30+ Easy New Years Trisha Yearwood Recipes to Try

As the New Year approaches, it’s the perfect time to indulge in comforting, flavorful dishes that bring friends and family together.

Trisha Yearwood, a country music star and culinary expert, offers a collection of mouthwatering recipes that are perfect for ringing in the new year.

Whether you’re hosting a casual get-together or preparing a grand feast, Trisha’s Southern-inspired dishes add warmth, heart, and soul to your celebration.

From appetizers to mains and desserts, her recipes are simple, flavorful, and sure to impress your guests.

Trisha’s love for family gatherings shines through in each dish, making her recipes a go-to for New Year’s parties, festive dinners, and beyond.

So, if you’re looking to elevate your holiday spread with new dishes or tried-and-true favorites, check out this roundup of 30+ New Year’s Trisha Yearwood recipes that will make your celebration unforgettable!

30+ Easy New Years Trisha Yearwood Recipes to Try

Trisha Yearwood’s recipes offer the perfect balance of Southern comfort and festive flair, making them a must-try for your New Year’s celebration.

Whether you’re serving up a rich casserole, a flavorful main course, or a sweet dessert, Trisha’s dishes provide a warm, inviting atmosphere for your guests to enjoy.

These 30+ recipes are just the beginning—each dish is designed to make your New Year’s gathering feel like a celebration of good food and great company.

So, grab your apron, turn on some country music, and get ready to cook up a memorable meal with Trisha Yearwood’s best recipes this New Year’s Eve.

Trisha Yearwood’s Slow Cooker Black-Eyed Peas

A Southern tradition, black-eyed peas are often eaten on New Year’s Day for good luck. Trisha Yearwood’s version is a flavorful, no-fuss dish that combines black-eyed peas, smoked sausage, and rich seasonings. Using a slow cooker makes this dish perfect for a stress-free celebration, giving you more time to enjoy with loved ones.

Ingredients:

• 1 lb dried black-eyed peas
• 1 smoked sausage link, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 4 cups chicken broth
• 1 tsp thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for a little heat)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Rinse the dried black-eyed peas under cold water and remove any debris.
2. In a skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, and garlic. Sauté until the onion becomes translucent, about 4 minutes.
3. Transfer the sautéed vegetables to the slow cooker. Add the black-eyed peas, sausage, chicken broth, thyme, smoked paprika, cayenne pepper, salt, and pepper.
4. Stir everything to combine, then cover and cook on low for 6-7 hours, or until the peas are tender.
5. Serve warm with cornbread or rice for a comforting and hearty meal.

Trisha Yearwood’s Slow Cooker Black-Eyed Peas are a perfect addition to your New Year’s menu. The combination of smoky sausage and tender peas, with just the right touch of heat and seasonings, will have your guests going back for seconds. Plus, cooking in the slow cooker allows you to focus on other festivities while it works its magic, making it a stress-free yet flavorful dish for ringing in the new year.

Trisha Yearwood’s Champagne Punch

Ring in the new year with a refreshing, bubbly cocktail! Trisha Yearwood’s Champagne Punch is an easy-to-make, crowd-pleasing drink that combines the elegance of champagne with fruit juices and a hint of sweetness. It’s perfect for celebrations, offering a delightful balance of fizz and flavor without being overly sweet.

Ingredients:

• 1 bottle of Champagne (or sparkling wine)
• 2 cups orange juice
• 1 cup cranberry juice
• 1/4 cup lemon juice
• 1/4 cup simple syrup (or to taste)
• 1 lemon, thinly sliced
• 1 orange, thinly sliced
• 1/2 cup fresh cranberries (optional, for garnish)
• Ice

Instructions:

1. In a large punch bowl, combine the orange juice, cranberry juice, lemon juice, and simple syrup. Stir well.
2. Add the Champagne or sparkling wine to the bowl, pouring slowly to maintain the bubbles.
3. Add the lemon and orange slices, and toss in the fresh cranberries for a festive touch.
4. Fill glasses with ice and pour the punch over, garnishing with extra citrus slices if desired.
5. Serve immediately and enjoy the bubbly, fruity goodness.

Trisha Yearwood’s Champagne Punch is an elegant yet simple beverage to serve your guests as they celebrate the New Year. The fruit juices give it a fresh, citrusy flavor, while the champagne adds a celebratory effervescence. Whether served in festive glasses or a punch bowl, it’s a beautiful and easy-to-make drink that will be the star of your party. Make this punch the drink of choice for your New Year’s toast, and watch your guests smile with every sip.

Trisha Yearwood’s New Year’s Day Ham with Brown Sugar Glaze

A beautifully glazed ham is a holiday classic, and Trisha Yearwood’s New Year’s Day Ham with Brown Sugar Glaze will take center stage on your table. The brown sugar glaze caramelizes perfectly during roasting, resulting in a tender, juicy ham with a sweet and savory crust. It’s the ideal showstopper for a New Year’s Day feast.

Ingredients:

• 1 bone-in ham (about 8 lbs)
• 1/2 cup brown sugar, packed
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 cup apple juice
• 2 tbsp butter, melted

Instructions:

1. Preheat your oven to 325°F (165°C). Place the ham in a large roasting pan.
2. In a bowl, combine the brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and ground cloves. Stir until smooth.
3. Brush the ham generously with the glaze mixture. Reserve some of the glaze for later.
4. Add the apple juice to the bottom of the roasting pan to keep the ham moist while cooking.
5. Cover the ham loosely with foil and roast for about 1.5-2 hours, basting every 30 minutes with the reserved glaze.
6. In the last 30 minutes, uncover the ham and increase the temperature to 400°F (200°C). Roast until the ham is caramelized and golden brown.
7. Let the ham rest for 10 minutes before slicing. Serve with the pan juices for extra flavor.

Trisha Yearwood’s New Year’s Day Ham with Brown Sugar Glaze is a rich and flavorful dish that will be the highlight of your celebration. The brown sugar glaze creates a perfect balance of sweetness and savory flavors, and the slow roasting ensures a tender and juicy ham. This dish is not only a showstopper but also makes for fantastic leftovers, whether used in sandwiches or served alongside eggs the next morning. It’s a timeless recipe that will become a staple for your New Year’s Day celebrations for years to come.

Trisha Yearwood’s New Year’s Day Sausage and Cheese Grits Casserole

For a hearty and flavorful start to the New Year, Trisha Yearwood’s Sausage and Cheese Grits Casserole is the perfect dish. This casserole combines savory sausage, cheesy grits, and eggs, making it a comforting breakfast or brunch option. It’s easy to prepare ahead of time, so it’s ideal for those busy mornings when you want something filling and delicious without the stress.

Ingredients:

• 1 lb breakfast sausage (mild or spicy)
• 2 cups water
• 1 cup quick-cooking grits
• 1/2 cup milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 4 large eggs, beaten
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 tbsp butter (for greasing)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large skillet, cook the sausage over medium heat until browned and crumbled. Drain the excess fat and set aside.
3. Bring the water to a boil in a medium saucepan. Stir in the grits, reduce the heat to low, and cook according to the package instructions.
4. Once the grits are cooked, stir in the milk, cheddar cheese, Parmesan cheese, garlic powder, and onion powder. Stir until the cheese is melted and the mixture is smooth.
5. In a large bowl, combine the cooked sausage and cheese grits. Add the beaten eggs and stir to combine. Season with salt and pepper to taste.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. Bake for 35-40 minutes, or until the casserole is set and golden brown on top.
8. Let it cool for a few minutes before serving.

Trisha Yearwood’s Sausage and Cheese Grits Casserole is a comforting dish that’s perfect for New Year’s Day brunch. The richness of the sausage paired with the creamy, cheesy grits creates a savory, satisfying dish that everyone will enjoy. Whether served as a main course or as part of a larger spread, this casserole is sure to become a holiday favorite. Plus, it can be made ahead of time, making it an ideal option for stress-free entertaining.

Trisha Yearwood’s New Year’s Day Spinach Artichoke Dip

Spinach Artichoke Dip is a crowd-pleasing appetizer that’s perfect for any occasion, and Trisha Yearwood’s version takes it up a notch with creamy cheeses, spinach, and tender artichokes. This rich and savory dip is ideal for serving with crackers, bread, or fresh vegetables, making it a great choice for New Year’s Day parties or as a snack during the big game.

