5 Classic Thanksgiving Side Dishes For The Perfect Turkey Day Spread
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- čas přidán 31. 05. 2024
- Hello Food Wishers! This is Chef John's Corporate Overlords back again with 5 classic Thanksgiving side dishes pulled from the archives to round out your perfect Turkey Day spread! No Thanksgiving feast would be complete without Chef John’s Ultimate Mashed Potatoes, or the best French Onion Green Bean Casserole you’ve ever tasted. Plus, Chef John takes your stuffing game to the next level with his Gravy Stuffed Stuffing Muffins! Whether you’re looking for tender, flaky Rosemary & Honey Pull-Apart Dinner Rolls or an elevated take on Candied Yams, Chef John has the perfect Thanksgiving recipe for you!
Ultimate Mashed Potatoes:
foodwishes.blogspot.com/2013/...
French Onion Green Bean Casserole:
foodwishes.blogspot.com/2011/...
Rosemary & Honey Pull-Apart Dinner Rolls:
foodwishes.blogspot.com/2012/...
Candied Yams:
foodwishes.blogspot.com/2016/...
Gravy Stuffed Stuffing Muffins:
www.allrecipes.com/recipe/282...
0:00 Ultimate Mashed Potatoes
5:52 French Onion Green Bean Casserole
11:05 Rosemary & Honey Pull-Apart Dinner Rolls
17:22 Candied Yams
24:15 Gravy Stuffed Stuffing Muffins
Im canadian and I celebrate both canadian and American thanksgiving.. not because I care but because I like turkey 😁
This comment instantly convinced me to start celebrating Canadian Thanksgiving. Cheers to all Canadians! 😀
So as a Canadian living in the US and my daughters who loved turkey, we had turkeys in October, November and December. Canadian, American Thanksgiving and Christmas.
Chef John, it is a shame that home economics is not taught in our schools any more. The kitchen used to be the heart of the home, and meals were a bonding time for the family to come together at supper time. I am old enought to remember those days. To those who value home cooking, and the fellowship of family time, you are an Inspiration. SO many of the old recipes have been lost to time with the passing of our elders, please keep your recipes coming!!
I loved home economics in school. We learned everything cooking , meal planning, sewing , how to bake. It was so much fun too.
I’m working hard, in my home to keep these values alive ❤️
@@ashleysovilla2037 So important to give our kids memories like this
Yet Chef John, food does not have gods. Sadly, a joke is the god of many. 1 Chronicles 29: 13 “Now therefore, our God, we thank thee, and praise thy glorious name.”
@@vrfvfdcdvgtre2369God loves mashed potatoes.
100% I support cauliflower replacements from the day to day, but I champion Chef John to go authentic for holidays and special occasions.
Chef John's mashed potatoes recipe is no joke.
I used it 2 or 3 years ago for a work potluck and the bossy, older ladies gave me their stamp of approval.
My mother adds nutmeg to this !
@@Zaluskowsky she knows wassup!
🤣
I did 3 lbs of potatoes and 1 pound of butter and it was grossly swimming in butter. I had to put it all in a colander and drain the excess. I don’t know what I did wrong.
@@mightyirish22
What potato type did you use? Possibly a low starch potato type?
Good to know your problem to prevent failure myself. Was going to use Yukon Gold, but think they are lower starch.
The "Stuffin' Muffins" are a perfect food... They have something from every food group! Bread, veggies, protein (meat/eggs), and gravy!
"White gravy" so thick you could make a sculpture with it, please don't make me laugh
I always use European Butter for special occasions. Like Friday night dinner. Lol
I want to go to Chef John’s house for thanksgiving 😂
Thats been my foodwish every year.
…as long as he sings “enjoy” before we dine 😂
@@thekittyhouse225 he would just stare at you as you ate and say that every 10 seconds. Never meet your heroes, it gets weird.
@@thekittyhouse225 you guys
🤣🤣🤣🤣🤣🤣
Limey here, Damn, gravy filled stuffing muffins... I gotta start with this Thanksgiving thing, gotta have those! Enjoy your Holidays guys, be safe.
I don’t see any reason you can’t eat these luscious things any darned time of the year!
🇺🇸 💕 🇬🇧
I responded to you with a supportive comment but CZcams has censored it....
@@jvallas welcome to the Thanksbetis table 🍗
@@k8eekatt 🦃
Since everyone in my family likes the corner dinner roll, I find that configuring them in blocks of four works great for one moment of family unity.
