I’m not really sure why people only make turkey around the holidays. It really isn’t all that much work considering how much meat it yields! I love cooking up a large bird and then using the leftovers for all sorts of delicious meals like this one. This is a great day 2 recipe, I call it. Let’s say you make turkey with mashed potatoes and corn the night before and you have leftovers of everything. Instead of just reheating them and serving them again, throw them all in a casserole with a few added seasonings and ingredients and BOOM. It’s like you have an entirely new dish.
This works great with different veggies or even sweet potatoes instead. If you have leftover carrots and green beans, perfect. Peas and corn instead? Works awesome. Whatever veggie combo you’d like to use, it tastes great!
Even if you are a leftover hater, just give this dish a try and you just might change your mind.
Ingredients
3-4 cups shredded turkey
2 cups corn kernels
2 cups peas
2 cups mashed potatoes
2 medium potatoes, cut into chunks
1 large carrot, chopped
1 jar turkey gravy {or 2 cups homemade}
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
In a large skillet saute the potatoes and carrots in olive oil over low heat until fork tender. Cool and set aside.
Place all the ingredients, except the mashed potatoes in a large bowl and mix well.
Spray a 9×13 pan in olive oil and add turkey mixture. Top with mashed potatoes and bake at 350 for 30 minutes or until the potatoes are lightly browned. Serve warm and enjoy.
~Mavis
Links to freezer pans I commonly use:
- Aluminum Foil Pan Containers with Lids 8.5″ x 6″ x 3″
- Aluminum Foil Deep Pans 9″ x 13″
- Round 9 Inch Aluminum Foil Pans with lids
Find More of My Freezer Meal Recipes
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