Green bean casserole is a classic comfort food, perfect for potlucks and holiday gatherings. This version takes the dish to new heights with a few key upgrades.
To start, the chef makes a creamy sauce as the base, whisking together melted butter and flour to create a roux. She then adds milk and half-and-half, seasoning it with salt, pepper, and a touch of cayenne for a subtle kick. Shredded cheddar cheese is melted into the sauce, creating a rich, velvety cheese sauce.
Rather than using canned green beans, the chef blanches fresh green beans, which helps them retain their vibrant color and crisp texture. These are then tossed with a sautéed mixture of bacon, onions, and red bell peppers, infusing the dish with smoky, savory flavors.
The casserole is assembled by pouring the cheese sauce over the green bean mixture, then topped with a layer of crispy panko breadcrumbs instead of the traditional fried onions. This provides a delightful crunch to contrast the creamy interior.
After baking until hot and bubbly, the end result is a green bean casserole that is far from ordinary. The fresh ingredients, homemade sauce, and unique toppings elevate this classic dish to new levels of decadence and flavor. It's sure to be a hit at any potluck or holiday gathering.
For the stuffing, the chef starts by sautéing onions, celery, and garlic in butter, adding in fresh thyme and sage to infuse the mixture with classic Thanksgiving flavors. Diced apples and toasted walnuts are then incorporated, providing a sweet and nutty contrast.
To bind the stuffing, the chef uses a combination of chicken stock and toasted bread cubes, allowing the flavors to meld together. The stuffing is then pressed into a loaf pan and baked until golden brown and crispy on top.
The end result is a stuffing that is both savory and sweet, with the apples and walnuts adding a delightful textural element. The sage and thyme lend a warm, herbal note that is quintessential to the Thanksgiving table. This stuffing can be served as a side dish or used to stuff a turkey for a truly memorable holiday meal.
Roasted Carrots with Carrot Top Pesto
This dish showcases the chef's commitment to using the entire vegetable, from root to stem. She starts by roasting the carrots with a sweet curry powder, which caramelizes the natural sugars and creates a beautiful color.
While the carrots roast, the chef prepares a vibrant pesto using the carrot tops. She blends the carrot greens with basil, walnuts, olive oil, and a touch of honey, creating a flavorful sauce that perfectly complements the roasted carrots.
The pesto is drizzled over the hot, caramelized carrots, adding a burst of freshness and herbal notes. This dish not only reduces food waste but also showcases the versatility of the humble carrot, transforming it into a visually stunning and delicious side.
For this unique twist on fries, the chef combines sweet potatoes and celery root, roasting them until crispy on the outside and fluffy on the inside. She seasons the fries with a blend of spices, including cayenne pepper, garlic powder, Hungarian paprika, and Chinese five-spice powder, which lends a warm, aromatic flavor.
The combination of sweet potatoes and celery root creates a delightful contrast in both texture and taste. The sweet potatoes provide a natural sweetness, while the celery root adds a subtle, earthy flavor. Roasting the vegetables at a high temperature ensures they develop a crisp exterior, making them the perfect vehicle for the flavorful spice blend.
These sweet potato and celery root fries are a creative and healthier alternative to traditional french fries, offering a unique and satisfying side dish for any meal.
Baked Spinach and Zucchini
This baked spinach and zucchini dish is a simple yet flavorful side that can be prepared in advance and baked just before serving.
The chef starts by sautéing zucchini and scallions in olive oil, then adds garlic, frozen spinach, cooked rice, fresh parsley and basil, and a touch of nutmeg. The mixture is seasoned with lemon juice, salt, and pepper, creating a well-balanced blend of flavors.
The vegetable mixture is then transferred to individual baking dishes and topped with a custard made from eggs, heavy cream, and Parmesan cheese. This creates a creamy, quiche-like texture that binds the dish together.
The casserole is baked until the custard is set and the top is golden brown, resulting in a comforting and nutritious side dish. The combination of zucchini, spinach, and the rich, cheesy custard makes this an appealing option for any holiday or family gathering.
Mushroom and Celery Green Bean Salad
This green bean salad takes a fresh approach to the classic green bean casserole, showcasing the vibrant flavors of the vegetables.
