Leftover Turkey Casserole

After a heavy, greasy (but delicious) Thanksgiving meal, you're going to need a lighter way to refresh that dry turkey. This casserole is a way to throw some scraps together after the holiday has passed.

Total Time: 1 Hour, 25 Minutes (Prep - 45 Minutes / Cook - 40 Minutes)

Servings: 8

Ingredients

• 6 cups chopped cauliflower (see notes)

• 1 pound white mushrooms, washed and sliced

• 4 cups cooked leftover turkey

• 1 white onion, chopped

• 2 tablespoons olive oil, divided

• 1 teaspoon dried thyme

• Salt and fresh-ground black pepper to taste

• 1 cup grated Mozzarella

For the Sauce

• 1 cup sour cream

• 1/2 cup mayo

• 2 tablespoons Dijon mustard

• 1/2 teaspoon dried thyme

• Salt and black pepper to taste

• 1 cup grated Mozzarella

• 1/4 cup coarsely grated Parmesan cheese

Instructions

1. Preheat oven to 375F/190C. Spray a large casserole dish with olive oil or non-stick spray. 

2. Chop up enough cauliflower to make 6 cups of small cauliflower pieces. (You can also use frozen cauliflower rice if you prefer, about 3-4 cups.) Then use a food processor with a steel blade to pulse the cauliflower until it’s finely chopped, slightly larger then kernels of rice. 

3. Wash the mushrooms and cut into thick half slices. Dice the leftover turkey into bite-sized pieces.

4. Mix together the sour cream, mayo, Dijon mustard, dried thyme, salt and pepper, grated Mozzarella, and cup Parmesan.

5. Heat 2 teaspoon olive oil in a large non-stick frying pan and saute the mushrooms over medium-high heat until they are starting to brown. Put mushrooms in the bottom of the casserole dish.

6. Add about 2 teaspoon more olive oil and saute the onions over medium-high heat until they are softened and starting to brown. Put onions over the mushrooms in the casserole dish.

7. Heat another 2 teaspoon of olive oil and add the finely-chopped cauliflower. Cook over medium-high heat, stirring often, until the cauliflower is starting to soften and barely brown, about 3-4 minutes (or slightly less for frozen cauliflower rice). Add the 1 teaspoon seasonings and cook about 1 minute more, then put it into the casserole dish over the mushrooms and onions.

8. Put the diced turkey into the casserole dish over the veggies and combine the ingredients right in the dish. 

9. Spread the sauce mixture over the top and then use the spoon to gently combine the ingredients with the sauce, until the ingredients are well mixed into the sauce.

10. Sprinkle with Mozzarella cheese and bake uncovered until the casserole is starting to bubble and the top is nicely browned, about 40 minutes. Let cool about 5 minutes; then cut into 8 servings and eat while hot.