Turkey and Stuffing Bake
Lively flavors such as sage and dried cranberries let you get away with using less fat.
- Total Time:
- Servings: 8
Source: Everyday Food, October 2011
- 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
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.
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.