This hearty Turkey and Dressing Casserole transforms two Southern Thanksgiving essentials into one comforting dish to enjoy all year long.
Turkey and Dressing Casserole
Makes 6 to 8 servings
- 1 (4½-pound) fresh or thawed frozen turkey breast
- 2 stalks celery, cut into 1-inch pieces
- 2 carrots, cut into 1-inch pieces
- 1 onion, quartered
- ¼ cup fresh parsley leaves
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1 teaspoon salt
- ½ cup butter
- 2½ cups chopped onion
- 2½ cups chopped celery
- 1 tablespoon minced garlic
- 2 (6-ounce) packages buttermilk cornbread mix, baked according to package directions
- 6 frozen buttermilk biscuits, baked according to package directions
- 1 tablespoon poultry seasoning
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme leaves
- 2 large eggs, lightly beaten
- Garnish: chopped fresh parsley, chopped fresh sage
- For turkey: In a large stockpot, bring all ingredients and water to cover to a boil over high heat. Reduce heat, and simmer until turkey is cooked through, about 45 minutes. Remove from heat, and let stand for 30 minutes.
- Remove turkey from broth, and let cool enough to handle. Shred meat, discarding skin and bones.
- Strain broth through a fine-mesh sieve, discarding solids. Measure 5 cups broth for dressing; freeze remaining broth for another use.
- Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
- For dressing: In a large skillet, melt butter over medium heat. Add onion, celery, and garlic; cook, stirring frequently, until very tender, about 10 minutes.
- Crumble baked cornbread and biscuits into a large bowl; stir in cooked vegetables, shredded turkey, poultry seasoning, sage, and thyme. Stir in eggs. Gradually stir in reserved 5 cups broth just until dry ingredients are moistened. Spoon mixture into prepared pan.
- Bake until center is set, 30 to 45 minutes. Let stand for 10 minutes before serving. Garnish with parsley and sage, if desired.
Get more great recipes by ordering your subscription to Cooking with Paula Deen today!