Turkey Stuffing Casseorle

This turkey stuffing casserole is an easy, delicious way to use up leftover Thanksgiving turkey! It's made with tender shredded turkey, sautéed vegetables, and a rich, creamy filling, then topped with buttery Stove Top stuffing and baked until golden brown. Everything comes together in one baking dish for a comforting, hearty dinner that's perfect for the days after Thanksgiving.

Why You’ll Love This Turkey and Stuffing Casserole

Every year, I like coming up with a new way to use leftover Thanksgiving turkey. In the past, I've made everything from my turkey pot pie to my turkey divan casserole, and both turned out so good. After hosting Friendsgiving this year, I had some leftover turkey in the fridge and an extra box of Stove Top stuffing and wanted to try something different. That's how this turkey stuffing casserole came together!

I combined the shredded turkey with sautéed onions, celery, mushrooms, and a creamy sauce, then topped everything with buttery Stove Top stuffing. The filling stays rich and creamy while the stuffing bakes up golden brown on top. It's such a delicious combination, and I love that it uses ingredients I usually have around during Thanksgiving.

Another reason I love this recipe is how easy it is to make. Since the turkey is already cooked and I'm using boxed stuffing, there's very little prep involved. Plus, it makes a big casserole, so it's perfect for feeding the family in the days after Thanksgiving.

Turkey Stuffing Casserole Ingredients

For the filling:

• 3 cups leftover turkey, shredded
• 3 tbsps. butter
• 1 medium onion, small diced
• 3 celery stalks, cleaned and small diced
• ½-1 cup mushrooms, cleaned and small diced
• 3 garlic cloves, minced
• ½ tsp. garlic powder
• ½ tsp. black pepper
• ¼ tsp. dried thyme
• 1 (10.5-oz.) can cream of chicken soup
• ½ cup sour cream
• 1 tbsp. Worcestershire sauce

For the stuffing topping:

• 1 (6-oz.) Stove Top stuffing mix (turkey or chicken flavor)
• 1½ cups chicken stock
• ½ cup butter

Ingredient Notes

• Cooked turkey: I used 3 cups of shredded turkey left over from my cheesecloth turkey recipe that I made for Friendsgiving. You can use any leftover roasted turkey, including a mix of white and dark meat. You could even use a rotisserie chicken if it's more convenient for you.
• Stove Top stuffing: I used a 6-ounce box of Stove Top Chicken Stuffing Mix because that's what I had left over from Friendsgiving. You can also use the turkey flavor. The boxed mix makes the topping incredibly easy to prepare.
• Onion, celery, and mushrooms: These add flavor and texture to the creamy turkey filling. I like dicing everything small so the vegetables soften evenly and blend into the casserole.
• Cream of chicken soup: Use one 10.5-ounce can of condensed cream of chicken soup, straight from the can without adding water. It creates the creamy base that holds the turkey and vegetables together.
• Sour cream: This makes the filling extra creamy and adds a little tanginess. I recommend using full-fat sour cream for the richest texture.
• Chicken stock and butter: I use 1½ cups of chicken stock and ½ cup of butter to prepare the stuffing. You'll also need 3 tablespoons of butter for sautéing the vegetables.
• Worcestershire sauce and seasonings: Worcestershire adds a savory depth to the filling, while garlic powder, black pepper, and dried thyme give it that classic Thanksgiving flavor. I don't add extra salt since the soup and stuffing are already seasoned.

How to Make Turkey Stuffing Casserole

Step 1: Prep the Oven and Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish with nonstick cooking spray or butter and set aside.

Step 2: Sauté the Vegetables

Melt 3 tablespoons of butter in a large skillet over medium heat. Add the diced onion and celery and cook for 4–5 minutes, stirring occasionally, until softened.

Add the diced mushrooms and continue cooking for another 5 minutes, until tender and most of their moisture has evaporated. Stir in the minced garlic and cook for another 30–60 seconds, until fragrant. Remove the skillet from the heat.

Step 3: Prepare the Stove Top Stuffing

In a medium saucepan, combine the chicken stock and ½ cup of butter. Bring to a boil, then stir in the Stove Top Stuffing Mix until evenly moistened. Remove the saucepan from the heat, cover, and let sit for 5 minutes. Fluff the stuffing with a fork and set aside.

