\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nThis Thanksgiving leftover casserole is the best way to enjoy every last bit of your Thanksgiving dinner<\/strong>. I give you tips for keeping it moist, flavorful<\/strong>, and perfectly layered.<\/p>\n<\/figure>\n\nWhy You Need This Recipe In Your Life<\/h2>\n\nEverything bakes up perfectly.<\/strong> The layers actually stay distinct. You get crispy stuffing, creamy potatoes, and juicy turkey! No soggy leftovers here. Just classic Thanksgiving flavor.<\/li>\nNo weird extras, just real leftovers.<\/strong> You don\u2019t need to add cream soup or fancy ingredients, just what\u2019s in your fridge!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nThanksgiving Leftover Ingredients<\/h3>\n<\/figure>\n\nVegetables:<\/strong> Use whatever leftover veggie side dish you have. Corn<\/a>, peas, leftover roasted veggies, or even green bean casserole<\/a>.<\/li>\nCranberry sauce<\/a>:<\/strong> Keep it on the side, or spread some over the turkey before adding mashed potatoes if you love the sweet & tart flavor.<\/li>\nTurkey: <\/strong>Use sliced or shredded turkey; light or dark meat will work, Use what you like according to your taste. You can even use rotisserie chicken here.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nThanksgiving Leftover Casserole Recipe<\/h2>\nI hate having a fridge full of a bunch of Tupperware. This year, you can just layer everything into this casserole instead. You\u2019ll save space in your fridge, and the best part? You have dinner ready to pop in the oven the next day!<\/p>\n\nPrep & Layer Turkey:<\/strong> Preheat the oven to 400\u00b0F, then add a layer of turkey\u00a0to the bottom of a 9 x 13-inch baking dish. Make sure you have enough turkey to cover the bottom of the dish evenly. Drizzle over some\u00a0chicken broth<\/a>\u00a0if your turkey is dry.<\/li>\nAdd Mashed Potatoes:<\/strong> Spread\u00a0mashed potatoes\u00a0evenly over the turkey.<\/li>\nAdd Veggies:<\/strong> Sprinkle\u00a0vegetables<\/a>\u00a0on top of the potatoes.<\/li>\nLayer Gravy:<\/strong> Evenly pour\u00a0leftover gravy<\/a>\u00a0over the top of the vegetables.<\/li>\nAdd Stuffing & Bake:<\/strong> Add a layer of leftover stuffing\u00a0to the top of the casserole. Drizzle with some\u00a0chicken broth\u00a0if your stuffing<\/a> is on the dry side. Cover with foil<\/a>, then bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, until the stuffing is golden and crisp.<\/li>\nAdd Cranberry Sauce & Serve:<\/strong> Dollop cranberry sauce<\/a> on top of the Thanksgiving leftover casserole, if desired, then serve.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nPro Tip:<\/strong> Keep it juicy! Add a splash of chicken broth to moisten turkey, thin your gravy that\u2019s too thick, or moisten dry stuffing.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 400 degrees Fahrenheit. Add a layer of 3-4 cups sliced or shredded turkey<\/span> to the bottom of a 9 x 13-inch baking dish. Make sure you have enough turkey to cover the bottom of the dish evenly. Drizzle over some chicken broth<\/span> if your turkey is dry.<\/span><\/p>\n<\/li>\n\nSpread a layer of 3-4 cups mashed potatoes<\/span> evenly over the turkey.<\/span><\/p>\n<\/li>\n\nSprinkle 2 cups leftover vegetables<\/span> over the potatoes.<\/span><\/p>\n<\/li>\n\nEvenly pour 1 cup gravy<\/span> over the top of the vegetables.<\/span><\/p>\n<\/li>\n\nAdd a layer of 3-4 cups stuffing<\/span> to the top of the casserole. Drizzle with some chicken broth<\/span> if your stuffing is on the dry side. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, until the stuffing is golden and crisp.<\/span><\/p>\n<\/li>\n\nDollop the top of the casserole with cranberry sauce<\/span> if desired and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nMake Ahead:<\/strong> Instead of putting all of your leftovers into individual Tupperware, just layer them straight into a casserole dish, wrap tightly, and store in the fridge for up to 24 hours. When ready to bake, add an extra 5 minutes to the bake time to heat through.<\/li>\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave in 30-second increments until hot.<\/li>\nFreeze:<\/strong> Wrap the assembled casserole tightly, and freeze for up to 3 months. Thaw in the fridge overnight and bake as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>294<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>18<\/span>g<\/span><\/span>Fat: <\/span>8<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.004<\/span>g<\/span><\/span>Cholesterol: <\/span>38<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>607<\/span>mg<\/span><\/span>Fiber: <\/span>6<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>2563<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>51<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Ways To Use Thanksgiving Leftovers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
