Turkey Stuffing Casserole Food

SMART-CHOICE STOVE TOP EASY TURKEY CASSEROLE

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.

TRADITIONAL BAKED STUFFING

Steps:

• Mix onion, celery, parsley, melted butter, egg and poultry seasoning in a large bowl. Stir.
• Add bread crumbs and stir with a spoon to evenly distribute the mixture.
• Slowly drizzle milk over bread while stirring until bread cubes are moist but NOT soggy. (May need a bit more or less milk than this recipe calls for.).
• Stir in salt and pepper.
• Pour in a greased casserole dish or Pyrex bowl. (A 9x14" baking dish will do in a pinch).
• Bake at 350 degrees for 35-45 minutes or until bread cubes on top are crispy.

TURKEY AND STUFFING 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.

LEFTOVER TURKEY & STUFFING CASSEROLE

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 -- .

THANKSGIVING LEFTOVERS CASSEROLE

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.

TURKEY & STUFFING CASSEROLE

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.

STOVE TOP EASY TURKEY BAKE

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.

TURKEY STUFFING CASSEROLE

Steps:

• Preheat oven to 350°F; grease a 13 by 9 inch glass casserole dish with vegetable oil.
• In a medium bowl, stir together the turkey, soup, and sour cream.
• Place the mixture in the prepared baking dish and pat down evenly with back of a spoon.
• In a clean medium bowl, stir together the stuffing mix, butter, and broth. Spread evenly over the turkey mixture.
• Bake for 30-40 minutes, until the stuffing topping is browned and the casserole is hot and bubbly. (I like to serve cranberry sauce with this dish -- like a turkey dinner).
• (I prefer to use unsalted butter and low sodium chicken broth in this recipe).

TURKEY STUFFING CASSEROLE

Steps:

• In a large skillet, heat butter over medium heat. Add onion and celery; cook and stir 4-5 minutes or until tender. Remove from heat; stir in 1 teaspoon salt, sage, poultry seasoning and pepper. In a large bowl, combine bread cubes, turkey and onion mixture; toss gently to combine. Transfer to a greased 13x9-in. baking dish., In a small bowl, whisk eggs. In a large saucepan, melt butter over medium heat. Stir in flour and remaining salt until smooth; gradually whisk in broth and water. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Gradually whisk broth mixture into eggs; stir in parsley. Pour over turkey mixture. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake 15-20 minutes longer or until lightly browned.

TURKEY, BROCCOLI & STUFFING CASSEROLE

Steps:

• Preheat oven to 350°F
• In a bowl, mix the chicken soup, sour cream & turkey OR 2 cups leftover gravy & turkey.
• Place the turkey mixture in a sprayed 8x11 casserole dish.
• Microwave broccoli for 2 minutes in pouch or box. If using fresh, boil for 5 minutes, until tender.
• Drain water from broccoli well. Sprinkle warmed broccoli on top of turkey.
• Cover broccoli mixture with prepared stuffing.
• Bake for 18 minutes.
• Remove from oven and top with American cheese.
• Bake for another 2 minutes or until cheese is melted.
• Remove from oven and devour immediately!

TURKEY AND STUFFING CASSEROLE

Steps:

• Heat the oven to 400 degrees F. Spray a 2-quart casserole with the cooking spray.
• Stir the soup and milk in a large bowl. Add the vegetables, turkey and stuffing and mix lightly. Spoon the turkey mixture into the casserole.
• Bake for 20 minutes or until the turkey mixture is hot and bubbling. Stir the turkey mixture. Top with the cheese.
• Bake for 5 minutes or until the cheese is melted.
• Serving Suggestion: Serve with a salad of mixed greens, dried cranberries and walnuts with a Dijon mustard vinaigrette. For dessert serve sliced pears drizzled with chocolate sauce.
• Tip: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained for the cubed cooked turkey.

