Leftover Turkey Casserole
I mentioned in my apple pie post that I made a September Thanksgiving dinner this weekend. I wanted to share this surprisingly delicious leftover casserole that KRIS makes, not me. He came across this recipe a few years ago and he now makes it with our leftovers every year. My mom is grossed out by it as she thinks it is weird to combine everything with the mashed potatoes, but she is missing out. Hope you remember this when Thanksgiving rolls around this year (and yes of course you could do it with chicken).
Kris’ Leftover Turkey Casserole
- 3 T butter
- 2 T all purpose flour
- 12 oz can evaporated milk (we used fat free)
- 1 cup water
- 1/4 t salt
- 1/4 t black pepper
- 1/4 t onion powder
- 1 cup dry stuffing mix
- 1 cup cooked turkey, diced
- 1 cup shredded cheddar cheese
- 2 cups leftover mashed potatoes
- Preheat oven to 350. Lightly grease a 9×13 baking dish.
- In a large saucepan, melt 3 T butter and whisk in flour. Let cook for a minute or two, and then add in evaporated milk, water, salt, pepper and onion powder. Stir sauce, bringing to a low boil and allow it to thicken. I do this in the microwave – melt butter and whisk in flour – microwave for 30 sec to one minute. Whisk again and then add liquid. Microwave for 2 minute intervals, stirring in between, until it thickens.
- In the baking dish, spread out the diced turkey. Pour the prepared sauce over the turkey and then top with the cheddar cheese.
- Spread the mashed potatoes over the sauce/cheese layer and then top with stuffing. We used leftover prepared stuffing this time instead of the dry – they are both good choices.
- It was rather entertaining watching Kris put on the mashed potato layer – he chose to make cold potato patties with his hand and then spread them on top. I think I would have warmed up the potatoes so they would just spread with a spoon, but to each their own.
- Bake for 45 minutes and then enjoy! This results in a creamy casserole, not something thick you would cut into.