Creamy Stuffing-Topped Turkey

Creamy Stuffing-Topped Turkey

"What a great way to use leftover roasted turkey--bake it with pasta in a creamy herb and garlic sauce with green beans and onion topped with shredded cheese and stuffing."
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1 h 10 m servings 630 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 630 kcal
  • 31%
  • Fat:
  • 21.8 g
  • 33%
  • Carbs:
  • 65.7g
  • 21%
  • Protein:
  • 42.6 g
  • 85%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 1089 mg
  • 44%

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. Heat oven to 350 degrees F.
  2. Cook spaghetti in large saucepan as directed on package, omitting salt.
  3. Meanwhile, heat oil in large skillet on medium-high heat. Add mushrooms, beans and onions; cook and stir 5 min. or until mushrooms release their liquid. Add turkey, Turkey Stock, Cooking Creme and Parmesan; cook 3 to 5 min. or until sauce is well blended, stirring constantly.
  4. Drain spaghetti; return to saucepan. Add turkey mixture; toss to coat. Pour into 13x9-inch baking dish sprayed with cooking spray. Top with shredded cheese. Prepare stuffing as directed on package; spoon over cheese. Cover.
  5. Bake 45 min. or until turkey mixture is heated through and topping is crisp, uncovering after 25 min.


  • Make Ahead: Assemble casserole as directed but do not prepare stuffing; refrigerate up to 4 hours. When ready to serve, prepare stuffing as directed on package; spoon over casserole. Cover. Bake 55 min. or until turkey mixture is heated through and topping is crisp, uncovering after 35 min.
  • Substitute: Substitute 25%-less-sodium chicken broth for the Turkey Stock.
  • Substitute: Prepare using leftover roasted chicken.


Read all reviews 7
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I used roasted chicken and homemade chicken broth in this recipe instead of roast turkey and turkey stock. Instead of making stuffing according to package, I sprinkled the dry stuffing mix over ...

Excellent recipe, I didn't have any fresh mushrooms so substituted a can of corn with the green beens, delicious, and a great way to use up all of my turkey and stuffing! Thank you!

I left out the spaghetti used a roasted chicken and added a can of cream of mushroom soup instead of cheese added some frenches onions and it was great just like thanksgiving leftovers

This one was good-I used cornbread boxed stuffing for the topping, since that is what my husband prefers.

I used leftover stuffing which was great


We loved this recipe! Instead of using the green beans, onions and mushrooms that the recipe called for, I used my leftover green bean casserole. This was a tasty way to use up leftovers!

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