Whether it’s the day after Thanksgiving or halfway through the summer, it’s always a good time for some Thanksgiving grub! Named appropriately, Always-Thanksgiving Bake makes sure you can chow down on those festive favorites — think juicy turkey, fluffy stuffing (or dressing, depending on what you call it), and jammy cranberry — any time of the year. It’s all baked together to create the ultimate day-after leftover feast or the perfect way to pay tribute to Turkey Day in the middle of July. Efficient and delicious, there’s never a bad time for Always-Thanksgiving Bake!
Ingredients
- 1 (14-ounce) bag cubed herb-seasoned stuffing, such as Pepperidge Farm®, divided
- 1/2 cup butter
- 1 stalk celery, chopped
- 1 medium onion, chopped
- 1 1/4 cups chicken stock
- 1 (16-ounce) can whole-berry cranberry sauce
- 8 turkey breast cutlets, boneless and skinless
- 1 (10.5-ounce) can condensed cream of chicken soup
- 2/3 cup milk
- thyme sprigs, to taste, for garnish
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease a 13x9x2-inch baking pan.
Step 3 –Crush 1 cup of the stuffing into coarse crumbs and place in a bowl. Set it aside.
Step 4 –In a large skillet over medium heat, melt the butter.
Step 5 –Add the celery and the onion to the melted butter and cook until they are tender.
Step 6 –Add the chicken stock to the veggie mixture and bring to a boil.
Step 7 –In a large bowl, add the remaining stuffing mix and the veggie mixture and gently toss to coat.
Step 8 –Spoon the stuffing mixture in the prepared baking pan.
Step 9 –Spoon the cranberry sauce over the stuffing and use a spatula to evenly spread it out.
Step 10 –Top the cranberry sauce with the turkey cutlets.
Step 11 –In a small bowl, add the cream of chicken soup and the milk and mix until it is smooth and creamy.
Step 12 –Evenly pour the soup mixture over the turkey cutlets, then sprinkle with the reserved stuffing crumbs.
Step 13 –Bake the turkey bake until the meat reaches an internal temperature of 165 degrees F, about 1 hour.
Step 14 –Serve the turkey bake garnished with the thyme sprigs.
