Description
Thanksgiving Dinner on one platter – with the side dishes baked on one sheet pan!
Ingredients
Scale
DRESSING:
- 2 cups of torn bread (You could make it three cups if you needed more!)
- 1 stick butter
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1 tablespoon Poultry Seasoning
- 1+ cup Chicken Broth
Green Bean Casserole
- 1 pound Green Beans (fresh or canned!)
- 2/3 cup French’s onions
Potatoes Au Gratin
- 3 Potatoes, parboiled + sliced
- 1.5 cups shredded gruyere cheese
- 1 can cream of mushroom soup
- 1/2 cup half and half
- 1 tsp salt
- 1 tsp pepper
Instructions
FOR THE DRESSING:
- Add torn bread to a big bowl.
- In a skillet, saute onions and celery in a stick of melted butter until soft.
- Pour the onions, celery, and butter over the bread.
- Add in poultry seasoning + salt + pepper. Mix around well.
- Pour in chicken broth until the bread is well coated and slightly soft.
- Smoosh into one-third of your greased sheet pan.
Green Bean Casserole
- Add washed and snipped green beans to the sheet pan. (if using canned, drain real well!)
Potatoes Au Gratin
- Parboil the potatoes, and slice thin.
- Layer the sliced potatoes with shredded gruyere on the sheet pan, until all gone.
- In a bowl, mix the soup + half and half + salt and pepper.
- Ladle over the green beans AND the potatoes.
BEFORE BAKING:
- Top the green beans with french’s onions.
- Bake at 350˚ for about 45 minutes.
- Watch your oven carefully, and if things look like they’re getting too brown, add a layer of tin foil on top.
