I had a great time with Katie Reed of Come and Back It Pies during our Thanksgiving-themed Awareness Wednesday feature on sustainable cooking. She made the most delicious locally sourced green bean casserole from scratch, and I could eat her leftover stuffing waffles with cranberry sauce every day! I’ve known Katie a long time now and there is much to admire about her as a mother, businesswoman, and human being, not the least of which is her commitment to using local, seasonal ingredients to support farmers and families. Keep reading for both recipes she demonstrated and links to her suppliers. You can also watch the Awareness Wednesday recording on our Facebook page or YouTube channel!
Green Bean Casserole
½ cup sliced mushrooms (if you buy local in season, dry rather than freezing)
5 tablespoons butter
½ cup milk or cream
1 teaspoon garlic powder, or fresh garlic if preferred (try Grace Acres Farm for garlic bulbs)
Salt and pepper to taste
cup dried onions (get them locally from Nutty Hill Farm)
Melt 2 tbsp butter in an oven-safe pan and add green beans and mushrooms. Sauté about 5 minutes over medium heat until produce begins to soften. Add seasonings. Add remaining butter. When melted, add flour. Cook about 1 minute, then slowly add milk until you reach your desired consistency. Top with dried onions, transfer to oven, and bake on high heat until onions begin to brown and the sauce gets bubbly. Watch it closely! It’s easy to burn!
Leftover Stuffing Waffles
2 cups leftover stuffing
Toppings (another great way to use up leftovers!)
Turn on the waffle iron and grease the inside with butter or cooking spray. Add eggs to stuffing and mix until wet enough not to crumble but not so wet it falls apart. Depending on the stuffing, you might need only one egg or you might need three. Once the waffle iron is hot, place the mixture inside and cook until the waffle iron says it’s ready! Top with cranberry sauce for something sweeter or turkey and gravy for a savory snack.