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–+ servings
Close-up of a generous scoop of Thanksgiving leftover casserole on a white plate, showing distinct layers of turkey, stuffing, and creamy mashed potatoes with melted cheese on top, garnished with fresh parsley

Thanksgiving Leftover Casserole

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 420 kcal

Equipment

  • 9x13 inch baking dish or deep 3-quart casserole dish
  • Aluminum foil
  • Spatula
  • Microwave-safe bowl

Ingredients
  

Turkey Layer

  • 3 cups leftover roasted turkey shredded or chopped, dark or white meat
  • 1 cup turkey or chicken gravy divided; homemade or store-bought
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and black pepper to taste

Stuffing Layer

  • 3 cups leftover stuffing herb, cornbread, or any variety
  • 1/4 cup turkey or chicken gravy for drizzling over stuffing

Mashed Potato Layer

  • 3 cups leftover mashed potatoes warmed and loosened with a splash of milk if needed
  • 2 tbsp unsalted butter optional, to stir into potatoes for extra creaminess

Cheese Topping

  • 1.5 cups shredded sharp cheddar cheese or Gruyère, or a blend
  • 1 tsp fresh thyme leaves optional, for garnish
  • 1 tbsp fresh parsley chopped, for garnish

Instructions
 

Prep

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or a deep 3-quart casserole dish with cooking spray or butter.
  • If your mashed potatoes are cold and stiff from the fridge, warm them in the microwave for 60-90 seconds with a splash of milk and a pat of butter, then stir until smooth and spreadable.

Layer the Casserole

  • Spread the shredded turkey evenly across the bottom of the prepared baking dish. Season lightly with garlic powder, onion powder, salt, and pepper.
  • Drizzle about 1/2 cup of the gravy evenly over the turkey layer, making sure to coat it well to keep the meat moist during baking.
  • Spoon the leftover stuffing over the turkey layer and spread it into an even, compact layer. Drizzle the remaining 1/4 cup of gravy over the stuffing.
  • Carefully spread the warmed mashed potatoes over the stuffing layer, using a spatula or the back of a spoon to smooth them to the edges of the dish.
  • Sprinkle the shredded cheese evenly over the mashed potato layer, covering the entire top.

Bake

  • Cover the dish tightly with aluminum foil and bake for 20 minutes, until the casserole is heated through.
  • Remove the foil and continue baking for an additional 10-15 minutes, until the cheese is fully melted and the edges are bubbling.
  • For an extra golden, blistered cheese topping, switch the oven to broil for the final 2-3 minutes. Watch closely to prevent burning.

Serve

  • Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh thyme or chopped parsley if desired. Serve with extra warmed gravy on the side.

Notes

Make-ahead: Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered bake time if going from cold.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat covered at 350°F for 20-25 minutes or microwave individual portions in 60-second bursts.
Freezing: Freeze fully assembled (unbaked or baked) in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Variations: Add a layer of cranberry sauce over the turkey for a sweet-savory contrast. Stir leftover green bean casserole or roasted vegetables into the stuffing layer. Top with crispy fried onions or buttery breadcrumbs instead of (or in addition to) cheese for extra crunch.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 32gFat: 16gSodium: 720mgFiber: 3gSugar: 3g
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