TURKEY CORNBREAD CASSEROLE
Prepared Betty Crocker cornbread & muffin mix is the perfect topper for this homey casserole made with ground turkey, salsa and enchilada sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
- In 12-inch skillet, cook turkey and taco seasoning over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink. Remove from heat. Stir in beans, salsa and enchilada sauce. Spoon mixture into casserole.
- Make cornbread mix as directed on package, using milk, butter and egg. Stir cheese and cilantro into batter. Spread over turkey mixture.
- Bake 20 to 25 minutes or until cornbread is golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 380, Carbohydrate 42 g, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1590 mg
LEFTOVER TURKEY CORNBREAD CASSEROLE RECIPE
This Leftover Turkey Cornbread Casserole is the PERFECT way to use up your Thanksgiving leftovers. Turkey and veggies are topped with flavorful gravy and baked with fluffy, golden-brown cornbread.
Provided by Jennifer Debth
Categories Main Dish
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F and grease a small rectangle baking dish (mine was about 5 1/2" x 10")* with cooking spray.
- Melt butter in a medium saute pan over medium heat.
- Once melted, add in onion, carrots, celery, and spices.
- Cook until veggies are tender, about 10 minutes.
- Once cooked, stir in cubed turkey and pour veggie/turkey mixture into the bottom of the prepared baking dish.
- Pour over gravy. Set aside.
- In a large bowl, mix together corn muffin mix and prepared according to package directions.
- Then stir in corn and cheddar cheese.
- Pour corn muffin mixture over the veggies/turkey.
- Bake in preheated oven for 35-55 minutes, or until toothpick inserted comes out clean.
- Serve with more gravy and enjoy!
Nutrition Facts : Calories 390 kcal, Carbohydrate 35 g, Protein 24 g, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 69 mg, Sodium 930 mg, Fiber 4 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving
MEXICAN TURKEY CORN BREAD CASSEROLE
A layer of succulent turkey with pasta to soak up the Mexican flavors under a moist, sweet corn-bread cheese topping. Serve with a salad for a complete meal.
Provided by dwheatley
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large saucepan over medium-high heat; cook and stir ground turkey in hot oil until turkey is browned and crumbly, 5 to 10 minutes. Drain excess fat. Stir chicken broth and taco seasoning mix into turkey; cook and stir until liquid reduces and thickens, 3 to 5 minutes.
- Stir orzo into turkey mixture, bring to a simmer, and cook until slightly softened, about 2 minutes. Add salsa to turkey-orzo mixture, stir, and transfer mixture to a 2-quart casserole dish.
- Stir muffin mix, creamed corn, and milk together in a bowl. Spread corn mixture over turkey mixture.
- Bake in the preheated oven until a toothpick inserted into the center of the casserole comes out clean, 35 to 40 minutes. Spread Mexican cheese blend over the top of the casserole and bake until cheese melts, about 5 minutes.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 46.2 g, Cholesterol 78.3 mg, Fat 20.5 g, Fiber 4 g, Protein 25.7 g, SaturatedFat 8 g, Sodium 1123.4 mg, Sugar 3.2 g
CORNBREAD CASSEROLE
A cheap and easy favorite, cooks in 1 hour, only 5 minutes to prepare, kids love it!
Provided by Sarah Peipert
Categories Side Dish Casseroles Corn Casserole Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 54.4 g, Cholesterol 43.8 mg, Fat 21.2 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 11.3 g, Sodium 1188 mg, Sugar 9 g
CORN BREAD TURKEY CASSEROLE
Folks who love turkey and stuffing will appreciate the flavor and convenience of this golden casserole. "The recipe makes three pans, so you can enjoy one for dinner and freeze the other two for future meals," says Michelle Flynn of Philadelphia, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 3 casseroles (8 servings each).
Number Of Ingredients 8
Steps:
- Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. In a large bowl, combine soups and milk. In three greased 13x9-in. baking dishes, layer each with 1 cup turkey mixture and 1 cup soup mixture. Repeat layers. Sprinkle with Swiss cheese. , Cover and freeze two casseroles for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving. , To use frozen casseroles: Thaw each in the refrigerator. Let stand for 30 minutes at room temperature before baking. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.
