Cravings of a Lunatic

Turkey Soup

This Turkey Soup Recipe is the perfect recipe to use up leftover turkey from Thanksgiving or the holiday season.

Course Dinner, Main Course, Soup

Cuisine American

Keyword leftover turkey, leftover turkey soup, turkey soup

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 250kcal

Author Kim Beaulieu

Equipment

5.5 Quart Dutch Oven

Ingredients

1 tablespoon olive oil
1 larger sweet onion peeled and diced
3 medium carrots peeled and diced
3 stalks celery diced
3 cups leftover turkey chopped
8 cups chicken broth
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 teaspoon salt or to tast
½ teaspoon white pepper or to taste
1 whole bay leaf remove before eating
8 ounces egg noodles

Garnish:

1 tablespoon fresh parsley finely chopped

Instructions

Begin by adding the oil and diced onions to a large Dutch oven or pot. Cook over medium heat, stirring frequently, until the onion softens and begins to turn amber around the edges. Remove from heat and transfer the onions to a bowl. Set aside.
Add the turkey carcass to the Dutch oven or pot, and add 8 cups of chicken broth or chicken stock. Turn the heat to medium high and bring to a boil, then reduce the heat, cover your pot and simmer for about 30 minutes.
Uncover the pot and carefully remove all the bones. You can use a strainer and another pot to be sure to remove ALL the bones. It is extra cleanup but ensures no tiny bones will be left in the pot. Then pour the broth back into the Dutch oven. Discard the carcass.
Now add the onion back to the Dutch oven, as well as all the carrots, celery, turkey, salt, white pepper, dried thyme, dried rosemary and bay leaf. Stir well to combine.
Bring the pot to a boil over medium high heat. Once it comes to a boil add the noodles, then reduce the heat, cover and simmer for about 12 to 15 minutes, depending on what kind of noodles you use and how thick it is. The soup is done when the noodles are tender.
Remove from heat. Transfer to soup bowls.
Serve!

Nutrition

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more soup recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Turkey Soup appeared first on Cravings of a Lunatic.

Turkey Cranberry Sliders

Kim Beaulieu — Thu, 20 Nov 2025 10:00:00 +0000

These Turkey Cranberry Sliders are perfect way to use up leftover turkey over the holiday season and turn them into a delicious flavor packed meal!

Brioche buns are topped with cheese, turkey, cranberry sauce and MORE cheese, then drizzled with a butter mixture for the ultimate slider recipe for the holidays.

I made these leftover turkey cranberry sliders with thanksgiving leftovers. It was just the two of us this year so I had TONS of leftover thanksgiving turkey to use in other recipes.

First, I made Turkey Soup which turned out amazing! Then, I made these turkey sandwiches with more leftover turkey and homemade cranberry sauce.

What I love about this recipe is you can serve it for lunch, dinner or as a snack. If I'm being honest, someone ate them for breakfast one morning too. I'm not naming names but if I was it would rhyme with cubby.

If you get a chance to make these, and I think you should, I recommend double batching them. You are going to want leftovers. Leftovers of leftovers whipped into a whole new meal, that's a win-win situation!

Keep in mind that you can use deli turkey if you don't have leftover turkey on hand. You can also use canned cranberry sauce instead of homemade if you like. We're a judgement free zone here.

Ingredient List:

Buns - I used store bought brioche buns for this recipe but you can use Hawaiian sweet rolls if you like. Unfortunately, Hawaiian rolls can be a bit difficult to find where I live in Canada. You will need an entire slab of rolls!
Cheese - For this recipe, I used Swiss cheese for this particular recipe but I often use other cheeses, like provolone cheese, gouda cheese, cheddar cheese, and havarti cheese.
Turkey - I had tons of leftover turkey from Thanksgiving so that's what I used for these sliders. You can use deli turkey if you like. It's actually a lot easier to layer and cut when made with thinly slices deli turkey.
Cranberry Sauce - Homemade cranberry sauce is amazing on this but you can easily swap cranberry sauce from a can. Cranberry relish is really good on sliders as well.
Butter - Salted or unsalted butter works for this one. You can melt it in the microwave or on the stovetop.
Mustard - I used dijon mustard because the taste and texture is outstanding. Personally, I wouldn't recommend yellow mustard for this one.
Worcestershire Sauce - This adds a great flavor to the sauce you pour over the sliders before baking.
Spices and Herbs - Garlic powder and dried basil were the only spice and herb I used. You can mix it up and add other spices if you like. Onion powder is good on sliders.
Optional - A lot of folks use poppy seeds on sliders. Unfortunately, I cannot eat poppy seeds so I did not use them. If you love them, feel free to add 1 to 2 teaspoons poppy seeds over top of the top bun layer.

How to Make Turkey Cranberry Sliders:

To begin, preheat the oven to 375 degrees F.
Line a 9 x 13 inch baking pan with aluminum foil. Spray with cooking spray. Set aside.
Next, use a bread knife to slice the buns horizontally and then place them in the baking dish.
Add a layer of cheese over top of the bottom buns. I used 6 slices of swiss cheese for this layer.
Then, chop or slice the turkey and toss that on top of the cheese layer.
Spoon cranberry sauce over top of the turkey layer. Spread as evenly as you can.
Next, add another layer of swiss cheese over top. I used 5 slices because my package of cheese was oddly one slice short. Feel free to use 6 slices.
Place the top of the buns over top. Press down gently.
Melt the butter in a microwave safe dish or small bowl until it is completely smooth. It should only take 30 to 60 seconds.
Add the dijon mustard, Worcestershire sauce, garlic powder and ½ of the dried basil to the melted butter. Mix well then pour over the top half of the rolls, or brush it over if you prefer.
Cover the baking dish with foil and place in the oven. Bake for about 15 minutes or so.
Carefully remove the pan from the oven and remove the aluminum foil from it. Place the baking dish back in the oven and bake for another 5 to 10 minutes, or until the tops of the sliders are golden brown.
Remove the sliders from the oven. Slice them into pieces.
Serve!

How to Store Turkey Cranberry Sliders:

To be honest, sliders are best served the day you make them. That said, you can totally store them in the fridge or freezer for later if you like.

Storing Sliders in the Refrigerator:

You can store leftover turkey sliders in an airtight container in the fridge for up to 3 days.

Storing Sliders in the Freezer:

Sliders can be stored in an airtight container or large freezer bag with as much air removed as possible. Store them in the freezer for up to 6 months.

Honestly, I like to use them up within 2 to 3 months to avoid freezer burn and ensure the flavor is optimal.

How to Reheat Sliders:

Oven Instructions:

To begin, preheat oven to 350 degrees F.
Place the sliders in a baking pan.
Drizzle with about 2 to 4 tablespoons of melted butter.
Cover with aluminum foil and bake in the oven for about 15 minutes.
Uncover and bake for another 5 to 10 minutes.
Remove and cut into pieces.
Serve!

Microwave Instructions:

First, place the sliders in a microwave safe baking dish or platter.
Drizzle sliders with a little bit of melted butter.
Place the baking dish in the microwave and cook for about 1 to 3 minutes, depending on how many you are reheating. I recommend checking frequently after the first minute of cooking.
Remove from the microwave and cut into pieces.
Serve!

Can I use other buns for this recipe?

Yes, you absolutely can use other buns. Use any kind of buns or dinner rolls you have on hand. Whenever I have Kings Hawaiian Rolls I make sliders but they can be really hard to find locally.

Basically, any kind of roll will do.

What goes with sliders for dinner?

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Turkey Cranberry Sliders

These Turkey Cranberry Sliders are perfect way to use up leftover turkey over the holiday season and turn them into a delicious flavor packed meal!

