Cooking with Gigi: Green Bean Casserole

Enjoy this tradition of our family- it is so delicious and creamy! I love it during the holidays with turkey and stuffing especially.

The ingredients you will need for this yummy recipe are:

Green Beans ( I used fresh but frozen will work well too), fresh mushrooms chopped, cream of mushroom soup, water chestnuts chopped, toasted slivered almonds (optional) garlic, olive oil (just to sauté garlic), milk, store bought crispy French onions, salt, pepper, a pinch of cayenne pepper ( and sometimes I throw in a splash of Worchestershire sauce!)

Bake at 375 degrees until nice and bubbly - remove and top with the other half of the crispy French onions and brown the top.

SERVE Hot!!!!

Yummy Good!

Happy Cooking

Cooking with GiGi: Making stuffing

This stuffing is Carl's grandmother's recipe and his mom prepared it as well. We have been making it for over 33 years! It has breakfast sausage in it and is amazing not only with turkey but also with a pork roast! You can’t get enough of this!

To make this delicious stuffing you will need:

Breakfast sausage, celery, onions, raisins, cornbread and regular stuffing mix, broth, fresh sage and fresh parsley +

Salt & Pepper

Happy Cooking XOXOX GiGi

Brining and Preparing a turkey with GiGi

Here are tips on Brining and preparing a turkey

For Brining and preparing your turkey here are the ingredients that I use-

apple cider vinegar, brown sugar, orange juice, sliced lemons and oranges, onions, garlic, bay leaves, cloves, sage, rosemary, salt & pepper and butter.

You will also need a brining bag to hold your turkey. I put a loose piece of tin foil on my turkey to keep the top form browning too quickly and remove it after about an hour or so. If your turkey starts to brown too quickly lay the foil back on top.

Remember to be patient and cook your turkey slowly 20 minutes per pound on 350 degrees - baste it when it starts to release some juices. I use a meat thermometer and cook mine to 160 degrees as it will cook a bit while it is resting and awaiting to be sliced :)

(If you over cook it- there is always a casserole or soup to make out of the poor dry bird!!!!) Like any old bird- Just keep an eye on him- ENJOY!!!!