Stop throwing away those holiday remains! This Easy Leftover Turkey Casserole is the ultimate recipe for repurposing your leftover Thanksgiving turkey into a creamy, comforting family dinner. Ready in under an hour, this hearty dish is the perfect way to stretch your holiday budget and enjoy a quick, satisfying meal long after the feast is over. Save this recipe for the ultimate post-holiday comfort food!
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Why You'll Want to Make Easy Leftover Turkey Casserole
- Ultimate Leftover Solution: This recipe is specifically designed to use up both your leftover white meat turkey and dark meat, ensuring nothing goes to waste after the big holiday dinner.
- Family Comfort Food: It's a creamy, cheesy, and deeply savory dish that is guaranteed to be a crowd-pleaser with even the pickiest eaters.
- Quick & Easy Assembly: With pre-cooked turkey, the prep time is minimal. Simply mix your ingredients, top with a crunchy panko crust, and bake!
- Freezer-Friendly: This casserole is an excellent candidate for meal prepping. Make a double batch and freeze one for a busy weeknight in the future.
Ingredients - Here's What You'll Need
Steps to Make Easy Leftover Turkey Casserole
- Preheat the oven to 375°F. To make the Panko topping, start by melting three tablespoons of unsalted butter in a medium-sized skillet over medium heat. Then, add two teaspoons of minced garlic and stir for about a minute until the garlic becomes fragrant.
- Add the Panko breadcrumbs.
- Stir the Panko into the garlic butter and cook, stirring occasionally, for about 4-5 minutes until the Panko is golden brown and toasted.
- Remove the pan from the heat and stir in two teaspoons of minced parsley and one ounce of freshly grated parmesan cheese. Set the topping aside until ready to use.
- In a large skillet set over medium-high heat, melt ¼ cup unsalted butter. (I used my 5-quart Le Creuset Braiser.) Once the butter has melted, add the chopped mushrooms. Cook, stirring occasionally, for about five minutes until the mushrooms are just cooked through.
- Sprinkle the flour over the mushrooms and stir to combine.
- Add the chicken broth and stir well until the flour is dissolved.
- Next, add the heavy whipping cream.
- Add onion powder, garlic powder, freshly ground black pepper, and Kosher salt. Bring to a simmer and cook for 3-4 minutes until the sauce is slightly thickened.
- Then, stir in two ounces of grated mozzarella cheese and two ounces of grated provolone cheese. Continue stirring until the cheese has melted and is incorporated into the sauce.
- Stir in the cooked and cubed turkey.
- Then, stir in frozen peas.
- Next, add fresh thyme.
- Cook the Rotini pasta according to package directions, minus 2 minutes from al dente. Drain the pasta in a colander, and add it to the skillet.
- Spray a 9x13 casserole dish with non-stick cooking spray. Transfer the turkey mixture to the dish.
- Sprinkle the remaining mozzarella and provolone cheese on top.
- Then, spoon the Panko topping over the entire surface of the casserole. Bake for 20-25 minutes, until the sides are bubbly.
- Remove from the oven and allow it to cool for about five minutes. Serve and enjoy!
There is no reason to dread those post-holiday fridge cleanouts. This ultimate recipe for Easy Leftover Turkey Casserole transforms your holiday remnants into a delicious, creamy, and satisfying dinner that your family will rave about. It's the perfect, comforting solution for your post-holiday leftover turkey or any time you need a quick, easy, and hearty meal.
Frequently Asked Questions
Yes, absolutely! Assemble the casserole completely, but do not bake it. Cover it tightly with plastic wrap and foil and freeze it for up to 3 months. When ready to bake, thaw it overnight in the fridge and bake as directed, adding 10-15 minutes to the cooking time if needed.
For a single serving, the microwave works fine. For a larger portion, preheat your oven to 300°F (150°C), cover the casserole dish loosely with foil (to prevent drying out), and bake for about 20-25 minutes, or until heated through. Adding a tablespoon of broth before reheating can help keep it moist.
This is a rich, satisfying main dish, so it pairs best with a light side. Serve it alongside a fresh green salad with a simple vinaigrette, or with steamed green beans or asparagus to balance the meal.
