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A plate with chicken stuffing casserole and roasted broccoli.

Turkey Stuffing Casserole

One of the easiest and most comforting casseroles you’ll ever make with leftovers. Freezing instructions included.

Yield: 6 servings 1x
Prep: 10 minutesCook: 30 minutesTotal: 40 minutes


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Make It Now:

  1. Preheat oven to 350°F. Coat an 8×8-inch casserole dish with cooking spray.
  2. Layer the casserole dish evenly with the turkey, gravy or cream of chicken soup, cheese, and finally the prepared stuffing. (Freezing instructions being here.)
  3. 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. 
© Author: Rachel Tiemeyer
Cuisine: American Method: Bake