Use the leftover turkey bones from Thanksgiving dinner in this easy Instant Pot Turkey Stock recipe, then use the stock to make a scrumptious soup!
As soon as you carve up the Thanksgiving turkey, don’t throw out the bones and carcass! Instead, throw them straight into an Instant Pot with celery, carrots, onions, garlic and water to make a delicious homemade turkey stock!
It’s honestly that simple and you’ll be so happy you took the extra 5 minutes to toss this turkey stock together, because then you’ll have it on hand to make a seriously delicious Slow Cooker Turkey Soup with Stuffing Dumplings (recipe coming tomorrow!)!
Fresh squeezed orange juice & bourbon make a delicious glaze on this super easy crock pot turkey breast recipe, great for Thanksgiving or dinner any time of the year!
Two simple ways to make cooking a turkey so much easier:
Cook a turkey breast instead of a whole turkey.
Make it in a slow cooker!
This is seriously the easiest turkey recipe you’ll ever make! You can simplify your Thanksgiving dinner by making this recipe, add it to your Christmas menu, or prepare it anytime of the year for a delicious and simple dinner.
Today, I’m excited to share my new twist on an Apple Crumble, it’s so simple, but really takes this dessert from delicious, to absolute fall perfection! The new twist? Adding pumpkin spice to the crumble!
Pumpkin spice does not actually contain pumpkin, it’s simply the spices combined to make a pumpkin spice mix, which includes cinnamon, nutmeg, ginger, cloves and allspice.
Next week will mark the fifth annual “Thanksgiving Week” on the blog. A week dedicated to delicious new twists on classic Thanksgiving recipes!
I’m so excited for what’s to come next week, with everything from Salted Caramel Pecan Baked Brie and Butternut Squash Gratin, to Roasted Turkey with Maple Apple Sauce and Apple Crumble, but first I wanted to share some of the most popular Thanksgiving recipes from the past 7 years of blogging!
I rounded up the Top 15 Thanksgiving Recipes by page views, and with everything from turkey to gravy, and stuffing to sangria, you’ll be able to plan your entire Thanksgiving menu on just this page!
Leftover Thanksgiving turkey & cranberry sauce is made into a delicious pull apart bread recipe filled with mozzarella cheese & topped with rosemary butter!
Thanksgiving weekend has officially come to an end and if you’re like me, you probably have a refrigerator full of leftover turkey. Now it’s time to take that leftover turkey and re-purpose it into this delicious pull apart bread recipe filled with turkey, cranberry sauce and mozzarella cheese!
It’s so easy to make, it only takes 10 minutes to prep and it’s definitely a crowd-pleaser! The melted rosemary butter poured over the bread really sets this recipe over the top!
Satisfy your stuffing cravings anytime of the year with this quick & easy stuffing biscuit recipe, perfect for breakfast or making turkey sliders with Thanksgiving leftovers!
It’s the week of Thanksgiving and I have so much to be thankful for! I’m building my dream home with the most wonderful man in the world (I might be slightly biased ;-)), I have an amazing family, the best friends a girl could ask for and my job is sharing delicious recipes with the world, which in my opinion, is the best job in the world!
In fact, as of today, this easy stuffing biscuit recipe is my 1,000 post!!
That’s 1,000 times I’ve sat down with my laptop and shared my words, pictures, recipes and inspiration on this blog.
I thought it would be fun on this 1,000 blog post to look back on 10 fun facts about my blogging journey, from my most popular recipes to the many different opportunities that have come my way through blogging!
The blog was originally called Little Leopard Book, named after a leopard print notebook I used to carry around and write ideas in. I rebranded in August 2015 to WhitneyBond.com.
Everything Bagel Stuffing is a fun twist on traditional stuffing that’s easy to make for Thanksgiving, Friendsgiving or as a side dish anytime of the year!
Today is the last day of Thanksgiving Week 2 on the blog. Over the last 2 weeks I’ve had so much fun sharing 8 delicious new recipes, perfect for your upcoming Thanksgiving or Friendsgiving celebration!
Just in case you missed any of the last two weeks of deliciousness, you can find all of the recipes at the following links:
This Sous Vide Turkey Breast recipe is absolutely the easiest way to make the juiciest, most flavorful turkey breast ever!
It’s Thanksgiving Week 2 on the blog and I’m so excited to share my first Thanksgiving recipe made in the sous vide!
Over the last year I’ve become completely obsessed with my sous vide (←affiliate link to the one I use)! I make dinner in the sous vide at least once a week and I’ve shared several sous vide recipes on the blog, including these melt-in-your-mouth Korean BBQ Short Ribs, the best Italian Flank Steak you’ll ever have and this life-changing Chipotle Apple Pork Loin recipe!
