Up next in 10
7 Traditional Holiday Side Dishes To Serve Up with Your Turkey or Ham
#thanksgiving #sidedish #catherinesplates
https://catherinesplates.com/creamy-mashed-potatoes/
https://catherinesplates.com/homemade-cranberry-sauce/
https://catherinesplates.com/crockpot-sweet-potato-casserole/
https://catherinesplates.com/broccoli-cheese-casserole/
https://catherinesplates.com/chicken-cornbread-dressing/
https://catherinesplates.com/baked-creamy-mac-cheese/
https://catherinesplates.com/sausage-apple-stuffing/
VIDEO TIMESTAMPS
00:00 - 7:27 MASHED POTATOES
07:28-15:42 CRANBERRY SAUCE
15:43-22:15 CROCKPOT SWEET POTATOES
22:16-31:29 BROCCOLI CHEESE CASSEROLE
31:30-42:55 CHICKEN CORNBREAD DRESSING
42:56-51:14 BAKED MAC & CHEESE
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0:00
Let's make creamy mashed potatoes a side dish worthy of your Thanksgiving table
0:07
or even your dinner table. We're going to be starting with four lbs of
0:13
potatoes. I am using a russet potatoes for our mashed potatoes. I'm just going
0:19
to take a regular carrot peeler, potato peeler, vegetable peeler, whatever it's
0:24
known as. And you want to hold your potato in the palm of your hand and then peel away from yourself.
0:32
We're going to go all the way around the potato. Now, you can use Yukon Gold potatoes for this recipe also. And the
0:39
Yukon gold potatoes have a really thin kind of a waxy skin to it. And you can
0:45
leave it on or you can cut it off. But we're going to be using the russeted potatoes today because they're a very
0:51
starchy potato, which will really hold up to making a fluffy potato. Now, I'm
0:56
just going to go around the ends of the potatoes. Take a look at your potato. Go around it. If you see anything that you
1:02
don't want, we'll take this off right here. Just take the corner of your carrot peeler. And then you can just pop
1:10
that right out of there. Now, I'm going to place the potatoes
1:16
into a large bowl that I filled about halfway up with water. And this will
1:22
keep them nice and clean and keep them from getting brown while we're working on the rest of the potatoes. Now, I've
1:29
got about 10 potatoes and they're about palm size to handsiz potatoes. So,
1:36
they're not the large to extra-large potatoes.
1:45
Now, I've got my cutting board ready in a large pot. Now, I did rinse out the
1:50
water and add some new water to it to kind of clean that up. So, I'm going to take my potato out. Take a large sharp
1:57
knife. We're going to cut it in half lengthwise. Lay them flat. Cut them again
2:03
in half lengthwise. We're going to turn them. And then we're just going to cut them again. These are
2:09
1 in pieces.
2:16
Set them off to the side. We'll finish the rest.
2:23
Now, the smaller you cut your potato, the faster they'll cook.
2:28
Now, if you leave them whole and try to cook them that way, they'll cook longer. But plus, it takes a long time for that
2:35
water to get to the center of the potato to soften them up. and then you've got a watery potato and it'll be more spongy
2:42
like and you don't want that. Once we get the potatoes cut up, we're going to add them to our large pot.
2:51
All right, we're going to fill our pot with cold water about 1 to 2 in above
2:56
the potatoes.
3:05
We're going to place it on our burner and we're going to place it on a high heat.
3:11
We're going to add two teaspoon of salt. We want to be able to flavor the water,
3:16
which will flavor the potatoes cuz you don't want bland potatoes.
3:25
We're going to bring the potatoes to a boil and then we're going to lower the
3:30
heat to a low and let these simmer for about 8 to 10 minutes. You want to be
3:37
able to take a fork into the potato and break it apart really easily. All right,
3:43
I'll be back. and go in with a spider tool. Pull the potatoes out. Look for the biggest one.
3:50
Stick the fork in and twist. And it just breaks apart. These are done. We're
3:56
going to drain these and put them back in the pot. Now, I've put them back on my burner and it's still on a low. And
4:02
I'm just going to move the potatoes around. We want to dry the potatoes out and get all that excess moisture out of
4:07
the potato. Should just take about 1 minute. Let's talk about the tool that you can
4:13
use to mash up your potatoes to get them nice and creamy and fluffy. I'm using a
4:19
potato masher or you can use a potato ricer. You can use a strainer and put
4:27
your potatoes in and mash them through. That'll get them nice and creamy, but that takes a lot of time and effort. You
4:34
can use like an electric hand mixer if you want to do that. I feel that they get kind of gummy and pasty. So, it's
4:42
not a good texture for mashed potatoes because they're overworked if you use an electric hand mixer or a stand mixer.
4:49
So, I'm going to go in with this. And then, as I'm doing that, I'm going to add in one stick of butter. Now, I'm
4:57
going to cut it into eight pieces and just put it all in there and mash it all in there with it.
5:03
Now, the heat from the potatoes and the pot will help melt the butter.
5:09
There we go. Now, I'm using a Dutch oven, which is really good for if you're using like
5:16
metal utensils. So, make sure you always have your potatoes in something that you can use
5:21
that metal utensil on. Okay, we've got a good mash on the potatoes right now. We
5:27
need to get them nice and creamy. So, we need to add a milk product. Now,
5:32
you can use regular milk. You can use half and half heavy whipping cream. People tend to use sour cream in it, but
5:39
you know, it gives it a little tang that I really don't like in mashed potatoes. But, it's all up to you. So, I'm going
5:45
to be using some heavy whipping cream. Now, I took it out of the refrigerator to take the chill off of it because we
5:50
don't want to put ice cold milk into our mashed potatoes while we're making them. So, we're going to add a little bit at a
5:56
time and then blend that in.
6:04
Oh, it's really starting to look creamy. Look at that.
