Leftover Turkey Casserole
A comforting dish that transforms leftover turkey into a creamy, hearty casserole with vegetables and cornbread, perfect for post-holiday meals.
Ingredients
For the sauce
- 4 tablespoons butter Unsalted
- 1/4 cup flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed black pepper
- 1 cup turkey stock
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
Main ingredients
- 2 cups turkey breast meat, cooked and chopped
- 2 cups cornbread cubes, divided
- 1/2 cup frozen peas
- 1 cup chopped carrots
- 1 cup chopped frozen green beans
- 1/2 cup frozen corn
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- In a medium-sized saucepan over medium-high heat, melt the butter.
- Whisk in the flour, salt, and pepper to create a roux.
- Slowly whisk in the turkey stock, followed by the heavy cream, and continue whisking until the sauce begins to thicken.
- Stir in the cheddar cheese and whisk until it melts completely.
Assembly
- In a large bowl, combine the turkey, 1 cup of cornbread, peas, carrots, green beans, and corn.
- Pour the cheese sauce over the mixture and stir until everything is well combined.
- Spread the mixture evenly into a 9×13 inch baking pan.
- Top with the remaining cornbread.
Baking
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes, or until the top is golden.
Notes
Serve hot with a side salad or crusty bread. Adding extra cheese or fresh herbs enhances flavor.