Do you love gaining 5 pounds in one day? Do you love eating carbs? Do you love sticks of butter? If your answer is YES! Read this blog! I have 3 of the most AMAZING must have recipes to make your Thanksgiving memorable in 2014! I’m no Iron Chef, but when it comes to Thanksgiving I do not play around with my food. One of these recipes below is over 30 years old and it just gets better with time! My favorite part about Thanksgiving is making the recipe my own and experimenting in the kitchen!
Check out these recipes and let me know if you have any memorable Thanksgiving recipes you would like to share!
Happy Turkey Day Everyone!
1.) Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
- 1 tablespoon butter
- 4 pounds russet potatoes, peeled, cut into 1-inch pieces
- 1 cup whole milk
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cups grated mozzarella
- 1 cup freshly grated Parmesan
- Salt and freshly ground black pepper
- 2 tablespoons plain dry bread crumbs
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes.
2.) Best EVER Green Bean Casserole
FOR THE TOPPING:
- 2 medium onions, thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
FOR BEANS AND SAUCE:
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 1 pound fresh green beans, rinsed, trimmed and halved
- 2 tablespoons unsalted butter
- 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
3.) Mom’s Best Stuffing
- 12 ounces bulk sausage or 12 ounces sausage links
- 1/2 cup butter
- 3 cups onions, chopped
- 1 cup celery, chopped
- 3 cups mushrooms, chopped
- 6 cups cornbread stuffing mix
- 6 cups bread cubes
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- 1 tablespoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 cup pecans, chopped
- 1 1/2 cups turkey brothor 1 1/2 cups chicken broth
- 2 eggs
- Saute sausage until brown; remove from pan and cut into small bites.
- In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
- Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
- Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
- Toss well and adjust seasoning.
- Stuffing should be moist but not soggy. Add more stock if needed.
- Transfer to a baking dish.
- Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
- Stuff it into a big fat turkey.