New This Month

Turkey and Stuffing Bake

70

Lively flavors such as sage and dried cranberries let you get away with using less fat.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, October 2011

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 pounds ground turkey (85 percent lean) or ground chicken
  • 1 teaspoon rubbed sage
  • 3 tablespoons all-purpose flour
  • 3 1/2 cups low-sodium chicken broth
  • Coarse salt and ground pepper
  • 1 yellow onion, diced medium
  • 3 celery stalks, diced medium
  • 1 loaf crusty white bread, cut into large cubes (8 cups)
  • 2/3 cup dried cranberries
  • 2 large eggs, lightly beaten
  • 2 tablespoons unsalted butter, cut into small pieces

Directions

  1. Preheat oven to 425 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Add turkey and cook, breaking up meat with a wooden spoon, until browned, 8 to 10 minutes. Add sage and flour and stir to coat. Add 1 1/2 cups broth and cook, stirring and scraping up any browned bits, until liquid is thickened, 2 minutes. Season with salt and pepper and transfer mixture to an 8-inch square baking dish.

  2. Rinse out skillet; wipe dry. Return to heat and add 1 tablespoon oil. Add onion and celery and cook until softened, 8 minutes. Remove from heat and add bread, cranberries, and 2 cups broth; toss until combined. Stir in eggs. Spoon bread mixture over turkey mixture; dot with butter. Bake until juices are bubbling and bread is golden brown, 20 to 25 minutes. Let cool 10 minutes before serving.

Reviews Add a comment

  • JenAK
    24 OCT, 2013
    We love this dish; it’s Thanksgiving all rolled into one dish. I have made one change and added a layer of mashed potatoes between the meat and bread layers. And it’s really good the next day when the flavors really have time to mingle.
    Reply
  • JellyB29
    9 JUL, 2012
    My family likes this recipe. It's like a one-dish Thanksgiving dinner. It's good the next day as well.
    Reply
  • JellyB29
    9 JUL, 2012
    My family likes this recipe. It's like a one-dish Thanksgiving dinner. It's good the next day as well.
    Reply
  • Sojo16
    20 DEC, 2011
    I really like this recipe, but I changed a few things. The concept of the dish is like a shepherd's pie...seasoned meat in gravy on bottom, starchy topping on top. I subbed ground pork for half the turkey for moistness. I skipped the sage and added one teaspoon of poultry seasoning to the meat. I following the stuffing recipe as written, but next time, I would use a full one pound loaf of supermaket french bread. Then divided into 2 8x8 pans. Will increase cranberries next time, maybe add apple?
    Reply