The chef begins by sautéing mushrooms, celery, onions, and garlic in butter, infusing the mixture with savory, umami notes. She then blanches fresh green beans, retaining their crisp texture and bright color.
The sautéed vegetables are combined with the blanched green beans, and a creamy dressing made with yogurt, mayonnaise, Parmesan cheese, and a touch of cherry vinegar is drizzled over the top. This dressing provides a tangy, slightly sweet counterpoint to the earthy vegetables.
To add crunch and texture, the chef tops the salad with toasted almonds and crispy fried onions, echoing the classic green bean casserole flavors in a fresh, vibrant presentation.
This green bean salad is a delightful alternative to the traditional casserole, offering a lighter, more vegetable-forward take on the holiday classic. It's a perfect side dish that can be made in advance and served chilled or at room temperature.
Garlic Hasselback Potatoes with Herb Sour Cream
These garlic Hasselback potatoes are a showstopping side dish that combines the crispy edges of baked potatoes with the aromatic flavors of garlic and herbs.
The chef starts by slicing the potatoes into thin, accordion-style slices, creating a unique presentation. She then tucks slivers of fresh garlic into the potato slits, infusing the potatoes with a robust garlic flavor as they roast.
To complement the potatoes, the chef prepares a creamy herb sour cream sauce, blending sour cream with fresh parsley, garlic powder, and a touch of salt and pepper. This cool, tangy sauce provides a delightful contrast to the hot, crispy potatoes.
The potatoes are roasted at a high temperature, allowing the edges to become deliciously crisp and golden brown, while the interior remains tender and fluffy. The garlic slivers become soft and fragrant, melding seamlessly with the potato flesh.
Served with the herb sour cream, these garlic Hasselback potatoes are a striking and flavorful addition to any holiday or special occasion menu. The combination of textures and flavors makes this dish a true crowd-pleaser.
This simple yet elegant Brussels sprouts dish showcases the versatility of the often-maligned vegetable.
The chef starts by thinly slicing the Brussels sprouts using a food processor, which allows them to cook quickly and evenly. She then sautés the sprouts in a combination of olive oil and butter, seasoning them with salt and pepper.
To add a touch of sweetness and acidity, the chef drizzles the sautéed Brussels sprouts with a balsamic vinegar glaze. The balsamic vinegar caramelizes and reduces, creating a syrupy, flavorful coating that complements the natural earthiness of the Brussels sprouts.
This method of thinly slicing the Brussels sprouts and sautéing them quickly helps to avoid the common pitfall of overcooking, which can lead to a bitter, mushy texture. Instead, the sprouts retain a slight crunch and a vibrant green color, making them an appealing and delicious side dish.
The balsamic glaze adds a touch of sophistication, transforming the humble Brussels sprout into a sophisticated and flavor-packed accompaniment to any holiday meal.
Pretzel Stuffing with Mustard and Beer
This unique stuffing combines the savory, salty flavors of pretzels with the tangy notes of mustard and the subtle bitterness of beer, creating a truly memorable Thanksgiving side dish.
The chef starts by sautéing onions and celery in butter, infusing the mixture with aromatic herbs like thyme and sage. She then adds a blend of wet ingredients, including eggs, chicken stock, mustard, and a touch of beer, which helps to bind the stuffing together.
The star of the show is the pretzel bread, which the chef has dried out in the oven to help it maintain its structure when combined with the wet ingredients. The pretzel bread provides a delightful chewiness and a hint of saltiness that perfectly complements the other flavors in the stuffing.
After assembling the stuffing in a baking dish, the chef tops it with additional melted butter, ensuring a crispy, golden-brown crust on the top.
The end result is a stuffing that is both savory and indulgent, with the pretzels, mustard, and beer creating a unique and unexpected twist on a Thanksgiving classic. This dish is sure to be a conversation starter and a delicious addition to any holiday spread.
Sweet Potato Gratin
This sweet potato gratin takes the humble sweet potato and elevates it with a smoky, savory twist.
The chef begins by roasting the sweet potato and onion slices on the grill, imparting a delightful char and caramelized flavor. She then layers the roasted vegetables in a baking dish, creating a gratin-style casserole.
To bind the dish together, the chef prepares a creamy sauce made with half-and-half, horseradish, and fresh thyme. The horseradish adds a subtle heat and complexity that balances the natural sweetness of the potatoes.
