Thanksgiving is so much more than 🦃 . It can get overwhelming really quickly if you’re taking on the cooking yourself😓. All 3 of these recipes are simple & 🤤I have been known to make my 👩👧Mom’s Stuffing all year long 🗓 bc I can’t only eat it over the holidays. The 🥓Maple Brussels Sprouts will change any skeptics out there who say they don’t like them & the buttery Sweet Potato Mash 🧈🍠will have your guests going back for thirds 🤣
Throughout the class, you’ll have the opportunity to ask me any culinary 👩🍳questions about things you are unsure of or that are stressing you out 😬😫about making the meal a success 💥
Let me help you create delicious food memories this Thanksgiving 💗👩🍳
Mom’s Sausage Stuffing
yield: 1 Pan
1/2 Qt | 458g Heavy Cream (36%)
1 Teaspoon | 5g Kosher Salt
1/4 Bunch Thyme
1 3/4 Oz | 50g Unsalted Butter
1 Each | 5g Garlic, smashed
8 Oz | 227g Country Breakfast Sausage
2-3 Stalk | 165g Celery, diced
2-3 Each | 7oz | 200g Carrots, diced
1 Small |160g Onion, diced
1 Teaspoon | 5g Kosher Salt
2 Cup | 480g Applesauce
11Oz | 8 slices | 315g White Bread (#1)
11Oz | 319g Brioche (#2)
12 1/2 Oz | 8 slices | 360g Whole Grain Bread (#3)
To Taste Black Pepper
1/2 Bunch Parsley
1/4 Lb | 113g Unsalted Butter
- In a small pot, add heavy cream, 1 teaspoon salt, 1 3/4 Oz butter, thyme, parsley stems, & 1 clove of smashed garlic.
- Bring liquid to a boil & turn off the heat to let steep.
- In a pan over medium – high heat, sear sausage.
- When sausage is browned & broken into pieces, remove from pan.
- Discard fat, & place pan back on stove top.
- Heat pan to medium – high heat, add celery, carrots, onions, & salt to sweat.
- In a large bowl add the diced breads, sausage & applesauce.
- Once veggies are soft & translucent add them into the bowl with bread & mix well.
- Strain cream mixture directly into bowl with bread.
- Add in chopped parsley, freshly ground black pepper & salt if needed.
- While bread is absorbing the liquid, butter the casserole pan.
- Place mixture into greased casserole pan.
- Cover with aluminum foil, & bake at 450 degrees F for 20 min.
- Uncover & cook for another 10 min.
- Rotate the pan after 10 mins & cook until internal temperature reaches 165 degrees F.
– Note: You can substitute, turkey, beef or plant based sausage.
Sweet Potato Mash
yield: 1 Bowl
- Peel potatoes & cut into wedges.
- Toss wedges with oil & salt then place onto pan lined with enough aluminum foil to make a pouch.
- Add water & butter to the wedges.
- Fold aluminum foil to make a pouch that seals & encloses the potatoes, water & butter.
- Cook in the oven at 450 degrees F for 30minutes.
- Carefully open the aluminum pouch & broil the potatoes until they become golden brown & crispy.
- Place in a bowl & mash to your liking.
– I add a pinch of cinnamon to the top of my sweet potato mash which adds a hint of sweet, earthy spice while staying very simple. If you’re all about the yum yum toss in some brown sugar & marshmallows then place the pan under the broiler to get the top nice and toasty.
Bacon Maple Brussels Sprouts
yield: 1 bowl
Pomegranate seeds (optional)
- Cut bacon into bite sized pieces.
- Heat the pan to a medium heat.
- Add bacon to pan, spread evenly to render fat and get crispy.
- While the bacon is cooking, in a separate bowl toss halved brussels with oil, & season with salt.
- Once bacon has rendered & is crispy, remove from pan and place onto a paper towel lined plate.
- Discard bacon fat or reserve for a later time.
- Place pan back on the stovetop over medium heat.
- Place brussels sprouts in the pan flat side down.
- Sear for about 5 minutes.
- Once lightly browned, cover & reduce to a low heat for 3 minutes.
- When brussels are al dente, add in butter until golden brown.
- Add in rosemary sprig, & maple syrup.
- Cook until sauce thickens to a glaze then add the cooked bacon back into pan.
- Adjust seasoning if needed, plate and garnish w Pomegranate seeds.
– You can substitute turkey bacon or a plant based bacon & vegan butter to make this dish align with your diet.
Follow & Tag Us @eatccc_