Brussel sprout casserole full#

Chop the bacon and stir half of it into the mixture in the pan, reserving some for the top.

(This will happen quite quickly.) Stir in the Gouda cheese and turkey, then add the cooked quinoa. Stir in the milk and then the cream cheese in bits, stirring and cooking until the mixture makes a thick white sauce. Sprinkle the mushrooms & onions with the flour, then stir a bit to coat the veggies.Stir in the wine and saute some more until the onions start to caramelize (turn brown) and the mushrooms are very tender, and the liquid from the wine is gone. Add the mushrooms and saute a while longer until the mushrooms start to get tender. Add the onion and garlic and saute until the onion is soft and translucent. Remove the bacon and pour out any excess bacon fat in the pan. While the brussel sprouts are cooking, heat a large frying pan over medium heat.In a small mixing bowl, toss the brussel sprouts with the olive oil, set on a baking sheet and bake for about 15 minutes or until they are bright green.Stir, bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the quinoa is tender. Put the uncooked quinoa in a medium saucepan with 2 cups of water and 1 teaspoon salt.Spray a 9x9x2 (or larger) pan with cooking spray. It is supposed to be cold again this week and I could use a little comfort food. I’ll probably be eating off this casserole all week and I’m quite okay with that. The roasted brussel sprouts on top are nicely crispy and the crunchy topping adds a little more crunch. I wanted to pair it with mushrooms in a creamy, cheesy sauce … and I thought the chewy, nutty taste of quinoa would go perfectly in a cheesy mushroom turkey casserole. I was pondering what to do with my precious small stash of turkey and decided I needed to make it go as far as I could. The weather was awfully cold while we were up there so maybe it was just the cold and the corroded battery terminal? I’ll probably need a new battery sometime soon, but for now, it seems fine.Īnyway, back to the turkey. Dad warned me I might need a new battery, but the next day it started up just fine. It took a little while before we could start it, and then we didn’t shut the car off all the way home. He had to clean off the battery terminal too because that had corroded. Dad went and got his battery charger and started it charging, but it wasn’t cooperating. I wasn’t worried, since we were right here with plenty of family to help. My teenagers were in a hurry to get home, so I took my little bit of turkey and some fresh brussel sprouts my sister had saved for me from her garden, hopped in the car with my teenagers and prepared to head home.īut the car wouldn’t start. I should have grabbed some stuffing too, but I didn’t.

Brussel sprout casserole full#

Just a small container full of dad’s delicious wild turkey. I was warned that I couldn’t take too much–and I didn’t. Even though my dad made a 17-pound bird, there really wasn’t much turkey left after our crowd got done eating this Thanksgiving.