Tastes Like Thanksgiving Casserole |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 10 |
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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. Ingredients:
6 medium potatoes or 5 1/2 cups leftover mashed potatoes |
6 celery ribs |
1 medium onion |
1/2 cup butter |
6 cups unseasoned stuffing cubes |
1 teaspoon poultry seasoning |
1/4 teaspoon rubbed sage |
1 cup chicken broth |
4 cups cubed cooked turkey |
2 (10 3/4 ounce) cans cream of chicken soup |
1 teaspoon garlic powder |
3/4 cup sour cream |
4 ounces cream cheese |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1 1/2 cups shredded cheddar cheese |
Directions:
1. Preheat oven to 350°F.
2. Grease a 9 by 13 baking dish.
3. Peel and cut potatoes into chunks.
4. Place in a Dutch oven and cover with water.
5. Bring to a boil, reduce heat, cover and cook until tender, about 15-20 minutes.
6. Meanwhile, chop celery and onion.
7. Saute in butter until tender and remove from heat.
8. In a large bowl, combine stuffing cubes, poultry seasoning and sage.
9. Stir in broth and sauteed celery and onions and transfer to greased baking dish.
10. In a large bowl combine turkey, soup, garlic powder, and 1/4 cup of the sour cream.
11. Spoon over stuffing mixture.
12. Drain potatoes and mash.
13. 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.
14. Sprinkle with cheese and bake uncovered for 30-35 minutes.
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