Roasted Vegetable Turkey Casserole Recipe

Name: Roasted Vegetable Turkey Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Small Onion, Chopped; 1 cup Frozen Broccoli Florets; 1/2 cups Sliced And Chopped Mushrooms; 2 stalks Celery, Chopped; 1/2 cups Frozen Peas; 1/2 cups Grape Tomatoes Sliced; 2 cloves Garlic Smashed And Rough Chopped; 1 can (8 Oz. Can) Pillsbury Crescent Rolls; 3 Tablespoons Butter; 1/4 cups Flour; 3 cups Whole Milk; Salt And Pepper, to taste; 2 cups Shredded And Cooked Turkey; 1 box (6 Oz. Box) Stuffing Mix, Prepared According To Package Instruction But Using Chicken Stock, Not Water

Servings: persons

1 whole Small Onion, Chopped
1 cup Frozen Broccoli Florets
1/2 cups Sliced And Chopped Mushrooms
2 stalks Celery, Chopped
1/2 cups Frozen Peas
1/2 cups Grape Tomatoes Sliced
2 cloves Garlic Smashed And Rough Chopped
1 can (8 Oz. Can) Pillsbury Crescent Rolls
3 Tablespoons Butter
1/4 cups Flour
3 cups Whole Milk
Salt And Pepper, to taste
2 cups Shredded And Cooked Turkey
1 box (6 Oz. Box) Stuffing Mix, Prepared According To Package Instruction But Using Chicken Stock, Not Water

1
Preheat oven to 375 degrees (F).
2
For the veggies, spray a baking sheet with cooking spray.
3
Add the veggies and garlic to the baking sheet, spray veggies with cooking spray and sprinkle with salt and pepper.
4
Roast veggies for 30 to 40 minutes until tender.
5
Unroll crescent dough into a 13x9 inch dish.
6
Bake for 8-12 minutes and remove from the oven.
7
For the gravy, in a medium saucepan over high heat, add the butter and cook until melted.
8
Add flour and stir until smooth.
9
Reduce heat to medium and cook until light brown.
10
Gradually whisk in milk and cook until thickened.
11
Season with salt and pepper.
12
Reduce heat and simmer for 5 minutes.
13
If gravy becomes too thick, stir in a little more milk.
14
Add salt and pepper to taste.
15
Spoon roasted veggies and turkey into the pre-baked crescent roll crust.
16
Pour 3/4 of the gravy mixture over the veggies.
17
Top with the prepared stuffing and pour the remaining gravy on top.
18
Bake 30 minutes until the top is golden brown.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole Small Onion, Chopped, 1 cup Frozen Broccoli Florets, 1/2 cups Sliced And Chopped Mushrooms, 2 stalks Celery, Chopped, and more.

Yes, Roasted Vegetable Turkey Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable Turkey Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions