My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, November 24, 2010

Turkey/Chicken and Stuffing Casserole

This is a wonderful simple casserole than will help you use up Thanksgiving leftovers or can actually serve as your main dish for Thanksgiving. If you are a family with small children or an older couple than just don't want to be bothered with the big meal. This is the perfect solution.

Turkey/Chicken and Stuffing Casserole
6 servings
print recipe

3 cups cooked chicken or turkey
1 stick butter melted
2 1/1 cups cornbread stuffing mix
10.75 ounce can cream of mushroom soup
10.75 ounce can cream of chicken soup
2 cups chicken/turkey broth

Chop chicken or turkey into small pieces. Mix the butter with the stuffing in a large bowl. Blend together the soups and the broth in a separate mixing bowl. Place the stuffing mixture in the bottom of a 2-quart casserole dish, buttered or coated with cooking spray, and layer half of the chicken,turkey, then half of the soup mixture. Repeat layers.

Bake at 350 degrees for 30 minutes.

Drag out some of that Grand Marnier Cranberry Relish


  1. I'll have to print this out and give it to my sis, who's hosting this year. Sounds like another winner, Bev. :)

  2. This sounds really good. P.S. My husband has a new favorite cake - your chunky apple cake.

  3. Oooh, this sounds yummy!! I've written in down in my notebook! Thanks!


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