Uploaded November 2023 | Updated September 2026, 2 hours ago
Welcome to Greg's Kitchen / Greg Kantner
00:00 Introduction
00:33 Bacon Deviled Potatoes
13:17 Mamaw's Cornbread Dressing
30:14 Thanksgiving Alternative
Subscribe ▶️ bit.ly/320nM55
Original Music and Video Editing - Michael Proffit
▶️ WEBSITE: gregs-kitchen.com
▶️ FACEBOOK: facebook.com/GregsKitchen
▶️ PRIVATE FACEBOOK GROUP: facebook.com/groups/gregskitchen
▶️ INSTAGRAM: instagram.com/gregs_kitchen
▶️ Pinterest: pinterest.com/gregskitchen
▶️MY AMAZON STORE (This is an affiliate link)
amazon.com/shop/gregskitchen
_______________________________________________________________________
Find more recipes and videos on my website: gregs-kitchen.com
_______________________________________________________________________
Bacon Deviled Potatoes
Ingredients:
6-10 small red potatoes
2 hard boiled eggs (chopped)
1 small shallot (diced)
4 strips of bacon, crisped & crumbled
4 tablespoons mayonnaise
2 tablespoon whole grain mustard
1 tablespoon vinegar
1 teaspoon garlic powder
salt & pepper to taste
Boil the potatoes till they a knife inserts easily but a little on the firm sides. Remove from water and cool for a few minutes. Slice the potatoes in half. Hollow out the inside of the potatoes, leaving about a quarter inch of potato all the way around to keep potatoes firm enough to hold.
In medium bowl mash the potato that you hollowed out of the potatoes. Add all the remaining ingredients (minus about 1 tablespoon bacon crumbles) and mix as you would for deviled eggs or twice baked potatoes. Add salt and pepper to taste. Fill the hollowed out potatoes with the potato mixture.
Refrigerate covered for several hours before serving. Garnish with remaining bacon crumbles, chives or thinly slice green onion.
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Get/Print the recipe ►: gregkantner.com/blog/archives/5590
_______________________________________________________________________
Mamaw's Cornbread Dressing
Ingredients:
4-6 cups cornbread crumbled
6-8 slices stale/dry white bread cubed up
1/2 cup diced celery
1/4 cup diced white onion
1/4 cup chopped fresh parsley
1 egg yolk
1 cup shredded chicken or turkey
1 1/2 tablespoon rubbed sage
1 quart (or more as needed) chicken or turkey stock
Salt and Pepper to taste
This is so easy, just mix all your ingredients in a large bowl. Add the broth/stock a bit at a time to make sure you don't over wet it.
Taste and adjust for salt and pepper.
You want it moist and sticking together, but not real wet.
Pour into a prepared 9x9 casserole dish and bake for 60 minutes at 375°F oven till golden brown.
_______________________________________________________________________
Get/Print the recipe ►: gregkantner.com/blog/archives/12709
_______________________________________________________________________
Ingredients:
3-4 chicken breasts
6-8 ounces of seasoned dried stuffing mix
1/3 cup diced onion
1/3 cup diced green pepper
1/3 cup diced celery
1 apple diced
3/4 - 1 cup chicken stock
Poultry seasoning
1 can cream of chicken soup
2/3 cup milk
Season chicken breasts with the poultry seasoning and then brown each side in a medium high skillet.
While chicken is browning, combine the stuffing mix, onion, celery, pepper and diced apple and stir to combine.
Add chicken stock to the stuffing mixture and mix well to absorb the liquid.
Place the browned chicken breasts in a 9x13 baking dish.
Combine the milk and soup mix well and pour over the chicken breasts
Now spoon the stuffing in mounds over the chicken breasts and around with excess.
Cover with foil and bake in a 400°F oven for 25 minutes
Then uncover and bake and additional 20-30 minutes until chicken reaches at least 165°F internal temperature.
▶️Contact Info
Greg's Kitchen
6923 Maynardville Pike #204
Knoxville, TN 37918-5346
Mama Vera's Contact info:
P.O. Box 1026
Marysville, Ohio 43040-9998
Ideas of what I use: amazon.com/shop/gregskitchen
Greg Kantner / Greg's Kitchen
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.
Welcome to Greg's Kitchen / Greg Kantner
00:00 Introduction
00:33 Bacon Deviled Potatoes
13:17 Mamaw's Cornbread Dressing
30:14 Thanksgiving Alternative
Subscribe ▶️ bit.ly/320nM55
Original Music and Video Editing - Michael Proffit
▶️ WEBSITE: gregs-kitchen.com
▶️ FACEBOOK: facebook.com/GregsKitchen
▶️ PRIVATE FACEBOOK GROUP: facebook.com/groups/gregskitchen
▶️ INSTAGRAM: instagram.com/gregs_kitchen
▶️ Pinterest: pinterest.com/gregskitchen
▶️MY AMAZON STORE (This is an affiliate link)
amazon.com/shop/gregskitchen
_______________________________________________________________________
Find more recipes and videos on my website: gregs-kitchen.com
_______________________________________________________________________
Bacon Deviled Potatoes
Ingredients:
6-10 small red potatoes
2 hard boiled eggs (chopped)
1 small shallot (diced)
4 strips of bacon, crisped & crumbled
4 tablespoons mayonnaise
2 tablespoon whole grain mustard
1 tablespoon vinegar
1 teaspoon garlic powder
salt & pepper to taste
Boil the potatoes till they a knife inserts easily but a little on the firm sides. Remove from water and cool for a few minutes. Slice the potatoes in half. Hollow out the inside of the potatoes, leaving about a quarter inch of potato all the way around to keep potatoes firm enough to hold.
In medium bowl mash the potato that you hollowed out of the potatoes. Add all the remaining ingredients (minus about 1 tablespoon bacon crumbles) and mix as you would for deviled eggs or twice baked potatoes. Add salt and pepper to taste. Fill the hollowed out potatoes with the potato mixture.
Refrigerate covered for several hours before serving. Garnish with remaining bacon crumbles, chives or thinly slice green onion.
_______________________________________________________________________
Get/Print the recipe ►: gregkantner.com/blog/archives/5590
_______________________________________________________________________
Mamaw's Cornbread Dressing
Ingredients:
4-6 cups cornbread crumbled
6-8 slices stale/dry white bread cubed up
1/2 cup diced celery
1/4 cup diced white onion
1/4 cup chopped fresh parsley
1 egg yolk
1 cup shredded chicken or turkey
1 1/2 tablespoon rubbed sage
1 quart (or more as needed) chicken or turkey stock
Salt and Pepper to taste
This is so easy, just mix all your ingredients in a large bowl. Add the broth/stock a bit at a time to make sure you don't over wet it.
Taste and adjust for salt and pepper.
You want it moist and sticking together, but not real wet.
Pour into a prepared 9x9 casserole dish and bake for 60 minutes at 375°F oven till golden brown.
_______________________________________________________________________
Get/Print the recipe ►: gregkantner.com/blog/archives/12709
_______________________________________________________________________
Ingredients:
3-4 chicken breasts
6-8 ounces of seasoned dried stuffing mix
1/3 cup diced onion
1/3 cup diced green pepper
1/3 cup diced celery
1 apple diced
3/4 - 1 cup chicken stock
Poultry seasoning
1 can cream of chicken soup
2/3 cup milk
Season chicken breasts with the poultry seasoning and then brown each side in a medium high skillet.
While chicken is browning, combine the stuffing mix, onion, celery, pepper and diced apple and stir to combine.
Add chicken stock to the stuffing mixture and mix well to absorb the liquid.
Place the browned chicken breasts in a 9x13 baking dish.
Combine the milk and soup mix well and pour over the chicken breasts
Now spoon the stuffing in mounds over the chicken breasts and around with excess.
Cover with foil and bake in a 400°F oven for 25 minutes
Then uncover and bake and additional 20-30 minutes until chicken reaches at least 165°F internal temperature.
▶️Contact Info
Greg's Kitchen
6923 Maynardville Pike #204
Knoxville, TN 37918-5346
Mama Vera's Contact info:
P.O. Box 1026
Marysville, Ohio 43040-9998
Ideas of what I use: amazon.com/shop/gregskitchen
Greg Kantner / Greg's Kitchen
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.
