Escalloped Turkey and Dressing

READY IN: 50mins
Recipe by yooper

A great after Thanksgiving casserole to use up your leftovers!

Top Review by ainsleydoll

I feel so lucky to have stumbled on this recipe. A big WOW from everyone in my family (except my toddler, but she doesn't count). I had tons of leftover turkey and dressing from Thanksgiving and this was a real interesting way to re-configure things. I used frozen peas and carrots as the vegetable. Very delicious and I had enough to make two big casseroles so I put one in the freezer so we can have it at another time. Thanks for sharing your recipe.

Ingredients Nutrition

  • 6 cups leftover ham or 6 cups leftover beef or 6 cups leftover pork or 6 cups leftover chicken or 6 cups leftover turkey
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 can cream of celery soup
  • 2 cups sour cream
  • 2 cups milk
  • 2 cups breadcrumbs, mixed with
  • 2 tablespoons melted butter
  • 2 cups frozen peas or 2 cups your favorite mixed vegetables, thawed
  • 4 -6 cups leftover prepared stuffing


  1. Preheat oven to 375.
  2. Spray a 13x9-inch baking dish with vegetable spray.
  3. Mix the soups, sour cream and milk.
  4. Arrange meat on bottom of dish and pour 1/2 of the soup mixture over.
  5. Sprinkle with peas or vegetables, then spread the stuffing over.
  6. Top with remaining soup mixture, and then the buttered bread crumbs.
  7. Bake for 40 to 45 minutes, or until golden brown and bubbly.
  8. You can omit the veggies and serve on the side or with a salad.
  9. This can also be made with beef and cream of mushroom soup instead of the chicken soup, and sliced, sauted mushrooms in between the meet and the stuffing.

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