5 Impressive Thanksgiving Potluck Foods That Are Easy To Make, Transport, and Serve

With Thanksgiving just three weeks away, it’s now time to start contemplating what to prepare for this nourishment filled occasion. Furthermore, because Thanksgiving is one of the more “tasteful” holidays (play on words intended) we realize that it can be hard choosing an item that is both engaging, tasty, and easy to transport to the host’s home. That is the reason we chose to chase for edibles that had every one of the three of these qualities. On top of that, these dishes are easy to share – all you need is a serving spoon or your own two hands to snatch an aiding of these delicious dishes. Take the easy course this occasion and still impress your guests! Continue perusing to see some of our top choices for shareable, impressive, and easy-to-transport Thanksgiving foods and make certain to tap on the images for the full recipe.

If you’re now concocting your own Thanksgiving feast, at that point thinking of ideas for a work or friend’s potluck might be the last thing at the forefront of your thoughts. However, if you put it off till the last moment—or worse, purchase exhausting, conventional store options—nobody is going to give you a chance to overlook it. We have you secured with some dishes that are easy to make, will encourage a group, and can be transported without a lot of fuss. Occasion stress, who?

Herb and Cheese Monkey Bread

via: https://www.beau-coup.com

This monkey bread is made of several biscuits baked together. Every biscuit features a different herb or spice, and it’s easy to pull apart.

Tart Cherry-Glazed Brussels Sprouts

via: https://www.beau-coup.com

These Brussels sprouts are cooked in a thick, sugary cherry tart coating. A splash of sriracha adds a trace of spice a turns these regularly bitter Brussels sprouts into a sweet, tart, and spicy please! Crispy on the outside, tender on the inside, you’re sure to impress with this dish.

Asiago Potato Stacks

These meagerly sliced, stackable potatoes are both delicious looking and delicious tasting. Just slice your potatoes and stack on top of one another in a muffin tin. Spread with lemon thyme, asiago cheese, and olive oil, prepare, and you have a delicious dish with crispy edges, a tender center, and a kick of flavor.

Nectar Maple Roasted Carrots

via: https://www.beau-coup.com

These caramelized carrots are canvassed cooked in olive oil, maple syrup, nectar, coriander, sea salt and fresh pepper. They’re at that point garnished in sesame seeds, pomegranate arils, and fresh herbs. It’s easy to plan, and every one of the ingredients transform the carrots into a sweet and savory Thanksgiving side dish.

Creamed Corn

via: https://www.beau-coup.com

This side dish has a buttery velvety focus and a cheesy, crusted top. It’s delicious and can be made in under 30 minutes!

Recipe: Thanksgiving Slaw

via: https://www.laurenvolo.com/

Recipe: Thanksgiving Slaw
The idea of serving salad at Thanksgiving is, in principle, a good one — you need something light, crunchy, and refreshing to adjust the roast turkey and rich sides. The reality, however, is that most salads should be tossed at last and eaten rapidly before shrinking — not the best decision when there’s a great deal going on in the kitchen as of now and the nourishment may sit out for a couple of hours.

This easy, colorful slaw is the answer to this issue. It won’t shrivel like other green salads and can sit out for some time, making it a great addition to the Thanksgiving buffet.

Tame the Onions First

This slaw uses red onions for a bit of crunch and spiciness, but the crude bite of them is best restrained down first. Soaking the onions in the dressing for just 10 minutes does the trick, and the onions, thusly, help season the dressing as well.

After the dressing is made, just toss in shredded cabbage (purchase pre-shredded cabbage as a shortcut), crunchy almonds, tart cranberries, and some parsley for freshness. The slaw actually benefits from sitting around for a bit so the flavors merge. The cabbage will stay crisp for as long as two hours, making it the ideal salad to serve for Thanksgiving dinner.

