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Pumpkin Spiced Pumpkin Seeds

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August 25, 2017 by Ashley at Frugal Coupon Living Filed Under: Facebook, Halloween, Instagram, Pinterest, Recipe, Social Media

Pumpkin Spiced Pumpkin Seeds

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One of the many joys during Fall is carving pumpkins. The best part of carving pumpkins are the seeds! Don’t discard those amazing goodies. They’re super easy to roast up and you can add so many different flavors to them. One of our favorite ways to roast them is with pumpkin spice. All of the warm, comforting flavors of the season in little bites. Enjoy!

Ingredients:

1 cup pumpkin seeds, cleaned
2 teaspoons coconut oil
2 teaspoons pumpkin spice (1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon clove, 1/4 teaspoon ginger, 1/4 teaspoon allspice)
1/4 teaspoon salt, optional

Directions:

Set your oven to 400F.
Make sure your seeds are free of any pumpkin bits and are completely dry – patting them down with a paper towel if necessary.
You can add the oil in one of two ways: add the seeds to a bowl and mix them with the oil, or place the seeds directly on a lined baking tray and drizzle with the oil. Either way works great – and the second method saves on dishes!
Sprinkle the pumpkin spice onto the seeds and roast for 5-10 minutes until the seeds take on a golden taupe colour. Stir halfway through to ensure even roasting.
If adding salt, sprinkle it on after you’ve removed the seeds from the oven.

Note: If you’d prefer not to use pumpkin spice, use 2 teaspoons of cinnamon to replace.

Pumpkin Spiced Pumpkin Seeds

Author: Ashley at Frugal Coupon Living

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Description

Ingredients

Scale

1 cup pumpkin seeds, cleaned
2 teaspoons coconut oil
2 teaspoons pumpkin spice (1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon clove, 1/4 teaspoon ginger, 1/4 teaspoon allspice)
1/4 teaspoon salt, optional

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Instructions

Set your oven to 400F.
Make sure your seeds are free of any pumpkin bits and are completely dry – patting them down with a paper towel if necessary.
You can add the oil in one of two ways: add the seeds to a bowl and mix them with the oil, or place the seeds directly on a lined baking tray and drizzle with the oil. Either way works great – and the second method saves on dishes!
Sprinkle the pumpkin spice onto the seeds and roast for 5-10 minutes until the seeds take on a golden taupe colour. Stir halfway through to ensure even roasting.
If adding salt, sprinkle it on after you’ve removed the seeds from the oven.

Notes

If you’d prefer not to use pumpkin spice, use 2 teaspoons of cinnamon to replace.

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Mexican Stuffed Halloween Pumpkin Peppers

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August 25, 2017 by Ashley at Frugal Coupon Living Filed Under: Facebook, Halloween, Instagram, Pinterest, Recipe, Social Media

Mexican Stuffed Halloween Pumpkin Peppers

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We have so much fun with our Halloween Food Crafts, that we had to make more! Most recently, take a look at this Halloween Dinner Entree – Mexican Stuffed Halloween Pumpkin Peppers with chicken, black beans and rice.

Mexican Chicken Ingredients:

2 Raw chicken breasts
1 teaspoon cumin
1 teaspoon garlic salt with parsley
1 teaspoon chili powder
1/2 teaspoon pepper
1 can diced tomatoes with green chilies (Rotel is great!)

Mexican Chicken Directions:

Place your chicken in the bottom of your slow cooker.
Sprinkle your cumin, salt, chili powder, and pepper on top of your chicken.
Pour your can of tomatoes on top of your chicken.
Cook on high for 4-6 hours.
Shred your chicken and place it back into the tomato sauce (Rotel).

Mexican Stuffed Halloween Pumpkin Peppers

Author: Ashley at Frugal Coupon Living
Prep Time: 5 mins
Cook Time: 6 hours
Total Time: 6 hours 5 minutes

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Ingredients

Scale

2 Raw chicken breasts
1 teaspoon cumin
1 teaspoon garlic salt with parsley
1 teaspoon chili powder
1/2 teaspoon pepper
1 can diced tomatoes with green chilies (Rotel is great!)

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Instructions

Place your chicken in the bottom of your slow cooker.
Sprinkle your cumin, salt, chili powder, and pepper on top of your chicken.
Pour your can of tomatoes on top of your chicken.
Cook on high for 4-6 hours.
Shred your chicken and place it back into the tomato sauce (Rotel).