Ingredients:

• 1 (14 oz) can of artichoke hearts, drained and chopped
• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 tbsp olive oil (for greasing)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish with olive oil.
2. In a medium bowl, combine the chopped artichoke hearts, drained spinach, sour cream, mayonnaise, cream cheese, mozzarella cheese, Parmesan cheese, garlic powder, and onion powder. Stir until everything is well combined.
3. Season with salt and pepper to taste.
4. Transfer the mixture to the prepared baking dish and spread evenly.
5. Bake for 25-30 minutes, or until the top is golden and bubbly.
6. Serve warm with crackers, sliced baguette, or fresh vegetables for dipping.

Trisha Yearwood’s Spinach Artichoke Dip is the perfect appetizer to start off your New Year’s celebration. It’s creamy, cheesy, and packed with flavor from the spinach and artichokes. This dip is sure to be a hit with your guests, whether you’re hosting a party or just looking for a savory snack. It can be prepared ahead of time and baked just before serving, making it a convenient and crowd-pleasing choice for any occasion.

Trisha Yearwood’s Pecan Pie Bars

If you’re looking for a sweet and indulgent treat to end your New Year’s meal, Trisha Yearwood’s Pecan Pie Bars are the perfect choice. These bars have all the rich, nutty flavors of a traditional pecan pie but in a more portable, easy-to-serve form. With a buttery shortbread crust and a gooey, sweet pecan filling, these bars are sure to satisfy any sweet tooth.

Ingredients:

For the crust:

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 tsp salt
• 1 cup unsalted butter, cold and cubed

For the filling:

• 2 large eggs
• 1 cup light corn syrup
• 1 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups chopped pecans
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. To make the crust, combine the flour, powdered sugar, and salt in a medium bowl. Add the cold, cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Press the mixture into the bottom of the prepared baking dish to form an even crust.
4. Bake the crust for 15-18 minutes, or until it is lightly golden. Remove from the oven and set aside.
5. For the filling, whisk together the eggs, corn syrup, sugar, melted butter, vanilla extract, and salt in a large bowl until smooth.
6. Stir in the chopped pecans, then pour the mixture over the baked crust.
7. Bake for an additional 30-35 minutes, or until the filling is set and the top is golden.
8. Let the bars cool completely in the baking dish before cutting into squares.

Trisha Yearwood’s Pecan Pie Bars offer all the sweet, nutty goodness of traditional pecan pie, but in a much more convenient, sliceable form. The buttery shortbread crust perfectly complements the rich, gooey filling, making these bars a deliciously indulgent treat. Whether served at a party or as a sweet ending to your New Year’s meal, they’re sure to be a hit with guests of all ages. With their mix of textures and flavors, these pecan pie bars will quickly become a favorite dessert for any celebration.

Trisha Yearwood’s Southern-Style Black-Eyed Peas

Black-eyed peas are a classic Southern dish often served on New Year’s Day for good luck and prosperity in the coming year. Trisha Yearwood’s recipe elevates this tradition with rich flavors from smoked ham, onions, and garlic. This dish is perfect for adding some Southern charm to your New Year’s celebration, and it pairs wonderfully with cornbread or rice.

Ingredients:

• 2 cups dried black-eyed peas, rinsed and sorted
• 4 cups water
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 smoked ham hock or 2 cups cooked ham, diced
• 1 bay leaf
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (optional for garnish)

Instructions:

1. In a large pot, combine the dried black-eyed peas and water. Bring to a boil, then reduce the heat and simmer for about 45 minutes, or until the peas are tender. Drain and set aside.
2. In the same pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, or until softened.
3. Add the smoked ham hock (or diced ham), bay leaf, smoked paprika, and thyme. Stir to combine.
4. Add the cooked black-eyed peas back to the pot and stir. Cover the peas with enough water to just cover them, and season with salt and pepper to taste.
5. Bring to a boil, then reduce the heat and simmer for an additional 20-30 minutes, allowing the flavors to meld together.
6. Remove the ham hock (if used) and shred the meat from the bone. Add the meat back into the peas, discard the bone, and stir.
7. Serve the black-eyed peas warm, garnished with fresh parsley if desired.

Trisha Yearwood’s Southern-Style Black-Eyed Peas are a perfect New Year’s Day dish, steeped in tradition and bursting with flavor. The smoky ham adds depth to the peas, while the herbs and spices bring a satisfying richness. Paired with cornbread or served as a side dish to your New Year’s feast, this dish not only brings good luck but also a heartwarming taste of Southern comfort.

