How to Make Leftover Turkey and Stuffing Casserole

Co-authored by Jessica Gibson

Last Updated: May 28, 2020

If your refrigerator is filled with leftovers from the latest holiday, use them up in a filling casserole. Spread layers of mashed potatoes, turkey, and stuffing in a baking dish. Then bake the casserole until it's hot and browned. For a hands-off casserole, layer your leftovers in a slow cooker until the casserole is hot. Serve either casserole with cranberry sauce and leftover gravy.

Ingredients

Baked Turkey, Stuffing, and Mashed Potato Casserole

4 cups (1.3 kg) of leftover mashed potatoes
2 eggs
1 tablespoon (14 g) of butter
3 cups (375 g) of leftover turkey, sliced or chopped into bite-sized pieces
2 cups (400 g) of leftover stuffing, crumbled
Breadcrumbs for preparing the dish

Makes 6 servings

Slow-Cooker Turkey Stuffing Casserole

2 to 3 cups (250 to 375 g) of leftover turkey, shredded
4 to 5 cups (800 to 1000 g) of leftover stuffing
3 to 4 cups (975 to 1300 g) of leftover mashed potatoes
2 cups (350 g) of corn or green bean casserole
1 to 2 cups (238 to 476 g) of turkey gravy
1 1/2 cups (415 g) of cranberry sauce, to serve

Makes 4 to 6 servings

Method 1

Method 1 of 2:

Baked Turkey, Stuffing, and Mashed Potato Casserole

1
Preheat the oven to 350 °F (177 °C) and grease a baking dish. Get out a 2 to 3 US qt (1.9 to 2.8 l) baking dish and spread 1 tablespoon (14 g) of butter along the bottom and sides. Then sprinkle a few spoonfuls of breadcrumbs across the bottom and shake the dish.^{[1]
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- The breadcrumbs should stick to the bottom and sides of the dish. This will prevent the casserole from sticking to the pan.
2
Stir the eggs into the mashed potatoes in a separate bowl. Put 4 cups (1.3 kg) of leftover mashed potatoes into a mixing bowl and add 1 of the eggs. Beat the mixture until the egg is combined. Then beat in the remaining egg until it's completely combined.^{[2]
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- The eggs will bind the casserole together.
Use an offset spatula or the back of a spoon to level the potato mixture so it's even. Then scatter 3 cups (375 g) of turkey in bite-sized pieces over the potatoes.^{[3]
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4
Spoon the remaining potatoes and all of the stuffing into the dish. The potatoes should cover the pieces of leftover turkey. Then arrange 2 cups (112 g) of leftover stuffing that you've broken up over the potatoes.^{[4]
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- If your stuffing is crumbly enough to scatter, there's no need to break it up. If your stuffing has solidified into a solid mass, use a fork to pull it apart into 1 inch (2.5 cm) pieces.
- You can press down on the casserole with the tines of a fork so the stuffing stays in place.
Tear off a piece of aluminum foil and cover the baking dish. Then put the dish in the preheated oven and bake the casserole until it's hot.^{[5]
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Tip:
If you're worried that the foil will stick to the stuffing, brush a little olive oil on the inside of the foil or spray it with cooking spray.
Carefully peel off the aluminum foil and continue to bake the casserole until the stuffing becomes slightly crisp. Then take the casserole out of the oven and let it cool for about 5 minutes.^{[6]
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7
Serve the leftover turkey and stuffing casserole. If you like, warm up leftover gravy to pour over the casserole and serve it along with leftover cranberry sauce or brussels sprouts.^{[7]
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- Cover the leftovers in the dish and refrigerate them for up to 3 days.
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Method 2

Method 2 of 2:

Slow-Cooker Turkey Stuffing Casserole

1
Combine the turkey and gravy in a bowl. Shred enough leftover turkey to get 2 to 3 cups (250 to 375 g) and put it in a bowl. Pour in 1 to 2 cups (238 to 476 g) of turkey gravy and stir until the turkey is coated.
- If you don't have leftover gravy, leave it out.
- The gravy will prevent the turkey from drying out as it reheats.
2
Spread the corn kernels or green bean casserole in the slow cooker. Spoon about 2 cups (350 g) of corn kernels or green bean casserole across the bottom of your slow cooker. It's alright if you have a little less than this or want to leave it out altogether.^{[8]
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- If you're using canned corn, drain it before putting the corn in the slow cooker.
Get out 4 to 5 cups (800 to 1000 g) of leftover stuffing and break it up into pieces that are no larger than 1 inch (2.5 cm). Scatter the stuffing over the corn or green bean casserole in the bottom of the slow cooker so it's in an even layer.
4
Spoon the turkey, gravy, and mashed potatoes into the slow cooker. Scoop the shredded turkey in gravy over the stuffing. Then spread 3 to 4 cups (975 to 1300 g) of leftover mashed potatoes over the turkey mixture.^{[9]
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- If the mashed potatoes are clumped together, you may need to break them up a little so you can arrange them over the turkey.
Variation
If you'd like to add a cheesy topping, scatter some shredded cheddar, parmesan, or asiago across the top.
5
Slow cook the casserole on high for 45 to 60 minutes . Put the lid on the cooker and turn it on to high. Let the casserole cook until it's completely hot throughout. Then turn off the slow cooker.
- If you prefer, set the cooker to low and cook the casserole for 1 1/2 to 2 hours.
6
Serve the casserole with cranberry sauce. Scoop the casserole out of the slow cooker directly onto serving plates. Set out about 1 1/2 cups (415 g) of cranberry sauce to serve with the casserole.^{[10]
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- Refrigerate leftover casserole in an airtight container for up to 3 days.
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Tips

It's fine if you don't have the exact amounts listed in the ingredient section. These recipes are meant to be guidelines for using the leftovers you have.

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If you don't have leftovers of some ingredients, such as mashed potatoes, you can always make some, leave them out, or substitute with more of another ingredient.

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