Brian - I trust you more than just about any food youtuber, but if I put raisin-laden stuffing on my table for Thanksgiving there's likely to be fist fights at the dinner table.
As a European who has no idea what an ounce means, I'm REALLY thankful for the double measurements systems in your videos. Keep up the good work, I love cooking with your recipes :D Greetings from Ukraine! 🇺🇦
As an American living in Europe, I appreciate it because it gives me a frame of reference for how much I'm going to make, but I can make it with the tools I have available!
@@gregpenismith1248 It can be challenging to find similar recipes with metric measurements, and Brian is a trusted source, so why find something else? Do you have nothing better to do than complain that we find Brian's videos helpful? If you think they're so bad, just leave.
I’m Black and my momma is from Mississippi. We definitely have different Thanksgiving food traditions. No mashed potatoes, green bean casserole, or white bread stuffing have ever been on our table. I’d never even tasted stuffing or green bean casserole until I hosted my in laws for the first time and had to add their favorite dishes to the menu. Our must-have sides: mac and cheese, candied yams, cornbread dressing, and collard greens.
@@kaypotter9097 You can more or less follow Brain's video recipe just sub out the bread (volume wise) for cornbread. My family uses half cornbread and half biscuits mixed together.
@@xatrekak I do half cornbread, half white bread, though in contrast to Brian, I use the "marshmallow" white bread right out of the bag and don't dry it.
My niece laughs at me because she always catches me yelling at the TV while Martha Stewart cooks, saying "that's not the way you do it!" If you'll allow me a suggestion? Season your cream. Try adding a little shake of cayenne. It will disappear but the potatoes will be have a depth. Fully seasoning your cream insures the potatoes will be evenly seasoned. also, I add 1 clove of garlic, pressed, to my melted butter, cook low and slow. Then, Add a titch of ground rosemary. You will be amazed at how well garlic rosemary mashed potatoes go with Turkey and gravy.
Hey guys. I’m coming back to this video for thanksgiving. Last year I made Brian’s green bean casserole. It was the family’s favorite dish. And if my memory serves me correct two people said it was their best thanksgiving dish of all time. So needless to say I’m making it again. (Ps I used store bought crispy onions) Just wanted to share that it is a home run. Cheers. Happy Thanksgiving
Hey Bry! I’ve been a long time watcher and I’ve made at least 10 of your recipes. I really appreciate all the time and attention you put into them and your videos. Something I noticed in this video for the stuffing was 1) you broke a chunk of bread after pulling it out of the oven and 2) you had a time lapse on the oven while it crisped up. I bring this up because those are both superrrr valuable little details that really help out when you’re following along at home. I’ve seen these kinds of other details in other videos and I want you to know, those are details that really help out since we (the viewers) aren’t able to be there in the kitchen with you. Thank you again for all your hard work. I have loved cooking for years but your content has really taken it to new heights! Happy holidays, I hope you, Lorn and the rest of your family have a wonderful time!
I've tried for 12yrs to make a GBC my wife will eat and have been unsuccessful until now, thanks to you! The casserole was a hit among guests, myself and best of all my wife. Two days later she heated a dish of just the cass as a snack! Thank you thank your thank you! I love your channel, recipes and approach to cooking. Very accessible and delish.
if you put a pinch o baking soda on the water for the beans, they will pop out brigth green photoshoot style, give it a go, works wonders on brocolli also
Man, I wish I would've seen this an hour ago! Literally just got back from Schnuck's and bought my usual 4 cans of green beans, 2 cans of cream of mushroom soup and fried onions -- to make it "mom's way." I'm saving this video for next year because I definitely want to up my game.
@@ChrisVuletich just do it now. What are we talking about here? Like $10-12? The cans will be just as good next year, or you can give them away to a food bank. Making it from fresh beans and mushrooms is night and day
GBC is by far my favorite holiday side. Growing up, it was always the canned stuff. Don’t get me wrong, I’ll still hammer some of that if it’s what we have. Years and years ago I saw Alton Brown make a homemade version and I never looked back. I do skip the homemade fried shallots/onions most of the time, but everything else is about the same as this. Thanks for spreading the GBC gospel!
Hi, thank you so much for these great dishes. I live in Sweden and we don't at all have a tradition with having turkey as a holiday meal but I'm considering trying it out on my family for Christmas this year and then I get to try these sides 🙃
My add to the GBC is a tip from Emeril...i like adding cajun seasoning sometimes, but the one thing i always add, regardless of version, is some grated Fontina Cheese. Freeze the block til firm and then grate. I mix into the rest of the ingredients then into the pan. Don't cook in the mushroom sauce. Makes it really creamy without adding much cheese flavor. I like the raisins in the dressing. I usually soak dried cranberries or cherries in bourbon or brandy, but will try the raisins. Maybe add some toasted pecans too. Love the tips Bri
B-Man...as always you elevate common recipes so that they are still easy to cook yet takes them to a whole new flavor profile! Excited to try the GB Casserole when the kids are all home for Thanksgiving this year!
B...made the GB casserole for Thanksgiving and it was a hit for everyone! Our kids are now all grown adults and they all said it was better than any GB casserole they have had before...even Gma's! I will definitely be making this again. It may take more time but the depth of flavor was well worth the effort!
3 absolute WINNERS right here! I am seriously considering straining my potatoes thru fine-mesh to UP my tater game... And totally using that cream of mushroom soup base recipe (GF, of course) for green bean casserole & beyond. I've never considered stuffing as a savory bread pudding, so that inspires me to experiment, and the tip about using a metal pan to get more caramelization is genius. Thanks so much for the great content!
I'm in charge of thanksgiving at the in-laws this year and this video is just what I need! Great tip on holding the mashed taters in the instapot, always nice to make some stuff a little ahead of time to save the stress of finishing everything all at the end.
Those moves! 😍 My husband's mashed potatoes rarely survive the dinner, no matter how much he makes. He uses roasted garlic, sour cream, heavy cream and butter.