After pouring the sauce over the layered vegetables, the gratin is topped with shredded Gruyère cheese, which melts and forms a golden-brown crust on top.
The combination of the smoky, roasted vegetables, the rich and tangy sauce, and the melted cheese creates a truly decadent and satisfying side dish. The sweet potatoes take on a savory, almost Thanksgiving-like flavor profile, making this gratin a unique and delicious addition to any holiday table.
The chef starts with a classic recipe for creamy, fluffy mashed potatoes, made with Yukon Gold potatoes, milk, butter, sour cream, salt, and pepper. This base recipe serves as a foundation for three delicious variations.
For the first variation, the chef adds white truffle butter, creating a luxurious, earthy, and indulgent mashed potato dish. The second variation incorporates freshly grated Parmesan cheese, adding a savory, umami-rich element to the potatoes. The third variation features roasted garlic, which lends a sweet, mellow garlic flavor that permeates the entire dish.
These variations showcase the versatility of mashed potatoes, allowing the chef to transform a simple side dish into something truly special and tailored to individual preferences. Whether you prefer the decadence of truffle, the salty punch of Parmesan, or the comforting aroma of roasted garlic, these mashed potato recipes offer something for everyone.
The classic mashed potato recipe serves as a solid foundation, ensuring that the potatoes are creamy, fluffy, and well-seasoned, while the variations allow the chef to elevate the dish with unique and flavorful additions.
Celery Root and Apple Purée
This celery root and apple purée offers a unique and delicious alternative to traditional mashed potatoes.
The chef combines celery root, fennel, Yukon Gold potatoes, and Golden Delicious apples, creating a complex and harmonious blend of flavors. The celery root and fennel provide an earthy, slightly peppery note, while the apples lend a touch of sweetness to balance the dish.
To achieve a silky, smooth texture, the chef uses a food mill to purée the cooked vegetables and apples, ensuring a velvety consistency without any lumps or graininess.
The finished purée is then seasoned with salt and pepper, and a touch of cream is added to enhance the luxurious mouthfeel.
This celery root and apple purée offers a refreshing alternative to traditional mashed potatoes, showcasing the versatility of root vegetables and the complementary flavors of apples. It's a unique and flavorful side dish that can be prepared in advance and reheated just before serving, making it a convenient and impressive addition to any holiday menu.
Roasted Butternut Squash
The chef's roasted butternut squash dish is a simple yet delicious side that highlights the natural sweetness of the squash.
She begins by peeling and cubing the butternut squash, tossing the pieces with olive oil, brown sugar, salt, and pepper. The squash is then roasted in a hot oven until the edges are caramelized and the interior is tender and creamy.
The key to this dish is the high-heat roasting, which allows the natural sugars in the squash to caramelize and develop a rich, almost candied flavor. The addition of brown sugar further enhances this effect, creating a beautifully balanced sweet-and-savory side dish.
Roasting the squash in large, evenly-sized pieces ensures that the exterior becomes crisp and golden brown, while the interior remains soft and velvety. This simple preparation allows the inherent sweetness and creamy texture of the butternut squash to shine.
Served as a side or incorporated into other dishes, this roasted butternut squash is a versatile and crowd-pleasing addition to any holiday menu. Its vibrant color and comforting flavors make it a perfect accompaniment to roasted meats, stuffings, and other Thanksgiving staples.
Creamy Corn Casserole
This creamy corn casserole is a classic soul food dish that combines the natural sweetness of fresh corn with a rich, cheesy sauce.
The chef starts by cutting the kernels off the cob, reserving the corn milk that is released in the process. This corn milk adds an extra layer of creaminess to the dish. She then sautés the corn kernels in butter, seasoning them with salt and pepper.
To create the creamy sauce, the chef makes a simple béchamel, using butter, flour, and milk. She then folds in shredded cheddar cheese, which melts into the sauce, creating a luxurious, velvety texture.
The corn and cheese sauce are combined in a baking dish, then topped with an additional layer of cheddar cheese. This casserole is baked until the top is golden brown and bubbly, resulting in a comforting and indulgent side dish.
The use of fresh corn kernels, rather than canned or frozen, gives this creamy corn casserole a vibrant, sweet flavor that is perfectly balanced by the rich, cheesy sauce. This dish is sure to be a crowd-pleaser at any holiday gathering.
