Turkey and Cranberry Stuffing Casserole

Turkey and Cranberry Stuffing Casserole

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Rated: 0
  • Makes: 8 servings
  • Prep 25 mins
  • Bake 20 mins
  • Cook 2 hrs 30 mins to 3 hrs (low)
  • Serving Size: 1 cup
  • Carb Grams Per Serving: 35


  • 14 ounces multigrain ciabatta rolls (about 7 rolls), cut into 1-inch pieces
  • Disposable slow cooker liner
  • Nonstick cooking spray
  • 1 teaspoon Italian seasoning, crushed
  • 1 pound turkey breast tenderloin, cut into 1 1/2-inch pieces
  • 2 tablespoons unsalted butter
  • 1 cup sliced celery
  • 1 cup thinly sliced carrots
  • 1/2 cup chopped onion
  • 1/2 cup dried cranberries, coarsely chopped
  • 1 ounce finely shredded Parmesan cheese (about 1/4 cup)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup turkey stock


  1. 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.
  2. 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.
  3. In a very large bowl toss together the dried bread cubes, browned turkey, drippings from the skillet, celery, carrots, onion, cranberries, Parmesan, remaining 1/2 teaspoon Italian seasoning, salt and pepper. Gradually drizzle stock over bread mixture, tossing until bread is lightly moistened, but not soggy. Spoon mixture into the prepared cooker.
  4. 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.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 265 cal., 5 g total fat (2 g sat. fat), 44 mg chol., 496 mg sodium, 35 g carb. (3 g fiber, 6 g sugars), 19 g pro.

Diabetic Exchanges

Lean Meat (d.e): 2; Starch (d.e): 1.5; Fruit (d.e): 0.5; Vegetables (d.e): 0.5