Turkey and Stuffing Casserole

Post holiday¬†leftovers are great, and just like in Rosie’s time, we don’t want them to go to waste. However, they can take up a lot of space in your refrigerator. Here’s a handy, and delicious recipe that combines your holiday¬†leftovers into one casserole dish, saving space in the fridge.




  • Vegetable Cooking Spray
  • 1 can cream of mushroom soup
  • 1 1/2 cups milk, chicken broth or water
  • 1 package frozen broccoli, cauliflower and carrot combination, thawed
  • 2 cups cubed leftover turkey
  • 3 to 4 cups leftover stuffing
  • 1/4 cup leftover cranberry sauce (optional)
  • 2 tablespoons butter, melted
  • 1/4 cup breadcrumbs

Preheat oven to 400F and spray nonstick cooking spray into a 12 x 8 x 2 inch baking dish. Set aside.

Stir soup and liquid in a large mixing bowl until well blended. Add vegetables, turkey, stuffing and cranberry sauce and mix thoroughly. Pour mixture into baking dish.

Melt butter in microwave and add breadcrumbs, stirring until they are moistened. Sprinkle breadcrumbs over the top of the turkey mixture.

Bake for 20 minutes or until sauce is bubbling.

Note: If you’re short on stuffing slice bread into small cubes and add to stuffing.