Best Turkey Loaf Leftover Turkey Stuffing And Gravy Recipes

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TURKEY STUFFING MEATLOAF



Turkey Stuffing Meatloaf image

Provided by A Family Feast

Categories     leftovers

Time 1h20m

Number Of Ingredients 16

4 cups dry stuffing mix, divided (we used Pepperidge Farms Herb Seasoned Classic Stuffing Mix)
1 quart turkey stock, divided (boxed is OK, our homemade recipe is better)
6 tablespoons butter
1 ½ cups onion, diced
1 cup celery, diced
2 teaspoons minced garlic
1 tablespoon Bell's Seasoning
4 whole eggs, beaten
2 pounds ground turkey (we used 85% lean from Shady Brook Farms, which is a mix of white and dark meat)
1 ½ teaspoons kosher salt (taste your stock. If salty, cut back on adding salt)
½ teaspoon freshly ground black pepper
Half of stock from above
3 ½ tablespoons butter
5 tablespoons all-purpose flour
½ teaspoon browning and seasoning sauce, such as Kitchen Bouquet
Cranberry sauce, for serving on the side

Steps:

  • Preheat oven to 375 degrees F.
  • In a large bowl, add 3 cups of the stuffing mix and stir in two cups of the stock. Let sit to soak up the liquid and soften.
  • In a medium saute pan over medium heat, add butter to melt. Once melted, add onion, celery, garlic and poultry seasoning. Cook until the vegetables are starting to get soft. Set aside to cool.
  • Pour the remaining cup of stuffing mix in a food processor and process to crumbs. Set this aside.
  • Add the eggs, ground turkey, salt and pepper to the bowl with the three cups of stuffing mix and gently combine
  • Add the now-cooled celery and onions along with the cup of ground stuffing mix to the bowl and stir in to combine.
  • In a small saute pan in some melted butter, fry up a small piece of the meatloaf to sample a taste. Adjust the seasonings as needed.
  • Line a medium sheet tray with parchment and spray with pan spray.
  • Scrape the meatloaf mixture into the center of the prepared sheet tray. Fill a bowl with water and using wet hands, form the meatloaf into a log, wetting hands often to shape and smooth top and sides. This will also help keep it from cracking.
  • Bake for 55-60 minutes to an internal temperature of 155 degrees F. (It's best to use a probe thermometer connected to a device that will alarm at 155 degrees F). If you use an instant read thermometer instead, as soon as you withdraw the probe, insert a fat toothpick into the hole to stop the juices from leaking out. (Leave the hole plugged for 15 minutes after the meatloaf comes out of the oven.)
  • Once the internal temperature reaches 155 degrees F, remove the meatloaf from the oven, tent with foil and let rest 15 minutes before slicing.
  • While the meatloaf is cooking, make the gravy by heating the two remaining cups of stock in a medium sauce pan.
  • In a small saute pan, melt the butter over medium low and add the flour. Cook for 2-3 minutes until raw flour smell is gone.
  • Slowly add this mixture to the hot stock while whisking until you reach your desired thickness.
  • Add the Kitchen Bouquet and cook on low for a few minutes. Taste for seasoning and add salt and pepper if needed.
  • To serve, place a thick slice of meatloaf on a serving dish, cover with hot gravy and serve cranberry sauce on the side.

