This recipe was born out of the need to eat up two pounds of left over turkey, zucchini, fresh swiss chard from the CSA and fresh mushrooms. It is a great way to use all that left over turkey. As a child, I loved when my Mom would make chicken tetrazzini. Hers was made with cream of mushroom soup, spaghetti noodles, cheddar cheese and breadcrumb topping. At the time, all I knew was it tasted good. Now I know the inflammatory nature of these ingredients and how they can cause a cascade of negative reactions. So here is my recipe for Paleo Turkey Tetrazzini…
2 pounds of cooked turkey
2 cups of sliced mushrooms
1 pound swiss chard, raw, chopped
1/2 cup onion, chopped
4 garlic cloves, minced
4-6 zucchini (depending on their size)
1 bag frozen organic peas
1 can full fat coconut cream*
1/2 cup chardonnay
2 Tbsp coconut oil
1/2 tsp sea salt
1/4 tsp cracked black pepper
1 tsp fresh thyme
1-3 Tbsp Arrowroot powder (optional)
1 cup almond meal (optional)
2 Tbsp butter (optional)
*Use only the thick cream portion in the can of full fat coconut milk. I use the Native Forest brand because it does not contain any gums.
Preheat the oven to 375. Chop the turkey into small pieces. In a large pan, sauté the onions and garlic in the coconut oil over medium high heat until lightly browned. Add the mushrooms and swiss chard and cook until soft. Add the coconut cream, chardonnay and spices and simmer for 5 minutes, or until thick. If it does not thicken, mix 1-3 Tbsp arrowroot powder with a little bit of water and add to pan.
Spiralize the zucchini using a spiralizer. Add the spiraled zucchini and frozen peas to the coconut milk mixture, stir until combined. Lightly grease a lasagna pan with coconut oil or butter an pour the mixture in.
(Optional) Using a small food processor, combine the almond meal and butter until it forms a coarse dough. Spread the dough evenly on top of the casserole.
Bake uncovered for 35 minutes.