Buttery Herb Stuffing – How Sweet Eats (Video)

Made with fresh herbs, veggies and butter, this recipe from @howsweeteats is the BEST stuffing ever, no doubt about it! You may recall my other post reviewing a certain Burst Tomato and Burrata Pasta from Jessica over at How Sweet Eats. It was certainly the most delicious pasta dish, so much so that we have it several times a month, please do check that recipe out – after this, of course!

Since we have about 17+ people coming for Thanksgiving, I like to use our Stone Rectangular Baker With Tray for this recipe,  this way I can cover it with the tray whilst baking, and then use the warmed tray to bake my buttermilk biscuits at the same time, then use the tray to serve them afterwards!

Stoneware Baker With an All-in-One Lid, Cooking Tray, and Serving Tray!

The Stone Rectangular Baker With Tray offers the best of both worlds. The Stone Rectangular Baker and Stone Serving Tray combine the amazing cooking surface and heat retention of our unglazed stoneware with the beauty of our fully glazed stoneware. You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. When you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, cook veggies, serve food, or store leftovers in the fridge!

Click here to shop for your baker and other Thanksgiving essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!

Ingredients

  • 1.5 lbs bread of choice, cubed (@14 cups) – slightly stale or toasted
  • 1 cup unsalted butter
  • 3 cups diced sweet onions
  • 2 cups diced celery
  • 6 cloves garlic, chopped
  • 1 teaspoon Kosher salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • 3 tablespoons chopped fresh sage, plus more for garnish
  • 3 tablespoons chopped fresh flat parsley, plus more for garnish
  • 3 tablespoons chopped fresh rosemary, plus more for garnish
  • 2 ½ cups chicken or vegetable stock
  • 2 large eggs, beaten

Instructions

Preheat oven to 350°F/180⁰C.

Slice bread into even cubes.  If bread is very fresh, toast in a 350°F/180⁰C oven for 15-20 minutes until lightly toasted. 

Chop onions, celery, garlic and herbs. Someone taught me to leave the root on the onion when dicing, which is very helpful, as you have something to hold onto.

Melt butter in large saucepan over medium heat.  Add in onions, celery, garlic, salt and pepper, stirring to combine.  Cook for 8-10 minutes, until vegetables have softened.  Add in sage, parsley and rosemary, cook one minute.  Add in one cup of the chicken or vegetable stock.

Beat the eggs, and combine with the remaining stock.  Add bread cubes and eggs/stock to vegetable mixture in saucepan, stirring well to combine.

Pour stuffing into Rectangle Stone Baker or another 9” x 13” pan.  Bake for 45-50 minutes, until cooked through and nicely browned on top.  If the top is browning too quickly, you may cover with Stoneware Tray while baking. 

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

NOVEMBERHosts can earn TWO items or sets of ANYTHING stoneware 60% off!!

Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

Buttery Herb Stuffing

Made with fresh herbs, veggies and butter, this recipe from @howsweeteats is the BEST stuffing ever, no doubt about it! 
5 from 1 vote
Prep Time 15 mins
Cook Time 50 mins
Course Side Dish, Thanksgiving
Cuisine American
Servings 8 servings
Calories 508 kcal

Ingredients
  

  • 1.5 lbs bread of choice, cubed (@14 cups) – slightly stale or toasted
  • 1 cup unsalted butter
  • 3 cups sweet onions, diced
  • 2 cups celery, diced
  • 6 cloves garlic, chopped
  • 1 tsp kosher salt to taste
  • 1 tsp freshly ground black pepper, or to taste
  • 3 tbsp chopped fresh sage, plus more for garnish
  • 3 tbsp chopped fresh flat parsley, plus more for garnish
  • 3 tbsp chopped fresh rosemary, plus more for garnish
  • 2.5 cups chicken or vegetable stock
  • 2 large eggs, beaten

Instructions
 

  • Preheat oven to 350°F/180⁰C.
  • Slice bread into even cubes. If bread is very fresh, toast in a 350°F/180⁰C oven for 15-20 minutes until lightly toasted. 
  • Melt butter in large saucepan over medium heat.  Add in onions, celery, garlic, salt and pepper, stirring to combine.  Cook for8-10 minutes, until vegetables have softened. Add in sage, parsley and rosemary, cook one minute.  Add in one cup of the chicken or vegetable stock.
  • Beat the eggs, and combine with the remaining stock.  Add bread cubes and eggs/stock to vegetable mixture in saucepan, stirring well to combine.
  • Pour stuffing into Rectangle Stone Baker or another 9” x 13”pan.  Bake for 45-50 minutes, until cooked through and nicely browned on top. If the top is browning too quickly, you may cover with Stoneware Tray while baking.  Serve immediately.

