Thanksgiving Leftover Recipes: Turkey Stuffing Skillet Pie

• Fast assembly: 20 minutes of hands-on work and an $8–$12 top-up cover broth, frozen vegetables, and cheese when leftovers handle the rest.
• Built for uneven portions: stuffing absorbs extra gravy, while mashed potatoes create a defined top layer instead of another mixed casserole.
• Useful texture: the filling stays spoonable beneath a browned potato crust, giving soft holiday sides a sharper contrast.
• Flexible scale: use an ovenproof 10-inch skillet for four servings, or double the ingredients in a 9-by-13-inch baking dish for eight.

• 3 cups cooked turkey, chopped (420 g)
• 3 cups prepared stuffing, crumbled (510 g)
• 1 1/2 cups cold mashed potatoes (360 g)
• 1 1/2 cups turkey gravy (360 g)
• 1 cup frozen peas and carrots (150 g)
• 1/2 cup chicken broth (120 g)
• 2 tablespoons unsalted butter (28 g)
• 1/2 cup shredded cheddar (56 g)
• 2 large eggs, beaten (100 g)
• 1 teaspoon fresh thyme, chopped (1 g)

Ingredient notes

• Turkey: Use cooked light meat, dark meat, or both, chopped into bite-size pieces so every serving is easy to scoop. Three cups create a generous base; a small cooked turkey portion is usually the only $8–$12 top-up.
• Stuffing: Prepared bread stuffing gives this bake its structure and uses up a portion that can otherwise dry out. Crumble large chunks gently rather than pulverizing them; the uneven pieces hold gravy and keep the filling from becoming dense.
• Mashed potatoes: Cold potatoes spread more neatly than warm ones and make a lid that browns at the ridges. If yours are very stiff, stir in one tablespoon broth before spreading, not enough to make them loose.
• Gravy and broth: Start with thick gravy, then add broth only when the turkey and stuffing look dry after mixing. This small adjustment makes the recipe work with leftovers of different moisture levels and avoids a watery spoonful.
• Vegetables, eggs, and cheese: Frozen peas and carrots need no thawing, while eggs help the filling set. Cheddar is optional for a browned finish; skip it to keep costs near $8–$12.

1. 1Heat the oven

   Set an oven rack in the upper-middle position and heat the oven to 400°F. Butter a 10-inch ovenproof skillet, including the sides. Put the skillet on a rimmed baking sheet before filling it; the sheet catches any bubbling gravy and makes the heavy pan easier to move.

2. 2Mix the filling

   In a large bowl, combine chopped turkey, crumbled stuffing, frozen peas and carrots, gravy, broth, thyme, and beaten eggs. Fold until every dry stuffing piece is coated. The mixture should be moist and hold together when pressed with a spoon, not runny or soupy.

   

3. 3Fill the skillet

   Spoon the turkey mixture into the prepared skillet and level it into an even layer. Press lightly only at the edges, where the filling can otherwise dry out. Leave the center loosely packed so the heat can move through the casserole evenly as it bakes.

   

4. 4Add the potato lid

   Stir cold mashed potatoes until smooth enough to spread. Dollop them over the filling, then use the back of a spoon to join the dollops from edge to edge. Drag the spoon across the surface in short strokes; those ridges brown first and make a simple finish.

5. 5Top and bake

   Sprinkle cheddar over the potatoes, then dot the surface with butter. Bake on the rimmed sheet until the edges bubble, the cheese is browned, and the center reaches 165°F, about 25 to 30 minutes. If the top darkens early, loosely cover it with foil for the remaining minutes.

6. 6Rest and scoop

   Let the skillet stand for 10 minutes before serving. This brief pause gives the gravy a chance to settle into the stuffing, so portions hold their shape. Bring the skillet to the table with a large spoon and let everyone choose a crisp edge or softer center scoop.

• Use a skillet with a metal handle and confirm that it is ovenproof before preheating. If you only have a baking dish, use a 2-quart dish and begin checking at 25 minutes.
• Keep the potato layer about three-quarters inch thick. A thicker layer takes longer to heat through, while a thin layer can expose the filling and lose the crisp top.
• Warm stiff gravy briefly before mixing so it coats the stuffing evenly. If the filling still looks dry, add broth one tablespoon at a time.
• For the cleanest browned ridges, spread potatoes with a fork after smoothing them. The fork marks give the butter and cheese more edges to catch.

Serve this skillet pie with a sharp green salad dressed in cider vinaigrette, which cuts through the rich gravy and potatoes. A bowl of cranberry sauce on the side lets people add brightness without changing the filling. For a casual leftover dinner, set out extra warmed gravy and flaky salt. The recipe serves four generously, or six smaller portions alongside soup, salad, and bread.