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Recipe: Thanksgiving Slaw


  • Yield: 8 1x


Description

Recipe: Thanksgiving Slaw


Scale

Ingredients

  • Freshly ground black pepper
  • Kosher salt
  • 3/4 cup fresh Italian parsley leaves, coarsely chopped
  • 3/4 cup dried cranberries
  • 3/4 sliced almonds, toasted
  • 1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage)



Instructions

  1. Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage.
  2. Make the salad: Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred.
  3. Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine. Taste and season with salt and pepper as needed.

Notes

Make ahead: This slaw can sit out at room temperature for up to 2 hours without wilting, making it a great make-ahead or buffet dish.

Source: https://www.thekitchn.com/recipe-thanksgiving-slaw-237475?utm_source=pinterest&utm_medium=social&utm_campaign=managed&utm_content=custompinrecipeold1&crlt.pid=camp.6STgnt2ueIzd&crlt.pid=camp.rc4WxErSzC0P

5 Mouth Watering Thanksgiving Side Dishes to Try This Year

Mouth-Watering Thanksgiving Side Dishes to Try This Year
Thanksgiving is an opportunity to give thanks and let’s face it, an opportunity to eat! We love the enormous supper and we like to have lots of it! Usually, the fundamental dish is turkey or ham but there can be quite an assortment with every one of those side dishes. I have discovered some great ones on the web! Expectation you get some great Thanksgiving side dishes ideas!

Before you go any further, make certain to snatch our quite week by week menu printable that helps you plan your week by week menu. Just reveal to us where to send it!

I’m not a tremendous slaw fan but rather I will admit this looks really good! If you are a slaw lover this would be ideal for your Thanksgiving feast!

The idea of serving salad at Thanksgiving is, in principle, a good one — you need something light, crunchy, and refreshing to adjust the roast turkey and rich sides. The reality, however, is that most salads should be tossed at last and eaten rapidly before shriveling — not the best decision when there’s a ton going on in the kitchen as of now and the nourishment may sit out for a couple of hours.

This easy, colorful slaw is the answer to this issue. It won’t shrivel like other green salads and can sit out for some time, making it a great addition to the Thanksgiving buffet.

Tame the Onions First

This slaw uses red onions for a bit of crunch and spiciness, but the crude bite of them is best restrained down first. Soaking the onions in the dressing for just 10 minutes does the trick, and the onions, thus, help enhance the dressing as well.

After the dressing is made, just toss in shredded cabbage (purchase pre-shredded cabbage as a shortcut), crunchy almonds, tart cranberries, and some parsley for freshness. The slaw actually benefits from sitting around for a bit so the flavors merge. The cabbage will stay crisp for as long as two hours, making it the ideal salad to serve for Thanksgiving dinner.

1. Almond and Cranberry Thanksgiving Slaw

found it: https://lifeofahomebody.com/14-mouth-watering-thanksgiving-side-dishes-to-try-this-year/

I’m not a tremendous slaw fan but rather I will admit this looks really good! If you are a slaw lover this would be ideal for your Thanksgiving feast!

2. Easy Cheesy Broccoli Casserole

found it: https://lifeofahomebody.com/14-mouth-watering-thanksgiving-side-dishes-to-try-this-year/

I don’t think about you but I love a good broccoli casserole and this one looks divine!

3. Green Bean Casserole from Scratch

found it: https://lifeofahomebody.com/14-mouth-watering-thanksgiving-side-dishes-to-try-this-year/

4. Rich Garlic Mushrooms

found it: https://lifeofahomebody.com/14-mouth-watering-thanksgiving-side-dishes-to-try-this-year/

Do you love mushrooms? These are rich and would make the ideal side dish.

5. Simmering pot Corn on the Cob

found it: https://lifeofahomebody.com/14-mouth-watering-thanksgiving-side-dishes-to-try-this-year/

How To Make Classic Sage Stuffing for Thanksgiving

via: https://www.laurenvolo.com/

Turkey gets the magazine covers and the enormous platters, but how about we be real — stuffing is the star of the show, in any event on my table. Furthermore, when I say stuffing, I mean the most classic, herby, moist, and fragrant bread stuffing — just like what you escape the container, but even better.

