What do you do with that post-holiday fridge when all your family is still in your house and you have to make them breakfast? You know what I’m talking about. Your fridge is mostly full of leftovers and extras. You’re lucky to find a handful of Brussels sprouts, a turnip, an onion and a little bit of sausage. Maybe there’s a few cranberries too.
We found ourselves in this exact position after Thanksgiving. Luckily, we were able to throw this dish together on short notice and put together something so delicious our family could not resist it!
Yes, that’s right. We quickly and easily made something the family couldn’t resist for the 15 minutes Stacy takes to shoot photos. I’d count that as a success!
And is it really that good? Really that quick? Absolutely! And I see quite a few day after a holidays in our future that will feature this dish, since the green, red and white colors are so pretty!
- 1 lbs. breakfast sausage (such as our maple sage breakfast sausage in Beyond Bacon)
- 1 C Brussels sprouts, cleaned and quartered
- 1 C mushrooms, diced
- 1 medium yellow onion, diced
- 1 turnip, peeled and diced
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 C dried cranberries (we love Steve's Original because it is the only one we can find without weird oils and juice sweetened)
- In a cast iron skillet over medium heat, brown sausage on all sides, breaking up larger pieces.
- Add onions, Brussels sprouts, and turnip and cook until softened, about 7 minutes.
- Add salt, pepper and garlic and toss with the vegetables.
- Add cranberries and continue to cook until cranberries and warm, about 1 minute.
- Serve as a side to frittata or pancakes like we did!