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Turkey and Stuffing Casserole


"Two recipe classics are combined into an easy and delicious meal."
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1 h 5 m servings 807 cals
Original recipe yields 5 servings (5 to 6 servings)


  • Calories:
  • 807 kcal
  • 40%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 66.7g
  • 22%
  • Protein:
  • 86.3 g
  • 173%
  • Cholesterol:
  • 239 mg
  • 80%
  • Sodium:
  • 2523 mg
  • 101%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.
  4. Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.

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Read all reviews 46
  1. 56 Ratings

Most helpful positive review

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...

Most helpful critical review

This dish is good for what it is. I replaced the turkey with chicken b/c it was easier for me. It is good comfort food and an easy way to "fake" Thanksgiving.

Most helpful
Most positive
Least positive

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...

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 ad...

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 ...

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 d...

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 ski...

This was good! A tad salty, so next time I will make sure to use low sodium broth and soups. I made with a package of dried cranberry stuffing and I think the cranberries made an AWESOME additio...

This is a good way to use left overs. I think i am going to add more turkey next time, and maybe some kind of vegetable though because my family and i felt that it was mostly stuffing. But other...

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 stu...

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 als...