Cal Smart Apple Turkey Stuffing Bowls

While veggies roast, finely chop sage leaves. Cut ciabatta into 1/2-inch pieces. Heat a small pot over medium-low heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), cranberries and half the sage. Swirl the pan until fragrant, 1 min. Transfer cranberry mixture to a large bowl, then add ciabatta pieces. Toss to combine and set aside.

Heat a large oven-proof pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mirepoix. Cook, stirring occasionally, until softened, 3-4 min. Add turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 3-5 min.** Add Italian Seasoning and season with salt and pepper, then stir to combine.

Add roasted squash and apples to turkey mixture. Stir to combine. Spread ciabatta-cranberry topping over turkey mixture. Bake in the middle of the oven until topping is golden-brown, 4-5 min. (TIP: Keep an eye on your ciabatta topping so that it doesn't burn!)

Stir together 1 tsp cornstarch and 1/2 cup water (dbl both 4 ppl) in a small bowl. Heat the same small pot (from step 2) over medium. When hot, add 1/2 tbsp butter (dbl for 4 ppl), broth concentrates, garlic puree, remaining sage and cornstarch mixture. Whisk often until gravy thickens slightly, 3-4 min.