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Turkey Stuffing Divan

Image of the prepared Turkey Stuffing Divan recipe
  • prep time: 10 min
  • total time: 10 min
  • serves: 6 people

​This mouthwatering twist on the classic Chicken Broccoli Divan features the great flavors of Thanksgiving in an easy recipe that you can enjoy any time of the year.  With just a few ingredients and simple prep, our recipe for Turkey Stuffing Divan has a layer of moist stuffing topped with broccoli, turkey or chicken and a creamy sauce made with Cream of Celery Soup.  This delicious and comforting recipe is great for a family dinner or to take along for a potluck gathering! 

Ingredients

  • 1 1/4 cups Swanson® Unsalted Chicken Stock
  • 1/4 cup (1/2 stick) butter, melted
  • 4 cups Pepperidge Farm® Herb Seasoned Stuffing
  • 2 cups cooked broccoli florets
  • 2 cups cubed cooked turkey or chicken
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Celery Soup or (10.5 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
  • 1/2 cup milk
  • 1/2 cup shredded Cheddar cheese

Instructions

  • Step 1

    Heat the oven to at 350°F.  Heat the stock and butter in a 4-quart saucepan over high heat to a boil.  Add the stuffing and mix lightly.

  • Step 2

    Spoon the stuffing mixture into a 2-quart shallow baking dish. Top with the broccoli and turkey.

  • Step 3

    Stir the soup and milk in a small bowl.  Pour the soup mixture over the turkey.  Sprinkle with the cheese.

  • Step 4

    Bake for 30 minutes or until the mixture is hot.

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Made With

Calories 365
Total Fat 16 g
Sat. Fat 7.5 g
Trans Fat 0 g
Cholesterol 62 mg
Sodium 1080 mg
Total Carb 35 g
Dietary Fiber 1 g
Sugar 3 g
Protein 18 g
Vitamin D 3 %DV
Calcium 12 %DV
Iron 13 %DV
Potassium 6 %DV
Calories 349
Total Fat 14 g
Sat. Fat 7.3 g
Trans Fat 0 g
Cholesterol 62 mg
Sodium 999 mg
Total Carb 35 g
Dietary Fiber 1 g
Sugar 4 g
Protein 18 g
Vitamin D 3 %DV
Calcium 12 %DV
Iron 13 %DV
Potassium 6 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.