Let Us Be Thankful

I’ve been in Thanksgiving mode for a few weeks now. I’m making ALL THE SIDES, and dreaming of turkey. That I will buy fully prepared because I obviously do not know what I’m doing when it comes to turkey.

While I love a good old fashioned holiday feast, I know that isn’t the case for everyone. Maybe family is too hard. Or distance/work/health/etc. can keep us away from the festivities. But just because your Thanksgiving may look different this year, doesn’t mean you can’t enjoy all the flavors of the day.

Enter my Thanksgiving Casserole. All the flavors of the holiday, baked with an herby cornbread on top. Pair it with some canned cranberry sauce and some roasted veggies and you have a mini-feast! This would also be a great meal to give to someone who may not be able to cook for themselves this year.

Part of our focus for our #nospendnovember was to see what was right in front of us. For most of the month that meant looking at the ingredients in our pantry, but now I’d like to shift our focus. Let focus on the PEOPLE in front of us. Who has been put into our lives, for better or for worse? Family, neighbors, coworkers. While the focus on Thanksgiving tends to be on the food, the Macy’s Thanksgiving Day Parade, and football, let us not forget one another. We are all coming to the table from a different space, bringing different highs and lows along with us.

Let us have grace. Let us have kindness.


Thanksgiving Casserole

Ingredients:

  • 1 lb ground turkey
  • 1 onion, diced
  • 2 stalks of celery, diced
  • 2 tbsp butter
  • 2 tsp ground poultry seasoning
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 2 tbsp flour
  • 1 1/2 cup broth
  • 2 boxes of Jiffy cornbread mix
  • 2 eggs
  • 2/3 cup milk
  • 2 tbsp fresh sage
  • 2 tbsp fresh thyme
  • 1 tbsp fresh rosemary

Steps:

  1. Preheat oven to 400
  2. In a large skillet, melt butter. Add in diced onion and celery. Cook until soft and translucent, about 5 minutes
  3. Add in ground turkey, salt, pepper, and poultry seasoning and brown.
  4. Once the turkey is no longer pink, mix in flour and cook 1-2 minutes.
  5. Slowly whisk in the chicken broth until a thick sauce forms.
  6. Transfer to a casserole dish.
  7. Mix cornbread ingredients together: Jiffy box mixes, eggs, milk and herbs. The mix will be thick and slightly lumpy. No bigs.
  8. Spread the corn bread mixture over the turkey mixture.
  9. Bake for 25-30 minutes until the cornbread is cooked through and brown on top.
  10. Let rest for about 5 minutes.

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