Best 8 Turkey And Dressing Casserole Recipes

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**Savor the Comforting Goodness of Turkey and Dressing Casserole: A Culinary Journey of Two Classic Dishes**

Indulge in a culinary symphony where the succulent flavors of turkey and the savory aromas of dressing harmonize to create a comforting casserole that warms the soul. This delightful dish combines the best of both worlds, offering a delectable medley of tender turkey, hearty bread cubes, aromatic herbs, and a rich, flavorful gravy. As you embark on this culinary journey, discover the secrets behind crafting the perfect turkey and dressing casserole, ensuring a memorable and satisfying dining experience. From selecting the right ingredients to mastering the cooking techniques, this comprehensive guide will lead you through every step of the process, allowing you to savor the comforting goodness of this classic dish in the comfort of your own kitchen.

Here are our top 8 tried and tested recipes!

TURKEY AND DRESSING CASSEROLE



Turkey and Dressing Casserole image

This custard-style dressing is filled with turkey cubes, bread crumbs and plenty of seasoning. It is soothing on a chilly day.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 18

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
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

Steps:

  • 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 Facts : Calories 385 calories, Fat 23g fat (12g saturated fat), Cholesterol 141mg cholesterol, Sodium 980mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.

TURKEY AND STUFFING CASSEROLE



Turkey and Stuffing Casserole image

Two recipe classics are combined into an easy and delicious meal.

Provided by KRISTI EVANS

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h5m

Yield 5

Number Of Ingredients 8

1 (14 ounce) package seasoned dry stuffing mix
1 teaspoon ground sage
1 cup chopped celery
½ cup chicken broth
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
2 boneless, skinless turkey breasts - cooked and shredded
¼ cup melted butter

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside.
  • Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed.
  • Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.

Nutrition Facts : Calories 807.4 calories, Carbohydrate 66.7 g, Cholesterol 239.2 mg, Fat 19.7 g, Fiber 4.4 g, Protein 86.3 g, SaturatedFat 8.6 g, Sodium 2523.3 mg, Sugar 3.9 g

TURKEY AND STUFFING CASSEROLE



Turkey and Stuffing Casserole image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 25

2 tablespoons EVOO
2 tablespoons butter
2 pounds ground turkey, at room temperature and patted dry
About 2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 ribs celery, chopped
1 carrot, chopped
1 onion, chopped
1 small potato, peeled and chopped
2 tablespoons finely chopped fresh thyme
2 tablespoons flour
2 to 2 1/2 cups turkey or chicken stock
1/2 cup organic frozen peas
6 tablespoons butter, cut into pieces
3 to 4 ribs celery with leafy tops, chopped
2 small apples, such as Macintosh or Honeycrisp, chopped
1 large fresh bay leaf
1 onion, chopped
About 1 tablespoon poultry seasoning, such as Rachael Ray Perfect Poultry Seasoning
Salt and freshly ground black pepper (if not included in the poultry seasoning blend)
Salt and freshly ground black pepper (if not included in the poultry seasoning blend)
1 bag traditional seasoned stuffing mix, such as Pepperidge Farm, or 5 cups cubed stale bread
About 3 cups turkey or chicken stock
Butter, for dotting casserole

Steps:

  • For the turkey filling: Heat the EVOO in a large, deep skillet over medium-high heat and melt in the butter. Add the turkey and cook, crumbling the meat, until browned. Season with the Worcestershire and some salt and pepper. Add the celery, carrots, onions, potatoes and thyme and cook, partially covered, to soften the vegetables, 8 to 10 minutes. Stir in the flour and cook for 1 minute; add the stock and cook to thicken. Stir in the peas until warmed through. Transfer the mixture to a casserole dish.
  • For the stuffing: Heat a large skillet over medium heat and add the butter. When melted, add the celery, apples, bay leaf and onions. Add the poultry seasoning and salt and pepper if using and cook until tender, 12 to 15 minutes. Add the stuffing mix and moisten with the stock. Arrange the stuffing on top of the turkey filling and dot with butter.
  • Cool and store for a make-ahead meal, or bake to serve immediately. If baking immediately, bake at 375 degrees F until brown, bubbly and crisp on top, 15 to 20 minutes. If baking later, bring to room temperature and bake at 375 degrees F until brown, bubbly and crisp on top, 40 to 45 minutes.

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.

STUFFING & TURKEY CASSEROLE



Stuffing & Turkey Casserole image

This is a plate full of love, comfort and goodness. -Debbie Fabre, Ft Myers, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 9

4 cups leftover stuffing
1 cup dried cranberries
1 cup chopped pecans
3/4 cup chicken broth
1 large egg, lightly beaten
2 cups shredded part-skim mozzarella cheese
1 cup whole-milk ricotta cheese
4 cups cubed cooked turkey, divided
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. Place stuffing, cranberries and pecans in a large bowl; stir in broth. In a small bowl, mix egg and the mozzarella and ricotta cheeses., In a greased 13x9-in. baking dish, layer 2 cups turkey, 3 cups stuffing mixture, and the cheese mixture. Top with remaining turkey and stuffing mixture. Sprinkle with cheddar cheese., Bake, covered, 40-45 minutes or until heated through. Bake, uncovered, 5 minutes longer. Let stand 10 minutes before serving.

