Best 4 Pioneer Turkey Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pioneer Turkey Casserole is a hearty and comforting dish that is perfect for a weeknight meal or a special occasion. The casserole is made with cooked turkey, vegetables, a creamy sauce, and a crispy breadcrumb topping. The Pioneer Woman's recipe for Turkey Casserole is a classic, but there are many other delicious variations that you can try. Some popular variations include adding different vegetables, such as corn, peas, or carrots. You can also add different spices, such as thyme, rosemary, or sage, to give the casserole a different flavor. And, of course, you can always adjust the amount of cheese in the casserole to suit your taste. No matter how you make it, Pioneer Turkey Casserole is sure to be a hit with your family and friends. So grab a spoon and dig in! Here are a few of the many delicious recipes for Pioneer Turkey Casserole that you can find in this article:

• **Classic Pioneer Turkey Casserole**: This recipe is the foundation for all other variations of the dish. It's made with cooked turkey, cream of mushroom soup, celery, onion, and a crispy breadcrumb topping.
• **Cheesy Turkey Casserole**: This recipe adds a generous amount of cheddar cheese to the classic casserole, making it extra gooey and delicious.
• **Vegetable Turkey Casserole**: This recipe adds a variety of vegetables to the casserole, including corn, peas, and carrots. It's a great way to get your kids to eat their vegetables!
• **Spicy Turkey Casserole**: This recipe adds a kick of heat to the casserole with the addition of chili powder and cayenne pepper. It's perfect for those who like their food with a little bit of spice.
• **Easy Turkey Casserole**: This recipe is a great option for busy weeknights. It's made with pre-cooked turkey and canned soup, so it comes together in just a few minutes.

Check out the recipes below so you can choose the best recipe for yourself!

TURKEY TETRAZZINI



Turkey Tetrazzini image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 17

4 tablespoons (1/2 stick) butter
4 cloves garlic, minced
1 pound white mushrooms, quartered
1 cup dry white wine
1/2 teaspoon salt, plus more
1/2 teaspoon black pepper, plus more
1/4 cup flour
4 cups turkey or chicken broth, plus more if needed
One 8-ounce package cream cheese
3 cups leftover Thanksgiving turkey, shredded or diced
1 1/2 cups frozen green peas
1 cup grated Monterey Jack cheese
1 cup finely chopped black olives
1/2 cup grated Parmesan
4 slices bacon, fried and chopped
12 ounces thin spaghetti, broken in half and cooked
1 cup panko

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter in a large pot over medium heat and add the garlic.
  • Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
  • Sprinkle the flour all over, then stir to combine.
  • Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
  • Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)
  • Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
  • Stir until everything is well combined, then add salt and pepper to taste.
  • Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
  • Pour the whole shebang into a large casserole dish and even out the surface.
  • Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
  • Serve it to hearty appetites!

TURKEY AND DRESSING CASSEROLE



Turkey and Dressing Casserole image

Provided by Trisha Yearwood

Categories     side-dish

Time 15h25m

Yield 12 servings

Number Of Ingredients 13

1 whole bone-in, skin-on turkey breast, 5 to 7 pounds
3 tablespoons unsalted butter, softened
Salt and pepper
1 teaspoon chopped fresh rosemary
1 teaspoon dried thyme
One 8-inch pan prepared cornbread (about 1 pound), crumbled
10 slices white bread, torn into small pieces
1/4 cup dried cranberries
2 tablespoons olive oil
4 celery stalks, diced
2 carrots, chopped
1 medium onion, chopped
1 cup orange juice

Steps:

