While we love the occasional indulgence of a big sugary chocolate muffin, these muffins are delicious and good for you. Perfect in the fall, but ideal all year round, these muffins are a great way to kick start your day!

Special Ingredients Needed To Make This Recipe

Perfect Keto whey protein powder

One of the key ingredients in this protein muffins recipe is whey protein powder. My personal preference is Perfect Keto whey protein powder. It comes in two flavors – vanilla and chocolate – which makes it perfect for keto–friendly baking. I've gone for the vanilla protein powder for this recipe.

It's made with 100% clean, keto-friendly ingredients, with no filler or preservatives. The whey comes from grass-fed dairy, which just adds to the clean, healthy taste.

It's totally sugar free too. Stevia sweetens the deal – it's low calorie and far better for you than sugar.

The high protein content of this protein powder means that your pumpkin protein muffins will help your muscles to recover after intense workouts or sports sessions. It also makes them ideal for morning or afternoon energy bursts

Pumpkin pie spice

This is going to deliver that wonderful warming spice flavor that elevates these protein muffins to a whole different level of deliciousness.

How to make protein pumpkin protein muffins

Place the pumpkin puree and eggs in a mixing bowl.

Whisk the wet ingredients in the stand mixer until smooth.

Mix all the dry ingredients in a mixing bowl.

With the mixer running on low, incorporate the dry ingredients one spoonful at a time.

Line your muffin tin with the cupcake cases. Divide the mixture evenly between the cases, filling each case ¾ of the way.

Sprinkle the pumpkin seeds on top of the muffins. Bake. Enjoy!

More Amazing Keto Recipes

This pumpkin muffin recipe is a great recipe for those on a keto diet. It's not our only keto recipe though! Have a look at these:

• Keto coleslaw
• Edamame salad
• Celery root puree
• Roast lamb ribs
• Bok choy stir fry
• Cucumber ribbon salad

📖 Recipe

Pumpkin Protein Muffins

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Michelle Minnaar
• Total Time: 40 minutes
• Yield: 12 servings
• Diet: Gluten Free

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Description

Learn how to make Pumpkin Protein Muffins. Great for before gym or post workouts. Packed with protein, a tasty breakfast or snack.

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Ingredients

Units MUS

Dry Ingredients

• 150g (1 ½ cups) almond flour
• 48g (2 scoops) Perfect Keto Vanilla Keto Whey protein powder
• 2g (1 tbsp) pumpkin spice
• 4g (1 tsp) baking powder

Wet Ingredients

• 425g (1 can) canned pumpkin puree
• 6 large eggs
• 15ml (1 tbsp) vanilla paste

Decoration

• 15g (3 tbsp) pumpkin seeds

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Instructions

1. Preheat the oven 180°C/fan 160°C/350°F/gas mark 4.
2. Place all the Dry Ingredients in a bowl and mix. Set aside.
3. Tip the Wet Ingredients into another bowl and whisk in a mixer until smooth.
4. While the machine is running on a slow setting, add a spoonful of the Dry Ingredients' bowl at a time until the bowl is empty.
5. Scrape the sides of the mixing bowl to ensure everything is well incorporated.
6. Line a 12-hole muffin tin with cupcake cases then divide the mixture evenly between the cases, ensuring they are not more than ¾ full. If you’ve got some left over, use another lined muffin tin.
7. [Optional] Sprinkle with pumpkin seeds.
8. Bake in the oven for 30 minutes until the muffins are cooked and golden.
9. Transfer the pumpkin muffins to a cooling rack. Enjoy!

Notes

• This recipe is aimed for those on a strict keto diet. If you’re not on one, feel free to add dark chocolate chips to the batter, which will lend some sweetness to the muffins.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 146
• Sugar: 2.5 g
• Sodium: 52.6 mg
• Fat: 5.4 g
• Saturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 7.6 g
• Fiber: 1.6 g
• Protein: 8 g
• Cholesterol: 93.5 mg

P.S. This is a sponsored post.

It's perfect for a barbecue during the summer, a weekend party or a tasty midweek meal, plus there are so many amazing sides you can serve with it.

So, are you ready to make the ultimate chicken tikka kebab recipe? Let's get cooking!

Why you'll love this chicken tikka recipe

• It's subtly spiced for a taste bud tingling flavor
• The marinated chicken brings a texture that melts in your mouth
• Homemade chicken tikka tastes amazing!
• Make a big batch and keep the leftovers... this dish tastes even better the next day!

How to make chicken tikka

Assemble the ingredients and get cooking!

Place the yogurt, oil, garlic, ginger and lemon juice in a large mixing bowl.

Give it a good stir.

Add all the dried spices to the mix. Alternatively, use your favorite tikka paste.

Stir until everything comes together.

Add the chicken pieces.

Stir well, ensuring the chicken pieces are completely coated in marinade.

Add the chopped peppers and onions.

Mix well. Preferably leave to marinate overnight.

Skewer the meat and vegetables on sticks.

Grill or barbecue until the meat is fully cooked. Serve with pilau rice, kachumber and raita. Enjoy!

What to serve with chicken tikka

Naan or Roti

No Indian curry would be complete without the side of naan bread or roti. These delightful fluffy flatbreads not only taste fantastic, but they are also great for sucking up that yummy masala sauce!

Rice

Pair it with basmati rice, jeera rice (cumin rice), or biryani. The spices in the tikka complement the subtle flavors of the rice.

Salad

A fresh side salad of cucumbers, tomatoes, onions, and lemon juice works well. You can also serve it with cucumber raita or a simple yogurt dip to cool the palate.

Chutneys

Mint chutney, tamarind chutney, or a yogurt-based dip enhances the flavors and adds a tangy contrast.

Grilled Vegetables

Serve with grilled vegetables like bell peppers, zucchini, and onions. They complement the chicken tikka and add variety to the plate.

Variations to this recipe

• Extra Heat: Add a teaspoon of red chilli powder to the dish for a little extra heat. You could also use fresh red or green chilli.
• Air fry: Cook your chicken skewers in an air fryer for a healthier way to cook.

