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“I like it because my fussy 6 yr old LOVES it. He asks for it all the time! (hence the name of the recipe)”

Ingredients Nutrition

  • 14 cup margarine or 14 cup butter
  • 1 (120 g) packagestove top turkey stuffing mix
  • 1 (284 ml) can cream of mushroom soup
  • 12 cup sour cream (optional)
  • 1 (398 ml) canwhole baby carrots, drained
  • 1 (284 ml) can sliced water chestnuts, drained (optional)
  • 2 cups diced cooked turkey or 2 cups cooked chicken
  • 2 sliced green onions


  1. HEAT oven to 350°F MELT margarine in a 9 x 9 inch baking dish in oven.
  2. Remove from oven and stir in contents of vegetable/seasoning pouch.
  3. Mix in stuffing crumbs.
  4. Reserve 1 cup of mixture.
  5. SPREAD remaining stuffing crumbs evenly in bottom of dish.
  6. BLEND soup and sour cream in a large bowl.
  7. Stir in remaining ingredients; spread over stuffing crumbs in dish.
  8. Sprinkle reserved stuffing over top.
  9. Cover; bake 35 minutes.
  10. Uncover; bake an additional 5 minutes.
  11. **I don't use the sour cream or the water chestnuts and I add broccoli**

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