Provided by Damaris Phillips
Categories side-dish
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 46
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Whisk together the eggs, milk, 1 teaspoon salt and 1 teaspoon pepper in a large bowl. Stir in the Turkey Gravy and hot sauce. Spread the Cornbread Stuffing in the prepared baking dish, then sprinkle over the Roasted Vegetables and Roasted Turkey Breast. Pour the egg mixture over the top. Bake until golden brown and set, 35 to 40 minutes. Let cool for 5 minutes before slicing. Garnish with the cranberry sauce, if using.
- Melt the butter in a skillet over medium heat. Whisk in the flour and cook until golden, 1 to 2 minutes. Whisk in the warmed stock. Bring to a simmer and cook, stirring constantly, until thickened, 10 to 15 minutes. The mixture should coat the back of a spoon. Pour in the wine, stir and cook for an additional 2 to 3 minutes. Season to taste with salt and pepper.
- Preheat the oven to 350 degrees F.
- Melt the coconut oil over medium heat in a large skillet. Saute the onion, celery and carrots until tender, 8 to 10 minutes. Remove from the heat and put into a large bowl. Add the cornbread croutons, seasoned croutons, thyme, rosemary, sage and cayenne if using. Add the chicken stock and stir to combine. Taste and add salt and pepper, then stir in the eggs. Mix to combine and pour into a 9-by-13-inch casserole dish. Bake until golden brown and fluffy but still moist, 45 to 55 minutes.
- Preheat the oven to 400 degrees F.
- Put the squash, beets, onions and thyme in a large bowl. Drizzle with oil and toss to coat. Season generously with salt and pepper. Spread in a single layer on a rimmed baking sheet and roast, tossing once, until golden brown and tender, 45 to 50 minutes.
- Preheat the oven to 375 degrees F.
- Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
- Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
- Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
- Reduce the oven to 350 degrees F.
- Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you dont want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.
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Jinsarali Shar
[email protected]I've made this casserole several times and it's always a hit. It's a great way to use up leftover turkey and stuffing, and it's always delicious.
Kichu Maya
[email protected]This casserole was a great way to use up my leftover turkey. It was easy to make and it tasted delicious.
Jodi Sholes
[email protected]Not bad!
Nathaniel Cobbinah
[email protected]Meh.
Irish writer1970
[email protected]This casserole was easy to make and it tasted great! I will definitely be making it again.
XMd Ashikur Rokibul
[email protected]This is the best leftover turkey casserole I've ever had! The stuffing is perfectly seasoned and the turkey is so tender. I highly recommend this recipe!
Digital Mobile
[email protected]This casserole was a bit too dry for my taste. I think I would add some more liquid next time, maybe some chicken broth or cream. Overall, it was a good dish, but it could have been better.
Chakra Woli
[email protected]I'm not a big fan of turkey, but I really enjoyed this casserole. The stuffing was so moist and flavorful, and the turkey was cooked perfectly. I will definitely be making this again!
FNAF bro
[email protected]This is a great way to use up leftover turkey and stuffing. The casserole is easy to make and it's always a crowd-pleaser. I like to add some chopped celery and onion to the stuffing for extra flavor.
Kafuko Judith
[email protected]This casserole was a hit! I made it for my family after Thanksgiving and everyone loved it. The stuffing was moist and flavorful, and the turkey was tender and juicy. The sauce was also very good, and it really brought all the flavors together. I wil