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Leftover Turkey Casserole
1½ cups finely chopped onion
½ cup finely chopped celery
1 can (14½ ounces) reduced sodium chicken broth, divided
2 eggs, lightly beaten
2 teaspoons poultry seasoning
½ teaspoon salt
¼ teaspoon pepper
3 cups cubed whole grain bread
3 cups cubed white bread
2 cups cubed cooked turkey breast
½ cup chopped fresh or frozen cranberries
1. In a large saucepan, bring the onion, celery, and ½ cup broth to a boil. Reduce heat; simmer, uncovered, for 5 to 8 minutes or until vegetables are tender. Remove from the heat.
2. Stir in the eggs, poultry seasoning, salt, pepper, and remaining broth until blended.
3. Add the bread cubes, turkey and cranberries; mix well.
4. Spoon into a 2 qt. baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Uncover; bake 20 to 25 minutes longer or until a thermometer reaches 160°.
Yield: 4 servings
1 serving equals:
5 g fat (1 g saturated fat)
154 mg cholesterol
916 mg sodium
34 g carbohydrate
4 g fiber
27 g protein
Diabetic Exchanges: 3 lean meat, 1½ starch, 1 vegetable