The Chew: Trisha Yearwood Turkey & Dressing Casserole Recipe

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The Chew: Trisha Yearwood’s Turkey & Dressing Casserole

Country music star and cookbook author Trisha Yearwood joined The Chew. She and husband Garth Brooks worked together to make a new holiday album, “Christmas Together” and she was thrilled to talk about her new music and the holiday season. Not surprisingly, Trisha loves getting together with family and friends during the most wonderful time of the year. But you can’t have a great get-together without good food! She showed Clinton Kelly and viewers how to make her Turkey and Dressing Casserole, which combines the most popular Thanksgiving flavors into one delectable dish!

To get the recipe, click next page.

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The Chew: Turkey & Dressing Casserole Recipe Ingredients

The Chew: Trisha Yearwood Turkey & Dressing Casserole Recipe

Trisha Yearwood’s Turkey and Dressing Casserole is the perfect way to combine all your favorite holiday food flavors into one delicious dish. (bcmom / Flickr)

  • 3 tbsp unsalted butter – softened
  • 1 tsp dried thyme
  • 10 slices white bread – torn into small pieces
  • 2 tbsp olive oil
  • 2 carrots – peeled, chopped
  • 1 C orange juice
  • 1 whole turkey breast (5-7 lbs)
  • 1 tsp fresh rosemary – chopped
  • 1 prepared cornbread – crumbled, 1 lb
  • 1/4 C dried cranberries
  • 4 celery stalks – diced
  • 1 medium onion – peeled, chopped
  • Kosher salt and freshly ground black pepper

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The Chew: Turkey & Dressing Casserole Recipe Directions

  1. Preheat the oven to 325 degrees
  2. Rub the turkey breast with the butter, then sprinkle with thyme, rosemary, salt, and pepper
  3. Put the turkey skin-side-up in a large roasting pan and cover with a lid or aluminum foil
  4. Bake for about 1 1/2 to 2 hours or approximately 15 minutes per pound, until the internal temperature of the thickest part of the breast registers 165 degrees
  5. Remove from the oven and let rest for 10 minutes
  6. Cut the breast into thick slices and set aside
  7. Pour the pan juices into a measuring cup and remove from the fat, saving it to make gravy
  8. In a large bowl, mix the crumbled cornbread, cranberries, and torn white bread
  9. Heat the olive oil in a medium saucepan and add onion, carrots, and celery and cook for seven minutes until tender
  10. Add 1/4 C of the turkey pan juices and keep cooking until the veggies are translucent, approximately 6 minutes
  11. Add the cooked vegetables to the bread mixture
  12. Pour in one cup of the pan juices and the orange juice and mix thoroughly, using a sturdy spoon or your hands
  13. Keep adding pan juices or chicken stock, if necessary to supplement, until the mixture is practically soupy
  14. Put the dressing in a 9x13x2-inch casserole dish
  15. Lay the turkey slices on top of the dressing, using nearly all of the meat
  16. Cover the casserole and place in the fridge overnight
  17. The next day, preheat the oven to 350 degrees
  18. Remove the casserole from the fridge and let it stand at room temperature while the oven preheats
  19. Bake until heated through, about 45 minutes (the dressing should be moist, so add more turkey juice or chicken stock, if necessary)

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