Turkey Leftover Recipes Casseroles You’ll Crave Long After the Holiday

Got a fridge full of turkey and zero interest in another sad sandwich? Same. These five cozy, bubbling casseroles turn leftover turkey into weeknight gold—creamy, crunchy, cheesy, and absolutely not boring. We’re talking crowd-pleasers you can assemble fast, bake once, and eat happily for days.

Each recipe is flexible (use what you’ve got), friendly to pantry staples, and designed for maximum flavor with minimal fuss. Ready to transform those leftovers into something you’d serve to friends? Let’s bake.

1. Creamy Turkey Tetrazzini With Garlicky Crumb Top

This is the classic post-holiday casserole—rich, comforting, and loaded with mushrooms and pasta. The secret? A silky sauce that skips the canned soup and a buttery, garlicky crumb top that crackles when you dig in. Perfect for Sunday dinner or a cold night when you want warm, creamy carbs.

Ingredients:

• 12 oz pasta (spaghetti, linguine, or egg noodles)
• 3 cups cooked turkey, shredded or diced
• 10 oz cremini mushrooms, sliced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 tbsp unsalted butter, divided
• 3 tbsp olive oil, divided
• 1/4 cup all-purpose flour
• 2 1/2 cups chicken or turkey stock
• 1 cup whole milk or half-and-half
• 1/2 cup dry white wine (optional; sub more stock)
• 1 cup grated Parmesan, divided
• 1 cup frozen peas
• 1/2 tsp dried thyme
• 1/4 tsp nutmeg
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 cup panko breadcrumbs
• 2 tbsp chopped parsley (optional)

Instructions:

1. Preheat oven to 375°F. Butter a 9×13-inch baking dish.
2. Cook the pasta in salted water until just shy of al dente. Drain and set aside.
3. In a large skillet, heat 2 tbsp olive oil and 2 tbsp butter over medium. Add mushrooms and a pinch of salt; cook until browned, 6–8 minutes. Stir in onion and cook 3 minutes more. Add garlic; cook 30 seconds.
4. Sprinkle flour over the mushrooms; stir for 1 minute. Whisk in stock, milk, and wine. Add thyme, nutmeg, salt, and pepper. Simmer 3–5 minutes until thick and glossy.
5. Stir in 3/4 cup Parmesan, peas, and turkey. Fold in cooked pasta until coated.
6. Transfer to the baking dish. In a bowl, mix panko with remaining 2 tbsp butter (melted), 1 tbsp olive oil, remaining 1/4 cup Parmesan, and parsley. Scatter evenly on top.
7. Bake 20–25 minutes until bubbling and golden. Let rest 10 minutes before serving.

Serve with a simple green salad and lemony vinaigrette to cut the richness. Want a twist? Add a handful of chopped sun-dried tomatoes or swap peas for broccoli florets. If you love extra crunch, toss a few crushed kettle chips into the topping—seriously, it slaps.

2. Harvest Turkey, Sweet Potato, and Sage Bake

Think cozy fall flavors in one pan: roasted sweet potatoes, tender turkey, caramelized onions, and a savory sage cream. It’s wholesome without feeling heavy, and the sweet-savory balance makes it weeknight magic. Great for using leftover roasted veg too.

Ingredients:

• 2 medium sweet potatoes, peeled and diced (about 4 cups)
• 2 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 large onion, thinly sliced
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 3 cups cooked turkey, chopped
• 1 cup frozen green beans or chopped kale
• 1 tsp fresh chopped sage (or 1/2 tsp dried)
• 1/2 tsp smoked paprika
• 1 1/2 cups chicken or turkey stock
• 3/4 cup heavy cream or evaporated milk
• 2 tsp Dijon mustard
• 2 tbsp flour or cornstarch (for thickening)
• 1 cup shredded Gruyère or sharp white cheddar
• 1/2 cup crushed butter crackers or Ritz

Instructions:

1. Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a sheet pan and roast 18–20 minutes until tender and caramelized.
2. Meanwhile, heat butter and remaining 1 tbsp olive oil in a skillet over medium. Add onion and a pinch of salt. Cook, stirring, until deeply golden, 12–15 minutes. Add garlic; cook 30 seconds.
3. Whisk flour into the onions; cook 1 minute. Slowly add stock, then cream, Dijon, sage, smoked paprika, and remaining salt and pepper. Simmer 2–3 minutes until thickened.
4. In a large bowl, combine roasted sweet potatoes, turkey, green beans or kale, and half the cheese. Pour the sauce over and toss gently.
5. Transfer to a greased 9×13-inch dish. Top with remaining cheese and crushed crackers.
6. Bake 18–22 minutes until bubbling and lightly browned. Rest 5–10 minutes before scooping.

Finish with a sprinkle of chopped pecans for crunch and a drizzle of hot honey if you like a sweet kick. No Gruyère? Use mozzarella and a dusting of Parmesan. This one plays nice with cranberry sauce on the side—trust me.

3. Tex-Mex Turkey Enchilada Casserole (Stacked, Not Rolled)

All the enchilada vibes without the rolling marathon. We stack corn tortillas with saucy turkey, black beans, and melty cheese, then bake until it’s a glorious, cheesy tower. It’s a total crowd-pleaser and a fun way to reset your taste buds after gravy season.

Ingredients:

• 12 corn tortillas
• 2 cups cooked turkey, shredded
• 1 can (15 oz) black beans, drained and rinsed
• 1 1/2 cups corn kernels (frozen and thawed or canned)
• 1 small red onion, finely chopped
• 2 cups red enchilada sauce (store-bought or homemade)
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 2 cups shredded Monterey Jack or pepper jack
• 1 cup shredded cheddar
• 1/4 cup chopped cilantro
• 1 jalapeño, thinly sliced (optional)
• Lime wedges, avocado, and sour cream for serving

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a bowl, mix turkey, black beans, corn, red onion, chili powder, cumin, garlic powder, and salt. Stir in 1/2 cup enchilada sauce to moisten.
3. Spread 1/2 cup enchilada sauce on the bottom of the dish. Layer 4 tortillas to cover. Add half the turkey mixture, 1/3 of the cheeses, and a drizzle of sauce. Repeat layers. Finish with a final layer of tortillas, remaining sauce, and cheeses.
4. Cover with foil and bake 20 minutes. Uncover and bake 10–12 minutes more until bubbling and lightly browned.
5. Rest 10 minutes. Top with cilantro and jalapeño. Slice like lasagna.

Serve with lime wedges, avocado slices, and a dollop of sour cream. Swap in green enchilada sauce and add sautéed spinach for a verde twist. Got a bag of tortilla chips? Crumble a handful on top for extra crunch right before serving—seriously good.

4. Turkey, Broccoli, and Cheddar Rice Bake (One-Pan Cozy)

Cheesy, broccoli-studded rice with juicy turkey tucked in—this is the casserole you’ll “taste-test” straight out of the pan. It’s weeknight-friendly, kid-approved, and sneaks in a full head of broccoli without feeling like health food. Bonus: it reheats like a dream.

Ingredients:

