Forget the turkey... my favorite part of Thanksgiving dinner is the side dishes! I pride myself in my green bean casserole recipe and am excited now to share it with you. So, let's get to it!
RECIPE/INSTRUCTIONS
Fried Shallots:
1. In a medium bowl with a lid, combine sliced shallots, flour, and Oden's Kitchen all purpose seasoning. Seal the lid tightly and shake vigorously for 30 seconds to ensure even coating.
2. Fill a saucepan with canola oil to a depth of 1 inch. Place over medium heat. Fry shallots in small batches until golden brown and slightly crispy, but avoid overcooking as they will continue to cook in the oven. Transfer to a paper towel-lined baking sheet and season lightly with Oden's Kitchen Basic Blend.
Green Beans, Bacon and Gravy
1. Preheat the oven to 375 degrees Fahrenheit
2. Bring a large pot of salted water to a boil and add the green beans. Boil for 2-3 minutes or until bright green. Drain immediately and plunge into a large bowl of ice water to halt the cooking process. Drain again and set aside.
3. Cook the bacon and chop it into crumbles. If you cook the bacon on a skillet, save 2 tablespoons of the bacon fat. ;)
4. In the same skillet, melt the butter and then add the mushrooms. Stir until the mushrooms become softened and then add garlic and stir for another 2-3 minutes.
5. Make space for the gravy by sliding everything in the skillet over to one side. Add 4 tbsp. of butter to the open side of the skillet and when melted, sprinkle the flour over the butter, whisking and stirring. Let it cook a minute until slightly browned and fragrant.
6. Slowly add in the chicken stock, still stirring and then whisk in the half and half. At this time it is okay to mix all ingredients together in the pan. Turn the stove to medium-high and cook about 4-5 minutes, or until the mixture is thick and bubbly.
7. At this point it is time to remove the skillet from the heat and add tamari and Worcestershire sauce. Then sprinkle parmesan, rosemary and thyme over the top of the casserole and stir it into the mixture. You can also add about 1/4 teaspoon of Oden's Kitchen Basic Blend at this time.
ALMOST THERE!
Fold in the blanched green beans and transfer everything from the skillet to a baking dish. Bake in the oven for 30 minutes. After 30 minutes, add fried shallots and chopped bacon to the top of the casserole and back for another 5-10 minutes.
MAKE IT AHEAD
I like to make this side dish the day before Thanksgiving. I usually store the crispy shallots and bacon separately and allow the green bean casserole to warm up first in the oven at 350 degrees Fahrenheit for 20-30 minutes. Then I'll add the bacon and shallots on top for another 5-10 minutes. Enjoy!
INGREDIENTS
Homemade fried shallots:
1/3 c. all-purpose flour
1 tbsp Oden's Kitchen All Purpose
4 large shallots, peeled and sliced into rings
Frying oil, I used Canola
Green beans, bacon and gravy
2-2.5 lb. fresh green beans, trimmed and halved
8 oz bacon
6 tbsp. unsalted butter, divided
16 oz. sliced mushrooms
3 cloves garlic, minced
1/2 c. all-purpose flour
1 c. low sodium chicken stock
2 c. half-and-half
2 tbsp. tamari
1 tbsp. Worcestershire sauce
2/3 c. parmesan cheese
2 tsp. chopped fresh rosemary
2 tsp. chopped fresh thyme
Oden's Kitchen Basic Blend to taste
Prep time: 35 minutes
Cook time: 45 - 60 minutes
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