Tuurkey and Leftovers and Dressing/Stuffing - With variations
This recipe works with whatever turkey and vegetable leftovers you might have in your refrigerator. Even Brussels sprouts!
Thanksgiving Dinner
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Course: Dinner
Cuisine: American
Keyword: Baking
Servings: 6 servings
Author: Chef Bill Collins


  • 4 cups cornbread stuffing (see note below if you don't have any stuffing)
  • 1 cup turkey stock (or chicken stock)
  • cups evaporated milk
  • 1 cup cooked turkey (preferably dark meat)
  • 1 large zucchini (cooked and sliced)
  • 1 cup green beans (cooked)
  • ½ cup kale (cooked and diced)

If you don't have Corn Bread Stuffing:

  • 1 corn bread
  • 2 tablespoons olive oil
  • 2 large onions (peeled and minced)
  • 2 large celery stalks (finely diced)
  • 4 slices bread (dried out, left out over night)
  • 3 cups turkey stock (or chicken stock)
  • 4 tablespoons Bell's Seasoning
  • salt
  • 2 large eggs



  • Preheat the oven to 350°. Grease or spray an 8” x 8” pan
  • In a bowl, combine the stuffing, ½ cup of stock, and ½ cup of evaporated milk. It should be very moist, but not mushy or wet. Place ½ of the stuffing into the prepared pan
  • On top of the stuffing, layer on the turkey, zucchini, green beans, and kale. If you only have one or two of these vegetables, that’s fine. It’s all about the leftovers
  • Add the remaining stuffing on top of the turkey and vegetables, and bake for 35-45 minutes, or until heated through and the top is a bit browned

Cornbread Stuffing

  • Preheat the oven to 350°. Grease or spray a 9” x 13” pan
  • Heat a large skillet over a medium heat. When it’s heated, add the olive oil, then the celery and onions. Sauté until the onions are slightly golden, and the celery loses its crunch, approximately 10-15 minutes. Let the vegetables cool down, for 10-15 minutes.
  • Combine all of the ingredients except the eggs. When the mixture starts to stick together, season to taste. This will probably take what seems to be a lot of the Bell’s seasoning, but you want it to be very flavorful.
  • When it is well seasoned, mix in the eggs. Place this into the prepared pan, and bake at 350˚ for approximately 30-45 minutes, until it’s golden brown on top and cooked through


NOTE #1: This is moister if you make this with uncooked stuffing, and follow the recipe above. It will bake in 40-60 minutes
NOTE #2: What if you don’t have corn bread stuffing. You can make some. Here’s how:
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