Layered Thanksgiving Leftovers Casserole

Recipe at a glance

Layered Thanksgiving Leftovers Casserole gives holiday food a distinct second meal instead of simply reheating the original plate. Food Network’s collection of post-Thanksgiving ideas shows how turkey, stuffing, potatoes, vegetables and cranberry sauce can move into casseroles, sandwiches, soups, snacks and other formats; this version is an original formulation built around 3 cups turkey, 2 cups stuffing, 1 cup vegetables, 1 cup gravy and 2 cups mashed potatoes. ^[1]

Yield: 6 servings. Preparation time: 20 minutes. Cooking time: 35 minutes. Use leftovers that were refrigerated promptly. FoodSafety.gov lists cooked meat and poultry leftovers at three to four days in a refrigerator kept at 40°F or below. ^[2]

Ingredients

1. 2 teaspoons butter for the dish 2. 3 cups chopped cooked turkey 3. 1 cup cooked green beans, carrots or corn 4. 1 cup turkey gravy 5. 2 cups prepared stuffing 6. 2 cups cold mashed potatoes 7. 1 cup shredded sharp cheddar 8. 2 tablespoons chopped parsley ^[1]

How to make layered thanksgiving leftovers casserole

1. Heat the oven to 375°F and butter a 9-by-13-inch baking dish. 2. Mix the turkey, vegetables and gravy, then spread the mixture evenly in the dish. 3. Scatter the stuffing over the turkey layer without packing it down. ^[1]

4. Spoon mashed potatoes over the stuffing and rough the surface with a fork so the peaks brown. 5. Top with cheddar and bake until bubbling and the center reaches 165°F, 30 to 35 minutes. Rest 10 minutes and finish with parsley. ^{[1] [2]}

Make-ahead, storage and useful substitutions

If the gravy is very thick, loosen it with up to 1/2 cup stock. Keep the potato layer light rather than compressed so steam can escape and the casserole heats evenly. Use sweet potatoes for half the white potatoes, or replace turkey with roasted mushrooms and use vegetarian gravy. ^[1]

Refrigerate layered thanksgiving leftovers casserole within two hours in shallow covered containers. Count storage time from when the original Thanksgiving food was first refrigerated, not from when it was transformed into this recipe. Eat refrigerated cooked turkey and other perishable leftovers within three to four days, or freeze sooner. Reheat hot portions to 165°F and discard food that has spent too long at room temperature. ^[2]