Apple and Sausage Stuffing
This apple and sausage stuffing is a flavorful and hearty addition to the Thanksgiving table.
The chef starts by sautéing onions, celery, and Granny Smith apples in butter, allowing the flavors to meld and the apples to soften. She then adds fresh parsley, salt, and pepper, creating a fragrant base for the stuffing.
Next, the chef prepares the bread component, toasting cubes of French bread until they are crisp and dry. This helps the bread absorb the flavors of the other ingredients without becoming soggy.
The sautéed vegetable and apple mixture is then combined with the toasted bread cubes, along with a blend of sweet and spicy Italian sausage. Cranberries and chicken stock are added to the mix, providing moisture and a touch of sweetness to balance the savory elements.
The stuffing is then baked until golden brown and crispy on top, creating a delightful contrast in texture. The combination of the sweet apples, savory sausage, and aromatic herbs and spices makes this stuffing a true standout on the holiday table.
This apple and sausage stuffing can be served as a side dish or used to stuff a turkey, adding a flavorful and unique twist to the traditional Thanksgiving meal.
Cranberry Sauce
The chef's homemade cranberry sauce is a simple yet essential component of the Thanksgiving feast.
She starts with fresh cranberries, which she cooks down with sugar and a touch of water. The addition of cinnamon, nutmeg, and allspice adds warmth and depth to the sauce, complementing the tart, bright flavor of the cranberries.
As the sauce simmers, the cranberries break down, releasing their natural pectin and creating a thick, jamlike consistency. The chef allows the sauce to cook until it reaches the desired level of thickness, ensuring a perfect balance of sweet and tart.
Part 1/26:
Decadent Green Bean Casserole
Green bean casserole is a classic comfort food, perfect for potlucks and holiday gatherings. This version takes the dish to new heights with a few key upgrades.
To start, the chef makes a creamy sauce as the base, whisking together melted butter and flour to create a roux. She then adds milk and half-and-half, seasoning it with salt, pepper, and a touch of cayenne for a subtle kick. Shredded cheddar cheese is melted into the sauce, creating a rich, velvety cheese sauce.
Rather than using canned green beans, the chef blanches fresh green beans, which helps them retain their vibrant color and crisp texture. These are then tossed with a sautéed mixture of bacon, onions, and red bell peppers, infusing the dish with smoky, savory flavors.
Part 2/26:
The casserole is assembled by pouring the cheese sauce over the green bean mixture, then topped with a layer of crispy panko breadcrumbs instead of the traditional fried onions. This provides a delightful crunch to contrast the creamy interior.
After baking until hot and bubbly, the end result is a green bean casserole that is far from ordinary. The fresh ingredients, homemade sauce, and unique toppings elevate this classic dish to new levels of decadence and flavor. It's sure to be a hit at any potluck or holiday gathering.
Bacon Apple Stuffing
Part 3/26:
For the stuffing, the chef starts by sautéing onions, celery, and garlic in butter, adding in fresh thyme and sage to infuse the mixture with classic Thanksgiving flavors. Diced apples and toasted walnuts are then incorporated, providing a sweet and nutty contrast.
To bind the stuffing, the chef uses a combination of chicken stock and toasted bread cubes, allowing the flavors to meld together. The stuffing is then pressed into a loaf pan and baked until golden brown and crispy on top.
Part 4/26:
The end result is a stuffing that is both savory and sweet, with the apples and walnuts adding a delightful textural element. The sage and thyme lend a warm, herbal note that is quintessential to the Thanksgiving table. This stuffing can be served as a side dish or used to stuff a turkey for a truly memorable holiday meal.
Roasted Carrots with Carrot Top Pesto
This dish showcases the chef's commitment to using the entire vegetable, from root to stem. She starts by roasting the carrots with a sweet curry powder, which caramelizes the natural sugars and creates a beautiful color.
Part 5/26:
While the carrots roast, the chef prepares a vibrant pesto using the carrot tops. She blends the carrot greens with basil, walnuts, olive oil, and a touch of honey, creating a flavorful sauce that perfectly complements the roasted carrots.
The pesto is drizzled over the hot, caramelized carrots, adding a burst of freshness and herbal notes. This dish not only reduces food waste but also showcases the versatility of the humble carrot, transforming it into a visually stunning and delicious side.
