- 1/2 cup of onion, chopped
- 1/2 cup of celery, chopped
- 3 tablespoons of oil or butter
- 1 1/2 cups of stuffing mix
- 3/4 cup of low sodium chicken broth or water
- 1/3 cup pecans or other nuts -- walnuts, almonds, etc., chopped
- 2 cups of turkey gravy
- 2 or 3 dashes of hot sauce (optional)
- 6 to 8 oz. of thick sliced deli turkey
- fresh ground black pepper to taste
Set the oven to 400° F. In a frying pan or medium pot, saute the onion and celery in the butter or oil until they begin to soften, about 5 minutes. In another pan bring the chicken broth or water to the boil and add it, the stuffing mix and the chopped nuts to the onion and celery mixture, stir lightly and set aside.
Prepare two packets of turkey gravy mix according to the direction on the package. Each packet makes one cup of gravy. Add hot sauce to the gravy if you wish.
Cut the turkey slices crosswise into finger-sized pieces and arrange in the center of a greased 9" by 9" baking dish. Place the stuffing around the turkey, spoon a generous amount of gravy, abouit one cup, over the turkey to keep it from drying out. Don't put gravy on the stuffing until you are eating it, you want it to get crisp on top. Bake it in the oven for about 20 minutes. Everything should be hot and the stuffing crisp on top. If it isn't hot and crisp then put it back in the oven for a few more minutes.
Serve with the rest of the gravy and a couple of appropriate side dishes such as -- mashed potatoes, sweet potatoes mashed with maple syrup, corn pudding, jello salad, green bean casserole, creamed spinach...and of course, cranberry sauce.
The deli's slicing machine at my local grocery store can slice the turkey breast about 3/8 of an inch. A half pound is usually 2 or 3 slicces. The stuffing and gravy are fairly salty so I try to get the low sodiun turkey if I can. Sometimes I spice up the stuffing with a pinch of poultry seasoning or other herbs. Have fun with it.
For side dish recipes click of the picture of cornbread stuffing above.