Turkey with Stuffing Casserole

Culinary Setting
Cooking Style
Cooked Turkey


10 oz margarine, melted

8 oz Spanish onions, 1/4-inch dice

8 oz celery, 1/4-inch dice

12 oz button mushrooms, sliced

8 oz flour

2 qt TURKEY BROTH, hot

2 tsp poultry seasoning

1/2 tsp white pepper

4 lbs PULLED COOKED TURKEY, 1/2-inch chunks

4-1/2 lbs moist poultry dressing

4-1/2 lbs mashed potatoes



Melt margarine. Sauté vegetables in margarine until tender.

Add flour and cook as a roux. Add broth, stirring and simmering until smooth and thickened. Add seasonings and turkey.

Spoon mixture into 24 prepared individual casserole dishes.

Top each casserole dish with a layer of moist poultry dressing.

Using a large pastry bag with a large diameter star tip, pipe mashed potatoes around the top inside rim of each casserole dish.

Bake in a preheated 350 degree F oven for 20-25 minutes until the topping is evenly browned and the internal temperature reaches 165 degrees F.

Nutrition Facts

440 Total Calories

180 Calories from Fat

20 g Total Fat

31 % Daily Total Fat

4 g Saturated Fat

20 % Daily Saturated Fat

75 g Cholesterol

25 % Daily Cholesterol

1070 mg Sodium

45 % Daily Sodium

36 g Total Carbohydrates

12 % Daily Total Carbohydrates

2 g Dietary Fiber

8 % Daily Dietary Fiber

4 g Sugars

29 g Protein

15 % Daily Protein

6 % Daily Vitamin C

6 % Daily Calcium

20 % Daily Iron