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1
Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
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2
Whisk together the eggs, milk, 1 teaspoon salt and 1 teaspoon pepper in a large bowl.
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3
Stir in the Turkey Gravy and hot sauce.
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4
Spread the Cornbread Stuffing in the prepared baking dish, then sprinkle over the Roasted Vegetables and Roasted Turkey Breast.
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5
Pour the egg mixture over the top.
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6
Bake until golden brown and set, 35 to 40 minutes.
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7
Let cool for 5 minutes before slicing.
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8
Garnish with the cranberry sauce, if using.
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9
Melt the butter in a skillet over medium heat.
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10
Whisk in the flour and cook until golden, 1 to 2 minutes.
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11
Whisk in the warmed stock.
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12
Bring to a simmer and cook, stirring constantly, until thickened, 10 to 15 minutes.
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13
The mixture should coat the back of a spoon.
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14
Pour in the wine, stir and cook for an additional 2 to 3 minutes.
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15
Season to taste with salt and pepper.
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16
Preheat the oven to 350 degrees F.
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17
Melt the coconut oil over medium heat in a large skillet.
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18
Saute the onion, celery and carrots until tender, 8 to 10 minutes.
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19
Remove from the heat and put into a large bowl.
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20
Add the cornbread croutons, seasoned croutons, thyme, rosemary, sage and cayenne if using.
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21
Add the chicken stock and stir to combine.
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22
Taste and add salt and pepper, then stir in the eggs.
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23
Mix to combine and pour into a 9-by-13-inch casserole dish.
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24
Bake until golden brown and fluffy but still moist, 45 to 55 minutes.
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25
Preheat the oven to 400 degrees F.
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26
Put the squash, beets, onions and thyme in a large bowl.
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27
Drizzle with oil and toss to coat.
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28
Season generously with salt and pepper.
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29
Spread in a single layer on a rimmed baking sheet and roast, tossing once, until golden brown and tender, 45 to 50 minutes.
