Saturday, November 29, 2008

Turkey Apple-Cranberry Bake

After all those hours in the kitchen on Thanksgiving Day you need an easy recipe that uses up some of those leftovers- this is that recipe. You don't need to be precise with the amount of turkey or stuffing that you use, just use what you have. This recipe also works well with chicken.

Turkey Apple-Cranberry Bake
Recipe by Kraft Foods
Pictures by Caroline


1 cup stuffing
1 tbsp. butter, melted
1 10 ¾ oz. can Cream of Celery Soup
½ cup milk
2 cups cubed cooked turkey
1 medium apple, diced (about 1 ½ cups)
1 stalk celery, finely chopped (about ½ cup)
½ cup dried cranberries
½ cup pecan halves, chopped


1. Stir the stuffing and butter in a small bowl and set aside (if you are using left over stuffing that is already moist, you don’t need to add the extra butter unless you want to).
2. Stir the soup, milk, apple, celery, cranberries, and pecans in a 12x8x2 shallow baking dish.
3. Sprinkle the stuffing mixture over the top.
4. Bake at 400° Fahrenheit for 30min or until hot and bubbly.

Note: I had fresh cranberries left over from making cranberry sauce, so I substituted 1 cup of fresh cranberries for the dried cranberries. They were a bit tart, but I liked the taste. If you wanted you could boil them in some sugar water for a few minutes before adding them to the casserole to make them a bit less tart.

1 comment:

Jessie said...

This looks like a more savory version of the pot pie we made with our left over turkey. That said, ours was pretty good, too. It helped that we were drinking S. Pellegrino with it. That makes anything more tasty.

Related Posts Plugin for WordPress, Blogger...