Jerry you are a Wise, Wise soul😀
That's a brilliant idea!
Great idea!! 👏👵
😂 my daughter always called them mash uh buttatoes when she was little. My motto has always been “butter makes everything better” and it really does! 🥰🧈
These make me happy. Thank you, Chef John. Truly, you are the Charlie Pride of the Thanksgiving side.
hahah! love it!
This is the only food video I need for this month! Thank you Chef John for compiling the necessary videos for attempting a a perfect Thanksgiving dinner- and it would be perfect if family didn't show up.
Subtle! But funny!! 😂😂👵
Right. More leftovers for thee!
😂
I made the gravy-stuffed stuffing muffins last year. I was told to make those every year from now on. So, so good.
Same!
OMG... they look AMAZING!
I will have to try them. Alongside the vegan brown rice and mushroom dressing, and the all meat stuffing. I have a very diverse diets family.
I as well but its the only reason I’ve been invited back. :/
@@drumshot80@Least they invited you back..Not like some families!
I'm one of those people who like the sweet side dishes at Thanksgiving. *I like the mix of all the different food flavors and textures... **_a bite of this, a bite of that!_** That's what makes Thanksgiving **_Thanksgiving_** to me!*
Chef John, I am speaking for most all the viewers in saying we all like a little color and texture in our butter. Thank you sir for some great sides for Turkey Day.
Lol
That's what the potatoes are for. They add texture to the butter.
But as God as my witness, there is no substitution for Irish butter. It will literally enhance the flavor of everything you put into it.
Just found you today. I have no family, no stove and no fridge so I'm filling my Thanksgiving cravings with food videos.
THIS is the very BEST video of ALL time. No fringe ingredients, no nouveaux pretentious to variations just basic flavors, familiar favorites but, to the highest level for the home cook with some creative improvements by a professional chef to just take it to even higher flavor and artistic magic.
Just PERFECTION.
I will treasure these and hopefully can make them for Christmas.
Happy Holidays everyone!
Tell your family you love them and why often.
YOU never know when they will be gone.
@Bar Rez No stove and no fridge? Are you living in a van down by the river? Do you live in the USA? I have a unique skill set. Maybe I can hook you up with a Thanksgiving dinner.
I'm in Canada we already had our dinner in October.. someone invite this person for Thanksgiving dinner!!
Hope this to passes. God speed.
you had me at
"ridiculous amount of butter in them"
🐄🥔
3 lbs of taters to 1 lb of fancy european butter: OMG that sounds like heaven!
Stuffing muffin...what a beautiful world. Thanks Chef John, this is a droolworthy playlist!
15:04 If you offset each row by a half space you'll end with hexagons like a honeycomb to match the honey flavor.
Yo this dude's on the next level
Great idea!🐝
Chef John, I am a long time follower. First time poster. I’ve made so many of your recipes and I have never been steered wrong. I would love to see some thanksgiving meals that I can make ahead of time and freeze. My boyfriend can’t make it to the fam thanksgiving and I want to leave him some meals that he can heat up when I’m gone 🥺
Have a turkey dinner with him and leave him the leftovers to eat while you're gone. He can make turkey sandwiches from a whole left over turkey. Left overs can last a week if refrigerated.
Girl, wait for the ring...
Chef John always pulls through at the perfect times
Thanks for this! As a single man, I needed this for thanksgiving!
I followed the recipe for the green bean casserole and what a hit at my Thanksgiving feast! I sent the recipe to all the cooks at my table. Delicious!!!!
My secret ingredient for yams is cloves, alspice, sometimes Brandy or orange liqueur.( If I have it).
I totally love your personality, Chef John! Your gifted cooking is amazing to watch, inspiring even, but your sense of humor just delights me.
I just want to punch the air and cheer at your insistence on putting a lot of butter in the potatoes. 😄 I also really like the look of those stuffing muffins. Too bad I've been cursed with a husband and son that insist on Stove Top stuffing. 😭
Why not make the Stove Top, then put it in the muffin tin, brush with butter and bake. Then serve the gravy on the side as a sauce for them to get them to at least try it.
@@mikepellerin4611 I could, but knowing my husband he'd whine about that too.
Thank you, Chef John! My GF isn't a huge fan of the "classic" green bean casserole w/ the mushroom soup and crispy onions. I am definitely doing your green bean casserole this year.