Here’s how to make that stuffing you pine for, the one that is so permanently associated with Thanksgiving, whenever you like. It’s astoundingly simple, and very good.

Stuffing vs. Dressing

Presently, some classification. Stuffing is the thing that I call the bready-casserole-goodness that soaks up sauce and sits besides the turkey. Actually, however, this is just bread dressing. It’s possibly stuffing if it’s prepared inside the turkey, which I almost never do.

But I don’t give the name a chance to entangle me; stuffing this is, to me, and it will always remain so. If it confuses you, however, at that point dressing it is.

What Makes This the Very Best?

Individuals quit fooling around about their stuffing. Oysters? Sausage? Cornbread? Keep them off my table. But I realize that others feel differently. However, I would contend that for a majority of Americans (sweeping generalizations, love them) this taste of herbs and onion, so similar to classic Stove Top from a case, is the taste that is quintessentially Thanksgiving.

We set out to recreate that taste in a simple, from-scratch recipe that can be prepared ahead and heated while the turkey finishes.

The speculative chemistry of this recipe is really great — when you’re blending dried bread, herbs, and butter, it doesn’t seem possible that every last bit of it will meet up in that silky, homestyle stuffing you desire. But pour in a good measure of turkey stock and butter, and suddenly this is a moist and feathery Thanksgiving classic.

The Key to Great Homemade Stuffing: The Broth

Presently, I can’t give you this recipe without one major caveat, and that is stock. A simple stuffing or bread dressing like this one has an uncovered bunch of ingredients, so they really need to check. Furthermore, the single biggest boost you can give your hand crafted stuffing is turkey juices.

via: https://www.chateaufoods.com/recipes/worlds-best-stuffing/

Sure, boxed chicken or vegetable stock will do just fine, but the best stuffing is made with rich, savory, hand crafted turkey juices — the more extravagant, the better. That flavor is the thing that you need.

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Classic Sage Stuffing


  • Yield: 6 1x


Description

Classic Sage Stuffing


Scale

Ingredients

  • Freshly ground black pepper
  • 1 teaspoon 
  • 2 large eggs
  • 2 cups low-sodium turkey,chicken,or vegetable broth
  • Leaves from 4 sprigs fresh thyme
  • 1/4 cup finely chopped fresh sage leaves
  • 4  cloves arlic, minced
  • 4 large stalks celery, diced
  • 2 large yellow onions (about 1 pound), diced

  • 6 tablespoons

    unsalted butter, divided

  • 1 (18-ounce, 8-inch round) loaf rustic bread,

    cut into 1-inch cubes (about 10 cups)




Instructions

  1. Dry the bread. Arrange a rack in the middle of the oven and heat to 225°F. Spread the bread cubes on a large, rimmed baking sheet in an even layer. Bake until quite crisp, stirring every 30 minutes, about 90 minutes total. After removing the bread from the oven, turn up the oven temperature to 375°F.
  2. Cook, the onion, celery, and garlic until tender. Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the onions, celery, and garlic and cook, stirring occasionally, until very soft, about 10 minutes.
  3. Add the herbs. Stir in the sage and thyme and cook for 2 minutes more. Remove from the heat.
  4. Mix the toasted bread cubes with the onion mixture. Transfer the toasted bread to a large bowl. Add the onion mixture and fold to combine.
  5. Whisk the eggs and broth, and mix in. Place the broth, eggs, and salt in a medium bowl, season with a generous amount of pepper, and whisk to combine. Pour over the bread mixture and stir until evenly combined.
  6. Put into a baking dish and top with more butter. Lightly grease a 9×13-inch or 3-quart baking dish. Transfer the bread mixture into the baking dish and spread into an even layer. Melt the remaining 2 tablespoons of butter and drizzle over the top.
  7. Cover and bake. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Uncover and bake until the top is golden-brown, about 15 minutes more.
  8. Rest before serving. Let the dressing cool for 10 minutes before serving.

