Day After Scalloped Turkey
Transform your Thanksgiving leftovers into a creamy, comforting masterpiece with this irresistible Day After Scalloped Turkey recipe. This decadent casserole layers tender cooked turkey, thinly sliced potatoes, optional vegetables, and a velvety cheese sauce made from scratch with savory broth, milk, and melted cheddar. Topped with a golden crust of breadcrumbs, Parmesan, and cheddar, this dish brings post-holiday indulgence to the next level. Perfect for using up leftover turkey and veggies, this easy-to-make meal is ready in just one hour and serves six hungry diners. Whether enjoyed for dinner or lunch, this baked delight promises to make the most of your leftovers in delicious style!
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Recipe Information
Ingredients
- 3 cups Cooked turkey
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2 cups Chicken or turkey broth
- 1.5 cups Whole milk
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Ground paprika
- 2 cups Shredded cheddar cheese
- 2 cups Cooked potatoes (thinly sliced)
- 1 cup Cooked vegetables (optional, such as peas or green beans)
- 0.5 cups Breadcrumbs
- 0.25 cups Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and lightly golden to create a roux.
Gradually add the chicken or turkey broth, whisking constantly to prevent lumps. Stir in the milk, salt, black pepper, and paprika. Continue cooking until the sauce thickens, about 5-7 minutes.
Remove the saucepan from heat and stir in 1 1/2 cups of shredded cheddar cheese until melted and smooth.
Layer half of the sliced cooked potatoes at the bottom of the prepared baking dish. Top with half of the turkey, followed by optional cooked vegetables if using.
Pour half of the cheese sauce evenly over the layers. Repeat with another layer of potatoes, turkey, vegetables (if used), and the remaining cheese sauce.
In a small bowl, mix together the breadcrumbs, Parmesan cheese, and the remaining 1/2 cup of shredded cheddar cheese. Sprinkle the mixture evenly over the top of the casserole.
Bake uncovered in the preheated oven for 35-40 minutes, or until the topping is golden and crisp, and the sauce is bubbling around the edges.
Allow the casserole to cool slightly for 5-10 minutes before serving. Garnish with fresh herbs if desired and enjoy!
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.2 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 428 mg | 33% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 875 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
