Submitted by: Barbara Dodson
Prep Time: 10 Minutes
Cook Time: 25 Minutes
An easy casserole that can be made in advance. Use fresh or leftover turkey, or substitute chicken for turkey.
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.