Here’s why I love Mom’s Avocado and Grapefruit Salad and I think you will too:

• Well balanced flavors. This bright and refreshing salad is a symphony of taste! The slightly sweet celery seed dressing perfectly complements the tangy grapefruit, while creamy avocado adds richness and crunchy red onion provides a contrasting bite.
• Easy to make. No need for any fancy kitchen gadgets – just a sharp knife, a whisk, and a jar for the dressing.
• Customizable. Add or swap out ingredients like orange slices, feta cheese, shallots, or nuts to suit your preferences or pantry staples.
• Visually appealing. This salad is as visually stunning as it is delicious. And, as my mom always said, “We eat with our eyes first!”
• Versatile presentation. Dress it up for a special occasion or keep it simple for a more casual gathering.

Here’s what you’ll need to create this elegant salad (quantities are included in the recipe card below), all of which should be available at your local grocery store:

Citrus Salad Dressing

• Extra virgin olive oil – use a good quality oil for the best flavor.
• Red wine vinegar – adds a tangy kick and balances the sweetness.
• Granulated sugar – adds a touch of sweetness to balance the tart grapefruit.
• Kosher or sea salt – enhances all the other flavors.
• Celery seed – adds a clean, herbal flavor with a subtle hint of celery.
• Dry mustard – adds subtle depth and a bit of spice.

Citrus Salad

• Ripe avocados – buy them firm and let them ripen at room temperature. They’re ready when they yield slightly to gentle pressure. If they’re too soft, the slices will be messy.
• Red and green leaf lettuce – mixing the two creates a lovely color contrast, but you can use one type if you prefer. Make sure the leaves are fresh and crisp.
• Grapefruit sections – feel free to mix varieties—pink, white, or red grapefruits —for extra color. Use juicy, in-season grapefruit for the best taste. Look for them from December through April.
• Red onion – Provides a nice crunch and tang. For a milder flavor, substitute shallots or soak the red onion in water for about an hour to reduce its sharpness.

While this salad is delicious as is, it is also very versatile and the ingredients can be modified to fit your tastes, dietary needs, or what’s available:

• Add/swap the citrus. If grapefruit isn’t in season – or you’re not a fan – use navel oranges, blood oranges, or even clementines. Mixing different citrus varieties also adds a lovely pop of color.
• Use onion alternatives. For a milder bite, substitute shallots or green onions. You can also soak the chopped red onion in water for about an hour to take off that sharp edge.
• Substitute other leafy greens. While red and green leaf lettuce look beautiful together, you can experiment with other lighter greens like butter (Boston) lettuce or baby spinach. These softer greens allow the fresh, tangy flavors of the grapefruit and avocado to stand out while keeping the salad airy and delicate.
• Add toppings. Sprinkling toasted nuts (like almonds, walnuts, or pecans) or crumbled feta can add extra crunch or creaminess.

Follow these easy steps to create a bright, fresh salad your guests will love:

1. Make the Citrus Dressing.
   In a medium-sized jar (or small bowl), combine the olive oil, red wine vinegar, sugar, salt, celery seed, and dry mustard. Whisk until well blended. Cover and set aside to allow the flavors to blend.
2. Cut (aka “supreme”) the grapefruit into sections.
   Use a sharp knife to slice off the top and bottom (“poles”) of the grapefruit. Stand the grapefruit upright on one of the flat ends and carefully cut off the peel, following the curve of the fruit, and removing all of the white pith. Hold the peeled grapefruit in one hand and, using a sharp knife, cut along each membrane to remove the segments. Set these sections aside.
3. Prep the avocado.
   Cut each ripe avocado in half from top to bottom (pole-to-pole). Remove the pit by gently tapping it with the knife blade so it sticks, then twist and lift out. Use a small spoon to carefully scoop out the avocado halves in one piece. Slice each half lengthwise into ½-inch slices.
4. Prep the lettuce.
   Wash and thoroughly dry the red and green leaf lettuce. Tear into bite-size pieces and place in a large bowl. Drizzle in a bit of the dressing and toss lightly, just enough to coat the leaves without drenching them.
5. Assemble the salad.
   Divide the dressed lettuce leaves among 8 to 10 individual plates. Top with alternating grapefruit segments and avocado slices in a pinwheel pattern (or any design you like). Scatter the red onion (or shallots) on top. Lightly drizzle with some of the remaining dressing and serve immediately.

