Holiday Feast – The Salty Nerve

Juicy Smoked Cajun Turkey

carinakyriacos — Thu, 17 Nov 2022 07:18:30 +0000

This Juicy Smoked Cajun Turkey with that bold Cajun flavor that is sure to impress everyone at the table. It’s easy to make and doesn’t take up valuable oven space that is needed for all your other side dishes.

What you’ll need for making this Juicy Smoked Cajun Turkey.

WHOLE TURKEY | Frozen or fresh whole turkey works for this. If you get a frozen turkey, make sure to fully thaw it over 2-3 days depending on the size of your bird. Before adding your seasonings, make sure to dry of any excess moisture on the skin before spraying with cooking spray to help bind the spices to the skin.

CAJUN RUB SEASONING | A bold blend of smoked paprika, chili powder, garlic powder, onion powder, dried thyme, rubbed sage, celery salt, and salt + black pepper.

CAJUN COMPOUND BUTTER | An easy to make Cajun flavor infused butter that is versatile to use it on so many other dishes other than a whole turkey. It consists of 2 sticks of softened

COOKING SPRAY | I use cooking spray since it’s easier to use, but you can brush the skin down with a light coat of olive oil to help bind the seasonings if you do not want to use cooking spray.

WOOD/ELECTRIC SMOKER | I use an electric smoker, cause let’s be honest, I’m not too savvy with grills or smokers. So, an electric smoker is perfect for me. It runs like an oven, you just set the temp and it maintains it for you.

MEAT INJECTOR | I love my OXO meat injector as it’s easy to use and clean afterwards. The syringe needles come in two different gage sizes, and I used the larger gage for this recipe.

Spatchcock the turkey, which basically means you will remove the back bone and press down on the breast of the turkey so it’s flat. This helps with faster and more even cooking, which makes it even better for you when you have a million other things going on in the kitchen at once.

Start with preheating your Smoker to 250F.

Spray the whole top of the turkey with cooking spray. In a small bowl, mix the Cajun Rub Seasoning ingredients and cover the entire top of the turkey with the rub seasoning and massage it into the skin.

Take 3/4 of the Cajun compound butter and slice into 1/2-inch slices. Gently use your hand to separate the skin from the meat of the breast and thighs on the turkey. Place several slices under the skin throughout the breast and thigh areas.

In a microwave-safe bowl, melt the remaining butter. Then using a meat injector, inject the melted butter directly into a few areas along the breast, thighs, and drumstick meat.

Place your seasoned turkey on the rack in your preheated smoker along with a large aluminum tray pan underneath the rack to catch the drippings from the turkey to use in dressings or gravy.

Typically for an 8.5lb turkey like I used, it takes about 4 hours to fully cook. This time will vary some depending on the size of your turkey. You want the internal temp to be 165F in the thickest part of the breast meat.

I used my beloved Meater+ Smart Meat Thermometer to keep track of the internal temperature of the turkey to make sure it was not going to overcook. It gave me a little sense of peace during the rush of cooking all day knowing I didn’t have to keep checking on the turkey and it alerted me when to take it out of the smoker to rest.

Once your turkey is done, cover with aluminum foil and let it rest for 20-25 minutes.

Serve with your favorite sides, like:

Cajun Baked Mac n Cheese

Oven-Roasted Green Beans with Almonds

Brown Butter Garlic Mashed Potatoes

Maple Pecan Candied Sweet Potatoes

Sweet Pecan Stuffing

And, of course, some Carrot Cake with Vanilla Cream Frosting for dessert!

Juicy Smoked Cajun Turkey

Course Main Course

Cuisine American

Keyword cajun, compound butter, Holiday Feast, Smoked, smoked paprika, Smoker, Turkey

Prep Time 15

Cook Time 4

Servings servings

Calories 902kcal

Equipment

Electric or Wood Burning Smoker

Ingredients

8-10 lb Whole Turkey thawed and innards removed
Cooking Spray to bind spices to skin

Cajun Rub Seasoning

2 tbsp salt
1 tbsp black pepper
1 tbsp smoked paprika
2 tsp chili powder
1½ tsp garlic powder
1½ tsp onion powder
1 tsp dried thyme
½ tsp celery salt
½ tsp rubbed sage

Cajun Compound Butter*

1 cup butter 2 sticks softened
1 tbsp smoked paprika
2 tsp salt
2 tsp garlic powder
2 tsp onion powder
2 tsp white pepper
1 tsp dried oregano
1 tsp cayenne pepper more or less to your desired spice level
½ tsp dried thyme

Instructions

Cajun Compound Butter

Mix all the ingredients together in a mixing bowl.
Get a large piece of plastic food wrap. Form a log with the butter mix on the wrap and twist up the ends to secure the log shape.
Stick in the fridge for 2-3 hours or overnight until firm.

