I know I have another version of the leftover turkey dinner casserole, but who says you can't have two different recipes? I like this one because there's some bread in the stuffing base and mashed rutabaga on top, making it similar to a shepherd's (or cottage) pie. Or check out my original leftover turkey dinner casserole recipe.
Leftover Turkey Dinner Casserole 2 Recipe
Ingredients:
- 3 cups leftover keto brussels sprout bacon bread stuffing
- ½ cup leftover turkey gravy
- 2 cups cooked turkey (cubed or shredded)
- 2 cups keto rosemary roast garlic mashed rutabaga
- ¾ cup Swiss cheese, grated
- ½ cup keto chia cranberry sauce
Directions:
Preheat the oven to 350F. Grease a 9x13” casserole dish. (*I use coconut oil spray.)
Layer leftover stuffing on the bottom of the dish. Pour gravy over it. Add a layer of cooked turkey pieces then add the mashed rutabaga on top, spreading it edge to edge. Sprinkle the Swiss cheese across the top of the rutabaga then spoon the cranberry sauce on top in rows.
If you don't want to eat it right away, you can cover it up and freeze it for another day. If eating it the same day, cover with foil then bake for 20-30 minutes, until the casserole is hot and the cheese is melted and bubbly. If baking from frozen, cover with foil then bake 55-65 minutes depending on how solidly frozen it is, removing the foil for the last 15 minutes of baking. If you thaw it before baking (takes around 24-36 hours to fully thaw), add 10-15 minutes to the original baking time, removing the foil for the last 10 minutes of baking.
Do you have a favourite, go-to leftover turkey dinner casserole recipe? What do you do differently? I love comparing notes, so please share in the comments. Or if you try this recipe let me know how it goes by commenting or by tagging me in your Instagram pic. :)
