Roast Turkey Stuffing Bake

Roast Turkey Stuffing Bake

Roast Turkey Stuffing Bake is a great way to use leftover turkey. Whether you make it a day or two after Thanksgiving, or freeze your leftovers and make it months later, it’s a delicious way to bring back the flavor of Thanksgiving. It is also easy to put together. The combination of the turkey, cranberries and seasoned bread will remind you of the best Thanksgiving turkey dinner you have ever had, without having to take all day to roast an entire turkey. Once you have made it, you might want to roast a turkey during the year just for this dish. You can also make it with roast chicken. Serve with a side of the vegetable of your choice and your dinner is complete. Enjoy!

Serves 4 to 6

Ingredients:
2 Tablespoons Butter
2 Pounds Diced Roasted Turkey
3 Tablespoons Flour
1 Tablespoon Rubbed Sage
3 ½ Cups Chicken Broth, plus more if needed.
2 Teaspoons Kosher Flake Salt
1 Teaspoon Freshly Ground Black Pepper
1 Tablespoon Extra Virgin Olive Oil
3 Celery Stalks, Diced
1 Large Yellow Onion, Diced
8 Cups Crusty White Bread, Cut into Medium to Large Cubes (About 1 Loaf)
¾ Cup Dried Cranberries
2 Eggs, Lightly Beaten
2 Tablespoons Butter, Cubed into Small Pieces

Directions:
Preheat oven to 425°F.

In a large non-stick skillet, heat the 2 tablespoons of the butter over medium heat. Add flour and rubbed sage, plus 1 ½ cups of the broth. Cook about 2 minutes on simmer until liquid is thickened, stirring frequently. Add the diced turkey, toss to coat. Add a bit more broth if needed. You don’t want it too wet. Add the salt and pepper. Stir to combine. Transfer the turkey mixture to an 8-inch square baking dish.

Wipe out the skillet. Return to the heat and add the tablespoon of oil. Add celery and onion. Cook about 6 to 8 minutes until softened. Watch so they don’t burn.

Remove from heat and transfer to a large mixing bowl. Add the cubed bread, cranberries, and the remaining 2 cups of broth. Toss until combined. Stir in the beaten eggs.

Spoon the bread mixture evenly over the turkey mixture, but don’t compact down. Dot the top with the butter cubes. Bake 25 to 30 minutes until the bread is golden brown. Let cool 10 minutes. This is a meal itself, we but add a side of green beans, broccoli or other seasonal green vegetable to round out the dish. Enjoy.