Leftover Turkey Bake Recipe

3.5 5 5
Leftover Turkey Bake Recipe
Leftover Turkey Bake Recipe photo by Taste of Home
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Leftover Turkey Bake Recipe

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3.5 5 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
4 servings
TOTAL 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.
Originally published as Leftover Turkey Bake in Light & Tasty December/January 2006, p19

Nutritional Facts

1 each: 290 calories, 5g fat (1g saturated fat), 154mg cholesterol, 916mg sodium, 34g carbohydrate (8g sugars, 4g fiber), 27g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Leftover Turkey Bake in Light & Tasty December/January 2006, p19

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Reviews forLeftover Turkey Bake

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jlhjanice500 User ID: 7474874 247331
Reviewed Apr. 21, 2016

"I make this quite often. I use equal parts celery and onion and I stir in jellied cranberry . It's a hit at our house! Add a salad and dinner roll. It's taste is like turkey dinner all over again."

MY REVIEW
Kodiat1465 User ID: 1221710 235011
Reviewed Oct. 15, 2015

"My husband doesn't like the cranberries. Any suggestion what could be

used instead?"

MY REVIEW
Lynnardo User ID: 2887380 73585
Reviewed Nov. 15, 2010

"Terrible! Very bland, feel like I wasted leftovers that could have been used in way more tastier ways!"

MY REVIEW
dhyde User ID: 460984 207392
Reviewed Jun. 26, 2010

"i used 1/2 package prepackaged stuffing instead of the called for breadcrumbs. i then needed more liquid so i added 2 more cups broth. it turned out great...almost like a turkey dinner..."

MY REVIEW
anniemacgregor User ID: 2266561 148812
Reviewed Jan. 22, 2010

"This recipe really perked up my leftover turkey! It has TONS of flavour and I loved the zing that the cranberries gave it. I served it with some mashed potatoes and veggies and it was like Thanksgiving casserole. I don't like the taste of leftover poultry, so this was a wonderful way to use it up!"

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