Turkey, Cranberry, and Stuffing Layered Bake

• 12 oz cooked turkey, diced
• 1 cup cranberry sauce
• 2 cups prepared stuffing, divided
• 1/2 cup chicken broth
• 1/2 cup diced celery
• 1/2 cup diced onion
• 2 tbsp melted butter
• 1 tsp dried sage
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 cup chopped pecans (optional)
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix 1 cup of stuffing with broth, celery, onion, melted butter, sage, pepper, and salt.
3. 3 Grease a 9x13 inch baking dish.
4. 4 Spread half of the remaining stuffing on the bottom of the dish.
5. 5 Layer with diced turkey and cranberry sauce.
6. 6 Top with the stuffing mixture, then the remaining stuffing.
7. 7 Sprinkle with chopped pecans if using.
8. 8 Bake for 30 minutes until heated through and top is golden.
9. 9 Garnish with fresh parsley before serving.

Equipment

• 9x13 inch baking dish
• mixing bowl
• baking sheet

Variations

• Add cooked sausage for extra flavor.
• Swap turkey for chicken for a different twist.

Substitutions

• Use fresh cranberries cooked with a bit of sugar if you prefer homemade cranberry sauce.
• Substitute vegetable broth for chicken broth to make it vegetarian.

Pairings

• Pairs well with creamy mashed potatoes or buttered green beans.

Nutrition

Tips

• Use leftover Thanksgiving turkey for an easy shortcut.
• Prepare ahead and bake just before serving for a stress-free holiday.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered at 350°F for 30 minutes, then uncover and bake another 10 minutes.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh green salad for a complete meal.

FAQ