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Southern Smothered Potatoes Recipe

These Smothered Potatoes are the ultimate side dish. This classic Southern dish features tender potatoes, sautéed peppers, and delicious seasonings, creating a comforting meal.

smothered potatoes in cast iron skillet with wooden spatula sticking out

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

This side dish is a staple in our house because it is quick, delicious, and can be served during multiple meals. Whether for breakfast, lunch, or dinner, these smothered potatoes pair well with almost any meal.

Smothered potatoes are a classic dish from the Southern United States, particularly Louisiana. To "smother" vegetables means to cook them slowly at a low temperature until they are tender and flavorful. Some cooks add meats like bacon or sausage to the dish.

If you like smothered dishes, try my smothered green beans or smothered chicken.

5 Star Review

⭐⭐⭐⭐⭐

Karen H. says, "Wonderfully delicious! I have used buttermilk for years, but love the chicken broth flavor."

Ingredient Notes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Potatoes: The star of this dish. Choose starchy potatoes like Russet or Yukon Gold for the best results.
  • Oil and Butter: To brown the potatoes and add that rich, buttery flavor.
  • Onion and Bell Pepper: These aromatic vegetables add flavor.
  • Seasonings: Paprika, garlic powder, salt, and black pepper. You can also use about one teaspoon of an all-purpose seasoning blend if you prefer.
  • Broth: Chicken broth. You could also use vegetable broth, beef broth, or water.
ingredients for smothered potatoes

Tools Needed

  • Large skillet or cast-iron pan
  • Spatula
  • Knife
  • Cutting board
  • Measuring spoons

How to Make Southern Smothered Potatoes

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Prep the Ingredients

Peel and cube the potatoes. You can also skip the peeling of the potatoes if you prefer. Chop the onion and green bell pepper.

Step 2: Heat the Pan and cook the peppers and onions

Heat the oil and butter in a large skillet over medium heat. Add the chopped onions and green bell pepper to the skillet. Cook, stirring occasionally, until they soften and become aromatic, about 5-7 minutes.

Step 3: Add Potatoes

Increase the heat to medium-high. Use a spatula and push the onions and bell peppers to the edges of the pan. Place the potatoes in a flat layer in the pan in the middle of the onions and peppers.

Allow them to cook undisturbed for about 5-6 minutes, then use a spatula and stir the potatoes. Continue cooking for another 5 minutes.

potatoes and green peppers in cast iron pan

Step 4: Season and Cook

Add garlic powder, paprika, salt, and black pepper to the skillet. Mix well to ensure the vegetables are evenly coated with the seasonings.

Lower the heat, pour in the chicken broth, cover, and cook potatoes for 10-15 minutes until tender. Stir occasionally to prevent sticking and ensure even cooking.

seasoning added to potatoes
cooked smothered potatoes in skillet

Variations

  • For a vegetarian option, use vegetable broth instead of chicken or beef broth.
  • Add chopped bacon or sliced sausage for extra flavor and protein.
  • Mix in other vegetables such as carrots, celery, or mushrooms to add more texture and nutrients.
  • Slice the potatoes rather than chopping them if you prefer.

Tanya's Tips for the Best Smothered Potatoes

  • Use starchy potatoes like Russet or Yukon Gold. They hold their shape when cooked and have a creamy texture that pairs well with the gravy.
  • Don't overcrowd the pan. This will prevent the potatoes from browning evenly.
  • For maximum flavor, let the potatoes cook undisturbed for 5 minutes.
  • Although any large pan will work, use a cast iron skillet for best results.

How to Store Smothered Potatoes

  • Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a skillet over medium heat until warmed through. You can add a bit of oil or butter to keep them from sticking.

FAQs

Why are my smothered potatoes mushy?

Potatoes turn mushy if the pan is overcrowded, if they are stirred too frequently, or if too much broth is added too early. To prevent this, cook them undisturbed in a single layer to develop a crust before covering and simmering.

What are the best potatoes to use for smothered potatoes?

Medium- to high-starch varieties like Yukon Gold or Russet potatoes work best. Yukon Golds hold their shape well while providing a creamy interior, whereas Russets break down slightly to create a thicker pan gravy.

Do I need to peel the potatoes before cooking?

Peeling is optional. Russet potatoes are typically peeled due to their thicker skin, but thin-skinned varieties like Yukon Gold or red potatoes can be left unpeeled for extra texture and quicker prep.

Make these Smothered Potatoes A Meal: Serve them with these dishes

  • Smothered Chicken. Golden chicken thighs in a rich, creamy onion gravy that comes together in under an hour, and the gravy is very happy to run over into the potatoes.
  • Smothered Turkey Wings. Slow roasted turkey wings with a homemade gravy built from the pan drippings, and it is the Sunday dinner plate these potatoes were made for.
  • Baked Chicken Leg Quarters. Crispy skinned leg quarters baked at 400 degrees with the same all purpose seasoning you can use in these potatoes, so one spice blend gets you the whole plate.
  • Slow Cooker Collard Greens. Tender greens that cook low and slow for six to seven hours with a splash of apple cider vinegar to cut through all that richness.
  • Air Fryer Egg Frittata. A fluffy egg frittata loaded with ham and cheddar in about fifteen minutes, which turns these potatoes into a full weekend breakfast.

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

smothered potatoes in cast iron skillet with wooden spatula sticking out
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4.20 from 5 votes

Smothered Potatoes Recipe

These Smothered Potatoes are the ultimate side dish. This classic Southern dish features tender potatoes, sautéed peppers, and delicious seasonings, creating a comforting meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: smothered potatoes, southern smothered potatoes
Servings: 4 people
Calories: 264kcal
Author: Tanya Harris

Ingredients

  • 1.5 pounds of potatoes Yukon Gold or Russet, chopped into medium cubes
  • 1 large yellow onion chopped
  • ½ medium green bell pepper chopped into small pieces
  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt and black pepper to taste I use about ½ teaspoon salt, ¼ teaspoon black pepper
  • ¼ cup chicken broth

Instructions

  • Heat the oil and butter in a large skillet over medium heat. Add the chopped onions and green bell pepper, cooking and stirring occasionally until they soften and become fragrant approximately 5-7 minutes.
  • Increase the heat to medium-high. Use a spatula and push the onions and bell peppers to the edges of the pan. Place the potatoes in a flat layer in the pan in the middle of the onions and peppers.
  • Allow them to cook undisturbed for about 5-6 minutes, then use a spatula and stir the potatoes. Continue cooking for another 5 minutes.
  • Add garlic powder, paprika, salt, and black pepper to the skillet. Mix well to ensure the vegetables are evenly coated with the seasonings.
  • Lower the heat, pour in the chicken broth, cover, and cook potatoes for 10-15 minutes until tender. Stir occasionally to prevent sticking and ensure even cooking.

Notes

  • Don't overcrowd the pan. This will prevent the potatoes from browning evenly.
  • For maximum flavor, let the potatoes cook undisturbed for 5 minutes.
  • Peel the potatoes or keep them unpeeled, depending on your preference. 

Nutrition

Calories: 264kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 68mg | Potassium: 811mg | Fiber: 5g | Sugar: 3g | Vitamin A: 358IU | Vitamin C: 48mg | Calcium: 34mg | Iron: 2mg

This was originally published on July 11th, 2024. It has been updated with new information.

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Beef Tips with Rich Brown Gravy

Beef tips are simmered slowly in a deep brown gravy until they are tender enough to cut with the side of a fork. It's the perfect cozy meal, especially when served over rice that can sop up all the gravy.

beef tips in bowl

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

beef tips with fork sliding in to pick it up

Beef Tips at a Glance

  • Best for: a cozy Sunday dinner that reheats well.
  • Total Time: 2 hours 35 minutes
  • Yield: 6 servings
close up Tanya holding bowl

I have a real weakness for cozy beef dishes. Give me a stovetop beef stew or a pot of braised oxtail any day of the week, and I am a happy woman. Beef tips land in that same category for me.

This is a classic Southern dish that relies on low-and-slow cooking. Two hours on the stove is what turns tough little cubes of beef into something you can cut with a fork, and it gives the gravy time to thicken on its own. I serve mine over rice most nights, but a scoop of mashed potatoes underneath is never a bad idea.

Happy Cooking,

Tanya

Notes on the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Beef stew meat. I buy the pre-cut packages at the store because it saves me from having to break down a whole roast on a weeknight, and stew meat is almost always cut from chuck. Chuck is exactly what you want here. It comes from the shoulder, which is a hard-working muscle, so it carries a lot of connective tissue that softens into the gravy over a long simmer. If you would rather cut your own, buy a boneless chuck roast and cut it into 1-inch cubes.
  • Light brown sugar. Just a small amount goes into the seasoning mix. It helps the beef brown more deeply in the pan and rounds out the salt from the soy sauce later on. The finished gravy does not taste sweet.
  • Garlic powder, onion powder, and black pepper. These season the beef itself.
  • Kosher salt. My amounts are measured with kosher salt, which is coarser than table salt. Table salt packs more into the same spoon, so if that is what you have, start with less and taste at the end.
  • All-purpose flour. The flour goes onto the seasoned beef instead of into the pot later, so it does two jobs. It helps build the crust when you sear, then it slowly thickens the gravy across the two-hour simmer. That is why there is no cornstarch slurry at the end of this recipe.
  • Olive oil. Any neutral oil works. You just need enough to get a good sear going, and the beef will release some of its own fat as it browns.
  • Yellow onion and fresh garlic. The onion cooks down until soft and sweet and practically disappears into the gravy. Fresh garlic goes in after the onion because it burns quickly and turns bitter if it hits the hot pot too early.
  • Low-sodium beef broth. There is already salt on the beef, plus soy sauce and Worcestershire going into the pot, and the liquid concentrates as it simmers.
  • Soy sauce and Worcestershire sauce. These two do the heavy lifting on the savory depth of the gravy. Worcestershire brings tang and soy sauce brings salt and color, which together give the sauce that dark restaurant look.
  • Red wine vinegar. A little acid at the end of a rich braise keeps the gravy from tasting flat and heavy. It is not enough to taste sour, but you would notice if it were missing.
  • Dried thyme. Thyme holds up well during a long simmer and has plenty of time to soften and release its flavor into the liquid.
beef tips ingredients

Main Equipment You'll Need

  • A 6-quart Dutch oven, which is the medium size most of us have in the cabinet. The heavy bottom keeps the beef from scorching over a long simmer and a tight lid keeps the liquid from cooking away.
  • Tongs for turning the beef as it sears.
  • A plate to hold the seared beef while you cook the onions.

