Best 8 Leftover Turkey Stuffing Casserole Bake Recipes

LEFTOVER TURKEY & STUFFING CASSEROLE

Steps:

• Spray the bottom of a 9x13 baking dish, cover the bottom of dish with stuffing.
• Place turkey and mixed vegetables.
• In a separate bowl, mix soup, cream, onions, yogurt and 1/2 of the cheese.
• Pour over the veggie and turkey layer.
• Sprinkle the rest of the cheese over the top.
• Sprinkle more of the stuffing -- dotting over the top -- .

LEFTOVER TURKEY CASSEROLE

Steps:

• Heat oven to 350 degrees F.
• In a 9 x 13-inch pan or large oven-safe casserole dish (or whichever size is appropriate if you don't have as many leftovers), spread the mashed potatoes in the bottom of the pan, layer meat and vegetables over the potatoes.
• Spread gravy over the top, and then top with leftover stuffing. If you don't have stuffing leftover, or don't care for it, you can put the mashed potatoes on top of the casserole to make a crust.
• Bake for approximately 30 minutes or until hot.

STOVE TOP EASY TURKEY BAKE

Steps:

• Heat oven to 350ºF.
• Add hot water to stuffing mix; stir just until moistened.
• Combine turkey and broccoli in 13x9-inch baking dish sprayed with cooking spray. Mix soup, milk and cheese until blended; pour over turkey mixture. Top with stuffing.
• Bake 30 min. or until heated through.

LEFTOVER TURKEY BAKE

Steps:

• In a large saucepan, bring the onion, celery and 1/2 cup broth to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until vegetables are tender. Remove from the heat. Stir in the eggs, poultry seasoning, salt, pepper and remaining broth until blended. Add the bread cubes, turkey and cranberries; mix well., Spoon into a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Uncover; bake 20-25 minutes longer or until a thermometer reaches 160°.

TURKEY AND DRESSING BAKE

Steps:

• In a large bowl, combine stuffing and parsley. Transfer to a greased 8-in. square baking dish. Top with turkey. Combine soup and water; spoon over top., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

LEFTOVER TURKEY AND STUFFING CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Whisk together the eggs, milk, 1 teaspoon salt and 1 teaspoon pepper in a large bowl. Stir in the Turkey Gravy and hot sauce. Spread the Cornbread Stuffing in the prepared baking dish, then sprinkle over the Roasted Vegetables and Roasted Turkey Breast. Pour the egg mixture over the top. Bake until golden brown and set, 35 to 40 minutes. Let cool for 5 minutes before slicing. Garnish with the cranberry sauce, if using.
• Melt the butter in a skillet over medium heat. Whisk in the flour and cook until golden, 1 to 2 minutes. Whisk in the warmed stock. Bring to a simmer and cook, stirring constantly, until thickened, 10 to 15 minutes. The mixture should coat the back of a spoon. Pour in the wine, stir and cook for an additional 2 to 3 minutes. Season to taste with salt and pepper.
• Preheat the oven to 350 degrees F.
• Melt the coconut oil over medium heat in a large skillet. Saute the onion, celery and carrots until tender, 8 to 10 minutes. Remove from the heat and put into a large bowl. Add the cornbread croutons, seasoned croutons, thyme, rosemary, sage and cayenne if using. Add the chicken stock and stir to combine. Taste and add salt and pepper, then stir in the eggs. Mix to combine and pour into a 9-by-13-inch casserole dish. Bake until golden brown and fluffy but still moist, 45 to 55 minutes.
• Preheat the oven to 400 degrees F.
• Put the squash, beets, onions and thyme in a large bowl. Drizzle with oil and toss to coat. Season generously with salt and pepper. Spread in a single layer on a rimmed baking sheet and roast, tossing once, until golden brown and tender, 45 to 50 minutes.
• Preheat the oven to 375 degrees F.
• Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
• Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
• Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
• Reduce the oven to 350 degrees F.
• Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you dont want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.

CREAMY LEFTOVER TURKEY AND STUFFING CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine turkey, cream cheese, sour cream, spinach, condensed soup, salt, and pepper in a pan over medium heat. Cook, stirring frequently, until hot, 7 to 8 minutes. Transfer mixture to a 3 1/2-quart baking dish and top with leftover stuffing.
• Cover and bake until heated through, about 30 minutes.

TURKEY, BROCCOLI & STUFFING CASSEROLE

Steps:

• Preheat oven to 350°F
• In a bowl, mix the chicken soup, sour cream & turkey OR 2 cups leftover gravy & turkey.
• Place the turkey mixture in a sprayed 8x11 casserole dish.
• Microwave broccoli for 2 minutes in pouch or box. If using fresh, boil for 5 minutes, until tender.
• Drain water from broccoli well. Sprinkle warmed broccoli on top of turkey.
• Cover broccoli mixture with prepared stuffing.
• Bake for 18 minutes.
• Remove from oven and top with American cheese.
• Bake for another 2 minutes or until cheese is melted.
• Remove from oven and devour immediately!