
For some, there is only one thing better than the Thanksgiving dinner: leftovers! Yes, the feast is always tasty, but with so much going on, do you truly get to enjoy it the same way as you do the next day? That's why we love creating Thanksgiving leftover recipes just as much as we do Thanksgiving recipes. We've perfected the classic Thanksgiving sandwich, and have created our fair share of creative leftover variations (Thanksgiving crunchwrap and Thanksgiving leftover tacos, we're looking at you), but this cozy casserole just might be our new go-to way to enjoy the holiday leftovers. It's warm and cozy, requires minimal effort, and you get to enjoy all your Thanksgiving favorites all in one bite—what more could you want?
Think of this casserole like a cheesy stuffing- and mashed potato-topped pot pie. You start by making a turkey pot pie base, cooking vegetables like carrots, celery, and peas into a broth- and milk-based gravy, and stirring in shredded leftover turkey. Then the layering begins.
Scrape the turkey mixture into the bottom of a baking dish, smooth mashed potatoes over top, sprinkle with cheese, then add a stuffing layer. Pop the whole thing in the oven and let it do its magic. Once it comes out of the oven, serve it with cranberry sauce—whole or jellied, whatever your preference is.
Tip: While you can use store-bought stock, if you venture to make your own turkey sock with the leftover bones, this recipe is the perfect place to use it. You only need 2 cups, so you’ll still have plenty of stock to make soup.
Did you try making this? Let us know how it went in the comments!
Ingredients
- 3 Tbsp.
unsalted butter
- 1
medium yellow onion, finely chopped
- 2
medium carrots, finely chopped
- 1
large stalk celery, finely chopped
- 3
cloves garlic, thinly sliced
- 2 tsp.
fresh thyme leaves
Kosher salt
Freshly ground black pepper
- 3 Tbsp.
all-purpose flour
- 2 cups
low-sodium turkey or chicken broth
- 1 cup
whole milk
- 4 cups
shredded leftover turkey or shredded rotisserie chicken
- 1 cup
frozen peas
- 4 cups
leftover mashed potatoes, warmed
- 3 cups
shredded sharp cheddar
- 3 cups
leftover stuffing
- 1
(14-oz.) can whole cranberry sauce
Directions
- Step 1Preheat oven to 400°. In a large pot over medium heat, melt butter. Add onion, carrot, celery, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until onion is softened, about 8 minutes.
- Step 2Add flour and cook, stirring, until lightly toasted, about 3 minutes. Increase heat to medium-high and stir in broth and milk. Bring to a boil and cook, stirring frequently, until thickened to a gravy consistency, about 7 minutes. Add turkey and peas and cook, stirring, until just heated through, about 1 minute; season with salt and pepper.
- Step 3Scrape turkey mixture into a 13" x 9" baking dish. Dollop mashed potatoes over; smooth top with a spoon. Sprinkle cheese over potatoes. Scatter stuffing over cheese.
- Step 4Bake casserole, tenting top with foil if top is browning too fast, until warmed through, about 20 minutes.
- Step 5Let cool slightly. Dollop with cranberry sauce.

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