- 1/2 cup butter, cubed
- 1 large onion, chopped
- 2 celery ribs, chopped
- 1-1/2 teaspoons salt, divided
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 8 cups cubed French bread (8 ounces)
- 3 cups cubed cooked turkey
- 2 large eggs
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 can (14-1/2 ounces) chicken broth
- 3/4 cup water
- 2 tablespoons chopped fresh parsley
- In a large skillet, heat butter over medium heat. Add onion and celery; cook and stir 4-5 minutes or until tender. Remove from heat; stir in 1 teaspoon salt, sage, poultry seasoning and pepper. In a large bowl, combine bread cubes, turkey and onion mixture; toss gently to combine. Transfer to a greased 13x9-in. baking dish.
- In a small bowl, whisk eggs. In a large saucepan, melt butter over medium heat. Stir in flour and remaining salt until smooth; gradually whisk in broth and water. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Gradually whisk broth mixture into eggs; stir in parsley. Pour over turkey mixture. Refrigerate, covered, overnight.
- Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake 15-20 minutes longer or until lightly browned. Yield: 8 servings.
Originally published as Turkey Stuffing Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p193
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