How To Make Turkey Casserole
While I love making a pot pie with Thanksgiving leftovers, I sometimes just want a simple and easy casserole to dump and throw in the oven. A turkey casserole is the perfect thing to make. And had I thought of it, I could have threw this together while putting all the food away and just pulled it out later for a second meal.
I’ve given measurements below, but honestly, use what you got, to make it work. If you have dry stuffing, you may need additional liquid, our stuffing has gravy in it from sitting with the turkey.
3-4 cups of cubed leftover turkey meat
2-3 cups of cooked stuffing
1 can cream of chicken soup
1/2 can of water
Preheat the oven to 350F.
If you haven’t already, cube your cooked turkey meat and place a nice layer on the bottom of the dish.
Take the stuffing and break into pieces and evenly cover over the turkey.
In a bowl, mix the cream of chicken soup with the water. If you want it creamer, you could use milk.
Pour the cream of chicken mix over the stuffing, all over it.
For additional seasoning, add pepper over the top.
Place the dish in the oven and bake 30-50 minutes. You’ll want the dish to be hot, to cook everything together.
Serve and enjoy.
Note for making the casserole:
You could add veggies if you had left overs
You don’t have to have exact amounts of turkey and stuffing. If you have more, use a larger dish. And if you have less, use a smaller dish.
Cut the turkey into smaller chunks if you want, we left ours chunky.
You could prepare this dish AS you are picking the turkey to save yourself some time.
Our stuffing has a lot of gravy in it, so it is very juicy before we started, yours may be drier.
If you have puff pastry you can cut hand pie size pieces and add 1-2 tablespoons of the mix into the pie, crimp with a fork and bake until the puff pastry is cooked.