Cornbread Turkey Casserole Recipes

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CORN BREAD TURKEY CASSEROLE



Corn Bread Turkey Casserole image

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

3 packages (6 ounces each) crushed corn bread stuffing mix
11 cups cubed cooked turkey
2 cups shredded cheddar cheese
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (12 ounces) evaporated milk
1-1/2 cups shredded Swiss cheese

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.

TURKEY CORNBREAD CASSEROLE



Turkey Cornbread Casserole image

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

1 lb lean (at least 93%) ground turkey
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1/2 cup Old El Paso™ enchilada sauce
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
Milk, butter and egg called for on cornbread mix pouch
1/2 cup shredded pepper Jack cheese (2 oz)
2 tablespoons chopped fresh cilantro

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



Leftover Turkey Cornbread Casserole Recipe image

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

2 tablespoons unsalted butter
1/2 cup diced yellow onion
1/2 cup diced carrots
1/2 cup diced celery
1/2 teaspoon dried rosemary
1/2 teaspoons dried thyme
1/2 teaspoon dried nutmeg
1/2 teaspoon dried ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound frozen oven ready boneless turkey breast
1 cup turkey gravy (I used the one that came with the turkey + more for serving)
1 (8.5 oz) packgage corn muffin mix (prepared according package directions)
1 (15 oz) can corn (drained)
1 (8 oz) block cheddar cheese (shredded)

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

TURKEY AND CORNBREAD STUFFING CASSEROLE



Turkey and Cornbread Stuffing Casserole image

Wrap up dinner with an easy baked casserole boasting turkey, stuffing, veggies and cranberries.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 10

1 can (10 3/4 oz) condensed cream of chicken or celery soup
1 1/4 cups milk
1 cup frozen sweet peas
1/2 cup dried cranberries
4 medium green onions, sliced (1/4 cup)
2 cups cut-up cooked turkey or chicken
1 1/2 cups cornbread stuffing mix
1 cup Original Bisquick™ mix
1/4 cup milk
2 eggs

Steps:

  • Heat oven to 400°F. Grease bottom and side of 3-quart casserole with shortening or cooking spray.
  • In 3-quart saucepan, heat soup and 1 1/4 cups milk to boiling, stirring frequently. Stir in peas, cranberries and onions. Heat to boiling, stirring frequently; remove from heat. Stir in turkey and stuffing mix. Spoon into casserole.
  • In small bowl, stir remaining ingredients until blended. Pour over stuffing mixture.
  • Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 380, Carbohydrate 43 g, Cholesterol 120 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 13 g, TransFat 1 g

CORNBREAD TURKEY CASSEROLE



Cornbread Turkey Casserole image

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

3 (6 ounce) packages crushed cornbread stuffing mix
10 -11 cups cubed cooked turkey or 10 -11 cups cooked chicken
2 cups shredded cheddar cheese
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
2 (10 3/4 ounce) cans condensed cream of celery soup, undiluted
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (12 ounce) can evaporated milk
1 1/2 cups shredded swiss cheese

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.

CHICKEN OR TURKEY CORNBREAD DRESSING CASSEROLE



Chicken or Turkey Cornbread Dressing Casserole image

This recipe will make one large and one smaller casserole, so freeze one for later, or serve both to a crowd! I have made this casserole without using the cooked chicken and it is still very good, you can also add in cooked chopped bacon in place of the chicken if desired, then use the drippings for the cornbread! You can bake and then freeze the cornbread up to 1 month ahead if desired, then defrost to use in this recipe. If you don't have a 10-inch cast-iron skillet use a 9-inch round cake pan. Since my family likes spicy, I add in 1-2 jalapeno peppers, seeded and finely chopped into the cornbread mixture, if you like extra heat then add them in! This is a very good casserole! Servings is for both casseroles and is only estimated.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h50m

Yield 20 serving(s)

Number Of Ingredients 21

2 cups cornmeal
1/2 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
2 large eggs
2 cups buttermilk
1 pinch cayenne pepper (optional)
3 tablespoons melted butter (bacon fat is even better!)
1/2 cup butter
3 bunches green onions (about 12) or 1 large yellow onion, finely chopped
2 tablespoons fresh minced garlic (or to taste)
3 large celery ribs, finely diced
4 large eggs
1 (16 ounce) package herb seasoned stuffing mix
2 (10 ounce) cans corn niblets, well drained or 2 cups frozen corn, thawed
3 -4 cups finely chopped cooked chicken or 3 -4 cups cooked turkey
5 (14 ounce) cans chicken broth
salt and black pepper
grated parmesan cheese (use any amount desired)

Steps:

