Leftover Turkey And Stuffing Casserole
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 large
Egg (beaten)2 cup
Whole Milk2 tsps
Hot Sauce4 tbsps
Unsalted Butter1 cup
All-Purpose Flour4 cups
Turkey Stock (warmed)1 cup
White Wine4 tbsps
Coconut Oil1 large
Yellow Onion (small diced)1 cup
Celery (small-diced)1 cup
Carrot (small-diced)1 tbsp
Thyme (fresh, chopped)2 tsps
Rosemary (fresh, chopped)1 tsp
Sage (fresh, chopped)1 cup
Yellow Cornmeal1 tbsp
Baking Powder1 cup
Almond Milk1 large
Egg (at room temperature)Directions:
1
Watch how to make this recipe
2
Special equipment: Sorghum syrup is made from the sweet juice of the sorghum plant, a variety of cereal grass
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It's popular in the south as a sweetener for baked goods
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You can find it at natural food stores or specialty online retailers
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Preheat the oven to 350 degrees F
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Spray a 9-by-13-inch baking dish with cooking spray
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Whisk together the eggs, milk, 1 teaspoon salt and 1 teaspoon pepper in a large bowl
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Stir in the Turkey Gravy and hot sauce
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Spread the Cornbread Stuffing in the prepared baking dish, then sprinkle over the Roasted Vegetables and Roasted Turkey Breast
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Pour the egg mixture over the top
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Bake until golden brown and set, 35 to 40 minutes
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Let cool for 5 minutes before slicing
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Garnish with the cranberry sauce, if using
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Melt the butter in a skillet over medium heat
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Whisk in the flour and cook until golden, 1 to 2 minutes
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Whisk in the warmed stock
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Bring to a simmer and cook, stirring constantly, until thickened, 10 to 15 minutes
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The mixture should coat the back of a spoon
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Pour in the wine, stir and cook for an additional 2 to 3 minutes
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Season to taste with salt and pepper
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Preheat the oven to 350 degrees F
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Melt the coconut oil over medium heat in a large skillet
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Saute the onion, celery and carrots until tender, 8 to 10 minutes
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Remove from the heat and put into a large bowl
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Add the cornbread croutons, seasoned croutons, thyme, rosemary, sage and cayenne if using
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Add the chicken stock and stir to combine
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Taste and add salt and pepper, then stir in the eggs
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Mix to combine and pour into a 9-by-13-inch casserole dish
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Bake until golden brown and fluffy but still moist, 45 to 55 minutes
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Preheat the oven to 400 degrees F
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Put the squash, beets, onions and thyme in a large bowl
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Drizzle with oil and toss to coat
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Season generously with salt and pepper
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Spread in a single layer on a rimmed baking sheet and roast, tossing once, until golden brown and tender, 45 to 50 minutes
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Preheat the oven to 375 degrees F
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Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet
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Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes
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Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk
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In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil
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Make a well in the center of the dry ingredients and pour in the wet
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Fold to combine
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Carefully remove the skillet from the oven and pour in the batter
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Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes
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Let cool before cutting the cornbread into 1-inch pieces (about 8 cups)
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Reduce the oven to 350 degrees F
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Grease a baking sheet with some coconut oil and spread the cornbread in a single layer
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Be careful, the cornbread is fragile and you dont want to be rough with it
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Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper
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Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes
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Cool on the baking sheet before using