Ingredients
4
4 servings
- •2 pounds ground turkey
- •2 cups peeled and sliced carrots
- •1 (15 ounce) can cut green beans, drained
- •1 (10 ounce) can whole kernel corn, drained
- •1 (12 ounce) jar turkey gravy
- •1 (6 ounce) package herb-seasoned dry bread stuffing mix
- •1 (10.75 ounce) can condensed cream of mushroom soup
- •3 cups shredded Cheddar cheese
- •1 cup dried, sweetened cranberries
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 2 quart casserole dish or 9 inch square inch baking dish.
- Set a large skillet over medium heat and coat with cooking spray. Crumble the ground turkey into the skillet and add carrots. Cook and stir until turkey is no longer pink, 5 to 10 minutes. Add the corn, green beans and gravy; stir to blend. Set aside and keep warm.
- Prepare the stuffing mix according to package directions. Stir cream of mushroom soup into the stuffing along with the Cheddar cheese and cranberries.
- Spoon the turkey and vegetables into the prepared baking dish. Drop large spoonfuls of the stuffing on top until the vegetables are completely covered.
- Bake for 15 to 20 minutes in the preheated oven, until the top is lightly browned. Set the oven to broil, and cook for 5 minutes to crisp the top. Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 1142
- Carbohydrate: 91g
- Fat: 55g
- Fiber: 8g
- Protein: 71g
- Sugar: 36g
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