Thanksgiving Casserole
Toasting the bread golden first is what keeps this Thanksgiving Casserole from going soft under the broth, and it’s how I turn the day-after turkey and bread into one savory dish that tastes like the holiday meal all over again.
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
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.
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"]
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