Turkey and Cranberry Casserole
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups cubed croutons | |
| 1 onion | Washed, peeled and minced |
| 1 cup celery | Washed, trimmed and minced |
| 1 Tablespoon dried sage | |
| 1 Tablespoon dried rosemary | |
| 1 teaspoon ground thyme | |
| 1 cup dried Cranberry | |
| 1 cup apple | Washed, cored and chopped |
| 2 1/ 2 lbs. lean ground turkey | |
| 2 tablespoons parsley flakes | |
| 4 cups low sodium chicken broth | Or turkey broth |
| 1/4 cup unsalted butter | Melted butter or margarine. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350-degree F (175 degree C). | |
| 2 | In a large skillet, cook the turkey and onions over medium heat, stirring and breaking up the lumps until evenly browned. | |
| 3 | Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. | |
| 4 | In a large bowl, pour sausage mixture over bread cubes. | |
| 5 | Mix in chopped apples, dried cranberries, and parsley. Drizzle with turkey stock and melted butter and mix lightly. | |
| 6 | Spray baking pan with nonstick cooking spray. Pour mixture into baking pan. | |
| 7 | Bake at 350-degree oven for 30 minutes. | Instant read thermometer should read 165. |
Posted in Dinner Entrée, Turkey Dinner Recipes
