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Turkey and Dressing Casserole

 Turkey and Dressing Casserole
This custard-style dressing is filled with turkey cubes, bread crumbs and plenty of seasoning. It is soothing on a chilly day.
4 ServingsPrep: 35 min. Bake: 25 min.


  • 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


  • 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

2 of 2

Turkey and Dressing Casserole (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer