Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Better Homes and Gardens

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Recipe Summary test

total:
40 mins
Servings:
4
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In an extra-large nonstick skillet melt 2 tablespoons of the butter over medium-high heat. Add broccoli, onion, and celery. Cook and stir 5 to 6 minutes or until broccoli is crisp-tender. Stir in parsley, sage, and pepper. Add 1 cup of the broth; bring to boiling.

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  • Place bread cubes in a large bowl; drizzle with the hot vegetable mixture. Toss lightly to combine. Cover and keep warm.

  • Place the remaining 2 tablespoons butter in the skillet. Add turkey; cook 4 to 5 minutes over medium-high heat or until no longer pink, turning once. Remove turkey from skillet. Spread bread mixture evenly in skillet, adding the remaining 1/2 cup broth if needed to moisten. Top with cooked turkey. Sprinkle with cranberries. Cover and heat. If desired, garnish with additional snipped fresh parsley.

Shortcut

Broccoli florets, chopped onion, and chopped celery are often available prepared and packaged in the produce section of your supermarket.

Nutrition Facts

400 calories; fat 13g; cholesterol 102mg; saturated fat 8g; carbohydrates 37g; mono fat 3g; poly fat 1g; insoluble fiber 5g; sugars 10g; protein 36g; vitamin a 1429.2IU; vitamin c 98.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.2mg; folate 84.3mcg; sodium 488mg; potassium 455mg; calcium 111mg; iron 3.8mg.
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