Friday, June 11, 2010

Fall Naked Casserole

(conforms to the elimination diet)

makes about 4 large servings

A naked casserole is a casserole without a binding component such as eggs, cream or flour.


¾ lb. turkey leg meat, cubed one inch on a side

pinch each salt & black pepper

½ head cauliflower

½ bu. Italian parsley

1 bu. lacinato (or “dinosaur”) kale

½ head garlic, cloves smashed

½ C turkey stock

½ t salt

large pinch black pepper

¼ C olive oil

½ lemon, juiced

½ C almonds


Preheat oven to 350 degrees.

Season the turkey meat with salt and pepper.

Sear the turkey in a very hot pan for a few minutes until well browned but not cooked through.

Put the turkey on a cold plate and set aside to cool a bit.

Chop the cauliflower into bite-sized pieces. Chop the kale into bite-sized pieces, and chop the parsley.

In a casserole dish, assemble all the ingredients except the lemon juice, tossing lightly to distribute seasoning evenly.

Bake partially uncovered (foil over most of the dish with a corner upturned is the easiest way) for an hour and a half to two hours, checking the turkey and cauliflower for doneness. Taste for seasoning, adding more salt and pepper if needed.

Add lemon juice, top with almonds and serve in bowls with the cooking juices.

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