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Preheat your oven to 375°F (190°C).

Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Add chopped onion, diced carrots, and diced celery to the skillet. Sauté for 5-7 minutes, until vegetables begin to soften.

Stir in minced garlic and cook for 1 minute more until fragrant.

Sprinkle flour over the turkey and vegetables, stirring constantly for 1 minute to cook off the raw flour taste.

Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce thickens, about 3-5 minutes.

Stir in the frozen peas, frozen corn, dried thyme, salt, and black pepper. Cook for another 2-3 minutes, ensuring all ingredients are well combined and heated through.

If using a skillet that is not oven-safe, transfer the turkey mixture to a 9x13 inch baking dish.

Evenly spread the prepared stuffing over the turkey filling. If your stuffing is a bit dry, you can moisten it with 1/2 cup of warm chicken broth before spreading.

Brush the top of the stuffing with melted butter for extra crispiness.

Bake for 25-30 minutes, or until the stuffing is golden brown and the filling is bubbly.

Remove from oven and let stand for 5-10 minutes before serving to allow the filling to set.


Preheat your oven to 375°F (190°C).

Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Add chopped onion, diced carrots, and diced celery to the skillet. Sauté for 5-7 minutes, until vegetables begin to soften.

Stir in minced garlic and cook for 1 minute more until fragrant.

Sprinkle flour over the turkey and vegetables, stirring constantly for 1 minute to cook off the raw flour taste.

Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce thickens, about 3-5 minutes.

Stir in the frozen peas, frozen corn, dried thyme, salt, and black pepper. Cook for another 2-3 minutes, ensuring all ingredients are well combined and heated through.

If using a skillet that is not oven-safe, transfer the turkey mixture to a 9x13 inch baking dish.

Evenly spread the prepared stuffing over the turkey filling. If your stuffing is a bit dry, you can moisten it with 1/2 cup of warm chicken broth before spreading.

Brush the top of the stuffing with melted butter for extra crispiness.

Bake for 25-30 minutes, or until the stuffing is golden brown and the filling is bubbly.

Remove from oven and let stand for 5-10 minutes before serving to allow the filling to set.
