You Might Never Cook Turkey the Old Way Again: 15 Mississippi Recipes Beyond the Pot Roast

The Mississippi pot roast is famous for a reason: ranch seasoning, butter and pepperoncini turn a plain roast into something people talk about for days. So what happens when you use the same trick on turkey, chicken, pork chops and meatballs? These Mississippi recipes answer that, and we saved the famous Mississippi mud desserts for the end..

Mississippi recipes start here: slow cooker turkey breast with pepperoncini

Allrecipes shared a slow cooker Mississippi turkey breast on Facebook with a simple promise: you might never want turkey another way. It cooks low and slow with butter, ranch seasoning, au jus mix and pepperoncini, so it stays juicy and tender. This version also turns the juices into a full gravy for your mashed potatoes. It is a great small Thanksgiving for 4 to 6 people. Are you team turkey or team ham this year?

You will need: 1 boneless turkey breast (3 pounds), 1 packet dry ranch seasoning mix, 1 packet au jus gravy mix, 1/2 cup butter, 8 pepperoncini plus 1/4 cup juice, 1 cup chicken broth, 2 tablespoons cornstarch.

How to make it: Set the turkey in the slow cooker, sprinkle with both mixes and add the broth and pepper juice. Top with the butter and peppers. Cook on LOW 6 to 7 hours until it reaches 165 degrees F. Move the turkey to a board. Whisk the cornstarch with 2 tablespoons water, stir it into the juices and cook on HIGH 15 minutes to make gravy.

Mississippi recipes for leftovers: turkey melts

Got leftover Mississippi turkey? Turn it into hot, cheesy melts. Pile the sliced turkey on sourdough with provolone and a few chopped pepperoncini, then toast it in butter until golden. Dip each bite in the warm leftover gravy. Honestly, some people make the turkey breast just for these sandwiches. Would you rather have the dinner or the melt?

You will need: 8 slices sourdough bread, 3 tablespoons soft butter, 3/4 pound sliced leftover Mississippi turkey breast, 8 slices provolone, 6 pepperoncini chopped, 1 cup leftover gravy or cooking juices for dipping.

How to make it: Butter one side of each bread slice. Lay 4 slices butter side down in a skillet over medium heat. Add a slice of cheese, the turkey, the peppers and another slice of cheese. Top with the rest of the bread, butter side up. Cook 3 to 4 minutes per side until golden and melty. Warm the gravy and serve it on the side for dipping.

Sheet pan Mississippi chicken thighs and potatoes

All the flavor of the best Mississippi recipes, no slow cooker needed. Bone-in chicken thighs roast right on top of baby potatoes, and the butter, ranch and pepperoncini drip down and flavor everything. The skin gets crisp and the potatoes soak up the juices. It is a one-pan dinner that is ready in under an hour. If your family loves this, try our juicy chicken thigh dinners next.

You will need: 6 bone-in, skin-on chicken thighs, 1 1/2 pounds baby potatoes halved, 2 tablespoons olive oil, 2 tablespoons dry ranch seasoning mix, 1 tablespoon au jus gravy mix, 4 tablespoons butter melted, 8 pepperoncini sliced, parsley.

How to make it: Heat the oven to 425 degrees F. Toss the potatoes with oil and half the ranch mix and spread on a sheet pan. Set the thighs on top. Mix the butter with the rest of the ranch and the au jus mix and brush it over the chicken. Scatter the pepperoncini around. Roast 40 to 45 minutes, until the chicken reaches 165 degrees F. Top with parsley.

Mississippi chicken sandwiches on toasted buns

Of all the Mississippi recipes here, this chicken is the easiest party food you will ever make. Chicken breasts cook in the slow cooker with butter, ranch, au jus and pepperoncini, then shred with two forks right in the pot. Pile it on toasted buns with a slice of provolone and a few extra peppers. It is perfect for game day or a busy weeknight. Mayo or no mayo on yours?

You will need: 2 pounds boneless skinless chicken breasts, 1 packet (1 ounce) dry ranch seasoning mix, 1 packet (1 ounce) au jus gravy mix, 1/2 cup butter, 6 pepperoncini plus 1/4 cup juice, 8 buns, 8 slices provolone.

How to make it: Put the chicken in the slow cooker and sprinkle both mixes over it. Add the pepperoncini juice, then top with the butter and peppers. Cook on LOW 6 hours or HIGH 3 hours, until it reaches 165 degrees F. Shred with two forks and stir into the juices. Toast the buns, add cheese and pile on the chicken.

Mississippi pork chops in the skillet

Pork chops can dry out fast, but this twist on Mississippi recipes keeps them tender. You sear them first for color, then let them simmer gently in a buttery ranch and pepperoncini pan sauce. The sauce is tangy, rich and just right spooned over rice or mashed potatoes. Dinner is on the table in about 30 minutes.

