This casserole is simple, yet it tastes like you spent all day preparing your best Thanksgiving feast. It can be made with leftovers from that great day or you may easily taste the joys of the season year round, by having canned turkey in your storage to fill the unexpected craving.
- 10-12 ounces herb-seasoned stuffing cubes
- 2 Tablespoons Dried Celery
- 1 ½ cups Dried Cranberries
- 1 cup Dried Apple Slices
- ½ cup Dried Onion
- ½ cup Butter, melted
- 2 Tablespoons Chicken Bouillon Paste, or 2 cubes Bouillon
- 2 cups Water
- ¾ cup Turkey Gravy Mix
- 3 cups Water
- 3 cups Diced Cooked Turkey, either freeze dried reconstituted or approximately 2 large 12-14 ounce cans drained and flaked
- 29 ounces Green Beans, approximately 2 small cans
Preheat oven to 350℉. Place turkey pieces in the bottom of an ungreased 9X13 pan. Heat 3 cups of water until hot, but not boiling. Whisk in gravy mix until smooth. Pour over turkey.
Heat final 2 cups water and stir in chicken bouillon paste, or cubes until dissolved. Set aside. Melt butter. Mix all remaining ingredients in a large bowl. Stir in melted butter and chicken bouillon/water mixture.
Spoon stuffing mixture on top of turkey and gravy in casserole dish. Cover with foil. Cook 30-40 minutes removing foil for last 10 minutes of baking.
In a small sauce pan heat green beans. Serve with the casserole!
Heat final 2 cups water and stir in chicken bouillon paste, or cubes until dissolved. Set aside. Melt butter. Mix all remaining ingredients in a large bowl. Stir in melted butter and chicken bouillon/water mixture.
Spoon stuffing mixture on top of turkey and gravy in casserole dish. Cover with foil. Cook 30-40 minutes removing foil for last 10 minutes of baking.
In a small sauce pan heat green beans. Serve with the casserole!
Notice: I try to include the canned veggies and breads I will eat with a meal right on my recipe. This helps me not to forget them when I’m both calculating my food storage needs AND when I eat my meal. After all, there’s no need to plan twice. Once you decide what veggies go with this meal, it is decided and every time you prepare this you have one less thing to worry about. Want a Jell-o salad with it as well? Place that recipe along side this one. It makes it easier to keep track of the whole meal plan.
Butter – It’s something I can’t live without in my cooking, and I don’t need to. There are wonderful ways to add beans and decrease the butter needed in most baked goods, and butter powder can work in a lot of places too. But butter, plain and simple butter, is my favorite thing to spread onto fresh baked bread. Beans just don’t cut it! So, how do I store it? I choose to keep butter, boxes and boxes of butter, in the back of my refrigerator. It also stores well in the freezer, but since I have room in my fridge, that’s where I keep it. I stock up when it’s on sale, and I use it all year round. When we’re getting ready to move I allow my stock to decrease. In an emergency I have my beans and powder to fall back on, but I pray I have enough butter around to always spread on my toast!
Chicken Broth - 2 cups chicken broth can be substituted for the bouillon/water mixture.
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