Turkey And Corn Bread Stuffing Casserole Recipes

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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

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 WITH CORNBREAD STUFFING



Turkey with Cornbread Stuffing image

Absolutely delicious. The fresh corn bread adds so much flavor! Use bacon or ground pork. You can add whatever you like, but this is the way i always make mine. I often add or change things. Enjoy.

Provided by ltjohnson

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 5h10m

Yield 12

Number Of Ingredients 19

¾ cup cornmeal
1 ¼ cups water
1 cup whole wheat flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 egg
¼ cup vegetable oil
¼ pound bacon, or more to taste
1 large onion, chopped
2 cloves garlic, minced
6 celery stalk, chopped
1 red bell pepper, diced
4 teaspoons poultry seasoning
4 teaspoons dried rubbed sage
4 teaspoons dried oregano
1 (1 pound) loaf rye bread, cubed
2 cups low-sodium chicken broth
1 whole turkey, neck and giblets removed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
  • In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
  • Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool.
  • Reduce oven heat to 325 degrees F (165 degrees C).
  • Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
  • Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
  • Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time.
  • Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.

Nutrition Facts : Calories 1323.6 calories, Carbohydrate 27.3 g, Cholesterol 466.3 mg, Fat 60.1 g, Fiber 4.4 g, Protein 158.7 g, SaturatedFat 17 g, Sodium 808.7 mg, Sugar 9.2 g

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

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

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.

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.

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

ROAST TURKEY WITH CORNBREAD STUFFING



Roast Turkey With Cornbread Stuffing image

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

Provided by MizzNezz

Categories     Breads

Time 4h15m

Yield 8 serving(s)

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 breadcrumbs
1 tablespoon sage
1 tablespoon poultry seasoning
2 eggs, lightly beaten
1 cup chicken broth
1 turkey (10-12 pounds)
melted butter

Steps:

  • In skillet, saute celery and onion in butter until tender.
  • Place in a lg bowl with corn bread, fresh bread crumbs, sage and poultry seasoning.
  • Mix eggs and chicken broth; add to dry mixture, stir gently to mix.
  • Stuff the cavity and neck of turkey.
  • Fasten openings.
  • Tie legs together.
  • Place on rack in roasting pan.
  • Brush with melted butter.
  • Bake at 325* for 4 hours (cover with a foil tent), or until turkey tests done.
  • Let stand for 20 minutes before cutting.

CORN BREAD STUFFING



Corn Bread Stuffing image

Provided by Molly O'Neill

Categories     casseroles, side dish

Time 40m

Yield about 10 cups

Number Of Ingredients 14

1/4 pound sweet butter
6 slices bacon, diced
1 medium-size onion, chopped
1 pound sweet breakfast sausage meat
1 medium-size red bell pepper, cored and chopped
2 ribs celery with leaves, chopped
1/4 cup chopped parsley
2 scallions, chopped
6 cups stale crumbled corn bread
2 cups stale white bread crumbs
1 tablespoon salt
1 teaspoon black pepper
Dash of Tabasco sauce
1 cup chicken broth if stuffing is not cooked in turkey

Steps:

  • In a large skillet, add the butter, and fry the bacon for 3 minutes. Add the onion, and saute for 5 minutes. Add the sausage, red pepper and celery, and cook the mixture for 10 minutes.
  • Place the mixture in a large bowl, and add the parsley, scallions, corn bread and white bread, season with salt, pepper and Tabasco, and stir to combine. When cool, this stuffing can be baked inside the turkey, or if you prefer, add the 1 cup chicken broth, place the stuffing in a casserole, and bake for 40 minutes at 350 degrees.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 485 milligrams, Sugar 3 grams, TransFat 0 grams

TURKEY AND CORN BREAD STUFFING CASSEROLE



Turkey and Corn Bread Stuffing Casserole image

Number Of Ingredients 10

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

Steps:

  • 1. Heat oven to 400°. Grease 3-quart casserole. Heat soup and milk to boiling in 3-quart saucepan, 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.2. Stir remaining ingredients until blended. Pour over stuffing mixture.3. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.HIGH ALTITUDE (3500 to 6500 feet): Use 1 1/2 cups milk instead of 1 1/4 cups.NUTRITION FACTS: 1 Serving: Calories 505 (Calories from Fat 215) Fat 24g (Saturated 7g) Cholesterol 150mg Sodium 1050mg Carbohydrate 53g (Dietary Fiber 6g) Protein 25g % DAILY VALUE: Vitamin A 22% Vitamin C 14% Calcium 24% Iron 18% DIET EXCHANGES: 3 Starch 2 Lean Meat 1 Vegetable 3 FatBETTY'S TIP: Make a mid-week meal special by serving this cozy casserole with a side of cranberry-orange relish or cranberry sauce.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

EASY CORNBREAD-BROWN BUTTER STUFFING



Easy Cornbread-Brown Butter Stuffing image

For many people, Thanksgiving is one big excuse to eat lots of stuffing. This one is particularly easy to make. Prepare cornbread using any recipe you'd like, then let it sit out until it gets a little stale. Crumble it into large pieces and then sauté with aromatics in deeply browned butter. Be sure to really let the butter brown: that's where much of the flavor is. Drizzle any remaining brown butter over the top of the stuffing once you've transferred it to the baking dish - that will make the top nice and crispy.

