HOLIDAY SPECIAL (2-4 SERVINGS SHOWN)

Ingredients

• 2 Celery Stalks
• 1 Shallot
• 4 Parsley Sprigs
• 1 Granny Smith Apple
• 2 tsp. Vegetable Base
• 1 Garlic Clove
• 8 oz Green Beans
• 2 ⅜ oz Butter
• 5 oz Seasoned Croutons
• 1 ¼ Tbsp. Home Chef Stuffing Seasoning
• ¾ oz Sliced Almonds
• ½ oz Dried Cranberries
• ½ oz Grated Pecorino Cheese
• 4 fl. oz. Low-Fat Milk
• Salt Pepper

Instructions

1. 1

   Cooking Spray: Small Oven-Safe Casserole Dish

2. 2

   Cook Within: Our stuffing seasoning blend is made with 2 parts each dried sage, thyme, parsley, onion powder, and 1 part garlic powder. Although similar in appearance and texture to Parmesan, pecorino is an aged cheese that is noticeably tangier than its nutty cousin.

3. 3

   Prepare Ingredients and Start Potatoes: Peel and cut potatoes into a 1” dice. Place potatoes in a medium pot and cover with lightly salted water. Bring to a simmer and cook until fork tender, 18-20 minutes. Drain in colander and return to pot. While potatoes cook, prepare ingredients. Trim ends off celery and cut into ¼” dice. Peel and mince shallot. Stem and mince parsley. Core apple and cut into ¼” dice. Mix vegetable base with 1 cup water. Mince garlic. Trim ends off green beans.

4. 4

   Finish the Potatoes: Warm remaining butter in a small pan over medium-low heat. Add garlic to hot pan and cook until fragrant and light brown, 30 seconds. Remove from burner and add pecorino cheese and milk.

5. 5

   Add half the garlic-butter mixture to potatoes: and mash with a potato masher or fork. Continue to mash, adding garlic-butter mixture as needed until desired consistency is reached. Season to taste with a pinch of salt.

6. 6

   Start the Stuffing: heat. Add 1 pat butter, celery, shallot, and apple to hot pan and cook until soft, 3-4 minutes. Stir in vegetable base-water mixture, croutons, stuffing seasoning, and half the parsley (reserving remaining for garnish) and stir to combine. Season to taste with salt and pepper.

7. 7

   Cook the Green Beans: Return pan used to make almonds to medium-high heat and add green beans, ¼ cup water, and a pinch of salt. Cover and cook until beans are bright green and tender, 5-6 minutes. Remove cover and cook until water evaporates, 1-2 minutes. Remove from burner and add almond-cranberry mixture. Toss to coat and season to taste with salt and pepper.

8. 8

   Bake Stuffing and Toast Almonds: Transfer stuffing into prepared casserole dish and dot top with pieces of 1 pat butter. Bake until top is browned, 15-20 minutes. While stuffing bakes, wipe pan used to make stuffing clean and heat over medium-low heat. Add almonds and toast in dry pan, stirring occasionally, until light brown, 2-4 minutes. Add 1 pat butter and dried cranberries to pan and cook until aromatic and golden brown, 1 minute. Transfer to a plate. Reserve pan; no need to

9. 9

   Garnish potatoes and stuffing with remaining: parsley. Transfer almond-cranberry green beans into a serving dish. Enjoy and Happy Thanksgiving! recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts four times. 2 pats are used for stuffing, and 1 pat each is used for almonds and garlic-butter twice. Half is added to stuffing and remaining garnishes dish. the recipe before you start–we promise it will be time • Prepare a casserole dish with • Place a colander in the sink