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Cranberry Oatmeal Cookies Recipe

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Here's a favorite cookie that my friends and neighbors absolutely love: cranberry oatmeal cookies. These cookies are so good, no one will guess they’re gluten-free. Packed with tart dried cranberries, rolled oats, and golden brown sugar, they’re irresistible. I’ve included tips for making them dairy-free, plus fun variations like for a tasty twist. Not gluten-free? Make them with all purpose wheat flour as well. I've made them both ways.

A pile of cranberry oatmeal cookies on a plate with cooling cookies in the back.

Thinking about baking cookies for the holiday season, I wanted something a little sweet and it had to be oatmeal. After many test batches (my neighbors loved all the tests), here's my recipe for cranberry oatmeal cookies. They are impossible to resist. It's hard not to just eat all of the batter. Bake a batch. They'll disappear quick. And be sure to try the optional orange zest!

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Why You'll Like This Recipe

  • A classic oatmeal cookie with sweet dried cranberries.
  • Gluten-free but no one would ever know (or with wheat).
  • Dairy-free option and fun flavor variations included.

For another delicious and easy holiday cookie, make these chocolate chip meringues (aka Forgotten Cookies).

Recipe Ingredients

Ingredients to make cranberry oatmeal cookies in prep bowls on a marble counter.
  • Flour: I've used Bob's Red Mill 1:1 GF baking and King Arthur Measure for Measure gluten-free blends.
  • Oats: Regular old-fashioned rolled oats, not quick-cooking, quick oats, instant oats, extra thick, or steel-cut oats. Certified gluten-free if needed (and buy organic).
  • Butter: Unsalted butter or unsalted plant-based butter (sticks not tubs). If you only have salted butter, omit the salt.
  • Baking soda: Leavening agent, check your package expiration date before baking.
  • Sugars: For softer cookies use all light brown sugar. For crisper cookies, use half white sugar and half brown. I've tested both, and both are good!
  • Eggs: Large eggs.
  • Vanilla: Use either vanilla extract or vanilla bean paste, and use real vanilla, not artificial flavor.
  • Dried fruit: I like dried cranberries, use raisins if preferred.
  • Spices: Cinnamon is traditional, but also try nutmeg or allspice.

Please see the recipe card for measurements and salt.

Chef's tip on dried cranberries: I purchased several different bags of dried cranberries, both sweetened and unsweetened, to see the difference (Trader Joe's). The sweetened dried cranberries were moist and plump but not so for the unsweetened. I preferred the sweetened for cranberry oatmeal cookies but use whichever you prefer. If you're cranberries are hard and dried out, rehydrate them in a little very hot water until softened, then drain and dry well before using in the recipe. One more tip, some brands have soybean oil (generally GMO if not organic) in their ingredient list. If you're allergic or sensitive to soy, be sure to read labels.

Substitutions and Variations

I've made cranberry oatmeal cookies with all of these variations and they are delicious!

  • Orange zest: Not included in most recipes but it adds so much fresh flavor! Optional, but try it if you love orange. Orange and cranberry are great partners.
  • For oatmeal chocolate chip cookies, add chocolate chips or white chocolate chips for white chocolate cranberry oatmeal cookies.
  • Add crunchy chopped walnuts.
  • Unsweetened shredded coconut adds another layer of flavor and texture.

For a chocolate treat with dried cranberries, try these fun to make chocolate bark bites.

Chef's tip: Butter too cold? Bring cold butter to room temperature faster for baking, with these methods: 1) Grate cold butter with a box grater onto a plate. 2) Cut cold butter into small pieces and spread them out. 3) Microwaving is risky as you don't want to melt the butter. Use very low power in short bursts until butter is soft.

Recipe Instructions

Step 1: Pre-heat the oven to 350º. Line a rimmed baking sheet (half sheet size) with parchment paper. For tools, you'll need a hand mixer.

Cinnamon and flour in a glass bowl, dry ingredients for cookies.
Step 2: Whisk the dry ingredients in a medium bowl (flour, baking soda, salt).
Light brown sugar and golden butter cubes in a glass bowl on a marble counter.
Step 3: Add soft butter and sugar to a medium bowl, beat butter and sugar until combined and fluffy.
Creamed cookie dough with added eggs and beaters in a glass bowl.
Step 4: Add the eggs and vanilla and beat until smooth.
Creamy cookie dough coming together after beating.
Step 5: Beat in the flour, start slow, build speed, beat until smooth and creamy.
Cookie dough batter with rolled oats in a glass bowl with a spatula for mixing.
Step 6: Combine oats and flour by hand.
Deep red dried cranberries added to cookie dough in a glass bowl with a mixing spatula.
Step 7: Fold cranberries in by hand. Mix well.
Finished cranberry oatmeal cookie dough ready for scooping and baking.
Step 8: Finished cookie batter, dough is stiff, ready for portioning onto a sheet pan.
Balls of cranberry oatmeal cookie dough portioned onto a cookie sheet with parchment.
Step 9: Portion balls of dough onto cookie sheets for baking using a tablespoon or a #40 cookie scoop.
Golden oatmeal cookies cooling on a wire rack with more cookies on the baking sheet.
​Step 10: Bake cookies until light golden brown, about 18 minutes for a conventional oven. Cool cookies for a couple of minutes then remove to a wire rack. When totally cool, package in an airtight container.

Chef's tip to reduce sugar: If you want to reduce sugar, use part sugar and part monk fruit blend or all monk fruit. They may spread a little differently while baking but taste great with less sugar.

For an over the top holiday appetizer with dried cranberries and dried figs, try this easy baked brie with jam recipe.

A stack of golden cranberry oatmeal cookies on a white plate with a glass of milk.

Serving and Storage

Homemade cranberry oatmeal cookies can be stored at room temperature for a week or in the refrigerator for up to 2 weeks stored in an airtight container.

Freeze cookies for up to 3 months for best quality upon thawing. Place them between layers of waxed paper or parchment paper then in an airtight container.

Recipe FAQs

Can I make cranberry oatmeal cookies gluten-free or vegan?

Cranberry oatmeal cookies are easily made gluten-free, vegan, or dairy-free for individual dietary needs. Be sure to use a gluten-free flour blend. For vegan, use plant-based butter and an egg substitute such as flax eggs, and for dairy-free, use plant-based butter.

How do I prevent my cookies from spreading too much?

Use parchment paper on your cookie sheets versus portioning the dough directly onto the greased cookie sheet. If you are baking on a hot day, chilling the dough also helps minimize the spread.

How do I make my cookies chewier or crispier?

For chewier cookies, us more brown sugar (or a mix of brown and white sugar) and underbaking slightly can help as most cookies crisp further upon cooling. For crispier cookies, more white sugar and a longer bake time will create a crunchier texture.

Can I use fresh or dried cranberries?

Most cookie recipes specify dried fruit such as dried cranberries as fresh cranberries are very tart (dried cranberries are sweetened) and have a lot of moisture that will alter the results of the recipe. For best results, stay with what the recipe specifies and was tested with.

If you're looking for delicious sweet treats that are fun to make, try a few of these recipes and be sure to check out the dessert recipes index.

⭐️Did You Make This Recipe?

If you make cranberry oatmeal cookies, please comment and let me know. If they were a hit, please give it a 5 star rating. They really help other readers and I love hearing from you. If you have a question, please comment and I will answer.

Recipe updated from 12/2014

📖 Recipe

A stack of crunchy cookies on a counter with a glass of milk and cookies cooling behind.

Cranberry Oatmeal Cookies (gluten-free or wheat)

Sally Cameron
Chewy and crispy, these cranberry oatmeal cookies are a wonderful treat. Use GF flour blend for gluten-free. Make them dairy-free with plant-based butter. See notes below recipe card.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 18 minutes
Cooling time 15 minutes
Total Time 58 minutes
Course Cookies, Dessert
Cuisine American
Servings 18 yield 36 cookies
Calories 249 kcal

Equipment

  • Cookie sheets
  • Cookie scoop (aka disher) #40 size

Ingredients
  

  • 1 ½ cups gluten-free flour blend 6.8 ounces or see blend below
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon or use some nutmeg or allspice
  • ¼ teaspoon salt
  • 1 ½ sticks unsalted dairy butter or dairy-free butter 6 ounces, at room temperature
  • 1 cup light brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 ½ cups rolled oats
  • 1 ¼ cups dried cranberries

Optional add-in's

  • ¾ cup chopped walnuts
  • ¼ cup unsweetened shredded coconut or more
  • 1 large orange, zested use zest only
  • ½ cup chocolate chips or white chocolate chips

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Instructions
 

  • Pre-heat oven to 350º. Line a rimmed baking sheet (half sheet size) with parchment paper. Add flour, baking soda, spice, and salt to a bowl and whisk to combine.
  • In another bowl, add butter and sugar. With an electric hand mixer, beat until well combined and fluffy (start slow and build up speed). Add eggs and vanilla and beat until incorporated. Blend in the flour beating until smooth. By hand blend in the oats, then the cranberries with a flexible spatula. Batter will be stiff.
  • Using a tablespoon (or a #40 disher), drop rounds of batter about 1 ½" around onto the baking sheet. Bake cookies until light golden brown, approximately 18 minutes.
    Convection ovens bake a little faster so watch the first batch and adjust your timing (each oven is different).
    Let cookies rest for a few minutes on the hot baking sheet then remove to a wire cooling rack. When totally cool, package.
  • Stored in an airtight container at room temperature, oatmeal cookies stay fresh for about a week. Refrigerated they last up to 2 weeks, and frozen up to 3 months. Place them in an airtight container or freezer bag with parchment paper between layers to prevent sticking. Thaw at room temperature when ready to eat.

Notes

Homemade GF Flour Blend

I originally created my own GF flour blend to bake these cookies but since using a pre-blended flour is easier for home bakers I retested the recipe and use either King Arthur or Bob's Red Mill. If you are a dedicated GF bake with multiple GF flours in your pantry and would like the recipe, please comment and I'll send the recipe. Includes brown rice flour, oat flour, sweet rice flour and cornstarch. 

