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Down Home with Sue

Turkey and Stuffing Casserole


July is always hot like a firecracker and I'm sure you've stuck your head in the freezer at least once in your lifetime to cool off.  But, either way, go peek in your freezer to see if you have a turkey left over from Thanksgiving or Christmas hidden out of sight, if you do, let's cook that bird! July is the month many start thinking about the holidays, and what better way to beat the heat than start a new tradition, a holiday meal in July!  A family dinner of roast or grilled turkey, some stuffing, mashed potatoes and cranberry sauce shared with your loved ones, while you plan the holidays for a head start, sounds like fun to me!  Play some Christmas music, sample new recipes, start the wish lists all while your turkey bakes. If you don't have a leftover turkey in your freezer, buy a turkey breast, they don't take long to bake, less mess and just as tasty. And for those who don't want to go all out just yet, here's a festive recipe that combines my two favorites from my holiday menu: turkey and stuffing! This is worth having the oven on for this dinner dish, paired with a cool salad to balance the meal, works for me!  I'm not rushing the holidays by any means, just trying to stay cool and if I can get a jump on the holidays, even better! So, have fun with Christmas in July, you might end up with another tradition to pass along, I hope so! 

Turkey and Stuffing Casserole

• 1 1/2 Pounds turkey, can sub chicken
• 2 (8 ounce) boxes Stove Top chicken stuffing
• 1/2 cup (1 stick) butter (for stuffing) 
• 3 cups water (for stuffing) 
• 2 (10.5 ounce) cans cream of chicken soup
• 8 slices swiss cheese can sub for cheddar

1. Prepare stuffing mix according to package directions for two boxes (1/2 cup butter and 3 cups water).
2. Preheat oven to 350 degrees F. Spray a 13x9x2 inch casserole dish with cooking spray and set aside.
3. Cut turkey into bite size pieces (about 1 inch). Spread turkey out in bottom of casserole dish.
4. Spread cream of chicken soup over turkey and evenly spread the Swiss cheese over chicken and soup mixture.
5. Spoon stuffing over mixture and spread over the top. Cover with foil.
6. Bake for 45 minutes. Remove foil and bake an additional 15 minutes or until casserole is bubbly and cooked through.


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