This leftover turkey stuffing casserole is the best way to use up Thanksgiving leftovers. Stuffing makes the base, chopped turkey goes in the middle, and gravy, mashed potatoes, and a spoonful of cranberry sauce are layered on top. A blanket of sharp cheddar bakes into a bubbly, golden crust. It is the day-after-Thanksgiving dinner many people end up liking more than the original meal.
It takes about 15 minutes to assemble and 35 minutes in the oven, and everything comes from the fridge. If you have extra turkey, you may also like this leftover turkey soup and the leftover turkey wild rice soup.
Why you will like this turkey and stuffing bake
- Uses up all the leftovers. Turkey, stuffing, gravy, mashed potatoes, and cranberry sauce all go in one dish.
- Easy assembly. Layer, bake, and serve. No cooking from scratch.
- Comfort food. Creamy gravy, melted cheese, and a crisp stuffing base.
- Feeds a crowd. A 9 by 13 inch dish makes about 8 servings.
Ingredients for leftover turkey stuffing casserole
- 4 cups leftover stuffing. Cold stuffing from the fridge works best.
- 3 cups chopped leftover turkey. Dark and white meat are both good.
- 1 1/2 cups leftover gravy. Divided. Warm it slightly so it pours easily.
- 2 cups leftover mashed potatoes. Sweet potatoes work too.
- 1/2 cup cranberry sauce. Leftover or canned. See our cranberry sauce recipe if you want homemade.
- 1 1/2 cups shredded sharp cheddar. Shred it from a block for better melting.
- To finish: 1/4 teaspoon black pepper and a little chopped fresh parsley.
How to make leftover turkey stuffing casserole
Step 1: Prepare the dish
Heat the oven to 375°F and grease a 9 by 13 inch baking dish. Press the leftover stuffing into an even layer in the bottom of the dish.
Step 2: Add the turkey and gravy
Spread the chopped turkey over the stuffing. Pour 1 cup of the gravy evenly over the turkey.
Step 3: Add the potatoes and cranberry sauce
Spoon the mashed potatoes over the gravy and spread them into a layer with the back of a wet spoon or spatula. Dot the top with spoonfuls of cranberry sauce, and sprinkle with the pepper.
Step 4: Top with cheese and bake
Sprinkle the cheddar over the top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 12 to 15 more minutes, until the cheese is golden and the edges are bubbling and the casserole is hot all the way through (165°F).
Step 5: Rest and serve
Let the casserole rest for 10 minutes so it holds together when you cut it. Warm the remaining 1/2 cup gravy, sprinkle the casserole with parsley, and serve with the extra gravy on the side.
Tips for the best leftover turkey casserole
- Press the stuffing down firmly. A compact base holds the layers together.
- Warm the gravy so it spreads and soaks into the turkey instead of sitting on top.
- Cover with foil at first so the casserole heats through without drying out.
- Check that the center reaches 165°F, since leftovers need to be heated all the way through.
- Use leftovers within 3 to 4 days of the original meal.
Variations
- Vegetables. Add a layer of leftover green beans, corn, or peas on top of the turkey.
- Chicken version. Use cooked chicken in place of turkey, or try our chicken and stuffing casserole.
- Different cheese. Use Swiss or Gruyère in place of cheddar.
- No cranberry. Skip the cranberry sauce, or serve it on the side.
Storage, freezing, and reheating
Cool the baked casserole and store it covered in the fridge for up to 3 days. Reheat portions in the microwave or in a 350°F oven, covered with foil, until hot all the way through (165°F). To freeze, wrap the cooled casserole or individual portions well and freeze for up to 2 months, then thaw overnight in the fridge before reheating.
Frequently asked questions
What can I do with leftover turkey besides sandwiches?
Soup, casseroles, sliders, and stuffing cups are all good options. For more ideas, see our turkey cranberry sliders and muffin tin turkey and stuffing cups.
Can I use boxed stuffing mix instead of leftover stuffing?
Yes. Prepare 4 cups of boxed stuffing according to the package, let it cool a little, and use it as the base.
Can I assemble it ahead?
Yes. Assemble the casserole without the cheese, cover, and refrigerate for up to 1 day. Add the cheese and bake, adding 5 to 10 minutes.
Can I leave out the mashed potatoes?
Yes. Add an extra 1/2 cup of gravy and a little more turkey, or use extra stuffing.
More ways to use your leftovers
If you still have stuffing left, try the stuffing waffles or the croissant stuffing.
Leftover Turkey Stuffing Casserole
Ingredients
- 4 cups leftover stuffing
- 3 cups chopped leftover turkey
- 1 1/2 cups leftover gravy divided, slightly warmed
- 2 cups leftover mashed potatoes
- 1/2 cup cranberry sauce
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 teaspoon black pepper
- fresh parsley chopped, for serving
Method
- Heat the oven to 375°F and grease a 9 by 13 inch baking dish. Press the leftover stuffing into an even layer in the bottom of the dish.
- Spread the chopped turkey over the stuffing and pour 1 cup of the gravy over the turkey.
- Spoon the mashed potatoes over the gravy and spread into an even layer. Dot with spoonfuls of cranberry sauce and sprinkle with the pepper.
- Sprinkle the cheddar over the top. Cover with foil and bake for 20 minutes. Remove the foil and bake 12 to 15 minutes more, until golden, bubbling, and hot all the way through (165°F).
- Rest for 10 minutes. Warm the remaining 1/2 cup gravy, sprinkle the casserole with parsley, and serve with the extra gravy.
Notes
- Use leftovers within 3 to 4 days of the original meal and heat the casserole to 165°F in the center.
- Make ahead: assemble without the cheese, cover, and refrigerate up to 1 day. Add 5 to 10 minutes of baking time.
- Leftovers keep up to 3 days in the fridge. Freeze cooled portions up to 2 months.