HOME-STYLE TURKEY AND POTATO BAKE
From Betty's Soul Food Collection... Every Thanksgiving it's the same dilemma-what to do with turkey leftovers. Simple! Plan a second celebration by combining turkey with garlic mashed potatoes and veggies!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray; set aside. Make mashed potatoes as directed on pouch using water, milk and butter.
- In 2-quart saucepan, heat turkey, vegetables, gravy and poultry seasoning to boiling over medium-high heat, stirring occasionally. Pour turkey mixture into casserole. Spoon or pipe potatoes around edge of casserole.
- Bake uncovered 35 to 40 minutes or until mixture bubbles around edge of casserole.
Nutrition Facts : Calories 450, Carbohydrate 44 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 3 g, TransFat 1/2 g
TURKEY SWEET POTATO CASSEROLE
Provided by Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Stir the sweet potatoes, brown sugar, cinnamon, nutmeg and milk in a medium bowl. Spoon the sweet potato mixture around the inside edge of a 10-inch round casserole, forming a ring.
- Heat the stock and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook until the onion is tender, stirring occasionally. Stir in the soup, turkey and water. Cook until the mixture is hot and bubbling. Spoon the turkey mixture into the center of the sweet potato ring.
- Bake at 350 degrees F for 30 minutes or until the turkey mixture is hot and bubbling. Sprinkle with the walnuts and parsley, if desired.
- You can substitute chicken for the turkey.
TURKEY, POTATO, AND ONION CASSEROLE
Got leftover turkey? Craving comfort food? Try this filling, creamy casserole. Serve with a green vegetable or salad and a crusty bread, and you have a complete meal.
Provided by Bibi
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Place potatoes into a large pot and cover with lightly salted water; bring to a boil over medium heat. Cook until barely tender, 4 to 5 minutes. Drain and place in the prepared baking dish with turkey on top.
- Heat oil in a 10-inch skillet over medium heat. Add onion slices; cook, stirring, until barely tender, 4 to 5 minutes. Separate into rings and place evenly on top of turkey.
- Melt butter in the same skillet over medium heat. Stir in flour and allow to bubble. Cook, stirring, about 3 minutes. Stir in turkey stock and return to a boil. Stir constantly for 3 to 4 minutes, then remove from heat. Stir in Parmigiano-Reggiano cheese until melted, then stir in sour cream and pepper. Adjust seasoning if desired. Pour skillet contents into the baking dish, gently shaking the dish to settle the contents. Sprinkle bread crumbs evenly over top.
- Bake in the center rack of the preheated oven until bubbly, about 30 minutes.
- Garnish with parsley and serve warm.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 24 g, Cholesterol 45.4 mg, Fat 13.5 g, Fiber 1.7 g, Protein 14.4 g, SaturatedFat 7.3 g, Sodium 324.2 mg, Sugar 1.4 g
TURKEY AND POTATO BAKE
Delicious way to use leftover turkey. Piping the potatoes around the casserole using a pastry bag fitted with a large star tip makes a wonderful presentation.
Provided by carolinafan
Categories Poultry
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Spray 2 quart casserole with cooking spray. Make mashed potatoes as directed on package using water, milk and butter. Stir in onions.
- Heat turkey, vegetables, gravy and poultry seasoning to boiling in 2-quart saucepan over medium-high heat. Pour turkey mixture into casserole. Spoon or pipe potatoes with pastry bag around edges of casserole.
- Bake uncovered about 30 minutes or until heated through and potatoes are light brown.
Nutrition Facts : Calories 270.8, Fat 8.6, SaturatedFat 4.1, Cholesterol 49.6, Sodium 454.7, Carbohydrate 29.4, Fiber 4.8, Sugar 1, Protein 20.1
TURKEY POTATO CASSEROLE
This was made from Thanksgiving leftovers, and ingredients in my pantry. It's a family favorite and a hit at Pot lucks. With leftovers, it's a breeze, made from scratch ... it's work. Either way it's a hit and well worth the time. After a holiday meal half the work is done because you usually have the mashed potatoes, and turkey. When I make it from scratch, I usually use chicken rather than turkey. Prep times are from leftovers.
Provided by PEGGIKAYE EAGLER
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover.
- Bake for 30 to 40 minutes in the preheated oven, until heated through.
Nutrition Facts : Calories 611.3 calories, Carbohydrate 32.9 g, Cholesterol 139.7 mg, Fat 32.6 g, Fiber 3.5 g, Protein 45.3 g, SaturatedFat 18.2 g, Sodium 1465.6 mg, Sugar 5.2 g
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- In a large skillet, over medium high heat, heat the olive oil and sauté the onions and garlic until translucent (about 2 minutes).
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