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Chicken & Turkey

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Turkey and Stuffing Loaf


 4 cups leftover stuffing (or one boxed stuffing mix prepared according to package)

1 ½ cups chopped turkey

1 cup corn (leftover or use frozen that has thawed)

1 cup crushed French’s French Fried Onions (or 1 large onion, sauteed)

1 can (10.75 ounces) condensed low sodium cream of mushroom or chicken soup, undiluted

2 large eggs, beaten

½ cup jellied or whole cranberries, chopped (optional)

 

Preheat oven to 375 degrees.  Spray a full size loaf pan with non-stick  cooking spray.

 

In a large bowl, mix together stuffing, turkey, corn and onions until well blended.

 

In small bowl, mix together soup and eggs.  Add soup and eggs to stuffing mixture and mix well.  Put mixture into loaf pan and smooth the top.

 

Bake for 50 minutes, remove and spread cranberries evenly over loaf.  Return to oven for 15 more minutes.

 

Remove and allow to sit for at least 5 minutes.  Cut into slices and serve with gravy.

 
 
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