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
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.
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.
TURKEY AND STUFFING CASSEROLE
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
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
STUFFING & TURKEY CASSEROLE
This is a plate full of love, comfort and goodness. -Debbie Fabre, Ft Myers, Florida
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 418 calories, Fat 24g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 640mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 3g fiber), Protein 27g protein.
More about "turkey stuffing cranberry casserole food"
TURKEY AND CRANBERRY STUFFING CASSEROLE RECIPE | EATINGWELL
From eatingwell.com
Category Turkey Breast RecipesCalories 265 per servingTotal Time 3 hrs 15 mins
- Preheat oven to 350 degrees F. Spread ciabatta pieces in a single layer on a large baking pan. Bake for 20 to 22 minutes or until completely dried. Let cool. Meanwhile, line the removable crockery liner of a 4-quart slow cooker with a disposable slow cooker liner; coat with cooking spray; set aside.
- Using your fingers, rub 1/2 teaspoon of the Italian seasoning onto the turkey. In a large nonstick skillet, melt butter over medium-high heat. Add turkey and cook just until browned on the outside, about 5 minutes. Remove from heat.
- In a very large bowl toss together the dried bread cubes, browned turkey, drippings from the skillet, celery, carrots, onion, cranberries, Parmesan, 1/2 teaspoon Italian seasoning, salt, and black pepper. Gradually drizzle stock over bread mixture, tossing until bread is lightly moistened but not soggy. Spoon mixture into the prepared crockery liner.
- Place crockery liner in the slow cooker. Cover and cook on low-heat setting for 2 1/2 to 3 hours or until turkey is no longer pink and stuffing is heated through. Serve directly from crockery liner.
10 BEST TURKEY CRANBERRY CASSEROLE RECIPES | YUMMLY
TURKEY WITH CRANBERRY STUFFING RECIPE - PILLSBURY.COM
From pillsbury.com
CRANBERRY & TURKEY STUFFING CASSEROLE » CRANBERRY …
From uscranberries.com
Category FoodserviceTotal Time 1 hr 25 mins
BEST THANKSGIVING SIDE DISHES - COOK WITH KUSHI
From cookwithkushi.com
TOP 20 TURKEY LEFTOVER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WHAT GOES WITH TURKEY? - RESTORATION NEWSMEDIA
From restorationnewsmedia.com
10 BEST TURKEY CRANBERRY CASSEROLE RECIPES - FOOD NEWS
From foodnewsnews.com
10 PLACES TO BUY TAKEOUT THANKSGIVING DINNER 2022
From today.com
CRANBERRY & TURKEY STUFFING CASSEROLE - CRANBERRY …
From uscranberries.com
TURKEY AND CRANBERRY STUFFING CASSEROLE - DIABETES AUDIT
From diabetesaudit.com
8 CRANBERRY STUFFING RECIPES FOR THANKSGIVING DINNER
From allrecipes.com
10 BEST TURKEY CRANBERRY CASSEROLE RECIPES | YUMMLY
From yummly.com
TURKEY STUFFING CRANBERRY CASSEROLE RECIPES ALL …
From stevehacks.com
CHICKEN STUFFING CRANBERRY CASSEROLE RECIPES ALL YOU …
From stevehacks.com
CRANBERRY TURKEY CASSEROLE - AUGUST 2022 - DUCKS 'N A ROW
From ducksnarow.com
CRANBERRY SAGE CORNBREAD STUFFING | RECIPE | TURKEY CASSEROLE, …
From pinterest.com
LEFTOVER TURKEY STUFFING CASSEROLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love