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Delicious layers of savory stuffing and cranberry sauce is topped off with thinly sliced Turkey, or Chicken Cutlets, smothered in a rich creamy sauce to create the perfect Fall comfort dish.

Love the flavors of Thanksgiving but don’t want to go to all the work of a full fledge Turkey dinner?

Good News! This is the casserole for you! It has all the wonderful flavors of a Thanksgiving feast without all the work… and fewer dishes! What more could one ask for in a Fall dinner recipe?!!

If you can’t locate Turkey Cutlets in your local market…no worries. You can replace the Turkey with 4 whole boneless Chicken breasts, cut into cutlets.

I looked and looked and couldn’t find Turkey cutlets…so his cousin “the chicken” was happy to stand in!

You can also use Turkey tenderloins or Turkey London broil (about 2 pounds) and cut into 8 cutlets.

You have lots of options available to create this fantastic comfort dish that all the Thanksgiving lovers at your Nest will love!

Ingredients for Turkey Stuffing and Cranberry Casserole

• 1 (14 ounces) bag of Cubed Herb Seasoned Stuffing
• 1/2 cup butter
• 1 stalk celery, chopped (about ½ cup)
• 1 medium onion, chopped (about ½ cup)
• 1¾ Cups Chicken Stock
• 1 can (16 ounces) whole cranberry sauce
• 8 turkey breast cutlets (about 2 pounds)
• 1 can (10¾ ounce) Campbell’s Condensed Cream of Chicken Soup
• 2/3 cup milk – whole or 2%

How To Make Turkey Cutlet Stuffing and Cranberries

Preheat oven to 375°

Crush 1 cup stuffing to make coarse crumbs. Set aside.

Heat the butter in a large skillet over medium heat. Add the celery and onion cook until tender. This is the good stuff that goes into all stuffing recipes! Your basic foundation…other than the bread cubes.

Add the stock. Heat and bring to a boil. Remove from the heat!

Place the bag of stuffing into a large bowl. Add the celery, onions, and stock to the stuffing. Stir lightly to coat.

Note: If you are using a deep stock pot you can just add the stuffing mix directly into the pot.

Layering the Chicken Stuffing Casserole

Spoon the stuffing mixture into 13 x 9 x 2-inch baking pan.

Don’t panic if the stuffing mixture seems a little dry. We have more moisture we’re adding to this dish.

Spoon the cranberry sauce over the stuffing mixture. Using a spatula try to spread the cranberry sauce over the stuffing.

Top with Turkey cutlets…or chicken. We’re keeping that invite to Turkey’s cousin “Chicken” open!

You can use Chicken tenderloins, Turkey tenderloins, and Chicken breasts butterflied.

How To Cut Chicken Breasts into Cutlets

If you are using Chicken Breasts, like I did, you can cut them into cutlets by following these simple instructions.

Place a boneless, skinless chicken breast, with the tender removed, on a cutting board, and hold it flat with the palm of your non-knife hand. Using a sharp fillet knife, slice the chicken breast horizontally into two even pieces. It helps if you do this close to the edge of the cutting board.

After the breasts are cut into cutlets follow the recipe per the instructions.

In a medium bowl add soup and milk. Mix until well combined and smooth.

Pour evenly over the Turkey and stuffing. If you like your stuffing a little extra “moist” pour and additional cup of chicken broth around the edges of the casserole.

Sprinkle with the reserved stuffing crumbs.

Baking Turkey Casserole

Bake in preheated 375 °F oven for one hour or until the turkey is cooked through. You do not want to cover this casserole during baking.

This is a “Pantastic Poultry” dish! (Hey… I can make up words if I want to! That’s what I told my 9th grade English Teacher. Yeah…he didn’t buy it either!)

What else would we call tender moist chicken or turkey cutlets on a bed of savory herb stuffing and cranberry sauce and a rich thick creamy gravy! Why I’d say it’s “Pantastic”!

Frequently Asked Questions and Answers

• Can this recipe be prepared ahead of time? Yes it can be prepared the day beforehand and fully cooked. Store in the refrigerator and reheat in your microwave. You can also prepare the stuffing and cranberry portion. Cover. Refrigerate. Add the raw chicken or turkey cutlets and gravy right before baking.
• Can I use leftover stuffing and turkey for this recipe? Yes! Just reduce your cook times to 30 minutes since the Turkey does not need to be cooked, only reheated.
• Can I use fresh cranberry sauce? Yes! You can substitute 2 cups of fresh cranberry sauce for the 16 ounce can of whole cranberry sauce.
• How can I make the stuffing more moist? Add 1 cup stock to the casserole before baking!
• How many servings does this casserole make? This Chicken or Turkey Casserole makes 8 servings.
• Can I substitute a jar of gravy for the cream of chicken soup? Yes! You can use jar gravy as a substitute for the soup, just omit the milk and substitute chicken broth with the jar of gravy.

Other Favorite Chicken Casseroles at this Nest!

• Baked Chicken Cordon Bleu Casserole
• Chicken Florentine Casserole
• Chicken Noodle Casserole
• Chicken Broccoli Casserole
• Leftover Thanksgiving Casserole
• Cheddar Turkey Casserole from Taste of Home

Thanks so much for stopping by my Nest today to check out this scrumptious New Turkey Cutlet Casserole! I hope you’ll love this comfort dish as much as I do!

Happy Nesting!

Continue to Content

Yield: 8 servings

Turkey Cutlet Stuffing and Cranberry Casserole

Print

Delicious savory stuffing and cranberry sauce is topped off with thinly sliced Turkey, or Chicken Cutlets, smothered in a rich creamy sauce.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 1 bag (14 ounces) cubed herb seasoned stuffing
• ½ cup butter
• 1 stalk celery, chopped (about ½ cup)
• 1 medium onion, chopped (about ½ cup)
• 1¾ cup chicken stock
• 1 (16 ounce) can whole cranberry sauce
• 8 Turkey breast cutlets (about 2 pounds) OR 8 boneless, skinless, chicken breast fileted in half lengthwise.
• 1 can (10¾ ounces) condensed cream of chicken soup
• 2/3 cup Milk
• *Optional 1 cup extra broth for stuffing if ultra moist stuffing is preferred

Instructions

1. Preheat oven to 375°F.
2. Crush 1 cup stuffing to make coarse crumbs. Set aside.
3. Heat the butter in a large skillet over medium heat. Add the celery and onion. Cook until they're tender. Add the stock. Heat to a boil. Remove from the heat.
4. Place stuffing mix in a large bowl. Add celery, onion and stock mixture to the stuffing. Gently toss to coat.
5. Spoon the stuffing mixture into a 13 x 9 x 2- inch baking pan. Spoon cranberry sauce over the stuffing. Use a spatula to spread evenly over stuffing. Top with turkey or chicken slices.
6. In a small bowl combine soup and milk until smooth and creamy. Pour evenly over the turkey. Sprinkle with reserved stuffing crumbs.
7. Bake at 375° for 1 hour or until the turkey is cooked through.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 575Total Fat: 22gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 207mgSodium: 671mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 67g

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