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Gallery Turkey and Stuffing Bake Recipe Summary prep: 25 mins total: 1 hr Servings: 8

Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 2 pounds ground turkey (85 percent lean) or ground chicken 1 teaspoon rubbed sage 3 tablespoons all-purpose flour 3 1/2 cups low-sodium chicken broth Coarse salt and ground pepper 1 yellow onion, diced medium 3 celery stalks, diced medium 1 loaf crusty white bread, cut into large cubes (8 cups) 2/3 cup dried cranberries 2 large eggs, lightly beaten 2 tablespoons unsalted butter, cut into small pieces

Gallery Turkey and Stuffing Bake

Recipe Summary prep: 25 mins total: 1 hr Servings: 8

Turkey and Stuffing Bake

Turkey and Stuffing Bake

Turkey and Stuffing Bake

Recipe Summary prep: 25 mins total: 1 hr Servings: 8

Recipe Summary

prep: 25 mins total: 1 hr

Servings: 8

prep: 25 mins

total: 1 hr

prep:

25 mins

total:

1 hr

Servings: 8

8

Ingredients

Ingredients

  • 2 tablespoons extra-virgin olive oil 2 pounds ground turkey (85 percent lean) or ground chicken 1 teaspoon rubbed sage 3 tablespoons all-purpose flour 3 1/2 cups low-sodium chicken broth Coarse salt and ground pepper 1 yellow onion, diced medium 3 celery stalks, diced medium 1 loaf crusty white bread, cut into large cubes (8 cups) 2/3 cup dried cranberries 2 large eggs, lightly beaten 2 tablespoons unsalted butter, cut into small pieces

Directions

Preheat oven to 425 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Add turkey and cook, breaking up meat with a wooden spoon, until browned, 8 to 10 minutes. 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, 2 minutes. Season with salt and pepper and transfer mixture to an 8-inch square baking dish.

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

Reviews (6)

 Add Rating & Review     71 Ratings   5 star values:        26    4 star values:        22    3 star values:        15    2 star values:        7    1 star values:        1

Reviews (6)

Add Rating & Review     71 Ratings   5 star values:        26    4 star values:        22    3 star values:        15    2 star values:        7    1 star values:        1

Add Rating & Review

71 Ratings 5 star values: 26 4 star values: 22 3 star values: 15 2 star values: 7 1 star values: 1

71 Ratings 5 star values: 26 4 star values: 22 3 star values: 15 2 star values: 7 1 star values: 1

71 Ratings 5 star values: 26 4 star values: 22 3 star values: 15 2 star values: 7 1 star values: 1

  • 5 star values: 26 4 star values: 22 3 star values: 15 2 star values: 7 1 star values: 1

    Martha Stewart Member     Rating: 5.0 stars       01/05/2020   I've been making this since I first saved it in 2011. Very easy to make and my family loves it as-is.  

Martha Stewart Member     Rating: 5 stars       02/15/2018   I've been making this for years, following the recipe as is, and we love it.  

Martha Stewart Member     Rating: Unrated       10/24/2013   We love this dish; it’s Thanksgiving all rolled into one dish. I have made one change and added a layer of mashed potatoes between the meat and bread layers. And it’s really good the next day when the flavors really have time to mingle.  

Martha Stewart Member     Rating: 3 stars       07/09/2012   My family likes this recipe. It's like a one-dish Thanksgiving dinner. It's good the next day as well.  

Martha Stewart Member     Rating: 5 stars       12/20/2011   I really like this recipe, but I changed a few things. The concept of the dish is like a shepherd's pie...seasoned meat in gravy on bottom, starchy topping on top. I subbed ground pork for half the turkey for moistness. I skipped the sage and added one teaspoon of poultry seasoning to the meat. I following the stuffing recipe as written, but next time, I would use a full one pound loaf of supermaket french bread. Then divided into 2 8x8 pans. Will increase cranberries next time, maybe add apple?

    Martha Stewart Member

    Rating: 5.0 stars 01/05/2020

I’ve been making this since I first saved it in 2011. Very easy to make and my family loves it as-is.

Rating: 5.0 stars

Rating: 5 stars 02/15/2018

I’ve been making this for years, following the recipe as is, and we love it.

Rating: 5 stars

Rating: Unrated 10/24/2013

We love this dish; it’s Thanksgiving all rolled into one dish. I have made one change and added a layer of mashed potatoes between the meat and bread layers. And it’s really good the next day when the flavors really have time to mingle.

Rating: Unrated

Rating: 3 stars 07/09/2012

My family likes this recipe. It’s like a one-dish Thanksgiving dinner. It’s good the next day as well.

Rating: 3 stars

Rating: 5 stars 12/20/2011

I really like this recipe, but I changed a few things. The concept of the dish is like a shepherd’s pie…seasoned meat in gravy on bottom, starchy topping on top. I subbed ground pork for half the turkey for moistness. I skipped the sage and added one teaspoon of poultry seasoning to the meat. I following the stuffing recipe as written, but next time, I would use a full one pound loaf of supermaket french bread. Then divided into 2 8x8 pans. Will increase cranberries next time, maybe add apple?

All Reviews for Turkey and Stuffing Bake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Turkey and Stuffing Bake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest