We all look forward to the time of year where family and friends gather to feast and be thankful for all they have…and that’s Thanksgiving and we know that the star of every Thanksgiving dinner is the turkey! But what about the side dishes like stuffing (or dressing), mashed potatoes or green bean casserole? I am sharing my best tried and true stuffing, mashed potato and green bean casserole recipes that are delicious and will have everyone at your table asking for seconds! So, without further adieu, let’s get into my first recipe for stuffing:
Apple and Onion Stuffing Recipe
I make this stuffing every time I cook a full Thanksgiving dinner at home! I love it and so does everyone sitting at my table too! Here’s the recipe:
- 1 1/2 sticks butter, softened
- 2 cups chopped celery
- 3 to 4 McIntosh apples (or your choice of apples), skin on, cored, quartered, and chopped
- 1 large or 2 medium yellow onions, chopped
- Salt and pepper to taste
- 2 tablespoons poultry seasoning
- 8 cups cubed stuffing mix, such as Pepperidge Farm
- 4 to 5 cups chicken stock or broth (as needed)
- Preheat the oven to 400 degrees.
- Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples, and onions. Season with salt, pepper, and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
- Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock or broth until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl.
- Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature.
You also can use homemade croutons of any bread you choose (pumpernickel, white or whole grain work well in this recipe). Fresh herbs can also be substituted with a 1/4 cup of chopped parsley, thyme and sage.
This mashed potato recipe is a favorite at my Thanksgiving dinners. It’s delicious, and everyone will want seconds! Here’s the recipe:
- 5 lbs. Yukon Gold Potatoes (or baby red potatoes)
- 2 Cups Parmesan Cheese
- 1 ½ Cups Cream Cheese
- 1 Cup Chopped Fresh Chives
- ½ Cup Butter
- ½ Medium Head Garlic (peeled and minced)
- Salt & Pepper To Taste
- Peel and quarter potatoes; place in a large pot. Cover with salted water and bring to a boil. Cook until tender but still firm, about 15 minutes. Drain and return potatoes to the pot over low heat to dry for 1 to 2 minutes.
- Add Parmesan cheese, cream cheese, chives, butter, garlic, salt, and pepper. Use a potato masher to mash until smooth and serve.
Green Bean Casserole
A green bean casserole makes the Thanksgiving dinner complete, and with my version, you can have this on the table in no time at all thanks to just four ingredients and will be the best green bean casserole you will ever make. Here’s the recipe:
- 2 14.5 oz. Cans Green Beans (drained)
- 1 10.5 oz. Can Condensed Cream of Mushroom Soup
- 1 Cup Shredded Cheddar Cheese (divided)
- 1 6 oz. Can French-Fried Onions
- Preheat the oven to 350 degrees.
- Mix green beans and condensed soup together in a large microwave-safe bowl until well combined. Microwave on high until warm, 3 to 5 minutes.
- Stir 1/2 cup Cheddar cheese into the green bean mixture. Microwave on high for 2 to 3 minutes.
- Transfer mixture to a casserole dish and spread evenly over the bottom. Sprinkle French-fried onions over top, then sprinkle with remaining Cheddar.
- Bake in the preheated oven until cheese is melted and the onions are just turning brown, about 10 minutes.
If you make any of these recipes for your Thanksgiving dinner, let us know how everything turned out and if all at your table enjoyed eating your “new” recipes in the comments below. I hope each of you have a wonderful Thanksgiving holiday and until Monday 11/28, be happy, healthy, and beautiful!