With the sunny skies and the warmer than usual temperatures, we thoroughly enjoyed the parade. Having watched them inflate the balloons the day before, it was fun to finally see them all floating above us. We each had our favorites and waited the whole parade to wave to Kermit the Frog. Once Kermit flew past, we darted out of there and flew away ourselves.
Thanksgiving Casserole
Adapted From Everyday Food
One year ago: White Chocolate Pastry Cream Crostata and Blackberry Crostata
Since I missed out on the big Thanksgiving dinner, I cooked thanksgiving food all week instead. This casserole was prepared a few hours ahead of time and popped in the oven just before dinnertime. This was fantastic and had all of the flavors that I need in a turkey day meal. I have decided that thanksgiving smells like sage and butter.
1 tbsp olive oil
1 lb ground turkey
1/2 tsp rubbed sage
1 1/2 tbsp all purpose flour
2 cups chicken stock
salt and pepper
2 tbsp butter
1 small yellow onion, diced
3 sticks celery, diced
1/2 loaf of crusty white bread, cut into 1-inch cubes
1/3 cup dried cranberries
1 large egg, beaten
Preheat oven to 425 F.
Heat olive oil over medium heat and cook turkey, breaking it up into small pieces, until browned. Add sage and flour and stir to coat. Add 1 cup chicken broth and cook until thickened, season with salk and pepper. Pour into the bottom of an 8x8-inch pan.
Place pan back over the heat and add butter. Once the butter is melted, add onion and celery. Cook until softened and onion is fragrant. In a medium bowl, combine onions and celery with bread cubes, cranberries. Pour broth over the top and stir to coat. Add egg and stir. Pour over the top of the turkey.
Bake in the oven for 20 minutes (30 if you prepared this earlier and it was in the fridge). Remove from the oven and let sit for five minutes. Chow down! Try not to eat it all straight out of the pan!
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