Thanksgiving leftovers don’t have to mean repetitive meals. This Leftover Turkey Stuffing Bake combines everything you love about Thanksgiving—turkey, stuffing, and veggies—into a comforting, all-in-one casserole. It’s easy to assemble and bakes to perfection with a golden, crispy topping. This recipe brings all the holiday flavors together into a satisfying dish, perfect for a cozy meal that’s both simple and delicious.
Leftover Turkey Stuffing Bake
This casserole is loaded with layers of tender turkey, savory stuffing, and fresh vegetables, all held together by a creamy sauce. It’s a great way to repurpose your leftovers into a new, flavorful dish.
Ingredients:
- 2 cups leftover turkey, shredded or diced
- 3 cups leftover stuffing
- 1 tablespoon butter or olive oil
- 1 medium onion, diced
- 1 cup celery, diced
- 1 cup carrots, sliced
- 1 cup mushrooms, sliced (optional)
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1 cup chicken or turkey broth
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
- Fresh parsley, for garnish
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the Vegetables: In a skillet, melt butter or heat olive oil over medium heat. Add the onion, celery, carrots, and mushrooms (if using), cooking until softened, about 5–7 minutes.
- Mix the Sauce: In a bowl, combine the cream soup with the broth. Add salt and pepper to taste, and stir until smooth.
- Assemble the Casserole: Spread the turkey evenly across the bottom of the baking dish. Layer the cooked vegetables over the turkey, followed by the stuffing. Pour the soup mixture evenly over everything. Sprinkle with shredded cheese, if desired.
- Bake: Bake uncovered for 30–35 minutes, or until the casserole is bubbly and the stuffing is golden brown.
- Serve: Garnish with fresh parsley and serve warm.
Leftover Turkey Stuffing Bake
This cozy Leftover Turkey Stuffing Bake combines Thanksgiving leftovers into a delicious, all-in-one casserole. With layers of turkey, stuffing, and vegetables, it’s creamy, comforting, and full of flavor.
Ingredients
- 2 cups leftover turkey shredded or diced
- 3 cups leftover stuffing
- 1 tablespoon butter or olive oil
- 1 medium onion diced
- 1 cup celery diced
- 1 cup carrots sliced
- 1 cup mushrooms sliced (optional)
- 1 can 10.5 oz cream of mushroom or cream of chicken soup
- 1 cup chicken or turkey broth
- Salt and pepper to taste
- 1/2 cup shredded cheese optional
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the Vegetables: In a skillet, melt butter or heat olive oil over medium heat. Add the onion, celery, carrots, and mushrooms (if using), and cook until softened, about 5–7 minutes.
- Mix the Sauce: In a bowl, combine the cream soup with the broth. Add salt and pepper to taste, and stir until smooth.
- Assemble the Casserole: Spread the turkey evenly across the bottom of the baking dish. Layer the cooked vegetables over the turkey, followed by the stuffing. Pour the soup mixture evenly over everything. Sprinkle with shredded cheese, if desired.
- Bake: Bake uncovered for 30–35 minutes, or until the casserole is bubbly and the stuffing is golden brown.
- Serve: Garnish with fresh parsley and serve warm.