How to Make Beef Tips and Gravy

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Season and Coat the Beef. Pat the beef dry with paper towels first. Toss the beef in a large bowl with the brown sugar, salt, black pepper, garlic powder, onion powder, and flour until every piece has a light, even coating.

beef tips in bowl with seasoning and flour on it

Step 2: Sear the Beef in Batches. Heat the olive oil over medium heat and add the beef in a single layer. Sear 2 to 3 minutes per side until the pieces are deeply browned, then move them to a plate. Work in two batches if you need to. The beef is not cooked through at this stage, and it does not need to be.

beef tips searing in pot

Step 3: Cook the Onions and Garlic. Add the diced onion to the oil and drippings left in the pot, along with a tablespoon of the beef broth. Cook 5 to 6 minutes until the onions are soft and translucent, scraping the bottom of the pot as they release their liquid so all those browned bits lift up. Stir in the garlic and cook 1 minute more, just until you can smell it.

onions and garlic sauteeing in pot

Step 4: Build the Gravy. Return the beef and any juices that collected on the plate back to the pot. Pour in the rest of the beef broth, then add the Worcestershire sauce, soy sauce, red wine vinegar, and thyme, and stir it all together.

beef tips in pot covered in broth

Step 5: Simmer Low and Slow. Bring the liquid up to a simmer, cover the pot tightly, and turn the heat down to low. You are looking for a lazy simmer with a few bubbles breaking the surface. Let it go about 2 hours.

Check on it every 30 minutes or so, give it a stir so nothing catches on the bottom of the pot, and if the liquid is getting low, add a splash more beef broth. How fast it reduces depends on your pot and how tight your lid sits, so this part is worth peeking at.

It is done when a fork slides into a piece of beef with no resistance and the gravy has thickened. If the beef is still firm, it needs more time.

beef tips in pot in gravy after simmering for hours

How to Make Beef Tips in the Slow Cooker

  • Sear first: Sear the beef and sauté the onions and garlic on the stove to build flavor, then transfer everything to the slow cooker.
  • Reduce liquid: Use only 2 cups of beef broth, as the slow cooker traps moisture.
  • Cook: Cover and cook on LOW for 7–8 hours (recommended for tender meat) or HIGH for ~4 hours.
  • Thicken (optional): If the gravy is too thin, stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoon cold water) and cook uncovered on HIGH for 20–30 minutes.

Tanya's Top Tips

  • Do not rush the simmer. The connective tissue in these cuts starts converting to gelatin somewhere around 160°F to 180°F (71°C to 82°C), and that conversion takes hours. Tough beef at the two hour mark usually just means it needs longer on the stove.
  • Check on the pot as it simmers. Stir every half hour so the bottom does not scorch, and top it off with a little more beef broth if the liquid drops too far. Different pots reduce at different rates.
  • Taste at the very end. The gravy concentrates over two hours, so wait until you know what you actually have before you reach for more salt.

Variations

  • Add mushrooms. Sliced cremini or white mushrooms cooked with the onions turn this into beef tips with mushroom gravy. Cook them until they release their water and start to brown before you move on.
  • Use chuck roast. A boneless chuck roast cut into 1-inch cubes behaves exactly like stew meat here, and you get to control the size of the pieces.
  • Add a splash of red wine. A little dry red in place of some of the broth adds depth if you have a bottle open.
  • Make it spicy. A pinch of cayenne or a few dashes of hot sauce in the braising liquid gives the gravy some heat behind it.
beef tips with fork sliding in to pick it up

What to Serve With Beef Tips

Rice is my default because it soaks up gravy better than almost anything. Mashed potatoes are the other classic, and buttered egg noodles are right there with them. To round the plate out the Southern way, Southern green beans and a pan of classic Southern cornbread turn this into a full Sunday dinner.

If this kind of slow-cooked beef is your thing, you might also like my braised beef shanks or my oxtail soup.

Storage, Reheating, and Freezing

  • Refrigerator: Cool the beef tips and store them in an airtight container with the gravy for up to 4 days. They taste even better on day two once the flavors settle.
  • Reheating: Warm them in a saucepan over low heat, stirring now and then until heated through. The gravy thickens in the fridge, so add a splash of beef broth or water to loosen it back up.
  • Freezer: These freeze well for up to 3 months in an airtight container with the gravy covering the beef. Thaw overnight in the refrigerator before reheating.

Beef Tips FAQs

What is the best cut of meat for beef tips?

It comes down to how long you plan to cook. Chuck roast and beef stew meat are the right call for a low and slow braise like this one, because they carry the connective tissue that breaks down into a silky gravy over a couple of hours. Sirloin and tenderloin are naturally tender and lean, which makes them better for a quick stove-top version. They do not have the connective tissue to reward a long cook and will dry out if you give them one.

Can I use beef stew meat for beef tips?

Yes, and it is what I use. Stew meat has a reputation for being tough, but that is usually a timing problem rather than a meat problem. It is typically cut from chuck or a similar working muscle, so it needs the full two hours to come around. Give it that time and it is tender, flavorful, and cheaper than sirloin.

Why are my beef tips still tough?

Nine times out of ten it is one of two things. Either the beef has not cooked long enough, or the pot was at a hard boil instead of a gentle simmer. Both are fixable. Turn the heat down, put the lid back on, and keep going until a fork slides in easily.

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

beef tips with gravy with fork picking up beef
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Beef Tips and Gravy Recipe

Tender beef simmered low and slow in a rich brown gravy with onions, garlic, and thyme. A classic Southern dinner that is made for rice or mashed potatoes.
Prep Time15 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 35 minutes
Course: Main Course
Cuisine: American
Keyword: beef tips, beef tips and gravy, beef tips recipe
Servings: 6
Calories: 294kcal
Author: Tanya Harris

Ingredients

  • 2 pounds beef stew meat cut into 1-inch cubes
  • 2 teaspoons light brown sugar
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 2 ¾ cups low-sodium beef broth divided
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon red wine vinegar
  • 2 teaspoons dried thyme

Instructions

  • Pat the beef dry with paper towels. In a large bowl, toss the beef with the brown sugar, salt, black pepper, garlic powder, onion powder, and flour until every piece is lightly coated.
  • Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the beef in a single layer without crowding the pan, working in two batches if needed. Sear 2 to 3 minutes per side, until deeply browned. Transfer the beef to a plate and set aside.
  • Add the diced onion to the oil and drippings in the pot along with 1 tablespoon of the beef broth. Cook 5 to 6 minutes, until the onions are soft and translucent, scraping up the browned bits from the bottom of the pot. Stir in the garlic and cook 1 minute, until fragrant.
  • Return the beef and any accumulated juices to the pot. Pour in the remaining beef broth, then add the Worcestershire sauce, soy sauce, red wine vinegar, and thyme. Stir to combine.
  • Bring the liquid to a simmer, cover tightly, and reduce the heat to low. Simmer gently about 2 hours, until the beef is fork tender and the gravy has thickened. Stir every 30 minutes so the bottom does not scorch, and add more beef broth if the liquid reduces too far. Taste and adjust salt before serving.

Notes

  • Beef Cut: Use chuck stew meat cut into 1-inch pieces. Avoid lean cuts like sirloin, which dry out during a 2-hour simmer.
  • Salt: Recipe is tested with kosher salt. If using table salt, start with half and adjust to taste at the end.
  • Liquid Level: If the gravy reduces too fast, stir in a splash of broth. If too thin, simmer uncovered for a few minutes.
  • Slow Cooker: Sear beef and onions on the stove first. Transfer to slow cooker with only 2 cups of broth and cook on LOW for 7–8 hours (or HIGH for ~4 hours).
  • Storage: Keeps up to 4 days in the fridge or 3 months in the freezer. Loosen with a splash of broth when reheating.
  •  

Nutrition

Calories: 294kcal | Carbohydrates: 8g | Protein: 37g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 1268mg | Potassium: 824mg | Fiber: 1g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 4mg

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Sweet and Sour Cabbage (German-Style Braised Red Cabbage)

This sweet and sour cabbage is an easy one-pot side made with red cabbage, sweet apple, and apple cider vinegar. It braises low and slow until tender, with the right balance of sweet and tart in every bite.

sweet and sour cabbage on plate

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

close up Tanya holding bowl

We love a good cabbage recipe in our house, and I’ve been searching for ways to add it to our meal rotation. I’m always drawn to red cabbage for its vibrant color, and this vinegar coleslaw is no exception. So when I made this sweet and sour cabbage, I was in love. 

Inspired by German sweet-and-sour cabbage recipes I saw online, I made this recipe, and I’ve been hooked ever since. There aren’t many ingredients, and all you’ll need is a little patience while the cabbage takes time to braise on the stovetop.

Be sure to try my Instant Pot Cabbage or Creamed Cabbage with Sausage recipes too. 

5 Star Review

⭐⭐⭐⭐⭐

Lorna. says, "This has an excellent balance of flavors. I like to saute the cabbage in a bit butter first but i give it 5 stars."

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Red cabbage - Choose a firm head with vibrant color; chop into large chunks so they hold their shape during the long braise. If you don't have red cabbage, feel free to use a firm green cabbage instead.
  • Sweet apple - Fuji or Honeycrisp work, adding natural sweetness that balances the vinegar's tang.
  • Apple cider vinegar - This provides the signature tangy flavor that makes the dish "sour."
  • Granulated sugar - Balances the acidity and helps create that perfect sweet-and-sour flavor profile.
  • Kosher salt and ground black pepper- Season to your taste.
  • Ground Allspice - I use a ton of allspice in my cooking, and I just had to add it to this dish. Feel free to sub with another warm spice, like cinnamon or nutmeg.
ingredients for sweet and sour cabbage

How to make sweet and sour cabbage

Step 1: First, gather your ingredients. Chop your head of cabbage into large chunks and chop a sweet apple. I like to use a Fuji apple in this recipe.

Step 2: Place the chopped cabbage, apple, apple cider vinegar, sugar, salt, black pepper, and allspice in a large heavy-bottomed pot. Cover the pot with a tight-fitting lid and place it over medium-low heat. 

cabbage, apples, salt, and pepper inside pot

Step 3: Allow the cabbage to cook over medium-low heat for about 1 hour to 1 hour and 10 minutes, stirring every 20 minutes, until the cabbage is tender enough for your liking. Serve and enjoy 🙂

cooked cabbage inside pot

Variations

This cabbage is great as written, but here are a few ways I like to switch it up.

  • Add bacon. Cook a few slices until crisp, then crumble them in at the end for a smoky, salty bite. It's one of the more popular ways to make this dish and adds a nice richness.
  • Make it meaty. Stir in sliced smoked sausage, or serve it next to browned bratwurst for a heartier plate.
  • Turn up the heat. A pinch of red pepper flakes gives it a little kick.
  • Add carrots. They bring more color and a touch of natural sweetness.
  • Add maple syrup. One reader stirred in a little maple syrup along with rice vinegar and sweet chili sauce and loved the result.

