Ingredients
3 medium potatoes, peeled and cut into chunks3 cups leftover cooked stuffing2 cups cubed cooked turkey1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted1/2 teaspoon garlic powder2 tablespoons plus 1/4 cup sour cream, divided2 ounces cream cheese, softened1/4 teaspoon pepper1/8 teaspoon salt3/4 cup 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, 15-20 minutes.
Meanwhile, preheat oven to 350°. Spread stuffing into a greased 8x8-in. baking dish. In a large bowl, combine turkey, soup, garlic powder and 2 tablespoons sour cream; spoon over stuffing.
Drain potatoes; mash in a small bowl with cream cheese. Stir in pepper, salt and remaining 1/4 cup sour cream; spread over turkey mixture. Sprinkle with cheese.
Bake, uncovered, until heated through, 25-30 minutes.