Nutrition Facts : Calories 377 calories, Fat 19g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 973mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
MONSTER MEAT CORNBREAD BAKE
Enjoy this turkey casserole made using Betty Crocker® cornbread & muffin mix and sweet potatoes - a perfect Halloween dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. In 12-inch cast-iron skillet, heat oil over medium-high heat. Cook onion and bell pepper in oil 4 minutes or until tender. Add sausage; cook 2 minutes. Stir in sweet potatoes, broth, salt and pepper. Remove from heat. Sprinkle with cheese.
- In medium bowl, stir cornbread mix, buttermilk, butter and egg just until moistened. Spread over cheese and sausage mixture to within 2 inches of edges.
- Bake 16 to 20 minutes or until top is golden brown.
Nutrition Facts : Calories 391, Carbohydrate 35 g, Fat 2, Fiber 3 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1057 mg
CORNBREAD "TURKEYS"
These cornbread loaves were baked in a pan with two turkey molds ($36, amazon.com).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Coat two 5-cup turkey-shaped pans with cooking spray. Melt 1/2 cup butter and let cool.
- Melt remaining 2 tablespoons butter in a skillet over medium-high. Cook corn, jalapeno, and shallots, stirring occasionally, until soft, 4 to 6 minutes.
- Whisk together flour, cornmeal, salt, pepper, sugar, baking powder, and baking soda in a large bowl. Make a well in the center of the mixture and add eggs; whisk eggs into flour mixture.
- Whisk together melted butter and buttermilk; stir into flour mixture, along with corn mixture and cheddar. Mix until well combined.
- Divide the batter evenly between prepared pans; smooth tops. Transfer to oven and bake, rotating pans halfway through, until a cake tester inserted into the centers comes out clean, 30 to 35 minutes. Let cool slightly before inverting onto a wire rack. Serve warm or at room temperature.
CORNBREAD-TOPPED CREAMY TURKEY BAKE
Got some leftover cooked turkey? Let it take its second star turn in this creamy, mushroom-y casserole topped with cornbread.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Whisk first 4 ingredients in large bowl until blended. Stir in turkey, corn and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
- Prepare cornbread batter as directed on package; stir in onions and remaining cheese. Drop large spoonfuls of batter over turkey mixture.
- Bake 20 to 25 min. or until turkey mixture is hot and bubbly, and cornbread topping is golden brown.
Nutrition Facts : Calories 440, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 780 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 12 g, Protein 25 g
CARRY ME BACK CORNBREAD DRESSED TURKEY
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h10m
Yield 6 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 425 degrees F.
- Mix cornmeal, flour, baking powder, sour cream, milk, eggs, salt and melted butter. Bake in a greased loaf pan for 20 to 25 minutes until golden brown and when a toothpick inserted into center comes out clean. Let cool in pan.
- Let oven temperature reduce to 400 degrees F.
- For the Turkey:
- Rinse turkey breast and pat dry with paper towels. Slip chunks of butter under the skin. Season turkey breast with garlic powder, salt and pepper, to taste, and roast in 400 degrees F oven until it reaches an internal temperature of about 160 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours.
- For the Dressing:
- Heat oil in a large skillet over medium heat. Saute sausage until browned. Remove to a utility platter with a slotted spoon and pour most of the fat from the pan leaving about 1 tablespoon. Melt butter in the skillet over medium heat. Saute onion, garlic, celery, parsley, sage and thyme until onion is translucent, being careful not to burn them. Remove from heat and set aside briefly. Cut cornbread into cubes or break it up with your hands into a large bowl (depending on the texture you like). Spoon the sauteed vegetables and herbs over the cornbread. Stir or use your hands to combine well and add enough chicken stock to moisten. Transfer to a baking pan and place in the oven until crispy on the outside, for approximately the last 25 minutes of the turkey's roasting time. Remove from oven and transfer to a serving dish in a warm place.
- For the Gravy:
- When turkey is done, remove breast to a platter to let rest for 20 minutes before slicing. Skim most of the fat from the pan juices, reserving 1/3 cup of the fat. Add wine to the remaining pan juices and cook over medium-high heat until reduced by half. In a separate saucepan, heat reserved 1/3 cup of fat and whisk in flour over moderately-low heat for a few minutes to make a roux. Add chicken stock and reduced wine, continuing to cook until gravy simmers.
- Slice turkey and arrange on plate. Serve with cornbread dressing and gravy.
