Easy Thanksgiving Casserole with Leftover Turkey

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Wondering what to make with leftover turkey after Thanksgiving? This easy Thanksgiving casserole might just become your favorite day-after-Thanksgiving dinner. Instead of reheating five different containers of leftovers, you can layer turkey, creamy mashed potatoes, green beans, corn, gravy and stuffing into one cozy casserole, then finish each serving with cranberry sauce.

This is one of those leftover turkey recipes for easy dinners. The turkey stays moist under the potatoes and gravy, while the stuffing gives the top plenty of savory flavor and texture.

Better yet, most of the prep has already been done for you! If you’ve been searching for quick and easy casserole recipes, holiday casseroles, or easy Thanksgiving casserole recipes that make good use of your crowded refrigerator, this one checks all the boxes.

Why You’ll love This Thanksgiving Casserole

• It uses several Thanksgiving leftovers at once. Turkey, mashed potatoes, vegetables, gravy, stuffing and cranberry sauce all get another chance to shine.
• Only 10 minutes of prep. Since everything is already cooked, you’re mostly layering ingredients into the baking dish.
• It’s flexible. Don’t have corn? Leave it out. Have leftover green bean casserole instead of plain green beans? Use that. This recipe is meant to work with what you have.
• It keeps leftover turkey moist. A little chicken broth plus the layers of potatoes and gravy help protect the cooked turkey from drying out in the oven.
• It feeds a family. A 9×13-inch casserole makes about 8 servings.

Ingredients

• Cooked turkey – you’ll need 4 cups sliced or shredded cooked turkey. White meat, dark meat or a combination of both will work. Shredded turkey is particularly easy to spread into an even layer and lets the broth work its way through the meat. If you’re using sliced turkey breast, cut very large slices into smaller pieces so the casserole is easier to serve.

• Chicken broth – use ¼ cup chicken broth, plus a little more if needed. Turkey broth or turkey stock is an easy substitute if you have some left from Thanksgiving.

• Mashed potatoes– you’ll need 3 to 4 cups mashed potatoes. Don’t worry about making the potato layer perfectly smooth. An even thickness is more important because it helps the casserole heat evenly.

• Cooked green beans– use 1 cup cooked green beans. Leftover steamed, boiled or sautéed green beans all work. Drain away any excess liquid before adding them so the casserole doesn’t become watery. You can also use leftover green bean casserole. Because it’s already creamy, expect the finished casserole to be a little richer.

• Cooked corn – you’ll need 1 cup cooked corn. Leftover corn is ideal, but drained canned corn or thawed frozen corn works too. If using frozen corn, thaw it first and drain away any excess moisture.

• Turkey gravy – use 1½ cups turkey gravy. Gravy brings the whole casserole together and adds moisture and rich Thanksgiving flavor. Homemade or store-bought gravy both work.

• Prepared stuffing – you’ll need 4 cups prepared stuffing. Use whatever stuffing or dressing you served for Thanksgiving. Both homemade and boxed stuffing work.

• Whole berry cranberry sauce – use 1 cup whole berry cranberry sauce. Rather than baking the cranberry sauce into the casserole, spoon it over the top when serving. Jellied cranberry sauce can also work if that’s what you have. Simply spoon or slice a little onto each serving.

How to Make Thanksgiving Casserole

1. Preheat the oven and prepare the baking dish

Preheat your oven to 400°F.

Lightly coat a 9×13-inch baking dish with nonstick cooking spray. Make sure you cover the bottom and corners so the casserole is easy to scoop out later. If your Thanksgiving leftovers are very cold, you can take them out of the refrigerator while the oven preheats. You don’t need to bring them completely to room temperature.

2. Make the turkey layer

Spread 4 cups of sliced or shredded cooked turkey evenly over the bottom of the prepared baking dish. Try not to pack the turkey down. A loose, even layer allows the broth and gravy to work their way through the casserole.

Drizzle approximately ¼ cup chicken broth over the turkey. Concentrate on any pieces of white meat that look particularly dry. The turkey should be lightly moistened, not swimming in broth.

