Turkey and Root Vegetable Casserole
DifficultyIntermediate
SharePostSaveBigOven
Yields20 ServingsPrep Time7 minsCook Time45 minsTotal Time52 mins
 4 ½ lbs Fully Cooked Seasoned Pulled Turkey Breast
 4 ½ lbs Mixed Roasted Root Vegetables
 2 qts Turkey Gravy
 10 oz Seasoned Italian Breadcrumbs
1

Heat 2 quarts of water just to the boiling point, then turn off the heat. 

2

Whisk in half a standard package of turkey gravy mix. Turn the heat back on to low-medium and whisk until it comes to a gentle boil. Cook for 1 minute, then remove from heat and let cool slightly. 

3

In a parchment-lined roasting pan, mix together the thawed turkey breast and roasted root vegetables. 

4

Gently pour the prepared gravy over the turkey and vegetables.

5

Sprinkle about 2 1/2 cups seasoned breadcrumbs evenly over the top.

6

Cover with foil and roast at 325F for 20 minutes. Remove the cover and continue baking until the dish reaches an internal temperature of 145F

7

Cool Completely, then either reheat in individual portions or reheat the whole pan for service! Enjoy!

 

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Ingredients

 4 ½ lbs Fully Cooked Seasoned Pulled Turkey Breast
 4 ½ lbs Mixed Roasted Root Vegetables
 2 qts Turkey Gravy
 10 oz Seasoned Italian Breadcrumbs
Turkey and Root Vegetable Casserole