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Turkey and Cranberry Stuffing Bake with Melted Swiss Cheese

Turkey cranberry stuffing bake layers cooked turkey and whole-berry cranberry sauce under savory stuffing, then finishes with melted Swiss cheese. It bakes in a 9x13-inch dish until the center reaches 165°F.
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Prep Time 15 minutes
Cook Time 47 minutes
resting 5 minutes
Total Time 1 hour 7 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the turkey and cranberry layer
  • 1 nonstick cooking spray
  • 4 cup cooked turkey cut into bite-size pieces
  • 1 cup whole-berry cranberry sauce
For the stuffing topping
  • 4 tbsp unsalted butter
  • 1 cup celery chopped
  • 0.5 cup yellow onion chopped
  • 1.5 cup low-sodium chicken broth
  • 1 package (6 oz) seasoned stuffing mix
For the cheese topping
  • 8 oz Swiss cheese shredded

Equipment

  • 1 9x13-inch baking dish

Method
 

Assemble the turkey and cranberry layer
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Spread the turkey evenly in the prepared dish.
  4. Spoon the cranberry sauce over the turkey.
Prepare the stuffing topping
  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the celery and onion, and cook for 5 minutes, stirring occasionally, until softened.
  3. Add the broth and bring it to a simmer.
  4. Remove the pan from the heat and stir in the stuffing mix until evenly moistened.
  5. Cover the saucepan and let the stuffing stand for 5 minutes.
  6. Spread the stuffing evenly over the turkey and cranberry layer.
Bake and add the cheese
  1. Cover the dish with foil and bake for 30–35 minutes, until the center reaches 165°F.
  2. Remove the foil and sprinkle the Swiss cheese evenly over the stuffing.
  3. Bake uncovered for 8–10 minutes, until the cheese is melted.
  4. Let the bake rest for 5 minutes before serving.

Notes

For an evenly textured topping, stir the stuffing mix until it is fully moistened before spreading. Refrigerate leftovers for 3–4 days; this bake can be frozen. For a gluten-free variation, use gluten-free stuffing mix and confirm the broth is gluten-free.