Ground Turkey And Dressing Casserole Recipes

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TURKEY AND STUFFING CASSEROLE



Turkey and Stuffing Casserole image

Two recipe classics are combined into an easy and delicious meal.

Provided by KRISTI EVANS

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h5m

Yield 5

Number Of Ingredients 8

1 (14 ounce) package seasoned dry stuffing mix
1 teaspoon ground sage
1 cup chopped celery
½ cup chicken broth
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
2 boneless, skinless turkey breasts - cooked and shredded
¼ cup melted butter

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside.
  • Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed.
  • Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.

Nutrition Facts : Calories 807.4 calories, Carbohydrate 66.7 g, Cholesterol 239.2 mg, Fat 19.7 g, Fiber 4.4 g, Protein 86.3 g, SaturatedFat 8.6 g, Sodium 2523.3 mg, Sugar 3.9 g

GROUND TURKEY CASSEROLE



Ground Turkey Casserole image

Its quick, fun and great! I learned this in grammar school. You may want to serve with corn bread or French bread and a salad.

Provided by Beki

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7

1 pound ground turkey
1 (15 ounce) can tomato sauce
1 teaspoon white sugar
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese
1 (12 ounce) package uncooked egg noodles
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet over medium-high heat, saute the ground turkey for 5 to 10 minutes, or until browned. Drain the turkey, stir in the tomato sauce and sugar, and set aside. In a medium bowl, combine the sour cream and cream cheese. Mix well and set aside.
  • Cook noodles according to package directions. Place them into a 9x13-inch baking dish, then layer the turkey mixture over the noodles. Then layer the sour cream mixture over the turkey, and top with cheese.
  • Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 515.6 calories, Carbohydrate 31.8 g, Cholesterol 145.3 mg, Fat 31.5 g, Fiber 1.7 g, Protein 26.9 g, SaturatedFat 17.4 g, Sodium 551.7 mg, Sugar 2 g

TURKEY AND DRESSING CASSEROLE



Turkey and Dressing Casserole image

This custard-style dressing is filled with turkey cubes, bread crumbs and plenty of seasoning. It is soothing on a chilly day.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 18

1 celery rib, chopped
1/4 cup chopped onion
2 tablespoons butter
1 cup coarsely crumbled cornbread
1 cup cubed day-old bread
2 tablespoons chicken or turkey broth
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
Dash pepper
GRAVY:
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup chicken or turkey broth
1/4 cup milk
1 egg, lightly beaten
1-1/2 cups cubed cooked turkey
Dry bread crumbs, optional

Steps:

  • In a small skillet, saute celery and onion in butter until tender. Transfer to a large bowl. Stir in the cornbread, bread cubes, broth and seasonings. Transfer to a greased 1-qt. baking dish., For gravy, in a large saucepan, melt butter. Whisk in flour and salt until smooth. Gradually add broth and milk. Bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Spoon half of the gravy over dressing mixture. Layer with turkey and remaining gravy. Sprinkle with bread crumbs if desired. Cover and bake at 350° for 25-30 minutes or until heated through., Or cover casserole and freeze for up to 3 months., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until bubbly and heated through.

Nutrition Facts : Calories 385 calories, Fat 23g fat (12g saturated fat), Cholesterol 141mg cholesterol, Sodium 980mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.

LEFTOVER TURKEY AND STUFFING CASSEROLE



Leftover Turkey and Stuffing Casserole image

Provided by Damaris Phillips

Categories     side-dish

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 46

Cooking spray, for greasing the casserole dish
9 large eggs, beaten
2/3 cup whole milk
Kosher salt and freshly ground black pepper
1/3 cup leftover Turkey Gravy, recipe follows
2 teaspoons hot sauce
5 cups leftover Cornbread Stuffing, recipe follows
2 cups leftover Roasted Vegetables, recipe follows
2 cups 1/2-inch-diced leftover Roasted Turkey Breast, recipe follows, or your favorite recipe
1/2 cup cranberry sauce, optional
4 tablespoons unsalted butter
6 tablespoons all-purpose flour
4 cups turkey stock, warmed
1/4 cup white wine
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 tablespoons coconut oil
1 large yellow onion, small diced
1 cup small-diced celery
1 cup small-diced carrots
4 cups homemade Cornbread Croutons, recipe follows or store-bought
4 cups store-bought seasoned croutons
1 tablespoon fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh sage, chopped
1 teaspoon cayenne pepper, optional
1 quart chicken stock
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 large eggs, beaten
1 pound butternut squash, peeled, seeded and cut into 1-inch pieces
1 pound red beets, peeled and cut into 1-inch pieces
2 yellow onions, large diced (about 4 cups)
1 tablespoon fresh thyme, chopped
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
5 tablespoons coconut oil plus more for greasing the baking sheet, melted
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
Kosher salt and freshly ground white pepper
1 cup almond milk or regular milk, at room temperature
1/4 cup applesauce, at room temperature
1/4 cup sorghum (see Cook's Note)
1 large egg, at room temperature