Course Dinner, Lunch, Sandwich

Cuisine American

Keyword sandwich, sliders, turkey cranberry sliders

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 181kcal

Author Kim Beaulieu

Equipment

Ingredients

1 package rolls (12 in a pack)
12 slices swiss cheese divided
3 cups cooked leftover turkey chopped or sliced thinly
1 cup cranberry sauce
¼ cup butter melted
1 teaspoon dijon mustard
1 tablespoon worcestershire sauce
1 teaspoon garlic powder
2 tablespoon dried basil divided

Instructions

Preheat the oven to 375 degrees F.
Line a 9 x 13 inch baking pan with aluminum foil. Spray with nonstick cooking spray. Set aside.
Use a bread knife to slice the buns horizontally and then place them in the baking dish.
Add a layer of cheese over top of the bottom buns. I used 6 slices of swiss cheese for this layer.
Chop or slice the turkey and toss that on top of the cheese layer.
Spoon cranberry sauce over top of the turkey layer. Spread as evenly as you can.
Add another layer of swiss cheese over top. I used 5 slices because my package of cheese was oddly one slice short. Feel free to use 6 slices.
Place the top buns over top. Press down gently.
Melt the butter in a microwave safe dish until it is completely smooth. It should only take 30 to 60 seconds.
Add the dijon mustard, Worcestershire sauce, garlic powder and ½ of the dried basil to the melted butter. Mix well then pour over the sliders.
Cover the baking dish with foil and place in the oven. Bake for about 15 minutes or so.
Carefully remove the pan from the oven and remove the aluminum foil from it. Place the baking dish back in the oven and bake for another 5 to 10 minutes, or until the tops of the sliders are golden brown.
Remove the sliders from the oven. Slice them into pieces.
Serve!

Nutrition

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more side dish recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Turkey Cranberry Sliders appeared first on Cravings of a Lunatic.

Gingerbread Hot Chocolate

Kim Beaulieu — Wed, 19 Nov 2025 11:00:00 +0000

This Gingerbread Hot Chocolate is the best around! It has three secret ingredients that make it special and give it a gingerbread flavour.

Nothing beats homemade hot chocolate. It's super quick and easy to make.

If you make it yourself you can control what goes in it which is a huge perk.

Good hot cocoa mix can cost a fortune to buy in stores. Making your own saves money.

We live in Canada so winters can be brutal. My family spends a fair amount of time outdoors so we love making homemade hot chocolate when we come in from the cold.

One of my personal faves is gingerbread hot chocolate. I love making it, especially around the holiday season.

My youngest is OBSESSED with Biscoff. We buy jars and jars of it on a regular basis.

Honestly, I need to keep a good stockpile of it in my pantry because we go through so much of it.

So, making a Biscoff - cookie butter inspired hot chocolate just made sense. This gingerbread hot chocolate satisfies our cravings in the most delicious way.

After you whip it be sure to toss lots of marshmallows in your mug. Then, top it with a gingerbread cookie!

Honestly, it's the perfect warm drink to curl up with and watch Christmas movies! Or grab a novel and sip this by a warm fire.

Note: I made this gingerbread hot chocolate recipe some time ago for Food Fanatic when I was a contributor. The recipe can be seen here on my blog, or on theirs.

Ingredients:

For the Hot Chocolate:

Milk - First of all, I used chocolate milk for this recipe. You can use regular 2% milk if you prefer. You can substitute almond milk, cashew milk, soy milk or oat milk if desired. Use non dairy products if you need to. It will still taste great!
Cocoa Powder - Use good quality unsweetened cocoa powder. It's worth being picky when it comes to cocoa powder because it will affect the taste.
Sugar - I used brown sugar for this recipe for a richer flavour. Use granulated white sugar if you prefer it.
Cookie Butter - I'm not going to lie, this girl loves Biscoff but any cookie butter will do.
Spices - Lastly, this recipe uses ground ginger, ground cinnamon and ground nutmeg.
Optional Flavourings: You can always add gingerbread syrup, pure maple syrup, molasses or even honey for added depth of flavour. A hint of vanilla extract would be amazing as well. Get creative and do your own thing!

For the Optional Toppings:

Whipped Cream - Adding a dollop or two to hot chocolate is not only fun, but adds great flavour.
Miniature Marshmallows - Again, adding marshmallows is not only fun, but adds amazing flavour to the hot chocolate.
Cocoa Powder - I love sprinkling a little bit cocoa powder over the whipped cream and marshmallows.
Cinnamon Sticks - This is another addition that adds a festive touch and they are useful for stirring your hot chocolate.
Mini Gingerbread Men - Add a little fun by sitting a gingerbread in the drink or hang it from the rim. This is fun for kids and adults.
Spices - You can use allspice or cloves if you like them. We're not huge fans.

Instructions to Make Gingerbread Hot Chocolate:

First, combine the milk, cocoa powder, brown sugar, Biscoff, ginger, cinnamon and nutmeg in a large saucepan.
Then, cook the hot chocolate over medium heat, making sure to stir occasionally as the sugar and Biscoff dissolve.
Next, you want to cook the hot chocolate for about 5 minutes. You want the mixture to warm gently, no rolling boils! No scalding it!
Then, remove the saucepan from heat and carefully pour it into mugs. I recommend filling the mugs about ¾ full so you still have room for add-ins.
Lastly, top each mug with whipped cream, mini marshmallows, and cocoa powder. Then, add a cinnamon stick and gingerbread man to each mug.
Serve!

How to Store Gingerbread Hot Chocolate:

You can store leftover hot chocolate in a glass jar with a good lid, or an airtight container, for up to 3 day in the refrigerator.

How to Reheat Hot Chocolate:

Transfer the hot chocolate to a small sauce pan, and reheat it on the stovetop over medium heat. Stir continuously till it's warm enough to drink.
You can reheat leftover hot chocolate in the microwave as well. Although it's not my preferred method, it is quick and easy. Transfer the hot chocolate to a microwave safe mug and cook until warm. Do not attempt to boil it in the microwave. You're just heating it up until it's warm.

Recipes similar to Gingerbread Hot Chocolate:

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Gingerbread Hot Chocolate

This Gingerbread Hot Chocolate is the best around. It has three secret ingredients that make it special. Curl up by the fire and sip this all day long!

Course Beverage, Drinks

Cuisine American

Keyword gingerbread hot chocolate, hot chocolate, hot cocoa

Prep Time 5

Total Time 5

Servings

Calories 456kcal

Author Kim Beaulieu

Equipment

Ingredients

6 cups chocolate milk
¼ cup unsweetened cocoa powder
¼ cup brown sugar
2 tablespoons Biscoff spread or any brand of cookie butter
3 teaspoons ground ginger
2 teaspoons cinnamon
¼ teaspoon nutmeg

Toppings:

½ cup mini marshmallows
4 cinnamon sticks for garnish and stirring
4 mini gingerbread men for garnish and dunking

Instructions

Combine the chocolate milk, cocoa powder, brown sugar, Biscoff spread, ginger, cinnamon, and nutmeg in a large saucepan.
Turn the burner on medium heat and cook while stirring occasionally until the sugar and Biscoff dissolve completely. Do not overcook and do not boil. You don't want to scald the hot chocolate.
Cook until the mixture is steaming and is warmed thoroughly. This should take about 5 minutes or so. One small tip is to remove a small amount of the hot chocolate with a ladle so you can test it prior to removing the saucepan from the heat. This allows you to check the flavour and the temperature in case either needs adjusting.
Next, remove the saucepan from the heat and pour the hot chocolate into mugs. I recommend filling each mug ¾ full so there is still room for add-ins like marshmallows.
For a nice finishing touch you can top each mug with whipped cream, mini marshmallows, and some cocoa powder over top. Finally, add a cinnamon stick for stirring, and a gingerbread man for dunking.
Serve!

Notes

Originally posted on December 20, 2016.

Nutrition

Thanks for visiting today!

If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find a lot more Christmas recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Gingerbread Hot Chocolate appeared first on Cravings of a Lunatic.

Microwave Peanut Brittle

Kim Beaulieu — Wed, 19 Nov 2025 10:00:00 +0000

This Microwave Peanut Brittle is quick, easy and makes a perfect gift for family and friends. Sweet mixes with salty for the perfect bite every time!

My Dad was a huge peanut brittle fanatic. The man loved all things brittle. So, I grew up with a huge appreciation for the stuff.

