Recipe by Philadelphia Cooking Creme
"What a great way to use leftover roasted turkey--bake it with pasta in a creamy herb and garlic sauce with green beans and onion topped with shredded cheese and stuffing."
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spaghetti, uncooked, broken into thirds
sliced fresh mushrooms
cut fresh green beans (1-inch lengths)
chopped leftover roasted turkey
1 (270 g) tub
Philadelphia Herb & Garlic Cooking Creme
Kraft 100% Parmesan Aged Grated Cheese
Kraft Mozza-Cheddar Shredded Cheese
1 (120 g) package
Stove Top Stuffing Mix for Chicken
I used roasted chicken and homemade chicken broth in this recipe instead of roast turkey and turkey stock. Instead of making stuffing according to package, I sprinkled the dry stuffing mix over the casserole ingredients, drizzled melted butter over the top and then baked it to warm it through and crisp the "topping". We LOVED this casserole, even the kids. There's just enough for two small Tupperware containers full for both my husband and I tomorrow. I served this with a raw veggie platter.
I left out the spaghetti used a roasted chicken and added a can of cream of mushroom soup instead of cheese added some frenches onions and it was great just like thanksgiving leftovers
Excellent recipe, I didn't have any fresh mushrooms so substituted a can of corn with the green beens, delicious, and a great way to use up all of my turkey and stuffing! Thank you!
This one was good-I used cornbread boxed stuffing for the topping, since that is what my husband prefers.
I used leftover stuffing which was great
We loved this recipe! Instead of using the green beans, onions and mushrooms that the recipe called for, I used my leftover green bean casserole. This was a tasty way to use up leftovers!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Stuffing-Topped Turkey
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 196
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