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Ingredients
- 1 T vegetable oil
- ¾ cup minced yellow onion
- ¾ cup minced celery
- ½ tsp. poultry seasoning
- ⅛ tsp. ground black pepper
- ¾ cup low-fat, reduced sodium chicken broth
- 3 cups whole grain bread, cut into 1-in. pieces
- 12 oz. cooked, diced turkey
- 1 cup prepared turkey gravy
- 1 ½ cups cranberry sauce
- Steamed broccoli spears, optional
Instructions
- In a large skillet, heat oil over medium-high heat; add onions and celery and cook 2 minutes. Mix in poultry seasoning and pepper and continue to cook 30 seconds. Pour in hot broth and heat through.
- Stir in bread pieces and mix to combine. Cook until stuffing mixture is moist and heated through. Remove from heat and hold.
- Combine turkey and gravy and spread evenly in the bottom of a 2-qt casserole dish. Next, spoon half of the cranberry sauce (¾ cup) on top of the turkey-gravy layer. Gently spread the reserved stuffing mixture evenly on top of cranberry sauce.
- Bake in a 350°F oven for 30-35 minutes or until heated through and firm. Top will be slightly crunchy.
- Scoop a 1-cup portion of casserole onto a plate and serve with an additional 2 Tbsp. of cranberry sauce on the side. Serve with steamed broccoli, if desired.