Best 2 Turkey Club Casserole Recipes

Indulge in a culinary journey with the Turkey Club Casserole, a delectable dish that harmonizes the classic flavors of a turkey club sandwich into a comforting casserole. This symphony of flavors features tender turkey, crispy bacon, layers of melty cheese, and a medley of vegetables, enveloped in a creamy sauce that tantalizes your taste buds. With its irresistible golden-brown crust and hearty filling, this casserole is sure to become a family favorite. Accompanying this delightful main course are two equally enticing recipes: a refreshing Cucumber Salad with a tangy dressing, and a luscious Cranberry Sauce that adds a vibrant touch of sweetness to your meal. This trio of recipes promises a satisfying and memorable dining experience, perfect for special occasions or cozy family gatherings.

Here are our top 2 tried and tested recipes!

TURKEY CLUB ENCHILADA CASSEROLE

Turkey Club Enchilada Casserole image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 25

Ingredients

1 roasted turkey breast (2 to 2 1/2 pounds cooked breast meat)
2 tablespoons EVOO
3 to 4 ounces center cut smoky bacon or applewood bacon, chopped
4 cloves garlic, finely chopped
2 jalapeno or Fresno chiles, chopped (seed the chiles for a milder filling)
2 medium or 1 large onion, finely chopped
1 tablespoon ground cumin, scant palmful
Freshly ground black pepper
1/4 cup fresh cilantro or parsley leaves, finely chopped
2 tomatoes, seeded and chopped
1 lime, juiced
About 1 cup leftover gravy, or turkey or chicken stock
Salt
16 corn tortillas or twelve 6-inch flour tortillas
4 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
3 cups shredded Monterey Jack cheese or combo of Monterey and Pepper Jack
3 cups shredded Monterey Jack cheese or combo of Monterey and Pepper Jack
One 4-ounce tin diced green chiles, well drained
Chopped or shredded iceberg or Romaine heart lettuce
Diced avocado with lime juice
Seeded diced tomatoes
Chopped red onion or scallions
Creme fraiche or Mexican crema or sour cream, for dolloping

Steps:

Coarsely chop the turkey meat and pulse process in a food processor into a fine chop.
Heat a large, deep skillet over medium to medium-high heat with the EVOO, a couple turns of the pan. Add the bacon and render until crispy. Add the garlic, chiles and onions. Season with cumin and some pepper. Saute until tender, about 10 minutes. Add the turkey, cilantro, tomatoes and lime juice. Then add the gravy or stock to moisten. Warm through and season with salt. Remove from the heat.
Char the tortillas and blister in a hot dry skillet or over an open flame on a gas burner, 30 to 40 seconds per side.
In a sauce pot over medium heat, melt the butter. Then whisk in the flour and cook for 1 minute. Whisk in the milk, and season with salt and pepper. Cook the mixture until it thickens and coats the back of a spoon. Stir in two-thirds of the cheese to melt, then stir in the green chiles.
Fill the tortillas with the turkey and bacon mixture and arrange in a large baking dish. Pour the sauce evenly over the enchiladas. Then top with the remaining cheese. Cool and store for a make-ahead meal.
To bake the enchiladas, bring to room temperature and preheat the oven to 400 degrees F. Bake the enchiladas until brown and bubbly, about 40 minutes if from the fridge, or 20 to 25 minutes if still warm from the initial preparation.
Serve and top the enchiladas with lettuce, avocado, lime, tomatoes, onions and creme fraiche.

TURKEY CLUB CASSEROLE

Turkey Club Casserole image

Had some leftover turkey one day tried this from a old Pillsbury book. Made several changes and this was the result. My husband who never asks for any special meal requests this often.

Provided by Katha

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 cups cubed turkey breast
6 -8 slices turkey bacon
1 cup chopped seeded tomatoes
3/4-1 cup light salad dressing (Miracle Whip) or 3/4-1 cup light mayonnaise
1 1/2 cups shredded swiz cheese (low fat if you can find)
1 1/2 teaspoons dried basil leaves
1 (10 ounce) can refrigerated biscuits

Steps:

Heat oven to 375°F.
In a 12x8 2-quart baking dish, layer turkey, bacon, and tomato.
Spread salad dressing evenly over top.
Sprinkle cheese and basil evenly over top.
Separate dough in to 10 biscuits.
Flatten each biscuit.
Arrange biscuits over cheese layer overlapping a little if passable.
Bake at 375°F for 20-25 minutes or until biscuits are golden brown.
Let stand 5 minutes before serving. Serves 6.

Tips:

Use a variety of ingredients to add flavor and texture to your casserole, such as diced celery, carrots, onion, bell peppers, or mushrooms.
For a creamy casserole, use a combination of cream of chicken soup and sour cream.
If you want a cheesy casserole, add shredded cheddar cheese or a cheese sauce.
For a crispy topping, sprinkle crushed crackers or bread crumbs on top of the casserole before baking.
Serve the casserole hot with a side of mashed potatoes, rice, or vegetables.

Conclusion:

Turkey club casserole is a delicious and easy-to-make meal that is perfect for busy weeknights. It is a great way to use up leftover turkey, and it can also be made with chicken or ham. This casserole is sure to be a hit with your family and friends.

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