Trisha Yearwood’s new cookbook comes out just in time for comfort food season, and we’ve got recipes, stories, and an expert recipe.

Just in time for comfort season, country music star, Food Network star and # 1 bestselling author Trisha Yearwood is releasing her new cookbook, Trisha’s Kitchen: simple and comforting dishes for friends and family.

With 125 recipes – including beloved dishes his mother made, new family favorites and of course a bunch of other comfort foods like the Pasta Pizza Snack Mix, Garth’s Teriyaki Bowl, Million Dollar Cupcakes and Trisha’s signature Camo Cake – the new cookbook is brimming with dishes that families will devour. And there’s even more solace to be had in the accompanying stories about Yearwood’s family and friends, his travels, and his thoughts on what really matters in life.

“I love cooking now more than ever 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 thinking in my head what to conquer or accomplish while working on a homemade dough crust. Sometimes the feeling of cold butter in my hands working through the flour just makes me see things more clearly.

Because Trisha is a fan favorite at Cowboys & Indians we just had to take a look at the new cookbook and get a copy for a giveaway you can Enter for the chance to win your own copy of Trisha’s Kitchen: simple and comforting dishes for friends and family.

We’ve also tagged one of the new heartwarming recipes: Chicken and Pot Burgers. Trust us, these burgers combine in the best possible way two of your favorite wellness dishes.

Chicken pie burgers

This burger just might become one of your family’s favorites. It combines all the savory vegetable flavors of my mom’s classic chicken pie and puts it on a bun. Sweet English pea sauce brings this dish home. It’s really amazing to bite into this burger and taste all the flavors of a perfect pot pie. It’s a heartwarming burger!

Serving Size: Makes 4 burgers

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

Instructions:
1. In a cast iron skillet, melt 2 tablespoons of butter over medium heat. Add the celery, carrot, shallot, broth, celery seeds and 1/4 teaspoon of 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 of butter over medium heat. Add the flour and garlic powder and cook, whisking, for about 1 minute. Gradually add 1 cup of milk and bring the mixture to a boil, whisking continuously. Continue to simmer, whisking until thickened, about 2 minutes. Add the peas, 1/2 teaspoon of salt and a generous amount of pepper. Remove from heat and cover to keep warm.

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

4. Shape chicken mixture into four 3/4 inch thick patties. Spray the pan and one side of the patties with non-stick spray. Heat the pan over medium-high heat, then place the patties in the pan, spray side down, and spray the tops of the patties. Lower the heat to medium, then cover and cook for 2 minutes. Flip patties and cook, uncovered, until cooked through and centers are firm, about 2 minutes more.

5. Serve on buns, garnished with pea sauce, with a little sauce on the side.

Trisha’s Kitchen: simple and comforting dishes for friends and family (Mariner Books, September 28, 2021) is available at amazon.com and in booksellers everywhere. Excerpt used with permission from Mariner Books.

Check out some of our other covers from Trisha Bois of the Year.