November 11, 2020
Whether making from “scratch” or from leftovers, this casserole combines the traditional savory and sweet flavors of Thanksgiving Day dinner into one. Leftovers from annual Turkey Day are one of the great perks of Thanksgiving. Make this casserole ahead for the big day, or later in the week with what you have on hand.
Turkey Tetrazzini is another great recipe to make with leftover Thanksgiving turkey.
Preparation time: 1 hour or more or less, depending on whether you are making this dish from Thanksgiving leftovers, or ahead to serve as a casserole on Thanksgiving Day.
Baking time: 40-45 minutes
Total time: 1 hour, 45 minutes (or less)
- 2 cups stuffing, recipe below
- 1 cup cranberry sauce with whole berries, recipe below
- 2 cups cut green beans, cooked according to package directions
- 2 cups cooked turkey (about 1 lb.), cut into 1-inch bite-size pieces
- 1 cup chicken or turkey gravy, recipe below
- 2 cups mashed potatoes (or sweet potatoes), recipe below
- ½ cup shredded cheddar cheese, optional
(If not making recipe with leftover cooked turkey, roast a deboned turkey breast in 350℉ oven 20 to 25 minutes per pound.)
- Preheat oven to 350℉.
- Lightly coat 2 & ½ quart or 8”x8” baking dish with cooking spray.
- Layer ingredients in order listed above.
- Cover dish with foil and bake for 20 minutes. Remove foil and bake another 20 minutes or until casserole bubbles on top.
Serve with the extra gravy and cranberry sauce, if desired.
Makes 9, 1-cup servings.
Recipes for Thanksgiving Casserole
Classic Herb Stuffing (or your favorite recipe or our Gluten-Free Cornbread Stuffing)
(makes about 2 cups)
- 4 cups dried hearty bread, such as French or Italian, cut into one-inch cubes
- 1 Tablespoons olive oil
- 1 Tablespoons butter
- ½ cup onion, diced
- 1 large stalk of celery (1 cup), diced
- 1 cup reduced sodium chicken or turkey broth
- 1 teaspoon poultry seasoning, or more to taste
- ¼ cup parsley, chopped
(Note: To dry bread cubes, spread on baking sheet and bake at 250℉ for one hour.)
- In medium to large skillet, melt olive oil and butter. Add celery and onion and sauté for 10 minutes until soft.
- Place bread cubes in large bowl and pour broth over the cubes, stirring to moisten. Allow 5 to 10 minutes for broth to absorb into the bread.
- Stir in poultry seasoning, onion-celery mixture, and parsley. Add a bit more broth if mixture seems dry.
Cranberry Sauce (makes about 2 cups)
- 4 cups (12 oz bag) fresh cranberries
- ⅓ cup brown sugar
- ⅓ cup white granulated sugar
- 1 cup orange juice or cherry juice
- Combine sugars and juice in medium saucepan over medium high heat and stir until sugar dissolves.
- Stir in cranberries, lower heat, and simmer for 15 minutes, stirring occasionally.
- Remove from heat, allow to cool, then store in container in refrigerator until ready to serve.
Turkey Gravy (makes 2 cups)
- 4 Tablespoons all-purpose white flour
- 2 cups reduced sodium chicken or turkey broth
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon butter
- ½ teaspoon Kitchen Bouquet Browning & Seasoning Sauce, optional*
- Add flour to small saucepan. Slowly stir in ½ cup of broth and continue stirring until lumps are dissolved and sauce is smooth.
- Turn on heat to medium high and add remaining broth, salt, and pepper. When sauce comes to a boil, reduce heat and simmer, stirring occasionally, for about 15 minutes.
- Add butter and Kitchen Bouquet and stir until butter is melted.
- Taste and add a little more salt or pepper, if desired.
- Serve immediately, or cool and store in refrigerator to reheat later. Makes 2 cups.
*Kitchen Bouquet can be found in the grocery store aisle with gravy and gravy mixes. It deepens the gravy’s color for a more appetizing appearance.
Mashed Potatoes (makes about 2 cups)
- 4 medium red bliss or yellow Yukon potatoes (about 1 lb.) peeled and cut into 2-inch cubes
- ½ teaspoon salt
- ½ cup milk (2%)
- 1 Tablespoon butter
- Place potatoes in medium saucepan, add salt, and cover with cold water.
- Bring water to a boil, then lower heat, and simmer potatoes, uncovered for about 20 minutes, or until soft when pricked with a fork.
- Drain potatoes, then mash in saucepan with potato masher, or use electric mixer.
- Add milk and butter and mash or mix well. Add a little more milk for creamier potatoes.
Per 1 cup serving, without cheese: 285 calories; 6.8g total fat (3.7g saturated; 0.5g polyunsaturated, 1.7g monounsaturated); 593.3mg sodium; 36.5mg cholesterol; 48.6g carbohydrate; 25.1g sugars; 2.5g fiber; 11.9g protein; 254.5mg potassium.