His is good but I like a version that uses thick cut bacon, fried shallots, and a cream sauce. It's a lot of work but worth it for thanksgiving.
I have seen home made GF recipes for the mushriom soup, and the fried onion rings made fresh with rice flour is phenomenal... But I do find this version enticing, too.
"It's all good in the microorganism hood!"
-Chef John
I've watched this video for many years. Your dad jokes always leave me chucking.
Thank you for the recipes!!!!
'wait until the dough has doubled in size. You'll know 'cause it will be twice as big' ..... perfect.
Thank you Chef John. This was so fun. My daughter and I are making her first Thanksgiving 🦃 in her apartment in NY! Macy’s Parade here we come!
I made the Green Bean Casserole last year and it was requested again this year. It's insanely good and you can prep most of it the day before.
stuffing - add in walnuts chopped roughly, with raisins and dried cranberries and some orange zest.along with some powdered ginger. You can also steam some wild rice to mix into your stuffing.
Oddly, I serve Chile con Queso at Thanksgiving and people LOVE it. They pour it on turkey, roasted veggies, stuffing, dinner rolls, etc. Thanks for the post.
interesting. several years ago, a friend gave me a recipe for cranberry relish. it has cranberries, pears, brown sugar, and ..... chopped jalapenos(!). yes, it sounds weird, but it tastes great. it cuts through the heavy, doughy side dishes. it might go well with your Queso Turkey. 😉
@@sifridbassoon oh, that sounds great. I make a great sauce for meatballs with a can of whole cranberries, Frank's red hot, and Heinz chili sauce. Simmer with meatballs for a couple hours. It's tangy and spicy, I've won many fans with this sauce. I'll try yours in a few weeks, thanks for the comment.
I've made the rolls about four times... best recipe ever!!! Chef John is the sweet potato to our CZcams Yam. 😉
Chef John is the best, simple well cooked food
OMG the shot calling reference had me in tears!
The green bean dish is something I'm definitely going to make.The stuffing balls look amazing it all looks looks delish 👍😋
I’m making all of these for Thanksgiving this year but I’m adding sautéed crimini mushrooms to the bean casserole and I’m using pork or venison sausage for the stuffing muffins. Can’t wait!
I've made the rosemary pull apart rolls for 3 thanksgivings in a row. Everyone always loves them!! I've tried everything but the bagel seasoning, poppy, sesame but the sea salt and rosemary is a special touch
My most stressful thing about Thanksgiving is trying to get all the side dishes hot and on the table. I make them all the day ahead and put them in the fridge. But getting them cooked through and hot is really difficult, especially after the turkey has come out of the oven. Everyone is standing around in the kitchen starving and picking at the turkey. And the kitchen feels like it is about 400 degrees because the oven has been on for hours.
Microwave?
I mash my potatoes the day before. In the morning, I put them into a slow cooker on low. I check them every now and then and add a bit of milk if needed. I make my rolls a week ahead and freeze them. Take out of the freezer the night before. Warm on a pan in the oven at the last moment. Cook a turkey breast some weeks ahead and make a bunch of gravy. Freeze. Let thaw overnight in the fridge. Heat in the microwave. You can make stuffing early in the morning and cook in your instapot. Put in a pan and under the broiler to brown. Keep warm in the instapot. Also, get people to make things so you do not have to make everything. Make a lovely plate with veggies, fruit, cheese, olives, crackers, etc and put it out away from the kitchen. Also put drinks out there. Helps to keep folks out of the kitchen and fed. Hope this helps.
If I had another lifetime, I'd be a chef like you.
This Thanksgiving, I'm making every one of these for my son. He and I spend Thanksgiving together since he was 5. I can do this. A few seemed a bit overwhelming, but I CAN DO IT!!!
Hello from beautiful Tulsa OK
Mashed butter with a little potato mixed in...my kind of mashed potatoes...oh yeah!
Also, love the tidbits of humor you throw in there too.
Who needs turkey anymore! I'd happily sit in the corner with nothing but the green bean casserole.
I made these potatoes last Thanksgiving. Unbelievably good! Making them again this year.
I’m going to try them this year😊
I remember a story someone was telling me where they were making mashed potatoes and accidentally dropped the whole stick of butter in them. Their guests said it was the best mashed potatoes they ever had
My mother used to say that if it didn't have a stick of butter in it, it wasn't worth eating.
