Last week while I was grocery shopping I walked by the frozen turkey's. They were on sale, I got a 14 pound turkey for $9.00. I usually only make roasted turkey for Thanksgiving and Christmas. I figured this is a good time to work on a recipe for the leftover turkey.
With leftover turkey I usually make sandwiches and turkey tacos. I wanted to try something new so I came up with this Turkey and Cranberry Bread Stuffing.
Turkey and Cranberry Bread Stuffing
1 stick plus 4 tablespoons unsalted butter, divided
1 tablespoon packed fresh sage, minced
3 stalks celery, cut thin
1/2 large onion, diced
1 cup dried cranberries
16 medium cremini mushrooms, cleaned, remove stems and cut into quarters
2 cloves garlic, minced
7 cups of a rustic bread, cubed into small bite size pieces (I used La Brea Rosemary Olive Oil bread)
2/3 cup half n' half
1 cup chicken stock
2 eggs
2 teaspoons salt
1 teaspoon black pepper
3 to 4 cups roasted turkey, diced
Pre-heat oven to 375 degrees. In a large skillet over medium heat melt 2 tablespoons butter, saute celery, onions and cranberries for 5 minutes, remove to a bowl. In another skillet over medium low heat melt 1 stick of butter with minced sage for 30 minutes or until a deep golden brown. Remove butter from heat and allow to cool down. In the same skillet you sautéed the vegetables add 2 tablespoons of butter and mushrooms, sauté for 7 minutes or until tender, turn off heat add garlic and stir for 45 seconds, add mushrooms to vegetables.
Add the 7 cups of bread cubes to a large bowl, add vegetables and stir. In the bowl that the vegetables were in add half n' half, chicken stock, eggs, salt and pepper and whisk good. Add turkey to bread and pour liquids over turkey and bread mix together well. Allow to sit for 15 to 20 minutes; add butter; stir. Add to a 9 x 13 inch baking dish; bake for 40 minutes.
With leftover turkey I usually make sandwiches and turkey tacos. I wanted to try something new so I came up with this Turkey and Cranberry Bread Stuffing.
Turkey and Cranberry Bread Stuffing
1 stick plus 4 tablespoons unsalted butter, divided
1 tablespoon packed fresh sage, minced
3 stalks celery, cut thin
1/2 large onion, diced
1 cup dried cranberries
16 medium cremini mushrooms, cleaned, remove stems and cut into quarters
2 cloves garlic, minced
7 cups of a rustic bread, cubed into small bite size pieces (I used La Brea Rosemary Olive Oil bread)
2/3 cup half n' half
1 cup chicken stock
2 eggs
2 teaspoons salt
1 teaspoon black pepper
3 to 4 cups roasted turkey, diced
Pre-heat oven to 375 degrees. In a large skillet over medium heat melt 2 tablespoons butter, saute celery, onions and cranberries for 5 minutes, remove to a bowl. In another skillet over medium low heat melt 1 stick of butter with minced sage for 30 minutes or until a deep golden brown. Remove butter from heat and allow to cool down. In the same skillet you sautéed the vegetables add 2 tablespoons of butter and mushrooms, sauté for 7 minutes or until tender, turn off heat add garlic and stir for 45 seconds, add mushrooms to vegetables.
Add the 7 cups of bread cubes to a large bowl, add vegetables and stir. In the bowl that the vegetables were in add half n' half, chicken stock, eggs, salt and pepper and whisk good. Add turkey to bread and pour liquids over turkey and bread mix together well. Allow to sit for 15 to 20 minutes; add butter; stir. Add to a 9 x 13 inch baking dish; bake for 40 minutes.
This looks and sounds so delicious.. I want some.
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