6:12
All right. Now, at this stage, since I've got them all mashed up, I'm just going to go in with a wooden spoon,
6:18
start getting it all mixed up. You don't want to over mix your mashed potatoes.
6:24
Give it a taste.
6:29
Now we need to season with some salt and pepper. Go in with half a teaspoon of
6:35
salt. And then we'll go in with some black
6:40
pepper. Just a little bit. About a/4 of a teaspoon or less. We'll
6:46
mix that in. Let me show you how we're going to serve these up.
6:56
Okay, we're going to put some pats of butter on it. That'll look really good.
7:05
Oh, can y'all see that butter just melting into the potatoes?
7:11
Let's put a little bit of parsley. Or you can use green onions or some
7:17
chives, but make it pretty.
7:22
There we go. Homemade creamy, fluffy mashed potatoes.
7:28
Welcome back, everyone. Happy Thanksgiving. It's time to make some cranberry sauce. We're using fresh
7:35
cranberries. This is a superfruit. First thing you want to do is give these a
7:40
rinse really well. So, I'm going to put these into a colander.
7:48
We're going to take these over to the sink. wash these off.
7:53
Cold water should do it. Oh, look how pretty those are.
8:00
Okay, we're just going to go through these. Make sure there's no stems,
8:05
leaves, or anything like that. Like this right here. You don't want that.
8:14
Drain them out. We're going to take some fresh oranges.
8:21
It's like some navel oranges here. We're going to cut these in half. We're going to squeeze the juice out of them. Now,
8:28
you want fresh oranges, okay? If you're using orange juice, then it's already got sweeteners in it.
8:36
And we're going to be sweetening the cranberries, okay? So, we don't want to have too much sweetener going on or it's
8:42
going to be really hard to to eat, right? So, however you squeeze orange
8:47
juice, you're going to need about half a cup. So, I'm just going to take my half orange here, put it on my orange
8:54
squeezer, and squeeze the juice out. Now,
9:00
I'm not worried about over squeezing the juice here because if we
9:05
have extra, I'm just going to drink it. Now, there's so many recipes for
9:12
cranberry sauce to make your own homemade version. So, this one's a good
9:18
one, though. Love this one. All right, this is just my chopper, my food
9:24
chopper, and it has a blade for squeezing oranges.
9:30
It does a lot.
9:38
I'm going to do another one cuz we do have them.
9:51
All right, we're going to measure that out. Half a cup. Smells so fresh and
9:58
delicious. Let me see where my half a cup is,
10:07
y'all. That was perfect right there. One and a half oranges freshly squeezed right
10:15
there. We're going to bring our burner over.
10:20
We're going to bring our sugar over. We're going to have some water ready.
10:26
And we're going to put our burner onto a medium heat.
10:33
We're going to add in half a cup of our orange juice.
10:40
half a cup of water. We're going to add in 3/4 cup of white granulated sugar.
10:51
I'm using a/4 cup, so we'll go in three times.
11:05
There we go.
11:10
We're going to stir this together and let it simmer on the medium heat. We
11:16
want those sugars to dissolve into the juice and the water. I love the
11:21
holidays. It gives you a chance to make something you've never made before. For Thanksgiving, I've always brought
11:28
out the canned cranberry sauce. You know, the kind where you slice it and put it on a plate. Yeah, I love that.
11:36
But I never really liked the can of cranberries that were chunky.
11:43
But y'all, I want to make my own today. And I found a great recipe. Kind of
11:48
converted it to what I like. If you don't want to add the sugar, you can put in honey. Any kind of sweetener.
11:55
I'm going to kind of give that a test here. Oh yeah, that's perfect right there. We're going to add our
12:01
cranberries. Now that this is nice and hot and the sugars have kind of melted into the orange juice and the water,
12:08
let's add these delicious cranberries. Yeah.
12:14
Now, there's about 12 oz of cranberries going in.
12:26
There we go. Get these nice and coated. It smells good in there.
12:31
We're going to go in with a pinch of salt. Pinch of salt would be about an eighth
12:37
of a teaspoon. It'll offset the orange juice and the sugar in there. We're going to add in
12:45
one cinnamon stick. Now, I'm going to take one of my oranges and I'm going to take a peeler and I'm going to peel a
12:53
big slice of the orange. We let that go in. Just a few of them.
13:00
We'll give it a nice look. One. And we'll do three.
13:06
There we go. Now, you want to bring this to a simmer
13:11
and then it's going to cook for 10 minutes. And we're going to stir frequently.
13:18
The cranberries are going to start popping in there. And that's what we want. I can hear them in there. Oh, it
13:24
smells good. Look at that. I'm going to bring you back as soon as the 10 minutes
13:30
is up and all those cranberries or the majority of them have popped. This is
13:36
what it's looking like about halfway through. I'm just going to take my spatula and I'm just going to start
13:42
pushing down on the cranberries. Look at that color of this dish.
13:49
And the cinnamon stick is in there. And the orange peel is in there.
13:54
There it is. There's the cinnamon stick right there.
13:59
All right, we got five more minutes. Okay, look at this. We're going to turn off the heat. It's been 10 minutes. A
14:07
lot of the cranberries have already popped. We're going to take this off the burner. Okay, look at that cranberry
14:15
jelly right here. I'm going to go in. I'm just going to kind of smush the ones that have popped one more time.
14:22
M y'all. This will thicken up too. Now I'm going to go in
14:28
and I'm going to yank out the cinnamon stick. Some tongs. Get that out. And
14:34
then I'm going to find the orange peels. Get those out. There we go. There's one.
14:42
There's two. Oh my goodness, y'all. Y'all don't think it works. Check that
14:48
out. We're going to let this cool for 30 minutes.
