Turkey And Dressing Casserole

Combine soup and water.

Turkey and dressing casserole. Put the dressing in a 9 by 13 by 2 inch casserole dish. For gravy in a large saucepan melt butter. For the turkey filling.

This hearty turkey and dressing casserole transforms two southern thanksgiving essentials into one comforting dish to enjoy all year long. Ingredients 1 can 10 1 2 ounces campbell s condensed cream of mushroom soup or 98 fat free cream of mushroom soup 1 1 3 cups milk or water 4 cups fresh or thawed frozen small broccoli florets about 12 ounces 2 cups cubed cooked turkey or chicken 3 cup dry pepperidge farm herb seasoned. Whisk in flour and salt until smooth.

Transfer to a greased 8 in. Add the turkey and cook crumbling the meat until browned. Sprinkle generously with salt and freshly cracked pepper.

Arrange the turkey pieces over the stuffing in the casserole dish. Lay the turkey slices on top of the dressing using almost all of the meat reserve the rest for gravy or leftovers. Cover the casserole and.

Ingredients 1 14 ounce package seasoned dry stuffing mix 1 teaspoon ground sage 1 cup chopped celery cup chicken broth 1 10 75 ounce can condensed cream of celery soup 1 10 75 ounce can condensed cream of chicken soup 2 breast bone removeds boneless skinless turkey breasts cooked and. Directions in a small skillet saute celery and onion in butter until tender. Transfer to a large bowl.

Place the whole dish in the oven and let roast uncovered for one and a half hours. Bake uncovered at 350 for 25 30 minutes or until heated through. 1 4 pound fresh or thawed frozen turkey breast 2 stalks celery cut into 1 inch pieces 2 carrots cut into 1 inch pieces 1 onion quartered cup.