COVERT COMPOSITIONS

I am no chef, but I altered Stove Top’s Turkey Bake from their stuffing box.  Didn’t have cream of chicken soup, so altered a home-made cream of chicken soup recipe and amazingly, ended up with something delicious!  So when something I make tastes amazing, I just have to share it!

  

BUY IT:

3 bags microwave steamable broccoli, cauliflower and carrot mix
2 boxes Stove Top Turkey Stuffing Mix
1-2 cups shredded cheddar cheese (per your preference)
4 cups chopped cooked turkey
1 can (10-3/4 oz) condensed cream of chicken soup (or make your own like I did & then leave out the milk)
3/4 c milk

MY VERSION OF CREAM OF CHICKEN SOUP:
8 oz unsweetened, plain soy milk
1 can (14.5 oz) low sodium chicken broth
2 Tbsp White-Wheat Flour
3 Tbsp Corn Starch
2 cups turkey drippings (from my baked turkey, fat removed off the top)
(Dry ingredients are approximations – I kept whipping until a little thicker soup like texture, not gravy texture)
(I only used half the recipe because I decided that is all I wanted)

MAKE IT:

Heat oven to 350 degrees.  

1 – Microwave the vegetable mix according to directions.  Then line bottom of 9×13 glass pan with them.  

2 – Microwave both boxes of stuffing per directions.  Set aside for later.  

3 – Sprinkle cheese over veggies

4 – Make cream of chicken soup in pan over medium-high heat, stirring constantly so milk doesn’t burn) or mix your bought         can w/the milk.  Pour into pan. 
      (I only used half of what I made.  It was the perfect amount after baked.  If you want extra to be kind of like gravy, then            I’d use the whole recipe.) 

5 – Top casserole with the stuffing.  

BAKE IT:
Bake 30 minutes at 350 degrees.  

NUMBER IT:
Serves 8.  

My recipe turned out to be about 330 calories per serving without counting the turkey drippings.  I couldn’t find the calorie count on that.