Leftover Turkey  Dinner Strata

Leftover Turkey Dinner Strata

Leftover Turkey Dinner Strata

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A piece of baked Leftover Turkey Dinner Strata served with gravy and cranberry sauce.

It’s time to re-think your turkey dinner leftovers and pass over the usual soup and pasta recipes for this spectacular Leftover Turkey Dinner Strata. It doesn’t just gobble up your leftover turkey, but also dressing, gravy and cranberry sauce. It’s quick and easy to put together because everything is already cooked. So a little chopping and assembly are all you need to do. Like most Stratas, this one can be made up to a day ahead and baked at your convenience the next day. It makes a great brunch, lunch or dinner dish, and it makes a 9×13 pan to feed your hungry family and guests. This Strata gets a huge thumbs up for practicality and tastiness.

Bread, turkey and dressing tossing together in a large bowl in preparation for Leftover Turkey Dinner Strata.
Leftover Turkey Dinner Strata assembled and ready to bake in a white casserole dish.

Chunks of bread, cubed turkey, and herby dressing get speckled with cranberry sauce and soaked in an eggy bath for a great twist on leftovers. I like to serve it with leftover gravy and additional cranberry sauce on the side. It’s a great casserole to feed a crowd and rewarms nicely in the microwave the next day, however, it is recommended to eat within two days of baking. So go ahead and cook that big ol’ bird and cook up a litre of cranberry sauce because this yummy Strata has your back and won’t let your money or efforts go to waste.

Leftover Turkey Dinner Strata

Cook Time 1 hr
Course Main Course
Servings 8 people

Ingredients
  

  • 1 medium white onion, diced
  • 1 tbsp oil
  • 12 ounces crustless white country style/sourdough bread, cubed
  • 3 cups leftover dressing/stuffing, crumbled
  • 3 cups leftover turkey, large dice
  • 8 ounces Gruyere cheese, grated, divided about 2 cups lightly packed
  • 3 cups 2% milk
  • 12 large eggs
  • 1 tsp dried parsley
  • 1 tsp poultry seasoning
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1/2 tsp onion powder
  • 1/4 tsp celery salt
  • 1 cup leftover cranberry sauce

Instructions
 

  • Add oil to a medium skillet and heat to medium. Add diced onion and cook, stirring often until soft 5-7 minutes. Set aside.
  • In a large bowl toss together bread, dressing, turkey, cooked onions and half of the Gruyere cheese.
  • In a medium bowl whisk together milk, egg, and seasonings.
  • Lightly grease a 9"x13" casserole dish. Spread evenly with half of the bread mixture. Dot with half of the cranberry sauce. Repeat with remaining bread mixture and cranberry.
  • Pour egg mixture evenly over bread, whisking occasionally as you go to distribute seasoning. Sprinkle with remaining Gruyere cheese.
  • Cover and refrigerate for at least 4 hours but preferably overnight.
  • Preheat oven to 350°F and bake uncovered on middle rack for about an hour until Strata is puffed and golden. Remove from oven and allow to rest uncovered for 15-20 minutes before cutting into 12 pieces (3x4). Serve with leftover gravy and additional cranberry sauce.

Notes

-The Strata will last for up to 2 days in the fridge and rewarms nicely on medium power in the microwave.
-The dressing I used would be considered a traditional dressing.
-Want to make this recipe but don't have quite enough leftovers?  Half the recipe and bake in an 8x8 casserole dish.
Keyword bread, casserole, Christmas leftovers, dairy, eggs, leftover turkey, leftovers, make ahead, poultry casserole, poultry recipe, strata, turkey, turkey casserole

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Cheesy Chicken Vegetable Casserole

Cheesy Chicken Vegetable Casserole

Cheesy Chicken Vegetable Casserole

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Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.

This Cheesy Chicken Vegetable Casserole is just that, very cheesy! It’s also a great low carb dinner option. Pair it with a mixed green salad for about 10 grams of net carbs. It’s very filling, so you don’t feel that you’re missing out on anything. I like that it makes a large casserole, and leftovers freeze well.

Ingredients for Cheesy Chicken Vegetable Casserole arranged on a colourful checkered dish towel.

Although I’m not a fan of fad diets per se, I do at times watch what I eat and cut back on high carb foods such as rice, bread and pasta. This creamy casserole is perfect for doing just that with little sacrifice. It has a hint of curry powder for a deliciously different twist, and I promise that you won’t be disappointed. Even if you’re goal isn’t carb counting, this yummy casserole is wonderful with potatoes, rice or simply a slice of crusty bread. The creamy mushroom soup and cheesiness also make it kid-friendly.

Here’s the breakdown based on 6 servings for those of you who are following low carb/keto diets.

Calories per serving: 435kcal

Net Carbs per serving: 8.3g

Fat per serving: 32g

Protein per serving: 28.4g

 

Unbaked Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready for the oven.
Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.

Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.
Cheesy Chicken Vegetable Casserole
Print Recipe
    Servings
    5-6 people
    Servings
    5-6 people
    Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.
    Cheesy Chicken Vegetable Casserole
    Print Recipe
      Servings
      5-6 people
      Servings
      5-6 people
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 350°F.
      2. Bring a large pot of lightly salted water to a simmer. Add cauliflower and broccoli and simmer until just tender 5-6 minutes. Rinse with cold water to stop the cooking process. Allow to drain well, see note.
      3. Meanwhile heat a large skillet over medium and add oil. When oil is hot add chicken thighs, searing and cooking 4-5 minutes per side until just cooked. Remove to a plate and set aside. To the same skillet add mushrooms and cook until browned and most of the moisture has evaporated, about 4 minutes. Add garlic and sauté for 1 minute.
      4. In a large bowl whisk together mushroom soup, mayonnaise, curry powder, onion powder, pepper and lemon juice.
      5. Cut cook chicken into large strips and add to mushroom soup mixture along with mushrooms, vegetables and 1 cup of the cheddar cheese. Stir gently to combine. Spread into a lightly greased casserole dish and sprinkle with remaining cheese. Bake for about 30 minutes until bubbling.
      Recipe Notes

      -I find rolling drained vegetables in a clean kitchen towel removes more moisture.

      -A great low carb dinner option on its own, but also wonderful with rice, mashed potatoes, quinoa or crusty bread.

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      Spinach and Artichoke Gnocchi Gratin

      Spinach and Artichoke Gnocchi Gratin

      Spinach and Artichoke Gnocchi Gratin

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      Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.

      I absolutely love hot, cheesy spinach and artichoke dip. It’s something I can dig into and truly be a little pig about. So today’s post is a riff on one of my favourite dips made into gnocchi casserole form. This will likely be my last warming and hearty casserole of the season because it’s time to think spring…and I’m definitely okay with that. But in the same breath, I didn’t want you to miss out on this wonderfully cheesy and saucy Spinach and Artichoke Gnocchi Gratin.

      If you’re not familiar with gnocchi, they are essentially little dumplings often made with mashed potatoes or ricotta cheese. Very simple to make, they cook in minutes and they can take on whatever sauce you want to toss them in. A classic sauce is a butter and sage sauce, but your favourite family meat sauce would be great too. The cheese lover in me can’t help but smother the tender little dumplings in a luscious Gruyere cheese sauce. Enjoy!

      Ricotta gnocchi dusted lightly with flour on a tan cutting board in preparation for Spinach and Artichoke Gnocchi Gratin.

      Tips for great gnocchi:

      Don’t overwork the dough and mix only until combined. This will prevent too much gluten development in the flour.

      The grooves are not necessary, however, they help the dumpling hold the sauce. It only takes a few extra minutes to roll each piece over the tines of a fork or gnocchi board.

      Cook gnocchi in gently simmering water and only cook until they start to float to the surface. A rapid boil is a little too rough for the tender gnocchi.

      Gnocchi can be made and cooked ahead of time. Simply chill or freeze in a single layer on a large baking tray. Once they are frozen they can be stored together in a sealable bag or airtight container. If chilling, cover and use within 2 days.

      Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.

      Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
      Spinach and Artichoke Gnocchi Gratin
      Print Recipe
        Servings Prep Time
        4 people 75 minutes
        Cook Time Passive Time
        27-33 minutes 5 minutes
        Servings Prep Time
        4 people 75 minutes
        Cook Time Passive Time
        27-33 minutes 5 minutes
        Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
        Spinach and Artichoke Gnocchi Gratin
        Print Recipe
          Servings Prep Time
          4 people 75 minutes
          Cook Time Passive Time
          27-33 minutes 5 minutes
          Servings Prep Time
          4 people 75 minutes
          Cook Time Passive Time
          27-33 minutes 5 minutes
          Ingredients
          Gnocchi
          Servings: people
          Instructions
          Gnocchi
          1. In a large bowl whisk together eggs, ricotta, parmesan cheese, salt and pepper. Stir in flour until dough starts to come together.
          2. Scoop dough onto a floured work surface and knead gently for a few turns until dough is smooth. Shape into a round disk, cover and allow to rest for 10 minutes for the flour to hydrate.
          3. Cut dough disk into 4 equal portions and roll eat portion into an approximate 15" log. Cut each log into 3/4" pieces, dusting lightly with flour as you go to prevent sticking.
          4. Roll each piece across the tines of a fork or gnocchi board, sprinkle with flour as you go to prevent sticking. Dust a large baking tray with flour and lay formed gnocchi in a single layer on the tray. Sprinkle with flour, cover and keep chilled until ready to use.
          Sauce
          1. Melt butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add 1 cup of hot milk and whisk until the mixture is smooth. Repeat with remaining milk, adding it gradually and stirring until smooth after each addition. Once all the milk has been added, bring to a gentle simmer to ensure flour has thickened to its capacity. Continue to cook for 5-10 minutes, stirring occasionally.
          2. While the sauce is simmering, bring a large pot of lightly salted water to a simmer and preheat oven to 350°F.
          3. Remove the sauce from heat and stir in half of the Gruyere cheese, salt, pepper and nutmeg. Once the cheese has melted stir in spinach and chopped artichokes.
          4. Gently add gnocchi to the simmering water. Cook until all the gnocchi float to the surface which will only take a few minutes. Remove with a slotted scoop to a towel-lined tray to remove excess moisture. Immediately add gnocchi to the sauce and stir gently to combine.
          5. Divide between 4 oven-safe individual cocotte dishes or ramekins that will hold a minimum of 1 1/2 cups. Divide remaining Gruyere cheese evenly over tops and place on a foil-lined baking tray. Bake for 25-30 minutes until bubbly. Turn oven to broil to lightly brown the tops for about 2 minutes.
          6. Remove from oven and allow to rest for a few minutes before serving as they are very hot.
          Recipe Notes

          A single casserole dish can be used instead of individual cocotte dishes if desired.

          It's important to add the cooked gnocchi immediately to the sauce as they will start to stick together if left to sit for too long.

           

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          Tuna Noodle Casserole

          Tuna Noodle Casserole

          Tuna Noodle Casserole

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          Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.

          Tuna Noodle Casserole is one of my favourite family casseroles.  It has just the right ratio of noodles to sauce and is topped with buttery panko breadcrumbs. It’s also cheesy, hearty and comforting and a one scoop meal with the peas baked right in. It does take a little extra time to make the sauce, cook the noodles and bake, so I would say it’s a nice weekend casserole.  The recipe is simple and uses everyday ingredients, which means there are no unnecessary trips to the grocery store.  The kids will love it and you’ll likely get leftovers as it makes a 9”x13” pan. 

          Cheese sauce in a stainless steel saucepan with a metal whisk in preparation for Tuna Noodle Casserole.

          Be sure not to overcook the noodles as they will continue to cook slightly while baking in the sauce. I will generally cook them a minute or two less than the package instructions. To save time and be efficient, I like to start cooking the sauce while the water comes to a boil and the noodles cook. Get the kids helping by grating cheese and flaking the tuna. Enjoy!

          Tuna Noodle Casserole served on a glass plate with a wooden fork on a wooden surface.

          Author:  Compelled to Cook, adapted from Food Wishes

           

          Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
          Tuna Noodle Casserole
          Print Recipe
            Servings Prep Time
            6-8 people 30-35 minutes
            Cook Time
            35-40 minutes
            Servings Prep Time
            6-8 people 30-35 minutes
            Cook Time
            35-40 minutes
            Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
            Tuna Noodle Casserole
            Print Recipe
              Servings Prep Time
              6-8 people 30-35 minutes
              Cook Time
              35-40 minutes
              Servings Prep Time
              6-8 people 30-35 minutes
              Cook Time
              35-40 minutes
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 350°F.
              2. Cook noodles for slightly less time than package instructions so they are al dente (firm to the bite). Drain well.
              3. While noodles are cooking, melt the 1/4 cup of butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add a cup of hot milk whisking constantly until the mixture is smooth and starts to bubble. Continue adding hot milk and whisking until all the milk has been added and the mixture is smooth. Bring to a simmer and cook for 5 minutes, whisking often.
              4. Remove sauce from heat and whisk in mushroom soup, 1 tsp salt and 1/4 tsp pepper. Stir in half of the cheddar cheese, tuna, and peas until combined. Add drained noodles and stir to evenly coat.
              5. Spray a 9"x13" casserole dish with non-stick spray and pour casserole into the dish, spreading out evenly. Top with remaining cheddar cheese.
              6. Stir together breadcrumbs, melted butter, parsley and a sprinkle of salt and pepper. Spread evenly over casserole and bake on the centre rack for 35-40 minutes until bubbly and the top is golden. Remove from oven and serve immediately.

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              Turkey Pot Pie with Puff Pastry

              Turkey Pot Pie with Puff Pastry

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              Turkey Pot Pie with Puff Pastry baked golden in a green casserole dish and garnished with fresh thyme.

              I don’t know about you, but I think leftovers make some of the very best meals. Not only does leftover turkey taste amazing smothered in cream sauce all nestled up against veggies and potatoes, but it ensures that you’ve made the best of your bird with little waste. 

              Groceries are expensive and we all work hard to feed our families well, which is another reason I’m a fan of leftovers.  They’re great for repurposing into inexpensive meals.  Turkey Pot Pie with Puff Pastry is a great way to use up extra vegetables in your fridge, along with the leftover turkey.  Feel free to substitute the puff pastry for pie crust dough too.  They’re both great options, I just happen to choose puff pastry for this post. 

              Puff pastry sprinkled with flour and ready to be rolled with fresh vegetables and diced turkey in the background for Turkey Pot Pie with Puff Pastry.

              I’ve made this Turkey Pot Pie with Puff Pastry as a one-pan family-style meal.  It bakes up golden with bubbling hot goodness beneath.  It smells amazing and is homey and comforting.  As a child, I ate frozen pot pies, usually when my dad was away to give my mom a break from cooking.  While they’re no comparison to homemade, they emanated what I love about a pot pie and I secretly enjoyed them. I didn’t know any better and I had nothing to compare the frozen version to, so for me, it was comfort food heaven in a little foil dish. Nowadays I opt to make homemade and I hope your family enjoys it as much as I do, but whatever your homey, comfort food is, enjoy it!
               

              A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.

              A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.
              Turkey Pot Pie with Puff Pastry
              Print Recipe
                Servings Prep Time
                6-8 people 35-40 minutes
                Cook Time
                30-35 minutes
                Servings Prep Time
                6-8 people 35-40 minutes
                Cook Time
                30-35 minutes
                A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.
                Turkey Pot Pie with Puff Pastry
                Print Recipe
                  Servings Prep Time
                  6-8 people 35-40 minutes
                  Cook Time
                  30-35 minutes
                  Servings Prep Time
                  6-8 people 35-40 minutes
                  Cook Time
                  30-35 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Melt butter in a large pot or Dutch oven until foamy. Stir in carrots, celery and onions. Sauté for 5 minutes until starting to soften.
                  2. Sprinkle in flour and stir to coat all the vegetables. Cook for 2 minutes, stirring often.
                  3. Over medium heat, slowly add one cup of hot chicken broth stirring constantly until mixture comes to a boil (mixture will be very thick).
                  4. Add another cup of broth and stir until smooth and the mixture comes to a simmer. Repeat with remaining broth.
                  5. Reduce heat to low and add potatoes, herbs, salt and pepper. Simmer, partially covered for 10-12 minutes until potatoes are almost tender (this will depend on the size of your diced potatoes).
                  6. Preheat oven to 425°F.
                  7. Meanwhile prep the puff pastry dough if you have purchased unrolled. Dust your work surface with flour and roll pastry to 13"x9" rectangle or large enough to overhang your casserole dish. Dough should be 1/8"-1/4" thick.
                  8. Stir turkey and peas into the stew and adjust to taste with salt and pepper. Pour mixture into a greased 12"x8" or 2-quart equivalent casserole dish.
                  9. Drape rolled puff pastry over the casserole, pressing the overhang onto the edge of the dish.
                  10. Whisk egg and cream together in a small bowl and brush evenly over puff pastry.
                  11. Cut 6-8 slits in the puff pastry to allow steam to escape. Bake for 30-35 minutes until golden and pastry is cooked through. Remove from oven and serve immediately.
                  Recipe Notes

                  -It's important to use hot chicken or turkey broth.  Pouring cold liquid into the hot flour mixture will cause the flour to congeal and you will have lumps in your sauce.  Using hot broth maintains a steady temperature of the mixture allowing all flour particles to become incorporated before the flour cooks.