You will need: 4 boneless pork chops (about 1 inch thick), salt, pepper, 1 tablespoon oil, 1 tablespoon dry ranch seasoning mix, 1 tablespoon au jus gravy mix, 1 cup water, 3 tablespoons butter, 6 pepperoncini sliced.

How to make it: Season the chops with salt and pepper and sear in hot oil 3 to 4 minutes per side. Whisk the ranch and au jus mixes into the water and pour it into the pan. Add the butter and pepperoncini. Cover and simmer on low 8 to 10 minutes, until the chops reach 145 degrees F. Rest 3 minutes and spoon the sauce over the top.

Mississippi recipes that feed a crowd: slow cooker pulled pork

Pork shoulder loves the Mississippi treatment. After a long, slow cook it falls apart at the touch of a fork, and the tangy pepperoncini cut through the richness. Serve it on buns, over rice, or in a big bowl with slaw on the side. One pot feeds a whole crowd for very little money.

You will need: 1 boneless pork shoulder (3 to 4 pounds), 1 packet (1 ounce) dry ranch seasoning mix, 1 packet (1 ounce) au jus gravy mix, 1/2 cup butter, 8 pepperoncini plus 1/4 cup juice, 1/2 cup chicken broth.

How to make it: Trim any large pieces of fat and set the pork in the slow cooker. Rub the ranch and au jus mixes all over it. Add the broth and pepperoncini juice, then top with the butter and peppers. Cook on LOW 8 to 10 hours until very tender. Shred with two forks and toss with the juices in the pot.

Mississippi meatballs for parties

Among Mississippi recipes, this is the appetizer that disappears first. Frozen cooked meatballs go into the slow cooker with butter, ranch, au jus and pepperoncini, and come out glossy and full of flavor. Keep them on WARM with a cup of toothpicks next to the pot. They also make a great meatball sub. Would you serve these at a party or for dinner?

You will need: 1 bag (2 pounds) frozen fully cooked meatballs, 1 packet (1 ounce) dry ranch seasoning mix, 1 packet (1 ounce) au jus gravy mix, 1/2 cup butter cut in pieces, 6 pepperoncini sliced plus 1/4 cup juice, 1/2 cup water.

How to make it: Put the meatballs in the slow cooker. Sprinkle the ranch and au jus mixes over them and add the water and pepperoncini juice. Scatter the butter and peppers on top. Cook on LOW 4 hours or HIGH 2 hours, stirring once, until they are hot all the way through (165 degrees F). Stir well before serving.

Mississippi beef dip sandwiches

Think French dip, but with that famous tangy, buttery flavor. A chuck roast cooks until tender, then gets piled onto crusty rolls with melty provolone. Strain the juices into little cups for dipping. It is the kind of sandwich that makes a Sunday feel special.

You will need: 1 chuck roast (about 3 pounds), 1 packet (1 ounce) dry ranch seasoning mix, 1 packet (1 ounce) au jus gravy mix, 1/2 cup butter, 6 pepperoncini, 1 cup beef broth, 6 hoagie rolls, 6 slices provolone.

How to make it: Set the roast in the slow cooker and sprinkle with both mixes. Pour the broth around it and top with the butter and peppers. Cook on LOW 8 hours until it shreds easily. Shred the beef. Split the rolls, add the beef and cheese, and broil 2 minutes until melty. Serve with the strained juices for dipping.

Mississippi shredded beef tacos

Leftovers from Mississippi recipes make amazing tacos. Crisp the shredded meat in a hot skillet so the edges get crunchy, then tuck it into warm tortillas with onion, cilantro and a squeeze of lime. The pepperoncini add a gentle tang that works so well here. Taco night just got an upgrade.

You will need: 3 cups shredded Mississippi beef (from the beef dip recipe above), 1/4 cup of its cooking juices, 12 small corn or flour tortillas, 1/2 white onion finely chopped, 1/2 cup chopped cilantro, 2 limes, sliced pepperoncini.

How to make it: Heat a large skillet over medium high heat. Add the beef and spread it out. Cook without stirring 3 to 4 minutes until crisp on the bottom, then splash in the juices and toss. Warm the tortillas. Fill with beef and top with onion, cilantro, a few pepperoncini and a squeeze of lime.

Mississippi recipes for game day: baked butter ranch wings

Wings get the full Mississippi treatment in the oven. Bake them until crisp, then toss them in hot melted butter mixed with ranch seasoning and chopped pepperoncini. They are tangy, salty and very hard to stop eating. Poll time: A) Classic buffalo B) Garlic Parmesan C) These Mississippi wings?

You will need: 2 pounds chicken wings (flats and drums), 1 tablespoon baking powder, 1 teaspoon salt, 4 tablespoons butter, 1 tablespoon dry ranch seasoning mix, 1 teaspoon au jus gravy mix, 4 pepperoncini finely chopped.

How to make it: Heat the oven to 425 degrees F. Pat the wings very dry and toss with baking powder and salt. Bake on a rack over a sheet pan 45 to 50 minutes, turning once, until crisp and 165 degrees F inside. Melt the butter with the ranch and au jus mixes, stir in the peppers and toss with the hot wings.

