Hearty Thanksgiving Leftover Bake Recipe

Hearty Thanksgiving Leftover Bake Recipe

How To Make How To Make Hearty Thanksgiving Leftover Bake

Thanksgiving leftover is a wonderful blessing to be had in the days after the wonderful feast. Enjoy a delectable leftover bake to be enjoyed once again!

Preparation: 20 minutes
Cooking: 1 hour 30 minutes
for resting Time: 10 minutes
Total: 2 hours



  • 2tbspolive oilfor greasing
  • 1cancream of mushroom soup(10.5 oz)
  • 2cupschicken broth
  • 1yellow onionchopped
  • 2cupswhite ricerinsed well and drained
  • 2tspthyme leaffresh
  • 1clovegarlicfinely minced
  • 2cupsturkeycooked, shredded
  • 2cupsvegetablesroasted, chopped
  • 2cupsstuffing
  • 1tbspfresh parsleychopped, for garnish
  • ½cupcranberry saucefor garnish


  1. Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with the olive oil.

  2. In a large bowl, whisk together Campbell’s Cream of Mushroom Soup and chicken broth until smooth. Fold in the onion, rice, thyme, and garlic.

  3. Pour the mixture into the prepared baking dish. Then distribute the shredded turkey over the rice, gently pressing down to partially submerge.

  4. Tightly cover the baking dish with foil, then bake for 1 hour.

  5. Remove the bake from the oven and uncover. Top with the roasted vegetables in an even layer, then spoon the stuffing evenly on top.

  6. Return to the oven and bake for another 30 minutes, or until the rice is tender and the stuffing is golden brown. (If the stuffing is browning too quickly, cover loosely with foil.)

  7. Remove the bake from the oven and let rest for 10 minutes before serving.

  8. Top each serving with parsley and a spoonful of cranberry sauce.

  9. Serve and enjoy!


  • Calories: 445.11kcal
  • Fat: 12.83g
  • Saturated Fat: 2.51g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 5.92g
  • Polyunsaturated Fat: 3.54g
  • Carbohydrates: 65.73g
  • Fiber: 3.12g
  • Sugar: 9.41g
  • Protein: 15.43g
  • Cholesterol: 27.00mg
  • Sodium: 643.46mg
  • Calcium: 42.73mg
  • Potassium: 325.50mg
  • Iron: 1.81mg
  • Vitamin A: 126.91µg
  • Vitamin C: 5.06mg
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