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Turkey Leftover Casserole Recipes You’ll Crave Long After Thanksgiving

Turkey Leftover Casserole Recipes You’ll Crave Long After Thanksgiving

Got a fridge full of turkey staring you down? Don’t settle for another dry sandwich. These casserole recipes turn leftovers into cozy, high-reward dinners that feel fresh, fun, and honestly a little impressive. Think creamy bakes, crunchy toppings, bold flavors, and the kind of comfort that makes you say, “We should roast a turkey more often.”

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1. Creamy Turkey and Stuffing Bake With Gravy Drizzle

Overhead shot of a rustic baking dish filled with creamy turkey and stuffing bake: visible layers of shredded turkey and leftover stuffing, generously bound with silky gravy, edges caramelized and crisp. A small pitcher drizzles extra glossy turkey gravy over the top, with a ladle pool collecting on the side. Props: white ceramic casserole on a worn wood table, a ramekin of warmed gravy, a bowl of seasoned croutons as a substitution cue, and a mug of light chicken/turkey broth in the background. Steam rising, warm golden-brown tones, cozy post-holiday mood, no people.

This is the ultimate “everything-in-the-fridge” casserole. It layers tender turkey with leftover stuffing and a silky gravy sauce, then bakes to a golden, comforting finish. Perfect for the day after a big feast—no one will complain about leftovers when this hits the table.

Ingredients:

  • 4 cups cooked turkey, shredded or chopped
  • 4 cups leftover stuffing (or seasoned croutons if you’re out)
  • 2 cups leftover gravy (plus more for drizzling)
  • 1 cup chicken or turkey broth (to loosen the gravy)
  • 1 cup frozen peas and carrots, thawed
  • 1 small onion, finely diced
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt (taste first if your gravy is salty)
  • 1 cup shredded mozzarella or Monterey Jack
  • 1/2 cup grated Parmesan
  • Optional: 1 cup leftover mashed potatoes, dolloped on top

Instructions:

  1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
  2. In a skillet, melt butter and sauté onion 4–5 minutes until soft. Stir in peas and carrots for 1 minute. Remove from heat.
  3. In a bowl, whisk together gravy and broth until pourable and smooth. Season with garlic powder, thyme, pepper, and salt if needed.
  4. In the baking dish, gently crumble the stuffing into an even layer. Spread turkey over the top, then scatter the sautéed veggies.
  5. Pour the gravy mixture evenly over everything. Sprinkle mozzarella and Parmesan on top. If using mashed potatoes, dollop in rustic spoonfuls.
  6. Bake 25–30 minutes, until bubbling and golden around the edges. Let rest 10 minutes so it sets.
  7. Drizzle with extra warm gravy before serving.

Serve with a crisp green salad or roasted Brussels sprouts for balance. Swap peas and carrots for green beans or corn as needed. Pro tip: If your stuffing is dry, toss it with a splash of broth first so it stays plush and dreamy.

2. Cheesy Turkey Enchilada Casserole With Roasted Corn

45-degree angle plated presentation of cheesy turkey enchilada casserole: stacked corn tortillas layered with shredded turkey, roasted corn kernels, and molten cheese, all smothered in deep red enchilada sauce. Corn char speckles are visible; edges lightly crisped. Garnish with a sprinkle of chopped cilantro and a few roasted corn kernels. Set on a matte black plate to pop the reds and golds; background includes a small bowl of extra enchilada sauce and a stack of small corn tortillas. Vibrant, Tex-Mex comfort vibe, tack-sharp details, shallow depth of field.

Fiesta time for your leftovers. This layered enchilada bake is saucy, cheesy, and a total crowd-pleaser. It’s also wildly flexible—mild, spicy, gluten-free tortillas—make it your own and watch plates come back clean.

Ingredients:

  • 3 cups cooked turkey, shredded
  • 2 cups enchilada sauce (red or green)
  • 10–12 small corn tortillas (or 8 flour tortillas)
  • 1 cup roasted corn kernels (frozen and thawed is fine)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 small red onion, thinly sliced
  • 1 jalapeño, thinly sliced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 2 cups shredded Mexican blend cheese (or cheddar + Jack)
  • 1/2 cup crumbled queso fresco or feta (optional)
  • Fresh cilantro, chopped
  • Lime wedges, for serving
  • Neutral oil for tortillas

Instructions:

  1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
  2. In a bowl, toss turkey with cumin, chili powder, and smoked paprika. Add black beans, roasted corn, and half the red onion.
  3. Lightly oil a skillet and warm tortillas 10–15 seconds per side so they’re pliable.
  4. Spoon a thin layer of enchilada sauce in the dish. Layer tortillas to cover, then half the turkey mixture, a handful of cheese, and a drizzle of sauce. Repeat layers. Finish with tortillas, plenty of sauce, and cheese.
  5. Bake 20–25 minutes until bubbly. Scatter jalapeño slices, remaining onion, and queso fresco (if using). Rest 5–10 minutes.
  6. Top with cilantro and serve with lime wedges.

