All the best flavors of traditional Thanksgiving dishes are combined in one pan for a simple yet delicious special-occasion casserole.

INGREDIENTS

• 2 tbsp vegetable oil
• 2 tbsp butter (approx.)
• 1 onion, finely chopped
• 2 stalks celery, thinly sliced
• 1 tbsp crumbled dried sage
• 12 oz (340 g) Kentucky Legend Quarter Sliced Turkey, chopped
• 2 cups cubed butternut squash (1/2-inch/1 cm cubes)
• 6 cups cubed day-old bread (such as sourdough, French or Italian loaf)
• 1 cup each shredded Gruyère and white Cheddar cheese
• 1/2 cup dried cranberries
• 3 eggs, beaten
• 1 cup milk
• 1/2 cup whipping cream
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tbsp poultry seasoning
• 1 tbsp each finely chopped fresh parsley and chives
• 1 tsp Worcestershire sauce
• 1/2 tsp each salt and pepper

DIRECTIONS

1. Preheat oven to 350°F (180°C). Heat oil and butter in large, nonstick skillet set over medium heat; sauté onion, celery and sage for about 5 minutes or until softened. Stir in turkey and squash; cook for 8 to 10 minutes or until squash is fork-tender.
2. Place bread in large bowl; top with turkey mixture. Toss gently until well combined. In separate bowl, toss Gruyère with Cheddar. Stir half of the cheese mixture and cranberries into bread mixture.
3. Whisk together eggs, milk, cream, mustard, garlic, poultry seasoning, parsley, chives, Worcestershire, salt and pepper. Pour over bread mixture; stir to combine. Let stand for 10 minutes. Scrape into buttered 13- x 9-inch (3 L) casserole dish. Sprinkle remaining cheese mixture over top.
4. Bake for 45 to 50 minutes or until puffed and golden brown. Transfer to wire rack. Let cool for 15 minutes.

Tip: Casserole can be prepared and refrigerated for up to 1 day; bring to room temperature before baking.