I made all 3 this year. All very good. In the stuffing I substituted Craisins for golden raisins. For the potatoes I confit-ed 2 heads of garlic and used an immersion blended to blend them into the cream. Thanks Brian!!
I'm making mashed potatoes tonight as a warm up round before T-Day. I hopped on to google a mashed potatoes recipe to see if it trumped my tried and true recipe. To my surprise, Bri has a recipe for mashed potatoes sitting in my TH-cam notifications! Perfect! I'll make these tonight :)
I'd like to thank the sponsor of this video... butter! Haha. Sweet video Brian. Can't say I'd ever take the time to make this but think it's awesome that you're excited to make this content and share it! I made a homemade stuffing one time with some nice bakery sourdough and fresh chicken stock. Was so proud of myself. Tasted it and was instantly sad because it was exactly like stovetop brand stuffing but I spent hours making it instead of 15 minutes :-(
Absolutely love how you share so many pro level details and explain why. Sure, there are other pro level cooking channels on TH-cam, but they don't share pro level tips like you do.
thank you so much for this video. i have been struggling for years to make a good stuffing in a midwestern style. my mom (from iowa) would dump raisins into regular boxed stuffing pre cook, which was good when i was a kid. most of the recipes i see add carrots and/or sausage and/ or chestnuts which offend me viscarally, and disrupt the texture/ moisture of the stuffing and mine always out soupy. THIS IS AUTHENTIC MIDWEST RAISINY STUFFING
I think the ladle technique you use is interesting because my mom always makes her mashed potatoes using a “Flotte Lotte” aka what google told me is a food mill! I think it has a very similar effect if using the finest setting and it’s much quicker I think.
I bought food processor with puree attachment. It makes amazing silky smooth puree in 5 seconds, one of the best kitchen appliances I ever got, my kids love potato puree and this strainer method was killing me.
Hey Bri, for the green bean casserole, think it would be a good idea to make it up until before you bake it, put it in the fridge, and put it in the oven the day of? That way for game day, you have less work to do. Probably would either have to use store bought fried onions or make yours day of to prevent soggy city, but it's a time saving idea on the day when seconds are precious
Raisins in stuffing? Yeah, I'm sure that'll go over well with my family 😅 However, I'm definitely trying the potato puree. I'm super picking about my textures, and the closest I get to super smooth potatoes is with a ricer, so I'm hopeful this will be amazing.
I've tried lots of GBC recipes and this is the best one I've ever had. The topping was still crunchy even after being in the fridge overnight and microwaved the next day. I don't know what it's like the day after that because we ate it all and there wasn't any left. You absolutely have to make this. It's amazing.
Brian, I have been using your muffin & chicken soup recipes & I love them. Also, my favourite aspect of your videos is where you mention what you'd usually do but also provide the alternative. More of that please! Great stuff, you've really upped my baking & cooking skills!
Hey Brian. That stuffing is perfect. One more step to take it over the top. Stuffing Fritters. Yes, fried stuffing. Add one more egg, form into patties, roll in breadcrumbs and fry. Awesome.
Coming back this year for the green bean casserole recipe!!! Turned out amazing last thanksgiving. Definitely recommend - thank you so much for the recipe!
Hey Bri, what if, and bear with me here, you fry your raisins in clarified butter instead of boiling them? We do that to raisins for our sweets, and it adds a much appreciated burst of savory-sweet that I'm sure will work much better with stuffing too.
We have a potluck at work tomorrow and since we already have 3 turkeys we are deep frying I'll be making your Green Bean Casserole for it (along with Chef Jean-Pierre's gravy), then your 1 pot beef stew tomorrow night (though I'm using red potatoes because that's what I grew this summer). I've loved all your recipes I've tried and have learned a number of new techniques, thank you.
Made your green bean casserole for Thanksgiving;everyone loved it! My brother-in-law who loves to cook and is very good at it had four servings and said it was fabulous. It was my first time making this side dish.
Awesome recipes! I have, in the past, dropped a few craisins (instead of regular raisins) into the stuffing to see how it tasted. Result? A new level of deliciousness--with the sweet-tartness of the cranberries. And, how seasonally appropriate!
So, Brian, if one doesn't have a Chinoise, how does a ricer compare for finished product? I will share one ingredient difference I use for my mashed potatoes. I peel and toss in 4 - 5 more more cloves of garlic and let them boil with the spuds and mash them right in. Definitely worth it you love garlic.
OMGOSH! I’ve been looking for cream of mushroom soup recipe! This is IT! My mushroom errors are readily apparent now! And the stuffing looks marvelous too. Trying both of them! 💚♥️
I LOVE pomme puree aka potato puree. Try adding one or a half a teaspoon of baking powder (depending for how many people) yes baking powder it makes the potatoes light and fluffy. Trust me I know it's weird but my mom and gran has been doing it for decades and everyone loves their potatoes.
Years ago, I swore never to make green bean casserole again. This was after several Thanksgiving dinners where my wife pleaded with me to stop. No offense to Campbell Soup, Green Giant and French's fried onions -- they're excellent products I use often. But I'm looking forward to your recipe.
Hey Bri, followed the stuffing recipe exactly, even the stupid raisins. Absolutely the best stuffing I have ever had! The raisins really balanced it out. I can't wait to serve it to someone who doesn't know there are raisins in it to see what they say. My mom made a type of stuffing recipe like you did. Hers was very plain and tasted very much like gruel with celery. The chicken broth with bouillon and the sage were what set it off. Thanks again!!
Brian, in Brazil we have a not so friendly competition during the holidays, if you want raisins in the food or not. You have chosen your side, my friend!
i have loved the IDEA of green bean casserole my whole life. Also, green bean casserole has been a huge dissappointment my whole life. I cannot wait to try yours. Best part is, my family keep odd schedules and all work weird hours, so holiday dinner traditions aren't a big thing for us anymore meaning this is just going in my side dish rotation year round.
This is great. Thank you. But what about using a blender for the potatoes? You didn't make any comments about the differences, if any. This is small scale compared to your restaurant and I think a blender would work well.
We made the stuffing and green bean casserole (with bagged fried onions). These sides were a huge hit at our family Thanksgiving dinner. We used a fortified turkey stock after carving the bird the day before. It was amazing! Thanks for the great recipes!
Not one of your recipes has EVER steered me wrong, Bri -- you're my favorite TH-camr! But it's gonna be a hard pass on the raisins in my dressing. My family would throw me out like Jazzy Jeff gets tossed by Uncle Phil. LOL. But I AM going to try the homemade green bean casserole, thanks to you for that one!
Wondering what part of this prep could be done the day before. If you make stuffing the day prior, would you leave it uncooked in the refrigerator overnight, then cook on Thanksgiving? Or would you cook it Wednesday then reheat it Thursday? What about the green beans?
I want a large bowl of the mashed potatoes. My grandmother used to keep a bag of ends of bread all kinds and she had bread for her stuffing which she added rye bread which gives the stuffing a really great flavor. I never heard of green beans casserole until moved to the south. I never make it through it is very popular I make our green beans with butter garlic salt and pepper. Everything looks so good. You always make a nice presentation with wonderful explanations
I love your videos. I have made about 60% of the recipes. My girl loves it and so do I. Thank you for the hard work. Also you having the recipe in the description makes it super easy to highlight and print.
We made your stuffing and potatoes for Thanksgiving dinner this year. I've never smooshed my taters through a sieve before; VERY creamy. The bread pudding texture was awesome for the stuffing. Thanks for always putting out recipes that are practical, accessible, and oh so yummy. Oh yeah! for my dinner rolls I did your milk buns but I subbed some flour for dough conditioner and let them raise in the fridge overnight to have less to do the day of. After letting them sit on the counter for 90 minutes they cooked up beautifully. Buttery and almost flakey.
I'm making these for the second time today, just for myself, as they are that incredible! However, I discovered that I didn't need to use the sieve to press them through as Brian did, which is a LOT more work, but achieved what I deemed as the same results. Instead, what I did was cook the potatoes until they were very soft (overcooking as he recommended), drained them really well, then added the pot of potatoes back to the burner uncovered over low heat to dry off all of the residual water. I believe this made a huge difference. Next, I gave the potatoes a rough mash using my hand potato masher, added the melted butter, mashed again, and they were like whipped smooth potatoes already. Nevertheless, I did add some warmed heavy cream just to amp up the creaminess. We are talking heavenly smooth potatoes here with a lot less effort! Dreamy, creamy, delicious mashed potatoes...
Brian - I gave your recipes a go yesterday. I made the green bean casserole and stuffing with raisins (I normally rock spicy stuffing) and both were a win at Thanksgiving. I won't lie I was leery to give the raisins a go but so happy I did. Thank you for sharing your delicious foods on YT.
I'm definitely going to try all three recipes and freeze the leftovers in individual portions to enjoy anytime I want (I'll save some crispy shallots separately and see how that works). I have never liked GBC (despite liking green beans, mushrooms and crispy onions), but I'm going to try yours, that's how much I trust you, Bri!
I only make mashed potatoes for a family of 4; usually 6 servings. I use the milk steamer wand on my Espresso machine to heat up the milk or cream and work with room temp. butter. Such an easy hack for a small batch!! I don't really have room on the cooktop for small pans of milk and butter!
I love GB Casserole, made this one, half a recipe due to small gathering. a bit late for this year, but I'd recommend cutting back a little on the salt for the green beans if you use store bought french onions. I used low sodium chicken stock, and it was right at the edge of being too salty. oh, and the parmesan cheese took this dish that extra mile! new favorite GBC recipe!!
Great video...what's the +,- on the calorie count on your mashed spuds? Yes I know it's once a year but holy smokes Bro! Your quickly turning into the go to man there Bri...well done, well deserved!! 👌
Definitely trying the green bean casserole this year. Albeit with one simple change. Use better mushrooms. I couldn't go through all this trouble while using white button mushrooms. Shitake and oysters can be found pretty easy and offer way better flavor and medicinal qualities as well. If I am going through the trouble of making my own mushroom soup base I am not using button mushrooms.
Hello Brian, I was wondering what would be the textural difference between pushing them through your sieve or whipping them with a hand mixer? I have always whipped mine to get that silky smoothness.
We made the purée and the stuffing. Growing up in STL, this dressing was the closest (sorry, no raisins. Kids threw a fit) to my mom’s I ever found! And the potato’s were just beyond awesome! Well done!
I'm gluten free and no gf stuffing can compare to the real gluten-filled stuff BUT after years I found the best substitute... CORNBREAD STUFFING. I make a really good (not sweetened) gf & vegan cornbread which makes one of the best stuffing recipes I've ever had in my life no cap. I also add fresh cranberries!
These look absolutely delish. I also generally put raisins in my stuffing - but many insist on cranberries at Thanksgiving, so once in a while I'll shake things up and put those in the stuffing instead. Another mouthwatering vid, Bri, and your production, as always, is next level.
I made all 3 dishes today and they were delicious! I substituted Better Than Bullion vegetable stock for the chicken stock because my wife has stopped eating meat for a while. Next time, I'll just make vegetable stock, because the BTB concentrates unbalanced the green bean casserole and the stuffing. I'll definitely make them again!
Brave man coming with the stuffing or dressing recipe. The most polarizing American dish ever! Myself I’m down with the raisins but the eggs made me shudder!
We've challenged ourselves to cook all your sides over the next week adding different mains once the turkey is gone - tonights feast includes the Bread Pudding/Stuffing - cannot wait. the Potato Puree was out of this world delicious!
