Turkey Stuffing: Baked Casserole Style

This oven cooked dressing is made outside of the bird so you can make up extra for your Thanksgiving or Christmas holiday meal. It is also a great recipe if you wish to prepare a batch of homemade chicken or turkey stuffing on its own and you can do this any day of the week whether or not you accompany it with a bird. 

You can use any pre-cooked chicken or turkey in this recipe and it comes out tasting much like the dressing cooked inside the bird. It is delicious and contains as much meat as you would like to add into it so this dish can be a meal in itself. My stuffing comes out loaded with large chunks of turkey baked into it. It is delicious!

With my recipe for casserole pan style baked stuffing you can use leftover chicken, turkey, or ground sausage to prepare this side dish whenever the mood strikes you. For those who love stuffing but can't get enough in the bird this recipe will work too. Pop an extra pan of stuffing in the oven and you'll have plenty for everyone.

After our main holiday meal I package up my left over turkey into small or medium size freezer bags so I can use it later. Then when we get a craving for turkey stuffing I pull out a package and cook it up using this homemade casserole style dressing recipe. If you don't have leftovers pick up some chicken or a couple of turkey legs at the supermarket, cook them up and use that meat for your pan style stuffing.

Pull Out Your Casserole Pan and Let's Get Cooking

Ingredient List:

2 cups cooked turkey (Diced and boneless. You can also use chicken if that is your preference)

4 or 5 stalks of celery (diced)

2 onions (diced)

1 1/2 loaves of bread

3/4 cup margarine

1 cup water (add more if needed)

10 tablespoons poultry seasoning (Add more to suit your taste preference)​

1 teaspoon pepper


1) You will need a large mixing bowl. Break your bread into small chunks.

2) Put your margarine into a frying pan on medium low heat. Add your onions and celery in, cover and let cook for about 10 minutes. Add in your turkey and allow to cook for about another 5 minutes. If the mixture appears dry then add about a quarter cup of water in.

3) Sprinkle and mix the pepper and poultry season into your bread cubes. Add in the cooked onion, celery, margarine, and turkey mixture. Pour one cup of water over this and mix your bread thoroughly.

4) Butter a casserole or roasting pan and press your stuffing mixture into the pan.

5) Bake at 350 degrees for about one hour. Baste with water or turkey drippings as needed.

Note: I generally slice up my bread in the early morning so it can dry a bit before use. I then break the bread slices into chunks about an hour before I prepare the stuffing for our meal.

Step by Step Directions in Photos

Slice Bread and set it out to dry a bit.

Break your bread into chunks.

Saute your margarine, diced onions, celery, and turkey.

Sprinkle and mix poultry seasoning and a little pepper onto your bread. Pour sauteed vegetables over your bread. Mix together. Generously coat margarine inside a roast pan and place your dressing mix into it.

Press turkey stuffing mix into the roaster. Cover and bake at 350 degrees for about 1 hour

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