John, you're definitely one of the bestchefs and funniest. Thanks
I've made the French onion green bean casserole in the past and it's always a hit! Definitely worth the work!
I will never forget this green bean. I don’t know when but this at the very least is on my bucket list. Looks incredible. No doubts I could make a meal off just this!
OoooH! these look so good! I would call the mashed potatoes "butter with potatoes." 😂
Oh you have the glorious Thanksgiving butter / gravy can't be too decadent for the special thursday spirit ! 😃
Best chef ever!!! From Ukrainian culture and yes that’s how we make our mash potatoes, just little less butter, little more milk or heavy whipping cream and preferably Yukon gold potatoes instead of white potato 👍😉
I make your French onion green bean casserole (and your classic roast turkey and gravy) every year! SO good.
Best green bean casserole-EVER!!!❤🦃🍁
There are no words to say what you just did for my Thanksgiving. Thank you will have to do!!
Thank you Chef. Another great selection of REAL food. @ 11:10, DINNER ROLLS. I had to copy this quote: "we don't make these to impress other people; we make them to impress ourselves, and, of course, other people" Once again, thank you
I love your presentation style, so pleasant to watch. So informative 🍂
Oh my!! You have me drooling over those stuffing muffins!
All though those mashed potatoes look tasty I would have an extremely hard time with all that butter. I enjoy your cooking with mirth however after all I'm the master of my girth!
Its not needed. I use some butter and milk.
@@truth4004 Exactly. It is too much butter for me as well. Some butter, hot milk, and instead of cayenne, a bit of nutmeg.
Sir...
You are my hero. The potatoes told me so.
His corn pudding is the best
The potatoes sound good but my family would keep the skins on. The skin is the best part of mashed potatoes. 🥔
I think so too!
I think that's nasty. But to each his/her own.
Yes the European butter! The expensive butter! Bur I love it!
Busted out Laffing when Chef John John Added the Pinch Of Cayenne to the Yam Glaze Sauce and Mashed Potatoes... He's a Treasure
Thanksgiving is now just a day to celebrate the god given gift of butter.
Thank you! This is the kind of videos, I want to give more than just one thumps up, i want to give five!
Spectacular ideas. Loved each one. Bless you Chef John!
Years ago the contestants on Top Chef were making a thanksgiving meal and one of the Vellaggio brothers (the one who actually won the season) made mashed potatoes and he put in as much if not more of the amount of butter you did. He said that was the key to great mashed potatoes and I always remembered that.
My families not big on gravy so we always use the turkey drippings to make turkey noodles. Move drippings to a medium pot and bring it to a boil, add salt pepper sage to taste and add extra wide egg noodles. Add turkey bits in if you have portions that don’t normally get eaten (like dark, wings, drums, or back meat cut small). Boil noodles till tender, taste for seasoning and serve. Egg noodles are less than $2 and it only takes 10-12 minutes while turkeys resting.
Made the French Onion Green Bean Casserole this year and it was absolutely fantastic! Thank you for the recipe!
Love the easy feeling in the way you explain things. Thanks
Awesome sides Chef John. Can always count on you for some wonderful recipes.
Wow, those yams are to die for!, everything here looks just amazing.
I like your comments during your instructions.. they are super funny.
My favorite use for leftover stuffing: savory bread pudding. Basically, you put the stuffing in a pan, add some egg custard, and bake until firm. It makes an amazing breakfast for the day after Thanksgiving, and a tasty side dish any time of the year.
Chef!!!! Thanks a million, I made the dinner rolls, candied yams and potato pure for Christmas and they were a total and delicious surprise, thanks for all of your time and your recipes
Thanks so much for this video Chef John! Lots of great suggestions,.and brings back lots of memories of Thanksgivings from years past when I watched the original videos.
Wow, love the sweet potatoes and the stuffing-muffins, definitely on my Christmas list...thank you Chef John.
Thanks Chief John. You are a life saver.
Everything looks so wonderful! Thanks chef John.
My mom used yellow mustard, brown sugar , and butter for candied yams an top with marshmallows. Double yum!
Delicious every time.. Hands down Chef John, you are absolutely the best chef giving tips this year. Enjoy your holiday. Thank you.,
Those stuffing gravy muffins look like the bomb-- bombs of awesomeness. I've been searching for a stuffing alternative.