Wow that stuffing looks awesome. I'm totally here for the rasins. Honestly some other dried fruits would also be very cool. Figs, dates, apricots, why not
I found out that making your mashed potatoes in the KitchenAid yields a super smooth result! Just dump in the boiled potatoes with butter, milk, spices and use the dough mixer (not the hook).
All look delicious. The stuffing recipe is very close to my aunt's, but she used less broth and fewer eggs (2). Definitely going to give your version a try.
What did you do with the oil you used to fry the shallots and how long did it take? It seems like waiting for 350f oil to cool down means giving up a spot on the stove for a while on a busy cooking day, but maybe you’ve got a trick for it. Thanks!
I tried from scratch green bean casserole before and found it not worth the trouble. Your recipe might just convince me to try it again. I will miss the ease of the traditional from can version though, since everything else I make is so involved. But I can never stray from the homemade, bacon laden stuffing that is tradition on our table (actually a bit similar in process and end result to yours) or our baked, garlicky, buttery mashed potato casserole that we call party potatoes. I will be trying your potato puree some other time during the year though for sure. Great recipes again Bri!
Made your green bean casserole tonight, ITS DELICIOUS. store bought fried onions though - doesnt even matter bc the mushroom "soup" is the star. DELICIOUS. Very adult tasting, thank you.
I used a potato ricer for my mashed potatoes...but regardless, I had to use way more...something like a cup and half more cream and whole milk to get my potatoes to loosen up and reach the creamy texture that you got. Very tasty - no more potato mashing for me.
Brian - what do you think about replacing the golden raisins with dried cranberries? My mil has a stuffing recipe that uses dried cranberries and sweet marsala, and it's quite a delicious stuffing. I was wondering if raisins would make the stuffing a little too sweet? I want to give your stuffing a try, but wonder what you think about the replacement.
The green bean casserole is in my oven right now!!! I could have DRANK the cream of mushrooms soup! I Aldo had dried shitakes so I added those just because after I reconstituted them in turkey broth (I know, more extra work but BRIAN- IT WAS AMAZING)
I’ve never seen metric-users measure liquid in grams, as they usually use the conventional ml, so this recipe took a few minutes to convert. However, this little hottie’s recipe was fantastic. Good job, bro!
B-man. You're the king of TH-cam cooking content. I trust and follow everything you say, but holy s*** I will never try to push potatoes through a chinois again. I have more respect for the kids doing prep work in fancy kitchens if they are hammering potatoes in these things. I almost passed out on Thanksgiving morning.
I thought you were overselling the mashed potatoes. Especially when I was wearing my hand out pushing them through the strainer. I was wrong. I’ve never tasted potatoes like this. Wildly good. Thanks very much!
My favorite thing to do after I make one of your recipes is to dance like you do during the b roles at the end of the video. That first bite is always bussin!!!! And this green bean casserole looks LEGIT!
freaking awesome. I love going all out for our holiday meals and will cook for a couple days in preparation. Then we eat leftovers for many days! Greenbean casserole is my favorite- I'll have to give this one a try. Homemade cream of mushroom will be AMAZING!
My girlfriend and I had some friends over recently, and we made them this mashed potatoes recipe and your Boeuf Bourgignon recipe--they were a huge hit! Thanks for all that you do. If you're looking for new recipe ideas, I would like to see your take on Salisbury steak!
Brian's the real MVP. Cooking thanksgiving dinner 2x 🙏🏽 This is the time of year where butter has no calories lol. I use so much - call me Paula Deen. That potato puree looks so simple, yet so delicious. I need to get some more steel bowls and that mesh strainer... Happy Thanksgiving!
I was thinking of trying out the potatoes this year, but I couldn't remember which recipe you had featured them in previously. This new video solves that problem. Thanks!
B-Man you've done it again! I just whipped up the 'GB' Casserole. OUTSTANDING! thank you for sharing and I hope you and your family enjoy all the good eats I am sure you are cooking up for them, and a Happy Thanksgiving!
Brian - I trust you more than just about any food youtuber, but if I put raisin-laden stuffing on my table for Thanksgiving there's likely to be fist fights at the dinner table.
it's controversial, but really brings a nice contrast.
I’m with you on the raisins but this got me thinking that craisins might slap
How about cranberries instead? 🤔
Yes I couldn't do that either 😆, maybe it's a culture thing on my end that adds to that tho
Invite me over I’ll eat it!
As a European who has no idea what an ounce means, I'm REALLY thankful for the double measurements systems in your videos. Keep up the good work, I love cooking with your recipes :D Greetings from Ukraine! 🇺🇦
As an American living in Europe, I appreciate it because it gives me a frame of reference for how much I'm going to make, but I can make it with the tools I have available!
Heaven forbid you just Google to conversion.
@@gregpenismith1248 sometimes recipes have up to 20 ingredients. I really don't wanna google-convert every single one of them 🤷🏽♀️
@@catherinerul5896 then just find a localized version.
@@gregpenismith1248 It can be challenging to find similar recipes with metric measurements, and Brian is a trusted source, so why find something else? Do you have nothing better to do than complain that we find Brian's videos helpful? If you think they're so bad, just leave.
I’m Black and my momma is from Mississippi. We definitely have different Thanksgiving food traditions. No mashed potatoes, green bean casserole, or white bread stuffing have ever been on our table. I’d never even tasted stuffing or green bean casserole until I hosted my in laws for the first time and had to add their favorite dishes to the menu. Our must-have sides: mac and cheese, candied yams, cornbread dressing, and collard greens.
Any tips for a cornbread dressing?
@@kaypotter9097 You can more or less follow Brain's video recipe just sub out the bread (volume wise) for cornbread. My family uses half cornbread and half biscuits mixed together.
@@xatrekak I do half cornbread, half white bread, though in contrast to Brian, I use the "marshmallow" white bread right out of the bag and don't dry it.
'I've come to tell you my culture does things differently, as if that makes any fucking difference.'
Nobody cares, love. Pipe down.
@@racelox You obviously cared enough to go out of your way and reply. Take your hatful self somewhere else.
