This recipe works great if you have left overs or you are going to someone elses home for Thanksgiving and want to have a little Thanksgiving at your home.
Prep Time: 55 minutes
1 cup of herb-seasoned stuffing mix
1 cup of fat-free reduced-reduced sodium chicken broth
2 stalks of celery
1/2 cup of chopped onion
4 portions of turkey breast, sliced, about 1 lb
1 zucchini, sliced
1 yellow squash, sliced
1 cup whole-berry cranberry sauce
Preheat oven to 350 degrees
Prepare stuffing according to directions, substituting fat-free chicken broth in place of butter. Add celery and onion to stuffing and mix thoroughly.
Lightly coat and 8 x 8″ baking dish with cooking spray. Layer turkey breast slices evenly on bottom of the baking dish and season with freshly ground pepper.
Evenly layer sliced zucchini and yellow squash over turkey, top with cranberry sauce and spoon stuffing over top.
Cover with foil and bake until dish is heated through. Approximately 30-40 minutes.
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