• 1 1/2 cups long-grain white rice, rinsed
• 3 cups low-sodium chicken or turkey stock
• 1 head broccoli, cut into small florets (about 4 cups)
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 1/2 cups milk (2% or whole)
• 1/2 tsp Dijon mustard
• 1/2 tsp onion powder
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 1/2 cups shredded sharp cheddar, divided
• 3 cups cooked turkey, cubed
• 1/2 cup crushed cornflakes or panko (optional topping)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch dish.
2. Bring stock to a boil in a saucepan. Add rice, reduce to low, cover, and cook 12 minutes. Stir in broccoli, cover, and cook 3–4 minutes more until rice is tender and broccoli bright green. Remove from heat.
3. In a skillet, heat olive oil over medium. Sauté onion 4–5 minutes until soft. Add garlic; cook 30 seconds. Stir in butter to melt, then whisk in flour; cook 1 minute. Gradually add milk, whisking until smooth. Add Dijon, onion powder, salt, and pepper. Simmer 2–3 minutes until creamy.
4. Off heat, whisk in 2 cups cheddar until melted.
5. Combine cheesy sauce with rice-broccoli mix and turkey. Taste and adjust seasoning.
6. Spread in the baking dish. Top with remaining 1/2 cup cheddar and crushed cornflakes or panko if using.
7. Bake 18–22 minutes until bubbly and golden at edges. Let stand 5 minutes.

Stir in a spoonful of Greek yogurt for tang before baking, or add diced roasted peppers for color. If you’ve got leftover gravy, whisk a few tablespoons into the sauce for an extra savory kick. Kids at the table? Go half cheddar, half mozzarella for extra meltiness.

5. Cozy Turkey Pot Pie Casserole With Flaky Biscuit Top

All the nostalgia of pot pie, zero pastry stress. We build a rich turkey-and-veg filling and crown it with buttery biscuits that bake up sky-high. It’s the kind of dinner that makes the whole kitchen smell like a hug.

Ingredients:

• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 cup diced carrots
• 1 cup diced celery
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• 1/3 cup all-purpose flour
• 2 1/2 cups turkey or chicken stock
• 1/2 cup heavy cream or half-and-half
• 1 tsp Dijon mustard
• 1 cup frozen peas
• 3 cups cooked turkey, diced
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tbsp chopped parsley (optional)
• 8 store-bought refrigerated biscuits (or your favorite homemade)
• 1 egg, beaten with 1 tsp water (for egg wash)

Instructions:

1. Preheat oven to 400°F. Grease a 9×13-inch casserole or a deep 10-inch skillet.
2. In a large skillet, heat butter and olive oil over medium. Add carrots, celery, and onion with a pinch of salt. Cook until softened, 6–8 minutes. Add garlic, thyme, and rosemary; cook 30 seconds.
3. Sprinkle flour over vegetables and stir for 1 minute. Gradually whisk in stock until smooth. Add cream and Dijon; simmer 3–4 minutes until thick and saucy.
4. Stir in peas, turkey, salt, pepper, and parsley. Taste and adjust seasoning. Transfer to the prepared baking dish if needed.
5. Arrange biscuits on top, spacing slightly apart. Brush with egg wash.
6. Bake 18–22 minutes until biscuits are puffed and golden and filling is bubbling. If biscuits brown too quickly, tent with foil.

For extra flavor, add a splash of sherry to the sauce or a spoonful of cranberry sauce swirled into your serving. No biscuits on hand? Use puff pastry cut into squares or make a quick drop-biscuit batter. Leftovers reheat beautifully in a 350°F oven for 10–12 minutes to crisp the top back up.

Make-Ahead and Storage Tips

Most of these casseroles can be assembled up to a day ahead, covered, and refrigerated. Add 5–10 extra minutes to the bake time if you’re baking from cold. For freezing, skip delicate toppings (like crumbs or biscuits) until the day you bake, and wrap tightly. Reheat covered at 350°F until warmed through, then uncover to crisp.

Pantry Swaps That Work

• Dairy: Milk can swap with evaporated milk; cream can swap with half-and-half.
• Cheese: Use whatever melty cheese you have—mozzarella, Colby, or Swiss.
• Veggies: Frozen peas, corn, spinach, or mixed veg are your friends.
• Gluten-free: Use GF flour or cornstarch to thicken, and GF pasta or rice.

Ready to give your turkey a glow-up? These five casseroles prove leftovers can be the best part of the holiday. Pick one, preheat the oven, and let the bubbles and golden edges do their thing. Your fridge will thank you, and so will your future self at lunch tomorrow.