This paleo autumn casserole is a favorite for fall, and is a great way to serve Thanksgiving leftovers in a unique way! Dairy-free, gluten-free, nut-free.
The perfect meal for autumn, and especially for using up Thanksgiving leftovers!
Fall is my favorite time of year. I know I’ve probably said that before, in at least 50 recipes. But it’s SO true. I just love everything about it. The shorter, cooler days make you take a step back and relax.
Fall recipes make me so happy and cozy inside, and this paleo autumn casserole is no different. It’s packed with all of your favorite fall ingredients, and then smothered in a rich gravy that you certainly don’t want to leave out.
This casserole is a great way to use up leftovers from Thanksgiving, but you don’t have to limit making it to only after this great holiday. It can really be consumed anytime of the season, or anytime of the year, if I’m being honest! Sometimes even the warmest of days calls for a nice hearty meal.
This paleo autumn casserole takes just a few minutes to prepare.
You have lots of options here, in terms of what you add, but the following is what I recommend:
- Shredded cooked chicken breast, or shredded leftover turkey. either white or dark meat, or a mix of the two works just fine
- Diced sweet potatoes, either fresh or pre-cooked
- Green beans, either fresh or pre-cooked
- Head of cauliflower, diced into bite-sized pieces
- Craisins, or premade cranberry sauce. The kind with whole berries definitely works better than the pureed kind.
- Gravy – this can be either fresh or premade. If making it fresh, you will need the following ingredients: chicken broth or stock, coconut or almond milk, poultry seasoning, salt, pepper, tapioca starch or arrowroot powder and room temperature water
Preheat oven to 350F. Combine all ingredients in a large bowl, and toss to combine. Add to a large baking dish and cover with aluminum foil.
If you are using all precooked ingredients, then simply bake until the cauliflower is soft, approximately 20-25 minutes.
If you are using all fresh ingredients, then you will want to cook until the sweet potatoes are cooked, which will take 30-35 minutes.
If desired, remove aluminum foil and cook for another 5 minutes to crisp up the top of the casserole.
Allow to cool for 5 minutes before serving. Store leftovers in the fridge covered for 2-3 days. If using leftover Thanksgiving ingredients that have already been in the fridge for several days, be sure to consume right away, or freeze the leftover casserole.
Can I use stuffing in this casserole?
Yes, you can, but be sure it is a paleo stuffing recipe. I also recommend adding this to the top of the casserole, rather than mixing it in, so it does not get very wet and slimy. Be sure to crisp up the stuffing under the broiler for a few minutes at the end!
Can I freeze this casserole? I have way too many Thanksgiving leftovers!
Yes, you can. I recommend freezing it before you bake it. Simply take it out of the freezer a couple hours before you want to start baking it, to allow it to defrost at room temperature. You want your baking dish to come back to nearly room temperature before you place it in the oven, if it is glass, so it does not break. Then simply bake as the instructions state below.
You may also enjoy:
Paleo Autumn Casserole
- 1 lb precooked turkey
- 2 large sweet potatoes, diced
- 2 cups green beans, either cooked or fresh
- 1 cup craisins or chunky cranberry sauce
- 1 small head cauliflower, diced into small florets
- 1 cup chicken broth
- 1 cup almond milk, or dairy-free milk of choice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon poultry seasoning
- 2.5 tablespoons tapioca starch or arrowroot powder
- 2.5 tablespoons room temperature water
- Preheat oven to 350F.
- Add the turkey, sweet potatoes, green beans, craisins/cranberry sauce and cauliflower to a large bowl.
- Make gravy by adding chicken broth, milk, salt, pepper and poultry seasoning to a skillet. Turn heat to medium and stir to combine ingredients. To a small dish, add tapioca starch and room temperature water. Stir to mix. Pour into the skillet to thicken the gravy.
- Pour gravy into the bowl and mix to combine with other ingredients. Pour everything into a large greased baking dish and cover with aluminum foil. Bake for 30 minutes, then remove foil. Continue to bake uncovered until cauliflower and sweet potatoes are cooked through, approximately 15-20 more minutes.