Now this dish is a meal in itself. And it is not a "quick" meal by any means. It took me about 45 minutes prep time and then another 35 minutes to bake. But it was worth every minute! This was a huge hit in my house and will defiantly be made again. I did use Monterey Jack Cheese instead of cheddar. I also think next time I am going to put some dried cranberries in the stuffing mix to give some added fall flavor! This dish goes nicely with pumpkin pie for dessert!
Overall: Pintrest Success
Ingredients
| 6 | medium potatoes, peeled and cut into chunks |
| 1-¼ | cups chopped celery |
| ¾ | cup chopped onion |
| ½ | cup butter, cubed |
| 6 | cups unseasoned stuffing cubes |
| 1 | teaspoon poultry seasoning |
| ¼ | teaspoon rubbed sage |
| 1 | cup chicken broth |
| 4 | cups cubed cooked turkey |
| 2 | cans (10-¾ ounces each) condensed cream of chicken soup, undiluted |
| 1 | teaspoon garlic powder |
| ¾ | cup Daisy Brand Sour Cream, divided |
| 4 | ounces cream cheese, softened |
| ½ | teaspoon pepper |
| ¼ | teaspoon salt |
| 1-½ | cups (6 ounces) shredded cheddar cheese |
Directions
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Meanwhile, in a large skillet, sauté 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.
recipe and photo courtesy of: http://www.keyingredient.com
recipe and photo courtesy of: http://www.keyingredient.com
No comments:
Post a Comment