  • For the cornbread; in a large bowl stir together the cornmeal, flour, baking powder, baking soda, salt, sugar and cayenne (if using).
  • Add in 2 eggs and the buttermilk; whisk until just moistened.
  • Set oven to 425 degrees.
  • In the oven, heat 3 tablespoons butter (or bacon drippings) in a 10-inch cast-iron skillet or cake pan for 5 minutes.
  • Pour the HOT butter or bacon drippings into the cornmeal batter; stir to combine, then pour the batter into hot skillet or cake pan.
  • Bake at 425 degrees for 20-25 minutes or until golden.
  • At this point you can freeze the the cornbread for up to 1 month if desired.
  • In a large skillet melt 1/2 cup butter over medium heat; add in the green onions (or yellow onions) garlic and celery, saute for about 5 minutes or until tender.
  • In a bowl whisk together 4 large eggs.
  • Break the cooled cornbread into pieces and add to the eggs along with the green onion mixture, stuffing mix, chicken broth, corn niblets and cooked chopped chicken or turkey; stir with wooden spoon until just blended.
  • Season with salt and black pepper to taste.
  • Butter both a 13 x 9-inch and a 9-inch baking pan.
  • Spoon the mixture between the 2 pans, then sprinkle the tops with grated parmesan cheese.
  • Set oven to 350 degrees.
  • Bake the 13 x 9-inch for about 50-60 minutes and the 9-inch for about 10 minutes less.

Nutrition Facts : Calories 316.1, Fat 11.6, SaturatedFat 5.5, Cholesterol 97.2, Sodium 1093.4, Carbohydrate 38.5, Fiber 2.9, Sugar 5.6, Protein 15.1

TURKEY WITH CORNBREAD DRESSING



Turkey with Cornbread Dressing image

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

2 cups chopped celery
1 cup chopped onion
1/2 cup butter
6 cups cubed day-old cornbread
2 cups fresh bread crumbs
1 tablespoon dried sage
1 tablespoon poultry seasoning
1/2 cup egg substitute
1 cup chicken broth
1 turkey (10 to 12 pounds)
Melted butter

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.

MEXICAN CORN BREAD CASSEROLE WITH TURKEY



Mexican Corn Bread Casserole with Turkey image

Great low-fat Mexican corn bread casserole that's full of flavor. Garnish with more toppings like jalapenos, serrano peppers, and olives.

Provided by Jessica Delaney

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 10

Number Of Ingredients 16

2 pounds ground turkey
1 cup diced onion
2 cloves garlic, minced
1 ½ cups salsa
2 teaspoons ground cumin
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon chili powder, or to taste
1 ¼ cups milk
1 cup polenta
½ cup butter, softened
½ cup corn flour
3 tablespoons egg whites
1 teaspoon baking soda
2 cups shredded Mexican-style Cheddar cheese blend, divided
2 cups salsa

Steps:

  • Heat a large skillet over medium-high heat. Add turkey, onion, and garlic. Cook and stir in the hot skillet until turkey is no longer pink, about 5 minutes. Add 1 1/2 cups salsa, cumin, salt, black pepper, and chili powder. Stir together.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Whisk milk, polenta, butter, corn flour, egg whites, and baking soda together in a bowl. Pour mixture into a 9x13-inch baking pan. Pour cooked ground turkey mixture over corn bread layer.
  • Bake casserole in the preheated oven for 10 minutes. Sprinkle 1 1/2 cups shredded Mexican-style Cheddar cheese blend on top. Continue baking until top is bubbling, 5 minutes more. Let cool for 10 minutes.
  • Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.

Nutrition Facts : Calories 462.6 calories, Carbohydrate 27.5 g, Cholesterol 121 mg, Fat 27 g, Fiber 3 g, Protein 29.8 g, SaturatedFat 14.5 g, Sodium 1279.1 mg, Sugar 5.8 g

CORNBREAD-TOPPED CREAMY TURKEY BAKE



Cornbread-Topped Creamy Turkey Bake image

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

1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1/2 cup milk
1/2 tsp. paprika
1/4 tsp. pepper
2 cups chopped cooked turkey
1 cup frozen corn
1-1/2 cups KRAFT Finely Shredded Triple Cheddar Cheese, divided
1 pkg. (8.5 oz.) corn muffin mix
1 green onion, sliced

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

MEXICAN TURKEY CORN BREAD CASSEROLE



Mexican Turkey Corn Bread Casserole image

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

1 tablespoon canola oil
1 pound ground turkey
¼ cup fat-free chicken broth
1 tablespoon taco seasoning mix
2 ounces orzo pasta
1 (8 ounce) jar salsa, or to taste
1 (8.5 ounce) package dry corn muffin mix
1 (8.25 ounce) can cream-style corn
1 tablespoon milk
1 cup shredded Mexican cheese blend

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

LAYERED CORNBREAD CASSEROLE



Layered Cornbread Casserole image

This easy hearty cornbread dish is great during the holidays when you need to feed a crowd quickly and easily. It's a little like a Tex-Mex riff on lasagna with a filling of shredded chicken (leftover turkey is tasty, too), cheddar cheese, and pickled jalapeños.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h30m