Popular substitutes

• Yogurt: Substitute with Greek yogurt for a thicker marinade or dairy-free yogurt for a vegan option. You can also use buttermilk as an alternative, which adds a tangy flavor.
• Chicken: For a vegetarian version, substitute tofu, paneer, or large mushrooms. You can also use lamb, beef, or shrimp for a different protein option. If you prefer, you can use chicken breast instead of thigh.
• Bell Peppers: Substitute with zucchini, cherry tomatoes, or eggplant. These vegetables hold up well to grilling and add color and flavor.
• Vegetable Oil: Substitute with olive oil, coconut oil, mustard oil or any neutral oil of your choice.
• Ginger Garlic Paste: You can swap garlic and ginger paste this in for the fresh garlic and ginger if you prefer.
• Chaat Masala: You can use this spice mix in place of garam masala. You can even use other spices and powders such as amchoor (dried mango powder) red chili powder, and dried fenugreek.
• Lime Juice: Use this in place of lemon wedges if you prefer.

How to Use Chicken Tikka

1. In Wraps or Rolls: Use chicken tikka as a filling for wraps or rolls. Spread chutney on a roti or tortilla, add the chicken tikka, sliced onions, and a bit of yogurt or mayo, then roll it up for a flavorful handheld meal.
2. In a Salad: Chop the cooked chicken tikka into bite-sized pieces and toss it with mixed greens, cherry tomatoes, cucumbers, and a lemon vinaigrette or yogurt-based dressing for a hearty salad.
3. As an Appetizer: Serve the chicken tikka on skewers as a party appetizer. Pair it with dipping sauces like mint chutney, tamarind chutney, or a spicy yogurt dip.
4. In Curries: Incorporate the grilled chicken tikka into a curry sauce, such as a tomato-based masala, to create Chicken Tikka Masala. Serve with rice or naan for a complete meal.
5. In Sandwiches or Burgers: Add chicken tikka to a sandwich or burger, along with lettuce, tomatoes, onions, and a dollop of raita or mayo for a spicy twist on a classic.
6. Pizza Topping: Use chicken tikka as a topping for homemade pizza. Add it to a pizza base along with cheese, onions, and bell peppers, then bake until the crust is golden and the cheese is melted.

How do you store chicken tikka?

Refrigeration

• Cooked Chicken Tikka: Store in an airtight container in the refrigerator for up to 3-4 days.
• Marinated Uncooked Chicken: Refrigerate for up to 24 hours in a sealed container.

Freezing

• Cooked Chicken Tikka: Cool completely, then freeze in an airtight container or freezer bag for up to 2-3 months.
• Marinated Uncooked Chicken: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before cooking.

Reheating

• Microwave: Reheat in short intervals until warmed through.
• Oven: Heat at 350°F (175°C) for 10-15 minutes, covered with foil.
• Stovetop: Reheat in a pan over medium heat with a splash of water or stock.

More chicken curry recipes

Try these fantastic recipes!

• Chicken Korma
• Easy chicken curry
• Chicken chaat
• Chicken pathia

📖 Recipe

Chicken Tikka

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 2 hours 30 minutes
• Yield: 5 servings
• Diet: Gluten Free

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Description

Chicken Tikka, also known as Murgh Masala, is a classic Indian dish that almost always features as a starter in British Indian restaurant menus.

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Ingredients

Units USM

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 4 garlic cloves, minced
• 1.5 inches fresh ginger, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 teaspoon garam masala
• ½ teaspoon ground fenugreek (optional)
• ½ teaspoon cayenne pepper
• 1 teaspoon salt
• ¼ cup fresh cilantro, finely chopped (optional)
• 2.2lbs skinless, boneless chicken thighs
• 3 medium-sized bell peppers (about 400g), cut into bite-sized pieces
• 2 large red onions, cut into bite-sized pieces

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Instructions

• In a large mixing bowl, whisk together the plain yogurt, lemon juice, and vegetable oil until smooth.
• Stir in the garlic, ginger, ground cumin, ground coriander, turmeric powder, paprika, garam masala, ground fenugreek (if using), cayenne pepper, and salt. Mix until all the ingredients are thoroughly combined, forming a smooth marinade.
• If using fresh cilantro, fold it into the marinade for an extra layer of fresh, herbal flavor.
• Add the chicken pieces, bell peppers, and red onion pieces to the marinade. Ensure that everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.
• If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during cooking. Once the chicken and vegetables are marinated, thread the chicken pieces onto the soaked skewers, alternating with pieces of bell pepper and red onion.
• You can cook the skewers on the BBQ of in the oven.
• Grilling on a Barbecue: Preheat the barbecue to medium-high heat. Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the chicken is fully cooked and slightly charred on the edges.
• Grilling in the Oven: Preheat the oven to 400°F (200°C) and set the oven to grill/broil mode. Place the skewers on a baking sheet lined with foil. Grill for 15-20 minutes, turning the skewers halfway through, until the chicken is fully cooked and slightly charred.

Notes

If you’ve made the tikka paste: You can substitute the dry spices (ground cumin, ground coriander, turmeric powder, paprika, garam masala, ground fenugreek, and cayenne pepper) with 3 tablespoons of the tikka paste. Mix the tikka paste into the yogurt, lemon juice, vegetable oil, garlic, and ginger to create a smooth marinade, then proceed with the recipe as directed. This will give you a richer, more concentrated flavor, as the paste already contains a balanced blend of spices.

• Prep Time: 15 minutes
• Marination Time: 2 hours
• Cook Time: 15 minutes
• Category: Dinner
• Method: Grill
• Cuisine: Indian

Nutrition

• Serving Size:
• Calories: 225
• Sugar: 5.7 g
• Sodium: 554.6 mg
• Fat: 11.6 g
• Saturated Fat: 6.6 g
• Trans Fat: 0 g
• Carbohydrates: 10.6 g
• Fiber: 2.2 g
• Protein: 19.4 g
• Cholesterol: 69 mg

With only a handful of ingredients, including chopped cucumbers, yogurt and spices, this creamy raita is a pure delight.

Why you'll love this cucumber raita recipe

• This yogurt dip is excellent when paired with all kinds of different Indian food
• Indian raita is so easy to make, with only a few ingredients needed
• You can adapt this cucumber raita recipe to your tastes
• You can make a big batch and store it for a few different Indian meals

1. You need cucumber, yogurt, mint, garlic, ground cumin and fresh mint for this recipe.

2. Halve the cucumber and remove the seeds.

3. Place the mint in the food processor and blend until finely chopped.

4. Add the cucumber pieces.

5. Finely chop the cucumber.

6. Add the herby cucumber mixture to a larger bowl and add the rest of the ingredients.

7. Mix well and serve. Enjoy!

Popular substitutions

• Cucumber: Substitute with grated zucchini or chopped celery for a different texture and flavor. You can even use the likes of apple and make this a fruit raita.
• Yogurt: Substitute with Greek yogurt for a thicker consistency or dairy-free yogurt for a vegan option.
• Garlic: If fresh garlic isn't available, substitute with a pinch of garlic powder or omit it for a milder flavor.
• Cumin: Substitute with ground coriander for a slightly different but earthy flavor. Alternatively, use a pinch of curry powder for a more complex taste.
• Mint Leaves: For a different herbal note, substitute fresh cilantro or dill, or use dried mint if fresh isn’t available (use about 1 teaspoon of dried mint).
• Cayenne Pepper: Substitute with ground black pepper for a milder heat or chili powder for a spicier kick.

Variations

• Use a vegan yogurt for a dairy free dip.
• Use grated cucumber in place of chopped cucumber if you prefer a finer texture.
• Add chaat masala for a spicier edge.
• Add chopped green chili pepper for extra heat.
• Add a drizzle of olive oil for a touch of extra richness.
• Add lime juice for a little extra sourness.

What to Serve with Cucumber Raita

Indian Main Dishes

• Chicken Tikka: The cooling effect of raita complements the spiciness of Indian meal options like Chicken Tikka or other grilled meats.
• Biryani: To balance the rich and aromatic flavors, serve raita alongside biryani (chicken, lamb, or vegetable).
• Curry: Pair raita with various curries like butter chicken, rogan josh, or paneer tikka masala. The raita helps tone down the heat and adds a refreshing contrast.

Rice Dishes

• Jeera Rice: Cucumber raita perfectly accompanies simple rice dishes like jeera rice (cumin-flavored rice) or steamed basmati rice.
• Pulao: Serve raita with vegetable pulao or other rice pilafs for a balanced meal.

Flatbreads

• Naan or Roti: Enjoy raita with naan, roti, or paratha. The creamy texture complements the warm, soft bread.
• Stuffed Paratha: Pair with stuffed parathas (like aloo paratha or paneer paratha) for a cooling and creamy side.

Grilled or Tandoori Dishes

• Kebabs: Serve raita with kebabs, such as seekh kebabs or shami kebabs, to add a refreshing element.
• Tandoori Chicken: The raita balances the smoky flavors of tandoori chicken or other tandoori dishes.

Appetizers

• Pappadums: Raita is a great dip for crispy pappadums, offering a cooling effect.
• Samosas: Serve raita as a dipping sauce for samosas or pakoras, providing a refreshing contrast to the fried appetizers.

Salads

• As a Dressing: Use raita as a dressing for salads, particularly those with grilled vegetables or meats, for a flavorful twist.

How do you store cucumber raita?

Refrigeration

• Storage Time: Store the cucumber raita in an airtight container in the refrigerator.
• Shelf Life: It will stay fresh for up to 2 days.
• Stir Before Serving: The raita may release some liquid as it sits; simply stir it well before serving.

Freezing

Not Recommended: Freezing is not recommended for cucumber raita as the texture of the cucumber and yogurt will change significantly upon thawing. This will mean you'll end up with a watery and less appealing consistency.

More dips

Once you've made this delicious cucumber yogurt dip why not try making some of the following?

• Beet hummus – healthy, creamy and it tastes fantastic, appetizers just don’t get much better
• In-and-out-sauce – the classic American sauce
• Adobo sauce – smoky and sublime, this Mexican sauce is wonderful
• Vegan ranch dressing – make a big batch of this dressing and you’ll use it in so many different ways – as a sandwich dressing, a sauce, a dip – it’s so versatile!

📖 Recipe

Cucumber Raita Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 10 minutes
• Yield: 6 servings
• Diet: Gluten Free

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Description

If you haven't heard of Indian raita, this is the time to explore! Cucumber raita is a delicious Indian dip that is both cooling and refreshing.

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Ingredients

Units USM

• 1 whole cucumber, washed, topped, and tailed
• 2 cups plain yogurt
• 1 garlic clove, peeled and crushed
• 1 teaspoon ground cumin
• 2 tablespoons fresh mint leaves, finely chopped
• salt, to taste
• cayenne pepper or freshly ground black pepper, to taste

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Instructions

1. Grate the cucumber, then place it in a sieve or cheesecloth to drain the excess water. Squeeze gently to remove as much liquid as possible.
2. In a large bowl, combine the drained cucumber with the yogurt, garlic, and cumin. Stir until well mixed.
3. Add salt and cayenne pepper (or black pepper) to taste. Adjust the seasoning as necessary.
4. Gently fold in the chopped mint leaves or sprinkle them on top as a garnish before serving.
5. Serve chilled as a side dish with Chicken Tikka or other Indian meals or as a refreshing dip with pappadums.

• Prep Time: 10 minutes
• Category: Side Dish
• Method: Chill
• Cuisine: Indian

Nutrition

• Serving Size:
• Calories: 103
• Sugar: 4.7 g
• Sodium: 35.5 mg
• Fat: 4.9 g
• Saturated Fat: 2.3 g
• Trans Fat: 0 g
• Carbohydrates: 6.1 g
• Fiber: 0.4 g
• Protein: 9 g
• Cholesterol: 12.4 mg

So, if you’re looking for the perfect vibrant vegan soup, you really can’t go wrong with this one!

What you’ll love about this recipe

• It’s healthy and delicious
• It only takes around 30 minutes
• Any leftovers will keep for days in the fridge and can even be frozen

How to make Marrow Soup

Peel the marrow, halve lengthwise and remove the seeds.

Thinly slice the marrow in a food processor.

Finely slice the onions in a food processor.

Gently fry the onions and garlic.

Add the marrow slices and fry for 5 minutes.

Add the tomatoes and spices. DO NOT add water or stock.

Let the vegetables bubble away until the tomatoes have melted and everything is tender. Blend.

What to serve with this soup

You can’t go wrong with crusty bread! You could also pair with croutons, garlic bread, a simple sandwich or a healthy salad. 

Popular substitutions for this recipe

You can use ready chopped tomatoes from a can, but I prefer fresh tomatoes for this recipe. You could even try a green or yellow variety, if you’re feeling adventurous. 

Variations on this recipe

If you’re not vegan or lactose intolerant, you can drizzle the soup with double [heavy] cream. Grated parmesan cheese works too!

