Thanksgiving Dinner Recipes: Easy Three Cheese Turkey Stuffing Recipe

What You Need:

3 C water
3 tbsp. butter
3 (6 oz.) pkgs. stuffing mix
3 eggs
1 (4 oz.) pkg. Monterey Jack cheese, shredded
1 (4 oz.) pkg. mozzarella cheese, shredded
1 (4 oz.) pkg. Cheddar cheese, shredded

How to Make It:

Place the water in a large pot over high heat and bring to a steady boil.
Add the butter and stir to help melt.
Add the stuffing mix and stir until completely moistened.
Cover the pan and remove it from the heat.
Allow the stuffing to stand 5 minutes or until all the water is absorbed.
Place all 3 types of cheese in a large mixing bowl.
Toss to mix the cheese together well.
Break the eggs into a separate bowl and beat together with a fork.
Place 1 C of the cheese mixture into the eggs and mix with a fork until well combined.
Pour the egg cheese mixture into the stuffing and mix together well.
Butter a 2 qt. casserole dish on the bottom and up the sides.
Spread the stuffing into the prepared casserole dish.
Sprinkle the remaining cheese mixture over the top being sure to go all the way to edges of the casserole.
Set the oven temperature to 375 degrees and allow the oven to preheat.
Bake the stuffing 18 minutes or until the cheese on top has melted and the top is a light brown.

This Thanksgiving Dinner Recipe Serves 12

Add any cooked vegetable such as broccoli or carrots to this dish.  You can also add leftover turkey or chicken for a special after Thanksgiving treat.

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Thanksgiving Dinner Recipes: Corn Bread Dressing Thanksgiving Casserole Recipe

What You Need:

1 3/4 C cornmeal
3 1/4 tbsp. flour
1 3/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt, divided
2 tsp. sugar
6 large eggs
1 3/4 C buttermilk
1 1/4 tbsp. bacon drippings
3 1/4 tbsp. butter
1 small yellow onion, chopped
2 1/2 tsp. garlic, minced
1 celery stalk, diced fine
1 (8 oz.) pkg. herb seasoned stuffing mix
1 (10 ounce) can corn nibblers, drained well
1 1/4 C cooked bacon, crumbled
2 (14 oz.) cans chicken broth
1/4 tsp. pepper
1/4 C Parmesan cheese, grated

How to Make It:

Place the cornmeal, flour, baking powder, baking soda, 1/2 tsp. salt and the sugar into a large mixing bowl.
Toss to combine well.
Break in 2 eggs and pour in the buttermilk.
Whisk until the mixture is just moistened through.
Set the oven temperature to 425 degrees and allow preheating.
Reheat the bacon drippings to very hot.
Pour the hot drippings into the cornmeal mixture and quickly mix in thoroughly.
Place the cornmeal mixture into a cake pan.
Bake 20 minutes or until a nice golden brown.
Reduce the oven temperature to 350 degrees.
Melt the butter in a skillet over medium heat.
Add the onion, garlic and celery and cook for 4 minutes or until tender.
Break the remaining 4 eggs into a large mixing bowl and slightly beat with a fork.
Break the cornbread up into the eggs.
Add the onion mixture, stuffing mix, broth, corn and crumbled bacon.
Mix with a wooden spoon until just combined.
Add the remaining salt and pepper and stir to incorporate.
Butter a large rectangular baking dish on the bottom and sides.
Spread the mixture into the prepared pan.
Sprinkle the Parmesan cheese over the top of the casserole.
Bake 55 minutes or a golden brown.

This Thanksgiving Casserole Recipe Serves 12

This recipe makes more than one rectangular pan can hold.  Place the extra in a 9 in. casserole dish and bake at the same temperature for 40 minutes. 
Freeze the extra to use for another meal. To cook thaw and bake as you normally would.  Add some leftover turkey to the frozen casserole after it has thawed to make a great leftover turkey casserole.

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Thanksgiving Dinner Recipes: Spanish Rice and Tomato Thanksgiving Casserole Recipe

What You Need:

4 tbsp. butter
2 (6.8 oz.) pkgs. Spanish rice and vermicelli mix
4 C water
1 (14.5 oz.) can diced tomatoes, untrained
1 (10 oz.) can diced tomatoes with green chilies, untrained
1 (11 oz.) can whole kernel corn, drained well
1/2 C sour cream
1 (4 oz.) pkg. Mexican cheese, shredded and divided

How to Make It:

Place the butter in a large skillet over medium heat.
Heat until the butter is completely melted.
Stir in the rice and vermicelli mix and sauté 4 minutes or until golden brown.
Carefully add the water.
Stir in both cans of tomatoes and the seasoning packets that come with the rice.
Set the heat to medium high and bring the mixture to a steady boil.
Reduce the heat to low, cover the skillet and continue cooking 18 minutes or until the rice is tender.
Place the corn in a mixing bowl.
Add the sour cream and half of the cheese blend.
Mix with a rubber spatula from the bottom up to insure all the ingredients are combined together well.
Stir the rice mixture into the corn mixture.
Spray a 3 qt. casserole dish with a non stick cooking spray.
Set the oven temperature to 375 degrees and allow the oven to preheat.
Spread the mixture into the prepared casserole dish.
Spread the remaining shredded cheese over the top of the casserole.
Bake 20 minutes making sure the casserole is heated through.

