Holiday Sides 3 Ways (My Best Versions of the Classics)
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- Äas pĆidĂĄn 11. 06. 2024
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STOCK POT: amzn.to/3UNSOqM
POTATO PUREE
10lbs/4.5kg Russets, peeled & large diced
460g/4 sticks unsalted butter
350g or 1 1/4c heavy cream
15-20g or 1 1/4Tbsp salt
Additional 75g/.5 stick melted butter
Add peeled, diced potatoes to large pot & cover with water. Bring to boil, then reduce heat to med to simmer gently for 25-30min or until tender.
add 4 sticks/460g butter to a small saucepan to melt over low. In another small saucepan add 350g heavy cream to warm over low.
When potatoes are tender, drain off water. Add butter, stir & mash. Add cream, stir and combine. Pass through fine mesh strainer, using small ladle. Season w salt and anothr œ stick melted butter to taste. keep warm until ready to serve.
STUFFING
750g/1.5lb hearty white bread
1 stick/115g butter + additional for topping
350g or 2c onion, small diced
250g or 1.5c celery, small diced
5g/1tsp salt
5g/2tsp fresh sage, minced
150g or 1c golden raisins
15g or 1/4c parsley, minced
2-3g 1.5-2tsp poultry seasoning
2-3g or 1.5tsp black pepper
950g/1 box chicken stock
5 eggs
50g or 3Tbsp better than bouillon (or chicken bouillon)
Cut sliced bread into 1.5â/4-5cm squares. Spread onto 2 half sheet trays & dry in oven at 275F/135C for 25min.
Preheat large saute pan over med. Add stick of butter. When melted, add onion, celery, salt. cook for 3-4min. Add sage, stir, & cook for 4-5min.
Place raisins in a small sauce pan with water to cover. Bring to simmer and cook for 5min to soften. After 5min, allow raisins to continue to hydrate for 5 more min off heat. Drain off water.
Whisk together stock, eggs, and bouillon.
Add dried bread to large bowl with the veggie mixture, drained raisins, parsley, herbs & stock mixture. Gently mix to incorporate and moisten the bread.
Butter a 9âx13â (23x33cm) metal pan and load in stuffing mix. Top with 4-6 thin pads of additional butter. Cover with foil & roast at 375F/190C for 45min. Remove foil increase oven to 450F/230C and return to oven to bake for 18-20 more minutes or until top is golden and sides have crisped.
GREEN BEAN CASSEROLE
2lb/900g trimmed green beans, cut into 1-1.5â (2.5-4cm) pieces
Salt
115g/1 stick butter
1lb or 450g diced mushrooms (use food processor to âdiceâ quickly)
15-20g or 3-4 cloves garlic, minced
10-12g or 1-2tsp salt
5g or 2Tbsp fresh thyme leaves, chopped
65g or .5c ap flour
400g or 1 2/3c chicken stock/broth
125g or 1/2c heavy cream
50g or .5c grated parmesan
3g or 1.5t black pepper
Crispy fried shallots (or onions) - see recipe below
Bring large sauce pot filled with water to a boil (for beans) over high. Salt the boiling water & add beans. Boil for 5 min or until tender, but not mushy. Transfer drained beans into a large bowl.
Preheat medium pot over medium heat and add butter. Add diced mushrooms, garlic, and salt. stir. Cook for 5-6 minutes or until mushrooms have begun taking on color. Stir in thyme for about a minute. Stir in flour. Cook for a minute, scraping any mushroom fond from bottom of pan. Add chicken stock & cream, stir to combine and bring to a simmer. Cook for another 2-3 minutes to cook roux and mushrooms, adding stock to thin if needed.
Off heat, gently stir in cooked green beans, parm, & pepper.
Spread into 9âx13â (23x33cm) pan, top with shallots. bake at 375F/190C, 18-20min.
FRIED SHALLOTS
canola oil
250g or 6-8 large shallots, sliced into rings and separated
200g or 1 2/3c ap flour
75g or 2/3c corn starch
3g or 1/2t salt
3g or 2/3t baking powder
2g or 1t black pepper
2g or 1t paprika
225g or 3/4c + 2.5T buttermilk
Add 1âof canola oil to large pot, heat over med-high to 350F/175C.
