Thanksgiving Post

Hello everyone and welcome back to another blogs post. Happy Thanksgiving everyone! Today is a very special blog post because I will be giving all of you guys three thanksgiving food recipes. I will be giving recipes about stuffing, mac and cheese and mashed potatoes! I hope you like today’s blogs post, and now let’s get started!



  • 1 stick of butter or margarine
  • 2 cups of onions
  • 2 cups of celery
  • 2 cups of apples
  • 1 tablespoon of sage
  • 1 tablespoon of thyme
  • salt and pepper to taste
  • 3 cups of chicken broth
  • 2 eggs
  • 1/4 cup of parsley
  • 16 cubed stale country white bread

step one: preheat oven to 375 degrees. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes.

step two: Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. 

step three: Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.

step four: Plate your stuffing and then you’re ready to eat!

Mac and cheese


  • 1/2 pound elbow pasta
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 2 (12-ounce) cans evaporated milk*
  • 12 ounces shredded extra-sharp cheddar cheese, about 3 cups, divided
  • 1/4 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives

step one: Preheat oven to 400 degrees F. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

step two: Melt butter in a large skillet over medium high heat. Whisk in flour, paprika and onion powder until lightly browned, about 1 minute. Gradually whisk in evaporated milk until slightly thickened, about 4-5 minutes. Remove from heat. Stir in 2 cups cheddar cheese and Parmesan. Stir in pasta; season with salt and pepper, to taste.

step three: Divide pasta mixture into 5 (10-ounce) or 6 (8-ounce) ramekins or ovenproof bowls.* Place onto a baking sheet; sprinkle with remaining 1 cup cheddar cheese. Place into oven and bake until golden brown, about 20-25 minutes.

step four: Serve immediately, garnished with chives, if desired

Mashed potatoes


  • 2 pounds (1kg) potatoes, (Russet, Yukon Gold, Dutch Creams, Creme Gold, Creme Royale)
  • 1 teaspoon salt
  • 1/2 cup hot milk, or more
  • 1/3 cup unsalted butter, softened (close to room temp is best)
  • 1/4 cup sour cream (reduced fat)
  • 6-8 cloves fresh garlic finely chopped
  • 1/4 cup fresh shredded parmesan cheese, optional
  • Salt and Pepper, to taste
  • 1 tablespoon fresh chopped parsley to garnish, optional to garnish

step one: Peel and cut potatoes into quarters lengthwise. Remove any spots, lumps or knots. Place potatoes in a large pot (6-quart) and cover with cold, salted water by an inch. Bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes).

step two: Drain cooked potatoes, add in the hot milk, butter and sour cream.

step three: Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. (OPTIONAL: Use a strong wooden spoon OR electric beaters to beat further until smooth. Be careful NOT to over beat or they will become gluey.)

step four:Add in the garlic and parmesan cheese (if using) and salt and pepper to taste.


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