Now that you’ve had a day to eat cold turkey sandwiches (YUM), here’s a great way to use up the rest of the leftover turkey from Thanksgiving. Using a broth like College Inn helps bind ingredients together as well as providing great flavor to casseroles. For more recipes like this, visit CollegeInn.com.
Turkey and Stuffing Casserole
Prep time: 20 min Cook time: 30 min
INGREDIENTS:
1 pkg. (14 oz.) seasoned dry stuffing mix
1 teaspoon ground sage
1 cup chopped celery
1/2 cup COLLEGE INN® Chicken Broth
1 (10.75 oz.) can condensed cream of celery soup
1 (10.75 oz.) can condensed cream of turkey soup
3 cups shredded cooked chicken or turkey
1/4 cup melted butter
**For an easy healthy switch-out use College Inn Light and Fat Free Chicken Broth
DIRECTIONS:
Preheat oven to 425 degrees.
Combine the first 4 ingredients, and set aside.
Separate the 2 soups in separate bowls and add 1/2 soup can of water to each; stir these well and set aside.
Place 1/3 of the crumb mixture into a lightly greased 9×13-inch baking dish.
Layer 1/2 of the chicken/turkey and pour the celery soup over this.
Layer another 1/3 of the crumb mixture, followed by the remaining turkey.
Pour the turkey soup over and top with the remaining crumb mixture. Drizzle with butter and pack the mixture firmly into the dish.
Bake 20 to 30 minutes.
Makes: 5-6 servings
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great and tasty way to use up left over turkey, thanks for sharing and great blog:-)
X M
[...] Turkey and Stuffing Casserole [...]
That’s a great and fabulous way to get rid of those leftovers of turkey. I’m gonna use this suggestion when we tap into our next turkey on Christmas. Those 2 for 1 turkey deals are great, but it sure is taking up our freezer space.
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We tried this last night and everyone loved it. We used chicken instead of turkey. We are going to use it again for Christmas. Wonderful.