Combine flour, corn starch, salt, baking pow, pepper, & paprika. Add shallots to and toss to coat. Sift shallots out of flour and place in a bowl. Add buttermilk to shallots and stir to combine, then add shallots back into flour mixture & toss to coat.
lower shallots into 350F/175C oil. After 5mins or when shallots are golden & crispy, transfer to towel.
*DISCLAIMER: links in this description may be affiliate links. If you buy these products I'll receive a small commission.
0:00 Intro
0:32 Potato Puree/Mashed Potatoes
5:04 Stuffing
10:52 Green Bean Casserole
17:18 Letâs eat this thing - Jak na to + styl
Brian - I trust you more than just about any food youtuber, but if I put raisin-laden stuffing on my table for Thanksgiving there's likely to be fist fights at the dinner table.
it's controversial, but really brings a nice contrast.
Iâm with you on the raisins but this got me thinking that craisins might slap
How about cranberries instead? đ€
Yes I couldn't do that either đ, maybe it's a culture thing on my end that adds to that tho
Invite me over Iâll eat it!
Was just telling my wife "I'm sure my guy Brian will put out some dope thanksgiving recipes this year"
As a European who has no idea what an ounce means, I'm REALLY thankful for the double measurements systems in your videos. Keep up the good work, I love cooking with your recipes :D Greetings from Ukraine! đșđŠ
As an American living in Europe, I appreciate it because it gives me a frame of reference for how much I'm going to make, but I can make it with the tools I have available!
Heaven forbid you just Google to conversion.
@@gregpenismith1248 sometimes recipes have up to 20 ingredients. I really don't wanna google-convert every single one of them đ€·đœââïž
@@catherinerul5896 then just find a localized version.
@@gregpenismith1248 It can be challenging to find similar recipes with metric measurements, and Brian is a trusted source, so why find something else? Do you have nothing better to do than complain that we find Brian's videos helpful? If you think they're so bad, just leave.
Iâm Black and my momma is from Mississippi. We definitely have different Thanksgiving food traditions. No mashed potatoes, green bean casserole, or white bread stuffing have ever been on our table. Iâd never even tasted stuffing or green bean casserole until I hosted my in laws for the first time and had to add their favorite dishes to the menu. Our must-have sides: mac and cheese, candied yams, cornbread dressing, and collard greens.
Any tips for a cornbread dressing?
@@kaypotter9097 You can more or less follow Brain's video recipe just sub out the bread (volume wise) for cornbread. My family uses half cornbread and half biscuits mixed together.
@@xatrekak I do half cornbread, half white bread, though in contrast to Brian, I use the "marshmallow" white bread right out of the bag and don't dry it.
'I've come to tell you my culture does things differently, as if that makes any fucking difference.'
Nobody cares, love. Pipe down.
@@racelox You obviously cared enough to go out of your way and reply. Take your hatful self somewhere else.
4:40 Ha! This is the very moment I was absolutely compelled to smash the "like" button. đ
you cant really convey that feeling any other way... maybe punching the fridge but that's about it
ngl I thought the raisins were a joke and that you were just gonna throw them out lmao đ
My niece laughs at me because she always catches me yelling at the TV while Martha Stewart cooks, saying "that's not the way you do it!" If you'll allow me a suggestion? Season your cream. Try adding a little shake of cayenne. It will disappear but the potatoes will be have a depth. Fully seasoning your cream insures the potatoes will be evenly seasoned.
also, I add 1 clove of garlic, pressed, to my melted butter, cook low and slow. Then, Add a titch of ground rosemary. You will be amazed at how well garlic rosemary mashed potatoes go with Turkey and gravy.
Hey guys. Iâm coming back to this video for thanksgiving. Last year I made Brianâs green bean casserole. It was the familyâs favorite dish. And if my memory serves me correct two people said it was their best thanksgiving dish of all time. So needless to say Iâm making it again. (Ps I used store bought crispy onions) Just wanted to share that it is a home run. Cheers. Happy Thanksgiving
Good thing u uploaded Brian, I was gonna drive to St. Louis and ask you for a decent stuffing recipe.
I appreciate that your test bites are gigantic. No fake tasting going on in these videos!
Anyone else jealous of Brian's family cos they get to eat his food?
(And neighbors! They get all the experiments! Man I wish I knew a chef IRL)
It's pretty nice, I must say!
Right? Imagine being close friends with Brian or Guga or Babish.
Become that Chef yourself!!
I do this with cakes | cupcakes đ€
You'd never know they were a chef because you'd never see them because they are always busy and or irritable
Right on time, Brian! I'm on family-chef duty next week and this last-minute tutorial is a welcome addition to my skillset. _thumbs up!_
Thanks for watching
If you feel like flavoring your potatoes, let the herbs steep in the butter and/or cream đ
Good tip! đ
Coming back this year for the green bean casserole recipe!!! Turned out amazing last thanksgiving. Definitely recommend - thank you so much for the recipe!
If you thought you were OVER green bean casserole, give this one a try. IMHO all of these recipes are definitely worth getting excited about.
Man, I wish I would've seen this an hour ago! Literally just got back from Schnuck's and bought my usual 4 cans of green beans, 2 cans of cream of mushroom soup and fried onions -- to make it "mom's way." I'm saving this video for next year because I definitely want to up my game.
wheres the garlic for the potatoes tho......
Huh. So you don't use sausage meat in your stuffing? Why not?
@@ChrisVuletich put the cream of mushroom soup back in the cabinet for a chicken casserole or something đ T-Giving is only once a year!
@@ChrisVuletich just do it now. What are we talking about here? Like $10-12? The cans will be just as good next year, or you can give them away to a food bank. Making it from fresh beans and mushrooms is night and day
Hi, thank you so much for these great dishes. I live in Sweden and we don't at all have a tradition with having turkey as a holiday meal but I'm considering trying it out on my family for Christmas this year and then I get to try these sides đ
Lovely đđ» Greetings from Scotland đ Have a great day everyone đ»
My add to the GBC is a tip from Emeril...i like adding cajun seasoning sometimes, but the one thing i always add, regardless of version, is some grated Fontina Cheese. Freeze the block til firm and then grate. I mix into the rest of the ingredients then into the pan. Don't cook in the mushroom sauce. Makes it really creamy without adding much cheese flavor.
I like the raisins in the dressing. I usually soak dried cranberries or cherries in bourbon or brandy, but will try the raisins. Maybe add some toasted pecans too.
Love the tips Bri
I have made the green bean casserole multiple times now. I love it! You cannot cut corners using store fried onions. The taste is not comparable .
I'd like to thank the sponsor of this video... butter! Haha. Sweet video Brian. Can't say I'd ever take the time to make this but think it's awesome that you're excited to make this content and share it! I made a homemade stuffing one time with some nice bakery sourdough and fresh chicken stock. Was so proud of myself. Tasted it and was instantly sad because it was exactly like stovetop brand stuffing but I spent hours making it instead of 15 minutes :-(
I'm making mashed potatoes tonight as a warm up round before T-Day. I hopped on to google a mashed potatoes recipe to see if it trumped my tried and true recipe. To my surprise, Bri has a recipe for mashed potatoes sitting in my CZcams notifications! Perfect! I'll make these tonight :)
B-Man...as always you elevate common recipes so that they are still easy to cook yet takes them to a whole new flavor profile! Excited to try the GB Casserole when the kids are all home for Thanksgiving this year!
Best of luck with it. Thanks for watching
B...made the GB casserole for Thanksgiving and it was a hit for everyone! Our kids are now all grown adults and they all said it was better than any GB casserole they have had before...even Gma's! I will definitely be making this again. It may take more time but the depth of flavor was well worth the effort!
Those moves! đ My husband's mashed potatoes rarely survive the dinner, no matter how much he makes. He uses roasted garlic, sour cream, heavy cream and butter.
Everybody get your butter now cause there won't be any left after Brian gets what he needs for his Thanksgiving Dinner...lol
I'm in charge of thanksgiving at the in-laws this year and this video is just what I need! Great tip on holding the mashed taters in the instapot, always nice to make some stuff a little ahead of time to save the stress of finishing everything all at the end.
I am thankful for your dancing. Great recipes too!
Brian, in Brazil we have a not so friendly competition during the holidays, if you want raisins in the food or not. You have chosen your side, my friend!
GBC is by far my favorite holiday side. Growing up, it was always the canned stuff. Donât get me wrong, Iâll still hammer some of that if itâs what we have. Years and years ago I saw Alton Brown make a homemade version and I never looked back. I do skip the homemade fried shallots/onions most of the time, but everything else is about the same as this. Thanks for spreading the GBC gospel!
