Ingredients:
12 oz soft potato bread cubes*
1 1/4 lb boneless turkey breast cutlets, cubed
1 cup turkey or chicken stock
1 tablespoon butter
1 tablespoon olive oil
1 large onion, diced
3 stalks celery, diced
1 bunch lacinato kale
1/4 teaspoon celery seed
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/4 teaspoon celery seed
sea salt
freshly ground black pepper

Directions:

Spray a 9×13 inch pan with cooking spray. Set aside. Preheat oven to 400.

Heat the butter and oil in a skillet. Saute the onion, kale and celery over very low heat until the kale is wilted, the onion is translucent and the celery is soft but neither is browned. Toss with the bread cubes, turkey and spices. Pour the stock over the mixture and mix until well distributed. Spoon the stuffing mixture into a 9×13 inch baking dish. Smooth out with a spoon.

Cover the baking dish with foil. Bake for 45 minutes or until the turkey is fully cooked and the stuffing is bubbly and crispy around the edges.

*I bought this pre-cubed in a bag in the bread aisle. Alternatively, cut slices of potato bread into 1/4 inch cubes yourself.

My thoughts:

I am still not a casserole person but sometimes I just want to be done with dinner as quickly as possible. I had picked up some bread cubes with a mind towards stuffing and didn’t end up making it. Then turkey breast went on sale and I bought it without any clear plan. I still had those bread cubes so I thought I’d turn it into something quick and easy for dinner. To give it a healthy boost, I added kale. I served this with a salad because I wanted to use up some vegetables I had but honestly, it is filling enough (and has a vegetable!) that you could serve it as a whole, one casserole pan meal. I liked it a lot, it is sort of like a mini-Thanksgiving in a pan. The stuffing stays moist and just crisp around the edges and the turkey stays moist. It reheats well; best in the oven but it is fine in the microwave.