Leftover Turkey Casserole

This easy to assemble and bake Leftover Turkey Casserole recipe is a must make, quick go-to recipe during the busy holiday season. It is a prefect way to use any turkey leftovers with the fixings to make a delicious cozy casserole after a big holiday feast. In fact many enjoy this best turkey casserole more than the big holiday Thanksgiving meal!!

For more comforting casseroles try my chicken and biscuit casserole, chicken and potato casserole and my popular chicken cobbler.

this recipe!

Turkey Stuffing Casserole

I love turkey and stuffing recipes and often order them at restaurants! This festive turkey casserole has delightful blend of savory turkey and stuffing with creamy mashed potatoes.

Topped with a cheesy golden top with layers of gravy and vegetables creating a hearty and comforting dish that captures the essence of a great holiday meal!

Of course you don’t need to have leftovers as an excuse to make this amazing dressing and turkey casserole. It is delicious anytime not just with Christmas or Thanksgiving leftovers.

Terrific with extra side dishes to feed a crowd like my green beans almondine, Ruth’s Chris sweet potato casserole and Paula Deen’s corn casserole with cheese.

Ingredients

• Mashed Potatoes – leftover mashed potatoes or make mashed potatoes
• Milk – I used 2%, or use a plant based milk like almond or oat milk
• Frozen Vegetables – I used frozen thawed carrots and peas
• Turkey – leftover turkey or fresh sliced baked turkey
• Stuffing – leftover stuffing some call dressing, or make a fresh batch of stuffing
• Gravy
• Cranberry Sauce – leftover cranberry sauce or whip a new batch like my amazing easy cranberry sauce recipe
• Cheddar Cheese – use your favorite cheese mix or mozzarella or refer to my best cheese for melting

How To Make Leftover Turkey Casserole

STEP ONE – Preheat your oven to 350°F.

STEP TWO – In a 9×13 inch pan, mix the mashed potatoes with the milk until smooth.

STEP THREE – Spread the mashed potato mixture evenly across the bottom of the baking dish.

STEP FOUR – Add a layer of peas and carrots over the mashed potatoes.

STEP FIVE – Drizzle half of the gravy over the vegetable layer.

STEP SIX – Evenly spread the leftover stuffing over the vegetables and gravy.

STEP SEVEN – Spread the shredded turkey evenly over the stuffing. 

STEP EIGHT – Dot the cranberry sauce in small spoonfuls across the top.

STEP NINE – Drizzle the remaining gravy over the stuffing layer.

STEP TEN – Sprinkle the shredded cheddar cheese evenly over the entire casserole.

STEP ELEVEN – Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

STEP TWELVE – Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

STEP THIRTEEN – Let the casserole sit for 5 minutes before serving. Best when served warm.

Enjoy!

What If We Ate Different Foods For Thanksgiving Dinner?

This recipe is highly versatile, and you can use any leftover vegetables from your Thanksgiving feast, such as green beans, corn, or roasted Brussels sprouts. If you prefer fresh vegetables, simply steam or sauté them before adding to the casserole. The key is to ensure they are cooked before layering them in, so they blend well with the other ingredients.

What If I Do Not Have Enough Thanksgiving Leftovers To Make The Full Casserole?

If you don’t have enough leftovers, you can easily adjust the recipe by using a smaller dish, like an 8×8 or 9×9 baking dish. Simply reduce the amounts of each ingredient to fit the smaller dish, or you can layer what you do have and skip any missing ingredients. The cooking time should remain about the same, but you can check for doneness a bit earlier, just to ensure everything is heated through.

Storage Instructions

You can store the leftover casserole using an airtight container in the refrigerator for up to 3 days.

To freeze it, ensure it’s well wrapped or placed in a freezer-safe container, and it will last for up to 2 months. To reheat, thaw in the refrigerator overnight before warming in the oven covered with foil at 350°F for 20 minutes or until warmed through.

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