Melt the butter in a large skillet over medium high heat. Add the chopped onion and celery and sauté until the veggies are soft (2-3 minutes).
Then stir in the frozen mixed vegetables, the cooked shredded turkey, the seasonings and 2 cups of the chicken broth. Bring the mixture to a boil and then simmer over medium low heat for approximately 10 minutes.
In a separate bowl, whisk together the remaining chicken broth and cornstarch until the cornstarch is dissolved.
Add this mixture to the pan and heat over medium low heat until the mixture has thickened (4-6 minutes).
Then pour the turkey and vegetable mixture into a 9X13 pan.
Sprinkle the stuffing mixture on top and evenly pour the melted butter over the stuffing mixture.
Cover the casserole with foil and bake for 30 minutes. Then remove the foil and bake for 15 more minutes to brown the top of the casserole.
Remove from the oven and let it sit for 10 minutes before serving.
Then it’s ready to serve and enjoy!
Notes
You can easily use cooked chicken instead of turkey in this recipe. Refrigerate the leftovers in an airtight container for up to 5 days. If you have leftover stuffing, you can easily use that instead of the boxed stuffing mix in this recipe too!