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  • Easy Potato Stacks

    Easy Potato Stacks

    My crispy potato stacks take everything you love about cheesy, golden potatoes and turn it into a perfect side dish. Thin slices bake into crisp edges and tender centers, with melty cheese and dripping with seasoned garlic butter!

    Side view of potato stacks.

    How These Stack Up Next To Their Competition

    • Crispier edges, softer centers: If you follow my lead and get thin, even slices, they will turn out perfect! Crisp on the outside and soft on the inside.
    • Better cheese melt: If you hand-grate your cheese, it will brown beautifully and add richer flavor. Trust me on this one, it makes a difference.
    • Easy, reliable results: I give you simple slicing, trimming, and pan tips to make sure you get even baking and no sticking.

    Ingredients Needed For Potato Stacks

    Overhead shot of labeled ingredients.
    • Cheese: Swap gruyere for mozzarella or cheddar if you want a more budget-friendly option. Hand-grated cheese melts and browns better than pre-shredded.
    • Potatoes: Peel them or leave the skins on. Leaving skin works well if the potatoes are evenly shaped and fit the muffin wells without trimming.
    • Metal Over Silicone: Use a nonstick or well-greased metal muffin pan for the best crisping. Avoid silicone pans, which prevent browning.
    • Stack ’em High! The stacks will sink as they bake. You can fill each well slightly above the rim or build them taller. Just increase bake time for higher stacks.

    How to Make Potato Stacks

    These potato stacks come together easily if you follow my recipe directions. If you love easy side dishes like this, you might also enjoy my cheesy scalloped potatoes or my roasted Parmesan potatoes.

    1. Prep & Make Garlic Butter: Preheat the oven to 400°F. Spray a muffin pan with nonstick cooking spray, then set it aside. Add the butter, garlic, cream, salt, pepper, and thyme to a small saucepan. Cook over medium-low heat until the butter has melted and become fragrant with the garlic and thyme.
    2. Coat Potatoes in Buttery Sauce: Add the sliced potatoes to a large bowl, then pour the garlic herb butter over them and toss until evenly coated.
    3. Stack: Layer the potato slices in the muffin tin wells until they are about halfway filled. Sprinkle half the cheese evenly over all the stacks, then layer the potatoes on top until the wells are filled, about half an inch above the rim.
    4. Bake: Top the potato stacks with the remaining cheese. Cover the pan with foil and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, until a sharp knife easily cuts through the potato to the bottoms of each cup. They should have crispy edges and be golden brown. Let the potatoes sit for 5 minutes before serving. Garnish with a fresh thyme sprig.
    Butter, milk, garlic and herbs in a saucepan.
    Thinly sliced potatoes in a bowl covered in butter mixture.
    Potato slices stakced in a muffin tin with the butter sauce and cheese in between the layers.
    Potato stacks topped with cheese and ready to go in the oven.

    Alyssa’s Pro Tip

    Mandolin: I recommend using a mandolin slicer. It makes thin, even slices (shoot for ⅛–1/16 inch). Cut larger slices so they sit flat in the muffin pan.

    Print

    Cheesy Potato Stacks

    Thinly sliced potatoes layered with butter, cheese, and herbs, then baked until the edges turn irresistibly crisp and the centers stay tender.
    Course Appetizer, Side Dish
    Cuisine American, French American
    Keyword cheesy potato stacks, crispy potato stacks, easy potato side dish, easy potato stacks, gratin dauphinois, pommes anna recipe, potato stacks, potato stacks recipe, potatoes pave
    Prep Time 25 minutes
    Cook Time 45 minutes
    Total Time 1 hour 10 minutes
    Servings 12 stacks
    Calories 201kcal
    Author Alyssa Rivers

    Equipment

    • mandolin slicer with 1/16-inch thick attachment
    • 1 twelve well muffin pan preferably nonstick

    Ingredients

    • 3 pounds sliced russet potatoes peeled and sliced to 1/16-inch thick, about 5 large potatoes
    • 4 cloves minced garlic about 1 heaping tablespoon
    • ¼ cup unsalted butter
    • 2 tablespoons heavy whipping cream
    • 1 teaspoon salt
    • ¼ teaspoon ground black pepper
    • 5 sprigs fresh thyme more for garnish, if desired
    • 1 cup shredded gruyere cheese
    • ⅔ cup shredded Parmesan cheese

    Instructions

    • Preheat the oven to 400℉. Spray a muffin pan with nonstick cooking spray and set aside.
    • Add ¼ cup unsalted butter, 4 cloves minced garlic, 2 tablespoons heavy whipping cream, 1 teaspoon salt, ¼ teaspoon ground black pepper, and 5 sprigs fresh thyme to a small saucepan. Cook over medium-low heat until the butter has melted and become fragrant with the garlic and thyme, about 3-4 minutes.
    • Add 3 pounds sliced russet potatoes to a large bowl and pour the butter mixture over them, tossing everything together until the potatoes are all evenly coated.
    • Layer the potato slices in the wells of the muffin pan until they are filled about halfway. Sprinkle half of the 1 cup shredded gruyere cheese and ⅔ cup shredded Parmesan cheese evenly over all of the stacks, then layer the potatoes on top until the wells are filled about half an inch above the rim of the muffin wells.
    • Top the potato stacks evenly with the remaining gruyere and parmesan cheese.
    • Cover the pan with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until a paring knife can easily prick the center of a potato stack all the way down to the bottom of the muffin well and the edges are golden brown and crispy.
    • Let the potatoes sit for 5 minutes before inverting onto a wire rack or serving plate. Garnish with fresh thyme, if desired.

    Notes

    Storage & Make Ahead Instructions

    • Fridge: In an airtight container for up to 5 days. Reheat in the oven at 350 until re-crisped and warmed through, about 15 minutes. 
    • Freezer: Not recommended.
    • Make Ahead: You can prep this up to 24 hours ahead. Just be sure the potato slices are fully coated in the herb butter (or already stacked in the muffin pan). If the potatoes aren’t coated or kept in water, they’ll oxidize and turn brown.

     

    Nutrition

    Calories: 201kcal | Carbohydrates: 21g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 368mg | Potassium: 498mg | Fiber: 2g | Sugar: 1g | Vitamin A: 324IU | Vitamin C: 7mg | Calcium: 198mg | Iron: 1mg
    Someone lifting a potato stack out of the muffin tin.

    More Delicious Potato Side Dishes To Try

  • Must Make Crack Green Beans

    Must Make Crack Green Beans

    Crack green beans are the side dish that guarantees seconds! Tender green beans bake in a sweet-savory buttery sauce with smoky bacon. These are simple to make, wildly addictive, and gone in minutes.

    Why Everyone Will Beg for This Side

    • Caramelized sauce payoff: As the beans bake, the brown sugar and soy sauce bubble into a glossy glaze that clings to every bite.
    • Minimal prep, major flavor: Just toss everything in a bowl, bake, and stir occasionally. No blanching, no fancy steps, just straight-up delicious.
    • Kid- and crowd-approved: Even veggie skeptics can’t resist this sweet-and-savory combo, making it a reliable hit for family dinners and potlucks.

    Ingredients for Crack Green Beans

    • Green Beans: This recipe is best with canned green beans! Ensure that you drain the beans thoroughly to remove any excess liquid.
    • Bacon: Using precooked bacon makes this recipe even easier! If you prefer to cook your own bacon, using the oven or air fryer is an easy, hands-off way to get perfectly crispy bacon.
    • Ranch Seasoning: This is optional, but it adds to the “crack” flavor and makes the beans extra tasty!

    How to Make Crack Green Beans

    This crack green beans recipe is a total breeze and full of flavor. You’ll have tender, caramelized green beans with smoky bacon ready in no time. It’s as simple as 3 easy steps: toss, bake, and stir, that’s it!

    1. Make the Sauce: Preheat the oven to 375ºF. Spray a 2-quart baking dish with non-stick cooking spray and set aside. In a large bowl, whisk the melted butter, light brown sugar, soy sauce, garlic powder, and onion powder.
    2. Toss and Bake: Add the green beans and cooked bacon to the sauce and toss to combine. Transfer the coated green beans to the prepared baking dish. Bake for 25-30 minutes, stirring occasionally to coat the beans. Cook until the green beans are tender and soft.

    Crockpot Instructions

    1. Prep: Follow the instructions for preparing the green beans.
    2. Add to Crockpot: Instead of putting them in a baking dish, transfer the beans to a crockpot.
    3. Cook: Cover and cook on LOW for 2 hours or HIGH for 1 hour and enjoy!

    Print

    Crack Green Beans

    Sweet, savory, and buttery green beans tossed with garlic and bacon. Simple to make and instantly addictive.
    Course Side Dish
    Cuisine American
    Keyword brown sugar green beans, crack green beans recipe, green bean side dish
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 6 Servings
    Calories 227kcal
    Author Alyssa Rivers

    Ingredients

    • 3 (14.5-ounce) cans cut green beans drained
    • ½ cup cooked chopped bacon
    • ¼ cup melted unsalted butter
    • 2 teaspoons minced garlic
    • ½ cup light brown sugar
    • 3 tablespoons low-sodium soy sauce
    • 2 teaspoons Worcestershire sauce
    • 2 teaspoons dry ranch powder optional

    Instructions

    • Preheat the oven to 375℉. Spray a 2-quart baking dish with non-stick cooking spray and set aside.
    • In a large bowl, whisk ¼ cup melted unsalted butter, 2 teaspoons minced garlic, ½ cup light brown sugar, 3 tablespoons low-sodium soy sauce, 2 teaspoons Worcestershire sauce, and 2 teaspoons dry ranch powder, if using.
    • Add 3 (14.5-ounce) cans cut green beans and ½ cup cooked chopped bacon to the sauce mixture and toss to combine.
    • Transfer the green beans to the prepared baking dish. Bake for 25-30 minutes, stirring occasionally to coat the beans. Cook until the green beans are tender and soft.

    Notes

    Storage and Reheating Instructions

    • Fridge: Store leftover green beans in an airtight container. Refrigerate up to 3 days.
    • Reheating: Reheat leftovers in the microwave until warmed through.

    Nutrition

    Calories: 227kcal | Carbohydrates: 19g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 452mg | Potassium: 115mg | Fiber: 0.1g | Sugar: 18g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.5mg

    More Easy Side Dish Recipes

    From grilled steak and barbecue chicken to holiday ham or weeknight meatloaf, these beans go great with every main dish. Here are a few more sides that go well with everything!

  • Splurge or Save? Recipes for Any Budget

    Splurge or Save? Recipes for Any Budget

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

    Cooking dinner can feel expensive fast, so I put together a “Splurge or Save” menu that lets you build the perfect meal without the stress of budget. Each category has a high version and a low version, and both taste amazing.

    You can easily mix and match recipes based on your budget, your crowd, and how much time you want to spend in the kitchen (or on your grocery bill)!

    A close up of garlic steak bites in the air fryer.

    This post is laid out to make your menu come together without the stress or the price shock. Everything is organized by course so you can see exactly where you want to spend and where you want to save.

    Start with your main dish, add a couple of sides, then choose an appetizer and dessert. You will find recipes that taste amazing without blowing your grocery budget. Or, if it’s a special occasion, which recipes are worth splurging on! It is the easiest way to plan a dinner that feels special and still makes sense for real life.

    • Mix and match: Combine the high and low options to build your perfect dinner.
    • Spend smart: Splurge on the main and save on the sides when you want a special centerpiece without a big grocery bill.
    • Keep it simple: Stick to easy sides and splurge only on dessert if you want a quick win.

