Turkey and Stuffing Bake

Turkey and Stuffing Bake

Photo by M. R.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • 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)

  • cup dried cranberries

  • 2

    large eggs, lightly beaten

  • 2

    tablespoons unsalted butter, cut into small pieces

Directions

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.


Nutrition

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