Turkey

August 10, 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.

Prep:
15
min
cook:
75
min
total:
90
min
Author:

Elishah

Ingredients
  • 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

Instructions
  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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