Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/32bpRfaCountry star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Turkey and Dressing CasseroleRecipe courtesy of Trisha YearwoodTotal: 15 hr 25 minActive: 25 minYield: 12 servingsLevel: IntermediateIngredients1 whole bone-in, skin-on turkey breast, 5 to 7 pounds3 tablespoons unsalted butter, softenedSalt and pepper1 teaspoon chopped fresh rosemary 1 teaspoon dried thyme One 8-inch pan prepared cornbread (about 1 pound), crumbled 10 slices white bread, torn into small pieces 1/4 cup dried cranberries 2 tablespoons olive oil 4 celery stalks, diced 2 carrots, chopped 1 medium onion, chopped 1 cup orange juice DirectionsPreheat the oven to 325 degrees F.Rub the turkey breast with the butter and sprinkle with salt, pepper, rosemary and thyme. Place the turkey skin-side-up in a large roasting pan and cover with a tight-fitting lid or aluminum foil. Bake until an internal thermometer inserted into the thickest part of the breast registers 165 degrees F, 1 1/2 to 2 hours or about 15 minutes per pound. Let rest for 10 minutes.Cut the breast into thick slices and set aside. Pour the pan juices into a measuring cup and skim off the fat (use the fat for gravy). You'll need 2 to 3 cups of liquid for the dressing; supplement with chicken stock as needed.In a very large bowl, mix together the crumbled cornbread, torn white bread and the cranberries. Heat the olive oil in a medium saucepan. Add the celery, carrots and onion and cook until tender, about 7 minutes. Add 1/4 cup of the turkey pan juices and continue cooking until the vegetables are translucent, about 6 minutes. Add the cooked vegetables to the bread mixture. Pour in the orange juice and 1 cup of the pan juices and mix well, using a sturdy spoon or your hands. Continue adding pan juices (or chicken stock) until the mixture is very moist, almost soupy. Put the dressing in a 9-by-13-by-2-inch casserole dish. Lay the turkey slices on top of the dressing, using almost all of the meat (reserve the rest for gravy or leftovers). Cover the casserole and refrigerate overnight.The next day, preheat the oven to 350 degrees F.Remove the casserole from the refrigerator and let it stand at room temperature while the oven is heating. Bake until heated through, about 45 minutes. The dressing should be moist. If it appears to have dried out too much overnight, pour another cup of turkey juice over it.Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TrishasSouthernKitchen #TrishaYearwood #FoodNetwork #TurkeyandDressingCasseroleTrisha’s Turkey and Dressing Casserole | Trisha's Southern Kitchen | Food Networkhttps://youtu.be/x8q058sBpjk