Trisha Yearwood’s Bacon-Wrapped Brussel Sprouts

Bacon-Wrapped Brussel Sprouts are a flavorful and irresistible New Year’s Day appetizer or side dish. Trisha Yearwood takes these often-overlooked veggies and turns them into a savory treat by wrapping them in crispy bacon and roasting them to perfection. The smokiness of the bacon paired with the natural sweetness of the Brussels sprouts makes for a dish that’s sure to impress guests.

Ingredients:

• 12 oz fresh Brussels sprouts, trimmed and halved
• 1 lb bacon (sliced into halves or thirds)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp honey (optional, for drizzling)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Wrap each Brussels sprout with a piece of bacon and secure it with a toothpick.
4. Arrange the wrapped sprouts in a single layer on the prepared baking sheet.
5. Roast for 25-30 minutes, turning occasionally, until the bacon is crispy and the Brussels sprouts are tender.
6. Drizzle the roasted Brussels sprouts with honey, if desired, for a touch of sweetness.
7. Serve immediately as an appetizer or side dish.

Trisha Yearwood’s Bacon-Wrapped Brussels Sprouts are a fantastic addition to any New Year’s spread. The crispy bacon and tender Brussels sprouts are a perfect pairing, with the smoky flavors and crispy textures creating a winning combination. This dish is an easy way to elevate a simple vegetable into something truly special, and it’s sure to be a hit with everyone at the table. Whether served as an appetizer or a side, these bacon-wrapped Brussels sprouts are a delightful way to ring in the new year.

Trisha Yearwood’s Caramelized Onion and Gruyere Tart

For a sophisticated and savory treat this New Year’s, try Trisha Yearwood’s Caramelized Onion and Gruyere Tart. The richness of caramelized onions paired with the nutty, creamy flavor of Gruyere cheese makes for a stunning appetizer or light main dish. This tart’s flaky pastry and savory filling will make it a crowd-pleaser at any gathering, adding a touch of elegance to your New Year’s celebration.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 tbsp butter
• 2 large onions, thinly sliced
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp fresh thyme, chopped
• 1 cup Gruyere cheese, grated
• 1 egg, beaten (for egg wash)
• 1 tbsp balsamic vinegar (optional for drizzling)

Instructions:

1. Preheat your oven to 375°F (190°C). Roll out the puff pastry sheet on a lightly floured surface and fit it into a tart pan or on a baking sheet, folding in the edges to form a crust.
2. In a large skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring frequently, for 20-25 minutes until the onions are soft, golden, and caramelized. Sprinkle with sugar, salt, and pepper halfway through cooking.
3. Once the onions are caramelized, stir in the fresh thyme and remove from the heat.
4. Spread the caramelized onions evenly over the puff pastry.
5. Sprinkle the grated Gruyere cheese on top of the onions, ensuring it covers the tart evenly.
6. Brush the edges of the puff pastry with the beaten egg to give it a golden, shiny finish.
7. Bake for 25-30 minutes, or until the pastry is golden and the cheese is melted and bubbly.
8. Once out of the oven, drizzle with balsamic vinegar for an added depth of flavor (optional).
9. Let the tart cool slightly before slicing and serving.

Trisha Yearwood’s Caramelized Onion and Gruyere Tart brings together sweet and savory flavors in a perfectly flaky crust. The rich caramelized onions combined with the creamy, nutty Gruyere cheese create a delightful balance of textures and flavors. This elegant tart is ideal for a New Year’s gathering, offering a gourmet touch to your celebration. Whether served as a main dish or appetizer, this tart will impress guests and elevate your New Year’s meal.

Trisha Yearwood’s Cornbread Dressing

Cornbread dressing is a quintessential Southern side dish that’s perfect for any New Year’s gathering. Trisha Yearwood’s Cornbread Dressing combines the warmth and richness of cornbread with flavorful herbs, onions, and celery for a comforting, hearty dish. The savory dressing is often served alongside meats like turkey or ham and is sure to be a hit with everyone at the table.

