Trisha Yearwood’s New Cookbook

Just in time for comfort season, country music star, Food Network star, and No. 1 best-selling author Trisha Yearwood is releasing her new cookbook, Trisha’s Kitchen: Easy Comfort Food for Friends and Family.

With 125 recipes — including beloved dishes her mother used to make, new family favorites, and of course a bunch of other hearty comfort dishes like Pasta Pizza Snack Mix, Garth's Teriyaki Bowl, Million Dollar Cupcakes and Trisha's signature Camo Cake  —  the new cookbook brims with fare that families will devour. And there’s even more comfort to be had in the accompanying stories about Yearwood’s family and friends, her travels, and her thoughts about what is really important in life.

“I love to cook now more than I ever have, because for me, cooking is about love,” Trisha said. “It’s sharing a meal with family and friends and talking about our lives. It’s working out thoughts in my head about what I need to conquer or accomplish while I’m working on a homemade pastry crust. Sometimes the feel of cold butter in my hands working through the flour just makes me see things more clearly.”

Because Trisha is such a fan favorite at Cowboys & Indians we just had to get an early look at the new cookbook and get a copy for a giveaway that you can enter for a chance to win your very own copy of Trisha’s Kitchen: Easy Comfort Food for Friends and Family.

We’ve also scored one of the new comfort-filled recipes: Chicken Potpie Burgers. Trust us folks, these burgers combine two of your favorite feel-good dishes in the best possible way.

Chicken Potpie Burgers

This burger just might become one of your family favorites. It combines all the savory vegetable flavors of my mama’s classic chicken potpie and puts it on a bun. The sweet English pea gravy takes this dish home. It’s truly incredible to bite into this burger and taste all the flavors of a perfect potpie. It’s a comfort burger!

Serving: Makes 4 burgers

Ingredients:
4 tablespoons (½ stick) butter
2 small celery stalks, finely chopped
1 small carrot, grated
1 medium shallot, finely chopped
¼ teaspoon powdered chicken bouillon
¼ teaspoon celery seeds
Kosher salt
2 tablespoons all purpose flour
¼ teaspoon garlic powder
1 cup plus 2 tablespoons milk
1/3 cup frozen peas
Freshly ground black pepper
¼ cup panko bread crumbs
1 pound ground chicken
Nonstick cooking spray
4 hamburger buns, lightly toasted

Directions:
1. In a cast-iron skillet, melt 2 tablespoons of the butter over medium heat. Add the celery, carrot, shallot, bouillon, celery seeds, and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Transfer to a large bowl and let cool to room temperature.

2. Meanwhile, in a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Add the flour and garlic powder and cook, whisking, for about 1 minute. Gradually add 1 cup of the milk and bring the mixture to a simmer, whisking continuously. Continue to simmer, whisking, until thickened, about 2 minutes. Add the peas, 1/2 teaspoon salt, and a generous amount of pepper. Remove from the heat and cover to keep warm.

3. Mix the panko into the cooked vegetables, then stir in the remaining 2 tablespoons milk and let stand for 5 minutes. Add the ground chicken, 1 teaspoon salt, and a dash of pepper.

4. Form the chicken mixture into four 3/4-inch-thick patties. Spray the skillet and one side of the patties with nonstick spray. Heat the skillet over medium-high heat, then place the patties in the skillet, sprayed-side down, and spray the tops of the patties. Reduce the heat to medium, then cover and cook for 2 minutes. Flip the patties and cook, uncovered, until they are cooked all the way through and the centers are firm, about 2 minutes more.

5. Serve on the buns, topped with the pea gravy, with extra gravy on the side.

Trisha’s Kitchen: Easy Comfort Food for Friends and Family (Mariner Books, September 28, 2021) is available on amazon.com and at booksellers everywhere. Excerpt used by permission of Mariner Books.

Check out some of our other coverage of Trisha Yearwood.