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Nothing Says Southern Cooking Like A Turkey Stuffing CasseroleMy mom would make Turkey Stuffing casserole on what I called "Special Sundays." These were Sundays that we'd invited a family from church home for dinner. She chose to serve this dish because she knew everyone would love it, especially when she added a lot of turkey meat. I don't think we ever got tired of that meal. We didn't care if it had a running clock of calories attached to it, we would pour some turkey gravy or giblet gravy over it and chow down! The nap that followed complimented the meal completely. I like to add dried cranberries to my casserole. It gives a nice little tangy, sweet taste that pleasantly surprises the taste buds. Add some brussel sprouts and a pumpkin pie and you've got yourself a winning dinner!
1/4 cup butter 1/4 cup chopped onions 1/4 cup chopped green peppers 1 cup chopped celery 1 (14 ounce) package seasoned dry stuffing mix 1 teaspoon ground sage 1 teaspoon poultry seasoning 1/2 cup chicken broth 2 (10.75 ounce) cans condensed cream of chicken soup 2 cups cut-up or shredded turkey
Preheat oven to 400 degrees. Lightly spray a 9x13 dish with non-stick cooking spray. Sautee' onions, green peppers and celery in butter. In a large bowl, add stuffing mix, sage, poultry seasoning, broth, and sauteed veggies. Fold gently until all ingredients are mixed. In a seperate bowl, mix both cans of soup with one can of water. Stir until smooth. Layer 1/3 of stuffing mixture in bottom of dish. Add 1 cup of the turkey and half of the soup mixture. Repeat. Top the casserole with the remaining stuffing mix, dot with butter, cover with foil and bake for 30-40 minutes. *If you wish, you can add 1 cup of dried cranberries to the recipe. Just sprinkle a half a cup between each layer.*
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