HOME-STYLE TURKEY AND POTATO BAKE
From Betty's Soul Food Collection... Every Thanksgiving it's the same dilemma-what to do with turkey leftovers. Simple! Plan a second celebration by combining turkey with garlic mashed potatoes and veggies!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray; set aside. Make mashed potatoes as directed on pouch using water, milk and butter.
- In 2-quart saucepan, heat turkey, vegetables, gravy and poultry seasoning to boiling over medium-high heat, stirring occasionally. Pour turkey mixture into casserole. Spoon or pipe potatoes around edge of casserole.
- Bake uncovered 35 to 40 minutes or until mixture bubbles around edge of casserole.
Nutrition Facts : Calories 450, Carbohydrate 44 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 3 g, TransFat 1/2 g
SIMPLE MOIST ONE PAN ROAST TURKEY AND POTATOES (DRY BRINED)
This super simple dry brined turkey is your solution to a dry turkey. It uses a technique that makes the turkey super most and delicious.! It is simple, mess free and MAKE AHEAD friendly. Plus it is a ONE PAN meal. Delicious potatoes cook in the same pan as the turkey with all the luscious garlic and pan drippings making for the most delicious and crispy potatoes EVER!
Provided by Mila Furman
Categories Thanksgiving
Time 2h
Number Of Ingredients 9
Steps:
- Combine all the ingredients of the brine and combine well.
- Slather all over the turkey, including lifting up the skin to make sure that you can separate the skin from the breast to nestle that brine in there for maximum flavor.
- Place into the fridge in a large foil pan for 24-72 hours. Make sure to rotate the turkey every 24 hours so that it brines evenly. Since it is so cold now, I use my garage when I have a giant turkey that will not fit into my fridge.
- Preheat oven to 500 degrees F.
- On roasting day, remove the turkey out of the brine and rinse it inside and out with water.
- Tuck the wings underneath the bird and place in roasting pan (or foil pan) on top of a sheet pan or roasting pan. (I do this in the event that there is spillage. No one wants to clean ovens on Thanksgiving Day)
- Before placing it in the oven, take a piece of foil and measure it on the bird into a little triangle. You want it to just cover the breast. Place the triangle to the side, it will be used a bit later on.
- Place the turkey onto the lowest rack in the oven and let it roast for 30 minutes and 500 degrees. NO PEEKING! Because it is roasting on such a high temperature, all the juices that fall into your roasting pan may evaporate off and start to burn. During this time you want to add in your chicken stock just a bit at a time, so that your bits don't burn. This can be done throughout the entire cooking process to prevent the bits from burning and leaving perfect pan juices for the potatoes.
- After the first half hour, take out the turkey and cover the breast with your pre-measured foil.
- Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F.
- Set your probe thermometer alarm to 151 degrees F and walk away. (A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.)
- Once it's done, remove it from the pan and place it on a large cutting board and let it rest for about 15-20 minutes, covered with foil.
- At this point, while the turkey is roasting, increase the heat to 450-degrees and add the potatoes and garlic cloves to the pan. Roast until oven brown and fork tender, about 30-35 minutes.
- Carve and serve!
TURKEY POTATO CASSEROLE
This was made from Thanksgiving leftovers, and ingredients in my pantry. It's a family favorite and a hit at Pot lucks. With leftovers, it's a breeze, made from scratch ... it's work. Either way it's a hit and well worth the time. After a holiday meal half the work is done because you usually have the mashed potatoes, and turkey. When I make it from scratch, I usually use chicken rather than turkey. Prep times are from leftovers.
Provided by PEGGIKAYE EAGLER
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover.
- Bake for 30 to 40 minutes in the preheated oven, until heated through.
Nutrition Facts : Calories 611.3 calories, Carbohydrate 32.9 g, Cholesterol 139.7 mg, Fat 32.6 g, Fiber 3.5 g, Protein 45.3 g, SaturatedFat 18.2 g, Sodium 1465.6 mg, Sugar 5.2 g
TURKEY, POTATO, AND ONION CASSEROLE
Got leftover turkey? Craving comfort food? Try this filling, creamy casserole. Serve with a green vegetable or salad and a crusty bread, and you have a complete meal.
Provided by Bibi
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Place potatoes into a large pot and cover with lightly salted water; bring to a boil over medium heat. Cook until barely tender, 4 to 5 minutes. Drain and place in the prepared baking dish with turkey on top.
- Heat oil in a 10-inch skillet over medium heat. Add onion slices; cook, stirring, until barely tender, 4 to 5 minutes. Separate into rings and place evenly on top of turkey.
- Melt butter in the same skillet over medium heat. Stir in flour and allow to bubble. Cook, stirring, about 3 minutes. Stir in turkey stock and return to a boil. Stir constantly for 3 to 4 minutes, then remove from heat. Stir in Parmigiano-Reggiano cheese until melted, then stir in sour cream and pepper. Adjust seasoning if desired. Pour skillet contents into the baking dish, gently shaking the dish to settle the contents. Sprinkle bread crumbs evenly over top.
- Bake in the center rack of the preheated oven until bubbly, about 30 minutes.
- Garnish with parsley and serve warm.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 24 g, Cholesterol 45.4 mg, Fat 13.5 g, Fiber 1.7 g, Protein 14.4 g, SaturatedFat 7.3 g, Sodium 324.2 mg, Sugar 1.4 g
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