Itâs worth the extra work. The canned stuff never looks the same after
Can the GBC be made ahead and refrigerated and just bake it on turkey day?
Loved the mashed tater process! Explaining the whys of what youâre doing is very helpful. Thank you!đ
I actually use a sourdough loaf for my stuffing. It really makes a difference if you use better bread. And I add grated nutmeg to my potatoes.
3 absolute WINNERS right here! I am seriously considering straining my potatoes thru fine-mesh to UP my tater game... And totally using that cream of mushroom soup base recipe (GF, of course) for green bean casserole & beyond. I've never considered stuffing as a savory bread pudding, so that inspires me to experiment, and the tip about using a metal pan to get more caramelization is genius. Thanks so much for the great content!
Absolutely wonderful recipes for the holidays!
Thank you Brian & The Mrs.
Brave man coming with the stuffing or dressing recipe. The most polarizing American dish ever! Myself Iâm down with the raisins but the eggs made me shudder!
Thank You, Brian - great recipes, and love the detail!
âPoultry forwardâ â€
Thank you so much to always include metric units, makes it so much easier!
Each recipe looks incredibly elevated and delicious
I've tried for 12yrs to make a GBC my wife will eat and have been unsuccessful until now, thanks to you! The casserole was a hit among guests, myself and best of all my wife. Two days later she heated a dish of just the cass as a snack!
Thank you thank your thank you! I love your channel, recipes and approach to cooking. Very accessible and delish.
Bri really loves his butter ^^
I thought you were overselling the mashed potatoes. Especially when I was wearing my hand out pushing them through the strainer. I was wrong. Iâve never tasted potatoes like this. Wildly good. Thanks very much!
These are great! I have never cared for stuffing but this I would like, Iâm sure. Always fun to watch you create. Thanks!
I've been looking for a new stuffing recipe - and here it is!! Thank you!
Interesting touch with those raisins. Glad I clicked on this
Brian, I have been using your muffin & chicken soup recipes & I love them. Also, my favourite aspect of your videos is where you mention what you'd usually do but also provide the alternative. More of that please! Great stuff, you've really upped my baking & cooking skills!
Love this- especially the stuffing! Thank you!!
Absolutely love how you share so many pro level details and explain why. Sure, there are other pro level cooking channels on CZcams, but they don't share pro level tips like you do.
These look amazing, definitely trying .
Thanks đ€
I love your videos. I have made about 60% of the recipes. My girl loves it and so do I. Thank you for the hard work. Also you having the recipe in the description makes it super easy to highlight and print.
I love your videos!! They literally make my mouth water!! đđđ
Just want to say yes! to the real time dancing. So much better than the slo-mo!
I never really liked green bean casserole before but wanted to try your recipe. It is wonderful. The whole family loved it. Thank you!
I think the ladle technique you use is interesting because my mom always makes her mashed potatoes using a âFlotte Lotteâ aka what google told me is a food mill! I think it has a very similar effect if using the finest setting and itâs much quicker I think.
The stuffing was really good, the extra eggs made it have an almost soufflée like texture which was great
Great video concept. Thank you!
OMGOSH! Iâve been looking for cream of mushroom soup recipe! This is IT! My mushroom errors are readily apparent now! And the stuffing looks marvelous too. Trying both of them! đâ„ïž
I can't decide if I adore you better slo-mo or real-time dancin'! In any event, don't ever stop; and maybe....add a dance session at the beginning of your vids too.
I want a large bowl of the mashed potatoes. My grandmother used to keep a bag of ends of bread all kinds and she had bread for her stuffing which she added rye bread which gives the stuffing a really great flavor. I never heard of green beans casserole until moved to the south. I never make it through it is very popular I make our green beans with butter garlic salt and pepper. Everything looks so good. You always make a nice presentation with wonderful explanations
Canât wait to make a couple of these recipes this week! Youâre so amazing.
Oh man, fantastic stuffing. Loved it!
I was thinking of trying out the potatoes this year, but I couldn't remember which recipe you had featured them in previously. This new video solves that problem. Thanks!
Made your green bean casserole tonight, ITS DELICIOUS. store bought fried onions though - doesnt even matter bc the mushroom "soup" is the star. DELICIOUS. Very adult tasting, thank you.
