Trisha Yearwood Makes Her Signature Turkey and Dressing Casserole on ‘The Chew’

Time to get your ovens heating and those kitchens messy because Thanksgiving is quickly sneaking up upon us all!

Thankfully, Trisha Yearwood has got our back as she gave out one of her favorite recipes to use during the food-centered holiday on an episode of The Chew. Talking about how some of her friends don’t always have the time to go home and be with their families, she and husband Garth Brooks open up their home to anyone for a “Friendsgiving” feast.

Serving her signature dish based on the love of leftovers, turkey and dressing casserole, Yearwood gave the step-by-step breakdown on how to create such a fine food to pass around the dinner table to all of your closest friends and family.

Here is the simple-to-follow recipe for Yearwood’s turkey and dressing casserole:

Cook Time: Over two hours

Ingredients (in cooking order):

• 1 whole turkey breast, 5-7 lbs.
• 3 tbsp. unsalted butter, softened
• 1 tsp. chopped rosemary
• 1 tsp. dried thyme
• 1 prepared cornbread, crumbled
• 10 slices white bread, torn into pieces
• ¼ cup dried cranberries
• 2 tbsp. olive oil
• 4 celery stalks, diced
• 2 carrots, peeled and chopped
• 1 medium-sized onion, peeled and chopped
• 1 cup orange juice
• Salt and pepper, to taste

Directions:

1. Preheat oven to 325 degrees Fahrenheit.
2. Use the softened butter to cover turkey before adding a few dashes of rosemary, thyme, salt and pepper to the mix.
3. Put seasoned turkey in a big roasting pan with a tight lid when oven is completely heated and let it cook for around an hour and a half to two hours. Allow turkey to rest for 10 minutes after it’s done.
4. Cut turkey into slices and keep around for later. Use excess broth in pan from the cooked turkey for later by pouring juices into a measuring cup (enough for 2-3 cups; add chicken stock if necessary). Filter the fat in the juices to use on the gravy.
5. Toss cornbread, white bread and cranberries together in a large bowl. Douse a frying pan with a touch of olive oil to cook the celery, carrots and onion for around seven minutes.
6. Pour in ¼ of the measuring cup of liquid into pan and continue to cook veggies for another six or so minutes. Proceed to add the prepared vegetables to the bread mix. Pour in the cup of orange juice as well as a cup from the measuring cup of turkey juices and mix.
7. Continue to add the rest of the measuring cup until mixture consistency becomes quite soupy. Add dressing to a casserole dish (9x13x2-inch should be perfect) and lay meat on top of the dressing. You don’t have to use all of the meat; you can always save some for more leftovers or with gravy!
8. Be sure to cover the casserole with seal or aluminum foil and let it sit in the fridge overnight.
9. After it’s chilled overnight, preheat oven to 350 degrees Fahrenheit. When oven is ready, bake for 45 minutes. Check to see if dressing is moist enough; if not, add a little bit of chicken stock to the mix.
10. Enjoy the post-Friendsgiving feast with your crew by chowing down on this incredible dish!