My niece laughs at me because she always catches me yelling at the TV while Martha Stewart cooks, saying "that's not the way you do it!" If you'll allow me a suggestion? Season your cream. Try adding a little shake of cayenne. It will disappear but the potatoes will be have a depth. Fully seasoning your cream insures the potatoes will be evenly seasoned.
also, I add 1 clove of garlic, pressed, to my melted butter, cook low and slow. Then, Add a titch of ground rosemary. You will be amazed at how well garlic rosemary mashed potatoes go with Turkey and gravy.
Hey guys. I’m coming back to this video for thanksgiving. Last year I made Brian’s green bean casserole. It was the family’s favorite dish. And if my memory serves me correct two people said it was their best thanksgiving dish of all time. So needless to say I’m making it again. (Ps I used store bought crispy onions) Just wanted to share that it is a home run. Cheers. Happy Thanksgiving
Happy Thanksgiving😊
Hey Bry! I’ve been a long time watcher and I’ve made at least 10 of your recipes. I really appreciate all the time and attention you put into them and your videos. Something I noticed in this video for the stuffing was 1) you broke a chunk of bread after pulling it out of the oven and 2) you had a time lapse on the oven while it crisped up.
I bring this up because those are both superrrr valuable little details that really help out when you’re following along at home. I’ve seen these kinds of other details in other videos and I want you to know, those are details that really help out since we (the viewers) aren’t able to be there in the kitchen with you.
Thank you again for all your hard work. I have loved cooking for years but your content has really taken it to new heights!
Happy holidays, I hope you, Lorn and the rest of your family have a wonderful time!
Was just telling my wife "I'm sure my guy Brian will put out some dope thanksgiving recipes this year"
I've tried for 12yrs to make a GBC my wife will eat and have been unsuccessful until now, thanks to you! The casserole was a hit among guests, myself and best of all my wife. Two days later she heated a dish of just the cass as a snack!
Thank you thank your thank you! I love your channel, recipes and approach to cooking. Very accessible and delish.
if you put a pinch o baking soda on the water for the beans, they will pop out brigth green photoshoot style, give it a go, works wonders on brocolli also
4:40 Ha! This is the very moment I was absolutely compelled to smash the "like" button. 👏
you cant really convey that feeling any other way... maybe punching the fridge but that's about it
If you thought you were OVER green bean casserole, give this one a try. IMHO all of these recipes are definitely worth getting excited about.
Man, I wish I would've seen this an hour ago! Literally just got back from Schnuck's and bought my usual 4 cans of green beans, 2 cans of cream of mushroom soup and fried onions -- to make it "mom's way." I'm saving this video for next year because I definitely want to up my game.
wheres the garlic for the potatoes tho......
Huh. So you don't use sausage meat in your stuffing? Why not?
@@ChrisVuletich put the cream of mushroom soup back in the cabinet for a chicken casserole or something 😉 T-Giving is only once a year!
@@ChrisVuletich just do it now. What are we talking about here? Like $10-12? The cans will be just as good next year, or you can give them away to a food bank. Making it from fresh beans and mushrooms is night and day
ngl I thought the raisins were a joke and that you were just gonna throw them out lmao 😭
GBC is by far my favorite holiday side. Growing up, it was always the canned stuff. Don’t get me wrong, I’ll still hammer some of that if it’s what we have. Years and years ago I saw Alton Brown make a homemade version and I never looked back. I do skip the homemade fried shallots/onions most of the time, but everything else is about the same as this. Thanks for spreading the GBC gospel!
It’s worth the extra work. The canned stuff never looks the same after
Can the GBC be made ahead and refrigerated and just bake it on turkey day?
If you feel like flavoring your potatoes, let the herbs steep in the butter and/or cream 😋
Good tip! 😊
Hi, thank you so much for these great dishes. I live in Sweden and we don't at all have a tradition with having turkey as a holiday meal but I'm considering trying it out on my family for Christmas this year and then I get to try these sides 🙃
My add to the GBC is a tip from Emeril...i like adding cajun seasoning sometimes, but the one thing i always add, regardless of version, is some grated Fontina Cheese. Freeze the block til firm and then grate. I mix into the rest of the ingredients then into the pan. Don't cook in the mushroom sauce. Makes it really creamy without adding much cheese flavor.
I like the raisins in the dressing. I usually soak dried cranberries or cherries in bourbon or brandy, but will try the raisins. Maybe add some toasted pecans too.
Love the tips Bri
B-Man...as always you elevate common recipes so that they are still easy to cook yet takes them to a whole new flavor profile! Excited to try the GB Casserole when the kids are all home for Thanksgiving this year!
Best of luck with it. Thanks for watching
B...made the GB casserole for Thanksgiving and it was a hit for everyone! Our kids are now all grown adults and they all said it was better than any GB casserole they have had before...even Gma's! I will definitely be making this again. It may take more time but the depth of flavor was well worth the effort!
I appreciate that your test bites are gigantic. No fake tasting going on in these videos!
Anyone else jealous of Brian's family cos they get to eat his food?
(And neighbors! They get all the experiments! Man I wish I knew a chef IRL)
It's pretty nice, I must say!
Right? Imagine being close friends with Brian or Guga or Babish.
Become that Chef yourself!!
I do this with cakes | cupcakes 🤍
You'd never know they were a chef because you'd never see them because they are always busy and or irritable
3 absolute WINNERS right here! I am seriously considering straining my potatoes thru fine-mesh to UP my tater game... And totally using that cream of mushroom soup base recipe (GF, of course) for green bean casserole & beyond. I've never considered stuffing as a savory bread pudding, so that inspires me to experiment, and the tip about using a metal pan to get more caramelization is genius. Thanks so much for the great content!
Good thing u uploaded Brian, I was gonna drive to St. Louis and ask you for a decent stuffing recipe.
I'm in charge of thanksgiving at the in-laws this year and this video is just what I need! Great tip on holding the mashed taters in the instapot, always nice to make some stuff a little ahead of time to save the stress of finishing everything all at the end.