Nutrition Facts : Calories 418 calories, Fat 24g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 640mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 3g fiber), Protein 27g protein.

TURKEY AND DRESSING CASSEROLE



Turkey and Dressing Casserole image

Make and share this Turkey and Dressing Casserole recipe from Food.com.

Provided by Iowahorse

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 cups cut up cooked turkey (or you may substitute pheasant)
5 -6 cups unseasoned croutons
3 tablespoons finely chopped onions
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/2 cup butter
1/2 cup cream or 1/2 cup evaporated milk
2 cups turkey broth or 2 cups chicken broth
1 1/4 teaspoons poultry seasoning
3/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 350 degrees.
  • Grease 3 qt casserole; in large mixing bowl, combine turkey and croutons; set aside.
  • In medium saucepan, combine remaining ingredients.
  • Cook over medium heat until butter melts, stirring occasionally.
  • Pour mixture over turkey and croutons.
  • Toss lightly to mix.
  • Place in prepared casserole; cover.
  • Bake for 30 minutes; increase oven temperature to 375 degrees.
  • Uncover casserole and bake for 10 minutes longer.

Nutrition Facts : Calories 420.2, Fat 26.7, SaturatedFat 15.1, Cholesterol 116, Sodium 636.7, Carbohydrate 20.3, Fiber 1.6, Sugar 0.5, Protein 24.2

TURKEY AND DRESSING BAKE



Turkey and Dressing Bake image

Folks will be amazed that four ingredients can produce such a delicious dinner. You certain to rely on this standby for years to come! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 5

4 cups leftover cooked stuffing
2 tablespoons minced fresh parsley
1-1/2 cups cubed cooked turkey
2/3 cup condensed cream of chicken soup, undiluted
3 tablespoons water

Steps:

  • In a large bowl, combine stuffing and parsley. Transfer to a greased 8-in. square baking dish. Top with turkey. Combine soup and water; spoon over top., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 484 calories, Fat 22g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 1414mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 6g fiber), Protein 23g protein.

TURKEY STUFFING CASSEROLE



Turkey Stuffing Casserole image

Looking for an all-in-one meal to serve at your next potluck? You'll love this recipe that includes instruction on how to make an excellent stuffing and gravy. It's a go-to dish in our house and reminds me of one my grandmother used to make. -Signa Hutchison, Weiser, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 15

1/2 cup butter, cubed
1 large onion, chopped
2 celery ribs, chopped
1-1/2 teaspoons salt, divided
1/2 teaspoon rubbed sage
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
8 cups cubed French bread (8 ounces)
3 cups cubed cooked turkey
2 large eggs
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
3/4 cup water
2 tablespoons chopped fresh parsley

Steps:

  • In a large skillet, heat butter over medium heat. Add onion and celery; cook and stir 4-5 minutes or until tender. Remove from heat; stir in 1 teaspoon salt, sage, poultry seasoning and pepper. In a large bowl, combine bread cubes, turkey and onion mixture; toss gently to combine. Transfer to a greased 13x9-in. baking dish., In a small bowl, whisk eggs. In a large saucepan, melt butter over medium heat. Stir in flour and remaining salt until smooth; gradually whisk in broth and water. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Gradually whisk broth mixture into eggs; stir in parsley. Pour over turkey mixture. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake 15-20 minutes longer or until lightly browned.

Nutrition Facts :

Tips:

  • Use day-old bread: Stale bread will absorb more of the dressing liquid and result in a more flavorful casserole.
  • Don't overcook the turkey: Overcooked turkey will be dry and tough. Cook it to an internal temperature of 165 degrees Fahrenheit.
  • Make the dressing ahead of time: The dressing can be made up to 2 days ahead of time and stored in the refrigerator. This will save you time on the day of the meal.
  • Use a variety of vegetables in the dressing: This will add flavor and texture to the casserole. Some good options include celery, onion, carrots, and mushrooms.
  • Season the dressing well: Be sure to use a generous amount of salt and pepper, as well as other herbs and spices that you like. This will help to bring out the flavor of the turkey and the vegetables.
  • Use a deep dish casserole dish: This will help to ensure that the casserole cooks evenly.
  • Cover the casserole with foil: This will help to keep the moisture in and prevent the casserole from drying out.
  • Bake the casserole for at least 30 minutes: This will give the dressing time to set and the flavors to meld together.

Conclusion:

Turkey and dressing casserole is a classic comfort food that is perfect for any occasion. It is easy to make and can be tailored to your own tastes. With a little planning and preparation, you can make a delicious turkey and dressing casserole that your family and friends will love.

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