TURKEY CORNBREAD CASSEROLE
Prepared Betty Crocker cornbread & muffin mix is the perfect topper for this homey casserole made with ground turkey, salsa and enchilada sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
- In 12-inch skillet, cook turkey and taco seasoning over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink. Remove from heat. Stir in beans, salsa and enchilada sauce. Spoon mixture into casserole.
- Make cornbread mix as directed on package, using milk, butter and egg. Stir cheese and cilantro into batter. Spread over turkey mixture.
- Bake 20 to 25 minutes or until cornbread is golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 380, Carbohydrate 42 g, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1590 mg
TURKEY AND CORNBREAD STUFFING CASSEROLE
Wrap up dinner with an easy baked casserole boasting turkey, stuffing, veggies and cranberries.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 380, Carbohydrate 43 g, Cholesterol 120 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 13 g, TransFat 1 g
CHICKEN OR TURKEY CORNBREAD DRESSING CASSEROLE
This recipe will make one large and one smaller casserole, so freeze one for later, or serve both to a crowd! I have made this casserole without using the cooked chicken and it is still very good, you can also add in cooked chopped bacon in place of the chicken if desired, then use the drippings for the cornbread! You can bake and then freeze the cornbread up to 1 month ahead if desired, then defrost to use in this recipe. If you don't have a 10-inch cast-iron skillet use a 9-inch round cake pan. Since my family likes spicy, I add in 1-2 jalapeno peppers, seeded and finely chopped into the cornbread mixture, if you like extra heat then add them in! This is a very good casserole! Servings is for both casseroles and is only estimated.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h50m
Yield 20 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 316.1, Fat 11.6, SaturatedFat 5.5, Cholesterol 97.2, Sodium 1093.4, Carbohydrate 38.5, Fiber 2.9, Sugar 5.6, Protein 15.1
SALSA-TURKEY CORNBREAD CASSEROLE
Welcome family to the dinner table with a homey casserole of turkey, beans and salsa topped with a tasty cornbread topper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, heat oil over medium-high heat. Cook turkey in oil 4 to 6 minutes, stirring frequently, until no longer pink. Stir in salsa and flour. Cook 2 to 3 minutes, stirring constantly, until slightly thickened.
- Stir in remaining casserole ingredients. Heat to boiling. Spread turkey mixture in baking dish.
- In medium bowl, stir all topping ingredients just until moistened (batter will be lumpy). Pour topping over turkey mixture; gently spread to sides of baking dish.
- Bake 12 to 15 minutes or until topping is golden brown.
Nutrition Facts : Calories 510, Carbohydrate 66 g, Cholesterol 80 mg, Fat 1, Fiber 12 g, Protein 28 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 10 g, TransFat 0 g
CORNBREAD TURKEY CASSEROLE
Make and share this Cornbread Turkey Casserole recipe from Food.com.
Provided by carolinafan
Categories < 60 Mins
Time 50m
Yield 3 casseroles, 24-30 serving(s)
Number Of Ingredients 8
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.
BBQ GROUND TURKEY CASSEROLE W/ CORNBREAD TOPPING
It may not sound like much, but this is full of flavor and the cornbread topping gives it a nice density. You can use ground beef instead of the turkey, I just wanted it to be as healthy as possible.
Provided by sherry monfils @smonfils
Categories Turkey
Number Of Ingredients 7
Steps:
- Heat oven to 400. Spray a 9" x 13" baking dish w/ cooking spray. Cook ground turkey in lg skillet over med-high heat until browned.
- Add onion, green bell pepper and tomatoes. Cook until veggies are tender. Stir in BBQ sauce.Spread mix into bottom of baking dish.
- Prepare cornbread as directed on pkg. Spread batter evenly over turkey mix. Bake 20-25 min, or until a knife inserted in center comes out clean.
SALSA-TURKEY CORNBREAD CASSEROLE
Welcome family to the dinner table with a homey casserole of turkey, beans and salsa topped with a tasty cornbread topper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, heat oil over medium-high heat. Cook turkey in oil 4 to 6 minutes, stirring frequently, until no longer pink. Stir in salsa and flour. Cook 2 to 3 minutes, stirring constantly, until slightly thickened.
- Stir in remaining casserole ingredients. Heat to boiling. Spread turkey mixture in baking dish.
- In medium bowl, stir all topping ingredients just until moistened (batter will be lumpy). Pour topping over turkey mixture; gently spread to sides of baking dish.
- Bake 12 to 15 minutes or until topping is golden brown.
Nutrition Facts : Calories 510, Carbohydrate 66 g, Cholesterol 80 mg, Fat 1, Fiber 12 g, Protein 28 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 10 g, TransFat 0 g
SALSA-TURKEY CORNBREAD CASSEROLE
Welcome family to the dinner table with a homey casserole of turkey, beans and salsa topped with a tasty cornbread topper.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, heat oil over medium-high heat. Cook turkey in oil 4 to 6 minutes, stirring frequently, until no longer pink. Stir in salsa and flour. Cook 2 to 3 minutes, stirring constantly, until slightly thickened.
- Stir in remaining casserole ingredients. Heat to boiling. Spread turkey mixture in baking dish.
- In medium bowl, stir all topping ingredients just until moistened (batter will be lumpy). Pour topping over turkey mixture; gently spread to sides of baking dish.
- Bake 12 to 15 minutes or until topping is golden brown.
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