Turkey And Stuffing Casserole
This turkey and stuffing casserole is such a great dish to bring to Friendsgiving or a creative way to use up your leftover turkey and stuffing from Thanksgiving. We love the fact that it can be made ahead of time so if you do bring it over to a friend’s house or even your office potluck.
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You can honestly use a variety of protein options in this casserole. If you have some leftover rotisserie chicken, throw that in instead of turkey. Have some ground beef you need to use up? Cook it up and toss it in. (We’d skip the cranberries if you go this route.) Or, if you follow a vegetarian diet, you could even substitute tofu. Don’t overthink it and use what you have on hand or what you just prefer.
Turkey and Stuffing Casserole Recipe Tips:
+ If you didn’t plan ahead enough to dry your bread cubes, just throw them in the oven. It will take a bit though to make sure it dries out and not burns. Set your oven to 225 degrees Fahrenheit. Cube your bread and then spread it out on a baking sheet and bake for about 40 minutes.
+ Don’t have fresh herbs on hand? That’s okay. You can use dried. Just substitute one-third the amount of dried herb for the fresh herb.
Turkey And Stuffing Casserole
Ingredients
- 1 lb ground turkey, or precooked shredded or diced turkey
- 4 tbsp olive oil, divided
- 2 celery stalks, diced
- 2 carrots, diced
- 1/2 sweet onion, diced
- 1 medium gold potatoes, diced
- pinch salt and pepper
- 1 tbsp fresh thyme
- 1/2 tbsp fresh sage
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1/2 cup peas
Stuffing
- 2 tbsp butter
- 3 celery stalks, diced
- 1/2 sweet onion, diced
- 1 tsp minced garlic
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp dried rosemary
- generous pinch salt and pepper
- 5 cups dried bread cubes
- 1/2 cup dried cranberries
- 1 cup chicken broth
Instructions
- If using ground turkey, cook the turkey. Heat a medium skillet over medium heat and add 2 tbsp oil. When the oil is heated, add the ground turkey and a pinch of salt and pepper. Cook, breaking up the meat as you go, until it’s cooked through, about 7 minutes. Remove from the pan and set aside.
- Add the remaining 2 tbsp oil to the pan. Add the celery, carrot, onion, potatoes, herbs, and a pinch of salt and pepper. Saute, stirring occasionally, until the potatoes are almost tender, about 7-10 minutes.
- Stir in the flour and let cook for a couple minutes. Slowly stir in the chicken broth and let simmer for another couple minutes. Add the turkey to the pan along with the green peas and stir to combine.
- Pour the turkey mixture into a medium baking dish in an even layer.
- Make the stuffing: Add the butter to a medium skillet. When the butter melts, add the celery and onion. Saute until mostly tender, about 5 minutes. Stir in the garlic, herbs, and salt and pepper and cook for another couple of minutes.
- Spread the stuffing over the turkey mixture in the baking dish. Cover and refrigerate for up to 24 hours to cook later if desired.
- If cooking from the refrigerator, bake at 350 degrees fahrenheit for 45-60 minutes or until the bread is golden brown in some places and the edges are bubbling slightly.
- If cooking immediately, bake at 350 degrees fahrenheit for 25-30 minutes or until the bread is golden brown in some places and the edges are bubbling slightly.
- Let cool for 5-10 minutes before serving.
