Leftover Turkey Meat Casserole: A Cozy Way to Reuse Holiday Leftovers (VIDEO)

Don’t let your Thanksgiving turkey go to waste! This wholesome casserole turns leftover turkey, some veggies, and a touch of creamy sauce into a brand-new cozy dinner. It’s a simple, family-friendly way to repurpose leftovers into something that feels completely fresh—comforting, filling, and perfect for chilly evenings.

A Feast Before the Fast

We had a church get-together celebration — something we do every year before the Nativity Fast. It’s one of my favorite traditions among Orthodox families: a joyful evening of gathering, eating, and giving thanks before the fasting season begins.

The air was crisp, people gathered around the fire, laughter and music filled the space, and the tables overflowed with homemade dishes. What a joy! I made the turkey (you can find recipe for my Perfect Roasted Turkey with Herbs and Butter | Thanksgiving Recipe here), of course! It turned out juicy, flavorful, and was completely worth the effort.

And as always happens after a feast… there were leftovers. But rather than reheating the same turkey the next day, I love to transform it into something completely new. That’s how this Leftover Turkey Meat Casserole came to life — warm, creamy, and cozy, it’s a comforting way to close out the feast and ease into the fast.

Have you subscribed to my cooking channel? Go and click here to be the first to see my new videos and THANK YOU so much for subscribing. It means a lot to me!

Why You’ll Love This Leftover Turkey Casserole

This dish is the perfect mix of comfort and practicality. It’s hearty enough to feed the whole family, quick to prepare, and it gives your holiday turkey a delicious second act. The creamy sauce coats every spiral of pasta, and the tender pieces of turkey pair perfectly with the fresh zucchini and herbs.

If you’re looking for a way to make leftovers exciting again — this is it.

Notes on Ingredients for Leftover Turkey Meat Casserole

Instead of using leftover Thanksgiving turkey, you can easily substitute ham from Christmas or even chicken from another meal. This recipe is wonderfully flexible — it’s a great base you can return to any time of the year.

And when it comes to vegetables, don’t feel limited to zucchini. Think of this casserole as your clean canvas for creativity. Try adding:

• Broccoli or cauliflower florets

• Squash or carrots for a touch of sweetness

• Kale, mustard greens, or spinach for color and nutrients

• Peas, corn, mushrooms, or even eggplant for a hearty texture

Mix and match what you have on hand — it’s all about using simple, wholesome ingredients to make something satisfying and new.

If you’re like me and hate throwing food away, then repurposing leftovers is definitely your thing. And when it comes to holiday extras, cranberry relish or sauce is one of the easiest—and most delicious—ingredients to transform.

Here is one of my favorite ways to give it a brand-new life:

Roasted Pork Loin Stuffed with Cranberry Relish

A beautiful, flavorful dish that turns simple leftovers into something festive, elegant, and unforgettable.

Prep time: 5 minutes

Cooking time: 40 minutes

Total time: 45 minutes

Author: Inna of Innichkachef.com 

Serves: 6 people

Let's do it...

Ingredients for Leftover Turkey Meat Casserole:

2 lb. leftover cooked turkey meat, chopped (red and white)

1 lb. uncooked pasta (I used Cavatappi Pasta in the video)

2 zucchini, chopped

1 onion, chopped

2-3 tablespoons Worcestershire sauce

2-3 teaspoons herbs de Provencal or oregano

4 cups heavy cream

Salt, freshly ground black pepper to taste

1/2 cup freshly ground parmesan cheese

1/4 cup olive oil

Directions:

sauté onions in a pan, wooden spoon

sauté zucchini in a pan

zucchini and chopped turkey meat in a pan

boiling pasta in a Dutch oven

casserole dish with zucchini and turkey meat mixture covered with cooked pasta

creamy sauce in a pan, dried herbs on a middle

cooked creamy sauce and wooden spoon with creamy sauce on it

pouring creamy sauce into casserole pan over pasta

creamy casserole with shredding parmesan on top

Step 1. Preheat the oven to 350F.

Step 2. Prepare veggies: Sauté chopped onion in little olive oil with pinch of salt and black pepper, and on medium heat cook until just transfusive color. Move into casserole dish, spread on the bottom. Add few tablespoons of olive oil into the same pan. Add zucchini, salt and pepper. Cook for few minutes on medium heat.

Step 3. Add the meat into the pan with zucchini. Stir all together. Season with salt and pepper. Cook for few minutes and let all flavors comes together. Pour zucchini-turkey mixture into a casserole pan. Spread evenly on top of sauté onions.

Step 4. Add prepare pasta: In a big pot with rolling boiling water, add salt, cook according the pasta package direction, but one minutes shorter or until andante. Using slotted spoon pour your pasta on top of zucchini-meat mixture, spread evenly.

Step 5. Make a sauce: To the same pan, on low-medium heat add cream, herbs de Provencal and Worcester sauce. Stir. Let everything gets to simmering stage with an open lid. Stir. Simmer for 2-3 minutes. Turn off the heat and pour sauce all over the pasta, try to cover with sauce the whole casserole dish.

Step 6. Bake and Serve: Sprinkle generously with freshly graded parmesan cheese all over the casserole dish. Cover with foil. Place in an oven. Bake for 20 minutes. Take off the foil and bake for another 5-10 minutes until you see the beautiful golden crust. Remove from oven and let it cool for at least 10 minutes before serving. Let all juices sealed and the creamy texture appears trough the dish.

ENJOY!

Have you subscribed to my cooking channel? Go and click here to be the first to see my new videos and THANK YOU so much for subscribing. It means a lot to me!