The weather is officially chilly here in the Natti and I’m thinking about all things Fall. Leaves changing, crisp apples, brisk weather and the upcoming Fallidays.

Thanksgiving dinner can be an elaborate and delicious feast. But sometimes you want just a snippet, a bit, a little wee morsel of Thanksgiving to get you in the spirit of Fall. This recipe does that.   It takes the best part of Thanksgiving (STUFFING) and turns into an easy dinner without having to deal with giblets.Is “giblet” not the strangest word. Giblet…Giblet…Giblet….weird.

Still reading? Make this tonight. It’s the right pinch of Thanksgiving without having to make a turkey out of a tracing of your hand.

Turkey & Stuffing Bake
Adapted from Everyday Food, October 2011

2 tbs olive oil
1 lb ground turkey
1 tbs dried sage
1 large sweet onion
2 apples
3 celery ribs
6 slices bacon, cooked until crisp and crumbled
1/2c. dried cranberries
4c. bread chopped into cubes (about one small loaf)* 
2 c. chicken stock
1/2c. Parmesan cheese
Sea Salt and Cracked Pepper

(Ignore the eggs, I ended up not using those – hence the adaptation)

Pre-heat oven to 350.
Clean, peel and chop the apples, onion and celery (I left the skin on my apple, but you don’t have to). Set aside.

In a deep skillet or Dutch oven, heat 1 tbs oil. Add turkey and sage. Liberally add salt and pepper; cook until no longer pink. Transfer cooked turkey to a large bowl.

Wipe out same skillet, add remaining tbs of oil and heat. Add vegetables and apples. Saute until soft.

Add crumbled bacon to the vegetables. Stir to combine.

Add the turkey and dried cranberries back to the pan. Add chicken stock. Stir to combine (mix will be very soupy).

Measure out four cups of bread cubes.
*Tip: I used the last of my (slightly stale) summer hamburger and hot dog buns; the bane of the bread drawer. Bread pudding and homemade seasoned croutons or bread crumbs are other good ways to use these up.  Use your “fancier” leftover bread for French toast or cheesy garlic bread.

Stir the bread cubes into the turkey/vegetable mix, ensuring that all the bread gets coated.

Transfer mix into a buttered 9×11 casserole dish and sprinkle Parmesan cheese over the top.

Bake for 25-35 minutes until golden bubbly.
Serve with salad (or some leftover spinach leaves like me).  Serves 6

You may now return to your Fall-ing.    Giblet…giblet….giblet….


2 Comments Add yours

  1. Cutie Patootie says:

    So excited to try this for my Thanksgiving loving family!

  2. Jen says:

    I’ve never seen bacon that color before. Was it dipped in some kind of burgandy wine bath?

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