I'd cleaned out the sunroom freezer a couple weeks a before and found an extra turkey. I'd bought one in Sept for Thanksgiving and hubby had bought another one on sale at the beginning of Oct. And the his sister invited us over to her place for the big meal and always supplies her own turkey. So the Harvest Pot Blessing was the perfect opportunity to cook up the extra one.
It just happened that I phoned another church member about an hour after I put the turkey in to roast and she said she had a turkey in the oven, too. Well, we couldn't both bring a plate of sliced turkey, so I said I'd bring a casserole.
What makes this casserole so special and Harvest looking is the use of Knorr's Orange Soup made with Butternut Squash, carrots and curry instead of Cream of Chicken or another Cream soup. The soup added colour and a nice flavour although I usually don't appreciate this spice. The curry definitely worked in this recipe.
Turkey Stuffing Bake
Grease a 13x9x2" baking dish.
Ingredients: 2 cups (500 ml carton) Knorr Orange Soup
1 cup water
1 pkg (6 ounces) Stuffing mix
2 cups Cooked Turkey, cubed
2 cups Frozen Peas and Carrots
1 cup Cheese, shredded (I used Mozzarella)
Combine all ingredients in order given. Mix well.
Transfer to prepared baking dish.
Bake, uncovered, at 375°F for 25 - 30 mins until heated through.
Yield: 8 servings.