Creamy Stuffing-Topped Turkey
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prep time
25 mins
total time
70 mins
6 servings, 1/6 recipe (468 g) each

what you need

330 g
 spaghetti, uncooked, broken into thirds
1 Tbsp.
2 cups
sliced fresh mushrooms
2 cups
cut fresh green beans (1 inch lengths)
 onion, chopped
3 cups
chopped roasted turkey
2 cups
 Turkey Stock
3/4 cup
 Philadelphia Herb & Garlic Cream Cheese Product
1/2 cup
 Kraft 100% Parmesan Aged Grated Cheese
1 cup
 Cracker Barrel Shredded Mozza-Cheddar Cheese
1 pkg.
(120 g) Stove Top Stuffing Mix for Chicken

make it

  1. Heat  oven to 350°F.
  2. Cook spaghetti in large saucepan as directed on package, omitting salt.
  3. Meanwhile, heat oil in large skillet on medium-high heat. Add mushrooms, beans and onions; cook and stir 5 min. or until mushrooms release their liquid. Add turkey, Turkey Stock, cream cheese product and Parmesan; cook 3 to 5 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly.
  4. Drain spaghetti; return to saucepan. Add turkey mixture; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray. Top with shredded cheese. Prepare stuffing as directed on package; spoon over casserole. Cover.
  5. Bake 45 min. or until turkey mixture is heated through and topping is crisp, uncovering for the last 20 min.

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