Leftover Turkey Casserole – Drizzle Me Skinny! Recipe enthusiasts

There is almost always a good bit of leftover turkey after Thanksgiving Day. And rather than eat dry, leftover turkey on a dinner roll, the best way to use it up is to make this Leftover Turkey Casserole. Just like other Weight Watchers bubble-up casseroles, this one features buttery biscuits and lean meat. It combines the best of all your favorite Thanksgiving dinner foods- homemade stuffing, potatoes, carrots, turkey, and gravy. It’s absolutely delicious the day after Thanksgiving. 

And honestly, you don’t have to wait until Thanksgiving to make this recipe. Use it as a weeknight dinner in the fall to get you and the family in the holiday mood and have a healthy dinner at the same time. 

Three reasons why you need to make this recipe!

It’s a combo of the best Thanksgiving foods. 

It’s got turkey of course, but it even has potatoes and gravy as well. The stuffing base, tender carrots, savory gravy, and plenty of lean turkey breast create an amazing 

It’s a balanced meal all in one dish.

Rather than have an entree with multiple sides in order to get in veggies, carbs, fats, and meat, this leftover turkey casserole has it all in one dish. 

One serving of this casserole is high in fiber. 

Most casseroles (that taste this good) are high in calories, high in fat, and low in nutrients. Not this casserole! It’s high in lean protein (22 grams per serving) and high in fiber as well, with a whopping 13 grams per serving. 

Ingredients you need to make Leftover Turkey Casserole: 

• 4 slices low calorie bread (I used multigrain Weight Watchers bread)
• 1 tablespoon light butter
• ¼ cup chopped celery
• ⅓ cup diced onion
• 1 garlic clove, diced
• ½ tablespoon dried parsley
• 1 teaspoon sage
• Dash of salt and pepper
• ¾ cup chicken broth
• 2 cups cooked, cubed (or shredded) turkey
• 1 cup frozen hash browns (see my product reviews week 1 to see my brand)
• ½ cup cooked carrots (I used frozen and cooked them in the microwave)
• 1 (7.5 oz) package of Pillsbury reduced fat biscuits 
• ½ cup canned turkey gravy

How to make Leftover Turkey Casserole (step by step): 

1. First, make the stuffing. Preheat the oven to 375F degrees. Place the four slices of bread on a baking sheet and bake them in the oven for 10 minutes, flip over then bake another 6 minutes. 
2. Remove from oven but leave the oven on. Cut the toasted bread into small pieces.
3. In a pan, on the stove over medium heat, melt the butter.
4. Add in the garlic, celery, and onions and stir. Cook the veggies for 5 minutes, until softened. Add the chicken broth, parsley, sage, salt, and pepper then stir. Bring the chicken broth veggie mixture to a boil. As soon as it is at a boil, add in the bread and stir quickly. Remove it from the stove and cover. Let the stuffing sit for 5 minutes then it fluff with a fork.
5. Cut the 10 small biscuits (or weighed out biscuit dough) into 6 pieces each. Spray a 9×13 casserole dish with nonstick cooking spray and spread the biscuit pieces on the bottom of the dish.
6. Because the topping is heavy, pre-bake the biscuits for 7-8 minutes (375F). 
7. With the biscuits are cooking, mix together the turkey, stuffing, carrots, hash browns, and the turkey gravy. 
8. Spoon the mixture over top of the pre-baked biscuit pieces and make sure it’s spread evenly.
9. Cover with foil and bake the casserole in the oven for 35 minutes. Remove the foil and bake another 10-15 minutes – until the biscuits are baked through. 
10. Divide the casserole into 6 equal servings. 

Makes 6 servings. Nutrition info for 1 serving: Calories 258,  Fat 6 g, Saturated fat 2.7 g,  Carbs 30 g,  Fiber 13 g, Sugars 4 g, Sodium 601 mg, Protein 22 g. 

WW Points 

• Low calorie bread 4 points
• Light butter 4 points 
• Chopped celery 0 points
• Diced onion 0 points
• Diced garlic clove 0 points
• Dried parsley 0 points
• Sage 0 points
• Salt and Pepper 0 points
• Chicken broth 0 points
• Cooked and cubed turkey 0 points 
• Frozen hash browns 5 points 
• Cooked carrots 0 points 
• Reduced fat biscuits 21 points
• Canned turkey gravy 2 points

6 points per serving based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Freestyle SP- 5 using WW recipe builder

Smart Points- 6 using SP calculator 

Points Plus- 6 using PP calculator

Different ways to change up this recipe: 

• You can use leftovers from Thanksgiving dinner. Just be aware there might be a point difference if using a typical stuffing or carrot side dish. 
• To lower the points, you could leave out the potatoes and just have a turkey and stuffing casserole. 
• Make this any time of year with leftover rotisserie chicken. 
• If you have old, stale bread, you could use that instead of toasting the low calorie bread in the oven. Just make sure to adjust the points for it. 

Tips and Tricks for Making Leftover Turkey Casserole: 

• If you can’t find the packages of biscuits that are 7.5 oz (typically 10 small biscuits in each can), you can weigh out 7.5 oz of dough on a food scale. 
• This casserole keeps well in the fridge for up to 5 days. You can also freeze it after it has been cooked, for up to 3 months. 

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