Sunday, November 24, 2013

Thanksgiving Casserole



This morning I had the pleasure of having news reporter, Melissa Cabral with Good Day Sacramento come to my home and do a live news feed making Thanksgiving Casserole. I of course did a really bad version and a healthier version.

Thanksgiving doesn't have to be a meal you eat only once a year. You can have Thanksgiving year round, but without having to eat all the calories you intake on Thanksgiving. With a simple modification, you can eat a healthier thanksgiving meal year round and even on thanksgiving if you choose to do so.

For those of you who missed the show, here are the clips:

 
Thanksgiving casserole: healthier
1 cooked turkey breast, sliced
1 zucchini, sliced
1 yellow squash, sliced
1 yellow onion, minced
5 celery stalks, minced
2 tbs coconut oil
1 tbs fresh thyme, minced
2 tbs fresh parsley, minced
2 cups low sodium chicken broth
4 cups cubed stale wheat or gluten free bread
Salt and Pepper to taste


Instructions
Preheat oven to 350 degrees F.

Lightly grease a 15 by 10 by 2-inch glass baking dish with cooking spray. Melt 2 tablespoons coconut oil in a heavy large skillet over medium heat. Add the onions, celery, thyme and parsley. Saute until the onions are very tender, about 12 minutes. Transfer the onion mixture to large bowl.  Add the bread and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. 
Place turkey slices evenly on bottom of  casserole dish. Top with zucchini and squash. 

Transfer the stuffing to the prepared dish. Bake until the stuffing is heated through and golden brown, about 35-45 minutes. 


Please note you can easily do this recipe with your thanksgiving leftovers as well and just add some fresh veggies.

Now, if you're still feeling a little bad after the holidays, here's an amazing casserole you can make with all your leftover thanksgiving fixings'

Thanksgiving Casserole: For those of you who want to be a little bad
2 cups cubed or shredded turkey
2 cups broccoli or leftover veggies from thanksgiving vegetables
4 cups prepared stuffing
2 cups sour cream
3 cups shredded cheddar cheese
12 oz can cream of chicken soup
4 cups mashed potatoes or hash brown potatoes
3 cups gravy
1 cup dried cranberries or cranberry sauce

Instructions
Preheat oven to 350 degrees F.

Butter a 15 by 10 by 2-inch glass baking dish. 

In a large bowl, combine turkey, vegetables, sour cream, cheese, cream of chicken soup, and potatoes.  Place into casserole using a spoon to evenly spread and flatten into casserole. Place a thin layer of stuffing ontop of turkey mixture.

Bake for 30-45 minutes until golden brown.  Cut and serve warm. Top each portion with gravy and cranberries.