This easy turkey stuffing casserole is a quick dump-and-bake dinner that takes advantage of Thanksgiving leftovers (or a box of Stove Top stuffing mix)!
Table of Contents
If you’re looking for more great ways to use up those holiday leftovers, be sure to try this Thanksgiving casserole, a pot of leftover turkey soup with wild rice, and Aunt Bee’s leftover turkey casserole, too!
What to Know Before You Get Started
- You can use leftover Thanksgiving turkey in this casserole, cook a Crock Pot turkey tenderloin to use here, or substitute with an equal amount of store-bought rotisserie chicken.
- Take advantage of leftover stuffing if you have it, or prepare store-bought stuffing mix instead. You’ll need one (12 ounce) package of Pepperidge Farm stuffing or two (6 ounce) boxes of Stove Top stuffing. If preparing stuffing from a mix, don’t forget that you’ll also need the additional ingredients called for on your package (typically chicken broth or water and butter).
- Just about any veggies will work. I’ve shown frozen mixed vegetables, but you can sub with broccoli florets, green beans, corn, or peas.
- If you don’t have enough leftovers for a full 9 x 13-inch dish, you can cut all of the ingredients in half and prepare a smaller casserole in an 8-inch square pan.
Directions
This turkey and stuffing casserole is classic comfort food! Prep the family favorite meal for busy weeknights, or for an easy way to use up those Thanksgiving leftovers. You’ll find detailed instructions in the recipe card below, but here’s the overview:
- Stir together the turkey filling.
- Pour the turkey mixture into a greased casserole dish.
- Spread the prepared stuffing on top. Tip: If you’re making the stuffing from a boxed mix (rather than using leftovers), you can prepare Stove Top stuffing with water and butter in the microwave in just minutes.
- Cover the dish with foil.
- Bake the casserole for 20 minutes.
- Remove the foil and continue baking for 10 more minutes. This allows the stuffing to get a little bit browned and crisp on top. If you prefer a completely moist stuffing without any browning, keep the dish covered for the full 30 minutes.
Serving Suggestions
Pair the turkey stuffing casserole with a house salad with candied pecans, a bowl of cranberry sauce, green bean casserole with frozen green beans, pink salad, a basket of 2-ingredient pumpkin muffins with cake mix, or a batch of 3-ingredient biscuits. It’s a simple meal that the whole family can agree on!
Preparation and Storage Tips
- Make Ahead: Assemble the casserole and keep it covered in the fridge for up to 24 hours before baking. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes before transferring to the oven.
- How to Store: Leftover casserole will keep in the refrigerator for 3-4 days. Alternatively, you can freeze leftovers in an airtight container for up to 3 months.
- How to Reheat: If reheating an entire casserole, cover the dish loosely with foil and bake in a 350°F oven until warmed through (about 20 minutes). Individual portions can be reheated in the microwave for 1-2 minutes.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Turkey Stuffing Casserole
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
This dump-and-bake turkey and stuffing casserole works with holiday leftovers or a box of Stove Top stuffing mix!
Ingredients
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup milk
- 3 cups cooked, shredded or diced turkey (such as leftover turkey from a previous meal)
- 2 cups frozen mixed vegetables, thawed and drained
- 6 cups leftover stuffing (or 2 6-ounces boxes of Stove Top stuffing prepared according to package directions)
- Optional garnish: chopped fresh parsley, thyme, sage, or other herbs
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking dish or spray with nonstick cooking spray; set aside. In a large bowl, stir together the condensed soups, milk, turkey, and vegetables.
- Transfer the turkey mixture to the prepared baking dish.
- Spread the prepared stuffing evenly on top of the turkey mixture. Cover the dish with foil.
- Bake, covered, for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until heated through and lightly browned on top. If you like your stuffing really moist, leave the dish covered for the entire baking time. Garnish with chopped fresh herbs and serve.
Notes
If you don’t have enough leftovers for a full 9 x 13-inch dish, you can cut all of the ingredients in half and prepare a smaller casserole in an 8-inch square pan.
Nutrition
Serving: 1/8 of the casseroleCalories: 444kcalCarbohydrates: 47gProtein: 28gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 53mgSodium: 1183mgPotassium: 923mgFiber: 7gSugar: 7gVitamin A: 2978IUVitamin C: 5mgCalcium: 137mgIron: 3mg
Recipe Variations
- Use chicken instead of turkey. You can pick up a store-bought rotisserie chicken for a shortcut, or boil about 1 ½ lbs. of raw, boneless skinless chicken breasts for 10-15 minutes. Shred or chop the meat and use in the casserole.
- Use any flavor combination of condensed soups that you prefer: cream of chicken, cream of mushroom, or cream of celery soup are all nice options.
- For lighter options with less sodium, feel free to use the Healthy Request or 98% fat-free varieties of condensed soups.
- Use leftover turkey gravy instead of one of the cans of soup. If using gravy, which is thinner than the condensed soup, you will likely need to reduce the amount of milk.
- Stir some shredded cheddar cheese into the filling, and sprinkle a layer of grated cheese on top before adding the stuffing.
More Dump-and-Bake Dinners
Dump and Bake Meatball Casserole
55 minutes mins
Dump-and-Bake Chicken Broccoli Rice Casserole
1 hour hr 10 minutes mins
Dump-and-Bake Chicken Alfredo Casserole
45 minutes mins
Good morning Blair. I am not the type person to say anything about recipes that I try but I truly think I owe u 2 thumbs up.
I am a stroke survivor of 11 yrs I grew up with great country cooks n that is what kind of food I always cooked. I never heard of the word recipe until I was 20 yrs old n it was the sausage cheese balls, n then me n my husband was invited to friends for dinner n my friend served beef stew. Wow it was the best I had ever had. She asked if I wanted the recipe, I was so excited u would have thought she gave me a thousand dollars
All this being said, I am not that kind of cook anymore. Since my stroke I can’t stand up for a long period of time but I still LOVE TO COOK. Your recipes are ALWAYS a joy to prepare.
I really appreciate u n your comment ment to do this. Never give up on your dreams
Thank you for all you do
GOD BLESS YOU
TINA from Roan Mtn. TN
Hi, Tina! That makes me so happy to hear that you’ve been able to enjoy cooking again with these easy recipes. Thank you for taking the time to leave such a kind note. Take care!
Delicious! Made it this evening for the first time. It’ll be on our “go to” list on golfing afternoons. So easy. I cut the recipe in half and used an 8 X 8 baking dish. Rotisserie chicken and Stove Top Sage dressing. Superb! Thanks, Blair!
Oh, good! I’m so glad to hear that, Marion. Thanks for letting me know!