I have to confess that I absolutely LOVE our Thanksgiving and Christmas dinners. I love cooking them, I love serving them to my family, and I especially love the leftovers. Creating a new meal from the leftovers is just so much fun! Everything has already been cooked at some point, so all you’re really doing is re-assembling the foods in a new and different way… how hard can that be?
Last year, I used the stuffing to create “stuffing waffles”… if you haven’t tried this before, you HAVE to try it. They were simply incredible! You can check out my recipe here, which also talks about topping them with turkey gravy. Serious “yum” factor here. This year, I decided not to get the waffle iron down, so I came up with this new casserole. Same sort of “yum” to the flavor… just a whole new twist.
I layered about 2 cups of our Mimi’s Peas Casserole (it’s the same “green bean casserole” that everyone else does… we just use frozen peas instead. GENIUS!), sprinkled 1 cup of diced turkey on top, then spooned 3/4 cup of leftover gravy just to cover the turkey. To finish this off, I took scoops of leftover stuffing and put stuffing balls over the entire casserole, then smooshed them down with my fingers to “connect” them as a topping. Just for extra flavor, I crumbled about 3 slices of bacon over top, but these really weren’t necessary… this casserole was stellar all by itself.
NOTE: Before you ask where the “wine” is in this recipe, remember that I used wine when I made the stuffing AND the gravy (and it’s in the peas as well), so I didn’t really feel the need to add more, but you’re welcome to add a little to the gravy if you think it’s too thick. Just use your best judgement.
Once everything was assembled, I baked the casserole for dinner at 375 degrees for 35-40 minutes or until the gravy was visibly bubbling. This dish was honestly so good that we ate it for two nights in a row… all the flavors of a holiday dinner wrapped up in one meal. YUM!