Turkey Casserole
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This turkey casserole is my go-to when we have Thanksgiving leftovers: tender turkey and broccoli in a creamy sauce, topped with savory stuffing. I’ve assembled it the night before and baked it the next day, and my family still goes back for seconds.
This recipe is amazing with my Slow Cook Turkey Breast and fan favorite Stuffing Recipe.
What Makes This Turkey Casserole A Win
You know when the Thanksgiving leftovers are still taking over the fridge, but no one wants another plate of the exact same thing? That’s when I make this casserole. The turkey and broccoli get tucked into a creamy sauce, and the stuffing bakes into a golden, savory topping. And honestly, we love it enough to make it year-round with rotisserie chicken.
Keep dinner easy with a salad, cornbread, or biscuits on the side. If you’re still in Thanksgiving mode, add cranberry sauce too.
Turkey Casserole Ingredients
You don’t need anything fancy for this leftover turkey recipe. The exact amounts are in the recipe card; here’s what to know before you start:
- Cooked turkey: Leftover Thanksgiving turkey is perfect here. Chop it into bite-size pieces so you get some in every serving. No leftovers? We make this with rotisserie chicken too.
- Broccoli: Fresh or frozen florets both work. Keep them bite-size and drain them well after cooking so the casserole stays creamy, not watery.
- Boxed stuffing: Prepare it according to the package directions before spreading it over the filling. Turkey or herb stuffing both work; the herbs add extra flavor without another step.
- Cream of chicken soup and sour cream: Together, they make the creamy sauce. I use full-fat sour cream for the best texture. Cream of mushroom or celery soup works if that’s what you have.
- Cheddar cheese: Sharp cheddar adds the most flavor, but mild cheddar or a blend will work too.
If the filling feels too thick to stir together, add a small splash of milk or broth before transferring it to the baking dish.
Jesseca’s Recipe Review
By the time we’ve worked through a few plates of Thanksgiving leftovers, I’m ready for the turkey to feel like a new dinner. That’s why I keep coming back to this casserole. The stuffing gets golden on top while the turkey and broccoli stay creamy underneath, and my family always goes back for seconds. I’ve also assembled it the night before and baked it the next day, so I know it works when I need to get dinner started ahead of time.
Tip from Jesseca:
For the best flavor, shred your turkey into smaller pieces instead of leaving big chunks. This lets the meat soak up the sauce and cheese in every bite. If you’re short on turkey, you can even mix in some rotisserie chicken. It blends right in and keeps the dish just as satisfying.
How This Thanksgiving Casserole Recipe Is Different
This isn’t a noodle-based turkey casserole or a classic turkey tetrazzini. Instead of pasta, this version is built around broccoli and a creamy sauce, then finished with a savory stuffing topping instead of breadcrumbs.
It’s a great option if you’re looking for something lighter than a pasta casserole but still cozy enough to feel like comfort food. It also makes excellent use of leftover Thanksgiving turkey without feeling like the same meal on repeat.
Substitutions and Variations
This simple casserole is super flexible, basically a dinner MVP for using up what’s in your fridge. Here are a few easy swaps and fun twists to make it your own:
- No turkey? Swap in cooked chicken, rotisserie or even shredded deli meat in a pinch.
- No broccoli? Use green beans, peas, or a veggie blend. Just aim for something that won’t turn to mush.
- No cream of chicken? Cream of mushroom or celery totally works and adds a new flavor twist.
- Sour cream alternative? Plain Greek yogurt is a solid stand-in with a little extra protein.
- Cheese swap? Try mozzarella for a milder melt or pepper jack if you want a little heat.
- Add-ins? Toss in sautéed onions, mushrooms, or even a sprinkle of French fried onions on top for crunch.
Make it your own, make it easy, and most importantly. Make sure there’s enough for seconds.
Turkey and Stove Top Stuffing Casserole FAQs
Absolutely! This recipe works great with cooked chicken—rotisserie, leftover grilled, or even canned in a pinch.
Yes, a quick parboil softens it just enough so it doesn’t stay crunchy or release too much moisture while baking. Frozen broccoli can be used too—just thaw and drain first.
Boxed stuffing mix (turkey or herb flavor) is ideal. Leftover homemade stuffing works too—just make sure it’s not too wet or dry.
Microwave individual portions, or reheat the whole dish in a 300°F oven until warmed through. Cover with foil to prevent drying out.
Storage and Make-Ahead Instructions
This turkey stuffing casserole is just as good the next day, maybe even better. Here’s how to store and prep it like a pro:
- Make-Ahead: Assemble the casserole (everything except baking) and cover tightly with foil or plastic wrap. Store it in the fridge for up to 24 hours. When you’re ready to bake, let it sit at room temp while the oven preheats, then bake as directed. You may need to add an extra 5–10 minutes to the cook time if it’s going in cold.
- Leftovers: Cover and refrigerate any leftovers for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in a 300°F oven until heated through.
- Freezer-Friendly: You can freeze the unbaked casserole for up to 2 months. Wrap it tightly in plastic wrap and foil. When ready to use, thaw overnight in the fridge and bake as directed. Just like that, dinner is ready when you are.
