Dec 5 2012
Here’s the recipe I used for my turkey stuffing casserole. It is so easy and a great way to use left over turkey after Thanksgiving. I had meant to include a picture of the completed dish but it got eaten before I could photograph it. I know, I don’t even know what to say about that.
TURKEY STUFFING CASSEROLE
2 packages (6 ounce each) stuffing mix (I used cornbread)
2 1/2 cups boiling water
2-3 cups cooked diced turkey
4 cups steamed broccoli
2 cans cream of mushroom (or other) soups (I used fat free)
1 cup milk (I used skim)
8 ounces grated cheddar cheese (I used pepperjack lite), separated
Place the stuffing mix with the included spices in 9×13″ pan and pour water over. Combine and smooth to cover bottom of baker. Sprinkle turkey and broccoli evenly over stuffing. In separate bowl, combine soup, milk, and about 2/3 cheese; pour over stuffing mixture. Sprinkle remaining cheese over the top evenly. Bake at 350 degrees for about 30 minutes, until bubbly.