Cheesy Turkey and Cranberry Skillet Monkey Bread
Here’s a Miracle Meal perfect for the weekend after Thanksgiving, when you can’t possibly eat another turkey sandwich but you’ve still got some lingering leftovers in the fridge. This skillet monkey bread starts with a can of biscuit dough, meaning you aren’t stuck in the kitchen doing more cooking (hello, you just roasted a whole turkey a few days ago). I recommend putting this in the oven while you dig out all the Christmas decorations.
Ingredients
Ingredients
- 1 tablespoon unsalted butter
- 8 to 12 ounces roasted turkey, shredded or cut into 1-inch pieces
- 1 (16-ounce) can refrigerator biscuits, each biscuit cut into 4 pieces
- 2 cups shredded sharp cheddar cheese
- 1/2 cup cranberry sauce
Instructions
- Arrange a rack in the middle of the oven and heat to 400°F.
- Melt the butter in a large, oven-safe skillet over medium heat. Add the turkey and cook until just heated through, about 3 minutes. Remove the pan from the heat. Add the biscuit pieces and cheese and stir to combine. Spread into an even layer. Top with dollops of the cranberry sauce.
- Bake until the biscuits are doubled in size and golden brown, 15 to 18 minutes. Serve immediately.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.