Mississippi mushroom roast (meatless)

Meatless Monday fans, Mississippi recipes are for you too. Big whole mushrooms cook down in butter, ranch seasoning and pepperoncini until they are tender and meaty. Use a vegetarian onion soup or mushroom gravy mix instead of au jus to keep it meat free. Spoon it over mashed potatoes or egg noodles. You may not miss the beef at all.

You will need: 2 pounds whole cremini or button mushrooms, 1 tablespoon dry ranch seasoning mix, 1 packet vegetarian brown gravy mix, 4 tablespoons butter, 6 pepperoncini, 1/2 cup vegetable broth, 1 teaspoon cornstarch, parsley.

How to make it: Put the mushrooms in the slow cooker. Sprinkle the ranch and gravy mixes over them and add the broth. Top with the butter and peppers. Cook on LOW 4 hours. Stir the cornstarch into 1 tablespoon water, stir into the pot and cook 15 minutes more to thicken. Top with parsley and serve over potatoes or noodles.

Mississippi chicken pasta bake

Here is a smart way to stretch Mississippi recipes into a second dinner. Toss leftover Mississippi chicken with pasta, a little cream cheese and the buttery cooking juices, top with mozzarella and bake until bubbly. It tastes like a cozy casserole with a tangy kick. Kids who are picky about spice usually love it, because pepperoncini are mild.

You will need: 12 ounces short pasta, 3 cups shredded Mississippi chicken (from the sandwich recipe above), 1 cup of its cooking juices, 4 ounces cream cheese, 1/2 cup sour cream, 1 1/2 cups shredded mozzarella, 4 pepperoncini sliced.

How to make it: Heat the oven to 375 degrees F. Cook the pasta 2 minutes less than the package says and drain. Warm the juices with the cream cheese and sour cream, stirring until smooth. Toss with the pasta, chicken and peppers. Spread in a baking dish, top with mozzarella and bake 20 minutes until bubbly and golden.

Mississippi mud pie

Now for the other famous Mississippi! Mississippi mud pie is a chocolate lover’s dream: a cookie crust, a layer of rich fudgy chocolate, creamy chocolate pudding and a cloud of whipped cream on top. The name is said to come from the thick, muddy banks of the Mississippi River. Would you take a slice?

You will need: Crust: 24 chocolate sandwich cookies crushed, 5 tablespoons butter melted. Filling: 1 cup chocolate chips, 1/2 cup heavy cream, 1 box (5.9 ounces) instant chocolate pudding, 2 3/4 cups cold milk, 1 1/2 cups whipped cream, chocolate shavings.

How to make it: Mix the crumbs and butter and press into a 9 inch pie plate. Heat the cream and pour over the chips, then stir smooth and spread over the crust. Chill 20 minutes. Whisk the pudding with the milk for 2 minutes and spread it on top. Chill 4 hours. Top with whipped cream and chocolate shavings.

Mississippi recipes for dessert: mud sheet cake

Mississippi mud cake is one of the sweetest Mississippi recipes and a Southern potluck classic. A rich chocolate sheet cake comes out of the oven, gets a layer of mini marshmallows that melt into the top, and then a warm chocolate frosting is poured over everything. It is gooey, fudgy and made to share. Who brings dessert to your family gatherings?

You will need: 1 cup butter melted, 2 cups sugar, 4 eggs, 1/3 cup cocoa, 1 1/2 cups flour, 1 teaspoon vanilla, 1/2 teaspoon salt, 4 cups mini marshmallows. Frosting: 1/2 cup butter, 1/3 cup cocoa, 1/3 cup milk, 4 cups powdered sugar, 1 teaspoon vanilla.

How to make it: Heat the oven to 350 degrees F and grease a 9×13 inch pan. Whisk the butter, sugar, eggs, cocoa, flour, vanilla and salt and spread in the pan. Bake 25 to 30 minutes. Top with the marshmallows and bake 2 minutes more. Heat the frosting butter, cocoa and milk, whisk in the sugar and vanilla, and pour it over the warm cake.

Mississippi mud brownies

If you want all the mud cake magic in a smaller pan, make these. Fudgy brownies get a layer of toasted marshmallows and a drizzle of chocolate frosting on top. Cut them with a warm knife for neat squares. They are the perfect sweet ending to any of these Mississippi recipes. Which one will you make first?

You will need: 1 box (18 ounces) fudge brownie mix plus the eggs, oil and water it calls for, 3 cups mini marshmallows, 1/2 cup chocolate chips, 3 tablespoons butter, 2 tablespoons milk, 1 cup powdered sugar.

How to make it: Bake the brownies in a 9×13 inch pan as the box directs. Right out of the oven, scatter the marshmallows over the top and bake 2 to 3 minutes until puffed. Melt the chips, butter and milk together, whisk in the powdered sugar and drizzle over the top. Cool completely, then cut into squares.