3. Add the mashed potatoes

Spoon 3 to 4 cups mashed potatoes over the turkey.

Rather than putting all the potatoes in one big mound, place smaller spoonfuls across the entire dish. This makes them much easier to spread without pulling up the turkey underneath. Use the back of a spoon or a spatula to gently spread the potatoes into an even layer. If your potatoes are too cold and stiff to spread, warm them briefly or stir in a small splash of milk or chicken broth first.

4. Add the green beans

Scatter 1 cup cooked green beans evenly over the mashed potatoes. If the beans are long, you may want to cut them into bite-sized pieces first. This makes the finished casserole much easier to scoop and eat.

5. Add the corn

Sprinkle 1 cup cooked corn over the green beans. Spread it all the way to the edges so every serving gets some vegetables.

6. Pour over the gravy

Pour 1½ cups turkey gravy evenly over the vegetables. Try to distribute the gravy across the entire casserole instead of pouring it into the center. It will work its way through the vegetables and help keep the layers underneath moist as everything heats. If your gravy is too thick to pour, stir in 1 to 2 tablespoons chicken broth first.

7. Add the stuffing

Gently scatter 4 cups prepared stuffing over the gravy. Don’t press the stuffing down firmly. Keeping it relatively loose gives the finished casserole a better texture. If your stuffing is already quite moist, you can leave it as is. If it feels dry or crumbly, drizzle approximately 2 tablespoons chicken broth over the top. You can also use a little melted butter.

8. Cover and bake

Cover the baking dish with aluminum foil. Bake at 400°F for 30 to 40 minutes, or until the casserole is completely heated through. Because you’re reheating previously cooked ingredients, the exact baking time will depend on how cold your leftovers were and how thick your layers are.

9. Add cranberry sauce and serve

Carefully remove the casserole from the oven and take off the foil. Let it sit for about 5 minutes before serving. This isn’t essential, but it makes those delicious layers a little easier to scoop. Spoon whole berry cranberry sauce over each serving and enjoy!

Storage and Reheating

Refrigerator

Allow leftover casserole to cool, then transfer it to an airtight container or cover the baking dish tightly.

Store it in the refrigerator for 3 to 4 days.

Remember that you’re working with Thanksgiving leftovers that may already have spent time in the refrigerator. The storage clock doesn’t restart when those leftovers are baked into a casserole.

Reheating

Cover the casserole with foil and warm it in the oven until heated through. Keeping it covered prevents the stuffing and turkey from drying out.

Frequently asked questions

Can you make Thanksgiving casserole ahead of time?

Yes. This is an especially convenient option if you already know you’re going to have plenty of Thanksgiving leftovers. Assemble the casserole in the baking dish, cover it tightly and refrigerate it until you’re ready to bake.

Because the entire casserole will be cold, it may take a little longer to heat through than one assembled with warmer ingredients. Make sure the center is piping hot before serving.

For the best texture, wait until serving to add the cranberry sauce.

Can you freeze Thanksgiving casserole?

You can freeze an assembled Thanksgiving casserole, although the final texture will depend on the ingredients you used. Mashed potatoes and stuffing can change slightly after freezing and thawing.

For best results, assemble the casserole in a freezer-safe container, wrap it well and freeze it while the Thanksgiving leftovers are still fresh.

Thaw it overnight in the refrigerator before reheating rather than leaving it on the counter.

Another convenient option is to freeze individual portions. That way, you can reheat exactly what you need instead of thawing an entire 9×13-inch casserole.

Can I halve this recipe?

Yes. If you don’t have enough Thanksgiving leftovers for a full casserole, halve the quantities and assemble everything in an 8×8-inch baking dish.

Start checking it earlier because a smaller casserole may heat through more quickly.

Why is my Thanksgiving casserole watery?

The most likely culprit is excess liquid from the vegetables.

Drain canned corn and green beans thoroughly and remove excess liquid from thawed frozen vegetables. You should also use only enough broth to moisten the turkey and stuffing rather than saturating them.

If your leftover vegetables are already in a creamy sauce, such as green bean casserole, remember that they’ll contribute additional moisture too.

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