with apple herb stuffing, pecorino-garlic mashed potatoes, and cranberry-almond green beans
Prep & Cook Time:50-60 min.
Cook Within:7 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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.
You Will Need
Small Oven-Safe Casserole Dish
Medium Non-Stick Pan
Before You Cook
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 ¼" dice. Peel and mince shallot. Stem and mince parsley. Core apple and cut into ¼" 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, ¼ 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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