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Stuffed Peppers Ingredients:

4 Bell peppers
2 Cups Mexican rice
2 Shredded Mexican Chicken Mixture (above)
1 Cup shredded cheddar cheese
1 Can black beans, rinsed and drained

Stuffed Peppers Directions:

Wash and dry peppers, slice off the tops and hollow out the inside with a spoon.
Use a small knife to cut out a Jack-o-Lantern face.
In a large bowl, mix the Mexican rice, shredded chicken, cheddar cheese, and black beans together.
Fill each pepper with the chicken and rice mixture.
Top your peppers off with a little extra cheese.
Bake at 350° for about 30 minutes until the cheese has melted and peppers have slightly softened

Mexican Stuffed Halloween Pumpkin Peppers

Author: Ashley at Frugal Coupon Living
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 minutes
Yield: 4 1x

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Description

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Ingredients

Scale

4 Bell peppers
2 Cups Mexican rice
2 Shredded Mexican Chicken Mixture (above)
1 Cup shredded cheddar cheese
1 Can black beans, rinsed and drained

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Instructions

Wash and dry peppers, slice off the tops and hollow out the inside with a spoon.
Use a small knife to cut out a Jack-o-Lantern face.
In a large bowl, mix the Mexican rice, shredded chicken, cheddar cheese, and black beans together.
Fill each pepper with the chicken and rice mixture.
Top your peppers off with a little extra cheese.
Bake at 350° for about 30 minutes until the cheese has melted and peppers have slightly softened

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We love our most recent Halloween Jalapeño Popper Mummies – Pin to Pinterest.

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Eyeball Halloween Popsicles

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August 25, 2017 by Ashley at Frugal Coupon Living Filed Under: Facebook, Halloween, Instagram, Pinterest, Recipe, Social Media

Eyeball Halloween Popsicles

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We love our 31 Days of Kid’s Halloween Food Crafts and had to share one more. How spooky are these Eyeball Halloween Popsicles? So easy and yummy made with the sweet flavors of coconut water and Sprite. Use with some of your favorite Halloween candies, freeze in molds, and enjoy these creepy treat!

Eyeball Halloween Popsicles
Yields: 8

Ingredients:

Directions:

In a pitcher, add the coconut water and Sprite. Stir to mix well.
Drop 2 to 3 gummy eyeballs into each Popsicle mold.
Pour the coconut water/sprite mixture into each mold up to the fill line.
Insert lids/Popsicle sticks into each mold and freeze overnight.
Line a baking sheet with wax paper. Make sure that the baking sheet can fit in your freezer.
Run warm water over the molds to loosen each Popsicle .
Release a pop from its mold and pipe the red gel at the bottom of the pop and place on the baking sheet. You don’t want the other pops to start melting while you complete this step so you will have to pipe the icing on fairly quickly.
Return the baking sheet to the freezer until ready to serve.

Enjoy!

Note: I purchased the gummy eyeballs at Walmart in the fall baking aisle. You can find a variety at most craft stores. The Popsicle mold pictured in the recipe was purchased at TJ Maxx.

Eyeball Halloween Popsicles

Author: Ashley at Frugal Coupon Living
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 minutes
Yield: 8 1x

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Ingredients

Scale

16.9 oz Zico Coconut Water
16 oz Bottle of Sprite
Wilton Blood Red Sparkle Gel
Gummy Eyeballs
Popsicle Mold

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Instructions

In a pitcher, add the coconut water and Sprite. Stir to mix well.
Drop 2 to 3 gummy eyeballs into each Popsicle mold.
Pour the coconut water/sprite mixture into each mold up to the fill line.
Insert lids/Popsicle sticks into each mold and freeze overnight.
Line a baking sheet with wax paper. Make sure that the baking sheet can fit in your freezer.
Run warm water over the molds to loosen each Popsicle .
Release a pop from its mold and pipe the red gel at the bottom of the pop and place on the baking sheet. You don’t want the other pops to start melting while you complete this step so you will have to pipe the icing on fairly quickly.
Return the baking sheet to the freezer until ready to serve.

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We love our most recent Halloween Mummy Pizza –Pin to Pinterest.

Also check out our 31 Days of Kid’s Halloween Food Crafts. Pin to Pinterest.

If decorating, take a look at these 31 Halloween Mantles and Tablescapes. Pin to Pinterest.

We think these 31 Halloween Hacks & Tips are pretty fun too! Pin to Pinterest.

