Turkey Stuffing Bake

The smells and flavors of Thanksgiving are some of my favorites, especially since I am usually traveling during that time and haven’t eaten a traditional thanksgiving dinner with my family in at least 5 years. This year included, we will be in Spain and Portugal during that time. I am sure we will find something to represent Thanksgiving that has good symbolism.

During October and November when I am home I end up making a few Thanksgiving inspired dishes that satisfy that craving. After coming across the Turkey Stuffing Bake in Everyday Food I knew that would be one of my Thanksgiving inspired dishes. Turkey, stuffing, cranberries and sage are some of my favorite flavors and this dish has them all in one big pan.

This is a little prep and cooking time intensive but so worth it for the flavors and leftovers that we ate for a few days. How good the house smells is a nice bonus too!

Turkey Stuffing Bake (adapted from Everyday Food)

Prep Time: 30 minutes

Cooking Time: 45 minutes for browning and baking

Serves: 6

Ingredients

2 tbsp olive oil

2 pounds ground turkey

1 tsp sage

3 tbsp flour

3 1/2 cups chicken broth (I always use low sodium)

Salt/Pepper

1 onion, finely diced

3 celery stalks, diced

1 loaf crusty white bread, cut into small cubes

2/3 cup dried cranberries

2 large eggs, lightly beaten

2 tbsp butter, cut into small pieces

Directions

Preheat oven to 435. In a large skillet heat 1 tbsp oil, add in  turkey and brown 8-10 minutes. Add sage and flour and stir until combined. Pour in 1 1/2 cups of broth and scrap up any brown bits. Cook for about 2 minutes, add in salt/pepper and transfer to a large baking dish. Set aside.

In that same skillet that the turkey was cooked in, add the remainin oil and soften the onion and celery. About 6 minutes. Remove from heat and add in bread, cranberries, remaining chicken broth. Stir well.

Pour beaten eggs over mixture and place on top of the turkey in the baking dish. I topped with a few additional cranberries and then baked the mixture for 20 to 25 minutes until brown. Let rest for a few minutes after you pull it out. The top bread gets crispy while the inside is soft and warm.

Much prettier in the pan but so tasty and it really does remind of Thanksgiving in one dish.