    The Recipe Critic Recommendation

    If You Splurge on the Meat, Do Not Waste It

    The Best (And Most Affordable!) Meat Thermometer

    If you are going to splurge on a big cut of meat like prime rib, please do not ruin it by guessing the temperature. Nothing hurts worse than spending all that money and ending up with something overcooked. A good thermometer is the difference between “wow, this is incredible” and “well… that was an expensive mistake.”

    I tested all the top meat thermometers out there, and you know what surprised me? The super affordable one was the winner. It was literally the lowest priced option in the whole lineup that I tried and it beat every fancy thermometer I tried. So yes, you can splurge on the meat and save on the tool that protects it. Total win.

    Main Course

    Let’s start with the star of the show. Go fancy if you are feeling like a splurge or keep it simple if today is not the day.

    Higher Priced

    Budget Friendly

    Side Dishes

    Pick your sides like you are building the plate of your dreams. Veggies, potatoes, all the good stuff. High or low, they all belong here.

    Higher Priced

    Budget Friendly

    Store-Bought Shortcuts That Work Every Time

    Sometimes the smartest dinner move is grabbing a few things premade. These store-bought items taste great, save time, and blend right in with a homemade meal.

    • Festive Drinks: Easy, fun, and no cleanup.
    • Frozen rolls or bakery rolls: Brush them with melted butter and a little salt right out of the oven. They taste fresh and soft every time.
    • Bagged salad kits: A crisp salad balances a heavier meal. Pick a simple kit and toss it in a nice serving bowl.
    • Dessert Cheat: Snag a store-bought pie, add some whipped cream and it instantly feels upgraded.

    If you want to add even more to your menu, here are a few tried and true favorites that you will love all year long.

  • Air Fryer Brown Sugar Brussels Sprouts

    Air Fryer Brown Sugar Brussels Sprouts

    If you don’t normally love Brussels sprouts, this version might surprise you. The air fryer makes these brown sugar Brussels sprouts crisp, done in minutes, and the brown sugar caramelizes them perfectly!

    Bowl of air fryer brown sugar Brussels sprouts.

    Why You’ll Be Making These On Repeat

    • Air Fryer: Cooking Brussels sprouts in the air fryer cuts cook time, so you can whip these up fast as a side or snack in no time.
    • Simple ingredients, big payoff. You get rich caramelization and layered flavor with a few simple ingredients.
    • Eat Your Greens: Brussels sprouts are a superfood loaded with fiber and nutrients. You’ll feel good snacking on these, and I bet your kids will too!

    Brown Sugar Brussels Sprouts Ingredients

    Overhead shot of labeled brown sugar Brussels sprouts ingredients.
    • Brussels Sprouts: Pick the same size Brussels sprouts so they all cook evenly.
    • Balsamic Vinegar: A little tang to balance out the sweet flavors!

    Air Fryer Brown Sugar Brussels Sprouts Recipe

    If you are a fan of Brussels sprouts, you HAVE to make these. And even if you’re not a fan, you will be after trying these. They are a great side for Thanksgiving or a weeknight dinner.

    1. Prepare: Line the air fryer basket with an air fryer parchment paper liner. Cut the Brussels sprouts in half and remove any loose leaves.
    2. Whisk Sauce: In a large bowl, whisk together 2 tablespoons olive oil, 3 tablespoons brown sugar, 1 tablespoon balsamic vinegar, and salt and pepper to taste.
    3. Toss to Coat: Add the Brussels sprouts to the sauce, then toss to coat them evenly.
    4. Air Fry: Pour the sauce-coated Brussels sprouts into the lined air fryer and air fry at 390°F for 5 minutes. Open the air fryer and shake the Brussels sprouts, then cook for an additional 5 minutes or until tender and golden brown.
    Air fryer basket with and air fryer parchment liner in it.
    Bowl of sauce ingredients whisked together.
    Someone stirring the Brussels sprouts with the brown sugar sauce.
    Sauce coated sprouts in the air fryer basket ready to be cooked.

    Print

    Air Fryer Brown Sugar Brussels Sprouts

    Crispy air fryer Brussels sprouts tossed with a brown sugar sauce. Sweet, savory, and perfectly caramelized in minutes.
    Course Side Dish
    Cuisine American
    Keyword air fryer brown sugar brussels sprouts, air fryer brussels sprouts, brown sugar brussels sprouts recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4 servings
    Calories 148kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound Brussels sprouts halved
    • 2 tablespoons olive oil
    • 3 tablespoons brown sugar
    • 1 tablespoon balsamic vinegar
    • salt and pepper to taste

    Instructions

    • Line the air fryer with a parchment paper liner. Cut 1 pound Brussels sprouts in half and remove any loose leaves.
    • In a large bowl, whisk together 2 tablespoons olive oil, 3 tablespoons brown sugar, 1 tablespoon balsamic vinegar, and salt and pepper to taste.
    • Add the Brussels sprouts to the sauce, then toss to coat them evenly.
    • Pour the sauce-coated Brussels sprouts into the liner and air fry at 390℉ for 5 minutes. Open the air fryer and shake the Brussels sprouts, then cook for an additional 5 minutes or until tender.

    Notes

    Storage & Reheating Instructions

    • Storage: Store leftover Brussels sprouts in an airtight container in the refrigerator for 2-3 days.
    • Reheating: Warm in the microwave for 1–2 minutes, or in the air fryer for a few minutes at 350°F.

    Nutrition

    Calories: 148kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 32mg | Potassium: 458mg | Fiber: 4g | Sugar: 12g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 56mg | Iron: 2mg

    More Air Fryer Recipes To Try

    Brussels sprouts aren’t the only thing that cook up quickly and perfectly in an air fryer. Potatoes, zucchini, and so much more! Check it out and let me know your favorite vegetable to cook in your air fryer.

    Cooked air fryer Brussels sprouts still in the air fryer basket.

  • Christmas Ribbon Salad

    Christmas Ribbon Salad

    This Christmas ribbon Jello salad brings all the festive vibes with its bright, sliceable layers. It looks fancy, but the process is super easy. Make it ahead and watch it disappear!

    Side shot of a slice of layer Christmas ribbon salad.