Make Ahead and Storage

  • Fridge: Store leftovers in an airtight container for 3-4 days.
  • Reheat: Warm it on the stovetop over low heat or in the microwave until heated through. Add a small splash of water if it looks dry.
  • Serve warm or at room temperature: It's good both ways, which makes it easy to make ahead for a holiday spread or a potluck.
close up photo of cabbage

Tanya's Top Tips about Sweet and Sour Cabbage

  • Use a heavy-bottomed pot with a tight-fitting lid to keep the liquid inside. Cabbage will release a good bit of liquid while it cooks.
  • Keep the heat on medium-low and stir about every 20 minutes.

What should I serve this cabbage with?

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

sweet and sour cabbage on plate
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4.50 from 6 votes

Sweet and Sour Cabbage

This sweet and sour cabbage is the perfect easy yet tasty side dish. Red cabbage and a sweet apple are braised in sugar and vinegar, resulting in the most tender and delicious cabbage.
Prep Time8 minutes
Cook Time1 hour
Total Time1 hour 8 minutes
Course: Side Dish
Cuisine: American, German
Keyword: red cabbage recipe, sweet and sour cabbage
Servings: 4 people
Calories: 52kcal
Author: Tanya Harris

Equipment

Ingredients

  • 1 medium head red cabbage chopped into large chunks (about 6-7 cups)
  • 1 sweet apple chopped. (Fuji, honey crisp, etc)
  • ¼ cup apple cider vinegar
  • ¼ cup granulated sugar
  • 1.5 teaspoons kosher salt or to taste
  • ¼ teaspoon ground black pepper or to taste
  • ¼ teaspoon ground allspice

Instructions

  • Place the chopped cabbage, apple, apple cider vinegar, sugar, salt, black pepper, and allspice in a large heavy-bottomed pot. Cover the pot with a tight-fitting lid and place it over medium-low heat.
  • Allow the cabbage to cook, over medium-low heat, for about 1 hour to 1 hour and 10 minutes, stirring every 20 minutes, until the cabbage is tender.
  • Remove from heat, serve, and enjoy.

Notes

  • Use a heavy-bottomed pot with a tight-fitting lid so the liquid stays inside the pot. Cabbage will release a good bit of liquid while it cooks.
  • Keep the heat on medium-low and stir about every 20 minutes.

Nutrition

Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 873mg | Potassium: 14mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

This post was originally published on October 6, 2021. It has been updated with new information.

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Easy Stuffing Recipe (Classic & Herby)

My homemade stuffing recipe is a classic. Made with simple, fresh ingredients, it's the savory side dish I find myself coming back to for every holiday and weeknight meal alike. 

stuffing in casserole dish

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

close up Tanya holding bowl

Stuffing is a big deal in my house. We don’t mind the boxed stuff, but I love making things homemade or semi-homemade. This stuffing is so simple to make, but the flavor is delicious. With three types of fresh herbs, the aromatics really come to life. 

This recipe is pretty straightforward, with a few tips and techniques that make the texture and flavor just right.

If you’re a fan of Thanksgiving sides, then you’ll love this cornbread dressing.

Happy Cooking,

Tanya

stuffing in casserole dish

Easy Stuffing Recipe at a Glance

  • Best for: Thanksgiving, Christmas, or any holiday spread that needs a classic bread stuffing
  • Prep time: about 25 minutes (drying the bread and prepping the vegetables)
  • Cook time: 45 to 50 minutes
  • Total time: about 1 hour 10 minutes
  • Servings: 10

Ingredient Notes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Bread. You'll need about 1 pound (roughly 10 cups) of bread cut into ½-inch cubes. I use white sandwich bread, but sourdough or French bread work as well. Sandwich bread gives you a softer stuffing, while sourdough or French bread holds up a little firmer and adds more chew. Whatever you use needs to be cut and dried completely before it goes anywhere near the broth. 
  • Aromatics. Yellow onion, celery, and garlic are the base. Dice them small, so they cook evenly and disappear into the stuffing instead of standing out in big chunks.
  • Fresh herbs. Sage, thyme, and rosemary are what make this taste like Thanksgiving. Fresh is worth it here if you can get it. If you only have dried herbs on hand, use about a third of the amount the recipe calls for, since dried herbs are more concentrated, and add them in with the onions and celery so they have time to soften. You could also use dried poultry seasoning instead of fresh herbs.
  • Broth and eggs. Low-sodium turkey or chicken broth lets you control the seasoning, and you can swap in vegetable broth for a meatless version. The eggs are what bind everything together, so your stuffing holds its shape instead of falling apart when you scoop it.
ingredients for stuffing

How to make this Stuffing Recipe

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Dry the bread. Preheat your oven to 300°F (150°C). Spread the bread cubes on baking sheets in a single layer and bake for 20 to 25 minutes, until they're completely dried out and crisp. Let them cool completely before you move on.

toasted bread on sheetpan

Step 2: Cook the aromatics. Once the bread is drying, bump your oven up to 350°F (175°C) and grease a 9x13-inch (23x33 cm) baking dish. Melt the butter in a large skillet over medium heat. Add the onions and celery and cook for 8 to 10 minutes, until soft. Stir in the garlic, sage, thyme, rosemary, salt, and pepper, and cook for another 1 to 2 minutes, just until fragrant. Take it off the heat.

butter and onion, garlic, and celery with seasoning in skillet for stuffing

Step 3: Combine. Place the dried bread cubes in a large mixing bowl, then pour the warm butter and vegetable mixture over them. Toss gently to coat. In a separate bowl, whisk the broth with the eggs, then pour that over the bread mixture and fold everything together gently until the broth is absorbed.

stuffing ingredients in bowl mixed up

Step 4: Bake. Transfer to your prepared baking dish, cover tightly with foil, and bake for 30 minutes. Uncover and bake for another 15 to 20 minutes, until golden brown and crispy on top.

baked stuffing in baking dish

technique

For stuffing the bird

Want to stuff a turkey instead? Cool the stuffing completely first, then spoon it loosely into the cavity right before roasting, never ahead of time. Loose filling lets heat move through evenly, and you'll want to check with a food thermometer that the very center reaches 165°F (74°C) before serving, same as if it were baked in a dish.

Tanya's Top Tips

  • Don't rush the bread-drying step. If your bread isn't fully dry and a little crisp, your stuffing will be dense and soggy instead of that soft, custardy texture you want.
  • Fold the broth mixture in gently. You want every piece of bread moistened, but you're not trying to mash it into a paste.
  • Taste your butter and aromatic mixture before you combine everything. It's much easier to adjust salt and pepper here than after the stuffing is baked.

Variations

  • Stir in ½ to 1 cup of chopped apples or dried cranberries with the broth mixture for a little sweetness.
  • Add ½ cup toasted pecans or walnuts for crunch.
  • Swap half the bread cubes for cubed cornbread if you want something closer to my cornbread dressing. Dry or lightly toast the cornbread first so it doesn't turn mushy, and know that it'll bake up a little more crumbly and slightly sweet.
  • Leave the eggs out if you prefer a looser, more scoopable stuffing rather than one that holds together in slices.

What to Serve With Easy Stuffing

This stuffing belongs right next to the turkey and gravy, but here's what else rounds out the table:

close up of spoon picking up stuffing

Make-Ahead, Storage & Freezing

Make ahead. You can dry the bread cubes and chop the vegetables up to 2 days ahead; store them separately in the refrigerator. Combine the stuffing just before baking. If you need to make it ahead of time, assemble it in a freezer-safe dish and freeze it unbaked immediately. Bake from frozen until the center reaches 165°F.

Leftovers. Refrigerate leftover stuffing in an airtight container within 2 hours and enjoy within 3 to 4 days. Reheat, covered, at 350°F (175°C) until hot throughout, then uncover for a few minutes to crisp the top. Individual portions can also be reheated in the microwave.

Freezing. Cooked stuffing freezes well for up to 1 month. Store it tightly wrapped or in a freezer-safe airtight container. Thaw overnight in the refrigerator, add a splash of broth if needed, and reheat covered at 350°F (175°C) until hot throughout.

FAQs

Can I make this stuffing without eggs?

Yes. The eggs help bind everything together, but you can leave them out for a looser, more scoopable stuffing. If you skip them, add a little extra broth so the bread doesn't dry out, and bake it covered a bit longer to help it set.

What's the difference between stuffing and dressing?

Traditionally, stuffing is cooked inside the turkey, and dressing is baked separately in its own dish, though many home cooks use the terms interchangeably. Stuffing cooked inside the bird tends to come out moister and more compact, and it needs to reach 165°F (74°C) in the center to be safe to eat. This recipe works either way, baked in a dish as written or spooned into the turkey just before roasting.

What if my stuffing turns out too dry?

Drizzle warm broth and a little melted butter over the top, cover with foil, and pop it back in a 350°F (175°C) oven for 10 to 15 minutes to rehydrate it. Dry bread cubes that weren't dried long enough, or stuffing left uncovered too long while baking, are usually the culprits. Next time, keep it covered a little longer or add a splash more broth before baking.

stuffing in casserole dish

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

stuffing in casserole dish
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Easy Stuffing Recipe

A classic, savory stuffing made with dried bread cubes, butter, onion, celery, and fresh sage, thyme, and rosemary.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: stuffing recipe
Servings: 10 people
Calories: 117kcal
Author: Tanya Harris

Ingredients

  • 1 pound about 10 cups white sandwich bread, sourdough, or French bread, cut into ½-inch cubes
  • ½ cup unsalted butter 1 stick
  • 2 cups diced yellow onion about 2 medium onions
  • 1 cup diced celery about 4 stalks
  • 1 tablespoon minced garlic about 4 cloves
  • 2 tablespoons fresh sage finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh rosemary finely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2¾ cups low-sodium turkey or chicken broth use vegetable broth for a meatless version
  • 2 large eggs whisked

Instructions

  • Preheat oven to 300°F (150°C). Spread bread cubes on baking sheets and bake for 20 to 25 minutes, until completely dried and crispy. Cool completely.
  • Increase oven temperature to 350°F (175°C) and grease a 9x13-inch (23x33 cm) baking dish. Set aside.
  • Melt butter in a large skillet over medium heat. Add onions and celery and cook 8 to 10 minutes, until soft. Stir in garlic, sage, thyme, rosemary, salt, and pepper. Cook 1 to 2 minutes, until fragrant, then remove from heat.
  • Place dried bread in a large mixing bowl. Pour the warm butter and vegetable mixture over the bread and toss gently.
  • Whisk broth with the eggs. Pour over the bread mixture and fold gently until absorbed.
  • Transfer stuffing to the prepared baking dish and cover tightly with foil. Bake covered for 30 minutes, then uncover and bake an additional 15 to 20 minutes, until golden brown and crispy on top.

Notes

  • Make ahead: For best texture, dry your bread cubes and sauté the vegetables up to 2 days in advance, storing them in separate airtight containers. Assemble with the broth and eggs right before baking. If you need to make it further ahead, assemble the casserole completely, cover, and freeze unbaked. Bake from frozen, adding extra time as needed until the center reaches 165°F.

