Thanksgiving is a wonderful time to take pause and think of everything and everyone we are grateful for. May your holiday and all the days ahead be filled with happiness, peace and prosperity.
Please enjoy the following recipe for using up all of those delicious Thanksgiving leftovers.
Prep: 30 min. Bake: 30 min. Yield: 8 Servings
•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 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 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.