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Halloween Mummy Pizza – Kids Halloween Dinner

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August 25, 2017 by Ashley at Frugal Coupon Living Filed Under: Facebook, Halloween, Instagram, Pinterest, Recipe, Social Media

Halloween Mummy Pizza

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We have so much fun with our Halloween Food Crafts, that we had to make more! This Mummy Pizza is perfect for dinner this Halloween. It is fun for the kids and still enjoyable for mom and dad. We make this one and the Pizza Spider Webs before trick or treating.

Halloween Mummy Pizza

Yields: 8 pizzas
Prep Time: 15 minutes | Cook Time: 12-15 minutes | Total Time: 30 minutes

Ingredients:

1 can of biscuits (8 count)
1 14 oz. jar of pizza sauce
16 sliced black olives
8 mozzarella sticks

Directions:

Preheat oven to 350 degrees.
Open the can of biscuits and place one onto a large baking sheet. Using your hands, press the biscuit into a flat circle. Repeat this process with the remainder of biscuits.
Spoon 2-3 Tablespoons of pizza sauce onto each flat circle of biscuit dough. Add two sliced black olives to each pizza near the top center to create mummy eyes.
Using a sharp knife, cut a mozzarella stick into long, thin slices – varying in length and size. You could also simply pull the string cheese apart for a “stringier” look. Use one mozzarella stick per pizza.
Once each mummy pizza has all toppings, place them into the oven and bake for 12-15 minutes until cheese is melted and crust is golden brown.

Halloween Mummy Pizza – Kids Halloween Dinner

Author: Ashley at Frugal Coupon Living
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 minutes
Yield: 8 1x

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Ingredients

Scale

1 can of biscuits (8 count)
1 14 oz. jar of pizza sauce
16 sliced black olives
8 mozzarella sticks

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Instructions

Preheat oven to 350 degrees.
Open the can of biscuits and place one onto a large baking sheet. Using your hands, press the biscuit into a flat circle. Repeat this process with the remainder of biscuits.
Spoon 2-3 Tablespoons of pizza sauce onto each flat circle of biscuit dough. Add two sliced black olives to each pizza near the top center to create mummy eyes.
Using a sharp knife, cut a mozzarella stick into long, thin slices – varying in length and size. You could also simply pull the string cheese apart for a “stringier” look. Use one mozzarella stick per pizza.
Once each mummy pizza has all toppings, place them into the oven and bake for 12-15 minutes until cheese is melted and crust is golden brown.

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We love our most recent Halloween Witch Hat Cupcakes. Pin to Pinterest.

Also check out our 31 Days of Kid’s Halloween Food Crafts. Pin to Pinterest.

If decorating, take a look at these 31 Halloween Mantles and Tablescapes. Pin to Pinterest.

We think these 31 Halloween Hacks & Tips are pretty fun too! Pin to Pinterest.

Visit these other Pumpkin and Fall Recipes.

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Fall Leaves Painted Toast Recipe for Kids

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August 25, 2017 by Ashley at Frugal Coupon Living Filed Under: Facebook, Instagram, Pinterest, Recipe, Social Media, Thanksgiving

Fall Leaves Painted Toast Recipe for Kids

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These leaves are beginning to take tint in our area and I am so excited about the welcome of Fall. Below is a fun food craft for kids that can be done year around. This painted toast recipe can be used with leaf cookie cutters or get creative with morning messages on toast and other seasonal cutouts.

Ingredients:

Directions:

Preheat your oven to 350° and line a baking sheet with parchment paper.
In each of your small containers add 1/4 cup of whole milk, a couple drops of food coloring, and stir.
Place your bread on a cutting board and use your leaf cookie cutters to cut out shapes.
Dip your paintbrush in your colored milk and paint your leaves.
Once your leaves are painted, place them on your baking sheet and bake for about 10 minutes.
Bread a little bit of butter on each piece and enjoy!

Fall Leaves Painted Toast Recipe for Kids

Author: Ashley at Frugal Coupon Living

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Ingredients

Scale

3/4 Cup whole milk
Red, green, and orange food coloring
Leaf cookie cutters
Baking pan
Parchment paper
Food safe paint brushes
3 small containers
Cutting board

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Instructions

Preheat your oven to 350° and line a baking sheet with parchment paper.
In each of your small containers add 1/4 cup of whole milk, a couple drops of food coloring, and stir.
Place your bread on a cutting board and use your leaf cookie cutters to cut out shapes.
Dip your paintbrush in your colored milk and paint your leaves.
Once your leaves are painted, place them on your baking sheet and bake for about 10 minutes.
Bread a little bit of butter on each piece and enjoy!

