Tastes Like Thanksgiving Casserole
A tradition for us to use up Thanksgiving Leftovers. If possible I enjoy it even more than Thanksgiving Dinner (I always have been a sucker for casseroles). Found in Dec/Jan 2008 issue of TOH. Submitted by Mary Lou Timpson. A lot of ingredients, and slightly labor intensive, but worth the effort. If you are using leftover potatoes skip steps 3-5, and 12.
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READY IN: 1hr 20mins
SERVES: 8
YIELD: 1 9 by 13 baking dish
UNITS: US
INGREDIENTS
Nutrition- 6
- 1medium onion
- 1⁄2cup butter
- 6cups unseasoned stuffing cubes
- 1teaspoon poultry seasoning
- 1⁄4teaspoon rubbed sage
- 1cup chicken broth
- 4cups cubed cooked turkey
- 2(10 3/4 ounce) cans cream of chicken soup
- 1teaspoon garlic powder
- 3⁄4cup sour cream
- 4ounces cream cheese
- 1⁄2teaspoon pepper
- 1⁄4teaspoon salt
- 1 1⁄2cups shredded cheddar cheese
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DIRECTIONS
- Preheat oven to 350°F.
- Grease a 9 by 13 baking dish.
- Peel and cut potatoes into chunks.
- Place in a Dutch oven and cover with water.
- Bring to a boil, reduce heat, cover and cook until tender, about 15-20 minutes.
- Meanwhile, chop celery and onion.
- Saute in butter until tender and remove from heat.
- In a large bowl, combine stuffing cubes, poultry seasoning and sage.
- Stir in broth and sauteed celery and onions and transfer to greased baking dish.
- In a large bowl combine turkey, soup, garlic powder, and 1/4 cup of the sour cream.
- Spoon over stuffing mixture.
- Drain potatoes and mash.
- Beat the remaining sour cream, cream cheese, pepper and salt into the potatoes (or leftover mashed potatoes), and spread over turkey mixture. The baking dish will be rather full.
- Sprinkle with cheese and bake uncovered for 30-35 minutes.
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