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
  • Whisk together the eggs, milk, 1 teaspoon salt and 1 teaspoon pepper in a large bowl. Stir in the Turkey Gravy and hot sauce. Spread the Cornbread Stuffing in the prepared baking dish, then sprinkle over the Roasted Vegetables and Roasted Turkey Breast. Pour the egg mixture over the top. Bake until golden brown and set, 35 to 40 minutes. Let cool for 5 minutes before slicing. Garnish with the cranberry sauce, if using.
  • Melt the butter in a skillet over medium heat. Whisk in the flour and cook until golden, 1 to 2 minutes. Whisk in the warmed stock. Bring to a simmer and cook, stirring constantly, until thickened, 10 to 15 minutes. The mixture should coat the back of a spoon. Pour in the wine, stir and cook for an additional 2 to 3 minutes. Season to taste with salt and pepper.
  • Preheat the oven to 350 degrees F.
  • Melt the coconut oil over medium heat in a large skillet. Saute the onion, celery and carrots until tender, 8 to 10 minutes. Remove from the heat and put into a large bowl. Add the cornbread croutons, seasoned croutons, thyme, rosemary, sage and cayenne if using. Add the chicken stock and stir to combine. Taste and add salt and pepper, then stir in the eggs. Mix to combine and pour into a 9-by-13-inch casserole dish. Bake until golden brown and fluffy but still moist, 45 to 55 minutes.
  • Preheat the oven to 400 degrees F.
  • Put the squash, beets, onions and thyme in a large bowl. Drizzle with oil and toss to coat. Season generously with salt and pepper. Spread in a single layer on a rimmed baking sheet and roast, tossing once, until golden brown and tender, 45 to 50 minutes.
  • Preheat the oven to 375 degrees F.
  • Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
  • Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
  • Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
  • Reduce the oven to 350 degrees F.
  • Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you dont want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.

TURKEY AND STUFFING CASSEROLE



Turkey and Stuffing Casserole image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 25

2 tablespoons EVOO
2 tablespoons butter
2 pounds ground turkey, at room temperature and patted dry
About 2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 ribs celery, chopped
1 carrot, chopped
1 onion, chopped
1 small potato, peeled and chopped
2 tablespoons finely chopped fresh thyme
2 tablespoons flour
2 to 2 1/2 cups turkey or chicken stock
1/2 cup organic frozen peas
6 tablespoons butter, cut into pieces
3 to 4 ribs celery with leafy tops, chopped
2 small apples, such as Macintosh or Honeycrisp, chopped
1 large fresh bay leaf
1 onion, chopped
About 1 tablespoon poultry seasoning, such as Rachael Ray Perfect Poultry Seasoning
Salt and freshly ground black pepper (if not included in the poultry seasoning blend)
Salt and freshly ground black pepper (if not included in the poultry seasoning blend)
1 bag traditional seasoned stuffing mix, such as Pepperidge Farm, or 5 cups cubed stale bread
About 3 cups turkey or chicken stock
Butter, for dotting casserole

Steps:

  • For the turkey filling: Heat the EVOO in a large, deep skillet over medium-high heat and melt in the butter. Add the turkey and cook, crumbling the meat, until browned. Season with the Worcestershire and some salt and pepper. Add the celery, carrots, onions, potatoes and thyme and cook, partially covered, to soften the vegetables, 8 to 10 minutes. Stir in the flour and cook for 1 minute; add the stock and cook to thicken. Stir in the peas until warmed through. Transfer the mixture to a casserole dish.
  • For the stuffing: Heat a large skillet over medium heat and add the butter. When melted, add the celery, apples, bay leaf and onions. Add the poultry seasoning and salt and pepper if using and cook until tender, 12 to 15 minutes. Add the stuffing mix and moisten with the stock. Arrange the stuffing on top of the turkey filling and dot with butter.
  • Cool and store for a make-ahead meal, or bake to serve immediately. If baking immediately, bake at 375 degrees F until brown, bubbly and crisp on top, 15 to 20 minutes. If baking later, bring to room temperature and bake at 375 degrees F until brown, bubbly and crisp on top, 40 to 45 minutes.

QUICKY GROUND TURKEY OR BEEF CASSEROLE



Quicky Ground Turkey or Beef Casserole image

Make and share this Quicky Ground Turkey or Beef Casserole recipe from Food.com.

