The Chew: Hidden Valley Ranch Shallot Green Bean Casserole & Stuffing

The Chew: Hidden Valley Ranch Thanksgiving Recipes

This Turkey Timeline episode of The Chew showed us how to make Curtis Stone’s Turkey Recipe and some Easy Update Side Dishes. Finally, The Chew’s Carla Hall showed how you can use Hidden Valley Ranch to make a Crispy Shallot Green Bean Casserole and even Stuffing Muffins!

These side dishes prove that ranch is not just for salad dressing. Once the turkey is out of the oven, you can bake sides like these, so here’s how to get them ready. Be sure to check out the Thanksgiving Pinterest board for more amazing recipes!

The Chew: Carla Hall Crispy Shallot Green Bean Casserole Recipe Ingredients

• 1 1/2 cups Buttermilk
• 1/2 tsp Cayenne
• 3 tbsp Butter
• 1 cup Flour (plus 2 tbsp)
• 1 cup Half & Half
• 3 sliced Shallots (plus 1 chopped)
• 1 package Hidden Valley Ranch Seasoning Mix
• 1 1/2 lb trimmed Green Beans
• 2 cloves sliced Garlic
• 1 cup Chicken Stock
• 2 cups Parmesan Cheese
• Vegetable Oil
• Salt & Pepper

Carla Hall: The Chew Crispy Shallot Green Bean Casserole Recipe Directions

1. Preheat your oven to 375 F.
2. Heat vegetable oil on the stove for frying.
3. Boil salt-seasoned water in a large pot.
4. Place sliced shallots in a shallow bowl and coat them with buttermilk, tossing well.
5. In another shallow bowl, combine flour with Ranch mix and cayenne.
6. Dredge some buttermilk-soaked shallots in the flour and shake off excess.
7. Fry this in the hot oil until crisp, about one minute.
8. Remove from oil using a slotted spoon and rest on a paper towel-lined plate for draining.
9. Season with salt.
10. Fry the remaining shallots.
11. Fill a bowl with ice water and ice.
12. Cook green beans in the boiling water for a minute before shocking them in the ice bath.
13. Let cool completely before drying.
14. Melt butter on medium in a saute pan.
15. Add shallots and salt. Cook three minutes, until soft.
16. Mix in garlic, cooking until it’s aromatic.
17. Sprinkle in about two tablespoons of flour and stir to coat.
18. Whisk in chicken stock and stir out lumps.
19. Stir in half & half. Simmer until thickened, about two minutes.
20. Mix in cheese and remove from heat.
21. Combine beans with onion sauce in a casserole dish.
22. Bake 20-25 minutes to let liquid reduce and thicken.
23. Top with crispy shallots and let rest a few minutes before serving.

The Chew: Carla Hall Hidden Valley Stuffing Muffins Recipe Ingredients

•  4 cups cubed Country Bread
• 1/2 cup finely diced Carrot
• 1 cup finely diced Yellow Onion
• 1 cup Chicken Stock
• 2 beaten Eggs
• 1 package Hidden Valley Ranch Seasoning Mix
• 1/2 lb Sweet Italian Sausage (out of casing)
• 3 tbsp Butter
• 1 cup finely diced Celery
• 1/2 cup finely diced Mushrooms
• 1/4 cup Whole Milk
• 3 tbsp chopped Parsley
• Cooking Spray
• Olive Oil
• Salt & Pepper

Carla Hall: The Chew Hidden Valley Stuffing Muffins Recipe Directions

1. Preheat oven to 350 F.
2. Saute sausage in olive oil on medium high until cooked.
3. Remove crisped meat with a slotted spoon and transfer to a bowl.
4. Toss bread in the bowl with the sausage.
5. Drain fat from the pan.
6. Melt butter in the heated pan and stir in the mushrooms, celery, onion and carrot.
7. Saute with salt for about five minutes.
8. Mix this in with the bread and sausage.
9. To the bowl, add the remaining ingredients and toss very well to combine thoroughly.
10. Prepare muffin tins.
11. Spoon half the mixture into the tins and tightly compress it.
12. Top the tins with the remaining mixture.
13. Cover with foil and bake for 10 minutes.
14. Remove foil and cook five to 10 more minute to brown the tops.
15. Cool and serve.