Turkey Casserole

Last night I made Turkey Casserole from the Winter 2008 issue of Clean Eating Magazine.  If the sound of the word “casserole” makes you cringe (like it does my husband), keep in mind that this looks nothing like what we think of when we think “casserole”.

We both liked this meal, but both decided it needed a variation.  First off, it looks very unappetizing, although all of the ingredients in it sound good.  Second, it tastes very healthy, but somewhat bland (which is why we both felt the need to modify it a bit).  I added a bit of soy sauce to mine (you can never have enough salt when you’re pregnant….just kidding) and my husband added some shredded Cheddar cheese to his.  We both loved our variations.  We have plenty of leftovers (even though it says it serves 4, I would say it serves 6).  I plan on trying my husbands version (with the cheese) tonight.

We both agreed this was something to make again.  It very easily went together and just tastes out right healthy.  It’s nice to finish dinner and not feel bloated or full the rest of the evening….just satisfied with no extra ailments (heartburn, etc…).

Turkey Casserole

Serves 4

1 medium acorn or spaghetti squash
1 lb ground turkey breast
Black pepper, to taste
2 tbsp Tony Chachere’s Instant Roux and Gravy Mix
2/3 cup diced celery
1/2 cup diced onion
2/3 cup diced carrots
1 diced red bell pepper
1 (14oz) can fat-free chicken broth
1/4 cup white wine
Cayenne pepper
3 cups cooked rice
Pam cooking spray

Cut acorn squash in half and remove the seeds. Place acorn squash with cut edge face down in a shallow glass baking dish and fill with 1 inch water. Place squash in microwave on high for 15 minutes or until squash is tender.

Spray a Teflon pan with cooking spray and place over medium heat. Brown ground turkey and season with black pepper to taste.

In a separate bowl, stir together gravy mix with half of the broth and mix well. Pour gravy over turkey breast and stir. Add remaining chicken broth, veggies, wine, and cayenne pepper. Cover and boil, then reduce heat.

Using a large spoon, scoop out the squash and remove from skin. Stir into mixture. Cover and let simmer over low heat for 15 to 20 minutes and enjoy.