Meal Kit
with apple herb stuffing, pecorino-garlic mashed potatoes, and cranberry-almond green beans
Prep & Cook Time:50-60 min.
Difficulty Level:Intermediate
Spice Level:Not Spicy
Cook Within:7 days
Contains:Tree Nuts (Almonds), Milk, Wheat, Soy
Vegetarian
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
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.
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- 2Russet Potatoes
- 8oz.Green Beans
- 1Granny Smith Apple
- 5oz.Seasoned Croutons
- 4fl. oz.Low-Fat Milk
- 2Celery Stalks
- 2⅖oz.Butter
- 1Shallot
- ¾oz.Sliced Almonds
- ½oz.Dried Cranberries
- ½oz.Grated Pecorino Cheese
- 2tsp.Vegetable Base
- 4Parsley Sprigs
- 1¼Tbsp.Home Chef Stuffing Seasoning
- 1Garlic Clove
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)pOJpQMPy
Calories
1060Carbohydrates
136gNet Carbs
125gFat
46gSee AlsoMagic Cookie Bars RecipeProtein
22gSodium
1400mg
- Salt
- Pepper
- Cooking Spray
- 1Small Oven-Safe Casserole Dish
- 1Colander
- 1Medium Pot
- 1Medium Non-Stick Pan
- 1Small Pan
Before You Cook
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
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.
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.
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.
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.
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.
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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