Leftover Turkey and Stuffing Casserole

Ingredients:

4 cups cooked turkey meat, cut into 1″ pieces
Kosher salt and ground black pepper
1 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
1 tsp. freshly chopped thyme leaves
1 tsp. freshly chopped sage
2 (10.5-oz.) cans cream of chicken soup
1 c. milk
3 cups leftover stuffing
1 1/2 cups Freak Flag Organics, Lemon Pepper Bone Broth
Freshly chopped parsley, for garnish

Directions:

1. Preheat oven to 375°.
2. Heat oil in a large skillet over medium heat. Add onion, carrot, celery, and herbs. Season with salt and pepper and cook until soft, 5 minutes. Add soup and milk and stir to combine. Next, stir in turkey meat.
3. Pour mixture into a greased 9×13 pan, then top with stuffing. Pour broth over stuffing and cover with foil. Bake 30 minutes, then remove foil and continue baking until top is golden, another 15 minutes.
4. Garnish with parsley before serving.