What about Thanksgiving?
Hey, did you know there is another holiday in between Halloween and Christmas? No it’s not called Black Friday, it’s called Thanksgiving. It’s a wonderful holiday that’s all about being grateful. The way we celebrate is simply enjoying each other’s company, and eating tons of amazing food. No gifts, less obligation. Ah, it’s just so easy-going.
Thanksgiving is my favorite holiday. I remember sneaking into my mom’s kitchen “taste-testing” all of the delicious dishes that have been filling up the home with the most amazing aromas for hours. A spoonful of mashed potatoes here, a pinch of stuffing there, no one would ever notice right? The best part of the holiday was when the meal was over and everyone would just lounge around the table. Something about having a full belly made everyone giddy! We would crack jokes, share stories, and laugh so hard it hurt. That is Thanksgiving to me.
My Harvest Skillet takes all the best stuff about Thanksgiving and piles it all into one pan topped with gravy and biscuits. Turkey, sweet potatoes, cranberries and more make their way into this wonderful compilation of deliciousness. You don’t have to wait until thanksgiving to enjoy the flavors of the holiday! The Harvest Skillet is going to be one of your favorite fall go to recipes. Best served with a table full of friends and family!
Prep Time: 20 Min | Cook Time: 1 Hour | Serves 6
- 1 Turkey Breast/ Rotisserie Chicken, cooked and shredded
- 1 cup Crumbled Sausage
- 1 small Sweet Potato, diced into 1/2 inch cubes
- 1 Butternut Squash, diced into 1/2 inch cubes
- 1 Scallion, diced
- 1 1/2 Tbsp. Olive Oil
- 1 Tbsp. Brown Sugar
- 1 small Apple, diced into 1/2 inch cubes
- 1/4 cup Dried Cranberries
- 1/2 cup Frozen Corn
- 1/2 cup Frozen Green Beans
- 2 cups Turkey Gravy, homemade or store-bought
- 1 can of Refrigerated Biscuits
- Kosher Salt
- Ground Black Pepper
Preheat your oven to 350 degrees. In a small mixing bowl coat the sweet potato, butternut squash, and scallions in 1 Tbsp. olive oil, brown sugar, and a dash of salt and pepper. Pour the mixture out on a baking tray lined with tinfoil. Roast for 45 minutes, or until the potatoes and squash are fork tender. Leave the oven on for later.
Once the potatoes, squash, and scallions are finished roasting, heat 1/2 Tbsp olive oil in a large skillet over medium heat. Begin by browning the sausage. Add the apples and cranberries and saute for 2 minutes to soften the apples and bring out the flavor of the cranberries. Next, add the corn, green beans, sweet potatoes, squash, scallions and shredded turkey or chicken. Mix to combine the ingredients and season with a pinch of salt and pepper. Pour in the two cups of gravy, and top off the skillet with the refrigerated biscuits.
Carefully place the skillet on the middle rack of your oven and bake for 15 minutes, or until the biscuits are golden brown on top.
With a big serving spoon, scoop out heaving portions of the Harvest Skillet on to a plate or even right into a bowl. Make sure to include a biscuit with each serving! Enjoy!
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