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

Turkey and Stuffing Casserole

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
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!
Print Recipe


  • 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