Banana pancakes are perfect for breakfast or brunch.

This easy Banana Pancake recipe combines kitchen staples with mashed banana for moisture and sweetness and a pinch of cinnamon for a perfect bite.

Bananas: Ripe bananas with lots of brown flecks are the best for pancakes (and banana bread) since they have more sugar and natural sweetness. You can also ripen bananas in the oven if needed—check the recipe notes for directions.

Dry Ingredients: I use all-purpose flour. Swap half for whole wheat flour if desired—the texture will change slightly but still be delicious.

Baking Powder/Soda: Bananas make the batter a little bit heavy so a little extra leaving helps them to rise to fluffy perfection.

Milk/Buttermilk: Buttermilk reacts with the baking soda to make these fluffy and it adds flavor. You can replace it with soured milk—simply add 2 tablespoons tablespoon of vinegar or lemon juice to 2 cups of regular milk and let it sit for 5 minutes.

Cinnamon: Replace it with apple pie spice, pumpkin pie spice, or your favorite warm spice blend.

Double up and make banana pancakes ahead of time to enjoy throughout the week. Store the pancakes in the refrigerator for up to 4 days and reheat them on a dry skillet, in the microwave, or the toaster. They can also be frozen and reheated from frozen.

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Place 1 pound lasagna pasta in the bottom of a large pan. Pour hot tap water over the noodles, ensuring they are fully submerged. Let them soak for 30 minutes while you prepare the rest of your ingredients. Give the noodles an occasional gentle nudge to prevent them from sticking together. Drain when ready to assemble and set aside.

Preheat the oven to 375°F (190°C). Lightly grease a deep 9×13-inch baking dish (at least 3 inches deep) to accommodate the lasagna’s layers.

Thaw 12 ounces frozen chopped spinach in the microwave according to package instructions. Once thawed, squeeze the spinach firmly with your hands or press it in a clean kitchen towel to remove as much water as possible. Set aside. Chop 14 ounces artichoke hearts and set those aside as well.

In a large mixing bowl, combine 8 ounces cream cheese, 8 ounces whole milk ricotta cheese, 1/4 cup mayonnaise, 1/2 cup freshly grated Parmesan cheese, 3 cloves minced garlic, 1/2 teaspoon dried basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and well-mixed. Fold in the chopped artichoke hearts and drained spinach.

In a medium saucepan, melt 1/3 cup salted butter over medium-high heat. Whisk in 1/3 cup all-purpose flour and cook for 2 minutes, stirring constantly, until the mixture is lightly browned. Slowly whisk in 3 1/2 cups milkContinue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside.

Layer 1: Spread a layer of béchamel sauce (about 3/4 cup) on the bottom of the prepared baking dish. Lay 4 lasagna noodles over the sauce. Spread 1/3 of the spinach artichoke filling evenly over the noodles. Sprinkle with about 1 cup of the shredded mozzarella cheese. Spoon 1/2 cup of béchamel sauce over the mozzarella, then sprinkle with 1/4 cup of the grated Parmesan cheese.

Layer 2: Add another layer of pasta sheets. Spread 1/3 of the spinach artichoke filling evenly over the noodles. Sprinkle with another 1 cup of shredded mozzarella. Spoon 1/2 to 3/4 cup of béchamel sauce over the mozzarella, then sprinkle with 1/4 cup of the grated Parmesan cheese.

Layer 3: Add another layer of pasta sheets. Spread the remaining spinach artichoke filling over the noodles. Sprinkle with 1 cup shredded mozzarella. Spoon 1/2 cup bechamel evenly over the top to cover the noodles, and sprinkle with the remaining Parmesan cheese (about 1/3 cup).

To Top: Lay a final layer of lasagna noodles on top. Pour the remaining béchamel sauce (about 1 cup) over the noodles, spreading it evenly to fully cover the pasta. Sprinkle the remaining 1 cup mozzarella cheese and 1/4 cup Parmesan cheese over the sauce.

Cover the lasagna loosely with aluminum foil, ensuring the foil does not touch the cheese. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the top is golden brown and bubbling.

Let the lasagna rest for about 15 minutes before slicing. Garnish with freshly chopped basil before serving.

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Seasoned ground beef, rice, and bell peppers are simmered in a rich tomato broth and topped with loads of melty mozzarella cheese for the ultimate stuffed pepper casserole.

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Step-by-step, this Thanksgiving turkey recipe is easy to follow and makes a tender juicy turkey with crispy skin.

Whether you’re cooking for a small group or a large crowd, I’ve included my best tips to help you take your turkey from preparation to perfection.

What Size Turkey to Buy?

Servings61016Turkey (no leftovers)7.5 lbs12.5 lbs20 lbsTurkey (with leftovers)9 lbs15 lbs24 lbs

Turkey: Keep a fresh turkey in its original packaging in a rimmed baking dish (to catch any leaks) in the refrigerator until ready to prepare. Thaw a frozen turkey for 1 day for each 4 to 5 pounds in the refrigerator—refer to the chart below.

Seasonings: I use a combination of butter, salt, pepper, and poultry seasoning. You can also use your favorite turkey seasoning blend to lock in savory flavor—reduce the salt if needed.

