Cheesy Thanksgiving Leftovers
Have leftover stuffing and mashed potatoes from Thanksgiving dinner? Turn them into a warm, comforting bake with a cheesy top and crispy golden edges. This easy leftover recipe brings everything together in one baking dish with just a few simple ingredients. The milk keeps the mixture soft and creamy, while the melted cheese and drizzle of olive oil add a delicious finish.
What I love most about this recipe is how easy it is to throw together with ingredients you already have in the fridge after the big holiday meal. The combination of savoury stuffing, creamy mashed potatoes, and melted cheese creates a comforting dish with a golden, crispy top. Serve it as a side dish with leftover turkey and gravy, or enjoy it on its own when you’re craving something warm and satisfying. It’s proof that Thanksgiving leftovers can be just as delicious the next day!
It’s an easy way to give your holiday leftovers a second life without spending more time preparing an entire meal. Give my recipe a try and enjoy a delicious new take on Thanksgiving leftovers!
INGREDIENTS:
2 cups of cooked stuffing
2 cups of prepared mashed potatoes
2 to 4 tablespoons of milk, as needed
1 cup of shredded cheese, such as an Italian blend
Olive oil, for drizzling
STEPS:
Preheat your oven to 350°F.
In a baking dish, combine the cooked stuffing and mashed potatoes.
Add the milk, mixing until everything is combined and the mixture reaches your preferred consistency.
Spread the mixture evenly in the baking dish.
Sprinkle the shredded cheese evenly over the top.
Drizzle lightly with olive oil.
Bake for 20 minutes, until heated through and the cheese is melted.
Switch the oven to broil for the final few minutes, watching carefully until the cheese is golden and the top develops crispy edges.
Bon appétit! Enjoy!
Tips:
Use your leftovers: The quantities can be adjusted depending on how much stuffing and mashed potatoes you have.
Adjust the milk: Add just enough to help the mixture combine without making it too wet.
Watch while broiling: The cheese can go from golden to burnt quickly, so keep a close eye on it.
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