Cajun Seasoning

Mix all the ingredients in a small bowl. Set aside to season the whole turkey.

Smoked Turkey

Preheat your smoker to 250F.
Spray the spatchcocked turkey with cooking spray to bind the spices to the skin. Sprinkle on the Cajun rub seasoning and massage into the skin to fully coat the top.
Slice 3/4 of the cajun compound butter into 1/2-inch thick slices. Gently pull the skin away from the meat of the breast and thighs of the turkey. Place the slices of butter in various areas along the breast and thigh meat.
In a microwave-safe bowl, melt the remaining butter. Then using a meat injector, inject the melted butter directly into a few areas along the breast, thighs, and drumstick meat.
Place the seasoned turkey in your preheated smoker and place a drip pan under the meat to collect the drippings for a dressing or gravy.
Let cook until the internal temp in the thickest part of the breast meat reads 165F. Usually, it should take 4 hours for an 8-8.5 lb turkey, but this time varies depending on the size of your bird.

Notes

*Cajun Compound Butter - Stores for up to 2 weeks in the fridge in an air-tight sealed container.

Nutrition

Brown Butter Garlic Mashed Potatoes

carinakyriacos — Thu, 27 Oct 2022 18:32:19 +0000

Imagine this; soft and velvety mashed potatoes with a mild yet buttery nuttiness taste. This Brown Butter Garlic Mashed Potatoes topped with slightly salted crispy potato skins for that added texture is guaranteed to satisfy those cravings and leave you wanting more.

These Brown Butter Garlic Mashed Potatoes are the perfect pair to your favorite protein dish, or try it with this Ginger Garlic Salmon.

Let’s make some Brown Butter Garlic Mashed Potatoes!

Grab these ingredients, and let’s get started.

2 lbs Russet Potatoes

1 tbsp kosher salt, plus more to taste

2 sticks of butter (if salted, reduce the salt added when tasting)

2-3 sprigs of rosemary

2 large cloves of roasted garlic

1 cup oat milk, or whole milk

Canola oil or Beef Tallow (for frying potato peels)

Start by peeling your potatoes. Cut them into 1-inch cubes and let them soak in cold water for 5-10 minutes to release their starch. This prevents them from having that gluey texture and keeps them light and fluffy. Make sure to rinse them to remove all the starch that was expelled.

KEEP YOUR PEELS!

Save the scrap potato peels for later to fry them up for that added texture. They make for a perfect afternoon snack as well! Just let them dry while you make the rest of the mashed potatoes. If you want to keep this dish vegetarian-friendly, use canola oil to fry them.

This is where the magic happens. In a light-colored skillet, melt 2 sticks of butter along with 2-3 sprigs of rosemary over medium-low heat. As it heats up, the milk solids will slowly start to separate from the fat, and you will get some foam that begins to form on top. Once it begins to bubble, watch it closely as the heat gently toasts the milk solids (the change usually starts after about 4-5 minutes).

Using a light-colored pan allows you to see the color change from a vibrant golden yellow to this deep golden, almost amber hue. Not to mention it helps prevent the milk solids from burning since you can see the color changes. The change from clarified butter to brown butter happens in a matter of seconds!

And trust me, you don’t want to let it burn!!

Your nose will smell the change once the browning process begins. It will quickly change from that buttery scent we all know too well to this immensely fragrant sweet, nutty, almost caramel aroma that will fill your kitchen with its wonderful soul-warming goodness.

Patience is Key Here!

Grab a large pot and fill it with just enough water to cover the potatoes. Toss in your rinsed potato cubes and 1 tbsp salt. Bring to a boil and cook until tender and soft enough to break apart with a fork (about 20-25 minutes). Drain and let cool slightly for 2-3 minutes.

Using a potato ricer or the fine side of a cheese grater, mash the potatoes to make them smooth and fluffy. Be careful not to over-mash them to activate what starch is left. This trick is the key to fluffy, creamy mashed potatoes!

Add in 5 tbsp of the brown butter, minced roasted garlic, 1 cup of unflavored oat milk or whole milk, and a pinch of salt. Mix by folding with a wooden spoon or spatula not to release any more starch until everything is well combined.

