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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it’s for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Turkey and Dressing Casserole
Recipe courtesy of Trisha Yearwood
Total: 15 hr 25 min
Active: 25 min
Yield: 12 servings
Level: Intermediate

Ingredients

1 whole bone-in, skin-on turkey breast, 5 to 7 pounds
3 tablespoons unsalted butter, softened
Salt and pepper
1 teaspoon chopped fresh rosemary
1 teaspoon dried thyme
One 8-inch pan prepared cornbread (about 1 pound), crumbled
10 slices white bread, torn into small pieces
1/4 cup dried cranberries
2 tablespoons olive oil
4 celery stalks, diced
2 carrots, chopped
1 medium onion, chopped
1 cup orange juice

Directions

Preheat the oven to 325 degrees F.

Rub the turkey breast with the butter and sprinkle with salt, pepper, rosemary and thyme. Place the turkey skin-side-up in a large roasting pan and cover with a tight-fitting lid or aluminum foil. Bake until an internal thermometer inserted into the thickest part of the breast registers 165 degrees F, 1 1/2 to 2 hours or about 15 minutes per pound. Let rest for 10 minutes.

Cut the breast into thick slices and set aside. Pour the pan juices into a measuring cup and skim off the fat (use the fat for gravy). You’ll need 2 to 3 cups of liquid for the dressing; supplement with chicken stock as needed.

In a very large bowl, mix together the crumbled cornbread, torn white bread and the cranberries. Heat the olive oil in a medium saucepan. Add the celery, carrots and onion and cook until tender, about 7 minutes. Add 1/4 cup of the turkey pan juices and continue cooking until the vegetables are translucent, about 6 minutes. Add the cooked vegetables to the bread mixture. Pour in the orange juice and 1 cup of the pan juices and mix well, using a sturdy spoon or your hands. Continue adding pan juices (or chicken stock) until the mixture is very moist, almost soupy. Put the dressing in a 9-by-13-by-2-inch casserole dish. Lay the turkey slices on top of the dressing, using almost all of the meat (reserve the rest for gravy or leftovers). Cover the casserole and refrigerate overnight.

The next day, preheat the oven to 350 degrees F.

Remove the casserole from the refrigerator and let it stand at room temperature while the oven is heating. Bake until heated through, about 45 minutes. The dressing should be moist. If it appears to have dried out too much overnight, pour another cup of turkey juice over it.

Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

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Trisha’s Turkey and Dressing Casserole | Trisha’s Southern Kitchen | Food Network


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Sunny takes advantage of a few store-bought shortcuts, including pre-cooked chicken breasts and microwaveable rice, to make her saucy mushroom and chicken dish!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3a0Gb6q
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Easy Smothered Chicken
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 45 min
Active: 30 min
Yield: 4 servings

Ingredients

3 tablespoons olive oil, plus more if needed
Two 8-ounce containers sliced white button mushrooms
1 sprig fresh thyme
1 medium sweet or white onion, large diced
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 cups beef stock, warmed
4 grilled chicken breasts, from the freezer or refrigerator section of the grocery, thawed if frozen
Two 10-ounce containers microwavable white rice
3 tablespoons chopped fresh parsley

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.

Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.

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#SunnyAnderson #TheKitchen #FoodNetwork #SmotheredChicken

Sunny Anderson’s Easy Smothered Chicken | The Kitchen | Food Network


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Alton tackles the “glass of the candy world”: peanut brittle.

Get the recipe: http://www.foodnetwork.com/recipes/alton-brown/peanut-brittle-recipe.html

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Get Emily Weinberger’s recipe:

Sheet Pan Crispy Mashed Potatoes
Recipe courtesy of Emily Weinberger for Food Network Kitchen
Level: Easy
Total: 2 hr 20 min
Active: 30 min
Yield: 6 to 8 servings

Ingredients

5 pounds Yukon gold potatoes, peeled and cut into 1 1/2- to 2-inch pieces
Kosher salt and freshly ground black pepper
1/3 cup vegetable oil
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
1/4 cup chopped fresh chives

Directions

Preheat the oven to 425 degrees F. Fit a wire rack in a sheet pan.

