A casserole with layers of stuffing, mashed potatoes, turkey and traditional Thanksgiving spice all in one dish
I’ve always been jealous of people that rave about their day after Thanksgiving meal.
A warm turkey sandwich stacked with yesterday’s Thanksgiving flavors of thyme and sage still attached. Maybe bits of stuffing stuck to potatoes with warmed up gravy. Such lucky people, I think, as my mouth waters. Coming from a big family, we never have enough left overs to make a second day Thanksgiving meal.
So why limit the tastes of Thanksgiving to one or two days a year? I started thinking how to create an easier dinner with all the flavors and textures of Thanksgiving, without endless pots and pans to clean afterwards. How could I create a recipe with bold flavors by using a Dutch oven, mixing bowl, and casserole dish?
This recipe is a collaboration of that mouth watering meal I yearned for. A meal filled with the classic tastes of Thanksgiving, stuffing, turkey with spices, mashed potatoes, and gravy layered together in one casserole.
Thanksgiving In One Pot Any time Of The Year
I start with preparing the stuffing, making it the base layer in the casserole dish. Cooked ground turkey with added spice goes on top of the stuffing followed by the mashed potatoes and topped with gravy. Making stuffing from the box and buying canned or jarred gravy makes this version easier than a from scratch Thanksgiving Dinner.
Recipe
- 4-6 large Idaho potatoes
- 4 T salted butter
- ¼ cup of milk
- 3 T olive oil
- 3 chopped carrots
- 1 tsp. salt
- 1 tsp. poultry seasoning
- 1 finely chopped large sweet onion
- 3 stalks chopped celery
- 1 tsp. sage
- 3 sprigs of thyme finely chopped
- 1/2 cup of chicken broth
- 2 lbs. ground turkey
- 1 box stuffing mix
- A jar of your favorite turkey gravy
Directions:
Preheat oven to 350 degrees.
Fill a large pot with water, add a pinch of salt, and bring to boil over high heat. Make sure that you have enough water to cover the potatoes. While the water is warming, peel and quarter 4-6 Idaho potatoes. When the water begins to boil, turn the flame to medium. Add the potatoes and boil until you can easily pierce the potatoes with a fork – about 10 minutes.
While the potatoes are boiling, make the stuffing in your casserole dish according to the directions on the box. That will be the bottom layer of your casserole.
Drain the potatoes. Using a stand up mixer or potato masher, mash the potatoes with the butter and milk. Then set aside.
In the now empty pot, add in the olive oil and place over medium heat. Add the onion, carrot, celery, sage, thyme, and poultry seasoning. Cook until limp, about 5-10 minutes.
Add the ground turkey and cook. If the mixture gets too dry, add some chicken broth. When you are ready to layer the meat in the casserole dish make sure that the mixture is moist, but not runny.
When the turkey is cooked through (10-15 minutes) place the mixture on top of the stuffing mix and cover it.
Add the potatoes next and spread to cover the turkey mixture.
Pour the jar of gravy over the mashed potatoes.
Place in the oven uncovered for 30-40 minutes, or until the mixture is thoroughly heated.
When bubbling juices appear on both sides of the casserole dish, remove from the oven. Grab your favorite bottle of red, open and allow to breathe. Slice your casserole into even pieces for your family. Pour your red into a well bodied glass, light the candles and give thanks to a meal worth eating.
Don’t forget to pick up a Pumpkin Pie!
In health and fellowship,
Joannie