14:57
Oh, look at that, y'all. It thickened up beautifully. Look at the chunks in
15:03
there. Put this on your table. What I'm going to do is add a cinnamon stick. A
15:10
new one there. Just kind of push it in there. Take some more of the orange peel. Just
15:17
kind of stick that in there. Give it like a rustic look there. And there we go. Okay.
15:25
You can serve it up just like this on your dinner table. It's kind of nice and room temperature. You can put it in the
15:31
refrigerator. This will sit up for 3 days in the refrigerator in an airtight
15:37
container. So, you can make this ahead of time for your Thanksgiving table.
15:42
Hello everyone. Y'all ready for crockot sweet potato casserole?
15:48
You're going to need 3 to four pounds of fresh sweet potatoes, brown sugar,
15:54
cinnamon, vanilla, butter, some water,
16:02
mini marshmallows, and chopped pecans.
16:09
First thing we're going to do is start preparing our sweet potatoes. We're going to start by peeling our
16:15
sweet potatoes. You're just going to take a peeler, just peel off that outer layer of skin.
16:25
You can prepare your sweet potatoes the day before. So, you can peel them and
16:30
cube them and have them ready to go for the next morning. Just place them into a
16:36
bowl of water and put it in your refrigerator. This is about 3 to four lbs of potatoes.
16:46
I've got about six average size.
16:51
The sweet potatoes are peeled. I've rinsed them off in the sink. What I'm going to do is cut these into 1 in
16:57
cubes. You want to keep them all the same size so that they cook evenly. So,
17:03
I'm just going to cut it in half lengthwise. Sweet potatoes are pretty tough.
17:11
Got to cut them very carefully.
17:20
Just use the knife edge right here as a leverage.
17:27
There we go. We're going to place these into a large bowl.
17:37
So, once we get the potatoes in, I'm just going to fill it with water to cover the sweet potatoes.
17:45
We're going to set these off to the side. To make the sweet glaze to coat the sweet potatoes with, in the crock
17:52
pot, we're going to place 1 and 1/2 cups of brown sugar.
18:12
To that we're going to add one stick of melted butter,
18:22
one teaspoon ground cinnamon.
18:29
Oh, that smells good. Always smells like fall when you open a cinnamon bottle. One teaspoon of vanilla extract.
18:39
We're going to stir that all together.
18:45
should start looking like a paste. All right, we're going to add two teaspoon of water.
18:52
Thin that out.
18:58
Oh, yeah. That looks really good. I've drained my sweet potatoes. We're
19:04
going to go ahead and add those to the crock pot.
19:14
We're going to take a spatula and we're going to mix it all together. Make sure the sweet potatoes are all coated with
19:22
our brown sugar cinnamon mixture.
19:30
Before we do some more good stuff to these sweet potatoes, we need to cook these down and get them nice and soft.
19:36
So, we're going to place a lid on. I'm going to cook mine on high for three and a half to four hours, or you can cook
19:44
them on low for about 6 to 8 hours. You want to make sure that you can pierce a
19:50
fork through the sweet potato and they're nice and tender. And then we're going to finish these off because we're
19:55
looking for some yummy sweet potato casserole. Everyone's favorite at the Thanksgiving
20:01
table, right? Every so often, make sure you lift the lid and stir up the potatoes
20:13
and then place the lid back on.
20:21
Okay, our sweet potatoes are fork tender, nice and done. Look at that. Yum.
20:27
What you're going to do while your crock pot is still on, we're going to sprinkle 5 oz of mini marshmallows, which is
20:35
generally half a bag, just right across the top.
20:49
We're going to sprinkle some chopped pecans across the top.
20:55
about three or four ounces. We're going to stir that all together.
21:03
Doesn't that look good? I'm going to melt those marshmallows right in there.
21:11
We're going to sprinkle the remaining of the marshmallows across the top.
21:21
Nice and even. Another 2 oz of chopped pecans
21:29
right across the top. We're going to place the lid back on for 15 minutes.
21:40
It smells delicious in there.
21:47
Oh yeah.
21:54
All right, look at that. All out of your crock pot. Those creamy
22:02
marshmallows, the crunch from the pecans, and those sweet potatoes. Oh,
22:09
that glaze that we made. All right,
22:16
we are going to make broccoli cheese casserole. So delicious. It is a family favorite.
22:24
Who doesn't love broccoli? I had some leftover fresh broccoli from when I made
22:30
my cashew chicken. So, it's going to be perfect for this dish. You can even use frozen broccoli if you want to use that.
22:37
Also, we've got some cheeses that's going to go in this. Some delicious flavors and ingredients. So, stay tuned.
22:44
It's a perfect accompaniment to any dish. Ready? Let's go ahead and put this
22:50
one together. Okay, let's talk about the broccoli. If you're using fresh broccoli, you want to
22:56
go ahead and wash it off, which I did. Now, it's just in a strainer right here.
23:02
We're going to take it and we're going to cut these into bite-sized pieces.
23:09
We're going to steam the broccoli first. That way, it has a head start in cooking and it doesn't take all day in the oven
23:16
when we prepare this. Now, if you're using frozen broccoli, you'd want to go
23:22
ahead and thaw it out. We're going to need about six cups.
23:30
Now, the texture between using fresh broccoli and frozen broccoli will
23:36
differ. It'll be a little softer if you're using the frozen broccoli and you
23:42
thaw that out. So, just keep that in mind. Cut it as small as you want. Just as
23:49
long as they're bite-sized pieces at least. That way, it's easier to eat. All right, I'm going to go in and pull out
23:55
all the little ones. This is about 16 oz bag. What we're
24:01
going to do is place the broccoli into a large bowl.
24:08
Okay. Now, what you want to do is steam your broccoli because you want to give it a head start in the cooking process.
