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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Paula Deen's Turkey & Stuffing Casserole Recipe

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This recipe for Paula Deen's Turkey & Stuffing Casserole is from Mom's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 to 5 cups diced leftover turkey
1 - 10.75 oz. can cream of mushroom soup
1 - 8 oz. carton of sour cream
3 c. herb-flavored stuffing mix (like Pepperidge Farm)
½ stick of butter, melted
1 c. chicken broth
Directions:
Directions:
Preheat oven to 350º
Spray a 13x9 glass casserole dish with cooking spray.
In a medium bowl, stir together the turkey, soup and sour cream.
Place the mixture in the prepared dish and pat down evenly with the back of a spoon.
In a clean medium bowl, stir together the stuffing mix, butter and broth. Spread evenly over the turkey mixture.
Bake for 30-40 minutes, until the stuffing topping is browning and the casserole is hot and bubbly,
Personal Notes:
Personal Notes:
This looks like a quick and easy casserole for Thanksgiving leftovers! I'm anxious to try it.

 

 

 

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