These look absolutely delish. I also generally put raisins in my stuffing - but many insist on cranberries at Thanksgiving, so once in a while I'll shake things up and put those in the stuffing instead. Another mouthwatering vid, Bri, and your production, as always, is next level.
Did the trio for this past Thanksgiving- subbed dried cranberries for the raisins bc thatâs what was in the pantry. Every thing was super delicious! These will be on repeat!
Excellent Thanks
"...level of pleasure..!" Niocely said Bri Bri.
My favorite thing to do after I make one of your recipes is to dance like you do during the b roles at the end of the video. That first bite is always bussin!!!! And this green bean casserole looks LEGIT!
Thanksgiving night - I just really need to thank you my guy. I made the stuffing and the casserole tonight and it was a hit. I am SO in love with the casserole especially though - THANK you, so freaking much man. Happy holidays â€
did a lot of interesting things to the top of the stuffing, docked it, lubed it up, and tucked it.
Oh my, everything looks delicious!
Green bean casserole that isn't grey đđ Gonna make this for Christmas
You always use so much butter. I love that.
legitness.. this green bean casserole is lookin perfect
That stuffing looks amazing!! Got to attempt this
Made your green bean casserole for Thanksgiving;everyone loved it! My brother-in-law who loves to cook and is very good at it had four servings and said it was fabulous. It was my first time making this side dish.
Excellent tip on the butter, definitely butter then cream. as for as the "pommes purée" a tamis sifter is much more efficient with a rubber scraper.
Hey Brian. That stuffing is perfect. One more step to take it over the top. Stuffing Fritters. Yes, fried stuffing. Add one more egg, form into patties, roll in breadcrumbs and fry. Awesome.
Yayyy!!! This is exactly what I was waiting for!
That looks Great Brian thanks once again for the great ideas. Happy Thanksgiving
7 sticks of butter. Nice
cornbread stuffing is the GOAT.
Looks amazing đ€©
My partner and i are doing our first solo thanksgiving so having this video to reference for the potatoes is really going to help out
Definitely the sides for my Christmas Eve dinner â€ïž
Thank you
I think Iâm going to be making all three recipes, looks great thanks!
I LOVE pomme puree aka potato puree. Try adding one or a half a teaspoon of baking powder (depending for how many people) yes baking powder it makes the potatoes light and fluffy. Trust me I know it's weird but my mom and gran has been doing it for decades and everyone loves their potatoes.
One of my favorite side dishes, thanks for sharing đ
My great-grandmother's recipe for stuffing included celery for 'crunch' and diced granny smith apples for a tart-sweet pop.
All look delicious. The stuffing recipe is very close to my aunt's, but she used less broth and fewer eggs (2). Definitely going to give your version a try.
Made your green bean casserole for thanksgiving dinner. Family loved them! They were fighting for the leftovers. Many thanks!
Can't wait to see what you got... (made)... Thanks...
I made all 3 this year. All very good. In the stuffing I substituted Craisins for golden raisins. For the potatoes I confit-ed 2 heads of garlic and used an immersion blended to blend them into the cream. Thanks Brian!!
I'm going to do all 3 for my family this year! We're 18 people strong, so I'll have to scale up your recipes, but I am very excited to try these!
I've tried lots of GBC recipes and this is the best one I've ever had. The topping was still crunchy even after being in the fridge overnight and microwaved the next day. I don't know what it's like the day after that because we ate it all and there wasn't any left. You absolutely have to make this. It's amazing.
Hi Bri thanks for these sides ideas i need these for this holiday...the stuffing looked awesome ...i am roasting them from now on ...love the upgrade you did on green beeans casserole i wiill include that on my dinner sideđđđđđđđđ đđđđ
freaking awesome. I love going all out for our holiday meals and will cook for a couple days in preparation. Then we eat leftovers for many days! Greenbean casserole is my favorite- I'll have to give this one a try. Homemade cream of mushroom will be AMAZING!
Thank you for another great topic!
they look so good
Love your videos learn a new tip every time but that strainer elbow grease for the potatoes is The Secret ingredient that's straight pure love!
Iâm going to trust you because youâve never steered me wrong before but white bread stuffing with raisins is the most northern white folks version of stuffing I have ever seen.
So much so that I had to check and be sure this wasnât an April Foolâs post.
Very interesting, all the tips you gave about making mashed potatoes. I didnât know some of those like the butter first thing. Iâm going to try it!