Salsa Turkey Cornbread Casserole Recipes

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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

SALSA-TURKEY CORNBREAD CASSEROLE



Salsa-Turkey Cornbread Casserole image

Welcome family to the dinner table with a homey casserole of turkey, beans and salsa topped with a tasty cornbread topper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 14

1 tablespoon olive or vegetable oil
1 1/4 lb ground turkey
1 cup Old El Paso™ Thick 'n Chunky salsa
2 tablespoons Gold Medal™ all-purpose flour
2 cans (14.75 oz each) cream style sweet corn, undrained
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg

Steps:

  • Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, heat oil over medium-high heat. Cook turkey in oil 4 to 6 minutes, stirring frequently, until no longer pink. Stir in salsa and flour. Cook 2 to 3 minutes, stirring constantly, until slightly thickened.
  • Stir in remaining casserole ingredients. Heat to boiling. Spread turkey mixture in baking dish.
  • In medium bowl, stir all topping ingredients just until moistened (batter will be lumpy). Pour topping over turkey mixture; gently spread to sides of baking dish.
  • Bake 12 to 15 minutes or until topping is golden brown.

Nutrition Facts : Calories 510, Carbohydrate 66 g, Cholesterol 80 mg, Fat 1, Fiber 12 g, Protein 28 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 10 g, TransFat 0 g

TURKEY ENCHILADA CASSEROLE



Turkey Enchilada Casserole image

Every time I make this for guests, I end up sharing my recipe!-Debra Martin of Belleville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 10 servings.

Number Of Ingredients 11

1 pound lean ground turkey
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 jar (16 ounces) salsa
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) Mexican stewed tomatoes
1 teaspoon each onion powder, garlic powder and ground cumin
12 corn tortillas (6 inches)
2 cups shredded reduced-fat cheddar cheese, divided

Steps:

  • In a large nonstick saucepan coated with cooking spray, cook turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Preheat oven to 350°. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce., Cover and bake 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

Nutrition Facts : Calories 318 calories, Fat 9g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 936mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.

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.

TORTILLA CASSEROLE WITH TURKEY



Tortilla Casserole with Turkey image

Provided by Tom Gilliland

Categories     Blender     Cheese     Dairy     Garlic     Herb     turkey     Vegetable     Bake     Cinco de Mayo

Yield Makes 8 servings

Number Of Ingredients 24

3/4 cup plus 1 tablespoon corn oil
18 corn tortillas
3 medium zucchini, thinly sliced
2 cups chayote* or other squash, thinly sliced
1 cup fresh or thawed frozen corn kernels
2 cups green beans, steamed and cut into 1-inch pieces
2 to 3 cups leftover turkey, shredded
2 cups (8 ounces) shredded Monterrey Jack or panela cheese**
6 cups Salsa de Tomatillo***
2 cups sour cream
1 tablespoon milk
Sea salt and ground black pepper to taste
Salsa de Tomatillo
Makes 5 to 6 cups.
60 tomatillos, husked and rinsed (about 3 pounds)
8 serrano chiles (seeded and deveined for a milder dish)
4 cups water
5 garlic cloves, chopped
1 cup coarsely chopped cilantro leaves
2 tablespoons vegetable oil
Sea salt to taste
*Chayote, also known as christophene and mirliton, is a mild-tasting, pear-shaped squash. Any summer squash can be substituted.
**Panela is a salty, crumbly cow's milk cheese. Feta is a good substitute.
***Tomatillos are often referred to as "green tomatoes," but are members of the gooseberry family. To prepare tomatillos for the salsa, remove their papery husks and rinse away their sticky outer coating. Or, canned whole tomatillos are available under the San Marcos brand.

Steps:

  • Prepare the Salsa de Tomatillo. In a heavy, 6-quart, nonreactive saucepan over medium-high heat, combine tomatillos, chiles, and water; bring to a boil. Reduce heat to low and simmer until the tomatillos are tender, about 10 to 12 minutes. Drain, reserving 1/2 to 1 cup of the cooking liquid. Working in batches, combine tomatillos, chiles, reserved cooking liquid, garlic, and cilantro in a blender and blend to a smooth puree. In a heavy, 12-inch, deep-sided skillet, heat the oil over medium heat and cook the tomatillo mixture for about 10 minutes, stirring often. Add salt to taste.
  • Prepare the casserole. In a heavy, 10-inch skillet, heat 3/4 cup of the corn oil over medium heat until the oil shimmers. Using tongs, submerge the tortillas, one at a time, in the hot oil for about 10 seconds (the tortillas should remain pliable). Transfer to a baking sheet lined with paper towels to drain. Lightly oil a 13-by-9-inch baking dish and set aside. In a heavy, 12-inch, nonstick skillet, heat the remaining 1 tablespoon of oil over medium heat until shimmering. Add both kinds of squash and cook over medium heat about 5 minutes. Add the corn and green beans and cook until just tender, about 2 to 3 minutes. Add salt and pepper to taste.
  • Preheat oven to 375 degrees. Arrange 6 of the softened tortillas in the prepared baking dish, overlapping the edges. Cover with half of the shredded turkey, half of the vegetable mixture, 1 cup of the cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Repeat the layering process with 6 additional tortillas, the remaining turkey, vegetable mixture, and cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Top with the remaining 6 tortillas. Drizzle with 1 cup of the Salsa de Tomatillo, cover with foil, and bake in preheated oven for about 50 minutes, or until heated through.
  • During the last few minutes of the cooking time, heat the remaining 3 cups Salsa de Tomatillo over low heat and keep warm. In a small bowl, whisk together the remaining 1/2 cup sour cream and the milk; drizzle over the hot casserole when it comes out of the oven. Serve the hot casserole with hot Salsa de Tomatillo on the side.

TURKEY AND CORNBREAD STUFFING CASSEROLE



Turkey and Cornbread Stuffing Casserole image

Make and share this Turkey and Cornbread Stuffing Casserole recipe from Food.com.

Provided by 4-H Mom

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

  • Heat oven to 400 degrees. Grease a 3 quart casserole.
  • Heat soup and milk to boiling in a 3 quart saucepan, stirring frequently.
  • Stir in peas, cranberries and onions. Heat to a boiling, stirring frequently, remove from heat.
  • Stir in turkey and stuffing mix. Spoon into cassertole dish.
  • Stir remaining ingredients until blended. Pour over stuffing mixture.
  • Bake uncovered 35 to 40 minutes or until a knife inserted in center some out clean.

Nutrition Facts : Calories 299, Fat 12.3, SaturatedFat 4.3, Cholesterol 119, Sodium 702.5, Carbohydrate 24.2, Fiber 2, Sugar 4.6, Protein 22.1

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

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

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

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