We almost always roast a large turkey. There are two reasons for this. First, leftovers are so good we like to send some home with any guest who wants them. Second, we make this casserole (or two) to freeze. It’s easy to unpack from the freezer and put in the oven for an effortless, wonderful meal a few weeks later, or even a month or two down the road. Make this in any size you like; just remember that the deeper it is, the longer it takes to bake, so allow time.
Turkey and Dressing Casserole
Turkey leftovers, slices or chopped, for 2
2 cups gravy
2 cups dressing
2 cups mashed potatoes
Use a good baking dish, one that can go from the freezer to the oven. (I use pottery rather than glass.) Spread gravy on the bottom of the casserole. It doesn’t have to be very thick. Lay down slices and/or chopped pieces of turkey, enough for two people. Dot or pour over gravy just to cover over the turkey. Now, add slices or crumbles of dressing thickly over the turkey and gravy. Put more gravy over the dressing — enough to cover but not to drench. Put scoops of mashed potato on top of the dressing and smooth over with a spatula, like frosting. Cover with plastic wrap and, if you have a big enough freezer bag, put into the bag. (If not, just a double layer of plastic wrap will do.)
When it’s time to reheat the casserole, you can either take it out of the freezer and put it in the fridge the night before, or just take from the freezer to the oven. Set the oven at 350. The frozen casserole will obviously take a longer time, up to an hour. When the casserole is bubbly and very hot, take it out. If it was frozen, check the middle with a fork to be sure it’s hot throughout.
From Bonnie Walker
(photo provided by Butterball)