Turkey and Stuffing Casserole

The pot lid rattles and you know dinner is almost ready. There's something about that sound that just makes you smile, right? Like you did all the work and now the pressure cooker is finishing the job for you. You watch that little jiggle of the sealing ring and catch that steam shooting out, knowing good things are happening inside.

You recall the smell starting to fill your kitchen, warm and hearty, kinda like grandma's cooking but way faster. The broth depth in the bottom of your pot bubbles just right, making every bite gonna be tender pull-worthy. You feel that excitement rise, wondering if you can wait the full 30 minutes before you dive in.

Sometimes when you're juggling life and leftovers, this quick casserole turns out to be a lifesaver. Just three steps and you're set, no fuss no bother. Plus, with a slow release waiting patiently, you know the texture's gonna be spot on. Dang, you can almost taste the creamy turkey and stuffing combo already.

What Makes Pressure Cooking Win Every Round

• It speeds up cooking like crazy, so you're not stuck waiting all day.
• The sealing ring traps flavors and steam, making dishes extra tender and tasty.
• Broth depth stays just right to keep things moist without getting soggy.
• You get that tender pull on your turkey, perfect texture every time.
• Steam cues tell you when it's good to go, no guesswork needed.
• Slow release helps flavors settle and keeps food juicy and soft.

Everything You Need Lined Up

• 6 cups cooked turkey cubed or shredded. You want that leftover bird ready to shine.
• 4 cups pre-made bread stuffing. Grab what you like, it's the base for the cozy vibe.
• 22 oz cream of chicken soup, low sodium. Two cans, just right for creamy goodness.
• 1 cup milk. I used skim but whatever you got is cool.
• 9x13 inch baking dish, lightly greased so nothing sticks and clean up is easier.
• Mixing bowl big enough to toss everything together without making a mess.
• Spoon or spatula to spread your mixture nicely in the dish.
• Oven preheated to 375 degrees F. Even though pressure cooker is main star, this final step gives you that perfect finish.

Your Complete Cooking Timeline

• Step 1: Preheat your oven to 375 degrees F. Grease up your 9 by 13 baking dish and set aside. This gets you ready for that finishing bake.
• Step 2: In a big bowl, toss together the turkey, bread stuffing, cream of chicken soup, and milk. Mix it so it's all evenly combined and looking cozy.
• Step 3: Spoon that hearty mixture right into the baking dish. Spread it out so it cooks evenly and gets all bubbly on top.
• Step 4: Pop it into the oven for 30 minutes. You're looking for that warm center and bubbling edges. Yum!
• Step 5: While you wait, you can clean up or set the table. Or just sneak a peek and smell the goodness.
• Step 6: After it's baked, let it rest a few minutes. That slow release makes the flavors settle and the casserole more tender pull.
• Step 7: Grab a plate and serve yourself some savory leftover goodness. Maybe add a little fresh side if you're feeling fancy.
• Step 8: Enjoy every bite knowing you turned leftovers into something dang good without much fuss.

Easy Tweaks That Make Life Simple

• Swap the cream of chicken soup for cream of mushroom or celery if you wanna change up the flavor profile.
• Use turkey gravy in place of milk for a richer, deeper taste.
• Add in leftover veggies like green beans or carrots for extra texture and color.
• If you're short on bread stuffing, crushed crackers or cornbread works as a stand-in.
• Top with shredded cheese before baking if you want a melty, gooey layer on top.

Your First Taste After the Wait

That first fork dive into your turkey casserole hits all the right notes. You catch the creamy warmth from the soup and milk combo melding perfectly with the stuffing. It's soft, hearty, and kinda like a big hug on a plate.

You sense the tender pull from the turkey as your fork breaks through the layers. The flavors wrap around your palate with hints of savory, slightly buttery stuffing and a cozy finish that just wows.

Each bite invites you to slow down and savor the moment. It's like you made something way better than leftover scraps, proving to yourself that simple can be dang good. You might even wanna make it again soon.

How to Store This for Later

If you got leftovers you wanna save, just let the casserole cool down to room temp first. That way it holds up better when stored.

Option one is airtight containers in the fridge. It keeps good for about 3 to 4 days, ready to reheat and enjoy again.

Freezing works well too. Just portion it out into freezer-safe containers. When you're ready, thaw overnight in the fridge then warm it up in the oven or microwave.

You can also wrap the dish tightly in foil if you wanna freeze the whole pan. Just remember to thaw well before heating so it cooks evenly.

Your Most Asked Questions Answered

• Can I make this fully in the pressure cooker? You sure can, but this recipe shines with the oven step for that bubbly finish. Check out our Stuffed Pepper Soup for another great pressure cooker recipe.
• What if I don't have bread stuffing? Crushed crackers, cornbread, or even rice can jump in as a substitute.
• How do I get the turkey tender pull? Cook low and slow or use the pressure cooker to get that perfect texture.
• Can I add vegetables? Absolutely, toss in whatever leftover veggies you have for some color and crunch.
• What's the best way to reheat leftovers? Oven or microwave works, just cover to keep moisture in and warm evenly.
• Is skim milk okay to use? Yep! Skim works fine but whole milk adds a richer creaminess if you want.