TURKEY AND DRESSING CASSEROLE
1 1/2 pounds frozen cauliflower
1 pound pork sausage
20 ounces ground turkey
2 stalks celery, chopped
1 medium onion, chopped, 4 ounces
1 pound mushrooms, quartered
8 ounces cream cheese, softened
8 ounces cheddar cheese, shredded
Poultry seasoning or seasoning of your choice
Salt and pepper, to taste

In a very large soup kettle, cook the cauliflower as directed on the package until tender; drain very well. In the same pot, brown the sausage and turkey along with the celery, onion and mushrooms. Season with poultry seasoning, salt and pepper. Drain the fat, but keep the meat in the pot. Stir in the cream cheese until well blended, then add the cauliflower and cheddar cheese. Adjust the seasonings, if necessary. Spread in a greased 9x13" baking pan; cover with foil and bake at 350 for 30 minutes. Uncover and bake an additional 20-30 minutes or until hot and bubbly and the top is browned.

Makes about 8-10 servings
Can be frozen

Per 1/8 Recipe: 541 Calories; 41g Fat; 35g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
Per 1/10 Recipe: 433 Calories; 33g Fat; 28g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

This is a tweaked version of my Mushroom Chicken and Sausage Casserole. I don't always have cooked diced chicken on hand so I wanted a variation that I could make without having to stew a bunch of chicken first. I like this very much. It has all the flavors of turkey and stuffing all in one main dish.


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