Turkey Stuffing Casserole

• 1 cup diced cooked turkey
• 2 cups cubed stale bread
• 1/2 cup diced celery
• 1/2 cup diced onion
• 2 tablespoons melted butter
• 1 teaspoon poultry seasoning
• 1/2 teaspoon sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken broth
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/2 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, toss bread cubes with melted butter, poultry seasoning, sage, salt, and pepper.
3. 3 In a skillet, sauté celery and onion until softened.
4. 4 Combine sautéed vegetables, turkey, cranberries, and pecans with the bread mixture.
5. 5 Pour chicken broth over the mixture and stir until evenly moistened.
6. 6 Transfer to a greased 9x13 inch baking dish and sprinkle Parmesan cheese on top.
7. 7 Bake for 45 minutes, or until the top is golden and crispy.
8. 8 Let stand for 5 minutes before serving.

Nutrition

Tips

• Use leftover Thanksgiving turkey for extra flavor.
• Toast the bread cubes for an extra crispy texture.
• Add a handful of fresh herbs like parsley or thyme for a fresh twist.

Storage

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

Serving Suggestions

• Serve with a side of cranberry sauce and a sprinkle of fresh herbs.
• Pair with a creamy sweet potato casserole for a hearty meal.

FAQ