Ingredients
6 medium potatoes, peeled and cut into chunks1-1/4 cups chopped celery3/4 cup chopped onion1/2 cup butter, cubed6 cups unseasoned stuffing cubes1 teaspoon poultry seasoning1/4 teaspoon rubbed sage1 cup chicken broth4 cups cubed cooked turkey2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1 teaspoon garlic powder3/4 cup sour cream, divided4 ounces cream cheese, softened1/2 teaspoon pepper1/4 teaspoon salt1-1/2 cups shredded cheddar cheese
Preparation
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes.
Meanwhile, in a large skillet, saute celery and onion in butter until tender, about 5 minutes. Remove from the heat. Preheat oven to 350°.
In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13 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, until heated through, 30-35 minutes.
