© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb LEAN GROUND TURKEY
8 oz fresh sliced white button mushrooms, stems removed
2 celery ribs, chopped fine
1 Medium onion, chopped fine
1 tsp fennel seed, crushed
1/4 tsp cayenne pepper
1/8 tsp freshly grated nutmeg
3 Cloves fresh garlic, minced
1 lb/Loaf day-old white bread, cubed
1 Large tart apple, cored and chopped fine
2 tsp rubbed sage
1-1/2 tsp poultry seasoning
1 tsp salt
1/2 tsp pepper
2 Large eggs
1 c TURKEY BROTH or reduced-sodium chicken broth
1/2 c chopped pecans
Over medium heat, cook ground turkey, mushrooms, celery, onion, fennel seed, cayenne and nutmeg in a large, heavy skillet until turkey is no longer pink. If needed, cook in batches. Add garlic and cook, just until it is fragrant, about 30-45 seconds. If necessary, drain any juices.
Transfer turkey mixture to a large bowl or baking dish. Add dried bread, apple, herbs and seasonings. Mix well.
In a separate bowl, whip eggs and poultry broth together. Pour over the bread mixture and gently combine, coating bread with the liquid mixture.
Spray a 13 X 9 -inch baking dish with nonstick cooking spray. Spoon dressing into baking dish. Sprinkle pecans on top of dressing.
Bake, uncovered, in a preheated 350 degree oven for 30-35 minutes or until the top is golden and the internal temperature in 165 degrees F.
3/4 Cup Serving Size
226 Total Calories
9 g Total Fat
2 g Saturated Fat
65 g Cholesterol
557 mg Sodium
25 g Total Carbohydrates
2 g Dietary Fiber
12 g Protein