Nutrition

Calories: 117kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 496mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 451IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg

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Slow Cooker Pulled Pork

My slow cooker pulled pork is about as hands-off as barbecue gets. Season a pork butt, set the cooker, and hours later, you've got tender, shreddable meat ready for whatever you're in the mood for.

Pulled pork in slow cooker insert

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Pulled pork sandwich on bread with coleslaw and fries in the background.

Slow Cooker Pulled Pork at a Glance

  • Best for: hands-off barbecue, meal prep, feeding a crowd
  • Prep time: 10 minutes 
  • Cook time: 6 to 8 hours on LOW (recommended) or 3 to 4 hours on HIGH
  • Servings: about 6 to 9 servings from a 6-pound pork butt
tanya standing looking at camera

I'm a huge barbecue fan, and pulled pork, in particular, has always been my thing. I'm constantly finding new ways to make it work for whatever's going on that week. My North Carolina Instant Pot Pulled Pork came out of my love for that tangy vinegar style, and I always keep a batch of my homemade BBQ rub and homemade BBQ sauce on hand for it. But when I don't want to babysit the pressure cooker, or I need something that just runs while I'm out doing errands, this slow cooker version is what I reach for.

What I like about this method is that it gives you a blank canvas. I keep the rub simple on purpose, just salt, garlic powder, onion powder, pepper, and smoked paprika. This has flavor without the sauce, but then it’s like a choose-your-own-adventure, and you can add any type of sauce. This is great for a family dinner or party.

Happy Cooking,

Tanya

Ingredient Notes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Pork butt (Boston butt): Bone-in or boneless both work.
  • Kosher salt, garlic powder, onion powder, black pepper, smoked paprika: This is a plain rub with no sugar in it, and that's on purpose. It keeps the pork neutral enough that you can finish it with vinegar sauce, sweet BBQ sauce, or lime juice. Sweet paprika works fine if that's what you have.
  • Chicken broth, apple cider vinegar, or light beer: Pick based on where you're taking the pork. Broth keeps it savory, apple cider vinegar leans toward my Carolina style, and beer adds a little malty depth. 
  • BBQ sauce, lime juice, or pan juices: Add BBQ sauce after your pork has been cooked and shredded. Stir in BBQ sauce for sandwiches, lime juice if it's headed for tacos, or just moisten it with the reserved pan juices and let whatever you're serving it with do the flavor work.
ingredients for pulled poork

How to Make Slow Cooker Pulled Pork

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Trim and Season the Pork. Pat the pork dry with paper towels; a dry surface holds seasoning better. Trim off any large slabs of excess fat, but leave a thin, quarter-inch layer for moisture. In a small bowl, combine the kosher salt, garlic powder, onion powder, black pepper, and smoked paprika. Rub the mixture over every side of the pork, pressing it in so it sticks.

Raw pork butt on a red cutting board

Step 2: Load the Slow Cooker. Pour your chosen liquid; chicken broth, apple cider vinegar, or light beer, into the bottom of the slow cooker. Set the seasoned pork on top, fat-side up if it's bone-in, so the fat renders down and bastes the meat as it cooks.

Raw pork and slow cooker insert

Step 3: Cook It Low and Slow. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. LOW is the better bet for even, tender results. You're looking for the pork to pull apart with almost no resistance when you twist a fork into the thickest part.

If you're using a probe thermometer, that's around 200°F (93°C), don't pull it before 195°F (90°C), since the connective tissue needs that heat to fully break down.

Pork butt in slow cooker insert

Step 3: Shred and Finish. Transfer the pork to a large bowl or cutting board and let it sit a few minutes before handling. If using a bone-in pork, remove any bones and big chunks of gristle, then shred with two forks.

Toss the shredded pork with a few tablespoons of the warm cooking liquid to keep it from drying out, then stir in BBQ sauce and a squeeze of lime juice, or leave it as is with the reserved pan juices, depending on what you're making.

Pulled pork in metal bowl.

important tip

Slow cooker size

I made this in a 6-quart slow cooker, and a 6-pound bone-in butt fits with room to spare. If you only have a 4-quart, size down to a 3 to 4 pound piece of pork shoulder, or cut a larger butt in half so it isn't packed in past the rim. An overcrowded cooker won't heat evenly and can leave you with a raw-ish center even after the full cook time.

Pulled pork sandwich with barbecue and coleslaw on bread.

Tanya's Top Tips

  • Buy a bigger butt than you think you need. Pork shoulder loses close to half its weight once it's cooked, boned, and trimmed, so a 6-pound raw butt isn't as much finished meat as it sounds like.
  • Don't skip fat-side up. That fat cap renders down over the long cook and bastes the meat the whole time, so you're not doing any extra work.
  • Save the cooking liquid. That's flavor you already built in. Skim the fat off the top and use what's left to loosen the pork before serving or when you reheat it later.

Variations

  • Go full Carolina style and stir in my vinegar BBQ sauce with a scoop of coleslaw right on the sandwich. Or go with thick and sweet BBQ, like my homemade BBQ sauce or your favorite store-bought brand.
  • Skip the sauce entirely and use lime juice for taco or burrito filling.
  • Swap the broth for light beer in the bottom of the cooker if you want a little more depth in the background flavor.

What to Serve With Slow Cooker Pulled Pork

Pile it onto toasted buns with vinegar coleslaw or a classic coleslaw for a proper sandwich. Round out the plate with Southern potato salad and homemade baked beans. It also works well in tacos, over nachos, stuffed into a baked potato, or piled onto a burrito bowl with rice and beans.

Coleslaw in a serving bowl with a wooden spoon.

Coleslaw

This Pork pairs well with a classic coleslaw. Make it from scratch, or use a coleslaw package as a shortcut.

Get the Coleslaw Recipe

Storage, Reheating, and Freezing

Storing: Let the pork cool, then transfer it to an airtight container with a little of the reserved cooking liquid to keep it moist. Refrigerate and use within 3 to 4 days.

Freezing: Portion the shredded pork into freezer bags or containers, press out the air, and freeze with a little of the reserved cooking liquid. It's safe to keep longer, but for the best texture and flavor, use it within about 3 months. Defrost overnight in the fridge before reheating.

Reheating: Warm it gently in a covered skillet over medium-low with a splash of the reserved liquid or broth, or microwave in short bursts with a little added liquid, stirring in between. Either way, bring it back up to 165°F (74°C) before eating.

pulled pork inside of slow cooker insert

FAQs

Does bone-in or boneless matter?

Both work here. Bone-in holds moisture slightly better and gives you a visual cue, the bone should wiggle loose when the pork's close to done. Boneless is easier to trim and portion but can overcook a little faster, so start checking it toward the earlier end of the time range.

What if my pork isn't tender at 6 hours?

Keep going. Check back every 30 to 45 minutes on LOW until a fork twists through with no resistance. Cook time varies some depending on the exact size and shape of your pork butt.

Can I make this ahead for a party?

Yes. Cook it the day before, refrigerate it with some of the cooking liquid, and reheat gently on the stovetop or in the slow cooker on LOW before serving. It also holds well on the WARM setting for a few hours if you're serving buffet-style.

Can I use pork tenderloin for this recipe?

No, it’s not recommended. Pork tenderloin is extremely lean and lacks the fat and connective tissue needed for slow cooking. Cooking it low and slow for hours will leave it dry and tough rather than juicy and tender. Stick to pork shoulder (Boston butt) for the best results!

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

pulled pork inside of slow cooker insert
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5 from 4 votes

Slow Cooker Pulled Pork Recipe

A simple, hands-off slow cooker pulled pork made with a 5-ingredient rub, good for sandwiches, tacos, and meal prep all week.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: entree, Main Course
Cuisine: American
Keyword: crockpot pulled pork, slow cooker pulled pork
Servings: 8 people
Calories: 306kcal
Author: Tanya Harris

Ingredients

  • 4 to 6 pounds pork butt Boston butt, bone-in or boneless (I used a 6-pound bone-in butt in a 6-quart slow cooker)
  • 1 tablespoon kosher salt
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons ground black pepper
  • 1 teaspoon smoked paprika or sweet paprika
  • ½ cup chicken broth apple cider vinegar, or light beer
  • BBQ sauce lime juice, or reserved pan juices, for serving

Instructions

  • Pat the pork dry with paper towels. Trim excess surface fat, leaving a thin, ¼-inch layer for moisture.
  • In a small bowl, combine the kosher salt, garlic powder, onion powder, black pepper, and smoked paprika. Rub the mixture over every side of the pork.
  • Pour the chicken broth (or apple cider vinegar or light beer) into the bottom of the slow cooker. Set the seasoned pork on top, fat-side up.
  • Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork pulls apart easily with a fork (internal temperature around 200°F/93°C).
  • Transfer the pork to a large bowl or cutting board. Remove any bones or gristle, then shred with two forks.
  • Toss the shredded pork with a few tablespoons of the warm cooking liquid. Stir in BBQ sauce, lime juice, or serve as is with the reserved pan juices.

Notes

Pork Cut: Use pork shoulder (Boston butt). Bone-in stays a bit moister, but boneless works great too.
Storage & Freezing: Refrigerate with a splash of cooking liquid in an airtight container for 3–4 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently in a covered skillet or microwave with extra liquid until it reaches 165°F (74°C).
Save the Pan Juices: Skim off the fat and toss a few tablespoons of reserved liquid back into the pork to keep it moist.
Fat-Side Up: Place pork fat-side up in the slow cooker so it bastes itself as it cooks.
Yield: Pork shoulder shrinks by about half when cooked; a 6-lb raw butt yields roughly 6–9 servings.

Nutrition

Calories: 306kcal | Carbohydrates: 1g | Protein: 43g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 1075mg | Potassium: 795mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 125IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 3mg

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Homemade Sweet and Sour Chicken

Crispy, double-fried chicken tossed in a glossy homemade sweet and sour sauce with bell peppers and pineapple. This is my take on the Chinese-American takeout order I love, made at home.

sweet and sour chicken in bowl next to rice

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!


close up Tanya holding bowl

Sweet and sour chicken is one of my go-to takeout orders. One thing I always noticed is that a lot of places serve sweet and sour sauce on the side, so you pour it on your food right before you eat, or dip your chicken into it. I wanted a version where everything comes together in one pan instead: the chicken gets battered and fried twice for a shell that holds up, then it all gets tossed with the peppers, pineapple, and sauce right before serving so every bite is coated. It pairs easily with a batch of oven-baked rice or my Steak Kimchi Fried Rice if you want to switch things up.

This sauce leans tangy rather than spicy, more like the mellow, brighter cousin to something like General Tso's. It's perfect for weeknight dinners when you want restaurant quality at home.

