I wanted to make a more gourmet version of stuffing and green bean casserole, and I think that I succeeded. The stuffing in particular was delicious. Why do we only make stuffing for Thanksgiving? I think we should make it more often!
Recipe: Artichoke, Mushroom and Parmesan Stuffing (adapted from Our Best Bites)
Big bag of seasoned bread cubes (maybe 2 lbs?)
1 tbsp butter
1 lb mushrooms (I used baby bellas)
2 onions, chopped
1 cup diced celery
2 tbsp minced garlic
2-2 1/2 cups vegetable broth
1 can (14 oz) artichoke hearts, in water, drained and chopped
1 cup freshly grated parmesan cheese
1 1/2 tbsp minced fresh rosemary leaves
s&p to taste
In a 12-inch (or larger) frying pan over high heat, cook mushrooms, butter, onions, celery and garlic, stirring often, until vegetables are tender and lightly browned. Pour into a large bowl. Add a bit of broth to the pan (a few tbsp) and stir to scrape up browned bits, add to the bowl.
Pour 2 cups broth into bowl and add bread cubes, artichoke hearts, parmesan and rosemary, mix well. Add s&p to taste. You can add more broth at this point, if you want stuffing to be more moist.
Preheat the oven to 350 deg F. Spoon stuffing into a 9x13 baking pan. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot and lightly browned, about 50 minutes.
Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover and chill. Allow about 1 hour to bake.
Recipe: Green Bean Casserole (from Life's Ambrosia)
2 lbs green beans
2 tbsp butter
2 tbsp oil
2 1/2 cups sliced baby bella mushrooms
1/2 medium onion, diced
2 tbsp flour
1 cup milk
1/2 cup half and half
2 oz cream cheese
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup parmesan cheese
3/4 cup panko bread crumbs
* Note - I really wanted to do the parmesan + panko topping, but my mom insisted on the fried onions
Preheat oven to 350 deg F. Grease a 9x13 baking pan.
Bring a large pot of water to a boil. Once boiling, add green beans and cook for 3 minutes or until bright green. (Might take longer than 3 minutes, mine were still crunchy after baking)
Rinse with cold water to stop the cooking process. Drain and transfer to prepared baking dish.
In a skillet, melt 1 tbsp butter with 1 tbsp oil. Cook onions and mushrooms 5 minutes, until mushrooms release some of their moisture. Transfer to a plate and set aside. In the same pan, add remaining butter and oil. Whisk in flour. Cook 1 minute. Slowly stir in milk and half and half. Return mushrooms and onions to the pan. Stir in softened cream cheese. Once melted, season with s&p. Pour over green beans.
In a bowl, combine parmesan cheese and panko bread crumbs. Sprinkle over the top of the casserole. Drizzle a little olive oil over the top. Bake in preheated oven 25-30 minutes or until bread crumbs are lightly browned and sauce is bubbling. Remove from oven. Allow to cool slightly, and serve.