Instead of individual plated salads, here are two other options for serving this citrus salad:

1. Plated on a serving platter – for a buffet or family-style serving.
   Arrange the dressed lettuce leaves on a large serving platter. Top with alternating grapefruit segments and avocado slices in a pinwheel pattern (or any design you like). Scatter the red onion (or shallots) on top. Lightly drizzle with some of the remaining dressing and serve immediately.
2. Tossed – for a more casual approach.
   Place the washed, dried, and torn lettuce leaves into a large bowl. Cut the avocado slices and grapefruit sections into 1-inch pieces and add to the lettuce, along with the chopped red onion. Lightly toss with dressing and serve immediately.

Dressing can be made up to 4 days ahead and refrigerated. Bring to room temperature before using.
 
Earlier in the day, the lettuce can be washed, torn into bite-size pieces, layered with paper towel, and placed in an open baggie in the refrigerator. The grapefruit can also be supremed and the segments placed in an airtight container in the refrigerator.

As mentioned above, Mom loved to serve this salad with her Slow Roasted Boneless Leg of Lamb. I think it’s an excellent combination! Here are some other dishes I’ve also served with this salad:

• Crusted Rack of Lamb
• Pork Chops with Mushrooms
• Slow Cooker Beef Short Ribs
• Roast Beef Tenderloin
• Pistachio Crusted Fish
• Roasted Salmon with Lemon Butter Sauce

I originally created the arugula dressing used in this salad as a twist on a classic green goddess. The bold, peppery flavor of the arugula elevates the dressing to new heights, making it the perfect partner for roasted root vegetables, especially beets. After testing this roasted beet salad on Robert and a few friends, I submitted it to the independent testing group for my second cookbook, “Fresh Tastes,” and it came through with flying colors!

Why This Recipe Works

• Eye-catching. A mix of colors — deep purple beets, red onion, and creamy white cheese artfully arranged atop bright greens —creates a stunning dish.
• Balanced flavors. The earthy sweetness of the roasted beets complements the tangy, peppery flavor of the arugula dressing, while the creamy goat cheese adds a rich, indulgent touch without overpowering the other ingredients.
• Mix of textures. A blend of creamy and crunchy, this salad is dynamic and satisfying.
• Easy to prepare. This roasted beet salad is simple to make with readily available ingredients.
• Make ahead. As with many of my recipes, you can prep the key components – the roasted beets and arugula dressing – several days in advance, making this dish perfect for entertaining.

Here’s what you’ll need to create this elegant salad:

• Arugula Salad Dressing – arugula, green onion, garlic, mayonnaise, sour cream, lemon juice, anchovy paste, fresh tarragon
• Large beets (red) 
• Boston, Bibb or Butter lettuce 
• Crumbled goat cheese 
• Red onion
• Kosher or sea salt
• Fresh ground black pepper

Here’s how to easily make this delicious roasted beet salad:

1. Make the Arugula Salad Dressing.
   Note that the dressing tastes best if made 24 hours before serving, to allow the flavors to blend.
2. Preheat the oven to 375 degrees. 
3. Prep beets.
   Wash the beets and trim off the ends. In a large piece of aluminum foil, place 2 beets side by side and fold foil edges together tightly to make a packet; repeat with remaining beets and foil. 
4. Roast beets.
   Place the foil packets in the preheated oven directly in the oven the middle rack with the seam side up (this keeps any beet juice from dripping into your oven). Bake for 45 minutes to 1 hour, or until soft in the center. To test, remove one beet from the oven, and carefully open the foil just enough to pierce the beet with a fork.
5. Cool beets; peel, and cut.
   Remove beets from the oven and set aside cool. When the beets are cool enough to handle, peel and cut each beet into 8 wedges of even thickness. 
6. Plate salad.
   Divide lettuce among 6 salad plates. Place beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Drizzle with some of the dressing, passing the rest on the side. 

While I love this salad as is, you can vary it to match your lifestyle, tastes, or dietary issues. Here are a few suggestions:

• Substitute feta cheese or blue cheese crumbles for the goat cheese. I would recommend using less, as these two cheeses have stronger flavor than feta.
• Add toasted chopped nuts (walnuts, pistachios, pecans, or pine nuts) to add even more crunch.
• Experiment with other dressings, like a balsamic or lemon-dill vinaigrette.
• Place fresh herbs (like fresh dill or thyme sprigs) inside the foil packet when roasting the beets.

