Turkey Stuffing Casserole
This easy turkey stuffing casserole is the perfect way to use up your Thanksgiving leftovers. Layers of savory stuffing, creamy turkey, and veggies bake together into a cozy, comforting casserole that tastes just like the holiday meal all over again—without all the work.
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 9x13-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
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
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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.
Nutrition
Serving: 1servingCalories: 313kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 58mgSodium: 547mgPotassium: 351mgFiber: 4gSugar: 4gVitamin A: 445IUVitamin C: 5mgCalcium: 75mgIron: 3mg
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