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/ Roast Turkey Casserole
Roast Turkey Casserole
Nutrient dense protein: 1
Whole food fats: 1
1
1
Ingredients
Coconut oil spray
1.5 pound roasted turkey, chopped
1/2 pound leeks, finely chopped
2 ounces celery, finely chopped
2 teaspoons dried sage
1 cup non-fat cottage cheese
8 eggs
Lemon pepper to taste
1/4 cup Parmesan cheese, grated
Total Time:
55 min
Prep:
15 min
Cook:
40 min
Yield:
6
Level:
easy
Directions
by
Carrie Brown
(enjoy
more recipes
and
amazing cook books
by Carrie)
Spray a 7 x 11″ / 4 pint / 2 quart baking dish with coconut oil.
In a bowl, mix the turkey, leeks, celery, sage and cottage cheese together.
Spread the turkey mixture evenly in the baking dish.
In the bowl, whisk the eggs and lemon pepper well.
Pour the eggs evenly over the turkey mixture.
Sprinkle the grated Parmesan evenly over the surface.
Carefully place the baking dish in the oven.
Bake at 375 F for 40 minutes, until the top is golden brown and a skewer poked into the middle comes out clean.
Tip!
To make this recipe SANEr, experiment with using a combination of whole eggs and egg whites.
Also, experiment with increasing the volume of leeks and celery contained therein.
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