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Roast Turkey Casserole


  • Coconut oil spray

  • 1.5 lb roasted turkey, chopped

  • ½ lb leeks, finely chopped

  • 2 oz celery, finely chopped

  • 2 tsp dried sage

  • 1 cup non-fat cottage cheese

  • 4 whole eggs and 6 egg whites

  • Lemon pepper to taste

  • ¼ cup Parmesan cheese, grated

Total Time: 55 min Prep: 15 min Cook: 40 min
Yield: 6 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

Spray a 7 x 11″ / 4 pint / 2 quart baking dish with coconut oil.

In a bowl, mix the turkey, leeks, celery, sage and cottage cheese together.

Spread the turkey mixture evenly in the baking dish.

In the bowl, whisk the eggs and lemon pepper well.

Pour the eggs evenly over the turkey mixture.

Sprinkle the grated Parmesan evenly over the surface.

Carefully place the baking dish in the oven.

Bake at 375 F for 40 minutes, until the top is golden brown and a skewer poked into the middle comes out clean.


This recipe does not contain many non-starchy vegetables. It is highly recommended that you drink a green smoothie made with as many green leafy vegetables and as little of anything else as possible before eating this dish to maximize your SANEity.