CREAMY TURKEY & STUFFING CASSEROLE
This Turkey & Stuffing Casserole is the best way to use up those Thanksgiving leftovers!
Provided by Kristin Maxwell
Categories Main Course
Time 1h5m
Number Of Ingredients 13
Steps:
- Grease a 13x9-inch rectangular baking dish with nonstick cooking spray and set aside. Preheat oven to 375 degrees F.
- In a large saucepan, melt butter over medium-low heat. Add onion and cook for 2-3 minutes or until softened. Stir in garlic for 30 seconds then whisk in flour, salt and pepper and cook, stirring frequently until golden; about 2-3 minutes. Pour in milk and broth and bring to a simmer, stirring frequently, until thickened. Remove from heat and set aside. Taste and adjust seasonings, as desired.
- Stir in sour cream, diced turkey and vegetables.
- Pour mixture into the prepared baking dish and top evenly with small spoonfuls of leftover stuffing, breaking it up with your fingers if necessary.
- Bake at 375 degrees for 30-35 minutes or until bubbly and golden. Allow several minutes to cool and set.
- Garnish with fresh minced parsley and serve immediately.
Nutrition Facts : Calories 359 kcal, Carbohydrate 30 g, Protein 14 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 59 mg, Sodium 873 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
TURKEY & STUFFING CASSEROLE
A delicious, filling casserole that takes only a few minutes to put together. Almost as tasty as Thanksgiving dinner, with a lot less trouble!
Provided by mal in missouri
Categories Poultry
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Add water and melted butter to stuffing, mix.
- Cover bottom of 9x13 baking dish with stuffing.
- Arrange broccoli and turkey over stuffing.
- In separate bowl, mix soup, milk, and 1/2 cup of each kind of cheese.
- Pour over broccoli and turkey layer.
- Sprinkle remaining cheese over soup layer.
- Bake at 350 for 30 minutes.
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
SMART-CHOICE STOVE TOP EASY TURKEY CASSEROLE
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
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
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 & 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 -- .
TURKEY AND STUFFING CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 25
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.
LEFTOVER THANKSGIVING CASSEROLE
This is a very versatile and delicious casserole. Make this anytime you have leftover turkey or chicken..don't have stuffing, use boxed. I like this, because you can use whatever you have on hand.. Enjoy!
Provided by Cassie *
Categories Casseroles
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degree
- 2. Spread your turkey or chicken into an ungreased 13×9 baking dish. Cover with the vegetables. Stir together soup, sour cream and all but a 1/2 cup of cheese, and spread mixture over the vegetables. If using leftover stuffing add this as the next layer in your casserole. If using a stuffing mix, stir together the mix and 3/4 hot water and sprinkle this over top of the soup/cream cheese/ cheese mixture. Spread the remaining cheese evenly to the top of casserole and bake for 40 - 45 minutes or until nice and bubbly.
STOVE TOP EASY TURKEY BAKE
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
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
HOW TO MAKE LEFTOVER TURKEY AND STUFFING CASSEROLE
How to Make Leftover Turkey and Stuffing Casserole. If your refrigerator is filled with leftovers from the latest holiday, use them up in a filling casserole. Spread layers of mashed potatoes, turkey, and stuffing in a baking dish. Then...
Provided by wikiHow
Categories Turkey Dishes
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 °F (177 °C) and grease a baking dish. Get out a 2 to 3 US qt (1.9 to 2.8 l) baking dish and spread 1 tablespoon (14 g) of butter along the bottom and sides. Then sprinkle a few spoonfuls of breadcrumbs across the bottom and shake the dish. The breadcrumbs should stick to the bottom and sides of the dish. This will prevent the casserole from sticking to the pan.
- Stir the eggs into the mashed potatoes in a separate bowl. Put 4 cups (1.3 kg) of leftover mashed potatoes into a mixing bowl and add 1 of the eggs. Beat the mixture until the egg is combined. Then beat in the remaining egg until it's completely combined. The eggs will bind the casserole together.
- Spread half of the potatoes into the dish and cover them with the turkey. Use an offset spatula or the back of a spoon to level the potato mixture so it's even. Then scatter 3 cups (375 g) of turkey in bite-sized pieces over the potatoes.
- Spoon the remaining potatoes and all of the stuffing into the dish. The potatoes should cover the pieces of leftover turkey. Then arrange 2 cups (112 g) of leftover stuffing that you've broken up over the potatoes. If your stuffing is crumbly enough to scatter, there's no need to break it up. If your stuffing has solidified into a solid mass, use a fork to pull it apart into 1 inch (2.5 cm) pieces. You can press down on the casserole with the tines of a fork so the stuffing stays in place.
- Cover the dish and bake the casserole for 30 minutes. Tear off a piece of aluminum foil and cover the baking dish. Then put the dish in the preheated oven and bake the casserole until it's hot.Tip:If you're worried that the foil will stick to the stuffing, brush a little olive oil on the inside of the foil or spray it with cooking spray.
- Bake the uncovered casserole for 10 to 15 minutes. Carefully peel off the aluminum foil and continue to bake the casserole until the stuffing becomes slightly crisp. Then take the casserole out of the oven and let it cool for about 5 minutes.
- Serve the leftover turkey and stuffing casserole. If you like, warm up leftover gravy to pour over the casserole and serve it along with leftover cranberry sauce or brussels sprouts. Cover the leftovers in the dish and refrigerate them for up to 3 days.
TURKEY STUFFING CRANBERRY CASSEROLE RECIPE
You will love this Turkey Stuffing Cranberry Casserole recipe! It's one of my favorite leftover Thanksgiving dinner recipes. Make it today!
Provided by Ellen Christian
Categories recipe
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Prepare a 9x13 baking dish with nonstick cooking spray.