Happy Cooking,

Tanya

sweet and sour chicken in skillet with spoon scooping it

Sweet and Sour Chicken at a Glance

  • Best for: weeknight dinner, feeding a family, replacing takeout night
  • Prep time: 20 min
  • Cook time: 30 min
  • Total time: 50 min
  • Serves: 4
  • Good to know: the chicken is double-fried for extra crispiness, and the sauce uses reserved pineapple juice for real fruit flavor instead of relying only on sugar

Ingredient Notes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Chicken breast: I use boneless, skinless breast here, but thighs work too if you want something juicier. Just know thighs will need a little extra time in that first fry.
  • Cornstarch: Used in two places, the batter and the sauce. In the batter, it's what keeps the coating light instead of doughy. In the sauce, it thickens it and gives the sauce that silky, clingy texture.
  • Baking powder: Just a half teaspoon, but it's what gives the batter a little lift.
  • Ketchup: I tested this with regular ketchup. A low-sugar or unsweetened brand will throw off the sweet-and-sour balance, so you'd need to add more sugar to compensate.
  • Rice vinegar or white vinegar: Either works here. Rice vinegar is milder; white vinegar is sharper. Use whichever you have.
  • Pineapple chunks and reserved pineapple juice: I use a small 8-ounce can of chunks. You'll want to drain the chunks, but don't discard the juice. Both are used in this recipe.
  • Ginger powder and garlic powder: I use the dried, ground kind for this recipe. Fresh grated ginger and garlic work as well.
  • Bell peppers: Red and green are here mostly for color and a little sweetness. Feel free to use two of the same color if that's what you have in your fridge.
  • Neutral oil: I fry the chicken in oil before tossing it in sauce. Any oil with a high smoke point works, such as vegetable or canola oil.

How to Make Sweet and Sour Chicken

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Season and batter the chicken. Toss the chicken pieces with salt, black pepper, and garlic powder and set aside. In a separate bowl, whisk together the flour, cornstarch, and baking powder, then whisk in the beaten egg and cold water until you get a smooth batter that coats the back of a spoon.

wet batter being whisked in bowl

Step 2: Heat the oil and batter the chicken. Add 1 ½ to 2 inches of neutral oil to a Dutch oven or deep skillet and heat to 350°F (177°C). While it heats, fold the seasoned chicken into the batter until every piece is coated. Pull the pieces out onto a cutting board or plate and let them rest about 5 minutes while the oil finishes heating. That short rest helps the batter set so it actually sticks during frying instead of sliding off.

battered chicken on cutting board resting

Step 3: Fry, then fry again. Working in batches so the pieces don't clump together, lower the chicken into the hot oil one piece at a time. Fry for 4 to 6 minutes, turning occasionally, until golden and cooked through (chicken is safely cooked at 165°F/74°C internally).

Move each batch to the wire rack. Once all the chicken is fried once, bump the oil up to 375 to 380°F (191 to 193°C) and fry everything again in batches for just 30 to 60 seconds. This second fry is what makes the coating extra crispy and is worth the extra few minutes.

chicken frying in oil, getting lifted out of oil

Pro tip

For the crispiest results, fry again

The second fry is optional. However, I found that the coating was extra crispy with that second fry, so I like to do it rather than skip it.

Step 4: Make the sauce. In a small bowl, stir together the ketchup, sugar, vinegar, reserved pineapple juice, soy sauce, garlic powder, and ginger powder.

sauce for sweet and sour chicken in glass bowl

Step 5: Stir-fry the vegetables and pineapple. Heat the neutral oil in a clean, large skillet or wok over medium-high heat. Add the onion and cook for 1 to 2 minutes until it begins to soften, then add the red and green bell peppers and cook for another 3 to 4 minutes until crisp-tender. Stir in the pineapple chunks and cook for about 1 minute more.

sauce for the sweet and sour chicken in skillet

Step 6: Bring it all together. Pour the sauce over the vegetables and bring it to a simmer. In a separate small bowl, stir the cornstarch and cold water into a slurry, then drizzle it into the simmering sauce while stirring, and cook about 1 minute until it turns glossy and thickens. Add the fried chicken and toss until everything is coated. Serve immediately over rice so the chicken stays as crispy as possible under the sauce.

sweet and sour chicken in skillet with spatula

Variations

  • Swap the protein. Shrimp or pork work well in the same sauce. Shrimp cooks much faster than chicken, so watch it closely and pull it as soon as it turns opaque.
  • Add more vegetables. Snap peas, carrots, or baby corn are easy additions to the stir-fry step if you want more veggies in the mix.
  • Bring the heat. If you like a little spice, add a few red pepper flakes or a small drizzle of chili garlic sauce stirred into the sauce.
  • Swap the fruit. Mandarin orange segments, instead of pineapple chunks, give a slightly different sweetness if that's what you have on hand.

What to Serve With Sweet and Sour Chicken

Steamed white or jasmine rice is the obvious pick since it soaks up any extra sauce, and my Oven Baked Rice is a hands-off way to get there. For something with more personality, my Steak Kimchi Fried Rice is a fun twist if you want to mix up your takeout night.

On the side, Broccoli Slaw adds crunch and freshness without any extra cooking. If you're going all in on a takeout-at-home spread, Air Fryer Egg Rolls or General Tso's Shrimp round out the table nicely.

spoon lifting up sweet and sour sauce from a bowl with egg rolls and pineapple in the back

Sweet and Sour Sauce

If you'd like to make just the sauce, then you'll love this sweet and sour sauce. Perfect if you'd like this sauce just for dipping.

Get this Recipe
sweet and sour chicken in skillet with spoon scooping it

Storage, Reheating, and Freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use an air fryer at 375°F (190°C) for 3-5 minutes for the best texture; the oven works well for larger portions at 350°F (175°C) for 10-15 minutes, while the microwave is fastest but will soften the coating. To freeze, store chicken and sauce separately for up to 2 months. Thaw overnight in the refrigerator, then reheat the chicken and warm the sauce separately before combining.

FAQs

Why is the chicken fried twice?

The first fry cooks the chicken through, and the second fry at a higher temperature crisps up the coating even more. It only adds about a minute per batch, but it helps the chicken hold up much better once tossed in the sauce.

What if my sauce turns out too thin or too thick?

Too thin: Let it simmer a minute longer, or stir in a little extra cornstarch slurry (1 teaspoon cornstarch + 1 teaspoon cold water).
Too thick: Splash in a little water or extra pineapple juice to loosen it up.

Did you try this recipe? If you make this Homemade Sweet and Sour Chicken, let me know in the comments below! Don't forget to star-rate the recipe card so other readers can find it, too. Happy cooking!

swet and sour chicken in bowl next to rice
Print Recipe
5 from 1 vote

Sweet and Sour Chicken Recipe

Crispy, double-fried chicken tossed in a homemade sweet and sour sauce with bell peppers and pineapple. Better than takeout, and the chicken actually stays crispy under the sauce.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Chinese
Keyword: sweet and sour chicken
Servings: 4 people
Calories: 686kcal
Author: Tanya Harris

Ingredients

For the chicken and batter

  • 1 ½ pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 1 teaspoon table salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ¾ cup all-purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon baking powder
  • 1 large egg beaten
  • ⅔ cup cold water
  • Neutral oil for frying

For the sauce

  • ¼ cup ketchup
  • ⅓ cup granulated sugar
  • ¼ cup rice vinegar or white vinegar
  • ¼ cup reserved pineapple juice
  • 2 tablespoons soy sauce
  • ½ teaspoon garlic powder
  • ¼ teaspoon ginger powder
  • ½ tablespoon cornstarch
  • 2 tablespoons cold water

For the stir-fry

  • 1 tablespoon neutral oil
  • 1 medium onion cut into 1-inch pieces
  • 1 red bell pepper cut into 1-inch pieces
  • 1 green bell pepper cut into 1-inch pieces
  • 1 8-ounce can pineapple chunks in juice, drained, juice reserved

Instructions

  • Season the chicken with salt, black pepper, and garlic powder. Toss to coat and set aside.
  • In a separate large bowl, whisk together the flour, cornstarch, and baking powder. Add the beaten egg and cold water and whisk until you have a smooth batter that coats the back of a spoon.
  • Add 1 ½ to 2 inches of neutral oil to a Dutch oven or deep skillet, then heat to 350°F (177°C).
  • While the oil heats, fold the seasoned chicken pieces into the batter until fully coated.
  • Remove the chicken pieces from the batter and set them on a cutting board or plate. Let them rest while the oil finishes heating, about 5 minutes. This helps the batter set and stick to the chicken.
  • Working in batches, add the chicken to the hot oil one piece at a time so the pieces don't stick together. Fry for 4 to 6 minutes, turning occasionally, until golden and cooked through. Transfer to a wire rack.
  • Increase the oil temperature to 375 to 380°F (191 to 193°C). Fry the chicken a second time in batches for 30 to 60 seconds until extra crispy. Return to the wire rack.
  • In a small bowl, stir together the ketchup, sugar, vinegar, reserved pineapple juice, soy sauce, garlic powder, and ginger powder. Set aside. In a separate small bowl, stir the cornstarch and cold water to make a slurry, then set aside.
  • Heat the neutral oil in a clean large skillet or wok over medium-high heat. Add the onion and cook for 1 to 2 minutes until it starts to soften. Add the red and green bell peppers and cook for an additional 3 to 4 minutes until crisp-tender.
  • Add the pineapple chunks and cook for about 1 minute.
  • Pour the sauce over the vegetables and bring to a simmer, about 1 to 2 minutes.
  • Give the slurry a quick stir, then drizzle it into the simmering sauce while stirring. Cook for about 1 minute until the sauce is glossy and thickened.
  • Add the fried chicken to the skillet and toss until everything is coated in the sauce. Serve immediately over rice.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for the best texture. The chicken and sauce freeze well separately for up to 2 months.

Nutrition

Calories: 686kcal | Carbohydrates: 63g | Protein: 34g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 208mg | Sodium: 794mg | Potassium: 741mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1341IU | Vitamin C: 70mg | Calcium: 73mg | Iron: 3mg

by 4 Comments

Easy Dirty Rice Recipe

Dirty rice is one of those Southern dishes that looks humble and tastes like so much more. This version keeps that classic Cajun flavor front and center.

Overhead view of dirty rice with ground sausage, parsley, and the holy trinity in a black skillet with a wooden spoon

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

close up Tanya holding bowl

I love just about any rice dish, and dirty rice has some of the best flavor of the bunch. I have been making this one for years, and it stays close to traditional.

The chicken livers are what set it apart. If you have made my Instant Pot Cajun Dirty Rice, you already know I am a fan of this dish, but this stovetop version is the one I come back to most.

If you want a fun spin, my Ground Chicken and Rice is my Caribbean take on dirty rice, and my Cajun Jambalaya hits a similar note when I want everything cooked in one pot.

