Description
Turn all that leftover turkey into this delicious gluten-free casserole.
Ingredients
Scale
- Sauce:
- 2 TB coconut oil
- about 3/4 cup frozen chopped onion
- 1 tsp Homemade Herbamare (or 1/2 tsp salt + 1 tsp salt-free seasoning blend)
- 2 TB brown rice flour
- 1 cup chicken or turkey stock
- 1/4 to 1/2 cup sour cream
- Main Ingredients:
- 3 cups cooked rice
- about 2 cups diced cooked turkey
- 1 cup frozen chopped spinach or 2.5 cups packed fresh leaves
- 1/2 cup grated raw cheddar
- Topping:
- 1/4 tsp Homemade Herbamare
- 1/4 tsp paprika
- 1/4 cup grated raw cheddar
Instructions
- Preheat oven to 450.
- Melt coconut oil in a large saucepan over medium heat.
- Add onions, salt and Herbamare.
- Cook about 10 minutes, until onions are soft.
- Add brown rice flour and stir. Cook for a few minutes, stirring to prevent sticking.
- Add chicken or turkey stock and heat until just simmering.
- Stir in chopped spinach, sour cream, diced turkey and rice.
- Pour half the mixture into an 8×11 glass baking dish.
- Spread 1/2 cup grated raw cheddar over the mixture in one even layer.
- Top with the remaining rice mixture and spread evenly over the layer of cheese.
- Use the remaining 1/4 cup grated raw cheddar to add a thin layer over the casserole.
- Lightly sprinkle 1/4 tsp Homemade Herbamare and 1/4 tsp Paprika over the casserole.
- Bake 15 minutes, uncovered.
- Allow to cool for about 10 minutes, then serve.
Notes
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