This All-In-One Joanna Gaines Thanksgiving Casserole is made with holiday favorites that are sure to please everyone, including turkey, stuffing, green beans, sweet potatoes, and cranberries, and is topped with a speedy homemade gravy.
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Why You’ll Love This Joanna Gaines Thanksgiving Casserole
- This Thanksgiving Casserole has the reassuring flavors of chicken and stuffing combined together in one dish.
- There are only five components required.
- There are pointers for slow cookers as well as recipes that can be frozen.
- This recipe is easily customizable to fit the requirements of your household.
What Is Thanksgiving Casserole?
As the name implies, it is a casserole that combines the best elements of traditional Thanksgiving fare. It’s a traditional Thanksgiving dish that includes turkey (or chicken, or no meat at all), sourdough stuffing with herbs, sweet potatoes, green beans, and dried cranberries. While the casserole is in the oven, make a batch of mushroom gravy (or your preferred type of gravy) to pour generously over each plate. A gorgeous and tasty bowl of this Thanksgiving casserole may be yours in a fraction of the time it takes to make your typical Thanksgiving meal.
Joanna Gaines Thanksgiving Casserole Ingredients:
- Veggies. I used a combination of chopped sweet potato (or you could use another type of potato), fresh green beans (or you could use frozen green beans), chopped celery, and chopped onion. However, feel free to include any Thanksgiving-related vegetables you enjoy eating the most.
- Garlic. Because this ends up being a really large dish, I would suggest including a generous amount of garlic in the seasoning.
- Salt and pepper. Don’t forget to thoroughly season the vegetable mixture with salt and pepper, and once you have combined all of the components for the casserole, do a quick taste test to see whether or not the entire mixture also needs additional salt and pepper. If it does, add it at this point.
- Bread. When making the croutons for the “stuffing” portion of the casserole, it is highly recommended that you make use of some crusty bread of good quality (I used sourdough). In order to prevent the stuffing from becoming too wet, it is recommended that you use bread that has had ample time to dry out. In contrast, if you are short on time, you may dice the bread into croutons and let it bake/dry out in the oven while it preheats. This will save you some time.
- Turkey. For this dish, you may make use of cooked turkey sausage of any variety, as well as ground, diced, shredded, or shredded cooked turkey. Alternately, you may use chicken for the ground beef, or you could skip the meat altogether to make this casserole suitable for vegetarians.
- Dried up bunches of cranberries. The addition of dried cranberries to this dish gives it the perfect touch of sweetness, and I couldn’t be happier about it! You could also use fresh cranberries, which would result in a significantly more sour end product. Alternately, you might incorporate any other type of dried berries or raisins that tickle your fancy.
- Herbs just picked. To further enhance the flavor of the casserole, I suggest including a generous amount of freshly chopped herbs. (I included fresh rosemary, sage, and thyme in my seasoning blend.) Alternately, if you do not have access to fresh herbs, you might substitute a few teaspoons of your preferred dried herb spices in their place.
- Stock + eggs. In order to create the “stuffing” component of this casserole and ensure that all of the components are held together properly, we will also make use of a combination of chicken or vegetable stock in addition to eggs.
- Nuts. To give the dish an additional layer of flavor and texture, one of my favorite things to do is sprinkle the top with some roasted nuts (such pepitas, pecans, or walnuts), then bake it.
- Gravy. And last, but certainly not least, there is the gravy to consider. I prepared a batch of my go-to recipe for mushroom gravy so that it could be drizzled over the top of this dish, but you are welcome to use whichever gravy recipe you enjoy the most.
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- Make sure the oven and pan are ready to go. Prepare an oven temperature of 350 degrees Fahrenheit (180 degrees Celsius). Apply cooking spray to a 9-by-13-inch baking dish.
- Cook the greens in a skillet. In a large, nonstick skillet, warm the oil over medium heat. Sauté the onion and sweet potato for 5 to 7 minutes, until the sweet potato is mostly softened, while stirring regularly.
- To the pot, toss the green beans, garlic, and celery, and then season with salt and pepper to taste. Continue cooking for an additional 2-3 minutes, stirring regularly, until the garlic takes on a pleasant aroma.
- Mix it all up. Cooked vegetables should be moved to a large mixing dish. Mix in the bread, turkey, cranberries, and herbs when the bird is cooked. Combine the stock and eggs in a smaller bowl and whisk gently until combined.
- The mixture can be mixed with a spatula by gently tossing it back and forth until everything is included. The casserole should be transferred to the 9 by 13-inch baking dish and spread out evenly.
