So, without further ado, dig into our Thanksgiving Turkey Survival Guide: CHOOSING A TURKEY
Best green bean casserole recipe alton brown how to#
Here in the test kitchen, we’re here to put an end to that panic by arming you with confidence in the form of knowledge: What to look for when shopping, how to brine the bird, and recipes for the perfect roast turkey. It’s the month of Thanksgiving and all across the land, people are freaking out because they’re panicked about various aspects of their Thanksgiving meal, most notably, that darned turkey. Hungry yet? Try this new and improved Thanksgiving side dish for yourself: GREEN BEAN CASSEROLE 2.0Īlton Brown’s Thanksgiving Turkey Survival Guide: everything you’ve ever wanted to know about the bird. You can even lighten the Thanksgiving Day workload by making each of the components (beans, mushroom sauce, and fried onions) ahead of time, store them separately, then assemble and bake the final dish just before dinner. Is this more work than a traditional recipe? Sure is. It’s simple, classic, and makes cleanup a whole lot easier. Instead of removing the finished product to a casserole dish and reducing it to a mushy mess, we prefer to cook and serve right in a large cast iron skillet. A light sprinkling of rice flour ensures a thin, crisp crust reminiscent of the canned stuff, but so much better. While we certainly aren’t going to knock canned fried onions, freshly fried specimens are definitely more flavorful. THE FRIED ONIONSĪgain, fresh ingredients are key. To make it even more indulgent, we made sure to simmer up double the amount of sauce used in a typical recipe. A splash of sherry vinegar adds a bright touch. Browning fresh mushrooms adds umami and texture, and making a smooth, creamy sauce from stock, half and half, butter, and flour tastes so much better than the can. Here, we opt for a homemade mushroom sauce rather than canned cream of mushroom soup, which always seems to be either too salty or disappointingly bland and gloppy. We swap the traditional canned beans for fresh specimens, cut small like the classic and blanched until tender for pleasant texture and color. THE BEANSįresh ingredients make all the difference in our Green Bean Casserole 2.0. We in the test kitchen think this traditional and often divisive dish deserves its due, so after quite a few trials, we’ve finally come up with possibly the best homemade green bean casserole you’re likely to come across this November.įrom the sauce to the skillet, here’s how we’re upgrading our green bean casserole game this holiday season. Bake until the casserole is hot, about 10 minutes, and then broil until the breadcrumb topping is slightly browned, 1 to 2 minutes.Green bean casserole: Beloved Thanksgiving tradition or sad, bland waste of space on your overflowing plate? Pour into the baking dish and sprinkle with the panko and cheese mixture. Pour the thickened mixture over the green beans and add the sour cream, House Seasoning and salt.
Slowly pour the slurry into the boiling broth, whisking constantly as it thickens, about 2 minutes. While that is coming to a boil, combine the cornstarch and 1/4 cup water in a small bowl to make a slurry. Add the green beans to the skillet with the mushrooms and onions. Pour the reserved 1 1/2 cups chicken broth back into the pot the green beans boiled in and bring to a boil. Saute the onions until translucent, 2 to 3 minutes, and then add the mushrooms and continue to cook for 3 to 4 minutes longer. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Meanwhile, mix together the breadcrumbs, Parmesan and 2 teaspoons of the oil in a small bowl. Spray a 1 1/2-quart baking dish with nonstick spray.īoil the green beans in the chicken broth for about 20 minutes, and then drain, reserving 1 1/2 cups of the chicken broth.
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