Add the potatoes to a large pot and cover with cold water by at least 1 inch. Heavily salt the water and bring to a boil over high heat. Continue to boil until the potatoes can be easily smashed with the back of a spoon, about 10 minutes. Drain the potatoes in a colander, then shake the colander as hard as you can without losing any of the potatoes until they are roughed up and craggy. Transfer the potatoes to the prepared sheet pan and let dry for 10 minutes. Meanwhile, pour the vegetable oil onto a separate sheet pan and heat in the oven for 10 minutes.

Carefully remove the sheet pan from the oven and transfer the potatoes to the hot oil (carefully, as the oil might splatter a bit). Gently mash the potatoes with the back of a spoon until they fill most of the sheet pan, then season with 1 tablespoon salt and a few grinds of pepper. Scatter the butter over top of the potatoes.

Bake until the bottoms of the potatoes are turning golden brown, about 45 minutes. Toss the potatoes and continue to bake until the bottoms are golden brown and the tops are golden brown in a few places, another 50 to 55 minutes.

Let cool slightly, about 10 minutes. Season with salt and pepper and sprinkle with the chives.

Copyright 2023 Television Food Network, G.P. All rights reserved.

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Crab *cake* rangoon is Michael Voltaggio’s twist inspired by his Maryland roots!

Get the recipe 👇

Crab Cake Rangoon
Recipe courtesy of Michael Voltaggio
Level: Intermediate
Total: 30 min
Active: 30 min
Yield: 24 rangoons

Ingredients

Rangoon:
4 ounces cream cheese, at room temperature
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
8 ounces blue crabmeat, picked over to remove any bits of shell
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground black pepper
24 wonton wrappers
2 large eggs, beaten
Oil for frying
Old Bay Seasoning, for sprinkling

Dill Pickle Tartar Sauce:
1 cup mayonnaise
1/4 cup chopped dill pickle
2 tablespoons dill pickle brine
2 tablespoons chopped fresh dill
1 tablespoon finely chopped chives
1 pinch fennel pollen
1 pinch Espelette pepper (piment d’Espelette)
Kosher salt

To Plate:
1 cup shaved fennel bulb, placed in iced water (reserve the fennel fronds)
1/4 cup fennel fronds
1/2 cup fresh dill sprigs
1/2 cup flat-leaf parsley leaves
1 lemon, sliced to remove 4 “cheeks”
Extra-virgin olive oil

Directions

Special equipment: a deep-fry thermometer

For the rangoon: Mix the cream cheese, mayonnaise, mustard and lemon juice together in a bowl. Fold in the crabmeat. Add the parsley and season to taste with salt and pepper.

Lay out the wonton wrappers. Brush the edges of the wrappers with the beaten egg. Dividing the crab mixture evenly, place a dollop of the mixture in the center of each wrapper; use all the filling. Bring the corners of each wrapper to the center and pinch the opposite corners together to seal the wontons and form each into a little package.

Fill a large Dutch oven halfway with oil and heat to 350 degrees F. Fry the wontons in batches until golden brown, about 5 minutes. Transfer the fried wontons to a paper towel-lined plate or a rack set over a pan. Sprinkle immediately with Old Bay.

For the dill pickle tartar sauce: Mix the mayonnaise, chopped pickle, pickle brine, dill, chives, fennel pollen, Espelette pepper and salt to taste together in a bowl.

To plate: Spoon the tartar sauce onto a plate or into a ramekin and set it in the center of a plate. Arrange the rangoon on or around the sauce. Mix the fennel, fennel fronds, dill and parsley with the juice from some of the lemon and a few drops of olive oil. Place the herb mix on and around the rangoon.

Copyright 2025 Television Food Network, G.P. All rights reserved.

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