The countdown is on so if your menu is not finalized here are a few other options for a missing casserole. Our friends at http://www.loveandlemons.com never lets us down especially for my vegan guest:
Butternut Squash Casserole
- 2 cups cubed butternut squash
- 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 1 heaping cup chopped leeks, white and light green parts, rinsed well
- 2 celery stalks, chopped
- ¼ cup dry white wine
- 3 garlic cloves, minced (or 5 cloves roasted garlic from this recipe, minced)
- Heaping ¼ cup chopped fresh sage, plus about 12 small leaves
- 2 teaspoons minced fresh rosemary
- Heaping 5 cups cubed sourdough bread (1-inch cubes)
- 1½ cups vegetable broth, more if needed
- 8 tiny pearl onions, peeled and sliced in half
- ¼ cup dried cranberries
- ¼ cup chopped fresh parsley
- sea salt and freshly ground black pepper
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the butternut squash cubes on the pan and toss with a drizzle of olive oil and generous pinches of salt and freshly ground black pepper. Roast 25 minutes or until tender.
- Reduce the oven heat to 350°F and lightly grease or spray a 7.5×10-inch (or similar) pan with olive oil.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the leeks, celery, and generous pinches of salt and pepper and cook until translucent, about 5 to 7 minutes. Add the garlic, chopped sage, and rosemary and stir. Add the wine, stir, and cook for 30 seconds.
- Stir in the bread, then 1 cup of the broth, and gently toss until the bread cubes are evenly coated. Transfer to a baking dish and drizzle on the remaining ½ cup of broth, especially over areas that may seem dry. Evenly distribute the butternut squash, pearl onions, and sage leaves through the spaces between the bread. Drizzle 1 tablespoon of olive oil on top along with a few more pinches of salt and pepper.
- Bake for 20 to 25 minutes or until the bread is golden brown on top. Sprinkle on the cranberries and chopped parsley, and serve.
Sweet Potato Casserole
- 5 large sweet potatoes
- 1 tablespoon extra-virgin olive oil, more for drizzling
- 1 1/4 cup almond milk, more if necessary
- 1 teaspoon ground ginger
- ½ teaspoon sea salt
- 1/8 teaspoon black pepper
- ½ cup fresh sage leaves
- ⅓ cup whole rolled oats
- ¼ cup pecans, more for garnish
- ¼ cup walnuts, more for garnish
- ½ garlic clove
- 2 teaspoons maple syrup
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon minced fresh rosemary
- 1 teaspoon sea salt
- 1/8 teaspoon black pepper
- Preheat the oven to 425°F. Line a baking sheet with foil and brush an 8×11-inch baking dish, or similar, with olive oil.
- Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.
- Make the crumble topping: In a food processor, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, and salt and pulse until just combined. Remove and set aside.
- Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, almond milk, ginger, salt, and several grinds of pepper and process to combine. Spread the mixture into the baking dish.
- Sprinkle with the crumble topping, additional nuts, and sage. Drizzle with olive oil and bake 20 minutes or until the topping is browned and crisp.
- 6 tablespoons extra-virgin olive oil, divided
- 1 cup coarsely chopped cipollini onions
- 3 cups chopped & stemmed mushrooms, mix of shiitakes & creminis
- 3 garlic cloves, minced
- 2 stalks celery, diced
- 1/4 cup chopped sage, plus 8 leaves for garnish
- 2 tablespoons minced rosemary
- 2 tablespoons balsamic vinegar
- 5 cups cubed crusty ciabatta + nine-grain bread*
- 3 lacinato kale leaves, coarsely chopped or torn
- 2 cups vegetable broth, plus more for reheating
- 1/4 cup dried cranberries
- Sea salt and freshly ground black pepper
- Preheat the oven to 350°F and grease an 8×12 or 9×13 casserole dish.
- In a very large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions, mushrooms, 1/2 teaspoon salt, and several grinds of fresh pepper, and let the mushrooms cook until they begin to soften, 5 to 8 minutes, stirring only occasionally. Add the garlic, celery, sage, and rosemary, and cook until everything is soft and the mushrooms are golden brown, 8-10 minutes.
- Add the balsamic vinegar, stir, and scrape any bits off the bottom of the pan. Add the bread and the remaining 1/4 cup olive oil and toss to coat. Add the kale and cook until it begins to wilt, about 1 minute. Add 1 cup of the broth and stir.
- Transfer to a casserole dish and pour the remaining 1 cup broth evenly over the stuffing.
- Sprinkle with the dried cranberries, remaining whole sage leaves and bake for 20 minutes or until golden brown. Let sit for at least 15 minutes or until ready to serve.
To reheat, add a bit more stock and bake until warmed through and slightly crisp on top.*Crusty bakery bread works best in this recipe. Soft sandwich bread will become too soggy.