Best 8 Turkey And Stuffing Casserole For Two Recipes

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**Turkey and Stuffing Casserole: A Comforting Dish for Two**

Indulge in the comforting flavors of Thanksgiving all year round with this hearty Turkey and Stuffing Casserole for Two. This delectable dish combines tender turkey, flavorful stuffing, and a creamy sauce, all baked to perfection in a single casserole dish. Perfect for a cozy dinner for two or as a smaller-scale Thanksgiving feast, this casserole offers a convenient and delicious way to enjoy the classic flavors of the holiday season. And with our three variations – Classic, Cornbread, and Wild Rice – you can easily customize your casserole to suit your preferences. So, grab your loved one, preheat your oven, and let's embark on a culinary journey that will warm your hearts and satisfy your taste buds.

**Recipe variations:**

* **Classic Turkey and Stuffing Casserole:** This traditional version features a combination of ground turkey, seasoned bread cubes, celery, onion, and herbs.

* **Cornbread Turkey and Stuffing Casserole:** A Southern twist on the classic, this casserole incorporates crumbled cornbread into the stuffing mixture, adding a slightly sweet and savory flavor.

* **Wild Rice Turkey and Stuffing Casserole:** For a more sophisticated take on the dish, this variation uses wild rice instead of bread cubes, resulting in a nutty and earthy flavor profile.

No matter which variation you choose, you'll end up with a creamy, flavorful, and satisfying casserole that's perfect for a cozy dinner for two. So gather your ingredients, put on your apron, and let's cook up a feast that will make your taste buds dance with joy!

Here are our top 8 tried and tested recipes!

TURKEY AND STUFFING CASSEROLE



Turkey and Stuffing Casserole image

Two recipe classics are combined into an easy and delicious meal.

Provided by KRISTI EVANS

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h5m

Yield 5

Number Of Ingredients 8

1 (14 ounce) package seasoned dry stuffing mix
1 teaspoon ground sage
1 cup chopped celery
½ cup chicken broth
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
2 boneless, skinless turkey breasts - cooked and shredded
¼ cup melted butter

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside.
  • Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed.
  • Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.

Nutrition Facts : Calories 807.4 calories, Carbohydrate 66.7 g, Cholesterol 239.2 mg, Fat 19.7 g, Fiber 4.4 g, Protein 86.3 g, SaturatedFat 8.6 g, Sodium 2523.3 mg, Sugar 3.9 g

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

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.

TURKEY STUFFING CASSEROLE



Turkey Stuffing Casserole image

Looking for an all-in-one meal to serve at your next potluck? You'll love this recipe that includes instruction on how to make an excellent stuffing and gravy. It's a go-to dish in our house and reminds me of one my grandmother used to make. -Signa Hutchison, Weiser, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 15

1/2 cup butter, cubed
1 large onion, chopped
2 celery ribs, chopped
1-1/2 teaspoons salt, divided
1/2 teaspoon rubbed sage
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
8 cups cubed French bread (8 ounces)
3 cups cubed cooked turkey
2 large eggs
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
3/4 cup water
2 tablespoons chopped fresh parsley

Steps:

  • In a large skillet, heat butter over medium heat. Add onion and celery; cook and stir 4-5 minutes or until tender. Remove from heat; stir in 1 teaspoon salt, sage, poultry seasoning and pepper. In a large bowl, combine bread cubes, turkey and onion mixture; toss gently to combine. Transfer to a greased 13x9-in. baking dish., In a small bowl, whisk eggs. In a large saucepan, melt butter over medium heat. Stir in flour and remaining salt until smooth; gradually whisk in broth and water. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Gradually whisk broth mixture into eggs; stir in parsley. Pour over turkey mixture. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake 15-20 minutes longer or until lightly browned.

Nutrition Facts :

TURKEY AND STUFFING CASSEROLE



Turkey and Stuffing Casserole image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 7

Vegetable cooking spray
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk or water
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 cup cubed cooked turkey or chicken
4 cup Pepperidge Farm® Herb Seasoned Stuffing
1 cup shredded Swiss or Cheddar cheese (about 4 ounces)

Steps:

  • Heat the oven to 400 degrees F. Spray a 2-quart casserole with the cooking spray.
  • Stir the soup and milk in a large bowl. Add the vegetables, turkey and stuffing and mix lightly. Spoon the turkey mixture into the casserole.
  • Bake for 20 minutes or until the turkey mixture is hot and bubbling. Stir the turkey mixture. Top with the cheese.
  • Bake for 5 minutes or until the cheese is melted.
  • Serving Suggestion: Serve with a salad of mixed greens, dried cranberries and walnuts with a Dijon mustard vinaigrette. For dessert serve sliced pears drizzled with chocolate sauce.
  • Tip: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained for the cubed cooked turkey.

