Many people are left wondering after the big Thanksgiving dinner: what in the world do I do with all this leftover turkey? Yesterday, I dreamed up a turkey casserole dinner for my family and it actually passed the Kids' Taste-Test (and they can sometimes be chef mom's worst critics!!).
This is a dairy-free and gluten-free casserole that's pretty simple to assemble. I used a slow-cooker to make the sauce ahead of time, but it can also be done using a regular saucepan.
Sauce:
1 Tblspn olive oil
1 1/2 cups turkey broth
1/2 medium zucchini, cubed*
1 medium onion, chopped small
3-4 large basil leaves, whole
2-3 large cloves of garlic, minced
3/4 cup coconut milk
2 medium potatoes, cubed*
1 - 1 1/2 cups turkey, tear into bite-sized pieces or chop
1/3 cup brown rice flour
pinch of nutmeg
salt and pepper to taste
*the neat thing about this recipe is you can also use some or any of your leftover vegetables from Thanksgiving dinner too (ie. any roast potatoes or yams, carrots, etc)
Combine all ingredients in the slow cooker croque pot, stirring well. Set slow cooker on low heat for 5 hours or high heat for 3 hours.
Casserole Assembly:
340g gluten-free penne or macaroni (I used brown rice pasta but the Go-go Quinoa brand is also nice)
3/4 cup Daiya dairy-free shredded cheese substitute
Towards the end of the sauce cooking time, prepare the pasta by cooking it in salted boiling water until just al dente (usually about 8-10 minutes for the brown rice pasta). Combine the pasta, the sauce and the Daiya shredded cheese substitute in a large bowl until well mixed. Pour into a 9x9" casserole baking dish. Bake at 350 F for 30-40 minutes, or until top is just golden. Serve with salad or steamed veggies.
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