Leftover Turkey Casserole

Leftover Turkey Casserole made with leftover turkey, cheesy gravy, and cornbread is the PERFECT way to use up Thanksgiving leftovers. It’s fast, easy, and ready in under 45 minutes!

We’re REALLY excited for the Thanksgiving holiday that is quickly approaching, and if you take a look in our kitchen you’ll find a lot of things going on like Easy Roasted Turkey ThighsCrispy Slow Cooker Turkey Breast, and this Slow Cooker Thanksgiving For 2!

Thanksgiving Turkey Casserole

We always have a TON of leftovers after Thanksgiving, and Leftover Turkey Casserole is exactly how to use them up in the best way possible. It’s creamy and indulgent, totally filling, and reminds you that the holidays aren’t quite over until all of the food is gone.

We’re also excited that McCormick Spices has generously sponsored this post, as we use their products all the time ad we’re happy to be working together with them again (we also worked together on my Gingerbread Cheesecake, another seasonal favorite.)

Most great casseroles start with something called a roux – a mixture of flour and butter.  Here, serving the function of the roux, we’ve added McCormick Simply Better Turkey Gravy and mozzarella cheese to create a really creamy and flavorful base for our casserole. This gravy holds everything together and makes it something that your family will request every single year.

Besides the turkey, gravy is the star of the show here, adding a TON of flavor and texture to the dish. McCormick Simply Better Turkey Gravy has no MSG, artificial flavors, or colors added, so I feel good serving it to my family. It’s also gluten free, so those of you who have stayed away from gravy because of the flour base can enjoy this gravy with no worries. You can even use it for the actual holiday, if you want a great gravy that you don’t have the think too much about!

If you’re looking for a dry alternative too you can also use the powdered mix McCormick has which has no MSG, no artificial flavors or colors added. It’s as easy as adding water and bringing to a boil. When Thanksgiving is over I feel like we have piles of all the leftovers except gravy. Now you can remedy that and keep Thanksgiving going full steam ahead clear through the weekend!

Leftover Turkey Casserole


  • Casseroles are really easy to meal prep. Just assemble your ingredients up until the baking part.
  • Cover the casserole tightly with plastic wrap and refrigerate for up to 1 day, until you’re ready to bake.
  • You can also assemble and freeze this casserole. Take it out of the freezer the day before to defrost and refrigerate, then bake as directed when you’re ready.


If you don’t have cornbread, it’s really easy to make leftover turkey casserole with noodles. Cook your pasta to al dente. Make the recipe as is, and instead of adding the cornbread, add the noodles and stir to combine before you bake the casserole.

You can also certainly use dried bread as you would for a classic Easy Apple Sausage Stuffing.

You can also do this casserole with cooked rice. I used cornbread in this recipe because it’s what I have leftover from Thanksgiving. But it’s not mandatory, as long as you have a starch in there. Use cooked rice, because uncooked will soak up most of the moisture when you bake it.

Easy Thanksgiving Leftover Casserole Recipe



Leftover turkey will keep for 3-4 days in the refrigerator, or 2-3 months in the freezer. If we have a lot of leftovers, I like to freeze the turkey and use it for recipes later in the month.


Serve leftover turkey casserole with Easy Cranberry Sauce for the full Thanksgiving leftovers experience. Add a Classic Wedge Saladwhich is great way to start a meal with a heavier dish like leftover turkey casserole. Plus it’s an added veggie!


  • The point of a Thanksgiving leftover casserole is obviously to use up the leftovers from Thanksgiving, so don’t feel limited to this exact recipe. If you have Brussel sprouts, cut them up and use them instead of green beans. If you don’t have cornbread, use stuffing. You get the idea.
  • If you want to make this casserole another time of the year, you can easily swap out the leftover turkey for chicken in this recipe. I’ve even made this with leftovers from my slow cooker rotisserie chicken before!
  • Uncovering the dish for the last 10 minutes of bake time is important to achieve a nice golden brown on top. You can also turn on the broiler for 2-3 minutes, but watch it closely and don’t go too long.
  • Preheat your oven before adding the casserole, or you may have to add some cook time.

Turkey Gravy Casserole Thanksgiving Leftovers

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Thanksgiving Leftover Casserole
5 from 13 votes

Leftover Turkey Casserole

Leftover Turkey Casserole made with leftover turkey, cheesy gravy, and cornbread is the PERFECT way to use up Thanksgiving leftovers. It's fast, easy, and ready in under 45 minutes!

Course Dinner, Main Course
Cuisine American
Keyword leftover turkey casserole
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 9 servings
Calories 251 kcal
Author Sabrina Snyder


  • 4 tablespoons butter unsalted
  • 1/4 cup flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon crushed black pepper
  • 1 cup McCormick Simply Better Turkey Gravy
  • 1 cup whole milk
  • 1 cup mozzarella shredded
  • 3 cups cornbread cut into 1" chunks
  • 3 cups chopped turkey meat cooked
  • 1/2 cup frozen peas
  • 1 cup chopped carrots
  • 1 cup chopped frozen green beans


  1. Preheat the oven to 350 degrees and add the butter to a medium sized saucepan melting it on medium heat.
  2. Add the flour to the pan and whisk well together for 1 minute before adding in the gravy, milk and mozzarella, whisking until smooth.

  3. Add the cornbread, turkey, peas, carrots and green beans to a 9x13 pan and cover with the gravy before cooking for 20-25 minutes covered, followed by 10 minutes uncovered.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Facts
Leftover Turkey Casserole
Amount Per Serving
Calories 251 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 61mg20%
Sodium 551mg24%
Potassium 237mg7%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 6g7%
Protein 13g26%
Vitamin A 2855IU57%
Vitamin C 5.5mg7%
Calcium 137mg14%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I’ve got it in the oven and I just realized you have ½ teaspoon salt in the ingredients but you left it out of the instructions. Oops. Guess we’ll salt it after it comes out.

  2. Great Idea! It looked and tasted wonderful. Our sauce topping came out a bit different looking because we used a smaller dish and had a thicker layer on top of the casserole – it looked like chicken pot pie. This is a perfect recipe to use up the leftovers – especially green beans and stuffing (which I hate) & convert them to something delicious.

  3. Prepared it almost exactly and it was perfect. Used honey corn bread and closer to 4 cups. 2nds for all. Thank you for this recipe.

  4. I made exactly following the measurements. I had suspected the carrots needed to parboiled, but followed the recipe.
    Flavor is great, carrots were hard and there wasn’t enough gravy to cover the 9 x 13 dish. I do plan to make again with parboiling the carrots and doubling the gravy recipe.

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