A Cozy Turkey Stuffing Casserole You’ll Make Every Year
When Thanksgiving wraps up at our house, I always find myself staring at that mountain of leftovers and thinking, “There has to be a delicious way to use all of this!” And that’s exactly how this turkey stuffing casserole became one of our favorite post-holiday traditions. It brings all those comforting Thanksgiving flavors back together in one warm, creamy, truly ridiculicious bake.
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Plus, it’s incredibly easy to make. You just layer your stuffing, mix your turkey with a few quick ingredients, and slide the whole pan into the oven. In no time at all, you’ve got a cozy dinner that tastes like the holiday all over again — without the work. And since we love zero-waste recipes around here, this casserole helps you use up leftover turkey, stuffing, veggies, and even gravy if you have some left.
Whenever I make this turkey stuffing casserole, the entire kitchen smells like the best parts of the holidays. It’s warm, hearty, and perfect for those evenings when you just want an easy comfort meal after the big feast.
Table of contents
Why You’ll Love This Turkey Stuffing Casserole
- One pan = minimal mess. Everything bakes together beautifully.
- Perfect for leftovers: Turkey, stuffing, veggies, gravy — use what you have!
- Quick and cozy: It’s ready in just 30 minutes.
- Family-friendly: Kids love the creamy texture and savory flavor.
- Freezer-friendly: Make it now and enjoy it on a chilly night later.
If you’re looking for the easiest and most delicious way to use up leftovers, this turkey stuffing casserole is it.
Ingredients
- 3 cups leftover stuffing
- 2 cups cooked turkey, chopped
- 1 can cream of chicken soup (or leftover gravy)
- 1/2 cup milk
- 1/2 cup frozen peas or green beans
- 1/2 teaspoon poultry seasoning
How to Make This Turkey Stuffing Casserole
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish so your turkey stuffing casserole lifts out easily after baking.
Step 2: Mix the Creamy Filling
In a large bowl, combine chopped leftover turkey, cream of chicken soup (or gravy), milk, your frozen vegetables of choice, and the poultry seasoning. This mixture becomes the creamy center of your turkey stuffing casserole.
Step 3: Layer the Stuffing
Spread half of your leftover stuffing into the bottom of the baking dish. This creates a cozy, savory base layer that absorbs all that rich flavor.
Step 4: Add the Turkey Mixture
Pour your creamy turkey mixture on top of the stuffing and spread it evenly. Every bite should get a little of everything!
Step 5: Finish With Stuffing
Add the remaining stuffing over the top. This layer gets golden and crisp as the turkey stuffing casserole bakes — it’s my favorite part.
Step 6: Bake
Bake for 30 minutes or until hot, bubbly, and lightly browned on top. The smell alone will make your family wander into the kitchen.
Optional Flavor Boost
If you have extra gravy, drizzle a little over the top before baking. It adds even more moisture and rich Thanksgiving flavor.
Tips and Variations
- Use gravy instead of soup: Skip the soup and milk if you have 1–1½ cups leftover gravy.
- Add vegetables: Corn, carrots, mushrooms, or even sautéed onions are great mix-ins.
- Make it cheesy: A layer of cheddar or mozzarella on top turns this into a melty, irresistible bake.
- Freeze it: Assemble the turkey stuffing casserole, wrap tightly, and freeze for up to 2 months.
Frequently Asked Questions
Can I make this turkey stuffing casserole ahead of time?
Yes! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Bake as usual.
What if my stuffing is dry?
Add a few tablespoons of broth or gravy before layering. It keeps the stuffing soft and flavorful.
Can I use chicken instead of turkey?
Absolutely — leftover roasted chicken works perfectly in this turkey stuffing casserole.
Serving Suggestions
This turkey stuffing casserole pairs wonderfully with leftover cranberry sauce, a simple salad, or a warm roll. It truly brings all those holiday flavors back to the table in one comforting dish.
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Turkey Stuffing Casserole
Ingredients
- 3 cups stuffing leftover
- 2 cups turkey or chicken cooked & chopped
- 1 10.5 ounces cream of chicken soup or about 1 to 1½ cups leftover turkey gravy
- 1/2 cup milk omit if using a full 1 to 1½ cups gravy
- 1/2 cup peas frozen – or green beans
- 1/2 teaspoon poultry seasoning
- Optional: Extra gravy for drizzling on top
- Optional: 1 cup shredded cheddar or mozzarella cheese for topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter so your turkey stuffing casserole releases easily after baking.
- In a large mixing bowl, add the chopped cooked turkey, cream of chicken soup (or leftover gravy), milk, frozen peas or green beans, and poultry seasoning. Stir until everything is well combined and evenly coated in the creamy mixture.
- Spread half of the leftover stuffing evenly in the bottom of the prepared baking dish. Press it down gently with the back of a spoon to create a cozy base layer for your turkey stuffing casserole.
- Pour the creamy turkey mixture over the stuffing layer. Use a spatula to spread it out so every bite has turkey, veggies, and sauce.
- Sprinkle the remaining 1½ cups stuffing evenly over the top. This top layer will bake up golden and slightly crisp while the inside stays creamy and comforting.
- For extra flavor and moisture, drizzle a little extra gravy over the top. If you like a cheesy casserole, you can also sprinkle shredded cheddar or mozzarella over the stuffing before baking.
- Place the baking dish in the preheated oven and bake for about 30 minutes, or until the turkey stuffing casserole is hot, bubbly around the edges, and the top is lightly browned.
- Remove the casserole from the oven and let it rest for about 5 minutes before serving. This helps everything set up a bit so it scoops nicely. Serve warm with extra gravy or cranberry sauce on the side, if you like.
Notes
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Using gravy instead of soup:
If you have plenty of leftover turkey gravy, you can use 1 to 1½ cups gravy in place of the cream of chicken soup and milk. The gravy gives this turkey stuffing casserole even more classic Thanksgiving flavor. -
Vegetable options:
Frozen peas or green beans work well, but you can also stir in leftover mixed vegetables, corn, carrots, or even sautéed mushrooms. Use whatever you have in the fridge. -
Dry stuffing fix:
If your leftover stuffing seems a little dry, drizzle a few tablespoons of chicken or turkey broth over the bottom layer before adding the filling. You can also drizzle a bit more over the top layer to keep everything moist. -
Cheesy twist:
For a richer casserole, add 1 cup shredded cheese between the turkey layer and the top stuffing layer or sprinkle it over the very top before baking. Cheddar, mozzarella, or a blend all taste great.
Make-Ahead & Storage
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Make-ahead:
Assemble the turkey stuffing casserole up to 24 hours in advance. Cover the dish tightly with plastic wrap or foil and refrigerate. When you are ready to bake, remove it from the fridge while the oven preheats and bake as directed. You may need to add an extra 5–10 minutes if it’s very cold. -
Refrigerator storage:
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat individual portions in the microwave or warm a larger portion in a covered baking dish at 325°F until heated through. -
Freezer instructions:
You can freeze the unbaked or baked turkey stuffing casserole. Wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight and bake (or reheat) until hot and bubbly.