QUICK AND CREAMY TURKEY RAGOUT WITH PIMIENTO CORNBREAD DUMPLINGS
Steps:
- Ragout:
- In a 3-quart cast iron chicken fryer, melt the butter over medium-high heat. Add the onion, celery and turkey, and cook until the vegetables are tender, and the turkey has changed color. Stir in the mushrooms, spices, water, and bouillon. Cover, reduce heat to low, and simmer for 15 minutes. Then stir in the soup and 1 1/2 cups milk, and return to a simmer.;
- Dumplings:
- In a medium mixing bowl, combine the cornbread mix, 1/3 cup milk, pimientos, and parsley. Drop by tablespoons into the simmering turkey mixture. Cover and simmer over medium-low heat for 5 to 6 minutes, or until the dumplings are firm.
BAKED CREAMY CHICKEN AND CORNBREAD
Make and share this Baked Creamy Chicken and Cornbread recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix together soup and milk in a saucepan and add in the chicken and vegetables.
- Heat until bubbly.
- Turn into an 8x8" baking pan.
- Prepare cornbread by blending together corn muffin mix, egg and milk.
- Spread batter over chicken mixture carefully to cover all the way to the sides of the pan.
- Bake at 425° for about 20 minutes or until browned on top.
Nutrition Facts : Calories 1325.1, Fat 49.4, SaturatedFat 15.9, Cholesterol 242.2, Sodium 2814.8, Carbohydrate 154.8, Fiber 15.9, Sugar 35.6, Protein 65.2
STOVE TOP EASY TURKEY BAKE
Our STOVE TOP Easy Turkey Bake is made with leftover cooked turkey, broccoli, cream of chicken soup and cheddar cheese. Why wait? Try it tonight.
Provided by My Food and Family
Categories Turkey
Time 45m
Yield 6 servings, about 1-1/3 cups each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Add hot water to stuffing mix; stir just until moistened.
- Combine turkey and broccoli in 13x9-inch baking dish sprayed with cooking spray. Mix soup, milk and cheese until blended; pour over turkey mixture. Top with stuffing.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 440, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 125 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 41 g
CORNBREAD "TURKEYS"
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Coat two 5-cup turkey-shaped pans with cooking spray. Melt 1/2 cup butter and let cool.
- Melt remaining 2 tablespoons butter in a skillet over medium-high. Cook corn, jalapeno, and shallots, stirring occasionally, until soft, 4 to 6 minutes.
- Whisk together flour, cornmeal, salt, pepper, sugar, baking powder, and baking soda in a large bowl. Make a well in the center of the mixture and add eggs; whisk eggs into flour mixture.
- Whisk together melted butter and buttermilk; stir into flour mixture, along with corn mixture and cheddar. Mix until well combined.
- Divide the batter evenly between prepared pans; smooth tops. Transfer to oven and bake, rotating pans halfway through, until a cake tester inserted into the centers comes out clean, 30 to 35 minutes. Let cool slightly before inverting onto a wire rack. Serve warm or at room temperature.
TURKEY WITH CORNBREAD DRESSING
Nothing gets family hanging around the kitchen like the aroma of a turkey stuffed with savory dressing roasting in the oven. Drizzled with hot gravy, it tastes even better than it smells!
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a skillet, saute celery and onion in butter until tender. Place in a large bowl with cornbread, crumbs, sage and poultry seasoning. Combine egg substitute and broth; add to cornbread mixture, stirring gently to mix., Just before baking, stuff the body cavity and inside the neck with dressing. Skewer or fasten openings. Tie the drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil. When turkey is done, allow to stand for 20 minutes. Remove all dressing to a serving bowl.
Nutrition Facts : Calories 663 calories, Fat 25g fat (11g saturated fat), Cholesterol 202mg cholesterol, Sodium 845mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 72g protein.
CORNBREAD TURKEY CASSEROLE
Make and share this Cornbread Turkey Casserole recipe from Food.com.
Provided by carolinafan
Categories < 60 Mins
Time 50m
Yield 3 casseroles, 24-30 serving(s)
Number Of Ingredients 8
Steps:
- Prepare stuffing mix according to package directions. Add turkey and cheddar cheese.
- Combine the soups and milk.
- Pour 1 cup each into 3 greased 13x9x2 inch baking dishes. Top each with turkey mixture and remaining soup mixture.
- Sprinkle with Swiss cheese.
- Cover and freeze 2 casseroles for up to 3 months.
- Cover and bake the remaining casserole at 350 for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving.
- To use frozen casseroles: Thaw in the refrigerator. Bake uncovered at 350 for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.
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