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'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.
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
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 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!
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
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
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!
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
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 🙃
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!
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.
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!
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 love all of these recipes. My stuffing recipe is more of the kitchen-sink variety, and began with the Goldberg's "American Wholefoods Cuisine" cookbook. It changes every year based on what's available, but always has a lot of texture with diced apple, celery, toasted almond slivers and water chestnuts.
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!
3:58 I boil/make my potatoes start to finish in my instant pot… place 2cups of chicken broth and Presure cook 12 mins… mash n (add butter, cream cheese, s&p) done … that is some love to pass it thru a chinois 😅
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 :)
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.
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 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.
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.
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.
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 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
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.
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!!
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 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'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.
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 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.
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!
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
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
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!
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 :-(
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!
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!
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!!
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!
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.
Stuffing… My mom cooks the celery in butter for almost half and hour before she adds the onion and then cooks for the usual “softened onion” amount of time. Again stealth watching for mom’s secrets to cooking. Something about the longer cooking of celery is so good.
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...
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! 💚♥️
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.
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!
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!
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 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!
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.
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.
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!
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!
2024 checking in - making this green bean casserole for the second year in a row. It was everyones favorite last year and got requested again this year 🔥
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.
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
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.
Thanks, Bri! Was searching two days ago to see if you had a GBC recipe and, not seeing one, was thinking I’d have to settle for one from a less reliable source. But here you are to save the day! Pumped to try it out!
It was a major hit at family dinner! I’m told I’ll be on GBC duty for all forthcoming Thanksgivings 😅. Thanks again for the awesome, straightforward recipe!
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)
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!
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!
Regarding potato puree. I usually just do instant mash potatoes with lots of butter and potato peel flavored liquid. I cook a small amount of potaoes peeled, but with the peel. Save the water, mash the potatoes just enough so I got some lumps left. Make the bulk with instant mash using the saved water and mix with the lumpy potates so it looks, tastes and feels homemade. I simply do not have the patience to peel, cook and mash 5kg of potatoes especially when there 10 other dishes waiting to be prepared.
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'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.
We actually made it and had it for lunch for most of the week. So so good.
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😊
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.
I use white pepper and just a little onion powder
@@jackpalmer1380 that doesn't sound good at all 🙄
Was just telling my wife "I'm sure my guy Brian will put out some dope thanksgiving recipes this year"
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
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!
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
I appreciate that your test bites are gigantic. No fake tasting going on in these videos!
Good thing u uploaded Brian, I was gonna drive to St. Louis and ask you for a decent stuffing recipe.
ngl I thought the raisins were a joke and that you were just gonna throw them out lmao 😭
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
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?
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 .
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
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 🙃
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.
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.
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
Coming back this year for the green bean casserole recipe!!! Turned out amazing last thanksgiving. Definitely recommend - thank you so much for the recipe!
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.
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!
Loved the mashed tater process! Explaining the whys of what you’re doing is very helpful. Thank you!😊
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 love all of these recipes. My stuffing recipe is more of the kitchen-sink variety, and began with the Goldberg's "American Wholefoods Cuisine" cookbook. It changes every year based on what's available, but always has a lot of texture with diced apple, celery, toasted almond slivers and water chestnuts.
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!
3:58 I boil/make my potatoes start to finish in my instant pot… place 2cups of chicken broth and Presure cook 12 mins… mash n (add butter, cream cheese, s&p) done … that is some love to pass it thru a chinois 😅
My great-grandmother's recipe for stuffing included celery for 'crunch' and diced granny smith apples for a tart-sweet pop.
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 :)
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.
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!!
The stuffing was really good, the extra eggs made it have an almost soufflée like texture which was great
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.
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.
I thought wouldn’t a river be so much easier?
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.
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 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
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
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.
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!
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!!
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 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 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
The Green Bean Casserole was fantastic! Even those who didn't like GBC enjoyed it.
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'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.
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 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.
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!
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
Thank you so much to always include metric units, makes it so much easier!
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
Mom always added cooked chopped mushrooms & turkey giblets.. not the gizzards..to her stuffing. Delish!
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.
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!
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 :-(
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!
Just want to say yes! to the real time dancing. So much better than the slo-mo!
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!
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 😝
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!
Love your videos learn a new tip every time but that strainer elbow grease for the potatoes is The Secret ingredient that's straight pure love!
Made your green bean casserole today-phenomenal! Thanks for the recipe!!
Thanks!
Thanks GM!
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 am thankful for your dancing. Great recipes too!
Stuffing… My mom cooks the celery in butter for almost half and hour before she adds the onion and then cooks for the usual “softened onion” amount of time.
Again stealth watching for mom’s secrets to cooking.
Something about the longer cooking of celery is so good.
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 made the green bean casserole and it was awesome. Green beans took way longer than 5 minutes. I will make this again. Thanks
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! 💚♥️
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.
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!
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!
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.
Thanks for these recipes! Made both the stuffing and green bean casserole today. Both dishes were a smashing success!
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!
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 😊
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.
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!
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!
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!
2024 checking in - making this green bean casserole for the second year in a row. It was everyones favorite last year and got requested again this year 🔥
Hell yeah I’m making as well
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.
Thank You, Brian - great recipes, and love the detail!
I have never used eggs or raisins in my stuffing, I will try this recipe.
Okay, I never put raisins in my stuffing, but since you delivered the recipe, I have to try it, now. Will be back after i give it a shot.
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
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.
Thanks, Bri! Was searching two days ago to see if you had a GBC recipe and, not seeing one, was thinking I’d have to settle for one from a less reliable source. But here you are to save the day! Pumped to try it out!
Report back please!
It was a major hit at family dinner! I’m told I’ll be on GBC duty for all forthcoming Thanksgivings 😅. Thanks again for the awesome, straightforward recipe!
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)
Bri really loves his butter ^^
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!
If you feel like flavoring your potatoes, let the herbs steep in the butter and/or cream 😋
Good tip! 😊
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!
Regarding potato puree. I usually just do instant mash potatoes with lots of butter and potato peel flavored liquid. I cook a small amount of potaoes peeled, but with the peel. Save the water, mash the potatoes just enough so I got some lumps left. Make the bulk with instant mash using the saved water and mix with the lumpy potates so it looks, tastes and feels homemade. I simply do not have the patience to peel, cook and mash 5kg of potatoes especially when there 10 other dishes waiting to be prepared.