Turkey – Tessie's Table

Monthly Meal Plan for November 2026

Therese Buchanan — Thu, 24 Sep 2026 20:28:11 +0000

Your Free November 2026 Meal Plan

The Monthly Meal Plan for November 2026 is here, right when the calendar gets busy. Between the cooler nights and Thanksgiving on the way, the last thing you need is to figure out dinner from scratch. So ten of us food bloggers teamed up and mapped out 30 easy dinners, one for every day of the month. You get hearty soups, big Sunday roasts, a full Thanksgiving spread, and plenty of quick weeknight meals. Grab the free printable calendar, pop it on the fridge, and take the guesswork out of dinner.

Download the Meal Plan

30 Easy Dinner Ideas to Make This November

This month’s lineup has something for everyone. A few of my own recipes are in the mix, including my Pumpkin Coconut Curry Soup, Ham and Corn Chowder, Garlic Steak Bites, Baked Ham with Herby Breadcrumb Topping, Easy Roast Turkey Recipe, and Turkey Pot Pie. I rounded it all out with recipes from nine other talented food bloggers, so you get a whole month of easy dinners in one place.

What’s Included

30 easy dinner recipes, one for every day in November
A free printable calendar you can save, print, or pull up on your phone
Clickable links to every recipe inside the PDF
Dinners from 10 food bloggers, so there is plenty of variety
Thanksgiving favorites like roast turkey, baked ham, and turkey pot pie
Hearty soups, stews, and easy weeknight meals for the cooler nights

Photo Credit: Tessie’s Table.

30 Easy November Dinner Ideas: Week by Week

Here’s a look at all 30 dinners, broken out week by week so you can see exactly what’s coming up.

Week 4: November 22 to 28

This is Thanksgiving week, and it is a big one. Smoked Ribeyes and BBQ Poor Mans Burnt Ends kick it off, then Garlic Steak Bites and a Baked Ham with Herby Breadcrumb Topping. The main event is my Easy Roast Turkey Recipe on Thursday, with Turkey Pot Pie and Spinach Ham Quiche Lorraine to use up every last bit of the leftovers.

Week 5: November 29 to 30

We wrap up the month simple. Sour Cream Chicken makes an easy Sunday, and a big pot of Beef and Barley Stew carries you into December.

Join my Facebook Group for daily recipes with easy tips and tricks.

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How to Use the October Meal Plan

Download the PDF using the button at the top of the post.
Tap any recipe on the calendar to jump straight to the full recipe, since every one is a clickable link.
Print it and stick it on the fridge, or save it to your phone for grocery runs.
Cook in any order you like. Scan the week, pick what sounds good, and build your shopping list from there.
Mix up the methods to fit your week, from slow cooker to air fryer to sheet pan meals.
Repeat the dinners your family loves and skip the ones that do not fit.

Photo Credit: Tessie’s Table

FAQs

Is the November meal plan free?
Yes. The whole thing is free to download. Click the button, grab the PDF, and print it or save it to your phone. No sign-up is required, though if you want it sent straight to your inbox every month you can join the email list.
How many recipes are in the plan?
There are 30 dinners, one for every day of November. They come from ten different food bloggers, so you get a real range of flavors and cooking styles instead of the same few meals on repeat.
Do I have to cook the recipes in order?
Not at all. The calendar is just a starting point. Move meals around, skip the ones that do not fit your week, and repeat your favorites. Think of it as a menu, not a rulebook.
Can I make any of these ahead for Thanksgiving?
Plenty of them. A Baked Ham with Herby Breadcrumb Topping and Easy Roast Turkey Recipe both do well prepped ahead, and Turkey Pot Pie is perfect for using up the leftovers. The soups and stews freeze and reheat beautifully, so cook a double batch and stash some for a busy night.
Are there options for picky eaters or meat-free nights?
Yes. There is lots of kid-friendly food like One Pot Taco Tortellini, Ground Chicken and Spaghetti, and Chicken Fried Steak with White Gravy. For meat-free nights you have Tofu Ricotta Stuffed Shells with Spinach, Green Lentil Soup with Coconut Milk and Bulgur, and Kale Pesto Orzo.
How do I get next month’s plan?
Join the email list here and I will send the new plan to your inbox at the start of every month. You can also follow along on the blog and in my free Facebook group, where we share dinner ideas every day.

Download The Meal Plan

Meet the Food Bloggers Behind This November Meal Plan

This meal plan is a team effort. Every recipe is tested, photographed, and written by the blogger behind that site, so you know you’re getting a real, tried-and-true dinner idea.

The Recipe Nest: Easy, well-tested recipes covering everything from quick weeknight dinners to desserts.
A Spiced Life: Mostly from-scratch cooking and baking, kept approachable for home cooks at any level.
My Rad Kitchen: Simple, feel-good recipes and cocktails the whole family will love.
The Chaotic Table: Easy family dinners for busy nights when life isn’t slowing down.
Hungry Whisk: Quick, family-friendly recipes that don’t need a long ingredient list.
Food Exit Recipes: Easy meals, snacks, and desserts made with stuff you actually have.
Risa’s Family Kitchen: Tried and tested family recipes for weeknights and everything in between.
Sweet Miscellany: Simple seasonal vegetarian recipes that make plant-based cooking feel easy.
The Kitchen Bucket List: From air fryer weeknight dinners to weekend BBQ, they’ve got it covered.
Tessie’s Table: That’s me! With easy, approachable recipes for busy home cooks, straight from my kitchen in Atlanta.

