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THANKSGIVING SIDES

cook:

2 h 30 min

Picture for THANKSGIVING SIDES

2,304,439 views  This week on Basics I'm showing you my favorite recipes for these classic Thanksgiving sides: green bean casserole, mashed potatoes, and yams.

8 Servings

US

original

metric

INGREDIENTS

For the Mashed Potatoes:

For the Mashed Potatoes:

large russet potatoes (peeled and sliced)

3 large russet potatoes (peeled and sliced)

butter

12 tbsp butter

Salt and white pepper

Salt and white pepper

heavy cream

1 cup heavy cream

For the Yams

For the Yams

yams (peeled and sliced)

3 yams (peeled and sliced)

butter

12 tbsp butter

brown sugar

½ cup brown sugar

raw sugar

½ cup raw sugar

cinnamon

1 tbsp cinnamon

freshly grated nutmeg

1 ½ tsp freshly grated nutmeg

whiskey

1 ½ cups whiskey

craisins

1 cup craisins

ricotta cheese

4 ½ tbsp ricotta cheese

toasted pecans

½ cup toasted pecans

Honey (for drizzling)

Honey (for drizzling)

For the Green Bean Casserole

For the Green Bean Casserole

For the French fried onions

For the French fried onions

large onions

2 large onions

buttermilk

1 cup buttermilk

all purpose flour (as needed to coat onions)

1 cup all purpose flour (as needed to coat onions)

Vegetable oil (enough to fry onions a cast iron)

in Vegetable oil (enough to fry onions a cast iron)

Kosher salt

Kosher salt

For the Cream of mushroom

For the Cream of mushroom

Cremini mushrooms (stemmed and sliced)

8 ounces Cremini mushrooms (stemmed and sliced)

butter

3 tbsp butter

heaping flour

1 tbsp heaping flour

crushed garlic

2 cloves crushed garlic

cognac (to deglaze the pan)

1 tbsp cognac (to deglaze the pan)

chicken stock

1 ½ cups chicken stock

heavy cream

1 cup heavy cream

Dash of soy sauce

Dash of soy sauce

For the Green beans

For the Green beans

fresh green beans (ends trimmed)

4 cups fresh green beans (ends trimmed)

DIRECTIONS

1.

For the Mashed Potatoes

1.

Peel and slice large russet potatoes. Add them to a vacuum seal bag along with butter, heavy cream, salt and white pepper. Vacuum seal the bag closed. Place in a 194°F sous vide bath for 30-40 minutes.

large russet potatoes (peeled and sliced)

3 large russet potatoes (peeled and sliced)

butter

12 tbsp butter

Salt and white pepper

Salt and white pepper

heavy cream

1 cup heavy cream

2.

Remove the bag from sous vide bath, open and pour into a fine mesh sieve into a bowl. Using a wooden spoon, push the potatoes through sieve.

3.

Whisk minimally, just until potatoes and butter are combined.

4.

Serve and enjoy.

5.

For the Yams

1.

Peel and slice your yams into ½ inch pieces, and then place in a well buttered casserole dish. Season with some kosher salt.

yams (peeled and sliced)

3 yams (peeled and sliced)

2.

In a bowl combine butter along with brown sugar, raw sugar, cinnamon, and freshly grated nutmeg. Stir to combine and then add to casserole dish on top of yams.

butter

12 tbsp butter

brown sugar

½ cup brown sugar

raw sugar

½ cup raw sugar

cinnamon

1 tbsp cinnamon

freshly grated nutmeg

1 ½ tsp freshly grated nutmeg

3.

Cover and place in a 375°F oven for 30 minutes. Remove from the oven, give them a good mix and then return to the oven, uncovered, for 15-20 minutes.

4.

White the yams are cooking, add boiling whiskey to craisins and let soak.

whiskey

1 ½ cups whiskey

craisins

1 cup craisins

5.

Remove yams from the oven and give them a good stir. Plate them on a serving platter and top with dollops of ricotta cheese, toasted pecans, some whiskey-soaked Craisins, and a drizzle of honey.

ricotta cheese

4 ½ tbsp ricotta cheese

toasted pecans

½ cup toasted pecans

Honey (for drizzling)

Honey (for drizzling)

6.

Serve and enjoy!

7.

For the Green Bean Casserole

1.

For the French Fried Onions

1.

Start by cutting large onions in half and slicing them thinly using a mandoline. Place in a bowl and add buttermilk, covering the onions. Let sit for 15 minutes.

large onions

2 large onions

buttermilk

1 cup buttermilk

2.

Drain onions and toss them in all purpose flour to coat. Once they’re nicely coated, use a fine mesh sieve to shake off the excess flour.

all purpose flour (as needed to coat onions)

1 cup all purpose flour (as needed to coat onions)

3.

Heat up vegetable oil in a cast iron skillet to 300°F. Add onions and cook for 7-9 minutes or until golden brown.

Vegetable oil (enough to fry onions a cast iron)

in Vegetable oil (enough to fry onions a cast iron)

4.

Remove and place on a plate lined with paper towels. Season with salt. Set aside.

Kosher salt

Kosher salt

5.

For the Cream of Mushroom Soup

1.

Stem, smash and slice Cremini mushrooms. Then dice them into smaller pieces.

Cremini mushrooms (stemmed and sliced)

8 ounces Cremini mushrooms (stemmed and sliced)

2.

In a high walled sauté pan, add butter along with your sliced mushrooms and a pinch of salt.

butter

3 tbsp butter

3.

Once the moisture has evaporated out of the mushrooms, add flour. Mix to combine for 1 minute.

heaping flour

1 tbsp heaping flour

4.

Add cloves of crushed garlic and cook for about 30 seconds before adding cognac to deglaze.

crushed garlic

2 cloves crushed garlic

cognac (to deglaze the pan)

1 tbsp cognac (to deglaze the pan)

5.

Once all the alcohol has cooked out, add chicken stock and heavy cream. Mix to combine and bring to a simmer before adding a dash of soy sauce.

chicken stock

1 ½ cups chicken stock

heavy cream

1 cup heavy cream

Dash of soy sauce

Dash of soy sauce

6.

Cook until dark, thick, and rich.

7.

For the Green Beans

1.

Cut the stems off your green beans and then slice into 1 inch pieces.

fresh green beans (ends trimmed)

4 cups fresh green beans (ends trimmed)

2.

Par-boil for about 2 minutes until bright green and then add to an ice bath.

3.

After mixing them around to cool, drain the water.

4.

For the Casserole Assembly

1.

Combine green beans, cream of mushroom soup and ½ of the french fried onions. Stir to combine.

For the Green beans

For the Green beans

For the Cream of mushroom

For the Cream of mushroom

For the French fried onions

For the French fried onions

2.

Butter a casserole dish and add mixture.

3.

Cover and bake at 350°F for 15-20 minutes or until bubbly.

4.

Remove from the oven, uncover, add the rest of the french fried onions and cook uncovered for an additional 5-10 minutes or until browned and bubbly.

5.

Serve and enjoy!

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