Name: Tastes Like Thanksgiving Casserole Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 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

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This is the ultimate Thanksgiving leftovers recipe. If you are like me want to re-purpose your Thanksgiving leftovers this Tastes Like Thanksgiving Casserole is the perfect solution for you. Simply layer all of your leftovers together into this casserole and you will be happy you did! Mashed potatoes, stuffing, turkey and gravy all combined for one delicious dish.

Tastes Like Thanksgiving Casserole Recipe

Course Seasonal

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 8

Author Originally published as Tastes Like Thanksgiving Casserole in Taste of Home December/January 2008, p30

Ingredients

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

Instructions

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, 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.
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.