Leftover-Turkey Bake Recipe

Nutrition Facts

  • One serving:
  • Calories:
  • 290
  • Fat:
  • 5 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 154 mg
  • Sodium:
  • 916 mg
  • Carbohydrate:
  • 34 g
  • Fiber:
  • 4 g
  • Protein:
  • 27 g
  • Diabetic Exchange:
  • 3 lean meat, 1-1/2 starch, 1 vegetable.


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Leftover-Turkey Bake

Light & Tasty
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This moist casserole is a great way to finish extra turkey. Dotted with pretty cranberries, the satisfying hot dish is a perfect way to warm up chilly winter nights. -Alice Slagter of Wyoming, Michigan

SERVINGS: 4

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 20 min. Bake: 35 min.

Ingredients:

  • 1-1/2 cups finely chopped onion
  • 1/2 cup finely chopped celery
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
  • 2 eggs, lightly beaten
  • 2 teaspoons poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups cubed whole grain bread
  • 3 cups cubed white bread
  • 2 cups cubed cooked turkey breast
  • 1/2 cup chopped fresh or frozen cranberries

Directions:

In a large saucepan, bring the onion, celery and 1/2 cup broth to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until vegetables are tender. Remove from the heat. Stir in the eggs, poultry seasoning, salt, pepper and remaining broth until blended. Add the bread cubes, turkey and cranberries; mix well.
    Spoon into a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Uncover; bake 20-25 minutes longer or until a thermometer reaches 160°. Yield: 4 servings.


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