Whether you’re roasting a whole turkey or just a turkey breast for the holiday, I’m totally obsessed with the Oven Ready Turkey’s from Jennie-O, they make the main course the easiest part of the meal!
For this recipe, I’m helping you free up some oven space by cooking the turkey breast in a slow cooker. This recipe couldn’t be easier! In just 5 minutes, prep it in the slow cooker, then set it aside and forget about it while you make the rest of your Thanksgiving meal!
Warm rosemary herb butter is added to these blue cheese mashed potatoes for the best potato side dish you’ll ever have in your life!
It’s day 3 of Thanksgiving Week on the blog and I’m so excited to share this side dish that first appeared on the blog in 2013. Now with delicious new images to match this incredibly delicious potato dish!
Serve this brussels sprout salad warm or cold as the perfect fall side dish! It’s easy enough for weeknight dinners, but elegant enough for Thanksgiving dinner.
It’s officially Thanksgiving Week on the blog! One of my favorite weeks of the year because I get to share several new recipes to add to your Thanksgiving feast, while reminiscing about some of my all-time favorite Thanksgiving week recipes!
I can’t believe that I’ve celebrated 7 years of Thanksgivings on the blog!
Throughout the years, I’ve posted dozens of recipes perfect for your Thanksgiving or Friendsgiving celebration, but last year I rounded up my Top 15 Thanksgiving Recipes into one blog post to make planning your Thanksgiving dinner super easy!
Maple syrup, dried cranberries and walnuts top this decadent monkey bread recipe that’s perfect for fall brunches and holiday breakfasts!
There’s nothing better than waking up on a cool morning and cuddling up by the fireplace with a warm mug of apple cider and the sweet smell of maple and cinnamon baking in the kitchen!
I’ll let you know when I go back to Oklahoma for Christmas how that feels, but in the meantime, this monkey bread recipe tasted just as delicious on a warm fall day in sunny San Diego wearing shorts and sipping cold brew 😉
It only takes 6 ingredients & 20 minutes to make these delicious pumpkin pastries! They are so easy to make & perfect for breakfast, brunch or dessert!
I was originally inspired to create this delicious breakfast treat when my bestie Amy Black said “You have to try the pumpkin filled croissants at Starbucks!” I was immediately on board with this, but when I arrived at my beloved Starbucks, there were no pumpkin filled croissants, only pumpkin muffins, scones and bread.
I then remembered one of my favorite breakfast treats of all time…. Blueberry Pastry Delights and thought, I could basically do the same thing, but with pumpkin instead of blueberries. Two weeks later, here we are… sitting in the middle of Pumpkin Pastry heaven!
Pumpkin Toast is the fall version of Avocado Toast, it’s easy to make with a variety of toppings, from sweet to savory, perfect for breakfast or a snack!
With the first day of fall coming up on Friday, I decided it was time to find as many new ways to eat pumpkin as possible!
As the worlds biggest fan of avocado, I could not love avocado toast anymore, but during the fall and winter months when avocados are harder to find, I felt like avocado toast needed a suitable substitute and pumpkin toast is where it’s at!
Loaded with fiber, potassium and vitamin C, pumpkin is great for heart health and boosting your immune system! I topped my pumpkin toast 7 ways, some sweet, some savory, some perfect for breakfast, others great as a sweet snack and all of them perfect for serving friends and family at all of your fall and winter parties!
This turkey fajita rice bowl recipe is easy to make & the perfect use for leftover turkey at Thanksgiving, but makes a delicious meal anytime of the year!
If you’re sitting here on Black Friday googling “what to do with leftover turkey”, I promise you’re not alone! But don’t worry, I’ve got just the recipe that’s going to transform that leftover turkey into turkey fajita goodness!
This slow cooker cornbread recipe makes preparing cornbread easy without the use of an oven, and it only takes 10 minutes to prep!
With chili and soup season in full swing, I felt like it was time to introduce a new cornbread recipe to dip in, crumble on and serve with all of those deliciously warm soups and chilis!
Now I know that you all are familiar with making soups and chilis in the slow cooker, but have you ever made slow cooker cornbread? It’s so easy, frees up space in the oven and makes a perfectly moist cornbread in no time at all!
If your oven is full of turkey, stuffing and brussels sprouts this Thanksgiving, how are you going to bake your cornbread? That’s right, in the slow cooker!
Thanksgiving leftovers are turned into a delicious breakfast casserole filled with Hawaiian rolls, turkey, veggies and herbs!
It’s officially the week of Thanksgiving, and while you might still be planning your Thanksgiving dinner menu, I’m already making recipes with the leftover Thanksgiving dishes I made for “Thanksgiving Week”on the blog last week!
