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Turkey and Cranberry Casserole Recipe

Main Dishes

Turkey & Cranberry Casserole is the recipe that gives Thanksgiving leftovers a second act worth looking forward to. Tender turkey and bright, tart cranberry folded into a creamy, savory casserole that bakes up golden — it is somehow even better than the original holiday spread it came from.

Prep Time
10 min
Cook Time
35 min
Servings
9
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Ingredients

2 cups Brussels sprouts, halved
1 tbsp olive oil
2 cups water, divided
1 (2 oz) pkg Pioneer® Smoky Country Bacon Gravy Mix
4 cups egg noodles, cooked
2 cups turkey breast, cooked and diced 1-inch-thick
1 cup dried cranberries
2 tbsp chopped fresh thyme
1 cup shredded Swiss cheese
3 slices bacon, cooked and crumbled
Fresh parsley, for garnish

This Turkey and Cranberry Casserole uses Pioneer Smoky Country Bacon Gravy Mix for the rich, smoky base that makes this turkey casserole a deeply satisfying meal the whole family will look forward to the morning after Thanksgiving.

Instructions

  1. Roast the Brussels Sprouts

    Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Toss Brussels sprouts in oil and transfer to the prepared baking sheet. Bake until tender and golden-brown, about 20-25 minutes.

  2. Make the Bacon Gravy

    Meanwhile, bring 1 1/2 cups of water to a boil over high heat. Whisk together Pioneer Smoky Country Bacon Gravy Mix and remaining water in a small bowl. Pour gravy mixture into the boiling water, whisking constantly until completely smooth and thickened, about 1 minute. Set aside.

  3. Assemble and Bake

    Lightly grease a 9×13 baking dish with cooking spray. Transfer Brussels sprouts to the prepared baking dish. Add noodles, turkey, cranberries and thyme. Top with gravy mixture and mix to combine. Top evenly with cheese and bacon. Bake until the cheese is melted and golden-brown, about 15-20 minutes. Garnish with parsley, and serve.

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