This girl loves ALL homemade candy. I'm sure that sounds like a normal statement from anyone in the world. Seriously, I think everyone loves it.

Brittle recipes are one of my faves. This homemade peanut brittle recipe is a family favorite and we all go crazy for my pistachio brittle too! Pistachio brittle can be made with regular pistachios or you can roast the pistachios prior to adding them to the brittle.

If you love easy candy recipes, I highly recommend my microwave peanut butter fudge recipe. It's topped with chocolate and chopped up mini peanut butter cups.

We tend to love no bake recipes for the holidays because they are so quick and easy to make. If you love Oreos, try my snowflake Oreo cookie balls, white chocolate Oreo cookie balls or my Oreo bark. They are all delicious and only require simple ingredients.

Candy recipes are a staple during the holiday season. We love making holiday fudge, bars, bark and candy!

Whatever you whip up this holiday season, be sure to make extra for Santa!

What is peanut brittle

Peanut brittle is a confection made with sugar, corn syrup, peanuts and butter. It's a hard candy that you break into pieces to eat.

Options for making peanut brittle

Brittle is traditionally made on the stovetop in a large pot. A candy thermometer in necessary when making it this way. Typically you wait for the mixture to hit between 290 - 300 degrees F.
You can also make it in the microwave. It's a quick and easy way to make peanut brittle without a lot of fuss.

Ingredients:

Sugar - I used granulated sugar for this recipe.
Corn syrup - For this recipe, I used light corn syrup. It's a must for peanut brittle.
Peanuts - I used roasted and salted peanuts. You can use unsalted peanuts instead if you prefer.
Butter - To clarify, you can use unsalted or salted butter for this brittle.
Vanilla - I used vanilla extract for this recipe. It's the only option for this one, in my opinion.
Baking soda - This is a required ingredient. Do not omit or adjust this one.
Sugar - I added Demerara sugar to sprinkle on the top of the peanut brittle. This is completely optional.
Salt - You can add salt to the top of the brittle if you like.

Directions

Be sure to scroll to the recipe card for FULL ingredients and directions!

Take out your pan of choice.
Combine sugar and corn syrup in a microwave safe measuring cup.
Place the measuring cup in the microwave and cook for 4 minutes.
Remove the measuring cup and add peanuts, pop back in the microwave to cook for another 3 minutes.
Again, remove the measuring cup from the microwave, add butter and vanilla. It may bubble up, that's normal. Then, place back in the microwave and cook for 1 minute.
Lastly, add the baking soda to the measuring cup and mix while the foaming slows down.
Pour onto a prepared baking sheet then smooth out.
If desired, you can toss some Demerara sugar over top.
Allow the candy to cool completely.
Break into pieces.
Serve or store!

Other types of nuts you can use

pistachios
cashews
almonds
hazelnuts
pecans
toasted pumpkin seeds
coconut is a great alternative or addition to nuts in brittle

Storing Peanut Brittle

Be sure to allow the brittle to cool completely before storing. Store in an air tight container at room temperature. Wrap brittle in waxed paper or plastic wrap to keep it from sticking together.
Do NOT store in the fridge. Storing in the fridge will cause moisture issues that will soften the brittle.
However, you can store it in the freezer. Just be sure to allow the peanut brittle to cool completely before wrapping and storing.

How Long Does Brittle Last

When stored at room temperature it will last for 6 to 8 weeks. Basically, perfect peanut brittle retains its texture and has a great shelf life.

Additionally, brittle can also be stored in the freezer. It will last up to 3 months when stored correctly.

More great candy recipes

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Peanut Brittle

This Microwave Peanut Brittle is quick, easy and makes a perfect gift for family and friends. Sweet mixes with salty for the perfect bite every time!

Course Candy, Dessert, Snack

Cuisine American

Keyword microwave peanut brittle, peanut brittle

Prep Time 4

Cook Time 8

Total Time 12

Servings

Calories 215kcal

Author Kim Beaulieu

Equipment

Ingredients

1 cup granulated sugar
½ cup light corn syrup
1 ½ cups roasted salted peanuts
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Optional

2 teaspoon Demerara sugar

Instructions

CAUTION: Make sure you are super careful not to touch the liquid during the cooking process, and do NOT lick the spoon. It's wicked hot and can burn. I know it's tempting but don't do it!!
Place a rimmed cookie sheet aside for the finished candy.
In a large glass measuring cup, or microwave safe container, combine sugar and corn syrup. Stir with a spoon.
Place the measuring cup in the microwave and cook for 4 minutes. The mixture is going to get extremely hot so don't touch the mixture by accident, or on purpose. Use your noggins, peeps.
Remove the measuring cup from the microwave and add the peanuts to the measuring cup and microwave on high heat for 3 minutes. Again, don't touch the mixture, it's flipping hot!
Next, remove the measuring cup from the microwave and add butter and vanilla, it may bubble up, it's okay, just stir until well combined. Place back in the microwave and cook on high for 1 minute. Again, do not touch it, this stuff is piping hot.
Now add the baking soda to the measuring cup and mix for about 20 to 30 seconds while the foaming slows down. Once it's all settled you can pour it onto an ungreased cookie sheet, or large pan. Smooth out with a scraper or the back of a spoon. I spray the back of a spoon with non-stick spray then smooth mine. If desired you can toss some demerara sugar over top of the surface. Allow the candy to cool completely.
Cut with a knife or a toffee hammer to break the peanut brittle into pieces. You can eat it right away or store it in airtight container.
Serve with a big old candy loving smile!

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find more candy recipes but also tons of Christmas recipes.

Be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post Microwave Peanut Brittle appeared first on Cravings of a Lunatic.

Cherry Almond Macaroon Pie

Kim Beaulieu — Tue, 18 Nov 2025 11:00:00 +0000

This easy Cherry Almond Macaroon Pie Recipe combines cherry pie filling, almonds and coconut for the perfect bite every time!

I had eyed this one-crust pie recipe awhile back. I stumbled upon it on a food site. So, kudos and acknowledgement go to the Pillsbury site for their recipe for Almond Macaroon Cherry Pie.

This was the bake-off winner in 1986 and the winner’s name is Rose LeMon. I just had to try this one as I'm obsessed with easy dessert recipe ideas. Honestly, I only made one change to it.

If I make it again I’d be inclined to lose the almonds. Not sure my hubby would be on board with that though. He’s an almond lover.

I just loved it but think I would like it better with just coconut. But then I’m a coconut fiend, so there you go.

So try the original, or try it without almonds, or try it without coconut. Just try it. Trust me, you will not be disappointed.

Ingredient Notes:

Crust:

Pie Crust - I used one roll of Pillsbury pie dough for this recipe. You can use homemade or any store bought pie dough.

Filling:

Pie Filling - This recipe uses store bought cherry pie filling. Honestly, if you prefer making your own that's cool too!
Cinnamon - Any kind of cinnamon will do. It adds a nice flavour to the pie.
Salt - This enhances the flavour and sweetness of the pie filling. I recommend not cutting it out.
Lemon Juice - A little bit of tartness helps balance the filling. You can use fresh squeezed lemon juice if you have it.

Topping:

Coconut - I used shredded coconut for this. You can use sweetened or unsweetened. You will be adding sugar so unsweetened coconut works if you want a less sweet pie.
Almonds - Use sliced almonds for this recipe. They are the perfect size and texture for this recipe.
Sugar - Granulated sugar is the way to go for this one.
Salt - Again, a little bit of salt helps enhance the sweetness of desserts.
Milk - I used 2% milk for this recipe but you can use whatever kind of milk you prefer.
Butter - Honestly, you can use salted or unsalted for this particular recipe. Either works.
Extract - This recipe uses almond extract which pairs perfectly with cherry, as well as coconut extract. You can swap them out for vanilla extract if that's all you have.
Egg - I used a large egg for this recipe. Be sure to beat it before adding it into the mixture.