Vegan Butter Notes:

To make these dairy-free try Miyoko's European Style Cultured Unsalted Vegan Butter (my preference, love the taste) or Earth Balance Original Buttery Spread in sticks not tubs. 

Variations

If adding variations such as white chocolate chips, chocolate chips, nuts, orange zest, or coconut, add by hand after mixing the cranberries and oats.

 

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Nutrition

Serving: 2Calories: 249kcalCarbohydrates: 32gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 41mgSodium: 107mgPotassium: 86mgFiber: 3gSugar: 19gVitamin A: 269IUVitamin C: 1mgCalcium: 34mgIron: 1mg
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Turkey and Wild Rice Soup with Leftovers

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Transform your Thanksgiving leftovers into a comforting bowl of turkey and wild rice soup! This hearty soup is packed with vegetables, tender turkey, flavorful broth, and the nutty chew of wild rice. Best of all, it comes together in about 30 minutes since the main ingredients are already prepared. Top it off with fresh herbs and a sprinkle of salty Parmesan cheese, and serve with crunchy garlic toast for a cozy, satisfying meal.

Turkey and wild rice soup in a white pot with garlic toast on the side.

After Thanksgiving I look forward to making this turkey and wild rice soup each year. But it's too good to make only after Thanksgiving, so make it with leftover chicken for a chicken and wild rice soup or whenever you make turkey.

Why You'll Like This Recipe

  • Leftover turkey soup can also be made with chicken.
  • Comes together in about 30 minutes.
  • Hearty and flavor-filled.
  • A great way to use leftover Thanksgiving turkey.

For another easy soup try this chicken rice soup made in an Instant Pot.

Recipe Ingredients

Ingredients for turkey wild rice soup in prep bowls on the counter.
  • Turkey: Use leftover roast turkey, both dark meat and turkey breast for best flavor. Out of turkey? Use rotisserie or roast chicken.
  • Rice: Wild rice gives this soup a hearty texture and nutty, chewy texture.
  • Broth: I use homemade turkey broth which I make ahead and freeze, but chicken broth works too. Look in the freezer section of your grocery store for frozen turkey broth options. Another option, homemade turkey stock made from the turkey carcass.
  • Onion: Yellow, onion brown or white onion.
  • Leek: Use the light green part only, not the dark green tops which are tough.
  • Carrot: For sweetness and more vegetables.
  • Celery: Just a few ribs complete the flavorful, aromatic base for most soup recipes.
  • Garlic: Fresh garlic cloves for the best flavor.
  • Herbs: Fresh parsley, fresh thyme, and bay leaves.

Please see the recipe card for measurements, salt and pepper.

Substitutions and Variations

  • Instead of wild rice, use a brown and wild rice blend, brown rice, or white rice.​
  • Swap dried herbs for fresh, using â…“ to ½ as much, try an Italian seasoning blend.
  • Add a little chopped fresh fennel with the vegetables.
  • For a creamy turkey wild rice soup, use less broth and add heavy cream.
  • Add a little soy sauce or gluten-free tamari for an umami flavor boost to deepen flavor (use instead of salt). Start with 2 teaspoons.
  • To brighten the flavor squeeze in a little lemon juice. 

For another hearty soup made with leftover chicken or turkey, make this Mexican chicken tortilla soup.

Chef' tip on wild rice: Should I use cooked wild rice or uncooked wild rice? I recommend using cooked rice. Cook it ahead of time and refrigerate it or freeze it until you make the soup. If you add uncooked wild rice to the soup, it absorbs a lot of broth and might get mushy. I cook mine ahead so it's perfect.

Recipe Instructions

To cook turkey and wild rice soup, use a large dutch oven or other large soup pot. 

Carrot, celery, onion, and leek cooking in a large soup pot.
Step 1: Saute celery, onion, carrots, and leek in olive oil until soft.
Adding chopped turkey to a soup pot, with a wooden spoon.
Step 2: Add chopped turkey.
Stirring chopped fresh green herbs into a pot of turkey soup.
Step 3: Add chopped fresh green herbs.
Adding wild rice to a pot of turkey soup with vegetables.
Step 4: Add cooked wild rice and stir.
A large glass measuring cup filled with golden broth pouring into a pot of wild rice soup.
Step 5: Pour in the broth and stir.
Bay leaves on simmering in a pot of soup with turkey, vegetables, and rice.
Step 6: Add bay leaf and simmer for flavors to blend, 15 minutes.
A white pot of turkey and wild rice soup on a gray wooden board with herbs and parmesan cheese on the side.

Chef's tip: Is it stock or broth? While the terms are used interchangeably, technically any stock (like chicken stock) is made with bones only while broth is made with meaty pieces. Bones give stock or broth a gelatinous quality (it's jiggly) and the meat, rich flavor and more nutrition.

Serving and Storage

Turkey and wild rice soup is a meal in a bowl. I serve it with crisp browned garlic toast or crusty bread. To make it a bigger meal, add a tossed green salad with simple homemade balsamic vinaigrette.

Leftover turkey and wild rice soup keeps for 3–4 days in an airtight container in the refrigerator. Reheat on the stovetop until heated through.

Recipe FAQs

Do I need to cook the wild rice before adding it to the soup?

For best results, cook the wild rice first. You can even cook it a few days ahead and freeze it for when you need it. Wild rice can be added raw, but pre-cooking it separately ensures it doesn’t absorb too much liquid from the soup.

Can I freeze turkey and wild rice soup?

You can, but the rice can get mushy after thawing. The best way is to cook the soup entirely, not add the wild rice, and add cooked wild rice after thawing and before freezing. You can cook and freeze the rice separately.

Can I use frozen turkey?

You can use frozen cooked turkey, but thaw before adding to the soup.

More Hearty Soup Recipes

For more terrific soups from smooth and creamy to hearty, check out the soups recipe page. The chicken noodle soup link below is a reader favorite.

Did You Make This Recipe?

If you make turkey and wild rice soup, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

A white pot of turkey and wild rice soup on a gray wooden board with herbs and parmesan cheese on the side.

Turkey and Wild Rice Soup

Sally Cameron
A flavorful hearty soup to make with Thanksgiving turkey leftovers. If you're out of turkey, try it with leftover chicken.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 4 Yield 2 quarts
Calories 212 kcal

Equipment

Ingredients
  

  • 2 tablespoons extra virgin olive oil or avocado oil
  • 1 cup chopped onion half a large onion
  • 1 medium leek, chopped use white and light green parts only
  • 3 ribs celery chopped
  • 3 medium carrots chopped
  • 2 large garlic cloves chopped fine
  • 2 cups chopped leftover turkey or chicken, about 11 ounces
  • 1 ½ cups cooked wild rice or wild rice blend or brown rice
  • 1 tablespoon fresh chopped thyme leaves ½ teaspoon dried
  • 4 cups turkey broth or chicken broth
  • 1-2 bay leaves
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Optional garnish

  • 1 tablespoon fresh chopped Italian parsley
  • ¼ cup grated parmesan cheese

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Instructions
 

  • Heat the olive oil in a large heavy soup pot, 4-5 quarts, over medium heat. Add the onion, leek, celery, and carrots. Cook for about 7 minutes until soft, stirring. Turn down the heat if needed, you don't want the vegetables to brown. Add the garlic and cook another minute.
  • Stir in the turkey, then the herbs, wild rice. Stir and cook for 3-5 minutes, then add the broth and bay leaves and bring to a simmer. Cook for about 15 minutes for flavors to blend and soup to heat through. Season with salt and pepper and soup is ready to serve.
    Sprinkle with parsley and parmesan if desired.

Notes

If you freeze or refrigerate this soup, you might need a little extra broth as when it sits the rice can absorb some of the broth. For brothier soup, add another cup or so of broth. 
If you want to make the soup ahead of time, cook the rice and store it separately from the soup so it does not get mushy and absorb a lot of broth, then add it when you're heating the soup.

Nutrition

Serving: 2cupsCalories: 212kcalCarbohydrates: 27gProtein: 21gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 52mgSodium: 1310mgPotassium: 616mgFiber: 4gSugar: 7gVitamin A: 8345IUVitamin C: 14mgCalcium: 80mgIron: 2mg
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How to Make Compound Butter for a Turkey

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For a golden, flavorful Thanksgiving turkey, a compound butter for a turkey is your secret weapon. With butter, fresh herbs, citrus zest, and garlic, it infuses the turkey with incredible taste while keeping it moist and tender. Prep it in minutes and use it while roasting your bird. Make sure your Thanksgiving dinner is a success with this simple yet delicious compound butter recipe for a perfectly roasted turkey.

A yellow log of compound butter flecked with green herbs rolled in parchment paper.

For years I've made an herbed compound butter for my turkey. Using a compound butter helps give it a golden, crispy skin, thanks to the fat content in the butter. It infuses flavor, keeps the meat juicy, so that beautiful bird elicits ooo's and ahhh's when you pull it from the oven. Sounds good right? It is, and it's easy to make.

Why You'll Like This Recipe

  • It's simple easy recipe.
  • Make compound butter for turkey ahead and refrigerate or freeze.
  • Adds flavor, moisture, and color as the turkey roasts.
  • Make it with or without salt and pepper.

Add a slice of compound butter to each of the roast bone-in chicken breasts while they are finishing in the oven.

Recipe Ingredients

Ingredients for an herbed compound butter for turkey on a marble counter.
  • Butter: Use unsalted butter, especially if you dry brine your turkey. If the turkey is not brined, I still use unsalted butter. Salt the bird first for more control, then use the compound butter. If you want to use salted butter, reduce salt elsewhere.
  • Garlic: Fresh garlic cloves are best for that punchy flavor.
  • Herbs: Choose herbs such as fresh thyme, fresh parsley, and rosemary, sage, chives and marjoram. You don't need all of them, choose your favorite combination of herbs.
  • Citrus: I love to add lemon zest to my turkey butter. Orange zest is another good option, or even both. The zest is where the aromatic oils are and it gives fresh flavor to the butter.

