Thanksgiving Leftovers Casserole!
I received complimentary products from Pacific Foods. They did not ask me to write a post, nor is this post sponsored. My (positive) opinion is my own.
Every now and then Pacific Foods sends me a variety of products to sample, and I honestly have had the Organic Vegan Mushroom Gravy they sent me in my pantry for almost a year now! But what better occasion to use gravy than right after Thanksgiving, when leftovers are abound? My mom sent me home with plenty, plus a bag of fresh Brussels sprouts. When I got back to Boston on Sunday, I could hardly wait to get this casserole prepped!
Once my casserole was in its pan I just put it in the fridge, and the next night I put it in the oven and I was ready to chow! Plus I ended up with leftovers…of these leftovers. Does that qualify as inception?
Thanksgiving Leftovers Casserole
(makes 2-3 servings)
- leftover Thanksgiving turkey, sliced into strips
- 1/2 cup of crumbled leftover stuffing
- 1 Tbsp of extra virgin olive oil
- Rosemary & garlic salt, to taste (for the Brussels)
- 1lb of Brussels sprouts (or more or less, depending on how much you loooove Brussels sprouts!)
- 1 container of Pacific Foods Organic Vegan Mushroom Gravy (or gravy of your choice)
- 1/3 cup of no-sugar-added dried cranberries
- Preheat oven to 375 degrees (F).
- Wash Brussels sprouts, cut off stem, and half each sprout. Toss in the olive oil, rosemary, and garlic salt, and roast until crispy.
- Once Brussels are done roasting (leave the oven on!), combine them in a bowl with the turkey, stuffing, gravy, and cranberries.
- Pour mixture into a casserole dish, and cook in the still-on oven until crispy on top.
- Enjoy Thanksgiving all over again!
This was absolutely delicious and the dried cranberries really made it. I’m so glad I decided last minute to add them! Once again, you can use any gravy, but I really did love the mushroom version from Pacific Foods.
Happy gobbling! How do you like to eat Thanksgiving leftovers?
Have you ever tried a vegan gravy?