Prep Time: 15 mins

Cook Time: 1 hr 15 mins

Total Time: 1 hr 30 mins

• 5 cups cooked diced turkey breast, (about 2 1/2 pounds)
• 1 tablespoon olive oil
• 2 large shallots, chopped (3/4 cup)
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh sage
• 3 celery stalks, chopped
• 8 ounce package frozen mixed vegetables
• 3 cups turkey or chicken broth
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/4 cup cornstarch

For the Stuffing Crust:

• 10 ounces whole wheat french bread, cut into small cubes
• 1 tablespoon butter
• 1 medium onion, minced
• 2 large stalks celery, minced
• 8 fresh sage leaves, minced
• 1/2 cup chopped parsley
• 1 teaspoon Bell's turkey seasoning
• 1/4 teaspoon kosher salt and fresh pepper, to taste
• 1 large egg, beaten
• 1 1/2 cups chicken broth

For the stuffing crust:

• Stale cubed bread works best here, you can cut the bread the night before and let it sit to harden.

• If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm.

• In a large, deep nonstick skillet over medium heat and add the butter; when melted add onions, celery, parsley, sage, Bell’s turkey seasoning, 1/4 teaspoon salt and pepper and saute on medium low until soft, about 5-10 minutes.

• Remove from heat and let cool a few minutes then transfer to a large bowl and add the toasted bread. Combine egg and broth in a bowl and whisk, add to the stuffing and mix to combine.

For the filling:

• Preheat oven to 425F.

• Wipe the skillet and add oil over medium heat. Add the shallots, parsley, thyme and sage and cook until almost soft about 2 to 3 minutes.

• Add the celery and cook until the vegetables are soft, about 3 to 5 minutes.

• Add the frozen mixed vegetables, turkey, 2 cups turkey broth, 1/2 teaspoon salt and black pepper and bring to a boil. Stir and simmer over medium-low heat 10 minutes, stirring until the flavors meld.

• Meanwhile combine 1 1/4 cups turkey broth with the corn starch and mix well to dissolve.

• Add to the turkey and cook over medium-low heat, stirring until thickened, about 4 to 6 minutes. Remove from heat and transfer to an oven safe, deep 9 x 13-inch baking dish.

• In a medium bowl whisk the egg and 1 1/2 cups broth. Place the stuffing over the turkey filling, add egg/broth mixture and mix well. Bake 30 to 45 minutes, or until the crust is golden and the filling is hot and bubbling.