Happy Cooking,

Tanya

Overhead view of dirty rice with ground sausage, parsley, and the holy trinity in a black skillet with a wooden spoon

Dirty Rice at a Glance

  • Best for: a flavor-packed side or an easy, hearty main
  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Servings: 6
  • Good to know: freezer-friendly, one-skillet finish, and the chicken livers are easy to leave out

Ingredient Notes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Ground pork sausage is the savory, seasoned base of the dish. Use your favorite brand, mild or hot. You can also use ground beef or chicken if you prefer.
  • Chicken livers are the heart of dirty rice. Chop them fine so they cook down and blend right into the sausage. You will find them at the meat counter or in the freezer section near the poultry. They are optional, but they are where that real dirty flavor comes from.
  • Long grain white rice keeps the grains separate and distinct, which is exactly what you want here. Give it a rinse before cooking to wash off the extra starch.
  • The trinity (onion, celery, and green bell pepper) is the aromatic base of Cajun cooking. I also add a bit of garlic.
  • Creole seasoning is the backbone. Creole or Cajun both work, and my Homemade Cajun Seasoning is great if you want to make your own. Blends vary in salt, so taste before adding any extra. I also add dried thyme.
  • Beef broth cooks the rice with more savory depth than plain water. It is a small thing that makes a difference.
  • Worcestershire sauce and hot sauce bring the umami and a little background heat. Add more hot sauce if you like it spicy.
  • Fresh parsley goes in at the very end to brighten everything up.
  • Bay leaves are optional, but great to add to the rice to add some flavor.
ingredients for the dirty rice on counter

How to make this Dirty Rice Recipe

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Cook the rice

Add the rice, beef broth, water, and bay leaf, if using, to a medium saucepan and bring it to a boil. Cover, reduce the heat to low, and cook for 18 minutes, until the liquid is absorbed and the rice is tender. Discard the bay leaf and set the rice aside.

cooked rice being fluffed in pot

Brown the sausage and livers

In a large skillet over medium-high heat, brown the sausage and chicken livers together. Break the sausage into fine crumbles as it cooks and mash the livers in until they blend into the meat and no pink remains.

brown sausage and livers in skillet

Add the trinity

Stir in the onion, celery, bell pepper, and garlic. Cook until the vegetables have softened, about 3 to 4 minutes.

Chopped onion, celery, green bell pepper, and garlic added to browned sausage in a skillet

Add the seasonings and rice

Add the Creole seasoning and thyme and stir until combined. Pour in the Worcestershire sauce and hot sauce and stir until everything is combined. Add the cooked rice and toss until every grain is coated and stained with the seasoning.

Cooked white rice being folded into seasoned sausage and vegetables in a skillet

Finish with parsley

Fold in the fresh parsley. Taste, adjust the seasoning, and serve.

parsley being added to the brown meat in skillet

What to serve with Dirty Rice

How to store leftover Dirty Rice

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water to loosen the rice, either covered on the stove over low heat or in the microwave.

This dirty rice also freezes well for up to 3 months. Thaw it overnight in the refrigerator before reheating.

You can also turn leftover dirty rice into stuffed peppers! Hollow out bell peppers, cut them in half, and fill them with 1 cup of dirty rice. Sprinkle some cheese on top and bake at 350 for 20-30 minutes until the peppers have softened and the cheese is melty.

dirty rice in skillet with hands holding wooden spoon

Why do they call it Dirty Rice?

Dirty rice, Cajun rice, and rice dressing are all variations of the same rice dish. The dirty name comes from the rice's color when paired with finely ground meat.

Rice dressing is usually made with ground beef, pork, or venison, while dirty rice typically includes organ meats such as chicken livers or gizzards.

Tanya's Recipe Notes

  • If you’re not a fan of livers, feel free to replace them with ground beef or ground turkey. Please note that chicken livers give dirty rice an authentic taste. 
  • If you're looking for a healthier version, replace the ground pork with ground turkey, and swap out white rice for brown rice.

Looking for more rice recipes? Try these out:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Overhead view of dirty rice with ground sausage, parsley, and the holy trinity in a black skillet with a wooden spoon
Print Recipe
5 from 2 votes

Easy Dirty Rice Recipe

A classic Cajun dirty rice made with ground pork sausage, chicken livers, and the trinity, all folded into seasoned rice for big Southern flavor. Serve it as a side or a hearty main.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Side Dish
Cuisine: Southern
Keyword: Dirty Rice
Servings: 6 servings
Calories: 525kcal
Author: Tanya Harris

Ingredients

  • 2 cups long grain white rice rinsed
  • 1 ¼ cup beef broth
  • 1 bay leaf optional
  • 1 cup water
  • 1 pound ground pork sausage
  • ½ pound chicken livers finely chopped
  • 1 large yellow onion chopped
  • 2 stalks celery chopped
  • ½ medium green bell pepper chopped
  • 1 tablespoon garlic minced
  • 1 tablespoon creole seasoning
  • 1 teaspoon thyme dried
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • ¼ cup chopped fresh parsley

Instructions

  • Add the rice, beef broth, water, and bay leaf, if using, to a medium saucepan and bring to a boil. Cover, reduce the heat to low, and cook for 18 minutes. Discard the bay leaf and set the rice aside.
  • Brown the sausage and chicken livers in a large skillet over medium-high heat, breaking the sausage into fine crumbles and mashing in the livers until they blend in and no pink remains.
  • Add the onion, celery, bell pepper, and garlic. Cook until softened, about 3 to 4 minutes.
  • Add the Creole seasoning and thyme and stir. Pour in the Worcestershire sauce and hot sauce and stir until combined.
  • Fold in the cooked rice and toss until every grain is coated and stained. Stir in fresh parsley.

Video

Notes

  • Chicken livers are optional. Leave them out or replace them with more sausage, ground beef, or ground turkey. The livers give the most authentic dirty flavor.
  • Store in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water. Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1cup | Calories: 525kcal | Carbohydrates: 54g | Protein: 23g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 185mg | Sodium: 805mg | Potassium: 511mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4711IU | Vitamin C: 21mg | Calcium: 52mg | Iron: 5mg

This post was originally published on July 20, 2022. It has been updated with new information.

by 5 Comments

How to Make Gravy From Drippings

Learn how to make gravy from drippings for an easy way to add a rich flavor to everyone's plate.

gravy in a gravy boat woth spoon picking it up

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

close up Tanya holding bowl

Gravy is the sauce that brings your dinner together and is a must-make for Thanksgiving and the holidays. It can seem intimidating, but don't let that stop you from stirring some up before dinner.

I've always loved a good, flavorful gravy, as it's a way to keep the delicious flavor of a roasted chicken and turn it into a pourable sauce that's perfect over mashed potatoes or rice. This method for making gravy is my go-to one whenever I make a large roast.

Be sure to try my Easy Recipe for Gravy without Drippings, for those times you don't have any drippings.

Happy Cooking,

Tanya

gravy in a gravy boat woth spoon picking it up

Gravy at a Glance

  • What it is: Silky homemade gravy built on the flavor-packed drippings left in your roasting pan
  • Time: About 22 minutes, start to finish
  • Works with: Turkey, chicken, beef, pork, or whatever you roasted
  • Skill level: If you can stir, you can make gravy
  • The secret: Those browned bits stuck to the bottom of the pan. Do not toss them. That is pure flavor.

5 Star Reviews

Kerry says, "I am speechless! The absolute BEST gravy I have ever tasted!!!! Thank You!"

Dripping gravy being poured over mashed potato.

Ingredient Notes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Pan drippings: The liquid, fat, and browned bits left in the pan after roasting chicken, turkey, beef, or pork. You need about 2 Tablespoons. If you have a lot more, see the fat-separating tips below.
  • Unsalted butter: Combines with the drippings to build the roux. If your drippings are fatty enough, you can skip the butter and use 2 Tablespoons of skimmed fat instead.
  • All-purpose flour: Thickens the gravy. For a gluten-free option, use the cornstarch slurry method in the notes.
  • Chicken broth: Use unsalted or low-sodium so you can control the seasoning. Turkey stock is great with turkey drippings, and beef broth is the swap for beef drippings.
  • Salt and pepper: Season at the end, after tasting. The drippings and broth already carry salt.
  • Fresh herbs and bay leaves: Optional. Rosemary, thyme, and sage are my favorites here. Add them once the gravy simmers and strain them out before serving.

How to Make Gravy from Drippings (Step-by-Step Photos)

You will find the complete written recipe in the recipe card just below.

Step 1: Collect the drippings. After roasting your chicken or turkey, remove the meat from the roasting pan or baking dish and set it aside. You'll notice some liquid, fat, and brown bits stuck to the bottom. This is flavor, do not toss it out. Make sure you've got about 2 Tablespoons of liquid in the roasting pan.

Drippings in a pan.

Step 2: Make the roux. Place your roasting pan over medium heat if it is stovetop safe. If it will not fit your burners, or you roasted in a baking dish, scrape the drippings and browned bits into a large skillet instead.

Add the butter and let it melt, whisking to loosen the drippings. Sprinkle the flour over the pan and stir until fully incorporated, then keep stirring for about 1 to 2 minutes, until the mixture is golden and smells a little nutty.

Butter added to the drippings.
Whisking together the butter and the drippings.
Flour being whisked in.

Step 3: Add the broth and simmer. Slowly pour in the broth, about ½ cup at a time, whisking constantly. Bring it to a simmer and let it cook for about 15 to 20 minutes, until thickened. Season with salt and pepper to taste.

Broth added to the pot.
The gravy simmering.
The gravy ready to serve.

Step 4: Strain the gravy: Remove from the stove and strain through a fine-mesh strainer for a smooth gravy. Serve your gravy.

gravy being strained

How long does it keep?

If you have any leftovers, this gravy will keep well in the fridge for up to 4 days. You can also freeze it for up to 4 months and defrost it in the fridge before reheating.

To reheat, add the gravy to a saucepan with a splash of broth or water to loosen it up. Warm it over medium-low heat, whisking often so it does not scorch on the bottom, until it is steaming hot throughout, at least 165 degrees Fahrenheit.

Making gravy from beef, pork, or roast drippings

This same method works with beef and pork. A pot roast, a beef roast, or a roasted pork loin all leave behind drippings that make deep, savory gravy.

A few adjustments:

  • Beef drippings: Swap the chicken broth for beef broth. Beef gravy will be darker and richer than poultry gravy, which is exactly what you want over mashed potatoes or roast beef.
  • Pork drippings: A roasted pork loin or pork chops leave lighter drippings. Chicken stock works well here.
  • Roast drippings with liquid: If you cooked a pot roast with broth or braising liquid in the pan, skim the fat off the top, use 2 Tablespoons of that fat as your roux fat, and use the remaining braising liquid to make stock. It is already loaded with flavor.

Roasts tend to render more fat than chicken, so plan to separate the fat first using the method above.

Can I make this gravy without a roasting pan?

