Cornbread Turkeys Recipes

CORN BREAD TURKEY CASSEROLE

Steps:

• Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. In a large bowl, combine soups and milk. In three greased 13x9-in. baking dishes, layer each with 1 cup turkey mixture and 1 cup soup mixture. Repeat layers. Sprinkle with Swiss cheese. , Cover and freeze two 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 each in the refrigerator. Let stand for 30 minutes at room temperature before baking. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.

LEFTOVER TURKEY CORNBREAD CASSEROLE RECIPE

Steps:

• Preheat oven to 400 degrees F and grease a small rectangle baking dish (mine was about 5 1/2" x 10")* with cooking spray.
• Melt butter in a medium saute pan over medium heat.
• Once melted, add in onion, carrots, celery, and spices.
• Cook until veggies are tender, about 10 minutes.
• Once cooked, stir in cubed turkey and pour veggie/turkey mixture into the bottom of the prepared baking dish.
• Pour over gravy. Set aside.
• In a large bowl, mix together corn muffin mix and prepared according to package directions.
• Then stir in corn and cheddar cheese.
• Pour corn muffin mixture over the veggies/turkey.
• Bake in preheated oven for 35-55 minutes, or until toothpick inserted comes out clean.
• Serve with more gravy and enjoy!

TURKEY CORNBREAD STUFFING

Steps:

• Cut cornbread into small cubes. Peel onions, rinse celery and dice both along with ham. Heat butter in a frying pan and saute onion, celery and ham. Remove from heat and cool.
• Preheat oven to 200°C (approximately 400°F).
• Rinse herbs, pat dry, chop leaves and mix with cornbread and onion mixture. Pour in 250 ml (approximately 1 cup) broth, mix together and season with salt and pepper. Let stand for 10 minutes. Rinse turkey with cold water, pat dry and season with salt inside and out. Stuff with cornbread mixture. Place in a greased roasting pan and bake on lowest rack for 45 minutes. Baste with butter and lower temperature to 160°C (approximately 325°F). Roast for another 3-3 1/2 hours. Remove turkey from roasting pan and keep warm. Simmer juice from roasting pan with remaining broth in a saucepan. Strain through a sieve into a new pot. Mix cornstarch with a little cold water and pour in. Bring sauce to a boil, thicken and season. Serve turkey on a platter with apples and berries if desired.

TURKEY CORNBREAD CASSEROLE

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.

TURKEY WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
• In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
• Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool.
• Reduce oven heat to 325 degrees F (165 degrees C).
• Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
• Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
• Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time.
• Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.

TURKEY WITH CORNBREAD STUFFING AND GRAVY

Steps:

• Rinse the turkey in clean water and pat dry with paper towels. Remove the gizzards and neck.
• Place gizzards and neck into a pan of water and bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove from the heat, strain, and reserve.
• Meanwhile, make cornbread from mix, according to package directions. Crumble cornbread into small pieces and lay onto a cookie sheet to air dry.
• In a bowl, combine celery and green onions with air-dried cornbread. Add poultry seasoning and soup, but no water. Mix together thoroughly and place inside turkey cavities.
• Generously cover bird completely with softened butter, tent with aluminum foil and bake according to package instructions for bird's weight. One hour before bird is finished cooking, remove foil and baste. This will allow skin to become crispy and brown without burning.
• The turkey is done when the internal temperature registers 170 degrees F deep in the thigh, and juices run clear when flesh is pierced. The temperature of the stuffing should be 160 degrees F in the center.
• Remove bird from oven, place on serving platter, and tent with foil. Let turkey rest for about 15 minutes so the temperature of the stuffing will reach 165 in the center and the temperature in the thigh will rise to 180 degrees F.
• Start gravy. In a large skillet, heat the vegetable oil, add the flour and brown deeply, stirring constantly over medium-low heat. Add turkey drippings and whisk until thickened. Add gizzard broth and simmer. Season with salt and pepper, to taste.
• Remove stuffing from bird and place in serving bowl. Carve turkey and plate with stuffing and gravy.

