Description
This easy All-In-One Thanksgiving Casserole recipe is made with all of your holiday faves! See notes above for possible recipe variations.
Ingredients
- 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)
Instructions
- Prep the oven and pan. Heat the oven to 350°F (180°C). Mist a 9 x 13-inch baking dish with cooking spray.
- Sauté the veggies. Heat oil over medium-high heat in a large non-stick sauté pan. Add the onion and sweet potato and sauté for 5 to 7 minutes, stirring occasionally, until the sweet potato is mostly softened. Add 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.
- Combine everything. Transfer the cooked veggies to a large mixing bowl. Add 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. Transfer it to the 9 x 13-inch baking dish and spread the casserole out in an even layer.
- Bake. Bake 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.
- Serve. Once the casserole is ready to go, remove the dish from the oven and garnish with a drizzle of gravy and a sprinkle of chopped nuts, if desired. Serve warm, drizzling each individual serving with extra gravy, and enjoy!
Notes
Turkey options/alternatives: You can either dice or shred some pre-cooked turkey. (I used some leftover baked turkey breast that I made using the method for this recipe.) Or you could cook up a pound of ground turkey or some turkey sausage. Or you could use diced or shredded chicken instead, or omit the meat entirely to make this casserole vegetarian.
Dried-out bread: Stuffing is always best when made with leftover, dried-out bread (so that it does not become soggy). I recommend dicing the bread into small cubes and leaving them out on the counter to dry out overnight before making this bread. Or if you’re in a hurry, you can spread them out in a single layer on a baking sheet and let the bread bake and dry out a bit in the oven as it preheats.
