Turkey Stuffing Casserole Recipe

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Turkey Stuffing Casserole Recipe

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Looking for an all-in-one meal to serve at your next potluck? You'll love this recipe that includes instruction on how to make an excellent stuffing and gravy. It's a go-to dish in our house and reminds me of one my grandmother used to make. —Signa Hutchison, Weiser, Idaho
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.

Ingredients

  • 1/2 cup butter, cubed
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon pepper
  • 8 cups cubed French bread (8 ounces)
  • 3 cups cubed cooked turkey
  • 2 large eggs
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) chicken broth
  • 3/4 cup water
  • 2 tablespoons chopped fresh parsley

Directions

In a large skillet, heat butter over medium heat. Add onion and celery; cook and stir 4-5 minutes or until tender. Remove from heat; stir in 1 teaspoon salt, sage, poultry seasoning and pepper. In a large bowl, combine bread cubes, turkey and onion mixture; toss gently to combine. Transfer to a greased 13x9-in. baking dish.
In a small bowl, whisk eggs. In a large saucepan, melt butter over medium heat. Stir in flour and remaining salt until smooth; gradually whisk in broth and water. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Gradually whisk broth mixture into eggs; stir in parsley. Pour over turkey mixture. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake 15-20 minutes longer or until lightly browned. Yield: 8 servings.
Originally published as Turkey Stuffing Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p193

  • 1/2 cup butter, cubed
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon pepper
  • 8 cups cubed French bread (8 ounces)
  • 3 cups cubed cooked turkey
  • 2 large eggs
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) chicken broth
  • 3/4 cup water
  • 2 tablespoons chopped fresh parsley
  1. In a large skillet, heat butter over medium heat. Add onion and celery; cook and stir 4-5 minutes or until tender. Remove from heat; stir in 1 teaspoon salt, sage, poultry seasoning and pepper. In a large bowl, combine bread cubes, turkey and onion mixture; toss gently to combine. Transfer to a greased 13x9-in. baking dish.
  2. In a small bowl, whisk eggs. In a large saucepan, melt butter over medium heat. Stir in flour and remaining salt until smooth; gradually whisk in broth and water. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Gradually whisk broth mixture into eggs; stir in parsley. Pour over turkey mixture. Refrigerate, covered, overnight.
  3. Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake 15-20 minutes longer or until lightly browned. Yield: 8 servings.
Originally published as Turkey Stuffing Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p193

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