Turkey Cutlets with Stuffing & Cranberries

Turkey Cutlets with Stuffing & Cranberries


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This turkey and stuffing recipe makes a great, small Thanksgiving dinner!

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Time needed

15 min preparation + 65 min cooking

Serving Size / Yield

8 servings


  • 1 pkg. (12 ounces) Pepperidge Farm® Herb Seasoned Cubed Stuffing
  • 1/2 C. butter (1 stick)
  • 1 stalk celery, chopped (about 1/2 cup)
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 3/4 C. Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
  • 1 can (16 ounces) whole berry cranberry sauce
  • 8 turkey breast cutlets (about 2 pounds)
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1/3 C. milk

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Place 1 cup stuffing into a gallon size resealable plastic bag.  Seal the bag and crush the stuffing with a rolling pin.

Heat the butter in a 4-quart saucepan over medium heat.  Add the celery and onion and cook until they're tender, stirring occasionally.  Stir in the broth and heat to a boil.  Remove the saucepan from the heat.  Add the remaining stuffing and mix lightly.

Spoon the stuffing mixture into a 3-quart shallow baking pan. Spoon the cranberry sauce over the stuffing mixture.  Top with the turkey.

Stir in the soup and milk in a small bowl until the mixture is smooth.  Pour the soup mixture over the turkey.  Sprinkle with the crushed stuffing.

Bake at 375°F. for 1 hour 5 minutes or until the turkey is cooked through.

This recipe is brought to you by Campbell's®. Make Great Meals. Get Great Smiles. It's Amazing What Soup Can Do.

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