Thanksgiving Casserole

Ingredients You’ll Need

• Cooked turkey: Use shredded or chopped leftover turkey. White meat, dark meat, or a combination of both works well. Our oven-roasted turkey is a great option.
• Cranberry sauce: Whole berry or jellied cranberry sauce works. It adds a little sweetness that goes surprisingly well with the turkey and stuffing.
• Mashed potatoes: Use leftover mashed potatoes. If they’ve become stiff in the refrigerator, warm them slightly so they’re easier to spread.
• Corn: Leftover corn works perfectly, but you can substitute other cooked vegetables.
• Turkey gravy and milk: Mix these together before pouring over the casserole. Our turkey gravy works great if you have some left from Thanksgiving dinner.
• Stuffing: Use leftover Thanksgiving stuffing or cornbread dressing. A little broth drizzled over the top helps keep it from drying out.

Ingredient Additions and Substitutions

One of the best things about this recipe is that you can adjust it depending on what you have left in the refrigerator.

• Green bean casserole: Several readers have substituted leftover green bean casserole for the corn with great results.
• Sweet potatoes: Use leftover mashed sweet potatoes instead of regular mashed potatoes. Keep in mind that a sweet potato casserole with marshmallows will make the dish sweeter.
• Chicken: Cooked rotisserie chicken is an easy substitute if you don’t have leftover turkey.
• Cranberry sauce: If you don’t like cranberry sauce, you can leave it out. You can also use a smaller amount if you only want a little cranberry flavor.
• Other vegetables: Try leftover roasted carrots, peas, or other cooked vegetables.
• Gluten-free or dairy-free options: For a gluten-free casserole, check that your stuffing, gravy, and prepared sides are gluten-free. For a dairy-free version, use dairy-free mashed potatoes and gravy, and substitute broth for the milk or butter.

How to Make a Thanksgiving Casserole

1. Heat oven to 400°F. Lightly grease an 8×8-inch baking dish (or 9×13 for a double batch). Toss turkey with cranberry sauce; spread in an even layer.

2. Spoon on mashed potatoes and smooth; scatter veggies over the top. Whisk gravy with a little milk or broth; pour evenly over the casserole.

3. Cover the casserole with aluminum foil and bake at 400°F for 25 to 30 minutes, or until the center reaches 165°F. If your leftovers are very cold, the casserole may need additional baking time. For a slightly crispier stuffing topping, remove the foil for the last few minutes of baking.

4. Cover with foil and bake 25–30 minutes (bubbly and heated through), then uncover for 5–10 minutes to toast the top. Add cheese during the last few minutes.

Recipe Tips

• Keep the stuffing moist. If your leftover stuffing seems dry, drizzle 2 to 4 tablespoons of chicken or turkey broth over it before covering the casserole.
• Don’t worry if the mashed potatoes are cold and firm. Warm them just enough to make them easier to spread without disturbing the turkey layer underneath.
• Check the center of the casserole before serving. Everything is already cooked, but the entire casserole still needs to reach 165°F. A casserole made with cold leftovers may take longer than 30 minutes.
• For a crispier stuffing topping, remove the foil for the last few minutes of baking. Avoid using the broiler with a glass baking dish.

Frequently Asked Questions

Make Ahead & Storage

• Make ahead: You can assemble this casserole up to 24 hours before baking. Cover tightly and refrigerate until you’re ready to cook it. Make sure your original leftovers are still within their safe storage period. Since the ingredients will be cold, you may need to add extra baking time.
• Storing: Store leftover casserole in an airtight container in the refrigerator. Thanksgiving leftovers should be eaten within 3 to 4 days of the original cooking date. Turning them into a casserole doesn’t start a new four-day storage period.
• Freezing: For the best texture, I recommend freezing the leftover turkey, stuffing, gravy, and cranberry sauce separately, then adding freshly made mashed potatoes when you’re ready to assemble the casserole. You can freeze an assembled casserole, but the mashed potatoes may become grainy or watery after thawing. For best quality, use within 2 to 3 months.
• Reheating: Reheat individual servings in the microwave or cover the casserole with foil and warm in a 325°F oven until the center reaches 165°F. Add a little extra gravy if the casserole seems dry.

Pairing Ideas

I keep it simple by serving this casserole with a side green salad, leftover dinner rolls, and extra warm turkey gravy for drizzling. If I’m feeling fancy, I’ll add a quick cranberry relish or a pan of roasted Brussels sprouts.

More Thanksgiving Leftover Recipes

Dinner

Thanksgiving Sandwich

Dinner

Turkey Pot Pie

Lunch

Turkey Over Italy Sandwich

Soups

Chicken Noodle Soup