I like using oat milk as it brings that extra creamy, slightly sweet taste to the potatoes. I’m not a huge fan of milk (unless it’s heavy cream), and I love using oat milk in recipes. You can use whole milk or heavy cream instead of oat milk if you prefer.

I like to use a medium-sized saucepan and all the beef tallow or canola oil if I’m just frying a small batch. It uses less oil but makes it deep enough to fry in (you want the oil to be 1/4 in deep). Heat your oil to 325F and fry the potato peels until golden brown and crispy (5-6 min). Let drain and lightly season with salt.

Beef tallow is my go-to for frying potatoes. It gives them such a distinct savory flavor that you just can’t get enough of it. I promise you won’t be able to stop eating them once you’ve had that first bite. These are so addictive, just like freshly made potato chips!

Roughly chop the fried potato peels and sprinkle them on top of your mashed potatoes for that extra savory crunch. Drizzle the remaining brown butter on top (you should have about 2 tbsp left) and serve warm.

Storage: Store any leftover Brown Butter Garlic Mashed Potatoes in an air-tight food-safe container in the fridge for up to 3 days. Reheat in the microwave until warm throughout.

BROWN BUTTER GARLIC MASHED POTATOES

This Brown Butter Garlic Mashed Potatoes topped with slightly salted crispy potato skins for that added texture is guaranteed to satisfy your cravings and leave you wanting more.

Course Side Dish

Keyword beef tallow, browned butter, potatoes, roasted garlic, side dish, Sides

Servings servings

Calories 410kcal

Equipment

potato ricer or cheese grater

Ingredients

2 lbs russet potatoes peeled and cut to 1/2 inch cubes
16 tbsp butter 2 sticks cut into 1 inch cubes
1 cup oat milk or whole milk
2 cloves roasted garlic
2-3 sprigs rosemary
1 tbsp kosher salt plus more to taste
beef tallow or canola oil enough to cover 1/4 inch of pan for frying potato peels

Instructions

Start by peeling your potatoes. Cut them into 1-inch cubes and let them soak in cold water for 5-10 minutes to release their starch. Save your peels for later to fry them up for that added texture.
In a light-colored skillet, melt 2 sticks of butter along with 2-3 sprigs of rosemary over medium-low heat. Once it begins to bubble, watch it closely until it turns a deep golden amber color (usually takes about 4-5 minutes).
Grab a large pot and fill it with just enough water to cover the potatoes. Toss in your rinsed potato cubes and 1 tbsp salt. Bring to a boil and cook until tender and soft enough to break apart with a fork (about 20-25 minutes). Drain and let cool slightly for 2-3 minutes.
Using a potato ricer or the fine side of a cheese grater, mash the potatoes to make them smooth and fluffy. Don't over mash them.
Add in 5 tbsp brown butter, minced roasted garlic, 1 cup of unflavored oatmilk or whole milk, and a pinch of salt. Mix by folding with a wooden spoon or spatula not to release any more starch until everything is well combined.
I like to use a medium-sized saucepan and all the beef tallow or canola oil if I'm just frying a small batch. It uses less oil but makes it deep enough to fry in (you want the oil to be 1/4 in deep). Heat your oil to 325F and fry the potato peels until golden brown and crispy (5-6 min). Let drain and lightly season with salt.
Roughly chop the fried potato peels and sprinkle them on top of your mashed potatoes for that extra savory crunch. Drizzle the remaining brown butter on top (about 2 tbsp) and serve warm.

Notes

Storage: Store any leftovers in an air-tight food-safe container in the fridge for up to 3 days. Reheat in the microwave until warm throughout.

This will yield about 6-8 cups of mashed potatoes.

Nutrition

Cajun Baked Mac n Cheese

carinakyriacos — Wed, 16 Nov 2022 19:58:30 +0000

Everyone loves a good homestyle macaroni and cheese recipe. This Cajun Baked Mac n Cheese has that same traditional flavor but with a little Cajun flare! It’s far from spicy yet so savory that you’ll want to eat the whole dish all to yourself.

No Judgments Here!

You’ll have everyone returning for seconds and good luck with any leftovers! This was a hit at our family gathering, and I wish I doubled the recipe. Who knew five people would devour so much mac n cheese?

Here’s what you need to make this Cajun Baked Mac n Cheese.

MACARONI NOODLES | If you want to jazz it up, you can switch these out for medium-sized shells or any pasta shape you prefer.

BUTTERMILK | This brings that tangy flavor while making the cheese sauce velvety and creamy.