Notes

Make ahead: The dressing can be completely assembled and refrigerated overnight or up to 24 hours. When ready to bake, arrange a rack in the middle of the oven and heat to 375°F. Bake covered for 25 minutes. Remove foil and bake for 15 more minutes or until top is lightly browned. If you are baking the dressing directly from the refrigerator, expect to add 10 extra minutes baking time. Let stand 10 minutes before serving.

Source: https://www.thekitchn.com/how-to-make-the-very-best-thanksgiving-stuffing-237564

 

Cranberry Brie Bombs Will Make You Hungry Thanksgiving At Bay

via: https://www.delish.com/holiday-recipes/thanksgiving/a25023038/cranberry-brie-bombs-recipe/

Cranberry Brie Bombs
Our adoration for crescent roll recipes is no secret. Why make a mixture from scratch when everybody loves the canned stuff?! These little guys are the ideal starter to make during the holidays. Be cautioned: It’ll everlastingly change the way you consider brie.

We should discuss occasion appetizers and mixed drink party snacks. Everybody needs just a couple of really dependable group pleasers around the holidays, no? It’s an alleviation for a cook to set out a plate of tasty bites while he puts the finishing touches on a feast. Furthermore, in the spirit of giving, let me offer you the prettiest, easiest, and most lusciously debauched hors d’oeuvre I know: hot cheese smothered in sweet cranberry sauce. That is to say, hi.

via: https://www.delish.com/holiday-recipes/thanksgiving/a25023038/cranberry-brie-bombs-recipe/

We’ve most likely all had heated brie, ooey and gooey and deliciously old-school, but this is by a wide margin my favorite way to do it. The Brie’s woodsy richness is supplemented by the tart, slightly astringent cranberries, and it’s heated until it’s gurgling and oozey then scooped up with crackers. It’s rich, sweet, and festive — for all intents and purposes a dessert — despite the fact that I’ve discovered that individuals will assault it whenever of day.

I revere cranberries and I don’t imagine that they should be consigned to just one appearance on the Thanksgiving table. Their tart zip and clear color are a shelter to a wide range of fall and winter dishes. They also keep well indeed. I usually stash a couple of bags in the cooler during post-Thanksgiving sales.

via: https://www.delish.com/holiday-recipes/thanksgiving/a25023038/cranberry-brie-bombs-recipe/

This tidbit features these good things about cranberries, and it uses up extra cranberry sauce, as well. It’s a great reason to just make a little extra for Thanksgiving dinner. Better yet, twofold the recipe. Individuals love this stuff.

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Cranberry Brie Bombs


  • Prep Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 16 1x


Description

Cranberry Brie Bombs


Scale

Ingredients

  • 1 tsp Pinch flaky sea salt
  • 1 tsp.

    chopped rosemary

  • 1 tsp

    chopped thyme leaves

  • 4 tbsp

    melted butter

  • 1/2 c.

    cranberry sauce 

  • (16.3-oz.)

    tube biscuit dough

  • (12.3-oz.)

    wheel brie




Instructions

  1. Preheat oven to 375° and line a large baking sheet with parchment paper. Cut brie into 1” cubes.
  2. Slice each biscuit in half to create two thin rounds. Dollop a small spoonful of cranberry sauce onto each round and top with a piece of brie. Bring up edges of dough and pinch to seal. Place seam side-down on prepared baking sheet. 
  3. Starting with the short side, roll up each rectangle. Pinch edges to seal, then cut each roll into 4 slices and place cut side up in baking dish. 
  4. In a small bowl, whisk butter, thyme, and salt until combined. Brush over roll-ups.
  5. Bake until dough is golden, about 20 minutes.

Notes

Inspired by our famous Cranberry Brie Bites, this easy appetizer is perfect for your holiday party. It’s just another reason why we love biscuit dough!

Source: https://www.delish.com/holiday-recipes/thanksgiving/a25023038/cranberry-brie-bombs-recipe/

OVEN ROASTED BUTTERNUT SQUASH

via: https://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-recipe-1921606

Making sense of How to Roast Butternut Squash is brisk and easy. Delicious served as a side or tossed in and among all your favorite fall recipes, Butternut Squash is a fall must-have and an easy substitute for pumpkin. Make sense of how to cook oak seed squash and spaghetti squash in these other easy to pursue posts.

Consistently around this time, I go a little butternut squash insane. Autumn is just around the corner and this must-have fall and winter vegetable somehow manages to sneak its way onto every dinner plan.

via: https://www.wellplated.com/cinnamon-roasted-butternut-squash/

Given that the season of the squash is just around the corner, I figured I would kick it off with a straightforward post. Everything considered, sometimes I neglect that it’s the how-to recipes that are most required. Besides, with such a significant number of Butternut Squash Recipes as of now on this little blog of mine, I figured I should show you How to Roast Butternut Squash, as well.

Roasting butternut squash is super easy and definitely worth the additional time. Similar to pumpkins in taste and surface, the butternut squash is easier to roast and puree (mostly because it’s smaller). I as often as possible use the two equally in recipes if I don’t have either in the house and would prefer not to rush to the market.

via: https://www.dinneratthezoo.com/roasted-butternut-squash/

HOW TO PICK A GOOD BUTTERNUT SQUASH

Much like the oak seed squash and spaghetti squash, it’s important to search for butternut squash that is substantial for its size. It shouldn’t be the biggest one, but one that is solid and overpowering is a must. You’ll much of the time discover me standing at the market getting all the butternut squash seeing how their weight compares.

via: https://www.freshcityfarms.com/recipes/oven-roasted-butternut-squash

Search for squash with a not too bad beige-ish color. Surface scratches and imperfections are normal, but significant scratching, cuts, or soft spots are definitely not.

Keep your butternut squash in a cool, vanish place for to two weeks until arranged to cook.

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OVEN ROASTED BUTTERNUT SQUASH


  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


Description

OVEN ROASTED BUTTERNUT SQUASH


Scale

Ingredients

  • Generous sprinkle of salt and pepper
  • 34 tablespoons extra-virgin olive oil
  • About ¼ cup water
  • 1 medium to large butternut squash
    etc



Instructions

  1. First step is Preheat the oven to 375°F
  2. And then, Cut the butternut squash in half and scoop out the guts and seeds with a spoon; discard.
  3. Place both squash halves in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
  4. Turn the squash flesh side down and pour about 1/4 cup of water in the bottom of the pan.

  5. Bake in the oven, uncovered, for about 40-45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time to make sure the squash isn't burning. You want the water to eventually completely evaporate, which will allow the squash to caramelize, but you don't want things to burn. Add a little bit more water if you feel things are getting a tad too dry and dark…
  6. When the squash is fully cooked, remove it from the oven and allow it to cool for a few minutes until you can safely handle it, then scoop out the flesh with a spoon.
  7. Serve as is or mash roughly with a fork or potato masher.

Notes

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

Source: https://thehealthyfoodie.com/oven-roasted-butternut-squash/

Thanksgiving Ring Recipe

via: https://www.delish.com/cooking/a22999141/thanksgiving-ring-recipe/

Thanksgiving Ring
The best part of Thanksgiving? The leftovers! What’s more, two packs of Pillsbury Crescents is going to change those leftovers into the ULTIMATE gorgeous Thanksgiving crescent ring!

via: https://sharedappetite.com/appetizers/chicken-enchilada-crescent-ring/

It’s no mistake that this genius taco crescent ring is one of the unsurpassed, most prevalent recipes on Pillsbury.com. It’s easy, bulky, cheesy and comes stacked with all the best taco toppings. Also, did we notice how fun it is to make?