Yes! If you're roasting your chicken or turkey in a baking dish that cannot be placed on the stovetop, just transfer the drippings and bits stuck to the pan into a large skillet on the stovetop before following the remaining instructions.

Can I make gravy without flour?

Yes! If you want to keep your gravy gluten-free, you can thicken it with cornstarch instead of flour. To thicken the gravy with cornstarch, you'll omit the flour and stir the broth into the melted butter and drippings over medium heat. Allow the broth to simmer for about 5-10 minutes.

In a separate bowl, whisk together 2 Tablespoons of cornstarch and ¼ cup of water to make a slurry. Pour the slurry into the simmering liquid while whisking to combine. Allow it to simmer for an additional 1-2 minutes before removing from the heat.

Spooning the dripping gravy into a gravy boat.

Tanya's Top Tips

  • I’ll occasionally add fresh or dried herbs to the gravy, such as rosemary, basil leaves, and thyme. If adding herbs, add them once your gravy begins to simmer. Make sure to drain the gravy when it’s done cooking.
  • Your gravy may be a little salty depending on the broth you use. Add a squeeze of lemon juice to fix a salty gravy.
  • Add only 2 cups of broth for a thicker gravy and 3 cups for a thinner gravy.
  • This recipe is based on 2 Tablespoons of drippings, which is the amount common for 5-pound chickens. If you happen to have more drippings, add more flour and liquid to accommodate the increase. For example, if you end up with 6 Tablespoons of drippings, add 6 Tablespoons of flour and 3-4 cups of broth.

My Gravy Ratio

Equal parts fat and flour, then broth. This recipe uses ¼ cup of fat (drippings plus butter), ¼ cup of flour, and 2 to 3 cups of broth. Scale it up or down, the method never changes.

More Recipes to Pour This Over

The dripping gravy in a gravy boat with a wooden spoon.
Print Recipe
4.50 from 10 votes

How to make Gravy from Drippings

Learn how to make easy homemade gravy from drippings in about 20 minutes. Works with turkey, chicken, beef, or pork, plus fixes for lumpy or thin gravy.
Prep Time2 minutes
Cook Time20 minutes
Total Time22 minutes
Course: Condiment
Cuisine: American
Keyword: gravy with turkey drippings, Thanksgiving gravy recipe, traditional gravy recipe
Servings: 4 servings
Calories: 160kcal
Author: Tanya Harris

Ingredients

  • Pan drippings from roasted chicken/turkey about 2 Tablespoons of liquid and bits in the pan
  • 2 Tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2-3 cups unsalted or low-sodium chicken broth
  • Salt and pepper to taste
  • Fresh herbs and dried bay leaves optional

Instructions

  • After roasting your chicken or turkey, remove the meat from the roasting pan or baking dish and set it aside. If your roasting pan is stove-top safe, place it over medium heat. If it will not fit your burners, or you roasted it in a baking dish, scrape the drippings and brown bits into a large skillet over medium heat instead. Add the butter. ce the roasting pan on the stove over medium heat and add butter.
  • Melt the butter and use a wooden spoon or whisk to melt the butter and lift some of the drippings.
  • Sprinkle flour in the roasting pan and stir until the flour is incorporated. Continue stirring for about 1-2 minutes.
  • Slowly stir in the broth and continue stirring. Allow the broth to come to a simmer and simmer for about 15-20 minutes. Season with salt and pepper to taste. Remove from the stove and strain the gravy through a fine mesh strainer for a smooth gravy.

Notes

  • Use 2 cups of broth for a thicker gravy and 3 cups for a thinner gravy.
  • If you have more drippings, scale up. For every 2 Tablespoons of drippings, use 2 Tablespoons of flour and 1 to 1½ cups of broth.
  • Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze for up to 4 months. To reheat, add the gravy to a saucepan with a splash of broth, then warm over medium-low heat, whisking often, until steaming hot all the way through.

Nutrition

Calories: 160kcal | Carbohydrates: 7g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 54mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Calcium: 8mg | Iron: 1mg

This post was originally published on September 23, 2021. It has been updated with new information.

by 10 Comments

Fried Plantains (Sweet, Caramelized, and Easy)

These fried plantains come out sweet, golden, and caramelized around the edges with just two ingredients. 

fried plantains on blue plate with plantains in rack in back

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

fried plantains on blue plate

Fried Plantains at a Glance

Enjoy these sweet, caramelized fried plantains as an easy side dish or snack, perfect with your favorite Caribbean meals or a simple breakfast plate.

Tip: For the sweetest flavor, use plantains that are mostly black or heavily speckled yellow with black spots.

close up Tanya holding bowl

If there is a plate of Caribbean or Jamaican food in front of me, then I want some fried plantains on it. It's the one side I order with every single meal if I can get it. Brown stew, oxtail, rice and peas, whatever the main is, the plantains are just so good on the side.

My favorite way to eat them is for breakfast. I love them layered in a sandwich with a fried egg on top, all tucked between two slices of bread. And on days when I don't feel like dealing with a skillet of oil, I make my air fryer plantains instead. Frying plantains is a bit of an art, to ensure they don't burn. Here I'm sharing everything you need to know to fry them right.

Happy Cooking,

Tanya

Ingredient Notes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Ripe plantains. This is the whole recipe, so choose well. You want plantains that are mostly black, or yellow with lots of black spots. The riper the plantain, the sweeter the result. Look for them near the bananas at your grocery store, or check an international market if your regular store doesn't carry them. I tend to purchase them yellow, and allow them to ripen at home on the countertop.
  • Neutral oil. Vegetable, avocado, or canola oil all work. You want a neutral flavor so the plantains stay the star, and these oils handle frying heat without smoking.
ingredients for fried plantains

How to make Fried Plantains

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Peel and Slice the Plantains

Cut the ends off the plantains, cut each one in half, and slice a shallow line down the peel. The peel on a ripe plantain comes away easily once you get under that line. Slice the plantains diagonally into ½-inch-thick pieces.

Four step by step photos to show how to peel and cut the plantains.

Heat the Oil and Fry the Plantains

Heat the oil in a large nonstick skillet over medium heat. You want about ¼ inch of oil, enough to cover the plantain slices halfway. The oil should reach a temperature of 325°F to 350°F (160°C to 180°C). If you don't have a thermometer, drop in one slice. It should bubble gently around the edges right away, not sit still or sputter violently.

Carefully place the plantains in the oil in a single layer. Don't crowd them. Let them fry for about 3 to 4 minutes on each side, flipping when the bottom begins to caramelize.

collage of plantains frying in skillet

Drain and Serve

Transfer the plantains to a wire rack to drain any excess oil and cool for a couple of minutes. Then serve them warm.

fried plantains on wire rack

Tanya's Top Tips

  • Squeeze before you slice. Your plantains should feel soft before frying. Hard plantains going in means hard plantains coming out, no matter how long you cook them. I've also had plantains that look ripe, but feel hard. This is rare, but possible. Avoid frying these plantains.
  • Watch your oil temperature. If your oil temp is too high, you risk burning your plantains. Aim for a temperature of 325°F to 350°F (160°C to 180°C). I like to heat my oil over medium heat to ensure it doesn't get too hot.
  • Flip gently, especially with very ripe plantains. The riper the plantain, the softer and more delicate it is in the pan. Use a thin spatula or tongs to turn each piece with a little care so they don't break apart.
  • Keep them in a single layer. Crowding the pan drops the oil temperature, and the plantains steam instead of caramelizing. Fry in batches if you need to.
  • Drain on a wire rack, not paper towels. A rack keeps the air moving so the bottoms don't feel greasy.
fried plantains on blue plate

Variations

  • Salted. A small sprinkle of kosher salt right after frying plays up the sweetness. This is how many households serve them.
  • Cinnamon sugar. Toss the hot plantains with a little cinnamon sugar for a dessert-style plate.
  • Air fryer. Want the same result with a fraction of the oil? Use my air fryer plantains method.

What to Serve With Fried Plantains

Fried plantains might be the most flexible side dish I make. My favorite combination is fried plantains with coconut rice and black beans. The sweet plantains against the creamy rice and savory beans is so delicious.

They also pair well with any Caribbean main you love, like picadillo or your protein of choice. And don't sleep on breakfast. A fried egg on top of warm plantains, sandwiched between two slices of bread, is my personal favorite way to eat them.

tongs picking up fried plantains

FAQs

How long does it take for plantains to ripen?

Roughly 1-2 weeks from green to mostly black on the counter. To speed it up, put them in a loosely closed paper bag with a banana or apple.

Are fried plantains the same as maduros?

Yes. Maduros, platanos maduros, and sweet plantains are all names for the same dish of ripe plantains fried until caramelized. The name just depends on the culture serving them.

Can I make fried plantains with green plantains?

Not for this recipe. Green plantains are starchy, not sweet, and they'll stay firm no matter how long you fry them. Green plantains are what you'd use for tostones, which is a completely different dish. For sweet fried plantains, wait until they're mostly black and soft.

Are plantains the same as bananas?

No. They're in the same family, but plantains are larger, starchier, and have a thicker skin. Unlike bananas, plantains are meant to be cooked before eating.

I hope you love these fried plantains as much as we do. If you've made this recipe, please leave a comment below. We love to hear your feedback.

Other Recipes you May Like

fried plantains on blue plate with plantains in rack in back
Print Recipe
5 from 2 votes

Fried Plantains Recipe

Sweet, caramelized fried plantains made with just ripe plantains and oil. The riper the plantain, the sweeter the bite.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Side Dish
Cuisine: Caribbean
Keyword: fried plantains, sweet fried plantains
Servings: 4
Calories: 180kcal
Author: Tanya Harris

Ingredients

  • 2-3 ripe plantains yellow with lots of black spots or mostly black
  • ¾ - 1 cup neutral oil vegetable, avocado, or canola

Instructions

  • Cut the ends of the plantains, cut it in half, and then slice a shallow line down the peel. Remove the peel and slice the plantains diagonally into ½ inch-thick pieces.
  • Heat the oil in a large nonstick skillet over medium heat. You want about ¼ inch of oil, enough to come halfway up the plantain slices. The oil should reach a temperature of 325°F to 350°F (160°C to 180°C).
  • Carefully place the plantains in the oil in the skillet in a single layer. Allow the plantains to fry for about 3-4 minutes on each side, flipping when the bottom gets a little caramelization.
  • Transfer the plantains to a wire rack to drain any excess oil and cool. Serve and enjoy.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. 
  • Ripeness matters: The riper the plantain, the sweeter the result. Use plantains that are mostly black or yellow, with many black spots.

Nutrition

Calories: 180kcal | Carbohydrates: 32g | Fat: 6g

by 6 Comments

Jamaican Coco Bread

This Jamaican coco bread is soft, a little sweet, and folds open like a pocket, which makes it the classic partner for a hot beef patty.

