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Ground Turkey Casserole

A recipe for you and your microbiome


    Ground Turkey Casserole

    Do you love Thanksgiving—and dream of turkey dinners all year long? You’re in luck, because this recipe by The Gut Girl, Marlies Venier, is a quick and easy substitute. Not to mention, turkey is full of protein and a great source of iron, potassium, and zinc.


    Recipe by Gut Girl, Marlies Venier, excerpted (adapted) from The Secret Life of Your Microbiome (New Society, 2017) by Alan C. Logan, ND, and Susan L. Prescott, MD, PhD.


    Ground Turkey Casserole


    • 1 cup (250 mL) canned navy beans, drained and rinsed
    • 1 cup (250 mL) whole milk or milk substitute
    • 1 tsp (5 mL) turmeric
    • 1 tsp (5 mL) coriander
    • 1 tsp (5 mL) salt
    • 1 cup (250 mL) sodium-reduced chicken broth
    • 1 lb (450 g) ground turkey
    • 1 cup (250 mL) diced sweet onion
    • 1 cup (250 mL) thinly sliced baby carrots
    • 1 cup (250 mL) asparagus, cut into 1 in (2.5 cm) pieces
    • 2 cups (500 mL) grated green cabbage
    • 1/2 cup (125 mL) sliced almonds
    • 1/2 cup (125 mL) shredded cheddar cheese


    Per serving:

    • calories214
    • protein18g
    • fat10g
      • saturated fat4g
      • trans fat0g
    • carbohydrates13g
      • sugars5g
      • fibre4g
    • sodium478mg



    Preheat oven to 350 F (180 C).


    In blender, add navy beans, half of milk, turmeric, coriander, and salt. Pureu0301e until smooth. Add remainder of milk and broth.


    In nonstick frying pan over medium heat, sauteu0301 turkey in batches until lightly browned. Transfer to large casserole dish.


    Add remaining ingredients to casserole dish, including pureu0301ed bean mixture. Stir well to incorporate and bake for 25 to 30 minutes.


    Serves 8.



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