- Bake. For best results, bake the casserole uncovered for 40 to 45 minutes, or until the center is hot and the top is brown.
- However, if the top gets too brown or appears to be burning, simply cover it with aluminum foil and continue baking.
- Prepare the sauce. The mushroom gravy can be prepared alongside the dish while it bakes.
- Serve. When the casserole is done, take it out of the oven and top it with gravy and chopped nuts, if you want. Hot, with extra gravy drizzled over each serving, please!
- Choices besides turkey. Prepared turkey can be cut into cubes or shredded. (I used previously roasted turkey breast that I prepared according to the instructions here.) The same goes for a pound of ground turkey or some turkey sausage. If you prefer a vegetarian option, substitute diced or shredded chicken for the ground beef.
- Overly dry bread. To make the greatest stuffing, use stale bread that has been sitting out (so that it does not become soggy). If you want to make this bread, you should cube the bread and let it dry out overnight on the counter. Spread them out in a single layer on a baking sheet if you’re in a rush to allow the bread dry out a little while the oven warms up.
- Prepare it in a vegetarian manner. Just leave out the beef and replace it with sautéed mushrooms and vegetarian sausage (I like Field Roast the best) if you like a meatless option.
- Throw in some cheese. If you’d like to add some cheese to this dish, feel free to toss in some shredded cheese (such Parmesan, Monterrey Jack, or Mozzarella).
- Toss in some corn (or creamed corn). The Thanksgiving staple of corn or creamed corn would be a wonderful addition to this meal.
- Do the same with various types of vegetables. Toss in some more carrots, butternut squash, mushrooms, Brussels sprouts, or any other Thanksgiving-themed vegetables you enjoy.
- Eat mashed potatoes. If you prefer, you can substitute leftover mashed potatoes for the sweet potatoes and use those as the bottom layer in this casserole. The remaining ingredients can then be layered on top.
What To Serve With Joanna Gaines Thanksgiving Casserole?
- Lemon Pepper Roasted Broccoli
- Broccoli Salad
- Lemon-Sesame Green Beans
- Mexican Street Corn Salad
- Fruit Salad
- Red Potato Salad
- Roasted Red Potatoes
- Chutney-Glazed Carrots
- Cauliflower Fried Rice
How To Store Joanna Gaines Thanksgiving Casserole?
In The Fridge:
As soon as the Thanksgiving casserole has reached room temperature, either place it in an airtight container or cut it up into smaller servings so that each person can have their own. Place your leftovers in the refrigerator, and they can be stored there for up to four to five days.
In The Freezer:
It’s a fantastic idea to save Thanksgiving casserole in the freezer. Due to the ease with which it may be put together, it is possible to manufacture more than one batch. After the dish has had ample time to reach room temperature, it can be carefully wrapped in plastic wrap and stored in the freezer for up to two months. You may easily make individual servings by dividing the batter up into several smaller containers.
In The Oven:
- Put the casserole dish in an oven preheated to 350 degrees Fahrenheit with the lid on for 20 to 25 minutes, or until it is completely heated through.
- If you plan to add anything crunchy to the top of the casserole, such as fried onions, you will need to take the cover off for the final five to ten minutes of cooking time so that the topping can get crispy.
In The Microwave:
- If you want to keep it moist, you can add a little butter or broth to it, and then cover it with parchment paper.
- It should be heated for two to three minutes with constant stirring to ensure that it is heated uniformly.
Can You Make Joanna Gaines Thanksgiving Casserole Ahead of Time?
This Thanksgiving Casserole can be made in advance and stored in the refrigerator. After all of the components of the recipe have been brought together, you should first cover it with plastic wrap, then wrap it once more with foil or additional plastic wrap. You will prevent freezer burn if you follow these steps.
There is no reason why you shouldn’t be able to prepare this Thanksgiving casserole in your slow cooker. Prepare it in accordance with the recipe, then cook it on low for approximately four hours until it is completely warm. When cooked in a slow cooker, the stuffing will not achieve a crispy texture, which is an important point to keep in mind.
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Joanna Gaines Thanksgiving Casserole Nutrition Facts
Amount Per Serving
Nutrition Facts Source: Source
- Amount Per Serving
- Calories 447.4
- % Daily Value *
- Total Fat 21.5g34%
- Saturated Fat 8.8g45%
- Cholesterol 98.2mg33%
- Sodium 874.2mg37%
- Potassium 394.3mg12%
- Total Carbohydrate 29.6g10%
- Dietary Fiber 0.8g4%
- Sugars 3.2g
- Protein 32.9g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.