Thank you, Good Morning America!

AmberEvents & Announcements, Soup, Salad, Sides, Thanksgiving & Winter Holidays26 Comments

I had such a blast filming my segment on GMA this morning! It was a bit strange doing a virtual cooking demo, but it worked out great. 😂 I am so grateful for this incredible opportunity!!! 🥰 If you didn’t get a chance to tune in, check out the video below to watch me make 2 of my favorite Thanksgiving side dishes – My Sausage and Mushroom Slow Cooker Stuffing, and my Cinnamon and Thyme Sweet Potato Puree. 🍗🌽

Scroll down for the recipes! ❤️

It was short, but super fun! 🥰 

Behind the scenes 😂

And here are the recipes. I hope you enjoy them! 

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.


26 Comments on “Thank you, Good Morning America!”

  1. Hi Amber
    You were amazing on GMA ! Thank you for posting the recipes and I hope you and your family have a happy, healthy,& prosperous life !

  2. Amber, I’m an instant fan! I plan on making the mushroom & sausage stuffing for Thanksgiving and I know I will love it. Will be looking for your books, too! Best of luck to you, you’re on your way!

  3. You should do some recipes that require bananas. I know you have many smoothies that have plenty of bananas, but maybe like banana bread??? I have so many bananas at my house I just need some better ways to use them. Thanks so much for everything!!

  4. I am working on a banana bread recipe. I will let you know and then maybe you could put it out there.

      1. Amber I got a question for you So I would like to ask do you ever use super large aluminum stock pots like 40 quarts etc

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