Guys. I'm not the best at side dishes. I literally only ever think of them on the fly, and when I do, they're typically just "uhhh I guess I'll put something green on the plate and cover it with butter?" Seriously, the "side dishes" part of my recipe collection up there is HURTING.
So when the Fuckin' Fab Food Bloggers decided our November Theme would be "Mic-Dropping Thanksgiving Sides" I have to admit--I was stumped! Should I do something with Brussels sprouts again? Another carrot dish? Mashed potato whatever?
Then I attended a potluck where an amazing dish was served: some sort of stuffing with green beans. It was SO GOOD (or, maybe I was kind of drunk) that I ate three helpings. I'm a one-helping kind of gal, so you know this was legit.
I used what my foggy brain could remember about the dish to create this: the most amaze-ballz, MIC-DROPPING side dish for your turkey day EVER. I call it a "Stuffarole" because it's half green bean casserole, half meat-filled stuffing. Bring this to your family gathering, your office potluck, whereever, and you can drop the mic yourself, I promise.
Check out the other Fuckin Fab Food Bloggers' Mic-Dropping Creations!
Creamed Spinach with Bacon from Bread Booze Bacon
Cranberry Port Ring from All Roads Lead to the Kitchen
Ultimate Thanksgiving Stuffing from NY Foodgasm
Pumpkin Pie Bars from Nomageddon
Gluten-Free Deep Dish Pumpkin & Coconut Cream Pie from This Mama Cooks!
Kickass Green Bean Stuffarole
- 1 lb sweet Italian sausage
- 1 package maple bacon, chopped
- 1 package breadcrumb-style stuffing
- 1 can cream of mushroom soup
- 2 cups chicken broth
- 3 tbs butter
- 3 cups green beans, trimmed
- 2 cups mushrooms, sliced
- 1 onion, sliced
- 1/4 cup red wine
- 1 cup shredded cheddar cheese
- salt and pepper, to taste
-Preheat oven to 350 degrees F. Butter a large casserole dish, set aside. Melt the butter in a small saucepan, and whisk in the chicken broth.
-In a large saucepan, cover the green beans with water and set to a low simmer. Simmer until tender.
-While the green beans are cooking, fry the bacon in a deep frying pan. When the bacon is just beginning to crisp, add the sausage, crumbling into the pan.
-Once sausage has browned, use a slotted spoon to transfer meat to a large bowl. Mix in the breadcrumb stuffing, and pour in the chicken broth. Mix well, let sit until fully absorbed.
-Keeping the leftover fat in the pan, toss in the onions and season with salt and pepper. When onions are transluscent, add the mushrooms. Splash with the red wine, and let cook until wine is reduced and mushrooms are soft.
-Pour the cream of mushroom soup into the pan. Add a bit of water until mixture is thick but flowing.
-Press the saturated bread crumb and meat mixture into the greased pan. Place green beans on top, and pour mushroom mixture over the whole thing.
-Bake for 20 minutes, then remove from oven and add cheese. Cook for an additional 5 minutes, until cheese is melted.