The Eat Food NOT Money Cookbook

Turkey and Cornbread Stuffing Casserole

This recipe for a great way to use your Thanksgiving leftovers came in my Bisquick newsletter from Betty Crocker this morning and it looked so good I just had to share it with you! My cost is based on using generic products but because the recipe came from Betty Crocker, I left it as they had it.

What you’ll need:

1 can (10 3/4 oz) condensed cream of chicken or celery soup
1 1/4 cups milk
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
1/2 cup dried cranberries
4 medium green onions, sliced (1/4 cup)
2 cups cut-up cooked turkey or chicken
1 1/2 cups cornbread stuffing mix
1 cup Original Bisquick® mix
1/4 cup milk
2 eggs

Prep Time: 15 min
Total Time: 55 min
Makes: 6 servings

1. Heat oven to 400°F. Grease bottom and side of 3-quart casserole with shortening or cooking spray.

2. In 3-quart saucepan, heat soup and 1 1/4 cups milk to boiling, stirring frequently. Stir in peas, cranberries and onions. Heat to boiling, stirring frequently; remove from heat. Stir in turkey and stuffing mix. Spoon into casserole.

3. In small bowl, stir remaining ingredients until blended. Pour over stuffing mixture.

4. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.

High Altitude (3500-6500 ft): Increase 1 1/4 cups milk to 1 1/2 cups.

Make the Most of This Recipe


Serve this cozy casserole with a side of cranberry-orange relish or cranberry sauce.


No dried cranberries on hand? You can leave them out of the recipe or use raisins instead.

Nutrition Information:

1 Serving: Calories 380 (Calories from Fat 120); Total Fat 13g (Saturated Fat 4g, Trans Fat 1g); Cholesterol 120mg; Sodium 870mg; Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 13g); Protein 22g Percent Daily Value*: Vitamin A 20%; Vitamin C 2%; Calcium 15%; Iron 15% Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 1 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

cream of chicken soup – $0.69
milk – $3.99/gallon
frozen peas – $1.68
cranberries – $2.49/lb
small onions – $1.50/bunch
leftover turkey – $0.00
stuffing mix – $1.09
biscuit mix – $3.00
eggs – $1.09/ dozen
Total – $7.29


November 27, 2009 Posted by | -turkey, HOLIDAYS/SPECIAL OCCASIONS, MAIN DISHES, TIPS | , , , , , , , , , , | Leave a comment

Easy chicken and dumplings

I usually make this recipe with the leftover chicken that we have after I bake a chicken. We usually only eat half of it as baked chicken. It’s a really delicious way to use the leftovers.

What you’ll need:

4 boneless, skinless baked chicken breasts OR ½ baked chicken, deboned and skinned OR 1 can chicken chunks
1 large can or 2 small cans cream of mushroom soup
1 large can or 2 small cans cream of chicken soup
1 small can sweet peas, drained
1 can sliced carrots, drained and chopped up
1 c milk
Pepper to taste

For dumplings:

1 c biscuit mix
1 egg
½ c milk

In a large pot over medium heat combine all of the ingredients except for the dumpling ingredients one at a time, stirring well after each addition. Do not add salt. There’s already a lot of salt in the other ingredients. Cook, stirring often, until it comes to a boil. Meanwhile mix together dumpling ingredients in a medium bowl. Mixture will be sticky. Mix just until combined. Using a large spoon, drop the dumpling mixture over the top of the chicken mixture. Reduce heat to medium-low, cover and cook 10 – 12 minutes or until dumplings are cooked through. Feeds 5.

chicken breast – $5.00/4 pack
cream of mushroom soup – $0.89
cream of chicken soup – $0.69
sweet peas – $0.99
carrots – $0.89
milk – $3.99/gallon
biscuit mix – $3.00
eggs – $1.09/ dozen
Total – $10.82/$5.82 using leftover chicken

February 6, 2009 Posted by | -chicken, MAIN DISHES | , , , , , , | 6 Comments

Stuffed chicken breasts

What you’ll need:

4 boneless, skinless chicken breasts
2 Tbl butter
1 small onion, chopped
½ bell pepper, chopped
2 garlic cloves, minced
1 tsp dried sage
1 c chicken broth
½ tsp salt
½ tsp pepper
1 pkg dried cornbread crumbs (like StoveTop)
1 can cream of chicken soup
½ c water

Preheat the oven to 350 degrees. Wash chicken and butterfly it (cut a slice across the middle of the chicken not slicing all the way through so that it looks like a book that is laying open). Set aside. Melt the butter in a saucepan over medium heat. Add the onion and bell pepper and cook until tender about 5 minutes. Stir in garlic and sage and let cook 1 more minute. Pour in the chicken broth, salt and pepper. Bring to a boil and then remove from heat. Gently stir in the cornbread crumbs. Spoon stuffing into the opening you cut into your chicken breasts and arrange them in a 13 x 9 x 2 inch baking dish. Spoon any leftover stuffing into the pan around the chicken. Stir together the can of cream of chicken soup and ½ c water. Pour over the top of the chicken. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 10 minutes or until the chicken is browned. Serves 4.

chicken breast – $5.00/4 pack
butter – $1.75/pound
onion – $1.12
bell pepper – $0.90
bouillon cubes – $1.89/jar of 20
dry cornbread crumbs – $0.99
cream of chicken soup – $0.69
Total – $8.97

December 18, 2008 Posted by | -chicken, MAIN DISHES | , , , , , | Leave a comment