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Leftover-Turkey Bake Recipe

Photo by: Taste of Home

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

This recipe is:

Healthy

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4 Servings
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.

Nutritional Analysis: 1 serving equals 290 calories, 5 g fat (1 g saturated fat), 154 mg cholesterol, 916 mg sodium, 34 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

Leftover-Turkey Bake published in Light & Tasty December/January 2006, p19

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