Turkey and Mashed Potato Dressing Casserole

Turkey and Mashed Potato Dressing Casserole by

Clark and Suzy Neal with Unicoi Preserves


Serves: 8


Turkey and Sauce

  • 1 (10.5 oz) can Laura Lynn cream of chicken soup
  • ½ cup Laura Lynn sour cream
  • ½ cup Laura Lynn half & half
  • 1 tbsp. Italian parsley, chopped
  • 1 tsp. poultry seasoning
  • ¼ tsp. kosher salt
  • ¼ tsp. black pepper
  • 4 cups Ingles rotisserie turkey breast, diced
  • 1 (16 oz.) bag Laura Lynn frozen mixed vegetables

Mashed Potato Dressing

  • 2 cups water
  • 10 tbsp. Laura Lynn unsalted butter, divided
  • 2 cups Laura Lynn instant home-style mashed potato flakes
  • ¾ cups Laura Lynn milk
  • 3 stalks celery, finely chopped
  • 1 medium onion, finely chopped
  • 4 slices day old bread, cubed
  • 2 eggs, large, whisked
  • 1⁄8 cup Italian parsley, chopped, plus additional for garnish
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • ½ tsp. poultry seasoning


  1. Preheat oven to 375°F. Spray a deep 9x13 casserole dish with non-stick spray.
  2. In a large mixing bowl, combine soup, sour cream, half & half, parsley and seasonings and stir to combine. Add turkey and frozen vegetables, stir to incorporate thoroughly, then transfer mixture to prepared casserole dish.
  3. Make mashed potatoes according to package directions, using 2 cups water, 3 tbsp. butter, mashed potato flakes, and milk.
  4. Sauté celery and onion in 6 tbsp. butter until softened, but not browned (about 5 minutes). Stir in bread cubes, then add to large mixing bowl with mashed potatoes. Stir in eggs and parsley, salt, pepper and poultry seasoning.
  5. Spoon over turkey mixture, smooth top, and dot with 1 tbsp. butter.
  6. Bake 45 minutes or until sauce is bubbling, and top is lightly browned. Garnish with chopped parsley.