Food & Drink Magazine

Turkey and Stuffing Casserole

By Mariealicerayner @MarieRynr
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I scored some cheap Turkey Breast Fillets at the shops last week.  We love turkey in this house, turkey burgers being a real favorite.  You often see turkey steaks or turkey chunks, but I have only ever very rarely seen Turkey Breast Fillets, so I did what any turkey lover would do.  I bought them.  I froze one and then used the other one to make this delicious casserole!
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It makes just enough for two individual casseroles.
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It's low in fat and filled with fiber and just loaded with flavour!  It's also diabetic friendly.
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 One serving comes in at just over 300 calories also, so it makes for a delicious supper for anyone who is watching their waistline.  All you need on the side is a nice salad.
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Turkey breast, stuffing and a delicious low fat gravy.  What more could you ask for?  Easily multiplied to serve more than two also.
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*Turkey and Stuffing Casserole for Two*Serves 2Printable Recipe 

A hearty casserole that is healthy and deliciously low in fat and calories, served with it's own gravy.  Why wait for the holidays to enjoy turkey and stuffing!
1/2 pound boneless, skinless turkey breast meat, cut into bite sized pieces1 stalk of celery, chopped 1/2 onion, peeled and chopped1 small carrot, peeled and chopped1 clove of garlic, peeled and minced1 TBS light butter1 1/2 tsp snipped parsley1/4 tsp dried oregano1/8 tsp dried thyme1/4 tsp dried sagegrating of nutmegsalt and black pepper to taste90g of whole wheat bread cubes, dried (calorie reduced brand) (1 1/2 cups)45g of  white bread cubes, dried (calorie reduced brand) (1 cup)75 to 125 ml of chicken stock (1/3 to 1/2 cup) as neededFor gravy:2 tsp light butter1 TBS flour125ml of chicken stock(1/2 cup)pinch each drid oregano and thyme.salt and pepper to taste
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Preheat the oven to 180*C/350*F/ gas mark 4. Spray two 12 ounce casserole dishes with some low fat cooking spray.  Set aside.
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 Melt the butter in a skillet and add the turkey, celery, carrot, onion and garlic,  Cook for seven to ten minutes until the turkey is cooked and the vegetables are tender.  Remove from the heat and stir in th herbs and seasonings.   Put the bread cubes into a bowl and add the turkey mixture.   Drizzle with enough chicken stock to lightly moisten.  Divide between the two casserole dishes.  Cover and bake for 20 minutes, uncovering for the last five minutes if desired.
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Melt the butter in a small saucepan.  Whisk in the flour.  Cook and stir for about 3 minutes, or until the flour begins to brown.  Slowly whisk in the chicken stock.   Cook and stir until the mixture thickens.  Add the seasoning and herbs.   Serve with the casseroles.
Calories per serving:  323Fat: 6gCarbs: 32gFibre: 7gSugars: 5gProtein: 37g

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