paste
• Sweet onion
• Carrots
• Crushed tomatoes
• Italian parsley
• Bay leaves
• Grated nutmeg
• Sweet paprika
• Fresh basil
• Olive oil
• Parmesan cheese or Romano cheese

The carrots, sweet onion, garlic, and celery form the base of the recipe's aromatics, working as the backbone of the sauce. Tomato paste lends concentrated depth and color, while the crushed tomatoes, naturally, form the sauce's body. The bay leaves, paprika, fresh herbs, and nutmeg provide rich complexity and layered warmth as the sauce simmers.

Picking the Right Pasta

Really, this beef ragu recipe works with whatever happens to be your favorite pasta. As I'm fond of saying, no one ever ruined a good sauce by picking the wrong pasta - and this recipe is certainly no exception to that rule. With that being said, I do recommend choosing a substantial pasta that can carry or capture the sauce, as this is a particularly rich sauce. I would recommend pappardelle pasta as a traditional match, though spaghetti, linguine, or any other sturdy, flat pasta would also work beautifully. Again, my personal recommendations aside, feel free to use your favorite pasta.

How to Make Whole Chuck Roast Ragu

The process for prepping this recipe is very straightforward. We rub the meat down with the seasonings, brown it, build the sauce, and then let it simmer. That's it. Here's a rundown of how to do it.

1. Season the Chuck Roast: Mix the salt, pepper, dried oregano, and olive oil in a small bowl, and rub it thoroughly over the entire roast. Then let the seasoned roast sit at room temperature for a few minutes as you get the pan ready. Note that we only want the roast to sit out long enough that it loses its chill; we're not looking to let raw meat sit out for an extended period, which is unsafe.
2. Brown the Roast and Aromatics: Heat three tablespoons of olive oil in a large pot or a heavy saucepan over medium-high heat. Then set the roast in the pan with the garlic, onion, celery, and carrots. Let the meat brown on all sides, turning it once or twice, and let the vegetables begin to caramelize. Those browned bits that form on the bottom of the pan are pure flavor, so don't rush this step.
3. Build the Tomato Sauce: Combine the tomato paste, grated cheese, and crushed tomatoes in the pan. Stir with a wooden spoon, scraping the browned bits from the bottom of the pan as you go. This is the moment the tomato paste and browned meat begin to form the foundation of the ragu sauce. Do not let the sauce boil. Instead, keep it at a gentle simmer.
4. Add the Seasonings, Fresh Herbs, and Simmer: Stir in the salt, nutmeg, black pepper, bay leaves, and sweet paprika. Then add in the chopped parsley and torn basil. Reduce to low heat and simmer, loosely covered, for about 2½-3 hours. This is meant to be a gentle, slow cooking process. We are not looking for a roiling or hard boil. It should barely bubble while the roast becomes tender and its connective tissue and fat render in the sauce.
5. Check for Tenderness: At around the 2 ½-hour mark, that's when we begin checking the meat. The roast is ready when it has become fork-tender or when a knife can slide into the meat effortlessly. Do not rely solely on the clock. Instead, the exact cooking time varies with the roast's shape and thickness, and that means letting the tenderness be your guide.

How to Tell When Chuck Roast Is Tender

The chuck roast's collagen and connective tissue need enough time to break down and render into the sauce. And the truth is that there is no shortcut here. Cooking low and slow means you need patience. With that said, if the meat feels tough, it almost always means that it needs more cooking time, not higher heat. Cranking up the temperature will only tighten or toughen the meat, and risk scorching the sauce - and that is assuredly not what you want to have happen. As such, keep the sauce and meat at a gentle simmer, and begin checking periodically around the 2½-hour mark. We're looking for tender beef that slices cleanly and has no toughness or chew to it.

How to Manage Fat When Cooking a Whole Chuck Roast

Chuck roast braises so well precisely because it is a well-marbled cut. However, that also means that it releases a decent amount of fat as it simmers. Here is how to keep the sauce balanced as it cooks.

Skim the Sauce During Cooking

The chuck roast will naturally render fat into the sauce as it braises. This means you should periodically check the sauce from time to time, and if you see a substantial layer of fat, use a wooden spoon to skim off the excess. I do not recommend skimming away every last drop of fat, however, since you want a little bit of that fat melding into the sauce for the sake of flavor and texture. A little fat gives the sauce flavorful depth and body. I've been saying this for years now: "fat is flavor."

Make the Ragu Ahead

The easiest way to manage the fat is to make the ragu a day ahead of time. Here's how:

1. Cool the ragu after cooking.
2. Refrigerate the sauce, covered.
3. After the sauce is thoroughly chilled, the excess fat will have solidified as a layer sitting atop the surface of the sauce.
4. Lift off the hardened fat before reheating, leaving an amount of fat to give flavor and texture to the sauce.

Why this Ragu Doesn't Need Red Wine

Building Flavor Without Wine

Most beef ragu recipes rely on dry red wine, white wine, or beef broth to bring acidity and depth to the mix. This recipe, however, achieves this acidity and depth of flavor through browning the beef, the mix of aromatics, the tomato paste and sweet paprika, combined with fresh herbs and grated cheese. Each of these elements adds a layer of flavor and acidity, and together they produce a sauce that has truly rich flavors and acidic depth but without the need for a bottle of wine.

Can I add wine or beef broth?

Yes, absolutely. This recipe is easy to adjust to your preference, and that includes the addition of wine or beef broth. Here's how:

• A splash of dry red wine can be added while building the sauce. I would start with a few tablespoons, and then adjust to taste as the sauce simmers. Taste as you go, basically.
• I would be cautious about adding beef broth, as it can loosen the sauce if you add too much, so only add it in a little at a time.
• White wine creates a lighter profile than does the more traditional dry red wine, so whether you use red wine or white wine is entirely a matter of preference. Again, taste as you go.

Whole Chuck Roast Ragu vs Other Beef Ragu Recipes

Chuck Roast vs Short Ribs

Short ribs and chuck roast are both excellently suited for low and slow braising. Both cuts render deliciously into the sauce, and both become deliciously tender. That said, the benefit of chuck roast is that it's a larger single cut, and is exactly what makes the whole-roast, sliced presentation possible.

