Now, back to the journey of our Thanksgiving Dinner 2012. This is where we make the very best Green Bean Casserole, aka Green Bean Supreme, and a dressing recipe. I’ve taken you through the turkey, mashed potatoes, roasted root vegetables, and the gravy. So without further adieu let’s move on to a Thanksgiving tradition and family favorite.
Green Bean Casserole in my family is called Green Bean Supreme. It was dubbed this by my youngest brother. He asked for it one Thanksgiving about twenty or so years ago. I found a recipe for it, but thought it was lacking. So I created this one and it has become the standard, to which all other Green Bean Casseroles pale.
Now let’s move on to the stuffing. When I was talking to the girls pre-Thanksgiving about “must-haves” and “wants” they all said that stuffing is a “must-have”. I found this to be very strange because I couldn’t recall them eating stuffing (dressing) in the past. When I asked them what kind of stuffing they like they unanimously declared that they like the kind without celery. My mom’s has celery.
I asked what some other pre-req’s for stuffing are. That was really it. Daughter Number Three said that she would like a stuffing to have apples and pecans in it. Do not ask me from where she pulled that, but that is what she said. Of course I started searching for a stuffing recipe. I found one (to go inside of a pork crown roast) by Tyler Florence. I adapted it slightly, trading the sourdough for white bread. While I think the sourdough would have been better, I didn’t have any.
The Hubs liked the new stuffing recipe and D3 was more than thrilled that her choice had turned out so well! I don’t know that D2 or D4 tried it at all. Oh, well…more for us! I will definitely be adding this recipe to the repertoire.
Did I mention that I did not seek out “healthy” options for Thanksgiving this year? This year was all about taste. It succeeded in being tasty! I will probably need to throw in some extra workouts to get back to my pre-Thanksgiving weight (BMI, blood pressure, cholesterol level) but it was all worth it.
I’m looking forward to getting back on the road with you tomorrow, for more of our Thanksgiving 2012 journey! See you soon!
Green Bean Supreme
- 4 cans cut green beans drained
- ¼ cup sour cream
- 1 pound Velveeta cubed
- 1 can Cream of Mushroom soup
- 1 can French Fried Onions
Preheat oven to 350 degrees.
Combine sour cream, Velveeta and mushroom soup in a glass bowl and microwave at one minute intervals until smooth.
Pour the drained green beans into a large casserole dish and pour melted sauce over beans. Mix gently.
Bake for 20 minutes.
Top with onions and heat 5-10 minutes until the onions are browned.
I like to throw a few of the onions in with the green beans and sauce before baking for added flavor.
Apple Pecan Stuffing
- 3 tablespoons extra-virgin olive oil plus extra for finishing
- 1/2 bunch fresh sage
- 1/2 bunch fresh thyme
- 1 large Spanish onion thinly sliced
- Kosher salt and freshly ground black pepper
- 3 Granny Smith apples peeled and diced
- 1 1/2 cups raw pecans
- 2 eggs
- 3/4 cup heavy cream
- 1 1/2 cups low-sodium chicken stock
- 5 cups sourdough bread crusts removed, hand-torn into 1-inch pieces
- 1/4 bunch fresh flat leaf parsley roughly chopped
Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired.
Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes.
In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.