Print This Recipe Written by Chacha on Jun 21st, 2012 in Casseroles & One-Dish Meals, Main Dish, Meats, Recipe, Turkey | No Comments

Servings: 4 to 6


  • 6 medium potatoes, peeled and cubed
  • 2 stalks celery, finely minced
  • 1 small onion, finely minced
  • 4 cloves garlic, finely minced
  • 1/2 cup unsalted butter (1 stick)
  • 6 cups unseasoned bread cubes (stuffing)
  • 1 tsp. poultry seasoning
  • 2 tsp. freshly chopped sage
  • 2 tbsp. freshly chopped flat-leaf Italian parsley
  • 1 cup turkey or chicken broth (preferably homemade)
  • 4 cups cooked turkey, chopped
  • 2 cups turkey gravy (preferably homemade) or 2 (10-3/4oz) cans cream of chicken soup (recommended Campbell’s)
  • 1 cup sour cream, divided
  • 3 oz. cream cheese, softened
  • 1/2 cup chopped scallions
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups (8 oz.) freshly shredded cheddar cheese, divided


Preheat oven to 350 degrees F. Butter a 13 x 9 x 3-inch casserole and set aside.

Place the potatoes in a medium pot and cover with cold salted water. Bring to a boil and continue to cook until tender when pierced with a knife, 10 to 15 minutes.

Meanwhile, in a large skillet, sauté celery, onion and garlic in butter until tender. Remove from the heat and set aside.

In a large bowl, combine the bread stuffing cubes, poultry seasoning, sage and parsley. Stir in broth and celery mixture and mix well. Transfer to prepared pan. Set aside.

Combine turkey, gravy or soup and 1/2 cup sour cream in another bowl. Spoon over stuffing mixture.

Drain potatoes and return to the pot over low heat. Add cream cheese, remaining sour cream and half of the cheddar cheese. Mash until smooth. Add scallions and season with salt and pepper. Spread over turkey mixture. Sprinkle with remaining cheddar cheese. Bake for 30-35 minutes.

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