Thanksgiving Casserole

Thanksgiving Casserole

Serves 6

Ingredients:

• 2 Turkey breast cutlets

• 1 C Delicata squash

• 1 C Butternut squash

• 1/2 Cup Chopped celery

• 1 Diced onion

• 1 Diced sweet potato

• 2 Tbsp Teeny Tiny Spice Shepherd Herb Mix

• 3 eggs

• 1/3 Cup Almond flour

• 1 Tbsp ghee or butter

• Olive oil for cooking

• Salt and Pepper to taste

• Optional: Fresh rosemary and sage

 Instructions:

1. Preheat oven to 400℉. Peel squash, then dice. In a large bowl, combine all chopped veggies, coat in olive oil, fresh herbs (optional), and 1 Tbsp Shepherd Herb Mix.

2. Bake at 400℉ for about 15 minutes.

3. Meanwhile, chop turkey into bite size pieces, toss in additional Shepherd Herb Mix, and cook in oil over med-high heat until cooked through. 

4. When veggies have finished cooking and turkey is done, add both, and pour into a greased casserole dish.

5. In a separate bowl, combine almond flour, eggs, and melted ghee or butter, then pour over veggie turkey mixture evenly to cover. 

6. Bake at 400℉ for about 20-25 minutes until the "crust" has cooked through and begins to brown. 

7. Remove and enjoy!