Tastes Like Thanksgiving Casserole Recipe

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

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

* Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 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.

8 Servings

Prep: 30 min. Bake: 30 min.