Stay Tuned for Next Month’s Plan

That is November sorted. A brand new meal plan lands at the start of every month, so check back in December for 31 more easy dinners to carry you through the holidays. Bookmark This Page to find all the meal plans, or join my email list to get them sent straight to your inbox.

Need Breakfast Ideas

If you’re looking for breakfast ideas, here are some of my favorites for busy mornings, weekend brunch, and everything in between.

See More Breakfast Recipes

Side Dishes for Dinner

Need something to serve with dinner? These easy side dishes work with everything from chicken and pasta to BBQ and seafood.

See More Side Ideas

Dessert Ideas

If you want to finish dinner with something sweet, here are some easy desserts everyone always asks for.

More Dessert Recipes

The post Monthly Meal Plan for November 2026 appeared first on Tessie's Table.

Monthly Meal Plan for December 2026

Therese Buchanan — Thu, 24 Sep 2026 20:26:52 +0000

Your Free December 2026 Meal Plan

The Monthly Meal Plan for December 2026 is here, right when your calendar fills up with everything but dinner. Between the shopping, the school events, and the holidays, cooking should be the easy part. So eleven of us food bloggers teamed up and mapped out 31 dinners, one for every day of the month. You get glazed ham, slow cooker soups, easy casseroles, and quick weeknight meals to carry you through Christmas and into the new year. Grab the free printable calendar, pop it on the fridge, and take the guesswork out of dinner.

Download the Meal Plan

31 Easy Dinner Ideas to Make This December

This month’s lineup has something for everyone. A few of my own recipes are in the mix, including my Glazed Ham with Roasted Carrots, Spatchcock Chicken, Slow Cooker Beef Stew, Creamy Sausage Tortellini Soup, and Slow Cooker Chicken and Dumplings. I rounded it all out with recipes from ten other talented food bloggers, so you get a whole month of easy dinners in one place.

What’s Included

31 easy dinner recipes, one for every day in December
A free printable calendar you can save, print, or pull up on your phone
Clickable links to every recipe inside the PDF
Dinners from 11 food bloggers, so there is plenty of variety
Holiday favorites like glazed ham, prime rib, and hearty casseroles
Slow cooker soups, easy weeknight meals, and leftover-friendly dinners

Photo Credit: Tessie’s Table.

31 Easy December Dinner Ideas: Week by Week

Here’s a look at all 31 dinners, broken out week by week so you can see exactly what’s coming up.

Week 1: December 1 to 5

We start the month easy. Herb Roasted Chicken and Honey Garlic Chicken Thighs open the week, then Easy Swedish Meatballs with Frozen Meatballs and a One Pot Orzo with Broccoli and Butter Beans for meat-free night. Saturday is quick Steak Bites.

Week 2: December 6 to 12

A hearty, festive stretch. Glazed Ham with Roasted Carrots makes a great Sunday, followed by Peppercorn Chicken Bake, Cajun Sausage and Bean Soup, and a Blackened Salmon Caesar Salad. The weekend brings Slow Cooker Beef and Pinto Beans Chili, Poor Man’s Prime Rib, and Taco Cornbread Casserole.

Week 3: December 13 to 19

Casseroles and slow cooker meals take over. Chicken and Dumplings Casserole and Easy Bacon Breakfast Casserole start the week, then Orzo Soup with Butternut and White Beans and Air Fryer Mississippi Quesadillas. A Spatchcock Chicken roasts up for an easy Thursday, with Easy One Pot Chicken Corn Chowder and a Chicken Burrito Skillet to close the week.

Week 4: December 20 to 26

This is Christmas week. Mac n Cheese Bites and Chicken and Feta Meatballs are great for a party, then Slow Cooker Beef and Broccoli and Slow Cooker Italian Beef do the work for you. Christmas Eve brings a Turkey Melt Sandwich, Christmas Day is an Easy Ham Salad Recipe for the leftovers, and the day after rounds out with a Black Bean Enchilada Casserole.

Week 5: December 27 to 31

We close out the year. My Slow Cooker Beef Stew and Creamy Sausage Tortellini Soup use up the last of the holiday food, then a One Pot Kidney Bean and Beef Chili and Chicken Broccoli and Rice Casserole. Ring in the new year with a big pot of Slow Cooker Chicken and Dumplings.

Join my Facebook Group for daily recipes with easy tips and tricks.

Facebook Group

How to Use the October Meal Plan

Download the PDF using the button at the top of the post.
Tap any recipe on the calendar to jump straight to the full recipe, since every one is a clickable link.
Print it and stick it on the fridge, or save it to your phone for grocery runs.
Cook in any order you like. Scan the week, pick what sounds good, and build your shopping list from there.
Lean on the slow cooker and make-ahead meals during the busy holiday stretch.
Repeat the dinners your family loves and skip the ones that do not fit.