Faster version: If you don’t want to roast the beets, many major grocery stores sell already roasted beets. I have found them in the produce section of my store.

This salad is versatile and can be enjoyed as a side dish, a light lunch, or a main course.

As a main dish, pair it with one of these soups:

• Creamy Ginger Carrot Soup
• Tomato Basil Bisque
• Butternut Squash Soup
• Fresh Green Pea Soup
• Carrot Vichyssoise Soup
• Cold Potato Leek Soup

And, when serving as a side salad or first course, here are a few suggested main dishes:

• Grilled Ribeye Steak
• Roast Beef Tenderloin
• Pork Chops with Mushrooms Sautéed with Bourbon
• Grilled Chicken with Caramelized Red Onions

Why this recipe works

Here’s why I love this new version and think it’s the best green bean casserole recipe!

•  Tender (not mushy) green beans. Steaming fresh green beans and then dunking them in an ice-water bath preserves their vibrant color and crisp texture.
• Flavorful cheese sauce. A creamy, cheesy sauce infused with lemon zest, sherry, and sour cream adds depth and richness.
• Lightly caramelized onions. Sautéing onions to a light golden brown before adding to the cheese sauce adds a subtle touch of sweetness.
• Crispy shallots. Golden-brown, crispy shallots provide a delightful crunch and savory flavor to the casserole’s topping.
• Perfect for your holiday table.
  • Make ahead. Prepare the components in advance and assemble just before baking.
  • Flexible cooking method. Choose from baking, slow cooking, or stovetop cooking to suit your needs.

Here’s all the ingredients you’ll need to create this crowd-pleasing dish (details including quantities are included in the recipe card below):

• Fresh green beans – you can substitute frozen if you can’t find fresh
• Butter – I use salted, but you can use unsalted
• Yellow onion
• Garlic cloves – can substitute garlic powder
• All-purpose flour
• Whole milk – you could substitute 2%
• Sharp Cheddar cheese
• Sour cream 
• Dry sherry, optional
• Lemon zest
• Crispy shallots – I love the combination of these shallots with green beans. You can substitute purchased crispy onions, but the flavor won’t be quite as good!
• Panko breadcrumbs – can also use homemade
• Fresh parsley
• Paprika
• Kosher or sea salt
• Ground black pepper

Preparing all the components of the recipe – green beans, sauce, topping – is the same no matter what method you choose to finish the casserole (baking, stovetop, or slow cooker). Here’s a step-by-step overview of what you have to do to create the baked version of this delicious green bean casserole (directions for other cooking methods are included in the next two sections below):

1. Prep oven and casserole dish.
   Preheat oven to 350 degrees. Grease a 2 to 2 1/2-quart baking dish (for photo, I used an 8 by 12-inch oval dish).
2. Prep green beans.
   Steam green beans until crisp-tender; place in an ice water bath to stop the cooking. Drain, and pat dry with paper towel. Set aside.
3. Cook onions and garlic for cheese sauce.
   In a large skillet or sauté pan, melt 2 tablespoons of the butter over medium heat. Add chopped onion, season with salt and pepper, and cook, stirring often, for 2 minutes. Add garlic and continue cooking, stirring often, until onion is soft and beginning to turn a light brown color. 
4. Make a white sauce.
   Reduce heat to low, add flour, and cook for 3 minutes, stirring constantly. Slowly stir in milk until absorbed and smooth. Increase heat to medium-low and continue cooking, stirring constantly, until the sauce thickens. 
5. Finish cheese sauce; add green beans.
   Stir in cheese and cook, stirring constantly, until the cheese is melted and the sauce is smooth.  Remove sauce from heat and stir in the sour cream, sherry, and lemon zest. Season to taste with salt and pepper. Stir in beans and spoon mixture into the prepared baking dish.  
6. Make topping; bake casserole.
   Melt the remaining 1 tablespoon of butter and toss with shallots, bread crumbs, parsley, and paprika.  Sprinkle evenly over top of casserole.  Bake until bubbly hot and browned on top, around 20 minutes.

To finish the casserole in a slow cooker:

1. Follow the directions above through Step 5, and instead of putting green bean mixture in a baking dish, place it in a slow cooker.
2. Cover and cook on high for 2 hours. 
3. Shortly before serving, prepare the topping (Step 6 above), place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly.
4. Spoon green beans into a shallow serving dish and top with hot topping.