    Why You’ll Love Every Layer

    • A Little Slice of Nostalgia: Each layer brings back classic holiday vibes, giving you that cozy “grandma made this” feeling in the best way.
    • Festive Looks, Easy Steps: It may look fancy and impressive, but every layer is quick to mix, pour, and chill!
    • Make-Ahead Magic: This dessert stays gorgeous and delicious for days, making holiday hosting easier and way less stressful.

    Ingredients for Christmas Ribbon Salad

    Overhead shot of labeled Christmas ribbon salad ingredients.
    • Homemade Whipped Cream: Whip 1 cup cold heavy cream with 3 tablespoons powdered sugar for a homemade alternative to Cool Whip.
    • Layer Variations: Lemon jello or pineapple both work for the middle layer, raspberry or any red gelatin (cherry, strawberry, cranberry) fits the top, and lime, watermelon, or any green gelatin works for the bottom.
    • Pineapple Juice: Use canned or bottled only. Fresh pineapple contains enzymes that prevent gelatin from setting properly.
    • Cream Cheese: Soften fully before mixing. Beat until smooth, then slowly fold in the gelatin mixture to avoid lumps in the middle layer.
    • Color Swaps: Change the theme by using any gelatin flavors. Do grape and orange for Halloween, strawberry and blue raspberry for the 4th of July, or any favorites.

    How to Make Christmas Ribbon Salad

    Let’s get to the fun part, making this bright, jiggly layer Jello salad. This ribbon salad recipe is easier than it looks, and the result is SO stunning.

    1. First Layer: Add the lime gelatin to a large bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the chilled pineapple juice, then pour the mixture into a lightly greased 9 x 13-inch baking dish. Chill in the fridge for at least 45 minutes, or until it’s mostly firm but not completely set.
    2. Second Layer: Add the lemon gelatin to a medium bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the mini marshmallows until they are nearly dissolved, then add the chilled pineapple juice.
    3. Combine: Add the cream cheese to a separate bowl and beat with a hand mixer until smooth. Add the whipped topping and mix until fully combined.
    4. Combine Gelatin and Cream Cheese Mixture: Slowly add the gelatin mixture to the cream cheese mixture. Then, mix with a hand mixer until smooth. Once cooled to room temperature, carefully spoon and spread it over the chilled bottom layer. Chill in the fridge for at least an hour, until it has almost completely set. This layer tends to take a bit longer than the jello layers.
    5. Top Layer: Add the raspberry gelatin to a large bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the cold water, then let the mixture cool to room temperature. Pour it over the back of a large spoon, to prevent dents, over the chilled middle layer. Cover and chill the Christmas ribbon salad for at least 4 hours, or overnight, until completely set before serving.
    Lime Jello whisked with boiling water in a larg mixing bowl.
    Middle layer of lemon Jello and mini marshmallows mixed and dissolving in boiling water.
    Cream cheese being beaten with a hand mixer in a mixing bowl.
    Someone added the gelatin and the cream cheese mixture together with a hand mixture.
    Raspberry Jello being whisked together.

    Alyssa’s Pro Tips

    Layering: Let each layer firm until mostly set (not fully solid). So when you add the next layer, they bond cleanly. Make sure the chilled layer isn’t too cold, and the next layer is cooled to room temperature before pouring.

    Print

    Christmas Ribbon Salad

    A classic layered Christmas Jello salad with red, green, and creamy middle layers. Easy to prep, beautifully festive, and perfect for holiday gatherings.
    Course Dessert, Side Dish
    Cuisine American, Amish
    Keyword christmas jello, christmas jello salad, Christmas Ribbon Salad, Christmas Ribbon Salad Recipe, Jello Salad, layered christmas jello salad, layered jello, rainbow jello recipe, ribbon salad, vintage jello recipe
    Prep Time 40 minutes
    chill time 5 hours 45 minutes
    Total Time 6 hours 10 minutes
    Servings 20 servings
    Calories 125kcal
    Author Alyssa Rivers

    Equipment

    • 1 9 x 13 x 2 baking dish

    Ingredients

    Bottom Layer

    • 1 (6-ounce) box lime gelatin
    • 2 cups boiling water
    • ¾ cup chilled pineapple juice

    Middle Layer

    • 1 (3-ounce) box lemon gelatin
    • 1 cup boiling water
    • 1 cup mini marshmallows
    • ½ cup chilled pineapple juice
    • 4 ounces softened cream cheese
    • 2 cups thawed whipped topping

    Middle Layer

    • 1 (6-ounce) box raspberry gelatin
    • 2 cups boiling water
    • ¾ cup chilled water

    Instructions

    Bottom Layer

    • Add 1 (6-ounce) box lime gelatin to a large bowl, then whisk in 2 cups boiling water until all the gelatin has dissolved completely.
    • Stir in ¾ cup chilled pineapple juice, then pour the mixture into a lightly greased 9 x 13 x 2-inch baking dish. Chill in the refrigerator for at least 45 minutes, or until it's mostly firm but not completely set.

    Middle Layer

    • Add 1 (3-ounce) box lemon gelatin to a medium bowl, then whisk in 1 cup boiling water until all the gelatin has completely dissolved.
    • Stir 1 cup mini marshmallows into the lemon gelatin mixture until the marshmallows are nearly dissolved, then add ½ cup chilled pineapple juice.
    • Add 4 ounces softened cream cheese to a separate bowl and beat with a hand mixer until smooth. Add 2 cups thawed whipped topping and mix until fully combined.
    • Slowly add the gelatin mixture to the cream cheese mixture and mix with the hand mixer until smooth. Once cooled to room temperature, carefully and evenly layer it over the chilled bottom layer of lime gelatin. Chill in the refrigerator for at least an hour or so, until it has almost completely set. This layer tends to take a bit longer than the jello layers.