Please see the recipe card for measurements, salt and black pepper. Note salt and pepper are optional.

For the best turkey, brine baby brine, and then use your compound butter. If you've never done it, here's my turkey dry brine tutorial. It's super easy and way easier than wet brining giving you a flavorful turkey.

Chef's note: What is a compound butter? It’s any butter blended with herbs, spices, citrus zest, garlic, honey, and many other flavoring possibilities. They are sometimes called infused butters or flavored butters. Using them is a great way to add extra flavor to food and can be used almost anywhere you'd use plain butter. Compound butters can be made savory (as in this compound butter for turkey) or sweet compound butter, as in this maple vanilla butter. There are also speciality butters such as blue cheese butter, truffle butter, and this miso butter which is terrific on fish and seafood.

Substitutions and Variations

  • Vary the herbs and citrus, or skip the citrus.
  • Substitute garlic powder for fresh garlic. Use ¼ teaspoon per clove of garlic.
  • Make a lemon, parsley, dill butter.
  • Make a compound butter with Southwestern flavors adding cumin, coriander, and chili powder, paprika, or smoked paprika.
  • If you have no fresh herbs, use half of the amount of dried herbs. Compound butter made with dried herbs needs to time to stand for the herbs to rehydrate and soften a bit before using.

Use a slice of this butter to dress up simple blanched green beans. They take 5 minutes!

Chef's tip on using fresh herbs: Wet herbs do not chop well, so wash your herbs ahead of time and let them dry on a clean kitchen towel on the counter. When they are good and dry, then chop them for the best results.

How to Make a Compound Butter

Start with very soft butter at room temperature for the easiest mixing. Do not melt the butter. Get out a piece of parchment paper, waxed paper, or plastic wrap and some kitchen twine (or rubber bands) to make the butter log. Do not use aluminum foil. It reacts with certain ingredients (like acidic ones) and also tears easily.

Herbs and butter prepped to make a compound butter in glass bowls.
Step 1: Stir the butter. Finely chop the herbs, zest the garlic (for super smooth garlic), finely chop the citrus zest so that everything blends together well.
Butter, citrus zest, herbs, and garlic in a glass bowl.
Step 2: Add room temperature butter and all ingredients to a medium bowl. If using salt and pepper, add now.
A soft compound butter mixed with herbs in a glass bowl with herbs on side.
Step 3: Blend butter mixture with a fork or a flexible spatula until well mixed and the herbs are evenly distributed.
A yellow compound butter with flecks of green herbs on a piece of white parchment paper.
Step 4: Place the butter near the bottom third of the parchment paper and shape into a log as best as possible.
Compound butter in the process of rolling into a log in parchment paper.
Step 5: Fold the bottom of the parchment over the butter and pull the top back against the butter forming a log.
A log of herbed butter in wax paper with open ends, not twisted yet.
Step 6: Roll turkey butter into a tight log.
A finished log of herbed butter with ends twisted to secure and seal, with a label.
Step 7: Twist the ends in opposite directions compressing the butter. Refrigerate or freeze.

Chef's tip: How to get very fine garlic. Biting into a piece of raw garlic is not pleasant. Rather than simply chopping garlic, use one of three techniques: use a microplane zester and zest the garlic fine, chop fine and smear into a paste with the back of your chef's knife, or use a garlic press and chop it finer by hand. Either way, you're creating a fine garlic paste that easily incorporates into butter. No biting into a piece of raw garlic.

How to Use Compound Butter

As a general rule, allow the turkey to stand unwrapped at room temperature for one hour to get the chill off before applying compound butter, then apply herb compound butter for turkey before roasting. The flavors from the butter melt in during roasting and self-baste the meat.

For best application, work with room temperature butter. Use it for a whole turkey or for a turkey breast.

With dampened hands, gently insert fingers between the turkey skin and meat to loosen the skin. Slowly work your fingers as far back under the breast skin and near the legs as possible. The skin stretches a fair amount but be careful not to tear it.

When skin is loosened, spread some of the compound butter in three places:

  • Under the skin of the turkey.
  • On top of the turkey breast and legs.
  • A little inside the cavity of the turkey, rubbing it on the inside walls.

How much you use depends on the size of your turkey. You won't use it all (save the extra). Don't over-do it for delicious a golden, delicious roast turkey. Save the rest for more delicious dishes. Once applied, the turkey is ready to roast.

Serving Suggestions

There are many ways to use a compound butter for turkey beyond turkey!

If the compound butter is cold and solidified, allow it to soften at room temperature to use for the best flavor.

Storage

Compound butter lasts 1 to 2 weeks in the refrigerator when stored properly rolled and wrapped or in an airtight container to keep it fresh and prevent it from absorbing refrigerator odors.

For longer storage, freeze butter for up to 3 months. Slice off just what you need when ready to use.

A yellow butter log with herbs with sliced pieces, fresh herbs behind.

Recipe FAQs

Can I use salted butter?

Yes, you can use salted butter but be sure to adjust salt in other areas to balance the saltiness.

Do I need to baste the turkey?

If you smear some of the turkey compound butter under the skin of the breast meat as well as over the top before roasting, the turkey self-bastes.

Can I use dairy-free butter?

Plant butters can work in place of dairy butter. Use a stick for, not a tub of whipped or light vegan butter.

Recipes to Use Compound Butter

Use compound butter for turkey for more than turkey! Add some to potatoes dishes. Place a sliver on chicken breasts before oven roasting. Use for a whole roast chicken. Use over simple steamed or blanched vegetables for flavor. It's really versatile.

Did You Make This Recipe?

If you make compound butter for turkey, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

A yellow butter log with herbs with sliced pieces, fresh herbs behind.

Compound Butter for Turkey

Sally Cameron
Compound butters are a secret weapon in the kitchn for adding flavor and moisture. This is for turkey but works with roast chicken, steak, and many other things! For a plain herbed butter, omit the citrus. If you prefer using salted butter, be careful of salt elsewhere.
No ratings yet
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Prep Time 10 minutes
Total Time 10 minutes
Course condiment
Cuisine American
Servings 16
Calories 205 kcal

Ingredients
  

  • 8 ounces unsalted butter or salted butter 2 sticks, half pound.
  • 2 teaspoons finely chopped fresh thyme leaves
  • 2 teaspoons finely chopped fresh parsley leaves
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 2 large fresh garlic cloves zested or chopped fine and smeared into a paste
  • 1 teaspoon lemon zest optional
  • 1 teaspoon orange zest optional

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Instructions
 

  • Be sure the butter is very soft before you start blending. Allow it to stand at room temperature for 2-3 hours. Do not melt the butter if you try to speed up the process.
  • Chop the herbs very fine so the blend into the soft butter well. Zest the garlic fine or chop fine then smear into a paste with the back of your chef's knife, into a paste.
    Add the butter and all herbs, garlic, and zest if using to a small bowl. Blend well with a flexible spatula until ingredients are evenly distributed.
  • See photos in the post for help! To make a butter log, place the herbed butter on a full size (12"x16") piece of parchment paper or waxed paper. Using a spatula, spread it into a log shape in the bottom third of the paper with the short edge at the top.
    Fold the bottom of the paper over the top of the butter, then with your fingers or the spatula, gently pull the paper back against the butter to tighten it into a log. Roll the log the entire length of the parchment. Twist end the opposite way from each other and tie them to secure.
  • Compound butter lasts 1-2 weeks in the refrigerator. Wrap the log in plastic film for more protection if desired. Freeze for up to 3 months. Slice off just what you need to use.

Notes

Herbs note: Choose fresh herbs such as thyme, Italian parsley, rosemary, sage, chives or marjoram. Don't use them all; choose your favorite 2-3 fresh herbs.
The parchment paper I use for this is a non-stick parchment paper. Find it here on Amazon. 

Nutrition

Serving: 1tablespoonCalories: 205kcalCarbohydrates: 1gProtein: 0.3gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 3mgPotassium: 14mgFiber: 0.2gSugar: 0.04gVitamin A: 734IUVitamin C: 2mgCalcium: 11mgIron: 0.1mg
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Easy Baked Brie with Jam Appetizer

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If you’re looking for a show-stopping, easy holiday appetizer, this baked brie with jam is it! Warm creamy cheese topped with fig compote of fig jam, dried figs and cranberries, and chopped pecans for a perfect balance of sweet and nutty flavors. Serve it with baguette and crisp apple slices for an unforgettable appetizer that will have your guests asking for the recipe. And it's so simple to make!

A platter of bake brie cheese with fig jam, cranberries, pecans, and bread with apple slices.

This baked brie with jam recipe was always a crowd pleaser at my catered parties. While the brie bakes to melty perfection, prepare a warm, fruity fig compote on the stovetop with jam, dried fruits, and nuts. Spoon it over the warm brie and serve with baguette slices, fresh grapes, and apple slices. It's irresistible and one of the easiest appetizers.

Why You'll Like This Recipe

  • Baked brie with jam is a good party appetizer.
  • Simple to make for a busy holiday season.
  • Halve the recipe for a smaller group (8 ounce brie wheel) or double (2-pound brie wheel) for a bigger crowd.
  • No puff pastry to deal with like brie en croûte.

For another delicious fruity topping, make some of this apple cinnamon compote.

Recipe Ingredients

Ingredients for baked brie cheese appetizer on the counter with cranberries, figs, pecan, jam, orange, and cinnamon.

