Leftover Turkey and Stuffing Casserole

There's a point after Thanksgiving when another plate of reheated turkey, stuffing, and gravy just isn't exciting anymore. This leftover turkey and stuffing casserole takes those same leftovers and turns them into a warm, hearty dinner that feels like an entirely different meal.

Tender pieces of turkey are coated in gravy, tucked underneath a layer of savory stuffing, and baked until everything is hot and bubbling with a lightly crisp top. Even better, the recipe is flexible. If there are leftover vegetables, mashed potatoes, or a spoonful of cranberry sauce hanging around in the refrigerator, there are easy ways to work those in too.

The Secret to a Good Thanksgiving Leftovers Casserole

The biggest mistake with a leftover casserole is adding too much liquid.

Turkey has already been cooked, stuffing already contains moisture, and gravy can range from thick to surprisingly thin. Instead of pouring everything together at once, start with the gravy and add broth only if the turkey mixture looks dry.

You want the bottom layer creamy and moist, but not soupy. The stuffing should sit on top rather than disappear into the filling.

If your stuffing has dried out overnight in the refrigerator, that's actually easy to fix. Break it apart with a fork and add a little broth before putting it over the casserole. A small amount of melted butter over the top also helps bring back those crisp, golden edges.

Ingredients You'll Need

Cooked turkey: Use chopped or shredded leftover turkey breast, dark meat, or a combination of both. Dark meat tends to stay a little juicier after reheating.

Turkey gravy: This acts as the sauce that holds the filling together. Homemade leftover gravy is perfect, but prepared turkey or chicken gravy works too.

Leftover stuffing: Any cooked Thanksgiving stuffing or dressing will work. If it feels very dry after refrigeration, moisten it with a little broth before adding it to the casserole.

Leftover vegetables: These are optional, but this is an easy place to use leftover peas, carrots, corn, or green beans.

Turkey or chicken broth: Add only as much as needed. The exact amount depends on how thick your gravy and stuffing are.

Butter: A little melted butter over the stuffing helps the top brown and crisp in the oven.

Thyme and black pepper: Just enough to wake up the Thanksgiving flavors without overpowering leftovers that are already seasoned.

How to Make Leftover Turkey and Stuffing Casserole

1. Prepare the casserole dish

Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.

2. Make the turkey layer

Add the chopped turkey, gravy, vegetables, thyme, and black pepper to a large bowl.

Stir until the turkey is evenly coated. If the mixture looks thick or dry, add about ¼ cup of broth. You're looking for enough moisture to keep the turkey tender while it reheats, but there shouldn't be liquid pooling in the bottom of the bowl.

Spread the turkey mixture evenly in the prepared baking dish.

3. Get the stuffing ready

Fluff the leftover stuffing with a fork.

If it's still soft and moist, it can go directly over the turkey. If it has dried out in the refrigerator, toss it with a few tablespoons of broth first.

Spread the stuffing loosely over the turkey mixture. Don't pack it down. Leaving it somewhat loose gives the top more surface area to brown.

4. Add the butter

Drizzle the melted butter over the stuffing.

You don't need to soak it. A light drizzle is enough to help the top develop crisp edges while the inside stays tender.

5. Bake

Bake uncovered for 25 to 30 minutes, or until the filling is bubbling around the edges and the casserole is heated through.

For an extra-crisp stuffing top, move the casserole under the broiler for about 1 to 2 minutes at the end. Keep an eye on it-the stuffing can go from golden to burnt quickly.

Let the casserole rest for about 5 minutes before serving.

How to Keep the Stuffing From Getting Soggy

This part matters more than adding another fancy ingredient.

Keep the stuffing on top. Mixing all the stuffing into the gravy creates a softer casserole with very little texture.

Also, don't automatically add the full ½ cup of broth. Start small. If your Thanksgiving stuffing was already very moist, you may barely need any.

And bake the casserole uncovered. Covering it traps steam, which is exactly what you don't want when you're trying to bring some crispness back to leftover stuffing.

Use Up Even More Thanksgiving Leftovers

One of the best things about this casserole is that it doesn't have to be identical every time.

Add leftover mashed potatoes

Spread a thin layer of mashed potatoes over the turkey mixture before adding the stuffing. It turns the casserole into something almost like a Thanksgiving version of shepherd's pie.

Add cranberry sauce

Rather than mixing cranberry sauce throughout the casserole, add a few small spoonfuls between the turkey and stuffing or serve it on the side. That gives you little sweet-tart bites without making the whole casserole sweet.

Add green bean casserole

A small amount can be folded into the turkey layer. Since green bean casserole is already creamy, reduce the gravy slightly so the filling doesn't get too loose.

Make it cheesy

For a less traditional version, sprinkle about 1 cup of shredded cheddar over the turkey before adding the stuffing.

No leftover gravy?

Use one 10.5-ounce can of condensed cream of chicken soup mixed with about ½ cup chicken or turkey broth. It won't taste exactly like Thanksgiving gravy, but it gives the turkey enough moisture to bake without drying out.

What to Serve With It

Because the casserole already includes turkey and stuffing, it doesn't need much.

A simple green salad or roasted vegetable works well if you want something fresh alongside it. Cranberry sauce also makes an easy side because its tartness cuts through the savory gravy and stuffing.

And if Thanksgiving left you with dinner rolls? Warm those up too. At that point, we're clearing the refrigerator with purpose. 😂

Storing and Reheating

Store the leftover turkey and stuffing casserole in an airtight container-or cover the baking dish tightly-and refrigerate it.

Because this recipe is made from food that was already cooked, count the storage time from when the original Thanksgiving leftovers were first refrigerated, not from when you turned them into a casserole. USDA guidance is to use refrigerated cooked leftovers within about 3 to 4 days and reheat leftovers to 165°F throughout.

For the best texture, reheat individual portions in a 350°F oven until hot. A microwave works when you're in a hurry, but the stuffing will stay softer.

You can also freeze portions of the casserole in freezer-safe containers. Let frozen portions thaw overnight in the refrigerator before reheating for the most even result.

A Few Questions You Might Have

Can I make this with only turkey and stuffing?

Absolutely. The vegetables are optional. Turkey, gravy, and stuffing are enough to make the casserole.

Can I use chicken instead of turkey?

Yes. Cooked chicken works with the same method, which also makes this recipe useful after Thanksgiving season.

What if my stuffing is already very wet?

Skip the broth completely and spread the stuffing loosely over the casserole. Bake uncovered so some of that moisture can escape.

Can I make leftover turkey and stuffing casserole ahead?

You can assemble it ahead and refrigerate it until you're ready to bake. Because everything will be cold, expect it to need a little extra time in the oven.