Ingredients:

  • 4 cups (approx. 600g) leftover turkey (breast and thigh mix), cubed or shredded
  • 1.5 cups (approx. 225g) frozen peas and carrots
  • 1/2 tsp (2g) black pepper, freshly cracked
  • 2 cups (475ml) leftover gravy
  • 1/2 cup (120g) sour cream
  • 1 tbsp (15ml) Worcestershire sauce
  • 4 cups (approx. 400g) leftover stuffing, crumbled
  • 3 tbsp (42g) unsalted butter, melted
  • 1/4 cup (25g) freshly grated Parmesan cheese

Instructions:

  1. Preheat oven to 350°F (180°C). In a large mixing bowl, whisk together the leftover gravy, sour cream, and Worcestershire sauce until completely smooth.
  2. Gently fold the cubed turkey, vegetables, and black pepper into the gravy mixture until every piece is thoroughly coated.
  3. In a separate bowl, toss the crumbled leftover stuffing with melted butter and grated Parmesan cheese until evenly distributed.
  4. Spread the turkey and gravy mixture evenly into a 9x13 inch ceramic baking dish.
  5. Top the turkey layer with the buttered stuffing, pressing down very lightly to ensure it adheres to the gravy base.
  6. Bake for 30 mins until the sauce is bubbling and the top is golden brown.