Creamy Stuffing-Topped Turkey

Creamy Stuffing-Topped Turkey

7 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
Recipe by  Philadelphia Cooking Creme

“What a great way to use leftover roasted turkey--bake it with pasta in a creamy herb and garlic sauce with green beans and onion topped with shredded cheese and stuffing.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Heat oven to 350 degrees F.
  2. Cook spaghetti in large saucepan as directed on package, omitting salt.
  3. Meanwhile, heat oil in large skillet on medium-high heat. Add mushrooms, beans and onions; cook and stir 5 min. or until mushrooms release their liquid. Add turkey, Turkey Stock, Cooking Creme and Parmesan; cook 3 to 5 min. or until sauce is well blended, stirring constantly.
  4. Drain spaghetti; return to saucepan. Add turkey mixture; toss to coat. Pour into 13x9-inch baking dish sprayed with cooking spray. Top with shredded cheese. Prepare stuffing as directed on package; spoon over cheese. Cover.
  5. Bake 45 min. or until turkey mixture is heated through and topping is crisp, uncovering after 25 min.

Share It

Reviews (7)

Rate This Recipe
Sarah Jo
14

Sarah Jo

I used roasted chicken and homemade chicken broth in this recipe instead of roast turkey and turkey stock. Instead of making stuffing according to package, I sprinkled the dry stuffing mix over the casserole ingredients, drizzled melted butter over the top and then baked it to warm it through and crisp the "topping". We LOVED this casserole, even the kids. There's just enough for two small Tupperware containers full for both my husband and I tomorrow. I served this with a raw veggie platter.

Carrie
5

Carrie

Excellent recipe, I didn't have any fresh mushrooms so substituted a can of corn with the green beens, delicious, and a great way to use up all of my turkey and stuffing! Thank you!

bwhtsll
4

bwhtsll

I left out the spaghetti used a roasted chicken and added a can of cream of mushroom soup instead of cheese added some frenches onions and it was great just like thanksgiving leftovers

More Reviews

Similar Recipes

Creamy PHILLY Pesto Chicken
(81)

Creamy PHILLY Pesto Chicken

Creamy Bow-Tie Pasta with Chicken and Broccoli
(40)

Creamy Bow-Tie Pasta with Chicken and Broccoli

Creamy Tortellini Carbonara
(13)

Creamy Tortellini Carbonara

Turkey Curry with Cashews
(3)

Turkey Curry with Cashews

Creamy Vegetable Rice with Teriyaki Salmon
(4)

Creamy Vegetable Rice with Teriyaki Salmon

Creamy Pomodoro Pasta
(1)

Creamy Pomodoro Pasta

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 630 cal
  • 31%
  • Fat
  • 21.8 g
  • 33%
  • Carbs
  • 65.7 g
  • 21%
  • Protein
  • 42.6 g
  • 85%
  • Cholesterol
  • 101 mg
  • 34%
  • Sodium
  • 1089 mg
  • 44%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Creamy PHILLY Pesto Chicken

>

next recipe:

Chicken with Creamy Lemon Sauce and Rice