Sarasota's Thanksgiving Dinner Bake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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I know a casserole from the NON casserole gal. Well, this one is quite good and well liked by my son and several friends who continue to make it. Since this is on my emergency meal list ... which I consider when I don't have time and just want to throw something together for a few people. This comes to mind. Now I use some fresh ingredients and some boxed or store bought, but you could certainly make everything from scratch for this. Box of stuffing, some fresh bacon, onions and mushrooms, a box of winter squash or butternut squash, and a jar of cranberry sauce and last ... a good quality gravy. Now I usually have some in the freezer, but if not, there are some descent brands out there. Yes all together in one large pan and baked. Ingredients:
2 lbs turkey breast tenderloins (usually 2 breasts) |
1/2 teaspoon dried thyme |
1 teaspoon garlic powder |
1/4 teaspoon cayene red pepper |
1 teaspoon olive oil |
salt |
pepper |
4 cups savory turkey stuffing mix (savory herb or chicken will also work just fine, stove top or pepperidge farm works great) |
4 slices bacon, diced |
1 cup onion, diced (2 medium onions) |
1 1/2 cups chicken broth or 1 1/2 cups stock |
1 cup cremini mushroom, sliced (i just used the pre sliced) |
1 (10 ounce) box butternut squash (frozen, also called winter squash) |
1 (15 ounce) can cranberry sauce, not the jelly |
8 ounces turkey gravy (now you can use any brand you like. i have found jar sizes from 7 or to 15, use which brand looks be) |
Directions:
1. Stuffing Layer - In a medium NON stick skillet on medium heat, add the bacon and start to render down. Cook just a minute until it gives off some drippings and then add the onion and mushrooms and cook about 3 minutes. You want the bacon to be mostly done and the onion and mushrooms to slightly soften. Remove to the side while you make the stuffing.
2. Stuffing - In a large bowl, add the stuffing mix, chicken broth and add in the mushrooms, onions and bacon.
3. Casserole - Spread the stuffing and vegetables in a 13x9 casserole dish sprayed with Pam or a non stick spray.
4. Turkey - No hopefully you removed the turkey to let it come to room temperature Never cook or bake any meat that has a chill. In a small bowl or dish add the thyme, salt, pepper, garlic, red pepper and rub over the turkey which you have brushed with olive oil.
5. Casserole Layers 2 and 3 - Top the stuffing mixture with the thawed squash mixture, just spread on top. Then top the squash with spoons of the cranberry sauce and lightly spread over the squash. Then top everything with the turkey and slightly press down into the casserole.
6. Bake - Cover with foil and bake on 350 for about 45 minutes. Then uncover and then add the turkey gravy on top of the turkey breasts and cook another 15-20 minutes until bubbly.
7. Serving - If you have extra turkey gravy you can heat up and serve as a garnish. I usually use about 1/2 on the turkey in the casserole and 1/2 left as the garnish. Remove the turkey breasts, thin slice on a angle and then replace back over the casserole to serve. Then everyone can just help themselves.
8. Turkey, stuffing, fresh vegetables, cranberry sauce, gravy, which is all the Turkey Day Favorites. This is just a great casserole. I won't admit that it is quick, but it is easy. Pretty much store bought ingredients. You do need to slice a onion but I think you could handle that. It feeds 6 and it is a hearty comfort food meal, and while it cooks it gives you time to make a nice salad or enjoy your family.
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