CREAMY TURKEY CASSEROLE
Turkey Casserole is creamy, comforting, and quick to make!
Provided by Holly Nilsson
Categories Casserole Dinner Entree Main Course Turkey
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Combine topping ingredients and set aside.
- Cook pasta al dente according to package directions.
- Cook onion, mushrooms, and garlic in butter until tender, about 5 minutes.
- In a large bowl combine soup, mushroom mixture, milk, seasonings, and ½ of the cheese. Fold in turkey and pasta.
- Spread into a 9x13 casserole dish, top with remaining cheese, and sprinkle with topping.
- Bake 30-35 minutes or until hot and bubbly.
Nutrition Facts : Calories 393 kcal, Carbohydrate 13 g, Protein 26 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 102 mg, Sodium 1080 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
OVERNIGHT TURKEY CASSEROLE
This quick delicious casserole is great for that "I'm so glad the hustle of Thanksgiving is over"- pop this in the oven - set back and relax!
Provided by Pat Duran
Categories Casseroles
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. In a sprayed or buttered 9x13-inch baking dish. spread the dressing. Mix the onion, diced turkey, salad dressing, salt and pepper and cranberry relish. Spread this mixture evenly over dressing. Mix together eggs and 1 1/4 cups milk and pour over turkey mixture; refrigerate overnight. Next morning,combine the soup and the 1 c. milk blending well and pour over mixture. Bake at 325^ for 45 minutes to 1 hour. The last 15 minutes of baking sprinkle cheese evenly over top. YUM!
OVERNIGHT TURKEY
The most moist, tender turkey I've ever cooked, and it's SO easy. This recipe, which I've been using for many years, was given to me by a friend.
Provided by BeachGirl
Categories Whole Turkey
Time 8h20m
Yield 1 turkey, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- SAFETY NOTE: This method is designed for turkeys cooked ONLY in heavy-duty roasters with roaster lids, such as the old blue enameled ones. This method is NOT designed for use with semi-translucent oven roasting bags, uncovered roasters, or turkeys covered with aluminum foil, as they may not retain a high enough heat for long enough to complete the cooking process.
- Remove all internal organs from both ends of the turkey.
- I usually cook these in a pot to make broth (strained, of course) for my dressing, discarding the organs after cooking. If you make giblet gravy, chop and include these cooked organs in your gravy.
- Rinse and drain turkey. Spread seasonings of your choice all over the turkey, inside and out.
- Put the onion, celery and garlic cloves inside the turkey, along with several bay leaves.
- Place turkey, breast side up, in a HEAVY-DUTY roaster and cover with roaster lid.
- Look on the outside of the bag in which you bought the turkey.
- Find the baking chart and the size of your turkey.
- Here is how to calculate the length of time to cook your turkey: Use the chart on the turkey bag, (using 13 lb. turkey as example).
- If it says cook 4 hours at 325 degrees, DIVIDE THE RECOMMENDED COOKING TIME IN HALF (4/2=2 hours) and ADD 30 MINUTES.
- Thus, the cooking time for this example would be 2-1/2 hours at THEIR recommended temperature of 325 degrees.
- Cooking time for a larger turkey would be calculated in the same manner.
- When cooking time is up, DO NOT open oven door.
- No Peeking! This will lower the oven temperature.
- Turn oven OFF and leave covered roaster in the oven until morning OR 6+ hours, removing roaster while it is still nice and warm.
- When you open the roaster, the turkey will be falling off the bones, and ever sooo moist.
- NOTE:If you have any question about the turkey reaching the safe internal temperature of 170 degrees, insert one of those new thermometers that let you put a temperature probe through the side of the oven door and into the turkey.
- Set timer to alert you when it reaches 170 degrees.
- My alert goes off every time, so I know this method is cooking the turkey safely.
- NOTE: If you like an even moister turkey, soak it in a brine/buttermilk solution for several hours before roasting.
- Or you can use an injector to inject liquid seasoned marinade into the turkey meat before cooking.
- SAFETY NOTE: Once the turkey reaches room temperature, it should be served or refrigerated.
Nutrition Facts : Calories 1591.8, Fat 78.9, SaturatedFat 22.2, Cholesterol 668.9, Sodium 646, Carbohydrate 4.2, Fiber 0.7, Sugar 1.7, Protein 201.3
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