Chuck Roast Ragu vs Bolognese Sauce

This is not a recipe for a traditional Bolognese sauce. Bolognese traditionally centers around meat and a slow, milk-and-soffritto building technique for the sauce. By contrast, this recipe uses one whole roast and a tomato-forward sauce. As such, the beef stays the star of the show rather than melting entirely into the sauce to become part of the sauce or an ingredient for the sauce.

Chuck Roast vs Ground Beef

Ground beef creates a more conventional meat sauce and is quicker, but loses the presentation and heartiness of the sliced chuck roast. Chuck roast, by contrast, provides a generally more substantial feel and texture through the layered slices of braised meat that make the dish feel like a standalone, hearty centerpiece.

What Pasta Goes Best with Chuck Roast Ragu?

• Pappardelle: The classic choice for ragu is pappardelle, which is pasta shaped like wide ribbons. The broad surface of these pasta ribbons means that they can carry a thick, rich sauce and stand up nicely to the beef. If you have pappardelle on hand, this is the recipe to use it with.
• Spaghetti or Linguine: Both of these work well. Spaghetti or linguine are both common choices for ragu.
• Other Pasta Options: Rigatoni and tagliatelle are both great options for ragu, as is any sturdy, flat pasta, really. Zucchini noodles make a decent, lighter option, especially as a low-carb alternative - but do be careful, as zucchini noodles can be fairly fragile, and this is a particularly sturdy sauce. Whatever noodle you choose, be sure to reserve a little pasta water before draining, as a splash of that starchy goodness into the sauce helps it loosen and cling to the noodles.

Serving Whole Chuck Roast Ragu

And it is in the serving, or the presentation, where a whole chuck roast really pays off. Here's how to serve it for maximal effect:

1. Cook the pasta as directed.
2. Arrange the pasta on a serving platter.
3. Spoon the ragu sauce generously over the pasta.
4. Slice the cooked chuck roast, which should now be fork-tender.
5. Lay the slices over the pasta and sauce.
6. Finish with grated Romano Cheese or Parmesan cheese, torn fresh basil, and a drizzle of olive oil.

Arranging the sliced beef over the pasta on the platter, with the slices in a fanned arrangement rather than mixed into the sauce as shredded meat, is what makes this dish feel like an occasion or a proper centerpiece.

Can I make this Chuck Roast Ragu in a Dutch Oven, Slow Cooker, or Crock Pot?

Dutch Oven

A decent Dutch oven is ideal for this recipe. It retains heat excellently, and seamlessly moves from browning the meat to the long, slow braise all in one pot with minimal fuss.

That being said, I'm still a fan of my cast iron.

Slow Cooker

Adapting this recipe into a slow cooker beef ragu is a matter of browning the meat and veggies first on the stovetop, and then transferring everything to the slow cooker and letting it cook until the roast is fork-tender. I would recommend checking the sauce consistency before serving. With that being said, this recipe really is designed for the stovetop.

Crock Pot

The "Crock Pot" is simply the familiar brand-name term for a slow cooker. As such, the same guidance applies to using a Crock Pot as to using a slow cooker, since they are the same thing. As such, I still recommend that you cook the chuck roast until fork-tender rather than relying solely on the clock.

Tips for the Best Whole Chuck Roast Ragu

The best way to get tender chuck roast is to allow the meat plenty of time over low heat rather than attempting to speed up the cooking process. Here are a few more points on this:

• Don't skip browning the meat, as this is the foundation of the recipe's flavor.
• Give the veggies time to develop color.
• Scrape the browned bits from the bottom of the pan when you add in the tomatoes.
• Keep the sauce at a gentle, low simmer. Never boil it.
• Don't rush the roast. Check the tenderness instead of only watching the clock.
• Skim the excess fat when a heavy, thick layer builds up, but leave some of it for flavor and texture.
• Let the roast rest for a few minutes before slicing.
• Reserve some pasta water to loosen the sauce.
• Finish each plate with grating cheese and a drizzle of olive oil.

How to Store Leftover Beef Ragu

Let any leftovers cool before refrigerating. The sauce and meat should be warm, but not room temperature, as this risks leaving the meat out too long. Then store the meat and sauce together in an airtight container and refrigerate immediately. As I said above, there is a real benefit to making the ragu ahead, as chilling it makes the fat much easier to lift off before reheating.

Frequently Asked Questions About Whole Chuck Roast Ragu

Whole Chuck Roast Ragu Recipe

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• Author: Living the Gourmet
• Total Time: 3 hours 15 minutes
• Yield: 4 1x

Print Recipe

Ingredients

Units USM

• 3 1/2 lb. Beef Chuck Roast
• 1 large sweet onion, chopped
• 4-5 large cloves of garlic, chopped
• 2 bay leaves
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 tbs. tomato paste
• 29 oz. can of crushed tomatoes
• 1 1/2 tsp. salt
• 1 tsp. ground black pepper
• Dash of grated nutmeg
• 1/2 tsp. sweet paprika
• 1/2 cup of Italian parsley, stems removed and chopped
• 6-8 fresh basil leaves, torn
• 1/4 cup grated Romano cheese or Parmesan cheese
• Olive oil for drizzling
• 1 lb. of your favorite pasta

Rub for the Meat:

• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2 tbs. olive oil

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Instructions

1. Combine the ingredients for the rub in a small bowl and then rub the meat down with this mixture.
2. Heat a large saucepan with 3 tbs. of olive oil.
3. Add the meat, onions, carrots and celery and brown the onions and veggies with the meat. Occasionally, once or twice, turn the meat over to brown on all sides.
4. Add the tomato paste, grated cheese and the crushed tomatoes to the pan and continue to simmer on a low heat.
5. Add the seasonings and the parsley and basil and simmer on a gentle heat loosely covered for 2 ½ - 3 hours or until the meat is tender when pierced.
6. Prepare the pasta as directed.
7. Place the pasta in a serving platter with the sauce, sliced meat, grated cheese and a drizzle of olive oil.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Category: Dinner
• Method: Baking
• Cuisine: American

And that's our whole chuck roast ragu recipe. If you enjoyed this recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Happy Cooking!

The post Whole Chuck Roast Ragu Recipe appeared first on Living The Gourmet.