Baked Brie

  • Brie: Get a one pound wheel of brie cheese. Don't get a wedge of brie, it doesn't work, as the cheese oozes out everywhere. It needs the rind to hold it in shape.
  • Jam: This fig-orange jam is my favorite and what I recommend. See options below.
  • Dried fruit: Dried figs and dried cranberries.
  • Nuts: Chopped pecans, either raw or these homemade maple glazed pecans.
  • Orange: For the zest and juice.
  • Spices: A little cinnamon added to the topping adds subtle flavor.
  • Liqueur: Add a splash of orange liqueur such as Grand Marnier (optional).

For Serving

  • Bread: 1-2 baguettes or gluten-free bread.
  • Crackers: Your favorite sturdy crackers to handle the gooey baked brie, and gluten-free crackers for your GF guests.
  • Fruit: Apple and pear slices.

Please see the recipe card for measurements.

Another good topping for baked brie is this cranberry orange sauce.

Chef's tip on brie rind: Do you take off the top of the rind or leave it on? I leave the top rind on as it's totally edible, delicious, and holds the melty cheese together when it comes out of the oven. Without the top rind it oozes everywhere.

Substitutions and Variations

Brie is a buttery, mild-flavored cheese that stands up well to flavor variations.

  • Change up the dried fruit such as apricots, raisins, golden berries, or others.
  • Use different jams, such as raspberry preserves, strawberry jam, apricot jam, or other favorite jam.
  • Use sliced fresh figs instead of dried for the topping.
  • If you can't find a 1-pound brie wheel, use 2-8 ounce wheels and place them side by side.
  • No dried figs? Swap pitted dates.

When fresh figs are available, make these goat cheese crostini with figs and prosciutto.

Recipe Instructions

Pre-heat the oven to 350°F. If you're out of oven space and want to use your air fryer, use the bake setting. To bake the cheese, use a small sheet pan, an oven-safe dish, or a small cast iron skillet. Skip the parchment for the cast iron option and serve baked brie right from the skillet.

A round wheel of brie cheese on parchment paper on a baking sheet.
Step 1: Unwrap and place brie on parchment paper piece on a baking sheet or in a baking dish. Place in the oven to bake.
Dried cranberries, dried figs, nuts, and spices in a silver pot.
Step 2: Add fig jam, orange juice, dried cranberries, dried figs, pecans, and cinnamon in a small pot.
Fig jam topping with dried fruit and nuts simmering in a small pot
Step 3: Simmer fig compote for 3-5 minutes until melted, hot, bubbly and thickened. It will thicken more as it cools.
A round wheel of baked brie cheese with a fruit and nut topping, with apples, pears, and crostini.
Step 4: When brie is baked and cooled for a few minutes, spoon fig compote over the top and serve.

Serving and Storage

Serve baked brie with jam individually or as part of a cheese board. Place the warm cheese on a plate or platter with slices of baguette, crackers, and fruit slices. Grapes are another nice addition. Garnishing the arrangement with herbs such as fresh rosemary or fresh thyme adds fragrance and green color.

To keep apple and pear slices from turning brown, place slices in lemon water, then dry and arrange on your cheese display.

Store leftover fig compote in an airtight container for a week.

Chef's tip for leftover fig compote: Leftover fig compote is good over ice cream or frozen yogurt, or over oatmeal or creamy overnight oats. As pork and fruit are classic companions, the fig sauce can be served along side a pork roast or pork tenderloin.

Warm brie cheese oozing out of the wheel on a platter topped with fruit and nut sauce.

Recipe FAQs

What kind of jam works best for baked brie?

Any kind of fruit jam or preserves works well with baked brie. Choose seasonal flavors such as fig and cranberry in the fall, or raspberry and strawberry in spring. Blueberry and blackberry are good too, as well as orange preserves. Leftover cranberry sauce works great after Thanksgiving and Christmas.

Do I need to remove the rind from the brie?

The rind of brie is totally edible so it does not have to be removed. In fact it helps hold the warm cheese wheel together after baking. If you prefer to remove the rind you can. Trim the top with a sharp knife but leave the side and bottom rind.

How do I prevent the brie from leaking out?

Don't over-bake the brie to keep the cheese from running out of the rind. If it does, just enjoy it! It still tastes great even if a bit messy.

More Appetizer Recipes

For more appetizer and snack recipes for easy entertaining, check out these recipes or look at the appetizer recipes index page.

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A round wheel of baked brie cheese with a fruit and nut topping, with apples, pears, and crostini.

Baked Brie with Jam

Sally Cameron
A decadent appetizer with gooey baked brie topped with a compote of fig jam, dried fruits, and nuts. Easy, elegant, and festive. Serve with baguette or apple and pear slices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 370 kcal

Equipment

Ingredients
  

Baked Brie with Jam

  • 1 pound whole brie wheel or 2-8 ounce wheels
  • ½ cup pecans halves chopped
  • ½ cup fig-orange jam or preserves half of an 8 ounce jar
  • ½ cup dried cranberries
  • ¼ cup dried figs 3-4 dried figs, chopped
  • 1 medium orange zested and juiced
  • 1 tablespoon Grand Marnier or other orange liqueur optional
  • ¼ teaspoon ground cinnamon

For Serving

  • 2 large baguettes sliced on diagonal
  • 1 large apple cut into thin pieces
  • 1 large pear cut into thin pieces

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Instructions
 

  • Remove brie from the refrigerator and allow to warm up on the counter for 1 hour. If you forget, just bake it longer and keep an eye on it so it does not melt too much.
  • Pre-heat the oven to 350°F. Place the brie wheel on a square piece of parchment paper that extends beyond the brie, then on a baking sheet or in a baking dish. The parchment will make it easier to move the soft bake brie onto a serving plate.
    Bake brie uncovered for 20-25 minutes until the cheese feels soft when touched in the center. How long it bakes depends on how cold it was before baking.
  • While brie is baking, make the fig jam topping. In a small pan (2 quart) over medium low heat, place the fig jam, pecans, cranberries, figs, orange juice, and cinnamon. Add liqueur if using. Allow the jam topping to become melted and juicy, and cook for 3-5 minutes to thicken.
  • When the brie is ready, remove from the oven using the parchment to support, place on a serving platter and spoon the warm fig jam sauce over the top. To finish, add orange zest to the top. Serve with baguette and fruit slices.
    Note - Allow the baked brie to sit on the serving platter a few minutes before cutting into the wheel or the cheese may all ooze out.

Notes

Group size
For a smaller group (4), do an 8-ounce brie wheel, or for a bigger group (16-20), do a 2-pound brie wheel. They area little harder to find but can sometimes be ordered from a good cheese department.
Baking options
If you're out of oven space and want to use your air fryer, use the bake setting. To bake the cheese, use a small sheet pan, an oven-safe dish, or a small cast iron skillet. Skip the parchment for the cast iron option and serve baked brie right from the skillet.
 

Nutrition

Calories: 370kcalCarbohydrates: 34gProtein: 14gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 57mgSodium: 409mgPotassium: 261mgFiber: 4gSugar: 23gVitamin A: 399IUVitamin C: 13mgCalcium: 139mgIron: 1mg
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Spinach Stuffed Mushrooms With Parmesan Cheese

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Spinach stuffed mushrooms are the perfect appetizer for hungry guests while dinner is on the way and holiday parties. Packed with spinach, Parmesan cheese, sun-dried tomatoes, garlic, and herbs, these mushrooms deliver a rich, savory flavor in every bite. Prep them ahead and bake them when it’s time to serve. These stuffed mushrooms are a crowd pleaser. 

Spinach stuffed mushrooms with sun-dried tomatoes, herbs, and parmesan cheese on a gray platter.

Ideal as a starter for holiday meals or a great option as a game-day appetizer, spinach stuffed mushrooms are delicious. Savory, cheesy, warm, and satisfying. Just enough to take the edge off but not fill you up before dinner. Never made them? See my step-by-step instructions for the best stuffed mushrooms. They're a good thing to add to your appetizers recipe file.

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Why You'll Like This Recipe

  • Make them for holidays and game-days, they're versatile.
  • Satisfying flavors, a hearty appetizer.
  • Make them ahead, bake to serve.
  • Great to take to a holiday pot-luck!

If you love mushrooms and pasta, try this mushroom pasta sauce. It's rich and hearty!

Recipe Ingredients

Ingredients for spinach stuffed mushrooms in prep bowls on the counter.
  • Mushrooms: Buy white mushrooms 2″ across. You need large mushrooms as they shrink during baking. Hand pick them for a uniform size. Skip the shrink wrapped packages if possible as mushrooms may be different sizes. Brown mushrooms, also called cremini or baby bella mushrooms are good too.
  • Spinach: Frozen chopped spinach leaves.
  • Oil: Extra virgin olive oil for best flavor or avocado oil.
  • Shallot: The more delicate member of the onion family with a nice mild flavor.
  • Garlic: Fresh cloves for best flavor, or garlic powder if not fresh is available.
  • Sundried tomatoes: Buy them packed in olive oil.
  • White wine: Amplifies flavors and is mostly cooked off, optional.
  • Fresh herbs: Italian parsley. 
  • Dried herbs: Italian seasoning, dried oregano, or dried thyme. 
  • Cheese: Savory, salty, grated Parmesan cheese. Get the good stuff.
  • Spice: For a little kick, add red pepper flakes or cayenne pepper. Optional.

Please see the recipe card for measurements, salt and black pepper. 

Substitutions and Variations

  • If you can't get shallots, use finely chopped onion.
  • If there's no fresh oregano, use dried oregano, fresh marjoram, or an Italian blend.
  • For vegan diners or those who eat dairy-free, use a vegan parmesan.
  • Swap parmesan for Asiago, Grana Padano, or Pecorino Romano cheese. or combine them for more flavor.
  • Add a link or two of finely ground chicken sausage. I use Applegate Sweet Italian links. Pulse it fine in a food processor and add to the cooked filling as it's pre-cooked. You might need a few extra mushrooms.
  • Swap dry sherry for the white wine.

