Thanksgiving Casserole recipe

6 medium potatoes, peeled and cut into chunks
1 1/4 c. celery, chopped
3/4 c. onion, chopped
1/2 c. butter, cubed
6 c. unseasoned stuffing cubes
1 ts. poultry seasoning
1/4 ts. sage
1 c. chicken broth
4 c. turkey, cooked and cubed
2 cans cream of chicken soup, undiluted
2 ts. garlic powder
3/4 c. sour cream, divided
4 oz. cream cheese, softened
1/2 ts. pepper 1/4 ts. salt
1 1/2 c. cheddar cheese, shredded

Boil potatoes for 15-20 minutes or until tender. Mash; set aside.
Meanwhile, in a large fry pan, saute celery and onion in butter until tender.
Remove from heat.
In a large bowl, combine stuffing cubes, poultry seasoning and sage.
Stir in broth and celery mixture.
Transfer to a 13 x 9 dish.
In another large bowl, combine turkey, soup, garlic powder and 1/4 cup sour cream and spoon over stuffing mixture.
Into mashed potatoes, beat in cream cheese, slat, pepper, remaining sour cream and spread over turkey mixture.
Sprinkle with cheese.
Bake, uncovered at 350* for 30-35 minutes or until heated through.
Makes 8 servings.