I’m all about a meal that takes little time, tastes like a fancy meal, is nutritious, AND is easy to clean up. Now that I’m older, I realize maybe that is why this casserole was a family favorite for my Mom to cook while we were young. I’ve made this a few times since being married & in my own kitchen, and each time I have to text my mom and ask, “How much turkey does the casserole need? What kind? How do I tell them how thick to cut it?” So, I finally wrote it down so I can keep recreating it, and now you can, too!
I paired this casserole with a side of steamed brussel sprouts to get in some greeeeen & extra fiber/nutrients. Topped with olive oil and salt.
… #TextsWithMomma when I still need help in the kitchen lol
Turkey & Stuffing Casserole
Equipment
- Cutting board
- Knife
- (2) Saucepans, or a Saucepan + Skillet
- Wooden Spoon
- Measuring Cups
- 9×13 baking dish
Ingredients
- 1 12 oz. Bag Pepperidge Farm Herb Seasoned Classic Stuffing
- 1/2 Yellow Onion, Chopped
- 4 Tbsp. Butter
- 2 C Chicken Broth
- 3-5 Slices Roasted Turkey, cut at #8
Gravy
- 1/4 C All-purpose Flour
- 3 Tbsp. Butter
- 1 C Chicken Broth
- To taste Ground Black Pepper and Salt
Instructions
- Preheat oven to 350F. Get out that 9×13 dish.
- Chop onion.
- Melt 4 Tbsp. butter in saucepan over medium-high heat, add chopped onion and cook for a couple minutes to soften, add 2 C chicken broth and bring to a boil. Remove from heat and add whole package of stuffing. Stir it up.
- In another saucepan or skillet over medium heat, add 3 Tbsp butter and melt. Add 1/4 C flour, stir. Add 1 C chicken broth and stir, let sit a couple minutes to thicken up. Season with salt & pepper.
- In baking dish, layer stuffing, turkey, and top with gravy. Bake for 15 minutes (All cooked, just to heat the turkey!). Enjoy!
#Soulwork in the Kitchen: Song and Words I’m Feelin’
Unexpected kindness is the most powerful, least costly, and most underrated agent of human change. (Amen!)
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