Turkey and Dressing Casserole
Turkey and Dressing Casserole is an easy-to-make turkey casserole recipe. When you find yourself with a heap of leftover turkey (say, after Thanksgiving or Christmas), this is the way to go. Instead of eating boring leftovers day after day, this casserole brings new life into cooked turkey. It combines the main dish with the sides, so there's no need to make anything else along with it. Enjoy this dish around the family table with your loved ones.
Ingredients
- 1 (6-ounce) bag cornbread dressing
- 1 (15-ounce) can cream of chicken, mushroom, or celery soup
- 15 ounces water
- 1/2 cup carrots, chopped
- 1/2 cup red onion, chopped
- 1/2 cup celery, chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 2 teaspoons ground sage
- 1 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
- 1 pound cooked turkey breast, chopped
Instructions
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Preheat oven to 350 degrees F.
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Clean and chop all of the vegetables.
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Pour two tablespoons of olive oil into a pan, and turn the heat on your stove top to medium high. Place the vegetables into the pan, and season them with garlic salt. Fry the vegetables until they start to sweat a bit, then remove from the burner.
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Place the vegetables into the pan, and season them with garlic salt. Fry the vegetables until they start to sweat a bit, then remove from the burner.
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In a medium-sized casserole dish, add your cornbread stuffing. Add the cooked vegetables and turkey. Fold in the ingredients. Add in the can of cream of chicken soup and water, and fold in the ingredients. Add salt, black pepper, and sage. Stir.
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Flatten the casserole with a kitchen utensil. Cover the casserole dish with foil or a lid, and place the dish in a the oven. Let the casserole bake for 25 minutes.
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After 25 minutes, remove the lid or foil from the casserole, and let the casserole bake uncovered for an additional 20 minutes. Let the casserole sit for at 10 minutes before serving.
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