Turkey Bake

Sandra Allen


Since I love Thanksgiving Dinner more than any meal out there, I wanted to have it any time I wanted. So, I created this recipe so I could and do have it every month!

pinch tips: How to Freeze Fish, Meat & Poultry





10 Min


45 Min




1 pkg
stove top stuffin mix
8-10 oz
herb and garlic sliced turkey
16 oz
your choice of shredded cheese. i use co-jack
1 can(s)
drained corn...or veggie of your choice
1 pkg
idahoan instant potatoes. i love 4 cheese
1 can(s)
turkey gravy
1 can(s)
jelled cranberry sauce

Directions Step-By-Step

Make the stuffing in a pot and pour it into a four qt. casserole while still moist and let it set.
Stack sliced turkey around in the casserole, making sure it's even in thickness.
Sprinkle on the cheese and add the well drained corn.
Make the spuds but don't let them set in the pan, actually pour them on the top while they are still like a milkshake...easy to mold. Spread the spuds to the edge to seal so nothing bubbles up from the bottom.
Cover and cook for 30-40 minutes in a 365 degree oven. If you like, you can take the lid off at the 30 minute mark and it will brown the spuds some.
Heat the gravy to pour over once it's cut and served. Serve with cranberry sauce and a salad and you can almost close your eyes and see the bird!

NOTE: This dish freezes up so well I have eaten it when it was in the freezer for over a month. I cut it into 6 pieces but if you have big eaters, this will feed four easy.

About this Recipe

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Casserole, #holiday, #Bake