Photo Credit: Tessie’s Table

FAQs

Is the December meal plan free?
Yes. The whole thing is free to download. Click the button, grab the PDF, and print it or save it to your phone. No sign-up is required, though if you want it sent straight to your inbox every month you can join the email list.
How many recipes are in the plan?
There are 31 dinners, one for every day of December. They come from eleven different food bloggers, so you get a real range of flavors and cooking styles instead of the same few meals on repeat.
Do I have to cook the recipes in order?
Not at all. The calendar is just a starting point. Move meals around, skip the ones that do not fit your week, and repeat your favorites. Think of it as a menu, not a rulebook.
Can I make any of these ahead for the holidays?
Plenty of them. A Glazed Ham with Roasted Carrots and Slow Cooker Beef Stew are great for prepping ahead, and soups like Creamy Sausage Tortellini Soup freeze and reheat beautifully. Cook a double batch when you can and stash some for a busy night.
Are there options for picky eaters or meat-free nights?
Yes. There is lots of kid-friendly food like Mac n Cheese Bites, Taco Cornbread Casserole, and Chicken Broccoli and Rice Casserole. For meat-free nights you have One Pot Orzo with Broccoli and Butter Beans, Black Bean Enchilada Casserole, and Orzo Soup with Butternut and White Beans.
How do I get next month’s plan?
Join the email list here and I will send the new plan to your inbox at the start of every month. You can also follow along on the blog and in my free Facebook group, where we share dinner ideas every day.

Download The Meal Plan

Meet the Food Bloggers Behind This December Meal Plan

This meal plan is a team effort. Every recipe is tested, photographed, and written by the blogger behind that site, so you know you’re getting a real, tried-and-true dinner idea.

The Chaotic Table: Easy family dinners for busy nights when life isn’t slowing down.
Food Exit Recipes: Easy meals, snacks, and desserts made with stuff you actually have.
Risa’s Family Kitchen: Tried and tested family recipes for weeknights and everything in between.
Sweet Miscellany: Simple seasonal vegetarian recipes that make plant-based cooking feel easy.
The Kitchen Bucket List: From air fryer weeknight dinners to weekend BBQ, they’ve got it covered.
A Spiced Life: Mostly from-scratch cooking and baking, kept approachable for home cooks at any level.
Hungry Whisk: Quick, family-friendly recipes that don’t need a long ingredient list.
My Rad Kitchen: Simple, feel-good recipes and cocktails the whole family will love.
Tasty Cue: Easy, approachable recipes for every skill level, from appetizers to desserts.
Learned it from My Mom: Family-inspired recipes made with love for everyday cooking and baking.
Tessie’s Table: That’s me! With easy, approachable recipes for busy home cooks, straight from my kitchen in Atlanta.

Stay Tuned for Next Month’s Plan

That is December sorted. A brand new meal plan lands at the start of every month, so check back in January for 31 more easy dinners to kick off the new year. Bookmark This Page to find all the meal plans, or join my email list to get them sent straight to your inbox.

Need Breakfast Ideas

If you’re looking for breakfast ideas, here are some of my favorites for busy mornings, weekend brunch, and everything in between.

See More Breakfast Recipes

Side Dishes for Dinner

Need something to serve with dinner? These easy side dishes work with everything from chicken and pasta to BBQ and seafood.

See More Side Ideas

Dessert Ideas

If you want to finish dinner with something sweet, here are some easy desserts everyone always asks for.

More Dessert Recipes

The post Monthly Meal Plan for December 2026 appeared first on Tessie's Table.

Roast Turkey Recipe

Therese Buchanan — Sun, 12 Oct 2025 21:32:48 +0000

This Roast Turkey Recipe gives you juicy meat and golden, crispy skin from a simple herb butter spread under and over the skin. There’s no brine, so you can skip the overnight bucket and still put a proper Thanksgiving turkey on the table.

Photo Credit: Tessie’s Table.

I grew up in Ireland where turkey is the big Christmas centerpiece, and after moving to Atlanta I learned it’s the star of Thanksgiving too. I tested a lot of methods over the years, and this herb butter one is the one I trust. Serve it with my Garlic Mashed Potatoes, Sourdough Stuffing and Cheesy Green Beans.

If you’re new to roasting turkey, don’t worry. I’ll walk you through every step so you know exactly how to prepare, stuff, and roast your bird to perfection. Once you’ve made it this way, you’ll never bother brining again.

Why You’ll Love This Herb Butter Roast Turkey

No brine needed: The herb butter under the skin does the work, so there’s no overnight soak and no bucket taking up your fridge.
Juicy meat, crispy skin: The butter and citrus keep the turkey moist while the skin roasts up golden.
Simple ingredients: Butter, fresh herbs, citrus, an apple and chicken broth. You’ll find all of it at any grocery store.
Clear timing: Roast for about 15 minutes per pound and check the thigh with a thermometer. No guessing.

The Best Roast Turkey With Herb Butter for Thanksgiving, Christmas, and Friendsgiving

An 18 pound turkey feeds about 14 people, so this is the one to make when the whole family is coming. The onion, citrus and herbs in the pan also give you rich drippings for gravy. Round out the table with my Southern Broccoli Casserole, Maple Roasted Sweet Potatoes and Slow Cooker Cranberry Sauce. If you want ham on the table too, my Glazed Ham With Roasted Carrots or my Herb Crusted Baked Ham are great options too!.

Ingredients Needed for This Roast Turkey Recipe

Whole turkey: About 18 pounds and fully thawed, so plan for 3 to 4 days in the fridge if it’s frozen.
Butter: Softened, not melted, so it spreads evenly under and over the skin.
Kosher salt and black pepper: For the herb butter and for seasoning the outside.
Poultry seasoning: Adds that classic Thanksgiving flavor to the butter.
Fresh herbs: Sage, parsley and rosemary, chopped for the butter and in bunches for the cavity.
Lemons and orange: The zest goes in the butter and the rest goes in the cavity. The citrus balances the richness.
Garlic and onions: These roast in the cavity and the pan and add depth to the drippings.
Apple: Adds a little sweetness to the cavity.
Low-sodium chicken broth: Goes in the bottom of the pan to keep things moist and give you drippings for basting.
Liquid smoke (optional): A hint of smoky flavor without a smoker.