This one pan Italian chicken thighs recipe has lots of mushrooms in the sauce.

mushrooms

Chef's tip for buying mushrooms: Buy mushrooms with closed stems, where the gills are not exposed. That is the sign of a fresh mushroom. Also, choose mushrooms with no brown spots, that are firm, white and not shriveled.

For another mushroom appetizer, try this classic French mushroom duxelles recipe served with crostini.

Recipe Instructions

Ready a lined baking sheet with foil or parchment paper (if broiling, use foil).

Hands holding mushrooms under a trickle of water to rinse them.
Step 1: Clean mushrooms under a trickle of cold water or with damp paper towels.
Mushrooms laying top top with stems removed for filling on a cutting board.
Step 2: Pop out the mushroom stems and save for filling, roughly chop.
Large mushrooms without stems top down on a foil lined baking sheet for baking.
Step 3: Place mushroom caps top down on an aluminum foil lined rimmed baking sheet, drizzle with oil, sprinkle with salt and pepper. 
Dark brown baked mushroom caps ready to be filled with stuffing.
Step 4: Broil mushrooms for 5-7 minutes until browned and juices release.
Chopped shallot and garlic in small glass prep bowls on white cutting board.
Step 5: While mushrooms are broiling, chop shallot, garlic and anything else needed.
Cooking shopped mushroom, shallot and garlic in a stainless steel saute pan.
Step 6: In a saute pan over medium heat cook chopped stems, shallot, and garlic in butter until soft. Add wine and cook off.
Cooking filling for spinach stuffed mushrooms in a stainless saute pan.
​Step 7: Add the sun-dried tomatoes, chopped spinach, and Italian seasoning. Stir and cook for a few minutes till blended. 
Glass bowl of cooked stuffed mushrooms filling with spinach, sun-dried tomatoes, and parmesan cheese.
Step 8: Add stuffing mixture to a medium bowl, mix with parmesan and parsley. 
Spinach stuffed mushrooms on a baking tray with a bowl of filling and parmesan on side.
Step 9: Stuff mushrooms with a spoonful of the spinach mixture, mounding gently and pinching it together with your fingers to make it hold.
Baked stuffed mushrooms topped with parmesan cheese on a baking tray.
Step 10: Sprinkle with extra parmesan and broil or bake in the oven or air fryer until hot and cheese starts to melt.

Serving and Storage

Serve spinach stuffed mushrooms hot or at room temperature with a little extra sprinkle of parmesan if desired. If making a few hours ahead, cover and refrigerate until guests arrive, then bake and serve in a preheated oven. Serve stuffed mushrooms alone or as part of a larger appetizer spread. If you have extra filling, it's great folded into an omelet!

For leftover stuffed mushrooms, keep in an airtight container and enjoy within a day. Reheat in the microwave or oven. They last longer than that but will get soft.

Chef's tip for filling stuffed mushrooms: For evenly mounded and portioned stuffed mushrooms, I use a tool called a disher in the #2050 size, also called a cookie scoop. You can also use a tablespoon. I have dishers in many sizes. They come in handy for portioning out all kinds of ingredients.

Spinach stuffed mushrooms on a gray serving plate with melted parmesan on top, with parsley.

Recipe FAQs

What can I substitute for Parmesan cheese?

Instead of Parmesan use Spanish Manchego, or other Italian cheese such as Pecorino Romano, Asiago, or Grana Padano.

How do I prevent stuffed mushrooms from getting soggy?

Don't get them too wet while cleaning. Wipe with a damp paper towel or rinse quickly under a slow trickle of cold water while rubbing 2-3 mushrooms in your hands, then dry. Additionally, you want moist filling that will hold together but not wet.

How do I keep the filling from falling out?

Don't overload the stuffing and pile it too high. A good tool to help evenly portion and fill stuffed mushrooms is a very small cookie scoop, also called a disher. Be sure too that your stuffing is moist enough to hold together and pinch it together with your fingers into a little mound so it holds.

Can I add meat to the filling?

Yes, I find that finely chopped cooked sausage is a great addition. I use cooked sausage links and finely grind it in my food processor. Crisply cooked and crumbled bacon is good too.

More Appetizer Recipes

If you love mushrooms, try some of these delicious recipes with mushrooms. And for another stuffed mushroom recipe, try these stuffed portobello mushrooms.

⭐️Did You Make This Recipe?

If you make these spinach stuffed mushrooms, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

Originally published 11-5-2013, now updated.

📖 Recipe

Spinach stuffed mushrooms on a gray serving plate with melted parmesan on top, with parsley.

Spinach Stuffed Mushrooms

Sally Cameron
Spinach stuffed mushrooms with sun-dried tomatoes make great party and game-day snacks too. Make them ahead a few hours ahead, then broil or bake to serve hot. For dairy-free use a vegan parmesan cheese.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 7 2 per person
Calories 206 kcal

Equipment

Ingredients
  

  • 8 ounces frozen chopped spinach
  • 14 large white mushrooms 2″ across
  • 2 teaspoons olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon unsalted butter or salted, or use olive oil.
  • ½ cup finely chopped shallot 1 large
  • 3 large garlic cloves, finely chopped sub ½ teaspoon garlic powder
  • 2 tablespoons dry white wine or dry sherry, optional
  • ¼ cup oil-packed sun-dried tomatoes drained well and finely chopped
  • 2 tablespoons fresh chopped parsley leaves
  • 1 teaspoon dried Italian seasoning blend
  • ½ cup + 2 tablespoons finely grated Parmesan divided use

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Instructions
 

Prep spinach

  • Cook spinach according to package directions in the microwave. Drain water then place in layers of paper towels and squeeze dry over the sink. Finely chop the spinach.

Clean mushrooms

  • Wipe mushrooms clean with a damp paper towel. Alternatively, under a trickle of cold running water, cup 2 mushrooms at a time in your hands. Quickly run them under the water, gently rubbing the mushrooms to remove any debris. Dry with paper towels. Pop out the stems by gently pushing them from side to side, leaving a hollow center. Roughly chop stems or briefly pulse in a food processor.

Broil mushrooms

  • Pre-heat broiler. Set rack one level down from the top. Place mushrooms hollow side up on a rimmed baking sheet in a single layer. Drizzle mushrooms with 2 teaspoons of oil and sprinkle with a little salt and pepper. Broil mushrooms 5-7 minutes until they are browned and have given off their liquid.
    When done, drain and place on a clean rimmed baking sheet or in a broiler-safe casserole dish. Discard the juices.
    Note: You can also make the filling ahead of time, then stuff mushrooms without broiling first and baking them a little longer until browned and hot all the way through.

Cook the filling

  • In a medium saute or fry pan, melt butter over medium heat. Add mushroom stems and cook until moisture evaporates and they are browned, 1-2 minutes.
    Add shallot and cooking and stirring until softened about 2 minutes. Add garlic and cook 1 more minute. Add wine if using and cook until almost gone. Stir in sun-dried tomatoes, spinach, and Italian seasoning, plus salt and pepper. Cook about 2 minutes to blend flavors.
    Remove the filling to a bowl and stir in ½ cup of the parmesan cheese.

Stuff the mushrooms

  • Taste filing and add any additional salt and pepper. With a tablespoon or #50 disher (scooper), fill the center of the mushrooms, mounding filling and pinching with your fingers to hold together.

Bake or broil to finish

  • Pre-heat oven to 350°F. Place filled mushrooms on foil-lined rimmed baking sheet or in a shallow casserole dish. Sprinkle with the last 2 tablespoons of Parmesan. Bake until heated hot, 10-15 minutes. Alternatively broil the mushroom until browned and hot.

Notes

Mushrooms can be made a few hours ahead, covered and refrigerated. Remove from the refrigerator about 30 minutes prior to baking or broiling to get the chill off, then bake or broil and serve hot.
You can also make the filling ahead of time, then stuff mushrooms without broiling first and baking them a little longer until hot all the way through.
Here is the link to the #50 disher (cookie scoop) I use to portion the filling
 
 

Nutrition

Serving: 2Calories: 206kcalCarbohydrates: 12gProtein: 11gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 26mgSodium: 575mgPotassium: 507mgFiber: 3gSugar: 3gVitamin A: 4882IUVitamin C: 12mgCalcium: 289mgIron: 2mg
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Whole Berry Cranberry Sauce

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Concerned about the sugar in traditional cranberry sauce, I created a healthier, refined-sugar-free whole berry cranberry sauce. With a fresh, tart-sweet flavor from whole cranberries and pomegranate seeds plus natural sweetness from orange, it’s the perfect side for turkey or ham. Time to skip the canned stuff and make your own cranberry sauce for your Thanksgiving dinner or Christmas dinner.

Bright red whole berry cranberry sauce in glass bowl with fresh cramberries behind.

For years I made my family traditional cranberry sauce recipe starting with a can of Ocean Spray canned cranberry sauce. When I read the label I was shocked at the amount of sugar. One 14 ounce can has 121 grams of sugar! That is equivalent to 30 little sugar cubes.

I had to create something healthier but still delicious for Thanksgiving and Christmas for those who want to reduce sugar or eat lower carb, so here is my homemade whole berry cranberry sauce recipe.

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Why You'll Like This Recipe

  • Starts with fresh whole cranberries.
  • No white sugar, high fructose corn syrup, or corn syrup.
  • Easy recipe to make.
  • The twist of ruby pomegranate seeds add texture and flavor.
  • Just a hint of orange flavor.

Love pomegranates? Here are 20 things to do with pomegranate seeds, the ruby jewels of the produce world.

Recipe Ingredients

Ingredients for whole berry cranberry sauce prepped in bowls ready to cook.
  • Cranberries: A bag of whole fresh cranberries (frozen works well too).
  • Pomegranate seeds: Either buy a pomegranate and seed it yourself (fresher), or buy the little containers of the seeds (faster). See my directions below for how to open a pomegranate.
  • Orange: A large fresh orange such as a navel or valencia, for both zest and juice.
  • Sweetener: I use a monk fruit/allulose blend to reduce sugar but you can use all or part granulated sugar if preferred. With monk fruit it is way less sugar than a traditional cranberry sauce recipe.
  • Spice: A little cinnamon adds nice flavor.

