Any day can be a holiday with this all-in-one casserole featuring moist turkey cutlets, flavorful herb-seasoned stuffing, cranberry sauce and an irresistible gravy. Enjoy!
cost per recipe: $17.23
The price is determined by the national average.
package (12 ounces) Pepperidge Farm® Herb Seasoned Cubed Stuffing
cup butter(1 stick)
stalk celery, chopped (about 1/2 cup)
medium onion, chopped (about 1/2 cup)
cups (Regular, Natural Goodness or Organic) Swanson® Chicken Broth
can (16 ounces) whole berry cranberry sauce
pounds boneless, skinless turkey breast cutlet (8 cutlets)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cup reduced fat (2%) milk
Place 1 cup stuffing into a gallon size resealable plastic bag. Seal the bag and crush the stuffing with a rolling pin.
Heat the butter in a 4-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir in the broth and heat to a boil. Remove the saucepan from the heat. Add the remaining stuffing and mix lightly.
Spoon the stuffing mixture into a 3-quart shallow baking pan. Spoon the cranberry sauce over the stuffing mixture. Top with the turkey.
Stir in the soup and milk in a small bowl until the mixture is smooth. Pour the soup mixture over the turkey. Sprinkle with the crushed stuffing.
Bake at 375°F. for 1 hour 5 minutes or until the turkey is cooked through.
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
(12 ounces) Pepperidge Farm® Herb Seasoned Cubed Stuffing
(Regular, Natural Goodness or Organic) Swanson® Chicken Broth
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
October 23, 2011
This recipe was too bland, but would be excellent if you used your own prepared (leftover) stuffing and turkey. I prepared this recipe as stated: use seasoning in the dressing and on the turkey if you follow as I did -- or use the seasoning packet in the dressing.
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