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Turkey Tarragon and Cornbread Casserole
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Submitted by:
Jimmy |
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This is a great casserole with a nice depth of flavors that melt in your mouth. |
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INGREDIENTS:
- 1 cup(s) , Celery Sliced
- 1 cup(s) , Onion Chopped
- 2 tablespoon(s) , Butter
- 2 can(s) , Cream of Mushroom Soup
- 1 packet(s) , Cream Cheese Cubed
- 1/2 cup(s) , Milk
- 1/2 teaspoon(s) , Dried Tarragon Leaves
- 1/4 teaspoon(s) , Pepper
- 4 cup(s) , Turkey Cooked and Chopped
- 16 ounces , Frozen Peas and Carrots
- 12 ounces , Cornbread Stuffing Mix
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| Instructions: |
Preheat oven to 425°F. Line two 9x9x2-inch baking pans with heavy duty aluminum Foil; set aside. Cook celery and onion in margarine in saucepan over medium heat until tender, stirring occasionally. Add soup, cream cheese, milk, tarragon and pepper. Heat and stir until smooth. Stir in turkey and vegetables. Spoon turkey mixture evenly into foil-lined pans.
To serve now, bake one casserole 25 minutes. Meanwhile, prepare 1 package cornbread stuffing mix following package directions. Remove casserole from oven; top with cornbread stuffing. Continue baking 10 to 12 minutes or until stuffing is lightly browned. Cover second casserole with a sheet of foil to freeze. Fold edges of bottom and top foil sheets together to make a packet; freeze. When frozen solid, remove baking pan and return packet to freezer. Preheat oven to 400°F.
To bake, return frozen foil packet to original baking pan. Remove top sheet of foil from casserole. Bake 45 minutes, stirring halfway through cooking time. Meanwhile, prepare second package of cornbread stuffing mix following package directions. Remove casserole from oven; top with cornbread stuffing. Continue baking 10 to 12 minutes or until stuffing is lightly browned. |
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