Sweet Potato and Celery Root Fries
Part 6/26:
For this unique twist on fries, the chef combines sweet potatoes and celery root, roasting them until crispy on the outside and fluffy on the inside. She seasons the fries with a blend of spices, including cayenne pepper, garlic powder, Hungarian paprika, and Chinese five-spice powder, which lends a warm, aromatic flavor.
The combination of sweet potatoes and celery root creates a delightful contrast in both texture and taste. The sweet potatoes provide a natural sweetness, while the celery root adds a subtle, earthy flavor. Roasting the vegetables at a high temperature ensures they develop a crisp exterior, making them the perfect vehicle for the flavorful spice blend.
Part 7/26:
These sweet potato and celery root fries are a creative and healthier alternative to traditional french fries, offering a unique and satisfying side dish for any meal.
Baked Spinach and Zucchini
This baked spinach and zucchini dish is a simple yet flavorful side that can be prepared in advance and baked just before serving.
The chef starts by sautéing zucchini and scallions in olive oil, then adds garlic, frozen spinach, cooked rice, fresh parsley and basil, and a touch of nutmeg. The mixture is seasoned with lemon juice, salt, and pepper, creating a well-balanced blend of flavors.
Part 8/26:
The vegetable mixture is then transferred to individual baking dishes and topped with a custard made from eggs, heavy cream, and Parmesan cheese. This creates a creamy, quiche-like texture that binds the dish together.
The casserole is baked until the custard is set and the top is golden brown, resulting in a comforting and nutritious side dish. The combination of zucchini, spinach, and the rich, cheesy custard makes this an appealing option for any holiday or family gathering.
Mushroom and Celery Green Bean Salad
This green bean salad takes a fresh approach to the classic green bean casserole, showcasing the vibrant flavors of the vegetables.
Part 9/26:
The chef begins by sautéing mushrooms, celery, onions, and garlic in butter, infusing the mixture with savory, umami notes. She then blanches fresh green beans, retaining their crisp texture and bright color.
The sautéed vegetables are combined with the blanched green beans, and a creamy dressing made with yogurt, mayonnaise, Parmesan cheese, and a touch of cherry vinegar is drizzled over the top. This dressing provides a tangy, slightly sweet counterpoint to the earthy vegetables.
To add crunch and texture, the chef tops the salad with toasted almonds and crispy fried onions, echoing the classic green bean casserole flavors in a fresh, vibrant presentation.
Part 10/26:
This green bean salad is a delightful alternative to the traditional casserole, offering a lighter, more vegetable-forward take on the holiday classic. It's a perfect side dish that can be made in advance and served chilled or at room temperature.
Garlic Hasselback Potatoes with Herb Sour Cream
These garlic Hasselback potatoes are a showstopping side dish that combines the crispy edges of baked potatoes with the aromatic flavors of garlic and herbs.
The chef starts by slicing the potatoes into thin, accordion-style slices, creating a unique presentation. She then tucks slivers of fresh garlic into the potato slits, infusing the potatoes with a robust garlic flavor as they roast.
Part 11/26:
To complement the potatoes, the chef prepares a creamy herb sour cream sauce, blending sour cream with fresh parsley, garlic powder, and a touch of salt and pepper. This cool, tangy sauce provides a delightful contrast to the hot, crispy potatoes.
The potatoes are roasted at a high temperature, allowing the edges to become deliciously crisp and golden brown, while the interior remains tender and fluffy. The garlic slivers become soft and fragrant, melding seamlessly with the potato flesh.
Served with the herb sour cream, these garlic Hasselback potatoes are a striking and flavorful addition to any holiday or special occasion menu. The combination of textures and flavors makes this dish a true crowd-pleaser.
Sautéed Brussels Sprouts with Balsamic Glaze
Part 12/26:
This simple yet elegant Brussels sprouts dish showcases the versatility of the often-maligned vegetable.
The chef starts by thinly slicing the Brussels sprouts using a food processor, which allows them to cook quickly and evenly. She then sautés the sprouts in a combination of olive oil and butter, seasoning them with salt and pepper.
