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
For the turkey filling: Heat the EVOO in a large, deep skillet over medium-high heat and melt in the butter
2
Add the turkey and cook, crumbling the meat, until browned
3
Season with the Worcestershire and some salt and pepper
4
Add the celery, carrots, onions, potatoes and thyme and cook, partially covered, to soften the vegetables, 8 to 10 minutes
5
Stir in the flour and cook for 1 minute; add the stock and cook to thicken
6
Stir in the peas until warmed through
7
Transfer the mixture to a casserole dish
8
For the stuffing: Heat a large skillet over medium heat and add the butter
9
When melted, add the celery, apples, bay leaf and onions
10
Add the poultry seasoning and salt and pepper if using and cook until tender, 12 to 15 minutes
11
Add the stuffing mix and moisten with the stock
12
Arrange the stuffing on top of the turkey filling and dot with butter
13
Cool and store for a make-ahead meal, or bake to serve immediately
14
If baking immediately, bake at 375 degrees F until brown, bubbly and crisp on top, 15 to 20 minutes
15
If baking later, bring to room temperature and bake at 375 degrees F until brown, bubbly and crisp on top, 40 to 45 minutes