Turkey, Stuffing, and Cranberry Leftover Casserole

• 2 cups cooked turkey, diced
• 3 cups leftover stuffing
• 1 cup whole berry cranberry sauce
• 1/2 cup chicken broth
• 1/2 cup sour cream
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 cup shredded cheddar cheese
• 2 tablespoons butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a mixing bowl, combine the diced turkey, stuffing, cranberry sauce, and chicken broth until well mixed.
3. 3 Stir in the sour cream, thyme, and sage.
4. 4 Transfer mixture to a greased 8x8-inch baking dish.
5. 5 Dot the top with butter and sprinkle with shredded cheddar cheese.
6. 6 Bake for 25 minutes, or until bubbly and the top is golden brown.
7. 7 Let stand for 5 minutes before serving.

Equipment

• baking dish
• mixing bowl
• whisk
• baking sheet

Variations

• Add sautéed vegetables like onions or celery for extra texture and flavor.
• Incorporate diced apples for a sweet crunch.

Substitutions

• Substitute turkey with cooked chicken if preferred.
• Use dried cranberries in place of cranberry sauce for a different texture.

Pairings

• Green bean almondine
• Roasted root vegetables

Nutrition

Tips

• Use any kind of leftover stuffing you have on hand.
• For extra flavor, toast the stuffing cubes in a skillet before assembling the casserole.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake for an additional 15 minutes.

Serving Suggestions

• Serve with a fresh green salad for a complete meal.
• Pair with a warm loaf of crusty bread.

FAQ