How to Make This Roast Turkey Recipe

**For more detailed instructions, please refer to the printable recipe card below.**

Let the thawed turkey sit out for about an hour and preheat the oven to 325°F. Remove the giblets, pat the turkey dry inside and out, and set it breast side up in a roasting pan with the wing tips tucked under.
Mix the softened butter with the salt, pepper, poultry seasoning, 1 tablespoon each of chopped sage, parsley and rosemary, and the zest of half an orange and half a lemon.
Gently loosen the skin over the breast with your hand and pat it dry again. Spread half the herb butter under the skin and the rest all over the outside.

Stuff the cavity with the garlic, one onion, the lemon, orange, apple and a bunch each of sage, parsley and rosemary. Tie the legs with twine and sprinkle salt and pepper all over.
Add the other onion, half a lemon, a few parsley sprigs, the broth and the liquid smoke (if using) to the bottom of the pan.

Roast on the lower rack for about 15 minutes per pound, roughly 4½ to 5 hours for an 18 lb turkey, basting with the pan juices every hour. Tent it loosely with foil if the skin browns too quickly.
Take it out when the thickest part of the thigh reads 165°F. Move it to a cutting board, tent with foil and let it rest for 30 to 45 minutes before carving.

Variations

Garlic butter turkey: Swap the citrus and herbs for extra garlic, parsley and butter.
Smoky roast turkey: Add a teaspoon of smoked paprika and a little liquid smoke to the butter.
Lemon and thyme turkey: Replace the rosemary and sage with fresh thyme and double the lemon zest.
Butter and wine turkey: Pour a cup of white wine into the pan with the broth for richer drippings.
Smaller turkey: For a turkey around 12 pounds, use one stick of butter instead of two and roast for about 3½ hours.

What to Serve with Roast Turkey

With Sourdough Stuffing: My Sourdough Stuffing is perfect for soaking up all those buttery drippings.
Alongside Cheesy Green Beans with Bacon: Try my Cheesy Green Beans with Bacon for a rich, creamy side that everyone loves.
With Garlic Mashed Potatoes: Creamy Garlic Mashed Potatoes are a must with roast turkey.
Topped with Cranberry Sauce: My Slow Cooker Cranberry Sauce adds a bright pop of sweetness.
With Pumpkin Dessert: Finish the meal with my Pumpkin Pie, Pumpkin Pie Cheesecake Cups, or No Bake Pumpkin Cheesecake Bars for a classic Thanksgiving finale.

Photo Credit: Tessie’s Table.

How to Store, Make Ahead and Freeze Roast Turkey

How should I store leftover roast turkey?
Let it cool completely, then keep it in airtight containers in the fridge for up to 4 days.
Can I freeze roast turkey?
Yes. Slice it, wrap it tightly in foil and put it in freezer bags. It keeps for up to 3 months. Thaw it in the fridge overnight before reheating.
Can I prep the turkey the night before?
Yes. Make the herb butter and prep the turkey the night before, then cover it and keep it in the fridge. Roast it the next day.
What can I make with leftover turkey?
Leftover turkey is perfect for my Turkey Pot Pie, and it’s great in sandwiches the next day.

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Tips & Tricks

Dry the turkey well: The butter won’t stick to wet skin. Pat it dry inside and out before you start.
Use softened butter: It should be spreadable, not melted, so it coats the skin evenly.
Baste every hour: Spoon the pan drippings over the turkey for flavor and color.
If it finishes early, don’t panic: Tent it with foil and let it rest until you’re ready to carve. It stays warm for quite a while.
Use a sturdy roasting pan: A full turkey and broth is heavy, so you need a pan that won’t bend or buckle.

More Thanksgiving Recipes

Looking for More Thanksgiving Ideas?

Browse my Thanksgiving Recipes or check out my Monthly Meal Plan for November 2026, which has easy dinners for every week of the month, roast turkey included, so Thanksgiving week is already planned.

Photo Credit: Tessie’s Table.

How Long to Cook a Turkey (Roasting Time Chart)

Use this chart to plan your Thanksgiving turkey roasting time at 325°F for an unstuffed turkey. The times allow for opening the oven to baste every hour and check the temperature. The turkey is done when the thickest part of the thigh reads 165°F, then let it rest for 30 to 45 minutes before carving.

Turkey weight	Roasting time at 325°F
10 to 12 lb	3 to 3½ hours
12 to 14 lb	3½ to 4 hours
14 to 18 lb	4 to 4½ hours
18 to 20 lb	4½ to 5 hours
20 to 24 lb	5 to 5½ hours

Roast Turkey FAQ

How long do you cook an 18 lb turkey at 325°F?
About 4½ to 5 hours. Roast it for about 15 minutes per pound and start checking the temperature of the thigh toward the end, because every turkey and oven is a little different.
What temperature should roast turkey be cooked to?
The thickest part of the thigh should reach 165°F. The breast will be around 160°F and keeps rising a few degrees while the turkey rests.
Do I need to brine a turkey for it to be juicy?
No. The herb butter under and over the skin keeps the meat moist, and the broth in the pan and regular basting do the rest.
How do I keep the turkey breast from drying out?
Cover the breast loosely with foil during the last hour of roasting if it’s browning too quickly, and don’t skip the 30 to 45 minute rest before carving.
Do I have to baste the turkey?
Basting helps keep it moist and gives the skin more color, but if you forget once or twice, don’t worry. The butter and broth do most of the work.
Can I use dried herbs instead of fresh?
Yes. Use about one-third the amount of dried herbs, since they’re stronger in flavor.
What if the turkey skin tears?
It happens. Patch it together with toothpicks or just roast it as it is. It will still taste great.
Can I use this recipe for a smaller turkey?
Yes. Use one stick of butter instead of two. A 12 lb turkey takes about 3½ hours, which allows for opening the oven to baste and check the temperature. Go by the thigh reading, not the clock.