These impressive-looking crescent move recipes are easy to get ready and ideal for a game day assembling, early lunch or occasion with family

via: https://www.foodnetwork.com/recipes/food-network-kitchen/enchilada-crescent-ring-5248890
Print

Thanksgiving Ring Recipe


  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8 1x


Description

Thanksgiving Ring Recipe


Scale

Ingredients

  • Leftover gravy, warmed, for dipping
  • Freshly chopped parsley, for garnish
  • 1 tbsp garlic powder
  • 1 tbsp melted butter
  • 1 c leftover cranberry sauce
  • 1 1/2 c. shredded leftover turkey
  • 1 c. 

    leftover stuffing

  • leftover mashed potatoes
  • (8-oz.) tube crescent rolls



Instructions

  1. Preheat oven to 375°. Unroll crescent rolls, separating each triangle. Arrange on baking sheet in a sunburst pattern, with pointy ends of triangles facing outward and bases of triangles overlapping. 
  2. Spread mashed potatoes over triangle bases, forming a ring. Top with stuffing, turkey, and cranberry sauce. Fold triangle tips over filling (there will be gaps where ingredients peek out between triangles). 
  3. Brush crescent dough with melted butter and sprinkle with garlic powder.
  4. Bake until golden, 15 to 20 minutes.
  5. Garnish with parsley and serve with gravy for dipping.

Notes

Thanksgiving leftovers aren’t regular leftovers, they’re *cool* leftovers. Stuffed inside a crescent roll (basically a giant crescent roll), they’re EVERYTHING.

Source: https://www.delish.com/cooking/a22999141/thanksgiving-ring-recipe/

Yummy AUTUMN BREAKFAST CASSEROLE

via: https://www.gimmesomeoven.com/cozy-autumn-breakfast-casserole/

In this present reality where we hear “have breakfast!” constantly, it’s stunning how many people I run into regularly that don’t in actuality “have breakfast.” What’s even more astounding is that most of them say the same thing: “I don’t have time.” Well it’s an ideal opportunity to set aside a few minutes and an extraordinary way of doing that is with a breakfast casserole. Its easy, bravo, tastes astounding, and will actually assist you with feeling and look better. This is a grandiose set of can-do’s, but it’s everything valid.

via: https://www.gimmesomeoven.com/cozy-autumn-breakfast-casserole/

First, it’s easy. What’s more, I do mean easy. Simply include your favorite cooked meats and veggies in the base of a casserole dish. Next pour a decent smooth blend of 12-15 eggs and milk (I actually use coconut milk!). I usually season my egg blend with salt and pepper as well. Top the entire casserole with your decision of cheese and pop it into the broiler. I heat my breakfast casseroles on 350 degrees for around 45 minutes. Just watch out for it, and haul it out when the cheese is darker and crusty and the focal point of the casserole has a firm wiggle to it.

via: https://www.gimmesomeoven.com/cozy-autumn-breakfast-casserole/

To make this casserole genuinely easy, I suggest making it on Sunday and warming it to up consistently. It just needs a couple of moments in the microwave and you are a great idea to go. You could even cut out a segment and warmth it on an English biscuit or tortilla for an instant breakfast sandwich or breakfast burrito. There are so many extraordinary combinations out there to keep it interesting. My personal favorite is sausage, mushroom, spinach, and cheese. I’m sure you’ll locate a favorite as well.

So how is this bravo? First of all, eggs are an incredible source of protein and healthy fats and vitamins. Vegetables are an incredible spot to increase some vitality and nutrients. What’s more, dairy is also a decent steady source of protein-based vitality. Coconut milk can still carry some incredible calcium and vitamins to the blend if you might want to keep away from dairy. Sausage and bacon are questionable, but with so many extraordinary options in chicken or turkey you can truly expel some of the blame here. The biggest benefit you have given yourself truly comes from “breaking the fast” your body goes into during sleep. You will discover more vitality and offset during your time with a low carb, high protein breakfast.

