- 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
- 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 Eggland's Best Egg, lightly beaten
- 1-1/2 cups cubed cooked turkey
- Dry bread crumbs, optional
- 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.
Originally published as Turkey and Dressing Casserole in Country Extra November 2009, p49
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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