HERBED TURKEY AND DRESSING
Whenever I serve this succulent golden turkey and delectable dressing, guests fill their plates and I'm buried in compliments. This recipe always makes a holiday dinner one to remember. It's well worth the time. -Marilyn Clay, Palatine, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h55m
Yield 14-16 servings (18 cups dressing).
Number Of Ingredients 28
Steps:
- In a small saucepan, combine the broth, butter and salt; bring to a boil. Add herbs; set aside. , Toast bread; cut into 1/2-in. cubes. Place in a bowl. In a skillet, cook sausage over medium heat until no longer pink; remove with slotted spoon and add to bread. Add butter to drippings; saute the celery, carrots, mushrooms, ham and onions for 15 minutes. , Add to bread mixture; stir in the nuts, fruit and seasonings. Add egg substitute and 3/4 cup basting sauce; mix lightly. , Stuff turkey with about 8 cups dressing. Skewer openings; tie drumsticks together. Place on rack in roasting pan. Baste with some of remaining basting sauce. , Bake, uncovered, at 325° for 5 to 5-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting every 30 minutes. When turkey begins to brown, cover lightly with foil. , Add broth to remaining dressing; toss to coat. Place in a greased 2-1/2-qt. baking dish; refrigerate. Remove from the refrigerator 30 minutes before baking. Cover and bake at 325° for 1 hour; uncover and bake 10 minutes.
Nutrition Facts :
DAY-AFTER SCALLOPED TURKEY
This casserole is a great use of leftover Thanksgiving or Christmas turkey! Make it and put it into a casserole dish and seal well, then put it in the freezer for a couple of weeks down the line when you're craving the taste of the holidays again. :) It also travels well to potlucks, especially if you use one of those disposable foil casserole dishes! You can even make the bread cubes from leftover rolls, toasted in your oven.
Provided by Julesong
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a saucepan over medium heat, melt 1/2 cup butter, then stir in the flour, 1/2 tsp salt, and pepper and lower the temperature and cook over low until bubbly and golden.
- Gradually whisk in the broth and milk and simmer for 4 minutes while continuing to whisk, then taste and add more salt and pepper, if you like; set the sauce aside.
- In a large bowl, toss together the bread cubes, onion, garlic, celery, mushrooms, remaining 1/2 teaspoon salt, sage, and remaining 1/4 cup melted butter; toss well to coat.
- Add the chopped turkey meat and sauce and mix well.
- Pan spray a 2-quart casserole dish and pour dressing-chicken-sauce mixture into the dish, top with the grated Parmesan, cover, and bake at 350 degrees F for 45 minutes, then uncover and bake 10 to 15 more minutes until Parmesan is golden.
ESCALLOPED TURKEY AND DRESSING
Make and share this Escalloped Turkey and Dressing recipe from Food.com.
Provided by yooper
Categories Poultry
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Spray a 13x9-inch baking dish with vegetable spray.
- Mix the soups, sour cream and milk.
- Arrange meat on bottom of dish and pour 1/2 of the soup mixture over.
- Sprinkle with peas or vegetables, then spread the stuffing over.
- Top with remaining soup mixture, and then the buttered bread crumbs.
- Bake for 40 to 45 minutes, or until golden brown and bubbly.
- You can omit the veggies and serve on the side or with a salad.
- This can also be made with beef and cream of mushroom soup instead of the chicken soup, and sliced, sauted mushrooms in between the meet and the stuffing.
HOT TURKEY AND DRESSING SANDWICHES
Make and share this Hot Turkey and Dressing Sandwiches recipe from Food.com.
Provided by JenniferK2
Categories Lunch/Snacks
Time 8h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Saute onions in butter.
- Add soup and broth and stuffing; stir over medium heat a few minutes.
- Stir in turkey.
- Put in crock pot and cook on low 8 hours.
- Serve on buns.
