Easy Turkey and Stuffing Casserole is the cozy, crowd-pleasing bake that turns leftover turkey and a box of stuffing into a full dinner—fast. I develop weeknight casseroles for busy home cooks, and I tested this twice to lock in a creamy base and crisp top (best ratio: 6 oz stuffing + 1 cup broth; bake 30–35 minutes).
At a glance: 45 minutes • One pan • Family-friendly • Dairy-free and gluten-free swaps
Ingredients
- 4 cups cooked turkey, chopped (about 1 lb / 450 g)
- 1 can condensed cream of chicken soup, 10.5 oz (298 g)
- 1 cup low-sodium chicken broth (240 ml), plus more as needed
- 1/2 cup milk (120 ml) or unsweetened dairy-free milk
- 12 oz frozen mixed vegetables (340 g), thawed and well-drained
- 1 small onion, finely diced (about 3/4 cup / 100 g)
- 2 celery stalks, finely diced (100 g)
- 1 tsp poultry seasoning
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 box stuffing mix, 6 oz (170 g)
- 4 Tbsp unsalted butter, melted (57 g) or 3 Tbsp olive oil (dairy-free)
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use dairy-free condensed soup or 1 cup unsweetened almond milk + 2 Tbsp flour to thicken | Replace butter with olive oil |
| Gluten-free | GF stuffing mix + GF condensed soup | Check labels; many are wheat-based |
| No alcohol/pork | Use chicken or turkey broth + a few drops apple cider vinegar for brightness | Avoid wine; bacon is optional—swap smoked paprika or mushrooms |
Easy Turkey and Stuffing Casserole
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
This cozy Easy Turkey and Stuffing Casserole turns leftover turkey and a box of stuffing into a creamy, crisp-topped dinner in 45 minutes. Tested twice; best texture with 6 oz stuffing and 1 cup broth.
Ingredients
- 4 cups cooked turkey, chopped (about 1 lb / 450 g)
- 1 can condensed cream of chicken soup, 10.5 oz (298 g)
- 1 cup low-sodium chicken broth (240 ml), plus more as needed
- 1/2 cup milk (120 ml) or unsweetened dairy-free milk
- 12 oz frozen mixed vegetables (340 g), thawed and drained
- 1 small onion, finely diced (100 g)
- 2 celery stalks, finely diced (100 g)
- 1 tsp poultry seasoning; 1/2 tsp garlic powder
- 1/2 tsp kosher salt; 1/4 tsp black pepper
- 1 box stuffing mix, 6 oz (170 g)
- 4 Tbsp unsalted butter, melted (57 g) or 3 Tbsp olive oil
Instructions
- Heat oven to 375°F (190°C). Whisk soup, 1 cup broth, milk, and seasonings. Stir in turkey, vegetables, onion, and celery; spread in a greased 9×13-inch dish.
- Moisten stuffing mix with melted butter and 1 cup hot water or broth. Fluff and scatter evenly over the filling.
- Bake 30–35 minutes until bubbly and golden. Rest 5–10 minutes before serving.
Notes
Dairy-free: use dairy-free condensed soup and olive oil. Gluten-free: choose GF stuffing and soup. Make-ahead: assemble, cover, and refrigerate up to 24 hours; add 5–10 minutes to bake time.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 of pan
- Calories: 420
- Sugar: 6
- Sodium: 860
- Fat: 17
- Saturated Fat: 6
- Carbohydrates: 44
- Fiber: 4
- Protein: 26
- Cholesterol: 65
Keywords: Easy Turkey and Stuffing Casserole, turkey casserole, stuffing casserole, leftover turkey recipe, one-pan casserole, creamy casserole, weeknight dinner, dairy-free option, gluten-free option, Thanksgiving leftovers, family meal
Step-By-Step Instructions
- Prep the base. Heat oven to 375°F (190°C). In a large bowl, whisk soup, 1 cup broth, milk, poultry seasoning, garlic, salt, and pepper. Stir in turkey, vegetables, onion, and celery. Spread into a greased 9×13-inch (23×33 cm) baking dish.
- Top with stuffing. In a bowl, combine dry stuffing mix with melted butter and 1 cup hot water (or hot broth) just to moisten. Fluff, then scatter evenly over the filling.
- Bake. Bake 30–35 minutes until bubbly and the stuffing is golden. Rest 5–10 minutes so it slices cleanly.
Pro Tips & Variations for Easy Turkey and Stuffing Casserole
- Crispier top: Bake uncovered. If browning too fast, tent loosely with foil for the last 10 minutes.
- Extra creamy: Stir 1/2 cup sour cream (or plain dairy-free yogurt) into the base.
- Veggie boost: Add 1 cup sliced mushrooms or chopped spinach—sauté first to drive off moisture.
- Make-ahead: Assemble, cover, and refrigerate up to 24 hours. Add 5–10 minutes to bake time.
- Leftover swap: Chicken works 1:1 if you’re out of turkey.
- Flavor twist: Sprinkle 1/2 cup dried cranberries over the turkey for a Thanksgiving-style pop.
Serving Suggestions
- Simple green salad with lemon vinaigrette
- Steamed green beans or roasted broccoli
- Cranberry relish on the side for sweet-tart contrast
Storage & Reheating
- Refrigerate: Cool, then cover and store up to 3–4 days at ≤40°F (4°C).
- Freeze: Wrap tightly; freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Cover and bake at 350°F (177°C) 20–25 minutes (splash in a few Tbsp broth), or microwave single portions 2–3 minutes.
- Food safety: Reheat leftovers to 165°F (74°C) in the center.
Troubleshooting
- Soggy stuffing: Use just enough liquid to moisten; bake uncovered. Toast the dry mix 5 minutes before topping for extra crunch.
- Watery casserole: Drain thawed veggies well and sauté fresh veg to release moisture.
- Dry turkey layer: Stir in 1/4–1/2 cup extra broth before baking.
FAQs
Q1: Can I use fresh bread instead of stuffing mix?
A1: Yes. Toss 4 cups (200 g) toasted cubed bread with 1 tsp poultry seasoning, salt, and melted butter. Moisten with hot broth until just damp.
Q2: Can I skip condensed soup?
A2: Make a quick sauce: whisk 2 Tbsp butter (or oil) + 2 Tbsp flour for 1 minute, then whisk in 1 1/2 cups broth and 1/2 cup milk until thick.
Q3: How do I keep the top from over-browning?
A3: Tent with foil for the last 10 minutes, or move to a lower oven rack.
Nutrition (per serving)
Calories: 420; Protein: 26 g; Carbs: 44 g; Fat: 17 g