Those moves! 😍 My husband's mashed potatoes rarely survive the dinner, no matter how much he makes. He uses roasted garlic, sour cream, heavy cream and butter.
I made all 3 this year. All very good. In the stuffing I substituted Craisins for golden raisins. For the potatoes I confit-ed 2 heads of garlic and used an immersion blended to blend them into the cream. Thanks Brian!!
Right on time, Brian! I'm on family-chef duty next week and this last-minute tutorial is a welcome addition to my skillset. _thumbs up!_
Thanks for watching
I actually use a sourdough loaf for my stuffing. It really makes a difference if you use better bread. And I add grated nutmeg to my potatoes.
I'm making mashed potatoes tonight as a warm up round before T-Day. I hopped on to google a mashed potatoes recipe to see if it trumped my tried and true recipe. To my surprise, Bri has a recipe for mashed potatoes sitting in my TH-cam notifications! Perfect! I'll make these tonight :)
I'd like to thank the sponsor of this video... butter! Haha. Sweet video Brian. Can't say I'd ever take the time to make this but think it's awesome that you're excited to make this content and share it! I made a homemade stuffing one time with some nice bakery sourdough and fresh chicken stock. Was so proud of myself. Tasted it and was instantly sad because it was exactly like stovetop brand stuffing but I spent hours making it instead of 15 minutes :-(
Absolutely love how you share so many pro level details and explain why. Sure, there are other pro level cooking channels on TH-cam, but they don't share pro level tips like you do.
thank you so much for this video. i have been struggling for years to make a good stuffing in a midwestern style. my mom (from iowa) would dump raisins into regular boxed stuffing pre cook, which was good when i was a kid. most of the recipes i see add carrots and/or sausage and/ or chestnuts which offend me viscarally, and disrupt the texture/ moisture of the stuffing and mine always out soupy. THIS IS AUTHENTIC MIDWEST RAISINY STUFFING
I think the ladle technique you use is interesting because my mom always makes her mashed potatoes using a “Flotte Lotte” aka what google told me is a food mill! I think it has a very similar effect if using the finest setting and it’s much quicker I think.
I bought food processor with puree attachment. It makes amazing silky smooth puree in 5 seconds, one of the best kitchen appliances I ever got, my kids love potato puree and this strainer method was killing me.
Hey Bri, for the green bean casserole, think it would be a good idea to make it up until before you bake it, put it in the fridge, and put it in the oven the day of? That way for game day, you have less work to do. Probably would either have to use store bought fried onions or make yours day of to prevent soggy city, but it's a time saving idea on the day when seconds are precious
Raisins in stuffing? Yeah, I'm sure that'll go over well with my family 😅
However, I'm definitely trying the potato puree. I'm super picking about my textures, and the closest I get to super smooth potatoes is with a ricer, so I'm hopeful this will be amazing.
I've tried lots of GBC recipes and this is the best one I've ever had. The topping was still crunchy even after being in the fridge overnight and microwaved the next day. I don't know what it's like the day after that because we ate it all and there wasn't any left. You absolutely have to make this. It's amazing.
Brian, I have been using your muffin & chicken soup recipes & I love them. Also, my favourite aspect of your videos is where you mention what you'd usually do but also provide the alternative. More of that please! Great stuff, you've really upped my baking & cooking skills!
I have made the green bean casserole multiple times now. I love it! You cannot cut corners using store fried onions. The taste is not comparable .
You just saved Thanksgiving. My husband tested positive this morning, so I just had to make a Thanksgiving for 2 with day of notice. You're a hero.
What a bummer! Enjoy your dinner for 2.
Hey Brian. That stuffing is perfect. One more step to take it over the top. Stuffing Fritters. Yes, fried stuffing. Add one more egg, form into patties, roll in breadcrumbs and fry. Awesome.
Coming back this year for the green bean casserole recipe!!! Turned out amazing last thanksgiving. Definitely recommend - thank you so much for the recipe!
Hey Bri, what if, and bear with me here, you fry your raisins in clarified butter instead of boiling them? We do that to raisins for our sweets, and it adds a much appreciated burst of savory-sweet that I'm sure will work much better with stuffing too.
We have a potluck at work tomorrow and since we already have 3 turkeys we are deep frying I'll be making your Green Bean Casserole for it (along with Chef Jean-Pierre's gravy), then your 1 pot beef stew tomorrow night (though I'm using red potatoes because that's what I grew this summer). I've loved all your recipes I've tried and have learned a number of new techniques, thank you.
Loved the mashed tater process! Explaining the whys of what you’re doing is very helpful. Thank you!😊
Made your green bean casserole for Thanksgiving;everyone loved it! My brother-in-law who loves to cook and is very good at it had four servings and said it was fabulous. It was my first time making this side dish.
Awesome recipes! I have, in the past, dropped a few craisins (instead of regular raisins) into the stuffing to see how it tasted. Result? A new level of deliciousness--with the sweet-tartness of the cranberries. And, how seasonally appropriate!
I do cranraisens and toasted slivered almonds.
So, Brian, if one doesn't have a Chinoise, how does a ricer compare for finished product? I will share one ingredient difference I use for my mashed potatoes. I peel and toss in 4 - 5 more more cloves of garlic and let them boil with the spuds and mash them right in. Definitely worth it you love garlic.
OMGOSH! I’ve been looking for cream of mushroom soup recipe! This is IT! My mushroom errors are readily apparent now! And the stuffing looks marvelous too. Trying both of them! 💚♥️
I LOVE pomme puree aka potato puree. Try adding one or a half a teaspoon of baking powder (depending for how many people) yes baking powder it makes the potatoes light and fluffy. Trust me I know it's weird but my mom and gran has been doing it for decades and everyone loves their potatoes.
