Turkey and Dressing Casserole

Oxmoor House


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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


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.

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.

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.

Created date

August 2009

Nutritional Information

Calories 343
Caloriesfromfat 14 %
Fat 5.5 g
Satfat 1.4 g
Monofat 1.3 g
Polyfat 1.8 g
Protein 36.6 g
Carbohydrate 33.3 g
Fiber 0.0 g
Cholesterol 63 mg
Iron 0.0 mg
Sodium 606 mg
Calcium 0.0 mg