This Thanksgiving leftover casserole is the best way to enjoy every last bit of your Thanksgiving dinner<\/strong>. I give you tips for keeping it moist, flavorful<\/strong>, and perfectly layered.<\/p>\n<\/figure>\n\nWhy You Need This Recipe In Your Life<\/h2>\n\nEverything bakes up perfectly.<\/strong> The layers actually stay distinct. You get crispy stuffing, creamy potatoes, and juicy turkey! No soggy leftovers here. Just classic Thanksgiving flavor.<\/li>\nNo weird extras, just real leftovers.<\/strong> You don\u2019t need to add cream soup or fancy ingredients, just what\u2019s in your fridge!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nThanksgiving Leftover Ingredients<\/h3>\n<\/figure>\n\nVegetables:<\/strong> Use whatever leftover veggie side dish you have. Corn<\/a>, peas, leftover roasted veggies, or even green bean casserole<\/a>.<\/li>\nCranberry sauce<\/a>:<\/strong> Keep it on the side, or spread some over the turkey before adding mashed potatoes if you love the sweet & tart flavor.<\/li>\nTurkey: <\/strong>Use sliced or shredded turkey; light or dark meat will work, Use what you like according to your taste. You can even use rotisserie chicken here.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nThanksgiving Leftover Casserole Recipe<\/h2>\nI hate having a fridge full of a bunch of Tupperware. This year, you can just layer everything into this casserole instead. You\u2019ll save space in your fridge, and the best part? You have dinner ready to pop in the oven the next day!<\/p>\n\nPrep & Layer Turkey:<\/strong> Preheat the oven to 400\u00b0F, then add a layer of turkey\u00a0to the bottom of a 9 x 13-inch baking dish. Make sure you have enough turkey to cover the bottom of the dish evenly. Drizzle over some\u00a0chicken broth<\/a>\u00a0if your turkey is dry.<\/li>\nAdd Mashed Potatoes:<\/strong> Spread\u00a0mashed potatoes\u00a0evenly over the turkey.<\/li>\nAdd Veggies:<\/strong> Sprinkle\u00a0vegetables<\/a>\u00a0on top of the potatoes.<\/li>\nLayer Gravy:<\/strong> Evenly pour\u00a0leftover gravy<\/a>\u00a0over the top of the vegetables.<\/li>\nAdd Stuffing & Bake:<\/strong> Add a layer of leftover stuffing\u00a0to the top of the casserole. Drizzle with some\u00a0chicken broth\u00a0if your stuffing<\/a> is on the dry side. Cover with foil<\/a>, then bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, until the stuffing is golden and crisp.<\/li>\nAdd Cranberry Sauce & Serve:<\/strong> Dollop cranberry sauce<\/a> on top of the Thanksgiving leftover casserole, if desired, then serve.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nPro Tip:<\/strong> Keep it juicy! Add a splash of chicken broth to moisten turkey, thin your gravy that\u2019s too thick, or moisten dry stuffing.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 400 degrees Fahrenheit. Add a layer of 3-4 cups sliced or shredded turkey<\/span> to the bottom of a 9 x 13-inch baking dish. Make sure you have enough turkey to cover the bottom of the dish evenly. Drizzle over some chicken broth<\/span> if your turkey is dry.<\/span><\/p>\n<\/li>\n\nSpread a layer of 3-4 cups mashed potatoes<\/span> evenly over the turkey.<\/span><\/p>\n<\/li>\n\nSprinkle 2 cups leftover vegetables<\/span> over the potatoes.<\/span><\/p>\n<\/li>\n\nEvenly pour 1 cup gravy<\/span> over the top of the vegetables.<\/span><\/p>\n<\/li>\n\nAdd a layer of 3-4 cups stuffing<\/span> to the top of the casserole. Drizzle with some chicken broth<\/span> if your stuffing is on the dry side. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, until the stuffing is golden and crisp.<\/span><\/p>\n<\/li>\n\nDollop the top of the casserole with cranberry sauce<\/span> if desired and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nMake Ahead:<\/strong> Instead of putting all of your leftovers into individual Tupperware, just layer them straight into a casserole dish, wrap tightly, and store in the fridge for up to 24 hours. When ready to bake, add an extra 5 minutes to the bake time to heat through.<\/li>\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave in 30-second increments until hot.<\/li>\nFreeze:<\/strong> Wrap the assembled casserole tightly, and freeze for up to 3 months. Thaw in the fridge overnight and bake as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>294<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>18<\/span>g<\/span><\/span>Fat: <\/span>8<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.004<\/span>g<\/span><\/span>Cholesterol: <\/span>38<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>607<\/span>mg<\/span><\/span>Fiber: <\/span>6<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>2563<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>51<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Ways To Use Thanksgiving Leftovers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
