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After a big holiday feast, this leftover turkey sweet potato and apple casserole is exactly what you need to turn scraps into something cozy and delicious. Combining tender shredded turkey, velvety sweet potatoes, and tart sweet apples with a creamy sauce and melted Gruyère cheese, it’s a comforting dish that brings warmth and flavor to chilly evenings. The blend of sage, thyme, and a touch of maple syrup creates a harmonious fall inspired taste that feels special yet effortless.
My family first tried this after a hectic Thanksgiving and it quickly became a favorite way to enjoy leftovers. It always earns compliments whether for Friendsgiving or a casual dinner at home.
Ingredients
- Shredded leftover cooked turkey: Three cups of shredded leftover cooked turkey—choose white or dark meat depending on preference for moistness and flavor
- Sweet potatoes: Two medium sweet potatoes peeled and cubed into evenly sized pieces for consistent cooking and natural sweetness
- Gala apples: Two Gala apples peeled and diced—Gala apples are ideal because they hold their shape while adding brightness
- Onion: One small onion diced finely to dissolve into the sauce, adding depth without overpowering
- Unsalted butter: Two tablespoons of unsalted butter for a rich, mellow base that browns the onions beautifully
- All purpose flour: Two tablespoons of all purpose flour to thicken the creamy sauce and give it body
- Chicken bouillon powder: One tablespoon of chicken bouillon powder which boosts savory notes, ensuring the sauce is richly flavored
- Chicken broth: One and a half cups of chicken broth to create a smooth sauce that keeps everything moist
- Heavy cream: Half a cup of heavy cream supplying lush creaminess for a velvety finish
- Maple syrup: One tablespoon of pure maple syrup which balances savory with a hint of sweetness, tying the flavors together
- Rubbed sage: Half a teaspoon of rubbed sage adds an earthy, aromatic layer typical of classic holiday dishes
- Dried thyme: Half a teaspoon of dried thyme provides subtle herbal warmth without being overpowering
- Salt: Half a teaspoon of salt to enhance all the flavors
- Black pepper: A quarter teaspoon of freshly ground black pepper for gentle heat and complexity
- Gruyère cheese: One cup of shredded Gruyère cheese that melts deliciously and brings a nutty richness
Instructions
- Prepare the Vegetable and Fruit Base:
- Preheat your oven to 375 degrees Fahrenheit and lightly grease a large casserole dish. Peel the sweet potatoes and cut them into uniform half inch cubes so they cook evenly without turning to mush. Peel and dice the Gala apples into pieces close in size to the sweet potatoes so the textures match after baking. Finely dice the onion to allow it to melt into the sauce and blend seamlessly with the other ingredients.
- Sauté and Soften:
- In a large skillet over medium heat, melt the butter until it foams gently. Add the diced onions and cook for about three to four minutes until they turn translucent and release their sweetness and aroma. Next, add the sweet potato cubes to the pan. Sauté them for six to eight minutes, stirring occasionally. You want the edges to soften and start caramelizing while the centers remain firm to prevent mushy casserole filling.
- Create the Creamy Sauce:
- Sprinkle the flour evenly over the sweet potato and onion mixture, stirring briskly for one to two minutes to cook out the raw flour taste. Meanwhile, dissolve the chicken bouillon powder into the chicken broth in a separate cup for even seasoning. Gradually pour the broth mixture into the skillet while stirring constantly to avoid lumps. Bring everything to a gentle simmer, then add the heavy cream, maple syrup, rubbed sage, dried thyme, salt, and black pepper. Let the sauce cook for three to four more minutes as it thickens into a velvety coating. Finally, stir in the diced apples to prevent them from browning prematurely and begin tenderizing them for the bake ahead.
- Assemble the Casserole:
- Spread the shredded turkey evenly across the bottom of the prepared casserole dish. Pour the sweet potato, apple, and sauce mixture over the turkey, distributing it evenly to ensure each bite captures the variety of flavors. Use a spatula to smooth the surface gently without smashing everything together—layers should remain distinct for the best texture.
- Top and Bake:
- Sprinkle the shredded Gruyère cheese over the assembled casserole thoroughly to cover every inch. Place the dish in the preheated oven and bake uncovered for thirty to thirty five minutes until the cheese bubbles, melts, and turns golden brown. The sweet potatoes should be tender enough to pierce easily with a fork. If the cheese browns too quickly, tent the casserole loosely with foil during the final ten minutes of baking. After removing from the oven, let the casserole rest for at least ten minutes before cutting and serving to allow the sauce to thicken further and keep portions intact.
I especially love the combination of sweet potatoes and apples in this dish. The natural sweetness plays beautifully against the savory turkey and herbs, reminding me of cozy holiday dinners with family gathered around the table. It’s one of those recipes that feels both nostalgic and fresh every time I make it.
Storage Tips
Store leftover casserole in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to preserve the crispy cheese topping, or use a microwave if you’re in a hurry though the texture will be softer. For longer storage, freeze in portions wrapped tightly to protect against freezer burn. Thaw overnight in the fridge before reheating.
Ingredient Substitutions
You can swap Gruyère cheese for sharp white cheddar for a robust flavor and great melt. If you want to lighten up the dish, replace heavy cream with full fat Greek yogurt added at the end off the heat to prevent curdling. Use butternut squash in place of sweet potatoes if you prefer a slightly different autumn flavor and texture.
Serving Suggestions
This casserole pairs nicely with a green salad dressed with cider vinaigrette to cut through the richness. Toasted pecans or walnuts sprinkled on top add a pleasant crunch. For a festive touch, serve alongside cranberry relish or try filling warm wraps with the leftovers for a creative second meal.
This cozy casserole is a delicious way to transform leftovers into a comforting meal that feels special. It reheats well and makes great freezer meals for busy nights.
Common Questions About Recipes
- → How do I keep sweet potatoes from getting mushy?
Sauté sweet potato cubes until just tender, then finish baking in the oven to maintain their shape and avoid mushiness.
- → Can this casserole be made ahead?
Yes, assemble without baking and refrigerate up to 24 hours. Add extra baking time if baking cold.
- → What can I use instead of chicken bouillon?
Vegetable bouillon or additional chicken broth with a pinch of salt work well as substitutes.
- → Should the apples be peeled?
Peeling ensures a tender, uniform texture, but leaving skins on adds color and fiber if preferred.
- → How can I prevent a watery casserole?
Thicken the sauce before assembling and avoid using watery turkey. Resting after baking also helps set the filling.