CORN BREAD TURKEY CASSEROLE
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
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.
LEFTOVER TURKEY CORNBREAD CASSEROLE RECIPE
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
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
CORNBREAD-CHILI CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
- In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.
SALSA-TURKEY CORNBREAD CASSEROLE
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
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
MEXICAN TURKEY CORN BREAD CASSEROLE
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
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
CORNBREAD CASSEROLE
Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this cornbread casserole for him. -Carrina Cooper, McAlpin, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.
Nutrition Facts : Calories 311 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 777mg sodium, Carbohydrate 50g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.
TURKEY CORNBREAD CASSEROLE
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
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
CORNBREAD CASSEROLE
A cheap and easy favorite, cooks in 1 hour, only 5 minutes to prepare, kids love it!
Provided by Sarah Peipert
Categories Side Dish Casseroles Corn Casserole Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 54.4 g, Cholesterol 43.8 mg, Fat 21.2 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 11.3 g, Sodium 1188 mg, Sugar 9 g
CORNBREAD TURKEY CASSEROLE
Make and share this Cornbread Turkey Casserole recipe from Food.com.
Provided by carolinafan
Categories < 60 Mins
Time 50m
Yield 3 casseroles, 24-30 serving(s)
Number Of Ingredients 8
Steps:
- Prepare stuffing mix according to package directions. 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 5-10 minutes before serving.
- To use frozen casseroles: Thaw in the refrigerator. Bake uncovered at 350 for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.
20 TURKEY CASSEROLES YOU'LL LOVE
These turkey casserole recipes are perfect for Thanksgiving leftovers! From noodles to rice to turkey pot pie, make your bird the star of the show a second time around.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a turkey casserole in 30 minutes or less!
Nutrition Facts :
CORNBREAD TOPPED TURKEY AND GREEN CHILE CASSEROLE
Recipe Other Cornbread topped turkey and green chile casserole - Recipe Petitchef
Provided by EvilShenanigans
Categories other
Time 45m
Yield 6
Number Of Ingredients 20
Steps:
- Heat the oven to 350 F and spray a 9″ x 9″ casserole dish with non-stick cooking spray.
- In a medium pan over medium heat melt the butter until it foams. Add the chopped onions and cook until translucent, about five minutes.
- Add the garlic, cumin, chili powder, green chilies, and Rotel and cook until fragrant, about three minutes.
- Reduce the heat to low, add the flour and cook until no dry flour remains and the flour becomes lightly golden, about five minutes.
- Add the turkey stock and stir to combine. Increase the heat to medium and bring to a simmer.
- Once the mixture simmers add the milk and stir to combine. Stir in the turkey meat and cook until thoroughly heated. Remove from the heat and stir in 8 ounces of the shredded cheese. Set aside.
- Next prepare the cornbread topping. In a medium bowl whisk together the flour, corn meal, baking powder, sugar, and salt until well combined.
- Form a well in the center of the dry ingredients and pour into it the beaten egg, buttermilk, and melted butter. Stir the mixture until the dry ingredients are moistened. Do not over-mix.
- To assemble pour the turkey mixture into the prepared dish and spread evenly. Carefully pour the cornbread mixture over the top and spread evenly to the edges.
- Top with the remaining cheese and bake for 30 to 35 minutes, or until the cornbread is golden brown and the filling is bubbling. Cool for ten minutes before serving.
CHICKEN OR TURKEY CORNBREAD DRESSING CASSEROLE
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
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
JIFFY CORNBREAD CASSEROLE
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9x9-inch baking dish with oil or butter.
- In a medium bowl, stir together the butter, eggs, kernel and creamed corn, and sour cream. Mix in the corn muffin mix until well-combined.
- Pour the mixture into the greased dish.
- Bake for 45 minutes or until the top is golden brown. Enjoy!
Nutrition Facts : Calories 376 cal
MOTHER'S DAY CORNBREAD TACO CASSEROLE
I wanted to make this a lighter meal, so I used lean ground turkey instead of beef as is customary. I made this one gluten and dairy free, so those with allergies can enjoy it too.
Provided by Jo Zimny
Categories Casseroles
Time 1h
Number Of Ingredients 9
Steps:
- 1. Grease a 9x9" square oven safe casserole dish. Prepare your meat mixture first. Fry up the meat in the coconut oil until the pink is just gone, then add the Worcestershire sauce and taco seasoning. Add the tomato and saffron and corn. Saute for about 5 more minutes on med. low. Cool down.
- 2. Once the meat has completely cooled, make the cornbread mix according to the package directions. I used non-sweetened almond milk as opposed to dairy in the cornbread.
- 3. Pour 1/2 the cornbread batter into the greased casserole dish. Top with the turkey mixture, add the grated cheese, then pour the remaining cornbread batter on top of the cheese, smooth it gently.
- 4. Bake at 350'F for 30 minutes until golden on the top. Cool on a wire wrack and cut into squares. Serve with a nice green salad or other vegetables on the side.
- 5. Enjoy and Happy Mother's Day!
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