Ingredients
Scale
- 4 cups cooked turkey, shredded or cut into bite-sized cubes
- 2 cups turkey or chicken gravy (homemade or store-bought)
- 6 cups herb-seasoned stuffing cubes or mix
- 1 ½ cups turkey or chicken broth, warmed
- ¼ cup unsalted butter, melted
- 1 cup cooked green beans or corn (optional)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick cooking spray.
- In a large mixing bowl, combine the cooked turkey cubes with the gravy. If you are using vegetables like green beans or corn, fold them in now. Season with a little salt and pepper if needed.
- Spread the turkey and gravy mixture evenly into the bottom of the prepared baking dish.
- In another bowl, place the stuffing cubes. Pour the melted butter and the warm broth over the stuffing. Toss gently with a large spoon until the stuffing is moistened but not soggy.
- Sprinkle the dried thyme and rosemary over the stuffing and toss again to distribute the herbs.
- Spread the moistened stuffing evenly over the turkey layer in the baking dish. Do not press it down too hard; keep it light so it gets crispy.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 15 to 20 minutes, or until the stuffing is golden brown and the gravy is bubbling around the edges.
- Let the casserole sit for 5 minutes before serving to allow the flavors to set.
- Cook Time: 45 minutes