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.