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

Start speaking a new language in 3 weeks with Babbel🎉 Get up to 60% off your subscription ➡️Here: https://go.babbel.com/t?bsc=1200m60-y... ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 🔪MY GEAR: BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD HALF SHEET PAN + RACK: https://amzn.to/34v7CSC FINE MESH STRAINER: https://amzn.to/3E9npbg LADLE: https://amzn.to/37NusrC 6.75qt DUTCH OVEN: https://amzn.to/39o1VK7 STAINLESS BOWLS: https://amzn.to/36j8SL6 SPIDER STRAINER: https://amzn.to/3FYqcoc INSTANT POT: https://amzn.to/3IklqS2 STOCK POT: https://amzn.to/3UNSOqM 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