    Top Layer

    • Add 1 (6-ounce) box raspberry gelatin to a large bowl, then whisk in 2 cups boiling water until all the gelatin has dissolved completely.
    • Stir in ¾ cup chilled water, then let the mixture cool to room temperature before carefully pouring it over the chilled middle layer. I like to slowly pour it over the back of a large spoon to prevent it from making divots in the middle layer.
    • Cover and chill for at least 4 hours, or overnight, until completely set before serving.

    Notes

    Make Ahead & Storage Instructions

    • Make-Ahead: You can make this up to 3 days ahead of time! Just keep in mind the colors might bleed a little into the white layer the longer it sits in the refrigerator.
    • Storage: Store leftover Christmas jello salad in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 7 days.

    Nutrition

    Calories: 125kcal | Carbohydrates: 24g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 125mg | Potassium: 32mg | Fiber: 0.03g | Sugar: 22g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.1mg
    Someone lifting a serving of Christmas ribbon salad out from the baking dish.

    More Fun Jello Treats

    If you love this Christmas ribbon salad, check out these other fun jello sides! They’re bright, sweet, and fun to make.

  • Brown Sugar Glazed Carrots

    Brown Sugar Glazed Carrots

    Brown Sugar glazed carrots are that simple side that always gets rave reviews. The brown sugar caramelizes into the best buttery sweetness, and somehow everyone ends up going back for seconds.

    A Reader’s Review

    WOW!! Just wow. I had to make these carrots ahead of time since I have limited oven space for Easter dinner. These are amazing!! And so simple. Even my anti-vegetable husband said “Oooo those are good.”

    – Leanne

    Why These Carrots Keep Getting Invited Back

    • Caramelized Glaze: My recipe cooks the brown sugar and butter long enough to create a caramelized glaze.
    • Balanced Sweetness: The glaze has a nice balance of sweet and savory, so the carrot flavor still shines through.
    • Perfect Texture: The cooking temperature keeps the carrots tender with a little bite instead of turning soft or mushy.

    Brown Sugar Glazed Carrot Ingredients

    Overhead shot of labeled ingredients.
    • Carrots: Fresh whole carrots work best because you can cut them to the size you want. Keep them the same thickness so they cook evenly. Baby carrots work if you’re short on time.
    • Brown Sugar: Brown sugar is classic here, but honey or maple syrup both work. Use the same amount.

    How to Make Brown Sugar Glazed Carrots

    Carrots are a staple in our house, and these glazed carrots are our favorite way to serve them, especially for Thanksgiving and Christmas. A little brown sugar definitely helps the kids love their veggies.

    1. Prep: Preheat the oven to 400°F, then spray a baking sheet with non-stick cooking spray. Peel and slice the carrots diagonally, then place them in a large bowl.
    2. Make Sauce: Melt unsalted butter in a microwavable bowl. Add brown sugar, minced garlic, pepper, and salt. Then stir until combined.
    3. Coat Carrots: Pour the butter mixture over the carrots and toss to coat evenly.
    4. Cook Carrots: Spread the carrots in an even layer on the baking sheet. Bake for 15 minutes, then stir the carrots in the pan. Bake for an additional 15 minutes, or until the carrots are tender and caramelized. Garnish with fresh chopped parsley if desired. 
    Sliced carrots in a bowl.
    Sauce ingredients all mixed together in a bowl.
    Someone stirring the sliced carrots with the glaze.
    Glazed carrots spread out on a baking sheet.

    Alyssa’s Pro Tip

    Even Caramelization: Stirring the carrots halfway through the cooking time helps to redistribute the sauce and caramelize the carrots evenly.

    Slow Cooker Instructions

    • Prep: Prepare the carrots and glaze as written.
    • Add: Add everything to the slow cooker.
    • Cook: Cook on low for 4–6 hours, or until the carrots are tender.

    Print

    Glazed Carrots

    Brown Sugar Glazed Carrots are perfectly caramelized as they roast!  These carrots are so irresistible and are going to be the star of the table! 
    Course Side Dish
    Cuisine American
    Keyword brown sugar carrots, brown sugar carrots recipe, brown sugar glazed carrots, glazed carrots recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 6 servings
    Calories 178kcal
    Author Alyssa Rivers

    Ingredients

    • 2 pounds carrots peeled and sliced diagonally
    • ¼ cup unsalted butter
    • ⅓ cup brown sugar
    • 2 teaspoons minced garlic
    • ¼ teaspoon pepper to taste
    • ½ teaspoon salt
    • fresh chopped parsley for garnish

    Instructions

    • Preheat the oven to 400 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray. Peel and slice 2 pounds carrots diagonally, then place them in a large bowl.
    • Melt ¼ cup unsalted butter in a microwavable bowl. Add ⅓ cup brown sugar , 2 teaspoons minced garlic, ¼ teaspoon pepper, and ½ teaspoon salt. Stir until combined.
    • Pour the butter mixture over the carrots and toss to coat evenly.
    • Spread the carrots in an even layer on the baking sheet. Bake for 15 minutes, then stir the carrots in the pan. Bake for an additional 15 minutes, or until the carrots are tender and caramelized. Garnish with fresh chopped parsley if desired. 

    Video

    Notes

    Storage & Make Ahead Instructions

    • Storage: Store leftover carrots in an airtight container in the refrigerator for 3–5 days.
    • Reheating: Warm in the microwave for 1–2 minutes, or in a 350°F oven for about 5 minutes.
    • Make Ahead: Peel and cut the carrots up to 3 days in advance. Store in an airtight container, then make the glaze and cook as directed when ready.

    Nutrition

    Calories: 178kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 303mg | Potassium: 508mg | Fiber: 4g | Sugar: 19g | Vitamin A: 25496IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 1mg

    More Carrot Recipes To Try

  • Dense Bean Salad

    Dense Bean Salad

    TikTok creator Violet Witchel made this dense bean salad go viral for good reason. It’s simple, high in fiber, protein-packed, and stays delicious for days. My version keeps the same hearty texture and zesty flavor that made her trend explode.

    Overhead shot of a bowl of dense bean salad.

