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Leftover Turkey Casserole with an easy creamy cheddar gravy, cornbread and vegetables will make you wish you could eat this casserole for Thanksgiving dinner!
If you're looking for leftover thanksgiving ideas think of any of your favorite chicken casseroles. Alyssa recently posted one for Chicken Tetrazzini Casserole that would be PERFECT with turkey.
Feel free to use any turkey you've got left over. Dark meat would of course be delicious too, in fact you could even make this throughout the year using a rotisserie chicken. In place of the turkey drippings or stock you could use chicken stock or broth.
INGREDIENTS
- 4 tablespoons butter, unsalted
- ½ teaspoon crushed black pepper
- ¼ cup flour
- ½ teaspoon kosher salt
- 1 cup heavy cream
- 1 cup sharp cheddar, shredded
- 1 cup turkey stock/cooking juices
- 2 cups cornbread cubes
- 2 cups chopped turkey breast meat, cooked
- 1 cup chopped carrots
- ½ cup frozen peas
- 1 cup chopped frozen green beans
- ½ cup frozen corn
INSTRUCTIONS
- Preheat the oven to 350 degrees.
- Add the butter to a large saucepan on medium heat.
- Melt the butter, then add the flour, salt and pepper.
- Whisk well until fully combined and let cook for 1 minute.
- Add in the stock and whisk until fully combined.
- Add in the heavy cream slowly in small increments and whisk until fully combined.
- Add in the cheddar and whisk until melted.
- Turn off the heat and take out a baking pan.
- Add the turkey and cornbread to the pan.
- Top with the remaining ingredients.
- Pour the cheese sauce over the baking pan.
- Bake, covered for 20 minutes, then 10 minutes uncovered.
Want a different kind of cheese? I used a pretty sharp cheddar cheese, but provolone, Swiss or mozzarella would work great too.
