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Thanksgiving Leftover Casserole Recipe
Ash Tyrrell

Thanksgiving Leftover Casserole Recipe

I make this Thanksgiving leftover casserole every single year on the Friday after the big feast, and honestly, it's become my favorite meal of the whole holiday. I love how it takes everything sitting in my fridge turkey, stuffing, mashed potatoes, gravy, even that half-eaten can of cranberry sauce and turns it into one warm, comforting dish.
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Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded or chopped leftover turkey – the heart of the dish and shredding it small helps it soak up the gravy
  • 3/4 cup cranberry sauce – adds a sweet-tart layer that cuts through the richness of the potatoes and gravy
  • 2 cups mashed potatoes – use whatever you have loaded or plain, since they form the creamy middle layer
  • 1 cup corn kernels – fresh canned, or frozen all work here, just drain them well first
  • 1 cup turkey or chicken gravy – thins out slightly with milk so it spreads evenly instead of sitting in one spot
  • 2 tablespoons milk – whisked into the gravy to loosen it so it pours like a sauce not a paste
  • 2 cups prepared stuffing – goes on top and gets slightly crisp so don't pack it down too tightly
  • 1 cup shredded cheddar cheese – I always grate my own block of cheese since it melts smoother than the bagged kind
  • 1/8 teaspoon each dried thyme sage, and rosemary – a pinch of each wakes up the flavors that may have dulled overnight in the fridge

Method
 

  1. I always set my oven to 375°F first thing, since it needs a few minutes to fully heat up while I'm getting everything else ready. While it warms, I lightly grease my 9x13 baking dish with butter or a quick spray of cooking oil. This little step keeps the turkey layer from sticking to the bottom once it's baked.
  2. I mix my shredded turkey with the cranberry sauce in a small bowl first, rather than adding them separately. This way, every bite of turkey gets a touch of that sweet-tart flavor instead of the cranberry sauce pooling in one corner. I spread this mixture evenly across the bottom of my dish as the very first layer.
  3. Next, I spoon my mashed potatoes right on top of the turkey layer and gently spread them out with a spatula, being careful not to mix the layers together. I sprinkle my drained corn evenly over the potatoes so every scoop of casserole gets a little pop of sweetness and texture.
  4. In the same bowl I used earlier, I whisk together my gravy and milk until it's smooth and pourable. I slowly drizzle this over the corn and potato layer, making sure to cover the edges of the dish too, since those spots tend to dry out fastest in the oven.
  5. I finish by scattering my prepared stuffing loosely over the top, followed by a generous handful of freshly shredded cheddar cheese. I don't press the stuffing down because I want it to stay a little crisp and golden once it bakes rather than turning soggy.
  6. I cover the dish loosely with foil and bake it for about 20 minutes, then uncover it for the last 10 to 15 minutes so the cheese and stuffing can brown nicely on top. I know it's ready when the edges are bubbling and the cheese has fully melted into a golden crust.

Notes

  • I always taste my gravy before pouring it on, since leftover gravy can thicken a lot overnight and needs extra milk to loosen up.
  • I like to let my casserole rest for about 5 minutes after baking, because it holds its layers together so much better when sliced.
  • I sometimes mix a little of the stuffing into the top layer of mashed potatoes for extra texture in every bite.
  • I've found that fresh herbs sprinkled right before serving brighten up the whole dish more than I expected.
  • I never skip greasing my dish, because scrubbing baked-on potato off glass is not how I want to spend my evening.