Turkey and Stuffing Casserole

Name: Turkey and Stuffing Casserole
Prep time: 10 min
Cook time: 35 min
Yield: 6 serving
Ingredients: 3 tablespoon unsalted butter; 8 oz mushrooms; 1 teaspoon Worcestershire sauce; salt and pepper; ¼ cup all-purpose flour; 1½ cups chicken stock; ¼ cup heavy cream; 3 cups roast turkey; 3 cups stuffing; 2 cups cheddar cheese; 1 cup turkey gravy

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
6
Calories
563 kcal
Course
Main Course
Cuisine
American

Turkey and Stuffing Casserole

Kaitlin Leblanc

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This Turkey and Stuffing (Dressing) Casserole is the perfect way to use up all those Thanksgiving leftovers. An easy bechamel sauce is a perfect replacement for a can of condensed goop. And the ooey-gooey cheesy casserole will have your family going back for seconds all over again!

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Ingredients

Servings

3 tablespoon unsalted butter
8 oz mushrooms button, sliced
1 teaspoon Worcestershire sauce
salt and pepper
¼ cup all-purpose flour
1½ cups chicken stock or turkey stock
¼ cup heavy cream or half and half
3 cups roast turkey cubed
3 cups stuffing (dressing)
2 cups cheddar cheese shredded, divided
1 cup turkey gravy optional

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Instructions

Preheat oven to 350°F.
Heat a large cast-iron skillet, or large sturdy skillet, over medium heat. Add the butter and stir until melted.
Add the mushrooms. Stir and cook until soft and beginning to release their liquid. Add the Worcestershire sauce, and a healthy pinch of salt and pepper. Cook a few more minutes.
Add the flour and stir to coat the mushrooms. Cook for 2 minutes, stirring frequently.
Carefully whisk in the stock and cream. Stir until lumps are gone and the sauce has thickened, about 4 to 5 minutes.
Remove from heat and stir in the turkey, dressing, and 1½ cups of the cheese. Stir until well mixed. Top with the remaining ½ cup of cheese.
Place in the oven and bake until bubbly and the cheese has completely melted, about 20 minutes. Serve at once with gravy on the side (if you have any left over!).

Notes

If you don't like mushrooms, just make the bechamel sauce without them. It's still really delicious.
We like the luxurious taste of the heavy cream, but you can also use half and half, or just whole milk, or a combination of any of these.
Any kind of good shredded melting cheese will work. Cheddar is great, but Monterey Jack, Gruyere, or Fontina are wonderful choices, too.
The casserole will keep in the fridge for up to 5 days. It will freeze for up to 1 month.

Nutrition Information

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Calories 563kcal (28%) Carbohydrates 35g (12%) Protein 34g (68%) Fat 28g (43%) Saturated Fat 10g (50%) Cholesterol 108mg (36%) Sodium 2225mg (93%) Potassium 552mg (16%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1014IU (20%) Vitamin C 1mg (1%) Calcium 327mg (33%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 563 kcal

% Daily Value*

Calories	563kcal	28%
Carbohydrates	35g	12%
Protein	34g	68%
Fat	28g	43%
Saturated Fat	10g	50%
Cholesterol	108mg	36%
Sodium	2225mg	93%
Potassium	552mg	12%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	1014IU	20%
Vitamin C	1mg	1%
Calcium	327mg	33%
Iron	3mg	17%