    Reasons to Love Every Bite

    • High Protein & Filling: Loaded with hearty beans that keep you full without weighing you down.
    • Fresh Flavor & Crunch: A mix of crisp veggies, zesty dressing, and herbs gives every bite a bright, satisfying crunch.
    • Perfect Make-Ahead Dish: Dense bean salad tastes even better after chilling, ideal for meal prep, potlucks, or quick lunches all week long.

    Dense Bean Salad Ingredients

    Overhead shot of labeled dense bean salad ingredients.
    • Beans: Any beans work in this salad! But be sure to drain and rinse them well to remove any excess liquid.
    • Cheese: If you want, you can use your favorite cheese! I love mozzarella, parmesan, feta, or a mix of all three.
    • Peppers: Bell peppers add color and crunch. I used yellow, but feel free to use any color or colors you like.
    • Olives: Use Kalamata olives to add more depth of flavor.
    • Parsley: Fresh herbs bring any recipe to life! Don’t skip the parsley.
    • Salami: You can substitute it for pepperoni or prosciutto, or you could also add chicken or steak.
    Overhead shot of labeled dressing ingredients.
    • Honey: Use your favorite sweetener! Try agave and maple syrup.

    How to Make Dense Bean Salad

    This dense bean salad recipe comes together in no time! Just a quick chop, toss, and you’re done! If you like this recipe, make my three bean salad next!

    1. Make the Dressing: In a small bowl, whisk together olive oil, honey, red wine vinegar, dijon mustard, garlic, and oregano.
    2. Toss the Beans and Veggies: In a large bowl, add the garbanzo beans, cannellini beans, black olives, red onion, English cucumber, bell pepper, salami, cherry tomatoes or red pepper, mozzarella cheese, parmesan cheese, and fresh parsley.
    3. Mix with Dressing: Pour the dressing over the salad, then gently toss to combine. 
    4. Chill: For the best flavor, cover the dense bean salad and refrigerate for at least 1-2 hours!
    Overhead shot of all of the ingredients added to a large mixing bowl.
    Overhead shot of all of the dressing ingredients added to a bowl and whisked together.
    Someone pouring the dressing over the large bowl of salad ingredients.
    Large bowl of dense bean salad ingredients all mixed together.

    Print

    Dense Bean Salad

    Dense Bean Salad is a hearty mix of beans and vegetables tossed in a zesty dressing. It's high in protein, full of flavor, and tastes even better the next day.
    Course Side Dish
    Cuisine American
    Keyword dense bean salad recipe, easy dense bean salad, mediterranean dense bean salad
    Prep Time 15 minutes
    Refrigerate 1 hour
    Total Time 1 hour 15 minutes
    Servings 8 servings
    Calories 275kcal
    Author Alyssa Rivers

    Ingredients

    Salad

    • 1 (15-ounce) can garbanzo beans drained and rinsed
    • 1 (15-ounce) can cannellini beans drained and rinsed
    • 1 (7-ounce) package sliced salami
    • 1 cup diced English cucumber
    • 1 medium diced yellow bell pepper
    • 1 cup sliced black olives
    • ¼ cup diced red onion
    • 1 cup cherry tomatoes halved
    • 1 cup mozzarella cheese cubed
    • ¼ cup grated parmesan cheese
    • ¼ cup fresh chopped parsley

    Dressing

    • ½ cup olive oil
    • 2 tablespoons honey
    • ¼ cup red wine vinegar
    • 3 teaspoons dijon mustard
    • 2 cloves minced garlic
    • 1 teaspoon dried oregano
    • salt and pepper to taste

    Instructions

    • In a small bowl, whisk together ½ cup olive oil, 2 tablespoons honey, ¼ cup red wine vinegar, 3 teaspoons dijon mustard, 2 cloves minced garlic, 1 teaspoon dried oregano, and salt and pepper to taste.
    • In a large bowl, add the 1 (15-ounce) can garbanzo beans, 1 (15-ounce) can cannellini beans, 1 cup sliced black olives, ¼ cup diced red onion, 1 cup diced English cucumber, 1 medium diced yellow bell pepper, 1 (7-ounce) package sliced salami, 1 cup cherry tomatoes, 1 cup mozzarella cheese, ¼ cup grated parmesan cheese, and ¼ cup fresh chopped parsley.
    • Pour the dressing over the salad and gently toss to combine.
    • For the best flavor, cover the salad and refrigerate for at least 1-2 hours!

    Notes

    Storage & Make Ahead Instructions

    • In the Refrigerator: Keep leftovers in the fridge in an airtight container for up to 5 days.
    • Make Ahead: This salad is meant to be made ahead, so the flavors meld! Make it up to 2 days in advance! Store in an airtight container in the fridge until you’re ready to serve.

    Nutrition

    Calories: 275kcal | Carbohydrates: 15g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 14mg | Sodium: 582mg | Potassium: 196mg | Fiber: 4g | Sugar: 6g | Vitamin A: 463IU | Vitamin C: 8mg | Calcium: 141mg | Iron: 1mg
    Close up of a spoonful of dense bean salad.

    More Fresh and Flavorful Salads

    If you’re like me, sometimes you just need a big bowl of fresh vegetables in a zesty dressing. Just like in my black bean and corn salad or my Southwest chickpeas salad. Here are a few more to try.

  • 5-Ingredient Stuffing

    5-Ingredient Stuffing

    This 5-ingredient stuffing has the same buttery, herby taste as the traditional recipe. All the flavor of classic Thanksgiving stuffing on a budget! You don’t need a long ingredient list to get big holiday flavor.

    Overhead shot of baked 5-ingredient stuffing.

    Classic Stuffing Ingredients

    Overhead shot of labeled ingredients.
    • Veggies: Onion and celery are the basics, but add carrots or mushrooms to change it up.
    • Add-Ins: Nuts, apples, and dried cranberries are tasty add ins to give your stuffing texture!

