Tastes Like Thanksgiving Casserole Recipe

5 43 59
Tastes Like Thanksgiving Casserole Recipe
Tastes Like Thanksgiving Casserole Recipe photo by Taste of Home
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Tastes Like Thanksgiving Casserole Recipe

Read Reviews
5 43 59
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Tastes Like Thanksgiving Casserole in Taste of Home December/January 2008, p30

Nutritional Facts

1-1/2 cups: 710 calories, 36g fat (20g saturated fat), 143mg cholesterol, 1375mg sodium, 62g carbohydrate (6g sugars, 5g fiber), 36g protein.

Popular Videos

  • 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
  1. 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.
  2. Meanwhile, in a large skillet, saute celery and onion in butter until tender. Remove from the heat.
  3. 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.
  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.
  5. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 8 servings.
Originally published as Tastes Like Thanksgiving Casserole in Taste of Home December/January 2008, p30

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Reviews forTastes Like Thanksgiving Casserole

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ChrisD1717 User ID: 8325994 271968
Reviewed Aug. 19, 2017

"I felt like Thanksgiving in August..lol. Had potatoes and turkey to use up, so I spied this recipe. So glad I did. I cheated and used stovetop dressing. Everything else I kept the same. Absolutely delicious. Will make again."

MY REVIEW
schamberlain User ID: 8299832 265095
Reviewed Apr. 23, 2017

"A definite do again. My husband does not like stuffing but he loved this."

MY REVIEW
zookeeperk User ID: 819663 258028
Reviewed Dec. 12, 2016 Edited Dec. 31, 2016

"This was a great filling Fall/Winter meal. I divided the recipe when trying it for the first time. We thought it was so good that next time if there are enough leftovers I will make the full recipe and freeze half."

MY REVIEW
Christy User ID: 8954375 255507
Reviewed Oct. 16, 2016

"Really delicious but very heavy."

MY REVIEW
janquartam User ID: 8830599 246896
Reviewed Apr. 10, 2016

"I made this tonight far dinner, loved it. I used mashed sweet potatoes instead of white potatoes and stuffing mix. Next time I may add some veggies."

MY REVIEW
haileyjm User ID: 6815370 238108
Reviewed Nov. 25, 2015

"Delish! The whole family loved it! We added a can of English peas but everything else was the same."

MY REVIEW
[email protected] User ID: 8106224 237656
Reviewed Nov. 19, 2015

"Yum!"

MY REVIEW
Heavens_IL User ID: 58504 225264
Reviewed Apr. 22, 2015 Edited Apr. 23, 2015

"I assembled and froze this last November using my Thanksgiving leftovers. It was a real treat to defrost and bake on a blustery April day! I divided it approximately in half and used an 8 x 8 square pan, I would say that size serves 4-5. I even had a can of cranberry sauce in the pantry. The only thing I feel it needs is some kind of vegetable layer. Next time I will make sure to save some green bean casserole or carrots to add to it. Other than that it's perfect!"

MY REVIEW
Kim1162 User ID: 7303709 214349
Reviewed Dec. 8, 2014

"My family and I loved this casserole. I will make again."

MY REVIEW
fishrgal User ID: 1182152 83853
Reviewed Nov. 26, 2014

"FABULOUS! I too used a box of stuffing, didn't make the stuffing, just dumped it into the bowl and added the sage and poultry seasoning and then the broth, etc. And I did use the leftover mashed potatoes from yesterday's meal, adding the cream cheese, sour cream, etc; as written. It makes a LOT, so next time I will cut everything in half, or make two smaller casseroles, one to eat and one to freeze. But this is my new go to recipe from now on!"

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