Friday, June 11, 2010

Thanksgiving 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

2 stalks celery

3 small or 2 medium sweet potatoes

1 bu. mustard greens

½ head garlic, cloves smashed

4 sprigs thyme, picked

4 sage leaves

½ C turkey stock

½ t salt

large pinch black pepper

¼ C olive oil

½ lemon, juiced

½ C walnuts


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.

Peel the celery (if desired; you can save the peels for the next stock), chop into bite-sized pieces. Peel and cut the sweet potatoes the same size. Cut the mustard greens away from the thick stems (also save for stock) and chop bite-sized as well.

Chop the herbs.

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 sweet potatoes for doneness. Taste for seasoning, adding more salt and pepper if needed.

Add lemon juice, top with walnuts and serve in bowls with the cooking juices. Can be reheated or even eaten cool.

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