This soup recipe makes a great stew too! Instead of blending everything up, use it as a chunky stew on top of a bed of steamed white or brown rice.

If you prefer, you can even swap the marrow for courgettes and make a tomato and courgette soup. They are basically the same vegetable (they are from the same plant, but courgettes are picked earlier) and have the same flavour.

You can even roast the tomato and marrow before adding to the soup. This will give you an even more intense flavour.

Top tips

No more than 500ml (2 cups) of liquid should be used, otherwise it becomes just too watery.

Use the right ratio of stock and vegetables in the recipe above to achieve the perfect, smooth texture

Don’t rush the cook time! Yes, this is a quick soup to make, but give it a good 20 minutes to simmer away. Letting it simmer for enough time will allow all the wonderful flavours to impart into the soup.

Make sure you taste the soup and add the right seasoning to your preference.

More superb soup recipes

Don’t stop at this soup! Take a look at these wonderful recipes:

• Zucchini and leek soup – a courgette soup that’s perfect for a light lunch
• Wild garlic soup – a garlic lover’s dream!
• Leftover turkey soup – leftover recipes don’t get much better than this
• Avocado soup – a delicious revitalising recipe

More marrow recipes

Got some marrow leftover? Why don't you try out this tasty Roast Marrow Recipe.

📖 Recipe

Marrow and Tomato Soup

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 55 minutes
• Yield: 8 Servings
• Diet: Vegan

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Description

Marrow and Tomato Soup is a healthy vegan soup that is quick and easy to prepare. Serve with you favourite crusty bread.

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Ingredients

Units MUS

• 15ml (1 tbsp) olive oil
• 2 onions, sliced
• 3 garlic cloves, crushed
• 1kg (2.2lbs) marrow, peeled, deseeded and chopped
• 1kg (2.2lbs) tomatoes, washed and chopped
• 7g (1 tbsp) paprika
• 2g (1 tsp) crushed chilli flakes
• 1g (1 tsp) dried basil
• 45ml (3 tbsp) tomato puree
• 3 vegetable stock cubes, crumbled
• 500ml (2 cups) water [optional]
• handful of fresh basil leaves, shredded (for garnishing)

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Instructions

1. Heat the oil in a large saucepan. 
2. Fry the onions over a medium high heat until soft and translucent, which should take about 10 minutes. 
3. Add the garlic and fry for another minute. 
4. Tip in the marrow, tomatoes, paprika, chilli, basil, tomato puree and stock cubes. 
5. Give it all a stir then let the mixture bubble away for 20 minutes or until all the vegetables are tender. The marrow will produce a lot of water, which will form the soup’s base. You can actually serve it as a marrow and tomato stew on a heap of rice or mashed potatoes. 
6. Once cooked, transfer the contents in batches to a food processor and blend until desired smoothness is achieved. If you prefer your soup to be on the thinner side, add a splash of water or extra vegetable stock. No more than 500ml (2 cups) of liquid should be used, otherwise it becomes just too watery.
7. Serve immediately with a splash of vegan cream, freshly ground pepper and shredded basil leaves. Enjoy!

Notes

• If you’re not vegan or lactose intolerant, you can drizzle the soup with double [heavy] cream. Grated parmesan cheese works too!

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Boil
• Cuisine: British

Nutrition

• Serving Size:
• Calories: 87
• Sugar: 5.6 g
• Sodium: 222.2 mg
• Fat: 2.7 g
• Saturated Fat: 0.4 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 3.9 g
• Protein: 5.1 g
• Cholesterol: 0 mg

What is Tzatziki?

Tzatziki is a traditional Greek sauce featuring a mix of strained yogurt, grated cucumber, and fresh garlic, enhanced with fresh herbs like fresh dill and mint. This creamy cucumber yogurt sauce not only adds a refreshing taste to dishes but is also incredibly versatile, making it a popular dip for pita chips or a tasty topping for gyros and Greek salads.

The secret to achieving that authentic tzatziki texture is using whole milk yogurt, ideally full-fat plain Greek yogurt, to bring richness and depth to the flavors. Fat free yogurt will make it watery.

This refreshing sauce has become a beloved condiment in Mediterranean cuisine, making it a staple in many Greek restaurants.

How to Make Tzatziki Sauce

Making tzatziki sauce is easy, with just a few steps and simple ingredients.

1. Start by grating the cucumber with the holes on a box grater, then place it in a fine mesh strainer or wrap in cheesecloth to remove as much liquid as possible.

2. In a large mixing bowl, combine plain Greek yogurt, minced garlic, fresh lemon juice, a drizzle of extra virgin olive oil, and chopped fresh dill or fresh mint. For those who enjoy a richer texture, you can also add a touch of sour cream.

Allowing the sauce to chill in the refrigerator for an hour helps the flavors meld, creating a deeper, richer taste. Try this easy tzatziki sauce recipe at home, and you’ll find it rivals any restaurant’s version!

What to Eat with Tzatziki Sauce

This creamy tzatziki sauce pairs beautifully with a variety of dishes, offering a refreshing, creamy addition to any meal. Here’s how to enjoy this versatile sauce:

• Serve tzatziki with warm pita bread for a classic Greek experience. The creamy dip complements the soft, fluffy texture of pita, making it a perfect appetizer or snack.
• Use tzatziki as a cooling dip for grilled meats like chicken beyti, lamb tikka or lamb shish kebabs. The tangy sauce adds a refreshing balance to the smoky flavors of the meat, making each bite extra flavorful.
• Drizzle tzatziki over fresh salads for a creamy, tangy twist. It works especially well with Mediterranean salads, adding richness without overpowering the natural flavors of fresh vegetables.
• Add a dollop of tzatziki alongside roasted veggies like carrots, bell peppers, or zucchini. The creamy sauce complements the caramelized flavors, making a simple vegetable dish more exciting.

• Dip a variety of fresh vegetables like cucumbers, carrots, and bell peppers into tzatziki for a healthy, satisfying snack. The sauce’s refreshing taste pairs wonderfully with the crisp crunch of fresh veggies.
• Add a spoonful of tzatziki on top of scrambled eggs for an unexpected but delicious twist. The tanginess of the yogurt sauce enhances the eggs' richness, making for a unique breakfast experience.
• Spread tzatziki on crackers for an easy, savory snack. This pairing is perfect for a quick bite or to serve as an appetizer, adding a Mediterranean flair to your usual cracker toppings.
• Pair tzatziki with grilled veggies for a cool, creamy contrast to the charred, earthy flavors of dishes like grilled zucchini, peppers, and eggplant.

