This easy Thanksgiving leftover casserole layers turkey, vegetables, gravy, cranberry sauce, mashed potatoes, and stuffing into a comforting dinner that makes delicious use of holiday leftovers
Total Time:50 mins
Yield:8 servings
Ingredients
3 cups cooked turkey, shredded or chopped
2 cups prepared stuffing
1 ½ cups mashed potatoes
1 cup cooked vegetables, such as green beans, carrots, peas, or corn
1 ½ cups turkey gravy
½ cup cranberry sauce
½ cup shredded cheddar cheese, optional
2 tablespoons chopped fresh parsley, optional
Black pepper, to taste
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Spread the cooked turkey evenly across the bottom of the baking dish and season lightly with black pepper if desired.
Scatter the cooked vegetables evenly over the turkey.
Pour the gravy over the turkey and vegetables. If the refrigerated gravy is very thick, loosen it with 1–2 tablespoons of broth first.
Spoon small amounts of cranberry sauce over the gravy layer.
Spoon the mashed potatoes over the filling and gently spread into an even layer.
Scatter the prepared stuffing over the potatoes. Sprinkle with shredded cheddar cheese if using.
Bake uncovered for 30–35 minutes, until thoroughly heated and lightly crisp on top. The center of the casserole should reach 165°F (73.9°C).
Let rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.
Notes
Use halal-certified turkey and halal-friendly stuffing, broth, and gravy when needed.
Cranberry sauce and cheddar cheese are optional.
Don’t pack the stuffing tightly; leaving it loose helps it crisp in the oven.
If the topping browns too quickly, loosely cover the baking dish with foil.
Because this recipe uses previously cooked leftovers, base refrigerated storage time on when the original Thanksgiving foods were cooked.
