Leftover Turkey Cornbread Casserole

Name: Leftover Turkey Cornbread Casserole
Prep time: 15 min
Cook time: 60 min
Ingredients: 4 large eggs; 1 cup milk; 1 teaspoon vanilla extract; 3/4 cup butter (melted); 1 cup cornmeal; 2 cups all-purpose flour; 1 cup white sugar; 1 tablespoon baking powder; 1 teaspoon salt; 4 cups cooked turkey (chopped); 3 cups gravy; 4 cups frozen mixed vegetables; 1/8 teaspoon sage; 1/4 teaspoon garlic powder; 1/4 teaspoon salt

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This leftover turkey cornbread casserole is one of those cozy, comforting dishes that make the most of holiday leftovers. Tender turkey, warm gravy, and veggies topped with a sweet, golden cornbread layer that bakes up fluffy and delicious. It’s the perfect easy dinner after a big holiday party.

A slice of leftover turkey cornbread casserole on a plate.

It’s an easy way to turn leftover turkey into a whole new meal. Perfect for the day after a big holiday dinner when you want something simple and filling.

Why You’ll Love This Cornbread Turkey Casserole

Easy: Uses simple ingredients and leftover turkey.
Flavor: Cozy, creamy filling with a soft, golden cornbread top.
Budget Friendly: Stretches leftover turkey into a full dinner.
Perfect For Weeknights: The perfect meal after Thanksgiving or Christmas.

Ingredients

Cornbread Topping

4 eggs
1 cup milk
1 teaspoon vanilla extract
3/4 cup melted butter
1 cup cornmeal
2 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1 teaspoon salt

Filling

4 cups of cooked turkey, chopped
3 cups of gravy
4 cups of frozen mixed vegetables (or leftover vegetables from your holiday dinner)
1/8 teaspoon of sage
1/4 teaspoon of garlic powder
1/4 teaspoon of salt

How To Make Leftover Turkey Cornbread Casserole

Preheat your oven to 350°F.

In a medium-sized mixing bowl, add the flour, cornmeal, sugar, baking powder, and salt, and stir until well combined.

In a large mixing bowl, whisk together the eggs, milk, melted butter, and vanilla until well combined.

Slowly stir in the dry ingredients into the wet ingredients mix until it’s combined but still lumpy. Then set aside.

The diced cooked turkey meat has been spread on the bottom of a casserole dish.

Spread the cooked turkey over the bottom of the 9×13 casserole dish.

The mixed vegetables and seasonings have been placed over the turkey.

Next, layer the mixed vegetables over top and sprinkle with the sage, garlic powder, and salt.

Gravy poured over the meat and vegetables.

Next, pour your gravy over top.

Cornbread batter is poured over the top of the meat and vegetable mixture.

Then pour the cornbread mixture over the top of the turkey filling, making sure the topping is evenly spread out. Bake for 60 minutes or until the cornbread tests done in the center.

Easy turkey cornbread casserole, warm from the oven.

Storage

Store any leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave single portions. The cornbread may soften, but it still tastes great.

To freeze, transfer single portions into air-tight containers and freeze for up to 3 months.

To freeze the whole casserole, let it fully cool, wrap it in 2 layers of aluminum foil, then in plastic wrap. Label and place into the freezer for up to 3 months.

A slice of turkey cornbread casserole on a plate.

More Leftover Turkey Recipes:

FAQ’s

Yes, this recipe works perfectly with leftover cooked chicken.

Yes, any gravy works, homemade, canned, or mixed. You can use turkey gravy, or chicken, even country gravy will work if that’s what you have on hand.

Sure, just make sure to steam or boil them first, or they’ll take too long to cook in the oven.

Leftover Turkey Cornbread Casserole

Leftover turkey cornbread casserole is a cozy, comforting dish with tender turkey, veggies, and gravy, baked under a cornbread topping. So easy to make and perfect for using holiday leftovers.

Prep Time 15

Cook Time 1

Serving Size servings

Ingredients

Cornbread Topping

4 large eggs
1 cup milk
1 teaspoon vanilla extract
3/4 cup butter melted
1 cup cornmeal
2 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1 teaspoon salt

Filling

4 cups cooked turkey chopped
3 cups gravy
4 cups frozen mixed vegetables
1/8 teaspoon sage
1/4 teaspoon garlic powder
1/4 teaspoon salt

Instructions

Preheat the oven to 350°F.
In a medium-sized mixing bowl, add the flour, cornmeal, sugar, baking powder, and salt, and stir until well combined.
In a large mixing bowl, whisk together the eggs, milk, melted butter, and vanilla until well combined.
Slowly stir in the dry ingredients into the wet ingredients mix until it’s combined but still lumpy. Then set aside.
Spread the cooked turkey over the bottom of the 9×13 casserole dish.
Next, layer the mixed vegetables over top and sprinkle with the sage, garlic powder, and salt.
Pour the gravy over top.
Then pour the cornbread mixture over the top of the turkey filling, making sure the topping is evenly spread out.
Bake for 60 minutes or until the cornbread tests done in the center.

Nutrition

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.

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Kim

Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.