Add sautéed bell peppers or spinach if you want extra veg. Want heat? Stir a spoonful of chipotles in adobo into the sauce. Leftovers reheat like a dream—seriously, next-day lunch hero.

3. Cozy Turkey, Broccoli, and Rice Casserole With Crunchy Topping

Close-up spoon-in casserole shot of cozy turkey, broccoli, and rice bake with crunchy topping: tender chopped turkey, fluffy rice, bright green broccoli florets, sautéed onion and garlic bound in a creamy sauce, capped with a golden, buttery, crunchy topping. The spoon lifts a steaming scoop revealing the creamy interior and crisp top contrast. Props: enamel casserole, scattered broccoli florets and a pat of melted butter on a dish, soft neutral linen. Emphasis on textures—creamy, tender, and crunchy—comforting family-dinner mood.

Comfort food with a hidden veggie agenda. This casserole gives you creamy rice, juicy turkey, bright broccoli, and a crispy cracker topping that seals the deal. It’s weeknight-friendly and freezer-friendly—ideal for using up both turkey and leftover rice.

Ingredients:

  • 3 cups cooked turkey, chopped
  • 3 cups cooked rice (white or brown)
  • 3 cups broccoli florets (fresh or frozen)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 can (10.5 oz) condensed cream of mushroom or cream of chicken soup
  • 1 cup sour cream or Greek yogurt
  • 1 cup chicken or turkey broth
  • 1 teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded sharp cheddar
  • For topping: 1 1/2 cups crushed butter crackers or panko + 2 tablespoons melted butter

Instructions:

  1. Preheat oven to 375°F. Grease a 9×13-inch dish.
  2. Steam broccoli 2–3 minutes (or microwave) until just crisp-tender; drain well.
  3. In a skillet, melt butter and sauté onion 5 minutes. Add garlic for 30 seconds.
  4. In a large bowl, whisk soup, sour cream, and broth until smooth. Stir in Dijon, onion powder, paprika, salt, and pepper.
  5. Fold in rice, turkey, broccoli, sautéed onion, and 1 cup cheddar. Spread into the dish. Top with remaining 1/2 cup cheddar.
  6. Mix crackers or panko with melted butter and sprinkle over the top.
  7. Bake 25–30 minutes until hot and topping is golden. Rest 10 minutes before scooping.

Serve with a squeeze of lemon for brightness. Swap cheddar for Gruyère if you’re feeling fancy. To freeze, assemble without the topping, wrap well, and add the topping right before baking straight from frozen (add 15–20 minutes).

4. Herby Turkey Tetrazzini With Crispy Parmesan Lid

Straight-on shot of herby turkey tetrazzini in a wide, shallow skillet: al dente spaghetti twirled with shredded turkey, sautéed mushrooms, and minced shallot in a silky herb cream sauce, finished with a crispy Parmesan lid that’s deeply golden and blistered. Flecks of fresh parsley and cracked pepper on top. A wedge cut out to show the creamy interior under the crunchy top. Side props: a block of Parmesan with shavings and a small dish of olive oil and butter pats. Italian-American comfort, gleaming highlights, professional kitchen light.

Tetrazzini is that retro classic that still slaps. Creamy noodles, mushrooms, and turkey get baked under a crackly Parm crust. It’s luxurious without being fussy, and it turns a pile of leftovers into a dinner party dish, trust me.