SHARP CHEDDAR JACK | You can substitute this for Colby jack or Monterey if you prefer. I personally just love the way this dish tastes with the Sharp Cheddar Jack.

MOZZARELLA | This is a must for that added creaminess in the cheese sauce. You can skip this if you want, but this brings that creamy cheese pull when you grab a spoonful to put on your plate.

FLOUR | You need this for the roux. Make sure to do equal parts flour to butter.

BUTTER | Use grass-fed high-quality butter. It makes a difference in the buttery taste, and you won’t regret it!

CAJUN SEASONING | You can use whatever favorite Cajun seasoning you like. I love using Spiceology’s Black Magic – Cajun Blackening Seasoning for this dish.

SALT | Every dish needs a little salt to bring out its wonderful flavors and let them shine!

Preheat your oven to 400F. In a medium-sized pot, cook the macaroni noodles per the box’s directions until al dente.

Start making a roux by whisking the butter and flour together for 1-2 minutes in a deep skillet over low-medium heat. Once it thickens, pour in the buttermilk and whisk to combine with the roux.

Let it cook and thicken for 2-3 minutes, and then toss in your Cajun seasoning and 1/4 tsp of salt. Give it a good mix to combine everything.

Add half of the sharp cheddar jack cheese and all the mozzarella cheese and mix until combined. Let the cheese melt with the cream sauce for 3-4 minutes over low heat. Once it’s melted, pour in your cooked and drained macaroni noodles and fold them into the cheese sauce to coat. Season with some salt to taste.

Get a casserole dish, pour in the macaroni, cover with the remaining sharp cheddar jack cheese, and sprinkle a pinch of Cajun seasoning on top for extra flavor. Put it in the oven and cook for 15-20 minutes or until the cheese on top is bubbly and golden brown.

If you loved this Cajun Baked Mac n Cheese, then you will definitely love this Smoky Ancho Chile Mac n Cheese.

Cajun Baked Mac n Cheese

Everyone loves a good homestyle macaroni and cheese recipe. This Cajun Baked Mac n Cheese has that same traditional flavor but with a little Cajun flare!

Course Side Dish

Cuisine American

Keyword 30 min or less, buttermilk, cajun, cheddar jack, creamy, easy, Mac n Cheese, mozzarella, oven baked

Prep Time 2

Cook Time 30

Servings servings

Calories 419kcal

Ingredients

8 oz macaroni noodles cooked to Al Dente
8 oz sharp cheddar jack cheese shredded
4 oz mozzarella shredded
1 cup buttermilk
2 tbsp butter
2 tbsp AP flour
1 tsp Cajun Seasoning
1/4 tsp salt more to taste

Instructions

Preheat your oven to 400F.
In a medium-sized pot, cook the macaroni noodles per the box's directions until al dente.
Start making a roux by whisking the butter and flour together for 1-2 minutes in a deep skillet over low-medium heat. Once it thickens, pour in the buttermilk and whisk to combine with the roux.
Let it cook and thicken for 2-3 minutes, and then toss in your Cajun seasoning and 1/4 tsp of salt. Give it a good mix to combine everything.
Add half of the sharp cheddar jack cheese and all the mozzarella cheese and mix until combined. Let the cheese melt with the cream sauce for 3-4 minutes over low heat.
Once it's melted pour in your cooked and drained macaroni noodles and fold them into the cheese sauce to coat. Season with some salt to taste.
Get a casserole dish, pour in the macaroni, cover with the remaining sharp cheddar jack cheese, and sprinkle a pinch of Cajun seasoning on top for extra flavor. Put it in the oven and cook for 15-20 minutes or until the cheese on top is bubbly and golden brown.

Nutrition

Maple Pecan Candied Sweet Potatoes

carinakyriacos — Thu, 17 Nov 2022 07:06:20 +0000

What holiday feast doesn’t have some variation of sweet potatoes? Well, these Maple Pecan Candied Sweet Potatoes will be your new holiday staple that everyone will ask you to make each year.

** No shame, but during my recipe testing to get these little sweet golden cubes my version of perfect, I would eat the ENTIRE dish all to myself. I just couldn’t share it. It was just too good and I couldn’t stop myself.

So if you don’t judge, I won’t judge either if you eat the whole dish yourself too.

SWEET POTATOES | Diced into 1-inch cubes. Make sure you pick sweet potatoes that are deep orange or red in skin color, as they are sweeter and have a creamier texture as they cook.

BROWN SUGAR | I use dark brown sugar for a deeper caramel flavor, but you can use light brown sugar if you want a milder flavor.