To add a touch of sweetness and acidity, the chef drizzles the sautéed Brussels sprouts with a balsamic vinegar glaze. The balsamic vinegar caramelizes and reduces, creating a syrupy, flavorful coating that complements the natural earthiness of the Brussels sprouts.
Part 13/26:
This method of thinly slicing the Brussels sprouts and sautéing them quickly helps to avoid the common pitfall of overcooking, which can lead to a bitter, mushy texture. Instead, the sprouts retain a slight crunch and a vibrant green color, making them an appealing and delicious side dish.
The balsamic glaze adds a touch of sophistication, transforming the humble Brussels sprout into a sophisticated and flavor-packed accompaniment to any holiday meal.
Pretzel Stuffing with Mustard and Beer
This unique stuffing combines the savory, salty flavors of pretzels with the tangy notes of mustard and the subtle bitterness of beer, creating a truly memorable Thanksgiving side dish.
Part 14/26:
The chef starts by sautéing onions and celery in butter, infusing the mixture with aromatic herbs like thyme and sage. She then adds a blend of wet ingredients, including eggs, chicken stock, mustard, and a touch of beer, which helps to bind the stuffing together.
The star of the show is the pretzel bread, which the chef has dried out in the oven to help it maintain its structure when combined with the wet ingredients. The pretzel bread provides a delightful chewiness and a hint of saltiness that perfectly complements the other flavors in the stuffing.
After assembling the stuffing in a baking dish, the chef tops it with additional melted butter, ensuring a crispy, golden-brown crust on the top.
Part 15/26:
The end result is a stuffing that is both savory and indulgent, with the pretzels, mustard, and beer creating a unique and unexpected twist on a Thanksgiving classic. This dish is sure to be a conversation starter and a delicious addition to any holiday spread.
Sweet Potato Gratin
This sweet potato gratin takes the humble sweet potato and elevates it with a smoky, savory twist.
The chef begins by roasting the sweet potato and onion slices on the grill, imparting a delightful char and caramelized flavor. She then layers the roasted vegetables in a baking dish, creating a gratin-style casserole.
Part 16/26:
To bind the dish together, the chef prepares a creamy sauce made with half-and-half, horseradish, and fresh thyme. The horseradish adds a subtle heat and complexity that balances the natural sweetness of the potatoes.
After pouring the sauce over the layered vegetables, the gratin is topped with shredded Gruyère cheese, which melts and forms a golden-brown crust on top.
The combination of the smoky, roasted vegetables, the rich and tangy sauce, and the melted cheese creates a truly decadent and satisfying side dish. The sweet potatoes take on a savory, almost Thanksgiving-like flavor profile, making this gratin a unique and delicious addition to any holiday table.
Mashed Potatoes and Variations
Part 17/26:
The chef starts with a classic recipe for creamy, fluffy mashed potatoes, made with Yukon Gold potatoes, milk, butter, sour cream, salt, and pepper. This base recipe serves as a foundation for three delicious variations.
For the first variation, the chef adds white truffle butter, creating a luxurious, earthy, and indulgent mashed potato dish. The second variation incorporates freshly grated Parmesan cheese, adding a savory, umami-rich element to the potatoes. The third variation features roasted garlic, which lends a sweet, mellow garlic flavor that permeates the entire dish.
Part 18/26:
These variations showcase the versatility of mashed potatoes, allowing the chef to transform a simple side dish into something truly special and tailored to individual preferences. Whether you prefer the decadence of truffle, the salty punch of Parmesan, or the comforting aroma of roasted garlic, these mashed potato recipes offer something for everyone.
The classic mashed potato recipe serves as a solid foundation, ensuring that the potatoes are creamy, fluffy, and well-seasoned, while the variations allow the chef to elevate the dish with unique and flavorful additions.
Celery Root and Apple Purée
This celery root and apple purée offers a unique and delicious alternative to traditional mashed potatoes.
Part 19/26:
The chef combines celery root, fennel, Yukon Gold potatoes, and Golden Delicious apples, creating a complex and harmonious blend of flavors. The celery root and fennel provide an earthy, slightly peppery note, while the apples lend a touch of sweetness to balance the dish.
To achieve a silky, smooth texture, the chef uses a food mill to purée the cooked vegetables and apples, ensuring a velvety consistency without any lumps or graininess.
The finished purée is then seasoned with salt and pepper, and a touch of cream is added to enhance the luxurious mouthfeel.
