Thanksgiving Go-2 Sides

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 💗👩‍🍳

Special Equipment: Scale, Chef Knife, Small Pot, Bowl, Casserole Pan, Strainer, (x2) Foil Sheet – 1’x3′Pan with lidPeeler, 1/4 Pan
Serves: 4-6
Level: Medium

Shopping List


1/4 Bunch Thyme
1 Sprig Rosemary
1/2 Bunch Parsley
1Lb Brussels
2-3 Stalk Celery
2-3 Each Carrots
1 Small Onion
1 Each Garlic
1 3/4 Lb Sweet Potatoes
1 Each Pomegranate

Dry Goods
2 1/2 Tablespoon Neutral Oil
3 Teaspoon Kosher Salt
To Taste Black Pepper
2 Oz Maple Syrup
2 Cup Applesauce

11Oz | 8 slices White Bread (#1)
11Oz Brioche (#2)
12.5 Oz 8 slices Whole Grain Bread (#3)

8 Oz Country Breakfast Sausage
1/4 Lb Bacon, sliced

9 1/4 Oz Unsalted Butter
1/2 Qt Heavy Cream (36%)

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

  1. In a small pot, add heavy cream, 1 teaspoon salt, 1 3/4 Oz butter, thyme, parsley stems, & 1 clove of smashed garlic.
  2. Bring liquid to a boil & turn off the heat to let steep.
  3. In a pan over medium – high heat, sear sausage.
  4. When sausage is browned & broken into pieces, remove from pan.
  5. Discard fat, & place pan back on stove top.
  6. Heat pan to medium – high heat, add celery, carrots, onions, & salt to sweat.
  7. In a large bowl add the diced breads, sausage & applesauce.
  8. Once veggies are soft & translucent add them into the bowl with bread & mix well.
  9. Strain cream mixture directly into bowl with bread.
  10. Add in chopped parsley, freshly ground black pepper & salt if needed.
  11. While bread is absorbing the liquid, butter the casserole pan.
  12. Place mixture into greased casserole pan.
  13. Cover with aluminum foil, & bake at 450 degrees F for 20 min.
  14. Uncover & cook for another 10 min.
  15. 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


1 3/4 Lb | 770g  Sweet Potatoes
1 1/2 tablespoon | 15g Neutral Oil
1-2 Tablespoon Water 
2 Oz | 56g Unsalted Butter
Salt as needed

  1. Peel potatoes & cut into wedges.
  2. Toss wedges with oil & salt then place onto pan lined with enough aluminum foil to make a pouch.
  3. Add water & butter to the wedges.
  4. Fold aluminum foil to make a pouch that seals & encloses the potatoes, water & butter.
  5. Cook in the oven at 450 degrees F for 30minutes.
  6. Carefully open the aluminum pouch & broil the potatoes until they become golden brown & crispy.
  7. 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


1 Tablespoon | 10g Neutral Oil
1Lb | 455g Brussels, halved lengthwise
1Teaspoon | 5g Kosher Salt
3/4 Lb | 326g  Bacon, sliced
1.5 Oz | 42g Unsalted Butter
1 Sprig Rosemary
2 Oz | 80g Maple Syrup

Pomegranate seeds (optional)

  1. Cut bacon into bite sized pieces.
  2. Heat the pan to a medium heat.
  3. Add bacon to pan, spread evenly to render fat and get crispy.
  4. While the bacon is cooking, in a separate bowl toss halved brussels with oil, & season with salt.
  5. Once bacon has rendered & is crispy, remove from pan and place onto a paper towel lined plate.
  6. Discard bacon fat or reserve for a later time.
  7. Place pan back on the stovetop over medium heat.
  8. Place brussels sprouts in the pan flat side down.
  9. Sear for about 5 minutes. 
  10. Once lightly browned, cover & reduce to a low heat for 3 minutes.
  11. When brussels are al dente, add in butter until golden brown.
  12. Add in rosemary sprig, & maple syrup.
  13. Cook until sauce thickens to a glaze then add the cooked bacon back into pan.
  14. 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.

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