This one-dish dinner gives your the flavors of Thanksgiving anytime of the year, and without all the hassle.
Ingredients
3 (4-ounce) chicken Italian sausage links, casings removed (turkey may be substituted)
1 tablespoon butter
3 cups chopped onion
¾ cup chopped celery hearts
8 ounces Baby Bella mushrooms, chopped
1½ pounds red potatoes, cubed into bite-sized pieces (about ½-in cubes)
½ teaspoon kosher salt
¼ teaspoon fennel seed
¾ cup fat-free, lower-sodium chicken broth
Pinch of red pepper flake
Cooking spray
¾ cup (3 ounces) shredded Swiss cheese
2 tablespoons chopped fresh thyme
Instructions
Preheat oven to 400°.
Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté for 5 minutes or until browned, stirring to crumble. Remove sausage from pan; drain. Wipe pan with paper towels. Melt butter in pan. Add onion and celery; sauté 8 minutes, until onion begins to caramelize, stirring occasionally. Add mushrooms; sauté 6 minutes, until browned and juices are released, stirring occasionally. Add potatoes, fennel seed, and salt; sauté 5 minutes or until browned, stirring occasionally.
Stir in crumbled sausage, red pepper flake, and broth. Remove from heat. Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; top with cheese. Cover and bake at 400° for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Sprinkle with fresh thyme.
Recipe by Honest Cooking at https://honestcooking.com/chicken-sausage-and-potato-casserole/