September 10, 2013

Tasty Tuesday // "Just Like Thanksgiving" Casserole

As the temperature began it's descent into Fall this past weekend, I was immediately drawn to thoughts of pumpkins, chili, soups, casseroles, and hearty meals.

TJ joined me this past weekend at my parent's house. He's here until we're given the "OK" that our apartment is ready and we can begin our drive to Denver. That "OK" could be in two days, or two weeks, or three or four. Training camp officially begins on October 7th ... so until then, I'm soaking up each moment with my whole family. 

If there's one meal that resonates with "family", it's definitely one comprised of turkey and stuffing and cranberries. Yum. Looking back on my childhood, my favorite memories come from celebrating each Thanksgiving at my grandmother's house, when we were all able to sit and enjoy a giant holiday/family dinner without the hustle and bustle that Christmas or presents bring. Those memories make me smile.

As soon as TJ got here I knew that I wanted to whip up something special for our entire family - but a whole Thanksgiving feast takes HOURS to prepare ... and 'ain't nobody got time for that' more than once per year!

The easiest solution that I could come up with was creating a "Thanksgiving" casserole. I "winged it" with my favorite Thanksgiving dishes, and came up with the following recipe:

3 pounds of diced turkey
10.5oz turkey gravy
40oz canned sweet potatoes
1/4 cup brown sugar
14oz whole berry cranberry sauce
14oz jellied cranberry sauce
3 cups turkey stuffing

'Grease' bottom and sides of a 13x9 inch baking dish with Country Crock Original Spread.

In a large bowl, season diced turkey to taste, and mix with turkey gravy. Transfer the turkey and gravy into baking dish.

In a large bowl, whip sweet potatoes, 1/4 cup brown sugar and 2 tablespoons of Country Crock Original Spread. Layer whipped sweet potatoes on top of turkey and gravy.

In a large bowl, mix together 14oz whole berries and 14oz jellied cranberry sauce. Layer cranberry sauce on top of the whipped sweet potatoes.

In a large bowl, prepare 3 cups of turkey stuffing, subbing Country Crock Original Spread for the butter. Layer turkey stuffing on top of the cranberry sauce.

Bake in preheated 350F oven for 45 minutes.

I mixed up each individual layer in the same large bowl. I gave the bowl a quick wash in the sink between each layer, then moved onto the next one. There's no need to create a big mess of bowls, especially when each layer is going in the same baking dish.

There was a lot of "water" / moisture that came out of the turkey and sweet potatoes. In retrospect, I probably should have cooked the turkey first, but it wasn't a big issue and I don't think this really affected the taste whatsoever.

I add an egg to my stuffing to give it a little extra "fluff."


Country Crock Original Spread has always been a staple at my parent's house, and for good reason - it's a smart, healthy swap for butter. It's already softened, has zero grams of trans fat, no partially hydrogenated oils or cholesterol, has 70% less fat and 30% fewer calories than regular butter per serving.

My favorite thing about casseroles is that you can prep everything in the baking dish during the day, pop it in the fridge, and then throw it in the oven later that day when you're ready for it. Wham bam, thank ya ma'am.

I'm looking forward to savoring each of these last few family dinner's before it's time to hit the road again.

What's your favorite Thanksgiving dish?
Do you have a favorite casserole recipe? Please share!


I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

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  1. That looks and sounds delicious! And I can totally relate to the waiting game. We're in the same boat as you sista!

  2. Cranberry has always been that freaky Thanksgiving element to me, but this does make me want to whip up a dish of stuffing and just eat it by itself.

  3. Dang that looks sinful!


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