- 8
Ingredients
- 2 Tablespoons extra-virgin olive oil
- 2 pounds ground turkey 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 cups dried cranberries
- 2 large eggs, lightly beaten
- 2 Tablespoons unsalted butter, cut into small pieces
Preparation
Step 1
1. Preheat oven to 425F. 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.