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Tastes Like Thanksgiving Casserole

 Tastes Like Thanksgiving Casserole
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
8 ServingsPrep: 30 min. Bake: 30 min.

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.

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Tastes Like Thanksgiving Casserole (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer