Make 4 Thanksgiving sides in 1.5 hours

Ingredients for Lemon Cranberry Sauce (Taste of Home)
1 package cranberries
1 cup sugar
1 cup water
1/4 cup orange juice, fresh squeezed
juice of half a lemon

Ingredients for Mashed Potatoes (Salty Marshmallow)
6 golden potatoes
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup butter
1/2 cup whole milk

Ingredients for Green Bean Casserole (adapted from The Oregonian)
1 pound frozen green beans
2 Tablespoons olive oil
16 ounces baby portobellos
1 onion
1 teaspoon salt
1 can 10 oz cream of mushroom soup
1/2 cup whole milk
1/2 cup fried onions
3 Tablespoons parmesan cheese

Ingredients for No Drippings Gravy (Test Kitchen)
1 carrot
1 celery
1 onion
3 Tablespoons butter
1/4 cup flour
2 cups chicken stock
2 cups beef stock
1 bay leaf
1/4 teaspoon dried thyme
5-10 whole peppercorns

Total Cooking time is 1.5 hours


  1. Pull the frozen green beans, add to a pot with water, set a timer for 4 minutes to drain.
  2. Rinse the bag of cranberries.
  3. Add 1 cup sugar, 1 cup water, cranberries, squeeze 1/4 cup orange juice from a fresh orange, do the same for the juice of half a lemon. Allow all ingredients to go to a boil, covered, simmer for 20 minutes.
  4. Rinse and peel the 6 potatoes. Slice about 3/4 inch thick, add to the instant pot. Fill with water to cover, add 1 teaspoon of salt. 
  5. Drain the green beans.
  6. Set the time for 8 minutes. Make sure the vent is closed.
  7. Preheat the oven to 350F.
  8. Wash the mushrooms. Drain.
  9. Finely chop the one onion.
  10. Add to a saute pan with 2 Tablespoons of olive oil. Saute until nearly translucent.
  11. Chop the mushrooms and add to the onions in the saute pan.
  12. Turn off the cranberry sauce pot and allow to sit and cool.
  13. Add 1 teaspoon of salt. Cover with a lid and saute until the mushrooms release their liquid and it evaporates, about 10 minutes.
  14. Add 2 Tablespoons of butter. 
  15. In the meantime, open the can of mushroom soup, measure the 1/2 cup whole milk, 1/4 cup of fried onions, and 3 tablespoons of grated parmesan cheese.
  16. Add all of this to the saute pan of mushrooms. Stir in the green beans. Add to a 1.5 quart baking dish, add 3/4 cup of fried onions to the top.
  17. Bake for 25-30 minutes.
  18. Start the gravy by washing 1 carrot, 1 celery stick, 1 onion. Cut the vegetables into smaller pieces. Put into a vitamin and pulse until finely chopped.
  19. Wash the saute pan used to make the green bean casserole. 
  20. Turn on high heat, allow to dry, add 3 Tablespoons butter.
  21. Add the vegetable mixture.
  22. Saute until browned.
  23. Measure 2 cups of beef broth into a sauce pan. Add the bay leaf, peppercorns and thyme.
  24. Sift the 1/4 cup flour over the browned vegetable mixture. Cook until you get browned pieces stuck to the bottom.
  25. Add 2 cups of chicken broth to the vitamix.
  26. Add the vegetable fond to the vitamix. Blend until smooth.
  27. Add this to the beef broth.
  28. Bring to a simmer for 10 minutes.
  29. Take out the green bean casserole and allow to cool.
  30. Release the instant pot vent.
  31. Drain the water by pouring into a colander.
  32. Add the potatoes back into the instant pot.
  33. Add 1/2 cup butter, 1/2 cup whole milk, salt and pepper to taste, 1 teaspoon garlic powder.
  34. Use a whisk to mash until smooth.
  35. Move to a serving dish.
  36. Pour the gravy into a serving dish, remove the bay leaf and peppercorns.
  37. Pour the cranberry sauce into a serving dish. 

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