This year we’ve baked up three classic holiday sides in one jumbo-sized GoodCook muffin pan. An irresistible trio of sweet and savory maple marshmallow sweet potato casserole, sausage and cranberry cornbread stuffing, and creamy parmesan rosemary mashed potatoes. Have an absolutely delicious holiday with pre-portioned and easy-to-serve One Pan Holiday Sides.
We love gathering friends and family ‘round the Thanksgiving table, but a large crowd means a hectic mess of serving trays balanced and passed amongst hungry guests. With the GoodCook 24 Cup Jumbo Muffin Pan, all of the cooking and dishing up is done for you. Three holiday sides are baked in one pan, so all you have to do is pop them out, place one on each plate, and the sides are served!
Starting with the sweet potatoes, we opted for canned to shortcut the process. With plenty of butter and maple syrup and a ribbon of whipped marshmallow folded in, we love this easy version of the classic recipe. Next up is a savory sausage and cranberry cornbread stuffing. Browned sausage is added to packaged cornbread stuffing, with broth to keep it moist. Parmesan rosemary mashed potatoes round out the Thanksgiving offerings. Combine pre-cooked baby potatoes with egg, parmesan cheese, garlic, and heavy cream. The GoodCook Herb Mincer quickly chops rosemary, our favorite herb for adding savory holiday flavor. Mash it all together with the GoodCook Potato Masher for the best mashed potatoes ever!
Get the Tools
GoodCook makes it easy to get all your holiday cooking done right. Spray the GoodCook 24 Cup Jumbo Muffin Pan with baking spray, scoop in your three sides, and bake until warm and golden. Now you’ve got 24 mini personalized sides to serve at your holiday celebration.
Make & Share
Happy holiday feasting! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
One Pan Thanksgiving Sides
This year we’ve baked up three classic holiday sides in one jumbo-sized GoodCook muffin pan. An irresistible trio of sweet and savory maple marshmallow sweet potato casserole, sausage and cranberry cornbread stuffing, and creamy parmesan rosemary mashed potatoes.
Maple Marshmallow Sweet Potatoes
- 2 (29 oz) can cut sweet potatoes
- 2 eggs
- 1/2 cup pure maple syrup
- 1/2 cup melted butter
- 1 1/2 cups marshmallow fluff
- Pecans (optional)
Sausage Cornbread Stuffing
- 1/2 cup ground sausage
- 2/3 cup diced celery
- 1/4 cup dried cranberries
- 6 oz cornbread stuffing
- 1 - 1 3/4 cup chicken broth, boiling
Parmesan Rosemary Mashed Potatoes
- 8 medium red potatoes, boiled
- 1 egg
- 3/4 cup shredded parmesan
- 1 Tbsp garlic puree
- 2/3-1 cup heavy cream or half-and-half (to desired texture)
- Pinch salt
- 1 teaspoon dried rosemary
Heat oven to 350 degrees F.
To prepare the sweet potatoes: In a large bowl, mash together sweet potatoes, eggs, maple syrup and butter. Swirl in marshmallow fluff. If desired, top with pecans. Spoon mixture into a 8 of the muffin cups in an oversized Good Cook Muffin Pan.
To prepare the stuffing: In a large skillet, brown sausage, with celery and cranberries. Transfer to a large bowl. Add stuffing and stir in broth, adding just enough broth until desired stuffing texture is reached. Spoon into 8 more of the muffin cups.
To prepare the mashed potatoes: mash all ingredients together. Spoon into 8 remaining muffin cups.
Bake for 30-40 minutes, or until marshmallow fluff is browned and mashed potatoes begin to turn golden around the edges. Allow to cool slightly before scooping from the muffin tin and serving.