I hate having a fridge full of a bunch of Tupperware. This year, you can just layer everything into this casserole instead. You\u2019ll save space in your fridge, and the best part? You have dinner ready to pop in the oven the next day!<\/p>\n
Pro Tip:<\/strong> Keep it juicy! Add a splash of chicken broth to moisten turkey, thin your gravy that\u2019s too thick, or moisten dry stuffing.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 400 degrees Fahrenheit. Add a layer of 3-4 cups sliced or shredded turkey<\/span> to the bottom of a 9 x 13-inch baking dish. Make sure you have enough turkey to cover the bottom of the dish evenly. Drizzle over some chicken broth<\/span> if your turkey is dry.<\/span><\/p>\n<\/li>\n\nSpread a layer of 3-4 cups mashed potatoes<\/span> evenly over the turkey.<\/span><\/p>\n<\/li>\n\nSprinkle 2 cups leftover vegetables<\/span> over the potatoes.<\/span><\/p>\n<\/li>\n\nEvenly pour 1 cup gravy<\/span> over the top of the vegetables.<\/span><\/p>\n<\/li>\n\nAdd a layer of 3-4 cups stuffing<\/span> to the top of the casserole. Drizzle with some chicken broth<\/span> if your stuffing is on the dry side. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, until the stuffing is golden and crisp.<\/span><\/p>\n<\/li>\n\nDollop the top of the casserole with cranberry sauce<\/span> if desired and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nMake Ahead:<\/strong> Instead of putting all of your leftovers into individual Tupperware, just layer them straight into a casserole dish, wrap tightly, and store in the fridge for up to 24 hours. When ready to bake, add an extra 5 minutes to the bake time to heat through.<\/li>\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave in 30-second increments until hot.<\/li>\nFreeze:<\/strong> Wrap the assembled casserole tightly, and freeze for up to 3 months. Thaw in the fridge overnight and bake as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>294<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>18<\/span>g<\/span><\/span>Fat: <\/span>8<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.004<\/span>g<\/span><\/span>Cholesterol: <\/span>38<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>607<\/span>mg<\/span><\/span>Fiber: <\/span>6<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>2563<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>51<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Ways To Use Thanksgiving Leftovers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 400 degrees Fahrenheit. Add a layer of 3-4 cups sliced or shredded turkey<\/span> to the bottom of a 9 x 13-inch baking dish. Make sure you have enough turkey to cover the bottom of the dish evenly. Drizzle over some chicken broth<\/span> if your turkey is dry.<\/span><\/p>\n<\/li>\n\nSpread a layer of 3-4 cups mashed potatoes<\/span> evenly over the turkey.<\/span><\/p>\n<\/li>\n\nSprinkle 2 cups leftover vegetables<\/span> over the potatoes.<\/span><\/p>\n<\/li>\n\nEvenly pour 1 cup gravy<\/span> over the top of the vegetables.<\/span><\/p>\n<\/li>\n\nAdd a layer of 3-4 cups stuffing<\/span> to the top of the casserole. Drizzle with some chicken broth<\/span> if your stuffing is on the dry side. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, until the stuffing is golden and crisp.<\/span><\/p>\n<\/li>\n\nDollop the top of the casserole with cranberry sauce<\/span> if desired and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nMake Ahead:<\/strong> Instead of putting all of your leftovers into individual Tupperware, just layer them straight into a casserole dish, wrap tightly, and store in the fridge for up to 24 hours. When ready to bake, add an extra 5 minutes to the bake time to heat through.<\/li>\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave in 30-second increments until hot.<\/li>\nFreeze:<\/strong> Wrap the assembled casserole tightly, and freeze for up to 3 months. Thaw in the fridge overnight and bake as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>294<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>18<\/span>g<\/span><\/span>Fat: <\/span>8<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.004<\/span>g<\/span><\/span>Cholesterol: <\/span>38<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>607<\/span>mg<\/span><\/span>Fiber: <\/span>6<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>2563<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>51<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Ways To Use Thanksgiving Leftovers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 400 degrees Fahrenheit. Add a layer of 3-4 cups sliced or shredded turkey<\/span> to the bottom of a 9 x 13-inch baking dish. Make sure you have enough turkey to cover the bottom of the dish evenly. Drizzle over some chicken broth<\/span> if your turkey is dry.<\/span><\/p>\n<\/li>\n\nSpread a layer of 3-4 cups mashed potatoes<\/span> evenly over the turkey.<\/span><\/p>\n<\/li>\n\nSprinkle 2 cups leftover vegetables<\/span> over the potatoes.<\/span><\/p>\n<\/li>\n\nEvenly pour 1 cup gravy<\/span> over the top of the vegetables.<\/span><\/p>\n<\/li>\n\nAdd a layer of 3-4 cups stuffing<\/span> to the top of the casserole. Drizzle with some chicken broth<\/span> if your stuffing is on the dry side. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, until the stuffing is golden and crisp.<\/span><\/p>\n<\/li>\n\nDollop the top of the casserole with cranberry sauce<\/span> if desired and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nMake Ahead:<\/strong> Instead of putting all of your leftovers into individual Tupperware, just layer them straight into a casserole dish, wrap tightly, and store in the fridge for up to 24 hours. When ready to bake, add an extra 5 minutes to the bake time to heat through.<\/li>\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave in 30-second increments until hot.<\/li>\nFreeze:<\/strong> Wrap the assembled casserole tightly, and freeze for up to 3 months. Thaw in the fridge overnight and bake as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>294<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>18<\/span>g<\/span><\/span>Fat: <\/span>8<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.004<\/span>g<\/span><\/span>Cholesterol: <\/span>38<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>607<\/span>mg<\/span><\/span>Fiber: <\/span>6<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>2563<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>51<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Ways To Use Thanksgiving Leftovers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Preheat the oven to 400 degrees Fahrenheit. Add a layer of 3-4 cups sliced or shredded turkey<\/span> to the bottom of a 9 x 13-inch baking dish. Make sure you have enough turkey to cover the bottom of the dish evenly. Drizzle over some chicken broth<\/span> if your turkey is dry.<\/span><\/p>\n<\/li>\n\nSpread a layer of 3-4 cups mashed potatoes<\/span> evenly over the turkey.<\/span><\/p>\n<\/li>\n\nSprinkle 2 cups leftover vegetables<\/span> over the potatoes.<\/span><\/p>\n<\/li>\n\nEvenly pour 1 cup gravy<\/span> over the top of the vegetables.<\/span><\/p>\n<\/li>\n\nAdd a layer of 3-4 cups stuffing<\/span> to the top of the casserole. Drizzle with some chicken broth<\/span> if your stuffing is on the dry side. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, until the stuffing is golden and crisp.<\/span><\/p>\n<\/li>\n\nDollop the top of the casserole with cranberry sauce<\/span> if desired and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nMake Ahead:<\/strong> Instead of putting all of your leftovers into individual Tupperware, just layer them straight into a casserole dish, wrap tightly, and store in the fridge for up to 24 hours. When ready to bake, add an extra 5 minutes to the bake time to heat through.<\/li>\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave in 30-second increments until hot.<\/li>\nFreeze:<\/strong> Wrap the assembled casserole tightly, and freeze for up to 3 months. Thaw in the fridge overnight and bake as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>294<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>18<\/span>g<\/span><\/span>Fat: <\/span>8<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.004<\/span>g<\/span><\/span>Cholesterol: <\/span>38<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>607<\/span>mg<\/span><\/span>Fiber: <\/span>6<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>2563<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>51<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Ways To Use Thanksgiving Leftovers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Spread a layer of 3-4 cups mashed potatoes<\/span> evenly over the turkey.<\/span><\/p>\n<\/li>\n\nSprinkle 2 cups leftover vegetables<\/span> over the potatoes.<\/span><\/p>\n<\/li>\n\nEvenly pour 1 cup gravy<\/span> over the top of the vegetables.<\/span><\/p>\n<\/li>\n\nAdd a layer of 3-4 cups stuffing<\/span> to the top of the casserole. Drizzle with some chicken broth<\/span> if your stuffing is on the dry side. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, until the stuffing is golden and crisp.<\/span><\/p>\n<\/li>\n\nDollop the top of the casserole with cranberry sauce<\/span> if desired and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nMake Ahead:<\/strong> Instead of putting all of your leftovers into individual Tupperware, just layer them straight into a casserole dish, wrap tightly, and store in the fridge for up to 24 hours. When ready to bake, add an extra 5 minutes to the bake time to heat through.