Ingredients
2tbspolive oilfor greasing
1cancream of mushroom soup(10.5 oz)
2cupschicken broth
1yellow onionchopped
2cupswhite ricerinsed well and drained
2tspthyme leaffresh
1clovegarlicfinely minced
2cupsturkeycooked, shredded
2cupsvegetablesroasted, chopped
2cupsstuffing
1tbspfresh parsleychopped, for garnish
½cupcranberry saucefor garnish
Preparation
Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with the olive oil.
In a large bowl, whisk together Campbell’s Cream of Mushroom Soup and chicken broth until smooth. Fold in the onion, rice, thyme, and garlic.
Pour the mixture into the prepared baking dish. Then distribute the shredded turkey over the rice, gently pressing down to partially submerge.
Tightly cover the baking dish with foil, then bake for 1 hour.
Remove the bake from the oven and uncover. Top with the roasted vegetables in an even layer, then spoon the stuffing evenly on top.
Return to the oven and bake for another 30 minutes, or until the rice is tender and the stuffing is golden brown. (If the stuffing is browning too quickly, cover loosely with foil.)
Remove the bake from the oven and let rest for 10 minutes before serving.
Top each serving with parsley and a spoonful of cranberry sauce.
Serve and enjoy!
