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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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 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:
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.
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