This Leftover Turkey Cornbread Casserole is the PERFECT way to use up your Thanksgiving leftovers. Turkey and veggies are topped with flavorful gravy and baked with fluffy, golden-brown cornbread.
Let’s be real…the best part about Thanksgiving is the leftovers. While I do love the actual meal (duh), there’s something about waking up the next morning, throwing on some Christmas music, and eating ALL THE LEFTOVERS. Who’s with me? 😉
You know what’s better than just plain old regular leftovers? Turning your leftovers into a NEW recipe! Today, we’re taking leftover turkey and turning it into a delicious leftover turkey cornbread casserole. Can I get a heck yes?
I absolutely love the tender, juicy turkey, flavorful gravy, and fluffy yet crispy cornbread that make up this casserole. It’s all your favorite Thanksgiving leftovers in one!
- Unsalted Butter – used to cook the veggies.
- Yellow Onion, Carrots, Celery – a classic veggie combo, also known as a mirepoix, that adds delicious texture and sweet flavor.
- Dried Rosemary, Dried Thyme, Dried Nutmeg, Dried Ground Sage, Salt, and Pepper – a sweet, salty, flavorful blend of classic Thanksgiving seasonings.
- Turkey – I use Jennie-O Oven-Ready Boneless Turkey Breast but feel free to use whatever turkey you have leftover. You’ll need about 4 cups, diced.
- Turkey Gravy – Jennie-O Turkey comes with a packet of gravy so I used that but feel free to use homemade gravy instead. You’ll need one cup!
- Corn Muffin Mix – prepared according to box directions to become our base for the cornbread topping.
- Corn – use drained canned corn for easy prep; adds a pop of texture and amazing sweetness.
- Cheddar Cheese – adds a sharp, cheesy flavor to the cornbread.
How to make
This cornbread casserole takes 20 minutes to prep, making it PERFECT for Thanksgiving leftovers, because nobody wants to spend any more time in the kitchen!
- Melt butter in a sauté pan then add in onion, carrots, celery, and spices. Cook until the veggies are tender then add in cubed turkey.
- Transfer the veggie/turkey mixture to a greased baking dish then pour gravy over the top. Set aside.
- In a large bowl, mix together corn muffin mix and prepare according to package directions. Stir in corn and cheddar cheese.
- Pour the corn muffin mixture over the top of the veggie/turkey mixture.
- Bake for 35-55 minutes then serve and enjoy!
How long to bake
Once assembled, you’ll bake the casserole in a preheated 400ºF oven for 35-55 minutes.
You’ll know it’s done when the cornbread has become golden-brown and a toothpick inserted into the center of the casserole comes out clean.
What turkey to use
Any leftover, cooked and cubed turkey will work for this recipe. I use Jennie-O’s Oven-Ready Boneless Turkey Breast, because that’s what we always use for Thanksgiving. Whatever turkey you use, you’ll need about 4 cups.
What gravy to use
Any leftover gravy you have on hand is just fine — store-bought or homemade! If you have none, whip up a homemade gravy in 20 minutes!
What to serve with leftover turkey cornbread casserole
I love to serve this leftover turkey cornbread casserole with an extra splash of gravy and even more delicious leftovers!
How to store
Store leftover turkey cornbread casserole in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then microwave or bake to warm.
Leftover Turkey Cornbread Casserole Recipe
Equipment for this recipe
- 2 tablespoons unsalted butter
- 1/2 cup diced yellow onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 teaspoon dried rosemary
- 1/2 teaspoons dried thyme
- 1/2 teaspoon dried nutmeg
- 1/2 teaspoon dried ground sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound frozen oven ready boneless turkey breast baked according to bag directions and cubed, (about 4 cups diced)
- 1 cup turkey gravy I used the one that came with the turkey + more for serving
- 1 (8.5 oz) packgage corn muffin mix prepared according package directions
- 1 (15 oz) can corn drained
- 1 (8 oz) block cheddar cheese shredded
- Preheat oven to 400 degrees F and grease a small rectangle baking dish (mine was about 5 1/2” x 10”)* with cooking spray.
- Melt butter in a medium saute pan over medium heat.
- Once melted, add in onion, carrots, celery, and spices.
- Cook until veggies are tender, about 10 minutes.
- Once cooked, stir in cubed turkey and pour veggie/turkey mixture into the bottom of the prepared baking dish.
- Pour over gravy. Set aside.
- In a large bowl, mix together corn muffin mix and prepared according to package directions.
- Then stir in corn and cheddar cheese.
- Pour corn muffin mixture over the veggies/turkey.
- Bake in preheated oven for 35-55 minutes, or until toothpick inserted comes out clean.
- Serve with more gravy and enjoy!
*Note: Nutrition information is estimated and varies based on products used.
This post was originally published November 13, 2017 and has been updated to provide more detailed content.