Turkey and Cranberry Stuffing Casserole Recipe

Ingredients

• 14 oz multigrain ciabatta rolls (about 7 rolls), cut into 1-inch pieces
• 1 tsp Italian seasoning, crushed
• 1 lb turkey breast tenderloin, cut into 1-½-inch pieces
• 2 Tbsp unsalted butter
• 1 cup sliced celery
• 1 cup thinly sliced carrots
• ½ cup chopped onion
• ½ cup dried cranberries, coarsely chopped
• ¼ cup finely shredded Parmesan cheese (about 1 oz)
• ¼ tsp salt
• ¼ tsp black pepper
• 1 cup turkey stock

1. Preheat oven to 350°F. Spread ciabatta pieces in a large baking pan. Bake for 20 to 22 minutes or until completely dried; let cool. Meanwhile, line a 4-quart slow cooker with a disposable slow cooker liner. Coat with cooking spray; set aside.
2. Using your fingers, rub ½ tsp. of the Italian seasoning onto turkey pieces. In a large skillet melt butter over medium-high heat. Add turkey and cook about 5 minutes or just until browned. Remove from heat.
3. In a very large bowl toss together the bread cubes, turkey, drippings from skillet, celery, carrots, onion, cranberries, Parmesan, the remaining ½ tsp. Italian seasoning, the salt, and pepper. Spoon mixture into cooker. Gradually drizzle stock over bread mixture, tossing until bread is lightly moistened but not soggy. Spoon turkey mixture into prepared cooker.
4. Cover and cook on low-heat setting for 2-½ to 3 hours or until turkey is no longer pink and stuffing is heated through.