MAPLE SYRUP | Use real maple syrup for that complex maple flavor with hints of caramel and vanilla that elevate those sweet flavors in the dish.

MELTED BUTTER | Use good-quality butter for a deep rich buttery flavor.

GROUND CINNAMON + NUTMEG | The well-known staple spices in just about every fall dish. Seriously, what sweet fall dish does not have these spices in it?

GROUND CARDAMOM | Introducing the complex aromas of this eucalyptus, mint-tasting spice that brings this dish to life. It pairs perfectly with the peppery yet subtle citrusy flavors of ginger.

VANILLA BEAN PASTE | It has a stronger flavor, but you can use vanilla extract instead of vanilla bean paste.

GROUND GINGER | peppery yet subtle citrusy flavors are the perfect addition to balance out the sweetness in the dish.

CRUSHED PECANS | Crushed pecans sprinkled on top for an added crunch to liven up the textures in this dish.

Preheat your oven to 400F.

Mix all the ingredients in a large mixing bowl until fully combined, and the sweet potatoes are evenly coated.

Dump them in a casserole dish and cook in the preheated oven for 30-35 minutes or until the sweet potatoes are tender and easily pierced with a fork.

Pair it with some Oven-Roasted Green Beans with Almonds.

Maple Pecan Candied Sweet Potatoes

These Maple Pecan Candied Sweet Potatoes will be your new holiday staple that everyone will ask you to make each year.

Course Side Dish

Cuisine American

Keyword maple syrup, pecan, side dish, Sides, sweet potatoes

Prep Time 3

Cook Time 35

Servings

Calories 418kcal

Ingredients

3 sweet potatoes peeled, cut into 1 inch pieces
¼ cup butter melted
½ tsp ground cardamom
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
½ tsp vanilla bean paste
2 tbsp maple syrup
½ cup dark brown sugar
¼ tsp salt
2 tbsp crushed pecans

Instructions

Preheat oven to 400F.
In a large bowl, mix all the ingredients together except for the sweet potato cubes.
Now, Toss in the sweet potatoes and mix to fully coat them.
Transfer to a medium-sized casserole dish. Cook for 30-35 minutes.

Nutrition

Oven-Roasted Green Beans with Almonds

carinakyriacos — Tue, 15 Nov 2022 04:05:13 +0000

All you’ll need for this simple yet scrumptious Oven-Roasted Green Beans with Almonds dish are four easily found ingredients. Just add a pinch of salt, and it will be ready to cook in no time at all! While cooking your main course, pop these in the oven alongside or afterward; either way, they taste just as great!

PLUS, these Oven-Roasted Green Beans with Almonds are vegetarian and vegan-friendly! What’s not to love about this side dish?

Ensure that your green beans are fresh and trimmed. You want that fresh and tender yet crisp taste that makes you feel better about eating the whole plate!

GREEN BEANS | Fresh and In-Season from May thru October. No frozen green beans here, I’m sorry, but it just won’t work for this recipe. You want that fresh, crisp, juicy green bean taste!

SLICED ALMONDS | Just go buy the sliced almonds. Why add extra work to a simple and easy recipe? If you have whole almonds on hand, slice them yourself!

OLIVE OIL | You need to use a good quality extra virgin olive oil for that bold flavor that elevates the flavors of these fresh juicy green beans. You can substitute with Almond oil or Walnut oil if you prefer.

GARLIC CLOVES | You can use minced garlic, but I prefer smashed whole garlic cloves. It has a more mellow garlic taste that isn’t overpowering like minced garlic.

*Not sure what Smashed Garlic is? Take the flat side of the knife blade and gently smash it down on the garlic until it crushes the clove, releasing that garlicky goodness!

Preheat your oven to 400F. Grab a sheet pan and add your trimmed green beans. Drizzle 1-2 tbsp of olive oil and toss to coat. Smash your garlic and roughly dice it up before adding it to your pan. Sprinkle the sliced almonds on top and a pinch of salt. Add it to your preheated oven and let it cook for 15-20 minutes. Check to ensure they are tender yet crisp; if not, let them cook another 2-3 minutes.

If you are cooking a dish at 375F, just let it cook an extra 5-10 minutes.

Pair these Oven Roasted Green Beans with Almonds with some tender Ginger Garlic Salmon filets.

Oven Roasted Green Beans with Almonds

All you'll need for this simple yet scrumptious Oven Roasted Green Beans with Almonds dish are four ingredients. While cooking your main course, pop these in the oven alongside or afterward; either way, they taste just as great!

