Holiday Sides 3 Ways (My Best Versions of the Classics)
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- Опубликовано: 31 май 2024
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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 ½ 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 1.5”/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 9”x13” (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 1-1.5” (2.5-4cm) pieces
Salt
115g/1 stick butter
1lb or 450g diced mushrooms (use food processor to “dice” 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 9”x13” (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 1”of 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 Let’s eat this thing 
Хобби
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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.
I’m with you on the raisins but this got me thinking that craisins might slap
How about cranberries instead? 🤔
Yes I couldn't do that either 😆, maybe it's a culture thing on my end that adds to that tho
Invite me over I’ll eat it!
ngl I thought the raisins were a joke and that you were just gonna throw them out lmao 😭
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.
Was just telling my wife "I'm sure my guy Brian will put out some dope thanksgiving recipes this year"
I’m 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. I’d 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. 👏
you cant really convey that feeling any other way... maybe punching the fridge but that's about it
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! 🇺🇦
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 🤷🏽♀️
@@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.
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 🤍
You'd never know they were a chef because you'd never see them because they are always busy and or irritable
Hey guys. I’m coming back to this video for thanksgiving. Last year I made Brian’s green bean casserole. It was the family’s 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 I’m making it again. (Ps I used store bought crispy onions) Just wanted to share that it is a home run. Cheers. Happy Thanksgiving
"Yes it is alot of work, but isn't that what Thanksgiving is about?" I have this same sentiment but whenever I say that I get a lot of funny looks 😂
Everybody get your butter now cause there won't be any left after Brian gets what he needs for his Thanksgiving Dinner...lol
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!
If you feel like flavoring your potatoes, let the herbs steep in the butter and/or cream 😋
Good tip! 😊
bro, my mom's pro-tip: muffin tins for single serve sized stuffin' muffins :)
Lovely 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻
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!
I’m going to trust you because you’ve 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 wasn’t an April Fool’s post.
My bf's mom always hosts Thanksgiving, and she *boasted* to me last year about how she didn't use any salt on anything 😭
that's a no for me
"...level of pleasure..!" Niocely said Bri Bri.
Those moves! 😍 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.
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.
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
B-man. You're the king of RUclips cooking content. I trust and follow everything you say, but holy s*** I will never try to push potatoes through a chinois again. I have more respect for the kids doing prep work in fancy kitchens if they are hammering potatoes in these things. I almost passed out on Thanksgiving morning.
Interesting touch with those raisins. Glad I clicked on this
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 .
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'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.
Just want to say yes! to the real time dancing. So much better than the slo-mo!
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 :-(
Coming back this year for the green bean casserole recipe!!! Turned out amazing last thanksgiving. Definitely recommend - thank you so much for the recipe!
cornbread stuffing is the GOAT.
Brave man coming with the stuffing or dressing recipe. The most polarizing American dish ever! Myself I’m down with the raisins but the eggs made me shudder!
lmao - your face when the potato seasoning got right 🤣
I used to have to make those fried shallots for prep before service EVERY SINGLE DAY so seeing this gave me flashbacks
“Poultry forward” ❤
I love the last bleep😂😂😂 shoot I might actually like this green bean casserole
I’ve never seen metric-users measure liquid in grams, as they usually use the conventional ml, so this recipe took a few minutes to convert. However, this little hottie’s recipe was fantastic. Good job, bro!
Green bean casserole that isn't grey 😍😍 Gonna make this for Christmas
I thought you were overselling the mashed potatoes. Especially when I was wearing my hand out pushing them through the strainer. I was wrong. I’ve never tasted potatoes like this. Wildly good. Thanks very much!
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 🙃
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.
GBC is by far my favorite holiday side. Growing up, it was always the canned stuff. Don’t get me wrong, I’ll still hammer some of that if it’s 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!
It’s 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?
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!
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.
I think the ladle technique you use is interesting because my mom always makes her mashed potatoes using a “Flotte Lotte” aka what google told me is a food mill! I think it has a very similar effect if using the finest setting and it’s much quicker I think.
Bri really loves his butter ^^
legitness.. this green bean casserole is lookin perfect
This is great. Thank you. But what about using a blender for the potatoes?
You didn't make any comments about the differences, if any. This is small scale compared to your restaurant and I think a blender would work well.
Whoa, that parm is such a pro move it made me gasp.
How much butter should we use ?
Brian: YES
The Green Bean Casserole was fantastic! Even those who didn't like GBC enjoyed it.
I am thankful for your dancing. Great recipes 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
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 RUclips notifications! Perfect! I'll make these tonight :)
My heart broke when you took out that white bread. 💔 We don't do stuffing around here, we do dressing, with cornbread. But, I'm practicing forgiveness. Let's see what you do for Christmas.
did a lot of interesting things to the top of the stuffing, docked it, lubed it up, and tucked it.
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!
I'm just here to say that the real-time dancing at the end of this video was fantastic.
Loved the mashed tater process! Explaining the whys of what you’re doing is very helpful. Thank you!😊
if you put a pinch o baking soda on the water for the beans, they will pop out brigth green photoshoot style, give it a go, works wonders on brocolli also
first time no slow mo lets eat this thing dance, congrats
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.