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Also check out our Fall Ice Cream Cone Teepees – Pin to Pinterest.

Enjoy our Turkey Cheese Sticks – Pin to Pinterest.

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Fall Ice Cream Cone Teepees

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August 25, 2017 by Ashley at Frugal Coupon Living Filed Under: Facebook, Instagram, Pinterest, Recipe, Social Media, Thanksgiving

Fall Ice Cream Cone Teepees

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We always have fun with Kids Food Crafts around the holidays – I mean who doesn’t love a reason for baking this time of year? Luckily this food craft doesn’t even require you to touch the oven or stove top and is so easy and fun. You can make dozens in a short amount of time. Also take a look at our Halloween Witch Hat Cupcakes using ice cream cones too!

Ingredients:

Directions:

Line your working surface with a piece of parchment paper.
In a small microwave safe dish, heat your chocolate chips on 50 percent power for 2-3 minutes, stirring every 30 seconds until melted.
Carefully break the tips off of your sugar cones, just big enough so that you can fit one or two pretzels inside.
Now hold the tip off your cone and dip the bottom into your melted chocolate, just enough that it will cover the edges.
Then set on your parchment paper and sprinkle your leaf sprinkles onto the melted chocolate.
Carefully hold the center of your cone and dip the opposite side into the chocolate.
Break three pretzel sticks into three different sizes, dip the ends into your chocolate, and stick them onto the top of your cone teepee.
Sprinkle a few more leaves onto the top.
Carefully transfer to the freezer for about 15 minutes to harden to chocolate.

Fall Ice Cream Cone Teepees

Author: Ashley at Frugal Coupon Living

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Ingredients

Sugar Cones
Leaf Sprinkles – we used these.
Pretzel Sticks
Chocolate Chips

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Instructions

Line your working surface with a piece of parchment paper.
In a small microwave safe dish, heat your chocolate chips on 50 percent power for 2-3 minutes, stirring every 30 seconds until melted.
Carefully break the tips off of your sugar cones, just big enough so that you can fit one or two pretzels inside.
Now hold the tip off your cone and dip the bottom into your melted chocolate, just enough that it will cover the edges.
Then set on your parchment paper and sprinkle your leaf sprinkles onto the melted chocolate.
Carefully hold the center of your cone and dip the opposite side into the chocolate.
Break three pretzel sticks into three different sizes, dip the ends into your chocolate, and stick them onto the top of your cone teepee.
Sprinkle a few more leaves onto the top.
Carefully transfer to the freezer for about 15 minutes to harden to chocolate.

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Also take a look at our Edible OREO Acorns – Pin to Pinterest.

We love this Fall Leaves Painted Toast Recipe for Kids – Pin to Pinterest.

Enjoy our Turkey Cheese Sticks – Pin to Pinterest.

Enjoy our Thanksgiving Kids Food Crafts – Pin to Pinterest.

Pin and Create these Halloween, Fall and Thanksgiving Craft and Recipes

Fall Enchilada Casserole with Turkey & Sweet Potatoes

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August 25, 2017 by Ashley at Frugal Coupon Living Filed Under: Facebook, Instagram, Pinterest, Recipe, Social Media, Thanksgiving

Fall Enchilada Casserole with Turkey & Sweet Potatoes

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During Fall, we are always looking for unique ways to use sweet potatoes, and this casserole hits the mark! The flavors and textures balance each other perfectly! When cooking this casserole, we went very light on the cheese to keep this a little lighter but to also let the other flavors stand up (too much cheese tends to drown out all the other flavors). A light sprinkle of good quality, sharp cheddar is really all you need, especially with the homemade green chili sauce. The sauce adds so much flavor and moisture, you won’t miss the extra cheese! If you like things a little spicier, feel free to add either your favorite hot sauce or some cayenne pepper to the sauce.

We used leftover turkey and sweet potatoes, but you could also use chicken, ground beef, or butternut squash. This is a great idea for AFTER Thanksgiving. Use all your leftovers!

This is also gluten-free! Just be sure to buy gluten-free corn tortillas and skip the flour or use GF flour when thickening the sauce.