Quick Answer

Plan for 1 to 1½ pounds of turkey per person. Opt for closer to 1 pound per person if you are serving lots of sides and don't need or want any leftovers. Opt closer to 1½ pounds per person if you want leftovers or if your guests are hearty eaters, or if you aren't serving many sides, or if you aren't serving any heavier sides. Assuming you want leftovers, this means that for a group of 8, buy a 10-12 pound turkey; for 12 people, buy a 15-18 pound turkey; for 20 people by a 25-30 pound turkey (or two smaller turkeys).

Turkey Amount by Number of Guests

Why 1 Pound or More Per Person?

A pound or more of turkey per person might sound like a lot (or not, if you're a particularly hearty eater), but it actually accounts for how turkey works: the bones and skin are not an insignificant amount of the bird's weight. In fact, a 12-pound turkey doesn't actually yield 12 pounds of meat, but rather closer to 6 or 7 pounds of edible meat once bones, skin, and juices are accounted for.

The Math

• Turkey weight: 12 pounds
• Bone and cavity weight: about 30% or roughly 3 and a half pounds
• Skin and Drippings: about 10-15% or roughly 1 and a half pounds
• Edible meat: roughly 6 to 7 pounds

At 1 pound of turkey per person, that means about 6 ounces of actual meat per person, which is a reasonable holiday portion provided it is combined with lots of sides, or heavier sides.

At 1 and a half pounds per person, you're actually getting about 9 ounces of meat per person, which comfortably allows for leftovers.

When to Use 1 Pound per Person

• When you are serving many sides: A traditional Thanksgiving spread that features stuffing, potatoes, rolls, cranberry sauce, and multiple vegetables with a big salad usually means guests are eating less turkey than they would at a simpler meal. For such spreads, one pound is often enough.
• When most of your guests are lighter eaters: If your group has more children than adults, a lot of elderly guests, or people whom you know don't eat a lot, then opting for 1 pound of turkey per person is often plenty.
• If you don't want leftovers: If you're someone who doesn't want to store leftovers, or simply doesn't see the appeal of leftover turkey, then 1 pound per person is the way to go.
• When you are pairing with another main dish: If your household serves ham or a roast alongside the turkey, then you probably don't need more than 1 pound of turkey.

When to Use 1 and a Half Pounds Per Person

• When you want leftovers: This is the most common reason to opt for a larger turkey, because you want leftovers for turkey sandwiches, turkey soup, turkey enchiladas, or a turkey pot pie. Leftovers are a big part of a good Thanksgiving experience.
• When your guests are hearty eaters: This might sound obvious, but if at least a few of your guests are hearty eaters, opt for a larger turkey.
• When you have more dark-meat lovers than white-meat lovers: Dark meat is a smaller portion of the turkey. Thus, if your guests prefer dark meat, you need more turkey overall.

The Two-Bird Question

If you are having a larger gathering (20 people or more), the decision between serving one extraordinarily large turkey or two smaller ones is worth considering. Both options have pros and cons.

Advantages of Two Smaller Birds

• Faster Cooking Time. Two 12-pound turkeys cook faster than one 24-pound turkey.
• More even cooking. A giant turkey is harder to cook without overcooking the breast or undercooking the thighs.
• More servings of desirable parts. Two smaller turkeys mean four wings, four drumsticks, four thighs, and more skin.
• Easier to Handle. A 24-pound turkey is genuinely heavy and requires a large, heavy cooking pan.

Pro Tip: Most experienced cooks, and most professional chefs for that matter, generally opt for two smaller turkeys over one gigantic turkey (if utility, rather than presentation, is the deciding factor). The cooking is easier, and the results are more reliable. The only real downside is that a single large bird makes for a slightly more dramatic presentation.

Advantages of One Large Bird

• Presentation. A very large bird makes for a dramatic centerpiece.
• Less carving. Carving one large bird is genuinely less fuss than carving two smaller ones.
• Slightly less oven space required.
• Less to manage on the day of.

Safety Note: Do NOT attempt to cook a very large turkey in a disposable aluminum tray. I speak from experience when I say this can result in dangerous kitchen mishaps (mine collapsed while taking it out of the oven).

Common Mistakes

• Underbuying Because "The Turkey Looks so Big": Yes, a 15-pound turkey does in fact look enormous in the fridge, but it is 'merely sufficient' for 10 people with some leftovers. Trust the math over the visuals.
• Overbuying and then Running out of Oven Space: A very large turkey needs a very large oven. Shocking, I know. With that in mind, be sure that you know how big your oven actually is before buying the largest turkey you can find or committing to that dramatic 25-pound bird.
• Forgetting that Turkeys Shrink as they cook: Raw weight is what you purchase, but cooked meat is what you actually end up serving. A 12-pound raw turkey yields considerably less than 12 pounds of edible meat, as we discussed above.
• Not accounting for pickers: If your household contains a person (or persons) who like to stand before an open fridge picking at cold turkey, you might want to factor this into your leftover calculations. We all know who this person in our household is - and yes, I have one such person in my household (that person being me).

Bottom Line

Plan for about 1 to 1 and a half pounds of turkey per person. Opt for closer to one pound if you're serving many sides or very heavy sides, or if you do not want leftovers. Opt for closer to one and a half pounds if you want leftovers or your guests are hearty eaters. For groups of 20 or more guests, I would recommend preparing two smaller turkeys as opposed to one extraordinarily large turkey. And, of course, when in doubt, buy slightly more turkey than you think will be necessary, as leftover turkey is a pleasure, whereas running out and leaving your guests hungry is assuredly not a pleasure.

And that's our answer to the question "How Much Turkey Per Person for Thanksgiving?" If you enjoyed this article, or have any questions or suggestions, be sure to let us know in the comments below; we always love hearing from you.

Happy Cooking!

The post How Much Turkey Per Person for Thanksgiving appeared first on Living The Gourmet.

Quick Answer

Soggy pie bottoms occur when the crust has absorbed too much liquid from the filling before it has had a chance to set and crisp. The most effective prevention techniques are blind-baking the crust before adding any moisture-heavy fillings, brushing the bottom of the crust with egg whites (or an egg wash) to create a moisture barrier, baking on a preheated pizza stone or baking steel, positioning the pie in the lower third of the oven, and using a metal or glass pie plate rather than a ceramic one. Combining any or all of these techniques more or less guarantees a crisp pie bottom.

