Affectionately known as 'Amish Thanksgiving Encore'—we always crave it long after the holiday.

This Amish Turkey and Stuffing Casserole is a heartwarming dish that brings the comfort of a traditional Thanksgiving meal to your table any time of the year. Originating from the simple, hearty cooking style of the Amish, this casserole combines tender turkey with flavorful stuffing, all baked to perfection. It's perfect for using up leftover turkey or for when you're craving that holiday flavor without all the fuss. This dish is a family favorite in our home, and I love how it fills the house with the cozy, inviting aroma of a holiday feast.

This casserole pairs wonderfully with a fresh green salad or some steamed green beans to add a pop of color and freshness to your meal. You might also consider serving it with a side of cranberry sauce for a touch of sweetness and acidity that complements the savory flavors of the casserole. For a truly comforting meal, a warm basket of dinner rolls or some creamy mashed potatoes would be perfect accompaniments.

Servings: 6

4 cups cooked turkey, shredded or cubed
1 package (6 ounces) stuffing mix
1 can (10.5 ounces) cream of mushroom soup
1 can (10.5 ounces) cream of chicken soup
1 cup chicken broth
1/2 cup milk
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup butter
Salt and pepper to taste

Preheat your oven to 350°F (175°C).

In a large skillet, melt the butter over medium heat. Add the chopped celery and onion, and sauté until they are tender, about 5 minutes.

In a large mixing bowl, combine the cooked turkey, sautéed celery and onion, cream of mushroom soup, cream of chicken soup, chicken broth, and milk. Stir until well mixed.

Prepare the stuffing mix according to the package instructions.

Spread half of the prepared stuffing mix in the bottom of a greased 9x13 inch baking dish.

Pour the turkey mixture over the stuffing layer in the baking dish.

Top with the remaining stuffing mix, spreading it evenly over the turkey mixture.

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the casserole is heated through.

Let the casserole cool for a few minutes before serving. Enjoy!

For a lighter version, you can use low-sodium soups and broth, and substitute the butter with olive oil. If you have picky eaters, consider adding some shredded cheese on top for a cheesy crust. You can also mix in some cooked vegetables like peas or carrots to add more nutrition and color. If you prefer a different flavor, try using cream of celery soup instead of cream of mushroom. For a bit of a kick, sprinkle in some crushed red pepper flakes or a dash of hot sauce.