Leftover Turkey Casserole
Leftover Turkey Casserole is an easy, delicious leftover turkey recipes favorite. It’s the perfect post-holiday dish that’ll please the whole family!
Leftover Turkey Casserole Tastes Just Like Thanksgiving in a Pan!
I remember sitting in Dorothy’s kitchen with Mom and my sisters. I’m guessing I was between ten and twelve years old. Dorothy, a farm neighbor friend, and my mom chatted away as we helped ourselves to big spoons of Leftover Turkey Casserole…or Leftover Turkey Hotdish, as we fondly call it here in the Midwest.
All I could think was, “This tastes just like Thanksgiving in a pan” as I happily dug in for another helping.
It happens after every Thanksgiving and Christmas. Everyone’s on the lookout for leftover turkey recipes. And this one is a super fun addition!
Ingredients for This Thanksgiving Leftover Casserole
This recipe comes together very easily with a fairly short ingredients list. Grab these items:
- leftover turkey – cut it into 1/2″ cubes
- cubed stuffing – I like the Pepperidge Farms “herb seasoned” variety
- unsalted butter
- cream of chicken soup
- dried sage – this really brings on the familiar Thanksgiving dinner flavor and aroma!
- fresh thyme – I love to add fresh herbs to every dish I possibly can!!
- fresh chives
- black pepper – and taste test to see if it needs salt
How to Make this Recipe
Our 13 year-old daughter puts this casserole together, nearly all on her own. I cut up the turkey and then basically just keep her company. She enjoys the process. I promise you, it’s easy!
- Preheat oven and prep baking dish with non-stick spray.
- Add stuffing to large bowl.
- Melt butter and drizzle over cubed stuffing.
- Add turkey to stuffing.
- Whisk together cream of chicken soup, some water, sage, and pepper in a medium bowl with a spout.
- Spread half the turkey & stuffing mixture into baking dish.
- Sprinkle with chopped thyme and chives.
- Drizzle half the cream of chicken soup mixture evenly over the top.
- Repeat: Turkey & stuffing, chopped herbs, cream of chicken soup mixture.
- Add a few grinds of black pepper.
- Bake for about 45 minutes, until bubbling.
For a prettier finished dish, I like to drizzle that final bit of cream of chicken soup mixture over the top while leaving some of the turkey and cubed stuffing exposed. This method allows you to see more of what’s inside. I like to see the different textures!
While this is in the oven, I’m betting you’ll field some questions from your family. Because they just might think you have another Thanksgiving dinner in store for them!
Leftover Turkey Recipes Will Always Be a Thing
Ever since I was a kid, I’ve heard my mom, grandmas, aunts, and friends, talk about what to do with leftover turkey as they cleaned up after the holiday dinner. And when it comes to easy turkey recipes, this casserole definitely stands out.
A few more of my favorite leftover turkey recipes are:
- Creamy Wild Rice Soup – EVERYBODY loves this soup – use turkey or chicken!
- Smoked Turkey Pot Pie Soup – All the flavors of turkey pot pie, in a bowl!
- Italian Turkey Tortellini Soup – Our kids love this soup that’s swimming with tender, pillowy pasta.
- Turkey Dinner Stuffed Acorn Squash
- Turkey Wild Rice Stuffed Portobello Mushrooms
- Smoked Turkey Chowder with Mushrooms and Sweet Potatoes
- Turkey and Biscuits Casserole
What to Serve with this Casserole
This dish is savory, with a creamy texture. With turkey, gravy, and stuffing, it’s total comfort. And it just screams for a fresh green veggie!
Pick your favorite – green beans, broccoli, Brussels sprouts, green peas, or asparagus. They’re all good.
Also, a salad of fresh greens would be a great choice. I would suggest darker greens, such as spinach or arugula, or a more tender spring mix. Pair the salad with a bright and tangy vinaigrette for awesome contrast to the casserole. The maple dijon dressing from my Holiday Wild Rice Salad would be an excellent choice!
To Make this Dish Ahead of Time
If you’d like to prepare this recipe ahead of time, make it per the instructions. Then cover the baking dish with foil and refrigerate. Remove from the refrigerator 30 minutes prior to baking. Bake with the foil on for 30 minutes and then remove the foil. Bake for another 15 to 30 minutes, or until casserole is bubbling and thoroughly heated.
How to Store Any Leftovers
So if you have any casserole left, would it then be called leftover leftover turkey casserole? Sorry, I couldn’t resist!
If you have any leftovers, this dish does great. Just place leftovers in a covered container in the fridge and then heat single servings in the microwave. If you’d rather use the oven, place the casserole serving in an oven-safe dish and warm at 300° F until it’s heated to your liking. Timing will depend on the amount you are reheating.
Like this recipe? Save it to Pinterest!
Looking for even more ideas about what to make with leftover turkey? Here are a few more recipes for you! Turkey Avocado Tetrazzini from FoodieCrush, Thanksgiving Leftovers Pierogis from Yes to Yolks, and Turkey Minestrone Soup from feasting at home.
- 1 bag (12 oz.) cubed stuffing - I use Pepperidge Farms "herb seasoned"
- 12 T. unsalted butter, melted
- 1 qt. (4 c.) cooked, cubed turkey (cut into 1/2" pieces)
- 2 cans (10.5 oz. each) cream of chicken soup
- 1/2 tsp. dried sage
- 1 tsp. ground black pepper
- 2 T. chopped fresh thyme leaves, plus a bit more to sprinkle over the top before serving
- 1/4 c. chopped fresh chives, plus a bit more to sprinkle over the top before serving
- freshly ground black pepper
- Preheat oven to 350° F. Lightly spray a 9" x 13" baking dish with nonstick spray; set aside.
- Add stuffing to large mixing bowl.
- Melt butter in microwave. Drizzle half the melted butter over the stuffing, and then give the stuffing a stir. Drizzle remaining butter over stuffing and stir again to combine.
- Add turkey to stuffing and fold to combine.
- Place cream of chicken soup in a large liquid measure with a spout (it helps to have a spout for the next step, but not necessary if you don't have one). Add water to equal 1 quart (4 cups). Add sage and pepper, and then whisk until thoroughly combined and completely smooth. I do not include any salt in my recipe, as I think the stuffing and soup have enough - but taste test and add some salt if you like.
- Spread half of the turkey and stuffing mixture in the prepared baking dish, in an even layer. Sprinkle with half the thyme and half the chives. Drizzle slightly more than half of the cream of chicken soup mixture evenly over the turkey and stuffing. Add the remaining turkey and stuffing in an even layer, and sprinkle with remaining thyme and chives. Then drizzle the remaining cream of chicken mixture over the top. To achieve the same look as in this post's photos, take care to leave some of the turkey and stuffing exposed, without any cream of chicken mixture covering it. This not only gives a pretty look, but also adds texture by allowing those exposed stuffing cubes to get browned and crisped. Add a few grinds of black pepper over the top, if you like.
- Bake for about 45 minutes, or until the casserole is bubbling and thoroughly heated.
- Serve hot, with additional thyme and chives sprinkled over the top if desired.
Adapted from Mom's recipe box, originally from farm neighbor/friend Dorothy Bredvik.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 212Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 53mgSodium: 317mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 4g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Photos by Molly from Yes to Yolks.