Please see the recipe card for measurements.

Whole berry cranberry salad is terrific with simple roast chicken breasts too.

Substitutions and Variations

  • As this whole berry cranberry sauce is not overly sweet, make it sweeter if preferred.
  • Substitute orange blossom honey or maple syrup for the monk fruit if desired.
  • Use other warm spices with the cinnamon such as nutmeg, allspice, or clove.
  • Use a whole cinnamon stick instead of ground cinnamon.
  • Sweeten with honey or zero-sugar honey. 

For that traditional cranberry sauce recipe I mentioned, try this no-cook cranberry sauce with canned cranberries.

Recipe Instructions

A microplane zester with orange zest and a small bowl of juice.
Step 1: Zest the orange, then juice.
A stainless pan with orange juice and sugar melting.
Step 2: Add the juice and sweetener into a medium saucepan and melt, stirring until until smooth over medium low heat.
Whole berry cranberries cooking in a stainless pan.
Step 3: Add cranberries, bring to a boil and cover with a lid. Turn to low and cook for 5-7 minutes until thickened. Turn off heat.
Cooked cranberry sauce with a red spatula in a stainless steel pan.
Step 4: Add pomegranate seeds, orange zest, salt and cinnamon. Cool and serve.

How to Peel a Pomegranate

Here's how to peel a pomegranate for whole berry cranberry sauce. It really is easy. Arils stay fresher much longer than the packaged ones. Here's how:

A whole bright red pomegranates with cuts sliced into the skin.
Step 1: Score the pomegranate skin with a sharp chefs knife at the points.
Whole red pomegranate with the top and bottom end cut off revealing the interior.
Step 2: Slice off the top and bottom.
A broken open pomegranate in a glass bowl of water for seeding.
Step 3: In a bowl of cold water, break open the pomegranate into sections with your hands.
Pomegranate seeds in a bowl of water with pieces of skin.
Step 4: Free the seeds (arils) with your fingers.
Pomegranate arils draining in a silver colander over a sink.
Step 5: Drain off the water and pick out any white pith (membrane).

Serving Suggestions and Storing

Whole berry cranberry sauce is terrific alongside roast Thanksgiving turkey, a holiday ham, or roast chicken. Anywhere where a a sweet-tart sauce would be complimentary. It's easily made ahead to save time, and one less thing to do on Thanksgiving Day. At serving time serve chilled or at room temperature. 

Leftover cranberry sauce keeps a week in the refrigerator in an airtight container. More uses for leftovers, make a dessert out of it served over vanilla ice cream, or use it for breakfast over oatmeal or overnight oats. 

Deep red whole berry cranberry sauce in a glass bowl.

Recipe FAQs

Can I use frozen cranberries?

Yes, you can use frozen cranberries for whole berry cranberry sauce. Thaw them  or cook them longer. A standard 12-ounce bag is about 3 cups of cranberries.

What can I use instead of monk fruit?

If you are not a fan of monk fruit, substitute any mild honey or orange blossom honey, maple syrup, or a low-glycemic sweetener. Each will slightly alter the flavor so you may need to make some adjustments to meet your needs.

Can I make cranberry orange sauce ahead of time?

Make cranberry sauce up to a week ahead of time. The flavors actually get even better. But realize in making it that far ahead you also reduce the time it lasts as a leftover after the holiday dinner.

How do I make the sauce thicker or thinner?

To make cranberry sauce thicker, cook it down a little more. To make it thinner, add a little water or more orange juice until your preferred consistency is reached.

Is homemade cranberry sauce the same as cranberry relish?

While the terms may be used interchangeably, cranberry sauce and cranberry relish are technically different. Cranberry sauce is cooked while cranberry relish is raw, often broken down in a food processor.

More Holiday Recipes

Be sure to check out the Thanksgiving recipes index page or Christmas recipes page for more side dishes.

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If you make whole berry cranberry sauce recipe, please comment and let me know how you liked it. If you loved it, please give it a 5 star rating. They really help other readers and I enjoy hearing from you.

📖 Recipe

Deep red whole berry cranberry sauce in a glass bowl.

Whole Berry Cranberry Sauce

Sally Cameron
A twist on classic Thanksgiving cranberry sauce with far less sugar and the addition of pomegranate seeds for more flavor and texture. It takes just minutes to make and can be done 2-3 days ahead of time. Like a little zip? Add ginger, to your taste. It’s good too. This sauce is not overly sweet; just a little tart.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course condiment, Side Dish
Cuisine American
Servings 6 servings
Calories 53 kcal

Equipment

  • Medium saucepan about 3 quart
  • Microplane zester
  • Citrus juicer hand press or electric

Ingredients
  

  • 1 large orange zest and ½ cup juice
  • ¼ cup granulated monk fruit/allulose blend sugar or part sugar
  • 12 ounces fresh or frozen raw cranberries washed and picked over
  • ½ cup pomegranate seeds
  • 2 pinches ground cinnamon or others such as allspice, nutmeg, etc
  • 1 pinch sea salt

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Instructions
 

  • Zest the orange, then juice. You should get about 1 ½ – 2 teaspoons of zest and ½ a cup of juice.
  • Place juice, monk fruit or sugar into a medium (3 quart) pan and melt the sugar until smooth over medium low heat, stirring. Add cranberries, bring to a boil and cover with a lid.
  • Turn to medium low and cook for 5-7 minutes. Add pomegranate seeds, orange zest, salt and cinnamon. Cool and serve.

Notes

Sweetening:
If you don't like or have monk fruit, substitute with orange blossom honey or maple syrup.
The nutritional calculation is created with the monk fruit/allulose blend. If you use all or part sugar, it will change the sugar and carb count. 
Spices:
For cinnamon, you can also use cinnamon sticks (2-3). Simmer with the sticks in the pan and remove them before serving. 

Nutrition

Calories: 53kcalCarbohydrates: 20gProtein: 1gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.03gSodium: 8mgPotassium: 135mgFiber: 4gSugar: 7gVitamin A: 104IUVitamin C: 26mgCalcium: 22mgIron: 0.2mg
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How to Make Creamy Riced Mashed Potatoes

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Want to make the best mashed potatoes ever? Ditch the hand masher and use a potato ricer to make riced mashed potatoes. It's a game changer. You get fluffy, creamy, swoon-worthy mashed potatoes that will have everyone wanting seconds. Let me show you the easy step-by-step process. Riced mashed potatoes are ideal for holiday dinners and weeknight meals alike. There's not much better than homemade mashed potatoes.

A round white bowl full of creamy mashed potatoes drizzled with melted butter and fresh chopped parsley.

When we have friends for dinner they inevitably end up in the kitchen with me to see how I do things and lend a hand. More than once when making mashed potatoes they'd never seen or used a potato ricer. I thought it was time I posted my riced mashed potatoes recipe and talked about why this terrific and inexpensive kitchen tool makes the best mashed potatoes.

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Why You'll Love This Recipe

  • Using a potato ricer makes the best riced mashed potatoes.
  • Better results than a hand potato masher, electric mixer, or food processor (gluey potatoes)
  • Non-dairy/vegan options.
  • Make them ahead of time with four ways to re-heat.

Recipe Ingredients

Ingredients for mashed potatoes on the counter with russet potatoes, milk and butter.
  • Potatoes: For fluffy mashed potatoes, use russet potatoes, not gold potatoes which have less starch. Figure a half pound per person.
  • Milk: Low-fat milk, whole milk, half and half. Heavy cream to me gets a bit heavy and overly rich but it's personal preference. 
  • Butter: Use unsalted butter to control the salt level. If you only have salted butter, be careful adding salt when seasoning to serve.
  • Fresh herbs: Both chives and parsley make a nice and easy garnish (optional).

Please see the recipe card for measurements, salt and black pepper or white pepper (no black specks).

For another buttery way to add flavor to riced mashed potatoes, add a few slices of this herbed compound butter.

The Best Potatoes for Mashed Potatoes

What are the best potatoes for mashed potatoes? My answer is russet but there are options. Here is a run down on types of potatoes:

  • Russets have a high starch content so they are light and fluffy when cooked. Russets are ideal for riced mashed potatoes. 
  • Yellow and gold potatoes (like Yukon Golds) belong to the same broad category of yellow-fleshed potatoes. They used to be my preferred for mashed potatoes but I am back to russets these days. Gold potatoes are more velvety, moist, and dense when mashed. Try them mashed sometime to understand the difference. Gold potatoes are my preference for terrific potato salad and in potato gratins.
  • White potatoes are medium starch, a combination of slightly creamy and slightly dense with thin, delicate skin, and white interiors. Can be used for mashed potatoes but not as fluffy. They hold their shape after cooking.
  • Red potatoes: This variety is waxy, creamy, moist and smooth. Save them for baking and roasting, great in potato salad and soups. Terrific for air fryer red potatoes!

How many potatoes to buy? Figure about 2 pounds of potatoes for 4, 3 pounds for 6, etc.

Substitutions and Variations

  • For no-dairy or vegan riced mashed potatoes, use either coconut milk, almond milk, oat milk, or you favorite plant-based milk, and plant butter.
  • Add roasted garlic or finely grated Parmesan cheese.
  • For sour cream mashed potatoes, add less milk and use sour cream.

For complimentary veggies side dishes try roasted brussels sprouts, green beans almondine, or roasted carrots with fresh thyme.

Chef's tip on buying a ricer: Ricers come made of metal and plastic and with different shapes of hoppers (round versus triangle). I had a large metal one for making bigger quantities when I was catering dinner parties but the bigger they are the more arm strength it takes to press the potatoes through the ricer. For home, here is the ricer I use. Take a look at this link if you prefer a stainless steel ricer. They work the same. It's not just another kitchen gadget that will collect dust. You'll use it for years to come!