Provided by FrVanilla

Categories     Chicken

Time 35m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 9

1 lb ground turkey or 1 lb ground beef
2 garlic cloves, minced
1 teaspoon oregano
1 (16 ounce) can tomato sauce
salt, to taste
pepper, to taste
1 1/2 cups cheese, grated
2 cups macaroni or 2 cups rotini pasta
1 cup sour cream

Steps:

  • Preheat oven to 425.
  • Brown and drain ground beef. Add in garlic, oregano, tomato sauce, salt and pepper.
  • Cook noodles according to package while beef mixture simmers. Drain noodles and return to pot. Stir in sour cream.
  • In buttered dish, layer noodles, beef mixture and cheese.
  • Bake for 20 minutes or until cheese is completely melted.

STOVE TOP EASY TURKEY BAKE



STOVE TOP Easy Turkey Bake image

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

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
4 cups chopped cooked turkey
1 pkg. (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
3/4 cup milk
1-1/2 cups KRAFT Shredded Cheddar Cheese

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

SMART-CHOICE STOVE TOP EASY TURKEY CASSEROLE



Smart-Choice STOVE TOP Easy Turkey Casserole image

This recipe was made for Thanksgiving leftovers. Combine turkey, stuffing, broccoli, cheese and cream of chicken soup for an easy post-holiday casserole.

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 6 servings, about 1-1/3 cups each.

Number Of Ingredients 7

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
4 cups chopped leftover roasted turkey
1 pkg. (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
3/4 cup fat-free milk
1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese

Steps:

  • Heat oven to 350ºF.
  • Add hot water to stuffing mix; stir just until moistened.
  • Combine turkey and broccoli in 13x9-inch baking dish. Mix soup, milk and cheese; pour over turkey mixture. Top with stuffing.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 450, Fat 24 g, SaturatedFat 9 g, TransFat 1.5 g, Cholesterol 80 mg, Sodium 1430 mg, Carbohydrate 33 g, Fiber 3 g, Sugar 5 g, Protein 29 g

TURKEY AND DRESSING CASSEROLE



Turkey and Dressing Casserole image

Make and share this Turkey and Dressing Casserole recipe from Food.com.

Provided by Iowahorse

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 cups cut up cooked turkey (or you may substitute pheasant)
5 -6 cups unseasoned croutons
3 tablespoons finely chopped onions
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/2 cup butter
1/2 cup cream or 1/2 cup evaporated milk
2 cups turkey broth or 2 cups chicken broth
1 1/4 teaspoons poultry seasoning
3/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 350 degrees.
  • Grease 3 qt casserole; in large mixing bowl, combine turkey and croutons; set aside.
  • In medium saucepan, combine remaining ingredients.
  • Cook over medium heat until butter melts, stirring occasionally.
  • Pour mixture over turkey and croutons.
  • Toss lightly to mix.
  • Place in prepared casserole; cover.
  • Bake for 30 minutes; increase oven temperature to 375 degrees.
  • Uncover casserole and bake for 10 minutes longer.

Nutrition Facts : Calories 420.2, Fat 26.7, SaturatedFat 15.1, Cholesterol 116, Sodium 636.7, Carbohydrate 20.3, Fiber 1.6, Sugar 0.5, Protein 24.2

TURKEY AND STUFFING BAKE



Turkey and Stuffing Bake image

Enjoy this two-in-one turkey and stuffing recipe for Thanksgiving. Autumnal ingredients such as sage and dried cranberries add lively flavor to this hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 1h

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 pounds ground turkey (85 percent lean) or ground chicken
1 teaspoon rubbed sage
3 tablespoons all-purpose flour
3 1/2 cups low-sodium chicken broth
Coarse salt and ground pepper
1 yellow onion, diced medium
3 celery stalks, diced medium
1 loaf crusty white bread, cut into large cubes (8 cups)
2/3 cup dried cranberries
2 large eggs, lightly beaten
2 tablespoons unsalted butter, cut into small pieces

Steps:

  • Preheat oven to 425 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Add turkey and cook, breaking up meat with a wooden spoon, until browned, 8 to 10 minutes. Add sage and flour and stir to coat. Add 1 1/2 cups broth and cook, stirring and scraping up any browned bits, until liquid is thickened, 2 minutes. Season with salt and pepper and transfer mixture to an 8-inch square baking dish.
  • Rinse out skillet; wipe dry. Return to heat and add 1 tablespoon oil. Add onion and celery and cook until softened, 8 minutes. Remove from heat and add bread, cranberries, and 2 cups broth; toss until combined. Stir in eggs. Spoon bread mixture over turkey mixture; dot with butter. Bake until juices are bubbling and bread is golden brown, 20 to 25 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 479 g, Fat 20 g, Fiber 4 g, Protein 31 g, SaturatedFat 6 g

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