Why Pie Bottoms Become Soggy

If you understand why pie bottoms become soggy, the fixes become pretty obvious. First off, pie crust is essentially flour, fat, and water. As such, when it comes into contact with a wet filling before the fat has had a chance to cook and set the structure, the crust readily absorbs moisture (as it's basically a sponge made of flour until the fat has had a chance to cook and set). The bottom of the crust is especially vulnerable to this as gravity is working to pull moisture downward into the pie bottom, which sits directly against the pie plate, which conducts heat differently than the air circulating in the oven.

As such, the goal of every technique we'll be listing below has the same goal: get the bottom of the crust hot and set before the filling has a chance to saturate it.

The Most Effective Techniques

Blind-Bake the Bottom Crust

By far, this is the most foolproof technique for preventing a soggy pie bottom. In fact, if you only take one tip from this entire article, let it be this one. Line the crust with parchment paper, fill with pie weights (or dried beans, or rice), and bake the bottom crust at 375 degrees F for 15-20 minutes before adding the filling. By doing this, the crust will get a head start on cooking (allowing the structure to set), and by doing so it forms a moisture barrier.

For fully liquid fillings such as pumpkin pies, quiches, or custard pies, blind-bake the crust completely until it has turned golden. For pies with a top crust, a partial blind-bake of 10-12 minutes is usually enough.

Brush the Bottom Crust with Egg Whites

After the crust has been rolled out and pressed into the pie plate, brush with a lightly beaten egg white. The egg white cooks quickly and works to create a thin moisture barrier that locks out moisture. This is probably the easiest trick here and works remarkably well. And yes, you can combine this with blind baking - I actually recommend you do.

Bake on a preheated pizza stone or baking steel

Set a pizza stone or baking steel on the lower rack of the oven and preheat it for no less than 30 minutes at 400 degrees F. Set the pie on the stone, and this allows the heat from the pizza stone (or baking steel) to cook the bottom of the crust rapidly, setting it before the filling has a chance to saturate the crust. This is a professional bakery technique, and as such, it is highly, highly effective.

Preheat a Metal Baking Sheet

If you don't have a pizza stone or a baking steel, then preheat a heavy metal baking sheet for 15-20 minutes at 400 degrees F for similar (though less dramatic) benefits. Place the pie directly on the hot baking sheet, and bake that way.

Position the Pie in the Lower Third of the Oven

The bottom crust needs direct heat to reach it from underneath. Baking the pie in the middle of the oven means that the top will become golden brown before the bottom has had a chance to cook - meaning the bottom will saturate before it has had a chance to set. Not good. By baking the pie within the bottom third of the oven, the bottom crust is placed closer to the heat source, meaning more heat, quicker, over a short period of time, allowing the bottom crust to cook and set before it has had a chance to saturate.

Use a Metal or Glass Pie Plate, not Ceramic

Ceramic pie plates are classic and gorgeous, but they do not conduct heat well. In fact, ceramic resists conducting heat. Now, imagine the problem this creates for the pie bottom, which is resting directly against that ceramic pie plate. Naturally, it will heat slowly, allowing the filling to saturate it, turning it soggy. Metal pie plates conduct heat quickly and efficiently, allowing the bottom crust to brown and set rapidly. Glass pie plates also work well and allow you to see the bottom crust's color as it cooks. Ceramic pie plates might look nice, but they actually work to insulate the crust, which in turn creates a soggy pit bottom.

Additional Techniques that Help

Coat the Crust with a Moisture Barrier

Apart from egg whites, there are a few other ingredients that can act as moisture barriers between the crust and the filling. These include melted chocolate (for chocolate cream pies), a thin layer of jam (for fruit pies), a dusting of cornstarch or ground almonds (for any fruit pie), or a light brush of melted butter.

Thicken the Filling Adequately

A runny filling soaks the crust much more rapidly than does a well-thickened filling. Full stop. These include cornstarch, tapioca, or flour. The key is using enough. For a standard 9-inch apple pie, use 3-4 tablespoons of cornstarch or about 5-6 tablespoons of flour. For pies made from fruit that release a lot of moisture (such as peaches, most berry pies, or rhubarb), you need more thickener than for firmer fruit such as apples.

Drain Excess Liquid from the Filling

If you happen to be using very juicy fruit, toss the fruit with sugar and let it sit for 20-30 minutes in a colander over a bowl before assembling the pie. Then reduce the drained juice on the stovetop until syrupy, and add it back into the filling. This concentrates the flavor while removing excess liquid.

Don't Overfill the Pie

Probably one of the more common pitfalls, but also the easiest to avoid. Fill your pies to just below the rim, not until they are heaped with filling. Remember that an overfilled pie means more liquid pressing against the bottom crust.

Bake at a Higher Initial Temperature

Start a fruit pie at 425°F for the first 15 to 20 minutes. Afterward, reduce the heat to 375°F. This sets the bottom crust faster than baking at an even 375°F from start to finish.

The Combination Approach

I need to stress that no single technique will prevent a soggy pie bottom by itself. For example, even if you blind bake the crust, but still overfill it with a very liquid filling and then proceed to bake it in a ceramic pie plate - you will almost certainly get a very soggy pie bottom.

Instead, the most reliable way to avoid a soggy pie bottom is by combining two or three techniques. For example:

For Fruit Pies (apple, berry, peach, rhubarb), combine the following:

• Use a metal or Glass Pie Plate
• Egg wash the bottom crust
• Use a preheated pizza stone, baking steel, or baking sheet
• Position the pie in the lower third of the oven
• Start at 425°F, then reduce to 375°F after 20 minutes

For Custard or Cream Pies (pumpkin, pecan, chocolate cream), combine the following:

• Fully blind-bake the crust before filling
• Use a metal or glass pie plate
• Position it in the lower third of the oven

For Quiche or Savory Pies

• Partially blind-bake the bottom crust
• Egg wash the bottom crust after blind-baking
• Use a metal or glass pie plate

Signs You've Nailed It

A properly baked pie bottom is:

• Golden brown, never pale
• Has a crisp texture
• Holds its shape when sliced
• Flakes cleanly rather than tearing

What to Do If It's Already Soggy

The reality is, there is no perfect fix. Your choices are all varying degrees of "less than ideal." However, rather than tossing out a pie with a soggy bottom and wasting all of those ingredients, here's what you can do to try and salvage it.

