A delicious and easy to make ahead turkey casserole with roasted butternut squash, peas and caramelized onions all topped with crispy jalapeños, onions and fried sage.
Servings 10 people
For the Turkey Casserole:
- 1 turkey breast
- 2 onions large
- 1 teaspoon salt 6g
- 1 teaspoon pepper 6g
- 1 teaspoon thyme 1g
- 3 cups butternut squash 615g, roasted and cubed
- 16 oz green peas frozen
- ½ lb egg noodles
- 2 cups gouda cheese 216g, shredded
- 1/3 cup brandy 79mL
- 5 oz French’s Crispy Jalapenos optional
- 5 oz French’s Crispy Fried Onions
- 1 sprig sage leaves
For the Sauce:
- 1/2 cup butter 113g, melted
- ⅓ cup flour 43g
- ¼ cup brandy 60mL
- 4 cups chicken stock 946mL
For the Turkey:
Preheat oven to 350F degrees
Place turkey in a deep baking dish.
Season turkey with salt, pepper and thyme.
Add chopped onions around the sides of the turkey
Bake for about 60 minutes, or until the internal temp is 160 degrees F. Toss the onions two to three times during baking to ensure even cooking. Towards the end of the bake, pour about 1/3 cup of brandy over the breast and onions.
For the Sauce:
Melt butter and allow to brown in a medium pan over medium heat.
Stir in flour and cook for 1 minute.
Add brandy and allow to reduce.
Add in chicken stock.
Cook until thick while stirring occasionally.
For the Butternut Squash
Slice the butternut squash in half.
Roast on a baking sheet for 25- 30 minutes.
When cooled, slice into cubes.
For the Casserole:
Shred turkey meat.
Place shredded meat back into casserole dish.
Add butternut squash, peas and egg noodles.
Add gouda, French’s Crispy Jalapeños and and French's Crispy Fried Onions
Bake for 20 minutes at 350F.
While the casserole is baking heat oil in a small pan and fry the sage leaves for a few seconds three at a time. Transfer to a paper towel and sprinkle with sea salt then arrange on casserole when its done baking.
- You can sub in frozen butternut squash as a time saver. Just cook according to the package's instructions and add in.
- If you're really in a rush you can use a large can or cream of mushroom soup in place of the brown butter brandy sauce.
- This recipe calls for gouda but any number of cheeses will be great including cheddar, jack, or muenster
- Alchohol in the brandy will cook off but you can omit it if desired.
- This casserole keeps for up to three days in the refrigerator but you can freeze it for up to two months. Make sure to wrap well.
- I love egg noodles in this dish but macaroni, gemelli and rotini work well too.
Serving: 1g | Calories: 535kcal | Carbohydrates: 37g | Protein: 36g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 134mg | Sodium: 946mg | Potassium: 688mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5355IU | Vitamin C: 29.1mg | Calcium: 338mg | Iron: 2.4mg