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Cranberry & Turkey Stuffing Casserole



  • 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


  • 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.
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