Return it to a Hot Oven

The simplest fix is to continue baking the pie. I recommend baking it slightly higher than normal, at about 400 degrees F, and I recommend doing so on the rack in the lower third of the oven. Bake for about 10-15 minutes. The bottom crust will crisp considerably, though this does risk slightly overcooking the filling and the top crust. This works best for fruit pies. Custard pies and cream pies are somewhat too delicate for this, in my opinion.

Serve Slices in a Hot Skillet

You can, of course, warm individual slices in a dry cast iron skillet over medium heat for 2-3 minutes. The direct heat crisps the bottom crust fairly quickly. That said, this won't work if the soggy pie bottom is so soggy that it doesn't hold its shape at all - in which case I would recommend returning the pie to the oven, or just accepting the pie has a soggy bottom and enjoying the filling and top crust on their own.

Bottom Line

Soggy pie bottoms are the result of the bottom crust absorbing too much liquid before it has had a chance to set. The fixes are simple and can be combined: blind-bake or egg-wash the crust, use a metal or glass pie plate, bake on a preheated stone or sheet, and position the pie within the lower third of the oven. Combining two or three of these will almost always guarantee a crisp, golden-brown bottom crust.

Ready to put these tips into practice? Check out our Apple-Rhubarb Pie and our Best Apples for Baking Guide.

Happy Baking!

The post How to Prevent Soggy Pie Bottoms appeared first on Living The Gourmet.

Quick Answer

A turkey takes about 13 minutes per pound at 350°F when unstuffed, or about 15 minutes per pound if stuffed. An 8-12 pound turkey, therefore, needs between 2 ¾ hours to 3 hours; a 12-14 pound turkey needs roughly 3 to 3¾ hours; a 14-18 pound turkey needs about 3¾ hours to 4¼ hours; an 18-20 pound turkey needs about 4¼ hours to 4½ hours. Finally, a 20-24 pound turkey needs about 4 ½ hours to 5 hours. That said, always check the turkey's internal temperature, as the turkey is done when the thickest part of the thigh reaches 165 degrees F.

Cooking Times by Weight (Unstuffed, at 350°F)

Cooking Times by Weight (Stuffed, at 350°F)

Cooking Time Notes

A stuffed turkey takes longer since the stuffing needs to reach a safe internal temperature of 165°F, which requires additional cooking time. For this reason, I generally recommend cooking a turkey unstuffed.

The Only Rule that Actually Matters

Cooking times are estimates. Full stop. Oven temperatures vary, turkey sizes and proportions vary, and no single chart is a substitute for an instant-read thermometer.

The Turkey is done when the thickest part of the thigh reaches 165°F

To know beyond any doubt if your turkey is done, insert a thermometer into the thickest portion of the thigh (without touching the bone), then into the thickest part of the breast, and finally - if stuffed - into the center of the stuffing. All three should read 165°F.

Rely on the thermometer rather than the clock. A turkey that reaches 165°F an hour early is in fact done - regardless of the time left on the clock. Conversely, a turkey that has not yet reached 165°F even after the clock has run out needs more time in the oven to finish cooking.

Fresh vs Frozen: Thawing Timeline

If you are preparing a frozen turkey, thawing is the first big planning problem to solve. Cooking a frozen turkey in the oven takes longer and almost never cooks evenly.

Thawing In the Refrigerator (Recommended)

Give the turkey 24 hours to thaw for every 4-5 pounds of turkey.

• 8-12 pound turkey: 2-3 days
• 12-16 pound turkey: 3-4 days
• 16- 20 pound turkey: 4-5 days
• 20-24 pound turkey: 5-6 days

Thawing In Cold Water (faster)

Submerge the wrapped turkey in cold water. Change the water every 30 minutes, allowing 30 minutes per pound.

• 8-12 pound turkey: 4-6 hours
• 12-16 pound turkey: 6-8 hours
• 16-20 pound turkey: 8-10 hours

Never Thaw at Room Temperature

Bacteria multiply rapidly within a turkey that is left out to thaw at room temperature, and no amount of cooking will reverse or remedy that risk. If you have thawed your turkey at room temperature, dispose of it, as it is no longer safe to eat.

Why Temperature Matters More Than Time

The turkey's internal temperature rises predictably while in the oven, but the rate depends on factors that a cooking chart simply cannot account for, such as:

• The starting temperature of the turkey (cold from the fridge vs. closer to room temperature)
• The actual temperature of your oven (many ovens are 10-25 degrees F off their setting)
• Whether the turkey is stuffed or unstuffed
• The turkey's shape, proportions, and how densely the meat is arranged
• Whether the turkey is covered, tented with foil, or uncovered
• The conductivity or material of the roasting pan
• Where in the oven the turkey is situated (at the bottom, more towards the middle)

These variables mean that even a perfect cooking chart is simply an estimate. A meat thermometer is the only tool that can truly tell you if the turkey is done or not.

When to Start Checking the Turkey

I recommend that you start checking the turkey's temperature about 45 minutes to an hour before the estimated end time. Insert the thermometer into the thickest part of the thigh, avoiding the bone.

If the turkey is browning too quickly relative to its temperature or time in the oven, tent it loosely with aluminum foil while it continues cooking in the oven.

If the turkey breast reaches 165 degrees F before the thighs, cover just the breast area with foil to slow its cooking while the thighs finish.

The Rest Period (Do Not Skip)

After the turkey has reached 165 degrees F, remove it from the oven and then let it rest, uncovered or loosely tented, for about 20-30 minutes before carving. There are three important things that happen during this rest period:

1. The internal temperature continues to rise about 5-10 degrees F (called carryover cooking), which completes the turkey's cook time without drying out the meat.
2. The juices redistribute throughout the meat, ensuring the turkey remains juicy. Carving too early will quite literally drain the bird of its juices.
3. The meat firms up enough to carve cleanly. If you carve right away or too soon, the bird risks shredding or tearing rather than slicing cleanly.

Skipping the resting time is one of the most common mistakes that home cooks make. Twenty minutes of patience really can be the difference between a juicy turkey and a dry turkey. Do not skip it.

What About Higher-Temperature Roasting?

Some cooks prefer roasting their turkey at a slightly higher or lower temperature. 325°F and 375°F are probably the most common alternatives to the more traditional 350°F.

