OVER THE TOP GREEN BEAN CASSEROLE

Are you tired of the same ol' green bean casserole that's been around for 100 years? If you still love it, then my apologies. But for me, it's gotten a bit blase'. I was SO thrilled when Monica (my daughter in law) walked in with this dish yesterday, for Thanksgiving dinner! I heard she was trying something different. And this was just over the top! You REALLY need to try this one! It's amazing. You'll have a hard time not picking at the croutons though, until dinner is ready!

OVER THE TOP GREEN BEAN CASSEROLE

* 3 pounds green beans
* Kosher salt and freshly ground black pepper
* 3 tablespoons unsalted butter
* 1 loaf crusty Italian bread
* 3 tablespoons chopped fresh chives
* 3 tablespoons chopped fresh thyme leaves
* 1 tablespoon chopped fresh rosemary leaves
* 4 tablespoons freshly grated Parmesan
* 5 tablespoons extra-virgin olive oil
* 2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
* 2 shallots, sliced
* 1 cup heavy cream

Directions

Bring a large pot of water to a boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them and set aside. Butter a baking dish large enough to hold the green beans with 1 tablespoon butter and set aside.

Heat the oven to 375 degrees F.

Tear the bread into 2-inch pieces, put them into a bowl, and add 1 tablespoon chives, 1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons Parmesan, and 3 tablespoons olive oil. Stir well to coat and spread onto a baking sheet. Bake just until the bread just starts to turn golden, about 10 minutes. Remove from the oven and set aside.

Meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream, add the remaining thyme and chives, and cook for another 5 minutes. Add the green beans and stir well. Put the green bean mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20 to 25 minutes.

SOUTHERN PECAN PIE

Have you ever made a pecan pie? I love it but had never personally made one, until this year for Thanksgiving. And now, it's going to be a yearly thing! It got rave reviews, especially from my Honey! I guess I always thought pecan pie was difficult, or too expensive, but neither is the case. If you like it all, don't hesitate to try this recipe - it's a piece of cake. OOPS! I mean a piece of pie! *hehe*

SOUTHERN PECAN PIE

4 Tblsp butter, softened
3/4 cup packed brown sugar
1 Tblsp flour
1/4 tsp. salt
3/4 cup light Karo syrup
3 eggs
1 tsp vanilla
1 cup pecan halves (roughly chopped - or whole, it's your preference)
1 (9") pie crust

Preheat oven to 325. Cream the butter, brown sugar, flour and salt until smooth. Add the Karo syrup, eggs and vanilla, then fold in the pecans. Pour the filling into the pie crust and bake for 45 to 50 minutes or utnil firm to the touch.
Serve the pie warm or cool.

*One thing I noticed as I was scouring the many recipes, out there, for pecan pie. The argument over whether to leave the pecans whole or roughly chop them. I've always felt that roughly chopping them, helps them stay in place better on top of the pie as you're cutting into it. I like pecans with each bite, and if they are whole, chances are, that won't happen as you're eating it. So for my pie, I roughly chopped them. But if you prefer them whole, by all means, leave them that way!

SWEET POTATO CRUNCH

Here's a favorite Thanksgiving recipe of ours. The first time I had this was at a friends house. I begged her for the recipe, I could not believe it was sweet potatoes! It is just absolutely delicious and gets requested every year for Thanksgiving. The crunchy topping is just to die for!

SWEET POTATO CRUNCH

6 cups mashed sweet potatoes (I use canned)
1 1/2 cups brown sugar
1 cup evaporated milk
1/2 stick butter, melted
4 eggs
Cinnamon to taste

Beat all ingredients, except melted butter, until creamy, and with as few lumps as possible. In a 9 x 13 pan, pour melted butter. Place sweet potato mixture in pan on top of butter, do not stir.

TOPPING:

2 cups pecans or walnuts, chopped
1 1/2 cups brown sugar
1/2 stick butter, melted (more as needed)
2/3 cup flour
Dash of salt and cinnamon

Mix all ingredients together until moist and crumbly. Sprinkle topping over potato mixture until evenly covered. Bake at 350 for about 45 min., or until topping is lightly browned.
Let it sit for abotu 10 minutes before serving.
ENJOY!

SAVORY STUFFED "TURKEN"

WOWZERS is all I can say about this one! Have you ever heard of the Turducken? Well, I couldn't find anything other than a whole duck, so I skipped the duck part and did my own thing! I stuffed this turkey breast with boneless, skinless chicken breasts and a delicious savory stuffing. I was a bit nervous as it was cooking and kept wondering if I should have seasoned the layers of meat. But amazingly, the meat picked up the flavors of the stuffing as it was baking! This was a REAL WINNER! A bit of work to prepare, but every bit, worth the effort! I'll be taking this to our church's Thanksgiving dinner too. I've included sort of step by step instructions on how to assemble the "Turken." If you can grab an extra set of hands when you tie it up, you really should - you'll need them!

