6 cups (1.5L) crusty day-old bread, torn into bite-sized pieces
½ cup (125 mL) dried sour cherries, roughly chopped
½ cup (125 mL) toasted pecans, roughly chopped
2 eggs, lightly beaten
2-4 cups (500 mL – 1L)) turkey or vegetable stock
Directions
Preheat oven to 350oF (175oC).
Heat olive oil in a large skillet over medium-high heat. Add the ground turkey to the pan and cook, breaking up with the back of a wooden spoon, until cooked though and starting to brown lightly.
Add in the diced onion and celery. Cook until softened and translucent, approximately 5 minutes.
Add in the garlic and herbs and cook for an additional minute until fragrant.
Remove from heat and add the bread, cherries, pecans, eggs and 2 cups (500 mL) of stock, stirring well to combine.
If the bread still seems a bit dry add a little more stock to soften. It should be pretty saturated.
Pour the mixture into a lightly oiled oven-safe dish and bake, uncovered, for 30-40 minutes until the top is golden brown and crisp.
Let cool slightly before serving.
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