• 325°F: If roasting at this temperature, add about 2-3 minutes per pound. This produces a slightly more evenly cooked turkey with less risk of overbrowning.
• 375°F: Subtract about 1-2 minutes per pound. This temperature achieves a faster cook time and crispier skin, but at this temperature there is a higher risk of drying out the breast meat if you do not carefully monitor the turkey.
• Higher-heat Roasting (450°F for the first 30 minutes, then reducing to 350F): A good choice for crisper skin, and doesn't dramatically change the total cooking time.
• Spatchcocking: Dramatically reduces cook time. A spatchcocked 12-pound turkey cooks in about 80-90 minutes at 425°F rather than 3 hours.

That said, each approach has its benefits, but also its trade-offs, so I do recommend thoroughly researching before opting out of the traditional 350°F from start to finish roasting method.

Remember, regardless of cooking method, a turkey is done when it reaches an internal temperature of 165°F.

Pro Tip: Plan the Day Backwards

I strongly recommend working out your schedule backwards from when you actually want to eat. For example, if you plan to eat at 4 PM (early, I know, but humor me), and you're cooking a 14-pound turkey unstuffed, then:

• 20-30 minutes rest time
• 3 and ¾ hours of cook time
• 30 minutes to bring the turkey to room temperature (strongly recommended)

That means the turkey goes into the oven around 11:30 AM, and comes out around 3:15 PM, rests until 3:45 PM, and is carved by or about 4 PM. Simple - sort of.

Regardless, working backward from your planned dinner time is - at least in my personal experience - one of the most useful planning moves there is. And remember, everything on Thanksgiving Day more or less builds around when the turkey itself is in and out of the oven, as it occupies the single largest block of your prep time.

Common Mistakes to Avoid

• Trusting the Pop-Up Timer: Pop-up timers are notoriously unreliable. Often, they will pop after the turkey is already overcooked. Use an instant-read thermometer instead.
• Cooking Cold From the Refrigerator: A turkey that goes directly from the fridge into the oven (or with a core temperature of about 40 degrees F) takes significantly longer to cook than one that has rested at room temperature for 30-45 minutes. Also, cold turkey cooks unevenly.
• Opening the Oven Repeatedly: Each time you open the oven door, you let out hot air, dropping the temperature significantly. Check the turkey only when necessary, or at spaced intervals.
• Not Letting the Turkey Rest: This is a big one. Even a perfectly cooked turkey will taste dry if it is carved immediately upon being taken out of the oven. The 20-30 minute rest time is simply not optional if you want a quality turkey.
• Stuffing the Turkey the Night Before: This practice is a holdover from older generations of cooking, when food safety was less well understood. The reality is that stuffing your turkey the night before gives bacteria a full night to multiply in the raw, poultry-adjacent stuffing - even in the fridge- and no, cooking does not always kill all of the bacteria that have multiplied in the stuffing. Do not do this. It is unsafe.

The Bottom Line

Plan for roughly 13 minutes per pound for an unstuffed turkey, if cooking at 350 degrees F, or 15 minutes per pound if stuffed, but rely on the thermometer, not the clock. A turkey is done when the thickest part of the thigh reaches 165°F. Then rest the bird for 20-30 minutes prior to carving. Everything else are variables and preferences. Those two rules are the foundation of a successful Thanksgiving turkey.

And that's our answer to the question "How Long to Cook a Turkey Per Pound?" If you enjoyed this article, or have any questions or suggestions, be sure to let us know in the comments below; we always love hearing from you.

Happy Cooking!

The post How Long to Cook a Turkey Per Pound appeared first on Living The Gourmet.

The best part about this recipe is that they're baked instead of fried. This means that there's no risk of splattering hot oil, and no need to hover over a thermometer. From the mixing bowl to the table, this super simple, easy baked pumpkin donuts recipe takes a total of about 30 minutes. This makes the recipe ideal for the fall season, whether you're planning a Halloween get-together, a lazy weekend full of autumn baking, or a Thanksgiving brunch spread - or just an afternoon with coffee and donuts, with the familiar autumn aromas of ginger, nutmeg, and cloves wafting from the kitchen.

Now, without further introduction, let's make some homemade pumpkin donuts.

Why You'll Love These Pumpkin Cake Mix Donuts

Making homemade donuts from scratch can be very intimidating, as they require boiling oil, yeast, and rising, precise timing, and, on top of all of that, a long list of ingredients. This recipe aims to cut out all of the parts that make preparing homemade donuts intimidating, and reformulate that equation so that the process and ingredient list are as simple and approachable as possible.

Why You'll Love These Pumpkin Cake Mix Donuts

Here's what is special about this recipe, and why you'll love it:

• Requires only a handful of simple ingredients
• No yeast
• No rising time
• No prepping or handling a complicated donut batter
• Takes 30 minutes, start to finish, rather than hours for regular donuts
• The texture is soft and decadently moist
• Easily customized, as we'll touch on below
• Packed with autumn flavors of pumpkin and warm spice
• Perfect for breakfast, brunch, fall dessert spreads, or even Halloween

The yellow cake mix does a lot of this recipe's heavy lifting, especially in the structure and sweetness. It provides a reliable, bakery-style crumb, while the pumpkin puree supplies the moisture and that delicious autumn flavor. Taken together, they turn a boxed shortcut into a delicious autumn treat.

More Pumpkin Goodness

If you enjoyed today's recipe, be sure to check out our Brown Butter Pumpkin Cake, as well as our Pumpkin Cinnamon Rolls, both of which deliciously capture the flavor of the season.

Ingredient Checklist

Don't preheat your oven just yet. I always recommend taking a minute to review the ingredient list, make a few notes, and do some prep before starting any recipe - regardless of how simple. With that in mind. Here's what you'll need for today's recipe.

For the Pumpkin Donuts

• 15 oz can of 100% pumpkin puree - This is the base for flavor and moisture.
• 15.25 oz box of yellow cake mix - Provides structure, sweetness, and a reliable crumb.
• Ground Cinnamon - The foundational ingredient for the spice blend.
• Ground Ginger - Brings a little warmth to the flavor profile.
• Ground Cloves - Provides deep, aromatic spice notes. Be mindful that a little really goes a long way. Use even just a little too much, and all you'll taste is cloves.
• Grated Nutmeg - Works to round out this recipe's pumpkin spice profile.
• Sugar - For balancing the spice blend.
• Butter - Don't skip it. This is for greasing the donut pan.

