I almost didn’t do a Thanksgiving Leftovers post. I just couldn’t think of anything ‘new.’
But as I starred into the fridge for inspiration, the leftovers kinda combined themselves: There was leftover Super Moist Vegetarian Stuffing along with mashed sweet potatoes (from the kids’ lunch;) we always have eggs and frozen corn, and there was also some leftover chicken…yes, #truthbetold this recipe was tested with chicken. Because honestly, I wasn’t going to cook a whole turkey to have leftovers to test a Turkey Leftovers recipe.
The resulting breakfast casserole was SO, SO good, I had to share!
It’s also sorta a strata or bread pudding and since Thanksgiving leaves you with heaps of bread from stuffing to dinner rolls, this casserole is perfect. Plus:
- It’s so simple it can be whipped together as you’re putting away the leftovers after the Thanksgiving meal (or later in the evening) and then just cover the casserole and refrigerate overnight.
- It can be popped in the oven to nourish everyone before going out Black Friday shopping – or when they all return after hitting the early morning sales.
- It could be dinner. That’s how I served it – with a nice healthy (cleansing-after-yesterday’s-indulgence) green salad. Honestly, my four kids and husband ate the entire pan and then asked for more! (I was rushing around in the kitchen making more stuffing for the real Thanksgiving before I realized I’d only gotten the few bites I’d taken right after photographing!)
- It’s super flexible; the recipe lists a range of amounts. So if you use the top end of the amounts, you may have to bake it a little longer.
Thanksgiving Leftovers Brunch Casserole
Simple casserole to make with almost any combination of leftovers from stuffing and rolls to sweet potatoes and corn, plus turkey.
- Yield: 6-8 servings 1x
- 4 eggs
- 1 cup milk
- 1/2 – 1 cup mashed sweet potatoes
- Freshly ground black pepper
- 2–3 cups stuffing
- 1 cup corn
- 1/2 – 1 cup cubed cooked turkey
- 1/2 cup shredded white Cheddar cheese (like Cabot Seriously Sharp)
- In a large bowl, whisk together eggs, milk, mashed sweet potatoes, and black pepper.
- Add stuffing and mix gently to coat.
- Add corn and turkey.
- Pour into greased 2 quart (or 7 x 11-inch) casserole dish.
- Cover and let refrigerate over night; or if baking immediately, let set 10 minutes for bread to soak up egg mixture.
- Bake uncovered in a preheated 375-degree F oven for 45 minutes or until eggs are nearly set. Remove from oven and sprinkle cheese on top and let bake for 5 additional minutes.
Are you going out Black Friday shopping? Or are you staying in to cyber-shop?