Leftover Turkey and Stuffing Casserole
Transform your Thanksgiving and Christmas leftovers into a mouthwatering turkey and stuffing casserole! This cozy and comforting dish is perfect for family dinners and holiday feasts. The recipe is easy to make and a great way to use up leftovers.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6-8 servings
Preparation Level: Beginner +
What I Love About This Recipe
- It’s a great way to use leftovers from the holidays and get another great meal.
- It’s easy to make and perfect for Thanksgiving and Christmas lunch or dinner.
- Everyone loves it!
Ingredients
- Leftover turkey, cubed or shredded
- Leftover stuffing
- Leftover mashed potatoes (divided)
- Condensed cream of chicken soup
- Condensed cream of celery soup
- Chicken broth
- Dried cranberries, sage, thyme, garlic powder, onion powder, salt, black pepper
- Eggs, beaten
- Unsalted butter, melted
- Leftover gravy (optional, garnish)
- Fresh parsley, chopped (optional, garnish)
Full printable recipe with measurements and instructions at the bottom of the post in the recipe card.
How To Make The Casserole
Preheat the oven to 350°F. Spray a 1.5-quart casserole dish (or an 8 x 13-inch dish) with non-stick cooking spray and set it aside.
Combine the cubed turkey, stuffing, half of the mashed potatoes, and dried cranberries in a large bowl. Mix the condensed soups and broth in a separate bowl until well combined.
Add the dried sage, dried thyme, garlic powder, onion powder, black pepper, and salt to the mixture. Stir until all the seasonings are evenly distributed. Add two beaten eggs to the sauce mixture and stir until well combined.
Pour the sauce mixture over the turkey mixture. Gently stir until the ingredients are evenly coated. Transfer the mixture to the prepared baking dish. Spread it out evenly and press down slightly to compact it. Top with the remainder of the mashed potatoes and drizzle the melted butter over the top of the casserole.
Cover with foil and place in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes or until the top is golden brown and the casserole is heated through. Remove from the oven and let it sit for five minutes before serving. Garnish with chopped fresh parsley and gravy if desired.
More Delicious Recipes
- Oven-Roasted Turkey Breast
- Pumpkin Ground Beef Turkey Chili
- Green Beans and Bacon from Miss in the Kitchen
Store any leftovers in an airtight container and refrigerate.
Leftover Turkey and Stuffing Casserole
Ingredients
- 3 cups leftover turkey cubed or shredded
- 3 cups leftover stuffing
- 2 cups 1 cup + 1 cup leftover mashed potatoes (divided)
- ½ can 5.25 oz condensed cream of chicken soup
- ½ can 5.25 oz condensed cream of celery soup
- ½ cup chicken broth
- ½ cup dried cranberries
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- 2 large eggs beaten
- 2 tablespoons unsalted butter melted
- Leftover gravy optional, garnish
- Fresh parsley chopped (optional, garnish)
Instructions
- Preheat the oven to 350°F. Spray a 1.5-quart casserole dish with non-stick cooking spray. Set aside.
- In a large bowl, combine the 3 cups of cubed turkey, 3 cups of leftover stuffing, 1 cup of leftover mashed potatoes, and ½ cup of dried cranberries.
- In a separate bowl, mix together ½ can of condensed cream of chicken soup, ½ can of condensed cream of celery soup, and ½ cup of chicken broth until well combined. Add the ½ teaspoon dried sage, ½ teaspoon dried thyme, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper, and ¼ teaspoon kosher salt to the mixture. Stir until all the seasonings are evenly distributed. Add two beaten eggs to the sauce mixture and stir until well combined.
- Pour the sauce mixture over the turkey, stuffing, and mashed potatoes mixture. Gently stir until the ingredients are evenly coated.
- Transfer the mixture to the prepared baking dish. Spread it out evenly and press down slightly to compact it. Add the remainder of the mashed potatoes on top and drizzle the melted butter over the top of the casserole.
- Cover with aluminum foil and place in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes or until the top is golden brown and the casserole is heated through.
- Remove from the oven and let it sit for five minutes before serving. Garnish with chopped fresh parsley if desired.
Notes
- You can add any leftover vegetables, such as green beans, corn, carrots, or peas, to the casserole for added flavor.
- This casserole can be assembled a day ahead and stored in the refrigerator. If baking from chilled, add 10 – 15 minutes to the baking time.
- Cans of condensed soup come in 10.5-ounce sizes, but you will only be using half of each.
- You can also use sweet potatoes in this dish if you have leftovers.