Jamaican coco bread on baking sheet

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

close up Tanya holding bowl

Growing up in a Jamaican household, a beef patty tucked into coco bread was one of my favorite bakery treats, and it’s a combo I still come back to in my own kitchen. Coco bread was never just bread on the side; it was the wrapper. You get a hot Jamaican beef patty, split the coco bread open while it’s still warm, tuck the patty inside, and press so the flaky crust meets the soft bread

My daughter loves this bread on its own. It's so soft and fluffy, it's like eating a cloud. It's the same dough I use for my Jamaican meatloaf, where instead of folding it empty, I wrap it around seasoned ground beef before baking. This coco bread is a recipe you'll for sure be making on repeat.

Happy Baking,

Tanya

Coco bread on sheetpan

What to Know about this Coco Bread

  • Best for: wrapping beef patties. The dough also shapes into dinner rolls, or eat it warm on its own
  • Prep time: about 20 to 25 minutes active (mixing, kneading, shaping)
  • Rise time: 1 to 1.5 hours first rise, plus 30 minutes second rise
  • Cook time: 17 to 20 minutes
  • Total time: roughly 2 to 2.5 hours, most of it hands-off rise time
  • Yield: 8 coco breads
  • Good to know: shaped dough can be refrigerated overnight and baked the next day, and baked coco bread freezes well

Ingredient Notes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Warm water. You want it between 100°F and 110°F (38°C to 43°C). Any hotter and you risk destroying the yeast before it even gets going. If you don't have a thermometer, aim for water that feels like a warm bath, not hot to the touch.
  • Instant dry yeast. This recipe uses 2¼ teaspoons, which is one standard packet. Instant yeast can go straight into the flour without blooming first. If all you have is active dry yeast, whisk it into the warm water used in this recipe and let it sit for 5-10 minutes, until it looks foamy, before mixing it into the flour. If it never foams, your yeast won't work and you'll want a fresh packet before going any further.
  • All-purpose flour. I prefer using all-purpose flour for coco bread. If you want a slightly chewier, sturdier bread, you can swap in bread flour. You may need to adjust the amount of liquid used.
  • Salt. I use table salt for this recipe.
  • White granulated sugar. Sugar gives the coco bread its light sweetness, the kind that reminds people of Hawaiian rolls. It also helps the tops brown up in the oven.
  • Unsweetened coconut milk. Use 1 cup of canned unsweetened coconut milk, and shake or stir the can well before measuring so the fat isn't separated out. This is where the "coco" in coco bread comes from, and it's what makes the crumb so tender. Skip the light or "lite" versions of coconut milk. You can sub coconut milk with whole milk, although you will lose that coco flavor.
  • Unsalted butter. I use softened butter in this recipe. 2 Tablespoons go into the dough itself, and the rest is for brushing the dough before folding and again after baking. Don't skip that final brush, it's what gives coco bread its shiny, buttery top.
ingredients for coco bread with labels

How to make Jamaican Coco Bread

Mix and Knead the Dough

In the bowl of a stand mixer, or a large mixing bowl if you're doing this by hand, combine the flour, instant yeast, salt, and granulated sugar. Give it a quick stir so everything is evenly distributed before adding any liquid. Then add the warm water and coconut milk, and stir the mixture. Mix in the 2 tablespoons of unsalted softened butter. You should have a shaggy dough at this stage.

If you're using a stand mixer, mix until everything is incorporated, then switch to the dough hook and knead on low speed for 7 to 8 minutes. By hand, mix with a wooden spoon or spatula until a shaggy dough comes together, then turn it out onto a lightly floured surface and knead for 8 to 10 minutes.

Either way, you're looking for a dough that's smooth and still slightly sticky to the touch, not dry.

Collage of dough in KitchenAid bowl as well as hand holding combined dough ball

Let the Dough Rise

Shape the dough into a ball and set it in a greased bowl or container. Cover it and let it proof somewhere warm until it has nearly doubled in size, which usually takes 1 to 1.5 hours.

collage before of coco bread dough in plastic bucket and after in plastic bucket

Divide the Dough

Turn the risen dough out onto a lightly floured surface and divide it into 8 equal pieces. They don't have to be exact, but the closer they are in size, the more evenly they'll bake.

Hands cutting coco bread dough on the left, as well as dough broken up into eight pieces on the right.

Roll, Butter, and Fold

Roll each piece into a circle, about 6-inches. Spread the softened butter on one half of the dough, then fold it in half so it looks like a half moon.

That butter in the middle is important; it keeps the two layers from fully sealing together as they bake, which is what creates the pocket you'll later split open for a patty.

collage on left hand spreading butter on side of coco bread dough, on right, hand folding the dough

Second Rise

Place the folded pieces on a lined baking sheet as you go. A standard half sheet pan, will comfortably fit all 8 pieces with a little room between them to expand.

Cover the shaped pieces and let them rise for another 30 to 40 minutes. They won't puff up dramatically like the first rise, but they should look slightly softer and puffier than when you first folded them.

collage of coco bread dough on sheet pan on write, on left coco bread dough after second rise

Bake and Brush with Butter

While the dough has its second rise, preheat your oven to 350°F (175°C). Bake for 17-20 minutes, until the tops are golden. Every oven runs a little differently, so start checking at the 15-minute mark. As soon as they come out of the oven, brush the coco bread all over with the remaining butter. This is what gives them that soft, glossy top, and it soaks in best while they're still hot.

Collage of baked coco bread dough on the left and right hand opening baked coco bread

Tanya's Top Tips

  • Keep the dough slightly sticky while kneading. The dough should be sticky, but not stick onto your fingers.
  • Depending on how thick your coconut milk is, you may need more or less flour. If you find your dough too wet, add a little flour a tablespoon at a time.
  • Spread butter generously, both in the center before folding and on top after baking. I make sure my butter is very softened, making it easier to spread.
  • Let coco bread cool for a few minutes before splitting it open for a patty. Straight out of the oven, it can tear instead of opening into a clean pocket.
hand holding coco bread

Variations

Since this bread is usually headed toward a beef patty anyway, try stirring a little chopped scallion, fresh thyme, and a pinch of allspice into the butter you brush on after baking. It adds a savory Caribbean note without changing the dough itself.

This dough shapes into more than the folded pocket. Roll it into balls and bake them as soft dinner rolls when you want a side for the table instead of a sandwich pocket.

tanya holding beef patty in hand with coco bread

Storage, Reheating, and Freezing

Let coco bread cool completely before storing. At room temperature in an airtight container or bag, it keeps for 2 to 3 days.

Keep baked Jamaican coco bread in an airtight container in the fridge for up to 3 days. Let them cool completely before covering, so excess steam doesn’t make the bread soggy. To reheat, wrap the bread loosely in foil and warm it in a 325°F to 350°F (160°C to 175°C) oven for about 7 to 10 minutes, until soft and warmed through. A toaster oven or air fryer works too, just use a shorter time and keep the foil on so the tops don't over brown. You can also microwave in 10 to 20 second bursts with a damp paper towel over the bread, though microwaved bread can turn a little tough once it cools, so the oven is the better bet when you have the time.

To freeze coco bread, cool the baked coco bread completely, then place the pieces on a baking sheet and freeze just until firm, 1 to 2 hours. Wrap each one tightly in plastic wrap or foil, then place in a freezer bag or airtight container and freeze for up to 2 to 3 months. Reheat straight from frozen on a baking sheet in a 350°F (175°C) oven until hot warm, about 8-10 minutes.

FAQs

Can I use regular milk instead of coconut milk?

Yes, you can substitute the same amount of whole milk if that's what you have. The bread will still be soft, but you'll lose the coconut aroma and subtle sweetness that gives coco bread its name.

Can I make this ahead of time?

Yes. Shape the coco bread, place it on a lined tray, cover tightly, and refrigerate overnight instead of doing the second rise right away. The next day, let the pieces come to room temperature before baking as directed.

What else can I stuff coco bread with besides a beef patty?

Anything with a bit of sauce or substance works: jerk chicken, brown stew chicken, callaloo for a vegetarian option, fried fish, or just butter and jam for breakfast. And nothing at all is a valid answer too, that's how my daughter prefers hers.

Jamaican coco bread on baking sheet
Print Recipe
5 from 2 votes

Jamaican Coco Bread Recipe

Soft, buttery Jamaican coco bread made with coconut milk and folded into tender pockets. Perfect with beef patties, jerk chicken, or warm on its own.
Prep Time25 minutes
Cook Time20 minutes
Rise Times1 hour 30 minutes
Total Time2 hours 15 minutes
Course: Bread
Cuisine: Caribbean, Jamaican
Keyword: Best Jamaican ginger beer, Jamaican coco bread recipe
Servings: 8
Calories: 318kcal
Author: Tanya Harris

Ingredients

  • ¼ cup warm water 100°F to 110°F / 38°C to 43°C
  • 2 ¼ teaspoons instant dry yeast 1 packet
  • 3 ¼ cups all-purpose flour 420 grams
  • ¼ cup granulated sugar
  • 1 ½ teaspoons salt
  • 1 cup unsweetned coconut milk coconut milk from a can that has been mixed is best
  • 4 tablespoons unsalted butter softened, divided

Instructions

  • In the bowl of a stand mixer, or in a large mixing bowl if making by hand, combine the flour, instant yeast, salt, and sugar.
  • Add the warm water and coconut milk, and stir the mixture. Mix in the 2 tablespoons of unsalted softened butter. You should have a shaggy dough at this stage.
  • For a stand mixer: Mix until incorporated, then switch to the dough hook and knead on low speed for 7 to 8 minutes. By hand: Mix with a wooden spoon or spatula until a shaggy dough forms, then knead on a lightly floured surface for 8 to 10 minutes; the dough should be slightly sticky.
  • Shape the dough into a ball and place it in a greased bowl. Cover and let it proof in a warm spot until it has nearly doubled in size, 1 to 1 ½ hours.
  • Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a circle, about 6-inches. Spread some of the remaining softened butter on one half of the dough, then fold it in half so it looks like a half moon.
  • Place the pieces on a lined baking sheet, cover, and let rise for 30-40 minutes.
  • Meanwhile, preheat the oven to 350°F (175°C). Bake for 17-20 minutes, until the tops are golden.
  • Remove from the oven and brush the coco bread with the remaining butter.

Video

Notes

  • Sub whole milk for the coconut milk if needed, but you'll lose the coco flavor.
  • Dough can be shaped, covered, and refrigerated overnight. Bring to room temperature before baking.
  • Store airtight at room temperature for 2 to 3 days, or freeze wrapped for up to 3 months. Reheat frozen at 350°F (175°C) for 8 to 10 minutes.

Nutrition

Calories: 318kcal | Carbohydrates: 46g | Protein: 6g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 442mg | Potassium: 127mg | Fiber: 2g | Sugar: 6g | Vitamin A: 175IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 3mg