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Monday, November 15, 2010

Turkey and Dressing Casserole

Have you ever had the problem of what to do with left over turkey? If so then here is a perfect recipe for you. Since it can also be used with leftover chicken this recipe can be used any time throughout the year.



1 celery rib, chopped


1/4 cup chopped onion

2 tablespoons butter

1 cup coarsely crumbled corn bread

1 cup cubed day-old bread

2 tablespoons chicken or turkey broth

1/4 teaspoon poultry seasoning

1/4 teaspoon salt

Dash pepper



GRAVY:

1/4 cup butter, cubed

1/4 cup all-purpose flour

1/4 teaspoon salt

1 cup chicken or turkey broth

1/4 cup milk

1 egg, lightly beaten

1-1/2 cups cubed cooked turkey

Dry bread crumbs, optional


In a small skillet, saute celery and onion in butter until tender. Transfer to a large bowl. Stir in the corn bread, bread cubes, broth and seasonings. Transfer to a greased 1-qt. baking dish. For gravy, in a large saucepan, melt butter. Whisk in flour and salt until smooth. Gradually add broth and milk. Bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Spoon half of the gravy over dressing mixture. Layer with turkey and remaining gravy. Sprinkle with bread crumbs if desired. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 4 servings.

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