ROAST TURKEY WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 425 degrees, with only one rack in the lowest position. Stir together melted butter and wine in a bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture.
• Place turkey, breast side up, on a rack in a roasting pan. Fold wing tips under. Season inside turkey with salt and pepper. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with the 4 tablespoons softened butter; season with salt and pepper.
• Remove cheesecloth from butter mixture, squeezing gently into bowl; reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, into oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing with butter mixture every 30 minutes and rotating once, 2 1/2 hours; tent with foil if browning too quickly. Pour 1/2 cup water into pan if juices are very dark brown.
• Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into thickest part of thigh (and the stuffing) registers 165 degrees, 1 1/2 to 2 hours more, basting turkey every 30 minutes. Transfer to a platter. Let turkey stand at room temperature 30 minutes, tented with foil, before carving. Garnish with herbs if desired.

TURKEY WITH CORNBREAD DRESSING

Steps:

• In a skillet, saute celery and onion in butter until tender. Place in a large bowl with cornbread, crumbs, sage and poultry seasoning. Combine egg substitute and broth; add to cornbread mixture, stirring gently to mix., Just before baking, stuff the body cavity and inside the neck with dressing. Skewer or fasten openings. Tie the drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil. When turkey is done, allow to stand for 20 minutes. Remove all dressing to a serving bowl.

CARRY ME BACK CORNBREAD DRESSED TURKEY

Steps:

• Preheat oven to 425 degrees F.
• Mix cornmeal, flour, baking powder, sour cream, milk, eggs, salt and melted butter. Bake in a greased loaf pan for 20 to 25 minutes until golden brown and when a toothpick inserted into center comes out clean. Let cool in pan.
• Let oven temperature reduce to 400 degrees F.
• For the Turkey:
• Rinse turkey breast and pat dry with paper towels. Slip chunks of butter under the skin. Season turkey breast with garlic powder, salt and pepper, to taste, and roast in 400 degrees F oven until it reaches an internal temperature of about 160 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours.
• For the Dressing:
• Heat oil in a large skillet over medium heat. Saute sausage until browned. Remove to a utility platter with a slotted spoon and pour most of the fat from the pan leaving about 1 tablespoon. Melt butter in the skillet over medium heat. Saute onion, garlic, celery, parsley, sage and thyme until onion is translucent, being careful not to burn them. Remove from heat and set aside briefly. Cut cornbread into cubes or break it up with your hands into a large bowl (depending on the texture you like). Spoon the sauteed vegetables and herbs over the cornbread. Stir or use your hands to combine well and add enough chicken stock to moisten. Transfer to a baking pan and place in the oven until crispy on the outside, for approximately the last 25 minutes of the turkey's roasting time. Remove from oven and transfer to a serving dish in a warm place.
• For the Gravy:
• When turkey is done, remove breast to a platter to let rest for 20 minutes before slicing. Skim most of the fat from the pan juices, reserving 1/3 cup of the fat. Add wine to the remaining pan juices and cook over medium-high heat until reduced by half. In a separate saucepan, heat reserved 1/3 cup of fat and whisk in flour over moderately-low heat for a few minutes to make a roux. Add chicken stock and reduced wine, continuing to cook until gravy simmers.
• Slice turkey and arrange on plate. Serve with cornbread dressing and gravy.

CORNBREAD "TURKEYS"

Steps:

• Preheat oven to 350 degrees. Coat two 5-cup turkey-shaped pans with cooking spray. Melt 1/2 cup butter and let cool.
• Melt remaining 2 tablespoons butter in a skillet over medium-high. Cook corn, jalapeno, and shallots, stirring occasionally, until soft, 4 to 6 minutes.
• Whisk together flour, cornmeal, salt, pepper, sugar, baking powder, and baking soda in a large bowl. Make a well in the center of the mixture and add eggs; whisk eggs into flour mixture.
• Whisk together melted butter and buttermilk; stir into flour mixture, along with corn mixture and cheddar. Mix until well combined.
• Divide the batter evenly between prepared pans; smooth tops. Transfer to oven and bake, rotating pans halfway through, until a cake tester inserted into the centers comes out clean, 30 to 35 minutes. Let cool slightly before inverting onto a wire rack. Serve warm or at room temperature.