Vegetarian and Vegan-Friendly!

Course Side Dish

Cuisine American

Keyword 25 min or less, 30 min or less, almonds, easy, easy clean up, green beans, one pan, one pan dish, side dish, Sides, under 25 minutes

Prep Time 2

Cook Time 20

Servings servings

Calories 119kcal

Ingredients

12 oz Fresh Green Beans trimmed
2 cloves Garlic smashed
2 tbsp Olive Oil
2 tbsp Sliced Almonds
Pinch Salt plus more to taste

Instructions

Preheat oven to 400F.
In a sheet pan, add the trimmed green beans. Drizzle olive oil and toss to coat.
Smash the garlic cloves before adding them to the pan and sprinkle on the sliced almonds. Add a pinch of salt and cook in the oven for 15-20 minutes.
Once they are tender and crisp, remove them from the oven. Sprinkle with another pinch of salt if desired, and serve warm.

Nutrition

Sweet Pecan Stuffing

carinakyriacos — Thu, 17 Nov 2022 06:20:27 +0000

This Sweet Pecan Stuffing is the pure essence of a good southern pecan pie. Warning, these are addictive! Make sure you have plenty to go around, plus extra for seconds.

I never liked stuffing until I played with the flavors to liven it up and turn it into something I’d enjoy eating. Well, say hello to this amazingly addictive and flavor-packed Sweet Pecan Stuffing! And if you want to take it up a notch to further enhance the flavors, add 1 tbsp of good-quality bourbon whiskey to the mix.

CUBED STUFFING BREAD | You can keep it easy and buy pre-made cubed bread or make your own. Just cut a loaf of bread into 1/2-inch cubes and bake at 225F for 30-40 minutes to fully dry the bread out, and there you have it, bread for stuffing!

YELLOW ONION | Don’t want to use yellow onion? No problem, you can swap it out with white or sweet onion or even shallots.

CELERY | The holy grail of stuffing, well, besides the bread. It’s the perfect addition to the onions bringing a crisp, aromatic flavor to the stuffing.

CHICKEN STOCK | Use good-quality chicken stock. It makes a world of difference in elevating the flavors in the stuffing.

PECANS | It adds that much-desired buttery, nutty crunch with every bite.

BROWN SUGAR | I use dark brown sugar for that deep caramel taste, but you can use light brown sugar for a much milder taste if you prefer.

BROWN BUTTER | Butter, but playing off those caramel aromas of the dish. Want to use plain butter? Go for it!

CAJUN SEASONING | Use your favorite Cajun seasoning! As for me, I love Spiceology’s Black Magic – Cajub Rub Seasoning! It’s that perfect Cajun blend that really hits the spot in all the dishes I use it in.

Think pecan pie, but make it stuffing!

Start by sauteing the onions and celery in 2 tbsp of brown butter in a skillet over medium heat for 3-4 minutes.

Add in the brown sugar, chopped pecans, and cajun seasoning. Mix to combine and let cook for another 2-3 minutes.

Pour in the chicken stock and bring to a boil. Once it begins to boil remove the pot from direct heat.

Add the cubed stuffing bread and mix it with the stock mix. Cover and let sit for 15-20 minutes.

Now, fluff with a fork and dig in!

Okay, don’t forget about the rest of the feast. You need the main star of the show. TURKEY! This stuffing pairs perfectly with a Juicy Smoked Cajun Turkey.

Sweet Pecan Stuffing

This Sweet Pecan Stuffing is the pure essence of a good southern pecan pie.

Course Side Dish

Cuisine American

Keyword 30 min or less, brown sugar, cajun, easy, Holiday Feast, pecan, stuffing

Prep Time 3

Cook Time 27

Servings

Calories 364kcal

Ingredients

6 oz cubed stuffing bread
1 yellow onion diced
2 sticks celery diced
2 tbsp brown butter
1 cup chicken stock
½ cup brown sugar
½ cup chopped pecans
1 tbsp Cajun seasoning

Instructions

Start by sauteing the onions and celery in 2 tbsp of brown butter in a skillet over medium heat for 3-4 minutes.
Add in the brown sugar, chopped pecans, and cajun seasoning. Mix to combine and let cook for another 2-3 minutes.
Pour in the chicken stock and bring to a boil. Once it begins to boil remove the pot from direct heat.
Add the cubed stuffing bread and mix it with the stock mix. Cover and let sit for 15-20 minutes.

Nutrition