So the most bizarre thing happened today. As many of you know I was working on my blog formatting this morning. When I got down to the Southwest Turkey Casserole, there was no recipe, just the picture. I remember writing the post because I had given some of the dinner to Noah’s tutor and she shared it in the teacher’s lunch room the next day to rave reviews. I wrote it all in the post, so where was it? I follow my blog, so I went through my old emails and found the post. Sure enough, no recipe. What to do … make it for dinner tonight. However, I have done a lot of Mexican and Southwestern recently, so I decided to go for a more traditional version. If you still want to try it the Southwest way, I have modified my version of the recipe so you know what to do. I explained it at the bottom of the post. This version was a HUGE hit – Matt and Zach both said it tasted like Thanksgiving. Noah, who usually just pulls the meat out of this kind of recipe actually ate the puree too. Jeremy is in NYC with my parents, but I will update the post if/when he tries it.
Prep Time: 20 minutes (excluding the Parsnip and Carrot Puree, which I recommend making in advance)
Cook Time: 25 minutes
Servings: 8 or so
- 2 pounds ground turkey or beef if you would rather
- 1 tbsp. garlic infused olive oil or 1 tbsp. EVOO and 1 tbsp. minced garlic
- 4 medium sized organic carrots
- 1 celery heart (about 6 – 8 stalks)
- 2 scallions or 1/2 cup onion, diced
- 1 14.5 ounce can of diced tomatoes, fire roasted if possible
- 1/2 of a 6 ounce can of tomato paste
- 1 tbsp. dried marjoram or thyme if you don’t have it
- 1 tbsp. Italian seasoning
- 1/8 cup balsamic vinegar
- 1/8 cup coconut aminos
- Salt and pepper
- One batch of Parsnip and Carrot Puree https://contemporarycavegirl.wordpress.com/2014/06/01/parsnip-and-carrot-puree/
- Preheat your oven to 375 degrees
- In a large skillet, warm the olive oil and/or garlic over medium heat.
- Add the ground turkey and start to sauté.
- Chop the celery and carrots into smaller pieces (maybe 2 inches or so) and dice in the food processor. My pieces were tiny as my kids don’t like to see veggies so much.
- Add the celery and carrots and diced scallion or onion to the meat mixture.
- Once the meat is cooked through, add the balsamic vinegar, the coconut aminos, the diced tomatoes and the tomato paste.
- Mix everything well and add the dried spices, salt and pepper.
- Check the meat for taste and adjust seasoning if needed.
- In an 11 by 7 or 13 by 9 pyrex dish (depending on how thick you want your pie to be), layer the meat on the bottom of the dish.
- Spread the Parsnip and Carrot Puree on top of the meat mixture.
- Bake in the oven for about 20 – 25 minutes until puree starts to brown.
- Let the pie cool for about 10 minutes and serve.
To make this Southwestern, replace the marjoram and Italian seasoning with 1 – 2 tbsp. each of chili powder and cumin. Add a can of diced chilies to the meat and do not put in the coconut aminos, but put a full 1/4 of balsamic vinegar. Instead of the Parsnip and Carrot Puree, top the meat mixture with mashed sweet potatoes. To make the potatoes, bake 3 medium sized sweet potatoes in the oven for about 30 – 40 minutes on 375 degrees. Once the sweet potatoes have cooled, they will slide right out of the skin. Mash with a fork, immersion blender or hand mixer. Place on top of the meat mixture.
I will definitely try the Southwest way next time and post another picture.