<\/li>\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave in 30-second increments until hot.<\/li>\nFreeze:<\/strong> Wrap the assembled casserole tightly, and freeze for up to 3 months. Thaw in the fridge overnight and bake as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>294<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>18<\/span>g<\/span><\/span>Fat: <\/span>8<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.004<\/span>g<\/span><\/span>Cholesterol: <\/span>38<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>607<\/span>mg<\/span><\/span>Fiber: <\/span>6<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>2563<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>51<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Ways To Use Thanksgiving Leftovers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Sprinkle 2 cups leftover vegetables<\/span> over the potatoes.<\/span><\/p>\n<\/li>\n\nEvenly pour 1 cup gravy<\/span> over the top of the vegetables.<\/span><\/p>\n<\/li>\n\nAdd a layer of 3-4 cups stuffing<\/span> to the top of the casserole. Drizzle with some chicken broth<\/span> if your stuffing is on the dry side. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, until the stuffing is golden and crisp.<\/span><\/p>\n<\/li>\n\nDollop the top of the casserole with cranberry sauce<\/span> if desired and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nMake Ahead:<\/strong> Instead of putting all of your leftovers into individual Tupperware, just layer them straight into a casserole dish, wrap tightly, and store in the fridge for up to 24 hours. When ready to bake, add an extra 5 minutes to the bake time to heat through.<\/li>\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave in 30-second increments until hot.<\/li>\nFreeze:<\/strong> Wrap the assembled casserole tightly, and freeze for up to 3 months. Thaw in the fridge overnight and bake as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>294<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>18<\/span>g<\/span><\/span>Fat: <\/span>8<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.004<\/span>g<\/span><\/span>Cholesterol: <\/span>38<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>607<\/span>mg<\/span><\/span>Fiber: <\/span>6<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>2563<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>51<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Ways To Use Thanksgiving Leftovers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Evenly pour 1 cup gravy<\/span> over the top of the vegetables.<\/span><\/p>\n<\/li>\n\nAdd a layer of 3-4 cups stuffing<\/span> to the top of the casserole. Drizzle with some chicken broth<\/span> if your stuffing is on the dry side. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, until the stuffing is golden and crisp.<\/span><\/p>\n<\/li>\n\nDollop the top of the casserole with cranberry sauce<\/span> if desired and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nMake Ahead:<\/strong> Instead of putting all of your leftovers into individual Tupperware, just layer them straight into a casserole dish, wrap tightly, and store in the fridge for up to 24 hours. When ready to bake, add an extra 5 minutes to the bake time to heat through.<\/li>\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave in 30-second increments until hot.<\/li>\nFreeze:<\/strong> Wrap the assembled casserole tightly, and freeze for up to 3 months. Thaw in the fridge overnight and bake as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>294<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>18<\/span>g<\/span><\/span>Fat: <\/span>8<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.004<\/span>g<\/span><\/span>Cholesterol: <\/span>38<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>607<\/span>mg<\/span><\/span>Fiber: <\/span>6<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>2563<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>51<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Ways To Use Thanksgiving Leftovers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add a layer of 3-4 cups stuffing<\/span> to the top of the casserole. Drizzle with some chicken broth<\/span> if your stuffing is on the dry side. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, until the stuffing is golden and crisp.<\/span><\/p>\n<\/li>\n\nDollop the top of the casserole with cranberry sauce<\/span> if desired and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nMake Ahead:<\/strong> Instead of putting all of your leftovers into individual Tupperware, just layer them straight into a casserole dish, wrap tightly, and store in the fridge for up to 24 hours. When ready to bake, add an extra 5 minutes to the bake time to heat through.