Turkey Stuffing Casserole
This savoury, creamy casserole is a great way to use up Thanksgiving leftovers. It’s an easy to make dinner recipe that’s loved by the whole family. I make it throughout the year when I’m craving a holiday feast. One of the best parts of this dish is that it’s so versatile. There’s plenty of room here for improvisation and substitutions based on what ingredients you have on hand. It’s always a great way to repurpose “dry” turkey, since the casserole itself is so moist. I personally love to pour some leftover turkey gravy on top.
1½ cups chicken broth
6 Tbsp. butter, melted
1 box stove top stuffing mix
3 cups leftover turkey, cubed
1 (10 oz) pkg frozen vegetables
2 ribs celery, sliced thinly
1 tsp. garlic, minced
1 (10 oz) can condensed cream of chicken soup
Garnish:
1 Tbsp. fresh parsley, chopped
To Serve:
2 cups gravy, warmed
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and spray a 9x13” baking dish with non-stick spray.
Heat the broth and butter in a pot until it boils.
Remove the pot from the burner and add the dry stuffing mix. Gently stir and cover with a lid. Let sit for 5 minutes, then remove the lid and fluff with a fork.
In a mixing bowl combine the turkey, vegetables, celery, garlic and chicken soup. Pour into the prepared baking dish and smooth out into an even layer.
Cover with the stuffing and place in the oven for 30-35 minutes until bubbly.
Remove from the oven and sprinkle with parsley. Cut and serve with gravy.
Makes 8 servings.
Cook’s Notes:
- The more flavourful the turkey is, the better this dish will be. I recommend using something like my beer injected Cajun turkey or wine brined turkey.
- If you’re using your own already prepared stuffing instead of box mix, you can leave out the butter and broth. If your stuffing is on the drier side, I would pour ½ cup of broth over the top of the stuffing in the casserole dish.
- For maximum flavour, sauté the chopped celery with ¼ cup onions with some butter for 3-5 minutes before mixing in to the casserole.