Leftover Turkey Casserole

Let's Get Ready for Baby! Sign up for our monthly pregnancy email series, and you'll get regular updates on your baby's development, helpful timelines to get ready for their arrival, must-have baby needs and so much more! PLUS, you'll get instant access to the MomsWhoThink "Ultimate Guide to Baby Naming in 2022." CLICK HERE to get started!


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

Nutrition Information:

1 serving equals:

290 calories
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