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This creamy and comforting 4-layer Turkey Stuffing Casserole is a delicious way to use up that leftover turkey, gravy, and prepared stuffing from the holidays. Or you can enjoy a taste of Thanksgiving in casserole form on any weeknight.
Disclaimer: This post was created in partnership with Hy-Vee (Columbia).
Why You’ll Love This Recipe
- Versatility – You can use chicken instead of turkey. A great use for leftover Roasted Chicken.
- Freezer Friendly – Freezer friendly casseroles like this recipe and our Cheesy Chicken and Rice Casserole save time and money. Not to mention some dinnertime sanity!
- It’s delicious – It’s cheesy, creamy, and super comforting! My kids were “oooing” and ahhing” last night when we had it hot from the oven.
- Uses up leftovers – It’s a great way to use up leftover turkey, gravy, and stuffing from the holidays. (Also, don’t throw away that turkey carcass. Use it to make our super easy Turkey Stock.)
Where to Get Your Ingredients
We suggest grabbing the ingredients for this recipe at your local Hy-Vee, since they are well-stocked year-round. The employees are so helpful, if you have any questions.
If using store-bought shortcuts for this one, I usually grab the ingredients in the Health Market, since you can find organic, healthier options there.
You can also order a turkey, gravy, and stuffing from their catering department. (Last day to order for Thanksgiving 2023 is November 21.)
You’ll need four basic ingredients for this super easy dish. If you just made Thanksgiving dinner, then you likely have all of these on hand, too.
- Shredded turkey – Try our Roasted Turkey Breast with Pan Gravy recipe. If you don’t have turkey, you can easily substitute shredded rotisserie chicken.
- Leftover Gravy or Cream of Chicken Soup – If buying canned soup at the store, I recommend trying to find an organic brand in the health food section to avoid all the preservatives and additives. You can also make your own using our Homemade Cream of Chicken Soup recipe.
- Shredded cheddar cheese – I’ve always used shredded cheddar cheese, but feel free to buy the kind you like best. Colby Jack would also be yummy.
- Prepared stuffing – Use our delicious Homemade Stuffing recipe or you can always take the shortcut of using a boxed stuffing from the store.
How to Make Turkey Stuffing Casserole
You can probably memorize this recipe, to be honest. It only requires three steps.
Prep the Oven & Dish
Preheat oven to 350°F. Coat an 8×8-inch casserole dish with cooking spray.
Layer the Casserole
Layer 1: Add the turkey. TIP: If you want to include some veggies, you can throw some chopped-up, lightly steamed broccoli or cauliflower florets with the first (turkey) layer.
Layer 3: Sprinkle on the shredded cheddar cheese.
Layer 4: Top with the prepared stuffing.
Bake for about 30 minutes, or until heated through and golden brown on top. Serve hot.
How to Freeze Turkey Stuffing Casserole
Like many of our freezer meals, is that it’s super easy to prepare an extra one ahead and freeze it. If you freeze before baking, it will taste like a fresh meal later. Just follow these instructions:
Freeze For Later:
Grease an 8×8 inch casserole dish with cooking spray. Follow Step 2 in the recipe, putting the casserole together. Do not bake. Cover tightly with a few layers of plastic wrap or foil (or an air-tight lid) and freeze.
Prepare From Frozen:
Thaw completely. Preheat oven to 350°F. Set the casserole on the counter while the oven preheats. Bake according to Step 3 in the recipe.
You’ll need to replace two ingredients to make this casserole gluten-free. 1) Buy store-bought gluten-free stuffing in the health food section. Or, you can make our homemade stuffing recipe using gluten-free bread instead. 2) Buy gluten-free cream of chicken soup at the store or make our homemade cream of chicken soup using gluten-free flour instead.
Yes. Some vegetables that would be good in this casserole are finely chopped broccoli florets (no need to pre-cook if chopped finely), sautéed diced onions, celery, carrots, or mushrooms, and frozen peas (no need to pre-cook).
It is condensed and I don’t mix with the water first.
Yes, this is a great dish to prep ahead of time. Put the casserole together but do not bake it. Tightly wrap with plastic wrap and store in the fridge for 1-2 days or in the freezer for up to 3 months.
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Make It Now:
- Preheat oven to 350°F. Coat an 8×8-inch casserole dish with cooking spray.
- Layer the casserole dish evenly with the turkey, gravy or cream of chicken soup, cheese, and finally the prepared stuffing. (Freezing instructions being here.)
- Bake for about 30 minutes, or until heated through and golden brown on top. Serve hot.
Freeze For Later:
Follow steps 1 and 2. Cover tightly with a few layers of plastic wrap or foil (or an air-tight lid) and freeze.
Prepare From Frozen:
Thaw completely. Preheat oven to 350°F. Set the casserole on the counter while the oven preheats and then bake uncovered for 25-30 minutes, until heated through. Serve hot.
- Gluten-Free Version: Use gluten-free stuffing and gluten-free canned cream soup.
- Can I Make a Dairy-Free Version? Because there is dairy in the stuffing, soup/gravy, and cheese, this will be challenging. However, you’re welcome to omit the cheese and try to find DF versions of stuffing and soup/gravy at the store, though.
- To prep in advance: Put the casserole together but do not bake it. Tightly wrap with plastic wrap and store in the fridge for 1-2 days or in the freezer for up to 3 months.
- You can use cooked chicken instead of turkey.