Ingredients:
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 medium carrots, finely chopped
- 1 large stalk celery, finely chopped
- 3 cloves garlic, thinly sliced
- 2 teaspoons fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons all-purpose flour
- 2 cups low-sodium turkey or chicken broth
- 1 cup whole milk
- 4 cups shredded leftover turkey or rotisserie chicken
- 1 cup frozen peas
- 4 cups leftover mashed potatoes, warmed
- 3 cups shredded sharp cheddar cheese
- 3 cups leftover stuffing
- 1 (14-ounce) can whole cranberry sauce
Directions:
- Preheat oven to 400°F (200°C). In a large pot over medium heat, melt the butter. Add the onion, carrot, celery, garlic, and thyme. Season with salt and pepper. Cook, stirring occasionally, until the onion is softened, about 8 minutes.
- Add the flour and cook, stirring constantly, until lightly toasted, about 3 minutes. Increase heat to medium-high and whisk in the broth and milk. Bring to a boil and cook, stirring frequently, until thickened to a gravy-like consistency, about 7 minutes. Add the turkey and peas and cook until heated through, about 1 minute. Season again with salt and pepper.
- Scrape the turkey mixture into a 13×9-inch baking dish. Dollop the mashed potatoes over the top and smooth with a spoon. Sprinkle cheese evenly over the potatoes, then scatter the stuffing over the cheese.
- Bake the casserole, tenting with foil if it begins to brown too quickly, until heated through, about 20 minutes.
- Let cool slightly before serving. Top with dollops of cranberry sauce for a festive finish.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Calories: Approximately 420 kcal per serving