Andy and I had a wonderful Thanksgiving meal for two with lots of leftovers (and we stayed in our pj's all day)! Last week we sat down and named our "must-haves" and today we were very pleased with the turn out as it all pulled together. Besides my frozen and reheated ham and turkey slices
and premade Roasted Cranberry-Ginger Sauce
- we had the following...
Cranberry, Apple and Sausage Stuffing
- 1 lb ground pork sausage
- 1/4 cup unsalted butter
- 1-1/2 cups onion, diced
- 1-1/2 cups celery, diced
- 1 small granny smith apple, diced
- 1 tsp. poultry seasoning
- 1 tsp. dried sage
- 1 cup fresh cranberries
- 6 cups dry sourdough and corn bread cubes
- 1 1/2 cups chicken stock or water, plus extra if needed
Heat a heavy nonstick skillet over medium heat. Cook sausage 5-7 minutes, stirring frequently, breaking meat into small pieces, until cooked through. Using a slotted spoon, transfer sausage to a large bowl with dry bread cubes.
Melt butter in skillet with drippings. Add onion and celery and cook 4-5 minutes, stirring frequently until tender. Stir in next 5 ingredients and salt and pepper to taste. Transfer onion mixture to bowl with sausage.
Mix thoroughly, adding more stock if too dry and place in a 9x13 casserole. Preheat oven to temperature 375°F. Bake covered for 25 minutes, uncover and bake an additional 15-20 minutes.
Banana Whipped Sweet Potato Casserole
Recently, I've seen the idea of adding a banana to mashed sweet potatoes and have wanted to try it. So this year I added one to our sweet potato casserole. It added some excitement in the kitchen and a nice accent to the dish, but we didn't find it over powering in any means. Try it!
- 2 small bananas (or 1 large), smashed (secret ingredient!)
- 4 1/2 cups cooked and mashed sweet potatoes
- 1/2 cup butter, melted
- 1/3 cup milk
- 1 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs, beaten
- 1 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/3 cup butter
- 1 cup chopped pecans
- Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish.
- In a large bowl, mix together smashed bananas, mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
- Bake for 25 minutes in the preheated oven, or until golden brown.
Broccoli and Cheese Casserole
- 2 boxes frozen chopped broccoli
- 1 sleeve Ritz crackers
- 2 cups Velveeta cheese, cubed
- 1 stick butter, melted
- 1 Tbsp fresh lemon juice
- Grease medium sized casserole dish and crumble 1/2 package of Ritz crackers in the bottom.
- Cook broccoli in a medium sauce pan and drain well. Add Velveeta cheese, s&p to broccoli and stir until melted. Pour into casserole dish.
- Crumble remaining 1/2 package of crackers over the top. Combine melted butter with lemon juice and pour over the top of the crackers.
- Bake at 350 degrees for 20-30 minutes.
The last of my favorite things would be a growler full of Triangle Brewing Co's Extra Pale Ale!
My plate, all piled together: ham and turkey slice, stuffing, sweet potato casserole, broccoli casserole, and stuffing!
And a bite of a cranberry date bar - that held together perfectly using the whole wheat flour and reduced fat ideas I shared in my earlier post this morning.
Plus two mini dishes of leftovers turned into Five-Layer Turkey "Shepherd's" Pie. We're having the smaller of the two tomorrow night and freezing one for later in the year!
Layer in the following order starting from the bottom:
- leftover stuffing
- leftover cranberry sauce
- leftover shredded turkey
- leftover gravy
- leftover potatoes (any kind works)
The next day to reheat, bake covered at 350 degrees for 25-30 minutes.