Tastes Like Thanksgiving Casserole
TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 10 servings.
This hearty, rich-tasting Thanksgiving casserole 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 of leftover mashed potatoes for the six potatoes. —Mary Lou Timpson, Centennial Park, Arizona
Ingredients
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6 medium potatoes, peeled and cut into chunks
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1-1/4 cups chopped celery
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3/4 cup chopped onion
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1/2 cup butter, cubed
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6 cups unseasoned stuffing cubes
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1 teaspoon poultry seasoning
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1/4 teaspoon rubbed sage
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1 cup chicken broth
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4 cups cubed cooked turkey
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2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
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1 teaspoon garlic powder
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3/4 cup sour cream, divided
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4 ounces cream cheese, softened
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1/2 teaspoon pepper
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1/4 teaspoon salt
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1-1/2 cups shredded cheddar cheese
Directions
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1.
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes.
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2.
Meanwhile, in a large skillet, saute celery and onion in butter until tender, about 5 minutes. Remove from the heat. Preheat oven to 350°.
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3.
In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13 x 9-in. baking dish.
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4.
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.
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5.
Bake, uncovered, until heated through, 30-35 minutes.
Nutrition Facts
1-1/4 cups: 572 calories, 30g fat (15g saturated fat), 119mg cholesterol, 1142mg sodium, 49g carbohydrate (5g sugars, 4g fiber), 29g protein.
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