Crispy Onion Turkey Casserole Recipe 455

TURKEY AND DRESSING CASSEROLE

Steps:

• Preheat the oven to 325 degrees F.
• Rub the turkey breast with the butter and sprinkle with salt, pepper, rosemary and thyme. Place the turkey skin-side-up in a large roasting pan and cover with a tight-fitting lid or aluminum foil. Bake until an internal thermometer inserted into the thickest part of the breast registers 165 degrees F, 1 1/2 to 2 hours or about 15 minutes per pound. Let rest for 10 minutes.
• Cut the breast into thick slices and set aside. Pour the pan juices into a measuring cup and skim off the fat (use the fat for gravy). You'll need 2 to 3 cups of liquid for the dressing; supplement with chicken stock as needed.
• In a very large bowl, mix together the crumbled cornbread, torn white bread and the cranberries. Heat the olive oil in a medium saucepan. Add the celery, carrots and onion and cook until tender, about 7 minutes. Add 1/4 cup of the turkey pan juices and continue cooking until the vegetables are translucent, about 6 minutes. Add the cooked vegetables to the bread mixture. Pour in the orange juice and 1 cup of the pan juices and mix well, using a sturdy spoon or your hands. Continue adding pan juices (or chicken stock) until the mixture is very moist, almost soupy. Put the dressing in a 9-by-13-by-2-inch casserole dish. Lay the turkey slices on top of the dressing, using almost all of the meat (reserve the rest for gravy or leftovers). Cover the casserole and refrigerate overnight.
• The next day, preheat the oven to 350 degrees F.
• Remove the casserole from the refrigerator and let it stand at room temperature while the oven is heating. Bake until heated through, about 45 minutes. The dressing should be moist. If it appears to have dried out too much overnight, pour another cup of turkey juice over it.

CRISPY-ONION TURKEY CASSEROLE RECIPE - (4.5/5)

Steps:

• Preheat oven to 375°F. Coat 1 1/2 qt.baking dish with cooking spray. Prepare sauce mix according to package directions with milk and 1 Tbs. butter; reserve. In large nonstick skillet, melt remaining 1 Tbs. butter over medium heat. Add mushrooms, red pepper, onion and thyme; cook, stirring occasionally, until softened, about 5 minutes. Add broccoli; cover and cook until crisp-tender, about 3 minutes. Add turkey, water chestnuts and 1 tsp. lemon zest and reserved sauce; cook until heated through, about 1 minute. Transfer turkey mixture to baking dish. In bowl, toss onions with remaining 1/4 tsp. zest; sprinkle over filling. Cover with foil. Bake 25-30 minutes or until heated through, uncovering dish 5 minutes before casserole is done. Calories: 448 Protein: 29 g. Fat: 23 g. (9 g. sat.) Trans fat: Og. Chol.: 94 mg. Carbs.:32g. Sodium: 977 mg. Fiber: 5 g. Sugar: 10 g.

CRISPY ONION

Steps:

• Slice the shallots VERY THINLY-- cut them in half and julienne your way through-- Heat oil in frying pan-- chuck the shallots in the very hot oil until they turn brown and crunchy-- be sure that there's significant colour change but careful that they don't burn!
• Drain the shallots, place on a plate over paper towel to take out excess oil, and sprinkle with salt.
• When they cool, store in an airtight jar.

ONION CASSEROLE I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender. Turn off the heat, and stir in the sour cream and Parmesan cheese. Transfer to the prepared baking dish, and crumble the crackers over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.

20 TURKEY CASSEROLES YOU'LL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a turkey casserole in 30 minutes or less!

FRENCH ONION TURKEY CASSEROLE

Steps:

• Heat the oven to 350 degrees F. Spray a 2-quart shallow baking dish with the cooking spray. Beat the eggs, soup, milk, 1/2 cup cheese and 1 tablespoon thyme in a large bowl with a fork or whisk. Add the bread cubes and turkey. Stir and press the bread cubes into the milk mixture to coat. Pour the bread mixture into the baking dish. Sprinkle with the remaining cheese and thyme. Let stand for 15 minutes. Bake for 45 minutes or until a knife inserted in the center comes out clean.

CRUNCHY TURKEY CASSEROLE

Steps:

• In a large bowl, combine soup and milk. Stir in the turkey, celery, onion, water chestnuts and soy sauce. , Transfer to a greased shallow 2-qt. baking dish. Sprinkle with noodles and almonds. Bake, uncovered, at 350° for 30 minutes or until heated through.

FRENCH ONION TURKEY CASSEROLE

Steps:

• Preheat the oven to 350°F
• Spray a 2-quart shallow baking dish with the cooking spray.
• In a large bowl beat the eggs, soup, milk, 1 cup cheese, 1 and 1/2 teaspoons thyme, and pepper.
• Add the bread cubes and turkey.
• Stir and gently press the bread cubes into the milk mixture to coat.
• Pour the bread mixture into the prepared baking dish.
• Sprinkle top of casserole with the remaining cheese and thyme.
• Let stand for 15 minutes.
• Bake for 45 minutes or until a knife inserted in the center comes out clean.

TURKEY, POTATO, AND ONION CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Place potatoes into a large pot and cover with lightly salted water; bring to a boil over medium heat. Cook until barely tender, 4 to 5 minutes. Drain and place in the prepared baking dish with turkey on top.
• Heat oil in a 10-inch skillet over medium heat. Add onion slices; cook, stirring, until barely tender, 4 to 5 minutes. Separate into rings and place evenly on top of turkey.
• Melt butter in the same skillet over medium heat. Stir in flour and allow to bubble. Cook, stirring, about 3 minutes. Stir in turkey stock and return to a boil. Stir constantly for 3 to 4 minutes, then remove from heat. Stir in Parmigiano-Reggiano cheese until melted, then stir in sour cream and pepper. Adjust seasoning if desired. Pour skillet contents into the baking dish, gently shaking the dish to settle the contents. Sprinkle bread crumbs evenly over top.
• Bake in the center rack of the preheated oven until bubbly, about 30 minutes.
• Garnish with parsley and serve warm.