We all love cooking a great meal for our family.  But there are downsides.  Prep time.  Making sure that you time out each part of the meal so that it is all done at the same time.  Washing all those pots, pans, bowls and more.  Whoever thought of One-Pan Meals is a genius!  We’re sharing what recipes for what we call ONE-PAN WONDER MEALS that you can make in your skillet, sheet pan, Dutch Oven, roasting pan, slow cooker, or even your Instant Pot.  One meal.  One pan.  Wonder of wonders!  And you can find all the ingredients for these amazing recipes at your neighborhood Kuhn’s Market!  
 

This month, Kuhn’s Market is featuring One-Pan Wonder Meals for Thanksgiving!  From a One Pot Thanksgiving Dinner to Pumpkin Shortbread Dessert, they’re all perfect to share at your holiday table.  Kuhn’s. Pittsburgh’s Hometown Market.  

 

One Pot Thanksgiving Dinner

 

 

INGREDIENTS:

• 1 package (6 ounces) stuffing mix
• 2-1/2 cups cubed cooked turkey
• 2 cups frozen cut green beans, thawed
• 1 jar (12 ounces) turkey gravy
• Pepper to taste

 

DIRECTIONS:

1. Preheat oven to 350°. Prepare stuffing mix according to package directions. Transfer to a greased 11x7-in. baking dish. Top with turkey, beans, gravy and pepper. Cover and bake until heated through, 30-35 minutes.

 

Duo Tater Bake

 

 

INGREDIENTS:

• 4 pounds russet or Yukon Gold potatoes, peeled and cubed
• 3 pounds sweet potatoes, peeled and cubed
• 2 cartons (8 ounces each) spreadable chive and onion cream cheese, divided
• 1 cup sour cream, divided
• 1/4 cup shredded Colby-Monterey Jack cheese
• 1/3 cup 2% milk
• 1/4 cup shredded Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• TOPPING:
• 1 cup shredded Colby-Monterey Jack cheese
• 1/2 cup chopped green onions
• 1/4 cup shredded Parmesan cheese

 

DIRECTIONS:

1. Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes.
2. Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain; mash with 1 carton cream cheese, 1/2 cup sour cream and 1/4 cup Colby-Monterey Jack cheese.
3. Drain russet potatoes; mash with the remaining carton cream cheese and 1/2 cup sour cream. Stir in the milk, Parmesan cheese, salt and pepper.
4. Spread 1-1/3 cups russet potato mixture into each of 2 greased 11x7-in. baking dishes. Layer each with 2 cups sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture.
5. Bake, uncovered, at 350° until heated through, about 15 minutes. Combine topping ingredients; sprinkle over casseroles. Bake until cheese is melted, 2-3 minutes longer.

 

Cranberry Apple Stuffing

 

 

INGREDIENTS:

• 3/4 pound bulk Italian sausage
• 2 celery ribs, finely chopped
• 1 small onion, finely chopped
• 6 garlic cloves, minced
• 1 can (14-1/2 ounces) chicken broth
• 1/2 cup butter, cubed
• 1 package (12 ounces) seasoned stuffing cubes
• 1-1/2 cups chopped apples
• 1 cup dried cranberries
• 1/2 cup slivered almonds
• 1-1/2 teaspoons dried sage leaves
• 1-1/2 teaspoons dried thyme
• 1/8 teaspoon pepper
• Dash salt
• 1 to 1-1/2 cups apple cider or juice

 

DIRECTIONS:

1. Preheat oven to 350°. In a Dutch oven, cook sausage, celery, onion and garlic over medium heat until sausage is no longer pink; drain. Add broth, stirring to loosen browned bits from pan. Add butter; cook and stir until butter is melted. Remove from the heat.
2. Stir in stuffing cubes, apples, cranberries, almonds, sage, thyme, pepper, salt and enough cider to reach desired moistness. Transfer to a greased 13x9-in. baking dish.
3. Cover and bake 25 minutes. Uncover; bake until lightly browned, 5-10 minutes.

 

Tastes Like Thanksgiving Casserole

 

 

INGREDIENTS:

• 6 medium potatoes, peeled and cut into chunks
• 1-1/4 cups chopped celery
• 3/4 cup chopped onion
• 1/2 cup butter, cubed
• 6 cups unseasoned stuffing cubes
• 1 teaspoon poultry seasoning
• 1/4 teaspoon rubbed sage
• 1 cup chicken broth
• 4 cups cubed cooked turkey
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1 teaspoon garlic powder
• 3/4 cup sour cream, divided
• 4 ounces cream cheese, softened
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1-1/2 cups shredded cheddar cheese

 

DIRECTIONS:

1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes.
2. Meanwhile, in a large skillet, saute celery and onion in butter until tender, about 5 minutes. Remove from the heat. Preheat oven to 350°.
3. In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13 x 9-in. baking dish.
4. In another large bowl, combine the turkey, soup, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture. Drain potatoes; mash in a large bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.
5. Bake, uncovered, until heated through, 30-35 minutes.

