Turkey and Dressing Casserole Recipe

Turkey and Dressing Casserole Recipe
Turkey and Dressing Casserole Recipe photo by Taste of Home
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Turkey and Dressing Casserole Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.

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. Yield: 4 servings.
Originally published as Turkey and Dressing Casserole in Country Extra November 2009, p49

Nutritional Facts

1-1/4 cups: 385 calories, 23g fat (12g saturated fat), 141mg cholesterol, 980mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 21g protein.

  • 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
  1. 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.
  2. 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.
  3. 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. Yield: 4 servings.
Originally published as Turkey and Dressing Casserole in Country Extra November 2009, p49

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