  • Preheat the oven to 325 degrees F.
  • Rub the turkey breast with the butter and sprinkle with salt, pepper, rosemary and thyme. Place the turkey skin-side-up in a large roasting pan and cover with a tight-fitting lid or aluminum foil. Bake until an internal thermometer inserted into the thickest part of the breast registers 165 degrees F, 1 1/2 to 2 hours or about 15 minutes per pound. Let rest for 10 minutes.
  • Cut the breast into thick slices and set aside. Pour the pan juices into a measuring cup and skim off the fat (use the fat for gravy). You'll need 2 to 3 cups of liquid for the dressing; supplement with chicken stock as needed.
  • In a very large bowl, mix together the crumbled cornbread, torn white bread and the cranberries. Heat the olive oil in a medium saucepan. Add the celery, carrots and onion and cook until tender, about 7 minutes. Add 1/4 cup of the turkey pan juices and continue cooking until the vegetables are translucent, about 6 minutes. Add the cooked vegetables to the bread mixture. Pour in the orange juice and 1 cup of the pan juices and mix well, using a sturdy spoon or your hands. Continue adding pan juices (or chicken stock) until the mixture is very moist, almost soupy. Put the dressing in a 9-by-13-by-2-inch casserole dish. Lay the turkey slices on top of the dressing, using almost all of the meat (reserve the rest for gravy or leftovers). Cover the casserole and refrigerate overnight.
  • The next day, preheat the oven to 350 degrees F.
  • Remove the casserole from the refrigerator and let it stand at room temperature while the oven is heating. Bake until heated through, about 45 minutes. The dressing should be moist. If it appears to have dried out too much overnight, pour another cup of turkey juice over it.

TURKEY NOODLE CASSEROLE



Turkey Noodle Casserole image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1/2 pound extra wide egg noodles
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices bacon or turkey bacon, chopped
1 1/3 pound, the average weight of 1 package, ground turkey breast
1 pound white mushrooms, wiped, trimmed and sliced
1 medium onion, chopped
Black pepper
2 teaspoons dried thyme or poultry seasoning
1/2 cup dry white wine
1 cup chicken stock, available on soup aisle, eyeball it
1/2 cup heavy cream, 3 turns of the pan
1/4 teaspoon freshly grated nutmeg
2 tablespoons softened butter
2 cups grated Gruyere, about an 8-ounce brick
1 cup plain bread crumbs
2 to 3 tablespoons chopped parsley leaves

Steps:

  • Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.
  • Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.
  • Preheat broiler to high. Combine noodles with turkey and sauce. Grease a flameproof casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.

PIONEER TURKEY CASSEROLE



Pioneer Turkey Casserole image

This is a great way to use up Thanksgiving leftovers. Believe it or not, this recipe came from my hospital cafeteria - not normally a place you would turn to for good recipes. But this is very good, and as a bonus, very easy.

Provided by Judy from Hawaii

Categories     Poultry

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/4 cups packaged wild rice mix
1 1/4 cups cooked turkey, in 1/2 inch cubes
1/4 cup onion, diced
1/4 cup celery, sliced
1 1/2 cups water
2 teaspoons Worcestershire sauce
1 (10 3/4 ounce) can cream of mushroom soup
1 1/2 cups water chestnuts, sliced
1 (4 ounce) can mushrooms, stems & pieces

Steps:

  • Preheat oven to 300F.
  • Mix together all ingredients.
  • Spray a 9 by 13" baking pan with non-stick vegetable spray.
  • Place mixture into pan, cover with foil,& bake for 45 minutes.
  • Uncover and bake another 25 minutes.

Tips:

  • Choose dark meat turkey for more flavor. Dark meat turkey is more flavorful than white meat, so it's a good choice for a casserole. If you don't have any dark meat turkey on hand, you can use a combination of white and dark meat.
  • Cook the turkey until it's tender. The turkey should be cooked until it's tender but not dry. Use a meat thermometer to check the internal temperature of the turkey. It should read 165 degrees Fahrenheit.
  • Use a flavorful sauce. The sauce is an important part of any casserole. Use a sauce that has a lot of flavor, such as a creamy sauce or a tomato sauce.
  • Add vegetables to the casserole. Vegetables add flavor and nutrients to the casserole. You can use any type of vegetables you like, such as carrots, celery, onions, or broccoli.
  • Top the casserole with cheese. Cheese adds a delicious golden brown crust to the casserole. You can use any type of cheese you like, such as cheddar cheese, mozzarella cheese, or Parmesan cheese.

Conclusion:

Pioneer Turkey Casserole is a delicious and easy-to-make casserole that is perfect for a weeknight meal. It's made with simple ingredients that you probably already have on hand, and it can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give Pioneer Turkey Casserole a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #healthy     #casseroles     #main-dish     #poultry     #oven     #easy     #beginner-cook     #low-fat     #turkey     #dietary     #low-cholesterol     #low-saturated-fat     #low-calorie     #healthy-2     #low-in-something     #meat     #equipment     #4-hours-or-less

Related Topics