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Leftover Turkey Casserole

Scoop of leftover turkey casserole with creamy filling and crunchy stuffing crust
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Chopped leftover turkey, carrots, celery, mushrooms and peas in a creamy sage and thyme sauce, baked under a crisp, buttery leftover stuffing topping. A comforting one-dish dinner in 50 minutes.

Ingredients

Scale

For the Filling

  • 3 tbsp unsalted butter
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 4 cups chopped cooked turkey
  • 1 cup frozen peas

For the Sauce

  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken or turkey broth
  • 1 cup whole milk
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

For the Topping

  • 3 cups leftover stuffing, crumbled
  • 2 tbsp unsalted butter, melted
  • 2 to 4 tbsp broth (optional)
  • 1 tbsp chopped fresh parsley

Instructions

  1. Heat the oven to 375°F (190°C) and butter a 3-quart baking dish.
  2. Melt the butter in a large skillet over medium heat. Cook the onion, carrots, celery and mushrooms for 7 to 8 minutes until softened, then add the garlic and cook 30 seconds.
  3. Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth and milk and simmer 3 to 4 minutes until the sauce coats a spoon. Season with thyme, sage, salt and pepper.
  4. Stir in the turkey and peas and transfer the filling to the baking dish.
  5. Crumble the stuffing evenly over the top, moistening it with a little broth if dry, and drizzle with the melted butter.
  6. Bake for 25 minutes, until the filling is bubbling, the topping is golden and crisp and the center reaches 165°F (74°C).
  7. Let stand 5 minutes, sprinkle with parsley and serve.

Notes

Refrigerate leftovers for up to 4 days or freeze for up to 2 months. Reheat uncovered at 350°F (175°C) until the center reaches 165°F (74°C).

Nutrition

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Find it online: https://gordonramsayeats.com/leftover-turkey-casserole-with-stuffing/