READY IN ABOUT 1¼ hrs

Turkey and Stuffing Casserole

Read Reviews (31)

"Two recipe classics are combined into an easy and delicious meal." — KRISTI EVANS

Directions

Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside.
Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed.
Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 45 mins
READY IN 1 hr 5 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 18, 2004

Great recipe. Thank you. I substituted the cream of celery for cream of mushroom and once with cream of chicken depending upon my taste at the time. Came out great both ways. Try this you'll love it .. Great for Holiday leftovers. Aadne

—AADNE

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Most Helpful Critical Review

Mar 15, 2010

I agree with MISI, just a way to throw left over turkey from Thanksgiving dinner together with stuffing.

—Cheryl's Cooking Now!

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38 Ratings

Jan 18, 2004

This was very easy to make and gave me an excuse to get rid of all that cream of celery and cream of chicken soup I always seem to buy! Wouldnt change a thing about the recipe except maybe to add some onion to the pan while sauteeing the turkey breast meat. YUMMY!

—MLEFFORGE

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Jun 29, 2007

I thought this recipe was very easy and taste i doubled the recipe except i used 1 can cream of celery and 2 cans of cream of chicken soup and used a complete 4lb turkey breast that i purchased from the store it was an excellent dinner it will be made again.

—Teresa

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Oct 18, 2011

Oh Wow! This was a very easy recipe and it tasted WONDERFUL! I put the casserole together and put it in the fridge for about 5 hours before I cooked it, I thought it would get too mushy but it didn't. My kids did not like it but they also are not stuffing fans but every adult that tried it loved it! We made mashed potatoes as a side and had turkey gravy to pour over everything. The gravy is defiantly a must since the casserole is on the dry side and we even had it the next day as leftovers it still tasted Great! This is defiantly going to be a staple in our family! ***UPDATE*** I've made this many times over the past year and I've finally tried it w/ chicken.. it defiantly tastes better w/ the turkey! I made this recipe with the chicken and my parents didn't know why I made such a big deal about this recipe but I made it again for them w/ the turkey they said it was a much better recipe.

—GingerB

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Jan 02, 2006

This recipe turned out great. My husband loves casseroles made with stuffing, and this has now become his favorite. It was very easy to make, with cubed chicken that I had on hand. I also skipped the suggested seasoning, and just used 2 boxes of Stovetop Stuffing mix, as I didn't have any other on hand. Love quick and easy casseroles, and this one will stay on my top 10 list!

—DEVONNEJOY

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Oct 05, 2010

My hubby and I both really liked this. I used 1.1 lb of turkey breast cutlets and it was the perfect amount of turkey. I cooked this for 25 mins, any longer would have been too much on the stuffing topping. We had PLENTY of leftovers.

—imsomr

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Apr 30, 2010

I subbed the deli-style sliced turkey that I had in the fridge and added the 1/3 cup chopped onion that was also in there. Used the rest of the can of chicken broth to dilute the soups, and also added about 1/4 cup dollop sour cream to each soup to use that up as well. Omitted the sage since I didn't have any. Turned out just a little on the salty side, probably due to using chicken broth to dilute the soups. Otherwise really good!

—layla_y

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Nutrition

Calories
807 kcal
40%

Carbohydrates
66.7 g
22%

Cholesterol
239 mg
80%

Fat
19.7 g
30%

Fiber
4.4 g
17%

Protein
86.3 g
173%

Sodium
2523 mg
101%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Turkey and Stuffing Casserole

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 807
** Calories from Fat: 177

% Daily Value *
** Total Fat 19.7g 30 %
** Saturated Fat 8.6g 43 %
** Cholesterol 239mg 80 %
** Sodium 2523mg 101 %
** Potassium 1085mg 30 %
** Total Carbohydrates 66.7g 22 %
** Dietary Fiber 4.4g 17 %
** Protein 86.3g 173 %
** Sugars 3.9g
** Vitamin A 16 %
** Vitamin C 2 %
** Calcium 14 %
** Iron 87 %
** Thiamin 15 %
** Niacin 285 %
** Vitamin B6 87 %
** Magnesium 29 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.