Leftover Turkey and Stuffing Casserole

Leftover Turkey and Stuffing Casserole

recipe image

Ingredients:

  • 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, 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
  • 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, 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
  • 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







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