Oh heyy Thanksgiving leftovers! I see you. As much as I looove me a bomb Thanksgiving dinner. I really really love some Thanksgiving leftovers. I love the turkey sandwiches, I love the fun breakfast frittatas. That’s the thing with a big holiday celebration. It’s the dinner that just keeps on going for days and days after.
Since so many of you love this sausage bake, I knew I had to get some more bakes on the blog. I mean, who doesn’t love a cozy casserole loaded with flavors and cheese? Me! I do. I love me a good cheesy bake. And now we are inserting it with all your thanksgiving leftovers and you’re going to LOOOVE it.
So let’s jump into the recipe and make this Leftover Sweet Potato Turkey Bake!!
Begin by heating the butter or ghee in a large skillet over medium heat. Then add the onion. Sauté until soft, about 5-8 minutes. Add the tapioca starch and cook for an additional 2 minutes before pouring in the stock, coconut milk and salt.
Let this come to a boil, stirring frequently, and reduce to a simmer for about 5 minutes until the mixture thickens. Remove from the heat.
Mix together the turkey, sweet potato and 1/2 cup of the cheese. Pour the sauce over the mixture and mix well until everything is coated.
Pour the mixture out into a greased casserole dish and cover with the remaining cheese and the cranberry sauce. Bake for 35-40 minutes, until everything is hot and bubbly. Serve!
Recipe
Leftover Sweet Potato Turkey Bake
Transform your Thanksgiving leftovers into this Leftover Sweet Potato Turkey Bake! It’s loaded with your favorite fall flavors with a creamy, cheese sauce!
Ingredients
- 3 Tbsp. butter or ghee
- 1 small onion, finely diced
- 1 and 1/2 Tbsp. tapioca starch
- 1 cup chicken or turkey stock
- 1 cup full fat coconut milk
- 1/2 tsp. salt
- 4 cups diced or shredded turkey
- 4 cups diced, cooked sweet potato
- 1 cup shredded gruyere cheese, divided
- 3/4 cup cranberry sauce
Instructions
- Preheat the oven to 350F.
- Begin by heating the butter or ghee in a large skillet over medium heat. Then add the onion. Sauté until soft, about 5-8 minutes.
- Add the tapioca starch and cook for an additional 2 minutes before pouring in the stock, coconut milk and salt.
- Let this come to a boil, stirring frequently, and reduce to a simmer for about 5 minutes until the mixture thickens. Remove from the heat.
- Mix together the turkey, sweet potato and 1/2 cup of the cheese. Pour the sauce over the mixture and mix well until everything is coated.
- Pour the mixture out into a greased casserole dish and cover with the remaining cheese and the cranberry sauce.
- Bake for 35-40 minutes, until everything is hot and bubbly. Serve!
Enjoy!! xo
BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!
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