Monday, September 21, 2009

Turkey Stuffing Bake

This recipe is one of my family's traditions following the holidays. Can easily use chicken in this recipe. Not a fan of condensed cream soups? Try substituting sour cream, cream cheese, and/or cream with a bit of celery seeds.

2 boxes Stove Top Stuffing

1 ½ lb Turkey or chicken, cooked and cubed

1 can Cream of celery soup

1 can Cream of chicken soup

1 c Evaporated milk

Make stuffing according to box recipe. Lightly grease a 9 X 13 pan. Spread ½ the stuffing on the bottom of the pan. In a large bowl, mix meat, soups and milk together. Spread chicken mixture over stuffing. Top with remaining stuffing. Bake at 350 degrees for 30 – 40 minutes.

Total Cost: $5.60

Stuffing $2.00 (Aldi's) - less as leftovers

Cream Soups $1.00 (Aldi's)

Evap Milk $.60 (Aldi's)

Chicken/Turkey $2.00 (Meijer) - less as leftovers

This freezes pretty well. Make and don't bake, put in freezer. Simply thaw before cooking. Can freeze leftovers and repeat. Might want to bake/broil at the end to recrisp stuffing.


  1. mmmm . . . . loving the sound of some comfort food right about now.

    We have a very similar recipe in our family. Except we layer a slice of swiss cheese over full chicken breats and then pour all that other goodness on top (and melt a stick of butter over that), bake until bubbly. Yummo!

  2. Kate - I've enjoyed that variety as well. I'm sure comfort food sounds good.


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