Ingredients:

• 1 batch of cornbread (store-bought or homemade, crumbled)
• 2 tbsp butter
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 tsp dried sage
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 2 cups chicken broth (or vegetable broth for a vegetarian version)
• 2 large eggs, beaten
• 1/2 cup heavy cream
• Salt to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic, cooking until softened, about 5 minutes.
3. In a large mixing bowl, combine the crumbled cornbread, sage, thyme, pepper, and salt.
4. Add the sautéed onions, celery, and garlic to the cornbread mixture and stir to combine.
5. In a separate bowl, whisk together the chicken broth, beaten eggs, and heavy cream.
6. Pour the wet mixture into the cornbread mixture and stir until everything is well combined.
7. Transfer the mixture into the prepared baking dish and bake for 35-40 minutes, or until the top is golden brown and the dressing is set.
8. Let it cool slightly before serving.

Trisha Yearwood’s Cornbread Dressing is the epitome of Southern comfort food. The perfect balance of savory herbs, tender vegetables, and buttery cornbread creates a dish that will have your guests asking for seconds. Whether paired with a roast or served on its own, this dressing is a must-have at your New Year’s celebration and is sure to be a crowd favorite.

Trisha Yearwood’s Baked Ham with Brown Sugar Glaze

Trisha Yearwood’s Baked Ham with Brown Sugar Glaze is a show-stopping dish that brings a sweet and savory flavor to any holiday or New Year’s meal. The brown sugar glaze caramelizes beautifully on the ham, creating a crispy exterior and a moist, flavorful interior. This dish is easy to prepare and guarantees a delicious, tender ham that’s perfect for large gatherings.

Ingredients:

• 1 bone-in ham (about 8-10 lbs)
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (165°C). Place the ham on a rack in a roasting pan and score the surface in a crisscross pattern.
2. In a small bowl, combine the brown sugar, Dijon mustard, apple cider vinegar, honey, cinnamon, cloves, salt, and pepper. Mix well to form the glaze.
3. Brush the glaze generously over the scored ham, making sure to get it into the crevices.
4. Cover the ham loosely with aluminum foil and bake for 2-3 hours, basting with the glaze every 30 minutes. The ham is done when the internal temperature reaches 140°F (60°C).
5. Remove the foil during the last 30 minutes of cooking to allow the glaze to caramelize and create a crispy exterior.
6. Let the ham rest for 10 minutes before slicing and serving.

Trisha Yearwood’s Baked Ham with Brown Sugar Glaze is the perfect centerpiece for your New Year’s feast. The sweet glaze brings out the natural flavor of the ham while creating a delightful caramelized crust. Tender, juicy, and packed with flavor, this ham will leave a lasting impression on your guests and is sure to become a go-to recipe for future celebrations.

Trisha Yearwood’s Pecan Pie Bars

Trisha Yearwood’s Pecan Pie Bars are an irresistible dessert that combines the rich, gooey filling of pecan pie with a buttery, shortbread-like crust. These bars are the perfect balance of sweet and nutty and make for an easy-to-serve treat at your New Year’s gathering. With their rich flavors and melt-in-your-mouth texture, these pecan pie bars are sure to satisfy any sweet tooth.

Ingredients: For the crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened

For the filling:

• 3 large eggs
• 1 cup light corn syrup
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 2 cups pecans, chopped

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it.
2. For the crust, combine the flour, powdered sugar, and salt in a medium bowl. Cut in the softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Press the crust mixture evenly into the bottom of the prepared baking dish. Bake for 10-12 minutes, or until lightly golden.
4. While the crust is baking, make the filling. In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, and vanilla extract until smooth.
5. Stir in the chopped pecans and pour the filling over the baked crust.
6. Return to the oven and bake for 20-25 minutes, or until the filling is set and slightly golden.
7. Let the bars cool completely before slicing into squares.

Trisha Yearwood’s Pecan Pie Bars are the perfect New Year’s dessert—rich, sweet, and nutty with a buttery shortbread crust. These easy-to-make bars deliver the classic flavor of pecan pie without the hassle of a pie crust, making them an ideal treat for a crowd. Serve them at your New Year’s celebration, and they’re sure to become a new favorite among family and friends.

Trisha Yearwood’s Shrimp and Grits

Trisha Yearwood’s Shrimp and Grits is a Southern classic that combines tender shrimp with creamy, buttery grits. This dish is rich and comforting, making it the perfect meal to serve at any New Year’s gathering. The blend of Cajun spices and the savory shrimp sauce elevate the flavor of the creamy grits, creating a dish that is sure to impress your guests.

