At our house, the Thanksgiving turkey is really just there for show. We all actually show up for the side dishes. That means except for the drumsticks that my son devours, we end up with a lot of leftover turkey breast.
No one at our house eats sandwiches, so what are we to do with all that leftover turkey?
A casserole is the obvious answer. This gluten and dairy free version of the classic tetrazzini is perfect for a cool fall weekend after Thanksgiving. Enjoy!
2 cups Turkey, chopped
1 tbs Ghee
1 cup Mushrooms, sliced
2 cloves Garlic, minced
1 cup Chicken or Turkey Bone Broth
1/2 tsp Sea Salt
2 tbs Arrowroot Powder
3/4 cup Full Fat Coconut Milk
1/8 tsp Nutmeg
1 tbs Nutritional Yeast
1/4 tsp Ground Black Pepper
1 cup Green Peas
4 slices cooked Bacon, chopped
2 Zucchini, spiralized
1 tbs Chives
In a large skillet, melt 1 tbsp ghee. Add garlic and saute 1 minute. Add the mushroom and cook an additional 2 minutes.
Add the broth and salt to the pan and cook about 5 minutes until liquid is reduced by half.
Add the arrowroot powder and whisk until combined, then slowly whisk in the coconut milk, then simmer for 5 minutes.
Stir in the nutmeg, nutritional yeast, pepper, green peas and bacon until well combined. Lastly add spiralized zucchini and turkey and toss until everything is coated.
Pour mixture into a greased casserole dish and back at 350 degrees for 15 minutes.
Top with chives and allow to cool a few minutes for mixture to thicken before serving.
***If you do cheese . . . freshly grated Parmesan takes this over the top***