Yummmmyyyyy candied yams lol, cayenne even in the yams glaze chopped pistachios, nice touch
made the French onion greenbeans last year. Everyone loved them...
Love your channel. Even if the recipe is not something I would cook. Love your humor!!
You always bring a smile and chuckle 😂🤣
I'm really enjoying these supercuts
I'm in love. My menu just got bumped up to OMG goodness. Thank you so much 💓
5 amazing recipes=5 stars EACH!🌟🌟🌟🌟🌟 Thank u so much 👏💕
All of your recipes look amazing!! Thanks for posting!!
God bless you for these. I made the muffins for thanksgiving and they are on point. Thanks.
Love the comical comments you throw in.....makes the preperation the fun it should be! This is said BEFORE my couple glasses of wine!
We do mashed potatoes with lowrys seasoning salt (potatoes soak up salt so taste as you go), garlic (add more fresh or use granulated), onion flake, milk, butter, cream cheese, sour cream and a hand mixer. You want the potatoes to appear more on the batter liquid side after mixing, let rest for a few minutes and the starch thickens it back up. Adjust seasoning to taste and serve.
Shot Calling..LOL!!!
You're Awesome Chef John!!!
Chef John, here is a challenge for you. Broke college kid recipes. Cheap, somewhat healthy, and somewhat quick. Lets see what you got. 😬
As a college kid myself, I second this!
Rice & beans
Yessss chef John, the light of college student's dawn.
I never went to college, but while unemployed.. I made my own pasta from scratch. The secret really is that the more effort you put in, the less money it'll cost you. Sorry it doesn't exactly match the "quick" part especially if you're only starting out and it's a bit unfair because if you're in college you don't have as much free time to make pasta as someone who's unemployed. It may not seem like a huge difference in price at first, but those pennies add up when you buy flour and eggs instead of pasta in a box. Saved up for a pasta machine eventually too.
If you want to make your own ramen (I know it's cheap already, but you can make it healthier and cheaper), the secret is in turning sodium bicarbonate (baking soda) into sodium carbonate by baking it a few hours in the oven on a tray (I lined mine with tin foil). This makes it "alkaline". Do not let it touch your skin because it's considered a "caustic substance" at that point but you can make noodles with it no problems. Alkaline solutions are almost universally used in ramen production so it's safe to make noodles with. I've bottled a bunch of different types of oils to use in ramen like black garlic, spring onion (my fav), chili oil, etc (by cooking those things in a neutral oil) and I made some concentrated broth that I froze in ice trays to make the ramen soup.
Rice is a staple food in so many areas of the world and you can make some nice stuff with it even though it's so inexpensive. Risotto may sound fancy and difficult but it's actually rice cooked in broth and the recipe even calls for you NOT to wash the rice first because you need those starches. How's that for convenience lol. Although you do have to constantly stir it so maybe that makes it less easy. Pay attention to what type of rice you're using and the time required to cook them (it's usually on the packaging).
Start the rice in whatever you use to cook.. butter, oil, whatever it is, just like about 30 seconds always stirring in the pan or pot (usually there's garlic and onions in the oil, cooked a little first but I'm explaining the cheapo version I made). At this point, white wine is traditionally added but I skipped that part too. I just gradually added hot broth, little by ltitle (keep the broth hot seperately as you add it in) and always stirring until the rice is cooked and the texture is creamy thanks to the starches. You can add whatever you want really (that's what experimentation in cooking's about)... I like to grate some cheese on it but cheese can be expensive.
Dumplings are surprisingly cheap to make if you can get some minced pork or w/e you like. The wrapper is literally just flour and water and it's a lot cheaper to make your own. It takes some practice to figure out the size of the filling that doesn't make it next to impossible to close the dumpling up. XD Same goes with things like tortillas and pizza crusts.. pre-made is a code word for expensive. Convenience always has a price.
I just realized all I'm talking about is grains and maybe some people can't have that or don't like it. Fill a pot with cold water, add peeled and quarted potatoes, peeled and chopped carrots (they can be large chunks.. basically just cut them in halves or thirds), peeled and halved onions, whatever else you like, and boil it into a stew.. simple, easy, cheap. If you have meat like stewing beef, brown it in a pan and dump that in there too. Make sure the ingredients are submerged in water when you start. Season to taste.
@@DearHenryA beans and rice
I love love love stuffing.
The best cooking instructions ever 😆. Seriously, I loved it.