Easy Turkey Stuffing Casserole

A serving spoon is scooping out a helping of casserole.

5 from 1 vote

My turkey stuffing casserole is the perfect dish to prepare in advance and can be frozen before or after baking. Best of all, it’s a great way to put holiday leftovers to use without any waste! I love serving this recipe with a side of veggies or homemade biscuits.

Prep Time10

Cook Time35

Cooling Time5

Total Time50

Course: Dinner Recipes

Cuisine: American

Servings:

Calories: 377kcal

Author: Samantha Erb

Equipment

8x8 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