Thanksgiving summarized into 3 words: Veni, vidi, vici (I came, I saw, I conquered). And yet, despite eating ourselves full, my family still had leftovers that filled 2 fridges and then had to be stored out in our garage.
Turkey for days.
Which is lucky because nobody argued with me when I combined some leftovers to make a new dish (well, I had to wait until after my family had their fill of turkey bacon sandwiches- God forbid we have no leftovers for that).
Unfortunately, by the time I went to put this together, all our Thanksgiving green beans were gone. Instead I just had to use leftover ingredients.
But feel free to experiment with different leftover veggies!
Also, beware: I added a lot of spice to this. I tend to sprinkle cayenne on everything after Thanksgiving to remind me drink more water. If you’re not into spicy foods though, just cut the cayenne back to 1/2 tsp.
Turkey and Sweet Potato Casserole (Paleo)
1 tbsp ghee
1 onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1 tsp crushed red pepper flakes
2 cups turkey, cooked and cut into bite-sized pieces (chicken can be subbed in)
salt and pepper, to taste
1 cup mashed sweet potato
1 and 1/4 cup full-fat canned coconut milk
1 tsp cayenne
1/2 tsp salt
Preheat oven to 375 degrees and heat ghee in a skillet. Sauté the onion, celery, carrots, and crushed pepper flakes for 10 minutes. Mix in turkey, add in salt and pepper, and then pour contents into an oiled 8×8 or 9×9 baking dish. (NOTE: I sautéed my veggies since all the leftovers veggies disappeared 😦 If you DO have cooked leftover veggies, there’s no need to sauté- just combine with the turkey and crushed pepper and pour into the pie pan).
In a bowl, beat together mashed sweet potato, coconut milk, cayenne, and salt with a fork. Pour over turkey mixture and cook in oven for 35 minutes. Let sit for 5 minutes before spooning out.