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A Thanksgiving casserole dish filled with golden-brown stuffing topped with chopped herbs, surrounded by autumn leaves.

Thanksgiving Casserole

Author: Mandy Applegate
This leftover Thanksgiving casserole turns roast turkey, toasted bread, and herbs into one savory baked dish, a full second meal made from what's already in the fridge.
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Prep Time: 10 minutes
Cook Time: 37 minutes
Total Time: 47 minutes
Course: Casserole, Main Course
Cuisine: American
Keyword: thanksgiving casserole
Servings: 8
Calories: 394kcal

Equipment

Ingredients

  • 2 cups sandwich bread slices cubed
  • 2 cups French bread cubed
  • 1 tablespoon olive oil
  • Salt and pepper
  • ½ cup butter
  • 5 celery stalks chopped
  • ½ red onion diced
  • 2 garlic cloves minced
  • 1 pound cooked turkey shredded
  • ½ cup white wine
  • 3 cups chicken broth
  • ¼ cup fresh parsley chopped
  • 1 teaspoon dried thyme
  • fresh parsley for garnish
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Video

[adthrive-in-post-video-player video-id="yOvZHNyD" upload-date="2025-11-03T05:44:53+00:00" name="The Best Leftover Thanksgiving Casserole" description="The easiest way to enjoy every holiday flavor in one comforting dish." player-type="default" override-embed="default"]

Instructions

  • Preheat the oven to 400°F (200ºC).
  • Arrange the bread in a tray - drizzle with olive oil, salt and pepper and bake for 12 minutes, or until golden brown.
    2 cups sandwich bread slices, 1 tablespoon olive oil, Salt and pepper, 2 cups French bread
  • In a skillet, melt the butter and add the celery, onion, and garlic and cook for 7 minutes, or until soft.
    ½ cup butter, 5 celery stalks, ½ red onion, 2 garlic cloves
  • Add the turkey and mix well. Season with salt and pepper.
    1 pound cooked turkey
  • In a bowl, combine the turkey mixture with the bread, wine, chicken broth, thyme and parsley. Mix well.
    3 cups chicken broth, ¼ cup fresh parsley, 1 teaspoon dried thyme, ½ cup white wine
  • Transfer the mixture to a baking dish and bake for 18 minutes, or until crunchy and golden brown.
  • Serve with fresh parsley.

Notes

  • Toast the bread to golden before it meets the broth, or it turns soft in the bake.
  • Season in stages: the bread, the turkey, and the mixture, and taste before baking, because leftover turkey and a casserole both bake flatter than they taste in the pan.
  • Mix just until combined so the bread cubes keep their texture.
  • If the casserole looks dry going in, add a little more broth.
  • Add extra vegetables if you have them, such as Brussels sprouts or diced butternut squash, when you combine everything.
  • A handful of shredded cheddar or a little cream cheese stirred in adds richness, if you want it.
  • Extra sage or thyme deepens the herb flavor.
  • For crunch, scatter fried onions or a breadcrumb-and-parmesan mix over the top for the last few minutes.
  • To make ahead, assemble through the combining step, cover, and refrigerate up to a day, then bake from cold with a few extra minutes.
  • For leftovers after baking, get the casserole into the fridge within 2 hours of it coming out of the oven, or within 1 hour if the kitchen is warmer than 90°F (32°C).
  • Reheat to an internal temperature of 165°F (74°C); freezes well for up to three months; thaw overnight in the fridge.

Nutrition

Calories: 394kcal | Carbohydrates: 39g | Protein: 22g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 599mg | Potassium: 332mg | Fiber: 2g | Sugar: 4g | Vitamin A: 546IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 4mg
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