Turkey and Stuffing Casserole
This comforting Turkey and Stuffing Casserole features tender turkey and colorful veggies enveloped in a creamy sauce and topped with savory stuffing- it's the perfect way to repurpose your Thanksgiving leftover turkey or any leftover chicken.
Servings: 8
Calories: 352kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ¼ cup flour
- 1 cups low sodium chicken or turkey broth
- ½ cup milk (whole or 2%)
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning (can substitute a mixture of dried thyme, rosemary, and sage)
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 teaspoon hot sauce (optional)
- ½ cup 2% plain Greek yogurt (can substitute sour cream)
- ½ cup shredded cheddar cheese (or cheddar Jack)
- 3 cups diced or shredded turkey or chicken breast
- 3 cups frozen vegetables, defrosted (I use mixed vegetables, broccoli, and cauliflower)
- 3 cups leftover homemade stuffing or boxed stuffing (see Notes below)
Instructions
- Preheat oven to 375°F. Spray a 13x9-inch baking dish with cooking spray.
- Heat the oil and butter in a large skillet over medium high heat until butter is melted. Add the flour and whisk to combine. Cook the flour 1-2 minutes. Then, slowly pour in the chicken broth and milk, whisking it continuously. Stir in the onion powder, garlic powder, and poultry seasoning. Simmer a few minutes until sauce thickens.
- Turn off the heat and stir in the yogurt, shredded cheese, turkey, and broccoli.
- Transfer the mixture to the prepared baking dish. Spread the prepared stuffing over the top.
- Bake in the oven 30-35 minutes until filling is bubbling and stuffing is golden brown.
Notes
- I use my homemade stuffing recipe for this dish- my Classic Sage Stuffing is the best stuffing recipe! However, you can use store-bought stuffing mix. Look for reduced sodium stuffing.
- You can use leftover turkey or chicken in this casserole. It's one of my favorite ways to use up leftover turkey or rotisserie chicken, along with my turkey and cranberry panini and ultimate rotisserie chicken quesadillas.
- This is a great dish to incorporate a lot of vegetables. Use any leftover veggies you have in your fridge or frozen vegetables.
- I like to add some hot sauce to the filling for extra flavor but this is optional.
Nutrition
Serving: 1 cup | Calories: 352kcal | Carbohydrates: 31g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 513mg | Potassium: 347mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3610IU | Vitamin C: 8mg | Calcium: 96mg | Iron: 2mg
