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Thanksgiving Turkey and Stuffing Casserole with Creamy Gravy

Turkey and stuffing casserole layers tender turkey, peas, and carrots in creamy gravy beneath seasoned stuffing. It bakes in a 9x13-inch dish until the filling bubbles, the stuffing is golden, and the center reaches 165°F.
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Prep Time 20 minutes
Cook Time 51 minutes
standing and resting time 20 minutes
Total Time 1 hour 31 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

For the turkey and creamy gravy
  • 0.5 cup unsalted butter divided (4 tablespoons for gravy and 4 tablespoons for stuffing)
  • 1 yellow onion medium, finely chopped
  • 2 celery ribs, finely chopped
  • 0.25 cup all-purpose flour
  • 2.5 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tsp poultry seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cups cooked turkey chopped or shredded
  • 1.5 cups frozen peas and carrots thawed
For the stuffing
  • 1 package (12 oz) seasoned bread stuffing cubes
  • 2.5 cups boiling water
  • 2 eggs large, beaten

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
Make the turkey and creamy gravy
  1. Melt 4 tablespoons of the butter in a 12-inch skillet over medium heat, add the onion and celery, and cook for 6 to 8 minutes until softened.
  2. Stir in the flour and cook for 1 minute, then gradually whisk in the broth and cream; add the poultry seasoning, salt, and pepper and simmer for 4 to 6 minutes, whisking, until thickened.
  3. Stir in the turkey and peas and carrots, then remove the skillet from the heat.
Prepare the stuffing
  1. Put the stuffing cubes in a large bowl, melt the remaining 4 tablespoons butter, stir it into the boiling water, and pour the mixture over the cubes; toss and let stand for 10 minutes until warm, not hot.
  2. Fold the beaten eggs into the stuffing until evenly moistened.
Assemble and bake
  1. Spread the turkey mixture in the prepared baking dish and spoon the stuffing evenly over the top without packing it down.
  2. Cover the dish loosely with foil and bake for 20 minutes, then remove the foil and bake for 15 to 20 minutes until the filling bubbles around the edges, the stuffing is golden, and the center reaches 165°F.
  3. Let the casserole rest for 10 minutes before serving.

Notes

For best texture, let the stuffing stand until warm, not hot, before folding in the eggs. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a dairy-free swap, use plant-based butter and unsweetened, unflavored dairy-free cream.