How to Store Leftover Tzatziki Sauce

Storing leftovers is simple. Keep this dip in an airtight container in the refrigerator, which will stay fresh for up to 4 days.

If the squeezed cucumber releases excess water during storage, just stir it or strain it again if needed. This keeps your homemade tzatziki recipe creamy and ready to enjoy with grilled vegetables, pita, or as a sauce for various dishes.

FAQs

Do you love this recipe? Here are two other classic Greek dips you will enjoy: htipiti and melitzanosalata!

📖 Recipe

Tzatziki Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 9 reviews

• Author: Michelle Minnaar
• Total Time: 20 minutes
• Yield: 10 servings
• Diet: Gluten Free

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Description

Tzatziki is refreshing sauce, made from creamy Greek yogurt and grated cucumber, is an essential condiment in Greek food and the Middle East. 

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Ingredients

Units USM

• ½ lb English cucumber, peeled and finely chopped
• 2 garlic cloves, finely minced
• 4 tbsp extra virgin olive oil
• 1 ½ oz fresh dill, finely chopped
• 2 lbs Greek yogurt
• kosher salt, to taste
• black pepper, to taste

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Instructions

1. Peel the cucumbers, then grate using a box grater.
2. Place the grated cucumber in a sieve over a medium bowl, sprinkle generously with salt, and let it sit for 5 minutes to draw out the moisture.
3. After 5 minutes, squeeze the cucumber to remove any excess water. Use paper towels if needed.
4. In a food processor, blend the garlic and olive oil until you achieve a smooth paste.
5. In a large bowl, combine the fresh cucumber, garlic paste, chopped dill, and Greek yogurt. Season with salt and pepper to taste.
6. Mix everything thoroughly, using your hands if preferred, until all ingredients are well distributed.
7. Transfer the dip to a serving bowl, drizzle a bit more olive oil on top, and enjoy!

Notes

You can use whole fat goat yogurt instead, if you prefer.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Starter
• Method: No Cook
• Cuisine: Greek

Nutrition

• Serving Size: A few dollops
• Calories: 151
• Sugar: 4 g
• Sodium: 41.2 mg
• Fat: 10.3 g
• Saturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 0.7 g
• Protein: 9.2 g
• Cholesterol: 11.8 mg

It’s not only easy to whip up in a matter of minutes, but it’s versatile enough to pair with tortilla chips, crackers, or fresh veggies. The bright flavors of lemon juice and fresh cilantro make it a standout option for any snack or gathering.

Ready further to learn why this avocado dip is more than just a party staple. With a few basic ingredients you probably already have on hand, you’ll have a dip recipe ready that’s smooth, tangy, and absolutely delicious.

What Makes This Avocado Dip So Special?

What I love about this avocado dip is its simplicity and adaptability. Made with just a few key ingredients — like ripe avocado, lemon juice, and either sour cream or Greek yogurt — it packs a punch of flavor in every bite.

Plus, it has that luxurious creamy texture that you just don’t get with traditional guacamole. Here’s why this recipe stands out:

• It’s a breeze to make in a food processor or even with a potato masher.
• The smooth, silky finish coats chips perfectly.
• You can customize it with extra lime juice, a dash of garlic powder, or even hot sauce for a spicy dip.

If you enjoy tweaking flavors, this great recipe gives you plenty of room to experiment. Add fresh lime for extra tang, throw in a pinch of chili powder for spice, or garnish with fresh dill for something a little different.

In addition to all of these, you can also use it as a sauce or filling in various types of wraps. Personally, I hate when wraps are dry.

Avocado Dip vs. Traditional Guacamole

At first glance, you might think avocado dip and guacamole are the same, but there are key differences. Traditional guacamole, used in Mexican food, is often chunky, with diced tomatoes, onions, and cilantro. It offers a more rustic texture, blending smooth avocado with larger pieces of vegetables.

In contrast, this creamy avocado dip is all about that smooth consistency. Using a food processor, the ingredients are blended into a velvety mix. Adding sour cream or Greek yogurt makes it even creamier, giving it a richness that differentiates it from guacamole.

• Texture: Guacamole is chunky; avocado dip is smooth and creamy.
• Flavors: While guacamole relies on simple ingredients like lime juice and cilantro, this dip allows you to play with flavors—add garlic powder, cumin, or even diced tomatoes for a twist.

Ingredients You’ll Need for This Creamy Avocado Dip

This nice dip recipe is built on just a few simple ingredients, each contributing to the dip’s rich, smooth texture and flavor:

• Ripe avocados: Soft but not mushy for that perfect creamy texture. Try to get hold of Hass avocados, which are ideal for dips.
• Lemon juice: Or swap for lime juice for a sharper taste.
• Cream cheese, sour cream or Greek yogurt: This creates the signature creaminess.
• Salt and pepper: I prefer kosher salt, but any salt will work.
• Cilantro: A few cilantro leaves to stir in or garnish with.

Optional extras:

• A fresh clove of garlic.
• Jalapeño, ribs removed, for a little heat.
• Fresh dill for an extra herbaceous note.
• Diced tomatoes if you prefer a chunkier texture.

How to Make This Smooth and Creamy Dip

Making this avocado dip couldn’t be easier. Whether you’re using a potato masher, blender, or food processor, the process is straightforward:

1. Scoop the flesh of the ripe avocados into a small bowl. Make sure they’re soft enough to mash easily.
2. Pour in the lemon juice, add the cream cheese, and sprinkle with salt and pepper. For extra flavor, you can toss in garlic powder or jalapeño .
3. Mix everything with a blender or food processor until you achieve your desired consistency. For a chunkier texture, pulse the mixture a few times instead of blending fully.
4. Adjust the flavor with more salt, pepper, or lime juice as needed.

Adaptations for Every Palate

One of the best things about this creamy dip recipe is its flexibility. You can easily tailor it to suit different tastes and preferences:

• Vegan version: Swap out the dairy for plant-based alternatives like cashew yogurt or coconut cream.
• Spice it up: Add extra jalapeño, a dash of hot sauce, or a pinch of chilli powder to make it a spicy dip.
• Chunky dip: Stir in some diced tomatoes or onions after blending for a chunkier texture.

