This meal started with a Facebook post from Hellman’s Mayonnaise featuring Trisha Yearwood making her after Thanksgiving Creamy Turkey Casserole that uses up those bits and pieces leftover from your big dinner. The video can be seen here and the original recipe for Creamy Turkey Casserole here. It sounded a bit strange but very easy. Of course I had to try it.
Hands down one of the most delicious recipes with leftovers we have had. We make Smashed Potatoes at our house for Thanksgiving (sour cream, garlic, butter and Parmesan cheese) so this dish had tons of flavor for us.
I made it in a 13 x 9 pan and used up all of my mashed potatoes, stuffing and cranberry sauce. There were two large servings leftover for lunches today and both were quickly claimed.
I made a small 2 qt. ramekin of the dish for my mostly gluten-free son by using his stuffing made from gluten-free cornbread just dividing the other ingredients by 4. He loved that his dish was just like ours only with his stuffing.
I served this dish with green beans and a side salad.
- 4 cups leftover prepared stuffing, divided (I didn’t have enough leftovers so I made an extra box of stuffing for the topping)
- 4 cups coarsely chopped leftover cooked turkey (about 1 lb.)
- 3/4 cup mayonnaise, divided
- 1/2 cup whole berry cranberry sauce (I used homemade Slow Cooker Cranberry Sauce – recipe here)
- 2 cups leftover mashed potatoes (add some sour cream and garlic to your mashed potatoes for more flavor if you like)
- 1 1/2 cups shredded mozzarella cheese
- Preheat oven to 375°. Spray 13 x 9 casserole dish with no-stick cooking spray.
- Spoon in 2 cups stuffing to the bottom of the pan, then top with turkey.
- Combine 1/4 cup mayonnaise with cranberry sauce; evenly spread over turkey.
- Combine remaining 1/2 cup mayonnaise, potatoes and cheese in large bowl. Evenly spread on turkey, then top with remaining 2 cups stuffing.
- Bake 40 minutes or until heated through. Let stand 10 minutes before serving.