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How to make your Thanksgiving Brussels more fun?! We gotchoo. 

Cheffy's recipe uses crispy fried turkey skin instead of fried onions on top of this classic, creamy brussels preparation. Trim large pieces of skin from the underside of your Thanksgiving turkey before roasting - you'll get more of the crispy skin you love, and no one will notice it's missing!

Creamed Brussels Casserole with Crispy Fried Turkey Skin

1 lb brussels sprouts, trimmed and cut in half

1 C white wine 2 C heavy cream 1 T rosemary, finely chopped 1/2 cup plus 2 t cotija salt & pepper 2 C arugula 2 radishes, thinly sliced juice of 1 lemon 2 T EVOO, plus more for frying skin from 1 turkey breast or underside of turkey 1/2 C Bob's Red Mill Gluten Free Pancake Mix

Layer casserole with brussels sprouts, pour in white wine & heavy cream. Sprinkle with salt, pepper and 1/2 cup cotija. Cover and bake at 350 for 30-45 minutes until brussels are fork-tender.

Cut turkey skin into roughly 2x3" pieces. Dredge in pancake mix, then pan fry to crispy, golden brown. The gluten-free pancake mix puffs up when fried for a fluffier texture.

In a bowl, toss arugula, sliced radish, lemon juice and 2 T EVOO. Arrange across top of casserole, sprinkle with remaining cotija, then top with fried turkey skin.

Happy Almost-Turkey Day!