Healthy and comfort food in the same sentence?! You best believe that’s right. Healthy Comfort Food Casserole makes you feel like you’re back at momma’s, just with a better-for-you spin. You might not think it’s possible to have food that is yummy AND nourishing, but once you dig your fork into this hearty, savory mix of juicy turkey and refreshing veggies topped with an herbaceous stuffing crust, you’ll become a believer. Taste after taste, you might become confused as to what time of year it is because this delightful recipe gives us Thanksgiving vibes and we’re not mad at it. Make your heart happy in more ways than one with Healthy Comfort Food Casserole!

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For the stuffing crust:

  • 10 ounces whole-wheat French bread, cut into small cubes
  • 1 tablespoon butter
  • 1 medium onion, minced
  • 2 large stalks celery, minced
  • 8 fresh sage leaves, minced
  • 1/2 cup parsley, chopped
  • 1 teaspoon turkey seasoning
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh pepper, to taste
  • 1 large egg, beaten
  • 1 1/2 cups chicken broth

For the filling:

  • 1 tablespoon olive oil
  • 2 large shallots, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh sage, chopped
  • 3 stalks celery, chopped
  • 1 (8-ounce) package frozen mixed vegetables
  • 5 cups turkey breast, cooked and diced
  • 3 cups turkey or chicken broth, divided
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/4 cup cornstarch


Step 1 –Preheat the oven to 250 degrees F.

Step 2 –Place the bread cubes on 2 baking sheets and bake, stirring halfway through, until the bread is completely firm and toasted, about 5-10 minutes.

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Step 3 –In a large, deep, nonstick skillet over medium heat, add the butter and cook until it has melted.

Step 4 –Add the onions, 2 large stalks of the celery, the sage, 1/2 cup of the parsley, the turkey seasoning, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper to the butter and sauté over medium-low heat until soft, about 5-10 minutes.

Step 5 –Transfer the veggie mixture from the heat and allow it to cool for a few minutes.

Step 6 –Transfer the veggie mixture to a large bowl and add the toasted bread.

Step 7 –In a small bowl, add the egg and the chicken broth and whisk to combine.

Step 8 –Add the egg mixture to the bread mixture and mix to combine.

Step 9 –Adjust the oven temperature to 425 degrees F.

Step 10 –Wipe the same skillet clean and add the oil over medium heat.

Step 11 –Add the shallots, the remaining parsley, the thyme, and the sage to the oil and cook until almost softened, about 2-3 minutes.

Step 12 –Add the remaining celery to the veggies and cook until they are all soft, about 3-5 minutes.

Step 13 –Add the mixed vegetables, the turkey, 2 cups of the turkey broth, the remaining salt, and the remaining pepper to the veggies and bring to a boil.

Step 14 –Bring the turkey mixture to a simmer over medium-low heat and cook, constantly stirring, until the flavors meld, about 10 minutes.

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Step 15 –In a bowl, combine the remaining turkey broth with the cornstarch and mix well to dissolve.

Step 16 –Add the cornstarch mixture to the turkey mixture and cook, while stirring, until thickened, about 4-6 minutes.

Step 17 –Transfer the turkey mixture to a 9×13-inch baking dish.

Step 18 –Place the crust over the turkey mixture.

Step 19 –Bake until the crust is golden and the filling is hot and bubbling, about 30-45 minutes.

Step 20 –Serve.