Leftover Turkey and Stuffing Casserole

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  5.0 – 1 reviews  • Thanksgiving
Level: Easy
Total: 55 min
Active: 15 min
Yield: 8 to 12 servings
Level: Easy
Total: 55 min
Active: 15 min
Yield: 8 to 12 servings

Ingredients

  1. Cooking spray, for greasing the casserole dish
  2. 9 large eggs, beaten
  3. 2/3 cup whole milk
  4. Kosher salt and freshly ground black pepper
  5. 1/3 cup leftover Turkey Gravy, recipe follows
  6. 2 teaspoons hot sauce
  7. 5 cups leftover Cornbread Stuffing, recipe follows
  8. 2 cups leftover Roasted Vegetables, recipe follows
  9. 2 cups 1/2-inch-diced leftover Roasted Turkey Breast, recipe follows, or your favorite recipe
  10. 1/2 cup cranberry sauce, optional
  11. 4 tablespoons unsalted butter
  12. 6 tablespoons all-purpose flour
  13. 4 cups turkey stock, warmed
  14. 1/4 cup white wine
  15. Kosher salt and freshly ground black pepper
  16. Kosher salt and freshly ground black pepper
  17. 4 tablespoons coconut oil
  18. 1 large yellow onion, small diced
  19. 1 cup small-diced celery
  20. 1 cup small-diced carrots
  21. 4 cups homemade Cornbread Croutons, recipe follows or store-bought
  22. 4 cups store-bought seasoned croutons
  23. 1 tablespoon fresh thyme, chopped
  24. 2 teaspoons fresh rosemary, chopped
  25. 1 teaspoon fresh sage, chopped
  26. 1 teaspoon cayenne pepper, optional
  27. 1 quart chicken stock
  28. Kosher salt and freshly ground black pepper
  29. Kosher salt and freshly ground black pepper
  30. 2 large eggs, beaten
  31. 1 pound butternut squash, peeled, seeded and cut into 1-inch pieces
  32. 1 pound red beets, peeled and cut into 1-inch pieces
  33. 2 yellow onions, large diced (about 4 cups)
  34. 1 tablespoon fresh thyme, chopped
  35. Extra-virgin olive oil, for drizzling
  36. Kosher salt and freshly ground black pepper
  37. Kosher salt and freshly ground black pepper
  38. 5 tablespoons coconut oil plus more for greasing the baking sheet, melted
  39. 1 cup yellow cornmeal
  40. 1 cup all-purpose flour
  41. 1 tablespoon baking powder
  42. Kosher salt and freshly ground white pepper
  43. 1 cup almond milk or regular milk, at room temperature
  44. 1/4 cup applesauce, at room temperature
  45. 1/4 cup sorghum (see Cook’s Note)
  46. 1 large egg, at room temperature

Instructions

  1. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
  2. Whisk together the eggs, milk, 1 teaspoon salt and 1 teaspoon pepper in a large bowl. Stir in the Turkey Gravy and hot sauce. Spread the Cornbread Stuffing in the prepared baking dish, then sprinkle over the Roasted Vegetables and Roasted Turkey Breast. Pour the egg mixture over the top. Bake until golden brown and set, 35 to 40 minutes. Let cool for 5 minutes before slicing. Garnish with the cranberry sauce, if using.
  3. Melt the butter in a skillet over medium heat. Whisk in the flour and cook until golden, 1 to 2 minutes. Whisk in the warmed stock. Bring to a simmer and cook, stirring constantly, until thickened, 10 to 15 minutes. The mixture should coat the back of a spoon. Pour in the wine, stir and cook for an additional 2 to 3 minutes. Season to taste with salt and pepper.
  4. Preheat the oven to 350 degrees F.
  5. Melt the coconut oil over medium heat in a large skillet. Saute the onion, celery and carrots until tender, 8 to 10 minutes. Remove from the heat and put into a large bowl. Add the cornbread croutons, seasoned croutons, thyme, rosemary, sage and cayenne if using. Add the chicken stock and stir to combine. Taste and add salt and pepper, then stir in the eggs. Mix to combine and pour into a 9-by-13-inch casserole dish. Bake until golden brown and fluffy but still moist, 45 to 55 minutes. 
  6. Preheat the oven to 400 degrees F.
  7. Put the squash, beets, onions and thyme in a large bowl. Drizzle with oil and toss to coat. Season generously with salt and pepper. Spread in a single layer on a rimmed baking sheet and roast, tossing once, until golden brown and tender, 45 to 50 minutes. 
  8. Preheat the oven to 375 degrees F.
  9. Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
  10. Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
  11. Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
  12. Reduce the oven to 350 degrees F.
  13. Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you dont want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.

 

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