Leftover Turkey Casserole with an easy creamy cheddar gravy, cornbread and vegetables will make you wish you could eat this casserole for Thanksgiving dinner!
So Thanksgiving will soon be over and that turkey you guesstimated roughly 2 pounds per person will be half eaten. Thanksgiving leftovers are an art form in our house and leftover turkey recipes are some of the best meals we eat all year!
If you’re looking for leftover thanksgiving ideas think of any of your favorite chicken casseroles. Alyssa recently posted one for Chicken Tetrazzini Casserole that would be PERFECT with turkey.
Personally we also love the Ross Gellar’s Moistmaker, with the gravy soaked layer.
Some easy mix-in ideas for this Leftover Turkey Casserole:
- I used cornbread because that’s our traditional bread option, but you can use Cornbread Dressing too or regular stuffing!
- Roasted leftover vegetables instead of the classic peas, corn, carrots and green beans are an easy swap.
- If you want a darker gravy, let your roux cook longer to brown. I also added super sharp cheddar to the gravy.
- Want something a bit sweet and savory, dot the top with your favorite cranberry sauce.
- You can even skip the breading altogether and use a brown rice or wild rice.
Feel free to use any turkey you’ve got left over. Dark meat would of course be delicious too, in fact you could even make this throughout the year using a rotisserie chicken. In place of the turkey drippings or stock you could use chicken stock or broth.
Want a different kind of cheese? I used a pretty sharp cheddar cheese, but provolone, Swiss or mozzarella would work great too.
Love Thanksgiving dinner? What are your leftover favorites?
Leftover Turkey Casserole
- 4 tablespoons butter unsalted
- 1/4 cup flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed black pepper
- 1 cup turkey stock/cooking juices
- 1 cup heavy cream
- 1 cup sharp cheddar shredded
- 2 cups chopped turkey breast meat cooked
- 2 cups cornbread cubes
- 1/2 cup frozen peas
- 1 cup chopped carrots
- 1 cup chopped frozen green beans
- 1/2 cup frozen corn
Preheat the oven to 350 degrees.
Add the butter to a large saucepan on medium heat.
Melt the butter, then add the flour, salt and pepper.
Whisk well until fully combined and let cook for 1 minute.
Add in the stock and whisk until fully combined.
Add in the heavy cream slowly in small increments and whisk until fully combined.
Add in the cheddar and whisk until melted.
Turn off the heat and take out a baking pan.
Add the turkey and cornbread to the pan.
Top with the remaining ingredients.
Pour the cheese sauce over the baking pan.
Bake, covered for 20 minutes, then 10 minutes uncovered.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Looking for Thanksgiving recipes?
How about a whole Thanksgiving dinner in the slow cooker?
How about a cheesy Creamed Spinach Recipe?