One of my favorite side dishes, thanks for sharing 😊
Years ago, I swore never to make green bean casserole again. This was after several Thanksgiving dinners where my wife pleaded with me to stop. No offense to Campbell Soup, Green Giant and French's fried onions -- they're excellent products I use often. But I'm looking forward to your recipe.
I may prepare the stuffing in a muffin pan.. using the same method as if I were using the 9x13" pan. Thank you for sharing the recipe
Hey Bri, followed the stuffing recipe exactly, even the stupid raisins. Absolutely the best stuffing I have ever had! The raisins really balanced it out. I can't wait to serve it to someone who doesn't know there are raisins in it to see what they say. My mom made a type of stuffing recipe like you did. Hers was very plain and tasted very much like gruel with celery. The chicken broth with bouillon and the sage were what set it off. Thanks again!!
Nice! thanks for reporting back. Good to hear that it tastes good from a raisin hater 😝
Brian, in Brazil we have a not so friendly competition during the holidays, if you want raisins in the food or not. You have chosen your side, my friend!
i have loved the IDEA of green bean casserole my whole life. Also, green bean casserole has been a huge dissappointment my whole life. I cannot wait to try yours. Best part is, my family keep odd schedules and all work weird hours, so holiday dinner traditions aren't a big thing for us anymore meaning this is just going in my side dish rotation year round.
This is great. Thank you. But what about using a blender for the potatoes?
You didn't make any comments about the differences, if any. This is small scale compared to your restaurant and I think a blender would work well.
We made the stuffing and green bean casserole (with bagged fried onions). These sides were a huge hit at our family Thanksgiving dinner. We used a fortified turkey stock after carving the bird the day before. It was amazing! Thanks for the great recipes!
Not one of your recipes has EVER steered me wrong, Bri -- you're my favorite TH-camr! But it's gonna be a hard pass on the raisins in my dressing. My family would throw me out like Jazzy Jeff gets tossed by Uncle Phil. LOL. But I AM going to try the homemade green bean casserole, thanks to you for that one!
Wondering what part of this prep could be done the day before. If you make stuffing the day prior, would you leave it uncooked in the refrigerator overnight, then cook on Thanksgiving? Or would you cook it Wednesday then reheat it Thursday? What about the green beans?
I want a large bowl of the mashed potatoes. My grandmother used to keep a bag of ends of bread all kinds and she had bread for her stuffing which she added rye bread which gives the stuffing a really great flavor. I never heard of green beans casserole until moved to the south. I never make it through it is very popular I make our green beans with butter garlic salt and pepper. Everything looks so good. You always make a nice presentation with wonderful explanations
I love your videos. I have made about 60% of the recipes. My girl loves it and so do I. Thank you for the hard work. Also you having the recipe in the description makes it super easy to highlight and print.
We made your stuffing and potatoes for Thanksgiving dinner this year. I've never smooshed my taters through a sieve before; VERY creamy. The bread pudding texture was awesome for the stuffing. Thanks for always putting out recipes that are practical, accessible, and oh so yummy.
Oh yeah! for my dinner rolls I did your milk buns but I subbed some flour for dough conditioner and let them raise in the fridge overnight to have less to do the day of. After letting them sit on the counter for 90 minutes they cooked up beautifully. Buttery and almost flakey.
I'm making these for the second time today, just for myself, as they are that incredible! However, I discovered that I didn't need to use the sieve to press them through as Brian did, which is a LOT more work, but achieved what I deemed as the same results. Instead, what I did was cook the potatoes until they were very soft (overcooking as he recommended), drained them really well, then added the pot of potatoes back to the burner uncovered over low heat to dry off all of the residual water. I believe this made a huge difference. Next, I gave the potatoes a rough mash using my hand potato masher, added the melted butter, mashed again, and they were like whipped smooth potatoes already. Nevertheless, I did add some warmed heavy cream just to amp up the creaminess. We are talking heavenly smooth potatoes here with a lot less effort! Dreamy, creamy, delicious mashed potatoes...
I'm going to do all 3 for my family this year! We're 18 people strong, so I'll have to scale up your recipes, but I am very excited to try these!
Brian - I gave your recipes a go yesterday. I made the green bean casserole and stuffing with raisins (I normally rock spicy stuffing) and both were a win at Thanksgiving. I won't lie I was leery to give the raisins a go but so happy I did. Thank you for sharing your delicious foods on YT.
I'm definitely going to try all three recipes and freeze the leftovers in individual portions to enjoy anytime I want (I'll save some crispy shallots separately and see how that works).
I have never liked GBC (despite liking green beans, mushrooms and crispy onions), but I'm going to try yours, that's how much I trust you, Bri!
I only make mashed potatoes for a family of 4; usually 6 servings. I use the milk steamer wand on my Espresso machine to heat up the milk or cream and work with room temp. butter. Such an easy hack for a small batch!! I don't really have room on the cooktop for small pans of milk and butter!
I love GB Casserole, made this one, half a recipe due to small gathering. a bit late for this year, but I'd recommend cutting back a little on the salt for the green beans if you use store bought french onions. I used low sodium chicken stock, and it was right at the edge of being too salty.
oh, and the parmesan cheese took this dish that extra mile! new favorite GBC recipe!!
Great video...what's the +,- on the calorie count on your mashed spuds? Yes I know it's once a year but holy smokes Bro! Your quickly turning into the go to man there Bri...well done, well deserved!! 👌
Definitely trying the green bean casserole this year. Albeit with one simple change. Use better mushrooms. I couldn't go through all this trouble while using white button mushrooms. Shitake and oysters can be found pretty easy and offer way better flavor and medicinal qualities as well. If I am going through the trouble of making my own mushroom soup base I am not using button mushrooms.
Excellent tip on the butter, definitely butter then cream. as for as the "pommes purée" a tamis sifter is much more efficient with a rubber scraper.
Hello Brian, I was wondering what would be the textural difference between pushing them through your sieve or whipping them with a hand mixer? I have always whipped mine to get that silky smoothness.