Important: Use 100% pumpkin puree, which can sometimes be labeled "canned pumpkin." This is plain, cooked pumpkin puree and nothing else. No added sugar or spices. This is the ingredient that keeps the donuts moist without throwing off the sweetness or intended balance of spices.

Pumpkin Puree vs Pumpkin Pie Filling

These two types of canned pumpkin are often stocked side by side in most supermarkets, and the similar labeling causes many consumers to mistake them as being the same thing. However, pumpkin puree and pumpkin pie filling are not interchangeable and have important differences - as they are intended for significantly different uses.

• Pumpkin Puree: Plain cooked pumpkin that is unsweetened and unseasoned. Pumpkin puree is pure pumpkin that has been cooked and then canned. That's it.
• Pumpkin Pie Filling: This is pumpkin that has been sweetened and spiced. This type of canned pumpkin is intended to be poured straight into a pie shell. Basically, this is dessert pumpkin. Pumpkin pie filling is also often considerably moister than pumpkin puree.

For this particular recipe, we want to use pumpkin puree because we're seasoning the donuts ourselves.

Ingredients For the Vanilla Glaze

This is a simple, four-ingredient glaze that we're using to finish the donuts. Here's what you'll need:

• Confectioner's Sugar: This is the body of the glaze.
• Vanilla: Adds warmth and depth of flavor.
• Melted Butter: For richness, and also works to give the glaze a nice sheen.
• Milk: Works to loosen the glaze to the right consistency.

We want the glaze to be thick enough to cling tightly to the donuts, but loose enough to dip or drizzle.

Yellow Cake Mix vs Spice Cake Mix

Why This Recipe Uses Yellow Cake Mix

Typically, a yellow cake mix is fairly flavor-neutral, as it is usually intended as a buttery cake base, and that's exactly what we want for these donuts. If we look at the yellow cake mix as a blank canvas, that means we are allowed to define the flavor profile with our own spice blend.

Can You Use a Spice Cake Mix Instead?

Yes, but a spice cake mix already contains spices, and so if you add the full amount of cinnamon, ginger, nutmeg, and cloves I've outlined in the recipe card, you will end up with donuts that are very aggressively spiced.

A pumpkin spice blend cake mix can work too, but you should treat it as a substitution for the spices in this recipe, not something to add on top of the existing spice blend.

With all of that said, for the recipe we're making today, I do strongly recommend sticking to using a plain yellow cake mix, as it offers the most control over the donut's flavor profile.

How to Make Pumpkin Cake Mix Donuts

From start to finish, I promise this is the simplest donut recipe you'll find anywhere else. Here is a step-by-step guide.

Prepare the oven and Donut Pan

Start by preheating your oven to 350 degrees F and then thoroughly butter your donut pan. Greasing the pan is not a step you should rush, as these donuts are very tender, and a well-buttered pan allows them to release cleanly without tearing. Once that is done, set the greased pan aside.

Mix the Pumpkin Donut Batter

Combine the yellow cake mix, pumpkin, sugar, and spices in a large bowl and stir until the mixture is completely combined. There is no need for a stand mixer or to beat the batter at medium speed with an electric mixer. Instead, the ingredients can simply be stirred together by hand. We want a thick, sticky donut batter.

Pipe or Spoon the Batter Into the Pan

For the cleanest results possible, pipe the batter directly into the prepared pan. Remember that this batter is thick and sticky, so a piping bag (or a zip-top bag with one of the corners snipped) is by far the easiest way to fill the donut pan.

• Fill the piping bag with the batter. The batter should be thick and sticky. This is normal.
• Pipe the batter evenly into each mold of the donut pan, working carefully around the ring.
• Fill each cavity without covering the center post, filling only the outer ring. This is what keeps the donut hole open.
• Avoid overfilling, as the donuts rise as they bake.

No piping bag? A spoon or baking spatula works fine too. Without a piping bag, carefully portion the batter into each mold of the donut pan, and then carefully smooth the tops with the back of a spoon or spatula.

Bake the Donuts

Bake the donuts at 350 degrees F for 12-15 minutes. Be sure to start checking the donuts at around the 12-minute mark. The donuts should be set and spring back lightly when touched. A toothpick inserted into the donut should come out clean.

Pro-Tip: Remember that every oven runs slightly hotter or cooler, so trust the toothpick test over the clock.

Cool Before Removing

After removing the donuts from the oven, let them rest in the pan for 6-7 minutes. After that, carefully loosen the edges of the donuts and transfer them to a wire rack to finish cooling. Do not skip this resting time. The donuts are still fragile when they are fresh from the oven, so allowing them to rest means they have a chance to set as they cool. Rushing to remove them from the pan is the surest and fastest way to break them. Let them cool further on the rack before you apply the glaze.

How to Fill a Donut Pan Without Making a Mess

The batter whips up thick and very sticky, and that can make it a little frustrating to fill the donut pan. With that in mind, here are a few techniques to keep things tidy.

Piping Bag Method

Fill a piping bag (or a large zip-top bag with the corner cut) with the batter. Then pipe in a steady ring around each mold of the donut pan. This easily creates the most even, professional-looking donuts with the least fuss and minimal cleanup.

Using a Spoon

If you prefer not to use a piping bag, the answer is using two spoons. One to scoop out the batter and the other to scrape the batter into the mold. You might also consider using a small baking spatula. Portion the batter into each mold and then nudge or flatten it into the ring, then smooth the top of each donut as evenly as possible. If the donuts are not roughly the same size, they will not bake evenly.

Don't Overfill the Molds

Whether using spoons or a piping bag, it is vitally important to this recipe that you do not overfill the molds of the donut pan. Cake donuts rise as they bake, and overfilling the molds or cavities will cause the donuts to lose their ring shape and donut shape, and also risks having the tops and edges burn. Not fun.

No Donut Pan? Try These Alternatives

Even if you don't have a donut pan, there are several good options.

• Silicone Donut Mold: These work well, and they release the donuts very cleanly. That said, silicone tends to bake a touch differently than metal, so begin checking a couple of minutes early.
• Mini Muffin Pan for Pumpkin donut Holes: If you don't have a donut pan, but have a mini muffin pan, it can be a great alternative. A mini muffin pan turns these donuts into bite-size pumpkin treats - basically donut holes. If doing this, I would recommend that you start checking for doneness around the 8-to-10-minute mark, as donut holes bake faster than full donuts.
• Loaf Pan or Cake Pan: This recipe works perfectly as a loaf or cake. Simply pour the batter into a loaf or cake pan, and bake. As an example, see the delicious pumpkin caramel loaf I prepared here.

