Place potatoes in a Dutch oven and cover with water. Bring to
a boil. Reduce 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-in. x 9-in.
baking dish. ?

In another large bowl, combine the turkey, soup, garlic powder and 1/4 cup
sour cream; spoon over stuffing mixture.

Drain potatoes; mash in a large bowl. Beat in the cream cheese, pepper,
salt and remaining sour cream; spread over turkey mixture. Sprinkle with
cheese.

[I posted this recipe.]