This turkey and stuffing casserole is a comforting dish that brings together the flavors of Thanksgiving in a simple, easy-to-make meal. Perfect for using up leftover turkey, this recipe is a lifesaver during the busy holiday season. It's a warm, hearty dish that your family will love, and it makes for a wonderful weeknight dinner when you're craving something cozy and satisfying.

This casserole pairs beautifully with a fresh green salad or some steamed vegetables like green beans or broccoli. You can also serve it with a side of cranberry sauce to add a touch of sweetness and a nod to the traditional Thanksgiving meal. For a heartier meal, consider adding a side of mashed potatoes or roasted sweet potatoes.

Servings: 6

3 cups cooked turkey, shredded
1 box (6 oz) stuffing mix
1 can (10.5 oz) cream of mushroom soup
1 cup chicken broth
1 cup shredded cheddar cheese

Preheat your oven to 350°F (175°C).

In a large bowl, mix together the shredded turkey, stuffing mix, cream of mushroom soup, and chicken broth until well combined.

Spread the mixture evenly into a greased 9x13-inch baking dish.

Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Let it cool for a few minutes before serving.

For a creamier casserole, you can substitute cream of chicken soup for the cream of mushroom soup. If you have picky eaters, consider adding some cooked vegetables like peas or carrots to sneak in some extra nutrition. You can also use leftover rotisserie chicken instead of turkey if that's what you have on hand. For a bit of crunch, top the casserole with some crushed crackers or fried onions before baking.

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