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Roast Turkey Recipe

This juicy roast turkey recipe with herb butter is easy, flavorful, and perfectly golden with no brining required.

Course Main Course

Cuisine American

Keyword Celebration, Christmas, Family Gathering, Family Meals, Thanksgiving

Prep Time 20

Cook Time 4 30

Total Time 4 50

Servings

Calories 731kcal

Equipment

Ingredients

18 lb whole turkey, thawed
1 cup 2 sticks butter, softened
1 tablespoon kosher salt
1½ teaspoons black pepper
2 teaspoons poultry seasoning
1 bunch fresh sage
1 bunch fresh parsley
1 bunch fresh rosemary
1 head garlic halved crosswise
2 large onions peeled and quartered
2 lemons
1 orange
1 Honeycrisp apple quartered
2 cups low-sodium chicken broth
1 teaspoon liquid smoke optional

Instructions

If you’re using a frozen turkey, thaw it in the fridge for 3–4 days before cooking. Let it sit at room temperature for about 1 hour before roasting to take off the chill.
Preheat the oven to 325°F (165°C). Remove the giblets, neck, and any gravy packet from the cavity. Pat the turkey dry inside and out with paper towels.
Place the turkey breast-side up in a large roasting pan. Tuck the wing tips under the bird or cover them with foil to prevent burning.
Make the herb butter by mixing softened butter, salt, pepper, poultry seasoning, 1 tablespoon chopped sage, 1 tablespoon chopped parsley, 1 tablespoon chopped rosemary, and the zest from half the orange and half a lemon.
Gently loosen the skin over the breast with your hand. Pat the skin dry again so the butter sticks. Spread half of the herb butter under the skin and the rest over the outside of the turkey.
Stuff the cavity with the halved garlic, one quartered onion, one quartered lemon, one quartered orange, one quartered apple, and one bunch each of sage, parsley, and rosemary. Tie the legs together with butcher’s twine. Sprinkle salt and pepper over the turkey.
Add one quartered onion, half a lemon, a few parsley sprigs, 2 cups of chicken broth, and the liquid smoke (if using) to the bottom of the pan.
Roast on the lower rack of the oven for about 15 minutes per pound, or until the thickest part of the thigh reaches 165°F. For an 18 lb turkey, that’s about 4½–5 hours. Every hour, baste or spoon pan juices over the turkey.
If the skin browns too quickly, tent the turkey loosely with foil.
When done, transfer the turkey to a cutting board, tent with foil, and let rest 30–45 minutes before carving to keep the slices juicy.

Notes

Notes:

Timing: Allow about 15 minutes per pound at 325°F, plus a little extra for opening the oven to baste. A 12 lb turkey takes about 3½ hours with one stick of butter. Always go by the thigh temperature.
Make ahead: Make the herb butter and prep the turkey the night before. Cover and refrigerate, then roast the next day.
Dried herbs: Use about one-third the amount of fresh.

Nutrition

The post Roast Turkey Recipe appeared first on Tessie's Table.

Turkey Meatball Casserole

Therese Buchanan — Thu, 09 Jan 2025 12:00:00 +0000

Turkey Meatball Casserole is the perfect mix of comfort and convenience. The meatballs are light yet full of flavor, thanks to simple seasonings and just the right amount of cheese. Paired with marinara and melty mozzarella, this dish has all the coziness of a hearty casserole but feels a little lighter. It’s great for weeknight dinners, meal prep, or even a casual family gathering.

Photo Credit: Tessie’s Table

If you love the idea of comfort food that doesn’t leave you feeling weighed down, this casserole is for you. The turkey meatballs are a healthier alternative to beef, but they don’t skimp on taste. It’s also a versatile recipe; you can adjust the ingredients to suit your preferences, like adding veggies or switching up the cheese. Prep it ahead, bake it when you’re ready, and enjoy a no-fuss, flavorful meal that everyone will love.

Why you’ll love this Turkey Meatball Casserole

Healthier Twist:
Made with lean ground turkey, this casserole is lighter but still packed with satisfying flavor.
Family-Friendly:
Juicy meatballs, rich marinara, and gooey cheese make it a hit with adults and kids alike.
Easy to Prep:
You don’t need fancy ingredients or hours in the kitchen—just mix, layer, and bake.

Comfort Food Without the Guilt

I love this recipe because it feels indulgent but doesn’t leave you feeling heavy afterward. Using turkey instead of beef makes it a little lighter, but the flavors are still rich and satisfying. Plus, casseroles are always a win. It’s easy to throw together and even better as leftovers the next day.

