• 3 cups prepared stuffing
  • 1/2 cup whole berry cranberry sauce
  • 1 lb. cooked turkey (about 4 cups)
  • Add any leftover vegetables too!
  • 1 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups mashed potatoes
  • 1/4 cup Italian seasoned bread crumbs

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Happy Holidays! Yes, it’s that time of year when we tend to over-indulge. If you are like my family, we always make way too much food and have tons of leftovers. I’m not complaining at all – they are just as good the next day! A few years back we started getting creative and ran across a recipe for Thanksgiving Casserole – the yummiest, tastiest thing to make with all those leftovers. Sometimes we have additional ingredients to throw in like green beans, peas and corn! I hope you enjoy it as much as my family. What are your holiday traditions?

  1. Grease a 4-5 Quart Slow Cooker with non-stick cooking spray.
  2. Place prepared stuffing in the crock.
  3. Next, layer cranberry sauce followed by turkey.
  4. Optional: Add any leftover vegetables you would like to add
  5. In a separate bowl, mix mayonnaise and cheese.
  6. Spread half of the mayonnaise mixture over top of the turkey.
  7. Spread mashed potatoes on top of the mayo mixture.
  8. Evenly spread the remaining mayo mixture on top of potatoes and then sprinkle with bread crumbs.
  9. If desired, place a paper towel over top of the crock before placing lid on top. (to absorb any moisture and prevent soggy bread crumbs.)
  10. Cover and Crock on HIGH for 2-3 hours or until heated through.
  11. Optional Step: Broil for 5 minutes in oven to brown the top of the casserole.

NOTE: For best results, your slow cooker should be about 1/2-2/3 full when cooking.  If it’s less than that you will need to reduce Crocking time.

Happy Crocking!

For over 450 more Slow Cooking recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Thanksgiving Casserole - Nutrition

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