Thanksgiving Casserole

6 medium potatoes, peeled and cut into chunks, 1-1/4 cups chopped celery, 3/4 cup chopped onion, 1/2 cup butter, cubed, 6 cups unseasoned stuffing cubes, 1 t. poultry seasoning, 1/4 t. rubbed sage, 1 cup chicken or turkey broth, 4 cups cubed cooked turkey, 2 cans (10-3/4 oz each) condensed cream of chicken soup, undiluted, 1 t. garlic powder, 3/4 cup sour cream, divided, 4 oz cream cheese, softened, 1/2 t. pepper, 1/4 t. salt, 1-1/2 cups (6 oz.) shredded cheddar cheese.

Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce the heat; cover and cook for 15 - 20 minutes or until tender.

Meanwhile, in a large skillet, saute celery and onion in butter until tender. Remove from the heat. In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13" x 9" x 2" baking dish.

In another large bowl, combine turkey, soup, garlic powder and 1/4 cup sour cream, spoon over the stuffing mixture. Drain potatoes; mash in a large mixing bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture.

Sprinkle with shredded cheddar cheese. Bake, uncovered, at 350 degrees for 30 - 35 minutes or until heated through. Yield: 8 servings