I went rummaging in my freezer for an easy dinner last night and found a turkey thigh and drumstick, some leftover Christmas stuffing. I had forgotten the turkey was even in there. Decided to turn it into a casserole of some sort. I grabbed a small bag of frozen green beans and this is what I came up with. It reminds me of green bean casserole, so I decided to bake off a pan full of onion rings, knowing the rest wouldn’t go to waste as the hubs loves them for a snack. The final dish came out really tasty! I’ll have to remember this recipe next Christmas for my leftovers. This recipe is not suitable for Atkins Induction.
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4 oz. bulk pork breakfast sausage
3 c. turkey meat, diced large
2½ c. leftover Cornbread Stuffing
6 oz. thawed frozen green beans (or pre-cooked fresh, cut)
½ recipe Jennifer Eloff’s blender Cream of Mushroom Soup (scroll down page)
1 serving (2 oz) my Spicy Oven-Fried Onion Rings
DIRECTIONS: Preheat oven to 450º. Slice the onion for the onion rings REAL thin. Separate the rings in a bowl and add the homemade mayo. Stir to coat well. Crush the pork rinds in your food processor or a plastic bag, season and add the onion rings, a few at a time, to coat. Place on a parchment-lined metal baking sheet and bake until they are browned, or about 15 minutes. Remove and cool. Set aside while you cook the casserole mixture. Lower oven to 350º.
Brown the sausage over medium-high heat just until pink is gone. Add turkey and saute a few minutes. Add the green beans and crumbled up stuffing. Turn off fire.
Make the soup in your blender as instructed in the linked recipe. Save half for some other use, as you only need half the recipe for this casserole. Stir half the soup mixture into the skillet until it has moistened all ingredients. You can transfer to a baking casserole if you prefer, or bake it right in the skillet you sauteed the mixture in. Top with ¼ of the onion rings (more if you like). Pop casserole into 350º oven for about 20 minutes or until golden on top and the flavors have co-mingled.
NUTRITIONAL INFO: Makes 6 servings, each contains:
28.6 g fat
7.16 g carbs, 2.43 g fiber, 4.73 g NET CARBS
28.2 mg protein
569 mg sodium