Ingredients
3 cups diced carrots
3 cups diced celery
2 cups chopped onions
2 cups green beans
2 cups cubed sweet potatoes
1 cup sliced mushrooms
2 cups cooked turkey, shredded
1 pound ground turkey or sausage
1 cup unsalted butter
2 cups heavy cream
2 cups whole milk
1 cup sour cream
4 cups chicken broth
2 cups turkey broth
3 cups bread cubes or stuffing mix
1 cup all-purpose flour
1 cup breadcrumbs
2 tablespoons fresh sage
2 tablespoons fresh thyme
1 tablespoon rosemary
1 teaspoon nutmeg
Salt and black pepper to taste
Instructions
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Preheat oven to 375°F (190°C).
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Melt butter in a large skillet over medium heat.
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Add diced onions, celery, and carrots and sauté for about 8 minutes until softened and fragrant.
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Stir in mushrooms and cook until lightly golden.
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Add shredded turkey or ground sausage and cook until heated through.
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Sprinkle flour over the mixture and stir continuously to form a light roux.
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Slowly pour in chicken broth while whisking to avoid lumps.
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Add cream, sage, thyme, rosemary, salt, and pepper.
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Cook until the sauce thickens and becomes creamy.
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Fold in bread cubes or vegetables depending on your preferred casserole variation.
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Transfer mixture to a greased casserole dish.
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Top with breadcrumbs and small pieces of butter.
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Bake for 25 minutes until golden brown and bubbling.
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Allow the dish to cool completely before freezing.
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Wrap tightly with plastic wrap and foil before placing in the freezer.
Notes
Freezer friendly Thanksgiving recipes should always be completely cooled before freezing to avoid ice crystals. Double wrap casseroles with plastic wrap and foil to prevent freezer burn. Most Thanksgiving casseroles can be frozen for up to 3 months and reheated at 350°F until heated through.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American