COLLEGE lodge Turkey and Stuffing Casserole


  • one package (14 ounces) of seasoned
  • dry stuffing combine harvester
  • 1 teaspoon ground sage
  • 1 cup sliced ​​celery
  • 1/2 cup faculty INN® Turkey
  • Broth
  • 1 (10.75 ounces) will be condensed
  • Cream of celery
  • 1 (10.75 ounces) can condense
  • turkey cream soup
  • three cups of shredded roast turkey
  • 1/4 cup liquefied butter


heat the kitchen appliance to four 25 degrees mix the 4 main ingredients and set aside.

Separate the two soups in separate bowls and add 1/2 soup as desired water to each; stir well and set aside.

Place 1/3 of the crumb mixture into a lightly greased 9 x 13-inch pan baking dish. Layer 1/2 of the turkey and pour the celery soup over it. Layer another 1/3 of the breadcrumb mixture, followed by the rest of the turkey. Pour the turkey soup over it and garnish with the remaining breadcrumbs mixed.

Drizzle with butter and press the mixture firmly into the dish.

Bake for twenty to thirty minutes.

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