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Leftover Turkey Casserole

  • Recipe Submitted by on

Category: Side Dishes, Holiday

 Ingredients List

  • About 600g | 1 1/3 pounds turkey meat ”“ preferably breast meat ”“ sliced
  • 8-10 slices dense wholegrain bread (stale is best)
  • 2 leeks, white parts only, finely chopped
  • 1 onion, finely chopped
  • 4 slices of pancetta, finely chopped
  • 250g | 9oz mushrooms, sliced
  • 200g | 7.5oz cooked and peeled chestnuts, roughly chopped
  • 4 tbsp butter plus more to grease baking dish
  • 1 tbsp olive oil
  • 3 tbsp plain flour
  • 430ml | 1 3/4 cups hot chicken stock
  • 180ml | 3/4 cup whole milk
  • 3 tbsp sherry or Marsala wine (optional)
  • 1 tsp mustard powder
  • 1 bay leaf
  • 60g | 2oz Parmesan cheese
  • 2 tbsp finely chopped flat leaf parsley
  • salt and freshly ground pepper


Preheat the oven to 180C (350F). Grease a medium ovenproof dish with a little butter.

Cut the crusts off the bread and reserve. Slice the bread into triangles and line the baking dish, overlapping the slices slightly.

Heat 1 tbsp butter and 1 tbsp olive oil in a pan and fry the onion, bay leaf and leek with a pinch of salt over medium-low heat until softened ”“ about 5 minutes.

Add the pancetta, chestnuts and mushrooms and cook for about 10 minutes, stirring occasionally. Remove the bay leaf and set aside.

Melt the remaining butter in a saucepan over low heat. Add the flour and stir with a wooden spoon to make a roux.

Switch to a hand whisk and gradually add the milk, sherry, mustard powder and stock mixing continuously until you have a smooth sauce. Simmer over low heat until it thickens slightly (watch it doesn't boil over).

Add the vegetables to the sauce and stir to mix together. Check the seasoning.

Spoon a layer of vegetables and sauce over the bread slices. Sprinkle with a little Parmesan.

Arrange turkey slices over the vegetables to cover the entire dish.

Spoon the rest of the vegetables and sauce over the turkey.

Blitz the bread crusts in a food processor until you have small crumbs and mix with the parsley and rest of the Parmesan. Sprinkle over the dish and season with pepper.

Bake for 25-30 minutes until golden and bubbling ”“ covering with foil if it is colouring too much. Let it cool for 15 minutes before serving.

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