Ingredients:

For the grits:

• 1 cup stone-ground grits
• 4 cups water or chicken broth
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• Salt and pepper, to taste

For the shrimp:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper
• Salt and pepper, to taste
• 1/2 cup chicken broth
• 2 tbsp unsalted butter
• 1/4 cup green onions, chopped
• 1/4 cup fresh parsley, chopped

Instructions:

1. For the grits, bring the water (or broth) to a boil in a large saucepan. Slowly whisk in the grits, then reduce the heat to low. Simmer, stirring occasionally, for 20-25 minutes, until the grits are thick and tender.
2. Stir in the heavy cream, butter, salt, and pepper. Keep warm while you prepare the shrimp.
3. For the shrimp, heat the olive oil in a large skillet over medium-high heat. Add the shrimp, paprika, garlic powder, cayenne, salt, and pepper. Cook the shrimp for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the chicken broth and butter. Stir to combine and scrape up any browned bits from the bottom of the pan. Return the shrimp to the skillet and toss to coat in the sauce.
5. To serve, spoon the grits onto plates, top with shrimp, and garnish with green onions and parsley.

Trisha Yearwood’s Shrimp and Grits brings the best of Southern cuisine to your New Year’s table. The creamy grits are the perfect base for the flavorful shrimp, which is cooked to perfection with a blend of spices that adds just the right amount of heat. Whether as a main dish or a luxurious brunch item, this Shrimp and Grits recipe is sure to be a standout at any gathering.

Trisha Yearwood’s Southern Fried Chicken

Trisha Yearwood’s Southern Fried Chicken is the ultimate comfort food. Crispy on the outside, juicy and tender on the inside, this fried chicken recipe is a crowd-pleaser for any celebration. Coated in a seasoned flour mixture and fried to golden perfection, it’s a dish that captures the essence of Southern cooking. Serve it alongside your favorite sides for a memorable New Year’s meal.

Ingredients:

• 4 cups buttermilk
• 1 tbsp hot sauce (optional)
• 4 lbs bone-in, skin-on chicken pieces (drumsticks, thighs, or breasts)
• 2 cups all-purpose flour
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 1/2 tsp dried thyme
• Vegetable oil for frying

Instructions:

1. In a large bowl, combine the buttermilk and hot sauce (if using). Submerge the chicken pieces in the buttermilk mixture and refrigerate for at least 2 hours, or overnight for best results.
2. In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, pepper, cayenne, and thyme.
3. Heat the vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Dredge each piece of chicken in the seasoned flour mixture, pressing lightly to ensure the coating sticks.
4. Carefully add the chicken to the hot oil, working in batches if necessary. Fry the chicken for 10-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
5. Remove the chicken from the oil and drain on a paper towel-lined plate.

Trisha Yearwood’s Southern Fried Chicken is everything you want in a fried chicken recipe: crispy, flavorful, and perfectly seasoned. Whether you’re serving it as a main dish or as part of a larger spread, this chicken will satisfy everyone’s cravings for Southern comfort food. Pair it with mashed potatoes, coleslaw, or cornbread for a meal your guests will remember.

Trisha Yearwood’s Sweet Potato Casserole

Trisha Yearwood’s Sweet Potato Casserole is a perfect balance of sweet and savory, with mashed sweet potatoes topped with a crunchy, buttery pecan topping. It’s an ideal side dish for a New Year’s celebration, offering the warmth and comfort of sweet potatoes with a delightful contrast of textures. This dish is easy to make and sure to impress your guests with its rich flavor.

Ingredients:

For the casserole:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup brown sugar
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 large eggs, beaten

For the topping:

• 1 cup pecans, chopped
• 1/2 cup brown sugar
• 1/4 cup flour
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes. Drain the potatoes and mash them until smooth.
3. In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, vanilla, cinnamon, salt, and eggs. Mix well to combine.
4. Pour the sweet potato mixture into the prepared baking dish.
5. For the topping, combine the chopped pecans, brown sugar, flour, and melted butter in a small bowl. Sprinkle evenly over the sweet potato mixture.
6. Bake for 30-35 minutes, or until the casserole is set and the topping is golden brown.

Trisha Yearwood’s Sweet Potato Casserole is a delicious and comforting side dish that brings a touch of sweetness to any New Year’s meal. The mashed sweet potatoes provide a smooth, creamy base, while the pecan topping adds a delightful crunch and caramelized flavor. This casserole is perfect for any holiday or family gathering and is sure to be a crowd favorite.

Note: More recipes are coming soon!