Turkey Stuffing Casserole
A delicious and comforting casserole that utilizes leftover turkey, layered with vegetables and stuffing, perfect for feeding a crowd.
Ingredients
Casserole Base
- 3 cups cubed leftover turkey Use any type of leftover turkey, including dark or white meat.
- 1 package frozen vegetables (10-ounce) Any frozen vegetables can be used.
- 2 stalks celery (sliced thinly)
- 1 teaspoon minced garlic
- 1 can condensed cream of chicken soup (10-ounce)
Stuffing Mixture
- 1.5 cups chicken broth Turkey stock can also be used for a deeper flavor.
- 6 tablespoons butter (melted)
- 1 box stove top stuffing mix
To Serve
- 2 cups gravy For serving.
- 1 tablespoon parsley For garnishing.
Instructions
Preparation
- Preheat the oven to 350°F and spray a 9x13 inch baking dish with non-stick spray.
- Heat the broth and melted butter in a pot until it boils.
- Remove the pot from the burner and add the dry stuffing mix. Gently stir and cover with a lid. Let sit for 5 minutes, then remove the lid and fluff with a fork.
Assembly
- In a mixing bowl, combine the turkey, vegetables, celery, garlic, and chicken soup. Pour into the 9x13 baking dish and smooth out into an even layer.
- Cover with the prepared stuffing and place in the oven.
Cooking
- Bake for 30-35 minutes until bubbly.
- Remove from the oven and sprinkle with parsley. Cut and serve.
Notes
Serve warm with a generous drizzle of gravy on top. Pairs nicely with cranberry sauce and a side salad. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or oven until warmed through. For a crispy topping, consider broiling for a few minutes after baking.