Enchilada Casserole with Turkey & Sweet Potatoes
(makes six servings)

Ingredients:

2 cups cooked turkey meat, cubed
12 small corn tortillas
1 1/2 cups sweet potato, cooked and cubed
1 cup black beans
1/2 sharp white cheddar cheese, shredded
1/2 sharp yellow cheddar cheese, shredded

Sauce Ingredients:

3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
4-ounce can fire roasted green chilies
1 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sour cream
1 green onions, finely sliced

Directions:

Preheat your oven to 350°F
Place a small pan on the stove over medium-high heat and add the butter.
When the butter is melted, add the flour and whisk until smooth.
Allow the mixture to cook for about 60 seconds, whisking constantly.
Slowly pour in the chicken broth, whisking constantly.
Turn the heat down to medium, and cook until the mixture has thickened, stirring occasionally.
Add the green chilies, green onions, and all of the seasonings. Whisk to combine, and cook for another two minutes.
Remove the pan from the heat, and whisk in the sour cream.
Taste the sauce, and adjust the salt and pepper to your liking.
Spray a 2.75-quart baking dish with nonstick cooking spray.
Cut nine of the tortillas in half, and arrange them on the bottom as shown. Each layer will get six halves and one whole tortilla.
Top the tortillas with half of the turkey, half of the black beans, half of the sweet potato, and 1/3 of both kinds of cheese.
Drizzle 3/4 cup of the sauce over the top, and repeat the same layer, using the remaining turkey, black beans, and sweet potato.
For the top layer, make the final layer of tortillas.
Spread about 1 cup of the sauce over the top, making sure they are completely covered.
Sprinkle on the remaining cheese, cover with foil and place in the oven on the center rack.
Bake for 40 minutes, uncover, and bake for an additional 10 minutes.
Serve with additional green onions and chopped parsley sprinkled over the top, if desired.
Pour any extra sauce into a serving dish to serve alongside.

Fall Enchilada Casserole with Turkey & Sweet Potatoes

Author: Ashley at Frugal Coupon Living
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hour 5 minutes
Yield: 6 1x

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Ingredients

Scale

2 cups cooked turkey meat, cubed
12 small corn tortillas
1 1/2 cups sweet potato, cooked and cubed
1 cup black beans
1/2 sharp white cheddar cheese, shredded
1/2 sharp yellow cheddar cheese, shredded
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
4-ounce can fire roasted green chilies
1 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sour cream
1 green onions, finely sliced

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Instructions

Preheat your oven to 350°F
Place a small pan on the stove over medium-high heat and add the butter.
When the butter is melted, add the flour and whisk until smooth.
Allow the mixture to cook for about 60 seconds, whisking constantly.
Slowly pour in the chicken broth, whisking constantly.
Turn the heat down to medium, and cook until the mixture has thickened, stirring occasionally.
Add the green chilies, green onions, and all of the seasonings. Whisk to combine, and cook for another two minutes.
Remove the pan from the heat, and whisk in the sour cream.
Taste the sauce, and adjust the salt and pepper to your liking.
Spray a 2.75-quart baking dish with nonstick cooking spray.
Cut nine of the tortillas in half, and arrange them on the bottom as shown. Each layer will get six halves and one whole tortilla.
Top the tortillas with half of the turkey, half of the black beans, half of the sweet potato, and 1/3 of both kinds of cheese.
Drizzle 3/4 cup of the sauce over the top, and repeat the same layer, using the remaining turkey, black beans, and sweet potato.
For the top layer, make the final layer of tortillas.
Spread about 1 cup of the sauce over the top, making sure they are completely covered.
Sprinkle on the remaining cheese, cover with foil and place in the oven on the center rack.
Bake for 40 minutes, uncover, and bake for an additional 10 minutes.
Serve with additional green onions and chopped parsley sprinkled over the top, if desired.
Pour any extra sauce into a serving dish to serve alongside.

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Fall Sweet Potato & Sausage Shepherd’s Pie

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August 25, 2017 by Ashley at Frugal Coupon Living Filed Under: Facebook, Instagram, Pinterest, Recipe, Social Media, Thanksgiving

Fall Sweet Potato & Sausage Shepherd’s Pie

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This is a unique take on shepherd’s pie, especially if you like sweet potatoes. To balance the sweetness, we made a savory filling using turkey Italian sausage to keep it a little healthier, along with hearty vegetables, rich chicken stock, and lots of seasoning.

It’s also a great way to use up leftover sweet potatoes from your holiday meal. If you don’t have leftover sweet potatoes, you can them up quickly in the microwave. Just poke a few holes around the outside, and microwave for 3-4 minutes on each side or until soft. Carefully slice the potato and a half, and scoop out the flesh. Mash it with a fork until completely smooth.