    How to Make 5-Ingredient Stuffing

    Thanksgiving is about family and gratitude. This budget-friendly, easy stuffing recipe keeps the focus on what really matters. It’s quick to throw together, uses simple pantry staples, and saves you time for what counts, family, friends, and second helpings.

    1. Cook the Veggies: Preheat the oven to 400°F and spray a 9×13 casserole dish with nonstick cooking spray. In a large skillet, add the butter and melt it over medium heat. Add the diced onions and diced celery. Cook until soft, about 6-7 minutes.
    2. Combine: Add the boxed stuffing, bread crumbs, chicken broth, and cooked veggies, then stir to combine.
    3. Bake: Transfer the stuffing mixture to the prepared dish, then cover with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden brown.
    Vegetables cooking in a pan.
    Bread crumbs added to the cooked veggies.
    Stuffing ingredients added to the baking dish ready to go in the oven.

    Alyssa’s Pro Tip

    Sausage Variation: My family LOVES it when I add sausage to my 5-ingredient stuffing. Cook and crumble the sausage, then add it to the stuffing mix before baking.

    Print

    Easy Homemade Stuffing

    This easy 5-Ingredient Stuffing delivers classic homemade flavor with minimal effort. Simple enough for weeknights, special enough for Thanksgiving.
    Course Side Dish
    Cuisine American
    Keyword 5-ingredient stuffing recipe, easy homemade stuffing recipe, thanksgiving
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 8 Servings
    Calories 110kcal
    Author Alyssa Rivers

    Ingredients

    • 1 (10-ounce) box stuffing bread crumbs
    • ½ cup unsalted butter
    • ½ cup diced onions
    • ½ cup diced celery
    • 1 ½ cups chicken broth

    Instructions

    • Preheat the oven to 400°F and spray a 13 X 9 X 2-inch baking dish with nonstick cooking spray.
    • In a large skillet, add ½ cup unsalted butter and melt it over medium heat. Add the ½ cup diced onions and ½ cup diced celery. Cook until soft, about 6-7 minutes.
    • Add 1 (10-ounce) box stuffing bread crumbs, 1 ½ cups chicken broth, and cooked veggies, and stir to combine.
    • Transfer the stuffing mixture to the prepared dish. Cover with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden brown.

    Notes

    Storage, Reheating & Make Ahead Instructions

    • Storage: Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheating: Microwave for about 1 minute, or until warmed through. Add a splash of chicken broth before reheating if the stuffing seems dry.
    • Make Ahead: Assemble the stuffing as directed, then cover tightly with plastic wrap and refrigerate for up to 2 days. Bring to room temperature before baking as directed.

    Nutrition

    Calories: 110kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 172mg | Potassium: 43mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 384IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.1mg
    Someone lifting a scoop of cooked 5-ingredient stuffing out of the baking dish.

    More Budget-Friendly Thanksgiving Sides

    With grocery prices rising, I wanted to make Thanksgiving traditions easier to afford. By keeping ingredients simple, you can still enjoy all the cozy flavor without the high cost. Take a look at these other recipes!

  • 5-Ingredient Green Bean Casserole

    5-Ingredient Green Bean Casserole

    Thanksgiving doesn’t have to mean a long grocery list or an expensive meal. This 5-ingredient green bean casserole is simple, affordable, and full of classic flavor. It proves that comfort food can be easy and still taste amazing.

    Overhead shot of baked 5 ingredient green bean casserole in the baking dish.

    Old School Comfort Made Even Easier

    • Quick and Easy: Ready in minutes and perfect for busy holiday cooking.
    • 5 Simple Ingredients: Nothing fancy, just a few pantry staples that taste great together.
    • Throwback Recipe: A cozy classic that tastes just like Grandma used to make.

    Green Bean Casserole Ingredients

    Overhead shot of labeled 5 ingredients green bean casserole ingredients.
    • Canned Green Beans: Drain them well!
    • Salt and Pepper: Season to taste or use seasoned salt if you prefer.
    • Crispy Fried Onions: You can find these at any grocery store, but if you can’t find them, make my homemade Crispy Onion Strings.
    • Make it Cheesy: Add a handful of shredded cheddar cheese before baking.
    • Add Mushrooms: Add mushrooms for added flavor & texture.
    • Topping Variations: You could use breadcrumbs or panko breadcrumbs instead of crispy onions.

    5 Ingredient Green Bean Casserole Recipe

    Getting ready for Thanksgiving dinner can feel stressful, especially when food prices are high. This recipe keeps it simple with just a few ingredients and the same cozy taste you love.

    1. Combine: Preheat the oven to 350°F, then spray a 2-quart baking dish with nonstick cooking spray. Add green beans, cream of mushroom soup, milk, salt, and ground black pepper to a mixing bowl.
    2. Stir: Stir to combine.
    3. Add to Casserole Dish: Pour the mixture into the prepared casserole dish.
    4. Bake: Top with French fried onions and bake for about 25 minutes, until bubbly and golden brown.
    Beans, soup, salt, and pepper added to a mixing bowl.
    Ingredients mixed together in the mixing bowl.
    Ingredients added to the baking dish.
    Crispy onions added to the top of the green bean and soup mixture.

    Alyssa’s Pro Tip

    Feeding a bigger crowd? Double the recipe and bake it in a 9×13 inch dish.

    Print

    Easy Green Bean Casserole

    Creamy and comforting with just five ingredients this easy green bean casserole delivers classic flavor everyone loves.
    Course Side Dish
    Cuisine American
    Keyword 5 ingredient green bean salad, easy green bean casserole recipe, green bean casserole recipe, thanksgiving
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 6 servings
    Calories 13kcal
    Author Alyssa Rivers

    Ingredients

    • 2 (15-ounce) cans cut green beans drained
    • 1 (10.5-ounce) can condensed cream of mushroom soup
    • ½ cup milk
    • 1 (2.8-ounce) can French-fried onions
    • salt and ground black pepper to taste

    Instructions

    • Preheat the oven to 350 degrees Fahrenhei and spray a 2-quart baking dish with nonstick cooking spray.
    • In a large bowl, add 2 (15-ounce) cans cut green beans, 1 (10.5-ounce) can condensed cream of mushroom soup, ½ cup milk, and salt and ground black pepper to taste.
    • Stir to combine, then pour the mixture into the prepared casserole dish.
    • Sprinkle the top of the casserole with 1 (2.8-ounce) can French-fried onions and bake until bubbly, about 25 minutes.

