Creamy Turkey Stuffing Casserole

This creamy turkey stuffing casserole turns leftover turkey and a box of stuffing mix into a one-dish dinner that tastes like Thanksgiving in a baking dish.

A tangy sauce made with soup and sour cream coats the turkey, and the buttery stuffing topping bakes up crisp and golden. It is the meal I make when I need something warm and filling on a weeknight.

Why This Casserole Always Hits the Spot

The combination of tender turkey in a creamy, tangy sauce under a crunchy stuffing lid just works. Every forkful has a little bit of everything, soft and crisp, rich and bright.

It uses up leftover turkey beautifully, but it is so good I have roasted a breast just to make it a random Tuesday.

Ingredients

• 3 cups cooked turkey, diced: leftover roasted turkey or rotisserie chicken both work
• 1 (6 oz) box stuffing mix: any savory herb or traditional variety
• ½ cup unsalted butter: divided, for the stuffing and the pan
• 1 medium onion, chopped: yellow or sweet onion
• 2 celery ribs, chopped: adds a little crunch to the filling
• 1 (10.5 oz) can cream of chicken soup: undiluted
• 1 cup sour cream: full-fat gives the best texture
• ½ cup chicken broth: for the sauce and for moistening the stuffing
• 1 cup frozen peas: thawed and drained
• ½ tsp salt: adjust based on broth and soup saltiness
• ¼ tsp black pepper

Variations / Substitutions

• Swap the soup: cream of mushroom or cream of celery soup works nicely if that is what you have.
• Change the protein: cooked chicken thighs or a shredded rotisserie chicken stand in perfectly for turkey.
• Add vegetables: a drained can of mushrooms or some steamed green beans are great additions.
• Homemade cream sauce: whisk 3 tbsp butter with 3 tbsp flour, then 1½ cups milk, salt, and pepper to replace the canned soup and half the broth.

If you are starting from a raw bird, try my Simple Roast Turkey Breast as the base.

How to Make Creamy Turkey Stuffing Casserole

Step 1: Sauté the Onion and Celery

Melt 2 tablespoons of the butter in a skillet over medium heat. Add the chopped onion and celery and cook for about 5 to 7 minutes, stirring now and then, until they soften and the onion is translucent.

The kitchen will start to smell savory and sweet as the vegetables release their moisture. You are just giving them a head start so they do not stay crunchy in the casserole.

Step 2: Mix the Creamy Turkey Filling

In a large bowl, combine the can of cream of chicken soup, the sour cream, the ½ cup chicken broth, the ½ teaspoon salt, and the ¼ teaspoon pepper. Stir until smooth, then fold in the cooked onion and celery, the diced turkey, and the thawed peas.

The mixture should look like a thick, creamy sauce with all the goodies suspended in it. Taste it now, and adjust the salt if your broth was low-sodium. Spread this filling evenly into a buttered 9-by-13 inch baking dish.

Step 3: Prepare the Buttery Stuffing Topping

Melt the remaining 6 tablespoons of butter. In a separate bowl, toss the dry stuffing mix with the melted butter and ½ cup of chicken broth until the bread cubes are evenly moistened.

The stuffing should feel damp but not soggy. Stir it gently so you do not break down all the cubes; a few chunks left whole will give you that contrast between soft and crunchy later.

Step 4: Assemble the Casserole

Spoon the moistened stuffing mixture over the turkey layer in an even blanket. Do not press it down hard; just let it rest on top so air can circulate and the top can get crisp.

If any patches of filling peek through, that is fine. It will bubble up around the edges as it bakes, which looks great.

Step 5: Bake and Broil for a Crispy Top

Slide the dish into a 375°F (190°C) oven and bake for 30 to 35 minutes, until the filling is hot and bubbly. Then switch the oven to broil and watch closely for 2 to 3 minutes, just until the top turns deep golden and crunchy in spots.

Pull the casserole out and let it sit for 5 minutes so it slices cleanly. Scoop generous portions onto plates and serve while the stuffing is still crisp.

Tips for the Best Turkey Stuffing Casserole

• For an extra layer of flavor, stir a handful of shredded cheddar or Parmesan into the turkey mixture before spreading it in the dish.
• If your stuffing mix is very dry or coarse, add an extra splash of broth when moistening it so it bakes tender underneath.
• Keep an eye on the broiler. The topping can go from golden to burnt fast, so do not walk away from the oven for those last minutes.

Bake times by dish size:

Dish Size	Bake Time	Broil Time
9×13 inch	30-35 mins	2-3 mins
8×8 inch (deep)	40-45 mins	2-3 mins

Storing Leftover Casserole

• Refrigerate: Cool the casserole completely, then cover it tightly. It keeps well in the fridge for up to 3 days.
• Reheating: The best way to bring back the crisp top is to reheat slices in a 350°F oven for about 15 minutes, loosely tented with foil. A microwave works in a pinch but will soften the stuffing.

What to Serve With Creamy Turkey Stuffing Casserole

A simple green salad with a sharp vinaigrette cuts through the richness of the creamy sauce. Steamed green beans with a squeeze of lemon add brightness without another heavy side. If you have cranberry sauce left from the holiday, a spoonful on the side is surprisingly good here.

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes. Assemble the casserole up to a day in advance, cover it, and refrigerate unbaked. Add 10 to 15 minutes to the bake time since it will go into the oven cold.

Can I freeze the casserole?

You can freeze it assembled but unbaked. Wrap tightly and freeze for up to 3 months. Bake from frozen, covered, at 375°F for about 60 minutes, then uncover and broil for the last few minutes to crisp the top.

What if I do not have sour cream?

Plain Greek yogurt is a good substitute and will still give you a creamy texture with a similar tang.

Can I use fresh turkey instead of leftovers?

You can. Just cook the turkey breast or thighs first, let it cool, and dice it before mixing into the filling. The casserole relies on the turkey being fully cooked already.