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Last Updated on November 28, 2020 by Ellen Christian
You will love this Turkey Stuffing Cranberry Casserole recipe! It’s one of my favorite leftover Thanksgiving dinner recipes. Make it today!
Am I the only one that thinks that the leftovers are almost as good as Thanksgiving dinner? Don’t worry, I have lots of ideas that will let you enjoy your leftovers for days.
These Stuffing Muffin Cups are another easy way to use up leftover turkey and stuffing. And, they are kid-friendly too!
Or, if you are all out of stuffing, my Creamy Turkey and Rice Casserole is a great way to use up poultry. And, it’s gluten-free too for those that are watching what they eat.
Turkey Stuffing Cranberry Casserole Recipe
What we usually have the most leftovers for are the turkey and cranberry sauce. I always end up making way more than we ever eat. And, while you can easily freeze turkey, cranberry sauce doesn’t freeze as well.
Of course, I make this most often right after Thanksgiving when I have leftover turkey. But, there’s no reason you can’t eat it at another time. Just make recipe and use leftover turkey or even chicken that you’ve frozen.
What’s the best cranberry sauce to use?
I usually use my homemade cranberry sauce because that’s what I make over the holidays. But, you can just as easily use canned cranberry sauce. Either the jellied or the whole berry sauce would work fine in this recipe.
What kind of stuffing can I use?
I use a combination of cornbread and traditional bread stuffing when I make this. But, you could easily use Stovetop Stuffing, Pepperidge Farms, or Bells. Or, it would taste just as good with just cornbread stuffing.
If you like to put giblets in your stuffing, you can use that as well. The idea is to use up your leftovers. So, whatever you have is what you need to use in this Turkey Stuffing Cranberry Casserole.
So, if you want to make this entirely from scratch, use the ingredients listed in the recipe. If you want to start with leftover stuffing, you can simply use the prepared stuffing, gravy, cranberry sauce, and turkey you already have made up.
What do I need to make this recipe
- 9 x 13 casserole pan
- non-stick spray
- large skillet
How do I make Turkey Stuffing Cranberry Casserole?
- Sautee the onion and celery until soft.
- Add chicken stock, gravy, and seasonings.
- Add the stuffing, cornbread, turkey, and liquid.
- Stir to combine.
- Place the cranberry sauce on the bottom of the pan.
- Pour the casserole mixture over the top
- Bake for 45 minutes at 350F.
So, I have seen variations of this recipe where the cranberry sauce is cooked between layers of the stuffing. And, I have seen some people spoon it on top before you bake it.
Any of these methods would work just fine. I find it dries out less if I don’t put it on top.
How do I store leftovers?
This does not freeze well. If you have leftovers, store them in the refrigerator for three to five days. Make sure that you cover the pan tightly so that it doesn’t dry out.
You can reheat your leftovers in a pan on the stove (add a little water). Or, you can microwave them until warm.
- 3 to 4 cups shredded turkey or chicken
- 2 cups chicken broth
- 3 stalks celery, finely diced
- 1 small onion, finely diced
- 6 tablespoons butter
- 2 cups herb-seasoned classic stuffing mix
- 5 cups crumbled cornbread
- 1 - 1 1/2 cups of gravy (chicken or turkey)
- 1 teaspoon salt
- ½ teaspoon poultry seasoning
- ½ teaspoon ground sage
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- Preheat oven to 350 degrees. Prepare a 9x13 baking dish with nonstick cooking spray.
- In a large skillet over medium-high heat, place the butter to melt. Add the celery and onion and cook, stirring often, until softened.
- To the skillet, add the chicken stock, gravy, salt, poultry seasoning, ground sage, pepper, and garlic. Stir to combine and remove the skillet from heat.
- Place the stuffing mix, cornbread, turkey or chicken, and the liquid mixture in a large bowl. Gently fold the mixture together until the cornbread is moist.
- Transfer the mix to the prepared baking dish.
- Bake for 45 minutes or until the edges are browned and crunchy but the middle is cooked through.
Amount Per Serving: Calories: 934Total Fat: 38gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 314mgSodium: 1965mgCarbohydrates: 72gFiber: 2gSugar: 2gProtein: 73g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.