Ingredients Needed for Turkey Meatball Casserole

Ground turkey: Lean and packed with protein, it’s the perfect base for tender meatballs.
Italian breadcrumbs: These add just the right texture and seasoning to the meatballs.
Parmesan cheese: A little nutty and salty, this cheese enhances the flavor of the meatballs and casserole.
Egg: Helps bind everything together in the meatballs.
Garlic powder and onion powder: These pantry staples pack a punch of flavor without any chopping.
Salt and pepper: Essential for seasoning the meatballs to perfection.
Marinara sauce: Use your favorite store-bought jar or my Homemade Sauce for a rich, tomatoey base.
Mozzarella cheese: Melts beautifully and adds gooey goodness to every bite.
Fresh parsley: Brightens up the dish with a pop of color and freshness.

How to make Turkey Meatball Casserole

**For more detailed instructions, please refer to the printable recipe card below.**

Combine the meatball ingredients in a bowl and mix until just combined.

Form meatballs using a cookie scoop or tablespoon and brown them in a skillet until golden on all sides.

Spread a thin layer of marinara in a baking dish and arrange the meatballs on top.

Pour the remaining marinara over the meatballs.

Sprinkle mozzarella and Parmesan cheese evenly over the casserole.

Bake until bubbly and the meatballs are cooked through.

Variations

Spicy Kick: Bring a little heat to your casserole by mixing red pepper flakes or diced jalapeños into the marinara sauce. You can even sprinkle some on top before baking if you like things extra spicy. This variation is perfect for those who love bold flavors and aren’t afraid of a little spice.
Cheesy Swap: Take the cheesiness up a notch by using a mix of mozzarella, provolone, and fontina cheese. This trio adds layers of flavor, from creamy and mild to sharp and buttery. It’s a game-changer for cheese lovers who want every bite to be ooey-gooey perfection.
Veggie Boost: Layer fresh spinach or sautéed zucchini slices between the meatballs for added color and nutrition. Not only does this sneak in some veggies, but it also makes the casserole look beautiful when you serve it. If you’ve got picky eaters, the veggies blend so well with the marinara they might not even notice!
Herby Twist: Fresh basil can completely transform this dish. Stir chopped basil into the marinara or sprinkle it on top before serving for a burst of herby freshness. If you want an even more intense flavor, try adding fresh oregano or thyme into the meatball mixture.
Creamy Addition: For an ultra-decadent casserole, mix ricotta or mascarpone into the marinara sauce. This creates a velvety base that coats the meatballs and cheese beautifully. It’s perfect for when you want to impress guests or elevate a casual dinner.

Serving Suggestions

Over Pasta: Classic spaghetti or fettuccine makes the perfect base for soaking up all that marinara goodness. Toss the pasta with a little olive oil and Parmesan before serving to keep it from clumping and add a touch of extra flavor.
With Garlic Bread: A warm slice of buttery garlic bread or try my Garlic Knots, is a must for scooping up the saucy meatballs. Make it extra special by sprinkling some fresh parsley and Parmesan on top before toasting.
Side Salad: Balance the richness of the casserole with a crisp, refreshing salad. Try some Homemade Coleslaw on the side or a Grilled Peach Salad.
Zoodles: For a lighter, low-carb option, serve the casserole over zucchini noodles. They’re a great way to enjoy the same flavors without the heaviness of pasta.
Polenta: Creamy polenta is a cozy, hearty base that adds a slightly sweet contrast to the savory casserole. Spoon the meatballs and sauce over a mound of polenta, and you’ve got a meal that feels like a hug in a bowl.

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store Turkey Meatball Casserole?

Transfer any leftovers into an airtight container and store in the fridge for up to 3 days. When you’re ready to enjoy, reheat portions in the microwave or cover the casserole dish with foil and warm it in the oven at 350°F. The foil helps keep the cheese melty without drying out the meatballs..

Can I freeze Turkey Meatball Casserole?

This casserole freezes beautifully, making it a great make-ahead option. To freeze, assemble the casserole up to the point of baking but don’t bake it yet. Cover tightly with plastic wrap and foil, then freeze for up to 2 months. When you’re ready to bake, thaw it overnight in the fridge and follow the baking instructions.

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Tips & Tricks

Don’t Overmix: When combining the meatball ingredients, gently fold everything together until just mixed. Overmixing can make the meatballs dense and tough instead of tender and juicy.
Uniform Meatballs: Use a cookie scoop to portion out your meatballs evenly. This not only ensures they cook at the same rate but also gives your casserole a professional, polished look.
Prevent Sticking: Lightly oil your hands before rolling the meatballs to prevent the mixture from sticking. It’s a small trick that makes the process so much easier!
Check Temperature: Use a meat thermometer to make sure your meatballs are fully cooked. They should reach an internal temperature of 165°F. This ensures they’re safe to eat and perfectly juicy.
Broil at the End: After baking, turn on the broiler for 1-2 minutes to give the cheese a golden, bubbly finish. Keep a close eye on it, though—it can go from golden to burnt quickly!

More Meaty Meatballs

Photo Credit: Tessie’s Table

FAQ

Can I use ground beef instead of turkey?
Absolutely! Ground beef works beautifully in this recipe and gives the casserole a richer, heartier flavor. It’s an easy swap if you prefer red meat or have it on hand.
Can I use a different sauce?
Of course! Alfredo or pesto make excellent substitutes for Marinara if you want to try something different. Just keep in mind the flavor will change depending on the sauce you choose.
How do I prevent soggy meatballs?
Browning the meatballs in a skillet before baking seals in the juices and gives them a nice texture. It’s a step you won’t want to skip!
Can I freeze raw meatballs?
Yes! Arrange the raw meatballs on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. Thaw before cooking to ensure even browning.
What’s the best way to reheat this?
Cover the dish with foil and reheat in the oven at 350°F until hot. The foil traps the steam, keeping the meatballs moist and the cheese gooey.
What can I use instead of breadcrumbs?
Crushed crackers, oats, or even cooked rice can be used as a substitute for breadcrumbs. Each adds a unique texture and flavor to the meatballs.
How can I make it lower in calories?
Swap in low-fat cheese and extra-lean ground turkey. You can also reduce the amount of cheese slightly without losing the dish’s deliciousness.
Can I double the recipe?
Yes! Use a large casserole dish to make a double batch. It’s perfect for feeding a crowd or freezing one casserole for later.

