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Thanksgiving Casserole

the.instructor's picture
Ingredients
  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
  Pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Shredded cheddar cheese 6 Ounce (1 1/2 Cup)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Turkey

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