LAS VEGAS (KLAS) – As Thanksgiving approaches, the Good Day Las Vegas crew is sharing the recipes they use to cook up a delicious holiday.
John’s Sausage Stuffing (We all know John likes to order out but he is sharing one of his favorite recipes his mother makes at Thanksgiving)
- 10 -12 pound turkey (not stuffed)
- 1 1/2 lbs of Italian sausage (can substitute Jimmy Dean’s herb sausage)
- 1 tbsp olive oil
- 12 oz. bag of herbed cubed stuffing (Pepperidge Farm is good)
- 1 cup of chopped onion
- 1 1/2 cup of chopped celery
- 1 cup of butter (2 sticks)
- 1 1/2 cups Swanson chicken stock (may need a little more if the mixture is too dry)
- 1/2 tsp poultry seasoning
- 3 tbsp thyme leaves
- 3/4 tbsp salt
- Sauté sausage and olive oil in a medium frying pan. Set aside to cool.
- Sauté onions, celery, butter, salt, poultry seasoning, and thyme leaves in a large frying pan. Set aside to cool.
- Place bread cubes in a very large bowl. You will need a large bowl or pot to easily mix all the ingredients.
- Carefully combine the onion/celery mixture into bread cubes. Gradually add chicken stock and finally sausage mixture. Stuffing should be moist, not dry.
- Taste for proper seasonings. Do you need more thyme, salt, or chicken stock?
- Place stuffing in a buttered 2 1/2 or 3-quart casserole dish. Dot top with a little butter (2 tbsp) Cover with foil and bake at 350 for 30 minutes.
- Uncover for about 5 minutes until the top is golden
Heather’s Whipped Sweet Potato Casserole
- 22 oz red-skinned sweet potatoes peeled and cut into 1 inch pieces
- 6 TBLS unsalted butter at room temperature
- 6 TBLS sugar
- 1 egg
- 1 TSP pumpkin pie spice
- Pinch of salt
- 1.5 cups of crushed cornflakes
- 1/2 cup of brown sugar
- 1/2 cup chopped pecans
- 6 TBLS unsalted butter
Preheat oven to 400 degrees.
Cook potatoes until tender (about 15 minutes)
Drain and transfer potatoes into a bowl and add butter. Beat until smooth. Add egg, sugar, spice and salt.
Transfer to 8X8 baking dish.
Bake until brown and slightly puffy (about 25 minutes)
Mix topping together in a separate bowl. Spread evenly on top of baking dish with cooked ingredients and bake until crisp, about another 10 minutes or so.
Nate’s Turkey on the Barbie
Total time: 3 or 4 hours for 12 to 14-pound bird
Servings: “Depends how hungry you are”
Calories: “I have no idea”
- 1 turkey prepared however you want
- Barbecue using indirect method (no coals underneath turkey – only on the sides)
- Check coals every 15 minutes and add a few at a time to keep it sizzling
- Internal temperature must reach 165 degrees to be safe for consumption
Sherry’s Green Bean Casserole
Prep time: 10 min
Total time: 40 min
Calories: 232 per serving
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Cream of Celery Soup
- 1/2 cup 2% milk
- 1 teaspoon soy sauce
- 4 cups cooked green beans
- 1/3 cup chopped fresh onion
- 1 1/3 cups French’s® French Fried Onions (amount divided in recipe steps below)
- 1 6 oz. jar of sliced mushrooms
- Salt & fresh ground pepper to taste
- Step 1
Heat the oven to 350°F. Sauté fresh-chopped onions in a frying pan with a tablespoon of olive or vegetable oil. Fold onions into cooked green beans.
- Fold in the soup, milk, soy sauce, beans and onions, mushrooms, and 2/3 cup onions in a 1 1/2-quart oven-safe casserole until all ingredients are combined. Season the mixture with salt and pepper. (You can substitute seasoning salt or Italian seasonings if you prefer.)
- Step 2
Bake for 25 minutes or until hot and bubbling. Stir the bean mixture. Sprinkle the top with the remaining 2/3 cup onions.
- Step 3
Bake for another 5 minutes or until the French’s onions are golden brown. Let green beans rest a few minutes before serving to help the flavors meld and the casserole settle. Enjoy! Store leftovers in an oven-safe dish for easy reheating.