Did the trio for this past Thanksgiving- subbed dried cranberries for the raisins bc that’s what was in the pantry. Every thing was super delicious! These will be on repeat!
The potato puree thing has always sounded amazing.. but there's no way I'll be jamming 20-40 pounds of potatoes through a sieve for the family on Thanksgiving. They can have some lumps.
I bought food processor with puree attachment. It makes amazing silky smooth puree in 5 seconds, one of the best kitchen appliances I ever got, my kids love potato puree and this strainer method was killing me.
"every year when i make thanksgiving"
Imagine eating a full thanksgiving dinner made by this man 😭
I'm from the south, so your stuffing terrifies me lol. Good ole southern chicken and dressing for me :) The rest look phenomenal though. Especially that green bean casserole.
I’m from Australia and have never seen anything so strange as this green bean casserole 😮
I’m from the US and I can tell you, it’s weird. The soup company started promoting it about 40 years ago and it caught on, for some reason I can’t fathom. I’ve never liked it, and it was never a traditional Thanksgiving dish.
@@anitas5817 thanks good to know!
Hi Brian. Just recently stumbled onto your channel, and oh my, must say you are one of my favourites to watch (Canadian spelling...it's correct). Not sure I'll try the smooth mashed potatoes for a large group as straining seems labour some (again spelled correctly :) ) but I most certainly will try all 3 sides for our Sunday dinner. Love the educational tidbits you throw in, love watching you and Lauren, (sp?) and dancing at the end is top notch.
Good job, keep the videos coming.
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 😉 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
My great-grandmother's recipe for stuffing included celery for 'crunch' and diced granny smith apples for a tart-sweet pop.
Raisins in stuffing? Yeah, I'm sure that'll go over well with my family 😅
However, I'm definitely trying the potato puree. I'm super picking about my textures, and the closest I get to super smooth potatoes is with a ricer, so I'm hopeful this will be amazing.
The potatoes turned out amazing. Perfect. It's just like he says, everyone wants me to make them now for Thanksgiving. Also ... a lot of work.
Did you make them the night before? If so, it seems like reheating them was great because they were a hit! We tried to purée the potatoes through the sieve but they would not go through. I’m not sure what we did wrong…
@@gbaygoogle I did make them the night before. They reheated beautifully. I put them in a crock pot and set it on ten hour heating for like an hour and a half before we ate. I also added more butter, about two tablespoons, which I was told makes them taste more freshly made, which it did. I got a 9 inch fine mesh strainer from Amazon, a round one with a handle, and put it over a pot. I had the cooked potatoes in another pot with a lid on it, so they would stay warm as he said, and pushed them through in batches with a wooden spoon. Wasn't easy and took 20 minutes as he said. However, the end result was worth it. Everyone loved them and said I am now on mashed potatoes duty for the holiday. Or rather, potato puree.
Definitely the sides for my Christmas Eve dinner ❤️
Min 9:02:" While that roasts, let me quickly thank the sponsor of our video, Butter"
Oh my, everything looks delicious!
I used a potato ricer for my mashed potatoes...but regardless, I had to use way more...something like a cup and half more cream and whole milk to get my potatoes to loosen up and reach the creamy texture that you got. Very tasty - no more potato mashing for me.
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.
Love this- especially the stuffing! Thank you!!
Can’t wait to make a couple of these recipes this week! You’re so amazing.
Interesting to compare sides between countries. Green beans have never seen the Christmas table in the UK. Needs more yorkshire puddings.
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.
That stuffing looks amazing!! Got to attempt this
7 sticks of butter. Nice
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
Absolutely wonderful recipes for the holidays!
Thank you Brian & The Mrs.
I made the Green Bean Casserole, however used an air fryer for the onions.
The most sleep inducing meal somehow makes Bri move faster than riverdance
I've been looking for a new stuffing recipe - and here it is!! Thank you!
Hey Bri!! The Green Bean Casserole and potatoes were next level! I had been looking forward to making both since the video dropped. Home run, my friend. Thank you!
These are great! I have never cared for stuffing but this I would like, I’m sure. Always fun to watch you create. Thanks!
Made your green bean casserole for thanksgiving dinner. Family loved them! They were fighting for the leftovers. Many thanks!
Made the greenbean casserole for Thanksgiving! Amazing! Thank you!
Not one of your recipes has EVER steered me wrong, Bri -- you're my favorite RUclipsr! But it's gonna be a hard pass on the raisins in my dressing. My family would throw me out like Jazzy Jeff gets tossed by Uncle Phil. LOL. But I AM going to try the homemade green bean casserole, thanks to you for that one!
Thank you for another great topic!
Excellent Thanks
Oh Brian I will be making all of these. Probably just potato tomorrow but oh wow those green beans. Wow.
I made the green bean casserole and it was awesome. Green beans took way longer than 5 minutes. I will make this again. Thanks
I may not be the biggest thanksgiving food fan, but I’m still here.