About 1 hour
Be sure to use holiday leftovers that weren't heavily seasoned or flavored, as those could be too overpowering in this dish. Adjust seasonings as desired.
1/4 cup ( 1/2 stick) butter
1/2 cup diced onions
1/2 cup diced celery
1/2 cup flour
1/2 teaspoon poultry seasoning
1 1/2 cups milk
1 3/4 cups (1 14-ounce can) reduced sodium chicken broth
4 cups combined diced leftover
and vegetables, at room temperature
2 cups leftover stuffing, more as needed, at room temperature
2 cups leftover mashed potatoes, more as needed, at room temperature
Leftover cranberry sauce, served on the side
Salt and pepper to taste
1. Heat the oven
to 350 degrees. Grease a 2-quart casserole (about 10 by 8 inches) and set aside.
2. Place a medium
heavy-bottom pot over medium heat. Melt the butter, then add the onion and celery and cook until the vegetables begin to soften and color, stirring occasionally, about 5 to 7 minutes.
3. Stir or whisk in
the flour and poultry seasoning, making sure to eliminate any lumps. The roux will pull together. Continue stirring frequently until the roux begins to toast and color, about 3 minutes.
4. Slowly whisk in
the milk and broth, whisking to combine. Once the mixture begins to bubble, turn the heat down and cook for an additional 1 to 2 minutes, stirring frequently.
5. Add the leftover turkey
and vegetables, stirring to combine. Taste, adding more poultry seasoning, salt and pepper if desired. Pour the mixture into the prepared baking dish.
3. Use a spoon
or an ice-cream scoop to alternate small scoops of stuffing and mashed potatoes on top of the vegetable mixture. (Don't worry if the topping sinks slightly into the mixture.) Place the dish in the oven and bake until the vegetable mixture begins bubbling up and the stuffing and mashed potatoes are heated through and just beginning to brown, about 25 to 30 minutes.
4. Remove from the oven
and set aside for several minutes before serving. Serve in a bowl with a scoop of cranberry sauce on the side.