LEFTOVER TURKEY AND STUFFING CASSEROLE



Leftover Turkey and Stuffing Casserole image

Provided by Damaris Phillips

Categories     side-dish

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 46

Cooking spray, for greasing the casserole dish
9 large eggs, beaten
2/3 cup whole milk
Kosher salt and freshly ground black pepper
1/3 cup leftover Turkey Gravy, recipe follows
2 teaspoons hot sauce
5 cups leftover Cornbread Stuffing, recipe follows
2 cups leftover Roasted Vegetables, recipe follows
2 cups 1/2-inch-diced leftover Roasted Turkey Breast, recipe follows, or your favorite recipe
1/2 cup cranberry sauce, optional
4 tablespoons unsalted butter
6 tablespoons all-purpose flour
4 cups turkey stock, warmed
1/4 cup white wine
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 tablespoons coconut oil
1 large yellow onion, small diced
1 cup small-diced celery
1 cup small-diced carrots
4 cups homemade Cornbread Croutons, recipe follows or store-bought
4 cups store-bought seasoned croutons
1 tablespoon fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh sage, chopped
1 teaspoon cayenne pepper, optional
1 quart chicken stock
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 large eggs, beaten
1 pound butternut squash, peeled, seeded and cut into 1-inch pieces
1 pound red beets, peeled and cut into 1-inch pieces
2 yellow onions, large diced (about 4 cups)
1 tablespoon fresh thyme, chopped
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
5 tablespoons coconut oil plus more for greasing the baking sheet, melted
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
Kosher salt and freshly ground white pepper
1 cup almond milk or regular milk, at room temperature
1/4 cup applesauce, at room temperature
1/4 cup sorghum (see Cook's Note)
1 large egg, at room temperature

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
  • Whisk together the eggs, milk, 1 teaspoon salt and 1 teaspoon pepper in a large bowl. Stir in the Turkey Gravy and hot sauce. Spread the Cornbread Stuffing in the prepared baking dish, then sprinkle over the Roasted Vegetables and Roasted Turkey Breast. Pour the egg mixture over the top. Bake until golden brown and set, 35 to 40 minutes. Let cool for 5 minutes before slicing. Garnish with the cranberry sauce, if using.
  • Melt the butter in a skillet over medium heat. Whisk in the flour and cook until golden, 1 to 2 minutes. Whisk in the warmed stock. Bring to a simmer and cook, stirring constantly, until thickened, 10 to 15 minutes. The mixture should coat the back of a spoon. Pour in the wine, stir and cook for an additional 2 to 3 minutes. Season to taste with salt and pepper.
  • Preheat the oven to 350 degrees F.
  • Melt the coconut oil over medium heat in a large skillet. Saute the onion, celery and carrots until tender, 8 to 10 minutes. Remove from the heat and put into a large bowl. Add the cornbread croutons, seasoned croutons, thyme, rosemary, sage and cayenne if using. Add the chicken stock and stir to combine. Taste and add salt and pepper, then stir in the eggs. Mix to combine and pour into a 9-by-13-inch casserole dish. Bake until golden brown and fluffy but still moist, 45 to 55 minutes.
  • Preheat the oven to 400 degrees F.
  • Put the squash, beets, onions and thyme in a large bowl. Drizzle with oil and toss to coat. Season generously with salt and pepper. Spread in a single layer on a rimmed baking sheet and roast, tossing once, until golden brown and tender, 45 to 50 minutes.
  • Preheat the oven to 375 degrees F.
  • Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
  • Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
  • Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
  • Reduce the oven to 350 degrees F.
  • Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you dont want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.

TURKEY AND DRESSING BAKE



Turkey and Dressing Bake image

Folks will be amazed that four ingredients can produce such a delicious dinner. You certain to rely on this standby for years to come! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 5

4 cups leftover cooked stuffing
2 tablespoons minced fresh parsley
1-1/2 cups cubed cooked turkey
2/3 cup condensed cream of chicken soup, undiluted
3 tablespoons water

Steps:

  • In a large bowl, combine stuffing and parsley. Transfer to a greased 8-in. square baking dish. Top with turkey. Combine soup and water; spoon over top., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 484 calories, Fat 22g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 1414mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 6g fiber), Protein 23g protein.

TURKEY LOAF (LEFTOVER TURKEY, STUFFING AND GRAVY)



Turkey Loaf (Leftover Turkey, Stuffing and Gravy) image

From my collection of handwritten recipes 1964. Note: This is how this was written so I guess the amounts are up to how you want it.

Provided by CJAY8248

Categories     Poultry

Time 1h10m

Yield 1 loaf, 4 serving(s)

Number Of Ingredients 6

leftover turkey
onion
salt and pepper
gravy
leftover prepared stuffing
egg

Steps:

  • Remove the meat from the bones and put through coarse blade of grinder together with onion. Season to taste with salt and pepper, some leftover gravy and stuffing. To each 2 cups of meat add 1 beaten egg. Bake in a loaf pan in a moderate oven (350*) for 1 hour. Serve with hot turkey gravy.

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