Turkey and Dressing Casserole Recipe

Turkey and Dressing Casserole Recipe photo by Taste of Home

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This custard-style dressing is filled with turkey cubes, bread crumbs and plenty of seasoning. It is soothing on a chilly day.

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Turkey and Dressing Casserole Recipe

Prep: 35 min. Bake: 25 min.

Yield: 4 Servings

35 25 60

Ingredients

1 celery rib, chopped
1/4 cup chopped onion
2 tablespoons butter
1 cup coarsely crumbled corn bread
1 cup cubed day-old bread
2 tablespoons chicken or turkey broth
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
Dash pepper
GRAVY:
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup chicken or turkey broth
1/4 cup milk
1 egg, lightly beaten
1-1/2 cups cubed cooked turkey
Dry bread crumbs, optional

Directions

In a small skillet, saute celery and onion in butter until tender. Transfer to a large bowl. Stir in the corn bread, bread cubes, broth and seasonings. Transfer to a greased 1-qt. baking dish.
For gravy, in a large saucepan, melt butter. Whisk in flour and salt until smooth. Gradually add broth and milk. Bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Spoon half of the gravy over dressing mixture. Layer with turkey and remaining gravy. Sprinkle with bread crumbs if desired. Cover and bake at 350° for 25-30 minutes or until heated through.
Or cover casserole and freeze for up to 3 months.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until bubbly and heated through. Yield: 4 servings.

Nutritional Facts 1-1/4 cups (calculated without bread crumbs) equals 385 calories, 23 g fat (12 g saturated fat), 141 mg cholesterol, 980 mg sodium, 24 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Turkey and Dressing Casserole in Country Extra November 2009, p49