Turkey And Stuffing Casserole
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
50
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
6 tbsps
Butter (cut into pieces)2 tsps
Worcestershire Sauce1
Salt2 ribs
Celery (chopped)1 small
Potato (peeled and chopped)2 tbsps
Thyme (finely chopped fresh)2 tbsps
Flour3 cups
Turkey2 small
Apple1 large
Bay Leaf (fresh)Directions:
1
Add the stuffing mix and moisten with the stock
2
Arrange the stuffing on top of the turkey filling and dot with butter
3
Cool and store for a make-ahead meal, or bake to serve immediately
4
If baking immediately, bake at 375 degrees F until brown, bubbly and crisp on top, 15 to 20 minutes
5
If baking later, bring to room temperature and bake at 375 degrees F until brown, bubbly and crisp on top, 40 to 45 minutes
6
For the turkey filling: Heat the EVOO in a large, deep skillet over medium-high heat and melt in the butter
7
Add the turkey and cook, crumbling the meat, until browned
8
Season with the Worcestershire and some salt and pepper
9
Add the celery, carrots, onions, potatoes and thyme and cook, partially covered, to soften the vegetables, 8 to 10 minutes
10
Stir in the flour and cook for 1 minute; add the stock and cook to thicken
11
Stir in the peas until warmed through
12
Transfer the mixture to a casserole dish
13
For the stuffing: Heat a large skillet over medium heat and add the butter
14
When melted, add the celery, apples, bay leaf and onions
15
Add the poultry seasoning and salt and pepper if using and cook until tender, 12 to 15 minutes