Thanksgiving Leftovers Shepherd’s Pie – layers of turkey, gravy, veggies, stuffing, and mashed potatoes! The perfect way to use those Thanksgiving leftovers!
My kid looked at me yesterday morning and said, “Only 6 days of school left before Thanksgiving break!”
I know we all say this every year but, seriously, how are we less than 2 weeks from Thanksgiving?! I swear it was just July.
It’s probably just going to be me and my boys this Thanksgiving and I don’t really want to do a huge turkey so I’ve got a Jennie-O OVEN READY Boneless Turkey Breast in the freezer, waiting for the big day.
I love the Jennie-O OVEN READY products because they go straight from the freezer to the oven. There’s no stressing about how long in advance to start defrosting, there’s no trying to fit it in the already-overflowing-with-Thanksgiving-stuff fridge. It’s so easy.
And it’s already seasoned so it really is fuss free. It comes in a little bag and you just cut a few slits on the top, place it in a rimmed baking pan, and cook for a couple hours.
Aaaaaaand, it comes with a packet of already made gravy that you just have to pop on the stove until it thickens. Literally, the easiest turkey you’ll ever make.
PS. if you need a big turkey, they also have an OVEN READY whole turkey that I talked about last year (and made a Cranberry Turkey Salad that is to die for) that is just as easy and also doesn’t need to be defrosted beforehand.
Thanksgiving Leftover’s Shepherd’s Pie!
There isn’t much of a recipe for this Thanksgiving Leftovers Shepherd’s Pie because it’s really going to depend what you have leftover. I diced up a couple cups of the turkey breast and mixed that with some of the gravy and then threw in some frozen mixed veggies. If you have leftover green beans or mushrooms or whatever, throw that in, too.
And then I did a layer of stuffing and topped it all off with a layer of my Bacon Cheddar Mashed Potatoes. Baked it until hot and bubbly and put it under the broiler just to brown up the mashed potatoes a little but and omg, this may be one of my favorite things I’ve ever made.
With a bit of cranberry sauce on top of each bite?
Ugh, so good
I’m already the kind of person that mixes everything together at Thanksgiving and tops it all with cranberry sauce so this was perfect.
Use the Jennie-O store locator to figure out where you can get an OVEN READY Turkey Breast and make your Thanksgiving day less stressful. Because let’s be real, we all wanna be on the couch watching the parade – not in the kitchen, fussing over a turkey.
More Thanksgiving Recipes
- Apple Cranberry Streusel Pie
- Cranberry Turkey Salad
- Green Bean Casserole Phyllo Bites
- Farro Salad with Cranberries, Feta, and Pecans
- Cranberry Margaritas
- Green Beans Almondine
- Apple Cranberry Crisp
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- 2 cups diced Jennie-O OVER READY Boneless Turkey Breast
- 1 cup prepared gravy
- 1 cup frozen mixed veggies, defrosted (or veggies of your choice)
- 3 cups prepared stuffing
- 3 cups Bacon Cheddar Mashed Potatoes
- Preheat oven to 350F. Spray an 8x8-inch pan with oil
- Stir together diced turkey, gravy and mixed veggies. Transfer to the prepared pan. Drop the stuffing by spoonfuls onto the mixture and spread to cover everything. Top with the mashed potatoes.
- Bake 15 - 20 minutes, until everything is warmed through. Broil on high just for a few minutes, until the potatoes just start to brown.
- Serve immediately.
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Amount Per Serving: Calories: 409Total Fat: 23gSaturated Fat: 7gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 62mgSodium: 1127mgCarbohydrates: 24gFiber: 2gSugar: 3gProtein: 25g