Chef Suzanne: Green bean casserole plus turkey brine recipe - 13 WTHR Indianapolis

Recipes by Chef Suzanne.

Green Bean Casserole

1 ½ pounds fresh green beans
2 tablespoons olive oil
1 pound button mushrooms slices
3 cloves of garlic minced
1 tablespoon chopped thyme
3 cups cream (or 3 cups 2% milk)
½   cups parmesan cheese
¼ panko
½ cups fried onions
½ cup chopped parsley
½ teaspoon nutmeg
Salt and pepper to taste

Place the trimmed, cleaned green beans in a steamer basket over a pot of boiling water. Cover and steam for 3 minutes until beans are bright green.  If you do not a have a steamer basket place beans in microwave casserole dish with enough water to cover the bottom.  Cover with plastic wrap and cook for approximately 3 minutes on high.

Place olive oil and mushrooms in skillet and sauté for 10 minutes, add garlic and thyme and stir for one minute, remove and place in bowl.

While your mushrooms are cooking, place 3 cups cream or milk in saucepan on medium heat and bring to a simmer.  Add ½ the parmesan cheese, parsley, nutmeg, salt, pepper and stir occasionally for 10 minutes.  If you are using milk you will want to thicken it by dissolving 2 tablespoons cornstarch into 4 tablespoons milk and add to the milk.

Combine beans and sauce. Place in a 2 qt. baking dish. Top with panko, remaining cheese and fried onions. Bake in 375 oven for about 13-15 minutes.  Serves 8

Turkey Brine Recipe

2 quarts apple juice
2 cups kosher salt
2 oranges cut up
2 tablespoons pepper corns
2 cups brown sugar
Water to cover turkey
Cover with ice

Thaw turkey in refrigerator.  Place in cooler with brine the day before Thanksgiving.