Provided by Melissa Clark

Categories     easy, stuffing and dressing, side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

6 tablespoons unsalted butter
9 cups stale cornbread, crumbled into large chunks
1/3 cup thinly sliced scallions
2 large eggs
1 1/2 to 2 tablespoons chopped fresh sage or rosemary
3/4 teaspoon kosher salt
1/8 teaspoon chile powder
Black pepper, as needed
Turkey or chicken stock (optional)

Steps:

  • In a medium skillet over medium-low heat, melt the butter. Cook, undisturbed, until the foam subsides and the butter is a deep brown and smells nutty. Transfer immediately to a heatproof liquid measuring cup or bowl.
  • In a large bowl, combine the cornbread, scallions, 3 tablespoons butter, eggs, sage, salt, chili powder and black pepper. If the mixture looks dry, add a little stock or water.
  • Spoon the stuffing into a 1 1/2 quart gratin dish. Drizzle the remaining butter over the stuffing. (At this point you can wrap well with plastic wrap and refrigerate it overnight.)
  • Heat oven to 350 degrees and bake until crisp and browned on top, about 30 to 45 minutes.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 11 grams, Carbohydrate 72 grams, Fat 20 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 7 grams, Sodium 1083 milligrams, Sugar 0 grams, TransFat 0 grams

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OATMEAL STUFFING FOR TURKEY - THERESCIPES.INFO
https://www.food.com › recipe › oatmeal-turkey-stuffing-160768. All information about healthy recipes and cooking tips
From therecipes.info


RECIPES - BETTYCROCKER.COM
A great recipe is at the heart of every memorable meal. Browse our themed recipes for inspiration or search by ingredient.
From bettycrocker.com


TURKEY AND CORN BREAD STUFFING CASSEROLE: THE BEST TURKEY AND …
This is the best Turkey and Corn Bread Stuffing Casserole recipe on the web!! _ (10 3/4-ounce) can condensed cream of chicken soup or celery soup _ 1/4 cups milk _ cup frozen peas ___ cup dried cranberries _ medium green onions, sliced (1/4 cup) _ cups cut-up cooked turkey or chicken _ 1/2 cups corn bread stuffing mix _ cup Original Bisquick ...
From dvo.com


ROAST TURKEY WITH CORN BREAD STUFFING | CANADIAN LIVING
2005-07-14 Place, breast side up, on greased rack in roasting pan. Blend together butter, sage, oregano and pepper; rub over turkey. Tent loosely with foil, dull side out, leaving sides open. Roast turkey in 325°F (160°C) oven, basting every 30 minutes, for 3-1/2 hours. Remove foil.
From canadianliving.com


10 BEST CORNBREAD STUFFING CASSEROLE RECIPES | YUMMLY
2022-05-06 eggs, green onions, cut-up cooked turkey, cornbread stuffing mix and 6 more Yellow Squash Cornbread Stuffing Casserole Food.com minced garlic, chopped green chilies, shredded cheddar cheese and 9 more
From yummly.com


TURKEY AND STUFFING CASSEROLE - CAMPBELL SOUP COMPANY
2013-07-18 Step 1. Heat the oven to 400°F. While the oven is heating, spray a 2-quart casserole with vegetable cooking spray. Step 2. Stir the soup and milk in a large bowl. Add the broccoli, turkey, stuffing and half the cheese and mix lightly. Season with salt and pepper. Spoon the turkey mixture into the casserole. Step 3.
From campbells.com


DELICIOUS CORNBREAD STUFFING RECIPE | THE RECIPE CRITIC
2021-11-17 Spray a 9×13 roasting pan or a 12-inch oval baking dish with pan spray and set aside. In a medium skillet cook the sausage until browned. Remove from the pan and set aside. Add the onion, celery, apple, and butter to the pan and sauté over medium heat until the onion is translucent about 4 minutes.
From therecipecritic.com


BEST CORNBREAD STUFFING RECIPE — HOW TO MAKE CORNBREAD …
2021-11-06 Grease a large baking dish with butter and reduce oven temperature to 375°. In a large skillet over medium heat, melt butter. Stir in onion and celery and season with salt and pepper. Cook until ...
From delish.com


