Thanksgiving Casserole



This morning I had the pleasure of having news reporter, Melissa Cabral with Good Day Sacramento come to my home and do a live news feed making Thanksgiving Casserole. I of course did a really bad version and a healthier version.

Thanksgiving doesn't have to be a meal you eat only once a year. You can have Thanksgiving year round, but without having to eat all the calories you intake on Thanksgiving. With a simple modification, you can eat a healthier thanksgiving meal year round and even on thanksgiving if you choose to do so.

For those of you who missed the show, here are the clips:

 
Thanksgiving casserole: healthier
1 cooked turkey breast, sliced
1 zucchini, sliced
1 yellow squash, sliced
1 yellow onion, minced
5 celery stalks, minced
2 tbs coconut oil
1 tbs fresh thyme, minced
2 tbs fresh parsley, minced
2 cups low sodium chicken broth
4 cups cubed stale wheat or gluten free bread
Salt and Pepper to taste


Instructions
Preheat oven to 350 degrees F.

Lightly grease a 15 by 10 by 2-inch glass baking dish with cooking spray. Melt 2 tablespoons coconut oil in a heavy large skillet over medium heat. Add the onions, celery, thyme and parsley. Saute until the onions are very tender, about 12 minutes. Transfer the onion mixture to large bowl.  Add the bread and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. 
Place turkey slices evenly on bottom of  casserole dish. Top with zucchini and squash. 

Transfer the stuffing to the prepared dish. Bake until the stuffing is heated through and golden brown, about 35-45 minutes. 


Please note you can easily do this recipe with your thanksgiving leftovers as well and just add some fresh veggies.

Now, if you're still feeling a little bad after the holidays, here's an amazing casserole you can make with all your leftover thanksgiving fixings'

Thanksgiving Casserole: For those of you who want to be a little bad
2 cups cubed or shredded turkey
2 cups broccoli or leftover veggies from thanksgiving vegetables
4 cups prepared stuffing
2 cups sour cream
3 cups shredded cheddar cheese
12 oz can cream of chicken soup
4 cups mashed potatoes or hash brown potatoes
3 cups gravy
1 cup dried cranberries or cranberry sauce

Instructions
Preheat oven to 350 degrees F.

Butter a 15 by 10 by 2-inch glass baking dish. 

In a large bowl, combine turkey, vegetables, sour cream, cheese, cream of chicken soup, and potatoes.  Place into casserole using a spoon to evenly spread and flatten into casserole. Place a thin layer of stuffing ontop of turkey mixture.

Bake for 30-45 minutes until golden brown.  Cut and serve warm. Top each portion with gravy and cranberries.




Comments

Post a Comment

Popular posts from this blog

Spaghetti Squash with Southwest Chicken

Image
After years of cooking and sharing recipes, I have finally put together my blog site. Its been a long journey in cooking for friends and family. It wasn't until recently that I was given the confidence to actually create a blog and share everything I have learned and am still learning in the kitchen. I recently was given the opportunity to air on live tv with Good Day Sacramento.  It was quite the experience. Friends and family told me I was a natural on tv, but what they didn't see on tv was how extremely nervous me. My mom and my husband were there calming me down.  After each take, I would let out a big "Whew" and ask how I did.  Apparently my nervousness did not show when the camera was rolling. Thank Goodness! I would like to share the recipe of my dish on Good Day Sacramento with all of you. Spaghetti Squash is that ingredient that we all seem to forget about. It's amazing and very good for you to eat. I think when people look at a spaghetti squash, ...
Read more

Mommy's Yummy Lunch Salad

Image
I don't always have time to make a gourmet lunch for myself, but sometimes my kiddos nap around the perfect time and I am able to whip something yummy up. I try and eat healthy during the day because with all this baking I do, I could definitely just give into to the temptation to eat an entire batch of sweets, but luckily I have good self control and don't eat it all. Today I wanted to make myself a salad, but I wanted a little carbs too and luckily I had some quinoa I had cooked already and I could just throw it in the salad. It was a yummy salad and hit the spot. Ingredients: 4 assorted baby bell peppers, sliced 1 yellow onion, sliced 4 mushrooms, sliced 1 tbs olive oil 2 tbs balsamic vinegar 2 morning star vegan burger patties, cooked and cut into cubes (I like the black bean burgers best) 1 slice swiss cheese, cubed 1 head romaine lettuce, chopped 1/4 cup cooked quinoa Directions: In a large skillet, warm olive oil over medium heat. Add onions, mushrooms,...
Read more

Our Sourdough Adventure - The Skinny on a Starter.

Image
 To say I love bread would be an understatement. This year we decided on more than one occasion to take up the joy of undertaking the art of sourdough. Earlier in the year, my little starter went rancid because I forgot to feed my baby, but this time around, I am committed and I plan on keeping my starter for years.  This time around with my, or should I say our Sourdough Starter, because I wanted to teach my kids some life skills and what better way to teach them these amazing life skills, then with the art of making this amazing sourdough starter. It's fun too!!!! Nicholas was totally into it! He wanted to be the "SOURDOUGH MASTER" as he called it.  So, I let him join me in the kitchen for this fun little adventure. And it's been quite the adventure of feeding our little Sourdough Baby/babies... I'll get into the babies later... Just don't do what I did and go overboard. I had I think about 6 starters at once going. I didn't think it through. LOL I have ...
Read more