Thanksgiving Turkey Bake

Prep Time: 25 minutes    Bake Time: 20-25 minutes              Makes: 8 servings

Ingredients:

• 2 tablespoons olive oil, divided
• 2 lbs. lean ground turkey
• 1 medium onion, fine chopped
• 2 cups carrots, chopped
• 2 stalks celery, chopped
• 1 cup mushrooms, sliced
• 1 medium apple, peeled and diced
• 1 teaspoon fresh sage, minced
• 2-3 sprigs fresh thyme, stems removed
• 1 tablespoon fresh sage, chopped
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 3-4 tablespoons oat flour
• 2 cups chicken broth (no sugar in the ingredients)
• 8 classic drop biscuits*, cut into cubes
• 2 large eggs, whisked
• Optional: 2/3 cup dried cranberries, unsweetened* (Phase III, as tolerated)

Directions:

1. Heat 1 tablespoon oil in a large skillet over medium high heat. Add turkey and cook 8-10 minutes or until brown. Break up any larger pieces with a spoon. Remove from heat and set aside.
2. Micro steam the carrots- Add carrots and 2 tablespoons water to a microwave safe dish. Cover with a damp paper towel. Microwave for 2 ½ minutes. Carefully drain and set aside.
3. Heat remaining oil in the same skillet over medium high heat. Add onion, garlic, celery, and mushrooms. Cook ~2-3 minutes or until soft. Add turkey, carrots, seasoning, and flour. Stir to coat, ~ 30 seconds. Add 2 cups broth and cook until thick. Transfer turkey mixture to a baking dish. Top with classic drop biscuits cubes. Whisk eggs and pour over mixture.
4. Bake 20-25 minutes. Let cool for 10 minutes and serve.

IBD-AID Phase III (as tolerated). For IBD-AID Phase II, remove optional craisins, may need to cook vegetables longer or omit celery (as tolerated).

Recipe & Image Credit: Rene Maserati