I love turkey and stuffing. Scalloped Turkey combines the best of both! This recipe uses leftover turkey, my Mom’s leftover stuffing with celery, (although you can use a boxed mix as long as you add celery), sour cream, cream of mushroom soup, corn and peas. Very simple, very easy, very delicious. I based this recipe off of my Scalloped Chicken entree except I’ve added corn and peas and used leftover stuffing instead of a boxed mix. It was terrific.
I’m always trying to figure out ways to use up leftover turkey. There are so many great ways to use leftover turkey too, such as in Homemade Turkey and Dumplings, Homemade Turkey Potpie, Slow Cooker Turkey and Wild Rice Soup, Panera Bread’s Harvest Turkey Salad with Cherry Vinaigrette and Baked Turkey and Rice with Black Beans. Yes, we use a lot of leftover turkey for sandwiches, but I love including it in soups and casseroles, too.
Early last month I offered to make a meal for some friends when she came down with a bad back. They have adult children living with them, so they didn’t really need someone else to bring them a meal, but I really wanted to be a blessing to them in this way.
I made them a Homemade Turkey Potpie, a loaf of bread, Cranberry Orange Muffins and since I still had a lot of leftover turkey (and had all the ingredients on hand), I threw together a batch of Scalloped Turkey as well so she would have several meals that she wouldn’t have to prepare. They loved everything! Her son-in-law told me he actually put this filling in a homemade pie crust and they ate it like a potpie and loved it that way!
If you’re looking for a great dinner entree using either turkey or chicken, Scalloped Turkey is mouthwatering and succulent. Try this savory dish soon.
Scalloped Turkey is a quick and easy entree that can be ready in less than 30 minutes!
I added corn and peas, but almost any veggie can be added, if desired.
Every forkful of Scalloped Turkey is succulent and amazing.
Here’s what I did.
I used these ingredients, plus turkey broth.
Place turkey, stuffing, corn, peas, cream of mushroom soup and sour cream in a Dutch oven over low to medium heat.
Stir to combine and add as much turkey broth as necessary to get a creamy consistency. Heat through.
This savory entree is a great way to use up leftover turkey.
Here’s the recipe.
(Recipe inspired from my Scalloped Chicken recipe)
- 2 cups cooked, cut up turkey
- 4 cups leftover homemade stuffing (made with celery)
- 1 cup sour cream
- 1 can Campbell’s Healthy Request cream of mushroom soup
- 1 cup frozen peas
- 1 cup frozen corn
- pepper, to taste
- sage, to taste
- ¼ cup turkey broth, or more, if needed
- Microwave peas and corn until done – about 3-5 minutes each.
- Combine turkey, stuffing, veggies, sour cream and cream of mushroom soup in a large saucepan over medium heat until heated through, about 5-10 minutes.
You can also substitute leftover rotisserie chicken and a box mix of stuffing and celery to achieve a very similar flavor and texture.
Scalloped Turkey is thick, creamy, and very hearty and satisfying.
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