Part 20/26:
This celery root and apple purée offers a refreshing alternative to traditional mashed potatoes, showcasing the versatility of root vegetables and the complementary flavors of apples. It's a unique and flavorful side dish that can be prepared in advance and reheated just before serving, making it a convenient and impressive addition to any holiday menu.
Roasted Butternut Squash
The chef's roasted butternut squash dish is a simple yet delicious side that highlights the natural sweetness of the squash.
She begins by peeling and cubing the butternut squash, tossing the pieces with olive oil, brown sugar, salt, and pepper. The squash is then roasted in a hot oven until the edges are caramelized and the interior is tender and creamy.
Part 21/26:
The key to this dish is the high-heat roasting, which allows the natural sugars in the squash to caramelize and develop a rich, almost candied flavor. The addition of brown sugar further enhances this effect, creating a beautifully balanced sweet-and-savory side dish.
Roasting the squash in large, evenly-sized pieces ensures that the exterior becomes crisp and golden brown, while the interior remains soft and velvety. This simple preparation allows the inherent sweetness and creamy texture of the butternut squash to shine.
Part 22/26:
Served as a side or incorporated into other dishes, this roasted butternut squash is a versatile and crowd-pleasing addition to any holiday menu. Its vibrant color and comforting flavors make it a perfect accompaniment to roasted meats, stuffings, and other Thanksgiving staples.
Creamy Corn Casserole
This creamy corn casserole is a classic soul food dish that combines the natural sweetness of fresh corn with a rich, cheesy sauce.
The chef starts by cutting the kernels off the cob, reserving the corn milk that is released in the process. This corn milk adds an extra layer of creaminess to the dish. She then sautés the corn kernels in butter, seasoning them with salt and pepper.
Part 23/26:
To create the creamy sauce, the chef makes a simple béchamel, using butter, flour, and milk. She then folds in shredded cheddar cheese, which melts into the sauce, creating a luxurious, velvety texture.
The corn and cheese sauce are combined in a baking dish, then topped with an additional layer of cheddar cheese. This casserole is baked until the top is golden brown and bubbly, resulting in a comforting and indulgent side dish.
The use of fresh corn kernels, rather than canned or frozen, gives this creamy corn casserole a vibrant, sweet flavor that is perfectly balanced by the rich, cheesy sauce. This dish is sure to be a crowd-pleaser at any holiday gathering.
Apple and Sausage Stuffing
This apple and sausage stuffing is a flavorful and hearty addition to the Thanksgiving table.
Part 24/26:
The chef starts by sautéing onions, celery, and Granny Smith apples in butter, allowing the flavors to meld and the apples to soften. She then adds fresh parsley, salt, and pepper, creating a fragrant base for the stuffing.
Next, the chef prepares the bread component, toasting cubes of French bread until they are crisp and dry. This helps the bread absorb the flavors of the other ingredients without becoming soggy.
The sautéed vegetable and apple mixture is then combined with the toasted bread cubes, along with a blend of sweet and spicy Italian sausage. Cranberries and chicken stock are added to the mix, providing moisture and a touch of sweetness to balance the savory elements.
26 parts?!?!
Part 25/26:
The stuffing is then baked until golden brown and crispy on top, creating a delightful contrast in texture. The combination of the sweet apples, savory sausage, and aromatic herbs and spices makes this stuffing a true standout on the holiday table.
This apple and sausage stuffing can be served as a side dish or used to stuff a turkey, adding a flavorful and unique twist to the traditional Thanksgiving meal.
Cranberry Sauce
The chef's homemade cranberry sauce is a simple yet essential component of the Thanksgiving feast.
She starts with fresh cranberries, which she cooks down with sugar and a touch of water. The addition of cinnamon, nutmeg, and allspice adds warmth and depth to the sauce, complementing the tart, bright flavor of the cranberries.
Part 26/26:
As the sauce simmers, the cranberries break down, releasing their natural pectin and creating a thick, jamlike consistency. The chef allows the sauce to cook until it reaches the desired level of thickness, ensuring a perfect balance of sweet and tart.
This cranberry
I guess they do become longer, the longer the video
I had some videos that were only a few summaries but long videos.
It has to do with how the video is broken up although I havent quite figured it out yet.