EASY CORNBREAD FOR STUFFING RECIPE - DINNER, THEN DESSERT
2020-10-19 Preheat oven to 375. Add 2 cups cornbread (chopped into bite size pieces) to a large bowl and toss with 1 tablespoon olive oil and ½ teaspoon garlic salt. Spread bread pieces out onto baking sheet in one layer. Bake for 6-8 minutes, flip and cook another 5-6 minutes, until toasted and crispy.
From dinnerthendessert.com


TURKEY WITH CORN BREAD STUFFING RECIPE
Learn how to cook great Turkey with corn bread stuffing . Crecipe.com deliver fine selection of quality Turkey with corn bread stuffing recipes equipped with ratings, reviews and mixing tips. Get one of our Turkey with corn bread stuffing recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


GRANDMA'S CORNBREAD DRESSING STUFFED TURKEY {A WHOLE BAKED …
Sprinkle inside and on the back side (not the breast side yet) of the turkey liberally with salt and pepper. Set the turkey backside down in the roasting pan lined with foil.
From cookingwithk.net


10 BEST CORNBREAD STUFFING CASSEROLE RECIPES | YUMMLY
The Best Cornbread Stuffing Casserole Recipes on Yummly | Dairy Free Cornbread Stuffing Casserole, Crockpot Chicken Cornbread Stuffing Casserole, Chicken And …
From yummly.com


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


ROAST TURKEY WITH CORN BREAD PEPPER STUFFING | CANADIAN LIVING
2006-08-15 Scrape over corn bread mixture. (Make-ahead: Cover and refrigerate for up to 24 hours.) Beat stock with egg; pour over corn bread mixture and mix well. Set aside. Pat turkey dry inside and out. Stuff both cavities loosely with about 7 cups (1.75 L) of the stuffing; skewer cavities shut. Tie legs together; tuck wings under back. Place remaining ...
From canadianliving.com


HOW TO MAKE CORNBREAD STUFFING - YELLOW BLISS ROAD
2021-11-21 Preheat oven to 375 degrees F and grease a 13×9-inch baking dish with butter or nonstick cooking spray. Place cornbread chunks in a large mixing bowl and set aside. In a large skillet over medium heat, melt butter. Add onion and …
From yellowblissroad.com


TURKEY CORNBREAD STUFFING CASSEROLE RECIPES
Easy Desserts For Super Bowl Party Soup Recipes. Potato Soup Cream Cheese Recipe
From recipeshappy.com


JIFFY CORNBREAD TURKEY STUFFING RECIPES - FOOD NEWS
Melt butter in skillet over medium heat. Add celery and onion and saute approx 10 minutes until tender. Add to cornbread bowl and stir. Add seasonings and broth to cornbread mix and stir. Taste and adjust seasonings. Add diced or chopped chicken or turkey if desired. Spoon into casserole dish.
From foodnewsnews.com


TURKEY CORNBREAD STUFFING CASSEROLE RECIPES - ALL INFORMATION …
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.
From therecipes.info


RECIPES FOR TURKEY AND CORNBREAD STUFFING CASSEROLE WITH GROCERY …
Search popular online recipes for turkey and cornbread stuffing casserole and easily save recipes, create organized grocery lists for the recipes and view nutritional information. Then save recipes for turkey and cornbread stuffing casserole and use them in a free meal planner on Say Mmm on Say Mmm-Page 5.
From saymmm.com


ROAST TURKEY WITH CORN BREAD STUFFING RECIPE
2017-01-09 What Makes This Roast Turkey With Corn Bread Stuffing Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Roast Turkey With Corn Bread Stuffing. Ready to make this Roast Turkey With Corn Bread Stuffing Recipe? Let’s do it! Oh, before I forget…If you’re …
From bakerrecipes.com


CORN BREAD TURKEY STUFFING RECIPES - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Corn Bread Turkey Stuffing Recipes are provided here for you to discover and enjoy ... Zucchini Rice Recipe Casserole Easy Easy Zucchini Casserole With Hamburger Easy No Bake Truffle Balls Easy Bake Dinner Ideas Easy Meatless Main Dish Recipes Easy One Pan Dinners Easy Oven Dishes Dessert Recipes. Lemon Lust Dessert …
From recipeshappy.com


APPLE CRANBERRY CORNBREAD STUFFING RECIPE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Apple Cranberry Cornbread Stuffing Recipe : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


CORN BREAD TURKEY CASSEROLE RECIPE
2017-03-24 Corn bread turkey casserole recipe. Learn how to cook great Corn bread turkey casserole . Crecipe.com deliver fine selection of quality Corn bread turkey casserole recipes equipped with ratings, reviews and mixing tips. Get one of our Corn bread turkey casserole recipe and prepare delicious and healthy treat for your family or friends. Good ...
From crecipe.com


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