How to Make Riced Mashed Potatoes

A glass bowl of clean peeled russet potatoes ready to cook.
Step 1: Peel the potatoes with a vegetable peeler.
Chopped potatoes on a white cutting board with a chefs knife.
Step 2: Cut potatoes into equal sized cubes about 1" inch.
Potatoes simmering in a pot of water with small bubbles on top.
Step 3: Add potatoes to a large pot, cover with an inch of cold water. Add a tablespoon of salt. Bring to a simmer over medium heat, cook 10-15 minutes.
Cooked potatoes in a colander pierced with a paring knife showing doneness.
Step 4: Potatoes are done when tender and easily pierced with a paring knife. Drain through a colander. Place potatoes back in colander and sit them back on the hot empty pan to reduce excess water.
A potato ricer with a hopper full of cooked potatoes.
Step 5: Place cooked potatoes in the hopper basket of the ricer fitted with the small holes. Work quickly while they are warm.
Mashed potatoes being extruded from a potato ricer into a pot.
Step 6: Press all potatoes through the ricer.
Riced mashed potatoes being finished with butter and milk.
Step 7: Add soft butter, warm milk from a small saucepan, and salt.
Creamy finished riced mashed potatoes with a stirring spoon in a pot
Step 8: Stir potatoes until creamy. Taste test for texture and flavor, adding more butter, milk, salt, and pepper.

Chef's tip on using a potato ricer: Be sure your potatoes are cooked until tender but not falling apart or water-logged. After the potatoes are cooked and drained through a colander, dry the potatoes a bit to remove excess moisture for fluffy riced mashed potatoes by placing the colander on top of the warm pot for a for a minute or two, then rice back into the pot. Don't overload the hopper and try to do too much at once.

Peeling Potatoes Ahead of Time

If you are making riced mashed potatoes for a crowd, you can peel your potatoes ahead of time, but they must be stored in cold water to prevent bacterial growth.

  1. Keep potatoes refrigerated: Always store the potatoes in cold water in the refrigerator to prevent bacterial growth:
  2. Change the Water if Needed: If soaking for more than a few hours, changing the water helps prevent the potatoes from becoming slimy or absorbing excess water.
  3. Avoid Over-Soaking: For best texture and flavor, soak potatoes for no more than 8–12 hours. Longer soaking can lead to waterlogged potatoes, which may make mashed potatoes gluey.
  4. Drain and Dry Before Cooking: Thoroughly drain and pat the potatoes dry before boiling to avoid diluting the cooking water.

Follow these tips and your peeled potatoes will stay fresh and ready for perfectly creamy riced mashed potatoes.

Serving Suggestions

A classic side dish, perfect mashed potatoes go with many main dishes. Try riced mashed potatoes along side:

For more buttery flavor, drizzle extra melted butter over the top to serve. Refrigerate leftovers in an airtight container for 3-4 days. To freeze, use a freezer-safe container. 

Four Ways to Re-heat

If you are making riced mashed potatoes ahead of time and refrigerating, here are four ways to re-heat mashed potatoes. The colder they are the longer it will take. Get them out of the refrigerator an hour ahead of time to help get the chill off. Re-heating time depends on the quantity of mashed potatoes you have.

  • Stovetop method: Place the mashed potatoes in a large pot over low heat. Add a little milk and stir frequently to prevent sticking or burning on the bottom. Partially cover and stir occasionally until they’re heated through. You may need to add more milk as they warm to keep the potatoes creamy.
  • Oven method: Transfer the mashed potatoes to an oven-safe dish and cover with foil to prevent drying out. Bake for about 20-30 minutes in a pre-heated 350°F oven until warmed through, stirring halfway. Add a little more butter or milk if needed for extra creaminess. Heat potatoes until they reach 165°F (use a digital thermometer).
  • Slow cooker method: This is how I kept mashed potatoes hot for catered parties and it works great. Put the mashed potatoes in a slow cooker on the low setting, stirring every 20-30 minutes. Add a splash of milk to maintain the texture, if needed. I place a clean kitchen towel between the lid and the top of the slow cooker to absorb moisture so it does not drip into the potatoes.
  • Microwave method: Place the mashed potatoes in a microwave-safe dish and cover with a lid or damp paper towel to keep them from drying out. Reheat in 1-minute increments, stirring between each until fully warmed. Add a small amount of butter or milk to refresh the texture if needed.
Creamy mashed potaotes with fresh chopped herbs on top and a serving spoon.

Recipe FAQs

What type of potatoes are best for riced mashed potatoes?

Russet potatoes are best for fluffy, creamy riced mashed potatoes because of their higher starch content. You can use gold potatoes if preferred. The potatoes will be more dense in texture due to their waxier

Should potatoes be peeled before ricing?

For riced mashed potatoes, peel before cooking and ricing for a smooth texture and easier time ricing.

Can I add flavors like garlic, herbs, or cheese to riced mashed potatoes?

Yes, you can add flavors but start with a little and add, tasting as you go for both flavor and texture. Two good options are roasted garlic and Parmesan cheese.

How much butter and cream should I add to riced mashed potatoes?

I start with 4 ounces of milk per pound of potatoes and 3-4 tablespoons of butter, then taste and mix in more as I go to achieve the perfect balance and texture. Start with less and add more is the best approach so mashed potatoes don't get to thin from too much milk or overly buttery. Cream is not the only option. I prefer whole milk or half and half so potatoes don't get too rich and heavy.

More Potato Recipes

Love potatoes? Me too! Here are more delicious potato recipes.

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If you make riced mashed potatoes, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

A bowl of creamy mashed potatoes with melted butter and fresh chopped parsley with a silver serving spoon.

Riced Mashed Potatoes

Sally Cameron
Skip the hand potato masher and use a ricer for the best fluffy creamy mashed potatoes.
No ratings yet
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Prep Time 5 minutes
Cook Time 15 minutes
mashing time 20 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 297 kcal

Equipment

Ingredients
  

  • 3 pound russet potatoes 6 medium
  • 6 ounces milk: whole milk, low fat, or half and half or non-dairy
  • 6 tablespoons unsalted butter
  • 1 tablespoon sea salt for cooking water
  • ½ teaspoon sea salt
  • ¼ teaspoon white pepper optional

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Instructions
 

  • Peel potatoes and chop into approximately 1-inch pieces, keeping the pieces the same size.
  • Add potatoes to a medium pot and add cold water to cover by 1-inch. Add 1 tablespoon sea salt. Bring almost to a boil then turn down to simmer and cook until potatoes are tender when pierced through with a paring knife, 10-15 minutes.
    Warm the milk so cold milk doesn't chill your hot mashed potatoes, and be sure the butter is at room temperature or melted.
  • Drain potatoes through a colander then place the colander back on the warm pot on the stovetop to dry for a minute. Place ricer over top of the pot and spoon potatoes into the hopper. Press the potatoes through the ricer.
    When done, add butter and milk gradually, stirring, until you get to the perfect taste and texture. Season with salt and a little white pepper if using.
    Keep potatoes warm for serving or cool completely and refrigerate to be re-heated. Leftover riced mashed potatoes last 4-5 days in the refrigerator in an airtight container. They can be frozen for up to a month but may not be as creamy upon thawing.

Notes

For no-dairy or vegan riced mashed potatoes, use either coconut milk, almond milk, oat milk, or you favorite plant-based milk, and plant butter.
Add roasted garlic or finely grated Parmesan cheese.
For four ways to re-heat riced mashed potatoes after refrigerating (if making ahead of time), please see the post; stovetop, in the oven, microwave, or slow-cooker. 

Nutrition

Calories: 297kcalCarbohydrates: 42gProtein: 6gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 34mgSodium: 217mgPotassium: 992mgFiber: 3gSugar: 3gVitamin A: 398IUVitamin C: 13mgCalcium: 68mgIron: 2mg
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Beet Salad with Feta

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Earthy roasted beets, salty feta cheese, fresh herbs, and buttery pine nuts come together with a simple vinaigrette in this richly colored beet salad with feta. Perfect for fall and winter, this healthy salad adds a burst of color and flavor to your table for a satisfying and hearty side dish. Roast fresh beets in foil ahead of time for easy prep, then simply chop, toss, and assemble when ready to serve. It goes together in minutes.

A white bowl of jewel colored beet salad with feta cheese, pine nuts, and herbs.

If you love beets, here's a terrific salad to add to your repertoire. To create a flavorful salad, don't boil beets or steam beets; roast them. Roasting beets brings out their natural sweetness. Preparing roasted beets in foil keeps them moist and is super easy. Dress roasted beet salad with feta with almost any vinaigrette from a simple balsamic vinaigrette or a classic French vinaigrette, to a citrusy blood orange or lemon vinaigrette.

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Why You'll Like This Recipe

  • Make roasted beets in foil ahead of time, or use store bought cooked beets.
  • Vary the dressings to change up the salad.
  • A great side dish for fall and winter. 

Recipe Ingredients

Red and gold beets, fresh herbs, nuts, and cheese for a salad on the counter.
Red and gold beets, fresh herbs, nuts, and cheese for a salad on the counter.

Beet Salad

  • Beets: To be roasted for the salad. Buy whole fresh raw beets of medium size with the beet greens on for the freshest beets. Use both red, gold, or both. 
  • Oil: Olive oil or avocado oil to drizzle over the beets for roasting.
  • Cheese: A good tangy, Greek feta cheese is terrific against earthy beets and worth seeking out.
  • Herbs: Fresh parsley, fresh dill, and fresh chives all compliment this beet salad adding good color and flavor. Fresh mint it nice too.
  • Nuts: Buttery pine nuts are a ice compliment but there are options below.

Vinaigrette Salad Dressing

  • Oil: Extra virgin olive oil is best choice, or avocado oil.
  • Vinegar: Balsamic vinegar and red wine vinegar are good options.
  • Mustard: A little Dijon mustard helps emulsify the dressing and add flavor.
  • Garlic: Optional, just a little for flavor if desired.

