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No dish is left behind with the delicious mash-up of this Thanksgiving leftover casserole – the best way to enjoy Turkey Day leftovers!
Leftover Problems Solved!
We have the perfect way to use up all of that leftover Turkey with this Thanksgiving leftover casserole!
We LOVE stuffing our faces with friends and family, but we inevitably have Thanksgiving leftovers. Sometimes it’s hard to use them all up without letting them go to waste – this casserole is the perfect dinner solution!
This dish is a layered combination of Turkey, Stuffing, and (of course) Mashed Potatoes! Hard to believe, but it’s just as good the second time around, if not better.
WHY WE LOVE IT:
- No-waste cooking. Turn your Thanksgiving leftovers into a delicious and satisfying meal.
- No leftovers? No problem! We’ve included steps to make this casserole from scratch as well!
- Use what you have. You can tailor the casserole to your preferences by adding or removing ingredients depending on your leftovers!
Ingredients
PREP TIME: 15 minutes
COOK TIME: 45 minutes
Use Thanksgiving leftovers or make the different layers from scratch
Mashed Potatoes
- 6 medium russet potatoes, peeled and cut into chunks – or use leftover Mashed Potatoes
Stuffing
- 6 cups unseasoned stuffing cubes
- 1 teaspoon poultry seasoning
- ¼ teaspoon rubbed sage
- 1 cup chicken broth – or chicken stock
Turkey
- 4 cups cooked turkey, cubed – Use leftover Roast Turkey or purchase thick slices from the deli to cube.
Casserole Sauce
- 2 (10.75-ounce) cans condensed cream of chicken soup, undiluted – or Cream of Mushroom Soup or Cream Soup Substitute
- 1 teaspoon garlic powder
- ¾ cup sour cream, divided – or plain or Greek yogurt
- 4 ounces cream cheese softened
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1-1½ cups shredded cheddar cheese
Optional Layer
- veggies like peas, green beans, or corn
How to Make Thanksgiving Leftover Casserole
- PREP. Preheat the oven to 350°F.
- Cube 6 potatoes and place in a large pot and cover with water. Bring to a boil, reduce heat, and cook for an additional 12-15 minutes (or until tender).
- STUFFING. While potatoes are cooking, combine 6 cups stuffing cubes, 1 teaspoon poultry seasoning, and ¼ teaspoon sage in a large bowl. Stir in 1 cup broth and pour into a greased 9×13 baking dish.
- TURKEY. In another large bowl, combine 4 cups cubed turkey, 2 cans cream of chicken soup,1 teaspoon garlic powder, and ¼ cup sour cream. Spoon over the stuffing mixture.
- POTATOES. Drain potatoes and mash in a large bowl. Beat in 4 ounces cream cheese, ½ teaspoon pepper, ¼ teaspoon salt, and remaining ½ cup sour cream, then spread over turkey mixture.
- BAKE. Sprinkle with cheese and bake for 30-35 minutes.
Thanksgiving Leftover Casserole
Ingredients
Mashed Potatoes
- 6 medium potatoes, peeled and cut into chunks
Stuffing
- 6 cups stuffing cubes, unseasoned
- 1 teaspoon poultry seasoning
- ¼ teaspoon rubbed sage
- 1 cup chicken broth
Turkey
- 4 cups cooked turkey, cubed
Casserole Sauce
- 2 (10.75-ounce) cans condensed cream of chicken soup, undiluted
- 1 teaspoon garlic powder
- ¾ cup sour cream, divided
- 4 ounces cream cheese, softened
- ½ teaspoon pepper
- ¼ teaspoon salt
- 1-1½ cups cheddar cheese, shredded
Instructions
- Preheat the oven to 350°F.
- Place potatoes in a large pot and cover with water. Bring to a boil, reduce heat, and cook for an additional 12-15 minutes (or until tender).
- While potatoes are cooking, combine stuffing cubes, poultry seasoning, and sage in a large bowl. Stir in broth and pour into a greased 9×13 baking dish.
- In another large bowl, combine the turkey, soup, garlic powder, and ¼ cup sour cream. Spoon over the stuffing mixture.
- Drain potatoes and mash in a large bowl. Beat in the cream cheese, pepper, salt, and remaining sour cream, and spread over the turkey mixture.
- Sprinkle with cheese and bake for 30-35 minutes. ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftover casserole in an airtight container(s) in the fridge for about 3 days or in the freezer for up to 1 month.
Adapted from Taste of Home.
This turned out amazing! I used leftover stuffing, so that made it easier. Also, I used one can of cream of chicken soup and one can of cream of broccoli soup (what I had in hand). The potatoes were creamy and delicious. I highly recommend this recipe.
I’m so glad you enjoyed the recipe! Thanks for sharing!
This is one of our favorite recipes-perfect for left overs that doesn’t taste like a left over. Yum!!
Can always appreciate a new way to use up those never-ending thanksgiving leftovers!
Whats the butter for?
Super creamy and good!
I’m confused, why is the video in the middle of this post for another recipe?