Best 2 Tasty Turkey Casserole Recipes

Indulge in the delectable flavors of a classic comfort dish with our Tasty Turkey Casserole. This hearty and satisfying casserole is a perfect blend of succulent turkey, tender vegetables, and a creamy, flavorful sauce, all baked to perfection. Whether you're looking for a cozy weeknight dinner or a special occasion dish, this versatile recipe has you covered. With 16 serving variations, there's a perfect casserole for every taste and dietary preference. From a classic Turkey Casserole with Cornbread Stuffing to a lighter Turkey and Zucchini Casserole and even a vegan-friendly Lentil and Mushroom Casserole, our collection offers something for everyone. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave your taste buds craving more!

Let's cook with our recipes!

TASTY TURKEY CASSEROLE

Tasty Turkey Casserole image

A can of cream soup makes it easy for Maureen Dongoski of Petersberg, West Virginia to assemble this crowd-pleasing casserole. Sour cream adds to a rich taste to this saucy turkey-and-broccoli bake that's ideal for potlucks.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

6 cups fresh broccoli florets
1 cup water
6 cups cubed cooked turkey breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
3/4 cup shredded Swiss cheese

Steps:

In a large saucepan, combine the broccoli and water. Bring to a boil. Reduce heat. Cover and simmer for 6-8 minutes or until crisp-tender; drain. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with turkey., Combine the soup and sour cream. Spoon over the turkey. Sprinkle with Swiss cheese. Bake, uncovered, at 375° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 232 calories, Fat 9g fat (5g saturated fat), Cholesterol 97mg cholesterol, Sodium 322mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.

THE ULTIMATE THANKSGIVING TURKEY HACK RECIPE BY TASTY

The Ultimate Thanksgiving Turkey Hack Recipe by Tasty image

Here's what you need: turkey, kosher salt, dark brown sugar, freshly ground black pepper, granulated garlic, cooking oil, turkey carcas, medium yellow onion, carrots, celery, kosher salt, cooking oil, cold water, bay leaves, rendered turkey fat, all-purpose flour, turkey stock, fresh sage, kosher salt, freshly ground black pepper

Provided by Pierce Abernathy

Categories Dinner

Yield 15 servings

Number Of Ingredients 20

Ingredients

15 lb turkey
¼ cup kosher salt
2 tablespoons dark brown sugar
1 tablespoon freshly ground black pepper
1 tablespoon granulated garlic
cooking oil, of choice, for drizzling
1 turkey carcas
1 medium yellow onion, quartered
3 carrots, peeled and halved
3 stalks celery, cut into thirds
kosher salt, to taste
cooking oil, of choice, for drizzling
cold water
2 bay leaves
⅓ cup rendered turkey fat, or butter
⅓ cup all-purpose flour
1 qt turkey stock, or chicken stock
1 bunch fresh sage, optional
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

The day before serving, prepare the turkey for brining. Pat dry with paper towels.
Set the neck aside for the stock. Cut off the wing tips and set aside with the neck.
Butcher the turkey into 8 pieces: 2 breasts, 2 legs, 2 thighs, and 2 wings. Set aside the carcass for the stock.
Combine the salt, brown sugar, pepper, and granulated garlic in a small bowl.
Set a wire rack inside a baking sheet. Place the turkey parts skin-side up on the rack and generously sprinkle with the seasoning blend. Refrigerate, uncovered, for at least 2 hours, or overnight.
Make the stock: Preheat the oven to 450˚F (230˚C).
Place the turkey carcass, wing tips, and neck on a baking sheet with the onion, carrots, and celery. Season lightly with salt and drizzle with oil.
Roast for 30-45 minutes, or until the carcass and vegetables are deep brown.
Transfer the roasted vegetables, turkey carcass, and other parts to a large stock pot.
From the still-warm baking sheet from roasting the carcass, pour any rendered fat into a small bowl. Add about 1 cup (240 ml) of water to the pan and scrape off any browned bits from roasting process, then pour into a separate bowl. Reserve for the gravy.
Strain the stock, discarding the solids. The stock will keep for 5 days in the refrigerator or for 3 months in the freezer.
Cover the carcass with cold water. Add the bay leaves and bring to a gentle simmer over medium heat. Continue to simmer (don't boil!) for 3 hours.
Make the gravy: Heat a medium saucepan over medium heat. Add the turkey fat and flour, stirring to combine. Cook the fat and flour together, stirring constantly, for about 5 minutes. This is a roux--you are cooking out the raw flour taste and deepening the flavor.
Gradually add the stock to the roux, stirring constantly to prevent lumps. Bring to a boil, continuing to stir until thickened. Season with salt and pepper to taste.
Remove the pan from the heat and let cool to room temperature. Store in the refrigerator until ready to warm for serving with the turkey. The gravy will keep in the fridge for up to 5 days, or in the freezer for up to 3 months.
2 hours before you are ready to serve the turkey, preheat the oven to 425°F (220˚C).
Remove the turkey parts from the fridge and drizzle with oil before placing in the hot oven.
Roast for 30 minutes, then rotate the baking sheet to ensure even browning. Reduce the oven temperature to 400˚F (200˚C).
Continue roasting until an instant-read thermometer inserted into the thickest part of breast registers 160°F (70˚C).
Or when the thigh registers 170˚F (77˚C). Start checking after about 20 minutes, removing any parts from the oven as they reach proper temperature so that they don't overcook.
Once all parts are done, loosely cover with foil and let rest for 5-10 minutes while you warm the gravy.
Add the gravy and sage, if using, to a medium saucepan over low heat and bring to a simmer, stirring occasionally. Season to taste with more salt and pepper, if needed.
Serve the turkey with the gravy and your favorite Thanksgiving dishes.
Enjoy!

Nutrition Facts : Calories 745 calories, Carbohydrate 6 grams, Fat 39 grams, Fiber 0 grams, Protein 85 grams, Sugar 2 grams

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid scrambling.
Use Fresh, High-Quality Ingredients: The quality of your ingredients will have a big impact on the final dish, so it's important to use the freshest, highest-quality ingredients you can find.
Don't Overcook the Turkey: Turkey can easily become dry and tough if it's overcooked, so it's important to be careful not to overcook it. Use a meat thermometer to ensure that the turkey is cooked to an internal temperature of 165°F (74°C).
Use a Variety of Vegetables: This recipe calls for a variety of vegetables, such as celery, onion, carrots, and mushrooms. Feel free to add other vegetables that you like, such as broccoli, cauliflower, or zucchini.
Season the Casserole Well: Don't be afraid to season the casserole well with salt and pepper. You can also add other seasonings that you like, such as garlic powder, onion powder, or paprika.
Use a Good-Quality Casserole Dish: A good-quality casserole dish will help to evenly distribute the heat and prevent the casserole from burning.
Cook the Casserole Until it's Bubbly and Golden Brown: The casserole is ready when it's bubbly and golden brown on top. This usually takes about 30 minutes in the oven.

Conclusion:

This tasty turkey casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. The casserole is made with tender turkey, a variety of vegetables, and a creamy sauce. It's sure to be a hit with your family and friends. Enjoy!