Paleo Turkey Sweet Potato Casserole With Eggplant And Tomato Recipes

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TURKEY SWEET POTATO CASSEROLE



Turkey Sweet Potato Casserole image

Provided by Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup evaporated milk
1/4 cup Swanson® Chicken Stock
1 small onion, minced (about 1/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
3 cups cubed cooked turkey
3 tablespoons water
1/4 cup chopped walnuts (optional)
Chopped fresh parsley
2 cups cooked, mashed sweet potatoes

Steps:

  • Stir the sweet potatoes, brown sugar, cinnamon, nutmeg and milk in a medium bowl. Spoon the sweet potato mixture around the inside edge of a 10-inch round casserole, forming a ring.
  • Heat the stock and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook until the onion is tender, stirring occasionally. Stir in the soup, turkey and water. Cook until the mixture is hot and bubbling. Spoon the turkey mixture into the center of the sweet potato ring.
  • Bake at 350 degrees F for 30 minutes or until the turkey mixture is hot and bubbling. Sprinkle with the walnuts and parsley, if desired.
  • You can substitute chicken for the turkey.

PALEO TURKEY SWEET POTATO CASSEROLE WITH EGGPLANT AND TOMATO



Paleo Turkey Sweet Potato Casserole With Eggplant and Tomato image

A paleo turkey sweet potato casserole layered with eggplant, tomato, bright herbs, and a nutty sauce. A protein-packed dinner that's super easy to make!

Provided by Megan Olson

Categories     Ground Turkey

Time 1h36m

Yield 6

Number Of Ingredients 19

cooking spray
1 pound extra-lean ground turkey breast
¼ cup chopped onion
1 tablespoon minced garlic
1 (15 ounce) can petite diced tomatoes, drained
1 (8 ounce) can tomato paste
1 sweet potato, peeled and cut into noodle shapes
1 eggplant, sliced into 1/2-inch pieces
1 teaspoon tarragon flakes, divided
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon chili powder
¼ teaspoon ground cumin
⅛ teaspoon oregano
⅛ teaspoon ground cardamom
1 ½ tablespoons extra-virgin olive oil
1 tablespoon almond flour
1 tablespoon coconut flour
1 cup unsweetened almond milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square pan with cooking spray.
  • Heat a large skillet over medium heat. Add ground turkey, onion, and garlic; cook and stir until turkey is browned, 5 to 10 minutes. Stir in diced tomatoes and tomato paste. Add sweet potatoes; cook and stir until slightly softened, about 5 minutes.
  • Combine eggplant, 1/2 teaspoon tarragon flakes, salt, pepper, chili powder, cumin, oregano, and cardamom in a bowl; toss until eggplant is coated.
  • Layer coated eggplant on the bottom of the prepared pan; top with turkey mixture.
  • Bake casserole in the preheated oven until sweet potatoes are lightly browned, about 15 minutes.
  • Heat a saucepan over high heat. Add olive oil, almond flour, and coconut flour; cook and stir until mixture thickens, about 1 minute. Reduce heat to medium-high. Whisk in almond milk slowly until combined. Cook, continuing to whisk, until sauce is reduced by half, about 10 minutes.
  • Remove casserole from the oven; cover with sauce.
  • Bake in the preheated oven until the top of the casserole has browned, 40 to 45 minutes. Top with remaining 1/2 teaspoon tarragon. Slice into 6 pieces with a sharp knife.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 25.5 g, Cholesterol 55.8 mg, Fat 10.6 g, Fiber 7 g, Protein 19.4 g, SaturatedFat 2.1 g, Sodium 697.4 mg, Sugar 11.7 g

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