Leftover Turkey And Stuffing Casserole
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.
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 9x13 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
Serving: 1serving | Calories: 446kcal | Carbohydrates: 50g | Protein: 10g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 1055mg | Potassium: 361mg | Fiber: 8g | Sugar: 5g | Vitamin A: 4500IU | Vitamin C: 8mg | Calcium: 102mg | Iron: 3mg
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.