After leaving NYC, I headed down to Washington DC to eat my way through yet another city!
I’m now on a plane back to home sweet sunny San Diego. As soon as I arrive home I’ll be heading straight into the kitchen! I have so many awesome recipe ideas that I can’t wait to create and share with you all for Thanksgiving, Friendsgiving & Thanksgiving leftovers!
This sweet potatoes recipe is perfect for fall breakfast, it combines roasted sweet potatoes filled with fall spices, vanilla yogurt & pumpkin flax granola!
It’s the first week of October, temperatures are finally starting to cool down in San Diego and my entire diet for the last week has basically consisted of sweet potatoes, butternut squash and pumpkin!
This bacon wrapped turkey breast is covered in a balsamic garlic herb rub then wrapped in a bacon weave for a flavorful, juicy turkey recipe.
It’s the last day of “Thanksgiving Week” on the blog and I’ve saved the big kahuna for last! That’s right, the turkey, the epicenter of the Thanksgiving table!
Since we have a small family, we started preparing a turkey breast a few years back instead of a whole turkey. It’s the perfect size for 4-6 people and if you want to try a couple of different turkey recipes, this is a great way to do it! Read the full post here!
This simple side dish or appetizer combines classic Thanksgiving flavors like cranberry & sweet potatoes into tart, sweet & salty sweet potato skins.
It’s day three of “Thanksgiving Week” on the blog and to say I’m a big fan of sweet potatoes would be a total understatement. Although this wasn’t always the case.
Growing up in “meat and potatoes land”, AKA Oklahoma, I pretty much stuck with the good ‘ol russet potato. Baked, fried, mashed, anyway it was cooked I liked it, but sweet potatoes were something I just wasn’t into. This was until I got older, and much, much wiser and realized how amazing they are!
Now, one of my favorite ways to eat sweet potatoes are sweet potato skins. I’ve filled them with Turkey Chili for game day and last Thanksgiving I filled them with Sage Pesto and Bacon, YUM!
Who doesn’t love Thanksgiving dinner? I know I love it and I’m pretty sure you do too. That is why I created the (what was supposed to be) “Kicked Up 30-minute Thanksgiving dinner”, which I would now like to call the “Hour-or-so-but-still-well-worth-the-time-kicked-up-Thanksgiving dinner!”
I started off by turning the turkey portion of dinner into mini turkey meatloaves, “kicked up” by adding roasted jalapeños and Serrano chilies, a little chili powder and cumin, then topped off with a sriracha ketchup mixture. I then turned my favorite part of Thanksgiving dinner, the stuffing, into little Spicy Stuffing Cakes!
The result was so delicious I’ve already eaten the leftovers twice (and I made it yesterday!)
1 lb ground turkey
1 red onion (chopped)
2 carrots (chopped)
3 stalks celery (chopped)
1 green bell pepper (chopped)
2 cloves garlic (minced)
4 serrano chilies (roasted, de-seeded and chopped)
2 jalapeño peppers (roasted, de-seeded and chopped)
1 tsp fresh sage (chopped)
1 tsp chili powder
1/2 tsp cumin
½ cup Rice chex (crushed)
½ cup ketchup
2 tbsp Sriracha
Start by adding the chopped onions, carrots, celery and bell pepper to a skillet over medium heat with a drizzle of olive oil.
Sauté for 5-7 minutes, then add the minced garlic. Sauté for an additional 1-2 minutes, then add the sage, chili powder, jalapeños, chilies and cumin.
If you like it spicy, leave the jalapeño and serrano seeds in, most of the heat cooks out after they are roasted anyway! If spiciness scares you (ahhhh!) then go ahead and remove the seeds!
Next, remove the vegetable spice mixture from the heat and place in a large mixing bowl with the ground turkey. Add the crushed rice chex and egsg. Use your hands (or a spoon, if you’re civilized like that) and combine the mixture.
Place the mixture into a muffin pan (or if you have one, a muffin stone, my newest kitchen obsession!)
Place into the oven at 350° for 20 minutes. While in the oven, make the sauce to top them with by combining the ketchup and sriracha in a small bowl.
After 20 minutes, remove the mini meatloaves from the oven and top them with the sauce…. like this…
Once all the muffins have been topped with the sauciness, place them back into the oven for an additional 15-20 minutes or until the turkey is cooked through.
I might have eaten one or two straight out of the pan… maybe… allegedly… probably.
New favorite dish? Quite possibly!
Add the Spicy Stuffing Cakes and make a “however-long-it-takes-because-it’s-delicious” kicked up version of Thanksgiving dinner tonight!