Here’s a great way to use your leftover turkey. Herb seasoned stuffing, broccoli florets, sun-dried tomatoes, turkey gravy and white wine combine with cooked turkey in this delicious casserole that is topped with toasted almonds and Swiss cheese. It’s super easy to prepare and chock full of flavor. Give it a try, this recipe is a definite keeper!
cost per recipe: $14.92
The price is determined by the national average.
cups prepared Pepperidge Farm® Herb Seasoned Stuffing
cups cubed cooked turkey
cups frozen broccoli florets, thawed
cup jarred sun-dried tomatoes, drained and chopped
carton (18.3 ounces) Swanson® Turkey Gravy
cup white wine or Swanson® Chicken Broth
cup toasted slivered almonds
cup shredded Swiss cheese
Heat the oven to 350°F.
Stir the stuffing, turkey, broccoli and tomatoes in a large bowl. Stir in 1 cup gravy. Spoon the stuffing mixture into an 11x8x2-inch baking dish.
Stir the remaining gravy and wine in a medium bowl. Pour over the stuffing mixture. Sprinkle with the almonds and cheese.
Bake for 35 minutes or until the stuffing mixture is hot and the cheese is melted.