Once you’ve had your fill of turkey sandwiches, give any remaining Thanksgiving leftovers a makeover with this easy turkey and stuffing casserole. Wake up stuffing with a confetti sprinkle of parsley, then use it as a base to layer under cubed turkey. Assuming you’re out of gravy at this point, this recipe includes the shortcut of condensed chicken soup drizzled on top to keep everything as delectable as it was on day one.
Ingredients for Turkey Stuffing Casserole
- Stuffing: Leftover cooked stuffing forms the base for this casserole. You can use a boxed stuffing mix or your favorite from-scratch option, whether it’s made from cornbread, wheat bread or gluten-free bread.
- Parsley: The sharp, grassy flavor of minced fresh parsley adds a jolt of green to holiday stuffing in the base of this turkey casserole. Not a fan? Substitute finely chopped scallions.
- Turkey: Cooked cubed turkey rests on top of the stuffing base. Use white meat or dark, whatever your preference. If you’re out of turkey, you can substitute cubed rotisserie chicken or drained canned chicken.
- Cream of chicken soup: Is it even a casserole if it doesn’t call for condensed soup? Undiluted cream of chicken soup with a little water whisked in is a handy substitute for gravy to sauce this turkey and stuffing casserole. You can absolutely use jarred turkey or chicken gravy instead.
Directions
Step 1: Assemble the casserole
Preheat the oven to 350°F. In a large bowl, combine the stuffing and parsley. Transfer that mixture to a greased 8-inch square baking dish, and top with the turkey. Combine the soup and water, then spoon the mixture over the top.
Step 2: Bake the casserole
Bake, uncovered, for 25 to 30 minutes or until heated through.
Turkey Stuffing Casserole Variations
- Add greenery: Add par-cooked or thawed frozen mixed vegetables, broccoli, cauliflower or green beans to the turkey layer. Do make sure they’re chopped into pieces roughly the same size as the turkey and at least partially cooked before adding them, because this casserole bakes for only 20 to 25 minutes, not enough time to completely cook any veggies.
- Add additional Thanksgiving leftovers: Have a couple of spoonfuls left of corn casserole, candied sweet potatoes or green bean casserole? Dollop them on top of the turkey layer before baking. You can even serve this with leftover cranberry sauce, if you like.
- Sprinkle with cheese: A little grated cheddar or pepperjack sprinkled on top before baking adds gooey stretch and cheesy flavor to this turkey casserole with stuffing, reminiscent of a turkey melt.
How to Store Turkey Stuffing Casserole
Once your turkey casserole with stuffing has cooled, cover the pan tightly and store leftovers in the fridge for up to four days. If you used Thanksgiving leftovers to make the casserole, you’ll want to take into consideration the time since the turkey and stuffing were originally prepared and use the casserole up sooner. The covered casserole can be gently reheated in a low oven.
Or, instead of refrigerating the whole baking dish, transfer leftover casserole into individual, microwave-safe meal-prep containers. Reheating smaller dishes in the microwave will be much faster, and it will already be portioned for you!
Can you make this turkey stuffing casserole recipe ahead of time?
Yes, you can assemble the casserole in advance. When you’re ready to bake it, let the casserole sit out at room temperature for 20 minutes before popping it in the oven.
Turkey Stuffing Casserole Tips
What else can you serve with turkey stuffing casserole?
The homey flavors of this casserole are warm and comforting, and an ideal partner on the plate is something with freshness and crunch. Try one of our favorite Thanksgiving salads. Another great option is an easy cooked vegetable side like lemon pepper roasted broccoli or Brussels sprouts with leeks.
How do you make sure that turkey and stuffing casserole doesn’t turn out dry?
The cream of chicken soup acts as a sauce for this casserole, ensuring that it bakes up moist. If your turkey is particularly lean, you can cover this casserole with a lid or foil for the first 15 minutes of the bake time, then remove it. The lid will trap steam from the casserole, creating a gentle, steamy environment in which the turkey will reheat. Don’t bake it covered for the entirety of the bake time, however, or your casserole may turn out soggy.
