Thanksgiving Casserole turns your holiday leftovers into one cozy dinner with layers of sourdough bread, turkey gravy, shredded turkey, stuffing, cranberry sauce, cheese, and creamy mashed potatoes. Everything bakes together until hot and bubbly for an easy way to enjoy all those Thanksgiving favorites in one dish.
I like to make this the day after Thanksgiving when I have a little bit of everything left in the refrigerator. It’s an easy way to use the turkey, stuffing, gravy, cranberry sauce, and mashed potatoes without serving everyone the exact same Thanksgiving dinner again.
Why I Love Thanksgiving Casserole
About The Ingredients
- Sourdough Bread: You’ll need 6–8 slices with the crusts removed. Sourdough is sturdy enough to absorb the gravy without completely falling apart and adds a little tang to the casserole.
- Turkey Gravy: Use 2 cups of leftover turkey gravy. Homemade gravy is perfect here, but prepared gravy can also be used if you don’t have enough left from Thanksgiving dinner.
- Turkey: Two cups of shredded leftover turkey make up the main protein. Both white and dark meat work, or use a combination of the two.
- Stuffing: You’ll need 2 cups of leftover stuffing. Homemade or boxed stuffing works, so use whatever you served for Thanksgiving.
- Cranberry Sauce: One cup adds a sweet and tart layer that balances the savory turkey, stuffing, and gravy. Whole berry or jellied cranberry sauce can both be used.
- Cheese: Use 1½ cups of shredded cheese. Cheddar is my favorite, but Monterey Jack, Colby Jack, or another good melting cheese will work.
- Mashed Potatoes: Two cups of leftover mashed potatoes create the creamy top layer. If they’ve become very firm in the refrigerator, stirring in a small splash of milk can make them easier to spread.
- Salt & Pepper: Season to taste. Since the gravy, stuffing, cheese, and turkey may already be well seasoned, taste the casserole mixture before adding much extra salt.
- Fresh Herbs: Parsley, rosemary, or thyme are optional but make a nice fresh garnish and bring back those classic Thanksgiving flavors. 🦃🥔🍂
Be sure to check out the full recipe and ingredient list below
How to Make Thanksgiving Casserole
Start the First Layer: Preheat the oven to 350°F and grease a 9×13-inch casserole dish. Layer 3–4 slices of sourdough bread in the bottom and pour 1 cup of turkey gravy over the bread. Top with 1 cup shredded turkey, 1 cup stuffing, ½ cup cranberry sauce, and ¾ cup cheese.
Repeat the Layers: Add the remaining sourdough bread and pour the remaining gravy over it. Layer with the remaining turkey, stuffing, cranberry sauce, and cheese.
Top with Mashed Potatoes: Spread the mashed potatoes evenly over the casserole, or transfer them to a piping bag and pipe them over the top for a decorative finish. Season lightly with salt and pepper.
Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes, until hot and bubbly with a golden top. Let cool slightly before serving.
Tips I Found Helpful
- Use cold leftovers. They’re easier to layer without making a mess.
- Soak the bread with gravy. This keeps the casserole moist as it bakes.
- Warm the mashed potatoes slightly. They’ll spread or pipe much easier over the top.
- Let it rest before serving. Give the casserole about 5–10 minutes to set before cutting.
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Thanksgiving Casserole
Thanksgiving Casserole turns leftover turkey, stuffing, gravy, cranberry sauce, mashed potatoes, and cheese into one easy comfort food dinner.
Ingredients
- 6-8 slices sourdough bread, crusts removed
- 2 cups turkey gravy
- 2 cups shredded turkey
- 2 cups leftover stuffing
- 1 cup cranberry sauce
- 1 1/2 cups shredded cheese (cheddar or your choice)
- 2 cups leftover mashed potatoes
- Salt and pepper to taste
- Optional: fresh herbs like parsley, rosemary or thyme for garnish
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9x13-inch casserole dish by lightly greasing it to prevent sticking.
- Lay 3- 4 slices of crustless sourdough bread at the bottom of the dish, ensuring they cover the base evenly. Pour 1 cup of turkey gravy over the bread, allowing it to soak thoroughly.
- Distribute 1 cup of shredded turkey evenly over the gravy-soaked bread. Add 1 cup of leftover stuffing, spreading it to cover the turkey layer completely.
- Spoon 1/2 cup of cranberry sauce over the stuffing evenly. Sprinkle 3/4 cup of shredded cheese over the cranberry sauce.
- Place the remaining 4 slices of sourdough bread on top to create the second layer. Pour the remaining 1 cup of turkey gravy over these bread slices, ensuring they are well-soaked like the first layer.
- Repeat the layering by evenly spreading the remaining shredded turkey, followed by the rest of the stuffing, cranberry sauce, and cheese over the second bread layer.
- Smooth 2 cups of leftover mashed potatoes over the top layer, using a spatula to spread it evenly. Season the potatoes lightly with salt and pepper.
- Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the top is golden and the cheese is bubbling. Allow the casserole to cool slightly before serving, and garnish with fresh herbs if desired. Enjoy!
Notes
Use 6–8 slices of sourdough bread, depending on the size of your bread and baking dish. Warm thick gravy slightly so it's easier to spread between the layers. Break up any large pieces of stuffing and warm cold mashed potatoes slightly if they're difficult to spread. Since Thanksgiving leftovers are already seasoned, taste before adding additional salt. Let the casserole rest for 5–10 minutes after baking before serving.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 757Total Fat: 28gSaturated Fat: 9gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 79mgSodium: 1807mgCarbohydrates: 93gFiber: 5gSugar: 21gProtein: 34g
Looks and sounds Mmm! 😋