WEEKDAYS 1e|12c|p

Turkey and Dressing Casserole

Trisha Yearwood
Servings: 12
2+ hr

Trisha Yearwood takes her leftover Thanksgiving turkey and turns it into a delicious meal!

  • Ingredients
  • step-by-step directions
Turkey and Dressing Casserole
  • 1 whole turkey breast (5-7 pounds)
  • 3 tablespoons unsalted butter (softened)
  • 1 teaspoon fresh rosemary (chopped)
  • 1 teaspoon dried thyme
  • 1 prepared cornbread (crumbled, 1 pound)
  • 10 slices white bread (torn into small pieces)
  • 1/4 cup dried cranberries
  • 2 tablespoons olive oil
  • 4 celery stalks (diced)
  • 2 carrots (peeled, chopped)
  • 1 medium onion (peeled, chopped)
  • 1 cup orange juice
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat the oven to 325ºF. Rub the turkey breast with the butter and sprinkle with salt, pepper, rosemary and thyme. Place the turkey skin-side-up in a large roasting pan and cover with a tight-fitting lid or aluminum foil. Bake until an internal thermometer inserted into the thickest part of the breast registers 165ºF, 1 1/2 to 2 hours or about 15 minutes per pound. Let rest for 10 minutes.
  • Cut the breast into thick slices and set aside. Pour the pan juices into a measuring cup and skim off the fat (use the fat for gravy). For the dressing 2 to 3 cups of liquid is necessary; supplement with chicken stock as needed.
  • In a very large bowl, mix together the crumbled cornbread, torn white bread and the cranberries. Heat olive oil in a medium saucepan. Add the celery, carrots and onion and cook until tender, about 7 minutes.
  • Add 1/4 cup of the turkey pan juices and continue cooking until the vegetables are translucent, about 6 minutes. Add the cooked vegetables to the bread mixture. Pour in the orange juice and 1 cup of the pan juices and mix well, using a sturdy spoon or your hands.
  • Continue adding pan juices (or chicken stock) until the mixture is very moist, almost soupy. Put the dressing in a 9x13x2-inch casserole dish. Lay the turkey slices on top of the dressing, using almost all of the meat (reserve the rest for gravy or leftovers). Cover the casserole and refrigerate overnight.
  • The next day, preheat the oven to 350ºF. Remove the casserole from the refrigerator and let it stand at room temperature while the oven is heating. Bake until heated through, about 45 minutes. The dressing should be moist. If it appears to have dried out too much overnight, pour another cup of turkey juice or chicken stock over it.
  • Tip: Perfect dish your leftover turkey and stuffing from your Thanksgiving meal!
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