Serving Suggestions

Wondering how to serve your avocado dip? The options are endless:

• Tortilla chips or pita chips: The crispy crunch of chips complements the smoothness of the dip.
• Fresh veggies: Serve with cucumbers, carrot sticks, or bell pepper strips for a refreshing snack.
• As a sauce: Think of it as a salad dressing and drizzle it over tacos, burritos, or tostadas for an extra layer of creamy flavor.
• Sandwich spread: Spread it on burgers or sandwiches as a replacement for traditional condiments.

Tips for Storing Your Avocado Dip

Avocado-based dips are notorious for turning brown quickly due to oxidation. To keep your dip looking fresh:

• Store it in an airtight container.
• Press plastic wrap directly onto the surface of the dip to minimize air exposure.

If you make this dip ahead of time, it’s best enjoyed within two days. Though I don’t recommend freezing this dip, the plastic wrap trick will help keep it fresh for at least 24 hours.

More Smooth Dip Recipes You Will Enjoy

• roasted beetroot dip
• mutabal recipe
• taramasalata
• turnip skordalia
• harissa aioli

📖 Recipe

Avocado Dip

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 5 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Ingredients

• 2 avocados, peeled
• ½ lemon, juiced
• 4 tablespoons cream cheese
• salt and pepper, to taste

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Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a food processor.
2. Add the lemon juice, cream cheese, and a pinch of salt and pepper.
3. Blend everything until smooth and creamy.
4. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.

Notes

• Feel free to adjust the amount of cream cheese to your preference.
• For a variation, you can substitute the cream cheese with crème fraîche, single cream, or double/heavy cream.

• Prep Time: 5 minutes
• Category: Dips
• Method: Blend
• Cuisine: Mexican

Nutrition

• Serving Size: A few dollops
• Calories: 250
• Sugar: 1.7 g
• Sodium: 55 mg
• Fat: 22.8 g
• Saturated Fat: 5.4 g
• Trans Fat: 0 g
• Carbohydrates: 12.8 g
• Fiber: 7.9 g
• Protein: 3.3 g
• Cholesterol: 14.6 mg

With endless uses for this homemade stock and a simple, easy to follow step-by-step, this is one festive recipe you don’t want to miss!

Homemade turkey stock recipe

Us foodies love to put everything into cooking the perfect Turkey on Thanksgiving or Christmas Day. After all the hard work and toil over the centerpiece to the feast, the last thing you want is to let something special go to waste.

So, once you’ve carved up your turkey and served your holiday meal, go one step further and save the leftover turkey – carcass, bones and all – to make the most incredible homemade stock you’ve ever tasted.

Making your own stock is simple and once you’ve given it a go, you’ll never want to go back to stock cubes again! Okay, there’s definitely a time and a place for the quick and easy method – tired weeknights after a hectic day – but trust me… if you’ve got the chance to make turkey stock fresh, you should grab it.

Not only is there an immense amount of flavor in this homemade stock recipe, but the ingredients list is super simple and the actual active cook time is minimal. Instead, you just leave the stock to gently simmer and take on a flavor that’s rich and delicious.

Recipe ideas for using turkey stock

Here are some specific ideas for how to get the best out of your delicious turkey stock:

• Boulangere potatoes – these creamy French potatoes are rich and incredibly indulgent. The turkey stock will make them even better! 
• Leftover Brussel sprout soup – save those sprouts! If you’re a fan of the humble Brussel sprout, you’ll absolutely adore this soup recipe. Turkey and sprouts go together so well, so this stock really takes the recipe to a whole new level
• Basic risotto – risotto is a very simple recipe that relies on good ingredients. Homemade stock makes it taste sublime
• Chicken chasseur – replace the chicken stock with this homemade turkey stock and this winter chicken stew recipe becomes something very special indeed
• Turkey chowder with sweetcorn – a warming turkey soup that is made all the more impressive with the addition of your homemade stock 

More amazing Christmas recipes

Deck the halls and cook up a storm this Christmas with these fantastic, utterly irresistible recipes:

• Whole roast turkey – the big centerpiece star to your Christmas or Thanksgiving feast. This recipe is full of flavor and simple to make. If you're looking for something to spice up your roast turkey, try this apricot stuffing!
• Apricot stuffing – a meat-free stuffing that doesn’t hold back on the flavor. It’s made with a handful of very simple ingredients and tastes wonderful, particularly with roast pork
• Christmas salad – the ultimate Christmas salad, this is no normal salad! It’s a recipe big on flavor, yet it’s healthy, easy and one that you’ll go back to throughout the holiday season
• Marmite roast potatoes – my marmite roasties are a thing of beauty! Crispy on the outside, fluffy on the inside and full of wonderful rich flavor, they are the perfect complement to your Christmas turkey
• Leftover turkey casserole – leftover recipes don’t get much better than this! After any whole turkey dinner, whether it’s Thanksgiving, Christmas or a standard Sunday lunch, this should be your go to lunch the next day
• Honey roast parsnips – a sumptuous side with a flavor that will knock you for six! Serve them up at Christmas time and you’ll please the whole family
• Whole turkey brine – this one is a very special recipe indeed. If you want to take things up a notch, brining your turkey works wonders. Simple, yet deliciously effective!

📖 Recipe

Turkey Stock Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 4 hours 20 minutes
• Yield: 8 cups
• Diet: Gluten Free

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Description

Learn how to make a great homemade Turkey Stock with your leftover Christmas turkey. Best used to make soup, chowder and risotto.

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Ingredients

Units MUS

• 1 turkey carcass
• 2 onions, halved
• 1 garlic bulb, halved
• 2 carrots, roughly chopped
• 2 celery ribs, roughly chopped
• 3g (1 tbsp) black peppercorns
• 3g (1 tbsp) dried thyme
• 2 handfuls of flat leaf parsley

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Instructions

1. Firstly, ensure that all meat is stripped off the carcass. The leftover meat can be stored in the fridge or freezer, and used in numerous ways such as in leftover turkey chowder or leftover turkey curry.
2. Place all the ingredients in a large stock pot and ensure everything is covered with water. Around 4L (16 cups) of water will do.
3. Bring the contents to a boil then lower the heat to a steady simmer.
4. Simmer for 4 hours or until the liquid has reduced by half.
5. Once you feel the stock is ready, strain the stock through a fine-meshed sieve into a large bowl. Discard the bones and vegetables.
6. When the stock has cooled down, place it in the fridge and use it the next day. Alternatively, you can freeze the stock in practical batches for future use. Enjoy!