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Easy Turkey Casserole
Ingredients
- 1 (6oz) box turkey stuffing
- 3 cups broccoli florets
- 3 cups cooked turkey (chopped)
- 1 (10.5oz) cream of chicken soup
- 1 cup sour cream
- 1 cup cheddar cheese (shredded)
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with nonstick cooking spray and set aside.
- Prepare the stuffing mix according to the package instructions. Once ready, fluff with a fork and set aside.
- Parboil the broccoli by bringing a saucepan of water to a boil. Add the broccoli florets and boil for 3 minutes. Drain immediately and transfer to a large mixing bowl.
- Combine the filling. Add the cooked turkey, cream of chicken soup, sour cream, cheddar cheese, salt, and pepper to the bowl with the broccoli. Stir gently until everything is evenly combined.
- Transfer to the dish. Spoon the turkey mixture into the prepared baking dish and spread it out evenly.
- Top with stuffing. Spoon the prepared stuffing over the casserole in an even layer.
- Bake for 30 minutes, or until the top is lightly golden and the casserole is heated through.
- Serve warm and enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
This turkey casserole looks hearty, comforting, and perfect for a satisfying family meal, thanks for sharing!
This is one of the few recipes I’ve found online that’s made it into my regular rotation since making a huge batch for Thanksgiving last year. I currently use a 2 lb rotisserie chicken instead of turkey and everything else the same. Perfect comfort food when I’m feeling sad for no particular reason.
I made this last night with leftover turkey I’d had frozen…such a pain to find a way to use it. I gave this recipe a try and OMG, it was delicious!!! I used a mix bag of veggies from Costco and microwaved them (they were frozen) and cut them up. Instead of using sour cream, I subbed in mayo (I don’t like sour cream) and it worked great! This is definitely a keeper for those turkey leftovers! My husband and I both loved it. Super creamy and tasty! Thank you.
Has anyone prepped this the night b4 and then just baked b4 serving the next day?
Absolutely. I prep it the night before all the time. Just assemble it, cover tightly, and refrigerate. Bake as written and it turns out great. Perfect for a low-stress holiday morning. I just did this yesterday to feed my family and retest the recipe. Worked perfectly
Great
I used Swiss cheese instead of cheddar. I also didn’t use stove top dressing because of carbs, but my grandkids love mashed potatoes and they aren’t carb restricted.
Genius to add mashed potatoes! Thanks for sharing your tips, Cheryl!
You have to tell me where you found no/low-carb potatoes because all tuber vegetables are high in carbohydrates and I would hate for an uneducated diabetic to read this and think that potatoes are a low-carb option.
Thanks for chiming in, Julie. Cheryl was just mentioning what worked for her family. Potatoes are not a part of this recipe and I don’t promote them that way. Everyone makes adjustments based on their own needs, and I always encourage readers to follow what fits their dietary guidelines best.
Look, looks delicious.I’m getting ready to try it now. Thank you for the recipe.
Thank you! I’m so excited for you to try it! Let me know how it turns out or if you make any fun twists—I’d love to hear!
Hello Jessica. I work at a homeless feeding organization, I am the kitchen Manager. I used this recipe and they really liked it.
I had to scale it up to feed 60 to 80 people, and I added a bit of rice as a neutral filler.
Turned out fantastic, Thank you so much for this recipe. I will be sure to use it again!
Douglas, this means so much. Thank you for sharing your experience and for the work you do every day. I’m honored my recipe could play even a small part in supporting the meals you provide. Knowing it worked well for such a large group is the best kind of feedback. Grateful for your kindness and all that you do.
Perfect! exactly what we were looking for!
Thank you so much! I’m thrilled to hear it was exactly what you were looking for. It’s always great to know the recipe hit the mark—hope it becomes a regular in your rotation!
Could this still be made without the sour cream? It’s the only ingredient I do not have on hand today 🙂
Sorry for the delayed response, Lauren. You can replace with more cream of chicken soup or a little milk.
I need to know how many servings one recipe makes.
Six servings.
Hi there! Made this tonight and it was fantastic! I actually doubled the sauce. 2 cans cream of mushroom soup and a 16oz container of sour cream. I used a cup of Colby jack cuz that’s all I had left. Oh and 2 stove tops:) sooo good! Thank you
Also a whole bag of mixed vegetables!
I made this today and it is absolutely wonderful I doubled the recipe and I added 3 cups of shredded Sharp cheddar cheese, OH MY Goodness I could eat this everyday and I Don t think I d ever get tired of eating it especially as cold as it is here in Tennessee today.Nov 30, 2024
Thank you so much for your kind comment, Debbie! I’m so glad to hear you enjoyed the recipe—and doubling it with extra sharp cheddar sounds absolutely amazing! OH MY Goodness indeed! Perfect comfort food for those chilly Tennessee days. Stay warm and enjoy every bite!
Hi Leslie, thanks for taking the time to comment. I love that you tried doubling this recipe and it worked out! I’ll have to try this with colby jack cheese. It’s one of our faves!
I made it with ground turkey. Turned out pretty tasty.
What a great substitution, Sue. I’ll have to give that a try.
forgot the turkey in the recipe
Oops! Thanks for catching that. The recipe is fixed.