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.
Total TimePrep: 35 min. Bake: 25 min.
- 1 celery rib, chopped
- 1/4 cup chopped onion
- 2 tablespoons butter
- 1 cup coarsely crumbled cornbread
- 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 cornbread, 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.
Nutrition Facts1-1/4 cups: 385 calories, 23g fat (12g saturated fat), 141mg cholesterol, 980mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 21g protein.
Originally published as Turkey and Dressing Casserole in Country Extra November 2009
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