Catch Me on Good Morning America Tomorrow!

AmberEvents & Announcements, Soup, Salad, Sides, Thanksgiving & Winter Holidays31 Comments

Hey everyone! I am so honored to be invited to appear on Good Morning America tomorrow for a Thanksgiving segment! I will show two of my ALL TIME favorite holiday recipes – My Sausage and Mushroom Slow Cooker Stuffing, and my Cinnamon and Thyme Sweet Potato Puree. ❤️

Both recipes are family favorites, delicious and super simple to make. I hope you tune in! I will post the video clip when I get my hands on it!

Cinnamon Thyme Sweet Potato Puree

3.91 from 21 votes

Cinnamon Thyme Sweet Potato Puree

Back in 2016, I visited my friend Gibson Borelli (winner of Racheal vs. Guy, season 2) and we cooked dinner together. We decided to randomly create our own sweet potato purée going by nothing but our taste buds. Both of us fell in love with our creation and I took the recipe home to Seattle. Since then, I’ve tweaked it a bit, including swapping coconut milk for the heavy cream, and now it’s a total staple on our Thanksgiving/Springsgiving table! It’s creamy, velvety, and the cinnamon and thyme really bring out the holiday flavors. Thank you, Gibson!
Total Time 30 minutes
Author Amber Kelley


  • 1/4 cup/1/2 stick/55 g unsalted butter I use 4 tablespoons nondairy butter
  • 4 cups/440 g peeled and cubed sweet potato 1-inch/2.5 cm cubes
  • 1 cup/140 g peeled seeded, and cubed butternut squash (1-inch/2.5 cm cubes)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 cup/120 ml or more chicken or vegetable stock, or water
  • 1/4 to 1/2 cup/60 to 120 ml canned coconut milk cream the thick coconut cream that you find at the top of a can of coconut milk
  • Salt and freshly ground black pepper


  1. Over medium heat, melt the butter in a big pot and add the sweet potato, squash, cinnamon, thyme, and stock.
  2. Partially cover and let simmer over medium-low heat for about 20 minutes, until the vegetables are completely soft. Stir occasionally, and add more stock if it gets too dry.
  3. When the vegetables are soft, transfer into a food processor and pulse a few times to break up the mixture.
  4. Then, while the food processor is running, drop in spoonfuls of the coconut cream until the mixture has reached the desired thickness and it is velvety smooth.
  5. Taste and season with salt and pepper. Pulse the food processor a few times to make sure the salt and pepper are incorporated, and serve.


Mushroom and Sausage Stuffing

3.63 from 16 votes

Mushroom and Sausage Stuffing

Of all the dishes I make for Thanksgiving and Springsgiving, this mushroom stuffing is, hands down, my favorite. I always make a double batch so that I can eat it for days. My dad loves it as much as I do, and we always fight for the leftovers!

The stuffing has tons of mushrooms and is packed with veggies, sausage, and bread cubes that soak up all the juices and flavor. Because I make it in a slow cooker, it's super moist and all i have to do is some initial prep, then I can sit back and watch it to its thing!

Prep Time 45 minutes
Cook Time 5 hours
Servings 10
Author Amber Kelley


  • 3/4 cup unsalted butter
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 1 pound mushrooms, sliced
  • 1/2 cup fresh parsley, chopped
  • 1 pound mild Italian sausage
  • 12 cups dry bread cubes (I recommend larger cubes rom crusty bread, so the stuffing has more texture)
  • 1 tablespoon poultry seasoning
  • 1-1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Up to 4 cups chicken stock, as needed
  • 2 large eggs, beaten
  • Nonstick cooking spray


  1. Melt the butter in a big skillet over medium heat. Cook the onion, celery, mushrooms, and parsley in the butter, stirring frequently.

  2. Once the veggies are cooked, 5 to 7 minutes, remove from the heat and transfer them to a bowl. Add the sausage to the empty pan and cook until fully cooked and crumbly.

  3. Place the bread cubes in a very large mixing bowl and spoon the cooked vegetables and cooked sausage over the bread cubes. Season with the poultry seasoning, salt, and pepper. Pour in enough stock to moisten, starting with 1-1/2 cups and adding more as needed. Add the eggs and make sure everything is well mixed.

  4. Spray the inside of a slow cooker with nonstick cooking spray. Transfer the mixture to the slow cooker and cover.

  5. Cook on HIGH for 45 minutes. Then, lower the heat to LOW and cook for 8 hours, or cook for 4 hours on HIGH.

  6. Check the stuffing periodically, and add more stock if the bread cubes are getting dry.



31 Comments on “Catch Me on Good Morning America Tomorrow!”

  1. Can’t wait to try Amber’s Thanksgiving Day recipes❣️Thank you for putting Amber on your Saturday program.
    Happy Thanksgiving, everyone, stay safe,
    Linda Wada

  2. Just saw you briefly on Gma and came here to get recipe for stuffing_ you had me at slow cooker! So excited to make it this way as only have a small oven. Thanks so much!

  3. Love the idea of mushroom stuffing especially when you mentioned d as one thing to get the kids involved

  4. You were so great on the show today. I’m going to make the mushroom stuffing. I’m a teacher and adore seeing kids reach for their dreams. You are an inspiration to young girls.

  5. Thanks for the new recipes we’ll try this Thanksgiving! Love watching GMA and giggling with the jokes between anchors that reminds me of past work environments that I do miss as now stay-at-home caregiver to adult special needs child. Look forward to my daily dose of smiles!!

  6. Would love the sausage mushroom stuffing recipe from Cooking with Amber that you demonstrated on Good Morning America but can’t find it on your website.

  7. I don’t know why they didn’t give you more time on the show! The stuffing recipe sounds so delicious. I’m the only one in my family who likes stuffing, so I may just make it all for myself

    1. I tried both recipes for Thanksgiving and they were both SO GOOD! I couldn’t find plain bread cubes (‘rona shortage, ya know) so I used two bags of seasoned stuffing and it turned out great. Even my daughter, who doesn’t like mushrooms liked it enough for seconds 🙂 We usually make the traditional candied yams, but I’m cutting down on sugar, so the sweet potato recipe was perfect. So delicious!

  8. Watching Amber was so refreshing until you cut her off so abruptly. Whoever directed that segment should’ve planned better. This kid was so excited to be on national TV and you’re station did her a disservice.
    What a shame your hype didn’t live up to what this young woman was expecting.
    I’m sure we’ll see great things from her.

    Good luck Amber !!

  9. Great job on GMA!!! I love trying out your recipes it’s so much fun. They are delicious!!!! You should more recipes that require bananas I have so many I don’t know how to get rid of them!!!

  10. I am in love with your recipes! I am eight. Ever since I started watching cook with amber, I always spent my time in the kitchen and now I have improved in cooking. I am so grateful of your website!

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