Turkey and Stuffing Casserole

I’ve never even had Turkey and Stuffing Casserole, but apparently it’s a thing…

I found some recipes online – I think one was the Kraft® website and another was on AllRecipes.com, but both called for cream soups…

…Not quite what I had in mind for – to paraphrase one of my favourite chefs – kicking’ up my diet food a notch!  So, I did what I usually do…I improvised!

If you’re looking for a simple and tasty way to change up your NS Turkey and Stuffing dinner, give this one a try.   The cranberry-free version got DH’s seal of approval.  I found the version with cranberry sauce really yummy!

Ingredients (for 1 serving)

1 package NS Turkey and Stuffing Dinner entree

Cooking spray

1/3 cup each chopped carrots, celery and onions

1 pinch each garlic powder, fresh ground black pepper and sage

1 tbsp cranberry sauce (optional)

Ready to go!  (Amount shown is for 2 servings)


  1. Preheat oven to 400F.
  2. Spray the inside of a 4-cup, oven-safe casserole dish with cooking spray.
  3. Put a non-stick pan on the stove over medium heat.  When it is ready, spray it with cooking spray.
  4. Cook the vegetables, stirring occasionally, until they have softened.

    Onions, celery & carrots, with fresh ground black pepper.
  5. While you’re waiting, open the package and cut through the contents with a sharp knife just enough to break up the turkey.

    Cut just enough to break up the turkey
  6. Add the garlic, black pepper and sage to the vegetable mixture and stir.
  7. Add the entree, and stir to combine.
  8. Empty into the casserole dish.
  9. IF using the cranberry sauce, muddle it with the back of a teaspoon to break it up, and spread over the top.
  10. Cook at 400F for 20 minutes.
  11. Empty into a bowl to serve.


By my calculations, each serving = 1 NS dinner entree, 1 serving veggies.

If using cranberry sauce, count as 1 extra.

Bon Apétit!

Northern Sunset


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