Thanksgiving casserole, mushroom gravy

After you eat your leftover turkey sandwich that you’ve been looking forward to all year, if you still have leftovers this Thanksgiving casserole sounds pretty good to me.

I think I would use leftover dressing instead of the bread, leftover green bean casserole instead of fresh green beans and leftover gravy instead of making more.

This original recipe said to make mushroom gravy, which does sound delicious on Thanksgiving or any other time of year. Luckily Noelia always makes plenty of gravy so there are always leftovers at our house. I’m going to include the mushroom gravy as well.

I would not use leftover sweet potato casserole in this recipe. I think it would make it too sweet.

Thanksgiving Casserole

2 tbsp olive oil

1 onion, chopped

1 large sweet potato, diced

2 cups chopped fresh green beans

6 cloves garlic, minced

3 stalks celery, diced

salt and freshly-cracked black pepper

1 small loaf sourdough bread, cubed and dried-out

1 pound diced cooked turkey

2/3 cup dried cranberries

1/4 cup finely-chopped fresh herbs (such as rosemary, thyme, sage, etc)

2 cups chicken broth

2 eggs

leftover gravy

Heat the oven to 350°. Spray a 9 x 13-inch baking dish with cooking spray.

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.

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 the casserole uncovered for 40 to 45 minutes, or until it is cooked through and the top is nice and golden.

Once the casserole is ready to go, remove the dish from the oven and pour gravy over each serving.

—kwc—

This would be so good on any kind of beef or pork or chicken I think. Sounds very rich and delicious.

Mushroom Gravy

3 tbsp butter

1/2 cup diced onion

1 pound baby bella mushrooms, sliced or diced

2 large cloves garlic, minced

3 tbsp all-purpose flour

1/4 cup dry white wine (or chicken stock)

2 1/2 cups stock 2 tsp fresh thyme

2 tsp fresh thyme

salt and freshly-cracked black pepper

Heat the butter in a sauté pan over medium-high heat until melted. Add the onion and sauté for 3 minutes, stirring occasionally. Add the mushrooms and garlic and sauté for 5 to 7 minutes, stirring occasionally, until the mushrooms are browned and the excess liquid has mostly evaporated. Add the flour and gently toss it with the mushrooms for 1 minute.

Stir in the white wine and use a wooden spoon to gently scrape up any browned bits that have stuck to the bottom of the pan. Add in the vegetable stock and thyme, and gently stir until no more flour clumps remain. Continue cooking until the gravy reaches a simmer and thickens, then reduce heat to low.

Taste the gravy and season with salt and pepper, as needed. If too thin add a little broth. It will thicken as it sits.