How to make Cherry Almond Macaroon Pie:

First, preheat the oven to 400 degrees F.
Next, roll dough and place it in the pie plate.
Then, combine pie filling with, cinnamon, salt and lemon juice in a large bowl. Mix it well then spoon the mixture over the pie crust.
Transfer the pie dish to the preheated oven and bake for 20 minutes. Remove after the 20 minute mark so you can add the topping.
Combine all of the topping ingredients in a medium bowl and stir really well. Pour the almond-coconut mixture over top of the cherry portion and spread it out. Return pie to the the oven and bake for another 20 to 3o minutes, or until the top is golden brown.
Remove from the oven, place on a wire rack and allow the pie to cool completely.
Then slice the pie into pieces.
Serve!
Grab a fork and dig in!

Tips:

Print recipe ahead of time so you can be organized.
Mise en place is a wonderful way to organize everything and ensure you have all the ingredients.
You can use an 8 inch pie pan for this recipe. A 9-inch glass pie plate works well too. You can also use a cast-iron skillet for this recipe if you like.
Use all purpose flour to lightly flour your work surface before rolling out the pie pastry.A lightly floured surface is the key to not having your dough stick to the counter.
Use your fingers to pin the edges if you want a scallop edge. Flute edges are wonderful on pies too.
Baking sheets work great under pies when baking in the oven. That way if they spill over you won't make a mess of your oven.
If you need to keep the edges of the pie from excessive browning you can use aluminum foil to cover edge of the pie as it bakes.
Let the pie bake until it is golden brown.
You can also make this with blueberry pie filling and peach pie filling.

How to Store Leftover Pie:

Store leftover pie in an airtight container or cover pie with aluminum foil, then place in the refrigerator for up to 3 days.

Yes, you can freeze leftover pie. Store in an airtight container or resealable plastic freezer bag for up to 2 months.

How to Reheat Pie:

Oven Method Instructions:

Heat oven to 350 degrees F. Cover the pie dish with aluminum foil and place on a cookie sheet in case it spills over. Place in the preheated oven for about 12 to 15 minutes.
Remove and serve.

Microwave Method Instructions:

Transfer pie to a microwave safe dish. Place in the microwave and heat for about 1 to 2 minutes, checking every 30 seconds or so after the first minute. The amount of pie you are reheating will affect the time. More pie = more time.
Remove and serve.

More Easy Dessert Recipes:

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Cherry Almond Macaroon Pie

This easy Cherry Almond Macaroon Pie combines cherry pie filling, almonds and coconut for the perfect bite every time!

Course Dessert, Pie

Cuisine American

Keyword cherry almond macaroon pie, cherry pie

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 250kcal

Equipment

Ingredients

1 package store bought or homemade pie crust

For the filling:

21 ounces cherry pie filling
½ teaspoon cinnamon
⅛ teaspoon salt
1 teaspoon lemon juice

For the topping:

1 cup coconut
½ cup sliced almonds
¼ cup sugar
⅛ teaspoon salt if desired
¼ cup milk
1 tablespoon butter melted
¼ teaspoon almond extract
¼ teaspoon coconut extract
1 large egg beaten

Instructions

Preheat the oven to 400 degrees F.
Carefully roll out the pie crust, then place in a pie plate. Set aside.
In a large sized mixing bowl combine all the filling ingredients together. Mix thoroughly. Spoon the mixture into the pie crust.
Place in the oven and bake for 20 minutes. Remove and set aside while you mix and add the topping. Leave oven on because you will be baking it again after that's added. Details in next step.
In a medium sized mixing bowl combine all of the topping ingredients. Pour the almond-coconut mixture over the cherry portion of the pie and spread the topping as evenly as you can. Return the pie to the oven and bake for another 20 to 30 minutes. Remove from oven when the top is golden brown.
Serve with a big old cherry loving smile!

Video

Notes

Recipe very slightly adapted from Pillsbury

Originally posted on May 2, 2018.

Nutrition

Thanks for visiting today!

If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find easy dinner recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Cherry Almond Macaroon Pie appeared first on Cravings of a Lunatic.

Arugula Salad with Shaved Asparagus, Shaved Carrots and Slivered Almonds

Kim Beaulieu — Tue, 18 Nov 2025 10:00:00 +0000

This Arugula Salad with Shaved Asparagus, Shaved Carrots and Slivered Almonds is simple, elegant and delicious!

It's okay, you are on the right blog. Occasionally I eat salad. Not often but occasionally.

Of course, I eat it with steak, potatoes and dessert. Honestly, that's how I roll.

This recipe calls for shaved asparagus. You are now picturing asparagus as legs and someone is shaving them with shaving cream and a razor, aren't you? I mean, it's all good, it's hard not to.

Just to clarify, if you are going to shave asparagus, hold the shaving cream and the razor, and use a peeler instead.

It's super easy to get nice long strips when you use a peeler. That way you get the strips super thin. I shaved mine in smaller strips so they played nicely with the carrots and almonds. I didn't want any of the vegetables getting asparagus envy. Fragile egos and all that jazz.

I highly recommend you make this today, drizzle some great lemon dressing over top, and then eat a steak.

You can make my Meyer Lemon Dressing to pour over this salad if you like.

So, go forth and make salad. Then, if you're still hungry like me you can chase it down with a steak.

Ingredient Notes:

Arugula - First of all, go buy some arugula. Buy it as fresh as possible. If you cannot find it you can substitute any lettuce you love, or use straight up spinach.
Carrots - Next, add some carrots to your grocery cart too. Use baby carrots for this recipe. And by baby carrots, I don't mean those little finger looking ones that are always soaking wet in bags. Buy fresh thin carrots. Costco and most local groceries carry them.
Aspargus - Then, toss some asparagus in your cart as well. I recommend thin stalks for most recipes. They just taste better. Try to find fresh asparagus. If you can't find it then use frozen.
Almonds - Last, grab a bag of almonds. Slivered almonds are used in this salad. Any almond will do in a pinch though.

How to Make Arugula Salad:

First, rinse and dry the arugula. Pop it in a big bowl.
Next, rinse and dry the carrots. Peel the outside and discard. Then cut the ends off and shave thin round slices with a peeler. Toss the carrots in the bowl with the asparagus.
Then, rinse and dry the asparagus. Use a peeler to shave long thin pieces off. Discard any woody ends. Toss the shaved asparagus in the bowl with the arugula and carrots.
Lastly, add the slivered almonds to the bowl as well.
Then, toss or mix the salad.
Add dressing, if desired.
Serve!

More Healthy Recipes:

Greek Chicken Orzo Power Bowls
Roasted Cherry and Pistachio Salad
Chicken and Strawberry Salad
Lightened Up Enchiladas
Grilled Caesar Salad
Pistachio Crusted Baked Cod
Grilled Spicy Cauliflower Steaks from Kiss My Smoke
Grilled Chicken Salad with Spicy Pineapple Dressing from Crumb

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Arugula Salad with Shaved Asparagus, Shaved Carrots and Slivered Almonds

This Arugula Salad with Shaved Asparagus, Shaved Carrots and Slivered Almonds is simple, elegant and delicious!

Course Salad, Side Dish

Cuisine American, Canadian

Keyword arugula salad, arugula salad with asparagus

Prep Time 15

Total Time 15

Servings

Calories 146kcal

Author Kim Beaulieu

Ingredients

5 ounces arugula
3 medium baby carrots shaved thinly with a peeler
1 bunch asparagus shaved thinly with a peeler
¼ cup slivered almonds more or less to taste

Instructions

Rinse and dry the arugula. Place in a large bowl.
Rinse and dry the carrots. Peel the outside of the baby carrots and discard. Then cut the end off at a 45 degree angle. Now you can shave thin round slices with a peeler. Toss the shaved carrots over the arugula in the bowl.
Rinse and dry the asparagus. Now take the peeler and slowly shave pieces off, you should be turning the asparagus as you shave it. That way you shave it all as evenly as possible. Discard any woody ends of the asparagus. Toss the shaved asparagus over the arugula and carrots.
Toss on slivered almonds. You could toast them if you desire. I was in a hurry so I did not bother.
Gently toss the salad.
If you have a favourite dressing you can use that. I like lemon with asparagus so I used Meyer Lemon Dressing.
Serve with a big old this did not fill me up smile!

