Turkey Vegetable Comfort Bake (Printable Version)

Tender turkey combined with veggies and a creamy sauce baked until golden and bubbling.

# What You Need:

→ Protein

01 - 3 cups cooked turkey, shredded or diced

→ Vegetables

02 - 1 cup frozen peas
03 - 1 cup diced carrots
04 - 1 small onion, finely chopped
05 - 1 cup diced celery

→ Sauce

06 - 2 cups low-sodium chicken or turkey broth
07 - 1 cup whole milk
08 - 3 tablespoons unsalted butter
09 - 3 tablespoons all-purpose flour
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon salt, or to taste

→ Topping

14 - 1 1/2 cups shredded cheddar cheese
15 - 1 cup breadcrumbs
16 - 2 tablespoons melted butter
17 - 2 tablespoons chopped fresh parsley (optional)

# How-To:

01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, melt 3 tablespoons butter. Add onions, carrots, and celery; sauté for 5 to 6 minutes until softened.
03 - Sprinkle flour over the softened vegetables and cook, stirring continuously, for 1 minute.
04 - Slowly whisk in broth followed by milk, stirring constantly until sauce thickens, about 3 to 4 minutes.
05 - Incorporate garlic powder, dried thyme, black pepper, and salt into the sauce.
06 - Add turkey and peas to the sauce mixture; stir well and simmer for 2 minutes.
07 - Evenly spread the turkey mixture into the prepared baking dish.
08 - Sprinkle shredded cheddar cheese evenly over the turkey mixture.
09 - Mix breadcrumbs with melted butter and distribute evenly over the cheese layer.
10 - Bake uncovered in the preheated oven for 25 to 30 minutes, until the top is golden and sauce is bubbling.
11 - Optionally sprinkle chopped fresh parsley over the casserole. Serve while hot.

# Expert Tips:

01 -
  • It comes together in an hour, leaving you actual time to breathe on a weeknight.
  • The creamy sauce wraps around tender turkey and vegetables in a way that just works, no fussing required.
  • One pan holds everything, and it reheats beautifully for lunches the next day.
02 -
  • Whisk the flour in gradually without lumps, or you'll end up with gritty pockets in your sauce—learned this the hard way the first time.
  • Don't skip the medium heat for your roux and sauce; rushing with high heat can scorch the flour or cause the sauce to break.
  • The breadcrumb topping should go on last, right before baking, so it stays crispy and doesn't absorb the steam and turn soggy.
03 -
  • Use whole milk instead of evaporated or reduced-fat; the casserole needs that body and richness to feel like the comfort food it promises to be.
  • Toast your breadcrumbs lightly in a dry skillet before mixing with butter to deepen their flavor and help them brown faster in the oven.

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