Thursday, October 6, 2011

Turkey Stuffing Bake

Mmmm, a little taste of Thanksgiving early.  This was a great easy meal and very flavorful.  I prepared it early and just popped it in the oven at dinnertime.  This is adapted from my favorite food magazine, "Everyday Food"

2 tbs evoo
2 lbs ground turkey
1 tbs fresh sage, finely chopped
3 tbs flour
3 1/2 cups chicken broth
salt and pepper to taste
1 yellow onion, diced medium
3 celery stalks, diced medium
8 cups whole wheat bread (cut in large cubes)  I used home made bread, you could use a crusty bread too.
2/3 cup dried cranberries
2 large eggs, lightly beaten
2 tbs butter cut into small pieces

Preheat oven to 425.  In a large skillet, heat 1 tbs oil over medium-high.  Add Turkey and brown til cooked.  Drain.  Return to the pan, add sage and flour and stir to coat.  Add 1 1/2 cups broth and cook, stirring and scraping up any browned bits, until liquid is thickened.  Season with salt and pepper and transfer to a baking dish.

Rinse out skillet; wipe dry.  Return to heat and add 1 tbs oil.  Add onion and celery and cook until softened, about 8 minutes.  Remove from heat and add bread, cranberries, and 2 cups broth; toss until combined.  Stir in eggs.  Pour bread mixture over turkey mixture; dot with butter.  Bake until juices are bubbling and bread is golden brown, 20-25 minutes.  Let cool 10 minutes before serving.

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