<\/li>\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave in 30-second increments until hot.<\/li>\nFreeze:<\/strong> Wrap the assembled casserole tightly, and freeze for up to 3 months. Thaw in the fridge overnight and bake as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>294<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>18<\/span>g<\/span><\/span>Fat: <\/span>8<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.004<\/span>g<\/span><\/span>Cholesterol: <\/span>38<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>607<\/span>mg<\/span><\/span>Fiber: <\/span>6<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>2563<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>51<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Ways To Use Thanksgiving Leftovers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Dollop the top of the casserole with cranberry sauce<\/span> if desired and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nMake Ahead:<\/strong> Instead of putting all of your leftovers into individual Tupperware, just layer them straight into a casserole dish, wrap tightly, and store in the fridge for up to 24 hours. When ready to bake, add an extra 5 minutes to the bake time to heat through.<\/li>\nStorage:<\/strong> Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave in 30-second increments until hot.<\/li>\nFreeze:<\/strong> Wrap the assembled casserole tightly, and freeze for up to 3 months. Thaw in the fridge overnight and bake as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>294<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>18<\/span>g<\/span><\/span>Fat: <\/span>8<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.004<\/span>g<\/span><\/span>Cholesterol: <\/span>38<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>607<\/span>mg<\/span><\/span>Fiber: <\/span>6<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>2563<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>51<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Ways To Use Thanksgiving Leftovers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>294<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>18<\/span>g<\/span><\/span>Fat: <\/span>8<\/span>g<\/span><\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.004<\/span>g<\/span><\/span>Cholesterol: <\/span>38<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>607<\/span>mg<\/span><\/span>Fiber: <\/span>6<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>2563<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>51<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Ways To Use Thanksgiving Leftovers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Ways To Use Thanksgiving Leftovers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/leftover-thanksgiving-casserole-1.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/leftover-thanksgiving-casserole-1.jpg\")
<\/div>\n![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/leftover-thanksgiving-casserole-1-1200x1799.jpg\" "\\"This")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/IngredientsWithLabels5IngredientThanksgivingCasserole-1200x800.png\"\/ "\\"This")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/IngredientsWithLabels5IngredientThanksgivingCasserole-1200x800.png\" "\\"This")
<\/figure>\n![\"Turkey](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/thanksgiving-casserole-1-1-1200x800.jpg\"\/ "\\"This")
![\"Turkey](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/thanksgiving-casserole-1-1-1200x800.jpg\" "\\"This")
<\/figure>\n![\"Mashed](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/thanksgiving-casserole-2-1-1200x800.jpg\"\/ "\\"This")
![\"Mashed](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/thanksgiving-casserole-2-1-1200x800.jpg\" "\\"This")
<\/figure>\n![\"Green](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/thanksgiving-casserole-3-1-1200x800.jpg\"\/ "\\"This")
![\"Green](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/thanksgiving-casserole-3-1-1200x800.jpg\" "\\"This")
<\/figure>\n![\"Gravy](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/thanksgiving-casserole-4-1-1200x800.jpg\"\/ "\\"This")
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<\/figure>\n![\"Stuffing](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/thanksgiving-casserole-5-1-1200x800.jpg\"\/ "\\"This")
![\"Stuffing](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/thanksgiving-casserole-5-1-1200x800.jpg\" "\\"This")
<\/figure>\n![\"Thanksgiving](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/Thanksgiving-casserole-6-1200x800.jpg\"\/ "\\"This")
![\"Thanksgiving](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/Thanksgiving-casserole-6-1200x800.jpg\" "\\"This")
<\/figure>\n<\/figure>\n