Leftover Turkey Casserole

What You’ll Need

A super simple ingredients list for you! Scroll to the printable recipe card at the bottom of the post for the exact ingredient amounts.

• Cubed stuffing – I use Pepperidge Farm’s “Herb Seasoned” variety.
• Butter – This gives rich, beautiful flavor.
• Turkey – Leftover turkey from the holidays is perfect!
• Cream of chicken soup – This wraps up the casserole in delicious, creamy flavor.
• Water – This thins out the canned soup so it’s easy to incorporate throughout the casserole.
• Herbs – Dried sage plus fresh thyme and chives add to that classic Thanksgiving dinner flavor.
• Black pepper – This simple seasoning rounds out all the flavors.

How To Make Leftover Turkey Casserole

This casserole is so easy to make; our daughters have been putting it together since they were young – nearly all on their own! Scroll to the bottom of the post for the full recipe card.

• Prep. Preheat the oven to 350°F. Grease a 9″x13″ baking dish with non-stick spray and set aside.
• Make turkey & stuffing mixture. Mix stuffing with melted butter, then fold in the turkey.
• Make the soup mixture. Combine the canned soup with enough water to equal 4 cups. Add sage and black pepper, and whisk until smooth.
• Add first layer. Spread half of the turkey & stuffing mixture in the baking dish. Add half of the thyme and chives on top. Drizzle a bit more than half of the soup mixture over the top. Repeat to create a second layer.

• Finish with second layer. Repeat to create a second layer, with another layer of turkey & stuffing mixture, herbs, and soup mixture.
• Bake. Place pan in oven and bake for 45 minutes, or until hot and bubbly.

Tips & Variations

Here are a couple tips for you, plus some ways to switch up the recipe.

• Toast it. To enjoy toasty little bites of stuffing cubes, drizzle the final layer of soup mixture over the top while leaving some of the stuffing cubes bare. This lets the stuffing cubes turn golden and crispy – you can also put the dish under the broiler to toast them even more.
• Prep ahead. See the section below titled “To Make This Dish Ahead of Time”.
• Add veggies. Add 1-2 cups of chopped bell pepper or other veggies to the mix. Or use your favorite mix of frozen vegetables.
• Use leftover chicken. Turkey’s not the only thing you can use in this recipe. Leftover chicken or shredded rotisserie chicken are great swaps for turkey.
• Swap the canned soup. Use cream of mushroom, asparagus, or broccoli for a similarly creamy but slightly different flavor profile.

Serving Suggestions

This herby leftover turkey casserole is an easy way to enjoy holiday leftovers. Here are some dishes to serve with it:

• Salad: Fresh, crunchy salads are a great contrast to the rich and creamy casserole. Try broccoli salad, cranberry coleslaw, or shaved brussels sprouts salad.
• Veggies: Roasted asparagus or bacon wrapped asparagus, honey garlic carrots or quick pickled carrots are all delicious options, as well as simply steamed green beans.
• Bread: My family loves homemade Rhodes rolls, popovers, and simple cream biscuits – they’re ALL good!

To Make this Dish Ahead of Time

If you’d like to prepare this recipe ahead of time, make it per the instructions. Then cover the baking dish with foil and refrigerate. Remove from the refrigerator 30 minutes prior to baking. Bake with the foil on for 30 minutes and then remove the foil. Bake for another 15 to 30 minutes, or until casserole is bubbling and thoroughly heated.

Proper Storage

• Fridge: Place leftover casserole in an airtight container, in the fridge, for up to 4 days. You can also just cover the baking dish tightly with a lid or foil.
• Freezer: Freeze any cooled leftovers in freezer-safe containers, for up to 3 months.
• To reheat: Microwave in 20-second increments until warm to your liking. If you’d rather use the oven, which is perfect for large portions, do it at 300°F for 25-30 minutes, or until warm.