All-In-One Thanksgiving Casserole

Instructions

1. Heat the oven to 350°F (180°C).  Mist a 9 x 13-inch baking dish with cooking spray.
2. Heat oil over medium-high heat in a large non-stick sauté pan.  Add the onion and sweet potato and sauté for 5 to 7 minutes, stirring occasionally, until the sweet potato is mostly softened.  Add the green beans, garlic, celery, and season the mixture with a few generous pinches of salt and pepper.  Sauté for 2 to 3 more minutes, stirring occasionally, until the garlic is fragrant.
3. Transfer the cooked veggies to a large mixing bowl.  Add in the bread, cooked turkey, dried cranberries, and fresh herbs.  In a separate bowl, briefly whisk together the stock and eggs, then pour the mixture into the large mixing bowl.  Very gently, use a spatula to toss the mixture until it is evenly combined. Transfer it to the 9 x 13-inch baking dish and spread the casserole out in an even layer.
4. Bake the casserole uncovered for 40 to 45 minutes, or until it is cooked through and the top is nice and golden.  (That said, if the top turns too brown or looks like it is about to burn, just gently lay a layer of aluminum foil on top of the casserole until it is done baking.)
5. While the casserole is in the oven, make the mushroom gravy according to recipe instructions.
6. Once the casserole is ready to go, remove the dish from the oven and garnish with a drizzle of gravy and a sprinkle of chopped nuts, if desired.  Serve warm, drizzling each individual serving with extra gravy, and enjoy!