All we’re left with is how this can make you look great as well. All things considered, the biggest effect this breakfast may have is that it is genuine nourishment that you made. If you can work at making most of your meals show up from your own kitchen, you are accomplishing extraordinary things for your wellbeing. I’m going to wager your waistline will look better, your metabolism will liven up, and that you just may have some vitality left at 5 for a walk or exercise. It’s positively a tasty way to “diet.”

Ideally, you’ve been a little inspired to assume responsibility for your excuses for no breakfast. It’s an advantageous lifestyle decision. Eating real nourishment first thing in the first part of the day will give back substantially more than the time it took to make a breakfast casserole.

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AUTUMN BREAKFAST CASSEROLE


  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 70 minutes
  • Yield: 12 1x


Description

Thanksgiving AUTUMN BREAKFAST CASSEROLE


Scale

Ingredients

casserole

  • 1 1/2 tablespoons Old Bay Seasoning, or more/less to taste
  • 15 eggs, whisked
  • 2 handfuls roughly-chopped fresh kale, tough stems discarded
  • 2/3 cup milk
  • 3 tablespoons olive oil
  • 4 cloves garlic, peeled and minced
  • 1 pound ground Italian sausage (or breakfast sausage)
  • sea salt and freshly-cracked black pepper
  • 1 medium white or yellow onion, peeled and diced

    1 large red bell pepper, cored and diced

  • 1.5 pounds potatoes, diced into 1/2-inch cubes (I used half sweet potatoes, half Yukon gold)
  • 8 ounces baby bella mushrooms, quartered



Instructions

  1. Prep oven and baking pan.  Heat oven to 400°F.  Line a large baking sheet (or two medium baking sheets) with parchment paper; set aside.  Lightly mist a 9 x 13-inch baking pan with cooking spray; set aside.
  2. Roast the vegetables.  Spread the mushrooms, potatoes, red bell pepper, and onion out on a large baking sheet (or two medium baking sheets).  Drizzle evenly with the oil, and season with a few generous pinches of salt and pepper.  Toss the veggies until they are evenly coated with the oil and arranged in an even layer, not overlapping.  Bake for about 20-25 minutes, or until the potatoes are tender.  Remove baking sheet(s) from the oven, and carefully transfer the veggies into the prepared baking dish; set aside.
  3. Brown the sausage.  Meanwhile, as the veggies are roasting, cook the sausage in a large sauté pan over medium-high heat until browned, using a wooden spoon to break up and crumble the sausage as it cooks.  Once the sausage is browned, add in the garlic and kale and sauté for an extra 2-3 minutes, stirring occasionally, until fragrant.  (If there is not leftover oil in the pan from the sausage, you may need to add in an extra teaspoon or two to sauté the garlic and kale.)  Remove pan from heat, and transfer the sausage into the prepared baking dish; set aside.
  4. Whisk the eggs.  In a separate large bowl or measuring cup, whisk together the eggs, milk, Old Bay seasoning, plus an extra 1 teaspoon salt and 1/2 teaspoon black pepper until combined.
  5. Assemble the casserole.  Once the veggies and sausage have been cooked and added to the baking dish, use a spoon to give them a brief toss.  Then spread the mixture out in an even layer in the baking dish.  Carefully pour the whisked egg mixture evenly on top of the veggies and sausage.
  6. Bake.  Bake uncovered for 30-35 minutes, or until a toothpick inserted in the middle of the casserole comes out completely clean.  (If the veggies on top of the casserole get too browned before the casserole is done, just lay a piece of aluminum foil gently on top of the baking dish until the inside is cooked through.)  Remove from the oven and transfer to a cooling rack to cool for 10 minutes.
  7. Serve warm.  Then slice, serve, and enjoy!  Or cover and refrigerate for up to 3 days.


Notes

*If making this recipe gluten-free, be sure to use all certified gluten-free ingredients.  If making this recipe dairy-free, just use your favorite plain non-dairy milk.

Source: https://www.gimmesomeoven.com/cozy-autumn-breakfast-casserole/

  • Category: Breakfast
  • Cuisine: American