Turkey and Stuffing Casserole

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Have a lot of roast turkey and a lot of stuffing (or dressing) leftover?

Boy, have we got plans for you! We love everything about Thanksgiving and any holiday feast that includes turkey and stuffing. But, man, sometimes you can only have so many turkey sandwiches before it starts to get a little repetitive. This casserole is one you’ll want to have year-round, it’s so good!

A large black cast-iron skillet filled with turkey and stuffing dressing with some of the food scooped out.

How To Make Turkey and Stuffing Casserole

This casserole is so easy to prepare because most of your ingredients are already made and chilled in the fridge.

We use our big ole cast-iron skillet to make it a one-pot wonder, but you can certainly bake it any baking dish.


We start by sautéing sliced mushrooms in a little butter.

A dash of Worcestershire sauce, salt, and pepper are all that’s needed to make these ‘shroooms deeply flavorful.

EXPERT TIP: If you don’t like mushrooms, just omit them! No big deal at all!

A black cast-iron skillet with sliced mushrooms being sautéd in it, with a wooden spoon in the pan, also.

A Quick Bechamel Holds It All Together

Bechamel is one of the mother French sauces, but it’s one that is easy to prepare.

After the mushrooms are nice and soft and have released their liquid, it’s time to add some flour (1/4 cup).

Cook for about 2 minutes, and then add the stock and heavy cream. Stir until nicely thickened, about 5 minutes.

A cast-iron skillet filled with a cream sauce and sautéd sliced mushrooms.

Now, that’s really all the work that’s involved in this amazing Turkey and Stuffing Casserole.

Just add in 3 cups of cubed roast turkey, 3 cups of leftover stuffing/dressing, and a couple of cups of shredded cheddar cheese.

EXPERT TIP: This recipe will work really with any amount of turkey and dressing you have leftover. Anywhere from 2 to 4 cups of turkey and dressing will still yield similar, and delicious results.

A large black cast-iron skillet filled with roast turkey pieces, broken up dressing, and shredded cheddar cheese, along with a wooden spoon.

After mixing it all together, preheat your oven to 350°F.

Place in the oven, and bake until heated through and bubbly, about 20 minutes.

This, folks, is truly something to be thankful for!

A large black cast-iron skillet filled with a cheesy turkey and stuffing dressing all sitting next to a large wooden spoon.

What To Do With Thanksgiving Leftovers

We love making a Day After Thanksgiving Panini with all of our Turkey Day leftovers.

But this casserole is also the bomb.

And easily feeds a hungry family on a chilly evening. Just look at all the ooey-gooey yumminess!

A large wooden spoon lifting gooey cheesy turkey and stuffing casserole from a cast-iron skillet.

And if you’ve got any of your Turkey Gravy left over, it’s the perfect addition to the casserole.

Serve with some warm rolls and a side of gravy, and you’ll be in Thanksgiving heaven all over again.

Don’t you want some of this???

Brown gravy being poured from a glass gravy boat onto a plate of turkey and stuffing casserole.

Ready to make the best post-Thanksgiving casserole EVER? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A large black cast-iron skillet filled with turkey and stuffing dressing with some of the food scooped out.

Turkey and Stuffing Casserole

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!
5 from 2 votes
Print Pin Rate
Course: Entree
Cuisine: American
Keyword: leftover turkey recipe, One Pot Recipe, turkey recipes, what to do with leftover Thanksgiving turkey
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6
Calories: 563kcal


  • 12-inch cast iron skillet, or 9"x13" baking dish


  • 3 tbsp unsalted butter
  • 8 oz mushrooms button, sliced
  • 1 tsp Worcestershire sauce
  • Salt and pepper
  • ¼ cup all-purpose flour
  • 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


  • 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!).



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.


Calories: 563kcal | Carbohydrates: 35g | Protein: 34g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 108mg | Sodium: 2225mg | Potassium: 552mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1014IU | Vitamin C: 1mg | Calcium: 327mg | Iron: 3mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


  • Every Sunday I sit and watch a few of your videos. Today I watched this one and can not wait to make this next November. In the video it sounded as if Wesley wanted a poll taken. The answer is, DRESSING!! It always has been and always will be, whether the turkey is stuffed or not.

    I would love if you could post a recipe for Sauerbraten next Fall.

    • Hi Claire! So sorry for the delayed response here! We can’t even begin to tell you how much this means to us!! We are so so happy you are enjoying our recipes and videos!! Thank you for letting us know! We appreciate that very very much! Sauerbraten sounds wonderful! We’ll make a big note of that and get it into the rotation next fall!! YUM!!

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