Turkey and Stuffing Casserole

I scored some cheap Turkey Breast Fillets at the shops last week.  We love turkey in this house, turkey burgers being a real favourite.  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!


 

It makes just enough for two individual casseroles.



It's low in fat and filled with fibre and just loaded with flavour!  It's also diabetic friendly.

 

 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.



Turkey breast, stuffing and a delicious low fat gravy.  What more could you ask for?  Easily multiplied to serve more than two also.

*Turkey and Stuffing Casserole for Two*

Serves 2

Printable 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 pieces

1 stalk of celery, chopped

1/2 onion, peeled and chopped

1 small carrot, peeled and chopped

1 clove of garlic, peeled and minced

1 TBS light butter

1 1/2 tsp snipped parsley

1/4 tsp dried oregano

1/8 tsp dried thyme

1/4 tsp dried sage

grating of nutmeg

salt and black pepper to taste

90g 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 needed

For gravy:

2 tsp light butter

1 TBS flour

125ml of chicken stock(1/2 cup)

pinch each drid oregano and thyme.

salt and pepper to taste

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.





 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.

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:  323

Fat: 6g

Carbs: 32g

Fibre: 7g

Sugars: 5g

Protein: 37g