Turkey Tamale Casserole
- 2 Cups riced cauliflower (processed in a food chopped or processor until rice sized)
- 1/3 Cup almond flour
- 2 eggs
- 1-2 Cups chopped turkey
- 1/4-1/2 Cup shredded cheese
- 1/4-1/2 cup broth
- 1 Tbsp butter or ghee
- 1 Tbsp Tolucan Chorizo
- Flour (white, or gluten free flour like Cassava)
- 3 roasted tomatillo (roasted in the oven until blistered)
- 1 avocado
- 3 green onions
- 1 handful of fresh cilantro
- 1 Tbsp olive oil
- 1 tsp salt
- fresh garlic
- juice of 1 lime
1, For the Tomatillo Sauce, roast the tomatillo in a hot oven, turning every 5 minutes until blistering and wilting. Add to a food processor or blender with the rest of the sauce ingredients and blend until a thick sauce is formed.
2. Combine almond flour, eggs, and cauliflower to form a thick dough. Flatten in greased pan, or on a sheet of parchment paper and bake at 350 for 30 minutes.
3. When crust is almost finished baking, add 1 tbsp ghee or butter to a frying pan, toss in 1 tbsp Chorizo spice, then toss in chopped turkey. Cover with a little broth, move all turkey to one side of the pan, then add a sprinkle of flour to the broth, whisking to create a gravy. Sprinkle with a little salt, add more broth or gravy until you have a slightly thick sauce with your turkey.
4. Add turkey and Chorizo gravy to the top of your almond flour/cauliflower crust, covering evenly, then top with 1/4-1/2 cup of shredded cheese, then bake until cheese has melted.
5. I topped some shaved angel hair cabbage with the tomatillo sauce and ate that along side of the casserole, but you can omit the sauce, or use it directly on the casserole for a bright citrus punch.
6. Serve with some fresh cilantro, tomato, diced onion, or your choice of toppings.