Pin This savory Autumn Friendsgiving Potluck Casserole brings together classic fall flavors in a comforting and shareable dish. Picture juicy turkey nestled among sweet root vegetables, bright pops of cranberry, and a crunchy herby stuffing crown. Whether it is for a lively holiday potluck or a cozy family dinner, this casserole will satisfy a crowd and fill the house with autumn aromas.
The first time I brought this to a Friendsgiving, it vanished before anything else on the table. Now, I make an extra batch just for my family the next day. There is something magical about the combination of cranberries and sage with tender turkey.
Ingredients
- Cooked turkey: moist and flavorful turkey is key for a satisfying result. Rotisserie chicken works well if you are short on time
- Butternut squash: look for firm squash with a matte skin and no soft spots. Adds colorful sweetness and a creamy texture
- Carrots and celery: choose firm, vibrant veggies. Offer earthiness and crunch
- Yellow onion: a foundational ingredient for savory depth. Sweet onions also work
- Baby spinach: use fresh spinach for a vibrant pop and added nutrition
- Dried cranberries: provide a tangy sweetness that pulls the whole dish together
- Cream of mushroom soup: smooths everything out and deepens flavor. Use a good-quality brand for best taste
- Chicken or vegetable broth: opt for low-sodium to better control seasoning
- Whole milk or half and half: brings richness and blends everything together
- Unsalted butter: always use unsalted so you can adjust seasoning as needed
- Fresh thyme: pick sprigs with tiny green leaves for the brightest aroma. Dried thyme will do in a pinch
- Black pepper and kosher salt: season thoughtfully
- Day-old bread cubes: sourdough or country bread adds heartiness and soaks up flavor without turning mushy
- Fresh parsley and dried sage: lift the stuffing topping with herby warmth
- Garlic powder: rounds out the topping with gentle savoriness
Instructions
- Preheat and Prepare Dish:
- Set your oven to 375 degrees Fahrenheit. Make sure your oven rack is centered for even cooking. Grease a 9 by 13 inch baking dish with a thin layer of butter or oil to prevent any sticking.
- Sauté the Aromatics and Vegetables:
- In a large skillet, melt two tablespoons of butter over medium heat. Add chopped onion, carrots, celery, and butternut squash. Sprinkle with a pinch of salt. Cook gently, stirring often, for about eight minutes until the vegetables start to soften but still hold their shape. Stir in the thyme and the chopped spinach. Cook for two more minutes until the spinach wilts and the fragrance of thyme fills the kitchen.
- Mix the Filling:
- Transfer the sautéed vegetables into a large mixing bowl. Add shredded turkey, dried cranberries, cream of mushroom soup, broth, milk, black pepper, and salt. Stir using a large spatula so everything is evenly combined. The mixture should be creamy and packed with lots of color.
- Assemble the Casserole:
- Spoon the filling into your prepared baking dish. Spread it out in an even layer all the way to the edges with a spatula so the topping sits evenly on top.
- Prepare the Stuffing Topping:
- In another bowl, add the bread cubes. Drizzle over melted butter, then sprinkle with chopped parsley, dried sage, and garlic powder. Toss with clean hands or a large spoon until every piece is coated and herby. Scatter the bread topping all over the filling, making sure to cover it evenly and leave a bit of texture on top for crispiness.
- Bake with Care:
- Cover the casserole with foil. Bake for thirty minutes so the interior has time to heat through. Remove the foil after half an hour, then continue baking for twenty minutes more. The top should turn golden brown and crisp with the bubbling edges signaling it is ready.
- Rest and Serve:
- Let the casserole stand for ten minutes before cutting. This allows the juices to settle, making for tidy slices and layers.
Pin This casserole makes me swoon especially for the stuffing top. The herby bread cubes with golden edges make every bite feel festive. My kids love the cranberries, and last year our Friendsgiving was mostly spent hovering around the last corner in the dish, trying to snag the biggest chunk of crispy topping.
Storage Tips
Store leftovers tightly covered in the refrigerator for up to four days. If you want to keep it longer, portion individual squares into airtight containers and freeze for up to two months. Always let the casserole cool before chilling to avoid condensation. To reheat, place covered in the oven at 350 degrees until warmed through or microwave individual servings for best convenience.
Ingredient Substitutions
Sweet potatoes work just as well as butternut squash and can add extra creaminess. If you want a vegetarian version, try cooked green or brown lentils. You can also swap out rotisserie chicken for the turkey in a pinch. If you are out of cream of mushroom soup, try making a simple béchamel sauce with sautéed mushrooms and flour thickened milk for similar richness.
Serving Suggestions
This casserole shines as a main dish for fall dinners and is ideal as a holiday potluck centerpiece. Serve with a crisp green salad dressed in a punchy vinaigrette. Try pairing with roasted Brussels sprouts or simply steamed green beans for extra color. For drinks, I love dry Riesling or Pinot Noir with this meal to complement both sweet and savory notes.
Cultural Context
Casseroles have deep roots in American home cooking and are a symbol of sharing abundance at gatherings. This Friendsgiving variation borrows from Thanksgiving flavors yet stays fuss free, making it easy for anyone away from family or hosting friends. The combo of stuffing and cranberries nods to traditional holiday tables while the one dish style supports potluck hosting.
Seasonal Adaptations
Try adding roasted parsnips or turnips when they look good at your local market Use chopped kale instead of spinach for extra earthiness and a bit more texture Mix in roasted mushrooms or toasted pecans for an extra-special touch
Success Stories
Every fall, a friend of mine requests this for her birthday meal. Last Thanksgiving, I doubled the recipe and both pans were scraped clean in minutes. I even brought it to a chilly outdoor gathering where it was devoured at room temperature with no complaints. The casserole’s friendly make ahead nature saves my sanity during busy holiday weeks.
Freezer Meal Conversion
To freeze, assemble as directed but do not bake. Wrap tightly in foil then plastic wrap and label with the date. When ready to cook, thaw overnight in the refrigerator. Bake as instructed, adding an extra ten minutes if needed to ensure heated through. Freezing before baking keeps the bread topping fluffy and prevents sogginess.
Pin Serve warm and let everyone snag a crispy corner. This casserole brings out celebration in every slice.
Recipe Q&A
- → Can I use chicken instead of turkey?
Yes, rotisserie chicken works well in place of turkey for similar texture and flavor.
- → What vegetables can I substitute?
Try sweet potatoes for butternut squash or add parsnips and mushrooms for seasonal variation.
- → Is there a vegetarian option?
Swap in cooked lentils and vegetable broth to make the casserole suitable for plant-based diets.
- → How can I add crunch?
Mix in toasted pecans with the stuffing topping for extra texture and nutty flavor.
- → Can I prepare this ahead?
Yes, assemble up to a day ahead, refrigerate, then bake when ready to serve for convenience.
- → What wine pairs well?
Dry Riesling or Pinot Noir complement the savory and fruity notes of this casserole beautifully.