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Paleo Green Bean Casserole with Turkey

<p>Paleo Green Bean Casserole is the perfect way to use up your leftover turkey.</p>
8 Servings Recipe By

Ingredients

  • 1 cup dice Parsnip
  • 10 cups Green Beans
  • 2 tablespoons Ghee
  • 3 tablespoons mince Garlic, Cloves
  • 1 1/2 cups slice Onion
  • 1/4 cups dice Shallot
  • 2 1/4 cups slice Mushrooms, Crimini
  • 3 teaspoons Salt
  • 2 teaspoons Black Pepper
  • 1 1/2 cups Chicken Broth/Stock
  • 1 cup cook and dice Turkey, Whole

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 186 Calories
  • 7g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 49mg Cholesterol
  • 920mg Sodium
  • 16g Total Carb
  • 5g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 16g Protein
  • 3 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a saucepan over medium heat, add parsnips and cover with water. Bring to a boil.
  2. Let parsnips simmer for 20 minutes until tender.
  3. In a separate saucepan over medium heat, add green beans and cover with water. Bring to a boil.
  4. Let green beans simmer for 20 minutes until tender.
  5. Drain green beans and parsnips and set aside
  6. Heat ghee in a skillet on low heat and add garlic, onions, shallot, mushrooms, salt and pepper. Cook until onions begin to caramelize and mushrooms brown.
  7. Place parsnips, half of the sauteed mushroom mixture, and chicken stock into blender. Blend until smooth
  8. Pour green beans and chopped turkey over top of remaining mushroom and onion mixture, pour parsnip puree over the top and mix.
  9. Pour green bean mixture into 8 x 8 in. pan.
  10. Bake at 375 degrees Fahrenheit for 30 minutes until bubbling.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a saucepan over medium heat, add parsnips and cover with water. Bring to a boil.
  2. Let parsnips simmer for 20 minutes until tender.
  3. In a separate saucepan over medium heat, add green beans and cover with water. Bring to a boil.
  4. Let green beans simmer for 20 minutes until tender.
  5. Drain green beans and parsnips and set aside
  6. Heat ghee in a skillet on low heat and add garlic, onions, shallot, mushrooms, salt and pepper. Cook until onions begin to caramelize and mushrooms brown.
  7. Place parsnips, half of the sauteed mushroom mixture and chicken stock into blender. Blend until smooth
  8. Pour green beans and chopped turkey over top of remaining mushroom and onion mixture, pour parsnip puree over the top and mix.
  9. Divide green bean mixture into indicated number of baking pans.
  10. Cover tightly with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 375F for 40 minutes or until bubbling.

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