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.



  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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