How to Get Soft, Cake-Like Pumpkin Donuts

The pumpkin puree brings moisture to the donuts, and that's a good thing - as it keeps the donuts from being dry. However, that same moisture needs to be managed properly lest the donuts become dense.

• Don't Overbake. Pull the donuts from the oven as soon as the toothpick test comes out clean.
• Don't Overfill the Pan.
• Let the donuts cool properly before handling.
• Do not glaze the donuts until they have cooled.
• Avoid adding any extra liquid to the batter.
• Use Pumpkin Puree, not pumpkin pie filling.

Why Can Pumpkin Donuts Turn Gummy?

Pumpkin brings a lot of moisture to the batter. If the donuts come out slightly underbaked, or if they are stored while still warm, that will trap excess moisture into the crumb of the donuts, causing them to become gummy and dense. Baking the donuts fully and then letting them come to room temperature before storing solves that problem.

Pumpkin Donut Glaze

After the donuts have cooled, it's time for the glaze.

How to Make the Vanilla Glaze

• Whisk the confectioner's sugar, melted butter, and vanilla together in a small bowl, and then add in milk a little at a time, whisking, until smooth.
• Start with 1 tablespoon of milk.
• If the glaze is still too thick, add an extra teaspoon of milk to loosen it.
• We want a consistency that is thick but still pourable, just runny enough to dip a donut in.

How to Glaze the Donuts

There are three ways you can finish them.

• Dip the tops of the donuts directly into the glaze.
• Use a spoon to drizzle the glaze over the tops.
• Add a light glaze with a dusting of powdered sugar.

Regardless of how you frost them, the donuts absolutely must be room temperature, or the glaze will weep down the sides of the donut, or potentially even soak into the donut, rather than sticking to the donut and setting.

Frosting Alternatives

• Cream cheese frosting is always an option, especially if you prefer an overall richer donut.
• Powdered sugar by itself for the simplest finish.
• A cinnamon sugar coating is probably my personal favorite, and works to create a deliciously traditional fall-donut profile.

How to Keep Pumpkin Cake Mix Donuts from Getting Gummy

And this is where a little know-how can really shine. Here are my top tips.

Let the Donuts Vent Before Glazing

Donuts fresh from the oven release steam as they cool. This is why we move them to a wire rack, so that air can circulate underneath the donuts. Do not store the donuts while they are still warm. Also, be sure that they reach room temperature before glazing. Venting the steam that the donuts release as they cool is what keeps the crumb from becoming damp.

Cool the Donuts Before Storing

Setting warm donuts in a container traps the steam that they are trying to release. Trapped steam means moisture, which condenses on the walls and lid of the container, and drips back onto the donuts, leaving them soggy and gummy.

How to Store Homemade Donuts

For short-term storage, here is what I recommend.

• Let the donuts cool to room temperature.
• Arrange the donuts in a container with paper towels or wax paper between the layers to absorb or catch excess moisture.
• Never store them while still warm.
• Store at room temperature in an airtight container.

Should you Refrigerate These Pumpkin Donuts?

It depends on the topping. If you are using a glaze or frosting that contains dairy, then I recommend storing the donuts in an airtight container in the fridge. If the glaze contains no perishable ingredients, or if the donuts are unglazed, then refrigeration is not usually necessary unless storing for more than a day or two.

Can I make these Pumpkin Donuts Ahead of Time?

Yes, these pumpkin donuts are indeed make-ahead friendly. Bake the donuts ahead, let them cool completely, and then store appropriately as outlined above. For best results, however, I recommend that you glaze them shortly before serving, rather than applying the glaze in advance.

Simple Variations for Pumpkin Cake Mix Donuts

Pumpkin Spice Donuts

Use a pumpkin spice blend in place of the spice blend outlined in the recipe card below. I've got a delicious, homemade pumpkin spice blend right here on Living the Gourmet.

Brown Sugar Pumpkin Donuts

Simply swap out some or all of the white sugar for brown sugar. This will give the donuts a deeper, molasses-forward flavor.

Cream Cheese-Topped Pumpkin Donuts

Trade the vanilla glaze for a cream cheese frosting. This also allows you to get creative with flavors and colors for the frosting. That said, I would frost the donuts shortly before serving for best results, as mentioned above.

Frequently Asked Questions

Easy Pumpkin Cake Mix Donuts Recipe

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• Author: Living the Gourmet
• Total Time: 25 minutes
• Yield: 1 dozen 1x

Print Recipe

Description

Easy Pumpkin Cake Mix Donuts made with boxed cake mix and canned pumpkin. Soft, baked not fried, and ready in about 30 minutes. Perfect for fall!

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Ingredients

Units USM

• 15 oz. can of 100% Pumpkin
• 15.25 oz yellow cake mix
• 1 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/8-1/4 tsp. grated nutmeg
• 1/4 cup of sugar
• 1 donut baking pan, buttered
• Powdered sugar for dusting

For the icing:

• 1 cup confectioner's sugar
• 1/2 teaspoon vanilla
• 2 tablespoons butter, melted
• 1 tablespoon milk, plus 1 teaspoon

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Instructions

1. Preheat oven to 350 degrees °F.
2. Combine all of the ingredients in a bowl and mix until combined.
3. Either pipe the mixture or spoon the mixture into a well-buttered donut pan.
4. Bake for 12-15 minutes or until the toothpick test comes out clean.
5. Allow the donuts to cool for 6 - 7 minutes before loosening the sides gently and removing from the pan.
6. Place on a wire rack and either dust with powdered sugar or glaze.

For the icing:

1. In a small bowl, whisk together confectioner's sugar, vanilla, melted butter, and 1 tablespoon of milk until smooth. If you find the glaze is still a little thick, add 1 teaspoon of milk to smooth it out. It should be slightly thick but runny enough to dip the donuts in.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

And those are our Easy Pumpkin Cake Mix Donuts! If you enjoyed this recipe or have any questions or suggestions, be sure to let us know in the comments below; we always love hearing from you.

Happy Baking!

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