Classic Holiday Sides
RECIPES
POTATO PUREE
▪10lbs/4.5kg Russets, peeled & large diced
▪460g/4 sticks unsalted butter
▪350g or 1 1/4c heavy cream
▪15-20g or 1 1/4Tbsp salt
▪Additional 75g/.5 stick melted butter
Add peeled, diced potatoes to a large pot & cover with water. Bring to boil, then reduce heat to med to simmer gently for 25-30min or until tender.
Add 4 sticks/460g butter to a small saucepan to melt over low.
In another small saucepan add 350g heavy cream to warm over low.
When potatoes are tender, drain off water. Add melted butter, stir & mash. Add warmed cream. Stir to combine.
Pass buttery potato mixture through a fine mesh strainer, using small ladle to push it through. This process can take time so I like to use a slow cooker to keep the potato puree warm while I work. This keeps the mixture from becoming gluey.
Season with salt and another ½ stick melted butter to taste. Keep warm until ready to serve.
STUFFING
▪750g/1.5lb hearty white bread
▪1 stick/115g butter + additional for topping
▪350g or 2c onion, small diced
▪250g or 1.5c celery, small diced
▪5g/1tsp salt
▪5g/2tsp fresh sage, minced
▪150g or 1c golden raisins
▪15g or 1/4c parsley, minced (or cranberries if you’re anti raisin)
▪2-3g 1.5-2tsp poultry seasoning
▪2-3g or 1.5tsp black pepper
▪950g/1 box chicken stock
▪5 eggs
▪50g or 3Tbsp better than bouillon (or chicken bouillon)
Cut sliced bread into 1.5”/4-5cm squares. Spread onto 2 half sheet trays & dry in oven at 275F/135C for 25min.
Preheat large saute pan over med. Add stick of butter. When melted, add onion, celery, salt. cook for 3-4min. Add sage, stir, & cook for 4-5min.
Place raisins in a small saucepan with water to cover. Bring to simmer and cook for 5min to soften. After 5min, allow raisins to continue hydrating for 5 more min off heat. Drain off water and set aside.
Whisk together stock, eggs, and bouillon.
Add dried bread to a very large bowl along with the cooked veggie mixture, drained raisins, parsley, herbs & stock mixture. Gently mix to incorporate and moisten the bread.
Butter a 9”x13” (23x33cm) metal pan and load in stuffing mix. Top with 4-6 thin pads of additional butter. Cover with foil & roast at 375F/190C for 45min.
After 45 minutes, remove foil and increase oven temp to 450F/230C. Return stuffing to oven to bake for 18-20 more minutes or until top is golden and sides have crisped.
GREEN BEAN CASSEROLE
▪2lb/900g trimmed green beans, cut into 1-1.5” (2.5-4cm) pieces
▪Salt
▪115g/1 stick butter
▪1lb or 450g diced mushrooms (use food processor to “dice” quickly)
▪15-20g or 3-4 cloves garlic, minced
▪10-12g or 1-2tsp salt
▪5g or 2Tbsp fresh thyme leaves, chopped
▪65g or .5c ap flour
▪400g or 1 2/3c chicken stock/broth
▪125g or 1/2c heavy cream
▪50g or .5c grated parmesan
▪3g or 1.5t black pepper
▪Crispy fried shallots (or onions) - see below for recipe
Bring large sauce pot filled with water to a boil (for beans) over high. Salt the boiling water & add beans. Boil for 5 min or until tender, but not mushy. Transfer drained beans into a large bowl.
Preheat medium pot over medium heat and add butter. Add diced mushrooms, garlic, and salt. stir. Cook for 5-6 minutes or until mushrooms have begun taking on color.
Stir in thyme for about a minute. Stir in flour. Cook for a minute, scraping any mushroom fond from bottom of pan. Add chicken stock & cream, stir to combine and bring to a simmer. Cook for another 2-3 minutes to cook roux and mushrooms, adding stock to thin if needed.
Off heat, gently stir in cooked green beans, parm, & pepper. Spread into 9”x13” (23x33cm) pan, top with shallots. bake at 375F/190C, 18-20min.
FRIED SHALLOTS
▪canola oil 250g or 6-8 large shallots, sliced into rings and separated
▪200g or 1 2/3c ap flour
▪75g or 2/3c corn starch
▪3g or 1/2t salt
▪3g or 2/3t baking powder
▪2g or 1t black pepper
▪2g or 1t paprika
▪225g or 3/4c + 2.5T buttermilk
Add 1”of canola oil to large pot. Heat over med-high until oil temp reaches 350F/175C.
Combine flour, corn starch, salt, baking pow, pepper, & paprika. Add in shallots and toss to coat.
Sift shallots out of flour and place in a bowl. Add buttermilk to shallots and stir to combine, then add shallots back into flour mixture & toss to coat.
Carefully lower shallots into 350F/175C oil. After 5mins or when shallots are golden & crispy, remove from oil and transfer to towel to drain and cool.
