1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté until soft and translucent, about 3 to 4 minutes.
3. Add the ground turkey and cook thoroughly, breaking it into small even pieces until properly browned.
4. Stir in the diced kohlrabi and dried thyme. Season well with salt and pepper.
5. Pour in the chicken broth and simmer for 5 to 7 minutes until the kohlrabi begins to soften at the edges.
6. Remove from heat. Stir in the heavy cream and half the shredded cheddar until smooth and well combined.
7. Transfer the mixture to a casserole dish and spread evenly. Scatter the remaining cheddar generously over the top.
8. Bake for 25 to 30 minutes until the cheese is bubbling and golden.
9. Garnish with fresh parsley and serve straight from the dish.

Nutrition Information (Per Serving):

• Calories: 450
• Carbohydrates: 11g
• Protein: 38g
• Fat: 28g
• Fiber: 3g
• Sodium: 580mg
• Vitamin C: 70% DV | Calcium: 25% DV | Iron: 12% DV

Notes:

• Dice kohlrabi small and evenly — large pieces won’t cook through completely during the bake.
• Freshly grated cheddar melts far more smoothly than pre-shredded bag cheese — worth the extra minute.
• 93% lean ground turkey keeps the casserole moist — extra-lean tends to dry out in the oven.
• For extra browning on the cheese top, switch to broil for the last 2 to 3 minutes and watch closely.

Storage Tips:

• Refrigerate covered for up to 3 days.
• Freeze unbaked for up to 2 months — thaw overnight in the fridge before baking.
• Reheat covered with foil in a 350°F oven for 15 to 20 minutes, adding a splash of broth if the top looks dry.
• Microwave individual portions covered with a damp paper towel to keep the sauce from drying out.

Serving Suggestions:

• Serve with a crisp green salad dressed with a simple lemon vinaigrette to balance the richness of the casserole.
• Crusty bread on the side is perfect for scooping up the creamy cheddar sauce from the bottom of the dish.
• Steamed green beans or roasted asparagus make a clean, simple side that sits nicely alongside the casserole.
• A final scatter of extra fresh parsley and a crack of black pepper right before serving makes the dish look genuinely polished.

Mix It Up:

• Crispy Topped Turkey and Kohlrabi Bake: Mix panko breadcrumbs with extra cheddar and a drizzle of olive oil and scatter over the top before baking for an irresistible golden crust.
• Festive Turkey and Kohlrabi Casserole: Add frozen peas and a pinch of nutmeg to the cream sauce for a colorful, seasonal holiday version.
• Smoky Turkey and Kohlrabi Bake: Swap regular cheddar for smoked cheddar and add smoked paprika for a deeply flavored, smoky variation.
• Lighter Turkey Kohlrabi Casserole: Replace heavy cream with half-and-half and use reduced-fat cheddar for a lighter version that still delivers full comfort.

What Makes This Recipe Special: This turkey and kohlrabi casserole takes one of the most overlooked vegetables in the produce section and gives it the treatment it genuinely deserves — braised in broth until tender, folded into a rich cheddar cream sauce, and baked until golden and bubbling. Kohlrabi’s mild, slightly sweet flavor absorbs the surrounding seasonings beautifully during cooking in a way that more familiar vegetables simply don’t, creating a casserole with a uniquely satisfying depth and texture. It’s the kind of dish that introduces skeptics to a new favorite ingredient while delivering every bit of the comfort and heartiness they were already looking for.