This layered casserole with stuffing, turkey, veggies, mashed potatoes and cheese is the perfect way to serve Thanksgiving leftovers.

Kraft
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375 degrees F.

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  • Prepare stuffing as directed on package; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.

  • Combine turkey, mixed vegetables and mayo; spoon over stuffing.

  • Mix potatoes and cheese; spread over turkey mixture. Sprinkle with paprika.

  • Bake 30 to 40 min. or until heated through.

Variation

Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise and KRAFT 2% Milk Shredded Cheddar Cheese.

Note

If you don't have any leftover stuffing, you can use 1 pkg. (6 oz.) STOVE TOP Stuffing Mix, prepared as directed on package, instead.

Substitute

Substitute cooked ground turkey for the chopped leftover roasted turkey.

Nutrition Facts

329 calories; 20.7 g total fat; 61 mg cholesterol; 411 mg sodium. 14 g carbohydrates; 20.9 g protein; Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/01/2013
This is a great recipe. I made it twice. The first time I adapted it to make a festive looking meal for the vegetarian clients of our soup kitchen. I started with Stovetop Cornbread stuffing prepared as directed then added sautéed celery onions and grated carrot and pressed it into the baking pan as a crust. I added a layer of chopped Portabella mushrooms which I sautéed with onions and mixed with Italian cheese blend. The top was mashed potatoes piped into rosettes. This was the first time I felt we presented a vegetarian meal equal to the regular meal. The second time I made it as per the recipe but using leftover stuffing and a frozen vegetable mix with leftover turkey. The mayo made it moist and enhanced the flavors. The topping was a bit scant because there was only a small amount of left over mashed potatoes. I served it with homemade cranberry relish and no one whined about leftovers. Read More
(15)