Step 4: Make the Creamy Filling

In a large mixing bowl, combine the cooked, shredded turkey, sautéed vegetables, condensed cream of chicken soup, sour cream, Worcestershire sauce, garlic powder, black pepper, and dried thyme. Stir until everything is evenly combined and the turkey is completely coated in the creamy sauce.

Step 5: Assemble the Casserole

Spread the creamy turkey mixture evenly into the prepared baking dish, smoothing it out with a spatula. Spoon the prepared Stove Top stuffing over the turkey filling, spreading it evenly to cover the entire surface. Keep the stuffing layer slightly loose rather than pressing it down so the top can brown nicely.

Step 6: Bake Until Golden

Bake uncovered at 375°F for 35–40 minutes, or until the stuffing is golden brown and the creamy turkey filling is hot and bubbling around the edges. 

Remove the casserole from the oven and let it rest for about 5 minutes before serving. This gives the creamy filling a chance to settle slightly. Scoop into portions and serve warm. Enjoy!

My Tips for the Best Turkey Stuffing Casserole

• Keep the turkey in larger pieces. I recommend shredding the leftover turkey into bite-sized pieces rather than finely chopping it. This gives the filling a better texture and keeps the turkey from getting lost in the creamy sauce.
• Check the filling's consistency. Leftover turkey can sometimes be a little dry. If the filling seems too thick after mixing everything together, add a splash of chicken stock to loosen it before baking.
• Watch the stuffing topping. If the stuffing starts getting too dark before the casserole is heated through, loosely cover the dish with aluminum foil for the remaining baking time.
• Keep the components separate when making ahead. If you're preparing this for the next day, refrigerate the turkey filling and prepared stuffing separately. Assemble just before baking so the stuffing doesn't absorb moisture from the filling and become soggy.
• Serve with leftover turkey gravy. If you have extra gravy from Thanksgiving, warm it separately and spoon a little over each serving. It's a great way to use up another holiday leftover and add to the casserole.

Turkey Stuffing Casserole FAQs

Can I make turkey stuffing casserole with leftover Thanksgiving turkey?

Absolutely! This recipe is perfect for using leftover Thanksgiving turkey. You'll need 3 cups of cooked, shredded turkey, and you can use white meat, dark meat, or a combination of both. There's no need to cook the turkey again before assembling the casserole.

Do I need to prepare the Stove Top stuffing before baking?

Yes, you prepare the Stove Top stuffing with the chicken stock and butter before adding it to the casserole. This ensures the stuffing is properly moistened and fluffy, with a golden topping after baking.

Can I make turkey stuffing casserole ahead of time?

Yes! You can prepare the turkey filling and stuffing up to 24 hours in advance. Store them separately in the refrigerator, then assemble and bake when you're ready. A chilled casserole may need a little extra baking time.

Can I use chicken stuffing mix with turkey?

Definitely! I actually used Stove Top Chicken Stuffing Mix for this recipe because it's what I had left over from Friendsgiving. The chicken flavor pairs really well with the turkey and creamy filling. Turkey-flavored stuffing mix is another option.

Do you bake turkey stuffing casserole covered or uncovered?

Bake the casserole uncovered at 375°F for 35–40 minutes. This helps the stuffing develop a golden, slightly crispy topping. The filling should be bubbling, and the center should reach 165°F.

What should I serve with turkey stuffing casserole?

This casserole is pretty filling on its own, but I love serving it with green beans, roasted carrots, or cranberry sauce. It's also delicious with extra warm turkey gravy spooned over the top.

How do I store and reheat leftover turkey stuffing casserole?

Store leftovers in an airtight container in the refrigerator and use within 3–4 days of when the turkey was originally cooked. Reheat covered in a 325°F oven until the center is warm. Refrigerate leftovers within 2 hours of cooking.

Can I freeze turkey stuffing casserole?

Yes! You can freeze the baked casserole in airtight, freezer-safe containers for up to 2 months for the best quality. Thaw overnight in the refrigerator, then reheat covered at 350°F until heated through. The stuffing topping may be slightly softer after freezing.

More Thanksgiving Recipes

• Cranberry Turkey Stuffing Balls
• Slow Cooker Turkey Breast
• Turkey Chops with Gravy
• Carrots with Whipped Feta
• White Castle Stuffing
• Pineapple Stuffing