Time 1h5m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large saucepan over medium-high heat; cook and stir ground turkey in hot oil until turkey is browned and crumbly, 5 to 10 minutes. Drain excess fat. Stir chicken broth and taco seasoning mix into turkey; cook and stir until liquid reduces and thickens, 3 to 5 minutes. Stir orzo into turkey mixture, bring to a simmer, and cook until slightly softened, about 2 minutes. Add salsa to turkey-orzo mixture, stir, and transfer mixture to a 2-quart casserole dish. Stir muffin mix, creamed corn, and milk together in a bowl. Spread corn mixture over turkey mixture. Bake in the preheated oven until a toothpick inserted into the center of the casserole comes out clean, 35 to 40 minutes. Spread Mexican cheese blend over the top of the casserole and bake until cheese melts, about 5 minutes.
Time 40m Yield 10 Number Of Ingredients 16 Steps:
Heat a large skillet over medium-high heat. Add turkey, onion, and garlic. Cook and stir in the hot skillet until turkey is no longer pink, about 5 minutes. Add 1 1/2 cups salsa, cumin, salt, black pepper, and chili powder. Stir together. Preheat the oven to 425 degrees F (220 degrees C). Whisk milk, polenta, butter, corn flour, egg whites, and baking soda together in a bowl. Pour mixture into a 9x13-inch baking pan. Pour cooked ground turkey mixture over corn bread layer. Bake casserole in the preheated oven for 10 minutes. Sprinkle 1 1/2 cups shredded Mexican-style Cheddar cheese blend on top. Continue baking until top is bubbling, 5 minutes more. Let cool for 10 minutes. Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.
Time 50m Yield 6 Number Of Ingredients 9 Steps:
Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In 12-inch skillet, cook turkey and taco seasoning over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink. Remove from heat. Stir in beans, salsa and enchilada sauce. Spoon mixture into casserole. Make cornbread mix as directed on package, using milk, butter and egg. Stir cheese and cilantro into batter. Spread over turkey mixture. Bake 20 to 25 minutes or until cornbread is golden brown. Let stand 10 minutes before serving.
Time 1h Number Of Ingredients 15 Steps:
Preheat oven to 400 degrees F and grease a small rectangle baking dish (mine was about 5 1/2" x 10")* with cooking spray. Melt butter in a medium saute pan over medium heat. Once melted, add in onion, carrots, celery, and spices. Cook until veggies are tender, about 10 minutes. Once cooked, stir in cubed turkey and pour veggie/turkey mixture into the bottom of the prepared baking dish. Pour over gravy. Set aside. In a large bowl, mix together corn muffin mix and prepared according to package directions. Then stir in corn and cheddar cheese. Pour corn muffin mixture over the veggies/turkey. Bake in preheated oven for 35-55 minutes, or until toothpick inserted comes out clean. Serve with more gravy and enjoy!
Time 1h5m Yield 3 casseroles (8 servings each). Number Of Ingredients 8 Steps:
Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. In a large bowl, combine soups and milk. In three greased 13x9-in. baking dishes, layer each with 1 cup turkey mixture and 1 cup soup mixture. Repeat layers. Sprinkle with Swiss cheese. , Cover and freeze two casseroles for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving. , To use frozen casseroles: Thaw each in the refrigerator. Let stand for 30 minutes at room temperature before baking. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.
Time 40m Yield 8 Number Of Ingredients 14 Steps:
Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, heat oil over medium-high heat. Cook turkey in oil 4 to 6 minutes, stirring frequently, until no longer pink. Stir in salsa and flour. Cook 2 to 3 minutes, stirring constantly, until slightly thickened. Stir in remaining casserole ingredients. Heat to boiling. Spread turkey mixture in baking dish. In medium bowl, stir all topping ingredients just until moistened (batter will be lumpy). Pour topping over turkey mixture; gently spread to sides of baking dish. Bake 12 to 15 minutes or until topping is golden brown.
Time 45m Yield 8 serving(s) Number Of Ingredients 16 Steps:
Brown ground turkey breast; drain. Stir in salt through tomato sauce and set aside. To make the crust, stir together flour, cornmeal, sugar, tsp salt, and baking powder; cut in butter. Blend in 1/2 cup of cheese, milk, and egg. Spread crust mixture over the bottom & sides of nonstick 9-inch square baking pan or glass pie plate. Pour filling into crust. Bake at 400 degrees for 25-30 minutes.
Time 45m Yield 8 servings. Number Of Ingredients 13 Steps:
In a large saucepan, saute onion in butter until tender. Combine the flour, salt, mustard and pepper; stir into onion mixture until blended. Gradually add milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat., In a large bowl, combine the corn, broccoli, turkey and cheese. Whisk eggs into onion mixture. Pour over turkey mixture; stir until combined. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.
Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees. Coat two 5-cup turkey-shaped pans with cooking spray. Melt 1/2 cup butter and let cool. Melt remaining 2 tablespoons butter in a skillet over medium-high. Cook corn, jalapeno, and shallots, stirring occasionally, until soft, 4 to 6 minutes. Whisk together flour, cornmeal, salt, pepper, sugar, baking powder, and baking soda in a large bowl. Make a well in the center of the mixture and add eggs; whisk eggs into flour mixture. Whisk together melted butter and buttermilk; stir into flour mixture, along with corn mixture and cheddar. Mix until well combined. Divide the batter evenly between prepared pans; smooth tops. Transfer to oven and bake, rotating pans halfway through, until a cake tester inserted into the centers comes out clean, 30 to 35 minutes. Let cool slightly before inverting onto a wire rack. Serve warm or at room temperature.
Time 40m Yield 6 servings, 1 cup each Number Of Ingredients 9 Steps:
Heat oven to 425°F. Whisk first 4 ingredients in large bowl until blended. Stir in turkey, corn and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray. Prepare cornbread batter as directed on package; stir in onions and remaining cheese. Drop large spoonfuls of batter over turkey mixture. Bake 20 to 25 min. or until turkey mixture is hot and bubbly, and cornbread topping is golden brown.
Time 55m Yield 8 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish. Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined. Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish. Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.
Time 50m Yield 3 casseroles, 24-30 serving(s) Number Of Ingredients 8 Steps:
Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. Combine the soups and milk. Pour 1 cup each into 3 greased 13x9x2 inch baking dishes. Top each with turkey mixture and remaining soup mixture. Sprinkle with Swiss cheese. Cover and freeze 2 casseroles for up to 3 months. Cover and bake the remaining casserole at 350 for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving. To use frozen casseroles: Thaw in the refrigerator. Bake uncovered at 350 for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.