24:15
I'm going to place mine in the microwave. I'm going to add two tablespoons of water. I'm going to cover
24:21
it with some plastic wrap and I'm going to steam it in the microwave for about 2 minutes. Or you can put this in a pot
24:29
with very little water on the bottom. Put a lid on it and steam it for about 3 to 5 minutes depending on the texture
24:35
size that you want of your broccoli.
24:42
Make sure you cover it good. That's going to help in the steaming process.
25:02
Now, what we're going to do is make that creamy goodness that we're going to fold the broccoli into. So, in a large bowl,
25:08
we're going to start with one cup of mayonnaise.
25:17
I'm just using a third cup measuring tool.
25:28
You got to get all of that out of there.
25:34
One can. This is 10.5 oz cream of celery
25:40
soup. Or you can use cream of chicken soup or you can use cream of mushroom
25:46
soup. That smells good in there. Cream of
25:51
celery soup always smells like the holidays. I don't know why. We're going to add in two eggs. Now, I've already
25:57
beaten these lightly.
26:05
All right, we're going to dice up an onion really quick. This is a small onion. If you're using a medium onion,
26:10
then I would definitely use half of one.
26:18
Make sure you dice it. It's very small.
26:23
All right, just cut it in half. I'm just going to do thin slices.
26:32
cut through it very thin.
26:39
I think I may just do that right here. That's perfect.
26:49
Now, you don't have to even put onion in there. I mean, you can even put onion powder or dried minced onion that comes
26:56
in a jar. You can do that also. Okay, we're going to go ahead now and season it.
27:05
We're going to go in with half a teaspoon of salt
27:16
and then a/4 teaspoon of black pepper. So, I'm just going to take half of that
27:22
and then put that in. All right, we're going to go ahead now and mix this together
27:28
till it's well combined.
27:34
The only sad part about this is I can't go in and give it a taste for you because there's egg in there and I'm not
27:40
about to do that. No, but I can certainly smell it and it
27:45
smells delicious.
27:50
Okay, we're going to bring over our steamed broccoli.
27:55
Frozen broccoli that you thaw out. You want to prepare it per the instructions on the back of the package. Steam it
28:01
also and then just drain it. All right, we're going to add that into our mixture.
28:10
We're going to stir this all together till all the broccoli is well coated.
28:22
All right, I think it's all nice and coated.
28:27
We're going to add in 8 oz of cheddar cheese. Now, I'm using a triple cheddar,
28:34
which is a Vermont white cheddar, sharp cheddar, and mild cheddar cheese.
28:43
We're going to stir that all together. This is a broccoli cheese casserole. It's going to have cheese in it.
28:51
Well, that looks good right there. Okay, we're going to take a casserole dish. This is about a 9 by12. And we are
28:58
going to spray it with some non-stick cooking spray.
29:04
And then we're going to add our mixture into the prepared baking dish.
29:16
Oh, get all that goodness out of there.
29:21
I'm going to spread it out evenly.
29:28
Thought we were done with that cheese, huh? I'm going to add 4 oz of sharp cheddar cheese shredded right across the
29:34
top.
29:40
I'm not going to cover it entirely because you want to be able to see the broccoli through the cheese. Okay, we're going to go ahead now and make the
29:46
topping. I just got a ziploc bag here. One sleeve of Ritz buttery crackers or
29:51
townhouse crackers.
29:59
All right, we're going to place them in the bag.
30:07
Zip it up and crush them up.
30:22
All right, I'm bringing over half a stick of butter that I've melted in a bowl. We're going to add the crushed
30:28
crackers and then coat them.
30:38
We're going to bring back over our casserole and then we're going to sprinkle our
30:43
crumb mixture on top.
30:51
I'm going to place this in my oven that's been preheating at 350° for 30 minutes until that cheese has
30:59
melted and the topping is nice and golden brown. This will be uncovered.
31:05
Doesn't that look delicious?
31:11
It smells delicious.
31:21
Oh, look at that creaminess. That broccoli. Oh, it's tender.
31:29
Chicken cornbread dressing. This is for those people that come to your Thanksgiving table that don't like
31:34
turkey or ham. Give them chicken. Now, this chicken and cornbread dressing is a
31:40
really easy recipe. We're going to be using already packaged cornbread mix and
31:46
turn this into cornbread that we're going to crumble up. Now, there's so many brands out there of a cornbread
31:52
mix. We're going to be making two packages which are 6 oz each and I'm
31:58
going to be following the directions on the back of the package. Now, this could totally be different than the package
32:04
that you're using, okay? So, just make sure make the cornbread per the directions on the back of your package.
32:10
I'm doubling up today. So, that's what we're going to be doing. We're gonna be making this in a 9 by13.
32:16
Let's get started. Now, I'm using the Pioneer brand.
32:21
So, just open both of them. Put them into a medium bowl.
32:29
All mine seem to be right there in the front. There we go. Preheat my oven. I'm going to add the
32:36
milk. And then the other ingredient on the
32:41
back of the package was two eggs slightly beaten. So we'll put that in a bowl. Make sure there's no shells. And
32:49
then we'll lightly beaten it.
32:55
Let's get those shells out. All right.
33:03
Just slightly beat it and then we'll add it to the cornbread and milk.
33:10
That looks good. [Music]
33:17
We're just going to take a whisk, mix this together until just combined.
33:23
We don't want to over mix. That should do it right there. Make sure you go all the way down to the bottom.
33:29
It's all incorporated. I'm going to be using a 9 by13 baking
33:35
dish. We're doubling up on the recipe today. You need a lot for Thanksgiving, right?
33:41
Makes good leftovers. All right, pour your batter in.
33:57
All right, we'll make sure it's nice and even. I got my oven preheated according to the directions on the back of my
34:03
package here. It's going to take about 20 25 minutes until it's nice and golden brown. I'll be back and we're going to
34:10
finish this dressing off. Now, the package that I'm using, the directions on it will be different from yours. So,
34:16
just make sure you're following your directions. Now, for this recipe, I am filling this dressing up with a lot of
34:23
chicken. You want to use cooked chicken for this recipe. However you get there,
34:29
you can um boil your chicken, you can bake your chicken, you can crockot your
34:34
chicken, Insta Pot it. I am using two rotisserie chickens here. This is a
34:40
mosquite flavor, so it's going to add some deliciousness to our recipe. So, if
34:45
you're going to do it any other way, make sure that you season your chicken really well because that's going to add the flavor to your dressing. So, what
34:52
I'm going to do is cut these down to bite-sized pieces and get this ready
34:57
before our cornbread comes out of the oven. All right, here's the first one.
35:04
Okay, you're going to want about four to five cups of chopped chicken. We're
35:11
going to keep on layering in that texture and the flavors of this dish to
35:17
give it a little crunch. We're going to sauté up some celery and onion. I love
35:22
to dig deep into a big thing of celery and pick out some ribs in here that have
35:28
the flowers in it. Now, I'm going to wash this off. We're going to chop it up. What we're going to do is thin out
35:34
our ribs of celery somewhat. So, we have thin small dices. So, I'm just dragging
35:40
my knife through the center of the celery going from the top all the way
35:45
down to the bottom. There you go. Just like that.
35:53
I'm just going to run my knife through them. See those fine dices? That's what we're looking for. Keep it small.
36:02
Those flowers of the celery. They just look pretty in a dish.
36:08
And it has flavor in it also. Nice aromatic.
36:15
There we go. Look at that. It's got the dark pieces in there. I can already smell that.
36:21
All right, let's chop up an onion. What I'm going to do is take off ends of the onion. Peel off that outer layer. And then we're just going to dice it up.
36:28
Now, I cut my onion in half. And I'm just dragging my knife through each half, following the line of the onion as
36:34
much as you can. Just kind of a guide. And then once I get down to the end,
36:40
just turn it a quarter of the way, run my knife through it. And there's your dices.
36:46
In a medium skillet, we're going to add about four tablespoon of butter right
36:54
here.
37:01
Grab a knife. All right. One, two, three, four.
37:12
Okay. We're going to put our burner onto a mediumigh heat. There we go.
37:19
Okay, we're going to melt this. Allow it to get kind of sizzly and then we'll add our celery and onions to it and start
37:25
softening it down. That's what we're looking for right
37:31
there. Let's add celery and onions.
37:37
Oh, it smells so good. That's why I like to add a lot. All right, I'm going to add a little bit
37:43
of salt, black pepper, and I'm going to add in a little bit of
37:49
poultry seasoning. We're going to add it here, and then we're going to go ahead and add it with the other ingredients
37:54
here in a little bit. All right, let's mix this all up.
38:00
Y'all tell me, while this is sautéing up, what is your favorite Thanksgiving
38:05
dish? I have about 15 or 20 of them. I think the whole table.
38:11
Thanksgiving was a big thing for me growing up. I love it. Five years ago, I put a whole Thanksgiving dinner together
38:18
with my family involved in some aspect of it. You can go check it out on my YouTube channel. Just Thanksgiving
38:26
dinner or meal. You'll see it on there. It was one of the first things we ever did on the channel. So, you know, be
38:33
gracious with us. All right. All right, I'm going to bring my cornbread over. It actually sat on
38:39
the back burner for a few minutes. I'm on a whole another dish, I think. Now, you want to take your cornbread.
38:46
And as you can see, there's a piece missing down there. Thomas wanted to
38:52
check it out. So, how was it? Did y'all get the thumbs up?
38:59
Okay, take your cornbread and we're going to we're going to turn off the peppers and the onions here.
39:06
There we go. Let that cool down for just a minute while we add our cornbread to a large
39:12
mixing bowl. Now, what you want to do is take it once it's cooled down just a little bit,
39:18
which is had us here. And we're going to break it up into small pieces.
39:24
Crumble it up. Make sure your hands are clean before you do this step. You want little pieces. I'm going to
39:32
crumble the whole thing up into this large bowl.
39:38
like to take it and just kind of rub it into itself. He likes this cornbread. He said it's really good. The brand, I'm
39:45
telling y'all, Pioneer makes some of the good stuff. We're going to add our cooked chicken.
39:53
Make sure you have a large bowl for this, especially if you're doubling the recipe.
39:59
We're going to take our celery and onion that we sauteed and we're going to add it to the dish.
40:11
We go. We're going to add in one 10 oz can of cream of chicken. Now, I'm using the
40:17
cream of chicken with herbs, or you can even use the cream of celery. I got a
40:22
lot of celery in there, so I'm just going to do the cream of chicken. Whatever you have on hand. Either way
40:27
will go. We go.
40:34
Now, I'm gonna fill up my can here twice with some chicken broth. We're going to
40:40
start with a 20. If we need to add any more, then we will as we're mixing everything up together. This is a
40:47
dressing, so the dressing is pretty wet. All right, let's add one more can.
40:57
Okay, we're going to season some poultry seasoning, black pepper.
41:03
That's what I like. There we go. Some salt.
41:09
We're going to mix this all together.
41:15
Just start pulling it from the bottom. This is where you just start mashing it in.
41:22
Now, I do not put egg into my dressing. That's not my recipe. You don't need
41:28
one. It serves as a binder, but you don't need this with this recipe here. We got lots of stuff in there that help
41:34
bind everything together. Okay, look at this mix. That is perfect right there.
41:42
We're going to take some butter and we're going to butter our baking dish or your casserole dish. Anywhere between an
41:49
eight by 11 to a 9 by13 will suit this recipe here. The butter here will add
41:55
some nice flavor and keep it from sticking. And flavor is what it's all about for
42:02
Thanksgiving. Now, we're going to put our mixture into the casserole dish.
