Leftover Turkey Casserole

🧂 Ingredients

• 12 ounces cubed stuffing

  (I like Pepperidge Farms "herb seasoned" cubed stuffing)
• 12 tablespoons unsalted butter,

  melted
• 4 cups ½"-cubed cooked turkey
• 2 cans (10.5 ounces each) cream of chicken soup
• water
• ½ teaspoon dried sage
• 1 teaspoon black pepper
• 2 tablespoons chopped fresh thyme leaves,

  plus more for garnishing
• ¼ cup chopped fresh chives,

  plus more for garnishing

Instructions

• 1 Preheat oven to 350°F. Lightly spray a 9" x 13" baking dish with nonstick spray.
  Set aside.
• 2 Add stuffing to large mixing bowl. Drizzle half the melted butter over the
  stuffing, then stir. Drizzle remaining melted butter over the stuffing and stir
  again.
• 3 Add turkey to the stuffing and fold to combine.
• 4 Add cream of chicken soup to a large liquid measuring cup. Add water to equal 4
  cups. Then add sage and pepper, and whisk until completely smooth.
• 5 Spread half of the turkey & stuffing mixture in the prepared baking dish, in an
  even layer. Sprinkle with half the thyme and half the chives. Drizzle slightly
  more than half of the cream of chicken soup mixture evenly over the turkey &
  stuffing.
• 6 Add the remaining turkey and stuffing on top in an even layer, and sprinkle with
  remaining thyme and chives. Then drizzle the remaining cream of chicken mixture
  over the top, leaving some of the stuffing bare. Add black pepper if you like.
• 7 Bake for 45 minutes, or until the casserole is bubbling and thoroughly heated.
• 8 Serve hot, garnished with more thyme and chives if desired.

Nutrition Info