2 cups leftover or frozen cooked vegetables, such as peas, carrots, corn or green beans
1 cup potatoes, diced and cooked*
1/4 cup parsley, chopped
1-2 cups stuffing Stonewall Kitchen Cranberry Stuffing with Dried Fruit or New England Cranberry Relish Stuffing
Preheat oven to 350 degree F. Grease a 2 quart casserole with butter.
Melt butter in a large sauté pan over medium to medium-low heat. Add onion and sauté until tender and translucent, but not brown. Season with salt and pepper.
Add flour to onions and stir 1-2 minutes. Slowly whisk in stock starting with 2 1/2 cups and adding more at the end if casserole mixture is too thick. Adjust heat to a simmer and cook until roux thickens. Whisk in cream.
Stir in turkey, vegetables, potatoes and parsley. Place in prepared casserole. Top with crumbled leftover stuffing. Bake for 30 minutes or until casserole bubbles and is hot.