Notes

• By keeping the onion skins on, the turkey stock takes on a wonderful rich colour.
• Keep in mind, the longer you simmer the turkey carcass, the more intense the flavour. The evaporation of water also intensifies the flavour. You can reduce the liquid by a third but the flavour won’t be intense but the stock will be usable.
• If you can't find any celery, check out these celery alternatives!

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Soup
• Method: Boil
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 110
• Sugar: 2.1 g
• Sodium: 57.1 mg
• Fat: 4.5 g
• Saturated Fat: 1.2 g
• Trans Fat: 0.1 g
• Carbohydrates: 5.8 g
• Fiber: 1.5 g
• Protein: 12.1 g
• Cholesterol: 39.1 mg

But hold your horses. Before you start sharpening your knives and getting ready for action let me first explain. A bunch of asparagus usually costs between £2.99 and £3.99 for a bunch that weighs 250g (½ lb) at Waitrose. Now if they were marked down to 19p a bunch, how can anyone possibly resist?

Sure, not all the spears were in mint condition. Some I had to throw away and others needed hefty trimming. This is why it’s ideal to make a soup in cases like this.

All righty then, I pleaded my case. Let me just get my running shoes and let the hunt begin…

More smooth vegetable soup recipes

Need some more soup for the soul? Check out these divine recipes.

• Soup maker mushroom soup
• Slimming world butternut squash soup
• Swede soup
• Zucchini and leek soup
• Sweet potato and red pepper soup
• Marrow soup
• Wild garlic soup
• Leek and onion soup
• Pumpkin and sweet potato soup
• Vegan leek and potato soup
• Carrot soup
• Slow cooker sweet potato soup
• Chestnut soup
• Watercress soup
• Chickpea soup
• Brussels sprouts soup
• Cauliflower and potato soup
• Broccoli and stilton soup
• Leek and potato soup
• Butternut squash and orange soup
• Curried carrot and split pea soup
• Avocado soup
• Pea soup
• Kabocha squash and butter bean soup
• Kabocha squash soup
• Potato and fennel soup
• Curried butternut squash and apple soup
• Broccoli, pea and leek soup
• Jerusalem artichoke soup

📖 Recipe

Creamy Asparagus Soup

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 35 minutes
• Yield: 6

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Ingredients

Units MUS

• 900g (2lb) asparagus
• 50g (2 oz) butter
• 1 medium onion, finely chopped
• 1 litre (1 ¾ pints) hot chicken stock
• 150ml (5 fl oz) double [heavy] cream or crème fraîche
• Salt and freshly milled black pepper

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Instructions

1. Prepare the asparagus by cutting away and discarding the tough, stringy white ends of the stalks, reserve 12 asparagus tips to garnish the soup, and then chop the green parts of the rest of the asparagus into 2.5cm (1 inch) lengths.
2. Next, melt the butter in a large saucepan over a gentle heat and cook the chopped onion in it for 5 minutes, keeping the heat low to prevent the onion colouring. Stir the asparagus into the melted butter and onion, then put a lid on and let it sweat for about 10 minutes, giving it a stir now and then.
3. Add the chicken stock, bring to simmering point, season with salt and freshly milled black pepper and keeping the heat low, let the soup barely simmer, partially covered for 20 to 25 minutes.
4. Now you need to let the soup cool a little, then pour it into a blender and blend in batches. Alternatively, use a hand blender. Taste to check the seasoning. Finally, stir in the double cream or crème fraîche and the reserved asparagus tips. Reheat gently for 3-4 minutes and serve very hot in warm soup bowls or alternatively cool and chill thoroughly before serving in chilled bowls.

Notes

• I start off using less stock than stated in any given soup recipe because I like my soup of a thicker consistency. If it ends up being too thick I simply add a bit more stock at a time until I find the desired consistency.

• Prep Time: 25 minutes
• Cook Time: 10 minutes

Nutrition

• Serving Size: 122g
• Calories: 110
• Sugar: 2 g
• Sodium: 830 mg
• Fat: 7 g
• Saturated Fat: 2 g
• Carbohydrates: 9 g
• Protein: 2 g
• Cholesterol: 5 mg

This delicious and creamy soup is made of uncomplicated ingredients and is super easy to make for lunch or dinner. Broccoli, onion, celery, vegetable stock, double cream, and stilton come together in the food processor for a silky soup that is packed with flavour.

Garnish with walnuts, a typical accompaniment to stilton, and you have this irresistible broccoli and stilton soup.

This recipe is inspired by this broccoli and pea soup which you can also find on my blog. Broccoli and stilton soup would pair great with this chicken liver pate recipe served on warm crusty bread for a decadent dinner. For a crispy broccoli recipe check out this Air Fryer Broccolini recipe.

Broccoli and stilton soup is a great meal anytime you are craving a creamy broccoli soup recipe that isn't super heavy. Cook a big batch of this soup recipe and enjoy the leftovers for weekday lunches that you won't have to put much thought into. This is sure to become one of your favourite soups!

How to Make This Recipe

Gently fry the onion and celery in the butter and oil until softened.

Add the broccoli and stock. Boil until the broccoli is tender.

Blitz everything along with cream and stilton. Garnish with walnuts. Enjoy!

Variations to This Recipe

• If you’re not following a keto or low carb diet, you can substitute some of the broccoli with potato.
• Prefer a chunkier soup? Merely blitz the soup for a second or two to achieve the desired consistency.

📖 Recipe

Broccoli and Stilton Soup

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 45 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

Broccoli and Stilton Soup, this creamy and delicious soup is super easy and can be made in under an hour. Serve with fresh bread.

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Ingredients

Units MUS

• 15ml (1 tbsp) oil
• 28g (2 tbsp) butter
• 1 large onion, chopped
• 2 celery stalks, chopped
• 3 heads broccoli, roughly chopped
• 1.5L (6 cups) vegetable stock
• 250ml (1 cup) double cream
• 170g (6oz) stilton cheese, crumbled
• 12 walnut halves, chopped

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Instructions

1. Heat the oil and butter in a large saucepan and fry the onion and celery for 5 minutes while stirring constantly.
2. When the vegetables have softened, tip in the broccoli and pour in the vegetable stock. Cook for 10-15 minutes until the vegetables are soft. 
3. Pour in the double cream and let it heat through for 2 minutes. 
4. Transfer the contents, plus half of the blue cheese, to a blender and blitz until smooth. 
5. Divide the soup evenly between bowls and garnish with the remaining crumbled cheese and chopped walnuts. Serve immediately. Enjoy!

