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Pioneer Woman Turkey Dressing Casserole

Pioneer Woman Turkey Dressing Casserole - recipe card
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A hearty, savory casserole that transforms leftover turkey into a creamy, herb-laced dressing topped with a golden, crisp crust. The tender turkey and aromatic vegetables are bound in a rich gravy, then baked until bubbling and irresistible.

Ingredients

Scale
  • 2 tablespoons unsalted butter, plus extra for greasing the dish
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 stalks celery, finely diced (about 1/2 cup)
  • 1 medium carrot, peeled and finely diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper, freshly ground
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken broth, room temperature
  • 1/2 cup whole milk, room temperature
  • 3 cups cooked turkey, shredded or diced (about 1 lb)
  • 3 cups cubed day-old bread (such as French or sourdough, crusts on, 1-inch cubes)
  • 1 large egg, lightly beaten
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat the oven to 375°F / 190°C. Grease an 8×8-inch baking dish or a similar 2-quart casserole dish with butter. This ensures the casserole releases cleanly and the edges crisp up evenly.
  2. In a large skillet over medium heat, melt 2 tablespoons unsalted butter until it foams and then subsides. Add the diced onion, celery, and carrot and cook, stirring occasionally, for 5-6 minutes until the vegetables soften and the onion turns translucent. The sizzle should be gentle — if it crackles loudly, reduce the heat to medium-low.
  3. Add the minced garlic, dried sage, dried thyme, 1/4 teaspoon of the kosher salt, and the black pepper. Stir constantly for 1 minute until fragrant, which tells you the herbs have bloomed in the fat.
  4. Sprinkle the 3 tablespoons of flour over the softened vegetables. Stir with a wooden spoon to coat everything completely, and cook for 1 minute, stirring constantly — this cooks out the raw flour taste and forms a roux base.
  5. Slowly pour in the chicken broth while whisking vigorously to prevent lumps. Then add the milk in a steady stream, continuing to whisk. Scrape the bottom and corners of the pan to incorporate any browned bits (fond) into the sauce for extra flavor.
  6. Bring the mixture to a gentle simmer over medium heat, stirring frequently. Once you see small bubbles breaking the surface, reduce the heat to medium-low and let it cook for 2-3 minutes until it thickens to a gravy consistency — it should coat the back of a spoon.
  7. Remove the skillet from the heat. Stir in the shredded or diced cooked turkey, the cubed bread, and the beaten egg. Mix gently but thoroughly with a rubber spatula so the bread soaks up the gravy without turning to mush.
  8. Transfer the mixture to the prepared baking dish and spread it into an even layer. Do not press down hard — you want some texture and air pockets for tenderness.
  9. In a small bowl, combine the grated Parmesan and shredded cheddar. Sprinkle the cheese mixture evenly over the top of the casserole. This will create a savory, bubbly golden crust as it bakes.
  10. Bake on the center rack of the preheated oven for 25-30 minutes, until the casserole is hot throughout and the cheese is melted and lightly browned in spots. For a deeper golden top, you can switch the oven to broil for the last 2 minutes, watching closely to prevent burning.
  11. Remove the casserole from the oven and let it rest on a wire rack for 5-7 minutes. This allows the filling to set so it doesn’t collapse when spooned out. Garnish with fresh chopped parsley if desired.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Assemble the casserole without the cheese topping, wrap tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before topping with cheese and baking as directed. Reheating: Warm individual portions in the microwave on high for 1-2 minutes, or reheat the entire dish in a 350°F / 177°C oven for 15-20 minutes until the center reaches 165°F / 74°C and the cheese is bubbly.

Nutrition

Keywords: turkey dressing casserole, leftover turkey recipe, Thanksgiving casserole, herb dressing, creamy turkey bake, quick weeknight dinner, comfort food casserole, turkey and stuffing bake, easy holiday leftovers, Pioneer Woman style

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-turkey-dressing-casserole-recipe/