Turkey Cutlet Stuffing and Cranberry Casserole
Delicious savory stuffing and cranberry sauce is topped off with thinly sliced Turkey, or Chicken Cutlets, smothered in a rich creamy sauce.
Ingredients
- 1 bag 14 ounces cubed herb seasoned stuffing
- ½ cup butter
- 1 stalk celery chopped (about ½ cup)
- 1 medium onion chopped (about ½ cup)
- 1¾ cup chicken stock
- 1 16 ounce can whole cranberry sauce
- 8 Turkey breast cutlets about 2 pounds OR 8 boneless, skinless, chicken breast fileted in half lengthwise.
- 1 can 10¾ ounces condensed cream of chicken soup
- 2/3 cup Milk
- *Optional 1 cup extra broth for stuffing if ultra moist stuffing is preferred
Instructions
- Preheat oven to 375°F.
- Crush 1 cup stuffing to make coarse crumbs. Set aside.
- Heat the butter in a large skillet over medium heat. Add the celery and onion. Cook until they're tender. Add the stock. Heat to a boil. Remove from the heat.
- Place stuffing mix in a large bowl. Add celery, onion and stock mixture to the stuffing. Gently toss to coat.
- Spoon the stuffing mixture into a 13 x 9 x 2- inch baking pan. Spoon cranberry sauce over the stuffing. Use a spatula to spread evenly over stuffing. Top with turkey or chicken slices.
- In a small bowl combine soup and milk until smooth and creamy. Pour evenly over the turkey. Sprinkle with reserved stuffing crumbs.
- Bake at 375° for 1 hour or until the turkey is cooked through.
Video
Nutrition
Serving: 1gCalories: 575kcalCarbohydrates: 24gProtein: 67gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 207mgSodium: 671mgFiber: 1gSugar: 14g
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