Leftover Turkey Casserole
Leftover Turkey Casserole is the perfect way to turn your holiday turkey into a warm, comforting meal that feels new all over again. With tender turkey chunks mixed with creamy…
Tip: save now, cook later.Leftover Turkey Casserole is the perfect way to turn your holiday turkey into a warm, comforting meal that feels new all over again. With tender turkey chunks mixed with creamy sauce, veggies, and a crunchy topping, it’s a cozy dish that brings everyone back to the table with smiles.
I love making this casserole because it takes the stress out of figuring out what to do with extra turkey. It’s easy to put together, and you can customize it with whatever veggies or cheese you have on hand. Plus, baking it fills the kitchen with such a homey, inviting smell—it’s like a little celebration every time.
My favorite way to enjoy this casserole is hot from the oven, served with a simple side salad or some buttery rolls. It’s a great casual meal for family nights or for when friends drop in unexpectedly. Honestly, it’s one of those dishes that makes me look forward to leftovers, which I never thought I’d say!
Key Ingredients & Substitutions
Leftover Turkey: This is the star of the dish. Chopped or shredded turkey adds great texture. If you don’t have turkey, cooked chicken works just as well.
Bread: Stale bread cubes soak up the liquid and hold the casserole together. If you prefer gluten-free, try gluten-free bread or breadcrumbs.
Cheddar Cheese: Cheddar melts nicely and adds flavor. You can swap it for mozzarella, Monterey Jack, or even Swiss cheese if you like a milder taste.
Chicken Broth: This adds moisture and flavor. Vegetable broth is a fine substitute for a lighter or vegetarian option.
Veggies: Mushrooms and onions boost flavor and texture. Feel free to add or swap with your favorite cooked veggies like peas, carrots, or green beans.
How Do I Get the Casserole to Set Without Being Soggy?
Getting the right texture is all about balancing moisture and bread. Here’s how:
- Use slightly stale bread or breadcrumbs—they absorb liquid better without turning mushy.
- Whisk eggs with broth and milk to create a binding mix—this helps the casserole hold together.
- Don’t add too much liquid; use just enough to moisten the bread and fillings.
- Spread the mixture evenly and bake uncovered so the top crisps while the inside sets.
- Let the casserole rest for a few minutes after baking so it firms up before serving.
These steps help you enjoy a casserole that’s creamy inside with a nice golden, slightly crunchy top.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size to hold the casserole and bake it evenly.
- Large skillet – great for sautéing onions, garlic, and mushrooms to build flavor.
- Mixing bowl – big enough for combining all the ingredients gently without spilling.
- Whisk – helps you mix eggs, broth, and milk smoothly for the custard base.
- Measuring cups and spoons – to keep your ingredient amounts just right.
Flavor Variations & Add-Ins
- Swap turkey with cooked chicken or ham for a different twist that still tastes homey.
- Add cooked peas, carrots, or green beans to boost color and nutrition.
- Use Swiss or mozzarella cheese instead of cheddar for a milder, creamier flavor.
- Sprinkle fried onions or crushed crackers on top for an extra crunchy crust.
How to Make Leftover Turkey Casserole
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked leftover turkey, chopped or shredded
- 4 cups cubed bread (stale bread or breadcrumbs work well)
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 1 cup shredded cheddar cheese
- 1 1/2 cups chicken broth
- 3 large eggs
- 1/2 cup milk or cream
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- Salt and pepper to taste
- Optional: 1/2 cup cooked vegetables such as carrots or peas
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus 35-45 minutes to bake. After baking, it’s good to let the casserole rest for 5 minutes before serving. So plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Dish:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish so your casserole doesn’t stick.
2. Sauté the Vegetables:
In a large skillet over medium heat, melt the butter. Add the diced onion, minced garlic, and sliced mushrooms. Cook these, stirring occasionally, until they’re softened and lightly golden — about 5 to 7 minutes.
3. Mix Eggs, Broth, and Milk:
In a large mixing bowl, whisk together the eggs, chicken broth, and milk (or cream). Add salt, pepper, and thyme to season the mixture well.
4. Combine Ingredients:
Add the cubed bread, cooked turkey, sautéed veggies, and half of the shredded cheddar cheese into the bowl. If you are using other cooked vegetables like peas or carrots, fold them in too. Gently mix everything together until the bread soaks up the liquid and ingredients are well combined.
5. Bake the Casserole:
Pour the mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese on top. Bake uncovered for 35 to 45 minutes or until the casserole is set in the middle, nicely golden, and the cheese is melted and bubbling.
6. Rest and Serve:
When the baking time is up, take the casserole out of the oven and let it rest for about 5 minutes. This helps it firm up a little before you serve. For a pretty finish, you can garnish with fresh thyme leaves if you like.
Enjoy your warm, comforting turkey casserole as a delicious main dish or a tasty side!
Can I Use Frozen Turkey for This Casserole?
Yes! Just make sure the turkey is fully thawed before using. Thaw it overnight in the fridge or use the defrost setting on your microwave. Pat it dry to avoid extra moisture in the casserole.
Can I Make Leftover Turkey Casserole Ahead of Time?
Absolutely! You can assemble the casserole a day ahead, cover it tightly, and keep it in the fridge. When ready, bake it as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store and Reheat Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through or in the microwave in short increments, stirring occasionally.
Can I Substitute Bread with Something Else?
Yes, if you want a gluten-free or grain-free option, try using cooked quinoa, rice, or gluten-free breadcrumbs instead of cubed bread. Just keep an eye on moisture levels and adjust broth accordingly.
