Pangea's Chef Franco Helps Great Day Prepare For Their Thanksgiving Feast - KMPH FOX 26 | Central San Joaquin Valley News Source

Thanksgiving is just weeks away; are you ready?

For those still scrambling to decide on what to make, Thursday's Great Day was the show for you! 

Chef Martin Franco from Pangea was live on the show with some special Thanksgiving recipes. The chef cooked up his signature Green Bean Almondine and Sausage Stuffing in the Great Day Kitchen.

For those not interested in cooking on Thanksgiving, Franco also has you covered. Both Pangea and Campagnia will be offering "Thanksgiving Dinner's To Go" this year.

Here's the details on the "To-Go" menu:

• Dinner feeds 6-8 people and includes the following:
  • 12 lb Marinated Turkey
  • Sausage Stuffing
  • Garlic Mashed Potatoes & Gravy
  • Candied Yams
  • Orange-Cranberry Relish
  • Green Beans Almondine
  • Dinner Rolls
  • Pumpkin Pie
  • Customers can Stop by on Thanksgiving morning, or the evening before, to pick up their complete dinner package--at either Campagnia or Pangea
  • The entire meal is prepared in advance.  All the customer needs to do is cook the marinated turkey and serve!
  • Each hot side dish will be placed in "ready to heat" containers..No dishes to scrub--No mess to clean up!
  • The dinner is being offered for $130
  • Customers can call 259-1121 to reserve their dinners.

Here's the recipe's Chef Franco plans to create on Great Day for those who wish to try them at home:

Green Bean Almondine:

1 lb fresh green beans (trimmed and cur in half)
½ cup slivered almonds
1 small thinly sliced red onion
1tsp chopped garlic
1/3 cup unsalted butter

Salt to taste

Pepper to taste

 PROCEDURE: Spread slivered almonds on a cookie sheet and place in a 350 f oven. Roast till brown (about 10 minutes). Set aside.

Steam or boil green beans to desired tenderness. Set aside.

Bring a large sauté pan to medium low heat. Add butter to melt then add red onion. Turn heat to medium and sauté onions till caramelized (about 15 minutes). Add garlic and sauté further for another 5 minutes. Toss in green beans and slivered almonds and continue sautéing till heated through. Season with salt and pepper to taste. 

Sausage Stuffing:

PROCEDURE: Turn oven on to 350f.   In a small saucepot, keep chicken stock hot but not boiling. In an *oversized sauté pan, add olive oil and bring to medium heat. Sauté sausage till lightly browned. Add onion, celery and bell pepper.  Sauté further till vegetables are translucent. Add croutons to the sautéing mixture and toss to incorporate.

Slowly add chicken stock making sure croutons are evenly soaked. Turn heat off and fold in parsley, thyme, salt and pepper.

Transfer to an oven safe dish and drizzle or brush on the milted butter. Place in a 350 f oven and cook till top is browned (about 15 minutes).

*Using an oversized sauté pan will allow you the space to incorporate all ingredients without making a mess.

You can catch Chef Franco daily at Pangea, which is located at 752 West Shaw Avenue, Suite 101 in Fig Garden Village. You can call 559.225.3800 for reservations, or log onto their website at http://www.pangearestaurant.net/ .