This Thanksgiving Casserole Recipe Serves 8

Any leftover can be used to make a great turkey casserole the next day.  Just dice up the turkey and stir it into the leftover casserole, cover and heat in a 350 degree oven until hot.

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Thanksgiving Leftover Turkey Recipes: Leftover Turkey Quiche Recipe

This is a quick easy quiche that you can make from Thanksgiving turkey leftovers.  It’s great for those office parties and after Thanksgiving get togethers.

What You Need:

5 large eggs
2 1/2 -3 cups leftover stuffing or half of a 6 oz package bread stuffing mix, prepared according to package directions
1 cup shredded Swiss cheese
1 cup diced cooked turkey
1/3 cup thinly sliced green onions
1/2 cup sliced mushrooms
1 cup half and half
Salt and pepper to taste

How To Make It:

Beat one egg and add stuffing to it.  
Press this into the bottom of a deep pie dish or a quiche pan if you have one, it will serve as a mock-crust for your quiche.
Bake on the bottom rack of the oven for 15 minutes at 425 degrees F.
Sprinkle cheese evenly over the stuffing-crust.
Layer in the turkey, onion, mushrooms in any order you wish.
Beat remaining 4 eggs in a small bowl.  Stir in the half and half. 
Season with salt and pepper to your tastes.
Pour egg mixture evenly over the layers in the pan.
Bake on the bottom rack of the oven for 30 minutes at 350 degrees F. 
Let it stand and cool for about 15 minutes to firm up before cutting and serving. 

This Thanksgiving Leftover Turkey Recipe Serves 8.

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Thanksgiving Leftover Turkey Recipes: Leftover Turkey Pot Pie Recipe

What You Need:

1 medium onion, chopped
1 cup carrots, sliced
1 cup celery, diced
1 tablespoon vegetable oil
1 package (9 oz.) frozen chopped spinach
3 cups cooked turkey
1/2 cups country or baked ham
1 can (10 3/4 oz.) canned cream of chicken soup
2 1/2 cup milk, divided
1/4 teaspoon black pepper
1 1/2 cup self-rising flour
1/4 cup Parmesan cheese
1/2 cup butter or margarine

How to Make It:

Cook onion, sliced carrots and celery with a little bit of vegetable oil in the skillet under just tender.

Stir in the spinach and pour it all into a shallow baking dish (at least 3 quarts or bigger).

Spread the chopped turkey and ham cubes evenly over top of everything in the dish. 

In a medium mixing bowl blend together undiluted soup, 1 cup of milk and ground pepper. Pour this evenly over top of everything in the dish. 

Mix together the flour, grated cheese, butter (or margarine) and remaining milk until nice and smooth.  Pour this over top of everything in the dish. 

Bake 45 minutes to one hour at 400 degrees F. The top will be golden brown when done.

This Thanksgiving Leftover Turkey Recipe Serves 8.

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If you like creative dishes that are also good for you, you’ll love this recipe. Use your leftover turkey breasts from Thanksgiving.

What You Need:

3 T canola oil
4 lg. leftover turkey breast
1 (19 oz) can of enchilada sauce
2 (11 oz) cans cream of mushroom soup
1 (4.25 oz) can black olives, sliced
2 dozen corn tortillas
1 lg. onion, chopped
1 (8 oz) pkg. taco style low fat cheese

How to Make It:

Place a large skillet over medium heat and add the oil.
Once the oil is heated add the turkey.
Cook about 5 minutes per side.
Remove and allow to cool.
Once the turkey has cooled it can be shredded.
Cut the tortillas into 8 wedges per tortilla.
In a large mixing bowl combine the soup, olives and onions.
Begin layering in the crock pot with the enchilada sauce on the bottom.
Then add the tortillas, soup, turkey and the cheese in that order.
Continue layering in that order to the top being sure to end with the cheese.
Cover and cook on low temperature 7 hours.

Tip: This is best served in a bowl and topped with sour cream or guacamole.

Click Here to see more great Thanksgiving recipes

Additional Resources:

• Top 10 Post Thanksgiving Recipes – Listverse – Thanksgiving is a mere dozen or so days away, and everyone is gearing up for the family feast held thereupon. The only real issue after all the hubbub and craziness dies down, mainly that following week, is what to do with the remaining …

• Leftover Turkey Recipes | Chew On That – [Image courtesy of istockphoto.com] If you still have turkey left over from the weekend, I’d like to recommend some recipes for dinner tonight (or tomorrow)

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