Best 2 Leftover Turkey Stuffing Casserole Recipes

Turkey and stuffing are holiday favorites, and if you're lucky enough to have leftovers, consider yourself fortunate because you can make an easy and delicious casserole that's perfect for a weeknight meal or a casual lunch. This leftover turkey stuffing casserole is a simple dish to make, and it's a great way to use up leftover turkey and stuffing. The casserole is made with cooked turkey, stuffing, cream of mushroom soup, and shredded cheese. It's then baked until golden brown and bubbly.

In addition to the classic leftover turkey stuffing casserole, there are many other variations that you can try. For a more flavorful casserole, you can add cooked vegetables like celery, carrots, and onions. You can also add different types of cheese, such as cheddar, Swiss, or Monterey Jack. If you want a creamy casserole, you can add sour cream or cream cheese. And if you like a little spice, you can add a pinch of cayenne pepper or chili powder.

No matter what variation you choose, you're sure to enjoy this delicious and easy casserole. It's a great way to use up leftover turkey and stuffing, and it's a dish that the whole family will love.

Check out the recipes below so you can choose the best recipe for yourself!

LEFTOVER TURKEY & STUFFING CASSEROLE

Leftover Turkey & Stuffing Casserole image

I made this up when DD had her wisdom teeth out. She wanted a turkey dinner similar to Thanksgiving in June!! I needed to use up all the leftovers so this was it!! You can use boxed stuffing if you need to, you would need 2 6oz packages of seasoned stuffing mix. You can make this ahead very easily...just remember the cooking time will be extended

Provided by Thea

Categories One Dish Meal

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

6 -8 cups prepared stuffing, 3/4 of it for the bottom the rest for dotting on top
2 cups cooked turkey
16 ounces frozen mixed vegetables, thawed and slightly cooked
3 -4 green onions, diced
1/2 cup reduced-fat mayonnaise (Hellmans is what I use)
1/2 cup plain low-fat yogurt
pepper
1 (10 3/4 ounce) cream of chicken soup
1/4 cup whipping cream or 1/4 cup milk
2 cups shredded cheese, divided
1/4 teaspoon tarragon (optional)

Steps:

Spray the bottom of a 9x13 baking dish, cover the bottom of dish with stuffing.
Place turkey and mixed vegetables.
In a separate bowl, mix soup, cream, onions, yogurt and 1/2 of the cheese.
Pour over the veggie and turkey layer.
Sprinkle the rest of the cheese over the top.
Sprinkle more of the stuffing -- dotting over the top -- .

LEFTOVER TURKEY AND STUFFING CASSEROLE

Leftover Turkey and Stuffing Casserole image

Provided by Damaris Phillips

Categories side-dish

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 46

Ingredients

Cooking spray, for greasing the casserole dish
9 large eggs, beaten
2/3 cup whole milk
Kosher salt and freshly ground black pepper
1/3 cup leftover Turkey Gravy, recipe follows
2 teaspoons hot sauce
5 cups leftover Cornbread Stuffing, recipe follows
2 cups leftover Roasted Vegetables, recipe follows
2 cups 1/2-inch-diced leftover Roasted Turkey Breast, recipe follows, or your favorite recipe
1/2 cup cranberry sauce, optional
4 tablespoons unsalted butter
6 tablespoons all-purpose flour
4 cups turkey stock, warmed
1/4 cup white wine
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 tablespoons coconut oil
1 large yellow onion, small diced
1 cup small-diced celery
1 cup small-diced carrots
4 cups homemade Cornbread Croutons, recipe follows or store-bought
4 cups store-bought seasoned croutons
1 tablespoon fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh sage, chopped
1 teaspoon cayenne pepper, optional
1 quart chicken stock
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 large eggs, beaten
1 pound butternut squash, peeled, seeded and cut into 1-inch pieces
1 pound red beets, peeled and cut into 1-inch pieces
2 yellow onions, large diced (about 4 cups)
1 tablespoon fresh thyme, chopped
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
5 tablespoons coconut oil plus more for greasing the baking sheet, melted
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
Kosher salt and freshly ground white pepper
1 cup almond milk or regular milk, at room temperature
1/4 cup applesauce, at room temperature
1/4 cup sorghum (see Cook's Note)
1 large egg, at room temperature

Steps:

Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
Whisk together the eggs, milk, 1 teaspoon salt and 1 teaspoon pepper in a large bowl. Stir in the Turkey Gravy and hot sauce. Spread the Cornbread Stuffing in the prepared baking dish, then sprinkle over the Roasted Vegetables and Roasted Turkey Breast. Pour the egg mixture over the top. Bake until golden brown and set, 35 to 40 minutes. Let cool for 5 minutes before slicing. Garnish with the cranberry sauce, if using.
Melt the butter in a skillet over medium heat. Whisk in the flour and cook until golden, 1 to 2 minutes. Whisk in the warmed stock. Bring to a simmer and cook, stirring constantly, until thickened, 10 to 15 minutes. The mixture should coat the back of a spoon. Pour in the wine, stir and cook for an additional 2 to 3 minutes. Season to taste with salt and pepper.
Preheat the oven to 350 degrees F.
Melt the coconut oil over medium heat in a large skillet. Saute the onion, celery and carrots until tender, 8 to 10 minutes. Remove from the heat and put into a large bowl. Add the cornbread croutons, seasoned croutons, thyme, rosemary, sage and cayenne if using. Add the chicken stock and stir to combine. Taste and add salt and pepper, then stir in the eggs. Mix to combine and pour into a 9-by-13-inch casserole dish. Bake until golden brown and fluffy but still moist, 45 to 55 minutes.
Preheat the oven to 400 degrees F.
Put the squash, beets, onions and thyme in a large bowl. Drizzle with oil and toss to coat. Season generously with salt and pepper. Spread in a single layer on a rimmed baking sheet and roast, tossing once, until golden brown and tender, 45 to 50 minutes.
Preheat the oven to 375 degrees F.
Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
Reduce the oven to 350 degrees F.
Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you dont want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.

Tips:

To make the casserole more flavorful, use a variety of vegetables in the stuffing, such as celery, carrots, onions, and garlic.
If you don't have any leftover turkey, you can use cooked chicken or beef instead. Just make sure to adjust the seasoning accordingly.
If you want a creamier casserole, add a can of cream of mushroom soup or cream of celery soup to the mixture.
To make the casserole crispy on top, sprinkle some grated Parmesan cheese or bread crumbs on top before baking.
If you're short on time, you can use store-bought stuffing mix instead of making your own.

Conclusion:

Leftover turkey stuffing casserole is a delicious and easy way to use up leftover turkey and stuffing. It's a great meal for a weeknight dinner or a potluck. With its creamy sauce, flavorful stuffing, and tender turkey, this casserole is sure to be a hit with everyone who tries it.