turkey stuffing casserole recipe
The Best turkey stuffing casserole recipe
What I appreciate most about this recipe is how balanced it is. You get lean protein from the turkey, fiber from the veggies, and whole grains if you use a good-quality stuffing mix. I like to sneak in extra carrots, celery, and onions for added nutrients, and the broth keeps it moist without being too heavy. It’s comforting without being overly indulgent, and it reheats beautifully, which makes it perfect for meal prep or leftovers. Whether I’m feeding my family on a busy Tuesday or hosting a casual get-together, this casserole always hits the spot.
Classic Turkey Stuffing Casserole
A comforting and hearty casserole that transforms leftover turkey and stuffing into a delicious one-dish meal. Perfect for a cozy family dinner or holiday gatherings, this dish is easy to prepare and packed with flavor.
🥘Ingredients
- 4 cups prepared stuffing mix (or leftover stuffing)
- 1 ½ cups cooked turkey, shredded or diced
- 1 cup celery, finely chopped
- ½ cup onion, finely chopped
- 1 cup chicken broth (or turkey broth)
- 2 tbsp butter, melted
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (optional)
- 1 cup sour cream
- 1 cup cream of mushroom soup (or cream of chicken soup)
- ½ tsp garlic powder
- ½ tsp black pepper
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. -
2
In a large mixing bowl, combine the prepared stuffing mix, shredded turkey, chopped celery, and onion. If using leftover stuffing, break it up slightly to mix evenly. -
3
In a separate bowl, whisk together the chicken broth, melted butter, sour cream (if using), cream of mushroom soup, garlic powder, and black pepper until smooth. -
4
Pour the creamy mixture over the stuffing and turkey mixture. Stir gently until everything is well combined and evenly moistened. -
5
Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the shredded cheddar cheese and Parmesan cheese on top. -
6
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through. If desired, broil for 1-2 minutes at the end for extra crispiness. -
7
Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.
🔧Equipment
- Large mixing bowl
- 9×13-inch baking dish
- Measuring cups and spoons
- Oven
- Skillet (optional, for sautéing vegetables)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Turkey Stuffing Casserole Works
❓ Frequently Asked Questions About Turkey Stuffing Casserole
1. Can I make turkey stuffing casserole ahead of time?
Yes! You can assemble the casserole up to 24 hours in advance and refrigerate it (unbaked). When ready to serve, bake as directed, adding 10–15 extra minutes if starting from cold. For longer storage, freeze the unbaked casserole for up to 3 months—thaw in the fridge overnight before baking.
2. What can I use instead of turkey in this recipe?
Chicken, ham, or even leftover rotisserie chicken work great as substitutes. For a vegetarian version, omit the meat and add sautéed mushrooms, lentils, or plant-based crumbles. Adjust seasoning to taste, as some alternatives may need extra herbs or salt.
3. How do I keep the stuffing from drying out?
To prevent dryness, cover the casserole with foil for the first 20–25 minutes of baking, then uncover to crisp the top. Using a mix of broth and a splash of cream or melted butter in the stuffing also helps retain moisture. Avoid overbaking—remove it from the oven when the center reaches 165°F (74°C).
4. Can I use store-bought stuffing mix instead of homemade?
Absolutely! Use 6–8 cups of prepared stuffing mix (about 1–2 boxes) in place of homemade. Reduce the added broth slightly, as store-bought mixes are often drier. Taste and adjust seasoning—some brands are saltier or less herby than homemade versions.
5. What’s the best way to reheat leftovers?
For best results, reheat individual portions in the microwave (covered, with a splash of broth) for 1–2 minutes. For a crispier texture, reheat in the oven at 350°F (175°C) for 10–15 minutes, covered with foil to prevent drying. Add a little extra butter or gravy to refresh moisture.