Number Of Ingredients 12

1/2 cup corn oil, plus more for baking dish
1 1/4 cups fine yellow cornmeal, plus more for baking dish
1 1/2 cups whole milk
1 can (14.75 ounces) cream-style corn
3 large eggs
3/4 teaspoon baking soda
2 teaspoons kosher salt (we use Diamond Crystal)
8 ounces cheddar, or a mixture of cheddar and Monterey Jack, shredded (2 cups)
2 cups shredded cooked chicken or turkey (10 ounces)
1/2 cup chopped fresh cilantro leaves, plus more for serving
1/2 cup sliced pickled jalapeños, drained
Salsa, for serving (optional)

Steps:

  • Preheat oven to 350°F. Lightly brush a 3-quart or 9-by-13-inch baking dish with oil. Sprinkle with cornmeal to coat, tapping out excess. Bake until cornmeal has darkened in color slightly and gives off a toasty aroma, 3 to 4 minutes. Remove from oven and let cool slightly.
  • In a large bowl, whisk together oil, milk, corn, eggs, baking soda, and salt. Stir in cornmeal to combine. Pour half of batter into bottom of dish. Sprinkle with cheese, chicken, cilantro, and jalapeños. Top with remaining batter (it will be just enough to cover). Bake until golden and a tester inserted in center comes out clean, 55 to 60 minutes. Let cool at least 15 minutes, then serve with salsa and more cilantro.

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2015-08-21 Instructions. Preheat oven to 400 degrees F. In very large oven safe skillet over medium high heat, cook onion with turkey, cumin and chili powder until browned, stirring frequently, about 10 minutes. Add corn, salsa, and black beans. Stir …
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MEXICAN TURKEY CORN BREAD CASSEROLE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Mexican Turkey Corn Bread Casserole : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


HOMEMADE CORNBREAD CASSEROLE + {VIDEO} - STAY SNATCHED
2021-08-24 Preheat oven to 350 degrees. Grease a 9×13 inch baking pan with 1 tablespoon of melted butter. Add the dry ingredients (cornmeal, flour, baking powder, sweetener, and salt) to a mixing bowl. Stir. Add in the buttermilk, 1/4 cup melted butter, eggs, Greek yogurt, and corn.
From staysnatched.com


CORNBREAD TURKEY CASSEROLE RECIPE - FOOD.COM
Dec 27, 2012 - This makes three casseroles. Enjoy one for dinner and freeze the other two. From Taste of Home.
From pinterest.com


CHEESY TURKEY AND CORNBREAD CASSEROLE – S&W BEANS
Heat oven to 375° F. In 12-inch skillet, cook ground turkey and onion over medium-high heat, 6 to 8 minutes, until meat is thoroughly cooked. Stir in beans, corn, garlic powder and cumin; spoon mixture into 7×11-inch (2 quart) baking dish. Prepare muffin batter as directed on package; stir in cheese. Drop spoonfuls of batter over meat mixture ...
From swbeans.com


CHICKEN-AND-CORNBREAD CASSEROLE RECIPE | SOUTHERN LIVING
Step 3. Layer half of cornbread mixture on bottom of a lightly greased 11- x 7-inch baking dish. Step 4. Combine onion mixture, chicken, and next 6 ingredients in a bowl. Spoon mixture evenly over top of cornbread mixture in dish. Top evenly with remaining half of cornbread mixture, and drizzle with butter. Step 5.
From southernliving.com


TURKEY CORNBREAD CASSEROLE RECIPES ALL YOU NEED IS FOOD
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 ...
From stevehacks.com


CORN BREAD TURKEY CASSEROLE - SOUTHERN RECIPES
The recipe Corn Bread Turkey Casserole could satisfy your Southern craving in approximately 1 hour and 5 minutes. This recipe serves 24. This main course has 283 calories, 18g of protein, and 14g of fat per serving. Head to the store and pick up turkey, condensed cream of chicken soup, evaporated milk, and a few other things to make it today ...
From fooddiez.com


CORNBREAD & LEFTOVER TURKEY CASSEROLE MAIN DISHES
2021-11-01 Preheat the oven to 375°F. Grease a 9″ deep dish pie plate. Combine soup, turkey, thawed vegetables, and seasonings in a bowl. Spread into the prepared pie plate. In a separate bowl, combine Jiffy corn muffin mix, milk, egg, and cheese. Pour the cornbread mixture over the turkey mixture.
From manysimplerecipes.com


BBQ BEEF CORNBREAD CASSEROLE - DINNER, THEN DESSERT
2020-08-10 Spread beef mixture in an oven and freezer safe casserole dish. Cool completely. Top with cheese and cornbread mixture. Wrap tightly with plastic wrap and cover with foil or lid, and freeze for up to 3 months. When ready to cook, remove plastic wrap, re-cover with foil, and bake from frozen at 350 degrees for 45-50 minutes.
From dinnerthendessert.com


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