Harmons Recipes

Bacon Green Beans (or Brussels Sprouts)

Serves 4-6

Prep time: 15 minutes

Cook time: 15 minutes



3 slices bacon, chopped

1 tablespoon grape seed oil

1 shallot, chopped

1 pound Brussels sprouts, trimmed and blanched

Salt and pepper, to your taste

2 tablespoons chicken stock



Brown bacon in a medium skillet over medium high heat. Remove bacon to a strainer with a small bowl underneath. Place the drained grease back into the pan and warm. Add shallots to the pan and sauté 2 minutes on medium heat. Add brussels sprouts or green beans to the pan. Cook about 4 minutes, or until vegetables begin to soften,  then add stock. Season with salt and pepper and cook until fork tender. Transfer to a serving dish with a slotted spoon and top with cooked bacon bits.


Sausage Fennel Stuffing

Serves 6

Prep time: 15 minutes

Cook time: 30 minutes



1/2 pound sweet Italian sausage, casing discarded

3 tablespoons unsalted butter

1 medium onion, chopped fine

1/2 fennel bulb, chopped fine

1 teaspoon fennel seeds, chopped fine

2 teaspoons dried thyme, crumbled

2 teaspoons dried tarragon, crumbled

2 tablespoons fresh sage, chopped

1 red bell pepper, chopped

½ cup chicken stock

5 cups cornbread or sourdough



Preheat oven to 375 degrees. In a 12-inch heavy pan cook sausage over moderately high heat, stirring and breaking up lumps, until no longer pink. Transfer sausage with a slotted spoon to a large bowl. Add butter to fat remaining in skillet and cook onions, pepper, chopped fennel, fennel seeds, and salt to taste over moderate heat, stirring, until fennel is softened, about 8 minutes.

Sponsor: Harmons


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