Most helpful critical review

Rating: 3 stars
11/09/2013
This recipe is a good base recipe for your holiday leftovers. It can be tweaked to your personal taste which I plan on doing the next time I make it. As written my husband loved the idea behind it and was full of suggestions on how to make it better. One kid ate it no complaints 2 others picked at their favorite parts and my picky eater wouldn't touch it. Read More
(3)
86 Ratings
  • 5 star values: 51
  • 4 star values: 30
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/01/2013
This is a great recipe. I made it twice. The first time I adapted it to make a festive looking meal for the vegetarian clients of our soup kitchen. I started with Stovetop Cornbread stuffing prepared as directed then added sautéed celery onions and grated carrot and pressed it into the baking pan as a crust. I added a layer of chopped Portabella mushrooms which I sautéed with onions and mixed with Italian cheese blend. The top was mashed potatoes piped into rosettes. This was the first time I felt we presented a vegetarian meal equal to the regular meal. The second time I made it as per the recipe but using leftover stuffing and a frozen vegetable mix with leftover turkey. The mayo made it moist and enhanced the flavors. The topping was a bit scant because there was only a small amount of left over mashed potatoes. I served it with homemade cranberry relish and no one whined about leftovers. Read More
(15)
Rating: 5 stars
12/01/2013
This is a great recipe. I made it twice. The first time I adapted it to make a festive looking meal for the vegetarian clients of our soup kitchen. I started with Stovetop Cornbread stuffing prepared as directed then added sautéed celery onions and grated carrot and pressed it into the baking pan as a crust. I added a layer of chopped Portabella mushrooms which I sautéed with onions and mixed with Italian cheese blend. The top was mashed potatoes piped into rosettes. This was the first time I felt we presented a vegetarian meal equal to the regular meal. The second time I made it as per the recipe but using leftover stuffing and a frozen vegetable mix with leftover turkey. The mayo made it moist and enhanced the flavors. The topping was a bit scant because there was only a small amount of left over mashed potatoes. I served it with homemade cranberry relish and no one whined about leftovers. Read More
(15)
Rating: 5 stars
11/30/2013
This recipe turned out a lot better than I was expecting. Honestly I love my Thanksgiving leftovers and I eat them as is for breakfast lunch & dinner. My husband gets bored easily though so I gave this a try. I wasn't expecting it to be great but it was. I reduced the servings to two because I didn't want to use up all my leftovers. I used my homemade stuffing green beans we had instead of mixed veggies and we don't care for mayo so I swapped it for leftover gravy so the dish would have moisture and it worked like a charm. This was so simple to throw together and it tasted wonderful. I will keep this recipe handy to use throughout the year for quick meals when I have leftover chicken to use up. Read More
(13)
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Rating: 5 stars
11/25/2013
OK so this recipe was a pleasant surprise. I have to be honest and say that I wasn't sure I was going to like it. Sure I like all of the Thanksgiving food ingredients. But the mixed vegetables added with the mayo...I was skeptical. But I have to say this casserole is absolutely fabulous! The end result is very pot pie-ish and that's always a winner with my family. It's the ultimate comfort food and this puts a wonderful Thanksgiving spin on it! Read More
(12)
Rating: 5 stars
11/04/2013
My family loved this recipe! I used Kraft Olive Oil Mayo and added some dried thyme and poultry seasoning to the turkey and vegetable mixture. Serve with gravy and whole berry cranberry sauce--it reminded us of a turkey shepherd's pie. This is a great way to use up leftovers and it's so versatile. Use your own stuffing favorite vegetables and make it your own! Read More
(8)
Rating: 5 stars
11/10/2013
I cooked my "make-ahead" turkey gravy this weekend so I added extra turkey wings and used that meat to make half of this recipe. This takes minutes to assemble and it gets two thumbs up in this house. I had some concerns about the addition of mayo but I think all is did was add some moisture but none of its flavor. I can see making this with leftover chicken as well as turkey throughout the year. Great new casserole that will be recycled often here! Read More
(8)
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Rating: 5 stars
11/09/2013
I was actually surprised I liked this as much as I did. I did lighten it up by using Kraft reduced fat sharp cheddar cheese Kraft Olive Oil Mayo and making the stuffing with only 1 TBS of butter. I also added a tsp of poultry seasonings (recipe from this site) to the mayo-turkey-vegetable mix. Garnished the top of the casserole with green onions as well as the paprika. This is a good recipe to use up Thanksgiving leftovers. Read More
(8)
Rating: 4 stars
11/08/2013
I thought this tasted good but honestly reminded me of a Thanksgiving plate layered. If making this with leftovers it took considerably more turkey and potatoes than I had expected. I used about 8 good sized medium potatoes and the turkey was about 2/3 of the white meat on a turkey. I liked the potato and stuffing layer. I boiled the potatoes in water flavored with no-sodium chicken broth powder for extra flavor. The stuffing I tweaked to a homemade stuffing with sauteed onions dried sage and some extra bread and a little liquid added to Stove Top's cornbread stuffing. I didn't love the middle layer. I added some seasonings but it kind of reminded me of turkey salad. I used regular mayo as I find miracle whip more of a sweet salad dressing. However all together it worked fine. As this doesn't have any sauce to it definitely serve with your favorite Thanksgiving additions. Think I will be making some homemade cranberry sauce to go on the side. It's a must for me with a Thanksgiving meal. Read More
(6)
Rating: 5 stars
11/06/2013
This was a huge hit! Simple to throw together and a great (and versatile) way to use leftovers. My daughter is a picky eater and she gobbled her serving up and asked me to put it in her lunch the next day! Since it's not Thanksgiving yet and I didn't have any leftover turkey lying around I subbed leftover chicken and it was just fine. This one will definitely be made again after Thanksgiving! Read More
(5)
Rating: 3 stars
11/09/2013
This recipe is a good base recipe for your holiday leftovers. It can be tweaked to your personal taste which I plan on doing the next time I make it. As written my husband loved the idea behind it and was full of suggestions on how to make it better. One kid ate it no complaints 2 others picked at their favorite parts and my picky eater wouldn't touch it. Read More
(3)