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
- 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.