                  -Flour does not reach its full thickening capacity until it comes to a full boil.

                  -Use pre-rolled puff pastry dough for more convenience.

                  -Be sure to leave an overhang of puff pastry.  If you don't the stew will bubble up over the pastry, preventing it from cooking properly.

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                  Stroganoff Meatballs

                  Stroganoff Meatballs

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                  Stroganoff Meatballs in a red casserole dish resting on a wooden tray lined with a white kitchen towel.

                  This a casserole that I’ve made time and time again. I love it because it makes enough for six people or provides plenty of leftovers, which is important for me as a shift worker. It’s also a comforting, family-style meal that is fantastic served over mashed potatoes. Stroganoff Meatballs is a great fall/winter recipe that you’ll want to make over and over.

                  Raw beef meatballs rolled and arranged on a baking tray in preparation for Stroganoff Meatballs.

                  For this recipe, you’ll notice that I insist you use a beef soup base such as Knorr OXO Beef in a Mug and not regular beef bouillon powder. This is not a sponsored post, but I’ve tried both beef bouillon cubes and regular beef bouillon powder. They just don’t have the same beef flavour that the soup base does, and it makes all the difference. I do hate to be so particular on an ingredient, but for this recipe I must insist that you use beef soup base such as Knorr OXO Beef in a Mug.  It’s worth the little bit of fuss, enjoy!

                  Ingredients for Stroganoff Meatballs arranged on a small wooden board on a white kitchen towel.

                  Author: Compelled to Cook, adapted from Companys Coming Casseroles cookbook 1985.

                  Stroganoff Meatballs
                  Print Recipe
                  Servings Prep Time
                  6 people 55-60 minutes
                  Cook Time
                  35 minutes
                  Servings Prep Time
                  6 people 55-60 minutes
                  Cook Time
                  35 minutes
                  Stroganoff Meatballs
                  Print Recipe
                  Servings Prep Time
                  6 people 55-60 minutes
                  Cook Time
                  35 minutes
                  Servings Prep Time
                  6 people 55-60 minutes
                  Cook Time
                  35 minutes
                  Ingredients
                  Beef Meatballs
                  Stroganoff Sauce
                  Servings: people
                  Instructions
                  Beef Meatballs
                  1. Preheat oven to 425°F.
                  2. In a large bowl combine all ingredients and mix until incorporated. Roll into 1-ounce meatballs (about 2 tbsp each) and arrange on a large baking tray lined with parchment. Will yield about 38 meatballs.
                  3. Bake for 15 minutes and remove from oven. Reduce heat to 350°F.
                  Stroganoff Sauce
                  1. While meatballs are cooking, heat oil in a large dutch oven. Add sliced mushrooms and sauté until most of the liquid has evaporated and starting to brown.
                  2. Add 2 cups water and OXO soup base and heat to a simmer, stirring to dissolve. Whisk together the cornstarch and 1/4 cup cold water. Add to pot, whisking constantly until mixture comes to a boil. Reduce heat and whisk in mushroom soup until smoothed out. Stir in sour cream, Worcestershire sauce, parsley, paprika and pepper.
                  3. Add meatballs to the sauce and stir gently to coat with sauce. Cover and bake for 30-35 minutes. Remove from oven and serve immediately over noodles, rice or potatoes.
                  Recipe Notes

                  -It is a must to use beef soup base (preferably Knorr OXO Beef in a Mug)  I have tried to use regular beef bouillon cubes and powder, however, they do not have the same level of beef flavour and are not recommended for this recipe.

                  -Meatballs can be made and cooked up to a day ahead.  Keep covered and chilled until ready to use.  Cook casserole for 40-45 minutes if using cold meatballs.

                   

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                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com