Turkey and Stuffing Bake with Green Bean Almondine

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Turkey and Stuffing Bake

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. 10 min
2. Finely dice 1 yellow onion and 2 celery stalks, and mince 3 garlic cloves. 6 min
3. Measure out ¾ teaspoon dried thyme, ½ teaspoon dried sage, and ¼ teaspoon dried rosemary into a small bowl and set aside. 2 min
4. Timing-sensitive step. Heat 1 tablespoon olive oil in a large skillet over medium-high; add the onion and celery and sauté for 4 minutes until softened, then add the garlic and cook 1 minute more. 5 min
5. Remove the skillet from heat and let the vegetables cool for 3 minutes, then transfer to a large bowl with the 1½ lb ground turkey, 1 teaspoon kosher salt, ½ teaspoon black pepper, the herb seasoning, 1 tablespoon Worcestershire sauce, ¼ cup whole milk, and 1 lightly beaten egg; mix until just combined. 5 min
6. Press the turkey mixture evenly into the prepared baking dish. 2 min
7. In a medium bowl, toss the 6 oz stuffing mix with ½ cup chicken broth and 2 tablespoons melted butter until the crumbs are evenly moistened, then spread the stuffing in an even layer over the turkey. 3 min
8. Bake uncovered at 375°F for 35–40 minutes until the stuffing is golden brown and the turkey registers 165°F on an instant-read thermometer. 38 min
9. Rest the bake for 5 minutes, then garnish with 2 tablespoons chopped fresh flat-leaf parsley (optional) and cut into portions to serve. 5 min

Green Bean Almondineside

1. Trim the stem ends from 1 pound fresh green beans and thinly slice 2 garlic cloves. 5 min
2. Bring a large pot of well-salted water to a boil, add the green beans, and blanch for 3 minutes until bright green and just tender-crisp. 8 min
3. Drain the green beans and immediately transfer to a bowl of ice water for 2 minutes to stop cooking, then drain again and pat dry. 3 min
4. Timing-sensitive step. Melt 2 tablespoons unsalted butter in a large skillet over medium heat, add 3 oz slivered almonds, and toast for 2–3 minutes, stirring frequently, until golden. 3 min
5. Timing-sensitive step. Add the sliced garlic to the skillet and sauté for 30 seconds until fragrant, then add the green beans and toss to coat, cooking 2 minutes until heated through. 3 min
6. Remove from heat, add 1 tablespoon fresh lemon juice, ½ teaspoon lemon zest, ½ teaspoon kosher salt, and ¼ teaspoon black pepper, toss to combine, and transfer to a serving dish. 2 min