Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Green Bean Casserole Stuffing
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- Level: Easy
- Total: 2 hr
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 556
- Total Fat
- 33 g
- Saturated Fat
- 18 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 19 g
- Cholesterol
- 124 mg
- Sodium
- 830 mg
This Thanksgiving stuffing is a fun mashup of two holiday classics: stuffing and green bean casserole. A creamy mushroom sauce filled with trimmed green beans is the flavor base for a white bread stuffing with a pop of Parmesan cheese. It's finished with crispy French-fried onions.
- Level: Easy
- Total: 2 hr
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 556
- Total Fat
- 33 g
- Saturated Fat
- 18 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 19 g
- Cholesterol
- 124 mg
- Sodium
- 830 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the green beans and cook until tender, about 5 minutes. Drain and transfer to a bowl of ice water to stop the cooking. Once cool, drain well and blot dry with a kitchen towel.
- Melt 1 stick butter in a Dutch oven or other large pot over medium-high heat. Add the mushrooms, onions and a big pinch each of salt and pepper. Cook, stirring occasionally, until very tender, 8 to 10 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Add the chicken broth, heavy cream, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
- Beat the eggs in an extra-large bowl. Add the bread cubes, vegetable-broth mixture, Parmesan and green beans. Toss until well combined, then transfer to the baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter all over the stuffing.
- Cover the baking dish with foil and bake 30 minutes. Remove the foil and bake until the stuffing is golden brown, about 30 more minutes. Let rest 15 minutes before serving. Top with fried onions.
