Bacon Green Beans (or Brussels Sprouts)
Serves 4-6
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
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
Instructions:
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
Ingredients:
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
Instructions:
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
