August 11, 2021

Thanksgiving Turkey Casserole

I am not a big fan of turkey. On Thanksgiving, I love all the side dishes but the turkey I could live without. I was trying to come up with a recipe that would use some of the leftovers and taste a lot like a pot pie but without the work of making a crust. This casserole came out perfect. You could make this at any time and use chicken instead. I hope you love this casserole as much as I do.

Thanksgiving Turkey Casserole

Finding something to do with leftover turkey can sometimes be hard, but this recipe is here to help. It's Whole30, Paleo, and dairy-free with the flavors of a pot pie.



  • 1 medium spaghetti squash
  • 2 C cooked turkey, diced
  • 2 carrots, peeled and thinly sliced
  • 1 medium yellow onion, diced
  • 2 celery stalks, cut into 1/2-inch thick pieces
  • 4 garlic cloves, minced
  • 1 T fresh thyme
  • 1 tsp fresh rosemary, minced
  • 1 T fresh sage, minced
  • 2 T fresh parsley, minced
  • 1 T + 1 tsp tapioca flour
  • 1 C chicken broth
  • 2 C full fat coconut milk
  • 1 1/2 tsp sea salt
  • 3 T ghee

  1. Preheat the oven to 400 degrees. Cut the ends off the squash, slice it down the middle, and scoop out the seeds. Bake in the oven for 25-30 minutes. You don’t want to overcook the squash, it should still have a slight firmness to the noodles. Shred the squash noodles with a fork and set them aside and turn the oven down to 350 degrees.
  2. Grease a 9x13 inch baking dish and set it aside. In a large skillet on medium heat, add the ghee. Once the pan is hot add the carrots, onions, celery, and garlic. Cook the veggie mix for about 5 minutes and then add the thyme, rosemary, sage, and parsley. Stir everything together and continue cooking for an additional 2-3 minutes.
  3. Sprinkle the tapioca flour over the mixture and stir everything. Add the broth and whisk the ingredients together, making sure everything is combined. Bring the mixture to a boil and add the coconut milk and salt. Continue cooking until the mixture is boiling again.
  4. Add the diced turkey to the coconut/veggie mixture and toss with the spaghetti squash.  
  5. Pour into the greased baking dish and place in the oven. Bake for 25-30 minutes. The casserole should be set up and slightly toasted on the top when it is done.


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