@theoldrecipebox0: 🦃 TURKEY & STUFFING CASSEROLE Makes about 8 servings. Use a 9×13-inch baking dish. Bake at 350°F. Estimated timing: 15 minutes prep with already-prepared stuffing, 40–45 minutes baking, and 5–10 minutes resting. INGREDIENTS • 4 cups diced cooked turkey, cut into ½-inch pieces • 1 can (10.5 ounces) condensed cream of chicken soup, undiluted • ½ cup sour cream • ½ cup chicken broth • ½ teaspoon ground poultry seasoning • ¼ teaspoon black pepper • 6 cups fully prepared bread stuffing, not dry mix • 1 teaspoon butter for greasing the dish For boxed stuffing, prepare according to its package using the listed water and butter, then measure 6 cups. Package yields vary; allow extra preparation time. DIRECTIONS Heat oven to 350°F. Grease the baking dish with the teaspoon of butter. Stir together the condensed soup, sour cream, broth, poultry seasoning, and pepper. Fold in the cooked turkey. Spread the turkey mixture evenly in the dish. Spoon the prepared stuffing evenly over the top, breaking up large clumps. Cover with foil and bake 25 minutes. Uncover and bake another 15–20 minutes, until the stuffing is golden and the filling bubbles. Check several places, including the center, with a food thermometer: the casserole must reach 165°F. Continue baking if needed, covering again if the topping browns too quickly. Rest 5–10 minutes before serving. FOOD SAFETY & STORAGE Use safely handled cooked turkey and stuffing refrigerated promptly and kept at 40°F or below; use refrigerated leftovers within 3–4 days of their original cooking. If previously frozen, thaw safely in the refrigerator. Refrigerate the casserole within 2 hours in shallow covered containers. Use within 3–4 days; when using older leftovers, use the earliest ingredient’s storage deadline as a conservative limit. Freeze promptly if needed. Reheat covered at 350°F or microwave

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Sunday 08 November 2026 18:21:01 GMT