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Holiday Sides 3 Ways (My Best Versions of the Classics)



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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

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36 Comments

  1. 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. Oh, and if you want to start learning a new language, don't forget to check out my link to get up to 60% off your Babbel subscription: https://go.babbel.com/t?bsc=1200m60-youtube-brianlagerstrom-nov-2022&btp=default&utm_term=generic_v1&utm_medium=paidsocial&utm_source=YouTube&utm_content=Influencer..brianlagerstrom..USA..YouTube

  2. 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.

  3. I just made the potato puree. Ugh, that was a lot of work. I have to bring them to Thanksgiving tomorrow, so I will wait to judge, since I want to add a bit more butter and milk. I'm guessing they reheat well.

  4. B-Man you've done it again! I just whipped up the 'GB' Casserole. OUTSTANDING! thank you for sharing and I hope you and your family enjoy all the good eats I am sure you are cooking up for them, and a Happy Thanksgiving!

  5. 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!

  6. So my concern about the pureed mashed potatoes is they would taste like a beefed-up box of powered spuds. I have always "hand" mashed my potatoes to give them some texture. Don't get me wrong, they look good and of course I will try them but I'm a little skeptical.

  7. uhh, what's with weighing everything? I'm fairly certain that what you are seen using is not the actual weights you are citing. Don't jerk my chain, just cook.

  8. Made the mushroom soup and holy expletives it is amazing!!! Cannot wait to add this bad boy to some green beans. Gonna add bacon as well because bacon

  9. Wondering what part of this prep could be done the day before. If you make stuffing the day prior, would you leave it uncooked in the refrigerator overnight, then cook on Thanksgiving? Or would you cook it Wednesday then reheat it Thursday? What about the green beans?

  10. Brian. Thanks for the green bean casserole with homemade cream of mushroom soup. Gave this a test drive with a ham last night (early thanksgiving) and it was a hit. Finally I can eat it since I have a soy allergy and all canned soups use this as a base. It was better than any other casserole we have had and really wasn’t that hard! Thank you. This is a keeper. Also, are your recipes somewhere for me to print?

  11. 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.

  12. Brian's the real MVP. Cooking thanksgiving dinner 2x 🙏🏽

    This is the time of year where butter has no calories lol. I use so much – call me Paula Deen.

    That potato puree looks so simple, yet so delicious.

    I need to get some more steel bowls and that mesh strainer… Happy Thanksgiving!

  13. Hey Bri. Wanting to make the GB Casserole to bring to one of our kids house and it would actually be a bit easier to make a day ahead.

    I was thinking of making it the day before and refrigerating it. Any advice?

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