We’re still over a month away from Thanksgiving – but this recipe is the perfect solution if you are craving Thanksgiving dinner early and don’t want to put the full effort in. I served it with some mashed potatoes and broccoli – warm, comforting and delicious. I really enjoyed the leftovers for lunch as well – I love Thanksgiving dinner and flavors – now if only I could take a nap afterwards at work. Enjoy!
- 1 Tbsp. extra-virgin olive oil
- 1 lb. boneless, skinless turkey breasts, chopped into 1-inch chunks
- 1/2 tsp. dried sage
- 1/2 tsp. poultry seasoning
- 2 Tbsp. flour
- 1 3/4 cup chicken broth
- coarse salt and pepper
- 1/2 yellow onion, diced
- 2 stalks celery, diced
- 4 cups of cubed bread (I used a mix of white and whole wheat)
- 1/3 cup dried cranberries
- 1 large egg, lightly beaten
- 1 Tbsp. unsalted butter, cut into small pieces
1. Preheat oven to 425 degrees F.
2. In a large skillet, heat 1/2 Tbsp. oil over medium-high heat. Add turkey and cook until lightly browned – about 8 minutes. Add sage, poultry seasoning and flour and stir to coat. Add in 3/4 cup of broth and cook, stirring and scraping up any brown bits until liquid is thickened – 2 minutes.
3. Season turkey with salt and pepper and transfer to an 8-inch square baking dish, set aside.
4. Wipe out skillet and add remaining oil over medium heat. Add onion and celery and cook until softened – about 8 minutes.
5. Remove from heat and add in bread, cranberries and remaining 1 cup broth, stir to combine. Add in egg and mix thoroughly.
6. Spoon bread mixture over turkey mixture and dot the top with the butter.
7. Bake in oven until juices are bubbling and the bread is golden brown – about 20 minutes.
Source: adapted from Everyday Food October 2011