Taste your leftover sweet potatoes before starting the recipe. If they are too sweet, they will not work for this recipe (candied sweet potatoes will not work). It will be entirely too sweet, and it would be better to just cook a couple up in the microwave.

This doesn’t take long to bake because the filling is already hot. You’re really just baking it long enough for the potatoes to warm through and for the top to get lightly browned.

Enjoy!

Sweet Potato & Sausage Shepherd’s Pie
(makes six servings)

Ingredients:

1 1/2 to 2 cups mashed sweet potatoes
1/2-pound turkey Italian sausage
1 small onion, diced
2 carrots, peeled and sliced
1 cup frozen corn
1 cup frozen peas
3 garlic cloves, minced
2 tablespoons olive oil
2 cups chicken stock + 2 tablespoons
1/2 teaspoon thyme
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup freshly grated Parmesan cheese
1 tablespoon cornstarch
2 tablespoons vegetable stock

Directions:

Preheat your oven to 350°F
Add the olive oil to a large skillet over medium-high heat.
When the oil is hot, add the sausage and cook until it is no longer pink, breaking it up with the back of your spoon.
Add the onion and carrots and cook for 5 minutes over medium heat.
Add the seasonings, garlic, peas, and corn, and stir to combine.
Cook for two minutes, and pour in two cups of the stock.
Turn the heat back up to medium-high, and bring the mixture to a simmer.
Simmer gently for about 10 minutes or until the liquid has reduced by half.
In a separate bowl, whisk together the cornstarch and two tablespoons of stock until smooth.
Drizzle the cornstarch mixture into the pan, stirring vigorously to prevent clumps.
Turn the heat down to medium, and continue to stir until the mixture has thickened.
Remove the pan from the heat.
Spray a 2-quart, oven-safe baking dish with nonstick cooking spray, and pour the filling into the dish.
Top with a 1/4 cup of Parmesan cheese.
Scoop the sweet potatoes into a quart size Ziploc bag or pastry bag, and pipe them on top of the filling so that it is completely covered. (you can also just spread them, but we think this looks nicer)
Sprinkle with the remaining Parmesan cheese, and place the dish in the oven on the center rack.
Bake for 25 to 30 minutes or until hot and bubbly and the top is lightly browned.

Fall Sweet Potato & Sausage Shepherd’s Pie

Author: Ashley at Frugal Coupon Living
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 minutes
Yield: 6 1x

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Ingredients

Scale

1 1/2 to 2 cups mashed sweet potatoes
1/2-pound turkey Italian sausage
1 small onion, diced
2 carrots, peeled and sliced
1 cup frozen corn
1 cup frozen peas
3 garlic cloves, minced
2 tablespoons olive oil
2 cups chicken stock + 2 tablespoons
1/2 teaspoon thyme
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup freshly grated Parmesan cheese
1 tablespoon cornstarch
2 tablespoons vegetable stock

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Instructions

Preheat your oven to 350°F
Add the olive oil to a large skillet over medium-high heat.
When the oil is hot, add the sausage and cook until it is no longer pink, breaking it up with the back of your spoon.
Add the onion and carrots and cook for 5 minutes over medium heat.
Add the seasonings, garlic, peas, and corn, and stir to combine.
Cook for two minutes, and pour in two cups of the stock.
Turn the heat back up to medium-high, and bring the mixture to a simmer.
Simmer gently for about 10 minutes or until the liquid has reduced by half.
In a separate bowl, whisk together the cornstarch and two tablespoons of stock until smooth.
Drizzle the cornstarch mixture into the pan, stirring vigorously to prevent clumps.
Turn the heat down to medium, and continue to stir until the mixture has thickened.
Remove the pan from the heat.
Spray a 2-quart, oven-safe baking dish with nonstick cooking spray, and pour the filling into the dish.
Top with a 1/4 cup of Parmesan cheese.
Scoop the sweet potatoes into a quart size Ziploc bag or pastry bag, and pipe them on top of the filling so that it is completely covered. (you can also just spread them, but we think this looks nicer)
Sprinkle with the remaining Parmesan cheese, and place the dish in the oven on the center rack.
Bake for 25 to 30 minutes or until hot and bubbly and the top is lightly browned.

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Have left over Thanksgiving ingredients? Consider these Fall Enchilada Casserole with Turkey & Sweet Potatoes. Pin to Pinterest.

Cooking for a larger crowd. Consider Make-Ahead Thanksgiving Recipe Ideas. Pin to Pinterest.

If prepping for Thanksgiving, also check out these Thanksgiving Side Dishes. Pin to Pinterest.