Please see the recipe card for measurements, salt and black pepper.

Chef's tip on feta cheese: I love good Greek feta cheese. It's tangy and salty from the brining process and has much more flavor than cow's milk feta because it's a blend of goat and sheep milks. Greek feta usually is in block form, not pre-crumbled. You can still use the crumbled regular feta if it's your preference. If you don't digest cow's milk cheeses well, you might find you do better with a blend like this.

For another feta recipe, try mezze appetizer tray with baked feta. It's great for entertaining.

Substitutions and Variations

  • Swap goat cheese for the feta cheese.
  • Vary the vinaigrettes.
  • Change up the nuts. Crunchy walnuts are terrific as are these glazed maple pecans which add sweetness.
  • Use a flavored olive oil such as lemon, blood orange, or basil.
  • Use lemon juice or orange juice instead of vinegar for the vinaigrette.
  • Thin slices of red onion are a nice addition for more flavor and color.
  • Can't get fresh beets to roast? Try this beet salad with canned beets.

Recipe Instructions

For more photos and detailed directions for how to roast beets in foil please see the link.

Roasted beets in foil with a thin metal skewer piercing one to show they are done.
Step 1: Trim beet tops and roast beets in aluminum foil packets  at 400°F until tender throughout, 45-60 minutes. 
A peeled red beet with a paring knife and a y-vegetable peeler.
Step 2: After roasting, skin beets with a paring knife, vegetable peeler, or by rubbing off with paper towels. Chill beets.
Red and gold beets being chopped on a black cutting board.
Step 3: Chop beets into ½" - ¾" cubes.
Vinaigrette whisked together in a glass bowl with a silver whisk.
Step 4: Whisk together oil, vinegar, mustard, and salt in a small bowl (add finely chopped garlic if using).
Deep red and golden roasted beets tossed with vinaigrette, herbs, feta, and nuts in a salad bowl.
Step 5: Combine beets with nuts, cheese, and herbs in large bowl and toss with vinaigrette. 

Chef's tip on working with raw garlic. When you want to add fresh garlic to something like a vinaigrette, it must be very fine so you don't bite into a piece of raw garlic (really unpleasant). The best way to make the garlic fine is with a microplane zester. It disappears into the vinaigrette nicely. Otherwise, chop it fine then with the back of your knife smear it into a paste before adding.

For another terrific fall and winter salad, try this fennel orange salad with orange vinaigrette.

Serving Suggestions

Toss the beets with the dressing by themselves, then add the cheese, nuts, and herbs. This way the beets get a good coating without turning the cheese pink.  

These pairings allow the beet and feta salad to shine while creating a balanced, flavorful meal

  • Grilled or Roast Chicken: The mild flavor of chicken complements the boldness of beets and feta.
  • Salmon: Salmon’s richness balances the fresh flavors in the salad.
  • Grain Bowls: Add quinoa to add texture and make it a more substantial, hearty meal.
  • Pasta with Olive Oil and Herbs: A simple pasta dish provides a nice contrast.
  • Serve beet salad with feta on salad greens like peppery arugula or red lettuce.

Storage

Roasted beets keep refrigerated in an airtight container for 3- days. I recommend that you store the beets, cheese, herbs, and nuts separately and combine when ready to eat.

If you have leftover salad all combined and dressed, it will hold for a few days except but the cheese will probably turn pink because of the beets. It still tastes good but might need a little more vinaigrette.

Recipe FAQs

Should I use red or golden beets?

Use either or both for beautiful color depending on availability at your grocery store.

How do I keep the beets from staining everything?

When working with red beets in particular, wear disposable kitchen gloves and don't work on a cutting board that will stain easily, such as a white one. For wood cutting boards, lightly wet them with water then wipe off before cutting beets on them. This helps protect the cutting board from staining. Then be sure to wash the cutting board right away. Golden beets are less staining.

Can I make this salad ahead of time?

Absolutely, it's a great make-ahead salad. Roast your beets, chop the herbs, crumble the cheese, toast nuts if desired, and make the vinaigrette but don't put it together yet. Assemble and dress just before serving. The components for beet salad with feta can be made several days ahead of time.

Can I use the packaged steamed beets for beet salad?

Yes, you can use the steamed and peeled vacuum sealed packages of beets, but roasting your own beets is easy, more flavorful, and can be done ahead of time. If you are short on time and need a quick shortcut, use the packaged option. Beets are always good! You'll need 3-8 ounce packages.

More Complimentary Recipes

Serve beet salad with feta alongside these crispy air fryer chicken cutlets or easy roast chicken breasts. Use the maple pecans for the nuts, they are fantastic.

⭐️Did You Make This Recipe?

If you make this beet salad with feta, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Deep red and golden roasted beets tossed with vinaigrette, herbs, feta, and nuts in a salad bowl.

Beet Salad with Feta

Sally Cameron
A beautiful and healthy salad for fall and winter. Roast beets ahead of time then it's easy to assemble and enjoy. Using both red and gold beets creates more color but one color is good too. Be sure to wear disposable kitchen gloves for working with beets!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Salad, Side Dish
Cuisine American
Servings 6
Calories 285 kcal

Equipment

Ingredients
  

To roast beets

  • 2 pounds raw beets, medium-sized red, gold, or both, tops on
  • 1-2 teaspoons olive oil or avocado oil
  • ¼ teaspoon sea salt

Beet salad

  • 3 ounces feta cheese preferably Greek feta
  • 2 ounces pine nuts walnuts, or pecans
  • 1-2 tablespoons fresh chopped herbs parsley, dill, and/or mint

Vinaigrette

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons vinegar balsamic or red wine
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove zested or chopped very fine (optional)
  • ¼ teaspoon sea salt
  • â…› teaspoon ground black pepper optional

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Instructions
 

Roast beets

  • Pre-heat the oven to 400°F. Trim top greens leaving 1-inch of beet stem. Scrub beets clean and dry with paper towels.
  • Place a double layer of heavy foil large enough to wrap the beets all together on the counter. Place the beets in the center and drizzle with oil, sprinkle with salt. Roast beets until very tender, 45-60 minutes depending on size. The larger the beets the longer they take. When done you should be able to easily pierce through them with a thin metal skewer like a cake tester.
  • When beets are done, open packet and cool until you can handle them, then peel with a vegetable peeler, paring knife, or by rubbing with paper towels.

Make the vinaigrette

  • While the beets are roasting, make the vinaigrette. Add all ingredients to a small bowl and whisk until smooth. Alternatively add to a jar with a tight lid and shake well.

Make the beet salad

  • Chop the beets into approximately ¾" cubes and add to a medium bowl. Add two tablespoons of the vinaigrette and toss to coat the beets.
    Sprinkle in the crumbled cheese, nut, and chopped herbs. Add more vinaigrette if desired or serve extra on the side. Beet salad is ready to serve.
  • If making the salad ahead of time, ready the components and refrigerate separate. Combine and dress when ready to serve. Leftover beet salad lasts 3-4 days in the refrigerator in an airtight container. The cheese will turn pink! Add more dressing if needed.

Notes

  • Swap goat cheese for the feta cheese.
  • Walnuts are terrific as are these glazed maple pecans.
  • Use a flavored olive oil such as lemon, blood orange, or basil.
  • Use lemon juice or orange juice instead of vinegar.
  • Thin slices of red onion are a nice addition.

Nutrition

Calories: 285kcalCarbohydrates: 15gProtein: 6gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 13mgSodium: 381mgPotassium: 501mgFiber: 4gSugar: 9gVitamin A: 125IUVitamin C: 7mgCalcium: 96mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Crispy Air Fryer Chicken Cutlets

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Need a fast and easy dinner? You've got to make these thin and crispy air fryer chicken cutlets. With a few minutes to coat them with panko crumbs and seasoning and about 12 minutes in your air fryer, you'll have a family-pleasing dinner on the table in no time. I'll show you my simple tip for getting that golden crunchy crust. Make these chicken cutlets gluten-free or with regular panko. Now this is fast food!

Four golden crisp air fryer chicken cutlets with a sprinkle of parmesan and parsley, gray platter.
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Why You'll Like This Recipe

  • Chicken cutlets are fast, easy, crispy and crunchy.
  • Air frying is way better than deep frying (less oil). 
  • Meet everyone's needs: gluten-free or not.
  • No all purpose flour or GF flour needed for a lighter coating.

No air fryer? This reader favorite recipe for easy chicken parmesan is made on the stovetop.

Recipe Ingredients

Ingredients for air fryer breast chicken cutlets in prep bowls on counter.
  • Chicken: Buy either boneless chicken breasts and slice your own chicken cutlets, or the buy the thin-sliced chicken breast cutlets.
  • Egg: Large egg, used as a binder.
  • Parmesan cheese: Finely grated real parmesan cheese. For dairy-free, omit.
  • Panko breadcrumbs: Either gluten-free panko or regular wheat panko. See panko notes below.
  • Herbs: Dried Italian seasoning blend and fresh Italian parsley for garnish.
  • Flavor Powders: Garlic powder and onion powder to boost flavor.
  • Paprika: just a bit to boost the color, regular or smoked.
  • Cooking spray: Use pure avocado oil spray or olive oil spray.

Please see the recipe card for measurements, salt, black pepper, and complete directions.

Substitutions and Variations:

  • For spicy air fryer chicken cutlets, add cayenne pepper or chipotle powder to the seasoning mixture. Other spices like cumin and coriander a re good too.
  • Use a single dried herb such as dried thyme or dried oregano instead of the Italian blend.
  • For even more golden color, add a little turmeric to the seasoning blend.
  • Do your kids like chicken tenders? Swap chicken breasts for chicken tenders and leave them whole.

Chef's tip on GF panko: If you are GF, I tested four brands of gluten-free panko: Ian's gluten-fee panko, Chef Nathan's, Aleias, and