To finish the casserole on the stovetop:

1. Follow the directions above through Step 5, and instead of putting green bean mixture in a baking dish, leave them in the skillet or sauté pan.
2. Bring mixture to a simmer over medium-low heat and cook until warmed through, around 15 minutes.
3. Shortly before serving, prepare the topping (Step 6 above), place in a nonstick skillet, and cook over medium-high heat, stirring constantly, until hot and mixture begins to brown slightly.
4. Spoon green beans into a shallow serving dish and top with hot topping.

Yes, it can be prepared earlier in the day, or up to 3 days ahead:
 
To prepare the green bean casserole earlier the same day: follow the directions through placing the green bean and sauce mixture into a baking dish. Cover with plastic wrap or aluminum foil, and refrigerate. When ready to bake, bring the casserole to room temperature, assemble the topping, and sprinkle on top of the beans. Bake per the recipe directions.
 
To prepare up to 3 days ahead: Prepare the green beans and cheese sauce but don’t combine. Store them separately in airtight containers in the refrigerator. When ready to bake, bring both components to room temperature, stir together, and spoon into prepared baking dish. Assemble the topping and sprinkle on top of the beans. Bake per the recipe directions.

Why This Recipe Works:

• Simplicity. This recipe requires minimal effort and only a handful of basic ingredients.
• Fresh, deep peach flavor. The peaches take center stage, while the other ingredients enhance their natural sweetness and complexity. Sugar brings out the peach’s natural sweetness, a combination of orange and lemon provides balance and brightness, and a secret ingredient adds a delightful complexity (see next bullet!). 
• Unique twist. The addition of peach-infused (or plain) white balsamic vinegar adds a surprising depth of flavor that elevates the overall taste.
• Versatility. The sauce can complement both sweet and savory dishes. In addition to Aunt-Dee Dee’s Cheesecake, you can drizzle it over French toast, pancakes or waffles for a heavenly breakfast, or serve it alongside grilled meats for a mouthwatering twist. I also like to stir it into plain yogurt for a delicious snack!

To create this divine homemade peach sauce, you’ll need just a few ingredients (quantities and other details are provided in the recipe card below):

• Fresh ripe, yellow peaches – Use fresh, ripe, in-season peaches. I buy my peaches hard, then let them ripen on the kitchen counter until fragrant and soft to the touch. I find this approach results in sweet peaches that are full of flavor and not bruised.
• Granulated sugar – Sugar balances the fruit’s acidity, intensifies its sweetness, and creates a more balanced and flavorful sauce.
• Navel orange – Orange juice contributes a sweeter, citrusy flavor that complements the natural sweetness of the peaches. Also including zest creates a more layered and complex flavor profile.
• Lemon – Lemon juice adds a bright, tart tanginess that balances the peach’s sweetness. Lemon zest provides brightness and depth to the sauce.
• Coarse kosher or sea salt – Amps up the flavor even more!
• Cornstarch – A small amount of cornstarch thickens the sauce slightly.
• An optional (but recommended) ingredient is Peach White Balsamic Vinegar. Its acidity enhances all the other flavors in the sauce, along with a bit of sweetness that prevents the sauce from becoming too tangy. You can substitute plain white balsamic vinegar if you can’t find peach-infused.

There are numerous resources online where you can find out what fruits and vegetables are in season. At the Seasonal Food Guide, you can even search by state and by month. My preferred guide to what’s in season overall is the USDA’s Seasonal Produce Guide, where you can browse by season. Here’s their list for spring:

The following sections divide the 40 recipes into the following categories:

• Spring-Inspired Fish and Seafood Recipes
• Spring Dinner Ideas for Meat Lovers (Chicken, Pork, Beef, Lamb)
• Spring Vegetarian Dinner Recipes
• Fresh and Vibrant Main Dish Salads
•  Spring Side Dishes
• Bright and Luscious Spring Desserts

This quick and easy sautéed asparagus recipe has been a staple in my kitchen since I learned to cook it in middle school. And, here’s why I think deserves a permanent spot in your repertoire, too:

• Busy day dinner hero. Short on time? This recipe comes to the rescue, delivering a delicious side dish in under 10 minutes. Minimal effort for maximum flavor!
• Endless customization. You can easily make this recipe your own. Add toasted breadcrumbs, chopped nuts, or a burst of freshness with chopped tomatoes. (See more recommendations below.)
• Versatility. This side dish can take most any main dish to the next level. Enjoy it with chicken, pork, fish, or shrimp (see suggestions below).
• Beat the heat. Skip the oven and keep your kitchen cool on hot days. This recipe is cooked on the cooktop.
• Kid-friendly. Let your kids get involved with tasks like snapping the asparagus ends, stirring, or adding the final garnishes.
• Healthy and delicious. Asparagus is packed with nutrients, making this a guilt-free and flavorful side dish. This versatile vegetable is a great source of vitamins A, C, E, and K, as well as folate, fiber, and antioxidants.

