Post by Loupy on Nov 28, 2012 16:30:00 GMT -7
Tastes Like Thanksgiving Casserole
www.tasteofhome.com/
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, Centennial Park, Arizona
Photo via Pinterest
Prep: 30 min.
Bake: 30 min.
Yield: 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.
© Reiman Media Group, LLC., 2012
www.tasteofhome.com/
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, Centennial Park, Arizona
Photo via Pinterest
Prep: 30 min.
Bake: 30 min.
Yield: 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.
© Reiman Media Group, LLC., 2012