    Notes

    Storage, Reheating & Make Ahead Instructions

    • Storage: Store cooled leftovers in an airtight container in the refrigerator for 3–5 days.
    • Reheating: Warm leftovers in the microwave until heated through.
    • Make Ahead: Assemble the casserole without the crispy fried onions. Cover tightly with plastic wrap and refrigerate for up to 2 days. When ready to bake, remove the plastic wrap, add the onions, and bake as directed.

    Nutrition

    Calories: 13kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 11mg | Potassium: 31mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.02mg
    Close up of a scoop of 5 ingredient green bean casserole.

    More Thanksgiving Sides On A Budget

  • Sausage Stuffing Balls

    Sausage Stuffing Balls

    I’m telling you guys right now, sausage stuffing balls are the best part of my holiday table. They’re crispy on the outside, soft and savory on the inside, and loaded with classic stuffing flavor. Easy to make, fun to share, and they disappear fast.

    Plate of stuffing balls.

    Roll Into the Holidays with These Flavor Bombs

    • Tested and Perfected: I’ve made these stuffing balls a lot. So you’ll get the right mix of crispy edges and soft centers. No dry, crumbly bites here.
    • Family Favorite! These have shown up at my family dinners and holiday parties for years, and they always disappear first.
    • Easy Steps: I’ve got you covered with simple ingredients, clear directions, and tips that make success simple.

    A Reader’s Review

    These were easy to make and delicious with our Thanksgiving brunch. Needed to add a bit more breadcrumbs to hold their shape, I used Italian flavored breadcrumbs. Everyone loved them!

    SLBOFTEXAS

    Stuffing Balls Ingredients

    Overhead shot of labeled stuffing balls ingredients.
    • Stuffing Bread Crumbs: Boxed stuffing bread crumbs make this recipe easy! I used Mrs. Cubbison’s brand. They are lightly seasoned but not too salty. Some brands can be too salty.
    • Veggies: It’s important to precook the veggies. Make sure they are tender before assembling the balls.
    • Use a Muffin tin: To get the same effect, you could put the stuffing in a muffin tin instead of rolling them into balls!

    Sausage Stuffing Ball Recipe

    These cute little sausage balls are such a fun way to eat stuffing during the holidays. I have been asked to bring them every time we get together. Make them with all the other classic sides like mashed potatoes, sweet potatoes, and rolls!

    1. Cook the Veggies: Preheat the oven to 375°F, then line a baking sheet with parchment paper. In a medium-sized saucepan over medium-high heat, add the olive oil, onion, celery, and carrots. Cook until the veggies are tender, about 3 minutes, then remove the pan from the heat and set it aside.
    2. Add: In a large bowl, combine the ground sausage, stuffing mix, chopped parsley, dried thyme, beaten egg, and chicken broth.
    3. Mix: Mix using your hands until combined.
    4. Scoop and Bake: Using a 2-inch scoop, scoop the mixture and roll it into a ball, then place balls on the prepared pan. Bake for 25-30 minutes or until golden brown and cooked through. Dip stuffing balls in gravy or cranberry sauce!
    Veggies cooking in a skillet.
    Stuffing ad sausage added to a bowl with the cooked veggies.
    All of the ingredients mixed together in a mixing bowl.
    Stuffing balls ready to be baked on a baking sheet.

    Alyssa’s Pro Tip

    Getting the Perfect Texture: If your stuffing balls won’t hold together, the mix is off. Too dry? Add a splash of chicken broth. Too wet? Stir in a few extra bread crumbs until it holds its shape.

    Print

    Sausage Stuffing Balls

    Sausage stuffing balls are the perfect appetizer or side dish for any holiday meal! You won't be able to stop at just one! 
    Course Side Dish
    Cuisine American
    Keyword sausage stuffing balls, sausage stuffing balls recipe, stuffing balls, stuffing balls recipe, thanksgiving
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 16 servings
    Calories 208kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound ground sausage
    • 1 tablespoon olive oil
    • ¼ cup finely diced onion
    • ¼ cup finely diced celery
    • ¼ cup finely diced carrots
    • 4 cups boxed stuffing bread crumbs
    • 1 tablespoon fresh chopped parsley
    • 1 teaspoon dried thyme
    • 1 large beaten egg
    • 1 cup chicken broth

    Instructions

    • Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
    • In a medium-sized saucepan over medium-high heat, add 1 tablespoon olive oil, ¼ cup finely diced onion, ¼ cup finely diced celery, and ¼ cup finely diced carrots. Cook until the veggies are tender, about 3 minutes. Remove the pan from the heat and set it aside.
    • In a large bowl, combine 1 pound ground sausage, 4 cups boxed stuffing bread crumbs, 1 tablespoon fresh chopped parsley, 1 teaspoon dried thyme, 1 large beaten egg, and 1 cup chicken broth. Mix using your hands until combined.
    • Using a 2-inch scoop, scoop the mixture and roll it into a ball. Place each ball on the prepared pan.
    • Bake for 25-30 minutes or until golden brown and cooked through. Dip with gravy or cranberry sauce!

    Notes

    Storage & Reheating Instructions
    • Refrigerate: Once cooled, store sausage stuffing balls in an airtight container for up to 3–4 days.
    • Reheat: Warm in the oven at 350°F for 6–8 minutes, or microwave for about 1 minute until heated through.

    Nutrition

    Serving: 2balls | Calories: 208kcal | Carbohydrates: 20g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 440mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 403IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
    Someone dipping a sausage ball into some gravy.

    More Stuffing Recipes To Try