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Writer's pictureAbby Brown

Turkey Casserole - Allergy Free CookBook

Updated: Sep 19

Turkey casserole is a great way to use up holiday leftovers, or any leftovers in the fridge with a batch of frozen turkey. A turkey casserole can be made with just about any combination of vegetables. Don't overdo it with too many different types. Trying to stick to theme can make it easy and delicious, such as greens, basics (corn, potatoes, carrots), spring garden (yellow and green squash, green beans), or bready (vegetables and gluten free biscuits). With so many options, only one can be covered here. Adjust to personal tastes. Or try each one at a different time.


Pre Cook Preparation:

Marinate: Yes, in a gluten free gravy

A. Timer set to thaw meat for about 2 hours

B. Timer set to the time to begin preparation prior to cooking

C. Timer set for 1.5 hours later, when meal should be ready to eat


Meal Adaptations:

Physical Accommodations:

Chopper to cut up meat

Cut meat to bite sized pieces before sitting down

Frozen or canned vegetables can be used

Long oven mitts and oven rack puller

Sit on a stool while stirring


Visual Accommodations:

Colored chopping boards


Potential Food Allergy or Intolerance:

Mushrooms

Onions

Pepper

Potatoes

Spices

Turkey


Meatless Preparation Avoid:

Butter

Turkey

Substitute with: ________________


Utensils:

Chopping board

Fork

Paring knife

Pot holders

Spatula

Spoon

Pan: 2.5 quart oven safe casserole pan


Ingredients:


Meat:

2 pounds of shredded turkey


Vegetables:

6 ounces of carrots

6 ounces of peas

6 ounces of potatoes (sliced or diced)

Optional:

4 ounces of mushrooms

1/4 cup of chopped onions


Other ingredients:

15 ounces of gravy (gluten free)

Dash of salt

Spices such as pepper to taste


Preparation time: 10 minutes


Preparation:

1. Dice potatoes.

2. Dice 2 pounds of turkey.

3. Mix in 2.5 quart oven safe casserole pan:

6 ounces of carrots

6 ounces of peas

6 ounces of potatoes (sliced or diced)

2 pounds of shredded turkey

Dash of salt

Spices, such as pepper, to taste

Optional:

4 ounces of mushrooms

1/4 cup of chopped onions

4. Add a gluten free gravy mix and stir.

5. Place pan in oven.


Cook Temperature: 350 degrees


Cook Time: 1.5 hours


Servings: 8 to 10


Storage Solutions: Square containers in individual servings with or without vegetables

Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer

Fridge safe: 3 to 4 days * Per FDA Storage Chart link in Resources

Freezer safe: 4 to 6 months * Per FDA Storage Chart link in Resources


Reheat Instructions:


Microwave: Time and temp may vary.

1. Place in a microwave safe dish (not plastic).

2. Heat until food is fully hot and reaches a safe temperature.

3. Minimum 2 minutes.

Add your microwave time here: _____________.


Stove Top: Time and Temp may vary.

1. Place food in frying pan.

2. Add enough water to almost cover food.

3. Stir frequently while food heats, until thoroughly warm, about 10 minutes.

Add your stove time here: _____________.


Oven Directions: Time and Temp may vary.

1. Place in oven safe pan.

2. Add a little water.

3. Heat until thoroughly warm, about 20 minutes.

Add your oven time here: _____________.








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