Turkey and Cranberry Stuffing Casserole
Ingredients
- 14 ounces multigrain ciabatta rolls (about 7 rolls), cut into 1-inch pieces
- Disposable slow cooker liner
- Nonstick cooking spray
- 0.5 teaspoon Italian seasoning, crushed
- 1 pound breast tenderloin, cut into 1 1/2-inch pieces
- 2 tablespoons unsalted butter
- 1 cup sliced celery
- 1 cup thinly sliced carrots
- 0.5 cup chopped onion
- 0.5 cup dried cranberries, coarsley chopped
- 1 ounce finely shredded Parmesan cheese (about 1/4 cup)
- 0.5 teaspoon Italian seasoning, crushed
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 cup turkey stock
Instructions
- Preheat oven to 350 degrees F. Spread ciabatta pieces in a single layer on a large baking pan. Bake for 20 to 22 minutes or until completely dried. Let cool. Meanwhile, line the removable crockery liner of a 4-quart slow cooker with a disposable slow cooker liner; coat with cooking spray; set aside.
- Using your fingers, rub 1/2 teaspoon of the Italian seasoning onto the turkey. In a large nonstick skillet, melt butter over medium-high heat. Add turkey and cook just until browned on the outside, about 5 minutes. Remove from heat.
- In a very large bowl toss together the dried bread cubes, browned turkey, drippings from the skillet, celery, carrots, onion, cranberries, Parmesan, 1/2 teaspoon Italian seasoning, salt, and black pepper. Gradually drizzle stock over bread mixture, tossing until bread is lightly moistened but not soggy. Spoon mixture into the prepared crockery liner.
- Place crockery liner in the slow cooker. Cover and cook on low-heat setting for 2 1/2 to 3 hours or until turkey is no longer pink and stuffing is heated through. Serve directly from crockery liner.
