I really love Thanksgiving, and this came out of a casserole evolution I worked on for a couple of months. Once I realized I could make something that would taste like the best parts of Thanksgiving any time I wanted to, I was overjoyed! It's the best combination of stuffing, mashed potatoes, and turkey, and the leftovers make a fantastic breakfast!
- 2 cup 2 cup 2 cup Almond Meal/Flour
- .5 cup .5 cup .5 cup Flax Seed Meal
- 12 Tbsp 12 Tbsp 12 Tbsp Ghee (Clarified Butter), divided
- 1 whole 1 whole 1 whole Yellow Onion, chopped
- 4 pieces 4 pieces 4 pieces Celery, chopped
- 2 lb 2 lb 2 lb Ground Turkey, thigh
- 1 tsp 1 tsp 1 tsp dried Sage
- 1 tsp 1 tsp 1 tsp dried Rosemary
- 1 tsp 1 tsp 1 tsp dried Thyme
- 4 cup 4 cup 4 cup Sweet Potato, mashed
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
- Preheat the oven to 350.
- Grease a 9x13 pan.
- Melt 8T of ghee in a small glass bowl.
- In a large mixing bowl, combine the almond flour, flax seed meal, melted ghee, and salt and pepper to taste.
- Press this mixture into the prepared pan.
- Bake for 15-20 minutes until golden brown.
- In a large saute pan, melt the remaining 4T of ghee over medium heat.
- Add the onions and celery to the pan and cook until softened, about 7-10 minutes.
- Add the ground turkey to the onion and celery mixture and cook until the turkey is browned.
- Once the turkey is cooked through, add the sage, rosemary, and thyme, along with salt and pepper to taste.
- Spread the turkey mixture over the crust.
- Spread the mashed potatoes over the turkey mixture.
- Bake for 25-30 minutes.
- Let it sit for 10 minutes before cutting into squares.
Serve with cranberry sauce or gravy, if desired!
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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