Keep this Turkey and Stuffing Casserole recipe on hand for using up Thanksgiving leftovers! Creamy and flavorful with lots of tender turkey and vegetables with a crispy stuffing topping. It’s our favorite leftover turkey recipe!
Thanksgiving is on its way and we all know it is THE food holiday of the year. From potatoes to cranberry sauce to that amazing turkey, there are bound to be tons of leftovers. There are usually so many Tupperware containers filled with leftovers that it can be overwhelming!
Of course you don’t want to let any of that food go to waste. Instead use up the turkey and stuffing on the Creamy Turkey and Stuffing Casserole!
How to Make Turkey and Stuffing Casserole
The base of this recipe is of course all that yummy leftover turkey that is sure to be leftover from your holiday feast. Similar to a pot pie, a creamy sauce is made from scratch and coats the turkey and veggies – no canned soup needed – from scratch is so easy!
The veggies can be a bag of frozen mixed or whatever vegetables you happen to have leftover. Green beans, corn, peas, carrots and broccoli are all good options.
To make the cream sauce you’ll first sauté some onions and garlic. To that you’ll add some flour and cook for a few minutes until it’s nice and golden. Finally pour in some chicken stock and milk and whisk it all together as it comes to a simmer. The sauce will thicken as it simmers.
In a large bowl stir together the diced turkey and veggies. If you don’t have enough turkey, chicken makes an easy substitute. Pour that golden, creamy sauce over the turkey and veggies and stir in some sour cream and just keep stirring until it’s all coated well. Pour that into a large, deep baking dish. (affiliate link)
Spoon the cold stuffing on top of the turkey mixture, or use your hands, and break it up as you go. You want to cover as much of the turkey mixture as possible, because some of it will sink a little as it cooks.
Bake for around 30-35 minutes, or until the top is nice and crispy. Let it sit for just a bit – that sauce it hot! Then scoop your self out a big ‘ol portion because this stuff is delish!
I like to garnish with parsley because it adds a fresh element and it just looks pretty but it’s not necessary. Dig in and enjoy!
Turkey and Stuffing Casserole Recipe:
Creamy Turkey & Stuffing Casserole
Yield 4-6 servings
This Turkey & Stuffing Casserole is the best way to use up those Thanksgiving leftovers!
- 1/2 cup all-purpose flour
- 6 tablespoons butter
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 2/3 cup milk or cream
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups diced or shredded turkey
- 1 ½ cups frozen mixed vegetables, thawed (or other leftover veggies)
- 3-4 cups cooked stuffing
- Fresh minced parsley
- Grease a 13x9-inch rectangular baking dish with nonstick cooking spray and set aside. Preheat oven to 375 degrees F.
- In a large saucepan, melt butter over medium-low heat. Add onion and cook for 2-3 minutes or until softened. Stir in garlic for 30 seconds then whisk in flour, salt and pepper and cook, stirring frequently until golden; about 2-3 minutes. Pour in milk and broth and bring to a simmer, stirring frequently, until thickened. Remove from heat and set aside. Taste and adjust seasonings, as desired.
- Stir in diced turkey and vegetables.
- Pour mixture into the prepared baking dish and top evenly with small spoonfuls of leftover stuffing, breaking it up with your fingers if necessary.
- Bake at 375 degrees for 30-35 minutes or until bubbly and golden. Allow several minutes to cool and set.
- Garnish with fresh minced parsley and serve immediately.
Looking for more leftover turkey recipes?
Here’s another recipe we love (just swap out the chicken for turkey):
And here are some more leftover turkey recipes (just swap out the chicken for turkey):