You only need 3 ingredients to make this easy sauteed asparagus recipe:

• Fresh asparagus spears. See tips for selecting asparagus below.
• Cooking oil. Any kind will work – canola, vegetable, avocado oil, extra virgin olive oil, etc.
• Seasoned salt. The original recipe calls for Lowry’s Seasoned Salt. Nature’s Seasons and Janie’s Krazy Mixed-Up Salt also work well.

Here’s how easy it is to sauté asparagus:

1. Wash, dry asparagus.
   Wash asparagus under cold running water and pat dry with paper towel.
2. Remove tough ends.
   Asparagus spears have a tough part that needs to be removed before cooking. Grab the tough end (not the tip) with one hand (between your thumb and first finger). With your other hand, grab around the middle of the stalk and gently bend the tip end downward, holding the tough end still. The spear will snap in two at the right point, where the tough part stops. Discard tough ends.
3. Cut asparagus.
   Cut asparagus spears on the diagonal into 1 to 1 1/2-inch long pieces.
4. Cook asparagus on high.
   Place asparagus pieces in a large skillet. Sprinkle with seasoned salt, then oil. Shake the skillet to coat the asparagus pieces with the oil. Cover and place over high heat. Once it begins to sizzle, shake the pan and cook for 1 minute
5. Reduce heat.
   Turn the heat down to low (it should still be sizzling). Keep it covered and cook, shaking the pan occasionally,  for an additional 2 to 3 minutes or until crisp-tender.
6. Serve.
   Spoon hot asparagus into a serving bowl, or onto a serving platter or individual dinner plates. Serve immediately.

While sautéed asparagus is delicious as is, you can make it your own by adding additional ingredients when cooking and/or adding a topping. Here are a few ideas:

Variations

• Substitute sesame oil for the cooking oil and sprinkle cooked asparagus with a dash of soy sauce and toasted sesame seeds.
• Add chopped garlic or shallots to the asparagus when cooking.
• Toss cooked asparagus with fresh lemon juice and/or lemon zest.

Topping ideas

• Balsamic vinegar and crumbled feta cheese.
• Toasted breadcrumbs, Parmesan cheese and chopped nuts.
• Chopped fresh tomatoes, chopped shallots, and fresh herbs.
• Chopped hard-boiled eggs, chopped green onions, and fresh herbs.

Sautéed asparagus is a versatile side dish that can complement a wide range of main dishes. Here are a few of my favorites:

• Air Fryer Fried Chicken Breasts
• Grilled Chicken with Rosemary Dijon Marinade
• Pistachio Crusted Fish
• Spinach Stuffed Salmon
• Salmon Patties
• Spicy Dry Rubbed Pork Tenderloin
• Baked Shrimp with Breadcrumb Topping

Biscuits are a classic comfort food that can be enjoyed in a variety of ways. Whether you prefer them slathered with butter and jam, used as a base for biscuits and gravy, or eaten alongside a hearty soup, there’s something incredibly satisfying about biting into a warm, tender biscuit.
 
Drop biscuits, in particular, have a special charm, and here’s why I think our recipe is the best:

• Southern roots. Hailing from a Southern family, we know biscuits, and we know them well! Southerners have a knack for creating the most delectable biscuits, especially my grandmother Nama. In fact, she made sure we all knew the “ins and outs” of biscuit-making.
• Family tested. Our foolproof biscuit recipe comes from my cousin, Jim Kidwell, a home gourmet expert. During a visit to Grand Lake, he whipped up these delightful bites for breakfast in under 25 minutes—no stand mixer, food processor, kneading, rolling, or cutting required. Needless to say, I was sold!
• Quick and easy. Unlike their rolled counterparts, drop biscuits require less hands-on work or equipment and are quick and easy to make. The name “drop” biscuits comes from the method of dropping scoopfuls of dough onto a baking sheet, eliminating the need for rolling and cutting. This method results in a less perfect-looking biscuit, but with a rustically elegant appeal.