Turkey Meatball Casserole

Turkey Meatball Casserole combines juicy meatballs, marinara, and melted cheese for an easy and comforting dinner everyone will love.

Course Main Course

Cuisine American, Italian

Keyword Casserole, Cheesy, Comfort Food, Family Meals

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 292kcal

Equipment

Ingredients

For the Turkey Meatballs:

1 lb ground turkey
¼ cup Italian breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper

For the Casserole:

1 jar marinara (try my homemade sauce)
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
Fresh parsley chopped (for garnish)

Instructions

Preheat the oven to 375°F (190°C).
In a mixing bowl, combine the ground turkey, Italian breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until just combined. Use a cookie scoop or tablespoon to form the mixture into uniform meatballs and place them onto a plate.
Heat a large skillet over medium heat and lightly coat it with oil. Brown the meatballs for about 5-7 minutes, turning them gently to brown on all sides. They do not need to be fully cooked at this point, as they will finish cooking in the oven.
Spread a thin layer of marinara sauce at the bottom of a medium sized casserole dish. Arrange the meatballs on top of the sauce. Pour the remaining marinara sauce over the meatballs, ensuring they are well-coated.
Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the casserole.
Place the baking dish in the preheated oven and bake for 25-30 minutes, until the cheese is melted and bubbly and the meatballs are fully cooked through (internal temperature should reach 165°F).
Remove from the oven and let it cool for 5 minutes. Sprinkle freshly chopped parsley over the top and serve

Nutrition

The post Turkey Meatball Casserole appeared first on Tessie's Table.

Turkey Pot Pie

Therese Buchanan — Tue, 10 Sep 2024 13:00:00 +0000

This Easy Turkey Pot Pie is packed with tender turkey, creamy sauce, and a flaky, golden crust. It’s the perfect way to repurpose leftover turkey into a hearty, satisfying meal that’s great for any night of the week.

Turkey pot pie is a classic dish that can be enjoyed year-round, but it really shines as a way to use up leftover holiday turkey. This recipe is versatile enough to suit your preferences—swap in your favorite veggies or use different herbs to change up the flavor. With store-bought pie crust and a few pantry staples, you can have this comforting dish on the table in under an hour.

Why you’ll love this Turkey Pot Pie

Quick and Easy:
With just 10 minutes of prep time and simple ingredients, you can whip up a delicious homemade pot pie that feels like a treat but requires minimal effort.
Customizable:
This recipe is incredibly versatile—mix and match vegetables, use different types of cream soup or adjust the seasoning to your liking. It’s a great way to make use of whatever you have on hand.
Family-Friendly:
The creamy filling and buttery crust make this dish a hit with both kids and adults. It’s comfort food at its best, perfect for bringing everyone together at the dinner table.

Thanksgiving and Christmas

Growing up in Ireland, we didn’t celebrate Thanksgiving but always had a big turkey dinner for Christmas. My mom would struggle to come up with ideas to use up the leftover turkey, which brought me to this delicious creation. The smell of this pie baking in the house makes everyone excited for dinner. It doesn’t have to be only for the holidays; you can swap out the turkey for chicken and have it all year round. It’s become a staple in my home, and I hope it brings the same warmth and comfort to your table as it does to mine.

Ingredients Needed for this Turkey Pot Pie

Leftover turkey: Cut into bite-sized pieces; turkey is the star of this dish, adding hearty protein and flavor.
Store-bought pie crust: A time-saver that provides a flaky, buttery crust for both the bottom and top layers.
Cream of chicken, mushroom, or celery soup: Acts as the creamy base for the filling, adding richness and depth.
Frozen mixed vegetables: A colorful and convenient addition that brings both flavor and nutrition to the pot pie.
Chicken or turkey broth: Adds moisture and enhances the flavor of the filling.
Whole milk or heavy cream: Contributes to the creamy texture of the filling.
Garlic powder and onion powder: Simple seasonings that add flavor without overpowering the dish.
Dried thyme or sage (optional): A hint of herbal aroma that complements the turkey.
Salt and black pepper: Essential seasonings to balance the flavors.
All-purpose flour (optional): Helps thicken the filling if you prefer a more robust consistency.
Egg (optional): Brushing the crust with beaten egg gives it a beautiful golden-brown finish.

How to make Turkey Pot Pie

**For more detailed instructions, please refer to the printable recipe card below.**

Combine the cream of chicken soup, chicken or turkey broth, and milk or heavy cream in a large skillet.

Stir in the leftover turkey, frozen mixed vegetables, garlic powder, onion powder, thyme, salt, and pepper.

Unroll one of the pie crusts, place it into a 9-inch pie dish and pour the turkey mixture into the pie crust.

Place the second pie crust over the pie filling, crimp edges and brush with an egg wash.

Bake for 40-45 min or until the crust is golden brown.

