|Potatoes||6 Medium, peeled and cut in to chunks|
|Chopped celery||1 1⁄4 Cup (20 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Butter||1⁄2 Cup (8 tbs), cubed|
|Unseasoned stuffing cube||6 Cup (96 tbs)|
|Poultry seasoning||1 Teaspoon|
|Rubbed sage||1⁄4 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
|Cubed cooked turkey||4 Cup (64 tbs)|
|Condensed cream of chicken soup||21 Ounce (2 Can, Undiluted)|
|Garlic powder||1 Teaspoon|
|Sour cream||3⁄4 Cup (12 tbs), divided|
|Cream cheese||4 Ounce, softened|
|Shredded cheddar cheese||6 Ounce (1 1/2 Cup)|
Place the potatoes in a Dutch oven and cover with water.
Bring to a boil.
Reduce the heat; cover and cook for 15-20 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-inchx 6-inchx 2-inch baking dish.
In another large bowl, combine turkey, soup, garlic powder and 1/4 cup sour cream; spoon over the stuffing mixture.
Drain potatoes; mash in a large mixing 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.