As much I enjoy a roasted turkey on Thanksgiving, it’s the Thanksgiving sides that make the meal complete! Many of you requested a written recipe for the Green Bean Casserole, so I decided to put this blog post together! There is a bonus recipe of Eclair Cake at the end. It’s from a dear friend that passed away a few short years ago. That eclair cake was always part of her holiday menu and we all loved it!
Green Bean Casserole a Mi Estilo
This green bean casserole is adapted from a recipe Alton Brown shared several years ago on Food Network. I have added bacon and chipotle to the mix. I took a shortcut and bought crispy fried onions instead of making my own.
Mom’s Turkey Stuffing
Cheesy Whipped Potatoes!
Find the recipe For These Potatoes and a few other delicious potato side here!
Roasted Cranberry Jalapeño Relish
Candace’s Eclair Cake
My dear friend Candace passed away just a few years ago and this was one of her dessert recipes that was always on her holiday table. I miss her so much.
Ingredients
- 1/2 c butter
- 1 c water
- 1 c flour
- 4 large eggs, at room temperature
- 1 small box of French vanilla pudding, previously prepared or you can use chocolate
- 2 c Heavy cream
- 4 tbsps sugar
- 2-3 tbsps chocolate syrup
Instructions
- Preheat oven to 425 degrees F
- In a saucepan, melt the butter with the water at medium heat. When ready, quickly mix in all of the flour until dough forms. let cool most of the way.
- When ready mix in the eggs until well combined. The dough should look smooth and shiny. Line a 13×9 pan with parchment paper or spray with baking spray. Spread the dough evenly into the lined baking dish.
- Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees and bake for another 15 minutes. The dough will, puff and then fall. That is normal.
- Once cool, spread the chilled pudding in an even layer across the baked dough.
- Whip the heavy cream and sugar until you have stiff peaks. Spread over the pudding. Squeeze on top a few lines of the chocolate syrup over the whipped topping. With a toothpick create the design as you see in the video. Keep chilled until ready to serve.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
And of course we cannot forget about the turkey itself!
You can find this Turkey Adobado on site and a delicious Turkey Gravy! If you are not feeding a large crowd, there is also a Jalapeño Brined Turkey Breast.
Green Bean Casserole a Mi Estilo!
Green Bean Casserole a Mi Estilo with Chipotle and Bacon!
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Servings: 8 Servings
Ingredients
- 8 oz bacon chopped small
- 12 oz mushrooms sliced
- 4 cloves garlic minced
- 1/2 c onion diced
- 4 tbsps. unsalted butter
- 4 tbsps. ap flour
- 8 oz turkey or chicken broth
- 8 oz half n half or heavy cream
- 1 Chipotle in adobo minced
- 1 tbsp adobo from Chipotle
- Salt n pepper the taste
- 12 oz blanched green beans
- About 1 c fried crispy onions
Instructions
- Wash and slice the green beans. Bring 2 quarts of water to a boil at medium heat. When it comes to a boil add the green beans and blanche them for 5 minutes. Remove them from the hot water and rinse under cold water. Set them aside.
- In a large oven proof skillet, fry the bacon until crispy then remove the bacon from the pan onto a paper towel lined plate.
- In that same skillet add the mushrooms and sauté for 5 minutes. Add the butter. Once the butter melts add the garlic and onion. Sauté for 3 minutes. Mix in the flour and cook for 1 minute.
- Pour in the turkey(or chicken broth) and the half n half. Stir well to combine. Stirring continuously once the mix becomes smooth and thick, stir in the chipotle and the adobo. Taste for salt and pepper. Fold in the green beans and ½ c of the crispy fried onions. Top with reserved bacon and the remaining crispy fried onions. Bake in a preheated 350 degree oven for 20-25 minutes. Let rest for 10-15 minutes before serving. It’s HOT!! ENJOY!
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Mom’s Turkey Stuffing
This is my version of mom's turkey stuffing!
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Servings: 10 servings
Ingredients
- 1 pound ground chuck beef
- 1 pound Jimmy Dean Pork/Sage flavored sausage
- 1 medium white onion diced
- 2 large carrots diced
- 2 sticks of celery sliced or diced small
- 1 green bell pepper diced
- 1 small green apple diced
- 1/3 cup slivered almonds previously toasted
- salt
- pepper
- garlic powder
- 14-16 ounces cornbread stuffing
- 5 cup low sodium chicken broth more if needed
Instructions
- On medium/high heat, brown the beef and pork sausage in a large dutch oven-style pot. Season with a little salt, pepper and garlic powder.
- In a separate skillet, at medium heat, in some preheated avocado oil, sauté the onions, garlic, bell pepper and carrots for 6-7 minutes.
- Once the beef and sausage is nicely browned and cooked through, mix in the sauteed vegetables. Mix in the apple and almonds and cook for another few minutes. Fold in the bread stuffing and gradually mix in the chicken broth. If it seems too dry, add a little more broth. You want it to look moist, so it does not dry out during the baking process. Taste for salt.
- Place the stuffing in a large baking dish and bake in a 350 degree preheated oven until warmed through and top is nicely browned and the bread looks toasted. Grab a fork! Lol! Let it sit for a few minutes before serving. It will be very hot! Back in the day, Mom used to stuff the turkey with this recipe and cook part of it in a small baking dish. I rarely cook a whole turkey and prefer to bake it in a pan instead of inside of the turkey.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Roasted Cranberry Jalapeño Relish!!
Sweet, tart with a hint of spicy from the jalapeño. This fresh roasted cranberry sauce is a must!
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Servings: 12 oz
Ingredients
- 12 oz fresh cranberries
- 1 large seeded jalapeño or small poblano finely diced
- 1/3 c red onion diced
- Juice and zest of 1 navel orange
- 1 c sugar
- Salt and pepper to taste
- 3-4 tbsps. olive oil
Instructions
- Wash and drain the fresh cranberries and transfer to a baking dish. Mix in all the remaining ingredients. Roast in the preheated 400-degree oven for 25 minutes. When ready stir well to combine and break down all the cranberries. Transfer to serving dish. Serve chilled or at room temperature.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
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Amazing 😋😋😋😋
Gracias!