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Leftover-Turkey Bake

 Leftover-Turkey Bake
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
4 ServingsPrep: 20 min. Bake: 35 min.


  • 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


  • 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 Facts: 1 serving equals 290 calories,

2 of 2

Leftover-Turkey Bake (continued)

Nutritional Facts: 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer