Sweet Potato, Mushroom, Leftover Turkey Casserole

You know what happens when a few people cancel at the last minute for Thanksgiving? Lots of leftovers, that’s what! This is a good thing. Leftover cooked turkey is wonderfully versatile. You can put it in soups, tacos, chili, sandwiches, or make something like this, a hearty turkey casserole.

This casserole is loaded. You start with bacon and build from there. Onions, mushrooms, mashed sweet potatoes, Gruyere cheese—everything gets mixed in with the chopped up leftover turkey, spread into a casserole dish, top it with crushed saltines and butter, and bake. Yum!

Happy Thanksgiving everyone!

Sweet Potato, Mushroom, Leftover Turkey Casserole Recipe

This recipe uses mashed sweet potatoes. You could easily substitute regular mashed potatoes for the sweet potatoes if you want.

Ingredients

• 1/4 lb bacon, cut into half inch slices
• 1 large yellow onion, peeled and chopped
• 2 cups roughly chopped leftover (cooked) turkey meat (light and/or dark meat)
• 3 to 4 cups of mashed cooked sweet potatoes or garnet yams (from about 2 large sweet potatoes)*
• 1 lb of sliced cremini or button mushrooms
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups (6 ounces) grated Gruyere cheese
• 20 saltine crackers
• 4 Tbsp butter, divided, plus more to grease the baking pan

*To cook the sweet potatoes, peel them, slice them into 1-inch thick disks, toss with some olive oil, place them in a single layer in a roasting dish covered with foil and roast them at 400°F for 20 minute or until fork tender. Or you can pierce the whole unpeeled sweet potatoes with a fork all over, wrap in foil and roast at 350°F for an hour or until fork tender. Or, you can peel and chop them and boil them until tender. Then mash.

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