Tastes Like Thanksgiving Casserole Recipe
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. —Mary Lou Timpson, Centennial Park, Arizona
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TOTAL TIME: Prep: 30 min.
Bake: 30 min.
MAKES: 8 servings
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
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.
Meanwhile, in a large skillet, saute celery and onion in butter until tender. Remove from the heat.
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.
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.
Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 8 servings.
Originally published as Tastes Like Thanksgiving Casserole in Taste of Home December/January 2008, p30
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Posted by: Beth Layman <blayman38@gmail.com>
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