• Kids
  • Pregnancy
  • Baby
  • Toddler
  • Child
  • Tween & Teen
• Activities
  • Crafts
  • Games
  • Parties
  • Travel
• Food
• Parents
  • Beauty
  • Health & Fitness
  • Relationships
  • Organizing
• Gear
  • Toys
  • Books & Movies
  • Clothing
• Shop
• Contests

Servings

Prep Time

Ingredients

• 2 lbs (6 medium) Yukon gold potatoes, peeled and cut into 1-inch pieces
• 4 ounces cream cheese, softened
• 1/4 cup milk, plus more, if necessary
• 1/4 cup plus 1 tbsp unsalted butter
• 2 stalks celery, diced, (about 1 cup)
• 1 cup chopped onion
• 6 cups unseasoned dried bread (stuffing) cubes
• 2/3 cup fresh whole cranberries (thawed, if frozen)
• 2 tsp poultry seasoning
• 1 tsp fresh sage, chopped
• 2 cups sodium-reduced chicken broth
• 3 tbsp olive oil
• 2 carrots, peeled and diced, (about 1 cup)
• 2 lb turkey breast, diced into 1-inch cubes
• 1/3 cup shredded cheddar cheese, optional

Directions

1. Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking dish and set aside.

2. In a saucepan, cover potatoes with 2 inches of cold, salted water; set over high heat and bring to a boil. Reduce heat to a simmer and cook until tender, about 10-12 minutes. Drain potatoes and mash with a potato masher, add cream cheese, milk and 1 tablespoon butter, and stir until blended. If necessary, add more milk, a tablespoon at a time, to get a creamy spreadable consistency. Season to taste with salt and freshly ground black pepper; set aside and keep warm.

3. Meanwhile, in a large skillet, set over medium heat, add 2 tablespoons butter. Add celery and onion and cook, stirring often until softened, about 5 minutes. Transfer onion mixture to a large bowl. Add bread cubes, cranberries, poultry seasoning, and sage. Stir in 1/2 cup chicken broth. Season to taste with salt and freshly ground black pepper. Transfer to prepared baking dish and arrange in an even layer.

4. Return skillet to medium heat, add 1 tablespoon oil and carrots. Cook, stirring often until carrots are tender, about 5 minutes, transfer to baking dish and arrange on top of bread mixture. Return skillet to medium-high heat and add 1 tablespoon butter and 1 tablespoon oil. Working in batches, as necessary, so as not to crowd the pan, add half of turkey cubes and cook, turning occasionally until golden brown and just cooked through, about 7 minutes. Be careful not to scorch the pan or the gravy will be bitter. Transfer to a plate and cook remaining turkey, adding more butter and oil, as needed. Return reserved turkey to pan and sprinkle with flour. Cook, stirring often until flour is absorbed into oil, about 30 seconds. Add remaining 1 ½ cups broth and stir, scraping up any golden brown bits from the bottom of the pan. Cook until thickened, about 2 minutes. Season to taste with salt and freshly ground black pepper and pour mixture over top of bread mixture in baking dish.

5. Spread mashed potatoes over top of turkey mixture and sprinkle with cheese, if desired. Bake until cheese is bubbling and golden brown, about 20-25 minutes.