Turkey and Potato Casserole

- 1030

Welcome to a recipe that spells comfort and warmth! This Turkey and Potato Casserole is the perfect answer to the question, "What to do with leftover turkey?" Especially after a festive meal, this dish transforms yesterday's roast into a creamy, savory, and utterly satisfying new creation. It's a hearty, one-dish meal that brings together tender turkey, soft potatoes, earthy mushrooms, and a rich, creamy sauce, all baked under a blanket of golden, melted cheese. It’s a hug in a dish, ideal for a cozy family dinner on a chilly evening.

A golden-brown turkey and potato casserole in a baking dish, ready to be served.

Turkey and Potato Casserole

Cooking: 1 hour
Quantity: 5 Servings
Per serving
Calories: 345 kcal
Proteins: 33 g
Fats: 10 g
Carbohydrates: 27 g

Ingredients for Turkey and Potato Casserole

  • 500 g cooked turkey
  • 600 g potatoes
  • 100 g fresh champignon mushrooms
  • 1 onion
  • 2 carrots
  • 200 ml cream (20-30% fat)
  • 1 teaspoon Herbes de Provence
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 40 g hard cheese (like cheddar or Gruyère)
  • salt, black pepper, garlic, vegetable oil

How to Make Turkey and Potato Casserole

Turkey parts, carrots, onion, and celery in a pot with water to make broth.

Place turkey legs or wings in a pot, add a traditional set of vegetables and seasonings for the broth.

Hands separating cooked turkey meat from the bones.

Separate the meat from the bones.

Diced potatoes and carrots being boiled in a pot.

Boil the vegetables until semi-cooked.


This recipe uses cooked meat. To cook the turkey, you’ll need about 2 hours. Place turkey legs or wings in a pot, add a traditional set of vegetables and seasonings for the broth – onion, carrot, celery, bay leaf, and black pepper. Pour in cold water, add salt, and simmer over low heat. Depending on the size, it will take 1.5 to 2 hours. You can also use roasted turkey.

Let the turkey cool in the broth. Separate the meat from the bones, and either shred the cooked meat or chop it into large pieces.

Peel the potatoes and carrots. Dice the vegetables into large cubes. Place them in a pot, cover with boiling water, and add salt. Cook the vegetables until they are semi-cooked. Drain the cooking water into a bowl. This vegetable broth will be needed for the sauce.

Chopped onions being sautéed in a pan until translucent.

Sauté the onion over medium heat for 5 minutes until it becomes soft.

Finely dice the onion. Pour a little vegetable oil for frying into a deep skillet, add the butter, and toss in the chopped onion. Sauté the onion over medium heat for 5 minutes until it becomes soft.

Diced mushrooms being added to a pan with sautéed onions.

Dice fresh champignon mushrooms and add them to the sautéed onion.

Mushrooms, onions, and flour being cooked together in a pan.

Cook everything together for 1 minute.

Pouring broth into a pan with mushrooms and onions to create a sauce.

Pour in 1 cup of vegetable broth in small portions, bring the sauce to a boil.


Dice the fresh champignon mushrooms and add them to the sautéed onion. Cook the mushrooms with the onion over high heat for 5-6 minutes, stirring occasionally. Add a clove of garlic passed through a press.

Sprinkle a tablespoon of all-purpose flour directly over the mushrooms and onions, and stir so the flour mixes with the butter. Cook everything together for 1 minute.

Gradually pour in 1 cup of the vegetable broth, and bring the sauce to a boil. Cook for 3 minutes, then pour in the cream and stir. Season with salt to taste, and bring the sauce to a boil again. Simmer until it thickens, about 2-3 minutes. You can use turkey or chicken broth instead of the vegetable broth.

Layering cooked turkey in a white casserole dish.

Assemble the casserole in a deep ovenproof dish.

Assemble the casserole in a deep ovenproof dish. Grease the bottom and sides of the dish with vegetable oil, and lay out the cooked turkey.

Mixing cooked turkey with boiled potatoes and carrots in a casserole dish.

Add the boiled potatoes and carrots, mix the vegetables with the turkey.

Pouring a creamy mushroom sauce over the turkey and vegetable mixture in a casserole dish.

Sprinkle dried Herbes de Provence on top and pour in the boiling sauce with mushrooms and cream.

A block of hard cheese being grated over the casserole.

Grate the hard cheese on a coarse grater.


Add the cooked potatoes and carrots, and mix the vegetables with the turkey.

Sprinkle dried Herbes de Provence on top and pour in the hot, creamy mushroom sauce. Thyme, rosemary, and oregano are typically the base of this herb blend.

Grate the hard cheese on a coarse grater. Sprinkle the grated cheese over the casserole. Preheat the oven to 180°C (350°F).

The assembled casserole with a cheese topping ready to go into the oven.

Place the casserole in a preheated oven for 25-30 minutes.

Place the casserole in the preheated oven for 25-30 minutes. Towards the end, you can turn on the broiler for a couple of minutes to get a golden-brown cheese crust.

And there you have it—a beautiful, bubbling casserole ready to be enjoyed! This dish is wonderfully versatile. Serve it hot from the oven, perhaps with a simple green salad on the side to balance the richness. Don't be afraid to experiment with other vegetables like peas or green beans, or try a different cheese like Gruyère or Monterey Jack for a new flavor twist. Leftovers (if you have any!) keep well in the refrigerator and reheat beautifully. We hope this recipe brings comfort and joy to your table. Enjoy every cheesy, creamy bite!