Notes

• The 3 broccoli heads that I used weighed just over 1kg (2.2lbs). 
• Don’t just use the florets of the broccoli, add the stalks as well!
• If you can’t get hold of stilton, you can substitute it with any other type of blue cheese you can get your hands on.
• For a lighter version of this soup you can replace the double cream with creme fraiche. The healthiest route would be to omit all types of cream and replace it with more stock. 
• If you’re not following a keto or low carb diet, you can substitute some of the broccoli with potato.
• Prefer a chunkier soup? Merely blitz the soup for a second or two to achieve the desired consistency.
• Don't have any celery? Check out these celery substitutes to use instead!

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Boil
• Cuisine: British

Nutrition

• Serving Size:
• Calories: 270
• Sugar: 4 g
• Sodium: 897.1 mg
• Fat: 23.7 g
• Saturated Fat: 12.8 g
• Trans Fat: 0.2 g
• Carbohydrates: 7.8 g
• Fiber: 1.2 g
• Protein: 7.9 g
• Cholesterol: 53.9 mg

Turkey giblets are the part of the festive centerpiece that usually gets tossed in the trash, yet contain an immense amount of flavor. So, let’s put them to good use, with a broth that will take your breath away. 

Turkey giblet broth recipe

During the holiday season, you shouldn’t let anything go to waste. Particularly when it comes to a delicious part of your centerpiece. 

For me, using up the giblet meat is essential. If you throw it in the trash, you’re letting all that flavor slip away. Getting the best out of turkey giblets is very simple and barely takes up any extra time. You can make it and let it simmer away while the turkey is roasting in the oven. 

Plus, there are so many fantastic uses for this delicious broth, from the most amazing giblet gravy or a normal gravy flavored with the broth, to soups and a stock for rice dishes, or even to moisten stuffing. More on all of these later. 

Just think… if you bought this broth in the shop, it would be pretty pricey! To get it fresh, homemade and packed full of flavor is so special – in fact, you wouldn’t be able to buy this kind of flavor at the store!

So, all the more reason to save these ingredients, neck and giblets and all, and turn them into something special!

How to use this broth

There are so many different ways you can use this broth. Here are a few suggestions:

Giblet gravy

You can combine this broth with pan drippings from your roast turkey to make my turkey giblet gravy recipe. 

With stuffing

Add some of this broth into your stuffing to help moisten the mixture.

Stews or soups

As a stock for a seasonal soup or stew, this broth is pretty hard to beat.

Rice dishes like risotto

A rich turkey giblet stock would add an incredible depth of flavor to any rice dish.

With a curry

If you want a stock to bring an extra level of richness to a chicken or turkey curry, this would work wonders. Try it with my leftover turkey curry, below.

More Thanksgiving and Christmas recipes

Need some more inspiration for your Thanksgiving or Christmas feast? Look no further!

• Whole roast turkey – the big centerpiece to your feast. Follow my recipe and you’ll end up with a juicy, tender turkey every time
• Dried cranberry sauce – the all-important sauce for your Thanksgiving meal. This recipe is fuss-free and very easy to follow
• Marmite roast potatoes – these potatoes are very special indeed. The star of the recipe is the classic Brit ingredient, which brings an intensely rich flavor, alongside the goose fat. Deliciously crispy on the outside and irresistibly fluffy on the inside
• Apple cider turkey brine – brining a turkey takes things to the next level and this brine is very special
• Apricot stuffing – a vegetarian stuffing that packs in a lot of flavor. It’s extremely fruity and hard to resist. Make an extra big batch and use it to stuff your turkey or serve it on the side. Either way, it’s a winner
• Leftover turkey curry – leftovers don’t get much better than this! If you’re a fan of Indian food, then this recipe is absolutely essential. Quick and easy, with stacks of flavor, it could become a festive family favorite
• Leftover turkey chowder – another lovely leftover dish, this one is creamy, smokey and oh so satisfying
• Leftover turkey lasagne – the last of my leftover recipes, this is an Italian feast riding on the Christmas coattails! Wonderfully rich and epically indulgent… you simply have to try it!

📖 Recipe

Turkey Giblet Broth

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 1 hour 30 minutes
• Yield: 750ml (3 cups)
• Diet: Gluten Free

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Description

Let's reduce food waste! Instead of throwing away your turkey giblets, transform them into a Turkey Giblet Broth full of flavour? 

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Ingredients

Units MUS

• 15ml (1 tbsp) butter
• 5ml (1 tsp) vegetable oil
• 1 turkey’s giblets
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 3 garlic cloves, crushed
• 1 bay leaf
• 1g (1 tsp) dried thyme

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Instructions

1. Heat the butter and oil in a medium-sized stock pot.
2. Fry the giblets on all sides until golden brown. Remove the giblets from the pan and set aside. 
3. Tip the onion, carrot, celery and garlic into the stockpot and fry the vegetables for 5 minutes or until softened.
4. Pour in 1.5L (6 cups) of water, along with the bay leaf, dried thyme and reserved giblets.
5. Bring the mixture to a boil, then reduce the heat to a steady simmer. 
6. Cook for 1 hour, skimming the froth every now and then. The aim is to halve the amount of liquid, so that the flavour intensifies.
7. Strain the stock through a fine-meshed sieve into a bowl. Store in the fridge overnight and use as you see fit in recipes such as soups, gravies and casseroles. Alternatively, freeze in practical batches for future use.

Notes

•  Turkey giblets usually comprise the heart, gizzard, liver, and neck of the bird. 
• If you don't want to use bay leaf in this recipe, try one of these bay leaf substitutes instead.
• You can also check out these celery substitutes as well!

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Gravy
• Method: Boil
• Cuisine: American

Nutrition

• Serving Size: 250 ml (1 cup)
• Calories: 144
• Sugar: 2.8 g
• Sodium: 104.9 mg
• Fat: 8.2 g
• Saturated Fat: 4.5 g
• Trans Fat: 0 g
• Carbohydrates: 7.3 g
• Fiber: 1.7 g
• Protein: 10.5 g
• Cholesterol: 184.6 mg