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Turkey and Dressing Casserole

Yield 6servings.

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

Nutrition 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

How to Make It

  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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