Variations

Chicken Pot Pie: Substitute cooked chicken for turkey. Rotisserie chicken works perfectly here.
Vegetarian Pot Pie: Replace the turkey with extra vegetables like mushrooms, potatoes, or sweet potatoes, and use vegetable broth and cream of mushroom soup.
Ham and Cheese Pot Pie: Swap out the turkey for diced ham and add shredded cheese to the filling for a rich and savory twist.
Curry Pot Pie: Add a teaspoon of curry powder to the filling for a flavorful, spiced variation.
Potato Topped Pot Pie: Instead of using pie crust on top, use mashed potatoes for a shepherd’s pie-style topping.

Serving Suggestions

Light Salad: Pair it with a fresh green salad to balance out the richness of the pot pie.
Veggie Side: Roasted Brussels sprouts or green beans make a perfect side for a complete meal.
Sweet-Tart Combo: A dollop of cranberry sauce adds a nice sweet-tart pop to the savory flavors.
Crusty Bread: Grab some crusty bread to soak up all that delicious gravy. Try my favorite Rustic Bread recipe here.

Storage and Freezing

How should I store Turkey Pot Pie?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Can I freeze Turkey Pot Pie?

To freeze, assemble the pot pie and wrap it tightly with plastic wrap and aluminum foil before baking. Freeze for up to 3 months. When ready to bake, remove from the freezer, unwrap, and bake at 400°F (200°C) for 45-50 minutes or until the crust is golden and the filling is bubbly.

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Tips & Tricks

Preheat for Success: Pop a baking sheet in the oven before baking to catch drips and make sure the bottom crust gets nice and crisp.
Protect the Crust: If the edges of your crust are getting too dark, just cover them with some foil for the last 10-15 minutes.
Chill for Flakiness: Want a flakier crust? Stick the pie in the fridge for 10-15 minutes before baking.
Double Up: Make an extra pie and freeze it—future you will thank you for the easy meal on a busy night!
Mix Up the Flavors: Feel free to play around with different herbs and spices to make it your own.

More Yummy Sides

FAQ

Can I use a homemade pie crust instead of a store-bought one? Yes, a homemade pie crust will work perfectly and add an extra layer of flavor to your pot pie.
Can I use fresh vegetables instead of frozen? Absolutely! Just make sure to cook them slightly before adding to the filling to ensure they are tender.
What can I substitute for the cream soup? You can make a quick homemade white sauce by combining butter and flour in a pan and adding milk, salt, pepper, garlic, etc, or use a store-bought alternative like cream of potato soup.
Can I add cheese to the filling? Yes, adding shredded cheese like cheddar or mozzarella can make the filling even richer and creamier.
What’s the best way to reheat leftovers? Reheat individual slices in the microwave or reheat the whole pie in the oven at 350°F (175°C) until warmed through.
Can I add potatoes to the filling? Yes, diced potatoes can be a delicious addition to the filling; just make sure to parboil them beforehand so they cook until tender in the pie.
Can I make this pot pie ahead of time? Yes, you can assemble the pie and refrigerate it for up to 24 hours before baking.

Turkey Pot Pie

This Turkey Pot Pie is creamy and delicious. Perfect for using up leftovers and creating a hearty, satisfying meal in just 45 minutes.

Course Main Course

Cuisine American

Keyword Comfort Food, Creamy, Leftovers, Thanksgiving

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 318kcal

Equipment

Ingredients

2 cups leftover turkey cut into bite-sized pieces
1 package of store-bought pie crust 2 crusts
1 can cream of chicken soup 10.5 oz
1 cup frozen mixed vegetables peas, carrots, corn, etc.
½ cup chicken or turkey broth
½ cup whole milk or heavy cream
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme or sage
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoon all-purpose flour optional, for thickening
1 egg beaten

Instructions

Preheat your oven to 400°F (200°C).
In a large skillet, combine the cream of chicken soup, chicken or turkey broth, and milk or heavy cream. Stir over medium heat until the mixture is well combined and heated through.
If you prefer a thicker sauce, mix the all-purpose flour with a small amount of water to create a slurry, then stir it into the sauce mixture. Cook for 2-3 minutes until thickened. It will continue to thicken as it bakes in the oven.
Stir in the leftover turkey, frozen mixed vegetables, garlic powder, onion powder, thyme, salt, and pepper. Cook for another 2-3 minutes, just until everything is heated and well combined. Remove from heat.
Unroll one of the pie crusts and place it into a 9-inch pie dish, pressing it gently into the bottom and sides. Pour the turkey mixture into the pie crust, spreading it out evenly.
Unroll the second pie crust and place it over the filling. Trim any excess crust, and crimp the edges together to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush the top of the pie with a beaten egg for a golden finish.
Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
Check the Pie after 30 minutes. If the crust around the edges is browning too fast, cover the edges with foil and continue to bake.
Let the pot pie cool for 5-10 minutes before slicing and serving.

Nutrition

The post Turkey Pot Pie appeared first on Tessie's Table.

Turkey – Tessie's Table

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Turkey Meatball Casserole

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Ingredients Needed for Turkey Meatball Casserole

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Storage and Freezing

Don’t forget to pin this for later!

Tips & Tricks

Recommended

More Meaty Meatballs

FAQ

Turkey Meatball Casserole

Equipment

Ingredients

For the Turkey Meatballs:

For the Casserole:

Instructions

Nutrition

Turkey Pot Pie

Why you’ll love this Turkey Pot Pie

Thanksgiving and Christmas

Ingredients Needed for this Turkey Pot Pie