42:10
Load it in. All right.
42:18
It's always great to have some extra hands in the kitchen. I always have extra hands in the kitchen. It's nice.
42:24
There we go. We're going to smooth it down. Press it down.
42:31
Want to make sure it's nice and even. That way it cooks nice and even. We're
42:36
going to place this in the oven at 350° for about 25 to 35 minutes. Get it nice
42:42
and crunchy on the top. Golden brown and heated through.
42:48
Diving in. Oh, look at that. Nice and creamy. It's got a nice crust
42:55
on the top. Today, I'm going to show you how to make baked macaroni and cheese.
43:00
We've got lots of cheeses we're going to grate up. We're going to get our pasta going and then we're going to make a delicious cheesy sauce to pull it all
43:07
together. Then we got to bake it. It's mac and cheese. can eat lots of cheese.
43:13
I have my Great Value here. Eight, eight, and 16. So, we got 32 ounces of
43:19
cheese. I've got a medium cheddar, a sharp cheddar, and we're going to do a
43:25
KBY Jack, which is Kby and Monterey Jack cheese. I will start shredding it up.
43:31
Now, if you grate your own cheese, you're going to have a very creamy sauce.
43:36
Woo! Look at that. Yeah, that looks good.
43:51
There's our 32 oz of shredded cheese. Let's go start our pasta. All right. On
43:56
my back burner, I just put on a large pot of water, brought it to a boil. Generally, it happens faster if you put
44:02
a lid on it. I'm going to add in about a tablespoon of salt. This will help
44:08
flavor the pasta. I'm using this large elbow pasta. This
44:17
is one lb going in.
44:27
I'm going to stir this for about one minute. That'll keep the pasta from sticking. We're going to cook this per
44:34
the directions on the back of the package until it's all dente and then we'll drain.
44:41
All right, we're going to get ready to make that creamy cheesy sauce to pull this all together. We're going to start
44:48
in a large skillet and we're going to add in 3 tablespoon of butter and start
44:54
melting that.
44:59
And I may go like half a stick. Four tablespoons. That's because I always go
45:04
overboard. Now, we're going to let that come to a sizzle.
45:11
All right. To the butter, we're going to add in 3 tablespoon of flour.
45:20
Sprinkle it in.
45:25
And three. We can go over a little bit because we added four tablespoons of butter. I'm going to whisk this for one
45:32
minute. That'll cook out the rawness of the flour.
45:38
Give it a nice color. Now, what we're going to do is whisk in one can of Carnation evaporated milk.
45:50
Go slow with it. All right. Get the rest of it out. Then
45:58
we'll blend that. We're going to add in one cup of heavy
46:04
whipping cream.
46:12
Get that blended in and then we'll season it up. Salt. I'm not going to put too much in
46:18
because we got a lot of cheese going in. Black pepper.
46:23
Garlic powder flavor it onion powder. Smoked paprika
46:31
and give it a nice color, too. All right, let's blend that all in.
46:43
Now, I'm going to add a little spice to ours. You don't have to do this step.
46:48
We're going to put in some diced green chilies out of a can. What I am going to do though is make sure that our
46:55
seasonings are where they need to be. So, I'm going to just give that a taste.
47:02
That's good. Feel like it needs something though. What do y'all think? Well, we'll find out after we get the
47:09
green chilies in and the cheese in.
47:16
This is almost a green chili mac and cheese.
47:22
All right, we're going to turn off the heat. We're going to go ahead now and add 2/3
47:28
of the cheese that we grated, which will be 24 oz.
47:38
and start whisking it in. All right, the residual heat from the
47:45
sauce and the pan will melt our cheese.
47:50
That should do right there. We'll save the rest. I'm going to show you how we're going to finish the rest of that
47:55
cheese.
48:01
All right, let's add the macaroni.
48:12
Right, we're just going to mix it all together. Now, if it starts getting thick on you, you can add some milk or some more of
48:19
the heavy whipping cream, which I'm going to do. We go. Now, I'm going to fill this whole thing up with the
48:26
noodles. Now, if we don't use all the noodles, that's fine.
48:31
I can make a pasta salad with the rest. Mhm. That'd be good. Yeah.
48:38
All right.
48:44
We're going to spray with some non-stick cooking spray a 9 by13 baking dish.
48:52
We're going to put half of our macaroni and cheese into the baking dish.
49:00
Y'all, if you got the green chilies, put them in. It's good.
49:07
Put one more right here. Spread it out.
49:14
I like this recipe because it doesn't have eggs in it. But I do have a recipe for baked mac and cheese that has the
49:21
egg in it. Slather it with cheese.
49:27
I'm not kidding. This is baked mac and cheese.
49:32
This would be good for like barbecues.
49:37
my chicken pot roast that's fixing to come out in just a minute from the crock pot.
49:44
Let's uh almost covered the whole bottom with that cheese.
49:49
All right, we're going to cover this with the rest of the mac and cheese.
50:00
Let's top it with the rest of the cheese. Oh my gosh.
50:09
We're definitely going to have some and then we're going to pass it on to the kids.
50:15
Smoked paprika going across the top.
50:24
I've got my oven preheated at 325°. We're going to bake this for about 25 to
50:30
30 minutes till the cheese is nice and melted on the top. kind of a golden
50:35
brown. Now, on the last five minutes, you can pop your oven onto a broil and that'll take care of the top. All right,
50:41
I'll be back. Who's drooling? Look at that. Looks delicious. Let's go
50:49
in.
50:57
[Music] Y'all see that? Oh, yeah.
51:05
I need a fork. A big fork. Look at all that cheese.
51:15
Today I'm going to show you how to make sausage apple stuffing for the holidays.
