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This Thanksgiving leftover casserole is the best way to enjoy every last bit of your Thanksgiving dinner. I give you tips for keeping it moist, flavorful, and perfectly layered.
Why You Need This Recipe In Your Life
- Everything bakes up perfectly. The layers actually stay distinct. You get crispy stuffing, creamy potatoes, and juicy turkey! No soggy leftovers here. Just classic Thanksgiving flavor.
- No weird extras, just real leftovers. You don’t need to add cream soup or fancy ingredients, just what’s in your fridge!
Thanksgiving Leftover Ingredients
- Vegetables: Use whatever leftover veggie side dish you have. Corn, peas, leftover roasted veggies, or even green bean casserole.
- Cranberry sauce: Keep it on the side, or spread some over the turkey before adding mashed potatoes if you love the sweet & tart flavor.
- Turkey: Use sliced or shredded turkey; light or dark meat will work, Use what you like according to your taste. You can even use rotisserie chicken here.
Thanksgiving Leftover Casserole Recipe
I hate having a fridge full of a bunch of Tupperware. This year, you can just layer everything into this casserole instead. You’ll save space in your fridge, and the best part? You have dinner ready to pop in the oven the next day!
- Prep & Layer Turkey: Preheat the oven to 400°F, then add a layer of turkey to the bottom of a 9 x 13-inch baking dish. Make sure you have enough turkey to cover the bottom of the dish evenly. Drizzle over some chicken broth if your turkey is dry.
- Add Mashed Potatoes: Spread mashed potatoes evenly over the turkey.
- Add Veggies: Sprinkle vegetables on top of the potatoes.
- Layer Gravy: Evenly pour leftover gravy over the top of the vegetables.
- Add Stuffing & Bake: Add a layer of leftover stuffing to the top of the casserole. Drizzle with some chicken broth if your stuffing is on the dry side. Cover with foil, then bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, until the stuffing is golden and crisp.
- Add Cranberry Sauce & Serve: Dollop cranberry sauce on top of the Thanksgiving leftover casserole, if desired, then serve.
Alyssa’s Pro Tip
Pro Tip: Keep it juicy! Add a splash of chicken broth to moisten turkey, thin your gravy that’s too thick, or moisten dry stuffing.
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Thanksgiving Casserole
This easy casserole transforms Thanksgiving leftovers into a hearty, comforting meal everyone will love.
Ingredients
- 3-4 cups sliced or shredded turkey
- 3-4 cups mashed potatoes
- 1 cup gravy
- 2 cups leftover vegetables I used green beans
- 3-4 cups stuffing
- chicken broth as needed
- cranberry sauce optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Add a layer of 3-4 cups sliced or shredded turkey to the bottom of a 9 x 13-inch baking dish. Make sure you have enough turkey to cover the bottom of the dish evenly. Drizzle over some chicken broth if your turkey is dry.
- Spread a layer of 3-4 cups mashed potatoes evenly over the turkey.
- Sprinkle 2 cups leftover vegetables over the potatoes.
- Evenly pour 1 cup gravy over the top of the vegetables.
- Add a layer of 3-4 cups stuffing to the top of the casserole. Drizzle with some chicken broth if your stuffing is on the dry side. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, until the stuffing is golden and crisp.
- Dollop the top of the casserole with cranberry sauce if desired and serve.
Notes
Make Ahead & Storage Instructions
- Make Ahead: Instead of putting all of your leftovers into individual Tupperware, just layer them straight into a casserole dish, wrap tightly, and store in the fridge for up to 24 hours. When ready to bake, add an extra 5 minutes to the bake time to heat through.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave in 30-second increments until hot.
- Freeze: Wrap the assembled casserole tightly, and freeze for up to 3 months. Thaw in the fridge overnight and bake as directed.
Nutrition
Calories: 294kcalCarbohydrates: 38gProtein: 18gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 38mgSodium: 582mgPotassium: 607mgFiber: 6gSugar: 3gVitamin A: 2563IUVitamin C: 20mgCalcium: 51mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
