My turkey stuffing casserole brings all the best flavors of Thanksgiving into one incredible dish! I make my recipe with leftover mashed potatoes, turkey, and stuffing, plus a delicious sauce made from sour cream, gravy, and cream of mushroom soup.
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My Easy Recipe for Turkey Casserole with Leftover Turkey
Last November, I had enough Thanksgiving leftovers to fill the fridge for days, and everyone was getting a little tired of the same old plate day after day. So I came up with this turkey stuffing casserole made from holiday leftovers, and it became my family’s favorite dish of the entire week!
When it comes to Thanksgiving, Ben usually goes for the turkey. Connor adores stuffing, and Leah is the biggest fan of mashed potatoes. Everyone in the family has their favorite thing, but this recipe brings everyone’s choice items together in one comforting casserole.
I love making casseroles like these because using leftovers means that most of the hard work has already been done up front! Plus, the simple preparation means that there’s more time to spend with my loved ones while it cooks, and there’s a tasty meal to enjoy together at the end of it all!
Leah finished her first slice and said that this recipe was so good, it deserved to be served on the actual holiday, not just the days after. Connor chimed in next and said that he wouldn’t mind having it year-round. I’m sure that can be arranged!
For more delicious turkey recipes, be sure to try my air fryer turkey breast, boneless turkey breast, air fryer turkey tenderloin, or my turkey avocado sandwich.
Turkey and Stuffing Casserole Ingredients
- Leftover mashed potatoes – Provide a creamy base and add moisture to the recipe. Regular mashed potatoes are my favorite, but sweet potatoes will also work just fine.
- Cooked turkey – Adds savory, meaty flavor to the casserole. I always chop or shred the meat before adding it in.
- Cream of mushroom soup – Binds the layers of this dish together while also adding depth and richness. Cream of chicken or celery also works well for this turkey stuffing casserole recipe.
- Gravy – Keeps the casserole moist and brings even more savory flavor to the sauce mixture.
- Sour cream – Adds tang, richness, and creaminess without thinning out the mixture too much.
- Leftover stuffing – Provides a crunchy, textured topping that contrasts with the creamy interior. I break the stuffing into crumbles first!
How to Make Turkey Stuffing Casserole
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 375 degrees F.
STEP TWO: Spread the mashed potatoes evenly across the bottom of the baking dish, smoothing them out with the back of a spoon.
STEP THREE: Scatter the turkey evenly over the mashed potatoes, pressing down lightly to create an even layer.
STEP FOUR: In a mixing bowl, whisk together the cream of mushroom soup, gravy, and sour cream until smooth. Spread this mixture evenly over the turkey.
STEP FIVE: Spread the stuffing crumbles on top of the creamy layer.
STEP SIX: Bake it for 35 minutes, or until the stuffing is golden brown and the casserole is heated through to an internal temperature of 165 degrees F.
Tips for the Best Turkey and Dressing Casserole
- Room temperature ingredients make mixing easier. I let the cold mashed potatoes, turkey, and sour cream sit out for 10 to 15 minutes before starting the recipe.
- Draining any excess liquid from the turkey and mashed potatoes will ensure the layers don’t turn out watery.
- To prevent over-browning, I’ll tent the casserole with foil after 20 minutes, then remove it for the last 15 minutes so it can crisp up. This is my top tip for a beautiful, golden casserole!
- Wait 5 minutes before serving! This gives the casserole time to set and the layers a chance to firm up a bit. Scooping is so much easier, and the casserole is less likely to fall apart.
Turkey Stuffing Casserole Recipe Variations and Substitutions
- If I’m all out of turkey, leftover roast chicken or rotisserie chicken are the best substitutions.
- Freshly prepared stuffing works just fine if leftover stuffing isn’t available. Boxed stuffing is my favorite for a quick fix.
- Instead of leftover gravy, I sometimes use chicken broth or turkey broth instead. Or, I’ll whip up a quick batch of turkey gravy without drippings.
- Sweet potatoes can be used instead of mashed potatoes. They have a delicious, natural sweetness that pairs so well with the savory ingredients.
What to Serve with Leftover Turkey Casserole
I love serving this turkey and stuffing casserole recipe with easy veggie dishes like roasted asparagus, garlic green beans, or maple glazed carrots.
My kids also enjoy eating this dish with homemade biscuits!
Turkey Stuffing Casserole FAQs
Can I make turkey casserole ahead of time?
Yes! My casserole can easily be prepped the night before. Just assemble it, cover it with foil, then refrigerate overnight. I always let it sit at room temperature for 20 to 30 minutes the next day before popping it in the oven.
How do I prevent my turkey stuffing casserole from drying out?
Adding enough gravy, condensed soup, and sour cream is a must! They work together to keep everything moist but not watery. Overbaking can also cause the turkey and stuffing to dry out, so I always set a timer to be safe.
How should I store leftover turkey and dressing casserole?
Once the casserole has cooled, cover tightly with plastic wrap or transfer the leftovers to an airtight container. Stored in the refrigerator, these leftovers will stay fresh for up to 4 days! For longer storage, I move the casserole to freezer-safe containers or bags and freeze for up to 3 months.
How do I reheat leftovers?
The best way to reheat this turkey and stuffing casserole is in the oven at 350 degrees F for 25 to 30 minutes, or until heated through. Covering the dish helps it warm evenly, though I’ll usually remove the foil for the last few minutes so the top can brown. I don’t recommend reheating in the microwave as this will make the stuffing soggy.
More Easy Thanksgiving Recipes
- Fall fruit salad
- Sweet potato casserole with canned yams
- Green bean casserole
- Cornbread stuffing
- Mushroom gravy
- Instant pot mac and cheese
Easy Turkey Stuffing Casserole
Equipment
- 8×8 baking dish
Ingredients
- 3 cups leftover mashed potatoes
- 2 cups cooked turkey shredded or chopped
- 1 can cream of mushroom soup 10.5 ounces
- 1 cup gravy
- ½ cup sour cream
- 2 ¼ cups leftover stuffing broken into crumbles
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread the mashed potatoes evenly across the bottom of the baking dish. Smooth them out with the back of a spoon.
- Scatter the turkey evenly over the mashed potatoes, pressing down lightly to create an even layer.
- In a mixing bowl, whisk together the cream of mushroom soup, gravy, and sour cream until smooth. Spread this mixture evenly over the turkey.
- Spread the stuffing crumbles evenly over the creamy layer.
- Bake for 35 minutes, or until the stuffing is golden brown and the casserole is heated through (internal temperature should reach 165 degrees F).
- Let the casserole rest for 5 minutes before serving.
Notes
- Room temperature ingredients make mixing easier. Let the cold mashed potatoes, turkey, and sour cream sit out for 10 to 15 minutes before starting.
- Draining any excess liquid from the turkey and mashed potatoes will ensure the layers don’t turn out watery.
- To prevent over-browning, tent the casserole with foil after 20 minutes, then remove it for the last 15 minutes so it can crisp up.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat leftovers in an oven at 350 degrees F for 25 to 30 minutes.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
