Turn your Thanksgiving leftovers into a whole new meal with this creamy turkey casserole recipe. So flavorful, with lots of tender turkey, stuffing, gravy and vegetables this turkey stuffing casserole is total comfort food.
Last year I had had enough, so I whipped up this turkey stuffing casserole and my family went nuts. Everyone needs a good leftover turkey recipe in their back pocket, and this turkey casserole is mine. It uses up lots of the things we always seem to have leftover, like turkey, stuffing, vegetables, and even the turkey gravy.
Of course, you don’t need to have leftovers in order to make this recipe. Whip up some packaged stuffing, use some shredded chicken, and frozen vegetables. I’ll even included instructions to make the creamy gravy in the recipe below.
Gravy – you can use 2-3 cups of leftovers, or make your own creamy gravy-like sauce with a roux of flour, butter, chicken broth and milk. Add some flavor with diced onions and garlic. You could also use 2 cans cream of chicken soup and 2/3 cup of milk.
Sour cream – this will make your gravy extra creamy.
Turkey – 3 cups diced or shredded turkey; you can also use shredded chicken. Cooked ground turkey or even ground beef would work as well.
Mixed vegetables –The veggies can be a bag of frozen mixed or whatever vegetables you happen to have leftover. Green beans, corn, peas, celery, carrots and broccoli are all good options. If you don’t have leftovers, frozen mixed vegetables (and thawed) would work.
Cooked stuffing – Use 3-4 cups of cooked stuffing. You can whip up a quick boxed mix if there’s not enough homemade stuffing leftover.
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. Make a creamy sauce from scratch, similar to a pot pie, to coat the turkey and some veggies, pour it all into a baking dish and top with leftover stuffing. You’ll never go back to canned soup – making it from scratch is so easy!
If you don’t have enough leftover gravy, you’ll need to make a sauce. Sauté some onions and garlic in butter, then 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 any leftover turkey for the casserole, 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.
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. Don’t have any leftover stuffing? Leftover mashed potatoes would make a fantastic substitute.
Bake for around 30-35 minutes, or until the top is nice and crispy. Let it sit for just a bit to set and cool down – that sauce it hot!
I like to garnish my Turkey Casserole with parsley because it adds a fresh element and it just looks pretty but it’s not necessary. Then scoop yourself out a big ‘ol portion because this stuff is delish!
Storage and Reheating
Storing leftovers: Cool completely, then store in an airtight container in the fridge for up to 3-4 days. Store in the freezer for up to 6 months.
Reheating: Large portions or the whole casserole can be reheated in the oven at 350 until warmed through. Microwaving is also an option for individual portions.
Can I make this recipe with noodles instead of stuffing?
Absolutely! If you don’t have stuffing, or just prefer pasta, boil some rotini, egg noodles or even macaroni to mix in with the turkey and cream sauce. You might need to double the sauce for this method. Then just bake as directed.
Can I freeze turkey stuffing casserole?
Yes. Cool the cooked casserole completely, then cover tightly with plastic wrap and foil, or transfer leftover to a freezer safe container. Freeze for up to 6 months. Thaw completely in the fridge before reheating.
More Turkey Recipes to Try
Some of these recipes call specifically for shredded chicken, but turkey is an easy swap.
1 ½cupsfrozen mixed vegetablesthawed (or other leftover veggies)
Fresh minced parsley
Grease a 13×9-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 sour cream, 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.
Storing leftovers: Cool completely, then store in an airtight container in the fridge for up to 3-4 days. Store in the freezer for up to 6 months.Reheating: Large portions or the whole casserole can be reheated in the oven at 350 until warmed through. Microwaving is also an option for individual portions.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.