Quick Turkey Casserole w Apple Raisin Slaw

Here's a quick and tasty casserole you can whip up on a weeknight in a flash that makes great use of leftover chicken or turkey in my case. You see I found a multitude of "surprises" during my freezer clean out binge, among them a chunk of that turkey roll we made on Thanksgiving. I did the happy dance when I saw it, believe me!

This casserole makes use of stove top stuffing mix, topped with poultry pieces, a bit of swiss cheese which is entirely optional along with some sauteed onions and mushrooms. Spiced with thyme and rosemary and topped with a can of Campbells's Mushroom Soup, quite honestly it tastes very much like a turkey dinner with all the fixin's...or at least my favorite part of it.

We had our casserole along with a slaw that I kinda' made up as I went along, and I'm so sorry that I didn't write anything down. This will be a super slaw to repeat. Loaded with shredded cabbage, carrots, a Rome apple and two kinds of raisins in a creamy sour cream/mayo and honey dressing, it was the perfect crunch component and rounded out our meal quite nicely.

Turkey and Stuffing Casserole (Adapted from Idaho a la Carte)

1 12 ounce package stuffing mix (Stove Top)

1/4 cup dry Marsala or sherry

2-1/2 cups diced cooked chicken or turkey

4 ounces sliced Swiss cheese (optional)

1 cup chopped onion

1 cup sliced fresh mushrooms

1 tablespoon vegetable oil

1/2 teaspoon poultry seasoning

1/2 teaspoon dried rosemary

Coarse ground black pepper to taste

1 can cream of mushroom soup

1/2 cup water

1/4 cup milk

3 tablespoons melted butter

Sauté chopped onion and mushrooms in vegetable oil until onion is soft – about 5 minutes. Stir in poultry seasoning and rosemary. Season with black pepper. Mix together mushroom soup with water and milk. Set aside. Preheat oven to 350. Spray casserole dish with cooking spray. Reserve 1/2 cup stuffing mix and spread remainder on bottom of casserole. Sprinkle with Marsala, then spread cooked poultry evening over top. Top poultry with Swiss cheese slices, then add sautéed onions and mushrooms. Top with mushroom soup mixed with water and milk. Sprinkle with reserved stuffing mix and top with melted butter. Bake for 35 to 40 minutes or until casserole is hot and bubbling. Serve immediately. Makes 4 to 6 servings. Download Turkey and Stuffing Casserole

 

Comments

[Mary]

This really looks good. It is surprisingly cold here and this would make a great meal. I hope you have a great day. Blessings...Mary

[June]

It is comfort food. Cool spring weather in Oregon...sounds like a good chowder day! Yum!

[Nanan]

well, now - that with chicken sounds cluck-a-licious to me!!! -

Hey - did I tell you me and my dad are gonna start raising chickens and probably quail in a few months? We might see about contracting with local restaurants...

[Mary from Apron Strings & Wedding Rings]

Finally found out how to leave a comment on one of my favorite food blogs! Thanksgiving was too long ago, and I can SMELL the turkey just looking at the picture. Can't wait to try it! Thanks June!

[June]

Awww, thanks Mary! So great to hear from you. I know what you mean about SMELLING the turkey. It really is better than any old fake perfume isn't it.