Citrus & Herb Turkey Breast Tenderloin Recipe

I’ve seen so many memes this year about how everybody thinks turkey is the worst part of Thanksgiving dinner. I don’t agree, and it doesn’t have to be this way!

I think the problem some people are running into is over-cooked and under-seasoned turkeys. Or maybe they don’t like being stuck with leftover turkey meat for a week after the holiday?

This Turkey Tenderloin Recipe is here to solve all of the internet’s problems. It is absolutely BURSTING with the bright flavors of citrus and herbs.

And, it’s a standout option if you’re looking for a smaller, hassle-free entree for Thanksgiving that isn’t a whole roasted turkey.

The post Simple Turkey Tenderloin Recipe (Citrus & Herb) appeared first on Foxes Love Lemons.

This is the BEST Stuffing Recipe

You know how you hear about people taking recipes to their grave? My husband’s grandma seriously did that with her Thanksgiving bread stuffing.

It was the best turkey stuffing in the whole wide world, and I consider myself a stuffing aficionado. It had a simple, comforting flavor and was toasted to perfection.

Try as we might, we never got Mary Ellen to give up the recipe for her turkey stuffing. The only detail she ever gave us was “well, I just soak the bread in milk, really.”

So, ever since Mary Ellen passed, it’s been my mission to try to recreate this recipe. Using some flavor memories based on what Jeff and I can recall about Grandma’s stuffing, I first published my best educated guess of how this stuffing was created back in 2014.

Using reader comments and e-mails ever since, I’ve made revisions to the recipe to keep getting it closer and closer to the original.

The recipe card below reflects nine years of work, and at least a dozen tests. At this point, I think I’m a close as I can get to honoring the flavors of Mary Ellen’s stuffing.

The recipe in the card below will yield you a delicious old fashioned bread stuffing to serve alongside your Thanksgiving turkey, I guarantee it.

“I ran across your Grandma Mary Ellen’s stuffing recipe last year and what a hit it was!! Thank you!! I too have been searching for a recipe similar to my Grandmother’s and your recipe is spot on!”

—Mary

What is stuffing?

Stuffing, also known as dressing, is a quintessential part of holiday feasts, specially where turkey is served. It’s a mixture of cubed bread, vegetables, and seasonings, and it produces a very comforting blend of flavors and textures.

Technically, it’s called “stuffing” when it gets stuffed into the bird, and “dressing” when its cooked in a separate baking dish.

But, since you tend to have to overcook the turkey to make sure the stuffing reaches a safe temperature, we just cook ours in a baking dish, but we’ve always still called it stuffing.

The post Grandma’s Old Fashioned Bread Stuffing appeared first on Foxes Love Lemons.

A cheap and delicious Savory Oatmeal Recipe for dinner

Did you know that risotto isn’t just a dish, but it’s actually a method of cooking? While risotto is usually associated with rice, lots of different ingredients can be cooked risotto-style.

Savory oatmeal is a high-fiber alternative to risotto made with white rice. But if you’re thinking savory oatmeal sounds bland, think again.

Making savory steel cut oats with lots of umami-packed mushrooms turn this dish into something upscale and elegant enough to enjoy for dinner with a glass of wine.

The post Savory Oats Recipe appeared first on Foxes Love Lemons.

If there’s one thing in my kitchen that I kind of, sort of regret buying, it’s my very expensive, very fancy blender.

To be fair, I didn’t really buy it out of pocket, but used Williams-Sonoma gift cards that I had received for many birthdays and Christmases to purchase it. But still, it was a big purchase, and I’m not sure I use it enough for it to have been worth it.

Aside from the occasional lemon smoothie or blended lemon margarita, my fancy blender sadly doesn’t get a lot of love most of the year.

With one exception. Every fall, without fail, I make some sort of blended squash soup. While I like butternut squash noodles, roasted acorn squash slices for my famous Thanksgiving salad, and roasted delicata squash, for soup, I love sweet dumpling squash.

If you’re not familiar with this variety, this post will explain what sweet dumpling squash is, how to cook it, and why Sweet Dumpling Squash Soup is the best kind of squash soup.

The post Sweet Dumpling Squash Soup appeared first on Foxes Love Lemons.

I’ve been waiting on pins and needles to share this recipe with you for a year now. I created these savory waffles for a client just before Thanksgiving last year, and instantly decided it was one of the most delicious meals I’d ever concocted.

But it just didn’t make it to the blog in time for you to enjoy with your holiday leftovers last year. Thus, I’ve been cautiously guarding the recipe and photo files and just waiting for this day.

TODAY! Happy Sunday before Thanksgiving!

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The post Thanksgiving Leftover Waffles appeared first on Foxes Love Lemons.

I have an impossible time deciding my favorite dish at Thanksgiving. It’s either stuffing (which I always call stuffing, no matter if it never sees the inside of the turkey) or mashed potatoes and gravy. I think I give the slight edge to stuffing, but it’s like 51% stuffing 49% mashed potatoes.

I’ve always had dreams of a Thanksgiving dinner where I could make like two or three types of stuffing – one traditional version, one cornbread variety, and maybe one other.

But, since my Thanksgiving dinner is just for six people, a second or third type of stuffing would add even MORE leftovers to the massive amount of leftovers we already end up with.

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The post Lentil & Mushroom Stuffing appeared first on Foxes Love Lemons.

It’s that time of year when people (food bloggers especially) lose their minds over all things pumpkin. Except me. For most of my life, I really didn’t care for pumpkin (give me some chocolate Halloween bark or stuffed apples instead!).

Young Lori had a nauseating experience with the smell of the pumpkin “guts” that had to be extracted from the gourds before carving jack o’lanterns.

Man, doing that task in an unventilated kitchen as opposed to outside in the fresh air was traumatizing. I blame you for this, Mom. Just kidding. I know it was probably too cold to be outside that year. Still love you.

But yeah, for a long time, that smell of raw pumpkin really put me off from eating most pumpkin things except pumpkin creme brulee (because I love any and all creme brulee).

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The post Savory Pumpkin Dip appeared first on Foxes Love Lemons.

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I have to confess that I’m not the biggest chili fan. My mom only made it occasionally when I was growing up (I liked her lasagna with cottage cheese recipe much more!), and when she did, I mostly just ate the “broth” and left all of the “stuff” in the bowl.

I wasn’t much of a picky eater as a kid, but for some reason, traditional beef and bean chili just didn’t appeal to me. And still doesn’t.

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