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Stroller Envy

Turkey and Stuffing Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked turkey chopped
  • 2 cups cooked mixed vegetables drained
  • 2 cups prepared turkey gravy
  • 1/2 cup low-sodium turkey or chicken broth
  • 4 cups prepared cooked stuffing loosely measured
  • 2 tablespoons unsalted butter melted
  • 1/2 cup cranberry sauce for serving
  • 1 teaspoon butter for dish

Method
 

  1. Heat oven to 375°F. Grease a 9x13-inch baking dish with the teaspoon butter. Mix turkey, vegetables, gravy and broth; spread in dish.
  2. Break up prepared stuffing with a fork; toss with melted butter and scatter loosely over filling. Cover with foil.
  3. Bake covered 20 minutes, then uncovered 15–20 minutes, until stuffing browns and both filling and stuffing's center reach 165°F. Rest 10 minutes; serve with cranberry sauce.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
Use properly refrigerated leftovers still within their original 3–4-day storage period; making a casserole does not restart that clock. Freeze promptly if not eating in time.
For freezing, chill the turkey filling promptly in shallow containers and freeze airtight for up to 2 months. Freeze stuffing separately. Thaw both in the refrigerator, assemble, and bake covered at 375°F for 30–40 minutes, then uncovered for 15–20 minutes, until 165°F throughout.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.