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5 from 3 votes

Creamy Turkey & Stuffing Casserole

This Turkey & Stuffing Casserole is the best way to use up those Thanksgiving leftovers!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Keyword: turkey casserole
Servings: 8 servings
Calories: 359kcal
Author: Kristin Maxwell


  • 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
  • 1/2 cup sour cream
  • 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 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.


Calories: 359kcal | Carbohydrates: 30g | Protein: 14g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 873mg | Potassium: 328mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2373IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 2mg