• Prep: 30 min. Bake: 30 min.
• Yield: 8 Servings

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Ingredients

• 6 medium potatoes, peeled and cut into chunks
• 1-1/4 cups chopped celery
• 3/4 cup chopped onion
• 1/2 cup butter, cubed
• 6 cups unseasoned stuffing cubes
• 1 teaspoon poultry seasoning
• 1/4 teaspoon rubbed sage
• 1 cup chicken broth
• 4 cups cubed cooked turkey
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1 teaspoon garlic powder
• 3/4 cup sour cream, divided
• 4 ounces cream cheese, softened
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
• Meanwhile, in a large skillet, saute celery and onion in butter until tender. Remove from the heat.
• In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13-in. x 9-in. baking dish.
• In another large bowl, combine the turkey, soup, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture. Drain potatoes; mash in a large bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.
• Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 8 servings.