 

Butternut and Portobello Lasagna

 

 

INGREDIENTS:

• 1 package (10 ounces) frozen cubed butternut squash, thawed
• 2 teaspoons olive oil
• 1 teaspoon brown sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• MUSHROOMS:
• 4 large portobello mushrooms, coarsely chopped
• 2 teaspoons balsamic vinegar
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• SAUCE:
• 2 cans (28 ounces each) whole tomatoes, undrained
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes
• 1/2 cup fresh basil leaves, thinly sliced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• LASAGNA:
• 9 no-cook lasagna noodles
• 4 ounces fresh baby spinach (about 5 cups)
• 3 cups part-skim ricotta cheese
• 1-1/2 cups shredded part-skim mozzarella cheese

 

DIRECTIONS:

1. Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to 2 separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally.
2. Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute longer. Stir in chopped tomatoes, reserved tomato juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally.
3. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1 cup sauce, spinach and mushrooms. Continue layering with 3 noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese.
4. Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.

 

 

Pumpkin Shortbread Dessert

 

 

INGREDIENTS:

• 1-3/4 cups sugar, divided
• 1-1/2 cups all-purpose flour
• 1/2 cup cold butter
• 4 large eggs, lightly beaten
• 1 can (29 ounces) solid-pack pumpkin
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 2 cans (12 ounces each) evaporated milk
• Whipped cream and additional ground cinnamon, optional

 

DIRECTIONS:

1. In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13x9-in. baking pan.
2. In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
3. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight.
4. Cut into 15 squares. If desired, top with whipped cream and sprinkle with additional cinnamon.

Cranberry Orange Bars

 

 

INGREDIENTS:

• 3 cups fresh or frozen cranberries
• 2 large unpeeled oranges, cut into quarters and seeded
• 2-1/2 cups sugar
• 3 tablespoons cornstarch
• 1 teaspoon ground ginger
• 1/2 cup chopped nuts, optional
• CRUST:
• 3-1/4 cups all-purpose flour
• 3/4 cup sugar
• 1 tablespoon grated lemon zest
• 1 cup butter, cubed
• 3 large egg yolks
• 3/4 teaspoon vanilla extract
• 1 to 2 tablespoons water

 

DIRECTIONS:

1. Grind cranberries and oranges (including peel). Set aside. In a large saucepan, combine the sugar, cornstarch and ginger. Add ground fruit; bring to a boil. Reduce heat; cook and stir for 15 minutes or until thickened. Remove from the heat; stir in nuts if desired. Set aside to cool.
2. Meanwhile, for crust, in a large bowl, combine the flour, sugar and lemon zest. Cut in butter until coarse crumbs form. Add egg yolks and vanilla. Gradually add water, tossing with a fork until dough forms a ball.
3. Pat two-thirds of dough into a greased 13x9-in. baking pan. Cover with cranberry-orange mixture. Crumble remaining dough on top. Bake at 425° for 20-25 minutes or until topping is golden brown. Cool on a wire rack; cut into bars.

 

 

Find Your Local Kuhn’s Market

 

1.)  Allison Park

Address: 2412 Ferguson Road, Allison Park, PA 15101

Phone Number: 412-219-1100

 

2.)  Banksville Road

 

Address: 3125 Banksville Road, Pittsburgh, PA 15216

Phone Number: 412-242-8777

 

3.)  Bellevue

 

Address: 661 Lincoln Avenue, Pittsburgh, PA 15202

Phone Number: 412-766-4546

 

4.)  Beulah Road

 

Address: 700 Beulah Road, Wilkins Township, PA 15145

Phone Number: 412-829-2555

 

5.)  Highwood

 

Address: 1130 Highway Street, Pittsburgh, PA 15212

Phone Number: 412-231-8808

 

6.)  Hopewell

 

Address: 2284 Brodhead Road, Aliquippa, PA 15001

Phone Number: 724-857-2200

 

7.)  Ingomar

 

Address: 745 West Ingomar Road, Ingomar, PA 15127

Phone Number: 412-366-1700

 

8.)  McKnight Road

 

Address: 4801 McKnight Road, Pittsburgh, PA 15237

Phone Number: 412-369-8781