Turkey and Stuffing Casserole

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

Course: Entree

Cuisine: American

Prep Time: 10

Cook Time: 35

Servings:

Calories: 563kcal

Author: Kris Longwell

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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Equipment

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

Ingredients

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

Instructions

Preheat oven to 350°F.
Heat a large cast-iron skillet, or a large sturdy skillet, over medium heat. Add the butter and stir until melted.
3 tablespoon unsalted butter
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 for a few more minutes.
8 oz mushrooms, 1 teaspoon Worcestershire sauce, Salt and pepper
Add the flour and stir to coat the mushrooms. Cook for 2 minutes, stirring frequently.
¼ cup all-purpose flour
Carefully whisk in the stock and cream. Stir until lumps are gone and the sauce has thickened, about 4 to 5 minutes.
1½ cups chicken stock, ¼ cup heavy cream
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.
3 cups roast turkey, 3 cups stuffing, 2 cups cheddar 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!).
1 cup turkey gravy

Video

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