2 cans (10-3/4 oz. each) condensed cream of mushroom soup
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/4 cup chopped dried cranberries
1 tsp. garlic powder
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1-1/2 cups KRAFT Shredded Swiss Cheese
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Let's Make It
Heat oven to 350°F.
Microwave potatoes as directed on package. (Do not mash.)
Meanwhile, melt butter in large skillet on medium heat. Stir in celery, carrots and onions; cook 4 to 5 min. or until crisp-tender, stirring frequently. Remove from heat. Add broth and stuffing mix; mix well. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
Combine turkey, soup, 1/4 cup sour cream, cranberries and garlic powder; spread over stuffing layer in baking dish.
Place potatoes in large bowl. Add cream cheese and remaining sour cream; mash until ingredients are well blended and potatoes are mashed to desired consistency. Spread over turkey mixture; sprinkle with cheese.
Bake 30 to 35 min. or until heated through.
Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Prepare using STOVE TOP Cranberry Stuffing Mix.
Prepare using 98%-fat-free condensed cream of mushroom soup, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 12g
Trans Fat 1g
Total Carbohydrates 29g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.