Turkey Stuffing Skillet

• 1/2 cups Butter
• 1 package Trinity, or Diced Carrots, Onions, Celery (Trader Joe's)
• 8 ounces, weight Package Cornbread Stuffing Mix
• 2 cans Turkey Or Chicken, Drained
• 1 can Cream Of Chicken Or Mushroom Soup
• 1 cup Chicken Broth Or Water
• 1 teaspoon Poultry Seasoning
• 2 teaspoons Dried Parsley Flakes

1. In a large skillet, melt butter over medium-low heat until browning slightly.
2. Add the trinity (diced celery, carrots and onion).
3. Saute until carrots are tender.
4. Reduce heat to low.
5. Stir in the stuffing mix and the turkey.
6. In a medium mixing bowl, combine the soup, broth, and poutry seasoning, using a whisk to blend.
7. Add the soup mixture to the skillet and stir to mix well.
8. Heat through, uncovered, for about 10 to 15 minutes, stirring occasionally until bubbly and heated through.
9. Reduce heat to lowest setting to keep warm for serving, as this dish is best served warm.
10. Sprinkle with parsley before serving.
11. Note: If you have herb seasoned stuffing mix, you can use it instead of the cornbread stuffing mix, leaving out the poultry seasoning.

butter, carrots, stuffing mix, turkey or chicken, cream of chicken, chicken broth, poultry seasoning, parsley flakes

Taken from tastykitchen.com/recipes/main-courses/turkey-stuffing-skillet/ (may not work)