Recipe for Turkey Casserole – This savory recipe for Turkey Casserole has gluten free penne pasta, sage and pumpkin “cream” sauce. A perfect dish for Thanksgiving turkey leftovers.
In less than 30 minutes you can create this Thanksgiving casserole with leftover turkey and pumpkin puree!
Delicious and Savory Thanksgiving Casserole with Leftovers
This recipe for Turkey Casserole is super easy to make with leftover Thanksgiving turkey. I am not particularly thrilled about eating a ho-hum turkey sandwiches with your leftover Thanksgiving turkey. So, if you’re just like me, then this Thanksgiving Casserole with leftovers is just the thing. My recipe for Turkey Casserole is deliciously creamy with sage, garlic and homemade Pumpkin “Cream” Sauce.
Throw this Recipe for Turkey Casserole Together in 20 Minutes
This is definitely a gussied up and time-consuming way to serve leftover turkey, but this dish really is so easy to make. As long as you already have a roasted turkey, the whole casserole can be ready for the oven in 20-minutes. While it’s in the oven baking for about 10-15 minutes, I will clean up and toss together a simple salad.
And by the way, there’s no reason you can’t make this recipe for turkey casserole all throughout the year. Just substitute leftover chicken or rotisserie chicken for the turkey.
How to Make Pumpkin “Cream” Sauce
The idea for the pumpkin “cream” sauce was inspired by a decadent sounding pasta with creamy pumpkin sauce and toasted hazelnut recipe I found. The recipe sounded so good but I wanted to find a way to get the creaminess without using the butter, mascarpone and cheese.
Thanks to one of my favorite new clean grocery finds, nut-based cream cheese, I was able to make an incredibly luscious pumpkin cream sauce completely dairy free.
Kite Hill Cheese is practically the only non-dairy cheese I will eat other than Dr. Cow brand. Not only do most non-dairy cheeses taste terrible but are also made with a bunch of funky and not-so-clean ingredients.
Make Homemade Non-Dairy Cream Cheese or Cashew Cream
If you can’t find Kite Hill Cheese you can always substitute a thick cashew cream sauce instead. Cashew cream sauce can be made simply by blending cashews with water and a touch of unrefined sea salt in a high speed blender.
Easily Swap out Roasted Chicken for Roasted Turkey
Of course, if you don’t happen to have Thanksgiving roasted turkey leftovers, then we have another delicious option.
Swap out the roasted turkey in this recipe with roasted chicken!
This Roasted Chicken Recipe made with lemon and herbs is sure to be a crowd-pleaser! It’s full of fresh flavors, and juicy all the way through and surprisingly easy to make!
Simple Vegetable Side Dishes for this Recipe for Turkey Casserole
Of course, if you have other side dishes leftover from Thanksgiving, grab those out first. Otherwise, here are some very simple recipes that you can make while your turkey casserole bakes in the oven.
- Patty Pan Squash Recipe – Perfect for fall, this Patty Pan Squash Recipe is the new vegetable side dish that is begging to be on your menu.
- Rosemary Green Peas – The garlic and rosemary in this dish compliment each other perfectly for a subtle, yet pleasant flavor everyone will enjoy!
- Broccoli Side Dish Recipe – If you’re looking for a garlicky, buttery, and delicious Broccoli Side Dish Recipe, then this is the dish for you.
- Garlicky Green Beans Recipe – The perfect green, nutrient-dense side dish to add to your next meal is this Garlicky Green Beans Recipe. In under 20 minutes, you have a delicious Asian-inspired side dish.
- Fresh Garden Salad – This Garden Salad is the perfect go-to recipe for a quick side salad for dinner.
Recipe for Turkey Casserole with Pumpkin Cream Sauce
This savory recipe for Turkey Casserole is made with penne pasta, sage and dairy-free pumpkin “cream” sauce. A perfect Thanksgiving leftover.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- 8 ounces dried gluten free pasta shells
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups onion, finely diced
- 1 cup red bell pepper, finely diced
- 8 oz mushrooms, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 – 15 ounces 100% pure pumpkin puree
- 1/2 cup + 2 tablespoons vegan cream cheese
- 1 pound roasted turkey or roasted chicken, chopped
- Preheat oven to 350 degrees.
- In a large pot of salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the pasta water. Transfer the pasta to a large bowl and set aside.
- In a 10″ 100% ceramic skillet, heat the oil over medium heat. Add the finely diced onion, bell pepper and mushrooms. Season with sea salt and pepper, to taste and saute until softened about 4-6 minutes.
- To the skillet, add the garlic and sage and cook for about 2-3 more minutes. Turn off the heat add the sauteed vegetables to the large pasta bowl along with the cooked turkey or chicken.
- To a large processor, add the pumpkin puree, cream cheese and a 1/4 cup of the reserved pasta water.. Process until smooth and creamy. If you want a thinner sauce, add the additional 1/4 cup.
- Pour the pumpkin “cream” sauce over the pasta, turkey and sauteed vegetables in the large bowl. With a large silicone spatula, gently stir to coat. Transfer the pasta mixture to a baking dish and cook for about 10-15 minutes. Serve warm.
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