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Slow Cooker Turkey, Sweet Potato, and Cranberry Casserole
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 cup fresh cranberries
  • 1 1/2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the ground turkey, onion, and garlic, then cook until the turkey is no longer pink, breaking it up as it cooks.
  • Transfer the turkey mixture to the slow cooker. Add the sweet potato cubes, fresh cranberries, chicken broth, thyme, salt, and black pepper.
  • Stir everything together until the ingredients are evenly combined. Cover and cook on low for 6 hours or until the sweet potatoes are tender.
  • Stir the casserole once more before serving. Sprinkle with the chopped fresh parsley.

Notes

If the cranberries taste too tart at the end, stir in a small drizzle of maple syrup before serving. Leftovers reheat well in the microwave with a splash of broth to loosen the texture. You can swap the fresh cranberries for dried ones if that is what you have on hand, but reduce the amount to 1/2 cup.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet