Turkey and Dressing Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup yellow cornmeal |
1 1/4 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup nonfat buttermilk |
1/4 cup frozen egg substitute, thawed |
1 (4 1/2-ounce) can green chiles, undrained |
vegetable cooking spray |
4 cups chopped cooked turkey breast |
3 cups canned no-salt-added chicken broth, undiluted |
1 cup chopped onion |
1 cup chopped celery |
1/2 cup frozen egg substitute, thawed |
2 tablespoons chopped fresh parsley |
1/2 teaspoon rubbed sage |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon hot sauce |
1 1/2 tablespoons reduced-calorie margarine |
3 tablespoons all-purpose flour |
1 cup evaporated skimmed milk |
1/2 cup canned no-salt-added chicken broth, undiluted |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Combine first 4 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk, 1/4 cup egg substitute, and green chiles; add buttermilk mixture to dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into a preheated 8-inch cast-iron skillet coated with vegetable cooking spray. Bake at 425° for 15 minutes or until golden. Remove cornbread from skillet, and cool slightly on a wire rack.
2. Crumble cornbread into a large bowl. Add turkey and next 9 ingredients, stirring well. Spoon mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 350° for 1 hour. Cover and bake 30 additional minutes.
3. Melt margarine in a medium saucepan over medium heat; add flour, and stir until smooth. Cook, stirring constantly, 1 minute. Gradually add milk and chicken broth; cook, stirring constantly, until mixture is thickened. Remove from heat; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve gravy with casserole.
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