Tastes Like Thanksgiving Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This hearty, rich-tasting main dish is sure to be a hit with your family. It's a delicious way to use up Thanksgiving turkey, and you can substitute 5-1/2 cups leftover mashed potatoes for the 6 potatoes. âMary Lou Timpson, Centennial Park, Arizona Ingredients:
6 medium potatoes, peeled and cut into chunks |
1-1/4 cups chopped celery |
3/4 cup chopped onion |
1/2 cup butter, cubed |
6 cups unseasoned stuffing cubes |
1 teaspoon poultry seasoning |
1/4 teaspoon rubbed sage |
1 cup chicken broth |
4 cups cubed cooked turkey |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1 teaspoon garlic powder |
3/4 cup sour cream, divided |
4 ounces cream cheese, softened |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1-1/2 cups (6 ounces) shredded cheddar cheese |
Directions:
1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, in a large skillet, saute celery and onion in butter until tender. Remove from the heat.
3. In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13-in. x 9-in. baking dish.
4. In another large bowl, combine the turkey, soup, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture. Drain potatoes; mash in a large bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.
5. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 8 servings.
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