TURKEY AND STUFFING CASSEROLE FOR TWO



Turkey and Stuffing Casserole for Two image

Even the smallest turkey is too much for two, but I missed the taste of homemade turkey and stuffing. I tried this recipe with a boneless turkey breast and it was just perfect.

Provided by Barbara

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 3h55m

Yield 2

Number Of Ingredients 10

16 slices white bread
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
4 stalks celery, chopped, or more to taste
1 ½ tablespoons poultry seasoning
salt and ground black pepper to taste
1 cup chicken broth, or as needed
1 (2 pound) boneless turkey breast
2 tablespoons salted butter, cubed
2 tablespoons salted butter, melted

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Generously coat a 2 1/2-quart baking dish with butter. Place bread on baking sheets.
  • Toast bread in the preheated oven until golden brown, flipping halfway through cooking time, about 15 minutes total.
  • While bread is toasting, melt 2 tablespoons butter in olive oil in a frying pan over medium-high heat. Saute onion and celery until soft and slightly browned, 5 to 7 minutes.
  • Cube toast and put in a large mixing bowl with sauteed vegetables. Season with poultry seasoning, salt, and pepper. Add enough chicken broth to mash mixture together and form a moist, but not wet stuffing. Transfer mixture to the prepared baking dish.
  • Rinse turkey under cold water and pat dry. Lay turkey breast, skin-side up, on top on stuffing mixture. Slip cubes of butter under the skin and pour melted butter over top. Season lightly with salt and pepper. Tent with aluminum foil.
  • Bake in the preheated oven for 2 1/2 hours. Remove foil and continue to bake until turkey is no longer pink in the center, juices run clear, and skin browns, about 30 minutes more. Transfer turkey to a plate and let stand 10 minutes before slicing.

Nutrition Facts : Calories 1389.4 calories, Carbohydrate 113 g, Cholesterol 391.5 mg, Fat 40 g, Fiber 7.5 g, Protein 136.4 g, SaturatedFat 18.1 g, Sodium 2380.3 mg, Sugar 13.8 g

STUFFING & TURKEY CASSEROLE



Stuffing & Turkey Casserole image

This is a plate full of love, comfort and goodness. -Debbie Fabre, Ft Myers, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 9

4 cups leftover stuffing
1 cup dried cranberries
1 cup chopped pecans
3/4 cup chicken broth
1 large egg, lightly beaten
2 cups shredded part-skim mozzarella cheese
1 cup whole-milk ricotta cheese
4 cups cubed cooked turkey, divided
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. Place stuffing, cranberries and pecans in a large bowl; stir in broth. In a small bowl, mix egg and the mozzarella and ricotta cheeses., In a greased 13x9-in. baking dish, layer 2 cups turkey, 3 cups stuffing mixture, and the cheese mixture. Top with remaining turkey and stuffing mixture. Sprinkle with cheddar cheese., Bake, covered, 40-45 minutes or until heated through. Bake, uncovered, 5 minutes longer. Let stand 10 minutes before serving.

Nutrition Facts : Calories 418 calories, Fat 24g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 640mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 3g fiber), Protein 27g protein.

TURKEY & STUFFING CASSEROLE



Turkey & Stuffing Casserole image

A delicious, filling casserole that takes only a few minutes to put together. Almost as tasty as Thanksgiving dinner, with a lot less trouble!

Provided by mal in missouri

Categories     Poultry

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/4 cups boiling water
4 tablespoons melted butter
4 cups seasoned stuffing mix
1 cup raw broccoli
2 cups cubed cooked turkey
1 (10 3/4 ounce) can cream of celery soup
1/2 cup milk
1 cup shredded monterey jack cheese
1 cup shredded American cheese

Steps:

  • Add water and melted butter to stuffing, mix.
  • Cover bottom of 9x13 baking dish with stuffing.
  • Arrange broccoli and turkey over stuffing.
  • In separate bowl, mix soup, milk, and 1/2 cup of each kind of cheese.
  • Pour over broccoli and turkey layer.
  • Sprinkle remaining cheese over soup layer.
  • Bake at 350 for 30 minutes.

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

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 -- .

Tips:

  • Make-ahead: The casserole can be assembled and refrigerated up to 24 hours before baking. When ready to bake, let it sit at room temperature for 30 minutes before baking.
  • Use leftover turkey: This recipe is a great way to use up leftover turkey from a holiday meal. If you don't have any leftover turkey, you can use cooked chicken or beef.
  • Use your favorite stuffing: You can use any type of stuffing you like in this recipe. Some popular options include cornbread stuffing, bread stuffing, and oyster stuffing.
  • Add vegetables: To make the casserole more nutritious, you can add vegetables such as celery, carrots and onions.
  • Season to taste: Don't forget to season the casserole to taste with salt, pepper, and other herbs and spices.

Conclusion:

This turkey and stuffing casserole is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a holiday gathering. It is also a great way to use up leftover turkey. With its creamy sauce, tender turkey, and flavorful stuffing, this casserole is sure to be a hit with everyone at the table.

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