Leftover Turkey Stuffing Casserole
A layered bake with turkey, stuffing, mashed potatoes, and a creamy cranberry sauce.
Ingredients
- 3 cups prepared leftover stuffing divided, about 450g
- 4 cups chopped leftover cooked turkey about 450g
- 3/4 cup mayonnaise divided, 170g
- 1/4 cup whole berry cranberry sauce 75g
- 2 cups leftover mashed potatoes 480g
- 1 cup shredded low-moisture mozzarella cheese 110g
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 2-quart or 8x8-inch baking dish.
- Spread half of the stuffing (about 1.5 cups) in an even layer on the bottom of the prepared dish.
- Arrange the chopped turkey over the stuffing.
- In a small bowl, stir together 1/4 cup (60g) of mayonnaise and the cranberry sauce. Spread this mixture evenly over the turkey.
- In a separate bowl, combine the remaining 1/2 cup (110g) of mayonnaise, the mashed potatoes, and the shredded mozzarella cheese. Mix until well combined.
- Spoon the potato mixture over the cranberry layer, spreading it carefully to cover the turkey.
- Crumble the remaining 1.5 cups of stuffing over the top of the potato layer.
- Bake for 35 to 40 minutes, or until the casserole is heated through and the top is golden. The internal temperature should reach at least 165°F (74°C).
- Let the casserole rest for 10 minutes before serving. This allows it to set for easier slicing.
Notes
Food Safety: Since you are reheating leftovers, it is important to ensure the casserole reaches an internal temperature of 165°F (74°C). Use an instant-read thermometer inserted into the center of the dish to check.
Variations: Feel free to add a cup of leftover green beans or corn with the turkey layer for extra vegetables.
Crispier Topping: For a crispier top, you can place the casserole under the broiler for 1-2 minutes at the end of baking. Watch it closely to prevent it from burning.
Dish Size: A 9x9-inch dish also works, but the layers will be thinner and may require a slightly shorter baking time.