Leftover Turkey Sweet Potato Apple

This leftover turkey sweet potato and apple casserole transforms your holiday remnants into a creamy, hearty, and comforting dish packed with the warm flavors of autumn. Combining sweet potatoes, fresh apples, tender turkey, and melted Gruyère cheese, it offers a perfect meal for Friendsgiving, Christmas, or simply enjoying your leftovers in a whole new way. The balance of savory herbs with a touch of maple syrup introduces a subtle sweetness that complements the rich casserole beautifully.

I discovered this recipe after my first Thanksgiving post and it quickly became a go to for using turkey in a way that doesn't feel like reheating. My family loves how the sweetness of apples contrasts with the savory sauce every time.

Ingredients

• Leftover cooked turkey: Shredded to add protein and savory richness use dark and white meat combined for balanced flavor
• Sweet potatoes: Peeled and cubed they bring creamy texture and natural sweetness plus a vibrant orange color choose firm potatoes without blemishes
• Gala apples: Peeled and diced for a sweet tartness that brightens the dish pick apples that are firm and fresh for best texture
• Small onion: Diced finely to add depth and subtle aromatic sweetness
• Unsalted butter: To sauté vegetables gently without overpowering saltiness
• Allpurpose flour: To thicken the creamy sauce evenly fresh flour helps prevent lumps
• Chicken bouillon powder: Adds concentrated savory flavor use quality bouillon or homemade stock if possible
• Chicken broth: As the liquid base for rich umami notes low sodium preferred to control saltiness
• Heavy cream: To create a luscious velvety sauce opt for fresh cream for best results
• Pure maple syrup: To introduce natural sweetness and a hint of autumn warmth use 100% pure
• Rubbed sage and dried thyme: Bring classic holiday herb flavors fresh herbs can be used but adjust quantity accordingly
• Salt and freshly ground black pepper: To season precisely and enhance all components
• Shredded Gruyère cheese: Provides nutty creamy melt topping which browns beautifully select good quality cheese for best flavor

Instructions

Prepare the Vegetable and Fruit Base:

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a large casserole dish to prevent sticking. Peel and cube the sweet potatoes into even halfinch pieces to ensure uniform cooking. Peel and dice Gala apples to roughly match the size of the sweet potato cubes so they soften evenly. Dice the onion finely so it will melt seamlessly into the sauce without large chunks.

Sauté the Aromatics and Start the Potatoes:

In a large skillet or sauté pan over medium heat melt the butter slowly. Add the diced onion and cook stirring frequently until the onions become translucent and release their aroma approximately three to four minutes. Add the cubed sweet potatoes and sauté them for six to eight minutes while occasionally stirring until the edges soften but the centers still maintain firmness to prevent excess mushiness later.

Create the Creamy Sauce:

Sprinkle the flour uniformly over the onion and sweet potato mixture stirring briskly for one to two minutes at medium heat to cook off the raw flour taste. While stirring continuously dissolve the chicken bouillon powder in the chicken broth then gradually add this mixture to the pan to avoid lumps and bring the liquid to a gentle simmer. Slowly pour in the heavy cream and stir to incorporate. Add the maple syrup rubbed sage dried thyme salt and freshly ground black pepper combining everything well. Allow the sauce to cook undisturbed for three to four minutes until it thickens to a smooth velvety texture. Add the diced apples last stirring gently to coat the fruit and prevent oxidation while starting their tenderizing before baking.

Assemble the Casserole:

Spread the shredded leftover turkey evenly across the bottom of your prepared casserole dish. Pour the sweet potato apple and sauce mixture on top carefully distributing everything so each portion gets balanced layers. Use a spatula to smooth the top gently without mashing or breaking down the chunks.

Top and Bake:

Evenly sprinkle the shredded Gruyère cheese over the entire surface of the casserole to create a golden bubbly crust when baked. Place the dish in the preheated oven baking uncovered for thirty to thirty five minutes or until the cheese is melted bubbling and starting to brown and the sweet potatoes are tender when pierced with a fork. If the cheese is browning too quickly before the inside finishes cooking loosely cover the casserole with foil for the last ten minutes to prevent burning. Once baked let the casserole rest for at least ten minutes to allow the sauce to thicken further and make slicing serve ready and tidy.

Sage elevates the flavor profile with an earthy warmth that perfectly complements the sweetness of the apples. One of my favorite moments is serving this casserole alongside my grandmother's cranberry relish which brightens each bite and brings back cherished holiday memories.

Storage tips

Let the casserole cool completely before storing in an airtight container. It keeps well in the refrigerator for up to three days. To reheat cover with foil and warm in a moderate oven or microwave until heated through. For longer storage freeze portions individually wrapped then place in freezer bags and thaw overnight in the fridge before reheating.

Ingredient substitutions

Gruyère can be swapped with sharp white cheddar for a familiar slightly tangy cheese flavor that melts well. Heavy cream may be replaced with fullfat Greek yogurt stirred in after baking for a lighter texture with pleasant tartness. Sweet potatoes can be interchanged with butternut squash cubes for similar sweetness and texture but a slightly different hue.

Serving suggestions

Sprinkle toasted pecans or walnuts on top just before serving to add crunch and contrast. Serve with a crisp green salad dressed in apple cider vinaigrette to balance the richness. Enjoy leftovers wrapped in warm tortillas with a spoonful of cranberry jelly for a fresh take.

This casserole is a cozy way to transform leftovers into a showstopping meal. Let it rest after baking so slices hold together and the sauce firms up for clean serving.

Your Recipe Questions Answered

→ How do I keep sweet potatoes from getting mushy?

Sauté sweet potatoes just until they begin to soften, then finish baking to keep cubes firm and fork-tender. Avoid overcooking to maintain shape.

→ Can this casserole be made ahead?

Yes, assemble without baking and store covered in the fridge for up to 24 hours. Increase baking time by 5–10 minutes if baking cold.

→ What can I use instead of chicken bouillon?

Vegetable bouillon works well, or simply add extra chicken broth with a pinch of salt for depth without bouillon powder.

→ Should the apples be peeled?

Peeling apples ensures a tender, uniform texture and prevents skins from separating, though leaving skins adds color and fiber if preferred.

→ How can I prevent a watery casserole?

Thicken the sauce before assembling, avoid using freshly cooked watery turkey, and let the casserole rest after baking to set filling.