Creamy Turkey and Stuffing

 Serves: 8    |     Prep: 15 min     |     Cook: 45 min     |     Ready: 1 hr 5 min


1/2 c. all-purpose flour
6 T. butter
1/2 c. diced onion
2 garlic cloves, minced
2/3 c. milk or cream
2 c. chicken broth
1/2 tsp. salt
1/4 tsp. black pepper

1/2 c. sour cream
3 c. diced or shredded turkey
1 ½ c. frozen broccoli, thawed
3-4 c. cooked stuffing
*Fresh minced parsley, optional


Sour cream can be used in place of
buttermilk in this recipe.

You can sub in 1 tablespoon of Dutch-
process cocoa powder for 1 tablespoon
of the unsweetened cocoa powder, if I
have some on hand, for a deeper
chocolate flavor in the cake and frosting.

You can store any leftover cake in an
air-tight container for up to 3 days, either
at room temperature, or in the fridge.


Grease a 13×9-inch rectangular baking dish with nonstick cooking spray and set aside. Preheat oven to 375 degrees F.

In a large saucepan, melt butter over medium-low heat. Add onion and cook for 2-3 minutes or until softened. Stir in garlic for 30 seconds then whisk in flour, salt and pepper and cook, stirring frequently until golden; about 2-3 minutes. Pour in milk and broth and bring to a simmer, stirring frequently, until thickened. Remove from heat and set aside. Taste and adjust seasonings, as desired.

Stir in sour cream, diced turkey and vegetables.

Pour mixture into the prepared baking dish and top evenly with small spoonfuls of leftover stuffing, breaking it up with your fingers if necessary.

Bake at 375 degrees for 30-35 minutes or until bubbly and golden. Allow several minutes to cool and set. 

Garnish with fresh minced parsley and serve immediately.