Meal Kit
Friendsgiving Side Trio
with apple herb stuffing, pecorino-garlic mashed potatoes, and cranberry-almond green beans
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Almonds), Milk, Wheat, Soy
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Vegetarian
Chef
Jimmy Madla
Thanksgiving is about your loved ones, but spending hours shopping for, prepping, and cooking all the trimmings can really cut into your family/television/nap time. Home Chef to the rescue! These classic vegetarian sides are designed to minimize your time in the kitchen, and if you grab a relative to act as your sous chef, you can finish even faster! Prepared simultaneously, and using a minimum amount of pots and pans, this trio will become part of your Thanksgiving tradition.
In Your Box (serves 2)
- 2 Russet Potatoes
- 8 oz. Green Beans
- 1 Granny Smith Apple
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5 oz. Seasoned Croutons
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4 fl. oz. Low-Fat Milk
- 2 Celery Stalks
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2⅖ oz. Butter
- 1 Shallot
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¾ oz. Sliced Almonds
- ½ oz. Dried Cranberries
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½ oz. Grated Pecorino Cheese
- 2 tsp. Vegetable Base
- 4 Parsley Sprigs
- 1¼ Tbsp. Home Chef Stuffing Seasoning
- 1 Garlic Clove
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pOJpQMPy
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Calories1060
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Carbohydrates136g
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Net Carbs125g
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Fat46g
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Protein22g
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Sodium1400mg
Recipe Steps
You Will Need
- Salt
- Pepper
- Cooking Spray
- 1 Small Oven-Safe Casserole Dish
- 1 Medium Pot
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 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 1/4" dice. Peel and mince shallot. Stem and mince parsley. Core apple and cut into 1/4" dice. Mix vegetable base with 1 cup water. Mince garlic. Trim ends off green beans.
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2 Start the Stuffing
Warm a medium non-stick pan over medium-high 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.
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3 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 wipe clean.
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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. 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.
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5 Cook the Green Beans
Return pan used to make almonds to medium-high heat and add green beans, 1/4 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.
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6 Serve the Sides
Transfer mashed potatoes into a serving bowl. Garnish potatoes and stuffing with remaining parsley. Transfer almond-cranberry green beans into a serving dish. Enjoy and Happy Thanksgiving!
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