Thanksgiving Leftovers Casserole

Thanksgiving Leftover Casserole Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Cooked turkey: White meat, dark meat or a combination will work. Chop or shred it into pieces that are easy to scoop up with a fork.
Gravy: Use prepared turkey or chicken gravy. I love using homemade gravy because it gives the richest flavor.
Cooked vegetables: Green beans, carrots, corn and peas all work. Use vegetables that are already cooked.
Mashed potatoes: My mashed potatoes had firmed up a bit too much after a night in the refrigerator. They were hard to spread, so I warmed them slightly before assembling the casserole, which worked well. Still too firm? Mix in a little milk.
Cranberry sauce: This is optional, so leave it out if you prefer an entirely savory casserole. Either jellied or whole berry sauce can be divided into small spoonfuls.
Shredded cheese: Cheddar is a good choice with turkey and potatoes. I recommend shredding it from a block for smoother melting. Montery Jack, Colby or Parmesan are more ideas, or you could use a blend.
Prepared stuffing: Use stuffing that’s already been prepared, not dry stuffing mix. I recommend that you break apart any large clumps so you can distribute it evenly.

How to Make Thanksgiving Casserole

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Start with the turkey: Spread the turkey in a greased baking dish, spoon over the gravy and add the cooked vegetables.
Add the potatoes: Dollop the mashed potatoes over the vegetables and gently spread them out.
Finish assembling: Add small spoonfuls of cranberry sauce, if using, followed by the shredded cheese and leftover stuffing.
Bake: Cover loosely with foil and bake, then uncover to brown the stuffing and finish heating the center.
Rest before serving: Let the casserole rest briefly before spooning out portions.

Substitutions and Variations

Chicken or ham instead of turkey: Substitute the same amount of cooked chicken or ham.
Different vegetables: Replace some of the veggies with leftover roasted Brussels sprouts, onion, celery, broccoli or sweet potatoes.
Extra sweet potatoes: Add 1 to 2 cups of roasted or mashed sweet potatoes as another layer.
Another cheese: Use Monterey Jack, Colby or Parmesan instead of Cheddar cheese.
No cheese: Omit it and assemble the remaining ingredients as directed.
Pecan topping: Sprinkle ½ cup chopped pecans over the stuffing for extra crunch. I didn’t have any left over from making my chocolate pecan pie, sadly. Maybe next year!
Creamier potatoes: Stir an additional ½ cup gravy into the mashed potatoes before assembling.
No cranberry sauce: If you’re not a fan, you can use mayo or something different such as basil aioli for a different result.
Not enough leftovers? Supplement what you have with store-bought mashed potatoes, prepared stuffing, rotisserie chicken or prepared gravy. Cook frozen vegetables before adding them.
Gluten-free: Use gluten-free prepared stuffing and gravy. Check any store-bought turkey and prepared sides for gluten-containing ingredients.
Dairy-free: Omit the cheese or use dairy-free shredded cheese. Use mashed potatoes, prepared stuffing and gravy made without milk or butter, and check the cooked vegetables for added dairy.

Serving Suggestions

With a salad: You don’t need to serve anything with this casserole, since it already has turkey, vegetables and cheese, but a salad would pair well, perhaps my Italian chopped salad or, for something sweet, this grape salad.
With vegetables: You don’t have to put all your leftover Thanksgiving vegetables in the casserole. You might prefer to serve some on the side. Or you could serve some roasted Brussels sprouts with it.
With another carb: Add some French bread rolls, garlic bread or polenta fries to make it heartier.

How to Store

Store: Refrigerate promptly in covered, shallow containers for up to 3 days, without exceeding the original leftovers’ 3 to 4 day refrigerated storage window. Count from when the oldest perishable ingredient was first cooked.
Freeze: Freeze cooled portions in airtight, freezer-safe containers for up to 3 months, while the original leftovers are still within their safe storage window. The potatoes might come out a bit grainier and the stuffing won’t be as firm.
Thaw: Thaw overnight in the refrigerator.
Reheat: Cover and warm in a 350°F oven until the center reaches 165°F, uncovering near the end to help crisp the stuffing.