Description
This easy-to-make Leftover Turkey Casserole is the perfect cozy dish for using up holiday leftovers. With layers of mashed potatoes, vegetables, turkey, stuffing, gravy, and cranberry sauce, it’s a warm and satisfying post-feast meal.
Ingredients
- 2 cups leftover mashed potatoes
- 1/2 cup milk
- 1 1/2 cups frozen or thawed peas and carrots (or any leftover vegetables)
- 1 1/2 cups leftover turkey, roughly chopped or shredded
- 1 1/2 cups leftover stuffing
- 1 1/2 cups leftover gravy, divided in half
- 3/4 cup cranberry sauce
- 1 cup cheddar cheese, shredded
Instructions
1. Preheat your oven to 350°F.
2. In a 9×13 inch pan, mix the mashed potatoes with the milk until smooth.
3. Spread the mashed potato mixture evenly across the bottom of the baking dish.
4. Add a layer of peas and carrots over the mashed potatoes.
5. Drizzle half of the gravy over the vegetable layer.
6. Evenly spread the leftover stuffing over the vegetables and gravy.
7. Spread the shredded turkey evenly over the stuffing.
8. Dot the cranberry sauce in small spoonfuls across the top.
9. Drizzle the remaining gravy over the stuffing layer.
10. Sprinkle the shredded cheddar cheese evenly over the entire casserole.
11. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
13. Let the casserole sit for 5 minutes before serving. Best when served warm.
Notes
Storage instructions:
Store the leftover casserole in 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.