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Leftover Turkey and Stuffing Casserole

Leftover turkey and stuffing casserole layers tender turkey and vegetables in a creamy filling beneath a buttery stuffing topping. Bake it covered, then uncover until the center reaches 165°F and the topping is heated through.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 cooking spray for greasing the baking dish
  • 3 cups cooked turkey cut into bite-size pieces
  • 1.5 cups peas and carrots frozen, thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 0.5 cup chicken broth
  • 0.5 cup sour cream
  • 0.25 teaspoon black pepper
For the topping
  • 4 cups cooked stuffing leftover
  • 2 tablespoons unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the filling
  1. Heat the oven to 350°F.
  2. Lightly coat a 9x13-inch baking dish with cooking spray.
  3. In a large bowl, stir together the turkey, peas and carrots, cream of chicken soup, chicken broth, sour cream, and black pepper.
Assemble and bake
  1. Spread the turkey mixture evenly in the prepared baking dish.
  2. Scatter the stuffing evenly over the filling.
  3. Drizzle with the melted butter.
  4. Cover the dish with foil and bake for 20 minutes.
  5. Uncover and bake for 20 to 25 minutes, until the center reaches 165°F and the topping is heated through.
  6. Let the casserole rest for 10 minutes before serving.

Notes

For best results, check the center with a food thermometer. Refrigerate leftovers for 3 to 4 days; freezing is suitable for up to 2 months. For a gluten-free option, use gluten-free stuffing and condensed soup.