Nutrition

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more healthy recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Arugula Salad with Shaved Asparagus, Shaved Carrots and Slivered Almonds appeared first on Cravings of a Lunatic.

Smoked Bacon Macaroni and Cheese

Kim Beaulieu — Sat, 08 Nov 2025 11:00:00 +0000

This Smoked Bacon Macaroni and Cheese is a delicious recipe filled with 4 kinds of cheese and loaded with smoked bacon.

Honestly, this smoked bacon mac and cheese recipe is going to knock your socks off! It's comfort food at its finest, and it's loaded with cheese, cheese and more cheese. Plus smoked bacon for good measure. It's perfection in every single bite.

Having a really great arsenal of dinner recipe is super important when you're a foodie. Nothing beats a great mac and cheese recipe. I mean, it's a classic for a reason. Kids and adults love the stuff.

My family is obsessed with mac and cheese, however I'm a sucker for all things BACON! Honestly, I cannot get enough of it. Seriously, I keep packs of it in my freezer at all times.

If you're like me you probably love bacon more than anything in the world. Clearly, this recipe is perfect for you.

Another thing I'm obsessed with is comfort food. If you dig comfort food with melty cheese this smoked bacon macaroni and cheese recipe is absolutely perfect for YOU!

This dish was inspired by Patti Labelle's Over the Rainbow Mac n Cheese. If you have not tried hers yet you are really missing out. It's beyond decadent, it's filled with 10 kinds of cheese.

Just to clarify, I changed my smoked bacon macaroni and cheese up a bit. My youngest son is a bit picky when it comes to types of cheese so I tailored this to his taste. It turned out great and I hope y'all love it as much as we do!

Ingredients:

Be sure to scroll to the recipe card for FULL ingredients and directions!

Dried pasta: You can use any tubular pasta or round pasta you like. Most people use the traditional elbow macaroni which is what we used for the video. The original recipe and photos we used Cappelletti (not the filled ones) we found at Whole Foods. Not sure if they still carry them. This recipe is also really great with Campanelle pasta. The bell shaped have lots of nooks and crannies for the cheese to hide in.
Butter: Honestly, you can use salted or unsalted butter for this recipe. However, please use real butter and NOT margarine.
Mild Cheddar Cheese: My daughter loves the taste of this cheese so we had to use it. It works so well in mac and cheese.
Sharp Cheddar Cheese: This is a classic cheese for mac and cheese. We love it for when we're feeding kids and adults. You could substitute white cheddar if you prefer that.
Mozzarella Cheese: Again, this is a family favourite as far as cheese goes. We actually love pizza mozzarella for most recipes because it's super stretchy which is amazing. You can substitute Gruyère, white cheddar, smoked gouda or parmesan cheese.
Velveeta: Before you freak the heck out, this will make your mac and cheese super creamy and smooth. If you don't dig Velveeta then feel free to sub in another cheese. We love it in mac and cheese but if you want to swap it out it's no big whoop.
Half and Half: We love the flavour and texture half and half adds to mac and cheese. If you prefer milk then go for it. Or use both. It's all good. You do you!
Eggs: It's a fine balance when adding eggs to mac and cheese. Too many and it becomes custard like. Too little and it won't be rich enough. Use good quality eggs in this recipe.
Salt: We use kosher most often but on occasion we'll use Himalayan salt. Use whatever you prefer for seasoning. Also, make sure you salt the pasta water liberally when cooking the noodles.
White Pepper: Honestly, this one is a personal preference. For some reason, I do not like black pepper so I often use white pepper instead in my recipes. Feel free to use black pepper if you prefer it.
Smoked Bacon: Any bacon will do but smoked bacon is the ultimate for this recipe. In all honestly, smoked bacon is the bomb in any recipe.
Cold Butter: The original recipe calls for dotting the top of the mac and cheese with butter before baking in the oven. Again, this is personal preference, but I like using cold butter so it melts slower.

How to Make Homemade Mac n Cheese:

Be sure to scroll to the recipe card for FULL ingredients and directions!

First of all, cook the bacon in a skillet till perfectly browned. Allow to cool then pat excess grease off. Chop into pieces.
Preheat oven to 350 degrees F. Then, spray a 9 x 13 inch casserole dish with non-stick spray. Set aside.
Next, bring a large pot of water to a boil, add salt then pasta. Cook pasta for one minute less than the package recommends. Al dente pasta is perfect for mac n cheese. Drain cooked macaroni.
Melt butter in a saucepan then add cooked noodles and cheeses, making sure to reserve some for later as it states in the full directions in the recipe card.
Then, combine the half and half and the eggs in a bowl. Add slowly to the mac and cheese so it doesn't curdle. Give it a big stir.
Add salt and pepper next. Stir.
After that, transfer the mixture to the prepared baking dish. Toss the remaining cheese over top. Then add the cold butter. Place the casserole dish in the preheated oven and bake until it starts to bubble up. This should take about 30 minutes or so.
Remove from the oven and then add the chopped bacon. Give it a stir.
Serve while hot.

How to Store Macaroni and Cheese:

Storing in the Fridge:

Store cooled leftover macaroni and cheese in an airtight container for 3 to 5 days.

Freezing Macaroni and Cheese:

Yes, you can freeze mac and cheese. I love making large batches of it so I can freeze extra portions. Store cooled leftover macaroni and cheese in an airtight container or resealable plastic freezer bag and store in the freezer for up to 2 months.

Reheating Macaroni and Cheese:

Oven Method Instructions:

I actually prefer reheating mine in the oven.

Preheat the oven to 350 degrees F.
Transfer leftovers to an oven safe baking dish. Add a little bit of milk, heavy cream or half and half to the pasta mixture. Then, add about 2 tablespoons butter too. Mix it up really well.
Place the baking dish in the oven and bake for about 20 to 30 minutes. I don't cover mine with aluminum foil when reheating but you can if you like.
Remove, plate and serve!

Stovetop Method Instructions:

This is an easy and quick way to reheat leftover mac and cheese.

Place a medium saucepan on the stovetop over medium-low heat. Add a pat of butter to the pan. Allow the butter to melt.
Then, carefully transfer the leftover mac and cheese to the pan. Stir it frequently and pour a little bit of milk, heavy cream or half and half to the saucepan. Continue cooking over medium heat while stirring. It should take about 10 to 12 minutes to heat up and incorporate the add ins. Be sure to mix really well so the cheese sauce is creamy.
Remove the pan from the oven and transfer the mac and cheese to a bowl or serving dish.
Serve!

Microwave Method:

Personally, I don't think reheating it in the microwave works well but in a pinch it will do.

Transfer leftovers to a microwave safe baking dish.
Add a little milk, heavy cream or half and half to the dish. Stir.
Then, add a little butter to the top. It doesn't need to be melted, it will melt as you reheat the leftovers.
Place the baking dish in the microwave and cook for 1 to 2 minutes. Remove and stir well. Place back in microwave for added time if needed. The volume of mac and cheese you are reheating will affect how long it takes to reheat. More mac and cheese = more time.
Remove and serve!

What to Serve with Mac and Cheese:

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Smoked Bacon Macaroni and Cheese

This Smoked Bacon Macaroni and Cheese is a delicious recipe filled with 4 kinds of cheese and loaded with smoked bacon.