We made the purée and the stuffing. Growing up in STL, this dressing was the closest (sorry, no raisins. Kids threw a fit) to my mom’s I ever found! And the potato’s were just beyond awesome! Well done!
I'm gluten free and no gf stuffing can compare to the real gluten-filled stuff BUT after years I found the best substitute... CORNBREAD STUFFING. I make a really good (not sweetened) gf & vegan cornbread which makes one of the best stuffing recipes I've ever had in my life no cap. I also add fresh cranberries!
These look absolutely delish. I also generally put raisins in my stuffing - but many insist on cranberries at Thanksgiving, so once in a while I'll shake things up and put those in the stuffing instead. Another mouthwatering vid, Bri, and your production, as always, is next level.
I made all 3 dishes today and they were delicious! I substituted Better Than Bullion vegetable stock for the chicken stock because my wife has stopped eating meat for a while. Next time, I'll just make vegetable stock, because the BTB concentrates unbalanced the green bean casserole and the stuffing. I'll definitely make them again!
Brave man coming with the stuffing or dressing recipe. The most polarizing American dish ever! Myself I’m down with the raisins but the eggs made me shudder!
We've challenged ourselves to cook all your sides over the next week adding different mains once the turkey is gone - tonights feast includes the Bread Pudding/Stuffing - cannot wait. the Potato Puree was out of this world delicious!
Wow that stuffing looks awesome. I'm totally here for the rasins. Honestly some other dried fruits would also be very cool. Figs, dates, apricots, why not
I never really liked green bean casserole before but wanted to try your recipe. It is wonderful. The whole family loved it. Thank you!
I found out that making your mashed potatoes in the KitchenAid yields a super smooth result! Just dump in the boiled potatoes with butter, milk, spices and use the dough mixer (not the hook).
All look delicious. The stuffing recipe is very close to my aunt's, but she used less broth and fewer eggs (2). Definitely going to give your version a try.
What did you do with the oil you used to fry the shallots and how long did it take? It seems like waiting for 350f oil to cool down means giving up a spot on the stove for a while on a busy cooking day, but maybe you’ve got a trick for it. Thanks!
I tried from scratch green bean casserole before and found it not worth the trouble. Your recipe might just convince me to try it again. I will miss the ease of the traditional from can version though, since everything else I make is so involved. But I can never stray from the homemade, bacon laden stuffing that is tradition on our table (actually a bit similar in process and end result to yours) or our baked, garlicky, buttery mashed potato casserole that we call party potatoes. I will be trying your potato puree some other time during the year though for sure. Great recipes again Bri!
My great-grandmother's recipe for stuffing included celery for 'crunch' and diced granny smith apples for a tart-sweet pop.
Made your green bean casserole tonight, ITS DELICIOUS. store bought fried onions though - doesnt even matter bc the mushroom "soup" is the star. DELICIOUS. Very adult tasting, thank you.
I used a potato ricer for my mashed potatoes...but regardless, I had to use way more...something like a cup and half more cream and whole milk to get my potatoes to loosen up and reach the creamy texture that you got. Very tasty - no more potato mashing for me.
Mom always added cooked chopped mushrooms & turkey giblets.. not the gizzards..to her stuffing. Delish!
Brian - what do you think about replacing the golden raisins with dried cranberries? My mil has a stuffing recipe that uses dried cranberries and sweet marsala, and it's quite a delicious stuffing. I was wondering if raisins would make the stuffing a little too sweet? I want to give your stuffing a try, but wonder what you think about the replacement.
The green bean casserole is in my oven right now!!! I could have DRANK the cream of mushrooms soup! I Aldo had dried shitakes so I added those just because after I reconstituted them in turkey broth (I know, more extra work but BRIAN- IT WAS AMAZING)
I’ve never seen metric-users measure liquid in grams, as they usually use the conventional ml, so this recipe took a few minutes to convert. However, this little hottie’s recipe was fantastic. Good job, bro!
B-man. You're the king of TH-cam cooking content. I trust and follow everything you say, but holy s*** I will never try to push potatoes through a chinois again. I have more respect for the kids doing prep work in fancy kitchens if they are hammering potatoes in these things. I almost passed out on Thanksgiving morning.
The stuffing was really good, the extra eggs made it have an almost soufflée like texture which was great
I thought you were overselling the mashed potatoes. Especially when I was wearing my hand out pushing them through the strainer. I was wrong. I’ve never tasted potatoes like this. Wildly good. Thanks very much!
My favorite thing to do after I make one of your recipes is to dance like you do during the b roles at the end of the video. That first bite is always bussin!!!! And this green bean casserole looks LEGIT!
Did the potatoes yesterday. Had to augment with a little more butter and cream at the end but they were deemed worthy of the effort!
freaking awesome. I love going all out for our holiday meals and will cook for a couple days in preparation. Then we eat leftovers for many days! Greenbean casserole is my favorite- I'll have to give this one a try. Homemade cream of mushroom will be AMAZING!
My girlfriend and I had some friends over recently, and we made them this mashed potatoes recipe and your Boeuf Bourgignon recipe--they were a huge hit! Thanks for all that you do. If you're looking for new recipe ideas, I would like to see your take on Salisbury steak!
Brian's the real MVP. Cooking thanksgiving dinner 2x 🙏🏽
This is the time of year where butter has no calories lol. I use so much - call me Paula Deen.
That potato puree looks so simple, yet so delicious.
I need to get some more steel bowls and that mesh strainer... Happy Thanksgiving!
I make potato puree very similarly, only difference is, that I cook them with skin on and peel before crushing to maximize the potato flavour.
I was thinking of trying out the potatoes this year, but I couldn't remember which recipe you had featured them in previously. This new video solves that problem. Thanks!
B-Man you've done it again! I just whipped up the 'GB' Casserole. OUTSTANDING! thank you for sharing and I hope you and your family enjoy all the good eats I am sure you are cooking up for them, and a Happy Thanksgiving!