Hearty turkey, veggies, cranberries, stuffing, and herbs baked together for a warm autumn main—great for sharing.
# Ingredients:
→ Proteins
01 - 3 cups cooked turkey, shredded or chopped
→ Vegetables
02 - 2 cups butternut squash, peeled and diced
03 - 1 1/2 cups carrots, peeled and sliced
04 - 1 cup celery, diced
05 - 1 cup yellow onion, diced
06 - 1 cup baby spinach, roughly chopped
→ Fruits
07 - 1/2 cup dried cranberries
→ Sauce
08 - 1 can (10.5 oz) cream of mushroom soup
09 - 1 cup low-sodium chicken or vegetable broth
10 - 1/2 cup whole milk or half-and-half
11 - 2 tablespoons unsalted butter
12 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon kosher salt
→ Stuffing Topping
15 - 4 cups day-old bread cubes (sourdough or country bread preferred)
16 - 1/4 cup unsalted butter, melted
17 - 2 tablespoons chopped fresh parsley
18 - 1/2 teaspoon dried sage
19 - 1/2 teaspoon garlic powder
# Instructions:
01 - Preheat oven to 375°F. Generously grease a 9x13-inch baking dish and set aside.
02 - Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add diced onion, carrots, celery, and butternut squash with a pinch of salt. Sauté for about 8 minutes until vegetables begin softening. Stir in thyme and baby spinach; cook 2 minutes more until spinach is wilted.
03 - In a large mixing bowl, fold together sautéed vegetables, cooked turkey, dried cranberries, cream of mushroom soup, chicken or vegetable broth, whole milk, black pepper, and kosher salt. Mix thoroughly to incorporate.
04 - Spread the prepared casserole mixture evenly into the greased baking dish.
05 - In a separate mixing bowl, toss bread cubes with melted butter, chopped parsley, dried sage, and garlic powder until well coated. Evenly scatter bread topping across the casserole surface.
06 - Cover the dish with foil and bake for 30 minutes. Remove foil and continue baking for 20 minutes until topping is golden brown and filling is bubbling.
07 - Allow casserole to stand for 10 minutes before portioning for serving.
