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This is a a twist on a chicken and stuffing recipe. It was so delicious. I figured I could modify it for Thanksgiving, because it is so simple and it’s just my husband and I for dinner. The ingredients and directions are listed below. Give it a try and let me know what you think.
This only uses a few ingredients, and it is so easy to throw together.
Instead of the rotisserie chickens, shown above, we are going to roast a small turkey and cut that up on Wednesday. I will use the carcass to make a broth, that I will substitute for the chicken broth.
Pour the stuffing into a large bowl.
Add the turkey or chicken broth and melted butter. Mix well and let it sit for a few minutes until the stuffing becomes moist. No pre-cooking needed.
Now for the turkey mixture.
To your bowl of cubed turkey, add the cream of chicken soup and sour cream. Mix well.
Place the turkey mixture in a greased 2 quart casserole dish.
Top with the stuffing mixture. Bake at 350℉ for 30-40 minutes or until bubbly.
I am going to serve with green beans, cranberry jelly and a warm apple pie w/ ice cream for dessert.
- 4-6 Cups Cooked, cubed turkey
- 1 10.5 oz. can of Cream of Chicken Soup
- 1 Pint (16 oz.) Sour Cream
- 1 box Stuffing Mix (your favorite)
- 1 14.5 oz. can of Chicken Broth or turkey broth
- 6 Tbs butter or margarine, melted.
- Put the dry stuffing mix into a large bowl. Add the broth and melted butter. Mix well and let sit until moistened.
- Mix the cubed turkey, sour cream, and cream of chicken soup together.
- Place turkey mixture into a greased 2 quart casserole dish. Top with the stuffing mixture.
- Bake in a preheated 350℉ oven for 30-40 minutes or until bubbly.