Ingredients:

  • 12 ounces spaghetti or linguine, cooked al dente
  • 3 cups cooked turkey, shredded
  • 10 ounces mushrooms, sliced
  • 1 small shallot, minced
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken or turkey broth
  • 1 cup half-and-half (or 1/2 cup cream + 1/2 cup milk)
  • 1/2 cup dry white wine (or extra broth)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon kosher salt, to taste
  • 1/2 teaspoon black pepper
  • 1 cup shredded mozzarella
  • 3/4 cup grated Parmesan, divided
  • 1/2 cup panko breadcrumbs
  • Fresh parsley, chopped

Instructions:

  1. Preheat oven to 375°F. Grease a 9×13-inch or large oval baking dish.
  2. In a large skillet, heat olive oil and 1 tablespoon butter. Sauté mushrooms and shallot 6–8 minutes until browned. Transfer to a plate.
  3. In the same skillet, melt remaining 2 tablespoons butter. Sprinkle in flour and whisk 1 minute. Gradually add broth, whisking smooth. Stir in half-and-half and wine; simmer 2–3 minutes until slightly thickened.
  4. Season with Dijon, garlic powder, Italian seasoning, nutmeg, salt, and pepper. Remove from heat; stir in mozzarella and 1/2 cup Parmesan until melted.
  5. Toss sauce with cooked pasta, turkey, and mushrooms. Spread in the baking dish.
  6. Combine panko with remaining 1/4 cup Parmesan and a drizzle of olive oil. Scatter over the pasta.
  7. Bake 20–25 minutes until bubbling and the top is golden. Rest 5 minutes. Garnish with parsley.

Add peas for a classic vibe, or swap mushrooms for sautéed leeks if you’re not a mushroom person. If the sauce feels thick, splash in extra broth when tossing with pasta—it should be glossy, not gluey.

5. Mediterranean Turkey Orzo Bake With Feta and Lemon

Overhead Mediterranean ingredient-prep flat lay for turkey orzo bake: uncooked orzo, a bowl of chopped cooked turkey, piles of baby spinach, diced red bell pepper, diced red onion, minced garlic, lemon halves and zest curls, crumbled feta, and a carafe of chicken/turkey broth arranged neatly on a cool marble surface. Small bowls of dried oregano and black pepper as accents. Bright, sunlit Mediterranean palette—greens, reds, whites, and lemon yellow—clean styling, ready-to-cook mood, no hands.

Bright, zesty, and totally different from the usual post-holiday lineup. This casserole leans Mediterranean with tomatoes, olives, spinach, and a punch of lemon. It’s hearty but not heavy, and it wakes up tired turkey in the best way.

Ingredients:

  • 1 1/2 cups orzo, uncooked
  • 3 cups chicken or turkey broth
  • 3 cups cooked turkey, chopped
  • 2 cups baby spinach, roughly chopped
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1/2 cup Kalamata olives, sliced
  • 1/2 cup crumbled feta, plus more for topping
  • Zest of 1 lemon + 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary, crushed
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Fresh dill or parsley, chopped (optional)

Instructions:

  1. Preheat oven to 400°F. Grease a 9×13-inch dish.
  2. In a skillet, heat olive oil and sauté onion and bell pepper 5 minutes. Add garlic for 30 seconds.
  3. In the baking dish, combine uncooked orzo, broth, diced tomatoes, oregano, rosemary, salt, and pepper. Stir in the sautéed veggies.
  4. Cover tightly with foil and bake 15 minutes. Uncover, stir, and bake 8–10 more minutes until orzo is just tender and most liquid is absorbed.
  5. Stir in turkey, spinach, olives, lemon zest and juice, and feta. Bake 5–7 minutes more until warmed through and spinach wilts.
  6. Top with extra feta and fresh dill or parsley. Rest 5 minutes before serving.

Great with a drizzle of good olive oil and a side of cucumber salad. Swap orzo for small pasta like ditalini if that’s what’s in the pantry. For extra richness, add a handful of sun-dried tomatoes or artichoke hearts.

Tips for Leftover Turkey Success

Keep turkey juicy: If your turkey is a bit dry, toss it with a splash of broth before adding to any casserole. It rehydrates and seasons in one go.

Mind the salt: Leftovers like stuffing and gravy carry salt. Taste sauces before seasoning so you don’t overshoot.

Texture wins: A crunchy topping (panko, crackers, tortilla strips) turns good casseroles into great ones. It’s the contrast you crave.

Make-Ahead and Reheating

Most of these can be assembled a day ahead and baked fresh. If baking from cold, add 10–15 minutes and keep an eye on the top so it doesn’t over-brown—foil is your friend.

For reheating, cover with foil and warm at 325°F until heated through, then uncover for the last few minutes to crisp the top.

Leftover Love, Upgraded

Leftovers don’t have to feel like leftovers. With a few pantry staples and a hot oven, you can spin that turkey into dinners that taste totally new. Pick one, preheat, and prepare for cheers at the table—no one will ask where the leftovers are, because they’ll be too busy asking for seconds.

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