The result is a simple and delectable supper that combines two classic recipes.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 5 |
| Yield: | 5 to 6 servings |
Ingredients
- 1 (14 ounce) package seasoned dry stuffing mix
- 1 teaspoon ground sage
- 1 cup chopped celery
- ½ cup chicken broth
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 boneless, skinless turkey breasts – cooked and shredded
- ¼ cup melted butter
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside.
- Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9×13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed.
- Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.
Nutrition Facts
| Calories | 807 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 239 mg |
| Dietary Fiber | 4 g |
| Protein | 86 g |
| Saturated Fat | 9 g |
| Sodium | 2523 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Very good! I didn’t have cream of celery, so I replaced that with cream of mushroom. I did the cream of chicken. I had leftover turkey drippings so I used that instead of the chicken broth. I made my own “stuffing” by drying some sliced wheat bread that I had cubed; I put an Italian spice blend with basil and sage on it, and dash of salt. It turned out great!
Very good
Added dried cranberries and only used cream of chicken soup. In the oven now
yummo
It was easy to prepare and inexpensive to make. I used Stove Top stuffing. The sage was overwhelming, I’ll try 1/2 teaspoon next time. I thought it was a bit dry, so suggest serving with turkey gravy on the side. We also had cranberry sauce, so it tasted like Thanksgiving dinner Thank you for sharing
I made it with grocery store rotisserie chicken. the flavor was great but the casserole was a little too mushy.(My boyfriend called it ‘gruel”.) I added microwaved chopped frozen broccoli to the leftovers and it help give it some texture
Very good comfort food. Only had stovetop stuffing so used 2 boxes low sodium. Only had cream of mushroom so used 2 cans. Used water instead of stock and filled each empty soup can with water. Then added another half soup can of wine and whisked the liquid mixture. Sauteed an onion and mixed into first box of stuffing. Layered stuffing then all turkey and liquid then second box of stuffing and topped with remaining liquid and melted butter. With the stovetop stuffing already seasoned I didn’t add any spices or salt and it was very flavorful. This is a very easy and moist recipe that everyone liked. Served cranberry sauce and a green veg on the side. Left me the perfect amount of time to roast green beans almondine while the turkey cooked. The 45 min to prep and serve this meal seemed rather quick for the final presentation which was very nice . Have made this twice and will continue.
I added some of me. Dried cranberries, onion, and one can of mushrooms. It turned out great just like Christmas dinner all in one.
This was really good, my whole family loved it. I used 2 pkgs stuffing mix and instead of adding water to each can of soup, I used chicken stock. Will absolutely make again.
Used cream of mushroom, instead of cream of celery. Topped with cheese instead of butter.
Great recipe! I used leftovers from months ago to make it and, even with the old ingredients, it turned out delicious. I’m considering sprinkling in some dried cranberries for sweetness and a pop of color. I will be revisiting this recipe.
Very good. Family enjoyed.
Everyone loved it. Will definitely be adding this to the meal plans
I read the other reviews and made a few changes based on what I read. I made other changes based on my own preferences. I melted the butter in a saucepan and to that added at least a cup of chopped onion and a little more than a cup of chopped celery. I sautéed these in the butter until the onion was soft. I then added cornbread stuffing mix (our preference), sage and a full can of chicken broth (based on the reviews) and mixed these together. I used 2 cans of cream of chicken soup mix rather than using any cream of celery soup, based solely on the fact that the cream of chicken soup had been on sale recently. To this I added a full can of water, since the original recipe calls for a full can of water to 2 cans of soup. I shredded my leftover turkey with my stand mixer, making that part of the preparation extremely easy and quick. Then I layered the dish according to the directions in the original recipe. (I considered adding more butter poured over the top as suggested but decided against it.) This is a casserole…not fine cuisine…but especially after resting baked in the fridge 24 hours, it is a 5 star casserole. It tastes very much like turkey and stuffing covered in gravy. Our family has enjoyed this simple dish (my brother in law thinks it would be worth cooking turkey just for the purpose of making this casserole) and I will make it again.
I made a the recipe by the book as well as a vegan based version of the recipe. My family did not like the version here by the recipe. However, I loved my vegan version.
We really enjoyed this casserole! We were gifted a huge amount of deli turkey, so that is what I used (I probably overdid it on the amount of turkey, so next time I will cut that back a little), and I added craisins…about a cup. Served it with mashed potatoes, roasted zucchini, cranberry sauce, and gravy (though none of us used the gravy…there was enough gravy flavor and moisture in the casserole itself). Will definitely keep this recipe…perfect for a chilly summer night when we were craving comfort food!!
This turned out great. I used cornbread stuffing and used no chicken broth(because I didn’t have any) and I topped it with cranberry sauce! Absolutely delicious!!!
Whole family loved it!
Perfect dinner to start fall! And so easy! It was like having leftovers without all the work. And the best part is is that it’s so versatile that you can make it different ways. The only changes I made were that I used Stove Top Sage stuffing and green beans instead of celery. I used a Honeysuckle herbed boneless breast for added flavor and it was perfect. I think next time I’ll use cranberry stuffing and add corn. Just seems like it would be tastey!
If you add the fried onions on top, as some of you suggested, keep an eye out for them to burn. I let mine get a little too dark. It was still a very good way to get rid of leftover turkey and dressing. Tasty!
Tweeked some of the ingredients and it was GREAT!