1 can (10 oz.) cream of chicken soup
2 celery ribs, sliced
1/4 c. butter, melted
3 c. cooked cubed turkey
1 pkg. frozen broccoli, cauliflower, corn & bell pepper *See tips
1 box (8 oz.) cornbread stuffing mix
2/3 c. water
In a large bowl, mix all ingredients until well combined. Transfer to a greased crock pot. Cover and cook on low 5 to 6 hours or on high for 3 hours.
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Tips: This was a great recipe to use leftover holiday turkey with. For the frozen vegetables, I used the Kroger brand "Mexican mix" and I think it was about 12-14 ounces. Any mix of approximately that size and with most of the vegetables listed will go fine. Toward the end, make sure to watch the moisture in your crock pot and add water if it seems to be getting dry. I also shared this recipe at MomTrends' Food Friday & Designs by Gollum's Foodie Friday.
Recipe adapted from 365 Easy Chicken Recipes