Here are the 7 basic ingredients you’ll need to make this easy biscuit recipe; chances are you already have them on hand:

• Unsalted butter
• All-purpose flour, preferably organic unbleached
• Baking powder
• Granulated sugar
• Table salt
• Baking soda
• Buttermilk – can also use buttermilk powder (see Note on buttermilk substitute at the bottom of the recipe card)

Here’s how you can create tender, perfect drop biscuits in less than 25 minutes:

1. Prep oven and baking sheet.
   Preheat oven to 450 degrees. Line a half-sheet pan with parchment paper.
2. Melt butter.
   Melt 8 tablespoons butter; set aside to cool a bit while you mix the dry ingredients.
3. Mix dry ingredients.
   In a large bowl, whisk together the flour, baking powder, sugar, salt and baking soda. 
4. Combine butter and milk; add to dry ingredients.
   In a small bowl or 2-cup measuring cup, stir together the butter and buttermilk. Add to the flour mixture and stir just until incorporated; don’t overmix. It should look like this:
5. Drop biscuit dough onto prepared pan.
   Using a spoon or spring-loaded scoop (heaping 1/8 cup) drop batter in mounds onto the prepared pan. 
6. Bake; melt remaining butter.
   Bake biscuits for 10 to 12 minutes or until done and light brown on top. While the biscuits are baking, melt the remaining 2 tablespoons butter. 
7. Remove biscuits from oven; brush with butter; cool.
   Remove biscuits from the oven and immediately brush the tops with the melted butter, then place on a wire rack to cool – or serve immediately.

 While drop biscuits are delicious as is, you can easily customize them by adding various ingredients. Here are a few ideas:

1. Cheese and herbs. Add grated cheese, such as cheddar or Parmesan, and a sprinkle of fresh or dried herbs, like chives or rosemary, to the dough.
2. Sweet additions. Stir in a handful of dried fruits, such as cranberries or raisins, or add a drizzle of honey or maple syrup to the dough. These variations are perfect for breakfast or a sweet treat.
3. Spices. Experiment with different spices to add depth of flavor to your biscuits. Try mixing in garlic powder, onion powder, or even a pinch of cayenne pepper for a hint of heat.

Feel free to get creative and customize your drop biscuits to suit your taste preferences or complement the meal you’re serving them with.

Drop biscuits are incredibly versatile and can be enjoyed in various ways. Here are some serving suggestions:

1. Butter and jam. Serve warm biscuits with room-temperature butter and your favorite jam or preserves. The combination of the tender biscuit, creamy butter, and sweet flavors is simply irresistible – and was a favorite of my mom.
2. Biscuits and gravy. Turn your drop biscuits into a special breakfast by serving them with a savory sausage gravy. Add some scrambled eggs on the side for a complete hearty breakfast.
3. Sandwiches. Split your biscuits in half and fill them with your favorite sandwich ingredients. 
4. Side dish. Serve drop biscuits alongside almost any main dish. They are a great complement to a comforting bowl of soup or chili. Here are a few ideas:
   – Creamy Chicken Artichoke Soup
   – Chicken White Bean Chili
   – Italian Sausage Soup Spinach with Orzo
   – Indian Mulligatawny Soup
   
   They also are an excellent side dish to serve on Thanksgiving, alongside your Roast Turkey.

If you have leftover drop biscuits or want to make them in advance, here’s how to store and reheat them:

• Storage. Allow the biscuits to cool completely, then place an airtight container or resealable bag. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days.
• Reheating. Loosely wrap the biscuits in foil and warm them in a preheated 350-degree oven for about 7 to 10 minutes, or until heated through. Alternatively, you can split the biscuits in half and toast them.

My mother crafted this stuffing with love and care over many years. It became an instant favorite at our family’s Thanksgiving gatherings, with guests consistently asking for the recipe – and it soon became a cherished addition to their own holiday feasts. Not only is it delicious and the perfect complement to roast turkey and pan gravy, here are a few other reasons why I think this is the best stuffing recipe:

• Bursting with flavor. Our stuffing combines the richness of sage-flavored pork sausage, the aromatic goodness of onions and celery, and the perfect balance provided by sweet-tart green apples. Toasted chopped pecans add a delightful crunch, and a dash of poultry seasoning infuses it with a delectable herbal touch.
• Quick and easy to prepare. Thanksgiving is a feast of many dishes, so including a few that can be prepped ahead with minimal effort is golden. And my mom was the queen of both easy and make ahead. She eliminated the need for time-consuming bread cutting and toasting by using store-bought cornbread stuffing mix as the base. You simply cook up pork sausage, onions, and celery, then mix in chopped apples, cornbread stuffing, and poultry seasoning. Just before heating, add some turkey or chicken broth. How easy is that?
• Make ahead. This recipe can be prepped earlier in the day, and then placed in the oven to heat when the turkey comes out to rest.
• Versatile. You can prepare and heat this stuffing in a separate baking dish, or stuff your turkey cavity with a portion. I provide mom’s detailed instructions on how to safely stuff the bird.

1. Prep oven and baking dish.
   Preheat oven to 350 degrees. Butter a 9 by 13-inch baking dish.
2. Sauté sausage, onions and celery.
   In a large sauté pan or skillet over medium heat, brown sausage until no longer pink. Add onions and celery and cook until soft.
3. Combine all ingredients except broth.
   Place stuffing mix in a large bowl. Stir in sausage-onion mixture, apple, pecans, poultry seasoning, salt, and pepper.
4. Add stock/broth.
   Gradually stir in stock or broth; add more if needed. The stuffing mixture should just start to hold together, but not be so moist that it forms large clumps. (If not baking right away, cover and refrigerate.)
5. Bake.
   Spoon stuffing into the prepared baking dish and bake, uncovered, for 25 to 30 minutes or until the top is lightly browned and crispy.

Note on timing with roast turkey: Once your turkey is roasted and resting at room temperature, adjust the oven temperature (as needed) to 350 degrees and follow the directions above.

If you want to stuff your turkey, here’s what you need to do:

1. After step 3 above, place about 6 cups of stuffing in a separate, microwave-safe bowl and set aside.
2. Gradually stir 1 cup broth into the remaining stuffing; add more if needed. The stuffing mixture should just start to hold together, but not be so moist that it forms large clumps. (If not baking right away, cover and refrigerate.)
3. When ready to stuff the turkey, microwave the 6 cups of stuffing that you set aside on high for 6 minutes. Spoon hot stuffing into cavities of turkey; secure openings with skewers and kitchen twine. (If all the stuffing doesn’t fit, stir the remainder into the moistened stuffing.)
4. Cook remaining stuffing per directions above under “timing with roast turkey.”

While mom’s stuffing is delicious as is, if you want to make it your own here are a few possible additions:

• Add 2 tablespoons melted butter to the broth for a richer stuffing.
• Add chopped carrots for contrasting color.
• Add a splash of white wine or white wine vinegar to the sausage mixture while cooking, for an extra layer of flavor.
• Experiment with different types of sausage, such as Italian, chorizo or breakfast sausage, to add a unique twist to the dish.
• Garnish the finished stuffing with a sprinkle of fresh herbs, such as parsley or chives, for a pop of color and freshness.

If you need to address family or friends’ dietary issues, here are some variations:

• Vegetarian. Replace the sausage with chopped mushrooms and the chicken broth with vegetable broth.
• Gluten-free. Use a gluten-free stuffing mix.
• Non red-meat eaters. Use turkey or chicken sausage instead of pork sausage.

If you stuffed your bird, then scoop out the stuffing into a serving bowl and cover to keep warm while you slice the turkey. I serve the stuffing from the bird separate from the other stuffing, to give my guests a choice.

Other dishes to include on your Thanksgiving table (or other holiday celebration) include:

• The obvious one – Oven Roasted Turkey
• Twice Baked Potatoes Casserole
• Fresh Green Bean Casserole with Cheese
• Butternut Squash Gratin
• Roasted Carrot Soufflé
• Southern Corn Pudding
• Lemon Dijon Green Beans
• Cranberry Relish

For more side dish ideas, check out my round up of Thanksgiving Side Dishes

Cool the stuffing completely, then place it in an airtight container or zip-top baggie and refrigerate. It will last for 4 days. Can also be frozen for up to 2 months.
 
To reheat, place stuffing in a baking dish, add a tablespoon or two of broth and cover with aluminum foil. Place in a preheated 350 degree f oven for 20 minutes, or until heated through. Remove the foil for the last 5 minutes to crisp the top, if desired.