Ultimate Holiday Sides

Ultimate Holiday Sides


Visit Relish to create your shopping list and easily order ingredients for the Moist & Savory Stuffing, the Ultra Creamy Mashed Potatoes, and the Quick Turkey Gravy!


*Your Chef will lead you through all the techniques, so prepping ahead of class is optional  

Ingredients for the Stuffing:

Servings: 14

Prep Time: 10 min

Cook Time: 50 min

  • 1/4 cup butter (1/2 stick)
  • 2 stalks celery, coarsely chopped (about 1 cup)
  • 1 large onion, coarsely chopped (about 1 cup)
  • 2 1/2 cups Swanson Chicken Broth or Organic Free-Range Chicken Broth
  • 1 package (12 onces) Pepperidge Farm Herb Seasoned Classic Stuffing

Ingredients for the Mashed Potatoes:

Servings: 6

Prep Time: 10 min 

Cook Time: 30 min

  • 2 cups Swanson Chicken Broth or Organic Free-Range Chicken Broth or Natural Goodness Chicken Broth
  • 2 1/2  pounds Yukon Gold potato or russet potatoes, peeled and cut into 1-inch pieces (about 6 cups)
  • 1/2 cup light cream or half and half
  • 2 tablespoons butter 

Ingredients for the Turkey Gravy:

Servings: 12

Prep Time: 10 min 

Cook Time: 30 min

  • 1/3 cup turkey pan drippings or melted butter
  • 1 small onion, finely chopped (about 1/4 cup)
  • 1/3 cup all-purpose flour
  • 3 cups Swanson Chicken Broth or Natural Goodness Chicken Broth or Organic Free-Range Chicken Broth
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon poultry seasoning

    Procedure for the Stuffing: 

    1. Heat the oven to 350°F. Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.
    2. Add the broth to the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 9x13x2-inch baking dish. Cover the baking dish.
    3. Bake for 30 minutes or until the stuffing mixture is hot.

    Procedure for the Mashed Potatoes: 

    1. Place the broth and potatoes in a 3-quart saucepan. Heat over high heat to a boil, then cover and cook (still on high) for 10 minutes or until the potatoes are tender.
    2. Drain the potatoes, reserving the broth.
    3. Mash the potatoes with the cream, butter and about 1/2 cup reserved broth (the consistency will vary depending on the type of potatoes used, so you may want to add more of the reserved broth- see ingredient note below). Season with salt and pepper.

    Procedure for the Turkey Gravy: 

    1. Heat the drippings in a 3-quart saucepan over medium-high heat. Add the onion and cook for 5 minutes or until tender, stirring occasionally.
    2. Reduce the heat to low. Add the flour to the saucepan and cook and whisk for 8 minutes or until the mixture is a light brown color.
    3. Stir in the thyme and poultry seasoning. Increase the heat to medium. Whisk in the broth and heat to a boil. Cook and whisk until the gravy is thickened. Season to taste. Whisk again before serving.


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