51:21
It is full of deliciousness. We're going to bulk it up with the apples, celery,
51:27
onions. We're going to add that nice succulent and savory sausage. We've got
51:32
the bread and that makes all the difference in the world, you guys. I'm going to show you how you're going to dry that out. We're gonna add some
51:39
delicious herbs and seasonings and then pull the whole thing together. Look at
51:44
this. When you want this on your table, first thing we're going to do is talk about the bread. Now, when you're making
51:50
stuffing, you need to have dried breadcrumbs. And I'm not using the stuffing mix that you can find in the
51:57
store that's already dried for you, have all the herbs in it. We're going to make our own. And it's really easy to do. It
52:03
only takes about 30 to 45 minutes in your oven to dry out your bread. I'm using a sourdough loaf here. It's
52:09
already sliced, but I'm going to cube this and show you how to just dry it out
52:15
fast. You don't have to leave it out overnight. So, I'm just going to take my bread and then we're going to cube it.
52:22
You want to use a bread knife. I'm going to do about one inch cubes. So, I'm
52:27
going to That's what I'm going to cut. We'll just cut through.
52:37
And then we'll just turn it around and cut through that.
52:44
Don't squish your bread. You want to dry out your bread. That way, it can absorb all the delicious
52:51
flavors and liquid that we're going to put into this.
52:58
You want about four to five cups of the bread because we're going to be bulking it up with a lot of good stuff. Now,
53:05
I've got a large sheet pan. I just lined it with a piece of parchment and then I put rack on top of it and make sure it's
53:12
oven proof and it fits my pan here. And we're just going to fill this with the bread crumbs here.
53:20
And if you have big pieces, you can just break them up. That's fine. Nobody will know. This will make about a 9 by13
53:27
amount of stuffing.
53:35
Now, that looks like enough. I'm going to try to get it all kind of a single layer as much as I can. That way, the
53:42
air, the heat from the oven can get all around it and dry them out. We're going
53:48
to place our oven at 300°.
53:54
Now, what I'm going to do is go ahead and put this in the oven. And it'll be
53:59
in there until it gets up to 300. And then it'll sit there for about 30 to 45 minutes. Just give one a check and make
54:06
sure it's nice and dried out. All right, the next step is we are going to cook up
54:12
sausage. I have one pound of pork sausage. Now, I'm using the water burger
54:17
here. If you've seen my Aldi haul a few days ago, you'll recognize that I bought
54:23
that there. So, we're going to put it into a large pan and we'll start breaking that up. Browning it up.
54:32
Okay. This smells delicious. Have y'all ever had a taquito from Waterburger?
54:39
Mhm. Yeah. That smells delicious. We're going
54:45
to turn our heat onto a medium high heat. Start browning this up.
54:51
I'm going to use my meat masher.
54:56
Okay. Now, while this sausage is doing that, we're going to go over here and let's talk about those right there.
55:03
We're going to be bulking up our sausage apple stuffing with some celery. Nice
55:10
crisp celery. big yellow onion that we'll dice up. And
55:16
then two apples. Now, I'm using a Granny Smith apple and
55:21
a red apple. This is an Envy apple. You can use whatever apples you'd like for that. This will give a nice tartness to
55:28
it, a nice sweetness to it, and some nice color to it because I'm going to keep the skins on it. So, we'll chop
55:33
this up. Now, I've got about three ribs of
55:39
celery. I just washed it off. I'm going to cut some of the ends off here.
55:45
And I went into the inside of that celery to get those leaves out of there
55:50
because they are so pretty and they will look really good in the dish. So, what I'm going to do is just go lengthwise
55:56
and just kind of cut strips
56:02
so we get nice dices going on. I don't really want a lot of chunks in
56:07
there. So, everything will be nice and small.
56:18
Now, you can add as much celery as you want to this dish. I'm putting it in there.
56:26
Watch your fingers. Always tuck them in.
56:32
Let's get all those leaves in there. Woo! Look at that. Yum.
56:37
We'll scoop that on over. We're multitasking. We're cooking our sausage and cutting our vegetables. Oh,
56:44
celery smells like the holidays. All right, with the apple, since we're
56:50
keeping the skin on, I've already cleaned them off. I'm going to cut off all four sides of the apple up to the
56:57
core.
57:04
And then we'll cut them about the same size as we did the celery.
57:11
And then we'll just turn it around. Cut through that. This will add a nice sweetness to the
57:18
dish. Little burst of flavor and juice.
57:25
All right. Once I get this done here,
57:30
I will check on the sausage and then I'll cut up the other apple.
57:39
Just keep breaking it up into pieces.
57:46
Now, I'm only doing half of the green apple. I got to looking at all the apples here,
57:51
and I don't want it to be too appleley. Now, I'm going to take my big yellow
57:56
onion, and we're going to get that diced up also.
58:04
So, big large yellow onion. Or you can do two medium onions.
58:11
Or if you don't like a lot of onion in it, you can do like half a medium onion.
58:23
Just chop it in half. Run your knife through. Find the lines
58:30
of the onion. You can just follow it pretty closely to it anyway.
58:35
Keep it all together. Turn it around and run your knife through it. And then you got nice dices.
58:45
There you go. Just like that.
58:51
And again, I think I may because this was really large onion. I may just stick with that right there. Maybe do half
58:57
more. There we go. You know, this is your stuffing. The onion will cook down.
59:06
All right, we got all that ready. Look at that sausage. I can see the
59:12
seasonings in there in the sausage. Can you see that? Oh, yeah. Nice and
59:18
flavored. All right, we're going to remove the sausage from the pan and place it on a
59:25
plate. All
59:31
right, we're going to place the pan back on our burner. We're going to add a couple of tablespoons of butter to the
59:36
skillet. We need lots of flavor. It is the holidays, so when I say a couple,
59:42
I'm probably going to put half a stick in there.
59:48
And we'll start melting that down. There we go.
