Dinner

Leftover Turkey Casserole Recipe

Bynova cole February 24, 2026February 24, 2026

Introduction

This Leftover Turkey Casserole is a comforting and delicious way to reinvent your turkey leftovers. With creamy gravy, melted mozzarella, and hearty vegetables, it’s an easy meal that warms the whole family.

A white round plate holds a portion of chicken pot pie filling on the right side, showing diced chicken, bright green peas, orange carrot cubes, and green beans mixed with creamy light beige sauce and bits of golden yellow crust crumbs scattered throughout; two small golden brown rolls with a soft texture and green herb specks are placed on the left side of the plate. The plate rests on a light gray cloth with white stripes over a white marbled surface. To the right of the plate lies a silver fork and a knife with a black handle and silver blade, and a glass filled with ice water sits at the top right corner. Partially visible at the top left is a white oval baking dish filled with the same chicken pot pie mixture topped with green beans and vegetables. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons unsalted butter
1/4 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
1 cup turkey gravy
1 cup whole milk
1 cup shredded mozzarella
3 cups cornbread, cut into 1-inch chunks
3 cups cooked chopped turkey meat
1/2 cup frozen peas
1 cup chopped carrots
1 cup chopped frozen green beans

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a medium saucepan, melt the butter over medium heat.
Step 2: Add the flour to the melted butter and whisk continuously for about 1 minute to form a roux.
Step 3: Gradually whisk in the turkey gravy, whole milk, and shredded mozzarella until the sauce is smooth and creamy.
Step 4: In a 9×13 inch casserole dish, combine the cornbread chunks, chopped turkey, frozen peas, chopped carrots, and frozen green beans.
Step 5: Pour the creamy gravy mixture evenly over the ingredients in the casserole dish, mixing gently to combine.
Step 6: Cover the dish and bake for 20 to 25 minutes. Then remove the cover and bake for an additional 10 minutes until bubbly and golden on top.

Tips & Variations

For extra richness, stir in a handful of shredded cheddar along with the mozzarella.
Swap the cornbread chunks for cubed biscuits or bread for a different texture.
Add sautéed onions and garlic to the roux step for deeper flavor.
If you prefer, use leftover gravy or substitute with a simple white sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through or microwave individual servings for 2–3 minutes, stirring halfway.

How to Serve

A rectangular metal baking pan filled with a layered casserole dish. The bottom layer shows a mix of golden-brown bread cubes, giving a toasted, crispy texture. On top, there are scattered chunks of white cooked chicken mixed with green peas, small diced orange carrots, and some leafy green herbs evenly spread throughout. A light, melted creamy sauce covers parts of the ingredients, adding a shiny and soft texture. The pan rests on a white marbled surface with a gray and white striped cloth beside it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different vegetables in this casserole?

Yes, you can easily substitute or add vegetables like corn, broccoli, or mushrooms based on your preference or what you have on hand.

Is it possible to make this casserole ahead of time?

Absolutely! Prepare the casserole as directed, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.