Why I prep For Thanksgiving in October!? (TDAY PREP PART 1)

#entertainingwithbeth #CookingChannel #easyrecipes Join me as I begin my Prep for my most favorite holiday of the year! Thanksgiving!! DAD’S WEBSITE! Sunbrella Fabric Featured and Where To Buy:   RECIPES FEATURED: Mac & Cheese Recipe Italian Sausage, Potato Cheese Bake (YT Video) Recipe Below Pear Almond Tart Mom’s Candied Yam Casserole (YT Video) Recipe Below Gratin Dauphinois Corn Pudding Harvest Salad Shaved Brussels sprout Salad (another great room temp salad) PRODUCTS FEATURED: (These links go to Amazon where I am compensated on products sold at no additional cost to the consumer) Seagrass Placemats Shallow White Cranberry Dish Pyrex Casserole Baskets Amazon To-Go Boxes Fall Stickers FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! BETH ITALIAN SAUSAGE POTATO BAKE RECIPE Serves 8 Ingredients: 1 tbsp (15 ml) olive oil 4 links sweet Italian sausage, casings removed 1 tsp (5 ml) Italian Seasoning 3 1/2 pounds (1 1/2 Kilos) of russet potatoes 4 tbsp (60 g) unsalted butter 1 cup (240 ml) of half & half or milk 2 tsp (10 ml) salt 1 ½ cup (360 ml) of Mozzarella cheese freshly cracked pepper and paprika to taste 1 tbsp (15 ml) Fresh Italian parsley, roughly chopped METHOD: Drizzle a large sauté pan with olive oil. Remove sausage from casings, place in pan and add 1 tsp Italian Seasoning. Cook sausage, breaking into chunks with a wooden spoon, until browned on all sides. Remove with a slotted spoon and drain on plate lined with paper towels. Allow to cool. Meanwhile, wash and peel potatoes. Cut potatoes in half and then quarters. Place in a pot of cold water to boil until fork tender. Drain from water and transfer into a bowl of a standing mixer (or a bowl and hand mixer works too) add butter and beat well until melted, then add milk and combine well, then season with salt. Transfer mashed potatoes to a large mixing bowl, stir in sausage and ½ cup of cheese. Transfer to a casserole dish, and top with remaining 1 cup of cheese. Top with salt, pepper and paprika to taste. Bake at 375F (190C) until potatoes are warmed through (about 20 minutes) Then keeping casserole dish on middle rack of oven, turn on the broiler for 1-2 mins until cheese is golden brown and bubbling. Remove and garnish with freshly chopped parsley NOTE: If making these a day ahead, cover and refrigerate. Then heat covered in a 425F (200C) degree oven, covered for 20 mins until potatoes are warmed through, since they are cold they will need a hotter oven and the foil will help concentrate the heat, then remove foil and allow cheese to brown and bubble (about 10 mins more) MOM’S CANDIED YAM CASSEROLE WITH MARSHMALLOWS Serves 8 Ingredients: 4 cans candied yams 3 tbsp butter 1⁄2 cup heavy cream 1 tsp of nutmeg 1⁄2 tsp salt 2 1⁄2 cups of marshmallows 3⁄4 cup of raw pecans, chopped Method: Drain yams, leaving all but about 2 tbsp in each can. Place in a large sauce pan, on a low flame. Add butter, and mix with a hand mixer until smooth and creamy. Add cream, nutmeg and salt. Transfer to a casserole dish. Cover and refrigerate until the party. The day of the party. Place in a 350 degree oven for 15 mins. Remove cover, top with marshmallows and pecans and continue baking for 5-10 minutes until marshmallows are golden brown and melted. ABOUT THIS CHANNEL Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!