- In a large skillet over medium-high heat, place the butter to melt. Add the celery and onion and cook, stirring often, until softened.
- To the skillet, add the chicken stock, gravy, salt, poultry seasoning, ground sage, pepper, and garlic. Stir to combine and remove the skillet from heat.
- Place the stuffing mix, cornbread, turkey or chicken, and the liquid mixture in a large bowl. Gently fold the mixture together until the cornbread is moist.
- Transfer the mix to the prepared baking dish.
- Bake for 45 minutes or until the edges are browned and crunchy but the middle is cooked through.
Nutrition Facts : Calories 934 calories, Carbohydrate 72 grams carbohydrates, Cholesterol 314 milligrams cholesterol, Fat 38 grams fat, Fiber 2 grams fiber, Protein 73 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1965 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
THANKSGIVING LEFTOVER CASSEROLE
Thanksgiving Leftover Casserole combines all the flavors of the big meal in a simple, easy to make, never dried out dish. This is the best way to use up those leftovers!
Provided by Erica Walker
Categories Dinner Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 400-degrees. Combine turkey and cranberry sauce and spread evenly on the bottom of an 8x8 glass baking dish.
- Evenly press on leftover mashed potatoes and sprinkle corn over the top.
- Mix together milk and leftover gravy and spread evenly over potatoes and corn. Sprinkle on leftover stuffing and lightly drizzle chicken broth over the top (this will keep the stuffing from drying out).
- Cover with tin foil and bake at 400-degrees for 25-30 minutes or until heated through.
Nutrition Facts : Calories 320 kcal, Carbohydrate 52 g, Protein 11 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 18 mg, Sodium 561 mg, Fiber 4 g, Sugar 17 g, ServingSize 1 serving
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.
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Servings 4Total Time 50 minsEstimated Reading Time 3 minsCalories 520 per serving
- Preheat oven to 350°F (180°C). Heat oil in skillet over medium heat. Cook turkey 3 to 4 min. until heated through. Add spinach; cook 2 to 3 min. until wilted. Set aside. In bowl, mix together stuffing and gravy.
- Spread half the stuffing mixture in 9-in. (23-cm) diameter pie dish. Top with turkey and spinach mixture. Top with remaining stuffing mixture. Sprinkle with goat and Parmesan cheeses. Cover with foil.
- Bake 20 min., until steaming. Remove foil. Bake additional 10 min., or until golden brown. Cool slightly. Sprinkle with parsley, if using. Serve with steamed green beans and cranberry sauce.
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- Preheat the oven to 350 degrees F (177 degrees C). If your 9x13 in (23x33 cm) casserole dish is not glass or stoneware, line it with foil.
- In a large bowl, stir together the turkey, green beans, shredded cheddar cheese, minced garlic, and mayonnaise. Spread evenly in the casserole dish.
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5/5 (3)Total Time 1 hrCategory Main CourseCalories 569 per serving
- Place 2 cups of the stuffing in the bottom of the baking dish, then top with the chopped turkey breast.
- In a small bowl, combine 1/4 cup of the mayonnaise with the cranberry sauce. Spread evenly over the turkey.
- In a large bowl, combine 1/2 cup mayonnaise, mashed potatoes and cheese. Spread evenly over the cranberry sauce. Top with the remaining 2 cups stuffing.
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- Easy Tetrazzini Casserole. This tetrazzini casserole can be prepared with leftover chicken or turkey, and the addition of peas and carrots makes it a simple one dish meal.
- Layered Potato, Turkey & Stuffing Casserole. What’s nice about this casserole recipe is that you really don’t have to measure anything. All you need are some leftovers, a couple of eggs and bread crumbs and you will have a delicious meal in no time!
- Leftover Turkey Shepherd’s Pie. This leftover turkey shepherd’s pie recipe is created by adding frozen mixed vegetables to leftover turkey and gravy then topping off with mashed potatoes.
- Leftover Turkey Casserole With Peas & Mushrooms. You can transform leftover turkey into a delicious casserole by adding egg noodles, peas, mushrooms and a few other basic ingredients.
- Turkey Noodle Casserole. Here is another delicious casserole that uses egg noodles. The dish also includes leftover stuffing as well as carrots, celery and onion.
- Healthy Turkey Casserole. This bright and colorful low carb casserole features leftover turkey, cheese, sugar free cranberry sauce, green beans and mayo.
- Individual Turkey Shepherd’s Pie. Here is another shepherd’s pie recipe that includes the use of cranberry sauce and can also be frozen. This option is perfect for those that don’t want to eat leftover turkey the day after Thanksgiving but still want to enjoy a hearty meal later.
- Leftover Turkey Enchilada Casserole (Gluten Free) What I like about this healthy turkey enchilada recipe is that it calls for just a few ingredients.
- Leftover Turkey Dressing Casserole. Here is another casserole inspired by turkey leftovers. The addition of mayo gives this turkey dish even more flavor.
- Leftover Thanksgiving Casserole. What I love about this leftover Thanksgiving casserole is that you need just four ingredients and ten minutes of prep time before popping it into the oven.
LEFTOVER TURKEY CASSEROLE - ONLY 3 STEPS! - HOSTESS AT HEART
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- Preheat your oven to 350°F. Spray the bottom of a 9x13 baking dish with non-stick cooking spray.
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- Add potatoes to a large pot of salted boiling water over medium-high heat. Boil for 20-25 min. or until fork tender. Drain and place back into pot to dry for 1-2 min.
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30 THANKSGIVING LEFTOVER RECIPES YOU’LL LOVE
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- Preheat oven to 350°F (180°C). Heat oil in skillet over medium heat. Cook turkey 3 to 4 min. until heated through. Add spinach; cook 2 to 3 min. until wilted. Set aside. In bowl, mix together stuffing and gravy.
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