MOI'S TURKEY AND DRESSING
My mom makes the very best cornbread dressing I've ever had. It makes a huge roaster pan and there is always plenty of leftover for us to take home. She loves to tell the same story every Christmas and Thanksgiving that she had the measurement for the Sage down perfect when spices still came in the little tins, like McCormicks. She used the whole small tin, and it was perfect. Now that most spices comes in bottles she had to experiment some to get it perfect. Just a note do not make the mistake of using Jiffy cornbread it is too sweet, regular yellow cornbread is best. I love old traditional recipes and had my Mom write this down for me to have for a family cookbook. And yes you can tell we are from the South since we make Dressing, not stuffing.
Provided by True Texas
Categories Poultry
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- You will need a large roaster pan for this dressing.
- Cook cornbread according to pkg. directions. I use Martha White, not a sweet cornmix like Jiffy.
- Chop onion and celery finely, saute in one stick butter.I like to saute' my onions, but I add a small amount of water, enough to cover the onions and celery to finish cooking them.
- After cornbread has cooled crumble in pan. Add celery, onion and chopped eggs to the cornbread, along with any water that is left. Crumble a few slices of white bread, biscuits or I like to use about a half a loaf of day old French bread.
- Add sage, salt and pepper to cornbread. We use a lot of sage, so use what you need. Adjust salt and pepper to taste.
- All of this can be done the day before and then keep in the refrigerator until the turkey is cooked.
- We cook our turkey in a cooking bag. (This is where you can be as creative as you want with the turkey, JUST SAVE THE JUICES WHEN IT IS DONE.).
- Add chicken broth also, at least 1 and half or 2 of the broth, I use low sodium and then add as much of the turkey drippings as you need to make the mixture loose. I add a couple of raw eggs now. My mom never did.
- If the mixture is too dry and does not jiggle when you shake it add enough turkey juice from the pan or more broth.
- That is very important step my mom always emphasied, the dressing needs to be "loose" when you shake it. (my mom's words).
- At this time we taste it to see if we need more sage, pepper or salt, before we cook. .
- Cover with foil and bake at 350°F for 1 to 1-1/2 hours until it is brown on top. The last half hour uncover it so it will brown. We always have someone sample it to see if done.
Nutrition Facts : Calories 442, Fat 18.6, SaturatedFat 4.7, Cholesterol 106.3, Sodium 1447.6, Carbohydrate 55.9, Fiber 6.1, Sugar 17, Protein 12.1
TURKEY AND DRESSING CASSEROLE
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
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
SCALLOPED CHICKEN
My husband has never been too fond of chicken, but he certainly likes it prepared this way. My children love this dish, too, and they make it often in their own homes. For easy preparation, make everything but the topping a day ahead and then refrigerate it. Add the topping before baking.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2-qt. casserole. In a saucepan, melt butter; brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350° for 1 hour.
Nutrition Facts :
THE BEST TURKEY DRESSING (STUFFING)
This dressing is adapted from "The Silver Palate Cookbook. It's rich and is always a big hit. No other bread is needed on the Thanksgiving table. Cook your turkey about 12-15 minutes per lb. at 325 degrees, basting frequently.
Provided by Alan in SW Florida
Categories Thanksgiving
Time 1h30m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Melt 6 tablespoons butter in a large frying pan. Add onions. Cook over medium heat until onions are quite soft and tender, about 15 minutes. Transfer onions and butter to a large mixing bowl. Set aside. Melt another 6 tablespoons butter in the same frying pan. Add apple. Cook over medium heat, until lightly colored but not mushy. Transfer apples and butter to mixing bowl with onions.
- Crumble sausage into frying pan. Cook over medium heat, until lightly browned. With a slotted spoon, transfer sausage to mixing bowl. Reserve fat. Add remaining ingredients, except eggs and stock, to mixing bowl. Mix well. Add eggs. Mix. Add enough stock to bowl to make a moist, but not runny, mixture. Add fat to stuffing if desired. Stuff a 20-lb. turkey. If cooking dressing separately from turkey, pour fat over dressing in casserole. Bake at 325 degrees Fahrenheit for 45 minutes, or until nicely browned and cooked through.
Nutrition Facts : Calories 325.4, Fat 29.1, SaturatedFat 11.5, Cholesterol 93, Sodium 336.9, Carbohydrate 9.8, Fiber 2.3, Sugar 5.5, Protein 8.2
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