Variations: Feel free to add sprigs of fresh herbs like sage, rosemary, thyme, and parsley. Onions, carrots, and celery infuse roast turkey and the drippings with flavor; you can also add mushrooms. No rack? No problem! Place the turkey on a raft of veggies and the juices will soak into the veggies as it roasts.

Thawing Times in the Refrigerator

Thaw a turkey for one day for each 4 to 5 lbs.

8 – 12 pounds2 to 3 days12 – 16 pounds3 to 4 days16 – 20 pounds4 to 5 days20 – 24 pounds5 to 6 days

Thawing Times in Cold Water

For a faster method, keep the frozen turkey submerged (breast side down) in cold water until thawed. Change the water frequently to ensure it stays cold. Thaw for 30 minutes per pound turkey.

8 – 12 pounds4 to 6 hours12 – 16 pounds6 to 8 hours16 – 20 pounds8 to 10 hours20 – 24 pounds10 to 12 hoursTuck the wing tips underAdd herbs or stuffing to the cavityDab skin dry with paper towelCombine butter and seasoningsRub the butter on the turkey

Here is an overview of the steps—the full detailed recipe is below.

Remove giblets and neck from the thawed turkey and add them them to the roasting pan (or discard them if you’d prefer).
Tuck the wing tips under. Add herbs/onion or stuffing to the cavity.
Tie the legs with kitchen twine. Dab the skin dry with paper towel.
Combine butter and seasonings and rub over the skin.

Now that the turkey is prepared as above, it’s time to get cooking!

Add carrots, celery, onion, neck, and broth to the pan. Top with a rack if you have one.
Place the turkey on the rack (or directly on the vegetables if you don’t have a rack).
Roast according to the recipe below.
Let the turkey rest on a plate once cooked while you prepare the gravy.

For the best (and safest!) results, always use a meat thermometer inserted into the thickest part of the meat away from the bone (usually the thigh). It should read 160°F before removing it from the oven. The final temperature for roast turkey is 165°F, but it will continue to cook as it rests (this is called carryover cooking). Removing it from the oven ensures it doesn’t overcook and dry out.

Use a meat thermometer.
Skip the basting: Frequently basting turkey adds to the cooking time as the oven cools each time you open it.
Let it rest: The best way to ensure a juicy turkey is to let it rest before slicing. As the outer part of the turkey cools slightly, the juices circulate back into the meat. This applies to everything from a meatloaf to a pork tenderloin.
Save that turkey carcass! You can freeze it whole or break the bones down and freeze them in zippered bags to make a rich and flavorful homemade stock or broth.

The Best Thanksgiving Side Dishes

Of course I pair the best Thanksgiving turkey recipe with the best side dishes!! Here are our tried and true favorites.

Did you enjoy this Thanksgiving Turkey Recipe? Be sure to leave a comment and rating below.

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Sausage balls are an easy-to-make, poppable, snackable, loveable recipe.

Pork sausage, biscuit mix, cheddar cheese, and milk meld together, then bake to a golden perfection.

Sausage: You can use either breakfast sausage or mild or hot Italian sausage. This recipe also works with turkey sausage.

Biscuit Mix:Bisquick is ready-made, but a store-brand baking mix works too. If you don’t have any, make a homemade biscuit mix recipe!

Cheese: I love using sharp cheddar cheese as it has lots of flavor. Shred your own or use pre-shredded to make it quick.

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Chicken enchilada soup is a fast and flavorful meal that goes from the stove to the table in minutes.

This savory soup is packed with veggies, beans, and seasoned chicken simmered in tomatoes and enchilada sauce.

Chicken: I use boneless Chicken breasts and simmer them right in the broth. You can replace them with chicken thighs or use rotisserie chicken in place. If using leftover or cooked chicken, reduce the simmering time to 10 minutes.

Beans: I love using black beans in this recipe, but any beans add flavor and fiber to enchiladas. Try pinto beans, kidney beans, or white beans.

Vegetables: Corn and bell pepper add color, crunch, and a little sweetness to this chicken enchilada soup recipe. Sneak in healthy veggies like finely chopped cauliflower, zucchini, spinach, or squash.

Broth: Chicken broth is the base of this recipe, and enchilada sauce adds a boost of flavor. A can of regular diced tomatoes with some taco seasoning is a good switch from Rotel.

Change up the enchilada sauce and try a different variety or flavor.

Offer a variety of toppings like sour cream, salsa, chopped cilantro, diced avocados, shredded cheese, sliced black olives, jalapenos, green chiles, and tortilla strips for a little crunch!

Cook onion, garlic, and seasonings (recipe below).
Stir in broth, sauce, veggies, beans, and Rotel tomatoes.
Add chicken breasts and simmer until chicken is cooked through.
Transfer the chicken to a bowl and shred. Stir the chicken back into the soup.

Keep leftover chicken enchilada soup in a covered container in the refrigerator for up to 4 days and reheat it on the stove or in the microwave.

Freeze portions in zippered bags laid flat so they can be stored upright (like books) to save freezer space for up to 4 months. Thaw overnight in the refrigerator before reheating.

This Soup Goes Great With…

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