Turkey and Stuffing Casserole
2 boxes (6 ounces each) chicken or turkey flavored stuffing mix (prepared according to package directions)
1 cup sour cream
2 cans (10.75 ounces each) cream of mushroom soup
1 cup milk
1/4 cup dry white wine
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1 teaspoon dried parsley
3 to 4 cups sliced, shredded or diced cooked turkey
3 tablespoons butter, melted
Preheat oven to 350 degrees. In a large bowl, whisk together sour cream, soup, milk, wine, and seasonings. Mix turkey in with soup mixture.
Spray a 9 x 13 inch baking dish with cooking spray. Spoon the turkey mixture into the dish. Top with prepared stuffing. Drizzle butter over the top. Bake covered in foil 30 to 40 minutes. Uncover and bake another 15 to 20 minutes or until bubbly and golden.
This is a great way to use up those Thanksgiving leftovers. Instead of making the boxed stuffing, you can use 4 to 6 cups leftover stuffing.