59:53
Get that going. This is where we're going to sauté all
1:00:00
of our vegetables. Here we got the celery, the apples, and the onions.
1:00:07
We'll let the rest of the butter melt as we get our vegetables in.
1:00:13
All right, let's add the celery,
1:00:19
the apples. We're going to put it all in.
1:00:25
All right, there we go. There we go. Yeah. We're going to sauté
1:00:33
this down till the apples are nice and soft, the celery is nice and soft, and
1:00:39
the onions are. It'll take a few minutes, and then we're going to start adding some flavor to it.
1:00:46
All right, I'm going to start seasoning up with some rosemary leaves.
1:00:56
There we go. I'm going to put in some ground sage.
1:01:01
It's the holidays. I'm going to put in some poultry
1:01:07
seasoning. It'll make it smell like the holidays for sure. In there like that. We're
1:01:14
going to put in some black pepper.
1:01:19
And then we'll add in some salt.
1:01:25
Flavor everything up.
1:01:31
All right, I pulled the breadcrumbs out of the oven. They are very dry and I still had 10 minutes to go on these. So,
1:01:39
just give them a check every so often and make sure that, you know, they're just dry enough to absorb all the liquid. So, that's good because then we
1:01:46
don't have any more time in the oven on these. The rack helps because it brings that air up underneath of them and keeps
1:01:53
them nice and crisp. So, we're going to hang on to those for just a minute until our apples, celery, and onion are
1:02:00
softened. All right. Look how soft these look. Those are nice.
1:02:05
Make sure you just kind of pick up an apple, give it a taste, see if it's seasoned well. If you need to add a
1:02:11
little bit more salt, you can. Or some more poultry seasoning, whatever you like flavored in here. If you want to
1:02:16
add some fresh herbs, you can do that. Chop up some fresh rosemary, thyme, and
1:02:21
sage. Maybe some parsley. You can put that in there. But, you know, there's a
1:02:26
lot of color going on in here. What we're going to do now, we're going to take our sausage that we precooked and
1:02:33
we're going to place it into the apple, celery, and onions.
1:02:47
All right, we're going to go ahead and turn off the burner. Now, I'm going to add
1:02:53
half of the breadrumbs there.
1:03:00
Now, if you're using the already breadcrumbs, the stuffing that you can get from the store, they're going to be
1:03:06
seasoned already. So, just be careful with that.
1:03:11
Now, this is where we're going to determine what we need. So, I'm going to mix this together.
1:03:16
And then, we're going to get some chicken broth and pour it all over it. Now, I had picked up this Simply Nature
1:03:22
chicken broth. It's low sodium. Got this from Aldi. We did have a haul that we
1:03:27
did the other day. Y'all can go check it out. So, this is four cups. I'm going to put two cups of that in and we'll just
1:03:36
work with it. There we go.
1:03:41
Make sure the breadrumbs are nice and coated. Then we'll add the rest. Get those mixed in and see what we got going
1:03:47
on. Just keep mixing. You want those breadrumbs nice and softened by the
1:03:54
broth. I'll add some more of the breadrumbs.
1:04:01
It's really best if you dry out your breadcrumbs. If you try to use it soft right out of a package, it won't work
1:04:06
very well. It won't absorb the liquids and it'll just be kind of a gummy mess really. So, it's really important. And
1:04:13
it took the time to dry these crumbs out as it did to make the mixture. So, it all came together pretty good.
1:04:21
All right, let's add some more. That's what I have. We'll get that all mixed in.
1:04:30
I'm going to take half a stick of butter and I'm going to melt it. We'll put that in.
1:04:38
Right. Get that all mixed in.
1:04:44
It's the holidays. It's all about the flavor. All right. I'm going to bet I am not going to need any more liquid.
1:04:51
All right. We're going to grease a baking dish with some butter.
1:04:58
So, I'm just going to use the stick that I had, the wrapper. This go in.
1:05:08
You can use non-stick cooking spray if you want to. Also, we're just going to keep it from sticking.
1:05:19
All right. We're going to take the mixture and we're going to put it into our baking dish.
1:05:25
Nice pretty casserole dish you're going to serve it from.
1:05:36
[Music] All right, I'm just going to kind of evenly place everything. I'm not going
1:05:42
to smush too much. I really want some texture to this dish.
1:05:48
We'll press it down, but not too much. Look at that. That's gorgeous for your
1:05:54
holiday table. We're going to bake this at 350° in a
1:06:01
preheated oven for about 30 to 35 minutes covered. And then we'll remove
1:06:06
the foil. And then we will cook it an additional 15 to 20 minutes to kind of get it nice and crispy on the top.
1:06:14
Who would not want this on their holiday table? I'm going to put this on a plate and I'm
1:06:20
going to give this a try for you. I can't wait to dig in, taste those succulent, sweet apples with this recipe
1:06:27
here. All right, there's my bite. I'm just kidding. I am trying this for you,
1:06:34
though.
1:06:40
I got the celery, the apple on there, the sausage, the bread. Oh, all those flavors.
1:06:50
M. Wow, that is delicious.
1:06:59
This might be the first thing that's going to disappear off your table. This right here.
1:07:06
All right, you guys, give me a thumbs up on this one. Happy Thanksgiving. Happy
1:07:11
holidays. Hope you enjoy this. Whatever table you put this on or bring this to,
1:07:17
make sure that you click the like button. And if you're new to the channel, hit that subscribe button down below and that bell notification. That
1:07:22
way, you'll always know when my shows are posted. Go on to my recipe blog, catherineplates.com, and you'll find all
1:07:28
of my Thanksgiving and holiday dishes out there, including my last one when I did with that turkey in the crock pot.
1:07:34
Yeah. And even try the ham in the crock pot. All right, you guys. I'll see y'all on the next episode. Bye.
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