Turkey Cranberry Casserole

Traditional Homemade Cornbread Stuffing

The combination of cranberry and turkey flavors makes a beautiful dish! Hopefully you froze all your leftover turkey so you can continue to use it. If you did, here is a great recipe to use some of that leftover turkey in.

When using frozen-cooked turkey it is best to first defrost it in the fridge overnight. If you didn’t cut it into small pieces before freezing, then it is easiest to cut the meat when it is still partially frozen. Immediately use the turkey after cutting it up.

Chopped turkey on cutting board with knife

Even though this meat was cooked once, you still need to re-heat it to 165 degrees Fahrenheit. So, be sure to check the temperature of the casserole.

If you do not have poultry seasoning, some other spices you can use include: sage, thyme, marjoram, and rosemary. You can use a combination of these spices, or just use a single spice. If you use a single spice, decrease the amount to 1 teaspoon and increase the pepper to 1/2 teaspoon.


  • 1 large onion
  • 3 stalks celery
  • 2 cups reduced-sodium or no-sodium chicken broth
  • 2 eggs, lightly beaten
  • 2 teaspoons poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups cubed whole wheat bread
  • 2 cups cubed turkey
  • 1/2 cup fresh or frozen cranberries


  1. Preheat oven to 350 degrees Fahrenheit
  2. Finely chop onion.
  3. Chop celery into 1/4 inch pieces.
  4. Put onion, celery, and 1 cup of chicken broth into a saucepan
  5. Bring broth to a boil, then reduce heat and simmer until vegetables are tender
  6. Remove from heat
  7. Stir in the remaining ingredients (eggs, seasoning, salt, pepper, bread cubes, turkey, and cranberries)
  8. Spray a 2 quart casserole dish with cooking spray (or lightly spread oil over the dish)
  9. Spoon mixture into the prepared casserole dish and cover with aluminum foil
  10. Cook for 15 minutes
  11. Remove aluminum foil, continue cooking for 20-25 minutes, or until thermometer reaches 165 degrees Fahrenheit

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