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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
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    4 servings

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

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