Trisha Yearwood’s Turkey and Dressing Casserole Recipe

trisha yearwood recipe

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While on "The Chew," Trisha Yearwood's Turkey and Dressing Casserole recipe was shared with viewers. Nab it for yourself here!

If you’re dreading spending hours in the kitchen, Trisha Yearwood has a go-to plan for Thanksgiving Day success.

During stop by “The Chew,” the popular entertainer shared her delectable turkey and dressing casserole recipe. She promises that this meal is easy to put together and will be a real hit with guests— better yet, you can make it the day before.

Trisha’s yummy segment kicks off at the 8:00 minute mark below!

Trisha Yearwood’s Turkey and Dressing Casserole Recipe

Ingredients

1 whole turkey breast (5-7 pounds)
3 tablespoons unsalted butter (softened)
1 teaspoon fresh rosemary (chopped)
1 teaspoon dried thyme
1 pound prepared cornbread (crumbled)
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 and chopped)
1 cup orange juice
salt and freshly ground black pepper (to taste)

Directions

– Preheat the oven to 325ºF.
– Massage the turkey with butter, salt, pepper, rosemary and thyme.
– Place the turkey skin-side-up in a large roasting pan and cover with a lid or aluminum foil.
– Bake until the meat is 165ºF. This should take 1 1/2 to 2.
– Let rest for 10 minutes.
– Cut the breast into thick slices.
– Pour the pan juices into a measuring cup.
– For the dressing, 2 to 3 cups of liquid is necessary. Add chicken stock if necessary.
– In a very large bowl, mix together cornbread, white bread and cranberries.
– Heat olive oil in a medium saucepan.
– Add celery, carrots and onion, and cook until tender..
– Add 1/4 cup of the turkey pan juices and continue cooking until the vegetables are translucent.
– Add the cooked vegetables to the bread mixture.
– Pour in the orange juice and 1 cup of the pan juices and mix.
– Continue adding pan juices until the mixture is 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.
Cover the casserole and refrigerate overnight.

– The next day, preheat the oven to 350ºF.
– Let casserole stand at room temperature while the oven is heating.
– Bake until heated through. This should take 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.
– Let cool, then serve.

Casseroles for the win!

Be sure to share Trisha’s brilliant recipe with others planning their Thanksgiving menus!

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