Notes

This recipes freezes very well, although you most likely will not have any left.  Place in a freezer-safe container up to three months. 
You can adjust the recipe, whether to reduce or double, click the servings calculator for exact adjustments. 

Nutrition

Calories: 508kcalCarbohydrates: 50gProtein: 15gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 110mgSodium: 764mgPotassium: 888mgFiber: 7gSugar: 13gVitamin A: 1120IUVitamin C: 7mgCalcium: 230mgIron: 3mg
Keyword stuffing, Thanksgiving
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Sweet Potato Casserole (Video)

Creamy sweet potatoes covered in a delicious, crunchy butter-pecan-sugar topping, this delectable side dish will become a family favorite in your household for years to come! I’ve been making this recipe for 28+ years, and we love it because we prefer our sweet potato casserole to be only lightly sweetened. Many recipes I’ve come across use too much maple syrup for our liking, so when a co-worker came in to our potluck with this dish, I asked if I could write down her recipe. I believe she said it came from her grandmother and, well, who am I to argue with Grandma?

Since we have about 17+ people coming for Thanksgiving, I like to use our Stone Rectangular Baker With Tray, this way I can cover it with the tray whilst baking, and then use the warmed tray to serve my buttermilk biscuits afterwards!

Here’s some info:

Stoneware Baker With an All-in-One Lid, Cooking Tray, and Serving Tray!

The Stone Rectangular Baker With Tray offers the best of both worlds. The Stone Rectangular Baker and Stone Serving Tray combine the amazing cooking surface and heat retention of our unglazed stoneware with the beauty of our fully glazed stoneware. You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. When you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, cook veggies, serve food, or store leftovers in the fridge!

Click here to shop for your baker and other Thanksgiving essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!

Ingredients

  • 2 – pounds Sweet Potatoes
  • 2 tablespoons granulated sugar
  • 1/3 cup unsalted butter
  • ½ cup milk
  • 2 eggs, beaten

Topping

  • 1/3 cup brown sugar, packed
  • 1/3 cup pecans, chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour

Instructions

Preheat oven to 325⁰F/ 165⁰C.

Add a pinch of salt to a large pot of water; bring to a rolling boil.

Peel and cube sweet potatoes, add to boiling water, and cook until tender, approximately 20 minutes. 

Meanwhile, chop pecans and melt butter. Combine brown sugar, pecans, flour and melted butter in a small bowl until combined. 

Drain sweet potatoes, place back into pot. Mash sweet potatoes, then add sugar, butter, milk and beaten eggs, mixing to combine.

Pour into Stone Rectangular Baker, then add topping, sprinkling to cover sweet potatoes.  Cover with Stone Tray or foil.

Bake for 45 minutes, remove cover and bake for an addition 15 minutes, or until topping is nicely browned. 

Serve immediately.

That’s it!  This recipe can be prepared one day ahead, make the casserole up to the point where you add the topping.  Refrigerate casserole until ready to bake, then add the topping and bake according to directions.  If using the Stone baker, remove from refrigerator 30 minutes prior to baking. 

Please let me know if you give this a try.  Do you have a favorite side dish for Thanksgiving?  Please share with me your favorite recipes, I would love to hear from you!

NOVEMBERHosts can earn TWO items or sets of ANYTHING stoneware 60% off!!

Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

Sweet Potato Casserole (Video)

Creamy sweet potatoes covered in a delicious, crunchy butter-pecan-sugar topping, this delectable side dish will become a family favorite in your household for years to come!
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr 20 mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 396 kcal

Ingredients
  

  • 2 lb Sweet Potatoes, peeled and cubed
  • 2 tbsp granulated sugar
  • cup unsalted butter
  • ½ cup milk
  • 2 eggs, beaten

Topping

  • cup brown sugar, packed
  • cup pecans, chopped
  • 2 tbsp butter
  • 2 tbsp all-purpose flour

Instructions
 

  • Preheat oven to 325⁰F/ 165⁰C.
    Add a pinch of salt to a large pot of water; bring to a rolling boil.
  • Peel and cube sweet potatoes, add to boiling water, and cook until tender, approximately 20 minutes. 
  • Meanwhile, chop pecans and melt butter. Combine brown sugar,pecans, flour and melted butter in a small bowl until combined. 
  • Drain sweet potatoes, place back into pot. Mash sweet potatoes, then add sugar, butter, milk and beaten eggs, mixing to combine.
  • Pour into Stone Rectangular Baker, then add topping, sprinkling to cover sweet potatoes.  Cover with Stone Tray or foil.
  • Bake for 45 minutes, remove cover and bake for an addition15 minutes, or until topping is nicely browned. 
  • Serve immediately.

Notes

Make Ahead –
This recipe can be prepared one day ahead, make the casserole up to the point where you add the topping.  Refrigerate casserole until ready to bake, then add the topping and bake according to directions.  If using the Stone baker, remove from refrigerator 30 minutes prior to baking. 
 

Nutrition

Calories: 396kcalCarbohydrates: 50gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 94mgSodium: 147mgPotassium: 606mgFiber: 5gSugar: 23gVitamin A: 21997IUVitamin C: 4mgCalcium: 97mgIron: 2mg
Keyword Casserole, Sweet Potatoes, Thanksgiving
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Crispy Fried Green Beans (Video)

We went out to a nice dinner with our wonderful friends, Pete and Terry to the Redstone American Grill, which I believe is a chain restaurant. It was there that I encountered this tasty gem of a recipe, and I was determined to recreate it, so that’s what I did! Theirs came with a Lemon Garlic Aioli, and I found a great recipe for that one, Maya over at Wholesum Yum. You can learn more about Maya here, I’m very excited to check out her recipes, as many of them are keto friendly!

Our Flex+ Multi-Prep Set is what I used to make the aioli, besides being an amazing multi-use product, it’s also on sale this month!! Here’s some info:

3 Cordless Prep Tools in One

Slicing, chopping, grating, pureeing, emulsifying, mixing, and blending doesn’t have to be time-consuming or frustrating. With the Flex+, you get three complete cordless, time-saving prep tools in one: an immersion blender, 6-cup (1.5-L) food processor, and a hand mixer, so you can quickly, effortlessly, and safely whip up whatever you’re making, anytime, anywhere.

Just click the power handle to one of the attachments, choose a blade (food processor) or beaters/whisks (hand mixer), pop on one of the batteries, and you’re ready to go. We’ve included two rechargeable batteries to give you about 60 minutes of total run time.

The power handle has push-button control for comfortable one-handed operation. Five speeds (three for the hand mixer) easily adjust during use for flexibility and control. Indicator lights show how much battery life is left and the speed you’re using. A safety lock prevents the Flex+ from accidentally turning on.

Immersion Blender

Big jobs or small, its slim size, stainless blade, and cookware-safe design means you control the texture of the foods you blend. You’ll enjoy smooth soups and gravies, and all kinds of sauces such as pesto, tomato, chimichurri, barbecue, dressings, marinades, mayonnaise, milkshakes, and smoothies. It includes a blending container to make homemade mayonnaise and dressings in under two minutes.

6-cup (1.5-L) Food Processor

Get fresh flavor in a flash without breaking a sweat. Choose one of the three blades based on what you’re making. The multiuse blade can cut foods to the size and texture you want, even purees. The grating blade is reversible so you can coarsely or finely grate fresh ingredients in no time. The slicing blade slices and shaves veggies for salads and sautes, potatoes and zucchini for gratins, and apples or any firm produce. (Please note, the slicing blade won’t slice cheese.)

Hand Mixer

A baker’s and breakfast maker’s best friend. Mix, beat, incorporate, and whip together eggs, batters, meringues, mashed potatoes, whipped cream, frothy egg whites, and more. Includes two beaters and two whisks.

I also LOVE our Lemon Garlic Rub, besides veggies, I use it on chicken and fish, it’s really terrific and adds a ton of flavor to your foods.

Give these links a tap to learn more, and get yours today: https://bit.ly/flexplusmn https://bit.ly/lemongarlicrubmn

Let’s jump right in!

Ingredients

  • 1.5 pounds fresh green beans
  • 1 cup Italian Breadcrumbs
  • ¾ cup grated Parmesan Cheese
  • 1 teaspoon Lemon Zest
  • 1 tablespoon Lemon Garlic Rub
  • 3 tablespoons flat Italian parsley, chopped
  • 1 cup all-purpose flour
  • 2 eggs
  • Oil for frying

Lemon Garlic Aioli

  • 1egg
  • 4 cloves of garlic, pressed
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh Lemon juice
  • ¼ teaspoon kosher salt
  • 1 cup Extra-Virgin Olive Oil

Instructions

Blanch green beans by cooking for two minutes in a pot of salted boiling water.  Prepare an ice bath; remove green beans from boiling water and plunge into ice bath for 5 minutes. Drain, and set aside.

In one coating tray, combine breadcrumbs, cheese, zest. Lemon Garlic Rub and chopped parsley, stirring to mix well. In another tray, place the flour, and place the eggs in the last tray, whisking to combine.

Dip the green beans first in the flour, then the egg, then the breadcrumb mixture.

Heat oil to 350⁰ F/177⁰ C.  Add Green Beans, cook 4 minutes or until golden brown; remove from pan, and drain on board or plate lined with paper towels.

Lemon Garlic Aioli

Add all ingredients in the order that they appear to a large jar or container, without stirring.  Using an immersion blender, gently bring it into the container, touching the bottom and begin to process.  Once the ingredients become thick, you may then slowly move the immersion blender up and down to finish the aioli. If preparing ahead of time, cover and chill until ready to serve.

Serve green beans immediately with the aioli.

That’s it!  Please let me know if you try these recipes, and also, what you might serve instead of the aioli, I would love to hear from you.

Let’s make great food together!

Heads up – these items are on sale this month only!! Click here to get yours today!

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Crispy Fried Green Beans

Crispy fried green beans, coated with Parmesan, Italian bread crumbs and our delicious Lemon Garlic rub, then fried to a perfectly crunchy finish! I dipped mine in an amazing Lemon Garlic Aioli, recipe courtesy of @wholesomeyum. They're the perfect appetizer or even side dish!!
4.67 from 3 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 4 servings
Calories 877 kcal

Ingredients
  

  • 1.5 lbs fresh green beans
  • 1 cup Italian breadcrumbs
  • ¾ cup grated Parmesan cheese
  • 1 tsp lemon zest
  • 1 tbsp Lemon Garlic Rub
  • 3 tbsp Flat Italian parsley, chopped
  • 1 cup all-purpose flour
  • 2 eggs
  • oil for frying

Lemon Garlic Aioli

  • 1 egg
  • 4 cloves garlic, pressed
  • 1 tsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • ¼ tsp kosher salt
  • 1 cup Extra-Virgin Olive Oil

Instructions
 

  • Blanch green beans by cooking for two minutes in a pot of salted boiling water.  Prepare an ice bath; remove green beans from boiling water and plunge into ice bath for 5minutes. Drain, and set aside.
  • In one coating tray, combine breadcrumbs, cheese, zest.Lemon Garlic Rub and chopped parsley, stirring to mix well. 
  • In another tray, place the flour, and place the eggs in the last tray, whisking to combine.
  • Dip the green beans first in the flour, then the egg, then the breadcrumb mixture.
  • Heat oil to 350⁰ F/177⁰ C.  Add Green Beans, cook 4 minutes or until golden brown; remove from pan, and drain on board or plate lined with paper towels.

Lemon Garlic Aioli

  • Add all ingredients in the order that they appear to a large jar or container,without stirring.  Using an immersion blender, gently bring it into the container, touching the bottom and begin to process.  Once
    the ingredients become thick, you may then slowly move the immersion blender up and down to finish the aioli. If preparing ahead of time, cover and chill until ready to serve.
  • Serve green beans immediately with the aioli.

Nutrition

Calories: 877kcalCarbohydrates: 60gProtein: 19gFat: 64gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 42gTrans Fat: 0.01gCholesterol: 99mgSodium: 934mgPotassium: 563mgFiber: 7gSugar: 8gVitamin A: 1767IUVitamin C: 29mgCalcium: 313mgIron: 6mg
Keyword appetizer, green beans
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!