Leftover Turkey And Stuffing Casserole
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Looking for a yummy way to use up your holiday leftovers? You’ll love this turkey and stuffing casserole! It’s so quick and easy to make using leftover turkey, vegetables, and leftover turkey stuffing in a delicious sauce.
Thanksgiving and Christmas are my two favorite holidays, we always cook a big family meal with a turkey. I love cooking a large turkey just so we can have lots of leftovers! Plus there is always mashed potatoes, sweet potato casserole, and cranberry sauce leftovers.
But you can quickly get tired of eating reheated leftovers, instead use them to make easy dinners like this turkey stuffing casserole.
Turkey shepherd pie is another family favorite but turkey and stuffing casserole with gravy is my absolute favorite.
Of course, you don’t have to have holiday leftovers to make this recipe you can substitute shredded chicken and packaged stuffing and whip this easy recipe up anytime.
What You’ll Love About This Recipe
Filling – This is total comfort food with a thick layer of stuffing on top making it tasty and filling for a main dish.
Simple – It’s quick and easy to make using leftovers but doesn’t taste like reheated leftovers.
Flexible – This recipe is so easy to adjust to what you have on hand.
Ingredient Notes
Turkey – Leftover turkey is perfect for this recipe both white meat and dark meat work great. Just cut it into bite-sized pieces or use shredded turkey if you prefer.
Vegetables – I use frozen mixed vegetables, which are a mix of corn, peas, carrots, and green beans because I always have these on hand. But you can substitute any leftover vegetables from your holiday dinner or used canned vegetables.
Butter – To make the gravy having some fat is really important butter is my favorite but you can also use lard, bacon grease, or whatever your favorite is.
Flour – All-purpose flour is used to make a roux and help thicken the sauce.
Turkey stock – To make the gravy you can use turkey stock, homemade turkey stock is my favorite but you can also use chicken stock or turkey pan drippings if you have enough. If you already have leftover gravy you can use that instead.
Seasonings – Salt, pepper, and rosemary are used to season the gravy.
Sour cream – Helps to enhance the flavor and makes a smooth and creamy sauce.
Stuffing – You can use leftover homemade stuffing or 2 boxes of stuffing mix. I like to have a nice thick layer of stuffing on top, it’s one of the best parts of the meal! But if you prefer you can use a thin layer and use 1 box of stuffing mix. But trust me 2 is so much more yummy.
How To Make Turkey And Stuffing Casserole
Place your frozen vegetables into a saucepan and cover with water. Bring them to a boil and cook for 5 minutes, drain and set aside.
While the vegetables are cooking place the butter into a saucepan or skillet and melt over medium heat. Then add the flour and stir to combine, cook the mixture for 1-2 minutes until it’s a golden brown this will cook off the flour taste.
Slowly pour in the turkey stock a little at a time whisking so it doesn’t clump. Add the salt, pepper, and rosemary, bring the gravy to a simmer, and cook stirring often until it’s thickened. Taste and adjust seasonings if needed then remove it from the heat.
In the bottom of your 9×13 casserole dish place the chopped turkey.
Then spread the mixed vegetables over top.
Pour the gravy over the meat and vegetables.
Then add the sour cream and stir to combine.
Spread the stuffing over top of the turkey mixture and bake for 30 minutes or until hot and bubbly.
Storage And Reheating Instructions
Refrigerate leftovers for up to 3 days by covering the fully cooled casserole with plastic wrap or placing it into an airtight container.
Freeze leftovers by letting the casserole fully cool. Then wrap it well in foil or plastic wrap or transfer it to a freezer safe container. Place into the freezer for up to 6 months.
When ready to use let it thaw in your refrigerator before reheating.
Reheat large amounts in the oven by covering with foil and reheating at 350F until heated through. You can also warm a serving at a time in the microwave.
Serve With:
- Cranberry sauce
- Green bean casserole
- Coleslaw
- Tossed salad
- Mashed potatoes
- Sweet potato casserole
- Butternut squash puree
Leftover Turkey And Stuffing Casserole
Ingredients
- 3 cups cooked turkey chopped
- 4 cups frozen vegetables
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups turkey stock or chicken
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. dried rosemary
- 1 cup sour cream
- 8 cups stuffing or 2 boxes of stuffing mix
Instructions
- Preheat your oven to 350F.
- Place your frozen vegetables into a saucepan and cover with water. Bring them to a boil and cook for 5 minutes, drain and set aside.
- While the vegetables are cooking place the butter into a saucepan or skillet and melt over medium heat. Then add the flour and stir to combine, cook the mixture for 1-2 minutes this will cook off the flour taste.
- Slowly pour in the turkey stock a little at a time whisking so it doesn’t clump. Add the salt, pepper, and rosemary, bring the gravy to a boil, and cook stirring often until it’s thickened. Adjust seasonings to your taste, then remove from the heat.
- In the bottom of your 9×13 casserole dish place the chopped turkey, then spread the mixed vegetables over top.
- Pour the gravy over the meat and vegetables, then add the sour cream and stir to combine.
- Spread the stuffing over top of the turkey mixture and bake for 30 minutes or until hot and bubbly.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
