I don’t know about you, but I feel like a busted can of biscuits today. The only clothes I felt like wearing were my husbands gym shorts since they’re about 4 sizes too large for me. I made sure to do an extra hard workout before dinner to use up all those carbs yesterday (see: frantically sprinting on the treadmill) but I’m still feeling less than my best today. I ate about 3 platefuls of food and had 3 helpings of dessert. To say I looked 6 months pregnant afterwards was an understatement. But one thing I’ve learned in life is just enjoy the damn food on the special day and enjoy your time, you have every other day of the year to eat healthy.
This casserole is by no means a recipe that needs to be followed to a T. Think of it more as a suggestion. Everything we used was gluten free/paleo for our meal but if yours wasn’t just use whatever leftovers you have and run with it. I had tons of leftover turkey, gravy, mashed potatoes, gluten-free sausage stuffing. I also used some frozen mixed veggies because we didn’t have any green been casserole but that or any other veggie you had leftover would work just great.
My leftover potatoes weren’t very creamy because I don’t like them that way, which is why I added almond milk to thin them out a bit. You don’t need to do this if your potatoes are already an easily spreadable consistency.
The bottom layer should look like that
Then throw in your turkey and veggies
- 1 large sweet potato, thinly sliced into circles
- 1 cup chicken broth/stock
- 1 cup leftover gravy
- 4 eggs
- 2½ cups leftover veggies (green bean casserole, brussel sprouts, etc. or frozen mixed veggies)
- 3 cups shredded leftover turkey (white and dark meat)
- 2 cups leftover mashed potatoes
- ¾ cup unsweetened almond milk
- 2 cups leftover stuffing/dressing
- Preheat oven to 400 degrees
- Thinly slice your large sweet potato into circles. Layer the bottom of a greased 9x13 baking dish with the circles so that you can't see the bottom. Think of these as a crust layer.
- Distribute shredded turkey and mixed vegetables evenly over this sweet potato layer.
- In a medium mixing bowl, whisk together your chicken broth/stock with the leftover gravy and eggs. If your gravy wasn't very thick, possibly add a tablespoon of arrowroot flour to thicken it.
- Pour this mixture over the turkey and vegetables.
- In another bowl, whisk together the mashed potatoes and almond milk.
- Spread this evenly over the top to form a top crust.
- Sprinkle the leftover stuffing over the top of the mashed potato layer.
- Place in oven, bake at 400 degrees for 15 minutes. Reduce heat to 375 and continue to bake until casserole firms up, approximately 60 minutes. Serve warm or save for more leftovers!