Turkey and Stuffing Casserole

5 from 2 votes

Turkey and Stuffing Casserole

Creamy turkey and vegetables bake under a golden layer of stuffing in this easy dump-and-bake dinner. It's a cozy way to use up Thanksgiving leftovers, and a box of Stove Top makes it easy any night of the year!

Course Dinner

Cuisine American

Keyword leftover turkey and stuffing casserole, turkey and stove top stuffing casserole, turkey and stuffing casserole, turkey stuffing casserole

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 444kcal

Author Blair Lonergan

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 turkey, shredded or diced
2 cups frozen mixed vegetables, thawed and drained
6 cups leftover or prepared stuffing (see note)
Chopped fresh parsley, thyme, or sage, for garnish (optional)

Instructions

Prep the oven and pan: Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish or spray it with nonstick cooking spray.
Make the filling: In a large bowl, stir together the condensed soups, milk, turkey, and vegetables until evenly combined.
Add to the dish: Spread the turkey mixture evenly in the prepared baking dish.
Top with stuffing: Spoon the prepared stuffing over the filling and spread it gently into an even layer without pressing it down. Cover the dish with foil.
Bake: Bake covered for 20 minutes. Remove the foil and bake 10 minutes more, until the filling is bubbling around the edges and the stuffing is lightly browned. For softer stuffing, keep the dish covered for the full 30 minutes.
Serve: Sprinkle with chopped fresh herbs, if using, and serve warm.

Notes

Stuffing mix: Use 2 (6-ounce) boxes of Stove Top or 1 (12-ounce) bag of Pepperidge Farm stuffing, prepared according to the package directions (usually with broth or water and butter).
Dry leftover stuffing: Fluff it with a fork and drizzle in a little broth before spreading it on top so it doesn't bake up hard. If it still seems a little dry, you can keep the dish covered for the entire bake.
Half batch: Cut all of the ingredients in half and bake in an 8-inch square pan for about the same time.
Chicken instead of turkey: Use an equal amount of shredded rotisserie chicken.
Gravy instead of soup: Leftover turkey gravy can replace one can of condensed soup. Start with about half the milk, since gravy is thinner.
Fresh vegetables: Steam or microwave firm vegetables like broccoli or carrots until just tender before adding them. You can saute them in a skillet with olive oil or butter first, if you prefer.
Make ahead: Assemble, cover, and refrigerate up to 24 hours. Let it sit on the counter 30 to 60 minutes before baking, and add a few extra minutes if the center isn't hot.
Storage and reheating: Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat covered at 350°F for about 20 minutes, or microwave individual portions for 1 to 2 minutes.

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