SAVORY STUFFED "TURKEN"

1 lb. mushrooms
1/4 cup olive oil, plus some for brushing over turkey
3 oz. prosciutto, finely minced
3/4 cup onions, minced
3 cloves garlic, finely minced
2 tsp. chopped fresh thyme
2 tablespoons minced parsley
2 tsp. salt, divided (1 tsp each)
1/4 tsp. black pepper
garlic powder

1/2 (14 oz) bag of seasoned crouton stuffing
1 cup hot water or chicken broth
1/4 butter

1 3 lb. boneless turkey breast with skin
1 lb boneless, skinless, thin, chicken breasts
butcher's twine

2 Tblsp butter
2 Tblsp honey

Roughly chop mushrooms. In a large skillet, heat olive oil over high heat. Add prosciutto and sauté for 1 minute. Add mushrooms, onions and garlic; cook until onions are translucent. Add thyme, parsley, 1 tsp salt, salt and pepper. Set aside. Melt the 1/4 cup butter into the 1 cup of hot water or chicken broth. Pour over stuffing mix and stir until moistened. Add mushroom mixture and toss to mix well.

Do not remove skin from turkey breast. Debone and butterfly if not boneless. Place breast, skin side down on cutting board. Evenly layer in boneless, skinless chicken breasts. Spread the stuffing mixture evenly over the turkey, leaving the edges clear all around. Roll the turkey up over the filling and secure with cotton string.

Place roast in a roasting pan, skin side up. Season with garlic powder, salt and pepper.

Roast in a preheated 500°F oven for 20 minutes, or until roast is well browned. Reduce temperature to 325°F and roast an additional 60-90 minutes, or until temperature reads 165-170°F on an instant read thermometer.

*I put this in the oven on 350, before I left for church (9:00 a.m.) and it was done when we got home (12:45) I still checked it w/ my meat thermometer though.

Combine 2 Tblsp melted butter with 2 Tblsp honey and using a pastry brush, baste the turken with the mixture. Place back in oven for 10 minutes or until nice and shiny and crisp. Remove from oven and Allow roast to rest for 15 minutes before carving. Cut into 1/2" slices and serve with pan drippings as gravy.

If you can't find a boneless, skin on turkey breast, you can debone your own, but it is a little work. I did it, and if I can figure it out, anybody can! You have to have an extremely sharp deboning knife to get the carcass cut away from the breast meat. And be careful not to cut the turkey breast in half while you're removing the bone a little at a time. As you removing the bone - do not cut away the extra skin at the neck area. You'll want that to help cover part of the stuffing.
Once you get the bones out and get the turkey breast layed out flat - layer in your pound of thin, boneless, skinless chicken breasts.
Then spoon on the stuffing. Don't be afraid to load that puppy up! I spooned it on and then pressed it down with my hands.
Now, remember that extra skin at the neck area? Using both hands, grab from the sides and pull it together as tight as you can. Have your extra set of hands pull the extra skin up and over the top of the Turken. Then have them wrap butcher's twine around it. Wrap it around horizontally in at least 3 or 4 evenly spaced sections and tie it TIGHT. Then wrap one vertically and tie it tight. Flip it over so the skin side is up. Season with salt and pepper and place in roasting pan with 2 cups of water.
VOILA! Just out of the oven! Now take your honey and butter mixture and baste the turken with it. Place the turken back in the oven for about 10 minutes or so, just long enough for it to get nice and shiny and crispy on top.
OH NO I have tan lines! See what I mean? YUMMO!

Soooo moist and delicous! Don't you want to try it now? You won't be disappointed! Trust me!

SAVORY SQUASH CRISP

Do you ever make new recipes for dinner guests? I must be a glutton for punishment - I made 2 things today, that I had never eaten or made! This was one of them. A friend had given me a couple of butternut squash from her garden, and I had them sitting in a basket by my stove. I needed to use them, but am still sort of new to the whole squash scene. We're trying to eat more of it, but it's still unfamiliar territory for me. I actually saw this recipe in one of those recipe card holders at the grocery store, by the produce. I saw the word squash, read the recipe, and said, "I have everything I need to make this! I'm making this for Sunday dinner!" It got rave reviews at dinner, by everyone at the table. So yep, it's a keeper!
Very savory and delicious!

SAVORY SQUASH CRISP

1 (2 lb) Butternut squash, peeled, seeded and cut into 1" cubes
1/4 cup butter, divided
1/2 tsp salt, divided
1/4 tsp pepper
1/2 cup chopped onion
2 cups seasoned crouton stuffing mix
1/4 tsp thyme
1/4 cup chopped pecans

Preheat oven to 400. Bring large pot of water to boiling. Drop in squash cubes. Cook 7 - 8 minutes or until fork tender. Drain well. Spoon squash into 3 qt baking dish. Toss with 1 Tblsp butter, 1/4 tsp salt and pepper. Set aside.
Meanwhile, melt remaining 3 Tblsp butter in large skillet over medium heat. Add onion, saute for 5 minutes or until tender. Stir in bread cubes, remaining 1/4 tsp salt and thyme. Saute 1 to 2 minutes to coat with butter. Stir in pecans. Spoon evenly over squash. Bake 10 - 15 minutes or until bread cubes are lightly browned.

*This can be made the night before. I mixed this up last night. Pulled it from the fridge early this morning (7 am) and then let it sit and come to room temperature during church. When I got home, I tossed it in the oven for about 20 minutes (maybe 30) and it baked up just as nice and fresh as if I had just made it.
*I also drizzled a little melted butter over the top before I put it in the oven.