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Folks who love turkey and stuffing will appreciate the flavor and convenience of this golden casserole. "The recipe makes three pans, so you can enjoy one for dinner and freeze the other two for future meals," says Michelle Flynn of Philadelphia, Pennsylvania.
Originally published as Corn Bread Turkey Casserole in Quick Cooking September/October 2000, p14
Make the most of those Thanksgiving leftovers in this delicious and simple Turkey and Stuffing Casserole. All of your favorite Thanksgiving flavors come together in this easy dish.
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Reviewed on Sep. 13, 2010 by flagator91
Instead of using the canned soup, I made a bechemel sauce with chicken broth and seasonings. added some of the cheddar to it, too. I also used Jennie-O sun dried tomato flavored turkey breast (had it left over); next time I might add whatever leftover veggies I have too. Was easy and a great dinner for those nights when time is precious.
Reviewed on Feb. 01, 2010 by ladi_dy
What a great way to use leftover turkey! I make turkey more than at Thanksgiving and this is one of the recipes I use to eat it up. The kids love it. I do usually make a vegetable dish to go with it. It is easy to put together.
Reviewed on Aug. 24, 2009 by layde
you can use fat-free I must try it using the low or no-fat.
Reviewed on Aug. 24, 2009 by speedyvt28
unable to find nutritional facts. All that soup makes the salt content out of sight
Reviewed on Aug. 24, 2009 by patty22
Too much canned soup for me!
Reviewed on Aug. 24, 2009 by mkeisler
sounds good, but I would definitely add some veggies to that.
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