Prepare the stuffing

• Follow the instructions on the stuffing mix package. (If the package offers a microwave method, that’s quick and convenient.)

• Once cooked/rehydrated, fluff it a bit with a fork and set aside.

Mix the gravy‑soup sauce

• In a large bowl, whisk together the cream of chicken soup and turkey gravy until smooth and well combined.

Preheat and prep

• Preheat your oven to 350 °F (approximately 175 °C).

• Grease a 9 × 13 inch baking dish using nonstick spray or a light brushing of butter.

Assemble the roll ups

• Lay out each turkey slice on a clean surface.

• Spoon about ¼ cup of the prepared stuffing onto one end of each turkey slice.

• Roll up the turkey slice around the stuffing (like a roulade) and place it seam side down in the baking dish.

• Continue until all 8 turkey slices are rolled and arranged in the dish.

Add gravy and bake

• Pour approximately 1½ cups of the remaining gravy‑soup mixture over the turkey roll ups, trying to coat the tops and fill in around them.

• If desired, sprinkle dried parsley flakes over the top for color.

• Cover the dish tightly with aluminum foil.

Bake and finish

• Bake for 30 minutes, or until the roll ups are heated through, the stuffing is hot, and the gravy is bubbly.

• While the casserole bakes, optionally warm the remaining gravy (if you have extra) in a saucepan over medium heat to serve on the side.

Serve

• Remove the foil, let rest for a few minutes, then serve the roll ups with extra gravy poured over if desired