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.
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.
Turkey Cranberry Casserole
- 1 Onion diced
- 3 stalks Celery diced
- 2 cups Chicken Broth Low sodium
- 2 Eggs lightly beaten
- 2 teaspoons Poultry seasoning
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- 4 cups Whole wheat bread
- 2 cups Turkey
- ½ cup Cranberries fresh or frozen
- Wash hands with soap and water.
- Preheat oven to 350°F.
- Finely chop onion and celery.
- Put onion, celery, and 1 cup of chicken broth into a saucepan.
- Bring broth to a boil, then reduce heat and simmer until vegetables are tender.
- Remove from heat and stir in the remaining ingredients (eggs, seasoning, salt, pepper, bread cubes, turkey, and cranberries)
- Spray a 2 quart casserole dish with cooking spray.
- Spoon mixture into the prepared casserole dish and cover with aluminum foil.
- Cook for 15 minutes then remove aluminum foil.
- Continue cooking for 20-25 minutes, or until thermometer reaches 165°F