Leftover Turkey Sweet Potato and Apple Casserole
55 min
|
intermediate
Recipe by Eunice
Introduction
Think turkey pot pie meets cheesy gratin: this leftover turkey, sweet potato, and apple casserole rides a bouillon-kissed cream sauce, warm sage and thyme, and a bubbling lid of Gruyere.
Perfect for post-Thanksgiving or any cold weeknight, it is a no-waste, sweet-savory crowd-pleaser that hits creamy, salty, and lightly maple without weighing you down.
Ingredients (6 servings)
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Ingredients
- 3 cups leftover cooked turkey, shredded leftover cooked turkey
- 2 medium sweet potatoes, peeled, cubed (about 3 cups) sweet potatoes 0.67 lb medium
- 2 Gala apples, peeled, diced Gala apples 2 ct
- 1 small onion, diced onion 1 ct small
- 2 Tbsp unsalted butter unsalted butter 1 oz
- 2 Tbsp all-purpose flour all-purpose flour 0.03 lb
- 1 Tbsp chicken bouillon powder chicken bouillon powder 0.5 oz
- 1½ cups chicken broth chicken broth 12 fl oz
- ½ cup heavy cream heavy cream 4 fl oz
- 1 Tbsp pure maple syrup pure maple syrup 1 Tbsp
- ½ tsp rubbed sage rubbed sage 0.01 oz
- ½ tsp dried thyme dried thyme 0.01 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 cup shredded Gruyère cheese shredded Gruyère cheese 0.25 lb
How to Make Leftover Turkey Sweet Potato and Apple Casserole
-
Prep and preheat
Heat the oven to 375 F and butter a 2 quart baking dish or spray it lightly with oil.
Bring a medium pot of salted water to a boil for the sweet potatoes.
-
Parboil the sweet potatoes
Add the cubed sweet potatoes and boil until just fork tender, 8 to 10 minutes.
Drain well and let steam off in the colander so they stay fluffy, not waterlogged.
-
Sweat the aromatics
In a large skillet or saucepan over medium heat, melt the butter and add the diced onion with a pinch of salt.
Cook, stirring, until the onion is translucent and sweet, about 4 minutes.
Add the diced apples and cook 2 minutes to soften slightly.
-
Build the roux
Sprinkle the flour over the onion and apple and stir until every piece is glossy and no dry flour remains, about 1 minute.
Cook until the flour smells toasty, another 60 to 90 seconds.
-
Whisk in liquids and season
Whisk the chicken bouillon into the chicken broth until dissolved, then slowly stream the broth into the pan while whisking to avoid lumps.
Add the heavy cream, maple syrup, sage, thyme, black pepper, and half the salt.
Simmer 3 to 4 minutes until the sauce thickly coats the back of a spoon, then taste and adjust salt carefully because the bouillon and cheese add salinity.
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Combine with turkey and sweet potatoes
In a large bowl, combine the shredded turkey and drained sweet potatoes.
Pour the hot sauce over and fold gently so you do not smash the potatoes.
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Assemble
Spread the mixture evenly in the prepared baking dish.
Top with the shredded Gruyere in an even layer so it melts and browns uniformly.
-
Bake and brown
Cover the dish with foil and bake 20 minutes to heat through without drying the turkey.
Uncover and bake 10 to 12 minutes until the cheese is bubbling and golden at the edges.
For extra color, broil 1 to 2 minutes, watching like a hawk.
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Rest and serve
Let the casserole rest 10 minutes so the sauce settles and slices cleanly.
Finish with a crack of black pepper and serve hot.
Substitutions
- Gruyere -> sharp white cheddar
- Cheddar brings a bolder, tangier bite and melts beautifully, giving you stretchy pulls and a slightly punchier top without overwhelming the maple and herbs.
- Heavy cream -> evaporated milk
- Evaporated milk stays stable under heat and gives a silky sauce with less richness, keeping the casserole creamy but a touch lighter.
- Gala apples -> Granny Smith
- Granny Smith adds tartness that cuts the sweetness of the potatoes and maple, keeping flavors balanced and bright; for a fun twist, ripe but firm pears work too for floral, honeyed notes.
Tips
- Cut size matters
- Aim for 1/2 inch dice on apples and onions and 3/4 inch cubes on sweet potatoes so everything cooks evenly and you get clean layers in every scoop.
- Bloom those dried herbs
- Adding sage and thyme to the hot sauce wakes up their oils so you taste herbaceous warmth rather than dusty dryness.
- Mind the salt
- Bouillon and Gruyere are salty, so start with half the salt, taste the finished sauce, and only then add more to avoid a heavy hand.
- Use hot broth for a smooth sauce
- Warm broth helps the roux dissolve fast and prevents floury lumps, which keeps the sauce glossy and lush.
- Cheese prep counts
- Grate cheese from the block for better melt and fewer clumps since pre-shredded blends are coated with anti-caking starch.
- Leftover safety
- Use refrigerated turkey within 3 to 4 days and reheat the casserole until the center hits 165 F so you keep it safe and juicy.
Nutrition Facts *
| Energy | 311 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 20 | g |
| Carbohydrates | 25 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sauce came out thin, how do I fix it?
- Simmer it a few extra minutes until it thickly coats a spoon, or whisk 1 teaspoon flour with 1 tablespoon cold broth and stream it in while simmering, then cook 2 minutes to remove any raw taste.
- The casserole is too sweet, how can I balance it?
- Add a squeeze of lemon juice or a teaspoon of apple cider vinegar to the finished sauce to brighten it, or bump the black pepper and thyme to lean savory.
- My sweet potatoes ended up mushy, what went wrong?
- They were either overboiled or sat wet after draining, so stop at just fork tender, drain well, and let them steam off in the colander before mixing.
- How do I keep the turkey from drying out?
- Keep the first bake covered so steam does the work, and make sure the sauce fully coats the turkey so it reheats in moisture, not dry heat.
- Can I make this ahead?
- Yes, assemble up to one day in advance, cover, and refrigerate, then bake covered for 25 minutes and uncovered 12 to 15 minutes, adding a splash of broth if it looks tight.
- Can I freeze it?
- Freeze after assembly without baking, tightly wrapped, for up to 2 months, then thaw overnight in the fridge and bake as directed, adding 5 to 10 minutes if needed.
Serving Suggestions
Serve with a sharp green salad and a Dijon vinaigrette to cut through the creamy sauce, or spoon over garlicky sautéed kale for a bistro vibe.
If you want a little swagger, add a whisper of smoked paprika to the sauce and finish with crispy fried sage leaves for crunch and aroma.
More pairings:
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