TURKEY AND STUFFING CASSEROLE FOR TWO

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Generously coat a 2 1/2-quart baking dish with butter. Place bread on baking sheets.
• Toast bread in the preheated oven until golden brown, flipping halfway through cooking time, about 15 minutes total.
• While bread is toasting, melt 2 tablespoons butter in olive oil in a frying pan over medium-high heat. Saute onion and celery until soft and slightly browned, 5 to 7 minutes.
• Cube toast and put in a large mixing bowl with sauteed vegetables. Season with poultry seasoning, salt, and pepper. Add enough chicken broth to mash mixture together and form a moist, but not wet stuffing. Transfer mixture to the prepared baking dish.
• Rinse turkey under cold water and pat dry. Lay turkey breast, skin-side up, on top on stuffing mixture. Slip cubes of butter under the skin and pour melted butter over top. Season lightly with salt and pepper. Tent with aluminum foil.
• Bake in the preheated oven for 2 1/2 hours. Remove foil and continue to bake until turkey is no longer pink in the center, juices run clear, and skin browns, about 30 minutes more. Transfer turkey to a plate and let stand 10 minutes before slicing.

TURKEY STUFFING CRANBERRY CASSEROLE RECIPE

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.

CREAMY TURKEY & STUFFING CASSEROLE

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.

CAN'T GET ENOUGH OF THANKSGIVING CASSEROLE

Steps:

• Preheat oven to 375 degrees. Spray an 8" X 8" baking pan with nonstick spray.
• In a medium pot, bring 1 1/2 cups water to a boil. Add butter, and let melt. Stir in stuffing mix and cranberries. Remove from heat, cover, and let stand 5 minutes.
• Meanwhile, in a large bowl, combine remaining ingredients. Stir until uniform. Transfer to the baking pan, and smooth out the top.
• Evenly top with stuffing mixture. Cover pan with foil, and bake for 20 minutes.
• Remove foil, and bake until topping has lightly browned and filling is hot and bubbly, about 10 minutes.

CROCK POT TURKEY STUFFING CASSEROLE

Steps:

• In a bowl mix stuffing and broth together and set aside.
• Place your cubed turkey in the bottom of your 6 qt slow cooker
• Sprinkle poultry seasoning over turkey.
• Pour soup over turkey and spread evenly.
• Once stuffing has absorbed all of the chicken broth pour evenly on top.
• Cover with lid and cook on low for 4-6 hours or high for 2-3 hours

STUFFING & TURKEY CASSEROLE

Steps:

• Preheat oven to 350°. Place stuffing, cranberries and pecans in a large bowl; stir in broth. In a small bowl, mix egg and the mozzarella and ricotta cheeses., In a greased 13x9-in. baking dish, layer 2 cups turkey, 3 cups stuffing mixture, and the cheese mixture. Top with remaining turkey and stuffing mixture. Sprinkle with cheddar cheese., Bake, covered, 40-45 minutes or until heated through. Bake, uncovered, 5 minutes longer. Let stand 10 minutes before serving.

CREAMY LEFTOVER TURKEY AND STUFFING CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine turkey, cream cheese, sour cream, spinach, condensed soup, salt, and pepper in a pan over medium heat. Cook, stirring frequently, until hot, 7 to 8 minutes. Transfer mixture to a 3 1/2-quart baking dish and top with leftover stuffing.
• Cover and bake until heated through, about 30 minutes.

5-INGREDIENT TURKEY STUFFING SLOW COOKER CASSEROLE

Steps:

• Spray the slow cooker with non-stick spray.
• Place turkey into the prepared slow cooker and season with seasonings of your choice (salt, pepper, onion powder, etc.).
• In a large mixing bowl, mix together the cream of chicken soup, sour cream and stock.
• Gently stir in the stuffing then spread it on top of the turkey.
• Cover and cook on HIGH for 4 hours.
• Serve!

LEFTOVER TURKEY AND STUFFING CASSEROLE

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 STUFFING CASSEROLE

Steps:

• Mix together, in large bowl, gravy, turkey, sour cream. Put in bottom of greased 3 qt. casserole dish. Spoon stuffing by heaping tablespoon onto mixture in casserole. Bake 350 degree oven for 35- 45 minutes or until bubbly. If not using leftover stuffing, melt butter in saucepan over low-med heat. Add celery onion. Saute 10 -15 min. Add to bread cubes. Add seasoning. Slowly add water and mix to desired degree of moistness.