Creamy Turkey & Stuffing Casserole
This Turkey Stuffing Casserole recipe is an excellent way to use leftover turkey! Made with veggies, a creamy gravy, and a stuffing topping.
Servings: 8 servings
Ingredients
Gravy/Sauce
- 1/2 cup all-purpose flour
- 6 tablespoons butter
- 1/2 cup diced onion
- 2 garlic cloves minced
- 2/3 cup milk or cream
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Filling
- 1/2 cup sour cream
- 3 cups diced or shredded turkey
- 1 ½ cups frozen mixed vegetables thawed (or other leftover veggies)
- 3-4 cups cooked stuffing
- Fresh minced parsley
Instructions
- Grease a 13x9-inch rectangular baking dish with nonstick cooking spray and set aside. Preheat oven to 375 degrees F.
- In a large saucepan, melt butter over medium-low heat. Add onion and cook for 2-3 minutes or until softened. Stir in garlic for 30 seconds then whisk in flour, salt and pepper and cook, stirring frequently until golden; about 2-3 minutes. Pour in milk and broth and bring to a simmer, stirring frequently, until thickened. Remove from heat and set aside. Taste and adjust seasonings, as desired.
- Stir in sour cream, diced turkey and vegetables.
- Pour mixture into the prepared baking dish and top evenly with small spoonfuls of leftover stuffing, breaking it up with your fingers if necessary.
- Bake at 375 degrees for 30-35 minutes or until bubbly and golden. Allow several minutes to cool and set.
- Garnish with fresh minced parsley and serve immediately.
Notes
Storing leftovers: Cool completely, then store in an airtight container in the fridge for up to 3-4 days. Store in the freezer for up to 6 months.
Reheating: Large portions or the whole casserole can be reheated in the oven at 350 until warmed through. Microwaving is also an option for individual portions.
Nutrition
Calories: 359kcal | Carbohydrates: 30g | Protein: 14g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 873mg | Potassium: 328mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2373IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 2mg
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