Description

There’s nothing quite like a warm, hearty casserole to bring comfort and flavor to your table. The Turkey & Cranberry Savory Bake is perfect for crisp autumn evenings, cozy family dinners, or any occasion when you want a dish that feels both special and effortless. Inspired by festive traditions and seasonal flavors, this bake combines tender turkey with the bright, tart notes of cranberries, a medley of sautéed vegetables, and a creamy, cheesy topping. Each bite offers a delicious balance of textures—soft turkey, slightly chewy cranberries, and a golden, melted cheese crust—that will satisfy every palate. This dish is easy to prepare, yet impressive enough to serve as a centerpiece for gatherings or holiday meals.

Ingredients

Scale

3 cups cooked turkey, shredded or diced
1 cup fresh or frozen cranberries
2 cups diced potatoes (Yukon Gold or red potatoes)
1 cup diced carrots
1 cup diced celery
1 medium onion, finely chopped
2 cloves garlic, minced
1 ½ cups shredded cheddar cheese
1 cup sour cream or Greek yogurt
½ cup milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon salt (or to taste)
½ teaspoon black pepper
¼ cup breadcrumbs (optional, for topping)
Fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the onions and garlic, sautéing for 2–3 minutes until fragrant and translucent.
Add the diced carrots and celery to the skillet and sauté for 5–7 minutes, stirring occasionally, until softened.
Stir in the diced potatoes and cook for another 5 minutes, allowing them to slightly soften. Lightly season the vegetables with salt and black pepper.
In a small bowl, whisk together the sour cream and milk until smooth. Stir in thyme, rosemary, salt, and black pepper. Set aside.
In a large mixing bowl, combine the cooked turkey, cranberries, and sautéed vegetables. Add half of the shredded cheese. Pour the sour cream mixture over the ingredients and gently mix until everything is evenly coated.
Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining cheese over the top. If desired, add breadcrumbs for a crunchy topping.
Place the dish in the preheated oven and bake for 25–30 minutes, until the cheese is melted, golden, and the edges are bubbly.
Remove the bake from the oven and let it cool for 5 minutes. Garnish with freshly chopped parsley before serving for a bright, fresh finish.

Notes

Leftover turkey works perfectly for this bake.
Cranberries can be fresh, frozen, or plumped dried cranberries.
Feel free to add other vegetables like broccoli or bell peppers.
Make ahead: Assemble the casserole and refrigerate for up to 24 hours before baking.
Leftovers can be stored in the refrigerator for 2–3 days and reheated in the oven or microwave.

Prep Time: 20 minutes
Cook Time: 30 minutes