Yes, the recipe works perfectly with cooked, cubed chicken instead of turkey. Since turkey and chicken are very similar in flavor and texture, simply swap them out 1:1. It becomes an "Easy Leftover Chicken Casserole!"
Recipe Tips and Tricks
- Moist Turkey is Key: If your leftover turkey is dry, simmer it briefly in a little extra chicken broth or heavy cream before adding it to the casserole mixture. This ensures a moist bite every time.
- Substitute Your Veggies: Don't have frozen peas? Substitute them with a cup of steamed broccoli, chopped spinach, green beans, or even canned corn for a different flavor profile.
- Pasta Alternatives: While Rotini is great for catching the sauce, feel free to use Penne, Egg Noodles, or any short-cut pasta you have on hand.
- Boost the Flavor Base: Before starting the cream sauce, sauté a minced shallot or a quarter cup of finely chopped celery along with the chopped mushrooms. This simple step adds an extra layer of aromatic depth to the overall dish.
Other Great Casseroles
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Recipe
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Easy Leftover Turkey Casserole
Equipment
- medium size skillet
- large size skillet
- 3-quart pot
- colander
Ingredients
- 8 oz Rotini Pasta
For Panko Topping
- 3 tbs Unsalted Butter
- 2 teaspoon Minced Garlic
- ⅔ c Panko Breadcrumbs
- 2 teaspoon Parsley freshly minced
- 1 oz Parmesan Cheese freshly grated
For the Leftover Turkey Casserole
- ¼ c Unsalted Butter
- 8 oz Button Mushrooms cleaned and roughly chopped
- ⅓ c All-Purpose Flour
- 2 c Low-Sodium Chicken Broth
- 1 c Heavy Whipping Cream
- ¼ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Freshly Ground Black Pepper
- 1 teaspoon Kosher Salt
- 4 oz Freshly Shredded Mozzarella Cheese divided
- 4 oz Freshly Shredded Provolone Cheese divided
- 3 c Cooked and Cubed Turkey white and dark meat
- 1 c Frozen Peas
- 2 teaspoon Fresh Thyme leaves scraped off sprigs
Instructions
- Preheat the oven to 375°F.
- Cook the Rotini pasta according to package directions, minus two minutes from al dente, while you prepare the Panko topping and casserole sauce. Drain in a colander and set aside until ready to use.
To Make the Panko topping
- Melt three tablespoons of unsalted butter in a medium-size skillet over medium heat. Then, add two teaspoons of minced garlic and stir for about a minute until the garlic becomes fragrant.
- Then, add the Panko breadcrumbs and stir into the garlic butter. Cook, stirring occasionally, for about 4-5 minutes until the Panko is toasted.
- Remove the pan from the heat and stir in two teaspoons of minced parsley and one ounce of freshly grated parmesan cheese. Set the topping aside until ready to use.
To Make the Leftover Turkey Casserole
- In a large skillet1 set over medium-high heat, melt ¼ cup unsalted butter. Once the butter has melted, add the chopped mushrooms. Cook, stirring occasionally, for about five minutes until the mushrooms are just cooked through.
- Sprinkle the flour over the mushrooms and stir to combine. Add the chicken broth and stir well until the flour has dissolved.
- Next, add the heavy whipping cream, onion powder, garlic powder, freshly ground black pepper, and Kosher salt. Bring to a simmer and allow to cook for 3-4 minutes until the sauce is slightly thicker.
- Then, stir in two ounces of grated mozzarella cheese and two ounces grated provolone cheese. Continue stirring until the cheese has melted and is incorporated into the sauce.
- Stir in the turkey, frozen peas, fresh thyme, and cooked rotini.
- Spray a 9x13 casserole dish with non-stick cooking spray. Transfer the turkey mixture to the dish. Sprinkle remaining mozzarella and provolone cheese on top.
- Then, spoon the Panko topping over the entire surface of the casserole. Bake for 20-25 minutes, until the sides are bubbly.
- Remove from the oven and allow it to cool for about five minutes. Serve and enjoy!
- Yield 8 servings
Tips/Notes
- I used my 5-quart Le Creuset Braiser.
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