Meal Kit

Friendsgiving Side Trio

with apple herb stuffing, pecorino-garlic mashed potatoes, and cranberry-almond green beans

Prep & Cook Time: 50-60 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Tree Nuts (Almonds), Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 8 oz. Green Beans
  • 1 Granny Smith Apple
  • Info
    5 oz. Seasoned Croutons
  • 4 Parsley Sprigs
  • Info
    4 fl. oz. Low-Fat Milk
  • 2 Celery Stalks
  • Info
    2⅖ oz. Butter
  • 1 Shallot
  • Info
    ¾ oz. Sliced Almonds
  • ½ oz. Dried Cranberries
  • Info
    ½ oz. Grated Pecorino Cheese
  • 2 tsp. Vegetable Base
  • 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Oven-Safe Casserole Dish
  • 1 Colander
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan
  • 1 Small 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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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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