So it's Black Friday... forget about shopping ... it's time for Thanksgiving leftovers! I never have to worry about gaining weight on the pies. My hubby Bruce downs any of the leftover pie by midday on the day after Thanksgiving.
The thing I love eating the most is Turkey Stuffing Casserole. This casserole recipe has become as much a family tradition as Thanksgiving dinner itself. Now that it's just the two of us at home, one casserole makes enough for 3-4 meals. It's a good thing hubby likes leftovers. Pair this casserole up with a nice salad and add a little cranberry sauce and it's the perfect dinner of comfort food, traditions, and memories.
Turkey Stuffing Casserole
1 package stuffing mix (I use StoveTop Savory Herbs or Turkey)
4 cups cubed boiled potatoes
2 cups cubed cooked turkey
1 can cream of chicken soup
1 can cream of celery soup
1 cup grated cheddar cheese
1/4 cup chopped onion
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
In a large saucepan, combine the two soups with 1/2 - 1 can water. Heat to boiling. Remove from heat and add the turkey, onion, poultry seasoning, salt, and pepper. Stir well. Add potatoes and cheese and stir to combine. Pour into a 2 or 2 1/2 quart casserole dish. Prepare the stuffing according to the directions on the package. Layer over top of the casserole. Bake at 350 degrees for 30 minutes, or until hot and bubbly around the edges.
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