Course Dinner, Side Dish

Cuisine American

Keyword mac and cheese, macaroni and cheese, smoked bacon macaroni and cheese

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 635kcal

Equipment

Ingredients

1 pound dried noodles
½ cup butter
2 cups mild Cheddar cheese shredded
2 cups sharp Cheddar cheese shredded and divided
1 cup Mozzarella cheese shredded
2 cups half-and-half
1 cup Velveeta cheese cut into small cubes
2 large eggs lightly beaten
½ teaspoon salt
¼ teaspoon white pepper
1 pound smoked bacon cooked and chopped into pieces
1 tablespoon cold butter grated

Instructions

Cook bacon in a large skillet over medium heat until crisp. Remove from skillet and place on a plate lined with paper towels to help drain off any excess fat. Pat bacon dry. Cut into pieces. Set aside.
Preheat your oven to 350 degrees F. Spray a 9 x 13 casserole dish with non-stick spray. Set aside.
Bring a large pot of water to a boil over high heat, once it's at a rolling boil add a generous amount of salt. Toss in the noodles, and cook until tender, about 1 minute less than the package instructs. Don't overcook the pasta, you don't want it to be mushy. Remove from heat, drain the pasta and set aside.
In a medium sized saucepan, melt ½ cup of butter. Stir in the cooked noodles. Then toss in all the cheeses, but reserve 1 cup of sharp cheddar.
Mix the half-and-half and the eggs together in a bowl then add that slowly to the mac and cheese. Add a little at first so the heat of the pasta doesn't ruin the half-and-half or cook the eggs. Once you've added it all then mix well with a large spoon.
Sprinkle with salt and white pepper.
Transfer the mixture to the casserole dish that you had set aside earlier. Toss the rest of the cheese over top and add the remaining butter as well.
Place in the oven and bake it until it starts to bubble up, and you can barely contain yourself from eating it right out of the oven. This should take about 30 to 35 minutes.
Remove from oven. Sprinkle the chopped bacon over top.
Serve with a big old cheesy smile!

Video

Notes

You can use any kind of noodle for this recipe.

Half and half is used in this recipe but you can also use heavy cream. They are fairly interchangeable in mac and cheese recipes.

If you prefer different cheeses you can always swap some of the ones I used.

I used Velveeta because it give a nice creamy texture to the mac and cheese. If you don't like it then you can add more sharp cheddar.

Personally, I like the added touch of grating 1 to 2 tablespoons cold (or frozen) butter over top of the mac and cheese before placing it in the oven. Add the butter then the extra cheese to the top. It will make the mac and cheese incredibly creamy.

Add the smoked bacon after baking the mac and cheese in the oven. Just toss it on top and stir, saving some to top the dish for presentation.

Originally posted February 24, 2014.

Nutrition

Thanks for visiting today!

If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more pasta recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Smoked Bacon Macaroni and Cheese appeared first on Cravings of a Lunatic.

Maple Roasted Acorn Squash with Bacon

Kim Beaulieu — Sat, 08 Nov 2025 10:00:00 +0000

This Maple Roasted Acorn Squash with Bacon is a quick and easy recipe that is perfect for fall. It's absolutely delicious for every day or holidays.

Who loves fall produce? This girl does!

Our area has an amazing array of produce during fall and winter. We love picking up pumpkins and squash.

Acorn squash is my favourite. It's so easy to prepare and cook.

For this recipe, I kept things simple. I combined brown sugar and maple syrup then brushed that over the squash and baked it. Easy peasy.

Once it was cooked I drizzled vanilla yogurt over top, then tossed some bacon bits over the squash, and sprinkled it with salt. Seriously, so easy!

This is a fall and winter favourite. Roasted acorn squash with bacon, it's delightful and packed with flavour. You need to try this recipe immediately.

Ingredient Notes:

Squash - This recipe uses acorn squash but you could also make this with other types of squash.
Butter - I used salted butter but feel free to use unsalted if you prefer. You could also use olive oil if you like.
Sugar - Brown sugar is the way to go for this recipe. To be honest, either light or dark brown sugar will work. The dark has a bit more molasses in it.
Maple Syrup - Honestly, acorn squash and maple syrup are like two peas in a pod. They work beautifully together.
Yogurt - I used vanilla yogurt for this one but you can use plain. I'm partial to Activia but use whatever you love.
Bacon - You can use homemade bacon bits or buy them. Whatever works for you.
Salt - Sprinkle any kind of salt you love over top. Or omit it. That's a personal choice.

How to Make Roasted Acorn Squash with Bacon:

First, preheat the oven to 425 degrees F.
Then, line a cookie sheet with parchment paper. Set that aside until you need it.
Next, wash the acorn squash. Remove insides. Cut into slices.
Grab a small bowl and pop the butter in there. Then, melt the butter in the microwave.
Now, add the brown sugar and maple syrup to the butter. Mix well then brush it all over both sides of the squash slices. Place the coated ones on the parchment lined cookie sheet.
Then, place the cookie sheet in the preheated oven and bake the squash for about 15 minutes. Carefully flip over the squash slices and cook for another 10 to 15 minutes, or until the squash is golden brown. Remove from the oven.
Lastly, transfer the acorn squash on a serving dish then drizzle them with yogurt, toss bacon bits over top, and sprinkle with salt.
Serve!

How to Store Leftover Squash:

Store cooked leftover in the refrigerator in an airtight container for up to 4 days.

You can also freeze cooked acorn squash in an airtight container for up to 8 months. Cut it up into small pieces or mash it, then store it.

Reheating Acorn Squash:

Oven Method:

Preheat oven to 400 degrees F. Place squash on a parchment lined baking sheet. Once the oven is preheated, place the acorn squash in the oven and cook for about 8 to 10 minutes. Remove, plate and serve.

Stovetop Method:

Place a skillet on the stovetop over medium heat, add about 1 tablespoon of olive oil and allow it to warm up. Once the oil begins to glisten, toss the acorn squash in the skillet. Cook for about 5 to 8 minutes, turning every couple of minutes. Remove, plate and serve.

Microwave Method:

Transfer the squash to a microwave safe dish. Place in the microwave and cook for about 60 to 90 seconds, or until warm. Remove, plate and serve.

Air Fryer:

Transfer the squash to the air fryer basket. Adjust the settings to air fry or about 380-390 degrees F and set the timer for about 4 to 5 minutes. Turn the air fryer on. Once cooked, remove, plate and serve.

Other Fabulous Fall Recipes:

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Maple Roasted Acorn Squash with Bacon

This Maple Roasted Acorn Squash with Bacon is a quick and easy recipe that is perfect for fall. It's absolutely delicious for every day or holidays.

Course Side Dish

Cuisine American

Keyword acorn squash, maple roasted acorn squash

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 148kcal

Author Kim Beaulieu

Equipment

Ingredients

1 acorn squash
2 tbsp salted butter
1 tsp brown sugar
2 tsp maple syrup
2 tbsp vanilla yogurt
¼ cup bacon bits
1 pinch salt

Instructions

Preheat oven to 425 degrees F. Line cookie sheet with parchment paper. Set aside.
Wash acorn squash. Dry. Cut into slices, removing insides.
In a small bowl melt butter in microwave. Add brown sugar and maple syrup. Mix. Brush mixture over both sides of squash slices. Place on cookie sheet.
Bake in preheated oven for 15 minutes. Flip slices over and cook for another 10 to 15 minutes, or until perfectly golden brown. Remove from oven.
Places slices on platter or serving dish. Drizzle with yogurt, toss bacon bits over top, and sprinkle with salt.
Serve with a big old fall loving smile!

Notes

Nutritional information is a rough estimate. Results can vary depending on ingredients and products.

If you made this recipe considering giving it a star rating or leave a comment!

Originally posted on September 10, 2017.

Nutrition

Thanks for visiting today!

If you’re looking for more side dishes be sure to check out my recipe index. You can also find easy dinner recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Maple Roasted Acorn Squash with Bacon appeared first on Cravings of a Lunatic.

How to Cook a Spatchcock Turkey

Kim Beaulieu — Fri, 07 Nov 2025 13:00:00 +0000

This Spatchcock Turkey cooking method is the quickest way to roast a whole turkey in the oven. It ensures even cooking of the meat, and produces super crisp skin. This recipe is a winner!

"If you want to learn the quickest, easiest, laziest way to make a turkey this Spatchcock Turkey recipe is for YOU!"

That was what I wrote on my personal Facebook wall the day I made this. I put that up on my page to let all my friends and family know I was challenging myself to make a holiday meal from start to finish in under 2 hours.

Crazy, right?!

It's not crazy at all. I know it seems like it is, but it's completely doable. They key to success was making a spatchcocked turkey. That cuts the turkey cooking time down considerably. So, you don't have to babysit your bird all day long.

If you are unfamiliar with what a spatchcocked turkey is, it's basically a flattened turkey. People refer to the method as "butterfly", "flattened", and "spatchcocked". You remove the backbone and flatten the turkey by pressing down.

What I absolutely love about this is the turkey cooks evenly. Most of the time when you cook a turkey the traditional way you end up with overcooked parts, and undercooked parts. That's likely why many people dislike turkey.

Turkey is absolutely delicious if cooked properly. If it's not cooked properly you will end up scaring off future generations of turkey loving peeps. One bad bird can ruin a life, people. Or many lives. No joke.

So "turkey" responsibly this holiday season. Make this spatchcock turkey for Thanksgiving!

Do it for all the future generations of turkey loving peeps. Turkey deserves your love and adoration. So, cook it with love and care.

Ingredient Notes:

Turkey - My turkey was 12 pounds but buy whatever size suits your needs. You can spatchcock it yourself or ask your butcher to do it for you.
Butter - Salted or unsalted butter will work for this recipe.
Rosemary - Use fresh if you have it. The flavour and aroma are amazing.
Spice - Salt and black pepper all sides of the bird.
Garlic - Use fresh garlic. We love using the garlic over bread once it's done cooking.
Onions - I used Vidalia onions but use any type of sweet onion. Honestly, I really love Spanish onions too.
Carrots - Personally, I like using fresh carrots but not the tiny little baby ones you buy in bags.
Tomatoes - I used Roma tomatoes. Any smallish tomato will do. Or omit altogether.
Celery - Use fresh celery and chop it up really well.

How to Prep a Spatchcock Turkey:

Start by patting the turkey dry with paper towels so you remove all moisture from the bird.
Place the turkey breast side down on your cutting board.
Place one hand firmly on the bird, then with the other hand use sharp kitchen shears to cut down each side of the backbone out of the bird. Start on one side and cut up through the rib bones until you reach the top. Repeat on the other side. You can save the backbone to make broth or gravy, or you may discard it.
Now, turn the turkey over and lay it as flat as possible. Take your hands and press down hard on the breastbone. You will hear it crack once or twice. You want the turkey as flat as possible for a quick and even cook.

How to Cook Spatchcock Turkey:

Preheat the oven to 450 degrees F.
Next, melt the butter in a small saucepan, toss in some rosemary too. Allow it to bubble then simmer for a few minutes. Remove from heat and allow to cool a bit. Remove rosemary once it's cooled.
Then, line a rimmed pan with tinfoil and spray it with non-stick spray.
Toss the chopped veggies in the bottom of the pan then pop a rack over top.
Next, season the turkey on all sides and brush with butter.
Place the turkey in the pan and pop it the oven. Cook for about 80 to 90 minutes, or until the internal temperature reaches 150 degrees F for the breast or 165 degrees F for the thigh.
Then, remove the turkey from the oven and allow it to rest for at least 20 minutes before carving.
Plate and serve!

This can also be made in a smoker! Follow the directions for prepping. Set your smoker between 225 to 275 degrees F. Cook for about 11 to 13 minutes per pound of meat.

Some random tips:

Save the giblets and backbone for making stock, broth, or gravy.
Use poultry shears or sharp kitchen shears work perfectly for cutting the bird.
You can try dry-brining or use a wet brine for your spatchcock turkey if you like. That's a personal choice.
Use fresh herbs like rosemary or thyme for added flavour.
Use a roasting pan or baking sheet with a wire rack so the drippings go under the bird into the pan.
Save the drippings to make gravy with later.
Basting is always a good thing when it comes to turkey.
I recommend using a meat thermometer when cooking poultry. It should read 165 degrees F when fully cooked.
Have a large serving platter ready so you can plate while carving.
Use a really sharp knife to carve the bird. Some people love electric knifes, but I prefer a regular knife.
Arrange the meat on platter. You can use fresh herbs and cranberries scattered around the breast meat, wings and drumsticks to make the platter look festive!

How to Store Leftover Turkey:

You can store leftover turkey in the refrigerator for up to 4 days. Allow turkey to cool completely before placing it in the fridge, then place pieces in an airtight container.

Freezing:

You can store leftover cooked turkey in the freezer for up to 3 months. Be sure to allow the meat to cool fully before freezing it. I recommend wrapping it in plastic wrap and storing it in an airtight container to prevent freezer burn.

It can also be placed in freezer bags and stored in the freezer as well. Just be sure to remove as much air from the freezer bags as possible before freezing.

How to Reheat Leftover Turkey:

Oven Method:

Preheat oven to 325 degrees F. Place leftover turkey or turkey pieces in a baking pan, Add a little gravy or stock to the pan, then a small amount of butter as well. Cover the pan with a lid or aluminum foil. Bake in the oven for about 30 minutes, basting with the juices halfway through.

Remove and serve.

Stovetop Method:

Place the turkey pieces in a large cast iron skillet or nonstick pan. Add a little bit of gravy, stock or water to the pan, then a small pat of butter. Cook over medium-low heat until the turkey is warmed all the way through.

Remove and serve.

Microwave Method:

Using the microwave is okay in a pinch. It works best for turkey slices and pieces.

Place turkey slices and pieces in a microwave safe container or plate. Add some gravy, stock or water to it. Top with a small pat of butter. Cooking time will vary depending on how much turkey you are reheating. Start with a couple of minutes, then check every 30 to 60 seconds so you don't overcook and dry out the leftovers.

Remove and serve.

Looking for more Thanksgiving Recipes

Check out these amazing Spatchcocked Turkey Recipes

How to Cook a Spatchcocked Turkey from Serious Eats
Spatchcocked Turkey with Anise and Orange from Bon Appétit
How to Spatchcock a Turkey from Martha Stewart
Spatchcocked Roast Turkey from Food 52
Butterflied, Dry Brined Roasted Turkey from Food Network

To learn how to spatchcock your own turkey watch this great video How to Spatchcock a Turkey from NY Times. The legendary Mark Bittman shows you exactly how to do it at home. All by your little old self.

I used Serious Eats method for inspiration. Let's face it, they are the epitome of perfection where cooking is concerned.

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How to Cook a Spatchcocked Turkey

This Spatchcock Turkey cooking method is the quickest way to cook a whole turkey in the oven. It ensures even cooking of the meat, and produces super crisp skin. This recipe is a winner!

Course Dinner, Main Course

Cuisine American

Keyword how to cook a spatchcock turkey, spatchcock turkey, turkey recipe

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings

Calories 499kcal

Author Kim Beaulieu

Equipment

Ingredients

12 pound turkey, spatchcocked
¼ cup butter
4 sprigs Rosemary
1 teaspoon salt
1 teaspoon pepper
2 heads garlic, cut through the equator
1 large vidalia onion, chopped into large pieces
8 baby carrots, chopped into large pieces
12 roma tomatoes, whole or halved
4 celery stalks, chopped into large pieces

Instructions

Preheat oven to 450 degrees.
In a small saucepan melt the butter and toss in a few sprigs of rosemary. Allow the butter to bubble up for a few minutes, then lower the heat to a simmer for a few minutes. Take off heat, and leave the rosemary in the butter while you prep the bird.
Line a large rimmed pan with tinfoil. Spray with non-stick spray.
Toss chopped vegetables in the pan. Cover the pan with a flat rack.
Season the turkey generously with salt and pepper on bottom side. Place the turkey cut side down on the baking pan. Brush with butter. Sprinkle with salt and pepper.
Place turkey in the oven on the middle rack, and cook for 80 to 90 minutes, or until internal temperature reaches of the breast is approximately 150 degrees, and the thigh reaches approximately 165 degrees. My turkey took 80 minutes.
Remove the turkey from the oven. Allow to rest for 20 minutes before carving.
Serve with a big turkey loving smile!

Notes

Nutritional information is a rough estimate. Results can vary depending on ingredients and products.

