TURKEY AND DRESSING CASSEROLE
Provided by Trisha Yearwood
Categories side-dish
Time 15h25m
Yield 12 servings
Number Of Ingredients 13
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.
LEFTOVER TURKEY AND STUFFING CASSEROLE
Provided by Damaris Phillips
Categories side-dish
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 46
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 DRESSING CASSEROLE
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
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.
CREAMY LEFTOVER TURKEY AND STUFFING CASSEROLE
A great quick and easy way to use leftover turkey and stuffing. A creamy turkey and spinach filling topped with leftover stuffing. My 2-year-old devours it.
Provided by kirstin
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine turkey, cream cheese, sour cream, spinach, condensed soup, salt, and pepper in a pan over medium heat. Cook, stirring frequently, until hot, 7 to 8 minutes. Transfer mixture to a 3 1/2-quart baking dish and top with leftover stuffing.
- Cover and bake until heated through, about 30 minutes.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 22.6 g, Cholesterol 79.7 mg, Fat 22.1 g, Fiber 4.4 g, Protein 24.7 g, SaturatedFat 9.5 g, Sodium 917.2 mg, Sugar 2.7 g
LEFTOVER TURKEY CASSEROLE
This is a great way to use up some of those Thanksgiving leftovers! It's easy to prepare, as well. Top it with gravy, and revisit the feast!
Provided by Hope Robbins
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare stuffing according to package directions.
- In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix.
- Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing.
- Bake in the preheated oven 30 minutes, or until browned and bubbly.
Nutrition Facts : Calories 233 calories, Carbohydrate 19.7 g, Cholesterol 37.3 mg, Fat 12.3 g, Fiber 1.3 g, Protein 11.1 g, SaturatedFat 6.1 g, Sodium 1048 mg, Sugar 3.2 g
TURKEY AND DRESSING BAKE
Folks will be amazed that four ingredients can produce such a delicious dinner. You certain to rely on this standby for years to come! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine stuffing and parsley. Transfer to a greased 8-in. square baking dish. Top with turkey. Combine soup and water; spoon over top., Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 484 calories, Fat 22g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 1414mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 6g fiber), Protein 23g protein.
LEFTOVER TURKEY & STUFFING CASSEROLE
I made this up when DD had her wisdom teeth out. She wanted a turkey dinner similar to Thanksgiving in June!! I needed to use up all the leftovers so this was it!! You can use boxed stuffing if you need to, you would need 2 6oz packages of seasoned stuffing mix. You can make this ahead very easily...just remember the cooking time will be extended
Provided by Thea
Categories One Dish Meal
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Spray the bottom of a 9x13 baking dish, cover the bottom of dish with stuffing.
- Place turkey and mixed vegetables.
- In a separate bowl, mix soup, cream, onions, yogurt and 1/2 of the cheese.
- Pour over the veggie and turkey layer.
- Sprinkle the rest of the cheese over the top.
- Sprinkle more of the stuffing -- dotting over the top -- .
LEFTOVER TURKEY CASSEROLE
This recipe is GREAT for those Thanksgiving leftovers. You could probably throw some veggies into the turkey mixture. I just made this for the first time after making a turkey dinner for Mother's Day, and I just had to share the recipe!
Provided by ScorpCML
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- Place prepared mashed potatoes into a 2 quart casserole dish, sprayed with nonstick spray.
- Combine turkey and gravy in a large skillet and bring to a simmer, stirring occasionally.
- Remove from heat and stir in stuffing until throughly combined.
- Add salt and pepper to taste, if desired.
- Spoon turkey mixture on top of potatoes and spread evenly.
- Cover and bake for 25-30 minutes or until throughly cooked.
Nutrition Facts : Calories 374.6, Fat 10.7, SaturatedFat 2.8, Cholesterol 3.7, Sodium 2547.1, Carbohydrate 60.7, Fiber 4.9, Sugar 3.6, Protein 8.8
THANKSGIVING LEFTOVERS CASSEROLE
This layered casserole with stuffing, turkey, veggies, mashed potatoes and cheese is the perfect way to serve Thanksgiving leftovers.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips
Time 55m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees F.
- Prepare stuffing as directed on package; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Combine turkey, mixed vegetables and mayo; spoon over stuffing.
- Mix potatoes and cheese; spread over turkey mixture. Sprinkle with paprika.
- Bake 30 to 40 min. or until heated through.
Nutrition Facts : Calories 329.5 calories, Carbohydrate 14 g, Cholesterol 61.5 mg, Fat 20.7 g, Fiber 1.7 g, Protein 20.9 g, SaturatedFat 5.7 g, Sodium 411.5 mg, Sugar 1 g
LEFTOVER TURKEY CASSEROLE
You could use chicken, ham or beef -whatever you have left over. If you have it, use your favorite stuffing recipe, enough to top the casserole
Provided by looneytunesfan
Categories Turkey Breasts
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F.
- In a 9 x 13-inch pan or large oven-safe casserole dish (or whichever size is appropriate if you don't have as many leftovers), spread the mashed potatoes in the bottom of the pan, layer meat and vegetables over the potatoes.
- Spread gravy over the top, and then top with leftover stuffing. If you don't have stuffing leftover, or don't care for it, you can put the mashed potatoes on top of the casserole to make a crust.
- Bake for approximately 30 minutes or until hot.
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- Break turkey into bite sized pieces. Saute celery and onions in olive oil in a large oven proof skillet or stove top safe casserole over medium low heat until just translucent. Remove from heat.
- Add remaining ingredients except stock and mix well. Drizzle stock over mixture evenly and press flat gently with back of a large spoon.
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