Thanksgiving Casserole

This dish packs all the familiar flavors of Thanksgiving into one awesome dish. Perfect for when you're craving a little comfort food, but don't want to make a seven course meal!
30 minutes
30 minutes
Show nutritional information
This is our estimate based on online research.
Fat:17 g
Carbohydrates:5 g
Protein:34 g
Calculated per serving.

Serves: 10

Serves: 10decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Prepare all of the ingredients for the Carrot Souffle.
  2. While the carrots are boiling, saute the vegetables in a large saute pan.
  3. Warm the olive oil over medium heat, and add the onion, carrot, celery, and mushrooms to the pan.
  4. Once the vegetables start to soften, about 3 minutes, add the mushrooms.
  5. Add the frozen peas to the pan, and season with the Super Gyro spice blend.
  6. Add the ground turkey to the pan, and lightly brown for about 5-10 minutes, being careful not to crush the peas when you stir.
  7. Remove the mixture from the heat.
  8. Preheat the oven to 350 degrees, and grease a 9x13 casserole dish with palm shortening, coconut oil, or butter.
  9. Blend all of the ingredients for the carrot souffle, according to the recipe instructions.
  10. Scoop the meat and vegetable mixture into your casserole dish, making sure it is in an even layer.
  11. Pour the carrot souffle over the mixture, and smooth the top lightly with a spatula.
  12. Cook at 350 degrees for about 30-35 minutes, uncovered.
  13. Allow to cool slightly, and then serve.


Carrot Souffle Recipe: https://www.primalpalate.com/paleo-recipe/carrot-souffle/

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  1. email
    October 31, 2016

    So I made the Thanksgiving Casserole, really loved all the flavors!
    One issue I did have was wateryness. There seemed to be a lot of liquid in the meat part- not sure why. Loved all the flavors. I purchased the organic ground turkey at Costco and found all organic veggies at Trader Joe’s. Thanks for the great recipe!

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