Stuffing / Vegetables / Mashed Potatoes Recipe
Recipe information
Make Stuffing / Vegetables / Mashed Potatoes in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Stuffing
Vegetables
Mashed Potatoes
Stuffing
1. Prepare the Bread
Preheat your oven to 350°F (175°C). Spread the cubed French bread on a baking sheet and toast in the oven for 10-15 minutes until lightly golden. Remove from the oven and let cool.
2. Sauté the Vegetables
In a large skillet, melt the butter over medium heat. Add the diced onion and celery. Sauté until the vegetables are tender, about 5-7 minutes. Stir in the minced garlic, dried sage, and thyme, cooking for another minute.
3. Combine Ingredients
In a large bowl, combine the toasted bread cubes, sautéed vegetables, broth, salt, and black pepper. Mix until the bread is well coated with the broth.
4. Bake the Stuffing
Transfer the mixture to a greased baking dish. Bake in the preheated oven for 30-35 minutes until the top is golden and crispy.
Vegetables
5. Prepare the Vegetables
In a large pot, bring water to a boil and add salt. Blanch the diced carrots for 3-4 minutes. Add the green beans and cook for another 3-4 minutes until both are tender-crisp. Drain and set aside.
6. Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the blanched carrots and green beans. Sprinkle with garlic powder, salt, and black pepper. Sauté for 5-7 minutes until heated through and slightly caramelized.
Mashed Potatoes
7. Boil the Potatoes
In a large pot, cover the cubed potatoes with water and add salt. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
8. Mash the Potatoes
Drain the potatoes and return them to the pot. Add the butter and milk. Mash with a potato masher or fork until smooth and creamy. Season with salt and black pepper to taste.
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