Turkey Hot Dish Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch casserole dish with cooking spray.
• Melt butter in a skillet over medium-high heat. Add carrots, celery, and onion and saute until softened, about 5 minutes. Add cubed turkey, stuffing, turkey broth, salt, pepper, garlic, and thyme. Stir to combine and transfer into the prepared casserole dish.
• Melt 1 tablespoon butter in a saucepan over medium-high heat for the sauce. Stir in flour and mix until a paste forms. Pour in 1 cup turkey broth and season with salt, thyme, onion, garlic, pepper, and poultry seasoning. Stir to combine and pour over the turkey mixture.
• Bake in the preheated oven, uncovered, for 30 minutes. Remove and top with fresh bread crumbs. Melt remaining butter and drizzle over the bread crumbs.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil casserole until bread crumbs are golden and toasted, about 2 minutes. Serve immediately.

Steps:

• Combine all ingredients and simmer for 15 minutes.
• Season to taste.

Steps:

• Put turkey into a 9x13-inch pan.
• Saute onions in olive oil until tender.
• In a bowl, combine soup, milk, miracle whip, sauted onions and salt & pepper. Mix well. Pour over turkey.
• Sprinkle with cheese.
• Top with tatertots.
• Bake 350 for 60 minutes.
• Enjoy!
• Update: Made this with cooked chicken instead of turkey and my family loved it!

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place onion, celery, and carrot in a large, shallow roasting pan.
• Place turkey, breast side up, on top of the vegetables in the roasting pan. Pat the outside and inside of the turkey dry with paper towels.
• Combine salt, black pepper and cayenne pepper in a small bowl. Season the inside of the turkey with about 1/3 of the salt mixture. Fold wing tips under the bird.
• Melt butter in small saucepan over medium heat until the edges begin to turn golden, about 2 minutes. Cook and stir rosemary and sage for 1 minute.
• Place rosemary and sage inside the cavity of the turkey; reserve melted butter. Tie the legs together with twine.
• Brush outside of the turkey completely with the melted butter. Season with remaining 2/3 of the salt mixture.
• Bake turkey, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven and allow to rest in a warm area 10 to 15 minutes before slicing.