Homemade All-In-One Thanksgiving Casserole
- Yield 8
- Prep 20 minutes
- Cook 55 minutes
- Total 15 minutes
Homemade All-In-One Thanksgiving Casserole is a casseroles recipe on Avoteb. The yield on the card is 8. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2 tablespoons olive oil
- 1 small white onion, peeled and diced
- 1 large sweet potato (about 1 pound), peeled, thinly-sliced and diced
- 2 cups chopped fresh green beans (about 4 ounces), ends trimmed off
- 6 cloves garlic, peeled and minced
- 3 stalks celery, diced
- fine sea salt and freshly-cracked black pepper
- 1 small loaf sourdough bread, cubed and dried-out* (about 6 cups)
- 1 pound diced cooked turkey (or see alternatives below)
- 2/3 cup dried cranberries
- 1/4 cup finely-chopped fresh herbs (such as rosemary, thyme, sage, etc)
- 2 cups chicken or vegetable stock
- 2 eggs
- 1 batch mushroom gravy
- optional: chopped toasted nuts, for sprinkling (such as pepitas, pecans, walnuts, etc)
Method
Prep the oven and pan. Warm the oven to 350°F (180°C). Mist a 9 x 13-inch baking dish with cooking spray.
Sauté the veggies. Warm oil over medium-a hot burner in a large non-stick sauté pan. Tip in the onion and sweet potato and sauté for 5 to 7 minutes, stirring occasionally, until the sweet potato is mostly softened. Tip in the green beans, garlic, celery, and season the mixture with a few generous pinches of salt and pepper. Sauté for 2 to 3 more minutes, stirring occasionally, until the garlic is fragrant.
Mix everything. Move the cooked veggies to a large mixing bowl. Tip in in the bread, cooked turkey, dried cranberries, and fresh herbs. In a separate bowl, briefly whisk together the stock and eggs, then pour the mixture into the large mixing bowl. Very gently, use a spatula to toss the mixture until it is evenly combined. Move it to the 9 x 13-inch baking dish and spread the casserole out in an even layer.
Roast Roast the casserole uncovered for 40 to 45 minutes, or until it is cooked through and the top is nice and golden. (That said, if the top turns too brown or looks like it is about to burn, just gently lay a layer of aluminum foil on top of the casserole until it is done baking.)
Make the gravy. While the casserole is in the oven, make the mushroom gravy according to recipe instructions.
Plate Once the casserole is ready to go, remove the dish from the oven and finish with a drizzle of gravy and a sprinkle of chopped nuts, if desired. Plate warm, drizzling each individual serving with extra gravy, and enjoy!
