Turkey Casserole
  • Email Email
  • Print Print

Turkey Casserole

Submitted by: Barbara Dodson

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Servings: 4

An easy casserole that can be made in advance. Use fresh or leftover turkey, or substitute chicken for turkey.


    1 tbsp. extra virgin olive oil

    8 oz. turkey breast cutlet, free-range, organic

    10 fl oz. chicken broth

    1/2 c. sweet onion

    1 med. carrot

    1 stlk. celery

    1 clove garlic

    1 med. tomato

    1/2 c. canned white beans

    1/2 tsp. fresh thyme

    1/4 c. breadcrumbs, made from sprouted whole-grain bread

    1 tbsp. coconut oil


Preheat oven to 375ºF. Lightly coat a 1-quart casserole dish with olive oil, set aside.

Lightly coat a medium skillet with coconut oil and place over medium-high heat. Add turkey (cut into thin strips) and cook, stirring, until meat is browned on all sides.

In a medium saucepan, bring chicken broth to a boil. Add chopped onion, carrot (peeled and cut into 1/2-inch slices), chopped celery, and thinly sliced garlic. Lower heat and simmer for 4 minutes. Stir in turkey pieces, coarsely chopped tomato, cooked beans, and thyme. Transfer mixture to casserole dish and top with SWG breadcrumbs.

Bake, uncovered, until casserole is lightly browned on top and bubbly, about 18-20 minutes.