Turkey Cornbread Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large saucepan over medium-high heat; cook and stir ground turkey in hot oil until turkey is browned and crumbly, 5 to 10 minutes. Drain excess fat. Stir chicken broth and taco seasoning mix into turkey; cook and stir until liquid reduces and thickens, 3 to 5 minutes.
• Stir orzo into turkey mixture, bring to a simmer, and cook until slightly softened, about 2 minutes. Add salsa to turkey-orzo mixture, stir, and transfer mixture to a 2-quart casserole dish.
• Stir muffin mix, creamed corn, and milk together in a bowl. Spread corn mixture over turkey mixture.
• Bake in the preheated oven until a toothpick inserted into the center of the casserole comes out clean, 35 to 40 minutes. Spread Mexican cheese blend over the top of the casserole and bake until cheese melts, about 5 minutes.

Steps:

• Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. In a large bowl, combine soups and milk. In three greased 13x9-in. baking dishes, layer each with 1 cup turkey mixture and 1 cup soup mixture. Repeat layers. Sprinkle with Swiss cheese. , Cover and freeze two casseroles for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving. , To use frozen casseroles: Thaw each in the refrigerator. Let stand for 30 minutes at room temperature before baking. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.

Steps:

• Heat oven to 400°F. Grease bottom and side of 3-quart casserole with shortening or cooking spray.
• In 3-quart saucepan, heat soup and 1 1/4 cups milk to boiling, stirring frequently. Stir in peas, cranberries and onions. Heat to boiling, stirring frequently; remove from heat. Stir in turkey and stuffing mix. Spoon into casserole.
• In small bowl, stir remaining ingredients until blended. Pour over stuffing mixture.
• Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.

Steps:

• Prepare stuffing mix according to package directions. Add turkey and cheddar cheese.
• Combine the soups and milk.
• Pour 1 cup each into 3 greased 13x9x2 inch baking dishes. Top each with turkey mixture and remaining soup mixture.
• Sprinkle with Swiss cheese.
• Cover and freeze 2 casseroles for up to 3 months.
• Cover and bake the remaining casserole at 350 for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving.
• To use frozen casseroles: Thaw in the refrigerator. Bake uncovered at 350 for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.

Steps:

• Heat a large skillet over medium-high heat. Add turkey, onion, and garlic. Cook and stir in the hot skillet until turkey is no longer pink, about 5 minutes. Add 1 1/2 cups salsa, cumin, salt, black pepper, and chili powder. Stir together.
• Preheat the oven to 425 degrees F (220 degrees C).
• Whisk milk, polenta, butter, corn flour, egg whites, and baking soda together in a bowl. Pour mixture into a 9x13-inch baking pan. Pour cooked ground turkey mixture over corn bread layer.
• Bake casserole in the preheated oven for 10 minutes. Sprinkle 1 1/2 cups shredded Mexican-style Cheddar cheese blend on top. Continue baking until top is bubbling, 5 minutes more. Let cool for 10 minutes.
• Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.

Steps:

• Heat oven to 400 degrees. Grease a 3 quart casserole.
• Heat soup and milk to boiling in a 3 quart saucepan, stirring frequently.
• Stir in peas, cranberries and onions. Heat to a boiling, stirring frequently, remove from heat.
• Stir in turkey and stuffing mix. Spoon into cassertole dish.
• Stir remaining ingredients until blended. Pour over stuffing mixture.
• Bake uncovered 35 to 40 minutes or until a knife inserted in center some out clean.

Steps:

• For the cornbread; in a large bowl stir together the cornmeal, flour, baking powder, baking soda, salt, sugar and cayenne (if using).
• Add in 2 eggs and the buttermilk; whisk until just moistened.
• Set oven to 425 degrees.
• In the oven, heat 3 tablespoons butter (or bacon drippings) in a 10-inch cast-iron skillet or cake pan for 5 minutes.
• Pour the HOT butter or bacon drippings into the cornmeal batter; stir to combine, then pour the batter into hot skillet or cake pan.
• Bake at 425 degrees for 20-25 minutes or until golden.
• At this point you can freeze the the cornbread for up to 1 month if desired.
• In a large skillet melt 1/2 cup butter over medium heat; add in the green onions (or yellow onions) garlic and celery, saute for about 5 minutes or until tender.
• In a bowl whisk together 4 large eggs.
• Break the cooled cornbread into pieces and add to the eggs along with the green onion mixture, stuffing mix, chicken broth, corn niblets and cooked chopped chicken or turkey; stir with wooden spoon until just blended.
• Season with salt and black pepper to taste.
• Butter both a 13 x 9-inch and a 9-inch baking pan.
• Spoon the mixture between the 2 pans, then sprinkle the tops with grated parmesan cheese.
• Set oven to 350 degrees.
• Bake the 13 x 9-inch for about 50-60 minutes and the 9-inch for about 10 minutes less.