If you made this recipe considering giving it a star rating or leave a comment!

Nutrition

Thanks for visiting today!

Swing by my recipe index for more great ideas for everything from dessert to dinner. You can search for more Thanksgiving recipes, as well as Christmas recipes, and Easter recipes.

While you're here be sure to follow me on Pinterest. I'm always sharing lots of great recipe inspiration on there. Plus all new recipes get posted on there as soon as they go up.

You should also swing over right now and follow me on Instagram. I share all my recipes there, new and old. It's a great way to keep up with what's happening on the blog, and my life.

Toodles! xx

The post How to Cook a Spatchcock Turkey appeared first on Cravings of a Lunatic.

Dutch Oven Pot Roast

Kim Beaulieu — Fri, 07 Nov 2025 10:00:00 +0000

This Dutch Oven Pot Roast is comfort food at its finest. It's cooked with potatoes and carrots which makes it the perfect one pot meal!

Nothing beats a perfectly cooked pot roast, am I right? Honestly, it's one of my favourite one-pot meals!

Pot roast is such an iconic meal, with good reason. It's incredibly easy to make.

Plus, since it's a mostly hands off meal it frees up time to do other things. Like binge watch your favourite tv show or scroll on TikTok for ages. Life is all about priorities!

My top priority is a great meal with minimal effort. This easy one pot recipe fits the bill.

It uses simple ingredients and is easy to prep and cook. Plus, it's all made in one pot which means very little cleanup. That's always a perk in my book.

Part of the magic of pot roast is due to the fact that you sear the meat in the dutch oven before cooking. All that deliciousness on the bottom of the pan will add so much depth of flavour to your meal.

Braising the roast ensures tender meat. Adding carrots and potatoes and cooking them in the delicious juices takes it to the next level. You will have a meal everyone will love. In fact, they'll be begging for seconds!

I hope you enjoy this dutch oven pot roast recipe as much as we do. It's the best pot roast recipes for family gatherings or dinner with friends.

Ingredient Notes:

Oil - You can use vegetable or olive oil to sear the meat.
Roast Beef - Chuck roast (beef chuck roast) works beautifully for this recipe. I'm in Canada and typically use blade roast when making pot roast.
Spices - I like to keep it simple. A little kosher salt and black pepper is all you need for this recipe.
Garlic - This recipe calls for fresh garlic cloves. If you don't have fresh garlic you can substitute garlic powder.
Broth - I used beef broth for this recipe. You could also use vegetable broth if you prefer it.
Sauce - This recipe uses Worcestershire sauce for added flavour. I recommend using it and not substituting anything in its place.
Sugar - I'm a huge fan of using a little brown sugar when I make pot roast. It gives a nice sweetness to recipe which I'm a huge fan of.
Vegetables - I used sweet onions for this recipe but use any onion you prefer. Fresh carrots are a must for this one. Cut them into chunks. You can use baby potatoes, Russet potatoes or Yukon Gold potatoes for pot roast.
Slurry - This is optional. You can thicken the juices by making a slurry with cornstarch and water or broth. Instructions are below.
Optional Fresh Herbs and Ingredients - You can also add fresh sprigs of rosemary or dried rosemary to pot roast. Fresh or dried thyme also work great. Bay leaves are another great addition for flavor. I just happened to clean out my spice pantry before making this and was awaiting new dried spices to arrive in the mail, so I kept this one simple. Tomato paste is great in pot roast too. Use really good quality paste if possible. A little goes a long way.

How to Make Dutch Oven Pot Roast:

Start by preheating the oven to 350 degrees F.
Place the dutch oven on the stovetop over medium high heat. Add the oil to it and allow it to warm up. While it is warming up, pat the meat dry with a paper towel, then season the meat with salt and pepper. Once the oil begins to glisten, you can sear all the sides of the beef in the dutch oven. Use tongs and turn it once each side is browned really well. If it sticks that means it's not ready yet, give it a few seconds and it will loosen up so you can keep turning it until all sides are browned perfectly. Once it's browned on all sides you can transfer it to a plate.
Toss the onions into the same dutch oven, and cook them over medium heat until they begin to soften and the edges begin to turn amber in colour. Use a wooden spoon to stir occasionally until they're almost ready. Toss in the garlic and cook for about one minute, stirring as needed.
Next, add a little bit of the broth to the dutch oven deglaze the pan. Use a wooden spoon to scrape all the browned bits off the bottom. Scrape all around the bottom and sides till all the brown bits are in the liquid. This will add so much depth of flavour to the pot roast.
Add the rest of the broth, Worcestershire sauce and brown sugar to the pot. Mix with a spoon.
Add the seared pot roast back into the dutch oven.
Now you can add the carrots and potatoes around the pot roast in the pot. If you're using Russet potatoes cut them into larger pieces so they don't get mushy. If you're using a really starchy potato I would recommend not adding them until the pot roast is about halfway cooked.
Cover the pot and place in the oven. Cook for about 2 ½ hours. Carefully remove the dutch oven from the oven and remove the lid. Place the pot back into the oven and cook for another 30 minutes.
Remove from oven and use tongs to remove the roast from the pot and place it on a cutting board to rest. Once it's rested you can slice it with a knife or use two forks to shred it.
Scoop out all the veggies onto a platter or bowl. Save the broth to make a gravy if you like. Or you can just thicken the broth with a slurry if you prefer.

How to Make a Slurry:

If you want to thicken the broth/juices at the end of the cooking process you can easily make a slurry with 1 tablespoon of cornstarch and 1 tablespoon of water or broth. Add them to a small jar and shake it really well. Then, remove meat and veggies from the pot. Pour the slurry into the pot and cook over medium heat on the stovetop for about 20 minutes or so, stirring occasionally. When it comes to slurries it's better to start small and add more later if it's not thick enough. Once it's thickened pour it over the meat.

How to Store Leftover Pot Roast:

Store leftover pot roast, including some juices, in an airtight container in the refrigerator for up to 3 to 4 days.

You can also store it in aluminum foil, using the same instructions.

How to Freeze Leftover Pot Roast:

Store leftover pot roast, including some juices, in an airtight container in the freezer for up to 3 months.

You can also store it in resealable freezer bags, just be sure to remove all the air.

How to Reheat Pot Roast:

Oven Method Instructions:

This is my favourite method to reheat to reheat pot roast and vegetables.

Preheat oven to 325 degrees F. Place leftover pot roast and veggies in a shallow baking pan, then pour juices and/or added broth over top. Place in the oven, covered, and cook until heated through. If you're reheating smaller portions in shallow pan your cook time will be lower than if you are reheating a huge amount of pot roast and veggies.
Remove from oven, transfer to plates or a platter, and serve.

Stovetop Method Instructions:

This is my second favourite way to reheat pot roast and veggies. It works really well if you're in a hurry but still want to crisp up your veggies a bit.

Place a skillet over medium heat on the stove top. Add meat and vegetables to the pan, then add juices over top and some added broth if needed. Heat, stirring occasionally until everything is heated through.
Remove from the stovetop, transfer to plates or a platter, and serve.

Microwave Method Instructions:

Personally, this is my least favourite way to reheat pot roast and veggies. It will do in a pinch though.

Transfer meat and veggies to a microwave safe dish and add juices and/or added broth over top. Place in the microwave and cook until heated through. Use 1 minute increment initially, then switch to 30 second increments after to ensure it doesn't dry out.
Remove, transfer to plates or a platter, and serve.

Tips:

If you're watching your sodium you can omit the salt but it does help tenderize and season the meat. Just keep that in mind.
Try to cut the carrots so they are as equal in size as possible to ensure even cooking.
Potatoes can be added right away if they aren't too starchy. If you like your potatoes firmer feel free to add them halfway through cooking time.
After cooking the pot roast, place on cutting board to rest and tent the meat with aluminum foil.
Meat can be sliced with knife or you can use two forks to pull the meat apart. You do you, boo!
Always reserve as much of the juices and drippings as possible. That way you can use it over top of the meat, or make gravy with it.

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