To get a head start on this dressing casserole, make the sauce a day ahead of time, and store in a covered container in the refrigerator. Mix it with the remaining ingredients just before baking.
Turkey and Dressing Casserole
2014-12-02 23:45:45
Yield: 4 to 6 servings
Ingredients
- 3 cups cubed cornbread
- 3 cups torn white bread
- 3 cups shredded cooked turkey
- 2 tablespoons butter
- 1 1⁄2 cups frozen vegetable seasoning blend (celery, bell pepper, onion, and parsley)
- 1⁄4 cup all-purpose flour
- 2 1⁄2 cups chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 large eggs, lightly beaten
Instructions
- Preheat oven to 375°. Spray a 2 1⁄2-quart baking dish with nonstick cooking spray. Set aside.
- In a large bowl, combine cornbread, white bread, and turkey. Set aside.
- In a large deep skillet, melt butter over medium-high heat. Add seasoning blend; cook until most of the liquid is evaporated and vegetables are lightly browned, approximately 5 minutes. Sprinkle with flour. Whisk in broth, poultry seasoning, salt, and pepper. Bring to a boil, whisking frequently. Reduce heat to medium-low; simmer 2 minutes or until thickened, whisking frequently. Remove from heat, and let cool 10 minutes. Add eggs and sauce to turkey mixture; stir gently to combine. Spoon mixture into prepared dish.
- Bake, covered, 25 minutes. Uncover and bake until set and heated through, approximately 15 minutes.
Taste of the South https://tasteofthesouthmagazine.com/
