Here’s a dish we made on Christmas morning. It was so good we might just make it again on New Year’s Day! From our breakfast table to yours…
Turkey Sausage & Grits Casserole
1 lb. crumbled turkey sausage
1 tsp salt
1 1/2 cup uncooked grits (quick cooking)
1 cup shredded Cheddar cheese (mild or sharp)
1 cup shredded Monterey Jack cheese
1 cup milk
1 tsp white or black pepper
1 tsp chopped fresh thyme
4 large eggs, beaten lightly
Vegetable or olive oil cooking spray
Preheat oven to 350°. Lightly brown sausage in a big skillet, stirring often. Set aside. Add salt to 4 1/2 cups water and boil in large pan. Stir in grits until gently boiling again. Cover grits and lower heat. Simmer 2-3 minutes, continue stirring.
Remove grits from heat, add cheeses and combine until melted. Stir in milk, thyme, pepper and eggs. Add sausage. Spoon contents into a 13×9 inch glass baking dish (lightly greased) and bake at 350° for about 50-60 minutes, or until golden brown on top. Once the casserole is done, let stand for 5-10 minutes then “gobble” it down! Serves 10-12.
Cooking Notes: 1. You can make this dish 1-2 days ahead. Follow recipe to assemble casserole, then place in fridge. When ready, bring to room temp (about 30-45 minutes) then bake. 2. After baking, if casserole doesn’t brown on top, place under a broiler for just a little bit but watch carefully!
